HDTenEightyP/NetNews huggingface dataset:
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: Request: Non-dairy cold fruit soup
Organization: Syracuse University, Syracuse, NY
Date: Fri, 24 Jul 92 15:49:23 EDT

In article <SKATZ.92Jul23124428@kariba.bbn.com> skatz@bbn.com (Susan Katz) writes:
>Does anyone have a good recipe for a non-dairy cold fruit soup?  A lot
>of the fruit soup recipes contain yogurt, and I'm only interested in
>the ones that taste good without it.
>
>Thanks in advance,
>Susan

Susan,

This is from the New Laurel's Kitchen.  She says to use full-flavored
cooking apples and pears for this recipe.  I have not tried it, but it
sounds very good. Taken without permission; all typos are mine.  Enjoy!

EARLY AUTUMN FRUIT SOUP

1 pound ripe cooking apples and/or pears
1 quart water
strips of peel from 1/4 lemon and 1/4 orange
1 tablespoon cornstarch
1/4 cup cold water
3 tablespoons light honey
1/4 teaspoon ground cardamom
1/2 teaspoon orange zest
2 tablespoons lemon juice
juice from one orange

	Cut apples and pears in chuks.  Place in a pan (cores, peel, and all)
with quart of water.
	Use a potato peeler to take a strip from the orange and lemon 
peel; use a zester or fine grater to take zest from the rest of the
orange, making 1/2 teaspoon.  Juice the orange and lemon and combine
the orange zest and juices, setting them aside.  Add the strips of
orange and lemon peel to the cooking soup and bring to a boil.  Lower
heat and simmer for 10 minutes, or until the fruit is soft.
	Remove strips of rind and put the soup through a food mill or
strainer.
	Mix the cornstarch with 1/4 cup cold water and stir it into the
puree.  Add honey and cardamom
	Return soup to clean pan, bring to a boil again, then lower 
heat and simmer for five minutes, stirring frequently.  Allow it to cool
slightly, then add grated orange rind, lemon and orange juice.  Chill
and serve with a dollop of yogurt (optional) or a thin slice of orange
on top.
	Makes five cups.
From: whit@milton.u.washington.edu (John Whitmore)
Newsgroups: rec.food.cooking
Subject: Re: Attention culinary metallurgists - how stainless is stainless steel
Date: 29 Jul 92 06:14:03 GMT
Organization: University of Washington, Seattle

In article <1992Jul25.092308.22620@cs.mcgill.ca> mingmar@cs.mcgill.ca (Ming MAR) writes:

>>One quickie test for good quality stainless.  A small magnet,
>>such as in the bottom of a shower curtain liner will not cling to
>>the best stainless.

>I tried this on my stainless steel pots, and I was surprised that
>the magnet didn't stick.  I figured that if the pot had iron in
>it, the magnet would stick, but evidently, I was wrong.

	300-series alloys have good corrosion resistance, but
are soft (and aren't magnetic); 400-series alloys are harder,
are magnetic, and aren't as rust-resistant.
	This test will distinguish the 300-series stainless steels
from the harder 400-series.  But, not reliably.

	(1) Revere Ware stainless has a three-layer construction,
with carbon steel in the middle; it might test magnetic
because of the inner layer, but they don't rust.

	(2) Working a piece of stainless (straining the metal)
can make non-magnetic material into magnetic material.
This means that 300-type stainless sometimes 'fails' the test.

	(3) Some of the 400-series alloys of stainless steel
make superior cutlery; these are generally magnetic, but not always.

	Unless you want to hold the knife with a magnetic holder,
there's no reason to apply this kind of test to a piece of kitchen
equipment; it won't tell you anything useful.

