HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Date: Tue, 22 Dec 1992 15:05:13 -0500 
From: Judi Mancuso <jm5p+@andrew.cmu.edu>
Subject: Re: CANDY CANES!
	<101900@netnews.upenn.edu>

I am 2 weeks behind reading messages so I may find as I scroll through
that someone has answered this in a similiar way.....
>es:
>>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.

At a children's program at a neighborhood church--they explained this
origination of candy canes--whether it is true or not, who knows, but
they convinced me!

The shape in actually a "J" for Jesus
They are white for purity, striped with RED for Jesus's blood to
simbolize his life that he gave to us
It is hard and sweet to respresent Jesus' love for us.

Sounds pretty good to me----Whatever the story, hope you all enjoy lots
of candy Canes!  Happy Holidays   Judi Mancuso

Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: Another bread flour question
Organization: Indiana University
Date: Fri, 1 Jan 1993 13:12:24 GMT

In article <1992Dec31.162256.20288@sunova.ssc.gov> jbaron@dirac.ssc.gov (Jeff Baron) writes:

>Let me rephrase what I said, since I apparenetly did a poor 
>job the first time.  I'm quite sure that bread flour is
>different from regular, all purpose, white flour, but I question
>it's usefulness.  

You do not know what you are talking about, then.

>I've never used bread flour, and I've made
>bread from half whole wheat flour, and half *NON* wheat flour, 
>such as dark pumpernickel, and I've never had a rising problem.

Bread flour has nothing to do with a "rising problem".  It has
everything to do with the resulting texture, and height, of the
rise, not whether it will or how long it will take.

>I think that bread flour is simply another, *different*,
>product that can be marketed and sold to increase market share.

>Why do you need any white flour at all if you use all whole wheat
>flour- have you ever tried this?

White flour is not added to non-white (wheat) flours to make up
the gluten content, as some have erroneously suggested.  It is
added to lighten the product.  You do not *need* it if you are
making bread from whole wheat flour--provided that you like your
bread that dense and heavy.  Not all do.

Most non-wheat flours have no gluten at all to speak of, and you
must add wheat flour--or gluten, unless you do not want bread but
baked dough (you have noticed, have you not, that corn bread is
not leavened with yeast but baking soda and/or powder.  There is
a reason for this: no gluten).

>for rye or oat or millet flours?  They all have about the same amount
>of gluten in them.  Perhaps it's a taste thing?

No, they do not.

>Perhaps I knead more.  Perhaps I'm more patient than the
>average "it had to rise in 55 minutes" baker.  

To judge from what you say, it's only that you have low standards.

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
Newsgroups: rec.food.cooking
From: suzanne@microunity.com (Suzanne Chesson)
Subject: Re: Sushi Thoughts: Michigan Roll?
Organization: MicroUnity Systems Engineering, Inc.
Date: Tue, 22 Dec 1992 18:36:49 GMT


Hmm, I'm from Michigan, and we always called a big bill 
rolled around a wad of small bills a Missouri bankroll.  Not 
that we're xenophobic or anything!  As for a culinary stand-in,
how about a chunk of spam rolled up in a sugar beet leaf. 

S.



Xref: sparky rec.food.cooking:24116 sci.chem:5610 sci.bio:4731
From: mmm@cup.portal.com (Mark Robert Thorson)
Newsgroups: rec.food.cooking,sci.chem,sci.bio
Subject: Re: Left-handed sugar; dextrose and glucose
Date: Wed, 30 Dec 92 17:29:56 PST
Organization: The Portal System (TM)
  <1hmlt0INN4o3@shelley.u.washington.edu> <des.62@helix.nih.gov>
  <2321@newsserver.cs.uwindsor.ca>

> >Various drug protocols in Europe specify infusion of glucose, while similar 
> >protocols in the United States usually specify dextrose. 
> 
> "Dextrose" and "glucose" are different names for the same substance.  The nomen
> clature stems from the fact that glucose is the most common dextrorotary 
> monosaccharide. 
> 
> Incidentally, fructose is also known as "levulose" for a similar reason.

