HDTenEightyP/NetNews huggingface dataset:
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Pizza++
Organization: Wayne State University, C&IT
Date: Thu, 13 Aug 1992 12:37:35 GMT

In article <1992Aug8.114827.10057@wisipc.weizmann.ac.il>
jhsegal@wiscon.weizmann.ac.il (Akiva Segal) writes:
 
>
>Hello.
>
>   I just thought that those little,round pizzas you buy frozen and cook in
>   microwave have a pretty good taste ,but not enough.So I wonder what can be
>put on them (besides olives,mushrooms and the usual stuff).
>
>  Does anybody have an answer?
>  Thanx
>  Livy
>
Sure. Drizzle with a bit of olive oil (*especially* from a can of anchovies!),
to which you have added black and red peppers, garlic, organo, basil and
maybe really good parmesan. Problem with prepared supermarket pizza is that
they have absolutely no seasoning.        --mike
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.cooking
Subject: Re: Food Perversions (was Re: Grits (Was Re: What we eat))
Date: 17 Aug 92 17:26:18 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

In article <auwen.713899664@convex.convex.com>, auwen@convex.com (John David Auwen) writes:
|> I've eaten duck that was stuffed with raisins, nuts, pineapple, orange, etc.
|> It was very good.  But I'm more into herbs, spices, garlic, onion, etc.
|> 
|> I'm very interested in your recipe for duck with porcini mushrooms.  Could
|> you post it?

Recipe coming to rec.food.cooking soon - when I remember to bring in the
cookbook. Start picking those porcini (if you are lucky enough to live
somewhere they grow - we haven't had any on this side of the Divide this
summer. Boo hoo! My surplus is dwindling!).

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
From: art.barron@yob.sccsi.com (Art Barron) 
Newsgroups: rec.food.cooking
Subject: RE: GRITS (WAS RE: WHAT W
Date: 21 Aug 92 06:14:00 GMT
Distribution: world
Organization: Ye Olde Bailey BBS - Houston, TX - 713-520-1569
Reply-To: art.barron@yob.sccsi.com (Art Barron) 

OW>Path: nuchat!menudo.uh.edu!zaphod.mps.ohio-state.edu!darwin.sura.net!gatech!
OW>y!ducvax.auburn.edu!owen
OW>To: owen@ducvax.auburn.edu
OW>Newsgroups: rec.food.cooking
OW>Subject: Re: Grits (Was Re: What we ea
OW>Date: 21 Aug 92 13:59:42 GMT

OW> There may be industrial uses, such as filling cracks in retaining
  walls, that justify their existence, however.

  Once the grits cure, (dry/set-up), they can be sanded smooth and
  painted, if the wall has a smooth finish, or be painted as is for a
  brushed appearance...heh...heh.

  Did you ever drop the dried grits out of a bowl ? They bounce almost
  as high as one of those "super-balls".

  Speaking of Alabama, I was there this past week... doing a little
  scuba at Gulf Shores, and actually had grits for breakfast... along
  with some thick, white gravy... and sausage... now, THAT's GRITS...
  Heh...heh.
---
 . SLMR 2.0 . Some days you're the windshield, some days you're the bug
From: colette@morgan.ucs.mun.ca (Colette Goodyear)
Newsgroups: rec.food.cooking
Subject: Pig Roast
Date: 12 Aug 92 19:07:17 GMT
Organization: Memorial University of Newfoundland

I plan on having a pig roast in September.  I don't however have
the foggiest clue on how long the pig should cook etc. Any
tips?  I haven't yet decided on whether to roast it on a spit over
an open fire
or in a pit covered with coals so any and all ideas, opinions,
amusing anecdotes welcomed.  E-mail would probably be best and I
can summarize later if there's enough interest.

Thanks!  And thanks to all who replied to my request for info
on the vanilla beans.  I tried it in coffee as someone suggested
and it was great.

Colette Goodyear
colette@morgan.ucs.mun.ca
From: bubba@mace.cc.purdue.edu (Gary Beason)
Newsgroups: rec.food.cooking
Subject: chicken fried steak
Date: 12 Aug 92 19:16:10 GMT
Organization: Purdue University

Arguably one of the best chicken fried steaks *anywhere* can be eaten
at the Streamliner in Kilgore, TX.  Their cfs was championed in a
couple of different books about roadside cafes.

