HDTenEightyP/NetNews huggingface dataset:
From: educ@unixg.ubc.ca (Vicki Domansky)
Subject: Re: Pierogies, freezing them
Organization: University of British Columbia, Vancouver, B.C., Canada
Date: Wed, 19 Aug 1992 19:15:25 GMT

In article <1992Aug19.164108.6526@dartvax.dartmouth.edu> Donald.E.Reed@dartmouth.edu (Donald E. Reed) writes:
>
>A question on freezing pierogies, Is it better to freeze them after
>they have been simmered or should you just fill and freeze?

My Mom and I both simmer them first, then lay them out on a cookie
tray to freeze.  When they are frozen, pry them up and put them in a
plastic bag.  Then you can take out just as many as you want to cook
later.  Given the tendency sometimes for the edges to come apart while
boiling, I would hesitate to freeze them un-simmered.  You could end
up with a real mess once you went to boil them. Plus, then all you need to do
is nuke them a bit to defrost the perogies then toss them in a frying
pan with a whole lot of butter to heat them.  MMM!!  I especially them
with a lot of sour cream and chopped green onion.


-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
Education Computing Services                       v_domansky@mtsg.ubc.ca
U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet
From: rcj@lhdsy1.lahabra.chevron.com (R.C. Jones)
Newsgroups: rec.food.cooking
Subject: Re: WANTED:  CHOCOLATE RECIPES
Summary: ? y
	 Please enter a short summary of your contribution to the discussion
	 Just one or two lines ..
Date: 14 Aug 92 23:54:20 GMT
Organization: Chevron, La Habra, CA

Julia Child has a recipe for a Bombe aux Trois Chocolats that on
about the second spoonfull makes ones eyes glaze over and the world
dims into the deep background. It is a chocolate mousse hidden under
a dome of chocolate fudge cake which is covered with a chocolate sauce.

 I normally don't care for mousses (not substantial enough). But this
dessert will send you around the twist.

 It is described in the paperback Julia Child & More Company; pp 102,105.

 At $12.95 (max) its worth it just for this one recipe!

 Don't be daunted by the preparation, it's really easy and your friends
 will grovel for more.

Dik

-- 
        |______________________________________________________________| 
||||||||| Dik Jones, Advanced Systems        Internet: rcj@Chevron.com |
        | Chevron Oil Field Research Co.           Tel: (310) 694-7056 | 
        | La Habra, California 90633-0446          Fax: (310) 694-7063 |
From: jbaron@dirac.ssc.gov (Jeff Baron)
Newsgroups: rec.food.cooking
Subject: Re: Bounty of Peppers
Date: 14 Aug 92 17:09:56 GMT
Article-I.D.: sunova.1992Aug14.170956.9923
Reply-To: jbaron@dirac.ssc.gov (Jeff Baron)
Organization: Superconducting Super Collider Lab

Don Dillon writes:
- 
- BTW, they got oranges,green peppers,apples,nectarines,and others goodies
- all for 10 cents each.  One of the nice things about living in California
- is the bounty of fresh vegies and fruits.

I'm sure that the oranges and apples are right off of the tree now.
Especially if the trees are in this hemisphere.
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Alternatives to boiled potatoes ?
Organization: Nick Simicich, Peekskill, NY
Date: Sun, 16 Aug 1992 20:36:54 GMT

In article <BszD8v.6oK.1@cs.cmu.edu> jdravk+@cs.cmu.edu (Jeanette Dravk) writes:
>In article <1992Aug12.144920.15660@cas.org> lvirden@cas.org (Larry W. Virden) writes:
>>Okay.  First thought - grill the little buggers!  Poke a hole or two in them,
>>put a little oil on them, then plop them onto the grill.  WARNING!  This may
>>cause a bit of distressing flamage on the grill - so be prepared with a
>>small squirt bottle of water (that oil drips down...).  I cannot give you
> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>>a good estimate on time, since I microwave mine before putting them onto
>>the grill.  Probably 45 minutes or so would do the job.
>
>
>Please!  Don't use water on grease fires.  They should be smothered instead.
>Water is quite dangerous and will just make it worse.

Now, if you are doing something like deep frying, and your frying pan
catches fire, and you have a pan full of hot, flaming grease, then
yes, water is absolutely the *last* thing you want to use on that
fire.  It will flash boil and throw the burning grease around.  Turn
off the heat and cover the pan with a lid.  Or use baking soda (which
is likely to ruin whatever you were cooking, or one of those specially
treated fireblankets.  Or an appropriate class B extinguisher.