I thought that "dextrose" and "levulose" are terms for industrial commodities,
which are mixtures of invert sugars which are respectively dextrorotatory
and levorotatory, while glucose and fructose refer to specific molecular
structures.  (Granted that glucose is the dominant dextrorotatory component
of invert sugars, and that fructose is the dominant levorotatory species.)
Newsgroups: rec.food.cooking
From: rwarren@vax2.concordia.ca (Rosemary from Montreal)
Subject: Re: Pizza Toppings
Summary: the ideal pizza 
News-Software: VAX/VMS VNEWS 1.41    
Keywords:  pizza, smoked meat, onion
Organization: Concordia University
Date: Tue, 22 Dec 1992 18:40:00 GMT

In article <0HBMTEE@taronga.com>, arielle@taronga.com (Stephanie da Silva) writes...
>In article <1992Dec21.091428.1@gallua.gallaudet.edu>, rlwilliams@gallua.gallaudet.edu writes:
>> And for those of us who grew up in New Mexico, a common
>> topping was fresh green chile...
>Ah, well, that makes sense.  Pineapple didn't start showing up here
>until just a few years ago.  Before then, we'd call a place and order 
>pineapple and get some really strange reactions.

WARNING:  ALL THOSE WHO LOVE AND MISS MONTREAL MAY EXPERIENCE DAMPNESS IN 
THE OPTICAL REGIONS AND SLIGHT TWINGES IN THE CARDIO-VASCULAR AREAS.  
VIEWER DISCRETION AND A BOX OF KLEENEX ARE ADVISED.

you want a truly unusual pizza?
put (montreal-style) smoked meat and onions on it.

you wanna be a big hit in this here city?
convince the smoked-meat joints to actually sell this.

"'But you just want toys and stuff.'
	'Yeah, but that's not even half enough!
	What I want means more than fun.'
'What's that?'
	'Love and peace for everyone!'"
	The Jackson Five, "Up on the Housetop"

Rosemary Warren         rwarren@topaz.concordia.ca
Montreal's Favorite Jacksonmaniac !!!
(live and in person until the 23rd, returning Jan 4th for another performance)
Xref: sparky rec.food.cooking:23627 rec.food.restaurants:2395
From: kvd@acpub.duke.edu (Karen Van Dusen)
Newsgroups: rec.food.cooking,rec.food.restaurants
Subject: Advice needed: Chinese food in SF?
Date: 21 Dec 92 14:11:50 GMT
Followup-To: rec.food.cooking
Organization: Duke University
X-Posted-From: InterNews1.0b3@news.cs.duke.edu

Sorry for the cross-post to rec.food.cooking, but I've noticed all the
Bay Area contributors, and I'm looking for good advice!

I'm going to be in San Francisco for MacWorld in January, and I plan to
spend a fair amount of time in Chinatown with my husband, who's a first
generation Chinese-American.  His mother's a fantastic cook, and so
he's very very picky about his Chinese food.  In the eight years we've
been together, he's found three restaurants he actually liked (as
opposed to tolerated).

So, I'm looking for recommendations for good, authentic Chinese food -
all regions, and especially dim sum.

Not sure there's general interest in this subject - if not, email,
otherwise post.

Thanks!

--------------------------------------------------------------
Karen Van Dusen                           (919) 660-6917
Macintosh Systems Specialist              kvd@acpub.duke.edu
Duke University
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: WANTED: A KILLER KANSAS CITY, (KS) BBQ RECIPE
Keywords: BBQ
Organization: Taronga Park BBS
Date: Fri, 1 Jan 1993 02:32:24 GMT

In article <C0555q.5MA@encore.com>, dwsmith@bilbo.encore.com (Dwight Smith) writes:
> There are BBQ restaurants in Kansas City, Kansas that are impossible to 
> drive by - without stopping. I've sampled BBQ all over the US, and 
> folks just don't know how much better KC BBQ is. 
> If you've ever been there, you know what I mean.

Nah.
Nothing can be better than good ole Texas barbeque.  :-P
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: hammond@grizzly.scd.ucar.edu (Steve Hammond)
Subject: Recipe: Dog Treats
Organization: NCAR/UCAR
Distribution: na
Date: Wed, 30 Dec 1992 16:31:28 GMT


Here's a treat for that member of the family that is
sometimes overlooked during the holidays.
It was in Boulder's Daily Camera and
I have more or less taken it without permission.



