HDTenEightyP/NetNews huggingface dataset:
From: jpenovic@wizard.Berkeley.EDU (Jan Penovich)
Subject: Re: A real Turkey of a question: Stop me b
Reply-To: jpenovic@1.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Mon, 23 Nov 1992 14:25:09 GMT

In article <1992Nov23.051004.1145@sarah.albany.edu>,
la1002@albnyvms.bitnet writes:
> Hey! I can't NOT comment on this one... Farenheit 451 was a BOOK.
> 
> Clover
> 

  And as a book, it would not burn at the normal turkey temp. 

  As a movie, who know what temp. it would burn at... :-)

********************************************************************
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      / /   /  /\   /  *   
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                       *   Encore Computer Corp., Ft. Lauderdale, FL
*********************************************************************
From: b_lmcgilve@cpvax.cpses.tu.com
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Potato Recipes (Potato Soups)
Date: 18 Nov 92 13:28:18 CST
Organization: Texas Utilities, Glen Rose TX 

In article <41191@sdcc12.ucsd.edu>, dlou@sdcc3.ucsd.edu (Dennis Lou) writes:
> In article <1992Nov17.191731.20258@exu.ericsson.se> exudbs@exu.ericsson.se writes:
>>Anyone have any good potato receipes out there?
>>I'm looking for thankgiving alternatives.
> 
> I've been experimenting with potato soup.  Here's what I came up with
> so far.
> 
Our family recipe for potato soup is:

chop up an onion
peel and dice - 1 inch cubes(?) some potatoes (I use 3-4 medium)
Cut one slice of bacon into small pieces
Put onion and potatoes and bacon in a pot.  Put in enough water to cover
vegetables.  Cook until potatoes are done.  Remove bacon pieces. 

Option 1  - drain vegetables.  Add milk and/or Half/Half and about 2 tbsp 
butter.  Put back on stove and heat gently until milk is warm.

Option 2 - Do not drain water.  Stir in dry milk powder.  Will take about
1 cup powder/quart of liquid.  Add 2 tbsp butter.  Can also add additional 
regular milk, half/half or light cream to thicken broth.

Option 3 - don't use bacon.  After option one or two, add one-two cans of
chopped clams along with liquid in can.

Season to taste with salt/pepper.  This a good hearty CHEAP dish. 
-- 
Laurel McGilvery		Not only do I not speak for the company,
CPSES (temporarily)		the company does not speak for me. 

All opinions expressed are obviously mine.  Who else would own up to them?
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: Thanksgiving cranberry relish
Organization: The Ohio State University
Distribution: na
Date: Fri, 20 Nov 1992 18:38:40 GMT

Since its that time of year again.....

Does anyone have any recipes to share?  BTW could someone email me the
recipe for Mama Stanberg's - I saw it appear on the net and I neglected
to copy it!  Thanks so much - Lori Rellick
From: Pat.Churchill@bbs.actrix.gen.nz
Newsgroups: rec.food.cooking
Subject: Do you all eat turkeys??
Keywords: Thanksgiving
Date: 20 Nov 92 03:54:10 GMT
Organization: Actrix Information Exchange

I am curious now.  I've seen a lot of posts on Thanksgiving and turkeys
and dressing and salads.  Now I want to know - does everyone have
turkey for Thanksgiving?  Or do some of you have roast chicken or pork
or beef (or lamb?)  We don't have Thanksgiving in this part of the world.

Now Thanksgiving is less than a month before Christmas.  So do you all
have another big dinner at Christmas as well?  And is that
traditionally turkey, too?

Do you have Thanksgiving and Christmas dinners at night or during the day?

I like Christmas dinner in the evening so we can see that brandy
flaming away on the pudding. We, of course, have summer Christmas but
largely stick to the traditional Northern hemisphere roast.  Turkeys
have been available freely here only in the past dozen or so years.
New season's lamb is also a favourite for Christmas dinner.  So are
new potatoes and the first peas off the vine (if you did your planting
at the right time :) )

Strawberries and cherries are also Christmas foods.  Chestnuts are out
of season.

Some years when we have been in warmer parts of the country for
Christmas we have had a fancy chilled Christmas meal with crayfish,
prawns etc, ham, salads, and maybe even the ubiquitous pavlova with
strawberries and kiwifruit.

Often I am lucky enough to have a trout some kind fishing friend has
caught and given me.  I bake it in the oven with wine and herbs, chill
it then decorate it with aspic and very thinly sliced cucumber
*scales* and we have that for our first course.  But I don't have a
trout this year so it will be prawns instead.  Then possibly lamb or
turkey depending on how many we end up with at the table, then the
trad Christmas pudding.  I plan to do something with wild rice
(aha...a thought just struck me :) ) because I just bought a bag of
the stuff.

