HDTenEightyP/NetNews huggingface dataset:
From: pidgeon@kazak.NMSU.Edu (Pidgeon)
Subject: REQUEST: Information on making Jerky
Apparently-To: rec-food-recipes@uu.net
Organization: Alternative Collegiate Computing Association
Date: Fri, 18 Dec 1992 17:21:01 GMT

I'm making beef jerky for the first time. What's the best way to dry the meat?
I've heard that one can actually just let the meat sit out in a dry place, 
covered. Is this true? Or in an oven (electric), what is the drying time and
temperature?

Also, what's the best way to store the jerky and how long will it keep?

Thanks for any help.

pidgeon@acca.nmsu.edu


Newsgroups: rec.food.recipes
From: chamre@nyx.cs.du.edu (craig hamre)
Subject: Favorite Breadmaker Recipes
Status: RO
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: Nyx, Public Access Unix @ U. of Denver Math/CS dept.
Date: Thu, 17 Dec 92 17:58:06 GMT


Please e-mail me with your favorite automatic breadmaker recipe.  Here is
my favorite:

DREW'S FAMOUS ONION DILL BREAD
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 package yeast
3 1/3 cups flour
1/4 teaspoon baking soda
1 1/2 teaspoon salt
1 unbeaten egg (Use ingredients at room temperature.)

Mix together, warm and add:
1/4 cup water
3/4 cup cottage cheese
3/4 cup sour cream
3 Tablespoons sugar
3 Tablespoons minced dried onion
2 Tablespoons whole dill seed
1 1/2 Tablespoons butter

In the order listed, place dry ingredients and egg into inner pan.  Warm
next set of ingredients, add them.  Select white bread, and
push "Start".

This recipe came with a DAK breadmaker but it works great im my Hitachi!

Craig
From: cavrak@sadye.emba.uvm.edu (Steve Cavrak)
Subject: CROATIAN RECEPIE: Pork and Lamb 
Status: RO
Apparently-To: uunet!rec-food-recipes
Originator: cavrak@newton.emba.uvm.edu
Organization: University of Vermont -- Division of EMBA Computer Facility
Date: Fri, 11 Dec 1992 01:28:34 GMT

Unfortunately my New York Times International Cookbook got attacked by a
renegade tube of klister, so I have to do this without a proper name.
It's pretty simple, but great --

	- 4 pork chops
	- 4 lamb chops

	brown in skillet, or sear on grill

	- in skillet, cover with
	- can of (stewed) tomatoes
	- one small - medium head of green cabbage 
	  (sliced into about 1" wide strips)
	- couple of cloves of garlic

	simmer until (well) done.  I like it when the meat
	basically falls from the bones; cabbage should be well
	cooked.  Cooking time is usually about 90 minutes.

	I ususally serve this with a long grain rice that
	cooks "dry", alma if you can find it, or uncle ben's.

	definitely served with a cianti or zin.

----------------------------------------------------------------

Crown's International Cook Book Series includes <<The Balkan
Cookbook>>, Inge Kramarz, 1972.  This has an interesting
selection of general recipes.

Ciao
Steve
From: auerbach@ncsu.edu (David D Auerbach)
Newsgroups: rec.food.cooking
Subject: Re: How to store fresh bagels?
Date: 11 Dec 92 17:41:47 GMT
Article-I.D.: news.auerbach.724095707
Organization: North Carolina State University

jern@visual1.jhuapl.edu (Bob Jernigan) writes:

>In article <auerbach.724012187@news.ncsu.edu>, auerbach@ncsu.edu (David D Auerbach) writes:
>|> kk18@prism.gatech.EDU (Kelly Kenion) writes:
>|> 
>|> >How do you store them so that they'll last a week? 
>...deletions here...
>|> By the way, staling is NOT drying out--putting bread in plastic will a)
>|> kill the crust and b) encourage mold in humid climates.

>O.K., I'll bite... what is staling?

