HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Subject: Recipe:  Garlic Mussels Florentine
From: warren@bbs.mdcbbs.com
Date: 6 Nov 92 12:09:40 GMT
Organization: KAMAN INSTRUMENTATION
Nntp-Posting-User: warren

Garlic Mussels Florentine

2 qts. mussels, scrub off beards, soak in cold water several hours,
  discard any which are partially open, drain, rinse again.
8 oz. soft butter
4 shallots, minced
3 cloves garlic, minced
2 T. bread crumbs
3 T. minced parsley
1/4 tsp. dried basil
2 T. minced spinach

Arrange mussels in one layer on baking sheet.  Place in preheated
400 deg F oven 6-8 min. or till shells open.  Discard any which
don't open.  Remove top shells.  Mix remaining ingredients and spread
on mussels.  Chill till ready to use.  Broil 2-3 min. till butter 
melts, or bake at 400 deg F.  Serve immediately with French bread for
dipping in the butter.
Newsgroups: rec.food.cooking
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: Holiday gifts from the kitchen
Organization: TRW Sensor Data Processing Center, Redondo Beach, CA
Date: Sat, 7 Nov 92 00:44:42 GMT

In article <1992Nov6.220653.6760@microunity.com> suzanne@microunity.com (Suzanne Chesson) writes:
>How far in advance can I start baking and freezing holiday 
>cookies without having them lose flavor/appearance/texture features?
>I'd like to load balance this labor over the next 2.5 months...but 
>not if the cookies are crappy by mid-Dec.  I like to make an assortment
>to package up and hand out as gifts.  Any advice appreciated.
>
>
>

My mom and I always started baking cookies the weekend after Thanksgiving
(meaning the Saturday right after Thanksgiving;  Friday was reserved
for the start of Christmas shopping, along with the rest of the city!).
Then we would make two different kinds of cookies each weekend, and
usually ended up with 8 different kinds, plus stollen and fudge.  The
fudge was made a day or two before Christmas because we never froze it.
Everything else, including the stollen, was frozen.

All that baking for four people!

Sheila


-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
From: asplundm@physc1.byu.edu
Newsgroups: rec.food.cooking
Subject: Re: Panasonic Bread Machines
Date: 9 Nov 92 17:53:59 GMT
Organization: Brigham Young University

In article <1992Nov9.105335.19977@andersen.co.uk>, sdpage@andersen.co.uk (Stephen Page) writes:
> In article <Bx79GK.LwA@usenet.ucs.indiana.edu>, jereese@silver.ucs.indiana.edu (jean reese) wrote:
>   - 90% of recipes are not recommended for use in timer mode. This is because
>     the fresh milk will go bad overnight. (I've not heard this discussed on
>     the list, perhaps because American milk is stuffed full of preservatives
>     and lasts for twice as long as UK milk anyway).
The easiest way around this is to use dry milk powder, and put it at the 
bottom (with the yeast) so that it doesn't get wet (and therefore can't go
bad) until the bread starts mixing.  

Matt Asplund
matt%iodine@cchem.berkeley.edu
Newsgroups: rec.food.cooking
From: harley@engrhub.ucsb.edu (Harley Hahn,,,HAHN,personal)
Newsgroups: rec.food.cooking
Subject: Re: GRAVY
Date: 13 Nov 92 04:17:29 GMT

In article <11286@sun13.scri.fsu.edu> nall@ibm12.scri.fsu.edu (John Nall) writes:
>In article <6586@ucsbcsl.ucsb.edu> harley@engrhub.ucsb.edu (Hahn) writes:
>   ...
>>All I did was edit and format the text.  I have cut out anything 
>>that I think is unhealthy (fried stuff, lard, and so on).
> ...
>Would it not have been better to not "cut out anything [you] think
>is unhealthy" and let us make those decisions for ourselves???  I
>cannot speak for others, of course, but personally I would prefer
>to have the posting reflect what the original text said.  Especially
>since the people whose postings you "edited" are all quite good
>cooks (or at least their menus are good, anyway :-) )

Well now.

