HDTenEightyP/NetNews huggingface dataset:
From: georg@cobra.sybase.com (Georg Carlson)
Newsgroups: rec.food.historic
Subject: Re: Haybox
Date: 7 Sep 92 18:43:36 GMT

In article <1992Sep4.072631.16209@u.washington.edu>, grimjack@milton.u.washington.edu (Leslie Basel) writes:
|> 
|> 
|> A few weeks ago, I visited Tucson, and picked up the local
|> paper.  An article in the paper described an old cooking
|> implement called a haybox.  Apparently, a haybox is the
|> territorial, pioneer version of a crockpot (the article 
|> described how it was used to slow cook food on the wagon
|> train).
|> 
|> Directions for making one, from the Tucson Citizen:
|> 
|> 1. Make, buy, or find a steamer trunk/wood chest.
|> 2. Put casters on the bottom for movability.
|> 3. Line the inside of the trunk completely with
|>    sheets of newspaper.
|> 4. Fill the trunk 3/4 full with finely cut small
|>    bits of grass hay (finely shredded newspaper
|>    can substitute).
|> 5. Make "nests" inthe hay the sizes of your pots.
|> 6. Line the nests with muslin.
|> 7. Heat your food on a high simmer for 5-10 minutes.
|>    Cover with a tight fitting lid.  Put into the 
|>    muslin nests.
|> 8. Place a muslin pillow, stuffed with finely cut
|>    hay, on top of the pot.
|> 9. Close the trunk.
|> 10. Put a large heavy rug on top of the trunk to keep
|>     the steam from warping the trunk.
|> 11. Wait hours.
|> 
|> Has anybody on the net tried this?  The paper claimed
|> that a number of things can be cooked this way, like
|> eggs, and vegetables, and pot roast.  Should you leave it out in 
|> the sun?  Any daring person have any experiences?
|> 
|> Leslie Basel

Well, my mom used to make 'Milk Rice' (Rice cooked in milk, eaten
topped with cinnamon sugar and apple sauce and more milk). She'd get
the rice going on the stove for 10-15 minutes and then wrap the pot
lidded tightly into kitchen towels and then into a large feather
comforter (the thick european cold weather style). By the time we
kids got back from school it would be perfectly cooked and piping
hot! This works equally well with stews, and italian style tomato
sauces that need a few hours for the flavors to marry. It was a very
widely used method in the pre-worldwar 1 through post WW 2 era, as
fuel was very hard to come by and needed to be preserved as much as
possible. They used the box method lined with newspaper and then pot-
sized holes carved out of the newspaper mass (much like the books that
were used to conceal weapons and the like made by gluing all pages
tpgether and then the space in the shape of the item to be concealed
carved out of the center of the pages). The above refers to central
Europe, I grew up in southwestern Germany. It looks as if immigrants
to the Americas brought that idea with them, when this practice started
I don't know, but would sure like to know...

-georg
From: schuldy@progress.COM (Mark Schuldenfrei)
Newsgroups: rec.food.historic
Subject: Re: Quote in my .sig
Date: 15 Sep 92 12:31:49 GMT
Organization: Progress Software Corp.

Richar Pennell asks how people know that Turkeys reached England in
the early 16th century.

I can't help.  However, the woman who runs our local SCA cooks group,
has a copy of a portrait documented to 1583 (I may be off on the last
digit, this is from memory) of what is clearly a turkey being served
for dinner.  Not the early part of the century, but a start.

I will email her right now, and ask for more information.

	schuldy (In the SCA, called Tibor)
--
Mark Schuldenfrei (schuldy@progress.com)
From: Alan Deacon
Newsgroups: rec.food.historic
Subject: Re: Down Hearth/Spit Dogs?
Date: 10 Sep 92 12:43:14 GMT
Organization: Bloomsbury Computing Consortium

anvil@ducvax.auburn.edu writes:

>A book I read sometime ago about cooking before the "modern" stoves and ovens
>stated that down hearth cooking was the one of the leading causes of death
>among women second only to childbirth. Why was this? Smoke inhalation? Heat?
>Overwork? 

