HDTenEightyP/NetNews huggingface dataset:
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Recipes For The Cooking Inept??
Organization: Taronga Park BBS
Date: Fri, 14 Aug 1992 09:27:32 GMT

In article <auwen.713718128@convex.convex.com>, auwen@convex.com (John David Auwen) writes:
> >> Turn the oven to 200 and stick the pan in the oven. Go away for 6-10 hours 
> 
> >I don't think that low of a temperature is sufficient to kill off all the
> >bacteria that may be present.
> 
> I've slow smoked chickens at temperatures around 200 and have never had 
> a problem.  The key is to use fresh chicken, thoroughly rinse the bird, 
> and cook it long enough.  Because some people are inept, it's considered 
> safer to tell everyone not to use this technique.  Those who know how to
> do it properly can cheerfully ignore this advice.

But if I interpret things (like physics) right, if you cook a chicken
at 200, the hottest it'll get will only be 200, right?  There are lots
of strains of bacteria that can survive at temperatures up to 240 to
250F.  Plus no matter how thoroughly you wash it, there'll still be
loads of bacteria left on that chicken. 
But whatever.  If you like slow roasting a chicken, don't let me
stop you.  :-)

Oh, I just noticed you were talking about smoking.  It's not the same
thing as roasting, is it?  Smoking has a preservative effect on a
meat, does it not?

-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
Newsgroups: rec.food.cooking
From: colette@morgan.ucs.mun.ca (Colette Goodyear)
Subject: Re: REQUEST: Irresistible Toddler Recipes
Organization: Memorial University of Newfoundland
Date: Fri, 14 Aug 1992 14:07:27 GMT

In article <1992Aug13.192803.26051@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>In article <1992Aug12.215413.16223@PacBell.COM>, jachano@srv.PacBell.COM (Jay Chanowitz) writes:
>|> I have a 15 month old that appears to be on some type of hunger strike.  Does
>|> anyone out there know of any good dinner type recipes that we could make
>|> for him, where he would have no choice but to eat? (I knew I shouldn't
>|> have let him watch Gandhi :)  )
>|> 
>|> Thanks
>
>Suggestions for the finger foods were like these (and they recommended an
>assortment in case only one of these appealed to the tyke): cheese wedges, 
>apple slices, plain, cooked, cold macaroni, tiny carrot sticks, whole grain
>crackers, even little frankfurters or vienna sausages.  I'm sure you can
                ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>think of lots of others.

I'm currently working with a group of early childhood educators who
 agree with all the above advice except for one thing--cut the vienna
sausages _length-wise_ so that the child can't choke on it.  Don't
cut it into little rounds. (Actually they said that preferably you
 shouldn't give it to them at all because of the high amount of sodium and
preservatives in the meat.) 
>
>Good luck,
>
>Jan
>
  From me and my project staff too!
Colette Goodyear
Early Childhood Training Project
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: Jalapenos, how to preserve?
Date: 12 Aug 92 15:27:29 GMT
Article-I.D.: jfwhome.BsvMxw.8Eo
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <22801@hacgate.SCG.HAC.COM> larisa@tcville.edsg.hac.com (Larisa Stephan) writes:

>> Is there some way to 
>> preserve Jalapenos? I know they can be canned, as they are
>> available in the store, but my canning books don't give
>> any procedure for them.

>Here's how to pickle them (like the store-bought kind).  This recipe
>was kludged together by me from various canning recipes in _The
>Complete American Jewish Cookbook_ (title approximate).

>..............

>If you smoke jalapenos, they become something else (name forgotten).
>I have seen dried jalapenos (on top of my proto-compost pile), and they
>look fearsome.

	Larisa,

	At least among commercial varieties, the large, brownish colored 
smoked Jalapeno pods are called Chipotle chilis, small red ones are 
really moritas.

	You can dry your own, although the flesh is pretty thick and
they take longer to dry out.  Roasting them can probably be done over 
your gas range flame using tongs, and then pickling them as above.  
Those would be very nice, indeed.  If my plants ever produce any
fruit this summer I'll try to pickle some roasted jalapenos as above,
and see how it goes.  

				-babs

-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking
From: loosemore-sandra@CS.YALE.EDU (Sandra Loosemore)
Subject: Re: REQUEST: Irresistible Toddler Recipes
Organization: staff hacker @ Yale Haskell project
Date: Thu, 13 Aug 1992 16:51:42 GMT

charleen@ADS.COM (Charleen Bunjiovianna) writes:

   Sorry, I don't have any toddler recipes, although I hear they're
   tender at that age.