  Fido's Fantastic Treats

1 cup uncooked oatmeal
1/3 cup margarine
1 tsp buillon granules (beef or chicken)
1.5 cups hot water
3/4 cup powdered milk
3/4 cup corn meal
1 egg
3 cups whole flour  <- that's what the recipe says

In a big bowl, pour hot water over oatmeal, margarine, and
bouillon.  Let stand for 5 minutes.  Stir in powdered milk,
corn meal and egg.  Add flour, 1/2 cup at a time, mixing
well.  Knead 3 to 4 minutes, adding more flour if necessary
to make a stiff dough.  Roll to 1/4-inch thickness.  Use
cookie cutters (Mailmen and meter readers taste best :-)
Place cut cookies on a greased cookie sheet.  You can place
them closely since they will not spread.  Bake at 325 degrees
for 50 minutes.  Cool until dry and hard.  Makes about 70.
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: a new thread!  home ec
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Tue, 22 Dec 1992 19:07:14 GMT

In article <DLB.92Dec22114925@fanny.wash.inmet.com> dlb@fanny.wash.inmet.com (David Barton) writes:
>In article <CC.92Dec22162353@arran.dcs.ed.ac.uk> cc@dcs.ed.ac.uk
>(Chris Cooke) writes:
>
>   In article <1992Dec21.145030.12641@cbnews.cb.att.com>
>   has@cbnews.cb.att.com (heather.a.strasburg) writes:
>
>      Definitely "Toad in the Hole" - soggy toast with a circle cut
>      out of the middle and a runny, sunny-side-up egg in the hole.
>      Confirmed my extreme dislike of eggs!
>
>This sounds like a very badly made "one-eyed jack".  Bread with a hole
>cut in the middle, fried in butter, with an egg fried in the hole.
>Truly a divine taste, now permanantly off my low-fat diet.

Somewhere I have a dog-eared badly mimeographed collection of Girl Scout
campfire recipes which includes this dish under a name that always made
me laugh: "One-Eyed Girl Scout Breakfast".

>
>   Hmm - "Toad in the Hole" here is totally different - basically
>   sausages baked in pancake batter.  Being a vegetarian I think this
>   is pretty gross too :-) --
>
>And this sounds like "pigs in a blanket" to me, or a version of it.
>
>					Dave Barton
>					dlb@hudson.wash.inmet.com

To me, a "pig in a blanket" was always a sausage or hot dog wrapped in
biscuit/plain scone dough and grilled or baked. My recipes for UK 
format "toad in a hole" are more akin to sausages baked into Yorkshire
pudding batter (plain popovers in the US). I've never actually made these,
but if anybody is interested I could post a recipe.

Holiday Cheers,
Claudia
From: ellert@v32.uh.cwru.edu ()
Newsgroups: rec.food.cooking
Subject: Re: OILS FAQ 1.0
Date: 28 Dec 1992 22:16:46 GMT
Organization: Image Analysis Center, Univ. Hospitals of Cleveland
Distribution: world
Reply-To: ellert@v32.uh.cwru.edu ()
NNTP-Posting-Host: nu2.uh.cwru.edu
Keywords: oils, faq, olive, chili, walnut, avocado, sesame, peanut, vegetable


Regarding different oils: one of the best salad dressings I've ever had
was based on grape-seed oil and white-wine vinegar.  Sorry, I don't have
the recipe -- but I will try to get it.

Ed
Newsgroups: rec.food.cooking
From: sue-d@nwu.edu (SUE DAKIMOWICZ)
Subject: Rum Balls  and  Bailey Irish Creme
Followup-To: rec.food.cooking
Organization: Northwestern Univ.
Date: Wed, 23 Dec 1992 22:29:28 GMT

Hi Everyone!

I was wondering if there are any good Rum Ball recipies out there you could
send my way?  And also my parents got a bottle of Irish Creme as a gift and
seeing as they dont drink my mom asked me if she could use it in baking.  I
didnt really know so if there are any recipies with Irish Creme in it send
those too!( Especially Cake and Cookie ones)

Thanks!


O yes one more thing what is the difference between dark rum and clear rum?
 Is one sweeter, stronger, higher sugar content?  Just wondering...

sue-d@nwu.edu
Northwestern University
Mechanical Engineering Department
Evanston, IL  60208
Newsgroups: rec.food.cooking
From: belas@comb1.comb.umd.edu (BOB AT COMB)
Subject: REQUEST:Pasta Recipes
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Maryland, Center of Marine Biotechnology
Date: Mon, 28 Dec 1992 14:48:00 GMT

	Well, Christmas has come and gone and I am now the proud owner
of a new pasta maker.  Unfortunately, the instructions came with very little
information on different pasta recipes.  I especially would like to know how
to make spinach pasta and other flavored pastas like lemon-pepper.  I just
got back from the bookstore and found a lot of books on sauces, and a few
on pasta recipes themselves, but none had even a basic spinach pasta.  Any
one have such recipes, or can you recommend a cookbook?  Thanks, any help
in the form of posted recipes, etc will be greatly appreciated.

