HDTenEightyP/NetNews huggingface dataset:
From: woodley@hpcc01.corp.hp.com (Judy Woodley)
Newsgroups: rec.food.cooking
Subject: Canning Tomatillos and Verde Sauce
Date: 1 Sep 92 20:18:49 GMT
Organization: the HP Corporate notes server

I got a prolific crop of tomatillos this year and I have two questions that
I hope you experts can help me with:

* Are tomatillos acidic enough that they can be canned whole (I can only do
the water bath method).  If so, how long should I boil them?  (I tried one
batch following the recommendations for tomato, but the tomatillos disinti-
grated-- yuk).

* I would also like to make up some green (verde) sauce.  I tried one recipe
but it is mighty sweet.  Does someone have a nice TART green sauce recipe 
they can share?

Thanks!
Newsgroups: rec.food.cooking
From: hartley@centerline.com (Timm Hartley)
Subject: Re: Food Processors, KitchenAid Mixers and My Dilemma
Followup-To: rec.food.cooking
Organization: CenterLine Software
Date: Mon, 31 Aug 1992 14:57:13 GMT

In article <117832@muvms3.bitnet>, swk004@muvms3.bitnet (CONNIE LEINEN,
SWK004@MARSHALL, HUNTINGTON, WV) wrote:
> 
>  
> I make bread, but I *shudder* just a little at the thought of machine
> kneaded bread, although, I'm sure I'll get over that bias.  I *do*
> need a decent mixer.  Whipping egg whites or cream is a real &*(&(*^&()
> with my little Sunbeam.  
>
Making bread in a KA doesn't mean you have to sell out. The mixer can do
most of the work, and you can still put your 2 worth of kneading in. I've
been making bread by hand for years, and personally, I think my KA does
better than I do. 
 
> Other than chopping up veggies, what does one do with a food processor?
> Will a KitchenAid adequately chop up veggies?  What about these other
> KitchenAid attachments?  I don't foresee going on a homemade sausage 
> binge, but you never know.  Any opinions on the pasta attachment? 
 
I have a food processor. I bought that first, the model I bought was much
less than a KA, but I really wanted both. I haven't sprung for the
attachments yet. I don't see needing them. I use my FP to shred and slice
which it does quite well. Making onion soup causes less tears to fall when
your not whacking away with a knife.  I also use my FP for smaller things,
mine has an attachment with a whisk on it. Great for beating one egg white
or small amount of whipped cream etc.
 
> I've got my 7-year-old convinced that the KitchenAid has an attachment
> that will rinse his hair so I can relax while he takes a bath.  My husband
> would like to be notified as soon as KitchenAid comes out with a router
> attachment.

I wish I could get mine to load/unload the dishwasher
> 
> Suggestions, comments and recommendations welcome.  I suspect the general
> concensus will be that I need both.  If so, which do I get first?

The funny thing is that each time I made a purchase I would say to my
roommate (who was usually rolling his eyes back in his head) "Gee, I hope I
get enough use out of this to justify this..." well, either one or the
other is never in their storage place for very long. I'm almost tempted to
buy a second bowl for each just in case one's in the dishwasher!
> 
> Connie
> 
> Connie   

       Timm Hartley I Production Assistant
CenterLine Software I hartley@centerline.com
      10 Fawcett St I "Back off man! Don't 
Cambridge, MA 02138 I make me use this!!"
                         -Ren Hoek-
Newsgroups: rec.food.cooking
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Subject: Re: What do I do with okra?
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University
Date: Wed, 2 Sep 1992 23:05:44 GMT

The okra fried in cornmeal that several people have suggested
(first dip in egg; some say milk and egg; some say buttermilk)
is also very good tossed on to arugula salad, with chopped
tomatoes, and a dressing of shallots, vinegar, oil and lots
of kernels of grilled corn which you then process in a food
processor.

