HDTenEightyP/NetNews huggingface dataset:
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: New thread, Diner food
Summary: whatever happened to 
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Tue, 26 Jan 93 18:40:40 GMT

 Ok new thread for you. As I was reading rec.food.rest. they started
a thread on favorite Diners in the US. For those across the pond a Diner
here is usually found on main roads and serves good old fashioned hardy 
"down home cooking" They're also known as truck stops and greasy spoons.

I started thinking about what I miss about some of the old Diners.  One thing
is some good old fashioned batter dipped onion rings as opposed to the 
breaded ones people now a days serve.  And a nice thick malted. So here are
my questions:                      

1) What is or was your all time favorite Diner

2) What food do you miss the most that the newer Diners don't carry or
   don't make like they used to.
 
3) What favorite food do you have that you can still find in a Diner.

Doris
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: New thread, Diner food
Date: 27 Jan 93 20:54:59 GMT
Organization: NYU Stern School of Business

In article <1993Jan26.220203.23102@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:

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

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

Forgive this poor foreigner with the sub-500 TOEFL score, but what is a
phosphate?

I suspect my confused chemistry will not serve either. I sense a problem of
context.

- Shankar
Newsgroups: rec.food.cooking
From: ness@tc.fluke.COM (Jerry Ness)
Subject: Re: Calphalon
Organization: John Fluke Mfg. Co., Inc., Everett, WA
Date: Thu, 28 Jan 1993 13:32:08 GMT


sandy@railnet writes about Calphalon:
...everything sticks to it
...impossible to clean
...extremely sensitive to temperature changes
...threw mine in the trash

I read the directions when I bought my Calphalon and seasoned my pans.
I quit trying to clean the outside of my Calphalon, I think it's called patina.
It's supposed to be 'sensitive' to temperature changes! When I turn the heat
up I want it up now not in 15 minutes. Same for turning the heat down.

I have been using my Calphalon for over 20 years and I wouldn't trade for
anything. (well... the new Scanpans look pretty interesting hmmm....)

I have one pot that has become slightly pitted on the bottom (inside),
probably from cooking a tomato based sauce to long in it. I am going to
return it to Calphalon and see if their guarantee will replace it.

I would guess that 95% of our pots and pans are aluminum. Even a couple
of the stainless pans have an aluminum core sandwiched in the base.

Sorry you had a bad experience with your Calphalon frying pan, I wish
I had been there to retrieve th pan :-) If you have another $100 you
want to throw away I'll send you my address :-)

bye,
Jerry
-- 
-------------------------------------------------------------------------------
Jerry Ness             John Fluke Mfg. Co., Inc.        Everett, Washington USA
            domain:    ness@tc.fluke.COM   
            uucp:      {sun,microsoft,uw-beaver}!fluke!ness
Newsgroups: rec.food.cooking
From: adam@wam.umd.edu (Adam L. Greenberg)
Subject: Re: Drive-In food ( was: New thread, Diner food)
Organization: University of Maryland, College Park
Date: Thu, 28 Jan 1993 03:36:05 GMT

In article <1993Jan27.184818.27998@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>1) What is or was your all time favorite Drive-In?

Let's talk about Stewart's.

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

Dunno.  Haven't been to one in years...

>3) What favorite food do you have that you can still find in a Drive-In?

Let's talk about Stewart's Root Beer.  I don't remember anything else
about the place.

--Adam
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Quick Apricot Chicken was Re: wanted: favorite chicken receipts
Date: 26 Jan 93 21:54:10 GMT
Organization: Lockheed Missiles and Space Co.

In article <1k3v4dINNimb@shelley.u.washington.edu> lvisco@carson.u.washington.edu (Lydia Visco) writes:
>In article <1993Jan26.143357.29505@bcars6a8.bnr.ca> csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy) writes:
>>
>>Apricot Chicken
>>===============
>>
>>1 bottle Kraft Russian Salad dressing (Catalina will do in a pinch)
>
>You wouldn't happen to know or take a stab at what that salad dressing
>consists of, would you?  I don't buy bottled dressings, generally.  Sounds
>like the recipe has potential.  Thanks.

the catalina & russian dressing are similar to what we call french
dressing - they have the same tomato base but are a bit sweeter -

the basic recipe has
tomato soup (or sauce or ketchup)
oil
vinegar
sugar
pepper
spices like celery seed, etc

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: soc1071                         
Subject: Re: All Clad pots & pans
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Minnesota CIS
Distribution: rec
Date: Mon, 25 Jan 1993 22:31:00 GMT