All of the original text was already posted to this group.  I assume
that you found my editing useful or you wouldn't be complaining that
the edited version did not include unhealthy recipes that were already
freely available.

I guess what you are asking is:

If I am going to spend over an hour of my time downloading the
recipes, editing them, fixing the grammar, rearranging, cutting and
pasting, putting in a Table of Contents, formating, making sure that
each part would fit on a page, standardizing the abbreviations and the
terminology, re-writing the parts that were difficult to understand:
Why didn't I do this for about twice as much information and leave in
the recipes for fried chicken gravy and gravy from pork chops, and so
on, that have absolutely no interest for me?

I guess I have no good answer.  Maybe I'm lazy.  Sorry.

However, if you do want the original unhealthy high-fat recipes, they
were all posted to this newsgroup.  You are not being denied.
From: leey@cps.msu.edu (Yong Beom Lee)
Newsgroups: rec.food.cooking
Subject: looking for a phone book of "Hearst Books".
Date: 5 Nov 92 04:45:14 GMT
Distribution: usa
Organization: Dept. of Computer Science, Michigan State University
Originator: leey@dolphin.cps.msu.edu

------



dear netters,
I want to know the phone number of the publisher "Hearst Books" in New
York.
I want to mail order the book "illustrated book of Desserts".
If somebody knows, then please let me know.

Thanks in advance.


leey@cps.msu.edu
Newsgroups: rec.food.cooking
From: drmellen@vela.acs.oakland.edu (Dewayne Mellen)
Subject: 2 questions
Organization: Oakland University, Rochester MI.
Date: Mon, 9 Nov 1992 23:06:20 GMT

First question does anyone out there have a recipe for pineapple
jelly?

Second question, how does one puff rice like they have in ceral and
rice cakes???

please email me your responses

thanks so much in advance,

drmellen@vela.acs.oakland.edu
Newsgroups: rec.food.cooking
Subject: Re: MARMITE - yeast extract: what do I do with it?
From: derek@nezsdc.icl.co.nz (Derek Tearne)
Date: Tue, 10 Nov 92 02:36:29 GMT
Organization: Fujitsu New Zealand

In article <1992Nov9.090541.5627@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>In article <9YYKI7A@taronga.com> peter@taronga.com (Peter da Silva) writes:
>
>> There are two kinds of people in the world... 

Those who split people into two categories and those who don't!

>> those who like Vegemite
>> (and Marmite is just Vegemite by another manufacturer) and those who don't.
>> I'm one of the kind who don't, but those who do typically spread it *real
>> thin* on the toast: just a taste. You don't need (or, I would think, want)
>> more than a taste.


There are several of these yummy yeasty treats.
Here is a small list.

Food                Manufacturer
__________________________________________________________
Marmite             Marmite (UK)
Marmite             Sanitarium (New Zealand)
Vegemite            Kraft General Foods
Promite             ?
Miso                Ethnic Japanese food shops.

 
They do all taste subtly different.  If you like one the chances are
you will like all of them - perhaps preferring one over the rest.  

>Marmite is NOT the same as Vegemite.  Not not not.  Vegemite is great.
>Marmite is gross.  Vegemite is champagne.  Marmite is carbonated lolly water.

Anyone like the above who says they like one but hate another is spouting 
another dark strongly flavoured substance.


Here is a little test for all you vege bigots - which has the darker 
colour?  Vegemite or Marmite.

>Either way, whatever you try, as the folks say - just a little.  You
>don't use it like peanut butter.

I would agree with this.  Yeasty foods are an acquired taste - spread 
thinly and wait for the taste revelation - a bit like the second time 
you tried blue cheese.

I find vegemite goes weel (very sparingly) with Avocado.  Or on toast
with cheese.


The answer to the above question is that vegemite is a light brown colour
and marmite is a light brown colour.  It is surprising how many people 
will say vegemite is darker because they _believe_ it to has the stronger
flavour.  Try a blind taste test and most yeast fans will be able to 
discern a difference in flavour but not tell you which is which. 