I've heard that you should cook them like pork.  :-)  But does the
"mystery meat" taste like chicken?  :-)  :-)

-Sandra
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Food Perversions (was Re: Grits (Was Re: What we eat))
Organization: Taronga Park BBS
Date: Sat, 15 Aug 1992 10:27:04 GMT

In article <19328@drutx.ATT.COM>, seb1@leia.dr.att.com (sharon badian) writes:
> In article <auwen.713718983@convex.convex.com>, auwen@convex.com (John David Auwen) writes:
> |> I understand your feelings, though, because recipes which combine meat
> |> with fruit tend to turn me off.  
> 
> Oh, you're missing some good stuff! 

Like turkey slices with cranberry sauce ladled over.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
Newsgroups: rec.food.cooking
From: feigin@iis.ethz.ch (Adam W. Feigin)
Subject: Re: cumin & coriander seed <--> powder conversion
Organization: Swiss Federal Institute of Technology (ETH), Zurich, CH
Date: Sat, 15 Aug 1992 15:56:16 GMT

890232a@dragon.acadiau.ca (Steve Astels) writes:

>hmmm.  perhaps I should have been more specific.  All the recipes in
>question called for so many seeds (ie "1 tsp cumin seeds").  which were
>then either ground immediately or roasted and then ground.  In either case,
>u are left with ground cumin.  Having not played around much with seeds,
>I was basically wondering how the strength of this powder compares with
>bottled ground cumin. (ie is it more / less concentrated?)

I think 'strength' is probably the wrong word. The cumin powder that
you grind from the seeds will be more aromatic, and impart more flavor
than using store bought ground cumin (blah!).

Pre-ground spices (cumin, coriander, etc.) tend to lose their flavor
fairly rapidly. Cook a few recipes with freshly ground spices and
you'll never go back to their ground 'equivalents'.


							/AWF
------------------------------------------------------------------------------
Internet: feigin@iis.ethz.ch				 Adam W. Feigin
UUCP:{backbones}!iis!feigin			     Network Systems Manager
Mail: Integrated Systems Laboratory	      Institute for Integrated Systems
      ETH-Zentrum			  Swiss Federal Institute of Technology
      CH-8092 Zurich				       Zurich, Switzerland
      Switzerland
Phone: +41 1 256 50 53
      
  "In Confession, you blame yourself, in analysis, you blame everyone else"
								
Newsgroups: rec.food.cooking
From: nvecchi@sangiorgio.cscs.ch (Nicole Vecchi)
Subject: Re: cumin & coriander seed <--> powder conversion
Followup-To: nvecchi@cscs.ch
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Mon, 17 Aug 1992 06:59:06 GMT

Does anyone know the Italian name for cumin? The spice I've found
under the "cumin" name is what I used to find in rye bread
(caraway seeds?).

Thanks
Nicole
From: thomase@tekig5.pen.tek.com (Stan England)
Newsgroups: rec.food.cooking
Subject: Dry Hamburger fix wanted
Keywords: hamburger
Date: 18 Aug 92 23:24:54 GMT


Some of the recent posts about hamburger have mentioned that buying too lean
a ground beef would result in a dry burger. That it is the fat that lends
to the juiciness of the burger.

Well a while back, I purchased in quantity very lean ground beef and have
frozen it. The problem is that the burgers are indeed quite dry.

I have thought of just adding some olive oil but wanted to hear some
opinions of others before I ruin a batch of burgers.


--
       Stan England        |    Tektronix Customer Support Center
thomase@tekig5.pen.tek.com | BBS (503) 627-5658 Voice (503) 627-2400
   Searching: England,Doss,Lang,Moody,Davies,Butler in AL,TN & GA                                  
Newsgroups: rec.food.cooking
From: N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach)
Subject: Re: Searching for a burr coffee grinder
Organization: North Carolina State University
Date: Sat, 22 Aug 1992 14:17:13 GMT

In article <1992Aug21.210950.28301@erg.sri.com>
marie@paris.erg.sri.com (Marie desJardins) writes:
 
