HDTenEightyP/NetNews huggingface dataset:
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Answers to Spagetti Sauce Question
Date: 8 Apr 92 13:03:57 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <44233@mentor.cc.purdue.edu> vic@helicon.math.purdue.edu (Victor W. Lovejoy) writes:
>
> 	To all who answered my question about spagetti sauce, Thank you!
>I recieved ten or twelve replies by email you saw the responses on the net.

   [ ... stuff deleted ... ]

   Kind of on a different track, for those times when you REALLY want to
   eat spaghetti, but don't have the time to do the sauce the way it needs
   to be done from scratch, the following is a quick-but-good alternative:

   QUICK-BUT-GOOD-SPAGHETTI
   -----------------------

   one onion - chopped
   two cloves of garlic - chopped
   one bell pepper (side walls only) - chopped
   three medium mushrooms - sliced
   1 pound of ground round
   1 large jar of Prego Spaghetti Sauce w/mushrooms
   3 tablespoons olive oil

   Saute onion, garlic, bell pepper and mushrooms in olive oil
   for about 2 minutes, then add ground round and continue to
   saute for about 3 more minutes, stirring frequently.  The
   ground round should be browned thoroughly.  Add jar of Prego
   Sauce and stir thoroughly.  Let simmer while you boil water
   and cook spaghetti noodles.  When noodles are done, drain well
   and generously spoon sauce over them.  Add salt, pepper, and
   cheese and such to taste :-)

   Goes well with garlic bread and red wine.  If you hide the
   jar, and lie, people will think it is made from scratch :-)
   (Not people who know spaghetti sauce well, but casual friends).

   Suggested variations:  (1)  Peel and chop medium-sized
   eggplant and saute with other vegetables.  (2)  Use ground
   turkey instead of ground round.  CAUTION:  A good lean meat
   is important!  Meat with a lot of fat screws up the taste!

John
--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306

 "Disclaimer:  A world which requires disclaimers has too many lawyers."
Newsgroups: rec.food.cooking,alt.folklore.urban
From: chuck_adams@qmail.ssc.gov (Chuck Adams)
Subject: Re: Using popcorn in chicken to test doneness
Organization: Superconducting Super Collider Laboratory
Date: Mon, 13 Apr 1992 17:11:39 GMT

In article <13180@bwdls58.bnr.ca> hwt@bwdlh490.BNR.CA (Henry Troup) writes:
> In article <ku00apINNj5v@langtry.cs.utexas.edu>, bergeron@cs.utexas.edu
> (James D. Bergeron) writes:
> |>
> |>My sister told me that she heard of a way to tell if
> |>a chicken (or turkey I guess) is done by putting popcorn
> |>inside the bird before cooking.  She doesn't remember how
> |>you determine when the chicken is done though.
> |>
> |>Has anyone ever heard of using this technique?
> 
> 
> Urban legend cooking alert!  Popcorn chicken/turkey doesn't work. 
> Consider - corn pops at an internal temperature over 212 F 100 C, right?
> A done bird is 180 F internal.  If the corn pops, the bird is burnt.

She didn't say how done, maybe  _well done_.....................

I've never heard this one before....What's supposed to happen, does the 
turkey explode when it's "done"?

               Chuck Adams,  WB5WRR   (The Chuckster)
                Internet:  chuck_adams@qmail.ssc.gov
   Disclaimer:  Not an official document of DOE, SSCL, URA or EG&G
                   "Curses!  Flamed Again"  - me
From: girl@slavery.EBay.Sun.COM (Mary Smith)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST -- An Exciting Hamburger
Date: 16 Apr 92 21:54:41 GMT
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: slavery.ebay.sun.com

In article <12740177@hpmwetg3.HP.COM> dondd@hpmwtd.HP.COM (Don Dillon) writes:
>>Ok, so anyone know of a way to make a hamburger interesting? My
>>mom used to stuff them with mushrooms, but since I hate mushrooms,
>>I need something different!
>>
>>Any ideas?
>>-- 
>>Jill Butterfield, Research Scientist       EMAIL: jbutterf@mal-s1.gatech.edu
>

Add a little Italian Salad dressing to meat.