But in this case, there is no pool of grease that can boil the water
to throw around an additional quantity of burning grease.  So the
water spray is safe.

In firefighting school in the Navy, we were taught techniques for
putting out liquid fuel fires with water sprays when foam was not
available.  You use a water spray to create a steam blanket which
smothers the fire, which is pretty much what is happening when you
squirt water onto the hot coals.



-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: something with peaches
Date: 14 Aug 92 13:14:51 GMT
Organization: Center for High Performance Computing, Univ. of Texas System

In article <92226.162009U27468@uicvm.uic.edu>, Nancy Bulinski <U27468@uicvm.uic.edu> writes:
|> The peach tree in a friends' backyard is loaded with peaches,
|> which he is very generously giving away... ("What am *I* going
|> to do with ALL these things" I think were his exact words. :-)
|> 
|> At any rate, I have a large bag now, and he is bringing more
|> in tomorrow.  Any quick, simple recipes for peach preserve or
|> jam that DO NOT involve complicated canning process?  Maybe
|> a peach salsa (is there such a thing???).
|> 
|> Thanks a bunch.
|> 
|> Nancy  (U27468@uicvm.uic.edu)

When peaches are plentiful (and cheap, or better yet, free), I make something
called Peach-Honey.  It's my own creation, so the proportions are pretty
inexact, but I peel and slice the peaches into a saucepan, add a bunch of 
honey (probably about the same volume as the fruit but less would be fine 
also; the fruitier-tasting honeys, like orange blossom, are best here) 
and then cook gently until the peaches are softened.  I then sorta mash the 
peaches with a potato masher (since I use this stuff mostly as a spread).  
You can add some lemon juice and cinnamon or other spices at this point and 
continue to cook gently, stirring frequently, for about 15 minutes more.

This can be frozen in the seal-a-meal things, or you can put it in Mason
Jars.  It makes a great gift also.

When I had peach tree of my own years ago I had reasonable success in just
putting peaches right from the tree (not even washed) into a plastic bag 
and storing them in the freezer till another time of the year or when I
actually had time to deal with them.   They seemed to do fine.

Jan
From: news@olivea.atc.olivetti.com (news)
Newsgroups: rec.food.cooking
Subject: Re: cumin & coriander seed <--> powder conversion
Date: 17 Aug 92 23:41:01 GMT
Organization: Olivetti ATC; Cupertino, CA

In article <1992Aug17.223046.26015@u.washington.edu>, dcoder@u.washington.edu writes:
> In article <1992Aug17.065906.15453@cscs.ch> nvecchi@sangiorgio.cscs.ch (Nicole  
>> Vecchi) writes:
>> Does anyone know the Italian name for cumin? The spice I've found
>> under the "cumin" name is what I used to find in rye bread
>> (caraway seeds?).
From: emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey)
Italian form of "cumin" is "comino".  Caraway seeds is "semi di comino" (seeds
of cumin).

Dan Emmorey
Cupertino
From: matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: RECIPE: Stroganoff DIR/ALLrecipe request
Date: 14 Aug 92 15:21:46 GMT
Organization: University of Colorado, Boulder

In article <1992Aug13.095539.4390@cs.uow.edu.au>, u8902269@cs.uow.edu.au (Camtu Nguyen) writes:
> 
> 	Is any boby know how to cook BEEF STROGANOFF?
> if yes please send me your recipe because I really love
> it but I don't know how to cook !
> 
> 						Thanks.
> 						Camtu

Someone posted a ground beef version, here's one using round steak:

1-1/2 lbs round steak
2 C beef broth (or bouillion if you're not a purist)
1 large onion, coarsely chopped
2-3 cloves garlic
1/2 C flour
1/2 tsp paprika
1/2 tsp each salt & pepper
dash cayenne pepper
3-4 Tbs cooking oil (I usually use olive oil)
1 pint sour cream
1/4 c dry white wine

Pound the round steak to tenderize.  Cut into 1/2 inch strips.  Combine
flour & spices in a small brown paper bag, add the meat and shake well
to coat.  In a large skillet heat the oil, and brown the meat, onions &
garlic.  When all pieces have some brown on them, add the beef broth,
cover and simmer for 1 hour.  You may have to add liquid occasionally, I 
usually use water.  10 minutes before serving, add the white wine.  5
minutes before serving turn off the heat and add the sour cream, mixing
it in well to form the sauce.  Serve over rice, or even better over
"kluski" style egg noodles.  Absolutely wonderful!

have fun!