-- 
Derek Tearne.   --   derek@nezsdc.icl.co.nz   --    Fujitsu New Zealand   -- 
Some of the more aware dinosaurs were worried about the environmental
consequences of an accident with the new Iridium enriched fusion reactor.  
"If it goes off only the cockroaches and mammals will survive..." they said.
From: pweent@deeptht.armory.com (Jeff White)
Newsgroups: rec.food.cooking
Subject: Re:  "Chicken Fat Surprise"?
Date: 9 Nov 92 10:02:53 GMT
Organization: The Armory

Well, just so's we're complete, our version was:

Great green gobs of greasy grimy gopher guts,
Simulated monkey feet,
Chopped-up baby parakeet,
French fried eyeballs frying in the frying pan
Don't you wish you'd brought your fork?

Mainly it's interesting to see the differences 
in each of these versions... never the same twice!

no .sig, I'm poor/lazy/conserving space.
Newsgroups: rec.food.cooking
From: parr@acs.ucalgary.ca (Charles Parr)
Subject: Re: Salt and Pepper
Date: Thu, 12 Nov 92 20:59:06 GMT
Organization: The University of Calgary, Alberta

In article <1992Nov11.145357.1@cubldr.colorado.edu> matthews_k@cubldr.colorado.edu writes:
>In article <1992Nov11.182756.10298@i88.isc.com>, claudiak@i88.isc.com (Claudia Kale (STG)) writes:

>Seems like we need a real expert here.  Surely there's someone out there
>in netland who has a book on salt-shaker etiquette!  Horrors!  The thought
>that I may have had my salt in the wrong container all these years....
>My mother would be devastated to hear it!  Come on, someone has the
>official word on this, I know.  'Fess up!
>
>Kellie 

The real answer is to find the people who make "pepper shakers"
and have them all broken on the wheel for crimes against mankind.

The bland sawdust and floor scrapings which are dumped onto
plates as "ground pepper" bear no resemblance to the vigourous
rich complex flavour of freshly ground peppercorns.

Throw the blasted thing away and invest in a grinder. Never
again sully your tastebuds with that dusty ersatz powder.
It has the flavour and texture of ground dustbunnies, why would
you add it to your food?

Regards, Charles
-- 
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: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Barley Candy
Organization: Actrix Information Exchange
Date: Sat, 14 Nov 1992 02:00:57 GMT

In article <Qf03OCe00UhW46VaUT@andrew.cmu.edu> mz0v+@andrew.cmu.edu (Mary Zoys) writes:
> Did anyone see the latest issue of Victoria magazine? There was an
> article in it about Barley candy, but no recipe - anyone know how to
> make this stuff? It looked really good.
> 
> Thanks
> Mary

This is Barley Sugar.  Hope it's what you want :-)

Barley Sugar

1/2 cup sugar
2 tabs water
1/4 cup liquid glucose
1 tab strained lemon juice
1 tsp butter
1/2 tsp each orange and lemon essence

Measure the water and sugar into a fairly small non-stick pot or pan.
Heat gently, stirring frequently until the sugar crystals have dissolved.
Add the glucose and stir gently until mixed then add the lemon juice
which has been strained through a sieve, stir again to mix, rub a
spatula around the side of the pan to make sure there are no sugar
crystals then then boil over a fairly high heat until a little of the
mixture dropped in water forms a soft ball.  Add the butter, stir it
in, then boil more gently to try to stop the mixture darkening too much.
Cook, without stirring, until a drop of the mixture in cold water is
so hard that it breaks when bitten. Remove from the heat and measure
the flavourings into the pan. Swirl the pan around then stir gently to
mix them in evenly.
Pour the hot mixture into a well buttered sponge roll tin and lift of
the edges and push them towards the middle until you can pick up the
piece of candy with buttered hands.
Pull it then put the ends together and pull again until the barley
sugar is lighter in colour and firm enough to twist into a rope then
roll to even thickness between your hands and the board.  As sioon as
you have an even rope, cut it into 1-inch lengths with buttered
kitchen scissors and push the corners in so they do not poke out.
Repeat with the remaining barley sugar.
Store in an airtight container as soon as cold and hard.

