HDTenEightyP/NetNews huggingface dataset:
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: New thread, Diner food
Organization: Lockheed Missiles and Space Co.
Date: Tue, 26 Jan 93 22:02:03 GMT

In article <1993Jan26.184040.18798@walter.bellcore.com> dfw@thumper.UUCP (Doris Woods) writes:
> Ok new thread for you. As I was reading rec.food.rest. they started
>a thread on favorite Diners in the US. For those across the pond a Diner
>here is usually found on main roads and serves good old fashioned hardy 
>"down home cooking" They're also known as truck stops and greasy spoons.
>
>I started thinking about what I miss about some of the old Diners.  One thing
>is some good old fashioned batter dipped onion rings as opposed to the 
>breaded ones people now a days serve.  And a nice thick malted. So here are
>my questions:                      
>
>1) What is or was your all time favorite Diner
 
Mickey's Diner - downtown St. Paul - looks like a dining car (has been
  designated a historical site) - corner of 8th/9th & St.Peter

>2) What food do you miss the most that the newer Diners don't carry or
>   don't make like they used to.

phosphates, thick malts, coney dogs (the skinny little ones with lots of
 chili, onions, etc on them), _real_ onion rings, good/real hash browns
 or american fries, great breakfasts 

>3) What favorite food do you have that you can still find in a Diner.

cheeseburgers - Mickeys served(es?) a double decker cheeseburger called the
 Sputnik - it was served with a deep fried onion ring


-- 
________________       __        ________________   "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,ne.food
From: betsey@cunixf.cc.columbia.edu (Elizabeth Fike)
Subject: Re: The Zen of Bagels
Reply-To: betsey@cunixf.cc.columbia.edu (Elizabeth Fike)
Organization: Columbia University
Date: Tue, 26 Jan 1993 01:16:42 GMT

In article <auerbach.728004890@news.ncsu.edu> auerbach@ncsu.edu (David D Auerbach) writes:
>nmiller@starbase.trincoll.edu (norman miller) writes:
>
>>One thing for sure: bagel places have become as common as
>>candy stores used to be (sadly said for both) and Gresham's
>>Law has taken hold.  Never again will the quality of bagels
>>be something to be taken for granted.
>
>>What follows is the sort of thing that never would have been
>>written when All Was Well With The World, when bagels were
>>two for a nickel (rolls were three for the same price) and
>>came in one flavor: plain.  It's offered in the hope of
>>rescuing and demystifying a once-simple pleasure.  The title
>>is totally phony and was designed to catch the eye.  The
>>real title is: 
>
>>How to Eat a Bagel
>...much funny stuff omitted
>
>When one does finally give up on finding the True Bagel in all its zoftik
>chewiness one resorts to the radical move of making ones own.  There are
>good recipes in 1. Bernard Clayton's Breads of France (sic!) and 2. Molly
>O'Neill's New York Cookbook.  


In the case of bagels, ignorance is bliss.  Before I came to NYC for
college, my idea of a good bagel was a Lender's (yuck!).  Now I'm
spoiled rotten, living 4 blocks from Columbia Bagels and close enough
to H&H to walk there on a nice Sunday morning.  However, I dread the
day I have to move away....(snif).

betsey

*******************************************************************************
Betsey Fike <betsey@cunixf.cc.columbia.edu>
CC '94/SEAS '94, Computer Science/Electrical Engineering

Newsgroups: rec.food.cooking
From: edjcb@ariel.lerc.nasa.gov (Jeff Brown)
Subject: Re: Request: Home-made Sausage Meat
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA Lewis Research Center
Date: 28 Jan 1993 09:57 EST  

In article <1993Jan26.031012.640@nuscc.nus.sg>, elpysh@nuscc.nus.sg (Yeoh Saw Heng (Ms)) writes...
> 
>Dear Readers,
> 
>Can anyone suggest a recipe for sausage meat? I can't use beef in it - my
>mother cannot eat it for religious reasons and I would like to make
>something she could also enjoy. I used to be able to buy sausage meat
>(yes, to make Scotch Eggs!) but it doesn't seem to available anymore.
> 
>Dried herbs are available but I don't know what to use and in what quantities.
> 
>Thanks in advance,
> 
>Ysh

