HDTenEightyP/NetNews huggingface dataset:
From: stcmille@silver.ucs.indiana.edu (Stephen C. Miller)
Newsgroups: rec.food.cooking
Subject: Zest: Cool Word
Keywords: Orange, lemon, grapefruit?
Date: 5 Nov 92 16:33:53 GMT
Article-I.D.: usenet.Bx94oH.77L
Organization: Indiana University

Old english or french or something - means, like, a nut partition.

anybody got a good dictionary present?

I was surprised to learn that its original meaning is closer to that of
lemon rind than it is to elan, or something like that.
-- 
--------------------
=
(former grad star turned rock student)
Steve Miller	 		    stcmille@silver.ucs.indiana.edu
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Newsgroups: rec.food.cooking
Subject: Re: seedless blackberries?
Date: 12 Nov 1992 20:36:44 GMT
Organization: Stanford University
NNTP-Posting-Host: nova1.stanford.edu


I use a food mill (the old-fashioned crank kind) to get about 70% of the
seeds out of raspberries (which have smaller seeds than blackberries do).
(If I want to remove all the seeds, I put the resulting raspberry puree 
through a fine strainer but when I'm making jam I like to leave some of
the seeds, just not all.)

			. . .Alexandra

Newsgroups: rec.food.cooking
From: PLANCHAJ@ctrvax.vanderbilt.edu (Tony Planchart)
Subject: Re: Salt and Pepper
Organization: Vanderbilt University 
Date: Thu, 12 Nov 1992 15:16:14 GMT
X-News-Reader: VMS NEWS 1.21

In <1992Nov11.000711.10901@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu writes:

> I still haven't found a set of salt and pepper mills I like, but I
> finally got some shakers that match our plates nicely.  They are
> identical, but one has two holes and the other has three.
> 
> Which one is for the salt, and which for the pepper?


Heads: the salt goes in the one with more holes.

Tails: the pepper goes in the one with more holes.

Tony

"Imagination is more important than knowledge"  A. Einstein
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Pizza dough on the grill?
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Fri, 6 Nov 1992 02:06:34 GMT

My oven's been out for 3-4 weeks and I dont have the cash to get it fixed.
The kids and I are dying for some pizza but microwaved dough just doesn't
makeit.  We tried cooking it in the electric skillet and that didnt work.
I seem to remember some one on one of the TV cook shows cooking pizza on
the grill - maybe it was CNN's on the menu.

Anyone tried this?  I am getting desparate...
-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
America Online: lvirden@aol.com
From: john@ahuriri.gen.nz
Subject: REQUEST: Halvah (again)
Date: Sat, 7 Nov 92 19:41:55 GMT
Organization: Organisation? Where?
Reply-To: john@ahuriri.gen.nz
Newsgroups: rec.food.cooking
Distribution: world
X-Newsreader: Simple News for Windows V1.0

A week or two back someone posted a request for a recipe for
halvah.  I didn't see any replies - if you know of such a
recipes I'd really appreciate it if you could *email* me a
copy.

cheers, John
--



--------------------------------------
John McCombs       john@ahuriri.gen.nz
ph +64-3-665-234     fax +64-3-655-755
Christchurch,              New Zealand
--------------------------------------

Organization: Doctoral student, Biology, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Fri,  6 Nov 1992 17:21:37 -0500 
From: Pratima Adhikari <pa15+@andrew.cmu.edu>
Subject: Tamarinds

All this talk of ripe tamarinds reminded me of the fact that there are
wonderful things they used to make back home out of green tamarind. One
particularly nice thing I found last time I was there. It was a thin
concoction made out of the pulp of green tamarinds. It was lightly sweet
with the fragrance of fresh green coriander in it. A very refreshing
accompaniment to a meal or good by itself on a hot, sultry summer day.
Oh well, I just couldn't help getting lost in nostalgia.
            Pratima
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.food.cooking
Subject: Looking for unique turkey recipes
Date: 9 Nov 92 18:55:59 GMT
Organization: Sterling Software IMD, Vienna, Va.

As the subject line states, I'm looking for some unique ways of cooking 
turkey for Thanksgiving.  I remember (before I started cooking) that I 
once had turkey prepared by deboning it, stuffing it, and sewing it back 
together.  I've also had deep fried turkey, which was great, but I don't
have the facilities to do that.

