HDTenEightyP/NetNews huggingface dataset:
From: danielh@sequent.com (Daniel Hobbs)
Subject: Re: Tamarind -- how to?
Organization: Sequent Computer Systems, Inc.
Date: Thu, 17 Dec 92 18:31:46 GMT

In article <14690013@hpspdla.spd.HP.COM> chris@hpspdla.spd.HP.COM (Chris Bostak) writes:
>I just soak it in the water as recommended and then squeeze it w/ my
>fingers until all of the pulp is separeated from the seeds and other
>hard/inedible stuff.   After removing the seeds et. al., I continue
>mixing/squeezing w/ my fingers and pick out any really big skins that
>are left as best I can and leave the small pieces in.  It seems to work
>OK.  No strainers.  I guess you could sort of decant the liquid as you
>pour it into whatever you are making.  That would leave the undissolved
>pieces on the bottom.
>

I put the tamarind and some hot water in a bowl and just start mashing
with a fork, adding water as needed.  After a few minutes it turns into
something the consistency of applesauce that goes through a sieve 
pretty easily.  Also, it's great to hand to a guest and say "here, you
can do this ..."

Dan Hobbs
danielh@sequent.com
From: jeffs@almaden.ibm.com (Jeff Schneiter)
Newsgroups: rec.food.cooking
Subject: Sulfate in cooking
Date: 11 Dec 92 22:10:20 GMT
Reply-To: jeffs@almaden.ibm.com (Jeff Schneiter)
Organization: IBM Almaden Research Center


A friend is having a food party and one of the guests claims to
be allergic to sulfate.

What foods/spices/ingredients should she avoid putting out/using?

Please email. Thanks.

jeffs@almaden.ibm.com
From: roder@cco.caltech.edu (Brenda J. Roder)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 17 Dec 1992 01:03:25 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: sandman.caltech.edu

lindstrom@acs.harding.edu writes:

>OK, another one from me.. We ran out of dishwasher detergant once,
>so I thought I would use the "Joy" instead.  The first hint of
>impending disaster came when the suds started coming through the
>steam vent of the dishwasher.  Oh well :-)

This is not a cooking disaster, more like an apocryphal story but anyway. . .
Supposedly when the first dishwashing liquid came out, someone in 
Cincinnati (home of Proctor and Gamble who probably came out with said
liquid), dumped a case of the stuff into the big fountain downtown.  Sounds
like something I'd like to try sometime :-)  I have a feeling to substitute
liquid could work, but use something like a teaspoon instead of the filling
the little cup.
-- 
-- Brenda (roder@cobalt.caltech.edu)
Thought before action, if there's time.
    _The Edge_  Dick Francis
Newsgroups: rec.food.cooking
From: wung@eecom.gatech.edu (Peter Wung)
Subject: Re: The Net's Funniest Cooking Disasters,
Reply-To: wung@eecom.gatech.edu
Organization: School of EE, Georgia Institute of Technology, Atlanta, GA
Date: Thu, 17 Dec 1992 22:46:27 GMT

OK, a good friend of mine was making spaghetti for her family and 
some of her friends.  Since this is her first attempt at making 
a meal for everyone, she was extra careful in following the recipe.  
So, the salad looked great, the garlic bread came out terrific, 
the noodles were perfectly al dente.  The problem was in the sauce.  
She had mistakenly read table spoons when the recipe called for 
teaspoons.  The spice she messed up on was basil.  It was the 
bitterest spaghetti sauce I have ever tasted.  She realized her 
mistake a little while before she served it and tried to cut the 
sauce, but it was to no avail.  Since no one wanted to hurt her
feelings, we all ate it, and commented that it wasn't that bad...
NOT!
  
---
********************************************************************
*Peter Wung			Email:wung@ee.gatech.edu	   * 
*Electric Power Laboratory	Snail mail: 33787 Ga. Tech Station * 
*School of Electrical Engineering	    Atlanta, GA 30332      *
*Georgia Institute of Technology			    	   *
*Atlanta, Georgia						   *
*   	"Pass, Set, CRUSH!"...					   * 
*  	Well, 2 out of 3 ain't bad for a short, fat guy. 	   *
*								   *
********************************************************************

Newsgroups: rec.food.cooking
From: kevinf@athena.mit.edu (Kevin A Frisch)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Massachusetts Institute of Technology
Date: Fri, 18 Dec 1992 03:01:14 GMT


   So, I'm living in this college dorm, sharing a kitchen with about 40
other people (yes, it is pretty bad for those of you who are wondering).
Anyway, it was a pretty cold day, and I was feeling a little depressed,
so how to cheer myself up but to bake a loaf of bread. 

