HDTenEightyP/NetNews huggingface dataset:
From: has@cbnews.cb.att.com (heather.a.strasburg)
Subject: Re: a new thread!  home ec
Organization: AT&T
Date: Mon, 21 Dec 1992 14:50:30 GMT
Keywords: home ec. class

In article <1992Dec17.181109.28956@porthos.cc.bellcore.com> wkm1@nestor.cc.bellcore.com (messer,wendy k) writes:
>I've sat here laughing over the kitchen disasters, having performed
>quite a few of the same ones...
>
>I've got a question for all of you....
>How many of you had to suffer through mandatory home economics class,
>and what are the most memorable recipies?
>
Definitely "Toad in the Hole" - soggy toast with a circle cut out
of the middle and a runny, sunny-side-up egg in the hole.  Confirmed
my extreme dislike of eggs!

Heather Fisher

Xref: sparky rec.food.cooking:23991 sci.chem:5590 sci.bio:4715
From: robison1@husc10.harvard.edu (Keith Robison)
Newsgroups: rec.food.cooking,sci.chem,sci.bio
Subject: Re: Left-handed sugar
Date: 29 Dec 92 04:44:56 GMT
 <1992Dec27.215508.11102@news.columbia.edu> <1hlglvINN3q9@transfer.stratus.com>

det@bigbootay.sw.stratus.com (David Toland) writes:

>Just a random thought.  Wouldn't it be nasty if the stereoisomer of one
>of the common sugars turned out to be pharmacologically potent?

In Lewis Carroll's _Through the Looking Glass_ Alice worries that
looking glass milk might not be good for her.  In Martin Gardner's
"Annotated Alice" he comments in a footnote that this is apparently
true, though I think he gives no reference.

Additionally, this is very true for most pharmacologically active
compounds -- the different stereoisomers have radically different
pharmacologies.  A lot of companies are trying to produce single (or
limited) isomers of drugs because of this (the side-effects are often
due to a different isomer than the desired effects) by various means,
such as stereospecific chromatography, enzymatic synthesis, enzymatic
degredation of unwanted isomers, and non-enzymatic stereospecific 
catalysts and reactions.


Keith Robison
Harvard University
Department of Cellular & Developmental Biology
Department of Genetics / HHMI

robison@biosun.harvard.edu 
Newsgroups: rec.food.cooking
From: peg@cs.rochester.edu (Peggy Meeker)
Subject: REQUEST:stuffed salmon
Reply-To: peg@cs.rochester.edu
Organization: University of Rochester Computer Science Department
Date: Tue, 22 Dec 1992 15:05:11 GMT

Do any of you have a (preferably tried and true) recipe for stuffed salmon?
Would I be foolish to try it for the first time for holiday company?
Thanks!


Newsgroups: rec.food.cooking
From: keith@hydra.unm.edu ()
Subject: Re: Net's Funniest Kitchen Disasters
Date: Mon, 21 Dec 92 17:25:03 GMT
Organization: University of New Mexico, Albuquerque

I have three, and yes, *I* did them!  The first was at about age 10 when
I decided to make bread.  Child of a single mother who had cooked forever
and never *appeared to measure anything, I knew what the ingredients were.
And, veteran of toll house cookies, I knew how to bake.  Took flour,
water, sugar, salt, yeast, mixed, kneaded, baked.  What? yeast and baking	powder don't work the same way?  Fortunately I didn't preheat the oven,
so the litte yeasties had a good, oh, four or five minutes to do their
thing.  This meant the result was more like a brick than solid lead...
Then there was the time I made ginger snaps.  Had no idea that ginger 
*Tastes a smidge stronger than it *Smells.  The result would have put
the jalepeno casserole mentioned earlier to shame...
Finally, my first attempt at 1000 Island dressing.  Included almost half
a bottle of tumeric (to this day I have no idea what planet I was visiting
when I made this clever decision).  By unspoken agreement (after the first
taste), my SO and I just sort of left it in the fridge long enough that
we could justifyiably say 'this has been here forever, let's toss it' :)
keith -keith@hydra.unm.edu
just 

Newsgroups: rec.food.cooking
From: isr@rodan.acs.syr.edu (Michael S. Schechter - ISR group account)
Subject: Re: How to find HOT peppers (DC area & Mail order)
Keywords: habaneros, HOT peppers
Organization: Syracuse University, Syracuse, NY
Date: Mon, 28 Dec 92 11:03:25 EST

In article <2TEMAV5@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>>Michael Schechter has offered:
>>No thai peppers, though those are only availible fresh, and woudn't mail well
>Why wouldn't they?  Wrap them up real well, send them Priority Mail.