Good luck with it :-)
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: adamson@grok65.ColumbiaSC.NCR.COM (Ann Adamson)
Subject: Re: REQUEST:Quesadillas (sp)
Organization: Your Organization Here
Date: Thu, 05 Nov 92 13:53:45 GMT

In article <EexhWly00WBMA5BZpw@andrew.cmu.edu>, "Brian J. Cardanha" <bc2t+@andrew.cmu.edu> writes:
|> After reading the recipe for flour tortillas that was posted a few days
|> ago, I was very interested in making Quesadillas (I know that that is
|> the wrong spelling but I'm not exactly sure how to spell it).  I know
|> that you need some chicken and some Moteray Jack cheese and some
|> seasons, and some other stuff.  I've tried some experiment but it never
|> seems to come out right.  If anyone has a recipe for chicken (or any
|> other kind) quesadillas, could you email me it our post it.

I just made this one up a few weeks ago, and my husband and I love it.

Large Flour Tortillas
1 large whole chicken breast (boneless or not)
Margarine 
Garlic
Hot Picante Sauce
Cumin
Hot Chili Powder
Tabasco
Shredded Cheese (Monterrey Jack and/or Cheddar)
Sour Cream (if you like it)

Squeezable margarine is my secret weapon for mexican food.
I used to think it was gross, but I saw bottles of it in the kitchen
one day at a local Mexican restaurant I love so decided to try it.
Now I always keep a bottle on hand because I LOVE mexican.

Anyway...I skin the chicken and then steam for 10-20 minutes depending
on the size and whether boneless or not.  You could microwave it I guess.
Let it cool and shred with a fork.  I sometimes do this part in advance
and keep the shredded chicken refrigerated for a day or two.  You could
probably freeze it too.

Anyway, saute 1-2 cloves of crushed/minced garlic in some margarine.
Then saute the shredded meat adding margarine to keep the pan moist,
but don't add so much to make it greasy.  Sorry I can't be more specific...
I've just been winging it.  I add hot picante sauce, cumin, chili powder,
and tabasco.  You'll want to experiment to find the right mix for you.
(It's a pretty yummy experiment!)

Spread some of this mixture on one half of a flour tortilla and add 
some shredded cheese.  Don't add too much, quesadillas are supposed to
be kind of flat.  Fold in half, and squeeze/spread a bit of margarine
on top.  Then flip it onto a griddle or frying pan and cook it kind of
like a grilled cheese sandwich.  A little margarine on the top and flip
it over.  Voila!  We garnish with extra hot salsa and sour cream.

Boy these are great...I'm going to make some tonight!
Ann
Newsgroups: rec.food.cooking
Subject: Re: Pumpkin fraud being perpetrated on all of us!!
From: oursler@kenyon.edu
Date: 13 Nov 92 06:15:35 -0500
Organization: Kenyon College

> I guess it's hard to put a name tag on one specific squash-like
> vegetable (pumpkins are squash aren't they?).  I bet they would
> interbreed a lot too.  Chiles have this problem.  Lots of different
> varieties, only a few species, and a whole lot of interbreeding
> possible.

	Apparently interbreeding is easy.  A gentleman where I work
	had several things growing around his compost heap this
	past summer.  When harvest time came, he found several
	Pumpkin/Zucchini beasties.  Odd-looking.  He called
	them Pumpinis although I thought Zumpkins had a nice ring
	to it.

						- Miles -

	-------------------------------
	Miles Oursler
	Manager of Networks and Systems
	Kenyon College
	oursler@kenyon.edu
	-------------------------------

Newsgroups: rec.food.cooking
From: mjk@sei.cmu.edu (Mary Jane Kelly)
Subject: Flavoring Vinegars
Organization: Software Engineering Institute
Distribution: rec
Date: Wed, 11 Nov 1992 15:25:45 GMT


Hi all.  I just read the brief discussion on holiday foods as gifts.  I 
have been planning to give some bottles of flavored vinegar.  I looked in
all of my cookbooks, and I can't find much.  I did find two recipes.  One for
raspberry vinegar and one for strawberry vinegar, but they're pretty vague.
They say to keep bottled for at least four days.  My question to those of 
you who have had experience doing this, shouldn't I let it sit much longer,
for say a month or two?  And if I add fresh herbs, how long would I want the
vinegar to sit for the flavors to mingle well.  