The term I have heard is `hearth death' and with similar mortality rates.
Death was caused by burning. Women wore long flowing dresses/gowns/aprons/
petticoats etc. and it was very easy for sparks/flames from an open fire
to set them alight while the woman leant over the fire to check a pot. May
this have been one of the reasons that cooks were predominatly male in the
middle ages - or was it just chauvanism again?

>Thanks
>John Sugg
>Waverly,Alabama USA                      

--
	Alan Deacon
	Central Computing Service		Email: a.deacon@ucl.ac.uk
	University College London		Tel: +44 71-380 7359
	Gower Street, London WC1E 6BT		Fax: +44 71-388 5406
From: scampbe1@metz.une.edu.au (Stephen Campbell)
Newsgroups: rec.food.historic
Subject: Re: Worcestershire sauce  and those pesky details
Date: 7 Sep 92 04:33:05 GMT
Reply-To: scampbe1@metz.une.edu.au
Originator: scampbe1@metz.une.edu.au

From article <1992Aug28.154244.4409@i88.isc.com>, by jeq@i88.isc.com (Jonathan E. Quist):
> In article <1992Aug27.210506.28938@u.washington.edu> dave@nucleus.immunol.washington.edu writes:
>>>In article <1992Aug25.231029.24762@col.hp.com> dnt@col.hp.com (Doug Teigland)  
I made the sauce over he weekend.

I'm impressed!!!!!!!!!!!!!!

The only problem I had was the "six to seven quarts of apples".
How the hell do you measure a quart of apples!!

In the end I guessed and ended up with twice as much apple as required,

but what the hell, I'll make more sauce.

I'll also try substituting anchovies for the sardine.

Steve


-------------------------------------------------------------------------------
Steve Campbell				|	Lead Analyst
scampbe1@metz.une.edu.au		|	MIS Unit
					|	University of New England
					|	Armidale, New South Wales
					|	Australia.
-------------------------------------------------------------------------------
From: tgg@otter.hpl.hp.com (Tom Gardner)
Date: Tue, 15 Sep 1992 12:22:55 GMT
Subject: Storing grapes for _how_ long!
Organization: Hewlett-Packard Laboratories, Bristol, UK.
Newsgroups: rec.food.historic

On the delightful programme "The Victorian Kitchen Garden" last night they gave
an example of ingenuity that made my jaw drop. 

In the days before there was refridgeration and fast cheap transportation, the
country landowners in England grew grapes in conservatories, 500lbs in a 
season being a reasonable quantity. So then there was the problem of storing
them. So, for how long could they store them in a juicy succulent condition,
(i.e. not dried) ?
















Easily 4 months, and there were boasts of nearly a year!

How?

Keeping the bunch attached to a 9" stem, and placing the stem in a horizontal
bottle of water stored in a cool dark place!
From: patricka@gandalf.rutgers.edu (Patrick Anderson)
Newsgroups: rec.food.historic
Subject: Mukul Tree/guggulsterones?
Keywords: Mukul Tree,guggulsterones,"Gugulmax",India,Ayurvedic,Commiphora mukul
Date: 5 Sep 92 19:38:20 GMT
Organization: Rutgers Univ., New Brunswick, N.J.


Saw this in a health food store. Does anyone know how this stuff works?
Is it just another free rad. scavenger? The brand name is "Gugulmax",
extract of Commiphora mukul standardized for 25 mg. guggulsterones.
Concentrates the guggulsterones of the natural gum-resin of the small
thorny shrub-like mukul tree which grows in arid regions of India.
 
Thank you,
Xenu
From: lpearlma@bbn.com (Laura Pearlman)
Newsgroups: rec.food.restaurants
Subject: New Orleans
Date: 9 Sep 1992 13:15:10 GMT
NNTP-Posting-Host: bbn.com
Keywords: New Orleans


Please email me your favorite New Orleans restaurants - hopefully
ones that you have recent knowledge of (they do change over the years).

