HDTenEightyP/NetNews huggingface dataset:
From: amanda@cam.compserv.utas.edu.au
Subject: Macrobiotic recipes request
Reply-To: amanda
Organization: University of Tasmania
Date: Mon, 28 Sep 92 01:01:47 GMT

Hi

Has anyone out there know of a good macrobiotic cook book or better still know
any recipes?  I would really appreciate hearing from you



amanda
 
Newsgroups: rec.food.cooking
From: parr@acs.ucalgary.ca (Charles Parr)
Subject: Re: Eggs in Fridge or Room Temperature?
Date: Fri, 02 Oct 92 20:21:56 GMT
Organization: The University of Calgary, Alberta

In article <1992Oct2.190611.28864@iscnvx.lmsc.lockheed.com> westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal) writes:
>In article <10292276.179.8408@kcbbs.gen.nz> Pandora@kcbbs.gen.nz (Dawn Scotting) writes:
>>Mmmmm, it seems that there are a lot of people that want to know the 
>>reason why eggs should be kept at room temperature. 
> I know no reason TO DO this, and health reasons to NOT do it.

>One thing, though: if you plan to beat egg whites, divide at cold
>temp for less yolk breakage, but beat at room temp for greater volume.

Hmmm. As a cook interested mostly in Continental Cooking, sauces,
stocks, all that laborious snobby stuff, I really hate being told
I should not store eggs on my counter, or stuff my chickens,
or eat my Ceviche, or buy Octopus because the bunny huggers say
it's sentient, or any of the rest of it.

Anyone with a brain knows that life is a series of risks, and
that in cooking you take your life in your hands every day.

Know that, and consider it, but don't let some safety-freak
tell you how to run your kitchen. I use carbon steel knives
that rust, maple cutting boards which I was recently assured
would be my doom, and eat raw-egg saucings like hollandaise,
carbonara, mayonaisse...And it's risky, I suppose. But when
I keel over from botulism, or salmonella, I'll have had a good
many years of enjoying the foods I love, and it's worth it.

BTW, eggs keep very well out of the fridge. Unless they are
cracked. If they are cracked you *really* shouldn't eat them.

Regards, Charles
.

Ps: Milk keeps well out of the fridge as well. Only for a few
days, but if you need room-temp ingredients there is no reason
not to just leave it on the counter the day before. Same for
cheeses.
-- 
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: Peter R. Olpe <olpe@mamacass.etdesg.trw.com>
Subject: Help! My pizza dough is sticky!
X-Xxmessage-Id: <A6F0A659C301283D@vindicator.etdesg.trw.com>
X-Xxdate: Thu, 1 Oct 92 20:58:01 GMT
Organization: TRW
X-Useragent: Nuntius v1.1.1d7
Date: Thu, 1 Oct 92 20:06:25 GMT



With all of this pizza talk recently I decided to try it.  I used
my bread machine with the following recipe:
     3 cups all purpose flour
     1.25 cups warm water
     1 T sugar
     1 package yeast
     1 t salt
     2 T olive oil
     1 T cornmeal

Mixed for 30 minutes.  The dough, out of the breadmaker was
extremely sticky!

I let it rise 45 minutes, then tried to form the pizza on a
preheated stone (I do not have a peel and I can't figure out
how to get an already made pizza onto a hot stone), 
but it was still very sticky.

Pizza ended up OK, but the dough was undercooked (maybe 
the oven was too hot, 475 degrees).

Should I have simply sprinkled flour on the sticky dough?  
Or did I use too much water?

       -Pete Olpe-
       olpe@mamacass.etdesg.trw.com
Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon, 28 Sep 1992 12:31:51 -0400 
From: Judi Mancuso <jm5p+@andrew.cmu.edu>
Subject: Re: Recipe request: marinara sauce using fresh tomatoes
Distribution: na

Denise asks
> 
>Does anyone have a marinara recipe they could share that uses fresh
>tomatoes?  I want to make a bunch and freeze it for those cold winter
>nights.  Thanks oodles in advance.  Denise


Sure Denise, I have one that is absolutely great (low fat too!)

First off, I "put up" my tomatoes in jars--not in the freezer.  I will
guess that in each jar I have about 4 pureed tomatoes (in each jar I
also include about 1/2 tomatoe crushed with skins)

In sauce pan with 2 TBLS good quality olive oil, saute 2 cloves garlic,
1 small purple onion, 1 TBL. whole basil
You can discaard garlic and basil if you like, I don't
Add:  2 Green Bell Peppers, sliced, 1 Red Bell Pepper, sliced, about 2
cup mushroom sliced, 2 stalks celery ribs, chopped fine  Season with
salt, pepper
Saute until veggies tender crisp, then add your fresh tomatoes (I add
about 3 jars to this mixture--equivalent to approx. l5 tomatoes.  Add
parsley.  Cook for about 20 minutes and serve over your pasta.  Sprinkle
with parm/rom cheese and ENJOY!