I've also chopped up little pieces of onion and olives
and packed in into the meat.

Lastely I've made the hamburger around
a cheese ball for cheese in the middle burgers!


Mary
Newsgroups: rec.food.cooking
Subject: Romertopf cooking help wanted
From: warren@bbs.mdcbbs.com
Date: 13 Apr 92 08:30:53 GMT
Organization: Electronic Data Systems (EDS)
Nntp-Posting-User: warren


I acquired a Romertopf clay cooker and would like some instructions/recipes
for using it.  I remember a discussion quite a while ago, but can't seem to
find it in my files.
Thanks,
Connie
From: rufus@cis.umassd.edu (Rui N Campos)
Newsgroups: rec.food.cooking
Subject: Re: Wanted: Italian cookbook
Date: 8 Apr 92 18:20:50 GMT
Organization: University of Massachusetts Dartmouth

In <p0qjg!c.sss@netcom.com> sss@netcom.com (Small Systems Solutions) writes:

>In article <1992Apr8.003156.4419@cis.umassd.edu> 
>	rufus@cis.umassd.edu (Rui N Campos) writes:

>>I'm looking for a really good Italian cookbook.  Can anyone out there
>>reccommend one to me?  I was considering Mary Espositos' "Ciao Italia" since
>>I have seen her show....  

>Try as I might to like her, she grates.  I think it's her trotting out
>her paltry Italian, and her voice, and her desire to fulfill every
>Italo_americano stereotype that bug me most.

>For good Italian cookbook authors:

>	Giuliano Bugialli
>	Marcella Hazan
>	Pino Luongo

I know what you mean.  Her Italian iritates me as well!  But I like the recipes
that she trots out on the show.

Anyhow, I have recevied many responses to my question and so far the unanimous
vote has been for "any book by Marcella Hassan"(sp).  Well, I can assure you
that I will not ignore a book that has come so highly reccomended -- 
especially when Italians themselves have reccomended it!

Thank you for your suggestions.  Now, one more question: How hard is it to
find these books?  I live in the South Eastern Mass area.
Newsgroups: rec.food.cooking
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Subject: Re: Liquid Smoke (was Re: Bacon Grease: Substitute?)
Organization: Stanford Univ. Earth Sciences
Date: Wed, 8 Apr 1992 18:49:32 GMT

In article <92099.081908WAUGH@SLACVM.SLAC.STANFORD.EDU> WAUGH@SLACVM.SLAC.STANFORD.EDU writes:
>In article <6H0ViB2w164w@railnet.nshore.ORG>, eddie@railnet.nshore.ORG (Eddie
>Van Huffel) says:
>>
>>Again I have to add my two cents worth, but I make a few recipes which call
>>for bacon added, like spanish rice for example.  I use corn oil and add
>>liquid smoke which gives the bacon flavour without the cholesterol.
>>However, I miss the 50's when we didn't have to worry about all of these
>>things, and could really enjoy food.
>>
>Yeah, me too.  But isn't liquid smoke one of those additives that makes
>cholesterol look like mother's milk (which is probably pretty high in
>cholesterol itself now that I think about it)?  I seem to recall that it (the
>liquid smoke not the mother's milk) is a solvent-based distillation of actual
>smoke deposits making it very high in nitrates, nitrosamines and sundry other
>carcinogens.
>
I read the label of the brand I had and it was indeed solvent based,  
since water is a solvent.  The carcinogenic components are
there just to replace the carcinogens you would have introduced if 
you had actually grilled the meats.  So really, it seems it would be 
no worse than grilling your food.  My philosophy is that there
is little use in a long life if you spend it filled with a vague
longing for the things that are bad for you.

Enjoy!

