HDTenEightyP/NetNews huggingface dataset:
From: huots00@DMI.USherb.CA (SYLVAIN HUOT)
Newsgroups: rec.food.cooking
Subject: Re: Yop
Date: 16 Oct 92 15:41:46 GMT
Distribution: usa
Organization: Universite de Sherbrooke -- departement de Mathematiques et d'Informatique

. . . again, i can find Yop in ANY supermarket in Quebec !

They are very good, but i find them not enough fluid . . . . . .

Bye!

Sylvain Huot,
huots00@dmi.usherb.ca


ONLY AMIGA MAKES IT POSSIBLE !!
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.cooking
Subject: Help:  rice stuffing
Date: 15 Oct 92 18:23:18 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.

I am a little confused about the use of rice stuffing for small game
birds or small poultry like cornish hens or small chickens.

Does one typically let the rice cook inside the bird?  Since the 
rice typically cooks faster than the bird, how do you keep the 
rice from burning?  What if you want the rice to fried first?


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
Newsgroups: rec.food.cooking
From: rich@theophilus.msfc.nasa.gov (Rich Krum)
Subject: Re: Comfort Food
Reply-To: rich@theophilus.msfc.nasa.gov
Organization: Boeing Computer Support Services
Date: Fri, 9 Oct 1992 21:17:34 GMT

Our (family) favorite is a big steaming pot of Hot 'n Sour soup
made Chinese style (there were some GREAT recipies going by lately)
and a big loaf of Dudley's Sourdough bread from the bakery in San Diego.

BTW--We no longer have access to that bakery, so my middle son bakes
some home-made french bread instead (he's 16).

Another one is a massive crockpot full of home-made chili with the above-
mentioned bread.

Now that fall is coming in Huntsville--I'm ready for "comfort food"

Of course, most of my family is very comforted by chocolate in any form---

--rich 
---
----------------------------------------------------------------------------
"My opinions are my own, and my employer (Boeing Computer Support Services)
 denies any responsibility for me, all opinions in general, and anything 
 I may say, do, or be otherwise associated with outside of work for them.
 -- Use at your own risk, your mileage may vary, no news is good news."

 E-MAIL REPLY TO:  rich@troll1.msfc.nasa.gov     PLEASE KEEP IT "G" RATED
----------------------------------------------------------------------------
From: daveo@hpcvra.cv.hp.com (Dave Ochs)
Newsgroups: rec.food.cooking
Subject: Re: Flower garnishes
Date: 14 Oct 92 19:31:52 GMT
Article-I.D.: hpcvra.41320014
Organization: Hewlett-Packard Co., Corvallis, OR, USA

>/ hpcvra:rec.food.cooking / oliver@dougfir.CS.Berkeley.EDU (Oliver Sharp) /  8:57 am  Oct 13, 1992 /

>I've been trying to experiment a little more with food presentation
>ideas, and I'm curious about using flowers as a garnish and a flavoring.  

Pansies work good.  They are edible, although I don't remember them as having
much flavor.  The miniature ones look especially nice.

>Thanks!
>- Oliver

Dave Ochs
daveo@cv.hp.com
Newsgroups: rec.food.cooking
From: rthoff@esk.compserv.utas.edu.au (Rudolph van't Hoff)
Subject: Re: REQUEST:  MILKY WAY CAKE RECIPE
Organization: University of Tasmania at Launceston
Date: Fri, 16 Oct 92 05:13:13 GMT

In article <26272@oasys.dt.navy.mil>, 1561s@oasys.dt.navy.mil (Alicia McNairy) writes:
>
>
>WOULD SOME ONE PLEASE POST THE, RECIPE FOR THE MILKY WAY CAKE.
>
>
>THANKS IN ADVANCE

Me too, please....

Thanks in advance..

Rudolph.......