I can't remember the highway it's on (because I think they just
changed it), but just about anyone can direct you to it.  It's on the
main highway, on this side of Kilgore as you're coming in from
Longview.

Gary Beason
bubba@mace.cc.purdue.edu
From: matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Stroganoff DIR/ALLrecipe request
Date: 14 Aug 92 15:47:50 GMT
Organization: University of Colorado, Boulder

In article <1992Aug14.082146.1@cubldr.colorado.edu>, matthews_k@cubldr.colorado.edu writes:
> 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
> 


Oops!  Sorry, forgot to say you should mince the garlic before you brown it.

KMS
From: dcoder@u.washington.edu
Newsgroups: rec.food.cooking
Subject: Re: Reactive, non-reactive
Date: 18 Aug 92 00:12:08 GMT
Organization: University of Washington

In article <1992Aug17.221235.16736@ads.com> charleen@ADS.COM (Charleen  
Bunjiovianna) writes:
I picked up a copy of _Food and Wine_ yesterday (okay, it's not as
enticing as _Bon Appetit_ or _Gourmet_, but I was on an airliner and
bored silly) and noticed that several recipes called for preparation
using a "non-reactive" bowl or saucepan.

I'm assuming that certain foods react badly with certain metals, but
don't know which do, so how am I supposed to choose the proper
"non-reactive" cookware?  Shouldn't they really be explaining this
in the recipe?

...
Not knowing the recipe, it's probably cautioning against putting something  
acidic (citrus juice, vinegar, or wine) into a metal vessel (untreated aluminum  
or  copper, for example) that is easily oxidized. The metal will either give  
you a nasty color or a nasty dose of a toxic metal. Treated aluminium (as in  
Calphalon), tinned copper, or stainless steel are fine. As are enamel-coated  
cast iron or plastic-coated aluminum (Teflon), but the latter may not work very  
well. 

However, untinned copper is used for beating egg whites, making polenta, or  
melting chocolate.
Newsgroups: rec.food.cooking
From: ad527@cleveland.Freenet.Edu (Martin J. Drabik)
Subject: Re: burgers
Reply-To: mdrabik@bach.bio.ri.ccf.org (Martin J. Drabik)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Wed, 19 Aug 92 16:48:32 GMT


In a previous article, hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP) says:

>Also mix in your favor BBQ sauce (I like Head Country) into your meat. Use
>a plant sprayer of water when the grease flares up.

The Frug (hush!) in one of his 8,000 books recommends adding ouzo, oregano,
mint, and garlic to the meat.  Very good.  Try feta with this one.

Or on standard issue burgers, use cheddar cheese and smother that sucker
with guacamole.

                                                      Martin

--
From: Greg_Dawson@mindlink.bc.ca (Greg Dawson)
Newsgroups: rec.food.cooking
Subject: Re: Perogies
Date: 14 Aug 92 00:49:28 GMT
Distribution: world
Organization: MIND LINK! - British Columbia, Canada

Perogies are ubiquitous on the Canadian prairies, where I grew
up. They were always served at family functions and the like, and
some fast food places even had them on the menu. Heck, even Wayne
Gretzky and Janet had them served up at their wedding reception.

Here is the perogy recipe that I use. I also sometimes make a
potato and onion filling without the mushrooms. Perogies are a
great food to make ahead. They can be frozen, then cooked without
thawing by boiling in a pot of boiling water.

Please note that this is a vegan recipe; the nondairy sour cream
and soy bacon bits are not traditional, but they are what I use.


Ukrainian Perogies
==================

Dough:
3/4 cup unbleached white flour
3/4 cup whole-wheat flour (or use all white flour which would be
traditional)
1/8 tsp. cream of tartar
dash salt
1/2 cup plus 1 Tbs. lukewarm water
1 Tbs. canola oil
1 large potato, steamed, peeled and mashed
Water for boiling

Filling:
Potato (reserved from dough)
1 large onion,  chopped
1 cup finely chopped mushrooms
1 tsp. oil
Salt and freshly ground black pepper to taste

Topping:
1/2 cup nondairy "sour cream"
2 Tbs. bacon-flavored soy bits
1 or 2 onions, chopped and fried in a bit of oil or margarine

Dough: In a large bowl, combine flours, cream of tartar and salt.
In a separate bowl, combine water, canola oil and 1/4 cup mashed
potato. (Reserve remaining potato for filling.) Stir wet mixture
into flour mixture. Knead for 5 to 10 minutes on a floured board
until smooth. Cover and let rest for 30 minutes.