>In article <16849138F7.N51L5201@ncsuvm.cc.ncsu.edu>,
>N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach) writes:
>|>then you need a better grinder.  I am happy with my $160 (discounted
>of course)
>|>  Gaggia--the grind is much more even than the Braun, with less
>variation with
>|> humidity (though you still ahve to adjust 1 step up or down for perfect
>|>espresso and it is a LOT quieter) also it will  last longer.  You should
>|>  expect to pay between 160 and 250 for a good grinder.
>
>I can't let this go by.  OK, I'm willing to believe that the Gaggia is better
>than the Braun, BUT you do NOT need to buy a $150+ grinder to make good coffee.
>
>The biggest difference between coffee grinders is whether it's a simple
>"blender"
>type grinder (where the beans sit in a container with a spinning blade at the
>bottom), or a feed-through grinder (where the beans are put into a hopper, run
>past a blade, and fall into a receptacle at the bottom.  I do suggest
>buying the
>latter, as it makes for significantly more even grinding than the
>former.  But unless
>you're quite sure that your SO won't settle for anything but the best, you
>should be able to buy a decent feed-through (I think we have the Braun) for $50
>or $60.  Even my gadget-happy coffeephilic husband is happy with ours.
>
>Marie desJardins
>marie@erg.sri.com
 
Let's get the facts right.  The major difference in Kind between grinders is
between blade grinders and burr grinders.  The latter are intrinsically better.
Braun and Krups (and a few others that aren't commonly sold) make ones at the
 $60 (i.e.$45 discounted) level.  Hoppers have nothing to do with it; there are
  hopper blade grinders out there.  The Braun is perfectly fine for drip coffee
makers and infusion coffee (e.g. Melior).  For good espresso machines, ones tha
t get up above 16 bars of pressure, the Braun is at best adequate--not terrible
just significantly (tastably) not as good as the Gaggia and others at that pric
e level.  The essential reason is repeatable evenness of grind.  Espresso
machines are very sensitive to the size and packing of the grind and grinders
are variously good at and variously sensitive to humidity and temperature.
Fineness of grind is far far easier to control on the Gaggia; the $160 amortize
s quite well over 6000 cups of espresso.  A side benefit is that it is quieter
 than the Braun.
From: rmakarem@nunki.usc.edu (Total Stranger)
Newsgroups: rec.food.cooking
Subject: Re: Knives
Date: 17 Aug 1992 11:56:15 -0700
Organization: University of Southern California, Los Angeles, CA
Distribution: usa
NNTP-Posting-Host: nunki.usc.edu
Keywords: knives

In article <1992Aug17.142017@is.morgan.com> spgo@is.morgan.com (Stefan Goellner) writes:
>Speaking of knives... Has anyone actually ever bought Ginsu? I'm thinking
>about trying them ($20 - what the hell). If they actually do work I guess
>I can throw out my collection of Wuesthofs, hacksaws, chainsaws, circular 
>saws,.... :-).
>
>Seriously tho, anybody try them? (And don't tell me you got some and didn't
>do the can-overripe tomato test)
>
>Stef

I got a set last week.   The steak knives are o.k. but the butchers
knife and the boning knife are very "dull".  I tried chopping parsley
with the butchers knife and it was almost impossible.
So, IMO, buy something else.

Rabih.


Newsgroups: rec.food.cooking
From: ss@tamarack16.cray.com (Sandra Swanson)
Subject: Re: HAWAIIAN SWEET BREAD
Originator: ss@tamarack16
Organization: Cray Research, Inc.
Date: 21 Aug 92 12:32:01 CDT


In article <2186.26.uupcb@uttsbbs.uucp>, kevin.fong@uttsbbs.uucp (Kevin Fong) writes:
> Does anyone have a recipe for Hawaiian sweet bread like the commercial
> stuff found in local markets (King's Hawaiian Bread)?
> 
> I love the stuff and would buy it everyday, but can't afford the
> relatively high cost ($2.00+/loaf).
> 
> Kevin.
> Internet:  kevin.fong@uttsbbs.uucp
>                                                                                                                   


How about a recipe for Portugese Sweet Bread?  They taste quite similar.

         1 pkg dry yeast                1 1/2 cup milk
         1/2 cup softened butter        1 cup sugar
         1/2 tsp salt                   4 eggs (beaten)
         7 cups flour

Place sliced butter, sugar, and salt in a large mixing bowl.  Add
scalded milk, stir until salt, sugar, and butter are melted and
dissolved.  Cool until lukewarm.

Push fat aside and add yeast.  Let set until yeast is dissolved.