Well, the market I buy 'em has always had them refirgerated, and I always
refrigerate mine, I figured being mailed for a couple days could make them
rot. Maybe they'd be OK, I don't know...
-Mike
Newsgroups: rec.food.cooking
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Re: Leftover goose - what should I make?
Organization: Northwestern University, Evanston Illinois.
Date: Tue, 29 Dec 1992 05:40:58 GMT

In article <sophie.725577394@gargoyle> sophie@gargoyle.uchicago.edu (Sophie Laplante) writes:
>I had my mind set on roasting a goose for Christmas eve dinner,
>even if I knew there would only be 4 of us to eat it...
>
>Now I have a lot of the meat left over (as well as a *lot* of
>goose fat!).  Does anyone have suggestions?  Wht can I make with
>the meat?  Can I make "confit d'oie"?  (I couldn't find a recipe
>anywhere.)  What about the goose fat - what would be a good use
>for it?

We had a Xmas goose last year.  I don't know what to do about the leftover
meat - I don't think we had any.  Now, about the fat!

Goose fat, yumm.  Strain it and pop it in the fridge and use it over the next
year for making potatoes Anna, fried pototoes, or any other recipe that
normally calls for bacon fat or lard or oil or butter (well, not sweets).

Supposedly the French use goose fat a lot in their cooking.  I was told that
goose fat is one of the least damaging animal fats in terms of its effect on
your arteries.  There may be some validity to this, since it is a liquid near
room temperature.  It is also supposed to be quite "pure".  If anyone has any
additional information on this, I'd love to hear it.    

What I do know for sure is that it imparts a delicious flavour to foods you
cook it with, and it also keeps an incredibly long time without going rancid. 
The fat from inside the abdominal cavity is supposed to be especially "pure".
From: Joann.Pierce@f81.n105.z1.fidonet.org (Joann Pierce)
Newsgroups: rec.food.cooking
Subject: Request/Ham help needed
Date: 29 Dec 92 13:32:00 GMT
Article-I.D.: therose.725717818.AA00000

JD>I've got a small bone-in butt portion ham I want to fix for
JD>Christmas.  It 
JD>is 7-8 pounds.  Don't want to do a LOT of work but want it
JD>fancy enough for
JD>guests.  Sure would like some sugestions as to how to fix it,
JD>etc. 

Why not score it on top in a diamond pattern and insert whole cloves in the
cross sections of the diamond. Then make a paste of brown sugar, mustard
and pineapple juice and put on the ham. Let the ham cook without the paste
until the last hour, then baste with the sugar mixture every 15 minutes and
let it get a nice brown crispy crust on it. It will look and taste great!

Joann
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 23 Dec 1992 16:03:58 GMT
Organization: Stanford University
Distribution: world
NNTP-Posting-Host: nova1.stanford.edu

My mother used to bake bread every Friday when I was little; she'd make up
the dough, put it in a greased bowl, and, in the summer, set it outside to
rise.  One day the dough vanished, no trace of it whatsoever.  My mother was
mystified, but wrote it off as one of those strange things that happens.

About an hour later we noticed that our small Shetland sheepdog was walking 
in a rather funny fashion, listing to one side. . .eventually she couldn't
walk upright and lay on her side.  Her distended belly gave away the culprit.

We called the vet, who just told us to keep her quiet and that this too 
would pass.  Mom continued putting the dough outside to rise, but on a fence
post.

			. . .Alexandra



Newsgroups: rec.food.cooking,alt.folklore.urban
From: billn@hpcvaac.cv.hp.com (bill nelson)
Subject: Re: Need Recipes - Spinach Salad and Caesar Salad
Organization: Hewlett-Packard Company, Corvallis, Oregon USA
Date: Thu, 24 Dec 1992 19:17:58 GMT

U42054@uicvm.uic.edu (Barry Grau) writes:
: >
: >Titled "The Anarchist's Cookbook", the book concentrates (to my
: >mind too exclusively) on meals prepared from non-traditional
: >ingredients.   Sugar is about the only staple that appears
: 
: Isn't this the book that includes recipes for silencers, pipe bombs
: and a host of illicit drugs? Or was that something else?

One of them, and just about the worst of the bunch. Most of the
information is incomplete and outdated - or just outright wrong.
It is full if ULs and misinformation. For example, extraction of
a hallucinogen from bananas is covered.  It is obvious that the 
author(s) of the text did not try any of the procedures listed.