Filling: While dough is resting, saute onion and mushrooms in oil
over medium heat until lightly browned, about 5 minutes. Transfer
to a bowl and add reserved potato. Season generously to taste
with salt and pepper.

To assemble perogies, divide dough in half and roll out each half
to a 1/8-inch thickness on a lightly floured board (don't use too
much flour or the dough won't be sticky enough to hold togetherwhen you pinch
the edges closed). Cut out 3-inch circles with
cookie cutter or floured glass. Place a generous teaspoonful of
filling in the center of each circle. Fold in half and pinch
together edges to seal. As perogies are assembled, place them
between two clean dishtowels to keep them from drying out.

Cook perogies in a large pot of boiling water (do not crowd),
stirring occasionally, until they float to the surface, about 3
minutes. Drain. Top with nondairy sour cream, soy bits and
onions. Makes about 28.

Recipe can be doubled.

Cook them from frozen the same way, for about 5 minutes.

Another tasty (but higher calorie) way to serve them is to fry
them in marg or oil after they have been boiled.


Shari Dawson
From: toad@cellar.org (Tony Shepps)
Newsgroups: rec.food.cooking
Subject: Re: burgers
Keywords: grilling & toppings
Date: 17 Aug 92 22:34:46 GMT
Organization: The Cellar BBS and public access system

emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:

>         Oh, yeah.  I got this great cookbook the other day [...]
> 
>         ANYWAY: I just love those slick little James McNair things;
>         so I got _Salads_.  I really like it.  Still looking for
>         his _Pizza_ which is out of print.

It *is*?  By sheer chance, I was walking by our local gourmet cooking supply
store today and happened across a stand full of these McNair cookbooks.  I
browsed through _Rice_, _Chicken_, and yes, _Pizza_.  There must have been
about 10 other titles.  I don't even follow cookbooks, so this is a weird
case of chance.

--
Tony Shepps  toad@cellar.org
Preferred address:  toad%cellar@tredysvr.tredydev.unisys.com
Snail mail:  P.O. Box 655, Blue Bell, PA  19422
Public access and thoughtful conversation:  The Cellar BBS  +1 215 654 9184 
Newsgroups: rec.food.cooking
From: jpenovic@wizard.Berkeley.EDU (Jan Penovich)
Subject:  Gnocchi
Reply-To: jpenovic@1.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Thu, 20 Aug 1992 17:18:23 GMT

My husband loves to make, cook, and eat pasta (I like the
eating part myself).  Anyway, he wants to try making gnocchis
from scratch and none of our cookbooks have a recipe.  Does 
anyone have a tried and true recipe?

Also, how do you get those lucious little balls of starch into those 
little shell-like shapes?

thanks.

Please email, as my site doesn't seem to get all the posts.

********************************************************************
TTFN,    ___           *   jpenovic@encore.com
      / /   /  /\   /  *   jpenovic@gould.UUCP
     / /___/  /  \ /   *   {allegra,ucf-cs}!uflorida!gould!jpenovich
/___/ /   /  /    /    *   {uunet,sun,pur-ee}!gould!jpenovich
                       *   Encore Computer Corp., Ft. Lauderdale, FL
*********************************************************************
From: hughes@dogwood.botany.uga.edu (Wayne Hughes)
Newsgroups: rec.food.cooking
Subject: Re: Kitchen Countertops
Date: 23 Aug 92 03:43:51 GMT
Organization: Botany Department - U of Georgia, Athens

In article <1992Aug21.222416.3257@galileo.cc.rochester.edu> MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:
>
>I used to be married to a very rich man, and had the most beautiful kitchen
>I have ever seen anywhere, complete with white-tiled countertops. Now I am
>  [...]
>So here's my question: What are your suggestions for the ultimate countertop?