In article <1993Jan24.210656.16990@vax5.cit.cornell.edu>, u2zj@vax5.cit.cornell.edu (Stanton) writes...
>Can anyone tell me if "All Clad" pots and pans are good (as opposed
>to just good looking?).
> 
>My brother and sister-in-law are buying a new house and I'm thinking
>about getting them a set as a warming gift since they often speak of
>All-Clad pots in wistful tones.  They enjoy cooking quite a bit.
> 
>thanks,
> 
>-STanton Loh
>u2zj@vax5.cit.cornell.edu

Yikes!  I just bought a new house - would you send me a set as well?
It is fantastic cookware!  The good looking part is an added bonus.
quite a few professional chefs that I know swear by All Clad.  That
would be a super gift.

Elisabeth
Newsgroups: rec.food.cooking
From: thomp962@Armstrong.EDU
Subject: Re: Waffle Irons
Organization: Armstrong State College, Savannah, GA
Date: Thu, 28 Jan 1993 01:00:33 GMT

In article <7979.3092.uupcb@synapse.org> barrie.lax@synapse.org (Barrie Lax)  writes:
>TO: Newsgroups: rec.food.cooking
>
>LL<I'm contemplating the purchase of a waffle iron.  Is there any net.wisdom
>LL<on brands to buy? to stay away from?  Essential qualities for a waffle
>LL<iron?
>
>Yeah...get one that makes Belgium waffles.

I will come out strongly in favor of my Vitantonio (sp?).  I have a regular
waffle iron and one that make Mickey Mouse-shaped waffles.  Very quick, and
I haven't had one stick yet.  However, if you can find an old GE model
that makes rectangular waffles (garage sale, flea market,  etc.), you
will be rewarded with the best waffles ever to come out of a waffle iron.
While not Belgian, they certainly taste better than any other regular waffles I have tried (the secret is that the grids are not Teflon).

thomp962@armstrong.edu

Newsgroups: rec.food.cooking
From: nmiller@starbase.trincoll.edu (norman miller)
Subject: Re: The Zen of Bagels
Organization: Trinity College, Hartford, CT.
Date: Tue, 26 Jan 1993 16:44:30 GMT

In article <1k33g2INNdup@rs2.hrz.th-darmstadt.de> detig@iti.informatik.th-darmst
adt.de (Christine Detig) writes:

>Though I confirm with your procedures in principle,
>would you mind to add some exception rules for left-handies?
>
>Eating with the right and holding the newspaper with the left
>*and* making it look like an everyday's procedure is quite
>impossible for me.
>
>:-) Christine

One would have to check with a Rudolph Steiner disciple to see whether
there are any special rules governing southpaws.  My own suggestion
would be to read a Yiddish paper which goes the other way.

Norman
From: lvisco@carson.u.washington.edu (Lydia Visco)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Quick Apricot Chicken was Re: wanted: favorite chicken receipts
Date: 26 Jan 93 18:15:41 GMT
Article-I.D.: shelley.1k3v4dINNimb
Organization: University of Washington, Seattle
NNTP-Posting-Host: carson.u.washington.edu

In article <1993Jan26.143357.29505@bcars6a8.bnr.ca> csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy) writes:
>
>Apricot Chicken
>===============
>
>1 bottle Kraft Russian Salad dressing (Catalina will do in a pinch)

You wouldn't happen to know or take a stab at what that salad dressing
consists of, would you?  I don't buy bottled dressings, generally.  Sounds
like the recipe has potential.  Thanks.

----
Lydia Visco

lvisco@u.washington.edu 
Newsgroups: rec.food.cooking
From: roberth@microsoft.com (Robert Hess)
Subject: Re: Calphalon
Date: 27 Jan 93 17:03:22 GMT
Organization: Microsoft Corp.
Distribution: usa

Sandy Kaplan (sandy@railnet.nshore) writes:
 -----
| From what I've seen and heard so far of Calphalon, everything sticks to 
| it, it's impossible to clean, and it's extremely sensitive to temperature 
| changes.  I had a Calphalon frying pan once and got so frustrated with 
| it, I threw it in the trash.
| 
| It must have SOME redeeming qualities, or it wouldn't be so popular.  Can 
| someone out there please enlighten me?
 ----

Calphalon should only be considered 'non-stick' in the same fashion that
cast-iron can be. Meaning, that a 'well seasoned' pan will 'resist'
sticking, but it will not prevent it.

I have a couple of Calphalon pans, and they work quite well. But remember,
the right tool for the right job. For sauces, I prefer my All-Clad sauce
pan. For high-stick foods that I want to fry, I use my commercial teflon
frypans. For a quick saute with oil, or omlettes or meat I'll use Calphalon.
And my ScanPan saute pan comes in handy for a variety of uses.