   So I mix and kneed, and then need to put it somewhere to rise. Well,
normally, I would just let it rise in my room, but it was just too cold,
so I set the over at some very low temperature, left it a crack open,
and stuck it in there to rise. About an hour or so later, I'm heading
back to the kitchen really looking forward to this bread--just one more
rising to go (When I'm hungry, I just skip the 3rd!). So, I get to the
kitchen, only to find that somebody was pre-heating (at 400F, mind you)
my oven! It was pretty sad...I mean the plastic bowl, and melted and
sort of encased the very-crispy-on-the-outside-soft-on-the-inside
dough--I mean, it was just a mess....(and I was out of whole-wheat
flour, so I could not even make any more!)  

                            Kevin

----------------------------------------------------------------------------
Kevin A Frisch                                          ___
kevinf@athena.MIT.EDU                      ___....-----'---`-----....___
                                     =========================================
As of Jan 1st, 1993, living at:             ___`---..._______...---'___
14 Warner St.  #1                          (___)      _|_|_|_      (___)
Somerville, MA  02144                        \\____.-'_.---._`-.____//
                                              `~~~~`.__`---'__.'~~~~'
                                                       ~~~~~
                                           U.S.S. Enterprise NCC 1701-D
__________________________________________________________________________
Quote of the week (or however often I feel like changing it):
  "Whenever I read about some mass murderer, I always check the name to
see if it is somebody I know." -- Bonnie Walters, Assistant Dean at MIT
From: anita@devvax.mincom.oz.au (Anita Graham)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Crayfish Recipes
Date: 15 Dec 92 02:34:51 GMT
Organization: Mincom

In article <1gh699INN507@manuel.anu.edu.au>, cathy@info.anu.edu.au (Kate Condon) writes:
> Are crayfish the same as yabbies?
No, crayfish are large salt water creatures - perhaps you call them lobsters.
I don't beleive there's a difference between lobsters and crayfish.

Yabbies are small, freshwater dwellers. They look like little crays.
There are also marron (yum, yum) and coonaks and no doubt many other
regional specialties. Marron are wonderfully sweet and I found my first
and all subsequent crayfish very disappointing because they are so coarse.

The problem with marron is that they are difficult to get. In my childhood
we would go marroning and come home, boil them up and eat them with bread and
butter and vinegar. Now if you get them is a restaurant it costs lots for
a few, and they're generally covered in sauce and fancied up no end.
--------------------------------------------------------------------------------
Anita Graham
anita@mincom.oz.au
Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Re: Question: How to prepare brown rice
Originator: brad@buck
Organization: Viewlogic Systems, Inc.
Date: Sat, 12 Dec 1992 00:07:30 GMT


In article <1992Dec11.054417.12243@hpcvmcdj.cv.hp.com>, carlj@hpcvmcdj.cv.hp.com (Carl Johnson) writes:
|> brad@buck.viewlogic.com (Bradford Kellogg) writes:
|> : 
|> : sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
|> :
|> : |> I make brown rice basically the same way I do white rice:
|> : |> in a covered pan, add:
|> : |> 1 cup rice
|> : |> 2 cups water
|> :
|> : Perhaps this varies with different rice. My experience is that you need:
|> : 1 cup brown rice
|> : 2.5 to 3 cups water
|> 
|> My experience is that I need about 1.5 cups water for 1 cup of rice.
|> I think the extra water just boils off, so it just depends on how low
|> your simmer temperature is, and how tight your pan seals.  Anybody have
|> any ideas about this?
|> -- 

Since we're varying between 1.5 and 3, I suspect this could be due to 
varying tastes in the relative softness or cruchiness of the rice. If 
you like crunchy rice, you would use less water. 

Now I suppose someone will say they like their rice very soft, and use
1 cup water to 1 cup rice. I think this may be a very personal matter.

- BK
Newsgroups: rec.food.cooking
From: "eric decker" <eric.decker@canrem.com>
Subject: free
Reply-To: "eric decker" <eric.decker@canrem.com>
Organization: Canada Remote Systems
Distribution: rec
Date: 20 Dec 92 00:50:44 EST

to: shedevil@vix.com


AP  I am: Anne Mitchell, mom, & founder of the Fathers' Rights & Equality Exchange
   Ask me about FREE!  FREE files available via anonymous ftp 128.45.1.1; dir /pub

  Hi Anne,

      I've been seeing your handle for at least a year maybe a lot
longer! The time has come to ask you about FREE. I don't have ftp access
but there isn't any limits on what you can Email me as plain text Email.
I say plain text as binary files don't come through the gateway very
well - some days they're squashed  ... others just plain mashed.