   Corian  (corion?), anyway, a synthetic made by DuPont, I think.
   It *is* more expensive, but not so much more.  I love my kitchen,
   I'm in it more than any other room, and I put in corian countertops.
   I'll never regret it.  It's cool in the summer and warm in the winter.
   It's fused together so 30 feet of countertops all look like they're
   one huge piece.  It comes in different colors, which are basically
   white with a tinge of whatever color you choose.  It doesn't break
   or chip, and wipes clean.  If it *does* get stained, you just sand it
   off (same with scratches) using a fine mesh pad.  It's *almost*
   translucent, so if you open your cabinets beneath it, they're
   lit faintly from the corian above.  It's incredible, beautiful,
   and I wouldn't have anything else.   Even had cutting boards made
   from the scrap pieces.

   I don't, believe it or not, sell it  :) .

   Wayne
Newsgroups: rec.food.cooking
From: dancer@drycas.club.cc.cmu.edu
Newsgroups: rec.food.cooking
Subject: Re: Searching for a burr coffee grinder
Date: 19 Aug 92 20:56:20 GMT
Article-I.D.: drycas.1992Aug19.155621.1847
Distribution: usa
Organization: Carnegie Mellon Computer Club

In article <1992Aug18.193453.18933@henson.cc.wwu.edu>, n8946410@animal.cc.wwu.edu (Cameron Parish) writes:
> 
> 	My SO is getting serious about his addiction to coffee, and he's been
> making mutterings about getting a burr grinder.  Since his birthday is 
> coming up, I thought I'd get him one myself, but I'm having an awfully hard
> time.  The only burr grinder in this dang city is a $60 Braun model....
> is it worth getting?  (I thought burr grinders were supposed to be pricier
> than that.  I hope I'm wrong!)   Should I skip the Braun and go look for 
> a grinder on my next trip to Seattle?  And, if so, what should I look for?

The Braun is a good grinder, and the price is really nice. I'd go for it.

---*---*---*---*---*---*---*---*---*---*---*---*---*---*---*---*---*---*---
Dream Dancer                               dancer@drycas.club.cc.cmu.edu
aka                                        dancer@acm.rpi.edu
Martha Underwood                             Four cats and a
                                             burmese python
From: sean@curry1.austin.ibm.com
Newsgroups: rec.food.cooking
Subject: Re: Cookware
Date: 14 Aug 92 16:36:22 GMT
Reply-To: curry@ausvmv.vnet.ibm.com
Organization: IBM Austin, TX


In article <UeWc1P200iUy02_6os@andrew.cmu.edu>, Ken Burner
<kb13+@andrew.cmu.edu> writes:
|>    If this is a FAQ, I apologize; I just started reading this newsgroup.
|>  Anyway, I was in the local yuppie dept. store the other day and saw
|> Calphalon pots and pans.  I think I'm in love (or, maybe it's just lust
|> - it happens).  Seems like extremely NICE stuff, but I couldn't help
|> noticing that it's as EXPENSIVE as jewelry!  Is it THAT nice?  Is there
|> a better way to buy this than by the piece (at >$100 per)?  Is there a
|> competing brand that's more affordable?  What is the current net.wisdom
|> about good cookware?
|> 
|>     -Ken Burner
|>      Carnegie Mellon Computing Services
|> 

I got some Calphalon a while back as a gift.  After getting the hang of it,
I REALLY started to like it, and purchased quite a bit more.  A few thoughts...

* Pro:  you can go from stovetop to oven with no worries as it is all metal.

* Pro:  being thick solid aluminum (anodized), it conducts really well 
		(I appreciate this much more now that I have a gas stovetop,
		thin cookware or that Visions crap is terrible on gas.)

* Pro:  Stick -resistant-   the more you use it the better it resists
		sticking.  low to medium heat is better (again it conducts well
		so high heat not needed often.)  Also, the use of metal utensils
		is OK as the surface is extremely durable (unlike Silverstone or
		the like whick scratches easily.)

* Con:  expensive as hell!  The way to purchase this stuff reasonably is
		to get a whole 7 or 10 pc. set.  The price is really good if you
		add up the individual pieces.