Nadine
From: l461000@portal.lasc.lockheed.com (Rick Carter)
Newsgroups: rec.food.cooking
Subject: Re: Freeze Corn on the Cob?
Date: 3 Sep 92 15:57:44 GMT
Distribution: usa
Organization: Lockheed Aeronautical Systems Co. - Rye Canyon
News-Software: VAX/VMS VNEWS 1.41

In article <16854C2FC.MVOIGT@cmsa.gmr.com>, MVOIGT@cmsa.gmr.com writes...
>Can you freeze corn on the cob for a couple of months?  In the husk?  Or
>should you shuck it?  I found some great corn on the cob that I would like
>to serve at thanksgiving.......?


Why not? Green Giant does it.

Rick
From: Ladd.Morse@p804.f70.n109.z1.fidonet.org (Ladd Morse)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: WANTED: Chicken Mole
Date: Thu, 27 Aug 1992 23:30:17 -0500

  VL> I came across 3 types of mole when getting a care package together for
  VL> a poor deprived friend who doesn't live near a Mexican food market. 
  VL> There was a red mole (red chiles), the Mole Poblano(chocolate) and a
  VL> green mole. 

do you mean that you came across a brand of bottled (or canned) mole sauces?
If so, what was the brand name....
 
 
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Food Processors, KitchenAid Mixers and My Dilemma
Organization: Nick Simicich, Peekskill, NY
Date: Mon, 31 Aug 1992 13:10:06 GMT

In article <117832@muvms3.bitnet> swk004@muvms3.bitnet (CONNIE LEINEN,
SWK004@MARSHALL, HUNTINGTON, WV) writes:
>I'm so confused.  Although I prefer to think of myself as a "purist",
>in reality, I don't have these things because we've been poor for
>an awful long time.  But now I think I'm ready to spring.  But for
>what?  Here's my dilemma....

>After listening to so many of you drool over your KitchenAid mixers,
>I resolved to get one.  I've been pricing them and examining them 
>and drooling over them for months now.  Then I noticed the attachment
>kits.  Ah HA! I can buy this and it will *also* be a food processor!
>Is that right?  Any comments on the KitchenAid slicer/dicer attachment?

I bought the Kitchenaid drum slicer, a number of years ago, before
food processors were popular for home use.  Recently, I had to make
gallons of gumbo, and decided that I wanted to use the drum slicer to
cut up vegetables, since that was continuous feed, and I thought that
would be an advantage.  After playing around with it for half an hour
or so, I gave up and went back to the Cusinart.  Even though I had to
dump the bowl, it was faster and did a better job of slicing.

In any case, I think you'll want both.  They are significantly
different.

-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
From: arielle@taronga.com (Stephanie da Silva)
Newsgroups: rec.food.cooking
Subject: Re: SUMMARY: moths infest the kitchen...
Date: 31 Aug 92 20:50:35 GMT
Organization: Taronga Park BBS

In article <17tftrINN6p5@agate.berkeley.edu>, bedk@ICSI.Berkeley.EDU (Brian E.D. Kingsbury) writes:
> 
> Actually, if you're not arachnophobic, letting a few spiders hang
> out around the house does help keep down the pest population.
> It's quiet, clean, and very, very organic.  :)

Yes, yes, yes!
Spiders are our friends!  Along with bats, birds, lizards and certain
other species of insects that prey on other insects.
Whenever I find a little spider web behind the door in the bathroom, I
try not to disturb it because spiders eat roaches!  If I had to choose
between spiders and roaches, it's really no contest at all.
-- 
Stephanie da Silva                                    arielle@taronga.com
  "Isn't it romantic?  When roosters fall in love... they lose
                                     all reason...." -- Peepers the Mouse
From: cst@bork.nist.gov (Charles S. Tarrio)
Newsgroups: rec.food.cooking
Subject: drying chiles
Date: 2 Sep 92 20:59:57 GMT
Distribution: alt.censorship


A friend has a huge crop of cayenne peppers and asked me the other day
how to keep them from spoiling.  Could someone post/email a method for
drying them (pickling would also be OK).

