HDTenEightyP/NetNews huggingface dataset:
From: turner@reed.edu (hallucinations )
Newsgroups: rec.food.cooking
Subject: Request:  Nut Brittle
Date: 23 Nov 92 19:07:54 GMT
Article-I.D.: reed.1992Nov23.190754.19581
Organization: Reed College, Portland, Oregon

Last year I made candy for everyone's Christmas presents.  It was such a
success I decided to do it again this year, but I need a recipe.

I want to make nut brittle, probably pecan.  I had some this summer that was
wonderful.  I don't want the thin tough kind, it should be kind of thick,
lots of nuts and porous so eating it isn't a battle.

I also want to do something for those raspberry fiends in my life (several
of them)...but I haven't come up with any good ideas yet.  One idea was to
make something like turkish delight/aplets with raspberry puree.  Maybe dip
that in chocolate.  I have a recipe for aplets and think I can modify it but
is there anything I should think of before I start...also what kind of juice
should I use.  Maybe just apple as something that's not real strong. 

Other things I plan on making: 
nut crunch (almond), sort of like skor or heath bars.
caramel
chocolate dipped dried fruit; pears, apricots, papaya,
chocolate dipped crystallized ginger
candied orange peel "pie" covered with dark chocolate 

These I have recipes for, or methods for.  I don't want to make anything
that has to be refrigerated (like truffles), but I'd like to have a
reasonable range of stuff.  I also don't want to much stuff that I have to
individually form (like truffles again).  I'm planning on making about 18
good sized boxes.  If anyone has any other good ideas, I'd love to hear
them.  I've been trying to come up with something good to do with
hazelnuts.  The only problem with them is skinning them which always seems
to take forever.  Chocolate is good (everyone in my family likes chocolate
it seems.)

	Thanks in advance,
	Johanna
turner@reed.edu
Newsgroups: rec.food.cooking
From: wyee@ssf-sys.DHL.COM (William Yee)
Subject: REQUEST: QUATTRO FORMAGGI RECIPE
Reply-To: wyee@ssf-sys.DHL.COM (William Yee)
Organization: DHL
Date: Thu, 19 Nov 1992 00:38:29 GMT
Keywords: REQUEST: QUATTRO FORMAGGI RECIPE

I'm looking for a good quattro formaggi recipe.  Please e-mail or
post.

Bill Yee
wyee@ssf-sys.DHL.COM


Newsgroups: rec.food.cooking
From: jpenovic@wizard.Berkeley.EDU (Jan Penovich)
Subject: Re: Candy Bar Memories
Reply-To: jpenovic@1.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Distribution: na
Date: Wed, 18 Nov 1992 18:28:10 GMT

In article <1992Nov17.212123.1@stsci.edu>, morrissey@stsci.edu writes:
> In article <1992Nov17.175903.4537@netcom.com>, sgoldr@netcom.com (Stan
Goldring (Abbott Labs)) writes:
> > 
> > 
> >      If I could find the rewind button on the Wayback Machine, 
> > I'd look for the Bonomo's Taffy - mostly chocolate, some vanilla 
> > - and just enough strawberry to throw out the window of the car 
> > to deflect anyone suffering from Bonono deficiency after they 
> > found out what I had brought back!
> > 
> >      Remember 'Night of the Living Dead' - we wouldn't want that 
> > sort of thing to happen again over just a box a candy, now would 
> > we?
> 
> I liked the banana the best.
> Oh, oh, oh....it's Bonomo's....
>  

  Banana was the best.  I used to break it into to little
  pieces by smashing it on the ground.

  The last time I went by the old Bonomo factory in Brooklyn,
  it had been turned into an indoor flea market.  Oh well.