  If push comes to shove I can send you floppies and my Smail address,
etc. Is there a discussion group somewhere? I have access to Fido,
Rime, Nanet, Ilink and Internet for News and Mail only.

  Thank you.

Eric
---
  PMDBM  V1.75 #14  So simple a child could do it... go find me a child
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
From: lhripak@MtHolyoke.edu (Laurie Hripak)
Newsgroups: rec.food.cooking
Subject: water chestnut/scallops w/bacon
Date: 16 Dec 92 17:42:52 GMT
Organization: Mount Holyoke College
X-Newsreader: Tin 1.1 PL5


Would someone please post two recipes for me:

1)  Water Chestnuts wrapped in bacon

and

2)  Scallops wrapped in bacon


I am having a party and would like to make these two items!

Thanks in advance!
From: barbara@forit.forut.no (Barbara Wasson)
Newsgroups: rec.food.cooking
Subject: RECIPIE: Cream of Zuchinni/Carrot Soup
Date: 20 Dec 92 17:21:23 GMT
Organization: Norwegian Telecom/FORUT, Norway


This is a really yummy soup from a cooking class.

********************************************************************


Cream of Zuchinni and Carrot Soup

2 lbs zuchinni, chopped
2 Tbls butter
1 cup diced carrots
1 medium onion, chopped
10 oz chicken broth
2 cups cream (or whole milk)
1 tsp tarragon
1/2 tsp salt 
1/4 tsp pepper 
poached baby shrimp (optional)

Saute the zuchinni, carrots and onion in the butter for about
5 mins (be careful not to burn the zuchinni). Add the chicken
broth, tarragon, salt and pepper, and simmer for about 20 mins
or until the carrots are tender.

Put the mixture into a blender (may have to do in 2 or 3 batches)
and blend until smooth. Put into a saucepan and add the cream (or
milk) and heat until warm. 

Serve. If using shrimp, decorate each bowl with a few shrimp.


********************************************************************

-- 

  Barbara Wasson            barbara.wasson@tft.tele.no  """""""""""
"                                                                 "
" Norwegian Telecom Research, PO Box 1156, N-9001, Tromso, Norway "
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
Newsgroups: rec.food.cooking
Subject: RE: 'Sponge Toffee'
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 18 Dec 92 05:03:53 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: villard@venus.cc.hollandc.pe.ca (Excuse me sir...What does
>a recipe for something resembling sponge toffee.  Its that stuff
>you find in 'Crunchie Bars'.

Is this 'hokey pokey' that you are talking about? I think I may have 
a recipe somewhere, I'll hunt it up.

Newsgroups: rec.food.cooking
From: popetz@ux1.cso.uiuc.edu (Clinton C. Popetz)
Subject: Re: File gumbo
Keywords: Sassafrass
Organization: University of Illinois at Urbana
Distribution: rec
Date: Sat, 19 Dec 1992 14:21:48 GMT

klf@druwa.ATT.COM (FranklinKL) writes:

>In article <13377.9212161330@pine.eng.gla.ac.uk.udcf.glasgow.ac.uk>, gnaa38@udcf.gla.ac.uk (Paul Porcelli) writes:
>#|> 
>file, apply it AFTER the gumbo is served and it is generally added to
>taste.  Occasionally, a recipe will call for adding file during the cooking
>process but this seems to be the exception rather than the rule.
>File powder has a distinctive taste and, although it does indeed provide
>some thickening, to use it to get significant thickening could easily
>overpower the gumbo.

I don't know exactly what it is, but there is a nasty reaction that takes
place in gumbo if you put file in and stir it much or let it come to anywhere
near a boil. I let one simmer one time afterwards and it gets really 
stringy and the texture is not nice.  Of course I read a warning in a recipe
about this AFTER my experience with it :)


|^^^^^^^^^^^^^^^^^^^^^^^^|^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^|
|                        | "Renormalization...is what I would call a dippy    |
|    Clinton C. Popetz   |  process.  I suspect that it is not mathematically |
| popetz@ux1.cso.uiuc.edu|  legitimate."        -Richard P. Feynman           |
|  ""@uinpla.npl.uiuc.edu|----------------------------------------------------|
|    The University of   | "The most exciting phrase to hear in science, the  |
|         Illinois       |  one that heralds new discoveries, is not "Eureka!"|
|     Champaign-Urbana   |  but "That's funny ..."   -Isaac Asimov            |
|			 |						      |	
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ 
Newsgroups: rec.food.cooking
Subject: Re: Superstitious Foods* New Years*
Keywords: new year
From: gary@cdthq.UUCP (Gary Heston)
Date: Tue, 15 Dec 92 20:29:28 CST
Organization: Garys' Home for Obsolete Computers

jshearer@beta.tricity.wsu.edu (Jeff Shearer) writes:

> My mother is from Missippi and our family tradition is to eat black-eyed
> peas and cornbread on New Year's Eve.  If you do this, you won't have
> anything less on the table for the rest of the year.

I'd like a filet mignon with that, please.....

:-)

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: muffin novice seeks advice
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Wed, 16 Dec 1992 19:24:40 GMT

In article <1992Dec16.174821.10944@spider.co.uk> alisonjw@spider.co.uk (Alison J Wyld) writes:
>Hi All,
>
>Well Dawn's recipes have finally inspired me to try making muffins
>(american style muffins are a real novely hereabouts).  
>Now, I know how to follow a recipe, and I know not to overmix, but I
>need some advice about the "hardware".
>
>I think I can get muffin pans here in Edinburgh.  Is there a standard
>size I should get that most muffin recipes assume.  Also, how do I
>prepare the pans.  And how do I tell when the muffins are ready (I
>have no idea what they are supposed to look/feel like when done).
>
>Thanks for any pointers
>
>
>Alison

Aloha, Alison!

You can buy muffin tins in the housewares department at John Lewis.
Last time I looked, these tins came in 2 formats: 6 giant cups/tin,
(each cup holding about 8 fl.oz.) and 12 normal (4 fl.oz.) cups/tin.
I can't speak for Antipodean muffin recipes, but most US recipes
assume you're using a tin with normal-size cups.

You can prepare the tins by lightly greasing/oiling the bottom
and sides of each cup (do NOT grease the horizontal surface that
yokes the cups together!), or by lining the cups with those little
fluted parchment paper liners. I don't use the liners much - I always
end up with batter for 12 muffins and liners for 8 muffins!

Your muffs are finished when they turn a nice golden brown and
the surface springs right back at you when you touch it lightly with
your finger. Don't worry if the surface cracks a little during
baking. Or, for the truly cautious, test as you would for cake.

Ob. Embarrassing Story: many years ago, all female students at my
school were required to take a course in cooking. When the class
got to the quick breads unit, the teacher chose muffins as the
practical project. She harangued us about not overmixing. She lectured
us about the importance of keeping the liquids cold (don't worry
about this Alison). She made us practice greasing our tins. She
made up a checklist of Desirable Characteristics in a Home-made
Muffin; for some reason known only to herself, she deemed the shape
of the finished muffin to be of tantamount importance: conical tops
were the worst possible outcome of the muffin experience. So. We
did *everything* according to The One True Way and slid the muffs
into the oven. We peeked through the window in the oven door, and
were absolutely horrified to see perfect volcano-shaped muffins
developing. So while Cindy distracted the teacher, I reached into
the oven and resculpted the muffs with a large spoon. Moral: don't
worry about following all those niggly little do's and don'ts; muffins
in general are very forgiving.

Cheers,

Claudia
From: loosemore-sandra@cs.yale.edu (Sandra Loosemore)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 17 Dec 1992 18:53:22 -0500
Organization: staff hacker @ Yale Haskell project
NNTP-Posting-Host: functor.systemsz.cs.yale.edu
In-reply-to: lindstrom@acs.harding.edu's message of 16 Dec 92 15:06:44 -0500

OK, here's my worst disaster, that happened about 10 years ago shortly
after moving to Salt Lake City after spending the rest of my life pretty
close to sea level.  I decided to try baking a yeast bread, and not
being prepared for high-altitude effects I had the top rack in the oven
set too high.  The loaf of bread rose, and rose, and baked itself into
the heating element on the top of the oven.  To make things worse, it
was a *sweet* bread, and the oven in that apartment emitted horrible
burning smells for months afterwards!

My mother had a related bread-making accident when I was a kid.  She
was making a double or triple batch of a recipe that involved the
sponge method (you mix part of the flour and the liquid and yeast into
a gooey batter, and set it aside to proof).  Well, she put the
roasting pan full of goo in the oven to proof -- no, the oven didn't
get turned on by mistake, but she got distracted and came back a
couple hours later to find that the goo had overflowed the pan and
was now coating the whole oven....

