HDTenEightyP/NetNews huggingface dataset:
From: bdavis@netxcom.netx.com (Bill Davis)
Newsgroups: rec.food.cooking
Subject: Re: Egg Grades
Date: 14 Dec 92 17:58:11 GMT
Organization: NetExpress Inc., Vienna, VA, USA

In article <1g23a2INN74j@thor.genrad.com> rep@thor.genrad.com (Pete Peterson) writes:
|>In article <1992Nov23.220007.14708@telerama.pgh.pa.us> kristen@telerama.pgh.pa.us (Kristen McQuillin) writes:
|> >
|> >The major difference among the grades of eggs is the viscosity of the
|> >egg. A grade AA ia quite thick -- when you crack it onto a flat
|> >surface, it doesn't spread very far and the yolk is high. Grade A eggs
|> >will spread out a little farther and the yolk is not as high. Grade B
|> >eggs spread quite thin and the yolk is nearly flat.
|> >
|>
|>OK, I understand.  Now how do they put the shell back together after using
|>this grading method?

|>	pete peterson

Um? Maybe they ask all the kings horses and all the kings men??

Ow!

--b
-- 
// Bill Davis, NetExpress, Foster City Ca.   | "Chief! I DEMAND the CONE of 
//                    			     | silence!"
// bill@netxwest.com  		    	     |   		 ^   ^
// Openwindows mailtool attachments accepted |  		( )-( )
From: driel@wpi.WPI.EDU (Deborah M Riel)
Newsgroups: rec.food.cooking
Subject: Re: Kitchen Disasters
Date: 17 Dec 1992 19:49:44 GMT
Organization: Worcester Polytechnic Institute
NNTP-Posting-Host: wpi.wpi.edu

In article <1992Dec17.180144.15339@linus.mitre.org> cwechter@cyclone.mitre.org (Christine G. Wechter) writes:
>We turned the rice down to simmer and trotted out of the kitchen for a 
>few minutes...the few minutes turned into 45 ++ minutes, and since we'd
>forgotten to set the timer, we were reminded of the rice by the (whoops)
>smoke alarm.  It was a nice non-stick pan before we started, .... it

Ha!  I was smugly going along reading all these kitchen disasters and
thinking _I_ never had anything like that happen to me!  UNTIL, I read
about the burned rice.  Then I remembered...

I was going to make a big pot of lamb stew, and put some lamb shanks
in water to start cooking.  I turned them up to high, just to get them
going faster.  In the meantime, my dog ran out the door (he was a wild
one, and liked to chase cars when loose) so my husband and I went to
chase him.  We couldn't get him and finally said "forget it; let's
just go out in the boat for awhile and go fishing."  So, we did. After
a couple of hours went by, we decided that we should head in.
As soon as we hit the shore, we could smell it!  The lake was about
300 feet from the house, too.  When we got up to the house, we
couldn't even see through the windows, the smoke was so thick.
Luckily, a lid was on the pot and no flames shot out.  But talk about
greasy, sooty and smelly!  We ended up opening all of the windows and
doors and going out for a _long_ pizza dinner.  Damn dog!

Debbie
Newsgroups: rec.food.cooking
From: parr@acs.ucalgary.ca (Charles Parr)
Subject: Re: Crayfish Recipes
Date: Thu, 17 Dec 92 20:35:47 GMT
Organization: The University of Calgary, Alberta

In article <10292347.5735.14169@kcbbs.gen.nz> Pandora@kcbbs.gen.nz (Dawn Scotting) writes:
>>From: collierm@physc1.byu.edu
>I am looking for interesting ways to prepare crayfish.  The only
>way I know how to prepare them right now is to boil them.  Any
>
>EASY and simple to make CRAYFISH MORNAY
>
>After you have cooked your crayfish, cut them/it in half lengthwise, 
>remove meat and dice into medium size pieces. Make a tasty cheese sauce 
>with white wine instead of water/milk, add the crayfish meat. Pile back 
>into shells, sprinkle some grated cheese over the top and grill until 
>brown & bubbling. Serve with white wine & crispy warm bread rolls.......I'd
>KILL for just a morsel right now!