Skipping the details (which are in H. McGee's book on the underlying
biochemistry of the kitchen (something like Science and Lore of the
Kitchen??), it is simply that staling is not a dehydration but a
complicated chemical happening that actual is faster at refrigerator
temperatures than at room.  "Refreshing" bread by heating it actually runs
the staling process in reverse.  (Although I dislike the universal
restaurant habit of reheating their bread so that the basket can be full
of allegedly freshbaked when a) it is nothing of the sort and b)
unnecessary reheating and eating when still hot spoils the texture of many
breads).
Newsgroups: rec.food.cooking,sci.med
From: stcmille@panix.com (Steve Miller)
Subject: Re: Aluminium and Alzheimers
Date: Wed, 16 Dec 1992 16:45:39 GMT
Organization: PANIX Public Access Unix, NYC


My dad does Alzheimer's research, and the last he time he told me how he
felt about this he was pretty dubiuos on the cookware theory.  Looks
more like its the breakdown of the blood/brain barrier that allows the
deposition of aluminum - which I think is associated with the amyloid
deposits.

Aluminum is, by the way, extremely common in rocks.  It's only the
pure stuff that is unusual, environmentally speaking.  Therefore we
would have to assume that we are adapted to have some kind of tolerance
for the stuff.


-- 

_______________________________________________

A Famous Rock Star!
Newsgroups: rec.food.cooking,rec.food.recipes
From: jfrawley@mothra.syr.EDU (Judy Frawley)
Subject: Chicken Nuggets
Organization: Syracuse University, Syracuse, NY
Date: Tue, 15 Dec 92 13:09:29 EST

This is the recipe that everybody has been asking me to repost.
It's not mine, but my comments are in parentheses.

I just made some chicken bits last night which we loved--
baked in the oven, not fried, so they are easy, but not 
necessarily less calorific.  I served them at a
party with a mustard/sour cream dipping sauce.

Chicken Bites

2 pounds boneless chicken (approx.) cut into bite-size pieces
1/2 cup butter, melted
(I used skinless, boneless chicken breasts; oil instead of 
butter and much less of it; whipped egg whites can also be
used)

Mix together:

2 cups crushed crackers
1/2 cup walnuts or pecans, finely chopped
(I had neither so I used a few peanuts)
1/2 cup parmesan cheese, grated
1 teaspoon dried basil
1 teaspoon dried thyme
salt and pepper

Dip chicken pieces in melted butter (or oil
or egg whites), then roll in crumb mixture. 
Place on baking sheet. 
Bake at 400 for 20 minutes.  Serve with toothpicks and dipping
sauce.  (1/2 cup sour cream mixed with 1/4 cup dijon mustard.)  Enjoy!
(My daughter wouldn't touch this type of sauce, so I served them
to her with honey)

--Lynn from Rochester, New York

Judy Frawley (commentary not recipe :-))



Newsgroups: rec.food.cooking
From: charlene@boston.sinet.slb.com (Charlene Glatkowski)
Subject: problem with cranberries in scone recipe
Keywords: cranberry, scone
Reply-To: charlene@boston.sinet.slb.com (Charlene Glatkowski)
Organization: Schlumberger Technologies CAD/CAM Division
Date: Thu, 17 Dec 1992 15:40:52 GMT


Hi, all,
	
	I've recently begun to try to reproduce a cranberry-orange scone that
	this wonderful bakery produces. The scone is cakey & dense, but not 		
	meally. I tried a recipe from Fanny Farmer that was "okay" but not 
	quite right. I'm going to try another recipe soon that calls for cake 	
	flour and see if that makes a difference in texture (they came out more
	like a US biscuit than a cakey delight). I also used fresh chopped
	cranberries as a substitute for FF's recipe - called for currants.
	What happened was the dough became pink and tart (not at all wonderful
	& pale orange like the bakery's). So I was wondering - should I dehydate 	
	those chopped cranberries by sticking them in the oven on a cookie 	
	sheet? Maybe on low heat... My concern is that not dry up like corn 	
	flakes and krunchy & inedible. Help! No oats in these beauties, by the 
	way :)

Thanks,

CG
Newsgroups: rec.food.cooking
From: pouncy
Subject: Black Turkey - REvisited 
Reply-To: hpouncy1
Organization: swarthmore college
Date: Fri, 18 Dec 1992 04:11:27 GMT

I tried the Black Turkey recipe and here's what happened.