Dawn

Newsgroups: rec.food.cooking
From: planger@mailbox.fwrdc.rtsg.mot.com (Paul Langer)
Subject: Re:  Miracle Whip
Organization: Oompa Loompa Preservation Society
Date: Mon, 06 Apr 1992 22:09:31 GMT

In article <180860@pyramid.pyramid.com>, mwoo@pyrnova.pyramid.com (Margaret Woo) writes:
> 
> All this talk about Miracle Whip reminds me of a rather disgusting roommate
> I had in college...
> 
> She used to take a jar of the offending Miracle Whip, a box of saltines, and
> a butter knife and eat the Miracle Whip straight on the crackers (as a 
> spread).
> 
> I still gag every time I think about it!  8-)
> 
> Margaret


  You think that's bad. Wait till you all hear this:

   
   I was discussing the mayo issue with my wife and she said
   her mom used to eat PEANUT BUTTER AND MAYO sandwiches.

  Aaaaaaaack !  I just about hurled in technicolor..........



-Paul
From: v076q4xb@ubvmsb.cc.buffalo.edu (WE ARE HOLDING ALL THE C'MPOSE CHX KEYS HOSTAGE ON PLANET ZORT)
Newsgroups: rec.food.cooking
Subject: Re: Castor sugar
Date: 15 Apr 92 18:54:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Apr15.152433.13167@spider.co.uk>, claudiak@spider.co.uk (Claudia Kale) writes...
>In article <sdupc_S00UhBE6BHN8@andrew.cmu.edu> pa15+@andrew.cmu.edu (Pratima Adhikari) writes:
>>Thanks for all the responses on what castor sugar is. I never would have
>>guessed that it would have been something as familiar as powdered sugar.
>>Now, I have another question,though. Why the name, "castor" sugar? Would
>>appreciate any info/insight on this matter.
>>                                Thanks, Pratima.
> 
>I'm sorry, I didn't see the replies to your original posting Pratima,
>but castor sugar is most emphatically NOT powdered sugar!
> 
>These transAtlantic translations may be helpful to you:
> 
>        US term                          UK term*
> 
>     powdered sugar                     icing sugar
>     confectioner's sugar               icing sugar
>     granulated sugar                   caster sugar (almost)
>     no known equivalent                granulated sugar
> 
>* these terms may apply to Canada and New Zedland and Australia;
>  I can't speak from first-hand experience on that *:o(
> 
>NB: US granulated sugar is a much finer grain than UK or Aussie 
>    granulated. US granulated is very nearly equivalent to caster
>    sugar. Icing sugar and powdered sugar are equivalent and can
>    be substituted for each other without problems.
>    Don't try to substitute powdered sugar in a recipe calling for
>    caster sugar (powdered sugar contains cornstarch/cornflour, 
>    caster sugar doesn't).
> 
>The whole blinking mess is made worse by the fact that caster
>sugar can be (and is, depending upon where you shop or whose
>cookbook you read) spelled "castor" or "caster". As to the etymology
>of the word, your guess is certainly as good as mine!
> 
>Cheers,
>Claudia

ok, then could castor sugar be superfine/instant dissolving?
most my *english* cookbooks call for that, as well as granulated and powdered...
maybe some editor took pity on me?

just a thought...

gina
From: sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Cups and the destruction of the known universe (tm)
Keywords: Never trust ANYONE with a teaspooN
Date: 10 Apr 92 20:20:13 GMT
Organization: NYU Stern School of Business

In article <1992Apr10.172624.22105@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:

>In article <23991@sales.GBA.NYU.EDU>, sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya) writes:

> > Among us lab rats it is an almost universal pattern that left-handed people
> > hold measuring devices like cylinders in the right hand, and right-handed
> > people hold them in the left hand. That leaves your dominant hand to pour
> > stuff, with much better control. 

>Hmm.  I had to think about this and 'experiment' with my coffee cup.
>
>I think that what I do is, when getting stuff into the measuring cup, I
>hold it in my right hand and pour with my left.  But I think that I
>pour things from the measuring cup with my left hand.  The sequence
>is likely:  get sugar (e.g.), take in left hand and take cup in right
>hand and pour, put down sugar and cup, pick up cup in left hand and
>shake a little, level with knife held in right hand, pour from cup
>with left hand.
>
>I'd give my right hand to be ambidextrous!