Mix ground turkey with a commercial sausage seasoning mix, at about
1 TB of seasoning per pound of meat.  Several excellent blends are
available from Penzey's Spice House Ltd. in Milwaukee, WI (414) 768-8799.
I use their Pork Sausage Seasoning Mix ($2.59 per 8 ounces).  They list
the ingredients for the mix so you could probably devise your own blend.
The mix I mentioned has; salt, paprika, pepper, sugar, nutmeg, cayenne
pepper, thyme, and sage.

The catalog mentions tofu as an alternative to meat.  Soon, I'm going
to try making tofu/vegatable patties with the sausage seasoning.

Jeff Brown
edjcb@scivax.lerc.nasa.gov
From: peterl@devvax.mincom.oz.au
Newsgroups: rec.food.cooking
Subject: Re: wanted: favorite chicken receipts
Date: 25 Jan 93 05:01:34 GMT
Organization: Mincom, Brisbane, Australia

In article <kanderso.3@cs-acad-lan.Lakeheadu.Ca>, kanderso@cs-acad-lan.Lakeheadu.Ca (KKAREN ANDERSON - ENG) writes:

  > My favorite meat is chicken, and I'm always looking for new receipts
> 
> 
> 
  > I'm willing to post some of my favorites...if anyone is interested
> 
  > I'm also new on this system, and love this newsgroup.
> 
  > Have a great weekend.
> > 
  > Karen Anderson !.!

I'm interested...watch this group...Beggars chicken coming up!
(And other assorted recipies)
                           Peter
From: lm03@ns1.cc.lehigh.edu (LINDA E. MUCKEY)
Newsgroups: rec.food.cooking
Subject: Looking for alcohol substitutions
Date: 25 Jan 93 14:44:15 GMT
Organization: Lehigh University

There was a good-sounding crock pot chicken recipe posted a couple screens
back.  However, it calls for sherry.  And in my house (for personal reasons)
alcohol is outlawed.

As not using alcohol bars me from using some great-sounding recipes, does
anyone have a list of substitutions?  If not, just a sub for sherry would work
for now.  Any help is appreciated.

Thanks!

Linda
Newsgroups: rec.food.cooking
From: davidw@fulcrum.co.uk (David Wilkinson)
Subject: RECIPE: Pan Fried Chicken breast - was Re: wanted: favorite chicken receipts
Organization: Fulcrum Communications
Date: Tue, 26 Jan 1993 09:07:20 GMT

All this talk of chicken has reminded me of one of my favourite
dishes. Adapted from a Keith Floyd recipe, and is delicious.

(All ingredients per person)

1 Chicken Breast
1 Wine glass of white wine
1 Wine glass of Chicken stock
1 Leek
1 Shallot (or mild onion)
2 Tbs double cream
Butter
Salt & Pepper

Remove skin and fat from the chicken breast, and rub with salt and
freshly ground black pepper.

Melt butter in frying pan (I use my wok) and place the chicken breast (whole)
in it. Cook gently until cooked. The secret here is to cook the
chicken slowly over a low heat for longer. It should take about half
an hour. If you cook over a higher flame, it will cook faster, but
won't get that delicious buttery flavour. Note: you will need to stir
everything and turn the breast over frequently to prevent it sticking.

When done, put the chicken somewhere to keep warm. While you do the
next bit.

Put the finely chopped leek and shallot into the pan with all the
butter and juices from the chicken and cook until they start to go
soft. Add the wine and simmer for a few minutes. Add the stock and
reduce until much of the liquid has gone - it should start looking
slightly thicker. Add the cream and stir it in.