********************************************************************
TTFN,    ___           *   jpenovic@encore.com
      / /   /  /\   /  *   
     / /___/  /  \ /   *   
/___/ /   /  /    /    *   
                       *   Encore Computer Corp., Ft. Lauderdale, FL
*********************************************************************
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Hot Bacon Dressing
Date: 18 Nov 1992 12:56:41 -0800
Organization: Stanford University
Distribution: usa
NNTP-Posting-Host: morrow.stanford.edu

Hot Bacon Dressing



3-4 slices bacon
1/4 cup red wine vinegar (or basalmic)
1/8 cup water
2 tsp. sugar
Salt and fresh black pepper to taste
1 Tbsp. dijon mustard

Fry bacon til crisp, crumble and set aside to sprinkle over salad.
Pour off all but about 2 Tbsp. of the fat.  Return the pan to
med.high heat and add rest of ingredients.  Bring to a simmer,
scrapping up the drippings on the bottom.  Adjust seasonings and
determine if you want a bit more sugar.  Serve warm.

marilee
@ stanford
Newsgroups: rec.food.cooking
From: "dave breece" <dbreece@cherry.ucs.indiana.edu>
Subject: question about MSG
Organization: Indiana University, Bloomington
Date: Fri, 20 Nov 1992 20:46:30 -0500


Could someone tell me what so horrible about MSG?  I honestly don't
know, other than having people tell me it's bad for me.  But _why_ is
it bad?

-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dave Breece ("Druid")                     "We are heros, we are dreamers
dbreece@cherry.ucs.indiana.edu                of the big dream..."
                                                              A/B/W/H
Newsgroups: rec.food.cooking
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Subject: Re: holiday gifts
Keywords: gifts, recipes
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University
Date: Thu, 19 Nov 1992 15:06:14 GMT

In article <BxwxqJ.DDG@fulcrum.co.uk> davidw@fulcrum.co.uk (David
Wilkinson) writes:

>I've always found that a selection of homemade sweets, put in a
>decorative tin will inevitably go down well. Make up a batch each of
>things like chocolate truffles, coconut ice, mint thins etc. and you'll have
>enough for several presents. I don't have any recipes to hand, but
>there are plenty about.

An excellent idea, to which I'd like to add that a woman in my office
made chutney in pretty little jars and gave them to other people in
the office.  I got an apple and a tomato chutney.  They were really
wonderful, and quite original.  And unlike the cake or candy sort of
sweet, I could hold them in the fridge until they came in handy, which
they certainly did.

Nadine
Newsgroups: rec.food.cooking
From: jbouwens@urbana.mcd.mot.com (Judy Bouwens)
Subject: Re: Do you all eat turkeys??
Organization: Motorola Computer Group, Urbana Design Center
Date: Sat, 21 Nov 1992 21:03:26 GMT

We eat turkey (and all of the trimmings) for Thanksgiving, a standing
rib roast for Christmas and a pork roast for Easter.

This year we are having Thanksgiving dinner at my brother-in-laws house
in Philadelphia.  The menu is something like this:

turkey
rice
green bean casserole
corn pudding
tossed green salad
pickles/condiments
cranberry sauce
mashed potatoes
rolls and butter
pumpkin pies

There may be more but since I'm not planning dinner this year, I'm not
sure!  I know that his wife is fixing rice instead of stuffing.  I guess
that's okay, it's just different.

... judy

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
	Judy Bouwens		Email:  jbouwens@urbana.mcd.mot.com
	Motorola UDC		Phone:  217 384 8535
	Urbana, IL 61801	Pager:	217 351 0013
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
-- 
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Judy Bouwens, Motorola MCD, Urbana Design Center, Urbana, IL 61801
Email:	jbouwens@urbana.mcd.mot.com, uiucuxc!udc!jbouwens  Phone: 217 384 8535
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Newsgroups: rec.food.cooking
From: ec@kiki.pixar.com (Ed Catmull)
Subject: Re: recipe for nondairy pumpkin pie
Organization: Pixar -- Point Richmond, California
Date: Sun, 22 Nov 1992 05:45:09 GMT

> >HELP!!! Does anyone have a recipe for pumpkin pie
> >that has no dairy products (ie cream, milk, etc)
> >in the recipe?  I need it for Thanksgiving that
> >i'm having for people who keep kosher.
> >
> >thanks in advance,
> >
> >either e-mail or posting would be great!
> >-rhody

Just use Edensoy or some equivalent soy milk, instead of the regular
milk or cream.  I've made it several times and nobody has ever noticed.
- Ed Catmull
Newsgroups: rec.food.cooking
From: johnt@johnt.mentorg.com (John Thienes)
Subject: SUMMARY: food processors
Date: Thu, 19 Nov 1992 15:15:39 GMT
Reply-To: john_thienes@mentorg.com
Organization: Mentor Graphics Corporation, Wilsonville, OR

