HDTenEightyP/NetNews huggingface dataset:
From: asc7556@u.cc.utah.edu (Andrew Corradini/SBDC)
Subject: Re: Left-handed sugar
Organization: University of Utah Computer Center Student Mail Machine
Date: Tue, 5 Jan 93 05:34:18 GMT

In article <1992Dec25.224457.17424@siemens.com> aad@siemens.com (Anthony Datri) writes:
>>If such a product existed, it wouldn't taste sweet, would it?
>
>As I understand it, mannitol and sorbitol are such.  I've never quite figured
>out why they aren't used more.
>
Wrongo on both counts...  L-sugars would definitely *taste* sweet -- this
has been shown in laboratory preparations of such.  They possess the
bio-chemical properties that mesh nicely with the "sweetness-receptors" in
the papillae (taste-buds).  However, all the naturally-occurring sugars
are dextro (R-sugars), and all the enzymes found in nature will break down
*only* these sugars, thus releasing energy.  More to the point, L-sugars
could not possibly combine chemically with the entire Earth spectrum of
compounds to produce, say, fatty acids and thus "fat" in the human body.
 
The major problem is that virtually the only way to produce any kind of
"sugar" (C6 H12 O6 and compounds thereof) is to derive them from naturally
occurring sources -- all of which, due to a quirk of fate, are dextro-. 
Lab synthesis of L-sugars is possible, but currently is on the order of
hundreds to thousands of dollars per gram.  If somehow you could produce
the exact mirror image of one single cell, with its tens of millions of
atoms and indescribably complex molecular structures (particularly the
DNA spiraling the "wrong" way), you'd be a bazillionaire.
From: alekz@welchgate.welch.jhu.edu (Alekz Vermont)
Newsgroups: rec.food.cooking
Subject: garlic smell in plastic bowl
Date: 6 Jan 93 19:04:29 GMT
Organization: Johns Hopkins Univ. Welch Medical Library


once again, i got e-mail about this when i think the sender meant to post.
so i'm forwarding the mail i received...

Subject: Re: Garlic Storage/Use

>> Speaking of garlic, my officemate has a Tupperware bowl in which
>> someone made some salsa that was rather heavy on the stuff. Now the
>> bowl has a permanent garlic smell despite several scrubbings and

soak the bowl in a baking soda solution first.
Then place a paper towel inside with a couple of drops
of vanilla extract on it.  Seal the bowl and wait a few days.

That should reduce/eliminate the flavor----

--rich

----------------------------------------------------------------------------
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 denies any responsibility for me, all opinions in general, and anything
 I may say, do, or be otherwise associated with outside of work for them.
 -- Use at your own risk, your mileage may vary, no news is good news."

 E-MAIL REPLY TO:  rich@troll1.msfc.nasa.gov     PLEASE KEEP IT "G" RATED
Organization: Stanford Linear Accelerator Center
Date: Monday, 4 Jan 1993 14:18:24 PST
From: <SECBU@SLACVM.SLAC.STANFORD.EDU>
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
 <1992Dec29.230948.21136@siemens.com> <8253@lib.tmc.edu>
 <1993Jan2.224650.12402@dartvax.dartmouth.edu>

Although many people like it, I have to say "tongue" is the worst
food I have ever had.  It smells okay, but the consistency of this
meat is just too hard for me to swallow..


Sharon
Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: Worst food?
Summary: Jelly stories
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Distribution: usa
Date: Tue, 5 Jan 93 20:46:35 GMT

In article <1993Jan5.154127.26139@cbfsb.cb.att.com> fgn@cbnewsb.cb.att.com (frank.g.neves) writes:
>In article <LGB@fulcrum.co.uk>, davidw@fulcrum.co.uk (David Wilkinson) writes:
>> 
>> I have to admit, I'm quite fond of strawberry jam (jelly) sandwiches
>> with raw onion. I get some very strange looks when people see me
>> making them.
>> 
>> Dave W.
>> 
>Years and years ago I used to love sandwiches made with hard salami and
>strawberry preserves on whole wheat bread.  I think it was the combination
>of sweet and sour which made it so good.  
>
>Frank
>-- 
>*************************************************************************
> Frank G. Neves, R.Hy.                   | "Immanetize the Eschaton..."
> Discl: No wife, no horse, no moustache  |    "Credo Quia Absurdum"
>*************************************************************************


My mom on the other hand likes to dunk saltine crackers with butter and
Raspberry preserves in (huge shudder) tomato soup...... ish!!!!!!