Which ones do you think one absolutely should not miss?

Also, what are the best things to see and do in New Orleans?  Best
places to hear music, sightsee, walk around, shop, etc?

Thanks,  Laura
From: jcm+@CS.CMU.EDU (Chris McGlone)
Newsgroups: rec.food.restaurants
Subject: Re: Favorite New York City Restaurants
Date: 14 Sep 92 16:01:36 GMT
Organization: Carnegie Mellon University

I read with dismay that someone did not share my high opinion of Union
Square Cafe.  My wife and I ate there regularly while living in New York,
(starting when it was a 2-star and now a 3 star)
and feel that the food there was among the most imaginative and best prepared
we had in the city, and very reasonably priced for the quality.  The wine 
list has an incredible selection of Italian and California wines, 
and we always got good guidance from the staff.

We hit the NYC 
restaurants pretty hard while we lived there and found that many were 
overpriced, with food that was too cute.  Union Square was always original,
without having to resort to gimmicks or cuteness.  Favorite dishes? 
Lobster shepherd's pie, creamy polenta, garlic potato chips, any of their
seafood, warm banana tart.  

Other favorite NYC restaurants (this is almost painful, as we sit here in
Pittsburgh, reading the restaurant reviews in the Times and sending out for
pizza)

Azzuro
Arizona 206
Shun Lee Cafe
Kwality Restaurant and Minar Palace, Indian restaurants in Jackson Heights
Chinese Dumpling House, Queens Blvd, Rego Park
Remouli Taverna, Astoria
Newsgroups: rec.food.restaurants
From: jbh@anat.UMSMED.EDU (James B. Hutchins)
Subject: Re: Chinese Restaurants in SF
Keywords:  Potential flame war, open-ended questions
Organization: Dept. of Anatomy, Univ. Mississippi Medical Center
Date: Sat, 5 Sep 1992 13:19:34 GMT

In article <199209051254.AA11565@uxa.cso.uiuc.edu> tdng0812@uxa.cso.uiuc.edu writes:
>
>Which ones are the best Chinese Restaurants
>in San Francisco?


Boy, talk about a Pandora's box.  It's been several years since I visited
there, and a few more since I lived there, but my favorite SF Chinese was
at the Far East.  Not for the food, which was average, but for the
atmosphere: individual booths with curtains and a bell to ring the waiter
when you _wanted_ to be disturbed.  Very romantic, and the mind boggles at
the possibilities...

Jim

-- 
Jim Hutchins                    []     E-Mail: jbh@anat.umsmed.edu
Dept of Anatomy                 []
Univ Mississippi Med Ctr        []
From: ubacw00@ucl.ac.uk (Mick Farmer)
Newsgroups: rec.food.restaurants
Subject: Re: Good Thai Restarants in London?
Date: 9 Sep 92 17:28:59 GMT
Organization: Bloomsbury Computing Consortium

Janice asked about Thai restaurants in London.  Here's a
list from the Good Food Guide:

Bahn Thai, Frith Street, W1
Bedlington Cafe, Fauconberg Road, W4
Blue Elephant, Fulham Broadway, SW6
Chiang Mai, Frith Street, W1
Khun Akorn, Brompton Road, SW3
Sri Siam, Old Compton Street, W1
Thailand, Lewisham Way, SE14
Topsy-Tasty, Burlington Lane, W4
Tui, Exhibition Road, SW7
Tuk Tuk, Upper Street, N1

My favourite is Thailand (but I also live nearby :-) which
serves more unusual dishes than most.  If you can't decide,
start on the corner of Frith Street and Old Compton Street
-- you can see many from there.

Regards,

Mick
Newsgroups: rec.food.restaurants
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: MAINE: Georgetown / Bath
Organization: Indiana University
Date: Tue, 15 Sep 1992 06:02:01 GMT

In <23160@sybase.sybase.com> rdale@sybase.com (Richard Dale) writes:

>Does anyone have recommendations for places to eat
>near Georgetown, Maine or Bath, Maine.