thankx,

Charles
ctarrio@enh.nist.gov
Newsgroups: rec.food.cooking
From: allanon@sdf.lonestar.org (Kenneth Leung)
Subject: Re: Asian grocery adventures
Organization: sdf Public Access UNIX, Dallas--unrestricted free shell access
Distribution: na
Date: Tue, 1 Sep 1992 21:21:40 GMT

In article <z6fnw=.tunxis@netcom.com> tunxis@netcom.com (Gary A. Gorgen) writes:
>gordonb@mcil.comm.mot.com (Gordon Berkley)
><1992Aug27.085826.21622@lmpsbbs.comm.mot.com> Writes:
>
>>unusual types of meats and animal derivitives, etc.  But what *really*
>>brought me up short (at 6'2" that's not easy!) was seing a peddler set
>>down a cage in the middle of the street, pull out a snake, SLAM it against
>>ground, then calmly cut out it's heart, stuff it in a bag and hand it to 
>>a kind-looking little-old-lady.
>>
>
>"SLAM it against the ground" , This serves as a readily available anesthetic
>for the patient, prior to surgery. It also keeps said snake from escaping
>from the little-old-lady. Some people, especially tourists, freek-out when
>see things, like snakes, crawling around a crowded market. The end result
>could be far more hazardous than the snake.
>
>It's the liver that is removed. It sells for more than the snake.
Actually, it is the Gall Bladder, it is soaked in Chinese wine and is
consumed by elderly people to keep their blood moving and supposely
prevents clodding of blood that leads to strokes.

Younger people are adviced not to drink it, I had a taste of it when I was
a little boy and my nose started bleeding the same night.

Snake meat is used in stew, exprienced snake chefs can debone an entire snake
with all bones and ribs intact and linked.

It tastes good too.....

The same stores usually also sell other exotic animals such as bear palls,
badgers, etc.


-- 
Kenneth C.P. Leung                     Manager, Software Distribution
Innovax Concepts Corp.                 1303 Walnut Hill Lane 2nd Floor
Sweda Division                         Irving, TX 75038
AURORA : The Intelligent Alternative   Tel : 214-550-8371 x 6828
Newsgroups: rec.food.historic
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Mead recipes?
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Fri, 28 Aug 1992 15:15:06 GMT

Thanks Arun and Mark for answering my brewing questions.  Your
comments really helped.  I do have one more question though
if you're not sick of me by now :-)

Anyway, I guess I'll go with the plastic fermenter but I will
probably want to make smaller amounts of beer and mead.  Five
gallons looks small in an aquarium but 48 bottles is a lot of
beer!  I've seen beer kits advertised with plastic fermenters
that will accomodate five gallons of beer.  Would the blowoff
from 2 1/2 gallons or 1 gallon make it out of the bucket?  If
not, would it adversely affect the taste?  Do they make smaller
buckets?

Thanks,
Julie
#include "std_disclaimer.h"
#include "witty_sig.h"
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Newsgroups: rec.food.historic
Subject: Re: Mead recipes?
Date: 26 Aug 92 14:12:59 GMT
Organization: Jet Propulsion Laboratory, Pasadena, CA


Thanks to Mark and Robert for answering my questions about mead brewing!
I've just been nudged one (large) step closer to making it.  (Actually,
I'll start as soon as I get the equipment AND find a place to store
the fermenting mead).  I'll have to try Mark's raspberry mead as
well.  That sounds yummy.

To Dave Herron:  You mentioned you had lots of mead recipes.  Could
you post a few here?

Thanks,

Julie
#include "std_disclaimer.h"
#include "witty_sig.h"
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.historic
Subject: Re: Wanted: Source of 'old' strains of seeds.
Date: 2 Sep 92 16:39:20 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

alex@bnkc08.Bell.CA (Alex Laney) wrote:
> I have heard of 'heritage' seed programs, but I don't know of any addresses.