Bill
Newsgroups: rec.food.cooking
Subject: Re: Rugelach - this recipe is great!
From: VSANNICE@weizmann.weizmann.ac.il (Annice Grinberg)
Date: Wed, 30 Dec 1992 08:51:00 GMT
Organization: Weizmann Institute of Science

In article <1992Dec30.042213.4328@sarah.albany.edu>
la1002@albnyvms.bitnet (Clover M.) writes:

>
>NO NO!!!
>
>I have never seen a recipe for rugelach that had YEAST in it!
>
>Simplest known recipe:
>Blend 2 c flour, 8 oz butter (2 sticks) and 8 oz cream cheese.
>Chill.
>Roll out, and fill with honey, cinnamon and nuts or preserves.
>Bake.
>The hardest part is not eating them as they come out!
>
YES YES !!  Rugelach can be made EITHER with cream cheese pastry OR
with yeast dough.  (Personally, I prefer the yeast ones, as the cheese
ones are too rich for my taste.)  They can be filled with a variety of
things, from just sugar and cinnamon to nuts, raisins, chocolate chips,
or any combination of those.

By the way, rugelach is the plural, the singular form is rugela -- but,
after all, who can eat just one?   :-)

Annice


Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Re: Request: Cranberry relish
Originator: brad@buck
Organization: Viewlogic Systems, Inc.
Date: Mon, 21 Dec 1992 17:24:44 GMT


I don't have the recipe at hand, but a fabulous concoction
that my mother does for Thanksgiving and Christmas (and plenty
of other times) is called Cranberry-Orange Relish, and it 
contains:

Cranberries (fresh or thawed fresh frozen)
Oranges
Sugar
Bourbon

Don't cook anything; the cranberries should be RAW. Chop up the 
cranberries and oranges in a food processor so they're in small 
pieces (not puree). You might want to chop them separately, then 
mix them together. Mix in the sugar and the bourbon, and there 
you have it.

You could probably make this successfully without the recipe by 
simply experimenting. Just keep adding things until the flavor 
seems right.

- BK
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Pavlovas Please
Date: 21 Dec 92 16:49:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

TO: UR-Foodcooki
From: Barrie.Lax@Synapse.Org

I am in dire need of some info regarding Pavlovas. I sent off some EMail
messages to authors of articles appearing here recently but have
received no replies. As I wish to serve this dessert this coming
Sunday the 27th, I am hoping I can get some input before then.

My question concerns the possibility of making the Pavlova somewhat
ahead of time, say the morning for serving at dinner ( in the evening ).
Of course I don't mean to hold it dressed, but rather just the meringue
itself.

I tried one of the recipes posted here in November and it came out
perfectly. I noticed however that it started to weep quite soon after
preparing, which leaves me to doubt the feasibility of making it ahead.
If there is any way that this can be done will someone please advise me
re the technique?

I noticed a recipe for meringue topping for pies which stated that it
was weep-proof. It involved cooking corn starch (corn flour) with water
until clear and thick and adding or folding this into the egg whites. I
wonder if anyone has any experience with this and if the idea would work
with pavlovas. ( my recipe did call for dry corn starch to be folded
into the whites, 2 tsp to 3 egg whites but this did not prevent weeping).

Any other discussion re pavlovas would be appreciated. I am fascinated
by the possibilities of this dessert not to mention how easy and
delicious (and different) it is. Thank you New Zealand.

               Bar.
---
 . 1st 1.01 #300 . If there is no God, who pops up the next Kleenex?
Newsgroups: rec.food.cooking
From: pwhitten@us.oracle.com
Subject: Re: The Net's Funniest Cooking Disasters,
Organization: Oracle Corporation, USA
Date: Tue, 29 Dec 1992 01:16:17 GMT
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.

One weekend my mother came to stay with my daughter while my husband and
I went away.  For lunch, Cathy requested a PBJ sandwich.  Grandma
couldn't find the bread, so she looked in the freezer, pulled out
a loaf, and made the sandwich.  Cathy said she didn't like it, but
her mean ol' grandma made her eat the whole thing.

Only when we got home did my mother find out that she had made Cathy
a delicious peanut butter and garlic bread sandwich!
From: thomase@tekig5.pen.tek.com (Stan England)
Newsgroups: rec.food.cooking
Subject: Re: need a dessert to follow sushi
Date: 23 Dec 92 18:55:04 GMT
Reply-To: thomase@tekig5.pen.tek.com
Organization: Tektronix, Inc., Beaverton,  OR.