"D"
Newsgroups: rec.food.cooking
Subject: RECIPE: Bird-pudding (winged type birds)
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 9 Jan 93 23:49:05 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

asa@STL-09SIMA.ARMY.MIL (Will Martin on 9000) writes:   
>When you have too much, or if you think the drippings are going bad, don't  
>throw them out. Use them with birdseed to make bird-food balls during the  
>winter. We give most of our drippings to our next-door neighbor for this  
  
I hope I don't get too many flames for this *8-), but seeing as  
bird-food balls were mentioned I thought we may as well have a recipe  
for one!  
  
        Bird-Pudding  
  
Bird pudding can be made of equal parts (by volume) of four ingredients:  
dripping, honey, bran (or wheat-germ) and brose-meal (protein rich,  
dried, finely ground peas, sold at health food shops). Lightly melt the  
dripping in a warm (not hot) pan, then meld in the honey. Having mixed  
together the bran & the brose-meal thoroughly, stir them into the  
honey-dripping mixture. As it cools, the resulting bird-pudding will  
stiffen to a thick paste. Take a large, dry pine cone whose `leaves'  
have opened widely in the heat & cut it off cleanly from its stem, then  
screw into the base a small screw-eye so that the cone can be hung upside  
down on a fine cord. Push the cooling & thickening bird-pudding into the  
spaces between the 'leaves', until the whole thing looks like a  
bird-pudding pineapple. If you suspend it near a branch, wattlebirds  
will take it over & eat all the pudding in a few days. If you suspend it  
in mid-air, silvereyes will cluster on it to eat, & yellow-faced  
honeyeaters will take their share while hovering. So, occasionally, will  
house sparrows, but they are clumsy hoverers, & will not usually be too  
much bother. Birds like grey shrike-thrushes will feed at it & (if they  
can reach it) so will Australian magpies, grey butcherbirds, blue wrens,  
blackbirds & many others. Should you find the birds are eating too much  
pudding, take the precaution of chilling the whole thing in the fridge  
before hanging it out. It will become very firm & be difficult to gather  
in beak-fulls.  
  
Copied from what looks like an Australian magazine.  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------
From: kudzu@netcom.com (Michael Sierchio)
Newsgroups: rec.food.cooking
Subject: Re: moroccan preserved lemons
Date: 12 Jan 93 17:42:21 GMT
Article-I.D.: netcom.1993Jan12.174221.13870
Organization: True Love, and Home-Grown Tomatoes

In article <1993Jan11.184139.8574@aplcen.apl.jhu.edu> 
	jern@visual1.jhuapl.edu (Bob Jernigan) writes:

>Drop lemons in boiling water for 1-2 seconds (kill surface fungi).
>Slit lemons, fill with salt, pack in sterilized jars.  Add boiling
>water until jar is about 1/2 full (some dispute this step).  Cover with
>oil.  I store mine in the fridge.  Ready in about one week.

Try about three months...And there's no need to put them in the fridge
if you've done it right.  The lemons should be entirely immersed in
brine (not just boiling water) -- in addition to the salt packed into
the lemons, about one Tbsp of salt per lemon is required.  Also, any
stray juice can be added to the brine mixture, which is boiled and
poured over the lemons.

Your mention of oil is misguided -- the Moroccan Jews use oil in
preserving lemons, and much like oil-cured olives, it is a secondary
treatment after the first cure.

-- 
+--------------------------------------------------------------------------+
|  Michael Sierchio                          1563 Solano Avenue, Suite 123 |
|  kudzu@netcom.com                                Berkeley, CA 94707-2116 |
+--------------------------------------------------------------------------+
Newsgroups: rec.food.cooking
From: ejen@magnus.acs.ohio-state.edu (Edward K Jen)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: The Ohio State University
Date: Thu, 7 Jan 1993 21:00:06 GMT