To serve: Cover the bottom of a plate with the leek and onion mixture,
slice the chicken breast and place on top. Delicious with green beans
and lightly boiled new potatoes.

Dave W.


--
David Wilkinson                                    davidw@fulcrum.co.uk
Fulcrum Communications Ltd, Fordrough Lane, Birmingham, B9 5LD, ENGLAND
From: mberteig@cco.caltech.edu (Michelle Berteig)
Newsgroups: rec.food.cooking
Subject: Re: Why not powdered juice?
Date: 22 Jan 1993 03:29:56 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: punisher.caltech.edu

I think it is because juices have so much sugar in them that they
can't be dehydrated to a powder, you end up with more of a syrup,
like you see with frozen juices.

Just my opinion,
Michelle


Newsgroups: rec.food.cooking
From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran)
Subject: Re: question about bread.
Originator: news@kittyhawk.ecn.uoknor.edu
Date: Thu, 21 Jan 1993 21:04:11 GMT
Distribution: rec
Organization: Engineering Computer Network, University of Oklahoma, Norman, OK, USA



JFC>The problem is that after a day or two, it gets dry and tastes no better
   >or worse than store-bought bread.  I keep it sealed in an airtight plastic
   >bag at room temperature.  I would like to be able to make bread on the
   >weekend, and use it to make sandwiches during the week.

JFC>How can I get my bread to keep a bit longer?  Are there certain ingredients
   >that will help?  I haven't tried refrigerating or freezing it, because it

Honey seems to keep the bread fresher.  Last week I made whole wheat
bread containing 6 c. wh. wh. flour, 1/4 c. honey, 3 c. water, 2 pkg.
yeast and 1 T. salt.  I leave it out on the counter (no plastic bag)
and it gets drier, but 10 seconds in the microwave makes it taste like
fresh baked.  Honey is supposed to be hydroscopic ( (sp?) absorbs
water) and inhibit mold.

My cookbook (Bake Your Own Bread by F. and S. Dworkin) says that bread
will get stale faster in the fridge.  Apparently the army conducted
studies that says that bread stays "soft" indefinitely at 140F, for
one week at 110F, but only one day in the fridge. (Something like
that, I happened to be reading it last night.)  Unfortunately bread
gets moldy faster at high temperatures. Their recommendation is to
keep bread at room temp in a breadbox or freeze it.  To freeze they
suggest freezing it unwrapped first, then putting it in a plastic bag
for longterm.  

If you only make bread on weekends, you could freeze half a loaf 
and take it out at midweek.

---- Maureen O'H.

--

 Maureen O'Halloran
From: tjk@csd4.csd.uwm.edu (Thomas Krueger)
Newsgroups: rec.food.cooking
Subject: Wanted: Solianka recipe
Date: 22 Jan 1993 01:02:17 GMT
Organization: College of Engineering Electronics Shop, UW Milwaukee
Distribution: world
NNTP-Posting-Host: 129.89.7.4
Originator: tjk@csd4.csd.uwm.edu

I would like a recipe for solianka, a Russian soup. I will post it when
received. Thanks.

						- Tom
-- 

Thomas Krueger                       UW-Milwaukee Engineering Electronics Shop
tjk@csd4.csd.uwm.edu                                         +1 (414) 229-5172
    Moderator: rec.audio.high-end, Info-Fortune, and Mystery mailing lists
Newsgroups: rec.food.cooking,ne.food
From: amsg7297@uxa.cso.uiuc.edu (Andrew M. Slonneger)
Subject: Re: The Zen of Bagels
Organization: University of Illinois at Urbana
Date: Tue, 26 Jan 1993 17:36:30 GMT

fas2981@ultb.isc.rit.edu (F.A. Shea) writes:

>Ok, I tried to make my own bagels the other day and they didn't come out
>correctly.  The bagels came out just like bread which bagels aren't
>really supposed to.  The making seemed very much like making bread or
>maybe I just missed something.  Is there some different strategy for
>making bagels as opposed to bread?