Allow me to point out that this is *not* Sauce mornay. it would
likely be very tasty, but it isn't Sauce mornay.

Sauce Mornay is made by adding some heavy cream to a thick classical
bechamel until it *just* stirs with a paddle spatula, then grate
in some good gruyere cheese, and I beleive some white wine.

serve as shown, as a gratinee style glaze.

Sauce mornay is delicious with almost all fish, and damned good
on chicken, asparagus, or brocolli. It's really just highbrow
cheese sauce.

If you can get a copy of Solokov's _Sauciers Apprentice_, a book
I plug a lot, there is a recipe for chicken nantua, which is
chicken in a crayfish sauce which is heaven on earth.

I've only had it once, it's nearly impossible to get live
crayfish in alberta, and I finds the frozen ones 
disappointing.

Regards, Charles

Ps: Not trying to be a food snob, just that the gryuere is
crucial to the flavour of 'real' mornay.

-- 
Within the span of the last few weeks I have heard elements of
separate threads which, in that they have been conjoined in time,
struck together to form a new chord within my hollow and echoing
gourd. --Unknown net.person
Newsgroups: rec.food.cooking
From: mje@pookie.pass.wayne.edu (Michael J. Edelman)
Subject: Re: The Net's Funniest Cooking Disasters,
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Date: Thu, 17 Dec 1992 18:10:26 GMT

All of a sudden I remembered my best, all-time kitchen nightmare. It wasn't
food per se, but it did involve a consumeable...well, I'll explain.

Around the last time both my sister and I lived with my parents we decided
to celebrate my parents trip out of town by inviting most of our friends over
for a party. While off at U of M my sister had learned a simple Sangria recipe
that called for a bottle of red wine, a bottle of white, a bottle of club soda
and a few oranges and lemons sliced up.(This is where it gets foggy...I would
assume at least one of us was old enough to buy the booze - her, actually- but
maybe we did do it in high school. Dunno.) 

We mixed up a double recipe in a polyethelyne garbage bucket and it was a big hit
as usual. Everyone had a great time and we didn't destroy anything. There were about
two gallons left, and I decanted them into the gallon wine jugs we had.

Well, my folks came home a day or two later, and we gave them some Sangria (this
was the early 70s or late 60s and so Sangria seemed relatively harmless) and I
managed to finish off most of a gallon over a couple of days. The other gallon 
sat in the basement, forgotton, until...

The entire family awoke one Saturday morning to a very loud and low "BOOM!" as
the last gallon detonated in the basement. The entire family except for me, that
is, as I can sleep through anything. I was the last person out of an apartment
building that caught fire around 6 years ago, as the sirens and the alarm
failed to wake me...but that's another story.

Anyways, I went down to the basement to find a spectacular fireburst (wineburst?)
pattern ringing the bottle, or rather where the bottle had been. It extend from
ground zero all the way to all four walls. Beautiful. Of course, had one of us 
been so unfortunate as to have been down there at the time...!

I spent a good part of that day mopping and scrubbing and picking up tiny bits 
of glass. And of course, I learned a very important lesson: If you make Sangria,
drink it all up. (And never buy wine in screw top bottles.)

       --mike


Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: need a dessert to follow sushi
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Date: Tue, 15 Dec 1992 07:54:00 GMT

In article <1992Dec14.233645.19740@news.Hawaii.Edu>, jlong@uhunix.uhcc.Hawaii.Edu (John Long) writes...
>In article <NMTLHN3@taronga.com> peter@taronga.com (Peter da Silva) writes:
>>In article <2991@israel.nysernet.org> warren@nysernet.org writes:
> 
>BTW, why do so many people in the USA believe that sushi is _raw_fish_?
>Sushi is *not* raw fish! Sashimi is raw fish. Please refer to bait in
>another article in this ng.
> 
>Yahoo

Alot of people in the states view sushi as raw fish because they feel 
that the cooking of food requires the application of heat within the 
process.  These people do not realize that sushi is cooked but is 
cooked by the application of acidic liquid like citric juices which 
denature the protiens iistead of denaturing the protiens via heat.

