HDTenEightyP/NetNews huggingface dataset:
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.cooking
Subject: Re: What is sushi?  (Was: Re: need a dessert to follow sushi)
Date: 15 Dec 1992 22:39:22 GMT
Organization: U.C. Berkeley -- ERL
NNTP-Posting-Host: zion.berkeley.edu


>While it's true that in something like ceviche the raw seafood is "cooked"
>by sitting in the lime juice overnight, I don't think that the same can be
>said for a piece of raw fish laid on a finger of vinegared rice and them
>immediately gobbled down by an appreciative sushi-lover.
>
>(Sashimi is also raw fish, but without the vinegared rice.)
>--
>Larry Margolis, MARGOLI@YKTVMV (Bitnet), margoli@watson.IBM.com (Internet)

Fish used for sushi is supposed to be frozen to a quite
low temperature (e.g. -50) for a few weeks, before being
thawed and served.  

Unfortunately, this is not always done in the U.S.  -- I
think I read an estimate that in the bay area, about 20%
of the sushi served in restaurants had not been
frozen... and there's over 1000 cases of parasititis a
year as a result.

Parasite risk depends on species.  I understand it is
quite low for tuna, including hamachi.

Steve
Newsgroups: rec.food.cooking,rec.food.drink
From: glenn@cs.sfu.ca (Glenn MacDonald)
Subject: espresso machines
Keywords: espresso, coffee, cappucino, latte
Organization: CSS, Simon Fraser University, Burnaby, B.C., Canada
Date: Thu, 17 Dec 1992 19:47:09 GMT


  I've seen the recent discussion on cheaper espresso makers,
  but I'd be interested in hearing about the more expensive
  models.

  I'm interested in the usual things: 
	1) $$$$$ 
	2) quality of espresso made
	3) ease of use
	4) ease of clean up
	5) use of the milk steamer
	6) dependability
	7) is it easy to get repaired (if necessary)
	8) is the manufacturer sane about any warranties?
	9) any strong pro's or con's people have about
		specific models
	10) have you purchased one and found that you
		use it too rarely to have made the
		purchase justfiable
	etc.

  Anything you can tell me will be greatly appreciated.

  Thank you,
	Glenn Mac Donald
	
Newsgroups: rec.food.cooking
From: hughes@dogwood.botany.uga.edu (Wayne Hughes)
Subject: Re: Dawn Scotting's Muffin Recipes
Organization: Botany Department - U of Georgia, Athens
Date: Wed, 16 Dec 1992 02:14:32 GMT

In article <1glnoiINNg2v@agate.berkeley.edu> bedk@ICSI.Berkeley.EDU (Brian E.D. Kingsbury) writes:
>
>Better 250 muffin recipes than one $250 cookie recipe request.
>
>Keep it up, Dawn!
>
  Agree.  I don't mind seeing them at all, and have pulled a dozen
  or so myself.  I've made two of the recipes and they're great
  (although the bleu cheese (posted by someone else) was really
  intense.  You must like bleu cheese to survive this muffin.)

  The following line in your kill file:
   
      /muffin/h:j

  will get rid of those nasty muffin posts, Gina.

  Wayne
Newsgroups: rec.food.cooking
Subject: RECIPE: Corn & Bacon Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 14 Dec 92 01:08:24 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      CORN & BACON MUFFINS  
  
4 finely chopped bacon rashers, 2 cups self-raising flour, 1 tsp paprika  
2 ozs chopped butter, 1 lightly beaten egg, 1 tsp grain mustard  
1/4 cup buttermilk, 4-5 oz can creamed corn, 1/2-2/3 cup milk  
2 Tbsp grated fresh parmesan cheese  
  
Preheat oven to 375oF, prepare pans. Cook bacon until crisp, drain on   
absorbent paper. Sift flour & paprika, rub in butter until mixture resembles  
fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk, corn & 1/2 cup 
milk together. Add dry mix to wet mix adding the rest of the milk if   
required. Spoon into pans, sprinkle with cheese, bake for about 20 mins or   
until done. Makes 12.  
  
  
   
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From: roder@cco.caltech.edu (Brenda J. Roder)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST : Sugar Candy recipe
Date: 17 Dec 1992 18:54:53 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: sandman.caltech.edu

pepij00@DMI.USherb.CA (JEROME PEPIN) writes:

>	I would like to have the recipe of Sugar Candy.
>I tried to translate it from french where it is called : "sucre candi".

>It's like a lollypop but it's made from some cristalized sugar on a stick.