	John Whitmore
From: dcoder@u.washington.edu
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Caesar Salad Dressing
Date: 21 Jul 92 21:28:09 GMT
Article-I.D.: u.1992Jul21.212809.3713
Organization: University of Washington

In article <21JUL92122113@acad3.alaska.edu> jnsmc@acad3.alaska.edu (CLARK SCOTT  
M) writes:
Can anyone help a Usenet incompetent (please excuse that last post,
a little quick on the trigger finger) bachelor come up with a 
reasonable excuse for a Caesar dressing?  I've had no luck finding
a recipe at the library, etc.  My Webster's New World Dictionary 
insists that it consists of Olive Oil, Lemon Juice, Garlic and Egg.
I've also heard that it contains anchovy paste.  Is that basically it?
How does the egg fit in?  Raw?! (I only do that in homemade ice cream!)
Can I substitute Spam for the anchovies?

Yes, you can, but I think Dante mentions a special circle in hell for those who  
do.
From: nkk@wet.UUCP (Butch Katigbak)
Newsgroups: rec.food.cooking
Subject: Re: Sea Salt
Date: 27 Jul 92 21:32:00 GMT
Distribution: na
Organization: Wetware Diversions, San Francisco

In article <1992Jul27.154627.21462@athena.cs.uga.edu> strick@athena.cs.uga.edu (Sandra Strickland) writes:
>
> Can someone please tell me the advantages that sea salt has over 
> regular table salt-  I've looked in several books and can't seem 
> to find an answer.
>

The fine table salt isn't 100% salt but has a non additive included (15%) to
make
sure it flows freely even in very humid areas.

Sea Salt is pure salt, with less metals and minerals (approx .005%) as
mined rock salt (which is really sea salt of eons ago.)

Some people use sea salt and have a salt grinder preferring the saltiness
of sea salt. But IMHo you can get the same saltiness by adding more fine
salt.

But in bagels, you want those solid pieces of salt on top, and not fine 
salt.

I keep sea salt at home for one purpose only, when I cook Crispy Spanish
Fried Eggs. 
i.e.
Hot (nearly smoking) pan with about 1/8th inch of cooking oil.
Eggs at room temperature.
Crack open the egg.
A pinch of Sea Salt on top.
Cook for about 30 seconds until the white is brown and CRISPY.
Spoon hot oil to close the yolk with a white layer of cooked white.
Serve quickly.

Eat with wrmed French bread, sourdough bread and 
Smithfield Ham.

Rest!!!!!

Watch Football.......its coming!


Newsgroups: rec.food.cooking
From: petersen@ccad.uiowa.edu (Andrew D Petersen)
Subject: Pizza Sauce recipe request
Organization: CAD-Research, University of Iowa, Iowa City
Date: Wed, 29 Jul 1992 20:31:47 GMT

 I am new to this group and happen to be working on developing a good pizza 
 sauce recipe.  I was wondering if any of you pizza guru's out there would 
 like to share some of your successes in pizza sauce.  
 Actually if you have any pointers for dough recipes also that would be 
 greatly appreciated.

 email or Re:post would be fine.

 Thank You,

 Andy
-- 
  Andrew D. Petersen   (N0JST)        / /  *\  E-mail : petersen@ccad.uiowa.edu 
  Research Electrical Engineer       /0/ __O/ US Mail : CAD-Research 
  University of Iowa         |TTTTTTTTTTTTT\\T|          212 ERF 
  Phone : (319) 335-5723     |IIIIIIIIIIIIII\\|          Iowa City, Iowa 52242
From: bonnie@earth.njit.edu (Bonnie MacKellar)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Donair Sauce
Date: 24 Jul 92 16:05:59 GMT
Distribution: na
Organization: New Jersey Institute of Technology, Newark, N.J.

lingley@ug.cs.dal.ca (William Lingley) writes:

>Does anyone have a good recipe for donair sauce?  I have one
>which doesn't quite cut it...not bad, but not great.  I have
>the donair meat tasting pretty good.  Either post, or e-mail
>(lingley@ug.cs.dal.ca).  If I get even one e-mail request
>for the meat, I'll post that one.  adv-thanx-ance


This gives me an opportunity to ask a question I have been wondering about :
What IS a donair?  I was in Nova Scotia a few weeks ago, and I saw
ads for donair sauce in several supermarkets.