If you can get to Freeport, try Beal Street barbecue.  I ate at Green
Mountain Vittles in VT, run by the uncle & aunt of the guy who runs
Beal St, a former caterer from Memphis.  Green Mtn was as good as I've
ever had, and uses the same recipes as Beal St.

-- 
Kiran Wagle <kiran@bronze.ucs.indiana.edu>
From: s344565@deimos.ucc.umass.edu
Subject: Best in Boston
Newsgroups: rec.food.restaurants
Organization: University of Massachussetts, Amherts
Date: 5 Sep 92 14:04:30 GMT

Still, I don't know which ones to try in Boston after
living here for 5 years.
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.restaurants
Subject: Re: Victoria BC, Canada
Date: 8 Sep 92 23:23:42 GMT
Distribution: world
Organization: USC Information Sciences Institute



>In article <1992Sep1.180715.17193@nas.nasa.gov> wismith@amelia.nas.nasa.gov 
(William R. Smith) asked about restaurants in Victoria, BC:

>Yigal Meir wrote:
>> I also saw some recommendation about the restaurants in Buchart
>>gardens. Only been to the buffet. Again overpriced, mediocre food.
>> Saw excellent reviews about the other restaurant there, though.

Mark Beauchamp, mfb@tera.com wrote:
>After an incredible fireworks display and a walk around the illuminated
>gardens one Saturday night earlier this Summer, we dropped in on the
>Buffet for desert and coffee.  We each tried something different. Each
>desert was among the best we'd ever had.  The service was great and the
>prices seemed reasonable.  Haven't tried the food, but can heartily
>recommend the place for a late night calorie cap!

I ate at the restaurant at Butchart Gardens.  It definately was NOT a buffet.  We
had a table by the window and watched the sun set into the water over the garden
directly behind the main building.  The wine list was great.  The food was very
good.  I highly recommend it.

Vickie McCorkendale
Newsgroups: rec.food.restaurants
From: goldberg@unixg.ubc.ca (Goldberg Andrew)
Subject: Re: Best in Boston
Organization: University of British Columbia, Vancouver, B.C., Canada
Date: Sun, 6 Sep 1992 19:19:38 GMT

In article <4SEP199211234453@deimos.ucc.umass.edu> s344565@deimos.ucc.umass.edu writes:
>Still, I don't know which ones to try in Boston after
>living here for 5 years.
>

Maybe that's because the roads are so impossible to navigate that it's too
frustrating to find anything.  After living in the Boston area for over 6
years, I was still finding shortcuts to get through town.   Ohhh..., that's
how you get to from here to there!
-- 
Mucho Maas       Human Race Life Member - "The best insanity is no defense"

------------------c/o goldberg@unixg.ubc.ca----------------------------------
From: cic0@ns1.cc.lehigh.edu (CARMEN I. CORREA)
Newsgroups: rec.food.restaurants
Subject: Newport, RI
Date: 10 Sep 92 16:24:26 GMT
Organization: Lehigh University

I would appreciate any suggestions on restaurants in Newport, RI.
Especially italian, mexican and seafood restaurants.

Thanks in advance!
Newsgroups: rec.food.restaurants
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: Chinese Restaurants in SFy
Organization: Gallaudet University
Date: Sat, 5 Sep 1992 18:57:45 GMT

In article <1992Sep5.131934.3900@anat.UMSMED.EDU>, jbh@anat.UMSMED.EDU (James B. Hutchins) writes:
> In article <199209051254.AA11565@uxa.cso.uiuc.edu> tdng0812@uxa.cso.uiuc.edu writes:
>>
>>Which ones are the best Chinese Restaurants
>>in San Francisco?
> 
> 
> Boy, talk about a Pandora's box.  It's been several years since I visited
> there, and a few more since I lived there, but my favorite SF Chinese was
> at the Far East.  Not for the food, which was average, but for the
> atmosphere: individual booths with curtains and a bell to ring the waiter
> when you _wanted_ to be disturbed.  Very romantic, and the mind boggles at
> the possibilities...
> 
> Jim
> 
> -- 
> Jim Hutchins                    []     E-Mail: jbh@anat.umsmed.edu
> Dept of Anatomy                 []
> Univ Mississippi Med Ctr        []
=======
I second this one... My family used to go there everytime we visited the 
city. Food IS average but the booths were great fun.  I posted this very 
question a few months ago and one name that came up repeatedly was the 
China Moon (I think!), on Post, walking distance from union square. Very 
small but great food.