Well, I can't give you ambidexterity, but I did give you ambiguity. Sorry
about that, even if you did figure out what the hell I was saying.

Long-term lab rats would do it as follows (and I apologize to those who
are entirely uninterested in chemistry lab for the kitchen 001) :

Pick up measuring cup in subordinate hand. Pick up open can or jar of sugar
in dominant hand. Pour. Put can or jar down, pick up knife, tap side of
measuring cup, smooth if necessary, put down knife, pick up target vessel
in dominant hand, pour sugar from measuring cup, in subordinate hand, into
target vessel. Until this last pouring the measuring cup would not move
more than an inch or two, and you could place a quarter on each shoulder of
the subject lab rat, and they would not fall off during the entire process.
And the dominant hand would move almost without pause.

If I thought I had gone over the target quantity I would use a tablespoon
instead of a knife, which would make it easy to remove some, but lab rats
don't go over by much. What can I say? We're good rats. Even if we are a
bit smug.

If you turn yourself over to one of us for a couple of days you could save
yourself a fair amount of movement for the rest of your life. I know you
are probably not just dying to do that, but for those of us who do it all
day it makes a lot of difference. Yesterday, which is when your post
appeared here, and when I responded, I poured liquids into a measuring
cylinder ninety times or so, and then transferred it to some other
container. Next Tuesday I expect to do that easily 250 times. I don't
often do much repetitive stuff any more (ain't delegation nice?), but
a history of doing this sort of thing makes one very efficient in terms of
minimizing movement.

And you thought UPS did time and motion studies ......

- Shankar
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Miracle Whip and other things
Date: 10 Apr 92 14:13:45 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <1992Apr9.231859.22171@mdd.comm.mot.com> rudoff@mdd.comm.mot.com (Doug Rudoff) writes:
>Well, I'm a mayonaise hater. It's vile stuff.
>
>But talking about peanut butter, I always get strange looks when I eat
>peanut butter and cheese sandwiches. People act like it's some bizarre
>combinatoin.

   Probably because it IS a bizarre combination!  :-)

   Where I grew up (NW corner of Florida) people used to eat peanut
   with okra, to keep it from sliding down before it could be tasted.

John


--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306

 "Disclaimer:  A society which requires disclaimers has too many lawyers."
From: amo@cbnews.cb.att.com (arlene.m.osborne)
Newsgroups: rec.food.cooking
Subject: Re: A desert island cookbook collection (what would you bring?).
Summary: she's got lots
Date: 14 Apr 92 17:27:22 GMT
Distribution: na
Organization: AT&T

> seb1@leia.dr.att.com (Sharon Badian) writes:
> >For excitement and those desert island dinner parties, I'd want the Silver
> >Palate cookbooks. And because I need my chocolate, Maida Heater's book of
> >Great Chocolate Desserts. I think she has two now, actually.
> This for those desert island dessert parties I suppose. Actually i
> think she has only the one chocolate dessert book. Her most recent
> books are _Great American Desserts_ and _Best Dessert Book Ever_.

I have:
Maida Heatter's Best Dessert Book Ever
Maida Heatter's Book of Great Chocolate Desserts
Maida Heatter's Book of Great Desserts
Maida Heatter's New Book of Great Desserts

You're right, I DO think she has another on chocolate.
Arlene
From: claudiak@spider.co.uk (Claudia Kale)
Newsgroups: rec.food.cooking
Subject: Half of a stick...
Date: 16 Apr 92 12:02:09 GMT
Organization: Spider Systems Limited, Edinburgh, UK.

In article <1992Apr15.225731.15759@sserve.cc.adfa.oz.au> ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy) writes:
>
>These conversions make me think more when I am cooking here rather
>than going on autopilot. But the butter conversions are driving me
>batty. A US recipe calling for 1/2 a stick of butter is equal to
>how many grams? 
>
>Carol Denehy


1/2 stick of butter is 1/8 of a pound, so it weighs 56.6666... grams.
Hope you find this useful...