-Sandra
Newsgroups: rec.food.cooking
From: lbennice@nyx.cs.du.edu (Laura Bennicelli)
Subject: Re: NeXT users: recipe software suggestions?
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Tue, 15 Dec 92 21:04:49 GMT

In article <ByLDBz.56y@news.cso.uiuc.edu> barb@lisboa.ks.uiuc.edu writes:
>Are there any NeXT users who could recommend a good NeXT or UNIX recipe  
>management software program? Freeware or shareware, something in the  
>public domain would be preferred if possible. Is there somewhere I can  
>look for a summary of previous discussions of NeXT compatible recipe  
>software?

How about similar software for Macintosh users, or am I the only one out there?
I have a huge recipecollection that I would like to put on my computer.
Thanks for the info.

Laura
From: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Newsgroups: rec.food.cooking
Subject: Re: PROJECT LEAN: Recipes BH&G 11/92
Date: 14 Dec 92 12:05:07 GMT
Reply-To: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Organization: Carderock Division, NSWC, Bethesda, MD


   I'd be interested - if you could post them.  Thanks.
Newsgroups: rec.food.cooking
Subject: Re: Dawn Scotting's Muffin Recipes
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 20 Dec 92 03:08:23 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>Keep those muffin recipes comming, Dawn!!
>From: ness@tc.fluke.COM (Jerry Ness)

I'm having a short few weeks off (to let my fintertips grow back again) 
but I'll be back in the middle of January with more muffin recipes. 
In the meantime have a great Christmas everyone and keep your eyes peeled 
for an announcement for our new MuffinServer ftp-by-mail in the VERY 
near future.

'Tis the season to be jolly - tra-la-la-la-la-la-la-la-la
From: mmm@cup.portal.com (Mark Robert Thorson)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Killer beef barley soup recipe
Date: Sat, 19 Dec 92 00:55:10 PST
Organization: The Portal System (TM)

Oh wow, a question about beef-barley soup, one of my specialties.
This is just so easy to make, and delicious.

First, take a small amount of minced beef (cut into 1 cm chunks)
and fry the hell out of it.  The chunks must become brown and hard.
A layer of brown crud will coat the bottom of the pot.  Not much
beef is needed -- if you are on a budget a dollar's worth of beef
can be used to flavor enough soup for four people.

I always throw in a lot of black pepper, about a spoonful.  This should
be added while the beef is frying, so that the pepper gets partially
fried too.

After the beef and pepper are properly fried, add about a quart of water
and a small handful of barley.  Only a little barley is needed, if you
use a large handful or two handfuls, you will end up with something more
like porridge rather than like soup.

Let the soup simmer for at least an hour, depending how heavily cooked
you like your barley.  An amazing chemical reaction takes place, in which
the barley causes the broth to become thick.  I've tried using other
traditional soup thickeners like rice, pasta, and bread, but nothing has
the soup-thickening power of a small amount of barley.

I've also tried adding other ingredients to this recipe like mushrooms,
onions, carrots, etc. but I have found that nothing works as nicely as
beef, pepper, and barley alone.

The above recipe is for about a quart of hot, peppery soup guaranteed
to get the mucus flowing if your head is stuffed up by a cold or flu.
For larger quantities, increase the pepper, water, and barley as needed.
(It really isn't necessary to increase the beef.)
Newsgroups: rec.food.cooking
From: pacyga@rtsg.mot.com (Jim Pacyga)
Subject: Recipe for roasting whole garlic bulb
Organization: Motorola Inc., Cellular Infrastructure Group
Date: Mon, 14 Dec 1992 22:37:24 GMT

Is there a special recipe for roasting a whole garlic bulb (with the intent
of spreading the cloves onto bread)?  Or do you throw a little oil on it and
put it in the oven on bake?  Thanks for the help...

Jim Pacyga
pacyga@rtsg.mot.com
Newsgroups: rec.food.cooking
From: tracy@apollo.HP.COM (Tracy Hoover)
Subject: Re: low fat baking (was: low fat pesto)
Date: Tue, 15 Dec 1992 14:52:20 GMT
Organization: Hewlett-Packard Company, Chelmsford, MA

There was an article in one of the last couple issues of "Eating Well" that
discussed substituting prunes for the fat in various recipes.  I think
brownies was one of the things that turned out successfully, but don't
quote me on that.
-- 
========
Being called a poetess brings out the terroristress in me. --Audre Lorde
Newsgroups: rec.food.cooking