A growing tradition here is to have a mid-winter *Christmas* or a
Christmas type meal to mark the winter solstice.  Our kids enjoy this
and have friends to sleep over for *the longest night*.  Sure is a
long night for us listening to them :)

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: mtw8527@bcstec.ca.boeing.com (Mike Wallach)
Newsgroups: rec.food.cooking
Subject: REQUEST: Turkey on a Gas Grill
Date: 18 Nov 92 18:14:32 GMT
Distribution: usa
Organization: Boeing Computer Services, Seattle

I'm planning on attempting to cook this year's T-giving
bird on the grill. I never done this before and have
gotten some insight on how to do this.  Can anyone
on the net add to the wealth of information I am presently
accumlating? (Recipes, Procedures, etc)  Thanks.

			Mike Wallach
			mtw8527@eeidf002.ca.boeing.com
Newsgroups: rec.food.cooking
From: blommel@sask.usask.ca
Subject: Diabetic recipes/and note to Dawn!
Organization: University of Saskatchewan
Date: Tue, 17 Nov 1992 23:25:08 GMT

Hi,

This is for everyone who has been posting for diabetic recipes over the
last few days...myself included.   I found a couple of cookbooks that
are especially written for diabetics...and I'll post some recipes from
them...the books I have are for cookies, bars, general desserts basically
as I'm finding Christmas baking ideas.

If there is a particular recipe someone is looking for, I'll try and
find it...I only have the books for a few days, so let me know via
email or post here.

Laura Blomme
email: in%"blommel@admin.usask.ca"


p.s.  Special thanks to Dawn for posting the muffin recipe for me! I did
get it, and sounds great!!
From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Newsgroups: rec.food.cooking
Subject: Keeping Smoked Meats
Date: 23 Nov 92 20:44:01 GMT
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab


We just received a smoker, and were thinking about giving some
smoked meats to people as Christmas presents. How do you keep
these meats (frozen, refrigerator, can they be sealed and left
out), and how long will they keep?

Thanks,
Jill
-- 
Jill Butterfield Gostin                EMAIL: jgostin@mal-s1.gatech.edu
Georgia Institute of Technology, GTRI Modeling and Analysis Lab
"Happiness is excitement that has found a settling down place..."
-E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
Newsgroups: rec.food.cooking
From: mjk@sei.cmu.edu (Mary Jane Kelly)
Subject: Lentil Casserole 
Organization: The Software Engineering Institute
Date: Fri, 20 Nov 1992 15:55:09 GMT



I had this for dinner last night at a friends.  She said it was originally
supposed to be a lentil loaf, but it was gooier, like a casserole.  She used
cheddar soy cheese which I thought was pretty tasty. 


LORI'S LENTIL CASSEROLE

1.  Boil 2 c water and 1 c lentils.  Simmer for 30 minutes.

2.  In a bowl add lentils to 1 chopped onion, 1/2 lb cheddar, 8 oz tomato
juice, 1/2 t pepper, 1/4 t salt, 2 t thyme, and 1 c bread crumbs.  (Lori used
stuffing due to a lack of breadcrumbs in the pantry.)

3.  Mix together and bake in a casserole dish or loaf pan for 45 minutes at
350. 
 
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: holiday gifts
Organization: Actrix Information Exchange
Date: Sun, 22 Nov 1992 23:46:42 GMT
Keywords: gifts, recipes

In article <1992Nov20.022507.19217@cc.uow.edu.au> karenb@cc.uow.edu.au (Karen  Barrett) writes:

> 
> My husband and I are going to try herb vinegars and oils this year.  (By the
> way, if anyone has any good recipes or suggestions for these, they would be
> appreciated.)  This solves two problems in one go as the herb garden is 
> going crazy! :-)
> 
> Karen.
> 
I am doing the same this year.  I consulted a number of recipe books
and the general theme was :

Place the fresh herbs in a bottle or jar, pour over the Oil (I'm using
good olive oil) or the vinegar (most recommend white wine vinegar) and
place in a warm spot (mine's on a windowsill) for a couple of weeks,
stirring each day.  Strain and rebottle, putting a sprig or two of
herbs in the jar.