Cheers,
Claudia
From: tsmith@cs.tamu.edu (Todd M Smith)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: TIRAMUSA
Date: 10 Apr 92 04:41:36 GMT
Organization: Computer Science Department, Texas A&M University

Tiramisu (Italian for "pick me up") is an incredible Italian dessert
and incredibly hard to find in the States (or to find good tiramisu,
at least, is hard).  I was in Italy last summer and had it probably
every other night.  While there, I got this recipe from an Italian
magazine belonging to a woman I had met there.

300 g  Savoiardi biscuits (or lady fingers)
450 g  Mascarpone cheese
3      egg whites
5      egg yolks
150 g  sugar
a cup (or two) of cold coffee
1/2 an espresso cup of brandy
bitter cocoa

Mash the egg yolks and sugar until creamy;  then mix in the cheese.
Add the brandy and mix well until you have a homogeneous cream.
Beat the whites separately until stiff peaks form, and then blend
those in with the first mixture.  This is what is used for the cream
layers.  The layers in between will be lady fingers dipped in the
cold coffee.  Probably the best number of layers is five (three cream,
two lady finger, alternating).  Then sprinkle cocoa on the top and
refrigerate for at least 2-3 hours.

Other notes of interest: American cooks might not be used to using
ingredients measured in grams (I wasn't).  The Mascarpone should be
labeled in grams; for the lady fingers, you can pretty much see how
many are needed for two layers; and for the sugar, I used an empty 150
g Mascarpone container for the 150 g of sugar and it came out fine, so
I guess the densities of Mascarpone cheese and sugar are at least close.
The mixing can be done with a fork (perhaps a blender would be fine
too).  One bad thing is that the tiramisu doesn't have a whole lot of
solidity; it tends to expand to fill up the space it is in, so you
probably don't want to leave it for a long time in a container that
is too big for it.  But it tastes wonderful -- I hope it comes out
good for you.

Todd Smith
tsmith@cs.tamu.edu
From: fssue@ariel.lerc.nasa.gov (Sue Simonyi)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: FRUIT PIZZA
Date: 9 Apr 92 16:26:00 GMT
Article-I.D.: ariel.9APR199211262082
Organization: NASA Lewis Research Center
News-Software: VAX/VMS VNEWS 1.41

In article <1992Apr6.233947.9846@msuinfo.cl.msu.edu>, 21329JEM@MSU writes...
>AT A GATHERING THIS WEEK END (POT LUCK WHERE EVERY ONE BRINGS A PASSING DISH)
>THERE WAS THIS YUMMY DESSERT THAT WAS CALLED A FRUIT PIZZA.  IT HAD CRESCENT
>DOUGH CRUST THEN A LAYER IF SOME KIND OF CREAM CHEESE THEN A LAYER OF SLICED
>GRAPES, KEWI AND SOME OTHER FRUIT THEN A SAUCE OVER THE TOP. IF ANY ONE HAS
>THE RECEIPT WOULD YOU PLEASE SHARE IT WITH ME.
>THANKS

I remember making this 2 years ago... so this goes from memory:

1 package of sugar cookie dough (commercial kind found in the dairy section)
2 packages (8 oz. ) cream cheese
1 cup of sugar
4 tblspoons of apricot preserves
Apricot brandy
Assorted fruit (kiwi, grapes, strawberries, bananas) sliced thin


Roll out the sugar cookie dough to form a circular shape size of your pizza pan.
Bake for 10 minutes (read cookie dough lable -follow direction).  Let dough cool
Whip the cream cheese with the sugar (I would use less sugar, mine turned out 
way too sweet).  Spread the cream cheese on the dough.  Take the slices of fruit
and arrange them on top of cream cheese making nice patterns.  Take a small pan,
mix the preserves with the apricot brandy (about 3 Tablespoons of brandy), bring
to a boil, stiring the mixture constantly.  Take the mixture and put through 
sifter, to get the appricot chunks out,  the liquid that you get, you brush on
top of the fruit, to give it that glaze.  Let cool, and then serve.  This looks
really nice placed on a table, so don't cut it up until someone wants a piece.