	Bob

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~    "By tomorrow, a pot smoker will forget he ever read this message."     ~~
~~		(From the Baltimore City Police, 12/92)                      ~~
~~                                                                           ~~	
~~                     Bob (Belas@mbimail.umd.edu)                           ~~
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: nina@panix.com (Nina Yuan)
Subject: Suggestions for smoked salmon?
Date: Mon, 28 Dec 1992 17:52:05 GMT
Organization: PANIX Public Access Unix, NYC
Keywords: smoked salmon

Well, on impluse I bought a 5 oz. package of smoked salmon and was wondering
if anyone had any suggestions for serving it, or good recipes it could be
used in.  Any suggestions/comments would be welcome and appreciated.

Thanks!
-nhy

-- 
-------------------------------------------------------------------------
Nina H. Yuan
Harvard College             Panix -- Public Access Unix & Internet of NYC
yuan1@husc.harvard.edu      nina@panix.com
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: When do you need olive oil or other oil?
Keywords: olive oil when?
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Fri, 25 Dec 1992 23:06:59 GMT

>>SESAME OIL -	
>		Ditto for hot chili oil.

Much of the latter is actually made with the former.

-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: lindah@sequent.com (Linda Hoover)
Subject: Re: a new thread!  home ec
Organization: Sequent Computer Systems, Inc.
Date: Tue, 22 Dec 92 19:53:27 GMT

In article <CC.92Dec22162353@arran.dcs.ed.ac.uk> cc@dcs.ed.ac.uk (Chris Cooke) writes:
>In article <1992Dec21.145030.12641@cbnews.cb.att.com> has@cbnews.cb.att.com (heather.a.strasburg) writes:
>
>   Definitely "Toad in the Hole" - soggy toast with a circle cut out
>   of the middle and a runny, sunny-side-up egg in the hole.  Confirmed
>   my extreme dislike of eggs!
>
>Hmm - "Toad in the Hole" here is totally different - basically sausages baked
>in pancake batter.  Being a vegetarian I think this is pretty gross too :-)
>--

Here, in Oregon, what you are describing (sausages in pancakes) is called "Pigs in
Blankets", and basically the same except you cook the pancakes first and then roll them
around the sausages.  Actually, this used to be my sister's favorite breakfast.
I'd never heard the name for the toast before (but I had seen it done).

Cheers ...

and a Recipe for Good Luck:

	GOLDEN GATE HALIBUT

	4 - 4-6 oz. Halibut Steaks

	3 T.	Butter or Olive Oil
	
	1 c.	Carrots, cut into matchsticks

	1 c.	Leeks, cut into slivers/matchsticks

	1 c.	Sweet Onions, sliced

	2 c.	Hollandaise Sauce

	Broil or microwave the Halibut until firm.

	Saute the carrots, leeks and onions in the butter/oil.

	Arrange the vegetables in haystacks on the plate.

	Place a Halibut steak on top of the haystack.

	Cover the steak with Hollandaise Sauce.

	Serve with Rice Pilaf or Baked Potatos.

	Serves 4.
From: alan@sierra.wrc.unr.edu
Newsgroups: rec.food.cooking
Subject: Need Habanero Hot Sauce Info
Keywords: New Orleans
Date: 23 Dec 92 18:07:06 GMT
Reply-To: alan@wrc.unr.edu ()
Organization: Desert Research Institute, University of Nevada



Awhile back, I was in the Crescent City, and had some great
Cuban Food. In this particular restaurant, they had a
remarkable hot sauce called "Melinda's Habanero Hot Sauce".

This was on my last day there, and I didn't have time to
check out the local markets to see if it was available there.
The bottle did, however, list a 1-800 number (749-6454),
at which you could supposedly get more information, and even
place an order.

Regretably, from Nevada, we can't get any service from this
phone number. [if you're reading this from another state, please
try the 800 number I've listed above, and let me know how it
goes, o.k.?]

Question: Does anyone out there know anything at all about
Melinda's, and do you have some information on where ~else~
this wonderful sauce might be obtained?

Thanks in advance.


