HDTenEightyP/NetNews huggingface dataset:
From: bergeron@cs.utexas.edu (James D. Bergeron)
Newsgroups: rec.food.cooking
Subject: Using popcorn in chicken to test doneness
Date: 6 Apr 1992 02:44:25 -0500
Organization: CS Dept, University of Texas at Austin
NNTP-Posting-Host: langtry.cs.utexas.edu
Keywords: popcorn chicken


My sister told me that she heard of a way to tell if
a chicken (or turkey I guess) is done by putting popcorn
inside the bird before cooking.  She doesn't remember how
you determine when the chicken is done though.

Has anyone ever heard of using this technique?

-- 
----------------------------------------------
| "Set phasers on mow-down."                 |
| James Bergeron      bergeron@cs.utexas.edu |
----------------------------------------------
Newsgroups: rec.food.cooking
From: sdg@wag.caltech.edu (Siddharth Dasgupta)
Subject: Re: How to tell if fish is fresh (was Re: Red Snapper: Some questions)
Organization: California Institute of Technology, Pasadena, CA
Distribution: rec.food.cooking
Date: Mon, 6 Apr 1992 19:44:03 GMT

In article <1992Apr6.184300.14241@gvl.unisys.com> pastor@prc.unisys.com (Jon Pastor) writes:
>I bought some whole salmon at a local fish market, and when I got them home
>they had all the signs of being quite fresh -- clear eyes, no smell
>whatsoever, etc. -- but they were so slimy that I could barely hold them still
>while steaking them.  I called the market, and was told that this is yet
>another sign of freshness; I guess that the skin dries out as the fish gets
>older and older.

I can attest to this. In Bengal, there are at least two varieties of
fish that are always bought live - walking perch (called "koi" in
Bengali and different from the koi here) and a smaller variant of the
catfish (called "magoor" in Bengali). They are usually put in a bucket
of water till ready to be prepared. But then they are so slippery that
one needs liberal doses of ash (usually from the coal burning oven) or
some sandy soil - doused liberally over the hands and the still
strapping fish before they can be prepared for cooking.

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Miracle Whip-more trooly disgusting ideas!!!
Organization: Lockheed Missiles and Space Co.
Date: Tue, 14 Apr 92 16:55:31 GMT

In article <1992Apr13.144300.26043@gould.encore.com> jpenovic@encore.com writes:
>In article <13738@vd.seqeb.gov.au>, BSS_GRAEME@vd.seqeb.gov.au writes:
>> 	I hate to admit it, but some mayonnaise is _Rooly_ nice
>> 	with thick cut potato chips (fries)... There is a coffee
>> 	shop here in Brisbane called Cafe' The Hague which serves
>> 	up freshly cooked chunky cut potato chips with mayo...
>> 	Try it sometime, it really is nicer than tomato sauce
>> 	(ketchup)..my better half still prefers the tomato sauce
>> 	and thinks I am degenerate in my preference!!!
>> 
>> 			Philippa Wightman
>> 		>>>> Never trust a skinny cook <<<<
>> 	Email: bss_graeme@seqeb.gov.au
>> 
>
>Nothing disgusting about mayo and fries.  It's the definitive
>way to eat fries.  Many many years ago I was hitchhiking
>through Europe and found that fries where served with mayo.
>After trying it, I decided it's the only way to go. (Though I
>will eat fries with ketchup if there's no mayo or inferior mayo.)


1) when I was in Canada the people I was lunching with perferred their
fries with  gravy - and couldn't understand why I liked ketchup

2) my sister always preferred sour cream with her fries

3) a friend of mine preferes thousand island dressing with hers

4) while another friend prefers mustard

5) while at a restaurant the other evening my friend was served a hot 
mayo dip for his fries and fried calamari - I tasted it and it seemed 
to be made up of a combination of mayo and a hot sauce like tobasco - 
it was quite good
						     
-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: v076q4xb@ubvmsb.cc.buffalo.edu (WE ARE HOLDING ALL THE C'MPOSE CHX KEYS HOSTAGE ON PLANET ZORT)
Newsgroups: rec.food.cooking
Subject: re: desert island
Date: 13 Apr 92 21:48:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41



and here i was hoping that it meant DESSERTS!

silly me! ;)

my most favorite cookbooks, aka: the ones i couldnt live without...
are:
alice medrich's `cocolat'
della croce's `pasta classica'
casella's `a world of baking'
lakrin's `the larkin housewife's cookbook'
and...
oopps! already over...