                                           Bonnie MacKellar
From: tertium@milton.u.washington.edu (l boyd)
Newsgroups: rec.food.cooking,rec.food.veg
Subject: Re: OVO-LACTO: Eggplant Parmesan
Date: 30 Jul 92 16:08:32 GMT
Article-I.D.: milton.tertium.712512512
Organization: University of Washington

jfrawley@rodan.acs.syr.edu (Judy Frawley) writes:

>Eggplant Parmesan

>2 cups tomato sauce (you can use whatever you like; I am not
>  including her recipe here - email jfrawley@mailbox if you 
>  want it)


I tried this last week for the very first time, and it was *extraordinary*.  
To save time with the tomato sauce, I sauteed some green pepper, onions,
garlic, etc., and added two cans of Italian-style tomatoes and one can
of tomato paste. Let it come to a gentle boil while you're preparing the
eggplant and coatings.

I used it straight-away (oh yeah, don't forget *lots* of the appropriate
italian spices!), but I bet the sauce would be better if allowed to 
simmer for an hour and sit overnight.

Since I am here and talking about it, one could also take this same tomato
sauce (but use one can of tomatoes and no tomato paste) and pour it over
a package of tofu that has been drained and cut in 1cm cubes.

I let this sit for the afternoon and bake it for about an hour at 350.  It's
great over brown or basmati rice.

And the best part is that it's EASY!

Ciao!

Lauren
Newsgroups: rec.food.cooking
From: ramirez@julia.math.ucla.edu (Alice Ramirez)
Subject: auto-breadmakers
Organization: UCLA Mathematics Department
Date: Sat, 25 Jul 92 19:40:25 GMT

Can anyone recommend a good automatic breadmaker?  I bought one from
DAK about a year ago.  It worked fine for awhile then died.  I sent it in
for repair while it was still on its 3-month warranty. Made about 2 more
loaves then died again.  I like the basic idea of an auto-breadbacker because
I am simply not the type to make bread by hand (I like to eat fresh-baked
bread but not the work...yes yes, I know.  I AM a lazy turd)

I liked the quality of the bread from the DAK well enough, but not the fact that
it died so quickly after my buying it.  Thanks in advance.
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Newsgroups: rec.food.cooking
Subject: Beef purchasing questions
Date: 23 Jul 92 11:28:00 GMT
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248

To:r1156c@sps.mot/com (Michael Dow)
From: cvinson@world.com

  r1156c@spc.mot/com (Michael Dow) asked about places to buy bulk beef
  in Austin, Texas area:

Take a drive into the Hill Country....Frederickburg, etc....Some of the
best beef in the state comes from the area's small, independent meat
processors.  Sorry, I can't recall any specific names; I've been
away from Texas for too long.  But just ask around; some of the old
German families in Fredericksburg are particularly good.  And if you
like sausages, make certain to load up.  Some of the best you'll ever
eat are made in the Hill Country.

-Catharine Vinson
cvinson@world.com

                                                             
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: How can I make buttermilk?
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 21 Jul 92 13:43:43 CDT

In article 8952@travis.csd.harris.com, chela@amber.ssd.csd.harris.com (Chela Diaz) writes:
> Could someone tell me how to make buttermilk. I have a recipe that calls
> for it and can't find it at the supermarket.

Butermilk is a cultured thing.  (Like sourdough, or yogurt.)

It can help to have some old butermilk to start the next batch,
but if you want to try your luck let some milk sit in a warm
place like the back of the stove for a day, and maybe it will
pick up the right lactobacillus and ferment to butermilk.

Many of us in the sourdough mailing list have had success drying
cultures and reviving them.  You might get some friend who has
access to butermilk to dry a bit out and send it to you.  

You can try adding the dried stuff to some fresh milk and letting
it sit in a warm place to ferment.


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       If you have a watch, you always know what time it is.
            If you have two, you're never quite sure.