One in the UK is the Henry Doubleday Research Association: I don't have
their address handy but it should be in any British "green" periodical.
Or is importing seed ruled out by Canadian customs regulations?


> Specifically, are there any old strains of tomatoes? Before they became
> hybridized for shipping? I grew some tomatoes from seed this year (admittedly
> not a good year) and the texture was the same as commercial tomatoes trucked
> in from wherever. (And, I don't care for.)

I thought tomatoes originated much further south than Canada?  If so you
may have a problem - it might be flat impossible to get real flavour where
you are because you don't have enough sun.  (This prompted by my recent
experience eating fresh tomatoes near Artvin in north-east Anatolia - far
more flavour than any I've had anywhere else, whether ripened on the plant
in cooler climes or shipped green to the UK).


> Are there any other foods which have lost positive qualities during the
> 'modernization' process? That might be grown in a home garden?

HDRA has countless kinds of fruit tree.  Growing pre-industrial apples
should be easy enough in Canada and they are very different from what's on
sale now.

What foods grew where you are in pre-Columbian times?  Squashes of some
sort?  They might be a good bet.  Perhaps Native American organizations
might be able to help?

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
Newsgroups: rec.food.historic
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: finally, the buttermilk recipes ...
Organization: The Ohio State University
Date: Tue, 1 Sep 1992 17:03:17 GMT

sorry friends for taking so long to post these
(hopefully someone is still interested!)

Banana Walnut Cake (this is relly easy and good!)

mix everything in the same bowl - I use a wisk to get out the lumps
(its rather a thick batter though)

1 1/4 cup sugar
1/2 cup veg oil
2eggs
2 mashed bananas (ripe)
1 1/2 teaspoon vanilla
1 cup buttermilk (or sour milk)
1 teaspoon baking soda
2 cups flour
1 teaspoon baking powder
1 cup walnuts chopped fine (the orig. recipe calls for black
      walnuts, but who's got a cup of black walnuts?)

bake at 350 in a 9X13 inch pan (greased, ofcourse) for about 35 minutes,
until it gets brown on top and springs back when touched.
This cake needs no frosting!

Newsgroups: rec.food.historic
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject:  Cloves
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Mon, 31 Aug 1992 14:43:25 GMT

I saw this on rec.food.cooking and thought I'd repost it here
(for the herbal lore aspect of this group)....

>From: grimjack@milton.u.washington.edu (Leslie Basel)
>Newsgroups: rec.food.restaurants,rec.food.cooking
>Subject: Re: Why do people like hot-spicy food?
>Organization: University of Washington, Seattle
>
>In article <1992Aug28.175248.5266@zia.aoc.nrao.edu> mgraham@zia.aoc.nrao.edu (Maggie Graham) writes:
>>	On a related note, I made a pork dish the other day that has
>>	*a lot* of ground cloves in it. My husband and I both noticed
>>	that the cloves seemed to make our tongues feel numb. He 
>>	says the same thing happens when ever he has something that 
>>	contains a significant amount of cloves in it. For me, it 
>>	was the first time I experienced it. Anyone heard of this
>>	happening? Any of the chemists (or anyone else) know why
>>	it could happen? :) things to think about on a Friday afternoon...
>>
>	Clove oil has been used as a home remedy for toothache for a
>long time.  You have to be careful, though because it'll get rid of the
>symptoms, but not the cause.. 
>
>I don't know what's in it as an anethetic.  Maybe a menthol type of
>active ingredient.
>
>Leslie Basel
Newsgroups: rec.food.historic
From: dadams@cray.com (David Adams)
Subject: Re: Mead recipes?
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 26 Aug 92 10:43:16 CDT

 schuldy@progress.COM (Mark Schuldenfrei) writes:
|One last thing... (:-)
|
|Terry Nutter (My friend, Angharad...) wrote that she stores sparkling
|meads in 2-liter plastic bottles.  I've read enough debates on the
|net to know that this is far from a settled issue, but the folks who
|said not to use them for alcoholic beverage storage were chemists...
|Certainly, I've tasted meads that were aged for two or three years
|in soda bottles, and they tasted like plastic.  It may not be safe.

