HDTenEightyP/NetNews huggingface dataset:
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Butter : can't I just melt it in??
Keywords: butter, creaming, cutting
Organization: Lockheed Missiles and Space Co.
Date: Mon, 11 Jan 93 17:38:45 GMT

In article <38002@sophia.inria.fr> gchow@salome.inria.fr (Gloria Chow) writes:
>How can I phrase this without sounding like a total
>idiot... Emm, eh, emm, oh hell, here it goes:
>
>A lot of recipes called for creaming or cutting in of
>butter/margarine.  Me being the lazy type has been
>wondering (for a LONG time now) whether I can just melt
>it and mix it in.  If not, can some knowlegable souls 
>tell me what each process actually accomplishes?
>

yes and no - many recipes call for melted butter to be added, such
as pancakes, but the ones you're talking about are asking for
softened butter to be creamed in, like banana bread, if your butter

is hard you can soften it in the microwave, but the hot liquid may 
actually 'start' the cooking process before everything is in place -
its a better idea to use the butter (margarine) at room temperature
and mix it in - if you use a mixer this will do the creaming for you
and, being a losy person, like I am - I prefer to let the mixer do the
mixing....B-)

-- 
________________       __        ________________   "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: WVOSS@novell.com (Wes Voss)
Subject: Re: Banana Review
Organization: Novell, Inc.
Date: Thu, 7 Jan 1993 23:42:10 GMT

>Has anyone else experimented with "alternative" bananas?

I would *kill* for a type of bananna I ate when I was living in Guatemala. I 
don't know what they are called, except we called them finger banannas. You 
could buy a whole bunch (50 or so?) at a time for around a quarter.. 
Sweetest things I have ever had. It was almost like they were dipped in 
honey..

Wes

--------------------------------------------------
Wes Voss
Internet: wvoss@novell.com
Standard Disclaimer: Yeah, these are my opinions,
and no one elses... You know the rest...
--------------------------------------------------
Newsgroups: rec.food.cooking
From: levin@world.std.com (Levin F Magruder)
Subject: Re: Spices which must be refrigerated? (was: Paprika bugs)
Organization: The World Public Access UNIX, Brookline, MA
Date: Mon, 11 Jan 1993 18:52:22 GMT

 cindy@berkp.uadv.uci.edu (Cindy Windham) writes:
>The story about the paprika bugs gave me the willies.  Are there
>any other spices which are known to draw bugs?
>
>- Cindy Windham

A friend got a lot of crawlies which seemed to originate in fennel seeds
from an indian grocery.  You can just throw them in the spice blender
with the seeds, they don't change the consistency noticably.

(I think) if you have space, put all your spices in the fridge.  I assume
they last longer that way.  I guess, if space is an issue, any ground
spices would go in first.  I assume the freezer would be fine, too.
From: aat3720@tesla.njit.edu (Anthony A. Triolo - New Jersey Institute of Technology)
Newsgroups: rec.food.cooking
Subject: Castor sugar
Date: 12 Jan 93 20:30:48 GMT
Organization: New Jersey Institute of Technology


Hello,

	I have a recipe which calls for "castor sugar."  Can anyone tell
me what that is.  Someone I talked to thought it might be corn syrup, but
they were not sure.  Thanks.

-- 
____________________________________________________________________________
                             |
Anthony A. Triolo            |       Never exceed your rights, and they
AAT3720@tesla.njit.edu       |       will soon become unlimited.
anthony@ewt.mit.edu          |                  -- Jean Jacques Rousseau
_____________________________________________________________________________
Newsgroups: rec.food.cooking
Subject: Re: Yeast and breadmachines
From: fred-mckenzie@ksc.nasa.gov (Fred McKenzie)
Date: 11 Jan 93 17:32:08 EST
Followup-To: rec.food.cooking
Distribution: world
Organization: NASA/Kennedy Space Center, Florida

In article <1993Jan7.234408.23128@ncar.ucar.edu>,
sheehan@pagosa.scd.ucar.edu (Tim Sheehan) wrote:
> 
> Could someone please give me a quick synopsis of the different types of yeast
> that are available (i.e. what types are their and what is each type used for).
> Also, what type of yeast is best for making bread in a bread machine?

Tim-

I can't answer your question about types of yeast.  However, I have tried
two brands, and both the regular and rapid-rise.  I can't tell any
difference between any of them in my DAK bread machine.  I've heard that
you can buy bulk yeast at the warehouse stores like Sam's.  You would
probably need to keep it refrigerated unless you use a lot of yeast!