Several weeks ago I queried this group about which food processor I should
consider purchasing.  Thanks and an appreciative tip of the hat to these folks
who sent in their votes and opinions and experiences.  I didn't get as many
responses as I would have expected, but then again I wasn't asking about bread
machines.  =8^)

 css@tron.stx.com (Chris Shenton)               ---  Braun
 cc@dcs.ed.ac.uk (Chris Cooke)                  ---  Braun
 oliver@dougfir.CS.Berkeley.EDU (Oliver Sharp)  ---  Cuisinart
 hawley@mv.us.adobe.com (Steve Hawley)          ---  Cuisinart
 marcy@sqwest.wimsey.bc.ca (Marcy Thompson)     ---  Cuisinart
 reiher@ficus.cs.ucla.edu (Peter Reiher)        ---  Cuisinart
 leah@smith.CHI.IL.US (L.A.Z. Smith)            ---  Cuisinart
 kiran@bronze.ucs.indiana.edu (Kiran Wagle)     ---  Cuisinart
 davisk@sable.rtp.dg.com (Karen Davis)          ---  Cuisinart
 nsh3@cunixf.cc.columbia.edu (Nadine S Harris)  ---  Cuisinart
 hyler@ast.saic.com (Buffy Hyler)               ---  Oster
 jbasara@ssdc.UUCP (Jim Basara)                 ---  Sunbeam

A Summary of comments:

Braun -- This was the Multipractic model and the respondents were pleased with
         the strength of the motor.  One person felt that the Braun was as
         good as the Cui$inart [sic] for far less money.  Another was
         displeased with the whisk attachment.

Cuisinart -- A hands down winner.  Although the machine is expensive, it pays
         off because it will last a long time.  One respondent claimed to have
         inherited hers.  Another was tired of replacing less expensive brands,
         but spending more money overall because the motors burned out of the
         cheaper machines.  Cleaning the Cuisinart was cursed by some, but
         those who simply put the parts in the dishwasher were happy enough.

Oster -- Although the machine is small it gets used frequently during the week.
         The owner was happy with its performance and cleaned it up by putting
         the parts in the dishwasher.

Sunbeam -- One person complained about burning up the weak motor and finally
         went to Cuisinart.  Another had no complaints at all.

Hamilton Beach -- This food processor gets an honorable mention because a
         couple of respondents were pleased with the motor placement.  It was
         eventually replaced by Cuisinart because the motor was not strong
         enough for the daily tasks.

Thanks again.  I believe that mystery box under the tree next month for my
wife will contain a Cuisinart food processor.


-- 
John Thienes                  "Soli Gloria Deo"
Mentor Graphics Corp.
john_thienes@mentorg.com
From: oliver@dougfir.CS.Berkeley.EDU (Oliver Sharp)
Newsgroups: rec.food.cooking
Subject: Re: Comments on hand blenders?
Date: 17 Nov 1992 17:54:55 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: dougfir.cs.berkeley.edu

In article <1992Nov17.154838.24108@ultb.isc.rit.edu> lzsndt@ritvax.isc.rit.edu writes:
>In article <1e9a3bINNd2h@agate.berkeley.edu>, stanton@haas.berkeley.edu (Richard Stanton) writes:
>>I'm considering buying a hand blender
>Hi Richard.  I have had a Braun hand blender for about 5 years.  
> ...
>I find it difficult to clean the blade
>because it does not dissasemble.
>
>I don't think the Braun whisks well--it doesn't get enough air into whatever
>you're whisking.

Everyone I've read so far has talked about the Braun.  I looked at it, but
decided to get the Cuisinart version instead.  It is more solid,
bigger, weighs more, and has a stronger motor.  More importantly, the blade
detaches and it comes with three different ones for different jobs.  I
like it a lot, and always reach for it first, because cleaning the big
food processor is so much more of a nuisance.  We have a small kitchen,
so I like to use things that can be easily cleaned as I go along.

The mixer is ok for egg whites and cream, and very good for pureeing soups 
and sauces, etc.  Even though there is a special attachment for whipping,
which is much better than having a single blade like the Braun, it still
doesn't work as well as a whisk (either manual or on a mixer).  It also 
isn't any good for making dough :-).  