We have a dark red, almost black, rose in our garden.  I make a rose
vinegar around December/January when it is flowering well.  Same
principle as above, covering the petals with vinegar.  Super for
making a pretty pink vinaigrette.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Lines: 5
Date: Fri, 20 Nov 92 16:45:42 MST
Newsgroups: rec.food.cooking
From: $stephan@sasb (Stephan Fassmann, Software)
Subject: Re: Do you all eat turkeys??
Keywords: Thanksgiving
Organization: BYU


I would have Duck for Christmas and eight other things :-) can you tell my 
parents are German. Thanksgiving is still traditional, but as that my 
family is 2/3 of the country away from my wife and I we go to her cousins 
for T-day and thats usually at 2:00pm. 
Newsgroups: rec.food.cooking
From: jbouwens@urbana.mcd.mot.com (Judy Bouwens)
Subject: Re: Do you all eat turkeys??
Keywords: Thanksgiving
Organization: Motorola Computer Group, Urbana Design Center
Date: Sun, 22 Nov 1992 21:44:08 GMT

In article <WVOSS.58.0@novell.com> WVOSS@novell.com (Wes Voss) writes:
>>I make a very easy, traditional Thanksgiving dinner with turkey, stuffing
>>(Stove Top :-), homemade cranberry sauce, veggie, rolls.  But I fix pork
>>roast for Christmas with homemade applesauce and whatever else really
>>creative and yummy I can think of.  I'd be thrilled to death to make some
>>lamb, though :-).
>
>Boy, now pork and applesauce is something I just haven't been able to aquire 
>a taste for. Tried it several times, and I would just as soon have a 
>hamburger as a pork roast... No accounting for taste! (Mine that is! <G>)
>
>
>Wes
>
>-----------------------------------------------------------
>Wes Voss
>Novell, Inc
>Internet: wvoss@novell.com
>Fax: 801-342-1211
>Disclaimer: These are just my opinions, and no one else's;
>            No one in their right mind would share them...
>___________________________________________________________


Applesauce with a little horseradish mixed in is a perfect accompaniment
for a nice, juicy pork roast.  Yum yum!

... judy

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
	Judy Bouwens		Email:  jbouwens@urbana.mcd.mot.com
	Motorola UDC		Phone:  217 384 8535
	Urbana, IL 61801	Pager:	217 351 0013
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
-- 
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Judy Bouwens, Motorola MCD, Urbana Design Center, Urbana, IL 61801
Email:	jbouwens@urbana.mcd.mot.com, uiucuxc!udc!jbouwens  Phone: 217 384 8535
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: kerschen@hpcupt1.cup.hp.com (Karen Kerschen)
Date: Wed, 18 Nov 1992 00:49:40 GMT
Subject: Re: Looking for unique turkey recipes
Organization: Hewlett Packard, Cupertino
Newsgroups: rec.food.cooking

A Hungarian neighbor served us turkey last Thanksgiving she had
marinated with Bourbon and olive oil (both inside and under the skin) 
and allowed to refrigerate for a couple of hours before baking.  

I've tried it since and each time, the taste is delectable -- the marinade 
imparts a bit more flavor to an otherwise rather bland meat.

-- Karen Kerschen
HP-UX Learning Products
kerschen@cup.hp.com
From: jhv@acpub.duke.edu (Joseph Vilas)
Newsgroups: rec.food.cooking
Subject: Re: yeast and how much to use...
Summary: Why don't you just punch it down?
Keywords: yeast bread punch down
Date: 18 Nov 92 21:18:19 GMT
Distribution: usa
Organization: Duke University; Durham, N.C.

In article <1992Nov18.162827.10174@llyene.jpl.nasa.gov>,
julie@eddie.jpl.nasa.gov (Julie Kangas) writes:

>But I don't agree that adding too much yeast is the real problem --
>it's the rising time.  Adding more yeast (to a point, don't add
>4 or 5 packages to one loaf) just shortens the rise time.  If you
>let your bread with the tsp of yeast go too long it will overproof
>too.  That tsp of yeast will reproduce and there will be as many
>yeast cells in the bread as if you had added a whole package 
>originally.  It just takes longer to reach that population size.

	If my bread dough rises too much, I usually just punch it down
and let it rise again.  I usually get a better crumb to the loaf if I 
go through an extra rising, and the flavor isn't adversely affected.
I also think that the _speed_ at which the yeast divide seems to
affect the flavor: if one volume of bread dough rises to the same
volume in twice as much time, it tastes different (better in my
opinion).  The usual cause of a rise that's too fast is doing it at
too high a temperature.  