I had decided to try a new pizza dough recipe in this great Italian cookbook 
that I have.  All in all, it took 4-5 hours to knead, stretch, rise, knead and 
roll the dough.  Ugh . . at the time I was thinking "this BETTER be good . ."
So I finally get my sauce and toppings . a conventional pepperoni/double
cheese.  Pop it into the oven.  30 minutes later, I pull it out.  It looks 
DE-LI-CIOUS!  I let it cool for a bit and then decided to transfer it to a 
plate.  A rather BIG mistake.  As I'm shifting it from my pizza pan to the 
plate, it does a 180 onto the kitchen floor, topping side DOWN.  (I DID notice 
that the bottom of the crust was nicely browned though)  Anyways, no dirt, hair
or nothing was going to keep me from eating this labor-intensive pizza.  So I 
picked it up and ate it, toppings and all.
-- 
<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Any above opinions are the sole property of the below named person:
Edward K. Jen                                   ejen@magnus.acs.ohio-state.edu
Academic Computing Services                          The Ohio State University
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Baking Soda/Powder
Organization: Lockheed Missiles and Space Co.
Date: Tue, 5 Jan 93 22:33:30 GMT

In article <SCHOUTEN.93Jan5122612@sp95.csrd.uiuc.edu> schouten@sp95.csrd.uiuc.edu (Dale Schouten) writes:
>Does anyone know the difference between Baking Soda and Baking Powder
>in terms of the end result in a recipe.  I have seen recipes for cakes
>or breads that use one, the other or both but none of my cookbooks
>seems to have any commentary on what they do other than make things
>rise.
>
>Specifically, I'm looking to make a relatively light/fluffy/moist
>cornbread (along the lines of Marie Callendars) and am curious which
>to use.  Also if anyone has any MC style cornbread recipes I'd love to
>try them.
>
basically, 
  baking powder: a powder used as a leavening agent in making
  baked goods (as quick breads) that consists of a carbonate, an acid
  substance, and  starch or flour

  baking soda: sodium bicarbonate, an acid substance, a white crystalline
  weakly alkaline salt NaHCO3 used especially in baking powders - mixed
  with flour and milk to make soda biscuits




-- 
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 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
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ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: kathe@cbnewsf.cb.att.com (katherine.e.fagan)
Subject: Re: HELP: Bisquick replacement
Organization: AT&T
Distribution: usa
Date: Tue, 5 Jan 1993 15:32:55 GMT

In article <1993Jan5.064920.23799@eskimo.com> chips@eskimo.com (:crp:) writes:
>Can i substitute plain old regular flour in recipes that 
>call for Bisquick? Most of these recipes are for items 
>that form their own crust.	Thanks.
>

in "American Wholefoods Cuisine" by Nikki & David Goldbeck
(ISBN 0-453-00434-2 for hardcover, 0-452-25582-1 for paperback)

there is are several recipes for "Multipurpose Flour Mixes".  Here's
one :

EXTRA LIGHT MIX

4 cups whole wheat flour
1 cup nonfat dry milk powder
2 1/2 tbsp. baking powder
1 1/2 tsp. salt
1/2 cup oil

In a large bowl, blender or processor fitted with a plastic
mixing blade, combine the dry ingredients and mix well.  Slowly
add oil, mixing continually until it is completely absorbed.

Store in a closed container in the refrigerator and mix well
before each use.

My comment : I'm sure you could substitute white flour if that's
all that's on hand.

Bisquick is composed of flour, vegetable shortening, baking soda,
whey, salt and dried buttermilk so I think this would make an 
acceptable substitute.

Kathy
kef@alux2.att.com
Newsgroups: rec.food.cooking
From: singer@ll.mit.edu (Matthew R. Singer)
Subject: parser
Reply-To: singer@ll.mit.edu (Matthew R. Singer)
Organization: MIT Lincoln Laboratory
Date: Mon, 4 Jan 93 17:31:08 GMT


--

Several months ago, someone had made reference to a recipe parser in lisp
at some host at MIT.  Anyone know what I'm trying to refer to?

Anyone have any comments on the PC package MasterCook PC?


----------------------------------------------------------------------------
Matthew R. Singer                                    MIT Lincoln Laboratory
(617) 981-3771                                       244 Wood Street
singer@ll.mit.edu                                    Lexington, MA 02173
-----------------------------------------------------------------------------
From: bryan@hpindda.cup.hp.com (Bryan Stephenson)
Date: Mon, 11 Jan 1993 19:01:01 GMT
Subject: Re: Re: Suggestions for smoked salmon?
Organization: HP Information Networks, Cupertino, CA
Newsgroups: rec.food.cooking

In <1iffctINNco6@emory.mathcs.emory.edu> mworley@mathcs.emory.edu (Meg Worley) w
rites:

>Speaking of smoked salmon, where do you folks who use it
>get this ambrosia?  I love it, but it seems prohibitively
>expensive, and the only place I see it sold is in mail-
>order catalogs.  Any ideas about how regular people can
>afford it?  (Please don't tell me to eat lox instead)

It costs about 2/3 less if you smoke it yourself, from either fresh or
frozen salmon.  I know of two ways, both of which are wonderful.