Any ideas would be welcome.

thanks,

--
-------------------------------------------------------------------------------
Jim Basara
     uunet!ssdc!jbasara                "All the other nations are drinking
     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
                                       Barry Manilow." - Dave Barry
Newsgroups: rec.food.cooking
Subject: Looking for egg scissors
From: oursler@kenyon.edu
Date: 11 Nov 92 12:25:39 -0500
Organization: Kenyon College

Hullo,

	The title tells all...

	I am looking for egg scissors.  Little beasties for nipping
	off the tops of soft boiled eggs.  I cannot find them
	anywhere.  I've tried the usual places, Williams Sonoma etc..

	If anyone has any idea where I could find these things, please
	let me know.  I'd prefer a catalog since driving around the
	country could be cost prohibitive, but ANY clues to track
	these elusive utensils down will be GREATLY appreciated.

						- Miles -

	-------------------------------
	Miles Oursler
	Manager of Networks and Systems
	Kenyon College
	oursler@kenyon.edu
	-------------------------------
From: rsaigal@jade.tufts.edu (Ranjani Saigal)
Newsgroups: rec.food.cooking
Subject: Request for Chicken Nuggets
Date: 10 Nov 92 18:49:09 GMT
Organization: Tufts University - Medford, MA


My kids love chicken nuggets. Reciepes anyone?


Ranjani Saigal
From: mike_steiner@qm.claris.com (Mike Steiner)
Newsgroups: rec.food.cooking
Subject: Re: Bread Makers
Date: 9 Nov 92 20:20:31 GMT
Followup-To: rec.food.cooking

In article <1992Nov6.172959.20767@cbfsb.cb.att.com>, tjz@cbnewsb.cb.att.com
(thomas.j.zgorzynski) wrote:
> 
> My wife and I are interested in purchasing a stand alone
> bread maker; the ones which knead, rise, cook and cool the dough/bread.
> So far we have seen ones made by Panasonic, WelBilt and even DAK 
> (for those unfamiliar, DAK is a mail order company). They all seem about
> the same.  It seems the only difference between models is whether they
> have cool down cycles, whether they make 100 Percent whole wheat breads,
> and the size of the loaves they make. 
> 
> Does anyone out there have any experience and/or comments about bread
> makers?  (Is the bread really as good as they claim?)
> 
> Any comments/suggestions concerning which company makes the best ones? 
> 
> One of my concerns is reliability, since these bread makers are pretty
> expensive.
> 
> Any responses/recommendations would be really appreciated.

My wife and I just bought a Welbuilt (I don't know whether they have more
than one model.) and have used it only once, but it worked--we set it up on
Saturday night to bake a loaf of French bread to be finished at 9:30 Sunday
morning.

+---------------------------------------------------------------------+
|Now that I have a reader that can do .sigs, I can't think of a witty |
|one to put here, so I won't.  All normal disclaimers apply.          |
+---------------------------------------------------------------------+
From: b_lmcgilve@cpvax.cpses.tu.com
Newsgroups: rec.food.cooking
Subject: Need help with Fry Bread
Date: 7 Nov 92 20:28:22 CST
Organization: Texas Utilities, Glen Rose TX 

I tried to make Navajo tacos last night.  Somehow, my fry bread didn't quite
measure up to the bread I had in Utah.  So what did I do wrong?  It was chewy
to put it mildly.  Here's my recipe:

3 c flour
1 1/2 tsp baking power
1/2 tsp salt
1 1/3 c warm water

Mix dry ingredients.  Add water and knead until dough is soft.  Fry in 2-3"
oil.

Possible problems:  
Didn't knead dough enough - I have a horror of kneading
baking powder doughs.   Memories of very tough biscuits.
Oil wasn't hot enough.
Didn't roll dough thin enough.
Too much flour - not enough flour  -  dough was very soft/damp

What's your guess?  I ate it anyways, but was hoping to serve it over Xmax, and
my version is not company ready.
-- 
Laurel McGilvery		Not only do I not speak for the company,
CPSES (temporarily)		the company does not speak for me. 