Can you give any more information about why it may not be safe?

Why doesn't the soda taste like plastic?  

Why doesn't vinegar taste like plastic?

Why doesn't ...




---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.

Newsgroups: rec.food.historic
From: bayla@casbah.acns.nwu.edu (Bayla Singer)
Subject: Re:pufferfish
Organization: Northwestern University, Evanston, Illinois, USA
Date: Mon, 31 Aug 1992 21:47:54 GMT


The toxin in pufferfish is named "Tetrodotoxin", and is used in small
quantities experimentally to explore the functioning of nerves.  It affects
the electrical conductivity of the axon (nerve extension) by changing the
permeability of the membrane to important ions.  Back when I was "up" on
such things, it was thought that channel was the sodium/potassium channel:
the latest info may differ.

Another source of info that occurs to me is the local State Agricultural
Extension Service: they will have material on poisonous herbaceous
materials in your area, and may have references to other areas.  At Cornell
U, there is a section in the Botany Dept which maintains a large collection
of poisonous plant material: you might try contacting them.  the Ag library
there (Mann Library) is likely to have quite an extensive collection on the
topic as well, given the special departmental section.  The prof who used
to be in charge of the poisonous plants div/section is J. M. Kingsbury, now
emeritus but still quite active.  Back when I was an undergrad in his
class, i was quite disconcerted one day when he seemed to be absolutely
*staring* at my sweater. He explained after class that the bead-and-bean
necklace my roomie had brought me from Argentina included some very toxic
beans (a red-and-black gorgeous bicolor), and that I should be *very*
careful not to chew on my necklace!

--bayla
Newsgroups: rec.food.historic
From: colette@morgan.ucs.mun.ca (Colette Goodyear)
Subject: Re: Food in sea novels
Organization: Memorial University of Newfoundland
Date: Tue, 1 Sep 1992 16:44:12 GMT

In article <1992Aug31.220320.13890@colorado.edu> citrin@soglio.Colorado.EDU (Wayne Citrin) writes:
>
>The thread on sea novels [in rec.arts.books], and my reading of Patrick 
>O'Brian's novels, has led me to wonder about some of the dishes that people in 
>the books eat.  Can anyone out there describe portable soup, sea pie, 
>figgy-dowdy, or plum duff?  Thanks for the help.
>-----------
>Wayne Citrin   citrin@soglio.colorado.edu   citrin@cs.colorado.edu

<This is rapidly becoming my favourite newsgroup.>

If figgy dowdy is the same as figgy duff (which is quite similiar
to plum duff) then here's a recipe:

(And to tie it in to another thread, figgy duff and plum duff are
boiled puddings, i.e. wrapped in a cloth and boiled.)

Figgy Duff

3 cups bread crumbs
1 tsp. each ginger, allspice, cinnamon
1 cup raisins
1 tbsp hot water
1/2 cup brown sugar
1/4 cup melted butter
1/2 cup flour
1 tsp baking soda
3 tbsp molasses

Soak bread in water for a few minutes.  Squeeze out water (measure
without pressing down).  Combine bread and raisins, sugar, salt (a
pinch), spices and mix with a fork.  Add molasses, melted butter and
baking soda which has been dissolved in hot water.  Add flour and mix
well.  Pour into dampened pudding bag.  Cook with Jigg's dinner for one
hour.

The recipe comes from _Fat-back and Molasses:  A collection of favourite
old recipes from Newfoundland and Labrador_ 4th edition. (St. John's:
Jesperson Press, 1974).  Highly recommended for anyone interested
in old maritime recipes.

There are about fifteen boiled or steamed pudding recipes in it with sauce
recipes to go with them. Molasses Coady is the recommended sauce for
figgy duff.  If you're not making Jigg's Dinner, then boil in plain
old water for an hour but you'll lose something by it.