I hope I remembered this correctly.  Enjoy

P. Sue Simonyi              |  "I like work; it fascinates me, 
216-891-2261                |  I can sit and look at it for hours."
fssue@mars.lerc.nasa.gov    |  Jerome K. Jerome, Three Men in a Boat.


                          |\/\/\/\/|   
                          |        |               
                          |        |           
 		          |  (e) (e) 
		          |        _)    ________________________
 		        (c   ,_____\   /                        |
       		          |  (__(     <  Oh Yeah, Right!        |
  		          |    /       \  Don't have a cow, man |
   	  	          /____\        \_______________________| 
     		         /      \
From: tom@ulysses.att.com (Tom Smith)
Newsgroups: rec.food.cooking
Subject: Condiments for Fries (Was: Re: Miracle Whip...)
Date: 16 Apr 92 22:07:19 GMT
Reply-To: tom@ulysses.UUCP (Tom Smith)
Organization: AT&T Bell Laboratories, Murray Hill

In <lots of articles>, Lots Of People write

	about various accoutrements for french fries.

Here's one that I'm sure people can help me with.  On my annual
pilgrimage to Reading, PA, to watch minor-league baseball, I always
get a cup of French Fries from the French Fry Counter.  Available
at the Counter is a big salt shaker and a squeeze bottle of white
cider vinegar.  Someone told me the proper technique is to salt first,
then add vinegar so that the vinegar carries the salt down into the
cup.

Is this a PA phenom?  Is this similar to the way "chips" are consumed
in England?

Tom Smith
tom@ulysses.att.com
Newsgroups: rec.food.cooking
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Subject: Re:  Miracle Whip
Organization: The Ohio State University
Date: Tue, 7 Apr 1992 20:58:12 GMT


Xref: sparky rec.food.cooking:7538 alt.folklore.urban:12226
Newsgroups: rec.food.cooking,alt.folklore.urban
Subject: Re: Using popcorn in chicken to test doneness
From: slb3y@millville.enet.dec.com (869683 Clark Patrick S)
Date: 14 Apr 92 19:23:29 MDT
Reply-To: slb3y@cc.usu.edu (Unterhund)
Distribution: world
Organization: United Order of Non-Joiners
Keywords: poppoppoppoppoppoppoppoppoppoppoppoppoppoppop

In article <1992Apr13.171139.4540@sunova.ssc.gov>,
chuck_adams@qmail.ssc.gov (Chuck Adams) writes:
>Henry Troup writes:
>> James D. Bergeron writes:
>> |>
>> |>My sister told me that she heard of a way to tell if
>> |>a chicken (or turkey I guess) is done by putting popcorn
>> |>inside the bird before cooking.  She doesn't remember how
>> |>you determine when the chicken is done though.
>> 
>> Urban legend cooking alert!  Popcorn chicken/turkey doesn't work. 
   ^^^^^^^^^^^^
     You mean "joke," don't you?

>> Consider - corn pops at an internal temperature over 212 F 100 C,
>>>right?  A done bird is 180 F internal.  If the corn pops, the bird
>is >>burnt.
>
>She didn't say how done, maybe  _well done_.....................
>
>I've never heard this one before....What's supposed to happen, does
>the turkey explode when it's "done"?
>
     I don't have a copy at hand, but this is a joke that's been
around several years.  (Yes, it is possible the joke is based on a
true story/legend/whatever.)  Presumably, when corn pops and blows
turkey's <CENSORED for reasons of good taste> across the room, the
turkey is done.

Patrick "I use M-80s" Clark
--
Patrick S. Clark            | Hi!  I'm another version of the
Internet:  slb3y@cc.usu.edu | ubiquitous .signature virus!  Come join
Bitnet:    slb3y@usu        | the fun and copy me into your .sig!
Disclaimer:  I had to do it!  I couldn't help myself!