I believe this is rock candy in American.  Make a supersaturated sugar 
solution by dissolving sugar in hot (like on the stove) water until no
more will dissolve.  Then place (hang) a string or sticks into the solution
and let it sit to form crystals as it cools (may take a day or more I think).
I'm afraid I can't give an exact recipe, sorry.  It is possible a cookbook
might have a recipe under the name rock candy.

p.s. the following distribution line was in your posting and caused my
original followup to fail with illegal distribution.  Distribution is a
geographic limiter (supposedly) so is usually something like usa, ca,
or world.  Unfortunately, there are many leaks, but using a newsgroup
name or heirarchy is definitely not right.  Unfortunately there are also
broken newsreaders/posters out there which put these spurious things in
automatically.  If this is what happened, try to mention it to your 
administrator (news admin that is) if possible to try and get it fixed.
>Distribution: rec.food.cooking


-- 
-- Brenda (roder@cobalt.caltech.edu)
Thought before action, if there's time.
    _The Edge_  Dick Francis
Newsgroups: rec.food.cooking
From: tracy@apollo.HP.COM (Tracy Hoover)
Subject: Re: Superstitious Foods* New Years*
Date: Tue, 15 Dec 1992 14:55:06 GMT
Organization: Hewlett-Packard Company, Chelmsford, MA
Keywords: new year

I read in "Bill Neal's Southern Cooking" that collard greens and hoppin' john
are traditionally eaten on New Year's Day to bring wealth for the coming
year.  The collard greens represent bills, and the hoppin' john (black-eyed
peas and rice) represent pocket change.
-- 
========
Being called a poetess brings out the terroristress in me. --Audre Lorde
From: bs_s516@neptune.kingston.ac.uk
Newsgroups: rec.food.cooking
Subject: Re: Branston Pickle
Date: 16 Dec 92 13:30:03 GMT
Organization: Computing Services, Kingston Polytechnic
NNTP-Posting-Host: neptune.king.ac.uk

In article <1992Dec16.014048.7199@nstn.ns.ca>, rballard@fox.nstn.ns.ca (Rick Ballard) writes:
> Here in Nova Scotia, I can get Cross&Blackwell Branston Pickle at some of
> the larger grocery chains (IGA, Sobeys), in the import section. The label
> mentions it is made by Nestle' in Don Mills , Ontario. Ingredients
> include(in order) sugar,malt vinegar,onions,carrots,white
> vinegar,cauliflower,turnips,water,cucumbers,datepuree,salt,zucchini,corn
> starch,tomato paste,molasses,apple puree,caramel,lemon concentrate, calcium
> chloride, sodium benzoate, spices....
			     ^^^^^^
This is the secret ingredient I guess, and is prbably why C&B's rivals such as
Heinz {they produce an inferior article, in my opinion, called Ploughmans
Pickle} can't get it quite right.  Also why no-one has a recipe which actually
tastes like real Branston.

It's a bit of an institution over here in the UK.  Slapped liberally over a
Cheddar Cheese sandwich.  If you are looking for it, it's made by Crosse &
Blackwell {they may be owned by Nestle', I don't know}, it's brown and lumpy
and the label is yellow and red.  I did hear from a friend that it can't be
purchased in certain parts of the states, due to regulations on food additives,
this may not be true.

If you find some, I hope you like it, it's great.

Tony Scott	South Bank University	SCOTTT@vax.sbu.ac.uk
				or	BS_S516@neptune.kingston.ac.uk
			        
				
Newsgroups: rec.food.cooking
From: jhouge@craysea.cray.com (Jennifer Houge)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Cray Research, Inc. - Americas West
Date: 17 Dec 92 18:51:21 CST

Once I was making peppermint flavored cookies and had just put in the
flavoring when I looked to the recipe and it said "Stir by hand".  My
mind went blank and I couldn't figure it out.  So, I washed my hands 
and started to squish together the dough with my hands.  About a minute
into the squishing, my mind cleared and I looked at what I was doing
and wondered if I had just had a blackout.  My hands smelled like pepper-
mint for at least two days...AND I was really glad no one was home to
witness the scene.
Newsgroups: rec.food.cooking
Subject: RECIPE: Rye, Pumpkin & Date Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 13 Dec 92 01:08:32 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      RYE, PUMPKIN & DATE MUFFINS (Wheat Free)  
  
Wet Mix - 1/4 cup margarine, 1/2 cup sugar or treacle (molassess), 3 eggs  
          1/2 cup yoghurt, 1 cup pumpkin puree*, 1 cup chopped dates  
Dry Mix - 2 tsp mixed spice (or pumpkin pie spice), 2.1/2 cups rye flour  
          4 tsp wheat free baking powder or 1 tsp baking soda  
  