All opinions expressed are obviously mine.  Who else would own up to them?
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: MARMITE - yeast extract: what do I d
Organization: Taronga Park BBS
Date: Tue, 10 Nov 1992 02:33:14 GMT

In article <10292314.14285.2002@kcbbs.gen.nz> Pandora@kcbbs.gen.nz (Dawn Scotting) writes:
>>From: peter@taronga.com (Peter da Silva)
>>(and Marmite is just Vegemite by another manufacturer) and those

>WRONG! Marmite and Vegemite are totally different...

This is the second claim that I'm wrong on this, but I'll stand by my
claim. I suffered Vegemite and Marmite for 18 years, and they both taste
the same... rather like the stuff that's left in your coffee pot at 5:30
when nobody's made coffee since 3:00 and there was only an inch left then.
Except worse.
-- 
true(<<VV$@\\$'&O 9$O%'$LT$&$"V6"$&$<4$?'&$ #I&&?$=$<<@)24 24 scale 3 21 moveto
{dup 36 eq{pop not}{dup 7 and 4 sub exch 56 and 8 div 4 sub 2 index{rlineto}{
rmoveto}ifelse}ifelse}forall stroke pop showpage % Have you hugged your wolf...
Newsgroups: rec.food.cooking
Subject: Re: List of 454 Muffin recipes
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 12 Nov 92 02:01:13 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

From: edr0@ns1.cc.lehigh.edu (Eleanor)
>This is the first time I'm posting anything, so I don't know if
>I'm doing it right.  I would be interested in 6 of your muffin
>recipes:

WEll, you did quite well but lucky for me you didn't email me with it, 
you managed to quote the WHOLE message AGAIN! The first thing you should 
do is find out how to edit out most of the message you are replying 
to and only quote a few lines (as above). I have noted your muffin requests 
and will post them within the next two weeks hopefully. I have had quite 
a few requests so it will take me awhile, also I am going away this 
weekend so it won't be until at least next week.

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Free Range Turkeys
Organization: Lockheed Missiles and Space Co.
Date: Tue, 10 Nov 92 16:53:50 GMT

In article <1992Nov09.195836.7274@deeptht.armory.com> sparrow@deeptht.armory.com (Pasty White) writes:
>I'd like to buy a free range bird this year, and have some questions
>about it:  Do they differ noticeably from the grocery store turkeys
>once they are dead and cooked and ready to be eaten?  Do they tend to
>be bigger, smaller?  Tough since they are allowed to move around some?
>Are they as pretty sitting on your platter (unbroken skin and such)?
>   
don't know about the difference between 'free range' and the regular
old toms you can get at the store - but one year my sister-in-law
insisted on having an organically raised turkey - she paid 'through the
nose' for it and the taste, etc wan no different from regular old tom


-- 
________________       __        ________________   "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: sse@wind.bellcore.com (Samuel S Epstein)
Subject: towel ignites in microwave oven
Reply-To: sse@wind.bellcore.com (Samuel S Epstein)
Organization: Bellcore, Morristown, NJ
Date: Mon, 9 Nov 92 15:33:17 GMT


My microwave is directly above my gas oven. The interior of the
microwave gets hot when the oven is on.

This weekend I made baked potatoes in the microwave while I
cooked something else in the oven. I placed the potatoes on a
cotton dishtowel, instead of the paper towels recommended by
my cookbook. Because the potatoes were of varying sizes, I
didn't place them in all at once, but swapped potatoes in and
out, testing for doneness. I ended up microwaving the dish
towel on high for maybe 20 minutes.

The towel scorched and ignited. Did this happen because it was
excessively microwaved, or because the oven heated the
microwave, or because of the combination? Can microwaves alone
ignite a cotton towel?

Please send me copies of responses by e-mail.
Newsgroups: rec.food.cooking
Subject: REQUEST FOR 454 MUFFIN RECIPES
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 9 Nov 92 13:44:37 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: peterl@devvax.mincom.oz.au
PP>Could I have the list of 454 Muffin recipes posted to me please.
PP>I've been looking for it and it aint on my site anywhere.

You may have had it by now, I hope so because I'm sorry but I just cannot 
afford to send such a large message via email! Surely if you have read 
my message about it then you would have received the actual message 
with the list in it?
PS Nor can I afford to have the 'WHOLE LIST' quoted back to me via email 
as some kind person did, please PLEASE if anyone is going to email me 
make sure you know your editor and what it does.