I read the test recipes for Black Turkey last Thanksgiving and decided to
try one for a holiday office party.  I skipped the gratuitous drinking 
and focused on the turkey.  I also skipped the stuffing - since the verdict
from testors seemed to be it wasn't that good.  In short, the recipe as
abridged is a winner and yes I would do this again.

Around here you can get really good, really fresh Turkeys from Amish
farms.  Even   w  ithout the Black Turkey recipe, it's hard to go wrong with
these babies.  In fact, I just hoped that the recipe wouldn't ruin what
had been a pretty good thing anyway.  Last Saturday, my wife went down to the
Amish market and got a twelve pound beauty.  We promptly froze the thing
and worried that we were negating the whole point of getting fresh turkey.

We brought the bird out on Tuesday and cooked it today, a Thursday.
All we did was put it in the oven at 350 for half-hour then brought it
out and painted it.  We forgot to blast it at 500 F for 15 minutes or so and
then paint.  The paste for painting the bird was trickier than the recipe
leads you to believe.  I put in four yolks, the lemon juice, the onion,
the garlic and the flour.  The recipe says add enough flour to make a thick
paste.  I added too much flour and my paste was way too thick.  I smeared it
on anyway, then made another batch - less thick this time - and smeared that on
too.

I then basted religiously every fifteen minutes, although other posters said
they thought this part was superfluous.  Next time I do it, I think I will
baste again.  I don't think it does any harm, and I have a feeling it does some
good for the paste.  The bird itself is normally so tender, it doesn't need the
basting.

As reported by others, the paste really does darken.  Also wonderful things
do happen to the meat because you are cooking at 350 - a little higher than
most cookbooks recommend, but you've put the bird in a jacket that does special
things with that extra heat.  The bird did seem to cook fast -
two and one half hours versus the four hours our Doubleday cookbook calls for
when you cook at 325.  

I left the bird in a pan and took it right over to the office party.
First off, it really is a dramatic piece of meat.  Second, it really does
come out moist - but no better than any good farm fresh bird cooked regular.
The real hit to this recipe is that it emulates the flavor and texture of
a smoked bird.  I am not making this up.  That's what folks kept saying.
And they kept asking for the recipe.  

So there you have it.   Black Turkey is an experience. BTW,    have you ever
been     experienced? 

Cheers for the holidays.
From: karle@hora.seas.upenn.edu (Kathy Arle)
Newsgroups: rec.food.cooking
Subject: Re: CANDY CANES!
Date: 14 Dec 92 00:59:22 GMT
Organization: University of Pennsylvania

In article <18477@mindlink.bc.ca> Marg_Meikle@mindlink.bc.ca (Marg Meikle) writes:
>Does anyone know the history of candy canes?  I can find recipes and methods
>of production, but nothing on why and when we started to hang them on our
>trees and put them into stockings.   Maybe this was another invention of
>Hallmark Cards? or perhaps Cocacola like the contemporary image of Santa
>Claus?   Thanks.


I don't know the history of candy canes, but I would love one of those recipies
you have found!

Thank you very much.
Newsgroups: rec.food.cooking
From: kim@m44.unm.edu
Subject: Re: Cookie Size Preference
Date: Fri, 11 Dec 92 19:42:56 GMT
Organization: UNM Cancer Center, Albuquerque, NM
Reply-To: kim@m44.unm.edu

In article <1992Dec9.012713.23705@hubcap.clemson.edu>, chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>Do you like/make small (3 - 5 cm dia.) cookies, medium (5 - 10), 
>or larger ones (>10 cm dia) ?
>Does it matter what kind of cookie (Choc Chip, Spritz, PB, etc) ?
>Other influences ?