Add eggs and blend with electric mixer, adding two cups flour.  Beat
thoroughly until dough is smooth and elastic.  Knead on a well-floured
board until springy (about 10-15 minutes).

Cover and let rise until double in bulk (about 1 1/2 hrs).  Shape into
two loaves.  Place on a greased baking sheet, cover and let rise until
doubled in bulk.

Bake @ 350 degrees F. for 35-45 minutes or until browned and sounds
hollow when tapped.  Cool on wire racks.

Enjoy!


<><><><><><><><><><><><><><><><><><><><><>
Sandra Swanson   -   Software Publications
Cray Research, Inc. - ss@tamarack.cray.com
655F Lone Oak Drive
Eagan, MN     55121     -     612/683-5815
Newsgroups: rec.food.cooking
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Subject: Re: burgers
Organization: The Ohio State University
Distribution: na
Date: Tue, 18 Aug 1992 17:10:03 GMT

In article <1992Aug18.115812.1@gallua.gallaudet.edu> rlwilliams@gallua.gallaudet.edu writes:
>>>        a long, long time-what cut of meat should I get?
>>                            ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>____________________
>I understand that Julia Child recommends regular ground beef... that the 
>fat in the burger gives it flavor.  One pretty common thing to do but 
>delicious, none the less, is to mix lipton's onion soup mix in with your 
>ground beef.  Toppings? My favorite is green chile and Monterey Jack.
>
>rlwilliams@gallua

Although Julia Child hamburgers are wonderful, I recommend *ground chuck.*  
If you use anything leaner, it will probably be dry.  Trust me--I am 
such a hamburger nut that I eat them *plain*!

Judy Wagner

Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: Recipes For The Cooking Inept??
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Thu, 13 Aug 1992 20:03:30 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

>works very similarly to this...a large crockpot. Just put the chicken in 
>the crockpot, and when you come home, it's falling apart. The juices are all
>boiling quite happily when it's done, so I have no qualms about the 
>temperature.

But aren't you afraid that the crockpot may short out and burn the house
down?  ;-)

Dave
auwen@convex.com
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: Ice Cream Machines
Keywords: The Great American Ice Cream Machine
Date: 20 Aug 92 12:45:25 GMT
Article-I.D.: jfwhome.BtA8rr.4rL
Organization: Our Lady of Perpetual Mirth (Pacifica)


In <1992Aug19.201732.10977@gtephx.UUCP> baumgartners@gtephx.UUCP (Stacie Baumgartner) writes:

>In article <1992Aug11.014823.20765@marlin.jcu.edu.au>, cccmg@marlin.jcu.edu.au (Cheryl Gordon) writes:

>>........

>I have a cookbook that has been recommended in this newsgroup many times,
>and I love it.  It's "Ben & Jerry's Ice Cream and Dessert Cook Book", or
>something like it.  They give you the recipes and tell you to freeze
>according to your ice cream machine instructions.  I also just bought
>a book to make frozen yogurt in an ice cream machine.  I can't remember
>the exact title or author, all I remember is something like "something ...
>Frozen Yogurt ... something".  I made my first batch last night and I
>think I'm going to love it.  All the recipes use store-bought (or make
>your own) plain low-fat (or non-fat) yogurt.  Some are sugar-free,
>these use either Equal or Sweet & Low.  It looks like most of them that
>are not sugar free could be made as sugar free.  If someone is interested,
>I'll post the correct title.  It has over 200 recipes.

I'm *very* interested, I've been trying to figure out how to do it 
on my own and the results haven't been promising.  I have the
Ben&Jerry's book, but I would like to have one for yogurt so that I
could convert between them.  Ben&Jerry's frozen yogurts are wonderful
but expensive.

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Recipes For The Cooking Inept??
Organization: Taronga Park BBS
Date: Tue, 18 Aug 1992 05:50:39 GMT

In article <1992Aug16.201042.29335@scifi.uucp>, njs@scifi.uucp (Nicholas J. Simicich) writes:
> 
> Stephanie, the interior of a well done chicken is around 180F.  I
> wouldn't advise cooking like this and not checking with a meat
> thermometer, but if you've gotten *all parts* of the bird to 180, it
> is done no matter how fast or slow you got it there.  In fact, cooking
> like this is the *only safe way* to cook a stuffed fowl larger than a
> 'cornish game hen', IMHO.  