Primarily it involves social concepts and cultural views of cooking.

Rusty
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet
Subject: Re: Request: Ideas for an antipasto platter
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Mon, 14 Dec 92 01:06:45 GMT

Please send them to me too?
 
Thanks a lot,
Clover
Newsgroups: rec.food.cooking,sci.med
From: gcouger@olesun.okstate.edu (Gordon Couger)
Subject: Re: Aluminium and Alzheimers
Organization: Oklahoma State University, Stillwater
Date: Fri, 18 Dec 1992 06:44:11 GMT

In article <1992Dec16.164539.508@panix.com> stcmille@panix.com (Steve Miller) writes:
>
>My dad does Alzheimer's research, and the last he time he told me how he
>felt about this he was pretty dubiuos on the cookware theory.  Looks
>
>Aluminum is, by the way, extremely common in rocks.  It's only the
>pure stuff that is unusual, environmentally speaking.  Therefore we
>would have to assume that we are adapted to have some kind of tolerance
>for the stuff.
>
Aluminum is a major component of dust. You breath in some every day.

Gordon Couger
AB5Dg   Agriculture Engineering Oklahoma State University
gcouger@olesun.agen.okstate.edu 405-744-6514 day 744-2794 evenings
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: REQUEST:Recipe for Scones and Baguettes 
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Wed, 16 Dec 1992 23:38:00 +0000

Magdi N Azer asked for a recipe for french bread.

1)  Book a flight to France.

2)  Get some French bread flour.

3)  Get some French yeast.

4)  Get some French water (very important!)

5)  Fly back home with all of the above

6)  Mix the ingredients together as with most any other white bread

7)  Bake in French bread loaf pans

or....

1)  Import some French bread dough

2)  Bake the dough in French bread pans

The second set of instructions are how we in England get our
French bread.  It has to be French ingredients.  Not by legal
requirement, but because it is that special combination of
ingredients found only in France that constitute real French
bread.  Anything else just isn't the same thing.

Honest!  The stores here bake their own French bread, but it is
from dough imported from France.  I'm not that industrious, so I
just buy the real thing.  :-)

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Dawn Scotting's Muffin Recipes
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Thu, 17 Dec 92 12:54:58 GMT

In article <57384@olivea.atc.olivetti.com>, emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey) writes:
|> In article <memo.813904@cix.compulink.co.uk>, jazzie@cix.compulink.co.uk (Peggy Shambo) writes:
|> > Ginamaria Klein says:
|> > >why don't we just start a muffin mailing list...
|> > >to benefit those of us who don't like them?
|> > 
|> > Great idea.  Anyway, I am sure Dawn is regretting that list she
|> > posted almost as much as the rest of us who have to wade through
|> > all those recipes every day.
|> > 
|> > it be great if all those recipes were just uploaded in one big
|> > file to the rec.food.recipes?  Then anyone who _wanted_ a muffin
|> > recipe could be directed over there.
|> > Jazzie
|> > 
|> I absolutely disagree.  I think this net is the place for constructive
|> comments and recipes.  I respect and encourage the time for people
|> like Dawn to input and post their efforts. 

I agree with Dan on this even though I'm not interested in muffins.  I
did figure out how to use my kill file yesterday so I can see the list
of recipes but I don't have to deal with them unless I want to.  There
are a few other things in that file, remember the "Gross food in Cans"
thread?  Seems I did a global kill on that one some time ago.  