-- 
><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>< Boo!  <> Hello, my name is &@#&^%*(*&(^, Sorry "Bad Input!" <>  I'm single ><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>  & available><
>< Mail Me : rthoff@esk.compserv.utas.edu.au (Rude -The- Dude) <>  for dates  ><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>  anywhere in><>< "I suppose you want me to open the door"- Marvin  <> Tasmania! So write me ><
><><><><><><><><><><><><><><><><><><><><><><><><><><><> email NOW! Thank you! ><>< Not Finished yet...........................................................><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><
Newsgroups: rec.food.cooking
From: med50003@nusunix1.nus.sg (WANSAICHEONG KHIN-LIN)
Subject: Re: What is Black Sauce?
Organization: National University of Singapore
X-Newsreader: TIN [version 1.1 PL6]
Distribution: usa
Date: Fri, 9 Oct 1992 06:38:59 GMT

I think it is soya sauce. This comes in 2 forms - a lighter sauce which
tends to be saltier and is more like the Japanese soya bean sauce and a
darker, sweeter version. Hoisin is actually an oyster based sauce and
not commonly used with chicken rice. The recipe is close to what is
used, the trick is in the proportions. Try making small batches and see
how it turns out.

gervais
From: jimy@hpnmdla.sr.hp.com (Jimmie Yarnell)
Date: Mon, 12 Oct 1992 22:24:13 GMT
Subject: Re: BUFFALO WING RECIPE
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.food.cooking

In rec.food.cooking, auwen@convex.com (John David Auwen) writes:

    Here it is folks, an authentic Buffalo wing recipe.  Please pass it on to
    as many people as possible. 


    This is my version of the authentic recipe that Denis Lynch posted
    several months ago.  He used to cook wings for a living in Buffalo,
    so he should know how to do it.  I've done this many times and have
    always gotten good results.  These are best eaten while drinking
    beer.  They can also be served with celery sticks and blue cheese
    dressing.  Yes, the BCD is to dip the wings in!

    	                   Buffalo Wings
    	                   -------------

    	  2 lb. Chicken Wings
    	1/4 cup Margerine (not butter)
    	1/2 cup Durkee's Louisiana Hot Sauce (used to be Frank's)

    	Heat cooking oil in a deep fryer to 375 F.  
    	Cut each wing into 3 pieces and discard the wingtips. 
    	Do not remove the skin from the wings.
    	Fry them for 12 - 15 minutes in small enough batches that
    	the oil temp won't drop below 325 F.  My deep fryer will
    	handle 2 lb at a time.  I usually put the "drumettes" in first
    	because they take slightly longer to cook; then I add the
    	other pieces after the drumettes have cooked for about
    	1 minute.  They're cooked when the bubbles slow down and
    	the wing pieces are all floating.  Agitate the pieces
    	occasionally during frying so they don't stick together.

    	While the wings are frying, put the margerine and sauce in
    	a small saucepan or skillet and heat it on low.  Bring the
    	mixture to a simmer, stirring occasionally.  

    	When the wings are done, remove them from the oil and drain.
    	Place the wing pieces in a plastic bowl with a tight fitting
    	lid (I use a tupperware container) and pour the hot sauce
    	mixture over the wing pieces.  Put the lid on the plastic
    	container and shake it well, thoroughly coating the wing
    	pieces with sauce.  

    	Remove the wing pieces from the sauce, allowing excess sauce
    	to drain off of them.  I use a pair of tongs and shake the
    	excess sauce off before putting them on a serving platter.
    	They can be eaten hot, cold, or room temperature.

    	Serves 2 - 4
From auwen@convex.com Sat Oct 10 09:46:01 1992
Relay-Version: version Notes 2.8.4.1  1990/09/24; site hpnmdla.sr.hp.com
From: auwen@convex.com (John David Auwen)
Date: Sat, 10 Oct 1992 16:46:01 GMT
Date-Received: Sat, 10 Oct 1992 19:07:55 GMT
Subject: BUFFALO WING RECIPE
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Newsgroups: rec.food.cooking
Keywords: BUFFALO WING RECIPE
Summary: BUFFALO WING RECIPE
X-Disclaimer: This message was written by a user at CONVEX Computer Corp. The opinions expressed are those of the user and not necessarily those of CONVEX.