* Con?: be careful cleaning it.  It is recommended that you never put in 
		the dishwasher.  Some detergents are said to harm the anodized
		surface.  However scouring pads and Comet are OK.  and there is 
		a special Calphalon cleaner called Dormond (?) which is to be 
		used sparingly but will get it really clean.  You will have to 
		re-season it with use to make it more stick resistant after 
		using Dormond however.

As for competing brands, well yeah sure, I guess there are some, but 
I haven't tried any.  (Can't afford to after buying the Calphalon)  ;-)

Sean
Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Fryer size increase
Organization: Nick Simicich, Peekskill, NY
Distribution: na
Date: Sat, 22 Aug 1992 17:42:03 GMT

In article <Bt96vD.2Kw.1@cs.cmu.edu> lindam+@CS.CMU.EDU (Linda Macaluso) writes:
>In article <1992Aug18.170301.29591@decuac.dec.com>, laurent@tamdno.enet.dec.com (Hal Laurent) writes:
>|> 
>|> In article <1992Aug14.130953.9573@cbnewsm.cb.att.com>, 
>|> ccbjr@cbnewsm.cb.att.com (charles.c.bahr..jr) writes...
>|> > 
>|> >HI --
>|> >Has anyone noticed an increase in the weight of "frying" chickens
>|> >over the past decade?  
>|> >I strongly recall being able to buy 2 1/2 lb. chickens some time
>|> >ago, and now the smallest "fryer" I can find is 3 1/2, sometimes
>|> >4 lbs.  
>|> > 
>|> 
>|> I'm not the only one that has noticed this!  Personally, I think it's
>|> a drag.  I often *want* a smaller chicken, but they're very difficult
>|> to find.
>
>In _The_Way_to_Cook_, Julia Child notes that she often has great difficulty
>finding a stewing hen these days.  Stewing hens were/are 4 pound (or more)
>hens who had stopped laying, and were considered too old and tough for anything
>but stewing.  Could there be a correlation?

Not only are they too tough for anything but sewing, but they still
have some body when you are through stewing them.  After a long simmer
which would cause a frying chicken to completely fall apart, stewing
chickens are still intact enough to provide good body and mouth feel.
Don't try to fry them, though:  It will be like eating rubberized
leather.  

In my opinion, they taste better too, in stews and soups.  I believe
that the reason that we can't find them is that most of them go to the
commercial soup companies.

-- 
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: kaz@vineland.pubs.stratus.com (Karen Fegley)
Newsgroups: rec.food.cooking
Subject: Re: Could everybody cross-post recipes to rec.food.recipes?
Date: 14 Aug 92 17:47:08 GMT

In article <10324@sun13.scri.fsu.edu> nall@sun8.scri.fsu.edu (John Nall)  
writes:
>
>    So far as whether or not rec.food.veg. folks are happy,
>    I, for one, could care less.  They're not happy people,
>    anyway.  They should eat more head cheese.  (No, no
>    smiley faces - flame away.  I ignore flames from fanatics,
>    of whatever persuasion).

I am glad that you said "rec.food.veg folks" and not "vegetarians".
Not all vegetarians are self-righteous prigs.  I am a vegetarian
(ovo-lacto, which is in itself a sin in some people's opinions)
and I have stopped reading rec.food.veg because I don't have the
patience, time, or energy to sort through large quantities of
dialectic to find the small bits of good stuff.

No smiley faces from me either.  Flame away -- make my day.
(And prove my point in the process.)

Karen
From: manda@ariel.its.unimelb.EDU.AU (Manda Lynch)
Newsgroups: rec.food.cooking
Subject: Rice cookers, bread makers and Alaska
Date: 18 Aug 92 21:16:54 GMT
Organization: Geophysical Institute, University of Alaska

Well I'm back (assuming anyone noticed I'd gone for a few months writing
my thesis) and succesfully moved from Melbourne, Australia, to Fairbanks, 
Alaska. I have to admit that I'm having a bit of a culture shock, food wise,
but I do have a specific question:

My husband had discovered a device which he describes as a combination rice
cooker, bread maker and jam maker (by Hitachi, I think).  Now I'm of the school
that all these things are so easy to make, they don't require a particular
appliance to make them. Does anyone here have any experience with these,
particularly to convince him it's not worth buying ;-)  ????

Manda.
the Vegemite-less :-(
manda@iias.images.alaska.edu

Newsgroups: rec.food.cooking