Sometimes I add other veggies I have on hand--some ideas--spinach,
eggplant, zucchini---be creative.

We have pasta with tomatoe sauce each Sunday (as all "good" Italians, my
husband declares that he is sick on Monday if he misses his sauce on
Sunday!).  Anyway, we had this marinara yesterday and we enjoy this the
best (the kids don't cause they want meatballs!)   Enjoy!  Judi Mancuso,
Carnegie Mellon University, Pittsburgh, PA  
Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Re: Eggs in Fridge or Room Temperature?
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Date: Sat, 3 Oct 1992 17:18:57 GMT

In article <92Oct02.202156.24203@acs.ucalgary.ca>, parr@acs.ucalgary.ca (Charles Parr) writes:
>In article <1992Oct2.190611.28864@iscnvx.lmsc.lockheed.com> westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal) writes:
>>In article <10292276.179.8408@kcbbs.gen.nz> Pandora@kcbbs.gen.nz (Dawn Scotting) writes:
>>>Mmmmm, it seems that there are a lot of people that want to know the 
>>>reason why eggs should be kept at room temperature. 
>> I know no reason TO DO this, and health reasons to NOT do it.
>
>
>Know that, and consider it, but don't let some safety-freak
>tell you how to run your kitchen.

I don't understand what's happened to food.  All the things that used to be
good for you are now bad for you.  I gather that somewhere, things changed; 
now, chickens are infected with salmonella, which they pass on to the eggs. 
Chicken meat is prone to salmonella.  Beef will kill you.  Milk is bad for
children.  Don't drink water from mountain streams.  Don't eat raw eggs. 
Potato skins are poisonous.

By my calculations, I should have been dead a long time ago.

>But when I keel over from botulism, or salmonella, I'll have had a good
>many years of enjoying the foods I love, and it's worth it.
>
Me, too.  I suddenly have a craving for prime rib and a baked potato with
butter and sour cream.

Cheryl

>Ps: Milk keeps well out of the fridge as well.

Maybe, but warm milk just doesn't taste the same. :)
From: pc0837@sarah.albany.edu (COHEN PAUL L)
Newsgroups: rec.food.cooking
Subject: Re: COLUMBIAN RECIPES
Date: 29 Sep 92 19:52:22 GMT
Article-I.D.: sarah.1992Sep29.195222.1897
Organization: State University of New York at Albany

Sorry, just a test.
From: mvacc@ssdc.UUCP (Mike Vaccaro)
Newsgroups: rec.food.cooking
Subject: What to make with ricotta?
Date: 2 Oct 92 14:55:44 GMT
Organization: Sterling Software IMD, Vienna, Va.


    Try a spinach roll. I make one about once a week when I want to pig-out
yet eat somewhat healthy ( I use low fat ricotta.) Take about a pound (or a
little less) of pizza dough, flatten it out on a olive-oiled pizza pan and
let it rise a little. 
   Chop up some fresh spinach, mix in some ricotta, add a little romano
cheese if desired. Mix it up, spread it on to the dough and roll it up. 
cook 400 degrees 20-25 minutes, and bada-bing!
From: bradl@neptune.informix.com (Brad Levy)
Newsgroups: rec.food.cooking
Subject: Re: Thermite reaction on electric stoves?
Date: 30 Sep 92 21:12:02 GMT
Organization: Informix Software, Inc.

>In article 22677@pasteur.Berkeley.EDU, c164-aa@po.berkeley.edu (Paul DuBois) writes:
>>A couple days ago, my room-mate had an "interesting" experience --
>>one of our nice pots with the aluminum-clad bottoms was heating up
>>some water on our electric stove.  There was a shower of sparks and
>>a loud bang (so the story goes... I wasn't there, so apologies if
>>the re-telling is fuzzy) and our heating element now has a 1-inch section
>>missing... and there is a little chunk of slag underneath it.  The 
>>pot has a chunk of the aluminum bitten away on the bottom.
>>
>>My guess is that this is a Thermite reaction; however, I don't know
>>whether or not the heating elements are iron, and certainly I have
>>never heard any warnings against using aluminum-bottom pots on electric
>>stoves.  Is there a precedent for such pyrotechnic displays, or was this
>>just a fluke?  I'm considerably more hesitant about cooking now -- the
>>mug that was sitting by the pot of water now has little grains of metal 
>>embedded in it.  I wouldn't want that to be my arm!
>>
>>Permanent: pdubois@ocf.berkeley.edu                          Welcome to Cicely!
>
I once had a similarly scary experience with an electric oven.  Started making
an unbelievably loud racket.  Happened where aluminum foil came in contact with
a heating element, where the element may have been burning out (and developing
a hot spot in the process.)  No damage done, except to the element, but scared
the heck out of me.