Here it is folks, an authentic Buffalo wing recipe.  Please pass it on to
as many people as possible. 


This is my version of the authentic recipe that Denis Lynch posted
several months ago.  He used to cook wings for a living in Buffalo,
so he should know how to do it.  I've done this many times and have
always gotten good results.  These are best eaten while drinking
beer.  They can also be served with celery sticks and blue cheese
dressing.  Yes, the BCD is to dip the wings in!

	                   Buffalo Wings
	                   -------------

	  2 lb. Chicken Wings
	1/4 cup Margerine (not butter)
	1/2 cup Durkee's Louisiana Hot Sauce (used to be Frank's)

	Heat cooking oil in a deep fryer to 375 F.  
	Cut each wing into 3 pieces and discard the wingtips. 
	Do not remove the skin from the wings.
	Fry them for 12 - 15 minutes in small enough batches that
	the oil temp won't drop below 325 F.  My deep fry er will
	handle 2 lb at a time.  I usually put the "drumettes" in first
	because they take slightly longer to cook; then I add the
	other pieces after the drumettes have cooked for about
	1 minute.  They're cooked when the bubbles slow down and
	the wing pieces are all floating.  Agitate the pieces
	occasionally during frying so they don't stick together.

	While the wings are frying, put the margerine and sauce in
	a small saucepan or skillet and heat it on low.  Bring the
	mixture to a simmer, stirring occasionally.  

	When the wings are done, remove them from the oil and drain.
	Place the wing pieces in a plastic bowl with a tight fitting
	lid (I use a tupperware container) and pour the hot sauce
	mixture over the wing pieces.  Put the lid on the plastic
	container and shake it well, thoroughly coating the wing
	pieces with sauce.  

	Remove the wing pieces from the sauce, allowing excess sauce
	to drain off of them.  I use a pair of tongs and shake the
	excess sauce off before putting them on a serving platter.
	They can be eaten hot, cold, or room temperature.

	Serves 2 - 4

       Here is a slightly differant touch that I use in the sauce 
       I put about 2 heaping teaspoons of celery seeds in the mix
       this seems to add a little nuttiness to it.

       We also serve the wings with nice and cold "Ranch Salad 
       Dressing" and Celery stocks .
       
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: help ... need beet recipes
Organization: Stanford University, California, USA
Distribution: usa
Date: Thu, 8 Oct 1992 15:25:42 GMT

If you have an overabundance of beets from your garden, a favorite
recipe is ..

    HEARTY RUSSIAN BORSCHT SOUP

1 lb. stew meat, cut into bite-size chunks
2 Tbsp. oil
1 medium onion, coarsely chopped
1 clove garlic, crushed
1 lb. beef neck bones
1 (1 lb) can tomatoes
1 Tbsp. sugar
1 bay leaf
1 tsp. celery salt
1/2 tsp. basil
1 Tbsp. salt
1/4 tsp. paprika
1/2 tsp. pepper
5 cups water
1.5 cups cabbage, shredded
2 cups shredded, peeled beets
1/2 cup lemon juice
2 Tbsp. parsley, chopped
1 carton sour cream

Brown stew meat in oil in deep Dutch oven or large soup kettle.  Add
onions and garlic.  Stir occasionally.  Cook until onions become
soft and transparent.  Add bones, tomatoes, seasonings, and water.
Add more water if necessary until all ingredients are just covered.
 Bring to boil, then simmer gently for 2 hours, or until meat is
tender.  Remove bones and meat chunks.  Add cabbage, beets, and
lemon juice.  Cover pot and simmer 1/2 hour.  Pick meat of bones,
and shred stew meat.  Put aside until vegetables are tender.

You may put the soup into a blender in small batches, whirling until
smooth or uniformly chunky.  Or you may leave it at full-bodies
texture (I prefer).  Return meat to the soup.  Skim off surface fat.