It does takes a little more work to get an even puree on a large amount of 
food with a hand mixer, and you can end up wearing your dinner if you are 
careless.  However, I find that I use the hand mixer much more often than
the processor because it's much quicker.  Just stick the mixer in the
stock pot of sauce and then rinse it off, as opposed to:
  bring pot to processor, dump in, process, take mixing container off
  processor, dump stuff back into pot, carry pot back to stove, clean
  the blade, top, and mixing container

Cheers,
- Oliver

Organization: Design, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon, 16 Nov 1992 09:40:20 -0500 
From: Karin Brennan <kb4c+@andrew.cmu.edu>
Subject: Re: Dynamite Tiramisu

I have a Tiramisu Recipe that's wonderful. It's not made with Lady
Fingers, but with a home made Bisquit, and uses a Marscapone filling
rather than (gulp!) cool whip.  The measurements are in grams, however,
and I don't know how to make it the other way.  Interested People reply.

-Karin
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Popadums!
Date: 24 Nov 92 01:35:51 GMT
Organization: NYU Stern School of Business

In article <jll-231192111816@wplmacd-56.doc.ic.ac.uk> jll@doc.ic.ac.uk (Janice ) writes:

>Now that we have established just how long to cook them for (I always pop
>them in the m"wave on fullpower for 60 seconds) just how nutritional are
>they?
>Also, because they are so yummmy, I bet, knowing my luck, that
>they're bound to be fattening! (I usually eat about 6 over the evening when
>bored and in a nibbling mood!)

If they have not been oiled, they have very few calories indeed. In fact,
not enough to bother to count, unless you tend to eat several. And they are
fairly nutritious. What you are eating, after all, is straight lentils. A
fair bit of protein, a fair bit of complex carbohydrate, not a whole lot of
fat.

Don't get carried away, though. If you eat enough, they will add up.	

- Shankar
Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: HELP:  Wedding food
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Fri, 20 Nov 92 15:12:59 GMT

In article <sf2Z6Zy00iUzE1Z0gI@andrew.cmu.edu>, Joy Banks <jbcn+@andrew.cmu.edu> writes:
|> 
|> Well, the good news is I'm engaged.  The bad news is my parents don't
|> have $19,000 (actual average cost for a formal wedding) to spend on ONE
|> day of partying.  Instead, I will try to plan it all myself.  The single
|> largest expense for weddings is the food at the reception, so...I need
|> help.
|> 
|> [...rest deleted]

I loved this post, because I have such strong feelings about food at 
wedding receptions.  It seems the trend these days is to "blow it all
out" having the reception at some chic place and that alone turns out 
to be so expensive that they then have to scrimp on the food.  The last 
few wedding receptions I've attended were at the trendiest spots in town,
but then they served vegetables and dip and cheese and crackers as the 
food.  (This same mentality is what caused my teenaged son to save all 
his money to rent a limo for prom night.  The limo was beautiful, but he
then had no money to take the girl to dinner, so the limo went through
the drive-thru at Taco Bell, and they ate Taco Bell burritos in the limo
in their prom clothes.)

MY feeling is that the place doesn't matter, BUT THE FOOD DOES!!  (I'll
bet there are a lot of subscribers to this newsgroup who would agree.)
Make the food so FABULOUS that the attendees will be talking about the
food at your reception for years to come.  And when I say FABULOUS, I 
mean FABULOUS-tasting.  If you can also make it unusual, creative, etc, 
all the better, but TASTE IS EVERYTHING (O.K., maybe it's 75% and "presen-
tation" is 25%; it DOES taste better if it looks good).

It's great that you have plenty of time to plan this out, and I would
encourage you to enlist all the help and accept all the volunteers 
(friends and family) you can get.  There's a lot of talent out there,
and you shouldn't try to do it all yourself.  I'll try to send you some
specific ideas soon.