Newsgroups: rec.food.cooking
From: rowley@vcd.hp.com (Peter Rowley)
Subject: Refrigerator temperature settings
Date: Fri, 13 Nov 1992 21:53:07 GMT
Organization: Hewlett Packard Vancouver Division
X-Newsreader: Tin 1.1 PL5

I just got a new Kitchen Aid refrigerator, and was wondering  if
anyone out there knows the proper temperatures for the freezer and
'fridge section.

The manual said to adjust them so that the ice cubes were solid, and
the pop/beer was at the temperature that I liked it.  I was hoping
for something a little more scientific  (like actual temps).

Right now, the freezer is -5 degrees F and the 'fridge is 36 degrees F.

Any help would be appreciated.

Peter

Newsgroups: rec.food.cooking
From: panlilio@acs.ucalgary.ca (Victor P. Panlilio)
Subject: Online databases/archives for recipes/cooking
Summary: Where can I find these?
Date: Sat, 07 Nov 92 20:09:54 GMT
Expires: Thu, 31 Dec 1992 05:00:00 GMT
Distribution: na
Organization: The University of Calgary, Alberta
Keywords: food info databases
Followup-To: rec.food.cooking, E-mail

Hello fellow netters,

Where can I find some browsable online databases and archives of
downloadables with information on cooking (all kinds of cuisine)
and recipes and food preparation and entertaining? I prefer to
access free or public-domain servers and archives, but if you
know of relevant groups and forums and special interest groups in
commercial online services, such as Compu$erve, GEnie, America
OnLine, Prodigy, and so on, please let me know by E-mail, or by
posting a reply in this newsgroup (since I'm sure others are also
interested in searching such databases). Thank you very much!

Victor 8^)
Newsgroups: rec.food.cooking
Subject: RECIPE: Fresh Pear Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 11 Nov 92 02:49:47 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      FRESH PEAR MUFFINS  
  
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/2 cup golden syrup  
          2 eggs, 1 cup milk, 4 fresh pears peeled & diced  
Dry Mix - 3 cups flour, 2 tsp cinnamon, 2 tsp mixed spice, 4 tsp gr.ginger  
  
Preheat the oven to 350oF & prepare pans. Thoroughly blend the margarine,   
sugar & golden syrup. Beat in the eggs & add the milk, mix well. Stir in the  
pears. Carefully stir in the previously combined dry mix. Place in pans &   
bake for 25-30 mins. Makes 12-14.  
Variations: FP with Caraway - Add 3 tsp of caraway seeds to the wet mix.  
FP with Nuts - Add 1/2 cup of chopped walnuts or pecans to the wet mix.  
FP & double ginger - Add 1/2 cup crystallised ginger to the wet mix.  
FP with raisins - Add 1/2 cup chopped raisins to the wet mix.  
FP with Rye - Replace the flour with 3 cups rye flour & 4 tsp baking powder.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | As I have to pay for ALL ingoing AND outgoing email I would  |  
     | prefer all queries to be made in this newsgroup. For messages|  
     | that NEED to be in email I would appreciate it if you DIDN'T |  
     | QUOTE more than a few words.      Pandora@kcbbs.gen.nz       |  
      --------------------------------------------------------------
Newsgroups: rec.food.cooking
Subject: Re: Need 454 Muffin list again, please!
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 12 Nov 92 01:30:21 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: jc2d@fermi.clas.Virginia.EDU (Jyh-Ching Chang)
>>Could someone repost or e-mail me the 454 Muffins list?  I read
>it, and it 

I will be reposting the amended list in a few days time. Keep your eyes 
peeled.
From: dlou@sdcc3.ucsd.edu (Dennis Lou)
Newsgroups: rec.food.cooking
Subject: Re: My DAK Breadmaker arrived!
Date: 10 Nov 92 16:51:22 GMT
Article-I.D.: sdcc12.40832
Organization: University of California, San Diego

I forgot to mention that externally, the only difference between the
Turbo II and the Turbo IV is that the II had lights for 
"White", "French", "Sweet", and "Manual".  The IV has lights that say
"White", "Oat/French", "Whole Wheat", and "Manual".