Newsgroups: rec.food.cooking
From: velde@gopher.Stanford.EDU (Francois Velde)
Subject: cooking with cider (was Re: Want to substitute white wine in a recipe (With What?))
Organization: ^
Date: Thu, 30 Jul 92 19:29:24 GMT

In article <1992Jul30.101233.23494@spider.co.uk> alisonjw@spider.co.uk (Alison J Wyld) writes:
>
>If your worried about cost, rather than alcohol, use cider (oh, dear
>this means different things to different people - I mean the
>alcoholic, fermented stuff we have in the UK, maybe you call it hard
>cider).  You can barely tell the difference taste-wise between cider
>and white wine in a lot of recipes - though not of course the ones that
>specify a particular wine for a particular taste.

I would disagree with the above indistinguishability proposition: cider imparts
a definite apple flavor, in my experience.

Which reminds me of a recipe for fish: put the fish fillets in a pan, 
cover with hard cider; cook until done (i.e. the fish is flaky), remove
the fish and keep it warm. Put the pan with the cider on high heat, reduce,
add cream, reduce some more, pour over fish and serve with sliced apples
cooked in butter.

This was tried with orange roughy, white sea bass, tilapia; could be done with 
sole too, or whatever strikes your fancy. It's really easy in any case.

OK, it sounds rich, but what do you expect from a Normand recipe? One should
use what is called hard cider in the US: fermented cider (roughly 5-6% alcohol).
Various British brands can be found here, such as Blackthorne, for $4.
From: rperkins@astro.as.arizona.edu (Rachel J. Perkins)
Newsgroups: rec.food.cooking
Subject: Re: Shelling pinon nuts
Summary: help?
Date: 30 Jul 92 19:50:08 GMT
Organization: University of Arizona, Tucson, AZ


my boss' wife (great lady, i don't know how she puts up with him) just gave
me about 2-3 lbs of pinon nuts in brown paper bags. they seem to be quite
old, but the problem is that they are not shelled, and i have no idea how to
accomplish this without a seemingly horrible waste of time..

please help...any tips?

--
		-just give me what for,
	rachel perkins =  rperkins@astro.as.arizona.edu
      "Chastity..the most unnatural of all the sexual perversions...."
					-Aldous Huxley
From: troyer@mitre.org (Tom Royer)
Newsgroups: rec.food.cooking
Subject: Re: Grilling Fish
Date: 22 Jul 92 16:51:35 GMT
Organization: The MITRE Corporation

Cover swordfish steak (about 1 inch thick) with dijon mustard.
Dot with butter -- or whatever you use in its place
Grill for 15 to 20 minutes with the mustard side up -- DO NOT turn over.  
The timing will depend on the thickness of the swordfish.  Use a toothpick to test for doneness.
Serve with the mustard side down.  If you've not moved the fish since it 
first hit the grill,
it'll be nicely marked by the grate of the grill.

We like it just this way, but occasionally will add a sauce made with dijon 
mustard and a bit of lemon juice and ground black pepper.

This recipe originated in Bon Apetite.

--
Tom Royer
From: Jennifer.Merrill@dartmouth.edu (Jennifer Merrill)
Newsgroups: rec.food.cooking
Subject: Re: Spam
Date: 21 Jul 92 12:39:33 GMT
Organization: Dartmouth College, Hanover, NH

In article <1992Jul20.195555.13995@husc3.harvard.edu>
mirsky1@husc8.harvard.edu (David Mirsky) writes:

> I have always been perplexed by Spam. I have never eaten it, nor have
> I ever been anywhere that it was being served.  Who exactly eats it?
> Is it just pure coincidence that Spam and I have never crossed paths?
> Has anyone ever served an elegant Spam dish?

OK, I can't stand it any longer.  Quit maligning one of my most
favorite lunches.  [I have to admit, I don't know anyone outside of my
family that has ever heard of this, much less eaten it.  My husband
thinks it is weird, but will eat it without the pickles.]

The Recipe:  Spam & Pickle sandwiches

Get out your trusty meat grinder.  Insert medium blade.  Open can of
Spam, slice into chunks that will fit into grinder.  Grind.  Also grind
in one pickle.  I think originally we used dill.  I prefer sweet.  In a
pinch you can just add some sweet pickle relish (to taste).  Finish the
grinding with some bread or crackers (just to get the meat through.)