Calphalon cookware is very good. It provides very even heat distribution,
it has a 'surface' that food can 'cling' to (I prefer meat to 'cling' to
my pans if I am wanting to create a sauce from it, teflon just doesn't
quite make as good of a sauce in my mind), and it can be seasoned like
cast iron (unlike teflon or stainless steel).

-Robert
Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Thu, 21 Jan 1993 13:43:38 -0500 
From: Judi Mancuso <jm5p+@andrew.cmu.edu>
Subject: Re: Spaghetti Sauce
	<1993Jan18.221630.16510@siemens.com>

>From: aad@siemens.com (Anthony Datri)
>Subject: Re: Spaghetti Sauce
>Date: Mon, 18 Jan 1993 22:16:30 GMT
> 
> 
>What's wrong with skin and seeds?
-- 
NOTHING!  I love to see them in my sauce!  Gives it a wonderful
appearance and a great fresh taste.  Judi Mancuso
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Cholestrol content of Ghee
Date: Wed, 27 Jan 1993 18:35:13 -0500

  SF> From: $stephan@sasb.byu.edu (Stephan Fassmann, Software)

  SF> Does anyone kknow what the cholestrol content of Ghee, clarified
  SF> butter, is? I was reading the cereal box and noticed that whole milk
  SF> has ~15 mg Cholestrol while skim milk has none. So applying a little
  SF> logic and outdated chemisty, skim milk I think has no milk fats, and
  SF> ghee is cooking out of milk fat so therefore ghee has little or no
  SF> cholestrol. Am I right or totally off base here? Thanks lots.
 

I'm not positive, but I think your logic is backwards.  It's the butterfat that
has the cholesterol, I  believe.  Skim milk has butterfat removed, and is
therefore low in cholesterol.  The more it's skimmed, the less butterfat, and
also the less cholesterol.
 
Ghee starts off with butter, which is made from cream, which is what /gets/
skimmed off the milk.  So cream at around 18% butterfat (MUCH higher than
typical "whole" milk at 4%) is high in cholesterol, and the butter made from
it will be slightly higher still.

In making ghee, you remove much of the milk /solids/, leaving virtually nothing
BUT butterfat.  So you go from cream at 18% to butter at maybe 23-25%, UP to
ghee at (rough guess) 55-65% butterfat.  That would be one heck of a LOT of
cholesterol.


Newsgroups: rec.food.cooking
From: lorange@spot.Colorado.EDU (Hans L'Orange)
Subject: Re: How do I make white sugar into brown?
Organization: University of Colorado, Boulder
Date: Fri, 22 Jan 1993 15:29:44 GMT

kowtko@cogsci.ed.ac.uk (Jacqueline Kowtko) writes:



>I've eaten white sugar cane, which makes white sugar.  Where
>does one get brown sugar?  Beets or some other root?

The first step in making processed sugar from cane results in a brown, large
crystal sugar (the size of rock salt) that is the color of crown sugar but 
not in the small particles we are used to.  I was told the color came from the
fact that the molasses had not been extracted yet.       

This sounds like there are a lot of experts with differing views. :)

Hans

-- 
******************************************************************************
* "I have always imagined that Paradise  *       "Let there be songs,        *
*    will be a kind of library"          *         to fill the air"          * 
*        Jorge Luis Borges               *                Garcia - Hunter    *
From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Recipes that use Pinon Nuts (Pine Nuts)
Date: 22 Jan 93 14:12:50 GMT
Distribution: na
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab

This is quick and easy, for those nights when you don't have much
time to prepare things.

4 oz cream cheese
1 can cream of ______ soup (I use celery)
1 tbsp margarine
as much tuna or salmon as you want (I use 2 cans of canned tuna,
	or some steamed salmon filets [steamed then flaked]) 
as many pine nuts as you like (I use about 1/2 cup)
1 tbsp dry sherry
pepper to taste
noodles (I like using the shell style noodles)


Heat the cream cheese, soup and margarine, stirring until smooth. Add
the tuna or salmon and pine nuts. Heat through, stirring occasionally.
Add sherry and pepper. Stir. Pour mixture over noodles. Either serve
now, or sprinkle with bread crumbs and parmesan cheese and bake for
20 minutes.

Sprinkle with paprika to make it look prettier.