>If someone is really having trouble with bread not rising, I'd bet
>it's not the yeast but the kneading.  If you make it by hand it
>may not be kneaded enough (so it can't catch the CO2) and if you
>have a mechanical bread kneader it may be kneaded too much.

	I've had the second problem (when kneading by hand) but never
the first.  What insufficient kneading will give you is not enough
gluten and a loaf that won't hold it's shape.  Sometimes this is what
you want, like if you're making batter breads.  If I had insufficient
rise, I'd look for problems like sick or dead yeast, insufficient rise
time before baking, too much salt, too much dough in the bread pan,
hot ingredients added that killed the yeast, or overkneading.  Loaves
made from 100% whole wheat flour tend to be dense, as do loaves with
too much non-wheat flour.  Supposedly, too much fat or using
unpasteurized milk can cause slack rising, but I've never run into
those problems.    

>Anyway, please don't take this post wrong.  It's not a flame.
>I'm just fascinated by yeast and bread (and beer) and love to 
>talk about it!

	Me too.  Hope this helps.
-- 

          Joseph H. Vilas          jhv@acpub.duke.edu
     My opinions are my own.  Others are invited to share.
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Bread machines
Organization: Actrix Information Exchange
Date: Sun, 22 Nov 1992 21:51:45 GMT

In article <1992Nov18.133324.2026@yogi.hsc.ucalgary.ca> steve@yogi.hsc.ucalgary.ca writes:

> What about clean up?  Are there more things to clean up (bowls, kneading area,
> baking pan) when you make bread manually?
> 
There's really no cleaning up to speak of with my machine.  The bread
pan has a non-sticking coating, as does the little kneading paddle.  I
keep a measuring cup in the bread bin so the only washing up is the
spoon used for measuring the yeast, salt, sugar and butter and the cup
used for measuring the water.  I just wipe out the pan with a damp
paper towel and do the same with the paddle.  Once in a while I give
the bread machine a wipe out.


-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Organization: University of Maine System
Date: Wednesday, 18 Nov 1992 13:17:08 EST
From: Betty Johnson <BETTYJ@MAINE.MAINE.EDU>
Newsgroups: rec.food.cooking
Subject: Re: Slicing Bread made in Breadmakers
Distribution: world
 <fred-mckenzie-161192153225@k4dii.ksc.nasa.gov>

Secrets of bread slicing:
1. The bread should be cold to slice evenly.  Yes, I know, hot bread
TASTES better, but cold SLICES better.
2. Turn bread on side with top away from you. If you try to start slicing
down the top of the loaf, it will tear or crumble or worse yet, it will
squash.
3.  A serrated knife works better than an ordinary knife.  There are such
things as bread slicing knives available. Plain knives should be VERY
sharp and very thin.
4. Saw, don't cut. Use as little pressure as will do the job.
Secret of even slices:
Buy or build a slicing frame. This is usually made of wood with a solid
bottom about the length and width of a loaf of bread.  The two
sides have slits about 1/2" to 3/4" apart extending all the way down to
the bottom.  The idea is to place the knife blade between two opposite
slits and use that as a guide for cutting the slice.
These are secrets gained from baking 8 loaves of bread a week (every
week!) while my kids were growing up. I still bake occasionally, but
now that the youngest is 27, I don't need to to it in that quantity.
Thank God!!!!!
Newsgroups: rec.food.cooking
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer)
Subject: Re: REQUEST: What is spry???
Reply-To: lzsndt@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Thu, 19 Nov 1992 20:20:43 GMT

In article <1992Nov19.181918.29049@galileo.cc.rochester.edu>, MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:
>
> the ingredient "spry." Does anyone know what this stuff is? If it
>is shortening, what kind of shortening is it.

I believe Spry is a solid vegetable shortening.  It used to come in a can,
similar to solid Crisco.  If I remember correctly, it is creamy yellow in
color. I haven't seen it since I moved away from Wisconsin.

--Lynn Schaeffer



Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: Re: RECIPE: Couscous 
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Distribution: rec
Date: Sun, 15 Nov 1992 20:42:16 GMT


An even simpler way to make couscous grains. Boil a cup of water in
a microwave or anywhere else. Add to a cup of couscous, cover, and
let stand for 4-5 minutes. Mix, add butter, harissa, raisins and pine
nuts to taste.

An Algerian restaraunteur I told this to recoiled in horror and insisted
that a true couscous required cooking in a couscoussiere along with
the vegetables and meat, if any. I guess it's about the juices soaking
into the couscous grains. Never mind--the above recipe works fine, as
well if one is interested in serving couscous as a rice-like side dish.