skip

Newsgroups: rec.food.restaurants
From: jcarroll@ferris.cray.com (Jeff Carroll)
Subject: Re: What's good in Seattle?
Originator: jcarroll@ferris
Organization: Cray Research, Inc.
Date: 15 Sep 92 10:45:18 CDT


Kiran Wagle <kiran@bronze.ucs.indiana.edu>:

>For steaks, you will be just down the road from one of America's best:
>Wally's Wolf Lodge Inn, in Coeur d'Alene, ID.  Try the 42 oz.
>porterhouse and think of me.

Now, I know that Kiran (like me) loves to drive, but let me point out to
those who have a different standard of "just down the road": Coeur d'Alene
is a SEVEN-hour drive from Seattle. Most people fly.

On the way, you'll drive past the Hi-Way Grill in Ellensburg and a great
steakhouse in Moses Lake (the name escapes me at the moment - Ranchhouse,
maybe?).

Ellensburg is two hours from Seattle, Moses Lake about three and a half.
Make sure your car can handle mountain passes.

Alternatively, there are some very good steakhouses in Portland (3 1/2 hrs.)
at more reasonable prices than Seattle's.

Jeff Carroll
carroll@reston.cray.com
From: lmiller@aero.org (Lawrence H. Miller)
Newsgroups: rec.food.restaurants
Subject: Re: Favorite New York City restaurants
Date: 8 Sep 1992 18:43:47 GMT
Organization: The Aerospace Corporation, El Segundo, CA
NNTP-Posting-Host: palomar.aero.org

In article <1992Sep3.151507.23372@shearson.com> brekshyn@shearson.com writes:
>
>   What about people's favorites (which they attend regularly, not just once or
>twice a year) in New York City?  I'll start of the list:
>
>	Union Square Cafe

		I ate there a couple of weeks ago.  I was very
		disappointed.  I had a salad of some nondescript
		variety, then salmon.  The salmon was both over- and
		undercooked at the same time.  Not easy to do.  And
		tasteless.  And what taste there was was decidedly
		fishy (which oddly enough is not good in a fish).
		The trouble was they gave me the piece right next to
		the tail.  So half of it was way over cooked, the
		other half the opposite.

		It was floating on a bed of corn and something, which
		truthfully was wonderful.  They took the salmon off
		the check, which was very nice of them.

		For dessert I had some plum thing, which had an
		intense flavor of...nothing.  It's difficult to
		describe.

		Other people seemed to be enjoying their food, though,
		vertical food being the in thing these days.
		It's a kind of "California" place.  I didn't need
		to go to New York for California food.

		Couple of nights before I ate at Cafe des Artistes.
		This is a wonderful experience.  Food is good (not
		great), but the overall setting is romantic, turn
		of the century, a lot of fun.  Not "California" at all.

-- 
Larry Miller		The Aerospace Corporation
lmiller@aero.org	PO Box 92957		
310-336-5597		LA, CA 90009-2957
From: ubacw00@ucl.ac.uk (Mick Farmer)
Newsgroups: rec.food.restaurants
Subject: Re: Dublin Restaurants?
Date: 14 Sep 92 11:03:14 GMT
Organization: Bloomsbury Computing Consortium

Hi,

Craig Bergren asked about restaurants in Dublin:

Coq Hardi, Pembroke Road - reasonable french.

Kapriol, Lower Camden Street - good italian.

Patrick Guilbaud, James Place - probably the best food in
Dublin.