1. Make a mixture of 1/3 salt, 1/3 sugar, and 1/3 brown sugar.  Pat it
   over the salmon and smoke for several (12 - 18+) hours, depending on
   thickness and desired dryness.  I like about 1 inch thick the best,
   and I leave it pretty moist because it tastes better than the dried
   out kind.  You can make it like jerky if you smoke it longer, but I
   think it loses a lot.

or,

2. Marinate the salmon in the following for several hours, then smoke:

	  1 cup soy sauce
	  grated fresh ginger root
	  1 tsp mustard powder
	  pressed garlic
	  1/3 cup water
	  3 T brown sugar
	  4 T cooking sherry


_____________________________________________________________________________
\___________________Bryan Stephenson /\ bryan@cup.hp.com____________________/
     \______________Hewlett-Packard /  \ {sun,ucbvax}!hpda!bryan_______/
          \__________Cupertino, CA /    \ 408-447-2379____________/
               \__________________/      \___________________/
From: som0@aber.ac.uk (Shona McNeill)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Recipe for tortillas
Date: 8 Jan 93 14:53:09 GMT
Organization: University of Wales, Aberystwyth

In article <7JAN199316564317@stars.gsfc.nasa.gov> offenberg@stars.gsfc.nasa.gov (Joel Offenberg) writes:
>In article <1993Jan7.172431.22265@klaava.Helsinki.FI>, silvonen@klaava.Helsinki.FI (Mikko Silvonen) writes...
>>A very simple request: Could anyone out there send me a recipe for
>>tortillas? (Yes, I do mean the plain tortillas, not their stuffings.)
>
>I know a flour tortilla recipe has been posted, but I've been wondering how 
>to make _corn_ torillas.  You can't just use corn flour instead of wheat flour,
>since the corn flour doesn't build up glutent like the wheat does...
>

I usually mix some bread flour into cornmeal and mix with warm water till
a not too soft dough is formed.
Sorry, I don't know the proportions as I usually guesstimate them...

Shona
-------------------------------------------------------------------------------
Shona McNeill | som0@aber.ac.uk | 5, Northgate St., Aberystwyth, Dyfed, Cymru.
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Looking for a good low-fat cookbook w/ pics
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Distribution: usa
Date: Mon, 4 Jan 1993 19:25:52 GMT

In article <1993Jan4.135314.11069@b30.ingr.com> curtin@b30.ingr.com (John Curtin) writes:
>I'm looking for a cookbook that concentrates on low-fat
>recipes and I would like it to have a picture for
>every recipe.

Better Homes and Gardens New Dieter's Cook Book.  1992.  ISBN:
0-696-01974-4. 

Glossy pages, full-color pictures for each recipe (good enough for
your coffee table), nutritional counts, wide assortment, most low-fat.
The more than 400 recipes are reliable and a few are very good.  I
ignore the dieting propaganda.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
Subject: Re: Gas range cooking
From: hooverb@cs.wvu.wvnet.edu (Bruce Hoover,Armstrong)
Date: Wed, 6 Jan 1993 04:52:00 GMT
Organization: Concurrent Engineering Research Center
Originator: hooverb@a.cs.wvu.wvnet.edu

From article <1993Jan5.145415.18466@ra.msstate.edu>, by jonesk@ur.msstate.edu:

> However, my question is about gas
> ovens. Are they as wonderful as the gas burners? I seem to have
> read that most people prefer electric ovens to gas ones. Any 
> comments?
> 
> Kay Jones
 

About the only difference I find is that most gas ovens which I have
used heated more quickly than electric. Other than that, remember that
electric whill usually have the broiler on top, while gas has it
underneath (not a big deal really). 

Generally a gas oven is what comes with a gas range, and when you prefer
gas burners youu get the oven too!