If we were going to have a splinter group because of vehemence, then
perhaps anchovies on pizza...
From: garyg@Warren.MENTORG.COM (Gary Gendel)
Newsgroups: rec.food.cooking
Subject: Re: HAWAIIAN PUNCH MIX: available?
Date: 15 Dec 1992 12:56:57 GMT
Organization: Mentor Graphics, IC Group
Distribution: world
Reply-To: garyg@Warren.MENTORG.COM
NNTP-Posting-Host: garyg.warren.mentorg.com

I second that.  I used to reduce the portions and make a better tasting drink.

Gary


Newsgroups: rec.food.cooking
From: nicklaus@lonetree.physics.wisc.edu (Dennis Nicklaus)
Subject: Re: Secrets of Stainless Steel ?
Organization: High Energy Physics
Date: Thu, 10 Dec 92 20:53:55 GMT

In article <1992Dec7.151239.11421@dg-rtp.dg.com>, harrism@aquila.rtp.dg.com (Mike Harris) writes:
|> 
|> 	Another point of interest. The Revere Ware in the mid price level
|> 	was stainless but with an aluminum disc bottom. I really didn't
|> 	see the point in it as the aluminum was no thicker than that in
|> 	my non stick pans. It didn't seem like the stainless was worth
|> 	their price point. I was also doubtful about the efficacy of the
|> 	thin copper plating on the bottom of their low end cookware.

We got some fairly low-end (but maybe not bottom of the line) RevereWare
with the copper bottoms about 2-3 years ago.  I'm pretty happy with it.
We got it at a RevereWare outlet store, so it was pretty inexpensive.
I think we spent ~$40-50 for big skillet, little skillet, 3 sauce pans, 
(small medium and large) and a really big soup pot and lids for all.
Oh, I guess they also included some goofy mixing bowls we've never used.

Cooks pretty evenly (of course my only comparison is with junky old
hand-me-down stuff from Mom & garage sales).

Cleans up really nicely, for the most part.

You're supposed to be able to put it in the overr, handles & all up to a certain
(reasonable) temp.  But I forget what the temp limit is, so I haven't been 
brave enough to 
test that.

Complaints:
The copper bottom could be a little thicker.
The copper bottoms don't stay shiny without special cleaning/polishing :-).

Gets junky little white dots/deposits on bottoms when boiling water which
are really tough to get off. 

Not completely non-stick, but pretty good.

I'd probably buy more of it if I thought the need was there.
Dennis
From: loosemore-sandra@cs.yale.edu (Sandra Loosemore)
Newsgroups: rec.food.cooking
Subject: Re: Any good decaf tea?
Date: 14 Dec 1992 08:46:47 -0500
Organization: staff hacker @ Yale Haskell project
NNTP-Posting-Host: functor.systemsz.cs.yale.edu
In-reply-to: heimgre@mail.auburn.edu's message of Mon, 14 Dec 1992 06:00:05 GMT

Consumer Reports did an article on tea earlier this year.  As I recall,
their highest-rated decaf was Twining's Earl Grey, which they gave higher
marks than the caffeinated version of the same.

As an alternative to decaffeinated black teas, oolong tea naturally has
about half the caffeine of black tea.  There are some nice oolong/jasmine
blends out there....  Then there are the herbal "teas", if you're into
that kind of thing.

-Sandra
Organization: Penn State University
Date: Tue, 15 Dec 1992 08:17:22 EST
From: Tina Hay <TMH1@psuvm.psu.edu>
Newsgroups: rec.food.cooking
Subject: Where to get *real* sassafras oil?

Does anyone know where I might get a small container of oil of sassafras?
I'm talking about the real stuff, not the "imitation sassafras flavor" that
you see at the drugstore on the same rack as clove, cinnamon, anise, etc.

I'd like to use it to flavor some fondant.  Yum....

Please e-mail, rather than post, your reply, as I don't get a chance to read
this news group very often.

Thanks!
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: Christmas Wreath-cucumber
Date: 17 Dec 92 22:46:09 GMT
Organization: Lockheed Missiles and Space Co.