Kellie Matthews-Simmons
internet::matthews_k@cubldr.colorado.edu
From: patt@squid.tram.com (Patt Bromberger)
Newsgroups: rec.food.cooking
Subject: Re: Pierogies
Date: 17 Aug 92 20:11:17 GMT
Followup-To: rec.food.cooking
Organization: Tramway Unix Systems

In article <ceWyohS00WBKA3UJUI@andrew.cmu.edu> "Katherine M. Malinda" <km2k+@andrew.cmu.edu> writes:
>>please!! "Perohy"...They are Ukrainian.>
>I just had to put my two cents in and say that "Perogies" are also a
>Polish food.  I think its one of those foods that several nations claim
>as there own.  No wonder since they are so delicious and since there are
>so many ways to make them!!!!!

I believe "pierogies" may actually be an "Eastern European" food
and/or the national food of Cnaada!

I grew up eating pierogi - my Ukranian grandmother made several f\rieties
and the neighborhood where I went to elementary school was Polish: so
pierogies were always available ** fresh **

One delightful surprise we had after we relocated to Canada was the
wide variety of pierogis available; my daughter's high school has them
on the luncheon menu as well!

My favorite type is still potatoes and cheese (pot/farmer cheese)!

-- 
Patricia Ann Bromberger                     -       patt@squid.tram.com
Tramway Unix Systems in Naturally Beautiful BrUtish Columbia   :-)  :-)
"Practice random kindness and senseless acts of beauty." (Anne Herbert)
From: sp@crosfield.co.uk (steve pearce)
Newsgroups: rec.food.cooking
Subject: Hash Browns
Date: 18 Aug 92 09:27:54 GMT
Organization: Crosfield Electronics, Hemel Hempstead, United Kingdom.


Help.

I need a recipe for hash browns. Over here I can only find them
frozen which you need to grill or deep fry.

Also, what are they normally eaten with? I've tried them as a breakfast
with the usual eggs sausage etc, but are they used with other meals?

Thanks,

Steve Pearce.
From: vsummers@polaris.cv.nrao.edu (Vince Summers)
Newsgroups: rec.food.cooking
Subject: Re: Let's all give a round of applause to...
Date: 21 Aug 92 13:25:17 GMT
Organization: National Radio Astronomy Observatory

In article <1992Aug20.182537.11415@amc.com> reb@amc.com (Bob Brunjes) writes:
Path: cv3.cv.nrao.edu!uvaarpa!darwin.sura.net!zaphod.mps.ohio-state.edu!rpi!batcomputer!cornell!uw-beaver!news.u.washington.edu!sumax!thebes!amc-gw!reb
   From: reb@amc.com (Bob Brunjes)
   Newsgroups: rec.food.cooking
   Date: 20 Aug 92 18:25:37 GMT
   References: <1992Aug18.171250.7326@ncar.ucar.edu>
   Organization: Applied Microsystems, Redmond, WA
   Lines: 20

   In article <1992Aug18.171250.7326@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
   >...Shankar Bhattacharyy.  Having a Real Chemist on rec.food.cooking is
   >an amazing luxury -- imagine, actual facts on a newsgroup instead of
   >just (well, in addition to) the usual parade of contradictory opinions!
   >Shankar, your articles are a pleasure to read, and I always learn
   >something interesting, useful, or delicious.  Thank you so much for
   >the chemistry lessons and the Indian cooking information!

   I second the opinion.  In addition, and perhaps most importantly,
   he is a gentleman, and a class act.
   >
   >-- 
   >/\        Ilana Stern DoD#009 | Whoever first said, "Things are seldom as they 
   >  \_][    ilana@ncar.ucar.edu | seem," was wrong.  Things are usually as they
[B   >      \_______________________| seem.  Otherwise, they wouldn't seem that way.


   Bob Brunjes		Applied Microsystems Corp
			   Redmond, WA
			   reb@amc.com


This guy must be a great and well-known guy.  Reference was made to his 
being a REAL chemist.  I haven't said anything about this, because
I was afraid it would look like I am running him down.  But this reference
to a chemist...how many chemists are there out there?  Sign in please,
won't you?  I am one.  Many chemists like to cook!  After all, they
are not totally dissimilar.  I am not a food expert, not a food chemist
(organic chemist).  Please sign in you fellow chemists!