gina
(who cant use a carriage return...)
(you see, im a fly  who sneaks onto the computedr when no ones looking and 
posts... ;) )
From: dondd@hpmwtd.HP.COM (Don Dillon)
Date: Fri, 10 Apr 1992 16:59:16 GMT
Subject: Re: Cooking schools?
Organization: HP Santa Rosa Site (NMD MTA MWTD). - Santa Rosa, Ca.
Newsgroups: rec.food.cooking

Speaking of this, could someone give a somewhat educated guess as to the
total-out-the-door price of a degree at the San Francisco Culinary
Institute  (or something like that).  A friend want to go there but I think
he is being quite naive about the price including tuition, tools, books and
misc, food, everything involved for the 4 years or whatever it is.

thanx,


-----------------------------------------------------------------
Don { Go Giants } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-2869
PHONE    : 707-577-2869

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Surfs up !!!
Organization: Lockheed Missiles and Space Co.
Date: Thu, 16 Apr 92 17:17:33 GMT

In article <12740180@hpmwetg3.HP.COM> dondd@hpmwtd.HP.COM (Don Dillon) writes:
>
>
>	I just received a bunch of surf-fish, or smelt, from a friend that he
>netted the other night and I could use a recipe or two.  He tolt me that
>you can do a basic batter (egg/flour/salt/pepper/etc) and then deep fry.
>And to prep them just to cut off the heads and eat everything else.  Anyone
>have any experience here.  Thanx mux
>
>
yep, I put this out a while back - that's pretty much right - I like
to take a knife and slit up the underside to remove the _guts_ -
some people like this (like the green stuff in lobsters) I don't -
these go down like shrimps - since the bones are small, you have no
problem with them either - we always do up the smelts with french fries
and enjoy with an assortment of sauces, e.g., tartar, cocktail, etc
- NOTE: these are rich, but since yu usually eat them rarely, go ahead
and splurge


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Newsgroups: rec.food.cooking
Subject: Re: Wooden utensils (was Re: Advice for a bride to be)
Date: 7 Apr 92 15:06:21 GMT
Article-I.D.: cms.167C29C2E.MEDELMA
Organization: Wayne State University

In article <1992Apr6.183937.693@aspentec.com>
jwalsh@aspentec.com (Jamie Walsh) writes:
 
>
>In article <702291617.F00003@blkcat.UUCP>, Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
>>  WH> Professional meat cutters use wooden cutting boards.  How do they clean
>>  WH> them
>>  WH> after a days use?  Might be interesting.  I'll see if Harold McGee says
>>  WH> any-
>>  WH> thing about wooden tools and preparation surfaces in _On Food and
>>  WH> Cooking_.
>
>I don't know whether it's a local, state or federal ordinance,
>but wooden surfaces for commercial meat preparation were outlawed here
>some time ago.  Bakeries still frequently use wooden tables, though.
>
>--
Around here I still see them used, particularly in kosher butcher shops.
Probably tradition. But I learned 20+ years ago that to properly prepare
a wooden block you had to regularly coat it with paraffin (that's candle
wax to you foreigners) and that you also had to regularly plane the surface
to restore it. That's why those commercial laminated maple cutting
blocks are upwards of 18" thick.
 
      --mike
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Tuna (was: REQUEST -- An Exciting Hamburger)
Organization: Stanford University, California, USA
Distribution: usa
Date: Mon, 6 Apr 1992 23:01:37 GMT

If you want another taste treet with wasabi and fish... try mixing a
hefty teaspoon of the dried wasabi powder (or paste is fine too)
with about 1/4 cup sour cream.  It is out of this world with fish
either raw or broiled or BBQ'd.

marilee
Stanford
From: wkg0258@uxa.cso.uiuc.edu (Wakako  Kusumoto)
Newsgroups: rec.food.cooking
Subject: Peanut Butter Recipe (was Peanut Butter)
Date: 12 Apr 92 03:09:56 GMT
Article-I.D.: ux1.1992Apr12.030956.24091
Organization: University of Illinois at Urbana

Yes, peanut butter is versatile.  You can make tasty sauce from peanut
butter which goes well with Asian cuisine.  Here is one recipe that uses
such sauce.

** COLD CHINESE NOODLES **

1 lb. thin spaghetti, boiled and coated with 1/4 cup oil (I use less oil.)
1/2 boiled ham, sliced thin (I use turkey instead.)
1 cucumber, sliced
1 carrot, cut into matches

Sauce:  3 TS peanut butter, 5 TS soy sauce, 2 TS sesame oil, 2 TS vinegar
	(I use Japanese rice vinegar, which is sweet and mild), 3 TS sugar,
	1/2 teaspoon salt

	1.  Mix 3 TS peanut butter with 2 TS water first.
	2.  Mix everything else and refregirate overnight if you like.

At serving time, mix noodles, vegetables and ham with sauce.