In article <1992Dec16.133021.1@happy.colorado.edu> dmferrell@happy.colorado.edu writes:
>I love the idea of using cucumbers to make a Christmas wreath hors-d'oeuvre.
>
>However, I have a small problem.  My mother is severely allergic to fish and I
>tend to only serve one kind of fish appetizer and the rest are fishless.  I
>have on hand red cinnamon and green clove cucumber pickles that are made into
>rings.  I usually use these for an appetizer.  Does anyone have any ideas on a
>variation of the wreath using these pickles and no fish (ie. red caviar).
>
>Please e-mail to me as I will soon be taking a leave of absence and won't be
>able to read on the net due to too little time to get too much done before I
>leave.
>

why not use the cukes, put cream cheese on, then finely chop pimentos, or
take some pimento stuffed olives, slice thinly and place one in the 
center of each cream cheese/cuke???

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: teresa@chemeng.ed.ac.uk (Teresa Matias)
Newsgroups: rec.food.cooking
Subject: RECIPE: Heaven's Cream
Date: 14 Dec 92 13:48:24 GMT
Distribution: rec
Organization: Edinburgh University Chemical Engineering Department

Having got so many nice recipes from the net, here is my first
contribution with a simple and very tasty (at least I think so) recipe
that comes from the region where I was born in Portugal.

I have no source book for it and I don't really think it is in any book
I know. It differs form restaurant to restaurant and family to family.
Hope you enjoy my version.

NATAS DO CEU (Heaven's Cream) - quick translation...

Ingredients:

5 eggs
300 g of sugar
150 ml of water
200 ml of double cream digestive
biscuits (Maria biscuits or something similar to replace it) - a small
packet should be more than enough

Preparation:


* Ovos moles (Soft Eggs)

Separate the yolks from the whites. Mix 200 g of sugar with the
water in a pan, bring to boil and simmer for approximately 3
minutes. It shouldn't get brown or too thick. Then leave to cool.

Blend the yolks and add to syrup slowly, mixing well. Return to
heat, stirring continuously with a wooden spoon until it starts to
bubble. Remove from heat and leave to cool.

* Cream Mixture

Whip cream to a stiff peak, add 50 g of sugar and mix well. Whisk egg
whites to a stiff peak, add 50 g of sugar and keep mixing.
Fold egg white into cream carefully.

* Biscuit

Crush finely as needed.

* Assembly

In a bowl form layers of cream and biscuit, starting and finishing
with cream. Pour the 'ovos moles' over the top.

To finish you can sprinkle with flaked almonds, walnuts, chocolate
or crushed biscuits... or anything else that comes to mind.
Newsgroups: rec.food.cooking
Subject: Re: What is Suet??
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 19 Dec 92 19:29:07 CST
Organization: Garys' Home for Obsolete Computers

mawells@gallua.gallaudet.edu writes:

> Just read a recipe for English Christmas Pudding.  It says to use beef suet.
> What is SUET??  Can I find it in a regular grocery or do I have to go to a 
> specialty store.

Fat. The meat department should have plenty; or, you can trim it off
of your steaks, etc.

Gary Heston, at home....
gary@cdthq.uucp
From: soc1071                         
Subject: Re: Alcohol in cooking, help
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Minnesota CIS
Date: Thu, 17 Dec 1992 20:04:00 GMT

In article <1gq7chINNq25@rave.larc.nasa.gov>, m.l.morris@larc.nasa.gov (Michelle Morris) writes...
>	My husband is severely allergic to any alcohol in food or drink.
>Unfortunately, many of the recipies I want to try call for some
>sherry, brandy, wine, whatever.  Up til now, I've left the alcohol
>out, but I'm wondering if I'm missing something in the taste.  
>Does anyone know what I can use as a substitute? 
>	Thanks in advance.
> 
>	Michelle
>	m.l.morris@larc.nasa.gov
> 


Michelle,

Of course you should check with a doctor before serving him anything with
alcohol in it, but it is my understanding that when you cook with alcohol
it will cook out with heat.  For example, using a wine in a sauce that will
be brought to a boil.  I had an unfortunate experience with a recovering 
alcoholic freind who ate a truffle with Bailey's in the mixture, but these
were not cooked at all.  Good luck, it takes a lot of work to cook for 
people with restrictive diets!