-- 
Dennis Lou             || "But Yossarian, what if everyone thought that way?"
dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
[backbone]!ucsd!dlou   |+====================================================
dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
From: cgkg0295@uxa.cso.uiuc.edu (Satchmo)
Newsgroups: rec.food.cooking
Subject: RECIPE REQUEST: Hot spiced cider
Date: 11 Nov 92 17:43:40 GMT
Article-I.D.: news.BxKBwu.CHE
Distribution: usa
Organization: University of Illinois at Urbana



	I'm planning to make some hot spiced apple cider this Thanksgiving 
holiday.  As we all know, the proper combination of spices is essential, as
is getting some good-quality cider.  Sure, I could be lazy and look up a 
recipe in my Joy of Cooking, but that's boring.  Does anyone out there have 
a good recipe they would send me?  You can either post or e-mail.

Thanks in advance,
Chris Kocher
cgk@m.tam.uiuc.edu

Department of Theoretical and Applied Mechanics (whatever that is)
University of Illinois
Urbana, Illinois, USA
Newsgroups: rec.food.cooking
Subject: Re: Popadums!
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Wed, 11 Nov 1992 09:54:14 GMT
Organization: Actrix Information Exchange

In article <32408@rnd.GBA.NYU.EDU> sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya) writes:
> In article <1992Nov9.203644.29000@news2.cis.umn.edu> jill@gopher.ccbr.umn.edu (Jill Hollifield) writes:
> 
> >Does anyone have a good recipe for popadums?
> >
> >Or, alternatively, can anyone recommend a good prepared brand,
> >and where I could find it in the U.S?
> 
> Buy them. The Indian stores won't have any great range of choices, so try a
> package and see how you like what they have.

We can buy pappadums from Bombay here in NZ so you should be able to
find them in the US.

I puff mine in the microwave.  So easy to do that the kids will
frequently do them fore me.  BTW watch out for the smaller ones  -
about 4 inches in diameter.  I like them with a *poor man's caviar*
eggplant dip as a pre-barbecue snack (now there's a bit of blurring
round the cultural edges :-) )

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking
Subject: Recipe:  Spicy Cocktail Meatballs
From: warren@bbs.mdcbbs.com
Date: 6 Nov 92 12:09:14 GMT
Organization: KAMAN INSTRUMENTATION
Nntp-Posting-User: warren

Spicy Cocktail Meatballs

3/4 lb. lean ground beef
4 and 3/4 oz. liver spread
1 tsp. dijon mustard
1/2 tsp. salt
1/4 tsp. white pepper
1/4 c. fine dry bread crumbs
1 egg, beaten
3/4 c. crushed corn chips

Mix beef, liver, mustard and seasonings.  Add crumbs and egg, mix well.
Shape in 1" balls.  Cover tightly, chill overnight.  Just before baking,
roll in corn chips.  Bake on rack in shallow pan at 350 deg F, 10 minutes.
Turn once, bake 10 min. more.
Newsgroups: rec.food.cooking
From: stullcw@stull.b10.ingr.com (Chuck Stull)
Subject: Re: scrabble, chitlets, and scrott (was Re: Hominy )
Organization: Intergraph Corp., Huntsville, AL
Date: Fri, 13 Nov 1992 18:56:19 GMT

In article <BxLnIq.G1q@usenet.ucs.indiana.edu>, kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes: 
|> One of the more, um, interesting items of St Louis soul food is
|> "snoots."  Yes, they're exactly what you think they are, and they come
|> half a snout per snoot, (as Greg Johnson and Vince Staten say.)   In
|> all honesty, they are actually not interesting, since they have the
|> texture of cracklins, but no flavor at all.
|> 
|> I've never eaten chitlins, but not for lack of trying.  I just can't
|> find a good soul food restaurant around here...
|> -- 
|> 
|> Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>


When you do get a chance to try chitlins, make sure they are "slung" instead
of "unslung". Even the mere thought can make a difference !

Chuck
-- 
                                             Chuck Stull
                                             stullcw@stull.b10.ingr.com
"Diplomacy is the art of letting someone else have your way"
Newsgroups: rec.food.cooking