Vince Summers
vsummers@polaris.cv.nrao.edu
From: reb@amc.com (Bob Brunjes)
Newsgroups: rec.food.cooking
Subject: Re: Let's all give a round of applause to...
Date: 20 Aug 92 18:25:37 GMT
Organization: Applied Microsystems, Redmond, WA

In article <1992Aug18.171250.7326@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
>...Shankar Bhattacharyy.  Having a Real Chemist on rec.food.cooking is
>an amazing luxury -- imagine, actual facts on a newsgroup instead of
>just (well, in addition to) the usual parade of contradictory opinions!
>Shankar, your articles are a pleasure to read, and I always learn
>something interesting, useful, or delicious.  Thank you so much for
>the chemistry lessons and the Indian cooking information!

I second the opinion.  In addition, and perhaps most importantly,
he is a gentleman, and a class act.
>
>-- 
>/\        Ilana Stern DoD#009 | Whoever first said, "Things are seldom as they 
>  \_][    ilana@ncar.ucar.edu | seem," was wrong.  Things are usually as they
>      \_______________________| seem.  Otherwise, they wouldn't seem that way.


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Re-use of vegetable oil
Date: 19 Aug 92 03:07:46 GMT
Organization: NYU Stern School of Business

In article <auwen.714165779@starman> auwen@convex.com (John David Auwen) writes:

>>The development of peroxide is easy to measure. If you leave an open
>>bottle of a significantly polyunsaturated vegetable oil on top of a room
>>heater overnight, the elevation in peroxide content is obvious. At that
>>point you are talking about a few ppm peroxide at most.

>How is it obvious?  By smell, appearance, or what?

I realized, as an afterthought, that this was going to be a problem.

It is obvious in measurement. Levels that low are not obvious to the
senses, although they may be higher than the levels finicky buyers specify.
I mentioned this basically to indicate that conditions that most of us
would not regard as seriously drastic do cause easily measurable elevation
of peroxide content. I did not mean to suggest that this was any real issue.
I thought of it as trivia.

My judgment is that levels in the tens of ppm are probably detectable to
many people, but I would prefer not to be held to that. I can't tell
without measuring, and I don't know anything about what others can detect
from smell and such.

Sorry about that. I think about these things in terms of measurement, and
if I'm not careful, I wave my hands around and neglect to mention that.
I did not intend to leave the impression that you need to worry about
whether you leave oil near a radiator overnight.

Typical peroxide levels in properly handled fats are in the neighbourhood
of 1 ppm. Overnight heating on a radiator could raise it, in a small bottle
of oil, to a few ppm, perhaps several ppm in extreme cases, but that's all.

>>Saturated fats form peroxides very slowly. Truly saturated fats, of course,
>>do not form peroxide at meaningful rates, but there ain't no truly
>>saturated fats.
>
>Does this mean that lard is more re-usable than, say, safflower oil?

I'll try to avoid committing myself on that subject. The *fats* in lard
probably are more stable, but animal fats contain all sorts of stuff other
than just the fat. Vegetable fats are much simpler in composition. I have
no idea how the two compare in reusability.

Hey, just because I understand what happens does not mean I know anything
sufficiently specific to be really useful. You might have noticed that I
said nothing about specific fats, or about actual rates at which things
happen. Without that information you can't do anything useful with what
I said, and I don't have that information to give.

May I mention, though, that before you go injecting lard into your veins
I would recommend some thought into the question of which is worse for you?
I don't have anything useful to contribute to that choice, either, but some
caution seems in order.

- Shankar
Newsgroups: rec.food.cooking
From: chachra@ecf.toronto.edu (CHACHRA Debbie)
Subject: Re: Espresso,NOT expresso!
Organization: University of Toronto, Engineering Computing Facility
Date: Mon, 17 Aug 1992 22:45:58 GMT

In article <1992Aug17.114857.15277@athena.mit.edu> nightowl@athena.mit.edu (Emmyn e'Lanya) writes:
>Try a variation that's rather widely used around MIT at least, especially during
>exam times.  Chocolate covered espresso beans.  Taste quite good, actually, and
>this from someone who isn't that fond of coffee.  They can be bought one or two
                                                                      ^^^ ^^ ^^^
>at a time for a few cents at our coffee house or packaged in the grocery store
>in our student center.
>
>-Heather

You only eat ONE or TWO chocolate-covered espresso beans at a time?!

Gosh, I admire your willpower.