I'm not the typical "cook" you should find in rec.food.cooking, as my
experience is somewhat limited to the DAK bread machine.  However, I did
have an experience with yeast that may be of value.  It seems that when I
got my first DAK machine, the bread wouldn't rise.  I called DAK, and they
pointed out an obscure  reference to heating the water to activate the
yeast.  I proceded to warm the water in the microwave at a minute per cup,
and the bread came out great.

Then, I gave the old machine to my Mother, and ordered the new DAK Turbo II
machine.  When it came, I used the same procedure, but again, the bread
wouldn't rise much.  After much trial and error, I realized that when I got
the new bread machine, I also had gotten a new microwave, and the higher
output was heating the water too hot, and killing the yeast!

While researching the problem, I found one source that suggested a
temperature for yeast activation, of between 120 and 130 degrees F.  I used
the probe in the microwave, which I had checked against a reliable mercury
meat thermometer, and set the oven to stop at 125 degrees F.  The results
were even WORSE than before.

With further research and experimentation, I have concluded that the ideal
temperature range for yeast activation is around 110 to 115 degrees F. 
Anything above 120 degrees will most likely kill the yeast.  Anything less
than about 105 degrees, and the yeast won't fully activate.  I now set the
microwave probe for 110 degrees F.  The probe temperature continues to rise
to about 115 degrees, after the microwave cuts off.  I now have
consistently good bread rising, considering that some recipes naturally
will rise more than others.  I have even had a couple of loafs that rose so
much, they pushed the lid of the machine open!

Incidentally, if your bread looks like it is going to stick to the lid, you
can let some of the "air" out of it, by punching holes in the top!  It is
probably a good idea, if you don't overdo it.  It seems that the bread in
the center of the portion that rises way above the top of the pan, may not
get done.

fred-mckenzie@ksc.nasa.gov
Newsgroups: rec.food.cooking
From: dogali@hsi.com (Terry Dogali)
Subject: Henckels Knives
Organization: 3M Health Information Systems, Wallingford CT
Distribution: usa
Date: Wed, 6 Jan 1993 21:03:51 GMT

Can can purchase Henckels Knives from Smoky Mountain Knife Works in Tenn.
The telephone # is  1-800-251 9306.  They are located in  Sevierville TN
We bought a couple of knives and scissors from them and they were great.

terry


-- 
Terry Dogali                                           dogali@hsi.com
3M Health Information Systems
From: jimfc@ecst.csuchico.edu (James Francis Coughlin)
Newsgroups: rec.food.cooking
Subject: A question about bread.
Date: 12 Jan 93 07:41:45 GMT
Organization: California State University, Chico
NNTP-Posting-Host: cscihp.ecst.csuchico.edu

I have made bread a few times now, using half or somewhat less than half
whole wheat flour and the rest white bread flour.  It has turned out
pretty well - light, moist, tasty.

The problem is that after a day or two, it gets dry and tastes no better
or worse than store-bought bread.  I keep it sealed in an airtight plastic
bag at room temperature.  I would like to be able to make bread on the 
weekend, and use it to make sandwiches during the week.  

How can I get my bread to keep a bit longer?  Are there certain ingredients
that will help?  I haven't tried refrigerating or freezing it, because it
seems like that will ruin the taste.

Thank you in advance for any suggestions.
From: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Newsgroups: rec.food.cooking
Subject: Re: Yeast and breadmachines
Date: 12 Jan 93 13:14:54 GMT
Organization: NCR E&M CLEMSON Liberty, SC

<fred-mckenzie-110193165855@k4dii.ksc.nasa.gov>
Reply-To: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Followup-To: 
Distribution: world
Organization: NCR E&M CLEMSON Liberty, SC
Keywords: 

In article <fred-mckenzie-110193165855@k4dii.ksc.nasa.gov>
fred-mckenzie@ksc.nasa.gov (Fred McKenzie) writes:
>
>I can't answer your question about types of yeast.  However, I have tried
>two brands, and both the regular and rapid-rise.  I can't tell any
>difference between any of them in my DAK bread machine.  I've heard that
>you can buy bulk yeast at the warehouse stores like Sam's.  You would
>probably need to keep it refrigerated unless you use a lot of yeast!
>

I looked at Sam's and the yeast they had at the one here was
labeled instant yeast.  What's the difference between instant
and plain old active dry yeast and what should I do differently
if I decide to use it?