Preheat oven to 350oF, prepare pans. Thoroughly combine the wet mix   
ingredients except the dates. Fold in the combined dry mix, add the dates &   
spoon into pans. Bake as soon as possible, for 25-30 mins. Makes 12.  
* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.  
Variations:  
Rye, Apricot & Almond: Omit the dates & add 1 cup chopped dried apricots &   
1/2 cup sliced almonds.  
Rye & Sultanas: Omit the dates & add 1 cup of sultanas (golden raisins)  
  
  
   
  ---------------------------------------------------------------------  
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  ---------------------------------------------------------------------  
Newsgroups: rec.food.cooking
From: altopowa@yoyo.cc.monash.edu.au (Kellie Flanagan)
Subject: smoked meat
Summary: How to smoke beef?
Keywords: Montreal pastrami
Organization: Monash University, Melb., Australia.
Date: Tue, 15 Dec 1992 04:09:17 GMT

Thanks in advance

Kellie
-- 
Love and powa,

Kellie
Newsgroups: rec.food.cooking
Subject: RECIPE: Banana Almond Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 15 Dec 92 03:17:45 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      BANANA ALMOND MUFFINS  
  
Wet Mix - 1/4 cup sour milk, 1/3 cup softened margarine, 2 eggs  
          2 bananas mashed, 1/2 tsp almond extract (essence)  
Dry Mix - 1 cup flour, 3/4 cup sugar, 1.1/2 tsp baking powder  
          1 cup almonds, sliced & toasted  
  
Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix well.  
Add the dry mix to the wet mix until just combined. Spoon into pans & bake   
for 15-20 mins. Makes 12.  
Note: Milk may be soured by adding a little lemon juice to it & leaving until 
curdled.  
  
  
   
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Newsgroups: rec.food.cooking
From: bkt@blacks.jpl.nasa.gov (Barrie Trinkle)
Subject: Re: Store Bought Roux? (Was Cooking Disasters)
Organization: Image Analysis Systems Group, JPL
Date: Sat, 19 Dec 1992 00:22:04 GMT

shedevil@vix.com (Anne P. Mitchell JD) writes:

>In a recent missive udcrusd@meaddata.com (Sylvia D'Cruz) tells us:
>*
>*Another time, I decided to make the roux for a gumbo for the two of us. I did
>*not know then, that it was available in stores. It said equal quantity of oil

>You can buy pre-made roux???

I don't know about pre-made roux, but my life definitely changed when I
discovered the recipe for microwave roux in _The Microwave Gourmet_ by
Barbara Kafka.  No stirring!  So far (knock on wood) it appears just
about foolproof.

--
--------------------------------------------------------------------
..nothing is so fatal to maidenly delicacy of speech as the run of 
a good library.
				Robertson Davies, _Tempest Tost_
From: GC.AVW@forsythe.stanford.edu (RAGIN CAJUN)
Newsgroups: rec.food.cooking
Subject: Re: Rocky Mountain Oyster
Date: 18 Dec 1992 06:15:38 -0800
Organization: Stanford University
Distribution: usa
NNTP-Posting-Host: morrow.stanford.edu

In article <1992Dec8.133542.14811@liberty.uc.wlu.edu>,
klyle@liberty.uc.wlu.edu (Karen S. Lyle) writes:
>Charles Zeng (zeng@hplvec.LVLD.HP.COM) wrote:
>: What is Rocky Mountain Oyster?  How are they cooked?
>:
>: I suppose it is some kind of delicacy, but it is not oyster.
>:
>It definitely is not an oyster!

The first time I ate these we were having a bar-b-que and I was only
about 15.  My cousin asked, before I could put my foot in my mouth,
when do they come in season.

Alma
Newsgroups: rec.food.cooking
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Subject: Re: The whole muffin recipe collection
Organization: Home for the Terminally Infirm
Date: Thu, 17 Dec 1992 23:52:25 GMT

In article <1992Dec17.222919.25553@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>
>I just saw the "dawn" collection, in six parts, in rec.food.recipes

Really? SIX parts?  I saw only five, here.