--------------------------------

Debbie Chachra
chachra@skule.ecf.utoronto.ca

--------------------------------

Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: What do _you_ do with buttermilk?
Organization: NASA Dryden, Edwards, Cal.
Distribution: na
Date: Wed, 19 Aug 1992 22:11:31 GMT

On 19 Aug 92 20:30:25 GMT, anneb@tecsun1.etl.army.mil (Anne Brink) said:


AB> I've found that I like the buttermilk bread recipe a lot in the _Laurel's_
AB> _Kitchen_Bread_Book_, but my best source of good buttermilk comes in these
AB> large, glass bottles (1/2 gallon +?)  I can only make so much bread and
AB> buttermilk pancakes for the 2 of us, and I'd rather use the whole thing
AB> before it spoils.  Actually, I gather that buttermilk keeps longer than 
AB> regular milk, but I'd rather not push my luck.

AB> Anyhow, what are people's preferred ways to use buttermilk?  

I freeze it in recipe-sized batches.  Buttermilk, like regular milk,
freezes very well.  Just be sure to leave room for expansion so that
you won't have a mess.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous

Xref: sparky rec.food.cooking:14756 rec.food.veg:7900
From: georgec@eng.umd.edu (George B. Clark)
Newsgroups: rec.food.cooking,rec.food.veg
Subject: Re: Vitamix
Date: 18 Aug 92 17:48:20 GMT
Distribution: usa
Organization: University of Maryland

In article <des.2@helix.nih.gov> des@helix.nih.gov (David E. Scheim) writes:
>
>It now sells for $339.  The number is 1-800-VITAMIX.  I'm weighing getting 
>one but am uncertain as to how its carrot juice tastes with pulp pulverized 

I don't care for it. It's kind of gritty, and diluting it with water as
suggested by the manufacturer only partially improves the quality.

The VitaMix is an excellent commercial blender. However, it's priced at
about three times what other commercial blenders sell for. 

David, I have an all stainless steel Acme juicer that I'll consider
selling to you. It's in new condition, and since we live near each
other, there would be little inconvenience.

I have to warn you, however, that the novelty of juicing wears off
quickly. You'll become bored with it. Furthermore, there is no data
to support the sensational health claims being made for these
appliances, and they are priced at least two to three times what
they are worth.
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: stock
Keywords: freezing
Organization: Indiana University
Distribution: na
Date: Fri, 21 Aug 1992 06:08:27 GMT

emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
>        OK, so Alice [Waters] doesn't want us to freeze our stock.  

Yeah, well, what does she know?  
She's just the proprietor of the most famous restaurant outside of Paris...

>        Frankly, if the two of us in my house want to eat a
>        variety of foods, this would be impossible.  We could
>        never finish 4 or 5 cups of stock in a normal week: and

Yeesh!  Two of you can't finish 5 cups of stock in a week?  You must
like soups and stews a lot less than i do.

>        SO, how about if I just freeze the veggies and/or parts
>        Is the acceptable, or not within the spirit of the law?!

Freeze the damn stock.  If there's one thing I hate, it's food dogma.

You don't even need homemade stocks to make great soups, a local
restaurant does it with food bases, and makes soup as good as Alice's,
if not better.  (Actually, I have never had soup at Alice's.  But the
Uptown's soups are truly incredible.)

>        On another subject: personally, I have done just fine 
>        without rec.food.recipes.  But, I too, am more of a 
>        general food enthusiast than a person who searches for
>        new recipes daily. 

I don't understand this use of the net as a source of recipes.  I have
lots of books full of recipes, what i want is non-recipe information.

>        access at work.  This means work pays, I do not.  I could
>        feel differently if I were paying myself.

If i were paying for access, the last thing i would want is gazillions
of untested recipes....
-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083                  (812) 335-0420
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Newsgroups: rec.food.cooking
Subject: Lemon Bars / Cream of Potato Soup
Date: 21 Aug 92 20:40:47 GMT
Organization: Mitre Corporation, McLean, VA
Originator: cwechter@cyclone


Does anybody have a recipe for lemon bar cookies?
How about killer cream of potato soup?

Thanks! Chris (cwechter@mitre.org)
From: jll@doc.ic.ac.uk (Janice )
Newsgroups: rec.food.cooking
Subject: Stuffing Recipes
Date: 13 Aug 92 11:38:07 GMT
Followup-To: rec.food.cooking
Organization: Imperial College London


Does anyone have any good stuffing recipes? Specificallly for roast
chicken?

I really cant face another "Paxo" sage and onion stuffed bird on Sunday!

Janice