Jill


-- 
Jill Butterfield Gostin                EMAIL: jgostin@mal-s1.gatech.edu
Georgia Institute of Technology, GTRI Modeling and Analysis Lab
"Happiness is excitement that has found a settling down place..."
-E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
From: lvisco@carson.u.washington.edu (Lydia Visco)
Newsgroups: rec.food.cooking
Subject: Re: New thread, Diner food
Date: 28 Jan 1993 18:37:34 GMT
Organization: University of Washington, Seattle
NNTP-Posting-Host: carson.u.washington.edu

There's always The Dog House.  Open 24 hours, breakfast anytime, featuring
a sing-a-long in the adjacent cocktail lounge.  The place is dark and
seedy and of questionable cleanliness (so it looks).  Its been open for
something like 50 years and never closed once, and the dirty decor looks
like its been around that long, as well as the tired waitresses.  The greasy
food tastes great though.  Just be careful how you speak to your waitress,
one wrong look and you'll never get that second glass of water. 
Newsgroups: rec.food.cooking
From: "Dave Breece" <dbreece@cherry.ucs.indiana.edu>
Subject: Re: Do _you_ peel your Kiwi fruit ?
Organization: Indiana University, Bloomington
Date: Wed, 27 Jan 1993 20:26:39 -0500

In article <1993Jan27.233241.9744@hubcap.clemson.edu> (Chris Behrens) writes:
>I saw them served on a salad bar once not peeled.
>I _prefer_ not to eat that fuzzy prickly peel.
>They are a pain to peel. Slick to handle that long.
>Do _you_ peel yours before eating ? 
>If not, do you at least wipe them a little bit ?


I just cut them in half, and dig out the good stuff with a spoon.  The
peel makes a handy little biodegradable bowl.




-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dave Breece ("Druid")                     "We are heros, we are dreamers
dbreece@cherry.ucs.indiana.edu                of the big dream..."
                                                              A/B/W/H
From: laura@hobbes.acs.umbc.edu (Laura L. Brown (SYSTEMS))
Newsgroups: rec.food.cooking
Subject: Re: a recipe for Cranberry Orange Nut Bread
Date: 27 Jan 1993 14:15:11 GMT
Organization: University of Maryland, Baltimore County
Distribution: world
Reply-To: laura@hobbes.acs.umbc.edu (Laura L. Brown (SYSTEMS))
NNTP-Posting-Host: hobbes.acs.umbc.edu

HI,

In article <1029325.73423.5420@kcbbs.gen.nz>, Pandora@kcbbs.gen.nz (Dawn
Scotting) writes:
|> >From: laura@hobbes.acs.umbc.edu (Laura L. Brown (SYSTEMS))
|> >1/4 C softened parkay light (or ur pref.)
|>                                        
|> I take it that 'parkay light' is either butter or margarine or similar? 
|> I see you mention butter in the directions but not in the ingredients. 
|> As this is a world-wide net could you please make sure that _everyone_ 
|> knows exactly what you are talking about, it can be very confusing if 
|> you mention brand names only. Also could someone please enlighten me 
|> as to what 'or ur pref.' means? I've never seen that abbreviation before 
|> and for the life of me I can't work it out!
|> 

Yes, parkay light margerine is what I usually use.  The 'or ur pref.' 
was supposed to mean that you could use light margerine, margerine or 
butter... whichever is your normal preference when baking.

Sorry about the confusion, i'm kind of new to the net.  I'll try to keep
my abbreviations to a minimum (guess work has just gotten used to it :-)).

Laura L. Brown	                          Internet: laura@umbc3.umbc.edu
Academic Computing Services	          Bitnet: laura@umbc2
UMBC, Catonsville, MD 21228		  FAX: (410)455-1065
Newsgroups: rec.food.cooking
From: arabella@well.sf.ca.us (Leslie Smith)
Subject: Re: Pizelles
Organization: Whole Earth 'Lectronic Link
Date: Mon, 25 Jan 1993 10:12:55 GMT

In article <C1AMsr.BzA@siemens.com> aad@siemens.com (Anthony A. Datri) writes:
>
>I've met almost *nobody* outside of my dad's family who knows what they are.
>I don't say anything else about them for now -- I'm fishing to see if they're
>really as obscure as they seem to be.
>
>-- 
>
>======================================================================8--<

I know what they are!
  
  - Leslie Smith

Newsgroups: rec.food.cooking
From: scott@ew320akgn.ibm.com (Scott Wright)
Subject: Coarse sugar - Turbinado Sugar
Date: Mon, 25 Jan 93 14:52:50 GMT
Reply-To: scott@ew320akgn.ibm.com (Scott Wright)
Organization: IBM Kingston NY
Keywords: sugar

   Someone was asking a short while ago about coarse sugar.  I found something
in the local health food store called 'turbinado sugar.'  They are miniature,
crystal pellets, marginally opaque, and about the color of light brown sugar.
I bought a small package, and they seem just like sugar to me.  Anyone know
what exactly this is?