Traditionally this soup is served cold, but you may serve it hot if
desired (again, I prefer it hot).  Either way, store soup in
refrigerator overnight to give falvors time to meld and allow fat to
rise to the surface for easy skimming.

Serve this bright red cheery soup with a dollop of sour cream, and
pass the rest of the cream for more as desired.  Especially good
with home made black russian bread, still warm from the oven, on a
cold dreary night.

Enjoy.

marilee
at stanford
Newsgroups: rec.food.cooking
From: winter@areaplg2.corp.mot.com (Eric Winter)
Subject: chicago area cooking classes?
Organization: Motorola, CCR&D, CORP, Schaumburg, IL
Date: Tue, 13 Oct 1992 19:11:37 GMT
Keywords: instruction, cooking, lessons

I'm looking for a cooking class in the Chicago area?  Any good suggestions?
I think I would like a hands on style class if something like that exists.
You know, learn how to chop well or flip a hamburger (an essential skill
in our times) without a spatula.  

I'm most interested in french and italian food (no chinese please).  I'd
be willing to go to class about once a week... I'm really quite flexible.

That's it.
 

Newsgroups: rec.food.cooking
From: mkwan@esk.compserv.utas.edu.au (Michael C. KWAN)
Subject: Re: Where to get rock sugar?
Keywords: sugar
Organization: University of Tasmania at Launceston
Date: Sat, 10 Oct 92 06:22:53 GMT

	Usually, Chinese food stores are selling rock sugar.  Is there any
Chinese store nearby ?



							Michael KWAN
From: khoo@husc3.harvard.edu
Newsgroups: rec.food.cooking
Subject: How to make bread rise in Breadmaker re: bread not rising in breadmaker
Date: 8 Oct 92 04:10:52 GMT
Article-I.D.: husc3.1992Oct8.001052.16162
Organization: Harvard University Science Center

>> (Stuff about bread not rising enough in bread making machine.)

> I have the same machine.  I found if I "peek" at the bread while rising,
> baking, anytime (except when bings to add raisons, etc.) the bread will
> not rise.

Peeking is alright if you add a few teaspoons of hot water in when you peek.

The liquids should be very warm when you pour them into the bread maker.  The
liquids should be as hot as possible, while you can still put your finger in
them without feeling uncomfortable.  If you get it too hot, eg. starts to burn
your finger, let it cool for a while.  Adding liquids that are too hot will 
kill the yeast.

The amount of yeast is important, too much and it will fast rise early on, run 
out of sugar and then flop.  Too little and it will never rise enough.  

Sugar has a similar but opposite effect, too much and the bread will rise too
slowly, too little and it will rise in the begining and then stop rising later.

The amount of water is important too.  Too much water and the bread rises too 
much during rising and then flops during baking.  It will have a concave top, 
and a coarse texture.  Too little and the bread will not rise enough, it will
have a convex doomed top and be very dense.  

You should use special bread flour which has extra gluten in it, or add a 
tablespoon of gluten to the flour.  King Arthur flour (available in New 
England) has extra gluten and is OK for bread making.

Too much salt will stop your dough from rising.

Adding the white of one egg will probably make you bread rise higher. 

Brown breads, eg. whole wheat, rye, multigrain, etc, will not rise as high as
white bread.

If you let the bread maker run through it's first kneading, and then turn it
off and let the dough rise for an hour before turning the machine on again, the
bread will have a finer texture, and will probably rise higher.  This
essentially adds another kneading/rising cycle to the bread makers program, and
call help a lot if your bread making machine only has a 2 1/2 hour program.

