HDTenEightyP/NetNews huggingface dataset:
From: kcl@world.std.com (Katherine C Long)
Subject: Looking for Cheap Cheesecloth
Keywords: cheesecloth
     I'm looking for a source for cheap cheesecloth.  The kind
Organization: The World Public Access UNIX, Brookline, MA
Date: Tue, 1 Sep 1992 22:13:06 GMT

I can find at a fabric store or the ones used for cheese making
are too elegant and too expensive.  (I use cheesecloth by the
yard when drying tomatoes in the oven and it is also great
for straining stocks.)
    Years ago I bought a box of "Hermitage Cheesecloth" made
in Camden, S.C.  It was 36 inches wide and sold for 62 cents
a yard (on sale for 40 cents).  I know that cheesecloth
comes in grades, with lower numbers having the coarsest grades. 
According to the side of my box, Grades 12-B or 16-B are for
dusting and polishing; 20-B, 24-B, or 28-B for straining; and
36-B for dish towels, diapers, curtains, etc.  I think I
want one of the coarser grades.
    If anyone has suggestions on where to get cheesecloth 
(or knows if the company in Camden still exists and makes the stuff and 
can give the the phone number) I'd appreciate hearing from you.
If I find the answer(s) I'll summarize for the net.

    Thanks!

    Katherine Long
    kcl@world.std.com

  8-)
   XXXXxxxx=
From: bruce@zuhause.MN.ORG (Bruce Albrecht)
Newsgroups: rec.food.cooking
Subject: Re:  How many cookbooks?  WAS Re: burgers
Distribution: world
Date: 25 Aug 92 22:25:05 CST
Organization: Society to Stamp Out Bogus Organizations

In article <1334@stake.DaytonOH.NCR.COM> emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
> And  (Karen
>Fegley) writes:
>>
>>P.S.  Seems odd to me that so far there have not been any male
>>      respondents to this thread.  Or do men not collect cookbooks?
>>      (Just curious, guys.)

Maybe we're afraid of getting a bunch of wannacook? e-mail.  Besides,
who can compete with 2200 cookbooks?  Not me.
>
>        Hmm.  Now, coupled with the general-unwritten-consensus that
>        male SO's have a hard time with our collections, I would have
>        to say that there must be an anti-cookbook gene that is a 
>        dominant gene in men and non-extant in women, or at least
>        recessive (which would explain some women I know who wouldn't
>        know a cookbook from a cleaver.)
>
>        What I REALLY want to know is how to train a guy to buy the
>        dreaded cookbooks for you?????????  Let's get that Grandma
>        on-line who has learned the trick!!!

Well, I buy cookbooks for me, not my wife, and I buy about 95% of the
cookbooks.
--
bruce@zuhause.mn.org
Youth is wasted on the young.
From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)
Newsgroups: rec.food.cooking
Subject: REQUEST: pickles & cole slaw
Date: 4 Sep 92 04:33:55 GMT
Organization: University of Rochester, Rochester NY
X-News-Reader: VMS NEWS 1.11


Does anyone have the recipe for kosher dill pickles and cole slaw
that taste just like the pickles and cole slaw you get in NYC delis?
(and not any other citie's delis)
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: GARLIC BREAD HELP
Organization: Gallaudet University
Date: Fri, 4 Sep 1992 21:41:08 GMT

> 
> In fact, a new Italian restaurant here called Macaroni's Grille does some-
> thing I had never seen done before: they put a small plate in the middle 
> of the table, poured olive oil on it, grated fresh pepper onto the oil, 
> and told us to dip our bread sticks in it.  The idea didn't appeal to any 
> of us, but we tried it, and guess what!  We hated it!  Fat lovers though
> we all were, this is not the way we want to get our fat.  Now perhaps if
> they had painted the olive oil on the bread sticks and then heated it, it
> might have been palatable, but this was yuck.
> 
> Jan
======
a restaurant here in DC called Sfuzzi's has small dipping plates of olive 
oil but it has more than just oil and pepper. It's addictive, you can go 
through a half a cup with no problem. I don't know what's in it... herbs 
and spices...