Does anyone have part 6?  Would you be willing to send it to me?  Please
don't mail it now; just tell me if you have it, and I'll ask you to mail
it if you're the first.  I don't want to be flooded with copies.
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
Newsgroups: rec.food.cooking
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Subject: Re: REQUEST: Egg-Nog (non-diary)
Organization: Our Lady of Perpetual Mirth (Pacifica)
Date: Sun, 13 Dec 1992 00:31:34 GMT

In <1992Dec10.024057.1932@sarah.albany.edu> sarah@albnyvms.bitnet writes:

>Speaking of anaphylaxis, I have that happen when I eat shellfish,
>Are there any decent non-shellfish substitutes on the market that
>aren't as sweet as candy from all of the added sugar (yuk!)
> 
>Sarah, who misses clam chowder and other shellfish


So does my best friend.  It turns out they share a common chemical
as one found in strawberries.  Are you affected by them, too?  She
has to avoid both, so does her baby son.  (She told her older boy 
that the strawberry patch is all his, since he is unaffected.)

				-babs

-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking,soc.culture.indian
From: kmadden@magnus.acs.ohio-state.edu (Karen T Madden)
Subject: Re: MICROWAVE OVEN QUESTION
Organization: The Ohio State University
Date: Sun, 13 Dec 1992 00:29:27 GMT

Hmmmm. I put one of those fast food sandwiches in the microwave once, and it 
arced in about 2-3 seconds. Turns out the wrapper the restaurant used was lined
in foil. I can't imagine using something metal in the microwave that had *less*
metal than this wrapper.
-Karen
-- 
"The Ohio State University: where they say you
 aren't just a number, and then assign you one."
Newsgroups: rec.food.cooking
Subject: Cookbooks
From: lindstrom@acs.harding.edu
Date: 16 Dec 92 15:01:06 -0500
Reply-To: lindstrom@acs.harding.edu
Organization: Harding University

 On 'Good Morning, America' tommorrow (12/17) Julia Childs will
be reviewing cookbooks which she feels are noteworthy.  I will
try to get the titles and a (short) synopsis and post Friday.

Greg--
Organization: Doctoral student, Chemistry, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Fri, 18 Dec 1992 04:51:18 -0500 
From: Anne Marguerettaz <am2f+@andrew.cmu.edu>
Subject: Re: Raclette


Raclette is a Swiss meal which consists of melted Raclette cheese,
small boiled potatoes and cornichons. IN Switzerland, the raclette
ovens are basically composed of a heating element in front of which
you leave a half wheel of cheese until the top layer is melted, which
you then scrape onto a plate and do it again. Since you usually do
that when you have a large number of persons (to eat a whell or 1/2
wheel of cheese) and you go around the table serving one person after
the other, it is a very long meal and it becomes a wonderful occasion
to relax and enjoy family and friends' company. Since you should not
drink anything cold with it, you sip wine or tea and chat waiting your
turn. 
For smaller gathering, a lot os Swiss families now have "RAclonette
ovens" which are designed  on the same principle as the above but
designed to fit 6-8 little "pans" in which each guest can put a small
piece of cheese to melt under the common heating element. This allows
everybody to eat at the same time and you don't need to buy a whole
1/2 wheel of cheese. These Raclette ovens can be found in the US in
gourmet kitchen stores and run about $50-75. 
You have to use Raclette cheese, french or swiss, 
which can be found in some supermarket "luxury " food items (I find t
in some Giant Eagle, our local food stores) or in stores specializing
in imported french or italian or swiss foodstuff.
The other important thing is NOT TO USE american pickles... You need
cornichons, which are very crunchy little gherkins preserved in
vinegar and and spices. 
And finally you need a raclette oven if you really want to do things
right but you can do without one by  cutting slices of cheese 
of about 1/4 in thick, 2-3 inch long and melting them in the
microwave. Let me warn you though, Raclette cheese has a strong smell
and you will need to clean you microwave thoroughly afterwards.

An important point that I forgot is SCRAPE the cheese crust or simply
cut it, it is bitter (but then you'll miss what true Swiss gourmet
call religieuses (nuns), crunchy pieces of melted cheese crust  mmm.
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Net's Funniest Kitchen Disasters
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Fri, 18 Dec 92 13:38:47 GMT

As long as we're telling sister stories:  There was the time
when my son's sister  :-)  made the tuna casserole and put
dill pickles in it.  :<
Newsgroups: rec.food.cooking
From: harrism@aquila.rtp.dg.com (Mike Harris)
Subject: Re: Why are some cheeses covered with wax?
Date: Wed, 16 Dec 92 15:28:21 GMT
Reply-To: harrism@dg-rtp.dg.com
Organization: Data General Corp., Research Triangle Park, NC