Happy baking,  8-)
Lawrence

-- 
khoo@husc3.harvard.edu      Lawrence Khoo       Computer Consultant
khoo@husc9.harvard.edu      (617) 496-8992    Econ. Dept, Harvard U.
Newsgroups: rec.food.cooking
From: swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang)
Subject: Re: What is Black Sauce?
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Distribution: usa
Date: Mon, 12 Oct 92 18:54:32 GMT

Is black sauce the same thing as black bean sauce? I thought
it is that salty sauce that is used with meats. I have never
cooked with it, but I have had it in restaurants. You can
probably make it if you find the right beans, or you can 
probably find it at an Asian grocery store (like the one on
Castro Street in Mountain View).
From: mcgrant@rascals.stanford.edu (Michael C. Grant)
Subject: Re: NEEDED: Low fat lunches
Organization: Information Systems Laboratory, Stanford University
Date: 15 Oct 92 14:08:23

In article <1992Oct15.140016.11883@odin.corp.sgi.com>
lsalmon@sportnut.corp.sgi.com (Lisa Salmon) writes:

   Hi!
   I bring a unbaked potatoe (brown or little red ones) and microwave them for
                     ^^^^^^^
Wow, Quayle has really started a trend. Or maybe this is why his little
slip-up didn't last as long in the press as some of us thought it would...

(I can see those reporters going, "Gee I thought he was right too...")
Mike

   Next, I would recommend bringing some cooked brown or white rice topped off
   with some steamed veggies.  Sprinkle a little water on top of that and
   reheat in the microwave.  Soy sauce, teriyaki, or sometimes Tabasco!

Wow, that's what I have for dinner when I'm in a hurry!

   In article
   <92288.205212U58100@uicvm.uic.edu>, U58100@uicvm.uic.edu writes:
   |> I work about fifteen hours a day and cant afford - either the calories
   |> or the dollars - to eat out every day, so i've been packing leftover
   |> pasta, salad, or sandwhiches to bring to work with me, and I am
   |> BORED BORED BORED.  Any suggestions of something quick healthy and
   |> portable with a twist?

Well, sometimes I just grab a cup of nonfat yogurt and a banana.

Mike
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Comfort Foodr
Organization: Wayne State University, C&IT
Date: Thu, 8 Oct 1992 17:05:09 GMT

Almost forgot...in making Tuna Ala King you'll need to add a few
dashes of salt and a touch of pepper. To taste, of course.
     --m
Newsgroups: rec.food.cooking
From: minhsie@fraser.sfu.ca (Min-Hsien Lisa Chang)
Subject: Re: Eggs in Fridge or Room Temperature?
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Fri, 9 Oct 1992 02:07:53 GMT

><1992Oct2.190611.28864@iscnvx.lmsc.lockheed.com> <m3apl-l@lynx.unm.edu>
><1992Oct3.015209.799@morrow.stanford.edu> <11011@sun13.scri.fsu.edu>
>Sender: 
>Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
>Followup-To: 
>Distribution: 
>Organization: Stakeholder Relations, NCR Corp in Dayton,OH
>Keywords: 

>In article <11011@sun13.scri.fsu.edu> nall@sun8.scri.fsu.edu (John Nall)
>writes:
>>Oh, for heaven's sake!  There are two types of people in the world.
>>Those who like to keep eggs in the refrig, and those who don't.
>>Neither group is going to convince the other group.  Live and let
>>live.
>>
>>Out of idle curiosity - wonder which group votes Democratic and
>>which group votes Republican?  I would hazard that in-refrig is
>>the conservatives, and that on-counter is Democratic.  But could
>>be wrong :-)
>>


>        Too funny.


>        And he's right, I guess.  I'll be voting Dem this year.


>        BUT what about them Cool-Whip types?



esi
end
       ; >  ; >  ; >   A JOKE, I SWEAR, IT WAS A JOKE!
Newsgroups: rec.food.cooking
From: mfrancis@binah.cc.brandeis.edu (Ma. Elena Y. Francisco)
Subject: Re: REQUEST: recipe for veggie chili w/peanuts
Reply-To: mfrancis@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Wed, 7 Oct 1992 04:08:29 GMT

I've done some cooking with peanuts ...

Usually when adding to dishes, I add dry, roasted, unsalted peanuts.

The only time I will ever use raw peanuts is when I cook them myself
(salted with lots of garlic, yum!!!)