skip

Newsgroups: rec.food.cooking
From: cartwright@tgv.com (Denise V. Cartwright)
Subject: Chowder recipe for Toby
News-Software: VAX/VMS VNEWS 1.41    
Keywords: clams, find the small ones!
Organization: TGV, Incorporated (Santa Cruz, CA, USA)
X-Lunar-Date: 0 days, 19 hours, 24 minutes since the new moon
Date: Sun, 30 Aug 1992 22:12:00 GMT

I made this for a housewarming party almost two years ago and those folks are
still asking for the recipe! 

This is the original recipe- double it at will...

10 cups of chicken stock
1 medium onion finely chopped
16 ozs of coarsely chopped clams
12 litte neck clams- or other small varieties
4 tablespoons of butter
4 medium pototoes peeled and cubed
1 cup chopped celery
1 1/2 tsps thyme
1 bay leaf
1 cup chopped italian parsley
1 3/4 cups half and half

Cook the onions and celery in the butter over low heat, covered until tender.
About 20 minutes.

To the chicken stock in a large pot add the cooked onion and celery, chopped 
clams, parsley, thyme, bay leaf and potatoes along with some freshly ground 
black pepper (to taste) and simmer, partially covered for about 30 minutes or 
until potatoes are tender.

Make sure clams are clean and well scrubbed.  Place them in a large frying or 
saute pan in one layer along with about an inch of water.  Cover and steam
the clams until they open.  Remove clams and carefully add clam juice to other
simmering ingredients.  Be careful not to add sediment on the bottom of the pan 
you steamed the clams in to your soup... it's mostly sand!  

When potatoes are tender taste soup to check seasoning- add salt and pepper if 
needed.

If you are serving the soup the next day - do not add half and half -let soup 
cool and then refrigerate.  Refrigerate steamed clams in zip lock bag- it's 
easier!  

When you are ready to serve soup- slowly heat soup- do not let boil!  Add half 
and half to soup- being sure to keep the soup hot but not boiling!  Add the 
clams in their shells- sprinkle a bit of finely chopped parsley on top along 
with some freshly grated pepper.

Enjoy!



Newsgroups: rec.food.cooking
From: reb@amc.com (Bob Brunjes)
Subject: Re: How many cookbooks?  WAS Re: burgers
Organization: Applied Microsystems, Redmond, WA
Date: Wed, 26 Aug 1992 14:38:37 GMT

In article <1992Aug22.114535.13891@cas.org> lvirden@cas.org (Larry W. Virden) writes:
>In article <1334@stake.DaytonOH.NCR.COM> emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
>:
>:        I started this thread, which has been very interesting to me:
>:
>:        Another poster suggested that the person with the most
>:        books wins.  The 2,200 wins, wouldn't you say?  ;)
>:        
>: And  (Karen
>:Fegley) writes:
>:>
>:>P.S.  Seems odd to me that so far there have not been any male
>:>      respondents to this thread.  

Not odd at all.  Those of us males who cook are far too tasteful to
enter into coarse "My cookbook shelf is longer than your cookbook 
shelf" badinage.

>                                     Or do men not collect cookbooks?
>:>      (Just curious, guys.)
>
>We just were too busy to post anything this week.
>
>:
>:        Hmm.  Now, coupled with the general-unwritten-consensus that
>:        male SO's have a hard time with our collections, I would have
>Hmm - maybe your mail SO's do, but a lot of us males do not.

Hey now! This _really_ is getting Freudian, right?
>
>:        to say that there must be an anti-cookbook gene that is a 
>:        dominant gene in men and non-extant in women, or at least
>:        recessive (which would explain some women I know who wouldn't
>:        know a cookbook from a cleaver.)
>
>Is it really anti-cookbook, or anti-cooking?  My wife prefers me to
>do the cooking.  