- brad levy (bradl@informix.com)
From: rns@af2.mlb.semi.harris.com (Renee Sumperl)
Newsgroups: rec.food.cooking
Subject: Recipes that use Thai hot peppers
Date: 6 Oct 92 14:53:11 GMT
Organization: Harris Semiconductor, Melbourne FL


 I recently acquired 5 Thai hot peppers from a work mate. He eats them
 plain. Yuk! Does anyone have any recipes for these hottter than hot
 peppers?


                                Thanks,
                                Renee
Newsgroups: rec.food.cooking
Subject: Re: Thermite reaction on electric stoves?
From: gary@cdthq.UUCP (Gary Heston)
Date: Wed, 30 Sep 92 20:10:15 CDT
Organization: Garys' Home for Obsolete Computers

c164-aa@po.berkeley.edu (Paul DuBois) writes:

> A couple days ago, my room-mate had an "interesting" experience --
> one of our nice pots with the aluminum-clad bottoms was heating up
> some water on our electric stove.  There was a shower of sparks and
> a loud bang (so the story goes... I wasn't there, so apologies if
> the re-telling is fuzzy) and our heating element now has a 1-inch section
> missing... and there is a little chunk of slag underneath it.  The 
> pot has a chunk of the aluminum bitten away on the bottom.

Sounds like the element shorted. That would create an arc easily
able to remove some of the pots' bottom. If you can afford it, it
would probably be a good idea to replace all the elements; if one's
failed in this manner, the others are likely not in good shape.

> My guess is that this is a Thermite reaction; however, I don't know
> whether or not the heating elements are iron, and certainly I have

Thermite doesn't have iron in it, and takes something on the order of
magnesium to ignite it. It's also a find powder, since large pieces
are too hard to burn, and tend to fly apart before they ignite. (My
past as a pyrotechnician is showing, but I'm not going to either post
or mail the proper formula for thermite. Visit rec.pyromaniacs; those
people are crazy enough to not only tell, but demonstrate.)

> never heard any warnings against using aluminum-bottom pots on electric
> stoves.  Is there a precedent for such pyrotechnic displays, or was this
> just a fluke?  I'm considerably more hesitant about cooking now -- the
> mug that was sitting by the pot of water now has little grains of metal 
> embedded in it.  I wouldn't want that to be my arm!

I've had flakes of aluminum embedded in my glasses, once, from some
pyro material. Your roommates' incident was a fluke, although a 
spectacular one.

Gary Heston, at home...
gary@cdthq.uucp
From: bunny@bsu-cs.bsu.edu (Marsh)
Newsgroups: rec.food.cooking
Subject: Re: Fat-free Cream "cheese"
Summary: Here is a very good substitute for cream cheese
Date: 27 Sep 92 02:28:57 GMT
Organization: CS Dept, Ball St U, Muncie, Indiana






Use plain fat-free yoghurt for a low-sodium weight-watcher's treat.
Just pour the yoghurt into a bowl lined with 3-4 layers of cheesecloth;
tie ends of cloth together firmly and hang over a sink or bowl to
drain.  After 2 days check the consistency - when it's the same as cream
cheese remove from cheesecloth and refrigerate up to 2 weeks.

Use as a substitute for cream cheese in *any* recipe - it bakes well!
I've even made a crab rangoon using this stuff.  Just add 4 oz cooked,
flaked crab to the whole finished product from above, then add spices
to taste and maybe 1/2 C cooked, minced mushrooms.  Use as a dip or
fill wonton wrappers and bake or (gasp!) deep-fry.

-Tracy
From: sdpage@andersen.co.uk (Stephen Page)
Newsgroups: rec.food.cooking
Subject: Electric bread makers: are they worth it?
Date: 3 Oct 92 16:43:44 GMT
Organization: Andersen Consulting (UK Practice)

[Sorry if this is a FAQ. I couldn't see anything as far back as my site goes.]

We are thinking of buying an automatic bread maker. Such devices are treated
with considerable skepticism in the UK, but recently they have started to
show up in the shops.