-- 
David Sternlight
(pgp 2.0 and ripem public keys available on request)

From: coomes@hpnmdla.sr.hp.com (Brenda Coomes)
Date: Fri, 20 Nov 1992 18:17:45 GMT
Subject: Re: Re: ? rootbeenr extract
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.food.cooking



    My grandmother use to mix it with sugar and water to make a "flat" 
   rootbeer.  Served over ice, it was pretty good and very inexpensive.
   This was the first rootbeer that I ever had and to this day I
   don't enjoy "fizzy" root beer.  Try it.

   Brenda Coomes
From: pjh@eng.cam.ac.uk (Philippa Hogben)
Newsgroups: rec.food.cooking
Subject: Re: Scrapple and other parts and pieces
Date: 18 Nov 92 17:56:26 GMT
Reply-To: pjh@eng.cam.ac.uk
Organization: Sun Microsystems, Inc.

In article 277@cpvax.cpses.tu.com, b_lmcgilve@cpvax.cpses.tu.com () writes:
>What else can you do with pork liver?  and what do I do with beef heart?
>In a weak moment last spring, I bought a hog and steer at the local county
>fair.  Now I'm doing fine with the hams, chops, roasts, steaks, bacon, etc.,
>but I'm a little puzzled over pork liver and beef heart.  For some reason,
>I didn't think pork liver was edible...too much Vit D or something.  Probably
>an excuse thought up by a kid who hated liver.
>
Pig liver is certainly edible in Britain. 8-)  I think it is supposed to be not
as nice as calf's liver or maybe it's just cheaper - I can't remember. Anyway I
think you would prepare it in much the same way any any other variety of liver.
I'm not sure what you do with the beef heart, though.

Hope this helps.

Philippa

---
Philippa Hogben   pjh@eng.cam.ac.uk  (Reverse if mailing from Janet)
Any mistakes are mine, all mnie.

I am not a .sig virus. I am a free bug. 
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet
Subject: Re: Muffins aren't everyone's taste!  
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Mon, 23 Nov 92 05:40:44 GMT

Hey!!!!
 
I was goiing to wait until I had all of the recipes before sending you
a long, flowery Thank You, but THANK YOU THANK YOU THANK YOU!!!
I'm making at least half a dozen kiinds of muffins for people's Xmas
gifts and am everlastngly grateful for the recipes! Please, iignore
the erks who don't know how to skip the muffin reciipes and keep sendiog
them, please????? Pretty Please???
 
BTW - As soom as I go shopping this week, I'm making the ice cream muffins -
I'm DYING to make them with Ben and Jerry's Coffee Heath Bar Crunch...
MmmmmmmM!!!!!!
 
Clover
Newsgroups: rec.food.cooking
From: mhirsch@volkl.princeton.edu (Michael Hirsch)
Subject: Re: Frequently Requested Threads and Netiquette Tips
Originator: news@nimaster
Organization: Princeton University Department of Computer Science
Date: Fri, 20 Nov 1992 19:15:56 GMT

>>>>> On Sat, 14 Nov 1992 06:27:44 GMT, arielle@taronga.com (Stephanie da Silva) said:

SdS> This is the list I've been compiling of frequently discussed topics
SdS> on rec.food.cooking.  Note that I am *NOT* saying don't bring these
SdS> subjects up.  However if you do, keep in mind that you may not get the 
SdS> response you were anticipating.  You may 1) get flamed ($250 cookie), 
SdS> 2) be completely ignored or be made fun of (buffalo wings) or 3) start 
SdS> a thread that never seems to die (bread machines).

[list deleted]

Great list.  Almost every topic looks interesting.  

So, where's the FAQ file so that I can read the answers without having
to annoy all you old-timers with repeat question?
--


Michael D. Hirsch		mhirsch@cs.princeton.edu    
Computer Science Department	Voice: (609) 258-1751       
Princeton NJ, 08544		FAX:   (609) 258-1771       
Newsgroups: rec.food.cooking
From: styri@hal.nta.no (YuNoHoo)
Subject: A new pasta variety (was: REQUEST: Spinach Lasagna)
Reply-To: styri@nta.no
Organization: Bohemians and Globetrotters, Unlimited
Date: Thu, 19 Nov 92 12:41:51 GMT

Spinach Lasagna, do you mean using spinach to make green pasta?

Anyway, this reminds me of a nice twist to flavouring pasta. You can
use stinging nettles (pick springtime, freeze for all year) in stead
of spinach. Gives less color than spinach, but it's more amuzing to
tell your guests what you have made for them. Have fun.

---
YuNoHoo