In article <1992Dec15.033501.26635@actrix.gen.nz>, Pat.Churchill@bbs.actrix.gen.nz writes:
|> In article <3486@voodoo.UUCP> das@voodoo.boeing.com (Deb Schwartz) writes:
|> > In article <1992Dec10.234140.22753@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
|> > >>Ok, what did they do after they cut the cheese, i.e. breaking the wax? 
|> > >
|> > >I always thought when you "cut the cheese" you were breaking wind,
|> > >not wax!      :-)   :-)   :-)                  Sorry.
|> > >-- 
|> > 
|> > Actually, could that be the origin of the expression?  If you cut into
|> > a well-age cheese sealed in wax, might not the resultant odor be such that
|> > the above phrase would be an appropriate euphimism?
|> > ------
|> > Debbie Schwartz // das@voodoo.ca.boeing.com  // ....uw-beaver!bcsaic!voodoo!das
|> > 
|> 
|> OK.  If we are getting into rec.food.cooking.tasteless....
|> a friend has this quaint saying when someone breaks wind :  OK, who
|> opened his lunchbox?

	"Floating an Air Biscuit".....
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: How do you *steam* rice?
Organization: Lockheed Missiles and Space Co.
Date: Fri, 18 Dec 92 21:28:55 GMT

In article <36220@sophia.inria.fr> gchow@hawai.inria.fr (Gloria Chow) writes:
>In article <1992Dec11.182410.16737@ee.gatech.edu>, wung@eecom.gatech.edu (Peter Wung) writes:
>|> In article 101292104534@techsters.swarthmore.edu, aperrin1@cc.swarthmore.edu (Andy Perrin) writes:
>|> >|Chinese restaurants usually offer "steamed" rice, meaning regular white
>|> >|rice.  How does one steam (as opposed to the more conventional boiling)
>|> >|rice?  I thought the reason for boiling rice was that it had to absorb lots
>|> >|of water.  Anybody know?
>|> >|

 [ some stuff deleted ]
 
>
>All you have to do is to put the rice in a pot, add twice the amount of water 
>(this varies with the kind of rice, and how "sticky" you like it), add in a 
>dash of salt, cover and turn on the heat.  As soon as it starts to boil, turn 
>the heat way down (as low as you can get it) and let it simmer or steam away 
>until all the water is gone.  The first step is the only "difficult" part if 
>you can call it that because you have to keep an eye on it.  It boils over 
>easily, but that's mostly because I am impatient and I like to turn it up high 
>so it boils faster. You can leave it at low the whole way through, it will just
>take longer.
>
>BTW, this does take a while to cook, I will say at least 30 min. That's
>30 completely unsupervised minutes, so it's really not that bad.

smaller batches are ready in 20+ minutes

also, at the beginning (when you add the salt - add your seasonings
too and you can have seasoned rice simply too - for spanish rice, I
open a can of stewed tomatoes, drain the juice into the measuring cup
(part of the water) dump in seasonings, rice, tomatoes, add water and cook
the same way here - voila - its so easy....

 [ some stuff deleted ]
 

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: ness@tc.fluke.COM (Jerry Ness)
Subject: Re: Dawn Scotting's Muffin Recipes
Organization: John Fluke Mfg. Co., Inc., Everett, WA
Date: Fri, 18 Dec 1992 13:33:10 GMT

Well put Dan Emmorey!!
If I see a series of postings I'm not interested in I just kill'em.
It doesn't 'bother' me in the least, other folks are interested or there
wouldn't be a series of them, right??

Keep those muffin recipes comming, Dawn!!

Bye,
Jerry
-- 
-------------------------------------------------------------------------------
Jerry Ness             John Fluke Mfg. Co., Inc.        Everett, Washington USA
            domain:    ness@tc.fluke.COM   
            uucp:      {sun,microsoft,uw-beaver}!fluke!ness
Newsgroups: rec.food.cooking
From: kathy_buetow@QMS1.life.uiuc.edu (Kathy Buetow)
Subject: REQUEST: Pumpkin or other holiday soup
Followup-To: rec.food.cooking
Organization: University of Illinois at Urbana
Date: Mon, 14 Dec 1992 20:22:57 GMT

Hi there !

   A friend is looking for a good pumpkin soup recipe.  She is also willing
to take other suggestions for other festive (fun, colorful) holiday soups 
and/or appetizers.

   Please e-mail me as it is finals week here at the U of I and I will have

very little time to read this group.

   Thanks in advance and Happy Holidays to all !!

Kathy
========
Katwala Australian Cattle Dogs
Kathy_Buetow@QMS1.life.uiuc.edu
"Australian Cattle Dogs are not just a breed....they're a way of life !!!"