Now, to this pink squiggly mess, add your choice of moistener
(mayonnaise, Miracle Whip, etc. [Skip the M vs MW war please]).

Smear some more mayo on the bread if desired.  Spread a good thick
coating of Spam & pickle on the bread.  Top with lettuce.  Devour. 
Variation:  Toast the bread.

I don't know which side of the family this gem came from.  I do know
that when I visited my father's family in Michigan when I was little I
was fed ground bologna sandwiches which were made in a similar fashion
(leaving out the pickle I'm sure).

Anyone else want to admit to eating anything like this?

Jennifer Merrill
Dartmouth College Library
Hanover, NH
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Subject: Re: Mustard Pickles RECIPE
Organization: The Ohio State University
Date: Wed, 29 Jul 1992 15:37:24 GMT

In article <wentzell.69.712417896@ace.acadiau.ca> wentzell@ace.acadiau.ca (LEEANN WENTZELL) writes:
>
>Actually, what I know as mustard pickles is not the same as what I know as 
>Chow Chow. Mustard pickles are very chunky, with all the vegetables cubed. 
>They are also bright yellow. Chow chow is a blander, darker green, and the 
>veggies are thinly sliced and soft. Is this a regional difference?
>
>Lee Ann

Lee Ann--the recipe I posted fits your definition of mustard
pickles.  I am not familiar with your version of Chow Chow.  It 
*may* be regional.  This recipe came from Wisconsin *perhaps*
via New Orleans.  My husband's aunt lived in NO for many years
before returning to WI.  I don't know where she originally got
it.

Judy
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: re:grill/broil eggplant
Date: 22 Jul 92 16:59:56 GMT
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

In article <1992Jul21.004946.22555@csl.sri.com> mlb@cisco.com (Marcia
Bednarcyk) writes:
>       [Slice eggplants, slightly oil, then:]
>Grill until light brown on both sides. This requires a lot of manual
flipping.
>As soon as they come off the grill, toss them in a dressing made of Balsamic
>Vinegar, olive oil, fresh pressed garlic, salt, pepper, maybe a dash of
>cayenne, and some fresh chopped herbs if you have them (they can be omitted
>without any loss at all). Let them marinate for awhile in the dressing, and
>serve warm.
>If there are any leftovers, let them marinate overnight in the fridge. Wow.
>I know I've posted this before, but just thinking about this makes my mouth
>water. I'll bet it would work with zucchini, too.


        Yes.  The zucchini and the eggplant, done that way, are classic
        Southern Italian dishes, and served at EVERY antipasto table.

        However, according to "Italian" rules the ovenight soak time
        is critical, and the herbs would be parsley or fresh mint.
        The mint leaves a really, really Mediterranean flavor: if you
        haven't tried this with mint, I suggest it: it's great.
        Of course, these (with the overnight soak) are served at
        room temp.  NOT hot or cold.)

        You can also fry the little slices of eggplant or zucchini to
        make this salad...mmmm good.

        Mi manca l'Italia!

        Elizabeth

Newsgroups: rec.food.cooking
From: nev@cbnewsj.cb.att.com (nancy.e.ellard-vass)
Subject: Re: 5kg of Broccoli
Organization: AT&T
Date: Mon, 27 Jul 1992 17:17:18 GMT
Keywords: Oriental Style Broccoli Salad

In the summer I make an oriental type salad with steamed broccoli
that is wonderful!

Measurements are approximate (sorry I don't know the metric conversion)

Oriental Broccoli Salad
-----------------------
1 large head of broccoli, cut into flowerettes and stemed for a few minutes
3 T soy sauce (I prefer Kikkoman)
1 T seasame oil
2 T seasame seeds
1 t grated ginger
dash of pepper
pinch of sugar
1 can sliced water chestnuts (drained)

Mix all together and marinate in the refrigerator for several hours.

Yum!