Questions:
 - are they worth the money? (Background: we enjoy bread but are far too
   lazy and untalented to figure out how to get bread to rise properly
   in our oven.)
 - are they really as automagic as the brochures claim? 
 - do they work well for a variety of breads (fruit, herb, etc)?

Any pointers to reliable brands which are likely to be available in the
international marketplace would be welcome. The one I saw today was a
Panasonic (SD-BT55P). What features are essential?

Thanks very much for any input.

===============================================================================
      Stephen Page, Manager, Technology and Systems Integration Division,
         Andersen Consulting, 2 Arundel Street, London  WC2R 3LT, UK
               Voice mail: +44-71-438 2121 password 973 id 5074
           Email: sdpage@andersen.co.uk  or  uknet!aclondon!sdpage
Newsgroups: rec.food.cooking
From: malaka@i11s11.ira.uka.de (Rainer Malaka)
Subject: request: langos recipe
Organization: University of Karlsruhe, FRG
Date: Thu, 1 Oct 1992 09:10:50 GMT

hi,

does anyone know the recipe for langos ? It is a hungarian recipe with 
a yeast gough containing also potato. Langos are fried like doughnuts and
can be eaten sweet (with sugar, jam etc) or with garlic or chese.

please send me the recipe, if you have it.

thanks,	Rainer.

--

Rainer Malaka, email: malaka@ira.uka.de

Newsgroups: rec.food.cooking
From: dwilson@Ingres.COM (It's up to me.)
Subject: Re: Pizza dough recipes requested
Summary: 
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords: 
Organization: ASK Computer Systems, Ingres Product Division
Date: 30 Sep 92 20:31:08 GMT

In article <64660005@hpl-opus.hpl.hp.com>, farland@hpl-opus.hpl.hp.com ( writes...
>Not an answer but more questions (don't you hate that?).
> 
>Several years ago I tried making good pizza dough at home.  I tried a
>number of recipes and never had much success.  The dough always comes
>out more like crusty bread, or even a biscuit, than a pizza crust.
>Recently I tried again as there was a pizza dough recipe for my bread
>machine.  Same results, somewhere between bread and a biscuit, and not
>much like pizza crust.  I'm looking for that kind of chewy, ... , well
>pizza crust like texture and taste.
> 
>Is it the recipe or the cooking method?  I am baking the pizza by
>completely assembling it on a metal cookie sheet, sticking it in the
>oven, turning the oven on to 500 degrees, and waiting 20-30 minutes.
> 
>Would a baking stone help?  How about one of those pizza pans with all
>the little wholes in them?
> 
>Bill McFarland
>farland@hpl-opus.hpl.hp.com

I find that it is better to heat the oven to 500 for 30 minutes 
*before* putting the pizza in, and then baking for around 14-18 
minutes.  I also use a baking stone, but have had satisfactory 
results on a cookie sheet (can't feed 8 people just on my baking
stone...)

Dave

Newsgroups: rec.food.cooking
Subject: re: REQUEST: Baklava
From: gary@cdthq.UUCP (Gary Heston)
Date: Wed, 30 Sep 92 20:20:17 CDT
Organization: Garys' Home for Obsolete Computers

sarahb@fanfare.EBay.Sun.COM (Sarah Bate) writes:

> Thank you to all those who sent me your Baklava recipes.
> I think i'll try & make some this weekend.
> 
> By the way,  I made butter last weekend & it's really good.
> Unfortunetly my husband wont let me buy butter anymore now
> that he knows I can make it.  Gee, thanks.

Make *him* shake the jar of cream.....

(I have a churn, for that matter, which could be used for it's 
intended purpose. Was used to hold dried fronds; bought it at 
an auction.)

Gary Heston, at home....
gary@cdthq.uucp
From: 33s@oasys.dt.navy.mil (Angie Brvenik)
Newsgroups: rec.food.cooking
Subject: Recipe Wanted:  PIZZA BREAD
Date: 28 Sep 92 18:31:20 GMT
Reply-To: 33s@oasys.dt.navy.mil (Angie Brvenik)
Organization: Carderock Division, NSWC, Bethesda, MD

Over the weekend on one of the Gardening Shows, they showed how to make
pizza bread.  It looked sooooo yummy!  All it was basically bread dough
that was topped with sauce, green & red peppers, pepperoni, mozarella,
etc.  Its all rolled up and baked.