I suppose that a gas oven is cheaper to operate than electric, but that
probably wouldn't make much of a difference to any but the most avid
users.

Bruce Hoover
 
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: Banana Review
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Fri, 08 Jan 1993 18:43:32 GMT

In article <1993Jan7.221147.13557@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
>
>It's only us poor Americans that get stuck with Chiquitas from South 
>America, I guess.  The major producer of bananas sold in England is
>the Caribbean island of St. Lucia.  I was there a few years ago;  bananas
>are served both cooked and raw there, and they are smaller, sweeter, and
>have a more pleasant texture than American supermarket bananas.
>

Perhaps things have changed recently? During the last 3.5 years, bananas
sold in English, Welsh, and Scottish supermarkets are just like US
supermarket bananas. The bananas I bought from our local greengrocer
in Edinburgh varied: sometimes they were the format common in US supermarkets,
sometimes they were smaller and sweeter, sometimes smaller and starchier.

I had the good fortune to take a holiday in the Canary Islands, and the
bananas we had there were small, extremely flavorful, and very sweet; but
they were an altogether different beast to the varieties I found in Britain.

Cheers, 
Claudia

Newsgroups: rec.food.cooking
From: noecker@seq.uncwil.edu (Scott Noecker)
Subject: Cookbook recommendations
Organization: Univ. of North Carolina @ Wilmington
Date: Tue, 12 Jan 1993 16:46:33 GMT

I am getting tired of the same old fast food and am
thinking about getting a cookbook. Anybody recommend 
a good one? I can eat just about anything! 

-- 
 noecker@seq.uncwil.edu      | Assume nothing.
                             | relax, anticipate, and keep an open mind.
 noeckes@sct60a.sunyct.edu   | 32bit apps now! OS/2 it!
    -Scott Noecker-          | "Let's get Dangerous!" -Darkwing Duck
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: Call for Discussion: rec.food.breadmachines
Organization: Clemson University, Clemson SC
Date: Fri, 8 Jan 1993 01:58:19 GMT

>	Why limit this to breadmachines? Seems pretty limited to me.
>    How about a "rec.food.equipment" or some such, where you can put
>    the breadmachines, mixers, knives and other debates/questions there?

This topic was just discussed before Christmas, and in an informal vote
taken over a 1 week period (2 weeks?) during the heat of the discussion,
it was overwhelmingly shown that we (those who sent a vote) didn't
want a new group for anything else dealing with cooking or utensils, \
gadgets, tools, machines, whatever.  Stephanie may still have the 
results (She conducted it, after all).  Has opinion changed that much
in the course of a month ?  Even with 600 displaced members of the 
mailing list (for breadmakers) many of them don't/can't read a news
group anyway.  The list died for i-don't-know-what reason, so why would
a full blown news group survive ?  
  Another point... If said group is created (r.f.gadgets, utensils, or
anything not specific as r.f.bread or breadmakers) would be mostly
queries as to the quality, availability, price, and any other typical
question a person might want to know about something they don't have or
know how to use.  Everybody who already knows about said generic gadgets
or utensils will not be reading this group.  They'll be here in r.f.c
discussing what they do with them and what they make with them because
they aren't wondering about them any more.  
  I think questions thrown in with all the other methodology here in
r.f.c will more likely be answered, if for no other reason, because
the people with the answers will see the questions (if the headings
and titles are properly utilized).  
  Soapbox Over.  
-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
Clever .sig file in the works.  Maybe next time.  Sorry.
From: chf@maserati.lcs.mit.edu (Christine H. Flood)
Newsgroups: rec.food.cooking
Subject: What types of bread can rise in the refrigerator?
Date: 12 Jan 93 16:02:23 GMT
Distribution: rec
Organization: MIT Lab for Computer Science, Cambridge, MA


I have a recipe for a whole wheat lemon bread that I love.  I make the
dough up the night before.  Let it rise overnight in the refrigerator.
Clayton says 6 to 18 hours.  Bake it in the morning and have fresh
bread for breakfast.

I'd love to be able to do this with other bread recipes.  Does anyone
know if it will work?  

I'm assuming that the cold slows down the rising, but the extra time 
allows it to rise enough.  I don't think there are any special ingredients
in the recipe.  It is a yeast bread.  It gets kneaded once, then rests,
then gets shaped, then rises overnight.

Thanks in advance,

Christine
Newsgroups: rec.food.cooking