-- 
Das Computenmaschine ist nicht fuer gefinger poken and mittengrabben...
hack@ncrclm.ClemsonSC.NCR.COM
Cold as ice, ice baby....           Stop *HACK*ing and fall in love....
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: smoked salmon
Organization: Lockheed Missiles and Space Co.
Date: Fri, 8 Jan 93 22:38:08 GMT

In article <1iffctINNco6@emory.mathcs.emory.edu> mworley@mathcs.emory.edu (Meg Worley) writes:
>Speaking of smoked salmon, where do you folks who use it
>get this ambrosia?  I love it, but it seems prohibitively
>expensive, and the only place I see it sold is in mail-
>order catalogs.  Any ideas about how regular people can
>afford it?  (Please don't tell me to eat lox instead)
>

I was down at Monterey's fishermen's wharf last week and all the seafood
vendors had some smoking away - but, if you can't get near water - a number
of delis and the deli section of grocery stores carry it - I've also seen
it in the deli section of Costco
(like a price club, sam's club)


-- 
________________       __        ________________   "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: wilmoth@b30.ingr.com (Shelley Wilmoth)
Subject: Re: WANTED: Vegetable soup recipes
Organization: Intergraph
Date: Sun, 3 Jan 1993 22:54:12 GMT

In article <1993Jan3.034519.14761@emr1.emr.ca> davidson@ccrs.emr.ca (David Davidson) writes:
>I really enjoy making VERY hearty vegetable soups to fight off the 
>ridiculous cold of an Ottawa January. I normally throw in everything
>I can find including a few things I cant spell. I would appreciate if
>anyone would post their favourite vegetable soup recipes, so I can
>modify my own.

I would appreciate it if you vegetable soup-makers out there would
explain to me what it is you look for when you sort through uncooked
beans.  Also, why do you remove beans that float on top of the water?

Thanks!

Shelley Wilmoth
From: pmfranc@afterlife.ncsc.mil. (Paul M. Franceus)
Newsgroups: rec.food.cooking
Subject: Re: A question about bread.
Keywords: bread keeping freezing
Date: 12 Jan 93 15:39:17 GMT
Organization: The Great Beyond

In article <1itsnpINNd1d@charnel.ecst.csuchico.edu> jimfc@ecst.csuchico.edu  
(James Francis Coughlin) writes:
> How can I get my bread to keep a bit longer?  Are there certain ingredients
> that will help?  I haven't tried refrigerating or freezing it, because it
> seems like that will ruin the taste.
> 
> Thank you in advance for any suggestions.
You are welcome!

I have found that using honey in a bread recipe instead of sugar can help it
keep longer.  I think that honey is hydrophillic, that is it attracts water
from the air, and it also contains natural preservatives.

If you are making a french-style bread (flour-water-yeast-salt) then you will
have alot of trouble keeping it fresh.  It goes stale quickly.  One important
thing is to not cut the loaf until it is totally cool.  This prevents steam
from escaping.  

Bread keeps best at room-temperature.  Unless you wrap it tightly, it will get
stale much faster in the refigerator. Freezing works well, actually.  I usually 
just reheat it in the oven, which brings back the crust (which will get soft 
when defrosted otherwise).  You could also half-bake the loaf and freeze it.  
Then, when you want fresh baked bread, finish it off. You don't even have to
defrost it.

Hope this help and happy baking.

Paul
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Hershey Bar
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Wed, 6 Jan 1993 03:57:56 GMT

In article <34830@rnd.GBA.NYU.EDU> sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya) writes:
>In article <726242904.AA00000@therose.pdx.com> Joann.Pierce@f81.n105.z1.fidonet.org (Joann Pierce) writes:
>>Alan - a Hershey Bar is a chocolate bar, usually made from milk chocolate.
>
>And, entertainingly, is made by the Hershey Company, 1 Hershey Way,
>Hershey, PA.
>
>OK, so I'm easily amused.

So go there, they have even more amusing tours in their
amusement-park-factory.