I think a cookie should be large enough that it lasts about as long as a cup of
coffee when I am reading the NY Times.  YMMV, of course, so you'll have to
experiment.

Daniel Kim
From: daffy@freezer.cns.udel.edu (christian wright)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 17 Dec 92 19:26:30 GMT
Reply-To: daffy@freezer.cns.udel.edu
Organization: University of Delaware

In article <1992Dec17.021446.2761@netcom.com> artemis@netcom.com (Michelle Dick) writes:
> Ok, everyone who has flooded their kitchen floor with suds raise their hand.
> 
> <raises hand>

Is this a permissible "me too?"  I did it one weekend when I was home visiting
Mom and Dad.  They were out and I thought I would surprise them by doing all
of the kitchen-work.  I really filled the dispenser up with regular dishwashing
liquid -- gee, so many suds!  The worst part was that I saw it in time to keep
too many suds from getting out, so I shut it off.  However, my brother comes along,
and in the spirit of being helpful turns the dishwasher back on.....  Oh well.  :-)

---
------------------------------------------------------------------------------
| Christian D. Wright                               daffy@pecan.cns.udel.edu |
| "Why isn't the world ever unfair in MY favor?"        daffy@ravel.udel.edu |
------------------------------------------------------------------------------
Newsgroups: rec.food.cooking,rec.food.drink
From: velde2@jhunix.hcf.jhu.edu (Francois Velde)
Subject: Re: espresso machines
Keywords: espresso, coffee, cappucino, latte
Organization: HAC - Johns Hopkins University, Baltimore
Date: Fri, 18 Dec 1992 18:45:12 GMT


I bought an Olympia at Zabar's in NY, with the grinder from the same maker.
The machine is a hand-pump: it seems harder to use than electric, but
esthetically more pleasing. By harder I mean that there is unexplained
variance in the color, thickness of the brew and the amount of crema.
That variance is rather small.  The machine cost $400, the grinder $180.
The grinder is worth it: rather, it's a pre-condition for good coffee if
you are going to spend that much on the machine itself.  I grind only the
amount I need for each cup.  I have used the machine thrice daily for
several months, haven't had problems, and hope never to have problems.
Making cappucino takes some learning by doing, but I think I am getting there. 

-- 

	Francois Velde

Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Visions (or other) cookwares?
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Sun, 13 Dec 1992 17:36:34 GMT

In article <724257400.AA00000@blkcat.UUCP> Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
>The Cuisinart Pro line has copper disks, about a quarter of an inch thick, on
>the bottom of the pan.  Very visible, very obviously copper, and for many
>things,
>the best cookware I've ever used.

Don't the handles pinch your hands?  Just picking them up empty in the
store hurt my hands.  I'd feel silly using mitts or towels to handle
the pots even when cool.  What a stupid design. (Other than that, they
looked great).

--
Michelle Dick
artemis@netcom.com
From: tel1568@tamaix.tamu.edu (Tom Landrum)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 18 Dec 1992 04:50:12 GMT
Organization: Texas A&M University, College Station
Distribution: world
NNTP-Posting-Host: tamaix.tamu.edu