I have the same situation.  Of course my wife makes the point that I'm
not, strictly speaking, and SO, but rather a variant, the SOB.

>                I think she is downstairs right now, fixing milk and
>cardboard ... er rice crispies right now cause my buggers all got up while
>I was in the midst of writing this msg...
>
>-- 
>Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
>Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
>Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
>America Online: lvirden@aol.com


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com
From: 33s@oasys.dt.navy.mil (Angie Brvenik)
Newsgroups: rec.food.cooking
Subject: THANKS - Uncooked Lasagne Noodles
Date: 31 Aug 92 18:40:02 GMT
Reply-To: 33s@oasys.dt.navy.mil (Angie Brvenik)
Organization: Carderock Division, NSWC, Bethesda, MD



Well, I tried it!  I used my own recipe for lasagne, but instead of
cooking the noodles, I used them uncooked & used 2 jars of sauce instead
of one.  I covered it with foil and baked it about an hour and 15 minutes
until the noodles were done.  It turned out great!  This is the easiest
way yet, to make Lasagne.  No fooling with those hot, sticky noodles!

Thanks to everyone who sent me recipes.

Angie
Organization: Doctoral student, Chemical Engineering, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Thu,  3 Sep 1992 15:04:18 -0400 
From: "Yashodhara P. Pawar" <yp02+@andrew.cmu.edu>
Subject: Re: Asian grocery adventures

I am a vegan animal lover (not THAT kind) and thought I should offer my
tuppence here. With all this talk about Chinese grocery stores, a grim
fact is brought to light. Several animals, exotic or not, are brutalized
in China so that they can be utilised for some very exotic disorders (
impotency, for example). There is now a ban, I hear, on the hunting and
cruel de-pawing of bears in China. Though, I am not sure these laws are
active. 
 
I don't want to be flamed for this ("post this on .veg Bboard", etc) but
it is indeed sad but true!

Yashodhara  
Newsgroups: rec.food.cooking
From: yatchman@cbnewsd.cb.att.com (michael.j.yatchman)
Subject: Knife Sharpener
Organization: AT&T
Distribution: usa
Date: Thu, 27 Aug 1992 02:51:33 GMT

I'm interested in recommendations on knife sharpeners.
I have a dulling set of Chicago Cutlery which has served me
well over the years, but the steel just doesn't seem to do
enough anymore.
[I will admit I've been negligent over the years...no flames please.
oh - never mind, this is rec.food.cooking where most everyone is
helpful and not rec.gambling...:-]

Thanks in Advance...respond my mail and I'll reply to those interested
and re-post to the group if a modest number of people wish to know.

Mike Yatchman - usually   att!ihlpe!mjy
"My quote generating program is on my other machine..."
From: darsie@eecs.ucdavis.edu (Richard Darsie)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: chocolate chip cookies
Date: 28 Aug 92 20:11:28 GMT
Organization: University of California, Davis

In article <13783@chalmers.se>, d8ahlcr@dtek.chalmers.se (Christopher Ahlberg) writes:
> 
> I would be most interested in getting recipes for chocolate chip cookies.
> So please, post or email your recipes!
> 
> 	/Christopher

Here's a classic recipe:

Chocolate Chip Cookies
	
2-1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
12-oz. pkg. semi-sweet chocolate morsels
1 c. chopped nuts

In small bowl, combine flour, baking soda & salt; set aside.  In large
bowl, beat butter & sugars until creamy.  Add eggs, one at a time,
beating well after each addition.  Gradually beat in flour mixture. Stir
in chocolate morsels and nuts.  Drop by rounded tablespoonfuls
onto ungreased cookie sheets.  Bake at 375F for 9-11 minutes until
edges are golden brown.  Let stand for 2 minutes before removing from
cookie sheets.  Recipe makes 5 dozen.