It's easy and good, and the sauce can be used for other dishes, too.
Wakako
Newsgroups: rec.food.cooking
From: teri@sdd.hp.com (Teri Tracey)
Subject: Re: French and cholesterol (was: Shortening)
Organization: ...the expanding universe...
Date: Mon, 13 Apr 1992 17:24:15 GMT

>In article <1166.29e2e5a7@mbcl.rutgers.edu> metzler@mbcl.rutgers.edu writes:
>>Knowing that the French have one-third as many heart attacks as Americans
>>in spite of their consumption of much greater amounts of butter has made
>>me recently more free with my use of butter.
>
>I read an article very recently that indicates that the French are less
>susceptible to heart attacks because they often drink a glass of wine with
>dinner.  One to two ounces of alcohol is supposed to reduce levels of 
>cholesterol.

There is a very informative article in this month's Vogue in the Food
section about small amounts of alcohol being good for you.  There seem
to be two physical reasons: alcohol increases a certain type of good
lipoprotein (don't remember what it's "good" for) and it's an anti-clotting
agent in the blood which keeps fat deposits from building up on artery walls.
This was first seen coincidentally; coroners examining heavy drinkers
found that their arteries were amazingly clean. 
 
This result seems to have been well researched due to large amounts of
scepticism.  The most important point in the article to me is that they
*were* able to isolate alcohol as the major factor in reducing heart attacks
(as opposed to age, stress level, other diet factors, etc).

However, large amounts of alcohol are still bad for you; your arteries may
be clear, but there's still a lot of ways in which alcohol can kill you.  It's
the classic U-shaped curve (alcohol amount vs. risk of adverse health affects).
I think the bottom of the curve was 1-2 drinks a day. (Seems like a lot, 
actually.)

Sorry for the imprecise report--it's certainly not up to, say, Shankar's 
standards.  But dammit, I'm an engineer, not a chemist.  (Engineer's motto: 
Cut it big, and kick it in.)
 
Teri Tracey              Whatever you can do, or dream you can, begin it. 
San Diego, CA            Boldness has genius, power, and magic in it.
teri@sdd.hp.com                                          - Goethe
=============================================================================
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: Bacon Grease: Substitute?
Date: 8 Apr 92 21:55:23 GMT
Organization: Lockheed Missiles and Space Co.

In article <1992Apr3.235607.13171@berlioz.nsc.com> pine@maui.nsc.com (Bill Needles) writes:
>A reasonable substitute is rendered fat from salt pork. This is used in most chowders.

or fat from pork sausage

or trim fat off pork chops, shoulders, roast - cook them up in a slow 
fry pan, and voila - pork grease


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: phg@po.CWRU.Edu (Paul H. Glaubitz)
Newsgroups: rec.food.cooking
Subject: Re: Advice for a bride to be
Date: 10 Apr 92 02:40:06 GMT
Article-I.D.: usenet.1992Apr10.024006.3464
Reply-To: phg@po.CWRU.Edu (Paul H. Glaubitz)
Organization: Case Western Reserve University, Cleveland, OH (USA)


In a previous article, rz80999@mystic.d50.lilly.com (Cristina L. Larracey) says:

>
>	I will be getting married in June, and I am in the process of deciding
>what I want to register for.  Could anyone give me some advice on what they
>think should be in a good kitchen?  I have a lot of the basics, but I know 
>that there is much more!  What are some of the things that you consider 
>important or even invaluable in your kitchen?  Are there some things that 
>make your life a lot easier?

My list of necessary kitchen implements includes:
a wok
a garlic press (but only a good one (one which not break easily ie metal))
a paring knife, one which is indistuctable
a sharpening steel
-- 
 /~~|~~~\ Paul H Glaubitz                 |  There is no such thing as a weird
|   |___/  phg@po.cwru.edu                |  human being. It's just that some
|   | __   ah855@cleveland.freenet.edu    |  people require more understanding
 \__|__/|  glaubitz@snowhite.eeap.cwru.edu|  than others.        - Tom Robbins
From: yp02+@andrew.cmu.edu (Yashodhara P. Pawar)
Newsgroups: rec.food.cooking
Subject: Re: fat content of clarified butter
Date: 7 Apr 92 17:19:51 GMT
Organization: Doctoral student, Chemical Engineering, Carnegie Mellon, Pittsburgh, PA