I saw Martin Yan, "Yan can cook" show recently where he
made a dish called 10 treasures.
I didn't get a recipe, but essentially what was involved
was to grease a round casserole dish then place a pinapple
ring in bottom center. Surrounding the pinapple were kiwi
slices and almonds. Short grain sticky rice was packed into
the bowl to the half way point. At this point dried apricots
were place around the edge then more sticky rice packed on
until the casserole was full.

I'm missing some of the ingredients, as the name implies,
there were 10 treasures to be found in this dish, of various
fruits, dried fruitss and nuts.

Finally the dish was placed in a pot with boiling water on
the bottom and steamed for I think 20 minutes.
Then with a plate on top of the casserole it was inverted
to produce a very attractive molded rice dessert.

Please pardon me if I got some of the ingredients or
procedure wrong, but I think you can get the idea of
what a nice looking dessert this made.

--
       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: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Pizza Toppings
Organization: Taronga Park BBS
Date: Tue, 22 Dec 1992 05:34:43 GMT

In article <1992Dec21.091428.1@gallua.gallaudet.edu>, rlwilliams@gallua.gallaudet.edu writes:
> And for those of us who grew up in New Mexico, a common
> topping was fresh green chile...

What?  Jalapeno for a pizza topping isn't common everywhere?

Ah, well, that makes sense.  Pineapple didn't start showing up here
until just a few years ago.  Before then, we'd call a place and order 
pineapple and get some really strange reactions.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: Re: Need Habanero Hot Sauce Info
Keywords: New Orleans
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Date: Wed, 23 Dec 1992 22:00:19 GMT


The Melinda's 800 number no longer works from Los Angeles, either.

The company is in New Orleans, for anyone close enough for
a local call.

David
-- 
David Sternlight
RIPEM key on server
From: b_lmcgilve@cpvax.cpses.tu.com
Newsgroups: rec.food.cooking
Subject: Leftover Ham and Beef
Date: 29 Dec 92 09:10:48 CST
Organization: Texas Utilities, Glen Rose TX 

Having a fridge full of leftovers, I'm looking for great suggestions.
I have about 3 pounds of ham (home-cured fresh, not canned variety) and 
about 2 pounds of rib roast (beef).  So, what do I do with all of this
besides refreeze it for later.  I'm making beef barley soup out of the
rib bones which can take a small portion of the meat.  

Anyone else have some great unusual suggestions besides the usual stir-fry
and sandwiches.

Thanks in advance.

================= 
Laurel McGilvery		Not only do I not speak for the company,
b_lmcgilve@cpvax.cpses.tu.com  	the company does not speak for me. 

All opinions expressed are obviously mine.  Who else would own up to them?
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 23 Dec 92 18:06:47 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer Inc.

In article <1992Dec17.213930.25161@magnus.acs.ohio-state.edu>,
kmadden@magnus.acs.ohio-state.edu (Karen T Madden) wrote:
> 
> Maybe it's because I'm really tired, but in regards to the episode when 
> someone's aunt put hot coffee and milk in the blender to make cappucino, why 
> did it explode?...

I don't know but the tale reminds me of one of my own disasters.  I was
making pesto in a blender -- one of the models where the jar screws into a
metal base which has the blades and bearings built into it, and this base
then sits on top of the drive unit.

Well, the blender was screaming away on high speed when I suddenly noticed
that the jar was unscrewing itself from the base.  I dashed across the
kitchen and reached for it, just as the whole thing let go.  The jar
toppled off before I could grab it, pesto exploded everywhere, and the base
flew straight up off the drive unit, blades still spinning, right smack
into the palm of my outstretched hand.

So there I was standing in the kitchen with my hand bleeding copiously and
a heavy horizontal band of pesto all around the walls of the kitchen and
across the front of my shirt.  I was all alone in my house way out in the
mountain boonies, but I knew I needed stitches (at least 25 years later, I
still have the scar).  I wrapped my hand up in a towel and I drove 15 miles
of dark mountain roads to the emergency room.

When I walked into the ER, the almost-a-doctor on duty sized me up, and as
he unwrapped the bloody towel from my hand he said "My gawd, you smell
REALLY DELICIOUS!"