Also, how about oils?  I do recall discussions in the past that garlic in
oil could be bad as far as bacterial growth.  Does anyone have a special
cookbook that addresses these recipes they could direct me to?  I don't want
to give botulism for Christmas.

Also email would be nice since I'm not supposed to be reading the bboards
anymore, sniff, sniff.

thanks, 
mjk
From: nsw@cbnewsm.cb.att.com (Neil Weinstock)
Newsgroups: rec.food.cooking
Subject: Re: Artichokes?
Date: 5 Nov 92 05:30:49 GMT
Organization: The Flying Squid Patrol

In article <1d94orINNjma@sixgun.East.Sun.COM> debbyc@capemay.East.Sun.COM writes:
>In article 11949@lmpsbbs.comm.mot.com, leeba@mot.com (Leeba Salzman) writes:
>>In article <1992Nov3.223211.16668@monu6.cc.monash.edu.au> kurtles@momth3.maths.monash.edu.au (Mr K.A. Brinschwitz) writes:
>>>
>>>stuff deleted
>>
>>Serve plain or with dollop of mayo on the side.
>
>
>Melted butter is also good for dipping.  I have a recipe (at home) for

Funny, before reading this group I never heard of using either butter (which
sounds OK) or mayo (blech!) for artichokes.  Mom used to make a dipping
sauce which consisted of Italian salad dressing (some variety of Wishbone,
generally) into which hard-boiled egg yolks were mashed.  Enough egg yolks are
put in so that the resultant mixture is thick and yellow.  It's delicious on
the artichoke (especially the bottom), and I wouldn't think of having it any
other way.  Straight Italian dressing would work too, but the egg gives it
some body.

Am I the only one who's ever eaten an artichoke like this?

When I went on an avocado kick for a while, this same mixture again came in
handy.  Cut the avocado in half, remove the pit, and fill up the hole with
the mixture.  The sharpness of the dressing adds some zing to the bland
avocado; makes a nice appetizer.

                                - Neil

--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--==--
Neil Weinstock @ AT&T Bell Labs         //     What was sliced bread
att!edsel!nsw or nsw@garage.att.com   \X/    the greatest thing since?
From: mmr@cs.rit.edu (Margaret M Reek)
Newsgroups: rec.food.cooking
Subject: Re: How do you dry peppers? Is that how you make chili powder?
Date: 9 Nov 92 19:47:16 GMT
Distribution: na
Organization: Rochester Institute of Technology, Rochester, NY

Some things I forgot to mention in the post on drying peppers, is that 
they dry faster if they are slit open.   The finished product will be
hotter if you do not seed or devein them.  There is no need to blanch
them before drying.

Margaret
-- 
Margaret Reek, Rochester Institute of Technology, Rochester NY 14623-0887
Internet:  mmr@cs.rit.edu	(716) 475-6181 	Fax (716) 475-7100
Bitnet: mmrics@ritvax
UUCP:	   {decvax,harvard,ames,rutgers}!rochester!rit!mmr
From: fred-mckenzie@ksc.nasa.gov (Fred McKenzie)
Newsgroups: rec.food.cooking
Subject: Re: My DAK Breadmaker arrived!
Date: 12 Nov 92 22:51:02 GMT
Followup-To: rec.food.cooking
Organization: NASA/Kennedy Space Center, Florida


Dennis-

When I bought the Turbo II several months ago, I had the idea that it was
going to heat the dough during the kneading phase, to the correct
temperature for yeast activation.  It turns out that you have to warm the
liquid beforehand, just as you did in the original DAK machine.