I can give you sociocultural data that would help you determine the fat
content of ghee. 
In India, ghee is reserved for special occasions when rich food is desired.
 The rotund bellies of certain classes of Indians, the Banias and
Gujarathis is lightheartedly attributed to ghee food!!
So there!
Yashodhara
   
Newsgroups: rec.food.cooking
From: M21444@mwvm.mitre.org
Subject: Re: REQUEST: Snickerdoodle Pie
Organization: The MITRE Corporation, McLean VA 22102
Date: Wed, 15 Apr 1992 19:32:23 GMT

In article <29EC58C9.2494@mthvax.cs.miami.edu>
dedek@meaddata.com (Mike Dedek) writes:
 
>In article <29E4787F.6860@mthvax.cs.miami.edu>, shy@cbnewsk.att.com writes:
>|> Help! My mother has been searching everywhere for the recipe to a pie
>|> she had in a restaurant near Somerset, PA. It was called Snickerdoodle
>|> Pie and it was some kind of Cheesecake. She even wrote a letter to the
>|> maker of Snickers Bars and they didn't have the recipe. (But they did
>|> send her a coupon good for some free Snickers) She's been trying to
>     .
      .
      .
>Snickerdoodle cookies.  Probably the cheescake recipe was based on
>these, rather than Snicker's (TM) candy.  If you can find a recipe for
>the cookies, then experiment using a turtle cheescake recipe, you might
>be able to duplicate the pie!
>
>-Mike
>
 
I'm getting confused...what flavors were in the pie? Snickers bars have
chocolate, caramel, and peanuts; Snickerdoodles are puffy, buttery cookies
sprinkled with cinnamon sugar.
 
I'd guess we're talking about sort of a turtle cheesecake, as Mike suggested,
OR a cheesecake with a buttery, cinnamon-spiced crust.  I doubt it would
be both at the same time, but who knows?
 
Let's hope it's a takeoff on a Snickers bar, that sounds REALLY good!
 
-- Christine
From: jwalsh@aspentec.com (Jamie Walsh)
Newsgroups: rec.food.cooking
Subject: Re: Wooden utensils (was Re: Advice for a bride to be)
Date: 6 Apr 92 18:39:37 EST
Distribution: world
Organization: Aspen Technology, Inc. Cambridge, MA.

In article <702291617.F00003@blkcat.UUCP>, Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
>  WH> Professional meat cutters use wooden cutting boards.  How do they clean
>  WH> them
>  WH> after a days use?  Might be interesting.  I'll see if Harold McGee says
>  WH> any-
>  WH> thing about wooden tools and preparation surfaces in _On Food and
>  WH> Cooking_.

I don't know whether it's a local, state or federal ordinance, 
but wooden surfaces for commercial meat preparation were outlawed here 
some time ago.  Bakeries still frequently use wooden tables, though.

-- 
--jamie
	  "There's a seeker born every minute."

Internet:	jwalsh@aspentec.com
UUCP:	        uunet!aspentec!jwalsh
From: BSS_GRAEME@vd.seqeb.gov.au
Newsgroups: rec.food.cooking
Subject: Re: REQUESTS(two of them) Choc Kahlua Pavlova
Date: 9 Apr 92 17:02:45 EST
Organization: South East Queensland Electricity Board

In article <x03ta-j@rpi.edu>, mackd@cary102.its.rpi.edu (Me) writes:
> Anyone have any cool kahlua recipes?

	How about this one? I hope you like (have heard of) pavlova!

	Chocolate Kahlua Pavlova
	========================
	Makes a 20cm pavlova (approx)
	
	Pavlova Shell
	-------------
	3 egg whites
	  pinch of salt
	2 teaspoons cornflour
	1 teaspoon vanilla essence
	1 teaspooon white vinegar
	1 cup castor sugar
	
	Filling
	-------
	1/2 pint cream
	1 dessertspoon Icing Sugar Mixture (not pure icing sugar)
	2 dessertspoons kahlua
	3 oz grated chocolate curls
	fresh strawberries

	Beat, in large warm bowl, all egg whites till stiff.
	Add 1/2 cup sugar and continue beating until thick.
	Add remaining sugar, vanilla, vinegar and sifted cornflour.
	Cover baking tray with foil and mark out a 20cm circle.
	Dust tray with sifted cornflour and icing sugar.
	Spread mixture within the circle making a rim around the edge.
	Bake for 1 1/4 hours at 120 Degrees Celcius.
	Allow to cool on tray, and when cold, transfer to a
	decorative plate _carefully_.

	Filling:
	Whip cream and icing sugar till tick, then fold in the
	kahlua and 2oz grated chocolate. Fill Pavlova hollow
	with mixture and top with remainder of chocolate and
	hulled,siced strawberries.