   Scott



-- The beliefs expressed herein are not necessarily those of my employer --

 "The only lines that generate w=0 [homogenous coords] after clipping...are
  lines that pass directly through the eyepoint - after which you're dead    
  and don't care about divide-by-zero errors."
                                                    - James Blinn

Scott Wright				ibm:    scottwr@kgnvmy
Graphics Systems - IBM Kingston, NY	ibmnet: scott@kglserver.kgn.ibm.com
From: $stephan@sasb.byu.edu (Stephan Fassmann, Software)
Newsgroups: rec.food.cooking
Subject: Re: The Zen of Bagels
Date: 26 Jan 93 22:51:32 GMT
Organization: BYU

In article <1993Jan25.202928.20468@starbase.trincoll.edu> nmiller@starbase.trincoll.edu (norman miller) writes:
>From: nmiller@starbase.trincoll.edu (norman miller)
>Subject: The Zen of Bagels
>Date: Mon, 25 Jan 1993 20:29:28 GMT
>One thing for sure: bagel places have become as common as
>candy stores used to be (sadly said for both) and Gresham's
>Law has taken hold.  Never again will the quality of bagels
>be something to be taken for granted.
[...]
Too true. Having moved away from NY and the best we can get is Lender's, 
though Salt Lake City does have a pretty good Bagel place called Brackman's 
Brothers Bagel Bakery (hey the place has a fun name to try to say 5 time 
fast). 
But I dispute that you have found the best way to eat a Bagel, true yours is 
the most traditional, but I have found the Bagel to be the second most 
versitale food on the planet. There is nothing like breaking apart a Bagel 
in the morning and slathering cream cheese upon it. Though there is always 
the pizza Bagel with an small infinity of toppings. Then there are Bagel 
Rings and Bagel chips and on and on. Ahh, I miss the good old bagels from 
home.
I need to drown my sorrow in a potato.
Newsgroups: rec.food.cooking,ne.food
From: nmiller@starbase.trincoll.edu (norman miller)
Subject: Re: The Zen of Bagels
Organization: Trinity College, Hartford, CT.
Date: Tue, 26 Jan 1993 20:29:28 GMT

In article <C1Gt7G.L9z@panix.com> stcmille@panix.com (Steve Miller) writes:

>I'm sorry to contradict so grizzled an authority, one who quotes so
>correctly "Eck, a bagel," but there is nothing at all wrong with putting
>lox on a sliced bagel on, say, a Tuesday, or butter on a sliced bagel,
>like I did this morning.

And the sky didn't even fall, right?  Proof positive that the moshiach
(messiah) is at hand..

>Now will Norman please enlighten us as to why some bagels are so dumb
>and bad and why, as he says, some taste "like the sun"?

What then should it taste like?

I have this fantasy (which I hope no one will be so cruel as to disturb)
of durum wheat growing in Montana.  Nothing but sun.

Norman Miller



Newsgroups: rec.food.cooking
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: Re: Men who can cook...
Organization: Energy, Mines, and Resources, Ottawa
Date: Mon, 25 Jan 1993 17:35:31 GMT

In article <C16K6M.FFK@siemens.com> aad@siemens.com (Anthony Datri) writes:
>
>>What's your point???  Most of the engineers in the US are male.
>>Does that mean that men make better engineers?  There are many
>>professions with historical reasons for their gender dominance,
>>not capability reasons.
>
>Much as I hate to enter these sorts of things, most of the engineers in the
>US are white and are male because most of the people going to school for
>engineering are white and male.  I worked for a company that would have dearly
>loved to hire black/female engineers, but there just are a whole lot out there.
>-- 
We have the same problems in Canada (although there has been
some improvement over the years in terms of gender representation).
One of the most pressing problems we face now is attracting
anyone to the profession...we're forecasting a serious shortfall
of Canadian engineers by the year 2000. >
From: bek@po.CWRU.Edu (Brett E. Katz)
Newsgroups: rec.food.cooking
Subject: Chantal cookware
Date: 22 Jan 1993 20:52:36 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: thor.ins.cwru.edu


 There's been some good discussion about Calphalon, but does
anyone know anything about Chantal cookware? It's pretty
stuff, but how well does it work? Is it worth the money or
am I better off with another brand (such as Calphalon)?
 Thanks!
-- 

Newsgroups: rec.food.cooking