Regards,

Mick
Newsgroups: rec.food.restaurants
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: ISO Bar-B-Q
Organization: Indiana University
Distribution: na
Date: Sat, 5 Sep 1992 00:33:22 GMT

milo@cbnews.cb.att.com (guy.f.klose) writes:
>kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
>> Ah yes, yuppie barbecue.  It's lure, at its quintessential location,
>> Carson's in Chicagoland, has lured even jane & Michael Stern from the
>> One true path.

>(I think Jane and Michael are utter numb-skulls, but that's beside the
>point)

Oh?  Which misguided recommendation are _you_ thinking of?

They are strange.  Their philosophy is right, but the actual examples
they find are as often as not ordinary at best.

>No way, no how is East Coast Grill anything like Carson's, despite
>Julie's label of "yuppie".  You will find "true BBQ" there, whether
>it be Texas-style brisket, K.C. style ribs, Memphis dry-rubbed ribs,
>or North Carolina pulled pork.  The "yuppie" label probably refers to

My GOD, man!  These people seem to be trying to be good at barbecuing
everything but the kitchen sink.  Do they use gas or wood?

I dunno, call me a purist, but can they actually be good at _everything_?

>also are into things like grilled fish, and Jerk chicken, and are home

Huh.  Most real barbecue joints I know wouldn't touch that kind of
thing with a ten-foot Bulgarian. 

I'll have to try it the next time I'm out there, but not until after
(in order of interest)  Green Mountain Vittles In Brattleboro,  Beal
Street in Freeport, Curtis' All-American Ninth Wonder of the World in
Putney, and Bub's in Sunderland. 

-- 
"Tapirs are animals used in geography books. Geography could be taught
 without Tapirs but it would not be the same. Geography with Tapirs
 gives children the right start in life. If they go wrong later on, it
 is not the fault of the Tapir."
 ...............................Will Cuppy, _How To Attract the Wombat_
-- 
Kiran Wagle     <kiran@bronze.ucs.indiana.edu>     (812) 335-0420
From: rdale@sybase.com (Richard Dale)
Newsgroups: rec.food.restaurants
Subject: MAINE: Georgetown / Bath
Date: 7 Sep 92 15:12:10 GMT
Organization: Sybase

Does anyone have recommendations for places to eat
near Georgetown, Maine or Bath, Maine.

--Richard Dale
rdale@sybase.com
(My posting, my opinions)
From: carrot@bear.stonemarche.org (Little red-headed girl)
Newsgroups: rec.food.restaurants
Subject: Re:  What's good in Seattle?
Distribution: world
Date: 15 Sep 92 18:36:18 EDT

In article <1992Sep14.184011.6536@walter.cray.com> jcarroll@ferris.cray.com (Jeff Carroll) writes:
>
>
>>We may be moving to Seattle- we like just about everything but sushi.
>>I'm also looking for a good Chinese grocery, since I understand
>>Seattle Chinatown is a war zone. (according to my father-in-law who's
>>lived in New York City for 65+ years!)
>
>Your father-in-law may be familiar with the Wah Mee massacre of the mid-80s;
>that was an isolated incident which has not been repeated, and of which the
>perpetrators will likely not be allowed to venture west of Walla Walla for
>the balance of their lives, which may eventually be artificially shortened
>by the Washington state hangman.
>
Hmmm... that may be it. Otherwise, it does indeed sound just like New York.
Now I'm curious as to what gave him that impression... Thanks for the
info, and my apologies if I offended anybody.
--
+--------------------------+----------------------------------------------+
|	carrot		   |	carrot@bear.stonemarche.org               |
+--------------------------+----------------------------------------------+ 
|	"'The piano is not a machine," that powerful inhuman voice droned.|
|  'To me, yes. I can translate the notes into sounds at a glance [...] I |
| can also grasp [...] that this... music is not for robots. It is for    |
| man. To me it is easy, yes... It was not meant to be easy.'"            |
| 	"Virtuoso," by Herbert Goldstone                                  |
+-------------------------------------------------------------------------+

Newsgroups: rec.food.restaurants