Nancy
at!hoqax!nev
908-949-5679
Organization: Psychology, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Thu, 30 Jul 1992 08:49:45 -0400 
From: "Kathleen A. Rafferty" <kr22+@andrew.cmu.edu>
Subject: Fwd: Grilling Fish
	<199207291910.AA00723@uxa.cso.uiuc.edu>

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From: "Anthony C." <acc23403@uxa.cso.uiuc.edu>
Message-Id: <199207291910.AA00723@uxa.cso.uiuc.edu>
To: kr22+@andrew.cmu.edu
Subject: Re: Grilling Fish
Newsgroups: rec.food.cooking

If you are in a hurry broiling fish is also very good.  
One of the fastest recipes that I use is almost not a recipe at all
since it uses McCormick blackened fish seasoning and a little oil.
All you need to do is brush on a little oil and pour a lot of
the seasoning on.  Broil for about 15 minutes total if you like
it tender and juicy or longer if you like it dry.  This recipe
only uses one pan to broil and put the seasonings on, and a plate and
silverware to eat it.  (This is important to me cuz I am lazy)
Newsgroups: rec.food.cooking
Subject: Re: How to ripen pears and pineapples?
From: ccwu@desire.wright.edu
Date: 28 Jul 92 18:42:54 EST
Distribution: na
Organization: Wright State University 

In article <1992Jul26.222239.28498@ads.com>, charleen@ADS.COM (Charleen Bunjiovianna) writes:
> I belong to a food co-op where I can get $25-35 worth of food for
> $13, but it's a fixed distribution; i.e. I can't choose what I get.
> Thus I get lots of produce, some of it unripe.
> 
> I have two bags of hard-as-a-rock pears, and two green pineapples.
> Help!
> 
> Charleen

I am not sure about pineapples but the way Chinese ripen pears is to put them
in the rice (uncooked) containers and they will be ripe gradually.

C. Lee
> 
> --
> Q: If two's company and three's a crowd, what's four and five?
> A: Nine.
From: jtbell@acsu.buffalo.edu (Jonathan T. Bell)
Newsgroups: rec.food.cooking
Subject: Re: Macroni & Cheese Ideas
Keywords: Mac and Cheese
Date: 28 Jul 92 22:53:53 GMT
Organization: UB

In article <h=mmawr.derich@netcom.com> derich@netcom.com (Scott A. Steinbrink) writes:
>Often I make Kraft's Macroni and Cheese --- and I was getting tired of 
> the same old flavor -- so I got creative , and I enjoy eating it again.
>
> ANy more ideas???

	This is compliments of a former college roommate of mine...We put in 
spaghetti sauce, any flavour. Good stuff...try adding spices with the spag.
sauce, my favourite is garlic, and that is good. Oh!, You cannot forget about
the parmasion cheese!!  :)

			-Jonny B.
-- 
How do you tell which computer on the network has a virus?
  ....It's the one with a stuffed up node.
				-From Rec.humour.funny
From: brad@baby.viewlogic.com (The Ancient Mariner)
Newsgroups: rec.food.cooking
Subject: Re: Sea Salt
Date: 28 Jul 92 21:45:22 GMT
Distribution: na
Organization: Viewlogic Systems, Inc.
Originator: brad@baby


In article <1992Jul27.154627.21462@athena.cs.uga.edu>, strick@athena.cs.uga.edu (Sandra Strickland) writes:
|> 
|>  Can someone please tell me the advantages that sea salt has over 
|>  regular table salt-  I've looked in several books and can't seem 
|>  to find an answer.
|> 
Sea salt generally does not have sodium silico aluminate added to it, 
which virtually every conventional salt does. For what it's worth, a 
recent study found a correlation between senility and high concentrations 
of aluminum in the brain. You can take that with how ever many grains of 
salt you wish. :-)

Sea salt also can be bought in large crystals, so you can have large 
crsytals if you want, or grind it to the coarseness or fineness you 
want. I have also heard that sea salt contains traces of certain 
nutrients that don't show up in mined salt. 
Xref: sparky rec.food.cooking:13171 rec.food.veg:7296