BTW To Sara and others:  I'll be sending you the salt cod info soon..
I haven't forgotten!  Just compiling the bibliography.

Cheers
Colette Goodyear
Memorial University of Newfoundland
St. John's, NF
Canada
colette@morgan.ucs.mun.ca
Newsgroups: rec.food.historic
From: schuldy@progress.COM (Mark Schuldenfrei)
Subject: Re: Mead recipes?
Organization: Progress Software Corp.
Date: Fri, 28 Aug 1992 19:34:16 GMT

And, controversy sneaks onto the pastoral grounds of
rec.food.historic.  (OK, not much... :-)

Julie Kangas asks if there are smaller brewing containers than 5 gallons,
since "48 bottles is a lot of beer".

Arun Welch answers:
  Well, if you're gonna take a couple years to brew and drink it, then
  48 really isn't nearly enough... 

Not all that wrong, but... beer doesn't take all that long to brew.
Neither does some meads.  And, I brew for fun, and to share.  For
me, 48 bottles is an awful lot.  I still have some leftovers from
last years completed 1 gallon batches of meads.

I prefer to brew a large number of small, different experimental
batches, and only rarely make a large batch. I just don't drink
enough, I guess.

Julie asks specifically about bucket sizes for smaller batches.
Yes, they do make smaller ones, and you can usually cadge assorted
sizes for free from restaurants and cafeterias.  For primary
fermemters, as Arun seems to think, I don't think the size matters.

For bottle fermentation, he is also correct.  In both the carboy,
and the bottled product, you want to leave as little air exchange
as possible.  You may have noticed the oxidizing effects of a half
full bottle of wine in your refrigerator tasting funny the next
day.  Air pockets are not your friend.

I have seen carboys in sizes from 1, 2, 3, 4, 5, 6 and 10 gallon
sizes.

	schuldy (In the SCA, called Tibor)
--
Mark Schuldenfrei (schuldy@progress.com)
From: jtn@nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.food.historic
Subject: Re: Mead recipes?
Date: 25 Aug 92 20:54:31 GMT
Followup-To: rec.food.historic

Hi.  Schuldy responded to my comments:

>jtn@nutter.cs.vt.edu (Terry Nutter) writes:
>Terry Nutter wrote a few corrections to my post, which I appreciate.

Shucks, those weren't corrections, they were added notes.

>As for yeasts, Terry, I'm glad you made that point.  I have used various
>yeasts (Montrachet, Mead, Ale, Champagne).  I have never used modern
>bread yeast, but I've tasted it.
>
>Those yeasts are bread to expell carbon dioxide, and the breeding worked.
>If I ever want to make a glass grenade, I'll use bread yeast, but I
>recommend against it strongly (if you want to drink the stuff).  It
>will ferment quickly (ready in 3 days in comfortable weather).  But it's
>an explosion danger, and I think it tastes badly, too.

Actually, in very small amounts for very weak meads, the flavor isn't that
awful.  But yes, glass grenades about says it.

>Digby didn't use fermentation locks, because he died a few years (200)
>before they were invented.  I have tried making mead without fermentation
>locks, many years ago.  The first batch was fine (1 gallon).  The 5 gallon
>batch went oh-so-very bad.  I fed the whole thing to the toilet.  Perhaps
>my house-keeping isn't as good as your's, Terry.  As I said in the
>introduction to my first post, consistency is one of my goals, and that
>5 gallon wastage was all I was interested in losing.

I usually make much smaller batches, so that may be the key.  (I'm sure
Digby didn't: the usual rule with a Digby recipe is, to get a reasonable
amount, divide by 16.  But I'm also sure he knew _lots_ more about this
than I do.)  Seriously, it may be easier to keep things clean and even
with smaller batches; and lighter meads bottle earlier, too.

Good luck to all,

-- Terry Nutter     Blacksburg, VA     jtn@vtopus.cs.vt.edu     (703)552-1598