Enjoy!!! 

Richard
Newsgroups: rec.food.cooking
From: hlm@phx.mcd.mot.com (Heather Magill)
Subject: spoon in champagne bottle - IT WORKS
Organization: Motorola Computer Group, Tempe, Az.
Date: Wed, 2 Sep 1992 14:46:11 GMT

This past Friday I had a wonderful dinner with my SO.  Along with
this dinner I had Asti (he had beer - okay so it wasn't perfect :-)
Anyways, of course I didn't finish the bottle of wine (does Asti
count as wine or champagne?) so I remembered the trick someone
posted on this news group about saving champagne over night
by sticking a spoon handle side down into the bottle and then
putting it into the fridge.

Well, I have to tell you folks as of Monday (three days later) the 
Asti still had LOTS of fizz and I plan on checking it tonight when 
I go over to his house again.

Just a confirmation of a really neat tip.  Thanks for the
to whomever posted it.

Heather Magill.

P.S.  For those of you who don't know what Asti is, its Martini and Rossi 
	Asti Spumonti, sort of like a sweet white wine crossed with fizziness 
	of champagne.
From: ivy@chem.ucsd.edu (Ivy Blumberg)
Newsgroups: rec.food.cooking
Subject: Re: Let's all give a round of applause to...
Date: 1 Sep 1992 21:35:48 GMT
Organization: University of California San Diego, Chemistry
NNTP-Posting-Host: chedccf0.ucsd.edu

In article <1992Aug24.133958.13980@cco.caltech.edu> rpm@wag240.wag.caltech.edu (Richard P. Muller) writes:
>In article <2892067200wnx@ahuriri.gen.nz>, john@ahuriri writes:
>>In article <VSUMMERS.92Aug21082517@polaris.cv.nrao.edu> <VSUMMERS.92Aug21082517@polaris.cv.nrao.edu> wrote:
>>
>>  > 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!
>>
>>I'm a reformed chemist.  I've long maintained that organic chemistry and
>>cooking have a lot in common.
>>
>
>I'm a theoretical chemist, which some might hold is a chemist in need
>of reform. I'm also not a very good cook, but I enjoy the newsgroup a
>great deal.
>--
> Rick Muller   rpm@wag.caltech.edu    818.397.2722    818.585.0918 FAX
>Die kunst der kludge
>
I'm a chemist who loves to cook and wish I had more time to read
this group and try out the great recipes.  Keep up the good
cooking!

ivy
From: tunxis@netcom.com (Gary A. Gorgen)
Newsgroups: rec.food.cooking
Subject: Re: $.50 WOK ( Story )
Keywords: wok season hand hammer
Date: 3 Sep 92 14:49:25 GMT
Organization: Tunxis Design Inc. (408-749-9463)

In article <1992Sep1.193913.18646@organpipe.uug.arizona.edu> 
rperkins@astro.as.arizona.edu (Rachel J. Perkins) writes:
>In article <9wjnh5_.tunxis@netcom.com> tunxis@netcom.com (Gary A. Gorgen) writes:
>>...I had no intention to use it for cooking.
>>...This wok looked too good to use for my intended purpose, So I scrubbed
>
>i'm dying to know....what _did_ you plan to use it for?

I knew this was going to happen, I just knew it. I'll never learn.

I was really looking for a stainless steel wok.
I go to football games, and we have tailgate parties, with several BBQ's.
The problem is disposing of the hot charcoal.
The solution is, dump hot charcoal into wok, add water until cold, dump
wet charcoal on ground, spread in sun to dry, repeat until all BBQ's are out.
Wipe wok with paper towel, go to football game. Repeat above process after
the game. ( If charcoal is dry reuse it, otherwise put it in a plastic
bag & take it home ). I'm just trying to do my part, for the parking lot.
Winding your way through parked cars, trying not to get run over by traffic, 
avoiding flaming and exploding ( this happened last friday ) dumpsters,
trying not to trip over cans & bottles, dodging footballs and just about
anything else that can be launched, including wind blown charcoal, that
resembles tracer fire, and trying not to step into a pit of smoldering 
asphalt, isn't easy. I think this is like, live volcano climbing?