Does anyone have a recipe for this?
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: More Dried Tomato News
Organization: Wayne State University, C&IT
Date: Tue, 6 Oct 1992 18:50:41 GMT

Judging from all the e-mail I've received, there are a lot of dried
tomato fanatics out there! Here's another of my sloppy recipes, invented
the other night. It started out as a recipe taught to me by a friend
from Provence, but it sort of changed...
 
Chop two medium onions finely. Saute with a pound of Italian sausage cut
up in bits.
 
Add as much garlic as you like, smashed and chopped finely.
 
Add to this two heaping tablespoons of your homemade, highly concentrated
tomato pesto. Stir in and lower the heat to a simmer.
 
Boil a pound of spaghetti until done. I prefer De Ceccho brand.
 
Toss together the spaghetti, the sauce, and four ounces of grated
gruyere cheese. Serve at once. Mmm....
 
Serves four adults, two children, and lunch the next day.
-----------------------------------------------------------------
 Michael Joseph Edelman           Wayne State University
 medelma@cms.cc.wayne.edu         Computing & Information Technology
 mje@pookie.pass.wayne.edu        Detroit, Michigan
 medelma@waynest1.bitnet          (313) 577-0742
 KE8YY
Newsgroups: rec.food.cooking
From: acc4636@tamuts.tamu.edu (Anthony Chi-Hwa Chen)
Subject: Re: Dehydrators
Organization: Texas A&M University, College Station
Date: Wed, 7 Oct 1992 02:33:13 GMT

In the US a company called RONCO is selling food dehydrators for
under $80 U.S. Maybe something like 59.95.  I dont know how good
they are.  If I see the ad I will write down the number and mail it
to the original poster.  Sorry about the worldwide posting but 
this newsreader is not very user friendly and I am ignorant.
From: ted@isgtec.com (Ted Richards)
Newsgroups: rec.food.cooking
Subject: Re: Basil indoors?
Date: 29 Sep 92 12:50:54 GMT
Organization: ISG Technologies Inc. Mississauga Ont. Canada
X-Newsreader: TIN [version 1.1 PL6]

Richard Nixon (ar12@quads.uchicago.edu) wrote:
: Hi ho,
: Well, here in the midwest we're expecting our first frost over the next couple
: days so I've brought my basil plant indoors- my question, since this is an annual plant, is this: will the plant continue to grow indefinitely (given adequate
: warmth, moisture, fertelizer, etc), or will it undergo the botanic equivalent
: of apoptosis despite my best efforts to pamper it? Having been spoiled by fresh
: basil this past summer, having to part with my plant would be absolutely 
: catastophic! 
: Andre

The bad news is that yes, they'll die no matter what you do.  I have had
them last well into November, but gradually growing less and less.

The good news is that you can easily grow new ones indoors under lights.
A warm sunny window might also work.  The only trouble I have had is
that they tend to get very leggy (under lights).  You need a lot more
plants for the same number of leaves than outdoors.  I am hoping that
stronger lights may solve the problem this year.

--
Ted Richards            ted@isgtec.com             [...!uunet.ca!isgtec!ted]
ISG Technologies Inc.   3030 Orlando Dr. Mississauga  Ont.  Canada   L4V 1S8
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: Tabasco & the hurricane (was Re: More (hot) pepper que)
Date: 28 Sep 92 01:12:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <5786@dove.nist.gov>, cst@bork.nist.gov (Charles S. Tarrio) writes...
  > 
  >I've been looking for news on this for weeks, maybe some netters have
  >an inside scoop:
  > 
  >The town of New Iberia, where Tabasco is made and aged, was heavily
  >damaged by hurricane Andrew.  Some news programs even went there and
  >interviewed residents, but no mention was made whatsoever about
  >the Tabasco factory.  Does anyone know how it made out, and whether we
  >are going to be paying through the nose for the nectar of the gods
  >in the near future?

Heard an interview with one of the McIlhenny family on NPR.  He
said, "Hey... don't worry.... We've been through this before."
They were cutting down broken brush & clearing it out.  The truth
is, most of the peppers used in Tabasco sauce are now grown in
Central America rather than on Avery Island.  The problem is that
none of the younger people growing up in the surrounding area will
pick the fiery peppers these days, so they can only harvest so
many there on the Island.  They still have some older folks who
have been picking the peppers for years and years, but there are
fewer and fewer of them.  Sad, but true.  The McIlhenny's wish
they could grow them in the U.S., but alas, no one wants to pick
peppers (they really burn the hands after a while) and get paid
by the number of pounds they pick.

So... no problem getting Tabasco sauce.

Carol

--Boundary (ID QMYOuVGX7uP7JWndoZNzhA)--