--
Michelle Dick, who prefers to tour real factories.
artemis@netcom.com
From: louy@ellis.uchicago.edu (janet l mather)
Newsgroups: rec.food.cooking
Subject: Re: Leftover Ham
Date: 6 Jan 93 17:44:22 GMT
Reply-To: louy@midway.uchicago.edu
Organization: University of Chicago

Another variation which I made for all the holiday parties so its on
hold for several months is minced ham, gruyere cheese, a little dijon mustard,
and some red pepper in choux dough for a scrumptious cheese puff.  Mix the
mustard in with the milk, water and butter before adding the flour.
I bake cheese puffs as described in the Silver Pallette cookbook 
instead of deep frying.  With a food processor to incoperate the eggs
this is an easy appetizer that always goes over well.
Newsgroups: rec.food.cooking
From: soc1071                         
Subject: Re: Breadmachines....Purchasing Advice
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Minnesota CIS
Date: Mon, 11 Jan 1993 01:37:00 GMT

In article <1993Jan9.214303.6285@siemens.com>, aad@siemens.com (Anthony Datri) writes...
>>	My husband has decided to buy me a breadmachine but I'm not
>>sure which is the best type to get.
> 
>CR did a report on a couple of models a couple of years ago, with mixed
>results and believability.
> 
>I have one of the DAK ones.  DAK sells returned items at sharp discounts,
>although this isn't well known.  I got my machine from them for something
>like $89.  I couldn't figure out why it was returned, actually -- it looks
>and works fine.  Of course, you're flooded with DAK hype, but the machine's
>worked fine for me.  The loaves are cylindrical.
> 
>I can dig up the phone number if anyone's interested.
>-- 
> 
>======================================================================8--<

Please do! Idoubt we can wait until everyone stops arguing over a
breadmaker news group!:)

Elisabeth

Newsgroups: rec.food.cooking
From: tmp@rchland.vnet.ibm.com (Teresa Prokop)
Subject: Re: Playdough Recipes
Date: Wed, 06 Jan 1993 23:42:36 GMT
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM Rochester

In the playdough recipe from Jan Wolitzky what is the first ingredient? 
It reads:

 "3 Cups" "1 KG"
Newsgroups: rec.food.cooking
Subject: Cornstarch not thickening
From: swk004@marshall.wvnet.edu
Date: 6 Jan 93 12:55:02 -0500
Organization: Marshall University

I think technology has gotten the better of me, but tell me what 
you think.

We have a family recipe for a vanilla cream pie that is required 
for both the Thanksgiving and Christmas dinners.  I've been making
this pie for *years*.  No problem, ever, until this year.  

This year, both times, the filling mixture seemed to be normal
after cooking, but didn't thicken enough after cooling.  What we
ended up with was pie crust covered with a very thin, yet tasty,
vanilla sauce.

Although tasty, the presentation did leave something to be desired.

There are only three things I can attribute this problem to:

1.  I have gone crazy and have completely forgotten how to cook with 
cornstarch.

2.  I purchased a new box of cornstarch just prior to the holidays.  Can
cornstarch go bad?  Lose its thickening power?

3.  In an effort to save time (I know, I know, why cook from scratch if
you're going to cut corners, but...), I nuked the milk in the microwave
on the defrost level long enough to take the chill out of it.  Joy of 
cooking kind of sorta indicates that "cold" is necessary to properly
suspend cornstarch, but they don't come right out and say that.

When the thanksgiving pies were deformed, I just attributed it to the 
kitchen spirits and didn't think much of it.  When the Christmas pies
suffered the deformity, I knew I had a problem.  

Any ideas?

Connie
Newsgroups: rec.food.cooking
From: forman@ide.com (Bonnie Forman)
Subject: Re:regular lox vs. nova
Originator: forman@owl
Organization: Interactive Development Environments, SF
Date: Thu, 7 Jan 1993 21:11:53 GMT

   I seem to recall from my youth (the days when I had
   lox/cream cheese/bagels/etc. every Sunday morning)
   that nova is a very salty style of lox.

			Bonnie
-- 
********************************************************************
 forman@ide.com   * ``Things that are Real are given and received  *
 !sun!ide!forman  *            in Silence''      M.B.              *
********************************************************************
Newsgroups: rec.food.cooking
From: ackerman@bcstec.ca.boeing.com (Ron Ackermann)
Subject: Making Cheese - Feta
Organization: Boeing
Date: Wed, 6 Jan 1993 16:09:35 GMT

If anyone has other recipes for making cheese please post or e-mail
them.  Thanks.


Feta Cheese (from "Countryside & Small Stock Journal", Jan/Feb 1993)

Warm 5 quarts of two-day-old but sweet goat milk to 72-75 degrees F.

Place five drops of liquid rennet in a little warm water.  Stir this 
into the milk.  It should set firmly in one hour.

Cut the curd into half-inch cubes. (For the novice cheese maker, this is
done with a long thin-bladed knife - we use a bread knife.  Make the 
first cuts by holding the knife perpendicular to the surface and slicing 
to the bottom of the cheese kettle, forming squares on the surface.  
Then, following the surface squares, cut at a 45 degree angle to slice 
the long columns into more-or-less cubes.)