>Thanks

>Frank

Three key words:

Broil, Boil, Bake.

Andy
From: rogers@calamari.hi.com (Andrew Rogers)
Newsgroups: rec.food.cooking
Subject: Re: Drive-In food ( was: New thread, Diner food)
Date: 27 Jan 93 17:33:36 GMT
Organization: Hitachi Computer Products, OSSD division
NNTP-Posting-Host: calamari.hi.com

In article <1993Jan27.213002.24925@zia.aoc.nrao.edu> mgraham@zia.aoc.nrao.edu (Maggie Graham) writes:
>>  Does anyone remember the old A&W Root Beer Stands?????

Absolutely!

>>   Don't remember too much about the food except that the
>>burgers, etc. came in dad, mom, and kid sizes...

Papaburger, Mamaburger, and Babyburger, right?  Only I never liked the
burgers all that much 'cause they tended to autosteam themselves into
sogginess while sitting in those foil bags...

>>...but the magic of that rootbeer in our cold frosty mugs lingers in my
>>memory.  We still have our glass mugs too!  but the kind you buy in the
>>stores just isn't *right*.

I find (and others agree) that IBC root beer tastes closer to my memories
of original A&W than anything else I've found.

>...I haven't seen an A & W since ours closed ~20 years ago... (sniff) :(

There are still a few kicking around; I know of one in Lake George, NY
and have heard rumors of one near Boston...

Andrew Rogers

PS: This is a long shot, but are their any Union alumni out there?  Remember
Jumpin' Jack's, in Scotia NY?
Newsgroups: rec.food.cooking
From: shelby@oxygen.cray.com (Shelby Anderson)
Subject: Re: New thread, Diner food
Organization: Cray Research, Inc.
Distribution: usa
Date: 27 Jan 93 13:02:10 CST

In article <1993Jan27.133327.4984@cs.wayne.edu> mje@pookie.pass.wayne.edu writes:
>But that's not my favorite diner. My favorites were the little Toddle House
>restaurants, little holes in the wall with two booths and six seats at the 
>counter. Long ago, in my formative years, my friends and I discovered that you
>could always get a cup of coffee, some breakfast or maybe a piece of pie at 
>any time, day or night, in a Toddle house. Wonderful.
>
>They all became "Dobbs Houses" one day, and then later they dissappeared. The
>one down the street from my office became a hearing aid retailer. Ah, for a
>nice cup of coffee and a waffle at 4am...
>
There's still a Toddle House in Laurel, MD (claim to fame: where George
Wallace was shot). It's not that old and it's a little bigger than the ones 
you described. I'm not sure if they're open 24 hours or not ...

Bawlmer, MD has a great diner called the Double T that has been around 
forever. The waitresses dress in the obligatory white polyester, have
beehives, and chomp on their gum constantly. "Whatcha havin', hon?" Also,
a great place to go at 4 a.m.!

Shelby
shelby@cray.com

PS Apologies to those of you who already read this in the restaurants group.
Newsgroups: rec.food.cooking
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: Re: Men who can cook...
Organization: Energy, Mines, and Resources, Ottawa
Date: Wed, 27 Jan 1993 13:12:06 GMT

In article <1993Jan26.214937.21609@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <1k454hINNo9i@charnel.ecst.csuchico.edu> mpeter@OAVAX.CSUCHICO.EDU writes:
>>In article <1993Jan24.045355.13333@mnemosyne.cs.du.edu>, lrumsey@nyx.cs.du.edu (-Linda-) writes:
>>don't mind a few broken eggs or spaghetti on the ceiling. Really! My husbands
>>mother used to test her spaghetti for doneness by throwing a strand on the
>>ceiling and seeing how long it stuck. I would think, if it stuck at all, it was
>>too done. Has anybody else heard of this? 
>>
>
I come from a long line of spagetti flingers (although
clearly, producing al dente pasta does require the use
of the dente's).  Chucking strands of pasta at the
wall and/or floor and/or accidently hitting guests
 is a great way to liven up a dinner party or boring
weekday supper.