>rogers@rosencrantz.osf.org (Andrew Rogers)
><1992Sep1.211436.12907@osf.org>
>Reminds me of a joke in _Real Men Don't Cook Quiche_:
>
>	Q: What does a Real Man use a wok for?
>	A: Oil changes.
>
>AWR
This was obviously posted to the wrong news group. I was wondering what
that Quiche recipe was doing there in rec.humor. :-)



-- 
Gary A. Gorgen      | "From ideas to PRODUCTS"
tunxis@netcom.com   | Tunxis Design Inc.
                    | 422 S. Murphy, Sunnyvale Ca. (408) 749-9463
From: asathaye@pns.ece.cmu.edu (Archana Sathaye)
Newsgroups: rec.food.cooking
Subject: Re: Quiche recipes
Date: 27 Aug 92 19:46:59 GMT
Organization: Electrical and Computer Engineering, Carnegie Mellon


Bill,

I make Quiche without eggs, so here is my recipe, its simple but
is yummmy....


1 9 inch pie-shell (I make my own or if I am in a hurry use ready one
from the frozen section of the grocery store).

1/2 pint of Light Cream

6 ozs of Milk (You could use the Light Cream instead for a richer quiche).

2 Tbs All Purpose Flour.

1 (8oz) package of frozen Brocolli (sp?).

2  cups of grated swiss cheese

Freshly ground black pepper (according to taste).

Thaw the Brocolli and place it in the pie shell mix in the flour, cream, milk,
ground black pepper the  cheese. Bake in the oven at 350 F for 45 mins
or till the edges turn golden brown.


Enjoy,
Archana
From: alisonjw@spider.co.uk (Alison J Wyld)
Newsgroups: rec.food.cooking
Subject: frozen yogurt
Date: 26 Aug 92 09:17:36 GMT
Organization: Spider Systems Limited, Edinburgh, UK.

Hi,

Frozen yogurt is still a bit of a new thing in this country, but I
really like it.  So how do you make it ?  All of the recipes for it
that I've seen posted here involve using an ice-cream maker.  I do
not own one of these and have no intention of buying one, as I can
make ice-cream just fine without.  I make my own yogurt, this
is what I'd use as a base for frozen yogurt, if its suitable.

Please don't say RTFC, as Ben and Jerry's book is not available here,
or at least not that I've seen ! (We don't have B&J's ice-cream, so I
don't see that we'd have their book)

In exchange, here is a suggestion for an unusual ice-cream:

Rosemary flavour ice-cream.

Use an egg-custard based ice-cream recipe (I don't have one with me,
or I'd type it in).  When simmering the milk, put in a lot of fresh
rosemary.  When the milk is infused with the flavour, strain the milk.
Proceed as normal, but maybe don't use as much sugar as you normally
would.

Serve with fresh fruit

Alison
Organization: Engineering Design Research Center, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Fri,  4 Sep 1992 09:20:36 -0400 
From: "Tara L. Taylor" <tt1p+@andrew.cmu.edu>
Subject: Fish in Black Bean Sauce 

Does anyone out there have a recipe for this?
I had it in a restaurant in Denver, but can't 
find it in any of my favorite chinese restaurants
in Pittsburgh. Can you just buy the black bean sauce?
What kind of fish? Spices?

Thanks,
Tara
Newsgroups: rec.food.cooking
From: mjk@sei.cmu.edu (Mary Jane Kelly)
Subject: Re: wanted-food processor recommendation
Organization: Software Engineering Institute
Distribution: usa
Date: Wed, 26 Aug 1992 20:41:32 GMT

On the issue of food processors, Consumer Reports reviewed them for the 
month of August I believe.  Sorry if this was already mentioned, I was on
vacation for a while.  