Pour the curds and whey into another container lined with cheesecloth 
and draw together the corners, forming a bag.  Remove the bag containing 
the curds from the whey and hang it to drain.  Do not squeeze excess 
whey from the bag: let it drip by itself.

When it has stopped dripping, place the curds in a cheese press.  Weight 
it down only slightly. (Hint:  It's easy to make a simple cheese press 
by removing the bottom from a 3-lb. coffee can and cutting wooden 
followers to fit inside the can.  Put one follower in the can, place the 
curds on top, put the other follower on top of that, and weight it down 
with a clean stone or a container of water.  Warning: unless you brace 
it carefully, the container of water will probably tip over as the 
cheese compresses, most likely in the middle of the night.)

Press the cheese for about 12 hours, when it should be firm enough to 
cut.  Cut it into cubes about three inches square.

Add 10 ounces of salt to two quarts of water.  Bring to a boil, then let 
it cool.  Put the cubes of cheese into a crock or jars or non-aluminum 
kettle and cover with the cooled salt solution.

Brine the cheese three days, or longer if you want a saltier product.  
Then remove, rinse with cold water, cover with cheesecloth, and store in 
a cool place (below 60 degrees F.).
-- 
Ron Ackermann  DoD # 0462
ackerman@bcstec.ca.boeing.com
RTE,ETR
From: pmfranc@afterlife.ncsc.mil. (Paul M. Franceus)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 6 Jan 93 17:59:47 GMT
Organization: The Great Beyond

Just this past christmas, I was making a cheesecake to take over my Aunt's
house christmas day.  When the cake was done I went into the kitchen (without
turning the light on) and turned the oven off (or so I thought).  about 10
minutes later my sister commented, "what's burning?"  

It turns out that the cheesecake was.  I had turned the oven knob the wrong
way- instead of off I turned it to broil!  I had a cheesecake with a black top!

Fortunately, we had some leftover chocolate mousse from our christmas eve 
dinner, so I peeled off the burnt part, spread the mousse over it and topped
the cheesecake with ground walnuts.  Actually turned out quite good!

Paul
Newsgroups: rec.food.cooking
From: hammond@grizzly.scd.ucar.edu (Steve Hammond)
Subject: Recipe: Beer Cheese Soup
Organization: NCAR/UCAR
Distribution: usa
Date: Fri, 8 Jan 1993 18:07:42 GMT

In article <C0Jo1K.Gyn@news.cso.uiuc.edu>, scoyle@ncsa.uiuc.edu (Scott Coyle) writes:
> I had some beer cheese soup while in Wisconsin awhile back... GOOD STUFF..
> 
> Would love to have the recipe... 
> 
> Scott Coyle  - scoyle@ncsa.uiuc.edu



      "BEER & CHEESE SOUP" 

1 cup diced onions 
1 cup diced celery 
1 cup diced carrots
1 cup diced mushrooms
3/4 cup butter
1/2 cup flour 
1 tsp dry mustard
5 cups chicken or vegetable stock
1 bunch broccoli
11 oz beer (use a can or bottle and save a swallow for the cook!)
6 oz cheddar cheese, grated 
2 Tbsp grated parmesan cheese
 salt & pepper to taste

Saute' the diced vegetables in butter.

Mix flour and mustard into sautaed vegetables.  Add the chicken or
vegetable stock to mixture and cook for five minutes.

Break broccoli into small flowerets; cut stems into bite-sizes pieces.
Steam until tender-crisp.

Add beer and cheeses to the soup.  Simmer 10-15 minutes.
Check seasonings.

To serve, place some broccoli into a soup bowl and ladle the soup over it.


Bon Appetit

     Steve H.

Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: Gas range cooking
Organization: Indiana University
Date: Tue, 5 Jan 1993 13:19:26 GMT

In article <1992Dec31.215253.26360@rchland.ibm.com> alter@rchland.vnet.ibm.com writes:

>Since I've never cooked with a gas stove I know little about them.

You poor man.

>A friend just bought a house that has a gas stove in it.  Is it hard on
>Calphallon pans when you use them on a gas stove?

Calphalon is professional-grade cookware, and is therefore made
to be used on gas.  There are gas stoves, and then there are
those abominable electric things which should be against the law.

If there is a hell, the lowest circle can only be souls tortured
by having to use electric stoves <shudder>.

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
Newsgroups: rec.food.cooking