Tracy 
dinner party  

Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Men who can cook...
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Thu, 21 Jan 1993 01:30:20 GMT


>What's your point???  Most of the engineers in the US are male.
>Does that mean that men make better engineers?  There are many
>professions with historical reasons for their gender dominance,
>not capability reasons.

Much as I hate to enter these sorts of things, most of the engineers in the
US are white and are male because most of the people going to school for
engineering are white and male.  I worked for a company that would have dearly
loved to hire black/female engineers, but there just are a whole lot out there.
-- 

======================================================================8--<
From: charleen@net.bio.net (Charleen Bunjiovianna)
Newsgroups: rec.food.cooking
Subject: Cookbooks for sale
Date: 26 Jan 93 15:42:09 GMT
Distribution: ba
Organization: BIOSCI International Newsgroups for Biology

[Note that while distribution is restricted to "ba", it will inevitably
 leak out of the SF Bay Area.]

_Having Tea:  Recipes & Table Settings_.  Beautifully-done book with
 scenarios for afternoon tea.  $17.95 new, yours for $9.

_The Frugal Gourmet Cooks American_.  I don't know if you can trust a man
 who rarely eats dessert, but there are a wide variety of regional cuisines
 presented here.  Book club edition, yours for $6.

_Sunset's Entertaining for All Seasons_.  Menus, recipes, lots of pictures.
 I think I got this one as a bargain book, so it's yours for $2.

_Better Homes and Gardens Chocolate_.  Another bargain book, nothing special.
 $2.

_Pasta (from the Time-Life series, "The Good Cook")_.  Full of lots of
 how-to's.  $9.

Reply to this account, or call 408-733-7633.  I won't mail these books,
sorry.  I live in Sunnyvale.

Charleen
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Sauce Thickening. How?
Organization: Lockheed Missiles and Space Co.
Distribution: usa
Date: Mon, 25 Jan 93 23:08:10 GMT

In article <1993Jan15.231939.20035@ncar.ucar.edu> hammond@grizzly.scd.ucar.edu (Steve Hammond) writes:
>In article <1993Jan15.193503.21590@iscnvx.lmsc.lockheed.com>, sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>> In article <1j1hs9INNgi3@hpsdlss3.sdd.hp.com> doug_d@sdd.hp.com writes:
>> >  I made some chicken salad the other night which uses a soy-based sauce. In
>> >  it is some sesame oil. But when I poured the sauce on the lettuce but it
>> >  ran off. Is there some way to thicken the sauce (without heating) so it
>> >  clings to the lettuce? Cornstarch requires heating, so its out. I would
>> >  prefer not to use (too much) oil. Thanks!
>> 
>> 2) if you're using fresh garlic, put that into a blender and get it
>>    all pureed up - then, s-l-o-w-l-y add the oil (this will make almost
>>    a mayo consistency, then add the rest of the ingredients
>> 
>>      [obscenely long .sig deleted :-)  ]
>> 	  
>
>
>How does this garlic and oil mixture thicken?  Oil will suspend in an
>emulsion with vinegar and egg yolks.  But, garlic???  I don't
>think so.

try it before you knock it - I do this all the time when I make
Lebanese style garlic "aioli" & I learned it frm a Lebanese friend
whose family has been making it for generations

>
>If you want a "thick" and simple salad dressing put 3-4 Tbs
>of vinegar (I use red wine vinegar) with a little sugar and 2 tsp 
>of dijon mustard in a bowl.  Very slowly whisk in some oil.
>Start slowly at first to make sure that it is incorporated.
>Then add a little bit more in a fine stream.  Typically, vinegar
>will support oil in a good emulsion at a 1:3 ratio, vinegar
>to oil.  If it comes together and then "breaks apart", add some
>more vinegar and keep on whisking.  When you are done, try
>adding some herbs like basil and/or thyme.
>
>    Steve H.

 here comes the sig again.....B-)


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: kroczak@knoblake.sybase.com (Barbara Kroczak)
Newsgroups: rec.food.cooking
Subject: Home made muffins
Date: 22 Jan 93 02:07:43 GMT

I recently tried to make muffins at home and was disappointed that they
were heavier and not as fluffy as store bought ones.  Anyone have any ideas
why?  Are the commercial ones more filled with chemicals?  