We bought their number one recommendation, the Braun Multipractic UK 11.
It met the majority of our needs and we got it for a steal.  We didn't buy
it simply because CR rated it as the best choice; you have to really glean
the information you are looking for from what they offer in their
descriptions.  Nonetheless, it really helped narrow down our choices.  
I guess if I had a few hundred more dollars, I may have gone with the
Cuisinart, too.  At under $100, the Braun is making me VERY happy in the
kitchen.  Just made French Bread last night for dinner, and it was a snap!
I couldn't believe how quickly the dough was kneaded.  And the motor handled
it with no problem.

Since my SO and I have little experience with food processors, it is taking
some time to get used to.  I managed to chop the hell out of some onions one
night.  All in all we are very pleased.  CR also recommended a Panasonic as
their second choice and a resonable price.  But we never could find that 
machine in any stores.  I wanted it because it came with a juicer.  Our 
machine has a lot of other items that we may eventually get that were not 
included.

One thing if you are shopping for a processor.  If you know exactly what you
want, make sure you check the boxes for the correct model number.  We went to
several stores before finding the UK 11.  Some stores had Braun food
processors, but we felt they were inferior models.  The final store had it.

M.J. Kelly
scarletbegonias@cmu.edu
				
strangers stopping strangers   
just to shake their hand


Newsgroups: rec.food.cooking
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Subject: Re: Food Processors, KitchenAid Mixers and My Dilemma
Organization: University of Virginia
Date: Mon, 31 Aug 1992 18:48:32 GMT

I too am drooling over the Kitchen Aid Mixer.  That will have
to wait a while, I'm afraid. 

In the meantime, I did get myself an inexpensive food
processor, which I love.  I use it to chop nuts and cranberries
all fall when I'm making cranberry bread and bourbon-pecan
bread.  I also use it all summer to make that ubiquitous picnic
food, the deviled egg.  No more hand mashing and mixing the
filling for this cookie!!

I haven't used it yet for doing the traditional food processor
things like slicing and dicing.....that will come with time, I
s'pose.
--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
From: Timothy.P.Stammers@dartmouth.edu (Timothy P. Stammers)
Newsgroups: rec.food.cooking
Subject: Re: GARLIC BREAD HELP
Date: 3 Sep 92 15:52:30 GMT
Article-I.D.: dartvax.1992Sep3.155230.9517
 <1992Sep2.202041.18705@magnus.acs.ohio-state.edu>  
 <1992Sep2.205547.5851@jpl-devvax.jpl.nasa.gov>
Organization: Dartmouth College, Hanover, NH

Here is a simple way that I do garlic bread, actually, garlic
toast,that is easy and tastes great.  I simply cut a loaf of italian
bread into serving size slices and butter each piece (with margarine)
and sprinkle with garlic powdwer and a little salt.   I then place this
in a toaster oven at 350 degrees until toasted.  - Tim
Newsgroups: rec.food.cooking
From: lhuston@magnus.acs.ohio-state.edu (Lisa A Huston)
Subject: acetic acid in vinegar
Organization: The Ohio State University
Date: Fri, 28 Aug 1992 02:15:53 GMT

I don't have a reference handy, but I understand from sitting in on a liberal 
arts chemistry class that vinegar is 5% acetic acid.

Sorry, but I can't remember who inquired about this almost a week ago.

Hope it helps!

Lisa :)
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: More gross foods....
Organization: Indiana University
Date: Mon, 31 Aug 1992 16:31:10 GMT

nall@sun8.scri.fsu.edu (John Nall) writes:

>(Not sure why I'm getting into this - it is a stupid thread)

Not at all.  It's been a delightful thread.

-- 
Kiran Wagle     <kiran@bronze.ucs.indiana.edu>     (812) 335-0420