--
==============================================================================
Lyn Francisco, First Year Graduate Student      |"There is no power stronger
Brandeis University, Dept. of Chemistry         | Than gentleness of heart."
BitNet:    mfrancis@brandeis.bitnet             |
Internet:  mfrancis@binah.cc.brandeis.edu       |          -- Jose Mari Chan
==============================================================================
Newsgroups: rec.food.cooking
From: rab@casbah.acns.nwu.edu (Robert Barris)
Subject: Re: REQUEST:Sweet and sour cabbage
Organization: Northwestern University, Evanston, Illinois, USA
Distribution: usa
Date: Thu, 8 Oct 1992 05:27:11 GMT

In <1992Sep30.134643.1273@miki.pictel.com> neenan@miki.pictel.com (Kevin Neenan) writes:

>Help! My girlfriend enjoys cooking gourmet food. At Christmas
>time, she prepares a "Gourmet German meal" which includes every-
>thing from appetizers to desserts. After bragging about access
>to this austere group, she asked me to post a request for the
>one recipe she can't find: Sweet and sour cabbage ( she claims
>it's German?). I'm rather curious because I've only had cabbage
>in a "Boiled Dinner", and I'd like to see this.

>Thanks, very much

>         Kevin

>p.s.
>   I'm willing to trade my world famous "Spam Teryaki" recipe
>   for this.

Unstuffed Cabbage     Serves 8
2 Lb green cabbage head         1/2  C   vinegar
1 Lb stewed tomato (1 can)      3/4  C   light brown sugar
1 C  tomato sauce               2    Tlbs lemon juice
1 1/2 C  water                  1  apple, cored, peeled, and cut into chunks
1  small pkg raisins

1.  Cut cabbage into quarters, then into chunks, shreds, strips, or whatever.

2.  Place cabbage in 6 quart pot, add tomatoes, tomato sauce, vinegar, sugar,
lemon juice, water, and apple.  Cover and simmer 2 1/2 hours, adding raisins
for the last 45 minutes.  Meat balls or boiled beef can be added for a
one-dish meal.  This is better after sitting in the refrigerator overnight and
re-heating.  Sour salt (to taste) can be used instead of lemon juice.

>=================================================================

>reply to neenan@pictel.com

>=================================================================
-- 
Robert  Barris              708-491-7228
School of Music             email  rab@casbah.acns.nwu.edu 
Northwestern University     Compuserve 71141,1134
Evanston, IL 60208
Newsgroups: rec.food.cooking
From: swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang)
Subject: Re: nutella
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Date: Thu, 15 Oct 92 19:04:06 GMT

I just had to jump in! I love Nutella! I was first introduced
to it when we lived in Germany for a year! It was great on
fresh Brotchen (hard rolls)! For those of you in the Atlanta
area, have you tried the Dekalb Farmer's Market? I tend to
stock up there at the Christmas holidays since it is considerably
cheaper there than it is here (San Francisco South Bay). For 
those of you who have never had it and like hazelnuts, chocolate,
run to your nearest store and comb the shelves! 

Great! Now, I am going to have to open my reserve jar that I
have been saving!
From: tom@ulysses.att.com (Tom Smith)
Newsgroups: rec.food.cooking
Subject: Re: WHAT IS TAHINI?
Date: 8 Oct 92 20:14:11 GMT
Organization: AT&T Bell Labs, Murray Hill, NJ, USA

In article <12013.1060.uupcb@satalink.com> stephanie.dicamillo@satalink.com (Stephanie Dicamillo)  writes:
>Sesame Seed Paste!  It's delicious and can usually be found in better
>grocery stores in a can.  It makes a great dip called 'hummus' by adding
>garlic, lemon juice, olive oil and black pepper

There are many good recipes for hummus, all with slight variants -- but all
the recipes I know of include chickpeas as the base.

My girlfriend's secret ingredient (well, not for long) is good Mediterranean
black olives.

Tom Smith.
tom@ulysses.att.com
Newsgroups: rec.food.cooking