Ah.  Now I remember where my train of thought was going before my
pain-fogged mind got off the track.  (For some reasons I started
thinking about flash pasteurizion and pressure canners).
There are lots of strains of bacteria that can survive on upwards to
temperatures of 240-260F.  So even though your turkey is cooked at
180F, there still is bacteria in it.  This generally isn't a problem
because the bacteria usually isn't present in sufficient amounts to
cause you any trouble.

However, when you slow cook a bird, you're putting your bacteria in
a nice warm oven which is a good environment for incubating bateria.
The problem lies with the stuffing which is something that gets
handled a lot -- you put your hands in it and introduce bacteria.

This topic is giving me a headache.  I think I'll go post a recipe.

> The refrigerator and water cooler runs all of the time.  

Your refrigerator was designed and built to be turned on all the time.
That's one of the reasons why refrigerators cost $1000+ and crock pots 
cost only $60.

> the crock pot talked in the recipe book about the advantages of 
> having food ready when you got home from work.

Go read your product literature.  I guarantee you that there'll be a
disclaimer in it somewhere.

> By hot, you mean 400-450, to crisp the skin?  

Exactly.

-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
From: manda@ariel.its.unimelb.EDU.AU (Manda Lynch)
Newsgroups: rec.food.cooking
Subject: Re: Two RECIPES, Was: Re: Recipes For The Cooking Inept??
Date: 20 Aug 92 22:16:51 GMT
Organization: Geophysical Institute, University of Alaska

In article <LOHIE5B@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>Here are a couple of recipes from an Australian cookbook
>Manda gave to me when she was here.  I haven't tried either, but both
>look simple and also yummy and I'm planning on making both (as soon as
>I can figure out what golden syrup is and if canned green peppercorns
>are available here).
>

Oh, I have to jump in here then - I'm so glad you're going to try something
from that!! I've definitely seen canned green peppercorns in little jars
in delis here, but I've made this dish with ordinary peppercorns and it's been 
fine. Golden Syrup is yet another sugar processing by-product like treacle and
molasses, but lighter than either of those. It has a very rich taste but
you could substitute any sugar syrup that you particularly like the flavour
of. Or, if you're really keen, I swap you a jar of Vegemite for a tin of
Golden Syrup :-)

ObRecipe: I'd love to but I left all my recipes and cookbooks in Australia!
        I'll make one up soon!

Manda.
manda@iias.images.alaska.edu
"I have a plan so cunning you could put a tail on it and call it a weasel."
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: burgers
Organization: Gallaudet University
Distribution: na
Date: Tue, 18 Aug 1992 16:58:12 GMT

In article <1992Aug18.090540.13235@unixg.ubc.ca>, educ@unixg.ubc.ca (Vicki Domansky) writes:
> In article <1309@stake.DaytonOH.NCR.COM> emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
>>        OK.  My husband who won't eat cow or pig flesh is away for
>>        a day or two, and I am going to grill me a great big burger.
>>        (The first and probably only one of the summer.)
>>        SO: what should I top this baby with AND-it really has been
>>        a long, long time-what cut of meat should I get?
>                            ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>     It has been a while, hasn't it?  Last time I looked, hamburger
> only came in one cut - ground!  But I always buy lean, especially when
> barbequing, as there is less fat and fewer flare ups from the grill.
> 
> My favourite burger at the moment is teriyaki (you can use chicken too). I
> use a bottled sauce - Kikkoman's thick if anyone cares.  Grill the
> burger on the barbeque or on the stove, applying the teriyaki sauce
> with abandon (what the hell, burgers aren't meant to be low cal :-).
> Just before the hamburger is ready, take a pineapple ring and put it
> on the grill as well.  When the pineapple has grilled on both sides
> (don't let it burn) they should be ready.  I usually put salad
> dressing, tomato and lettuce on the bun, then put on the burger,
> pineapple and a bit more teriyaki sauce.  Mmm.  But watch out, it is
> pretty messy to eat.
> 
> -- 
> =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
> Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
> Education Computing Services                       v_domansky@mtsg.ubc.ca
> U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet
____________________
I understand that Julia Child recommends regular ground beef... that the 
fat in the burger gives it flavor.  One pretty common thing to do but 
delicious, none the less, is to mix lipton's onion soup mix in with your 
ground beef.  Toppings? My favorite is green chile and Monterey Jack.

rlwilliams@gallua
Newsgroups: rec.food.cooking