Elisabeth
soc1071@vx.cis.umn.edu
> 
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: Worst food?
Organization: Taronga Park BBS
Date: Fri, 11 Dec 1992 12:58:20 GMT

In article <L9ZLJY6@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>Try a tuna-twinkee souffle casserole instead.

Chocolate-coated blackened redfish.
-- 
% Zure otsoa besarkatu al duzu gaur?            Serveuse, ce plat bouge encore!
/c{{64 sub}forall curveto}def 312 192 translate 24 24 scale 1 -2 moveto(B;>;?>)
c fill 1 0 moveto(JIJNJP)c(JRGU@U)c(9U6R6P)c(6N6I?@)c gsave stroke grestore 0.9
setgray fill showpage %                          Peter da Silva, 77272-0711 USA
From: gchow@hawai.inria.fr (Gloria Chow)
Newsgroups: rec.food.cooking
Subject: Re: How do you *steam* rice?
Date: 13 Dec 92 13:53:17 GMT
Organization: INRIA, Sophia-Antipolis (Fr)

In article <1992Dec11.182410.16737@ee.gatech.edu>, wung@eecom.gatech.edu (Peter Wung) writes:
|> In article 101292104534@techsters.swarthmore.edu, aperrin1@cc.swarthmore.edu (Andy Perrin) writes:
|> >|Chinese restaurants usually offer "steamed" rice, meaning regular white
|> >|rice.  How does one steam (as opposed to the more conventional boiling)
|> >|rice?  I thought the reason for boiling rice was that it had to absorb lots
|> >|of water.  Anybody know?
|> >|
|> >|Andy Perrin - Swarthmore College
|> >|500 College Avenue, Swarthmore, PA, 19081-1397 USA
|> >|aperrin1@cc.swarthmore.edu - aperrin@igc.apc.org
|> 
|> 
|> OK, this is not facetious, but get a rice steamer.  They are available in all asian grocery stores.  I like the one where the rice pot is separate from the rest of the unit.  As for the steamer chemistry.  I don't know, I just eat the stuff.  I think
|> the rice comes out stickier too.
|>  

I grew up eating this stuff too.  And I think it really is just a misnomer,
sort of,  because the process is quite different from what we usually
term as "steaming" where the dish is place above the boiling water not 
submerged in it which is the case here.  

I also grew up thinking, "Yeah, a good old electric rice cooker is the only way 
to cook the damned stuff right."  That is until I have to live without one for a 
while.  It turns out to be quite simple, REALLY.  

All you have to do is to put the rice in a pot, add twice the amount of water 
(this varies with the kind of rice, and how "sticky" you like it), add in a 
dash of salt, cover and turn on the heat.  As soon as it starts to boil, turn 
the heat way down (as low as you can get it) and let it simmer or steam away 
until all the water is gone.  The first step is the only "difficult" part if 
you can call it that because you have to keep an eye on it.  It boils over 
easily, but that's mostly because I am impatient and I like to turn it up high 
so it boils faster. You can leave it at low the whole way through, it will just
take longer.

BTW, this does take a while to cook, I will say at least 30 min. That's
30 completely unsupervised minutes, so it's really not that bad.  BUT, I have
to agree that if you eat rice regularly, a rice cooker is a pretty nice thing
to own, especially the newer model.  We bought one while living in Japan three
years ago for ~$100 CDN, it has a 24hr timer so you can preset when you want
it to start cooking, as well as some built-in electronic sensor, so even if
you put in too much water, it's smart enough to get rid of it rather than let
the rice soak it up, plus a number of other features to handle different kinds
of rice.  Pretty good buy if you can find one and have the storage for it,
otherwise, a good old saucepan will do.

Gloria
Newsgroups: rec.food.cooking,rec.food.recipes