.....al
w.a. mckay
desert research institute
reno, nevada
alan@wrc.unr.edu
Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Thanks...
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Date: Tue, 22 Dec 1992 12:18:00 GMT


Just a note to all of the netters as a Thank you.

The recipes for the truffles, bon bonb and Russian tea cakes were 
great.  I went on a cooking spree and helped the roomie out with 
some cooking and made my candy.  All went well and have some delicious
candy for presents this year (if they make it the rest of the week).

Also to every one who has contributed to the thread of cooking 
disasters, THANKS for the laughter.  I sometimes think I don't know 
how to any more.  I wish you all a healthy and safe holiday season.

Rusty

P.S. Cherish the day for it is short and tomorrow will not be there.
From: sritacco@wet.UUCP (Steve Ritacco)
Newsgroups: rec.food.cooking
Subject: Roasting Chesnuts ???
Date: 24 Dec 92 09:03:13 GMT
Organization: Wetware Diversions, San Francisco

Hi,

Can anyone tell me how to roast chesnuts so that the inner skin does
not stick to the nuts?

Is there some trick to it or what?

Many thanks!

Steve

Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: How to find HOT peppers (DC area & Mail order)
Keywords:  habaneros, HOT peppers
Organization: Taronga Park BBS
Date: Fri, 25 Dec 1992 05:37:14 GMT

>Michael Schechter has offered:
>No thai peppers, though those are only availible fresh, and woudn't mail well.  

Why wouldn't they?  Wrap them up real well, send them Priority Mail.
Costs $2.90, takes 2 days.  I'm sure fresh peppers have a longer
shelf life than 2 days.  I can find Thai peppers in abundance around
here and they've probably been sitting in the supermarket for longer
than 2 days.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: pw@panix.com (Paul Wallich)
Subject: Re: The Net's Funniest Cooking Disasters, cont'd.
Date: Tue, 22 Dec 1992 01:10:21 GMT
Organization: Trivializers R Us

Then there was the time I got impatient with the white wine sauce. I
forget all the details, but I keep a generic bottle in the
refrigerator (comes of having inherited about 10 cases, only 8
to go) and so when I added it to the other ingredients it was
cold. I know enough not to simply turn up the heat and boil the
little darling so I figure I'll put the lid on the saucepan and
let it simmer the same way I do anything else. After all, it's
only 11% alcohol, not like brandy or something.

A few minutes later, I pick the lid up and there's a little
whooshing noise, and suddenly there are blue flames all over
the pot _and_ the lid, which I'm still holding -- you know the
condensation that forms on pot lids when you simmer? In the
30 seconds before the alcohol was done burning, I remembered a
lot of physical chemistry.

No permanent harm done, and at least this was one of those wine
recipes where I could answer the question of whether all the
alcohol had evaporated :-)

paul

ps Do not try this at home. Only trained idiots do stunts like this.
Newsgroups: rec.food.cooking
From: weh@beta.lanl.gov (William E. Harvey)
Subject: Re: what to do with malt powder???
Organization: Los Alamos National Laboratory
Date: Sat, 26 Dec 1992 19:53:07 GMT

In article <BzuE8s.CJq@jfwhome.FUNHOUSE.COM> babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:
>	I have a bag of malt powder, anyone know what I should do
>with it?  I don't make beer, so this is for bread, if it's useful
>for breadmaking.  How would I use it?

Diastatic malt, or dimalt, contains enzymes that convert dough starches into
sugar, making it good for sweetening bread without sugar. The "Laurel's
Kitchen Bread Book" suggests using a quarter teaspoon or less per loaf.

Jamie Harvey
weh@lanl.gov
Newsgroups: rec.food.cooking
From: GEN5075@Husky1.StMarys.Ca (CLAIRE MOXON)
Subject: Re-freezing Phyllo Dough
Organization: St. Mary's University, Halifax, N.S., Canada
Date: Sun, 27 Dec 1992 00:46:05 GMT
X-News-Reader: VMS NEWS 1.13.SMU

Hello,

I just noticed in a baklava recipe that phyllo dough supposedly should not
be re-frozen.  I just made baklava last week, had some dough left over, and
it is presently inhabiting my freezer...

Is there some health related (ie food poisoning) reason that I should not
use this re-frozen dough or is it just that it won't behave or taste as it
should if I use it in another recipe.

Thanks in advance for any replies (e-mail is fine)

Claire
Newsgroups: rec.food.cooking