	Pavlova's do not keep very weel, so should be eaten 
	soon after filling. If you want to modify the recipe, you
	could make up smaller rounds (like one person size) and
	keep them in an airtight container, then fill with the
	prepared mixture when required!
	ENJOY.........
	
	You could also try making chocolate kahlua discs, simply
	by melting chocolate and adding the liqueur. I should also
	imagine that liqueur cherries done with kahlua would be
	rather tempting too.
	
	Hope you like these ideas....

			Philippa Wightman
		>>> Never trust a skinny cook!! <<<

	Email: bss_graeme@seqeb.gov.au
From: barbara@gorgon.forut.no (Barbara Wasson)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST -- An Exciting Hamburger
Date: 6 Apr 92 11:40:12 GMT
Organization: University of Tromsoe, Norway

In <12740177@hpmwetg3.HP.COM> dondd@hpmwtd.HP.COM (Don Dillon) writes:

>>Ok, so anyone know of a way to make a hamburger interesting? My
>>mom used to stuff them with mushrooms, but since I hate mushrooms,
>>I need something different!
>>
>>Any ideas?

Mix the hamburger with worcestershire sauce, wheat germ, lots
of different spices, and  finely chopped onion. I stuff them with
a cube of mozarella cheese (melts while cooking....).

Good luck...

Barb
--

  Barbara Wasson               barbara@forit.forut.no   """""""""""
" Norwegian Telecom Research                                      "
" TROMSOE, city of the midnight fun    - from Let's Go Europe     "
From: bonnie@earth.njit.edu (Bonnie MacKellar)
Newsgroups: rec.food.cooking
Subject: Re: Miracle Whip
Date: 8 Apr 92 16:42:40 GMT
Organization: New Jersey Institute of Technology, Newark, N.J.

planger@mailbox.fwrdc.rtsg.mot.com (Paul Langer) writes:

>In article <180860@pyramid.pyramid.com>, mwoo@pyrnova.pyramid.com (Margaret Woo) writes:
>> 
>> All this talk about Miracle Whip reminds me of a rather disgusting roommate
>> I had in college...
>> 
>> She used to take a jar of the offending Miracle Whip, a box of saltines, and
>> a butter knife and eat the Miracle Whip straight on the crackers (as a 
>> spread).
>> 
>> I still gag every time I think about it!  8-)
>> 
>> Margaret


>  You think that's bad. Wait till you all hear this:

>   
>   I was discussing the mayo issue with my wife and she said
>   her mom used to eat PEANUT BUTTER AND MAYO sandwiches.

>  Aaaaaaaack !  I just about hurled in technicolor..........



>-Paul

Wow!  SOmeone else besides my family likes peanut butter and mayo!
We always used to spread putter butter on Saltines and then put
mayo on top.  This was a favorite treat when I was a child.

                                    Bonnie
From: thomase@tekig5.pen.tek.com (Thomas Stan England)
Newsgroups: rec.food.cooking
Subject: Re: Miracle Whip
Date: 10 Apr 92 22:16:36 GMT
Reply-To: thomase@tekig5.pen.tek.com
Organization: Tektronix, Inc., Beaverton,  OR.

It was Soooooooooo Goooooood! All this talk about peanut butter, mayonaisse
and bananas. I could'nt resist. I went home last night and made a sandwich
PB,Mayo and lengthwise sliced bananas. My wife says "Oh yuck! Are you nuts?"
It brought back those fond memories of after school snacks.
Newsgroups: rec.food.cooking
From: huggett@sequent.com
Subject: Re: Cups and the destruction of the known universe (tm)
Keywords: Never trust ANYONE with a teaspooN
Organization:  Sequent Computer Systems, Inc.
Date: Thu, 9 Apr 92 18:59:52 GMT

>In article <1992Apr8.214148.27051@bronze.ucs.indiana.edu>, 
>  stcmille@copper.ucs.indiana.edu (Stephen C. Miller) writes:
>
> > Remember, right handed use of measuring cups is merely
> > bad and not evil.  Left handed use of any measuring device whatsoever
> > hastens the end of the universe.
>

Aha, but if you look even closer at the picture you will see that it
is not the left handed use of the measuring cup 'per se' that is
evil!  If you hold the measuring cup in your right hand, you measure in
ounces/cups.  If you hold the measuring cup in your left hand, you have
to measure in metric.  It's that subversive metric system that keeps
trying to undermine a perfectly illogical measuring system that is evil!

Terri Huggett
huggett@sequent.com

Newsgroups: rec.food.cooking