    When I lived in a trailer, I had my computer set up in the kitchen due to
lack of room. It was in front of a window that faced the neighbor's house.
One day a friend who shall remain nameless (pssst...it's 'Ted' :-) and I
were hacking away when we noticed some smoke coming out of the neighbor's
kitchen window. Being civic minded young men, we stepped out and looked a
bit closer. That's when we noticed flames in the window as well as smoke!
I ran back to my place and got the fire extinguisher, while my friend yelled
at the door. There was no answer, so we ran inside and into the kitchen, 
which was in flames from floor to ceiling and ~10 ft. across centered on the
stove. It seems that the neighbor started some oil in a big cast iron pan to
make french fries, then fell asleep on the couch. My friend, in what I can
only speculate was an adrenaline frenzy, tried to throw a towel over the pan,
which instantly incinerated. Then, for no apparent reason at all, he
picked up the pan and ran outside with it. Then he tried to throw it on the
grass, but inertia caused him to basically slide the pan out from under
the oil, which was now over his hand, when gravity came into play. In the
mean time I had used the extinguisher to put out the fire, just as the sleepy
home owner came in to see what manner of person had broken into his house.
He saw one guy outside performing what looked like a rain dance and yelling
something unintelligible, a wide-eyed hippie peering through the dense smoke
of what used to be a kitchen with a large red cylinder in his hand, then began
saying: shitshitshitshitshitshitshitshitshitshitshitshitshitshit...real fast,
and for along time. My friend's hand is fine, but he still has scars 2 years
later.

****  Tom Landrum
****  tel1568@tamsun.tamu.edu
****
****  The perversity of the universe tends toward a maximum. - Niven
Newsgroups: rec.food.cooking
From: hc56@cunixf.cc.columbia.edu (Hannah Cox)
Subject: Thanks
Organization: Columbia University
Date: Sat, 12 Dec 1992 17:52:58 GMT


	Thanks to everyone who posted the recipes for the Hot German Potato Salads.


		-hannah cox
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Newsgroups: rec.food.cooking
Subject: Re: How do you *steam* rice? + Kitchen Disasters
Date: 17 Dec 92 18:01:44 GMT
Organization: Mitre Corporation, McLean, VA

In article <36220@sophia.inria.fr> gchow@hawai.inria.fr (Gloria Chow) writes:
>
...instructions for steaming rice in saucepan deleted....

>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.  BUT, I have


30 completely unsupervised minutes is correct.  Just don't go past that much.
One time I was cooking rice with the saucepan method at my boyfriend's house.
We turned the rice down to simmer and trotted out of the kitchen for a 
few minutes...the few minutes turned into 45 ++ minutes, and since we'd
forgotten to set the timer, we were reminded of the rice by the (whoops)
smoke alarm.  It was a nice non-stick pan before we started, .... it
never recovered.  So, a few lessons learned:  1) set the timer and don't
wander off too far  2) really set the stove as LOW as possible or OFF  
3) Don't use a non-stick pan...I've since done the same thing on my
roommate's Revere pan and was able to recover nicely (with a lot of 
elbow grease -- will I ever learn?)

But most of you out there probably have brains and don't have to worry.

I was eventually begifted with an electric rice steamer -- awesome appliance!
Newsgroups: rec.food.cooking
From: staffan@ca.serum.kodak.com (Kenneth Staffan (x37507))
Subject: Re: coffee filter problem
Organization: Clinical Products Division, Eastman Kodak Company
Date: Fri, 11 Dec 1992 17:03:09 GMT

In article <1992Dec11.071957.1834890@locus.com> bruceb@locus.com (Bruce M. Binder) writes:
>pmmuggli@midway.ecn.uoknor.edu  (pauline muggli) writes:
>>
>>the new coffee machine has a slide in brew basket, and no way to
>>anchor the filter.  consequently, i have gotten grounds in my
>>coffee a couple of times.   is there any way to keep the filter
>>from being bent over by the spraying water and letting the coffee
>>grounds by?
>
>I am about to reveal a time tested and cheap method of solving this
>problem.
>[...]
>Coffee maker filter baskets which have sloping sides usually do not
>have this problem, but if you have a filter basket with vertical
>sides you know what happens.  No matter how hard you try to press the
>filter into the plastic, one bit of it will fold over and allow
>grounds into your coffee..
>[...]