Out of curiousity, what does your Turbo IV machine manual say about
temperature of liquids?  Does it say anything about heating before adding,
or does it do that for you?

fred-mckenzie@ksc.nasa.gov
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.cooking
Subject: Re: MARMITE - yeast extract: what do I d
Date: 11 Nov 92 11:29:53 GMT
Organization: Department of Computer Science, University of Edinburgh, Scotland

In article <YN0LJ87@taronga.com> peter@taronga.com (Peter da Silva) writes:

   >WRONG! Marmite and Vegemite are totally different...

   This is the second claim that I'm wrong on this, but I'll stand by my
   claim. I suffered Vegemite and Marmite for 18 years, and they both taste
   the same... rather like the stuff that's left in your coffee pot at 5:30
   when nobody's made coffee since 3:00 and there was only an inch left then.
   Except worse.

If you hate them, they taste the same.  If you love them, you can discern
differences between them.  Personally I hate Marmite, Vegemite *and* Bovril,
a third variant (black cow goo rather than black yeast goo), and can tell no
difference between the three of them.  Basically, you have to have tasted one
of them in early childhood to like it!  If you've made it all the way to
adulthood without eating them, it's probably best not to start now :-)
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
Organization: University of Illinois at Chicago
Date: Saturday, 7 Nov 1992 22:54:58 CST
From: Leta Dally <U47248@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Gravy

Here is another tip for making gravy.  For those of you who believe

in making a roux, brown the flour first.  To brown the flour just put

it in a heavy cast iron skillet over a low flame.  Stir it occasionally

until it gets a golden brown.  The flour will then make a darker gravy

and give it a really "nutty" taste.  It is the way my grandmother made

gravy and it has always produced excellent results for me.
From: arielle@taronga.com (Stephanie da Silva)
Newsgroups: rec.food.cooking
Subject: Re: MARMITE - yeast extract: what do I do with it?
Date: 12 Nov 92 03:24:43 GMT
Article-I.D.: taronga.EX2LXM9
Organization: Taronga Park BBS

In article <1992Nov10.023629.22247@nezsdc.icl.co.nz>, derek@nezsdc.icl.co.nz (Derek Tearne) writes:
> 
> Here is a little test for all you vege bigots - which has the darker 
> colour?  Vegemite or Marmite.

Well, to tie two thread messily together, I just went to the cabinet
and pulled out my jar of Vegemite and my jar of Nutella.  The
Vegemite is definitely the darker of the two.  Looks more chocolately
than the Nutella.

But don't get them confused.  :-)

Btw, despite Peter's public declaration of aversion towards Vegemite, he 
has been known to have a Vegemite toast once in a very rare blue moon.
-- 
Stephanie da Silva                                    arielle@taronga.com
  "I can see the headlines now: 'Honest Pete plows wife under for 
         profit.'  Oh, that should do *wonders* for car sales!" -- Peg
Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: REQUEST: Carrot type cakes
Organization: Space Telescope Science Institute
Distribution: na
Date: Thu, 12 Nov 1992 13:24:35 GMT

In article <1992Nov12.133211.6682@devvax.mincom.oz.au>, peterl@devvax.mincom.oz.au writes:
> 
>  Could whoever has the carrot-pineapple,or carrotwhatever cake
> recipies please E-mail them to me as well.
> 
>                 Thanks in advance
> 
>                   Peter                 peterl@devvax.mincom.oz.au



Me, too, please.

Janet Morrissey
"Mostly Harmless"

morrissey@stsci.edu
From: naru@eng.umd.edu (Naruhisa Takashima)
Newsgroups: rec.food.cooking
Subject: Bok Choy
Date: 12 Nov 92 17:15:41 GMT
Article-I.D.: eng.1992Nov12.171541.2571
Organization: College of Engineering, Maryversity von Uniland, College Park
Originator: naru@valkyrie.eng.umd.edu


A simple question:  Which part of Bok Choy do you use? Just the leafy stuff or 
the stem as well?  
I've been using just the leaf part for pork and cabbage stuffing for dumplings.

Thanks in advance,
Naru Takashima