Any ideas on how to make lighter muffins at home?
From: dolson@crl.ucsd.edu (Mark Dolson)
Newsgroups: rec.food.cooking
Subject: Re: Camp Cooking
Date: 26 Jan 93 21:58:09 GMT
Organization: University of California, San Diego


 The Girl Scouts used to have a great cookbook (maybe they still do...
 it's been awhile) called _Cooking Out of Doors_.  I used it a 
 lot for personal camping as well as with adventerous treks with
 growing girls as a camp counselor!

 Laura Dolson
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: REQUEST: Focaccia Bread
Organization: Lockheed Missiles and Space Co.
Date: Mon, 25 Jan 93 23:11:41 GMT

In article <1993Jan22.175402.4924@bnr.ca> tims@bcarh680.bnr.ca (Tim Spurway) writes:
>In article <1993Jan21.103214.1600@galaxy.gov.bc.ca> rdabrowski@galaxy.gov.bc.ca writes:
>>Hi Folks.
>>
>>I had dinner recently in an Italian Restaurant and they served a basket of
>>fresh out of the oven bread. They told me that it was called Focaccia Bread.
>>Anybody have a recipe for this bread? It's wonderfull with brie cheese and 
>>a glass of red wine.
>>
>>Cheers,
>>Anybody out there have a recipe for this? It's wonderfull -- 
>>________________________________________
>>Richard Dabrowski - Fisheries Technician
>>BC Environment: Victoria, B.C.  CANADA
>>Internet:rdabrowski@galaxy.gov.bc.ca
>
>The basic differences between "normal" bread and Focaccia are:
>	- olive oil is added when making the dough
>	- the loaf is flatter and more "textured"
>	- some kind of savory topping is usually "poked" into the dough, and the
>		dough is brushed with olive oil before baking
>
>Here's a shot at a recipe:
>2 cups unbleached all purpose flour
>1 tsp salt
>1 cup warm water
>1 tsp dry active yeast
>1 tsp honey
>3 tbsp extra virgin olive oil
>
>Topping:
>your choice of
>	black olives and sundried tomatoes with fresh oregano or,
>	fresh sprigs of rosemary and thyme or,
>	course sea salt (don't use as much salt in the dough if you go for this one).
>
>Mix water, honey, yeast together and proof.  Mix salt and flour together, add
>yeast infusion and 1 tbsp of the oil and make a dough.  Put 1 tbsp of oil in 
>container that you will rise the dough in, add the dough and coat evenly with oil,
>and let rise (about 2-3 hours?).  Punch dough down and flatten it to about 1/2 in.
>thickness.  I now like to make folds, wrinkles and deep creases in the dough so
>that it winds up being about 1 in thick.  Let rise, covered with towel for another
>hour.   Poke toppings into dough so that your fingers leave little wells.  Brush 
>with remaining oil, pop into a hot preheated oven until golden brown.  (If you
>have a pizza stone or a tera cotta tile, now's the time to use it).
>

and if you're feeling lazy, BoBoli is a great substitute

-- 
________________       __        ________________   "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: shan@niwot.scd.ucar.edu (Val Shanahan)
Subject: Re: Help -- Chorizo!
Organization: Scientific Computing Divison/NCAR Boulder, CO
Date: Mon, 25 Jan 1993 15:30:13 GMT


Peel the casing off the sausage and crumble the meat into a skillet.
Cook until done, then add beaten eggs and scramble together (no, don't
drain the grease first).  Top with shredded cheddar cheese and wrap it
all in a warm flour tortilla.

Enjoy, Val