Two other possible solutions: use one of the re-usable "gold" filters, instead
of disposables, or try a different brand of disposables.  We used to have 
the fold-over problem when we had a GE automatic drip machine (vertical
sides on the filter basket), and used Mister Coffee filters.  When we
switched to a generic filter brand, which had slightly different dimensions,
and fit the interior of the filter basket better, the fold-over problem
went away.

Ken
---
staffan@serum.kodak.com
Newsgroups: rec.food.cooking
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Superstitious Foods* New Years*     
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Sat, 12 Dec 1992 19:46:00 +0000

That reminds me of the red corset/Christmas stocking my (ex) hubby bought me
one year.  I still have it and put it up for Christmas every year.

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: bannistr@maths.tcd.ie (Jeff Bannister)
Subject: Mulled wine
Summary: Mulled wine recipe
Organization: Dept. of Maths, Trinity College, Dublin, Ireland.
Date: Fri, 18 Dec 1992 11:32:17 GMT

Anyone any suggestions for a nice mulled wine recipe?

Thanks in advance,

Jeff.

Newsgroups: rec.food.cooking
From: schuler@nisc.jvnc.net (teri schuler)
Subject: Request for Vodka Rigatoni recipe
Followup-To: schuler@nisc.jvnc.net
Organization: global enterprise services
Date: Wed, 16 Dec 1992 22:41:10 GMT


Although I have searched and searched and searched for a recipe for
vodka rigatoni, I have yet to find one at all.  If anyone out there
has a good recipe for it, please respond.  Since I rarely read or post
news, please respond via e-mail.  I will appreciate any and all
help/suggestions.


Thanks in advance!

Teri the wonder chef
schuler@nisc.jvnc.net

Xref: sparky rec.food.cooking:23318 misc.consumers:20781
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.food.cooking,misc.consumers
Subject: Re: Visions (or other) cookwares?
Date: 16 Dec 92 19:11:04 GMT
Followup-To: rec.food.cooking
Distribution: na
Organization: Sterling Software IMD, Vienna, Va.

daoffer@ccwf.cc.utexas.edu (Debora Offer) writes:
: In article <1992Dec8.022246.3753@hfsi.uucp> pdennis@hfsi.uucp (WIS Program Group ) writes:
: 
: I recently bought a cast iron 10" dutch oven and a 12" skillet and they are
: the easiest things to clean.  I have a bit of a problem with meats sticking
: when I do stir fry but afterwards they clean with a dish towel and soap.
                                                                     ^^^^

I thought using soap on cast iron is an absolute NO NO??????


--
-------------------------------------------------------------------------------
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
From: swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang)
Newsgroups: rec.food.cooking
Subject: Re: recipe for child's playdough
Date: 20 Dec 92 20:35:52 GMT
Distribution: na
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4

I recently took a class on Creative Art for Young Children
and got a whole bunch of playdough recipes. It was really
fun--I had never made playdough before. Some are edible
(peanut butter and honey) and some are just good blobs to
play with. Would anyone like me to post/e-mail the
recipes? Please e-mail me requests as I will be gone over
the holidays and our software will probably zap any 
near-future requests.


--

*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
 Sophia W. Wang (swwang@iscnvx.lmsc.lockheed.com)
 The views expressed above are only mine.
*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
Ahhh, comforts: thick down comforter on a cold night...
		and the smells of dinner wafting throughout the house!
*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
From: charleen@net.bio.net (Charleen Bunjiovianna)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 11 Dec 92 22:06:11 GMT
Organization: BIOSCI International Newsgroups for Biology

In article <L9ZLJY6@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>In article <1992Dec10.155557.25531@pbhya.PacBell.COM>, kjhart@pbhya.PacBell.COM (Kenny J. Hart) writes:
>> Saurkraut and booger omlette
>> and a finger nail and beet sandwich
>
>Doesn't count unless all ingredients are real food.  Boogers and 
>fingernails are not something one would ordinarily eat.

Obviously you've never met some of my friends.

Charleen

-- 
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