--

David Casseres
Exclaimer: Wow!
Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re:  Superstitious Foods* New Years*
Summary:  Pickled Herring
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Mon, 21 Dec 92 18:08:01 GMT

In article <9212161943.AA21503@cs.utexas.edu> asa@STL-09SIMA.ARMY.MIL (Will Martin on 9000) writes:
>Around here, in St. Louis, in a family of German heritage, it is the
>pickled herring mentioned by a couple other posters already. I don't
>think it mattered if it is creamed or "straight" in "wine sauce" (as the
>labels say). I think the stores here sell more pickled herring between 
>Christmas and New Years than in the rest of the year put together.
>
>To those who are in the pickled herring tradition -- what region and
>national origin are you?
>
>Will

 Well we come from Minnesota but my Mom's family is Irish, Swedish, 
Iroquois, and I think maybe Scottish. But the pickled herring is definitely
a big tradition for her.

  Doris
From: ellert@v32.uh.cwru.edu ()
Newsgroups: rec.food.cooking
Subject: Re: OILS FAQ 1.0
Date: 30 Dec 1992 22:03:31 GMT
Organization: Image Analysis Center, Univ. Hospitals of Cleveland
Distribution: world
Reply-To: ellert@v32.uh.cwru.edu ()
NNTP-Posting-Host: nu2.uh.cwru.edu
Keywords: oils, faq, olive, chili, walnut, avocado, sesame, peanut, vegetable


In article <1ht59aINN8om@ariel.ucs.unimelb.EDU.AU>, manda@ariel.ucs.unimelb.EDU.AU (Manda Lynch) writes:

>BTW Grape-seed oil makes a great massage oil. Don't know what you'd do with
>the vinegar though.

Before or after the meal? ;^)

Ed
From: brighid@bass.lkw.com (Brighid)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 22 Dec 92 22:34:30 GMT
Organization: Lakewood Corporation


I never had the problem with too much heat with gas - that's what
I'm used to cooking with. The problem comes with electric stoves!
I had one housemate threaten to draw lines connecting the burners
and the knobs.

I frequently would turn on the heat under the wrong pan and not 
notice it for quite a while. Luckily, no one was ever burnt by
this mistake.

Brighid
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: a new thread!  home ec
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Wed, 30 Dec 92 04:25:10 GMT

In New York, pigs in blankets is the frankfurters in a crust of
some sort, but since I moved away from NYC, I've been informed
that small stuffed cabbages (Polish) are also translated as
Pigs in Blankets.
 
Clover
la1002@albnyvms.bitnet
This is my very first sig.file

Newsgroups: rec.food.cooking
From: styri@hal.nta.no (YuNoHoo)
Subject: Re: Unusual speghetti recipe
Reply-To: styri@nta.no
Organization: Norwegian Telecom Research
Date: Tue, 22 Dec 92 19:02:17 GMT

I have a nice quick cream sauce for my pasta:

2-3 tbsp butter  (best to work with soft, room temp butter)
grated parmesan cheese (50 gram, maybe more - I love the stuff)

Mix butter and parmesan

1-2 tbsp creme fraiche
2-3 tbsp cream

Mix to a sauce, but dont make it to runny  (my measures aren't too good)

Add either asparagus or chopped ham for extra taste
and, some spice'n'herbs

Heat in the microwave

Nice to put on top of a dish of green tagliatelli

Have a nice holliday
Haakon Styri
Newsgroups: rec.food.cooking
From: dondd@sr.hp.com (Don Dillon)
Subject: Re: Homemade Sausage
Date: Tue, 22 Dec 1992 00:33:27 GMT
Organization: HP Sonoma County (SRSD/MWTD/MID)
X-Newsreader: TIN [version 1.1.9 PL6]

What about vegetarian sausages?  Anybody got a good recipe for a good
non-meat/low fat sausage?  Now this sounds like a challenge, eh??


-----------------------------------------------------------------
Don { Go Niners } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690

Newsgroups: rec.food.cooking
From: dwsmith@bilbo.encore.com (Dwight Smith)
Subject: WANTED: RECIPE FOR BROWN"S CHICKEN & KFC CHICKEN
Organization: Encore Computer Corp.
Date: Thu, 24 Dec 1992 20:27:09 GMT

Anybody been able to duplicate either of these recipes?

-Dwight
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: Rugelach - this recipe is great! 
Organization: The Ohio State University
Distribution: na
Date: Tue, 29 Dec 1992 19:12:27 GMT

From zaphod.mps.ohio-state.edu!menudo.uh.edu!sugar!taronga!cbnewsf.cb.att.com!hillel Wed Dec 23 09:34:00 EST 1992
Article: 3388 of rec.food.recipes
Newsgroups: rec.food.recipes