Jan
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: Corn is good
Organization: Cornfield County Exchange :-) 
Date: Fri, 20 Nov 1992 03:10:39 GMT

>So what do people think of the practice of using corn oil to 
>pop popcorn?  I mean isn't it a little "corny"?
>
>Especially if you use corn syrup to make pop corn balls.
>

Shucks!  I'm all ears for any tassel of information on this cornball
topic.  There's likely a cornucopia of tidbits available.  Silky smooth
corn oil can only enhance the popcorn flavor.  Let's get right to the
kernel of the issue, so we can quit stalking each other and live in
hominy ! 

Need I :-) ?       Anyone else ?    
-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
Cheezy Sig : Cheddar, Colby, Swiss, Jack, Mozzarella, Ricotta, Head, Toe?
Newsgroups: rec.food.cooking
From: jbrandt@NeoSoft.com (J Brandt)
Subject: Silver Palate Cookbooks
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Sun, 22 Nov 1992 16:53:33 GMT


Someone was asking about the newest Silver Palate Cookbook.  I kept
thinking somebody would answer. As far as I know, there are a total of
three cookbooks by the authors of _The Silver Palate Cookbook_, Julee
Rosso and Sheila Lukins.
 
The Silver Palate Cookbook: Delicious recipes, menus, tips, lore from
Manhattan's celebrated gourmet food shop, copyright 1979.
 
The Silver Palate Good Times Cookbook, copyright 1984.
 
The New Basics Cookbook, copyright 1989.
 
All are published by Workman Publishing Company
                     708 Broadway
                     New York, NY 10003
 
The latest one, The New Basics, is a much more comprehensive cookbook (849
pages versus 362 for SPC and 414 for SPGT.)  SPGT is excellent for
planning parties, special occasion dinners and holiday meals.
-- 
Jaclyn Brandt
jbrandt@NeoSoft.com
--
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Looking for egg scissors                
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Date: Wed, 18 Nov 92 17:46:57 GMT

to the person requesting egg scissors, I received this and am posting
it for you:

From: "Jane (S.J.) Skinner" <sjane@bnr.ca>
Message-Id: <"6886 Tue Nov 17 07:53:53 1992"@bnr.ca> 
To: sharen@iscnvx.lmsc.lockheed.com
Subject: Re: Looking for egg scissors 

Hi,

They can be found in the Lee Valley gift catalog which I, unfortunately,
don't have with me right now.  However, I do have my Lee Valley card
with their addresses & so on on it:

	 Lee Valley
       	 1080 Morrison Dr
	 Ottawa, Ontario
	 K2H 8K7

Phone for orders & inquiries:  1-613-596-0350
										I'd recommend that you phone to (a) get the catalog # of the scissors
and (b) get them relatively quickly.  Mail in Canada is notoriously
slow.

By the way, if the person answering the phone can't seem to find the
scissors, re-iterate that they are in the most recent Gift catalog --
I haven't seen them in the regular catalog.

cheers,
sjs

BTW in the meantime, put the cooked egg in the egg holder, pointed end up
		     with the back of your knife blade, tape gently
		      around the top of the egg, about 1/4-1/2" from top
                     with the cutting edge of your knife blade, slice 
		      across the top where you cracked the egg shell
  this method works, you may have to practice....


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
Newsgroups: rec.food.cooking
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Subject: Re: Food Processors
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University
Date: Tue, 17 Nov 1992 00:10:28 GMT

In article <856@smith.CHI.IL.US> leah@smith.UUCP (L.A.Z. Smith) writes:
>In article 8192@news.mentorg.com, johnt@mentorg.com (John Thienes) writes:

>>>I'd like to start a new debate in the interests of research for a food
>>>processor. 

>I adore my Cuisinart, and use it nearly every time I cook.  I can't tell
>you what it costs because I inherited mine, one of the original models
>(DLC-8?).  It works great .........

This is just he point about the Cuisinart.  The motors are so strong
that they are frequently literally inherited.  Having tried to do
things I do routinely on my Cusinart on my sister's La Machine, I
feel persuaded there is quite a difference in heft.  I find it hard
to prepare some doughs on hers.


Newsgroups: rec.food.cooking
From: fritz@fc.sde.hp.com (Gary Fritz)
Subject: Re: Kitchen Aid Mixer Attachment Recommendations
Organization: HP SESD, Fort Collins, CO
X-Newsreader: TIN [version 1.1.4 PL6]
Date: Thu, 19 Nov 1992 21:27:27 GMT

Santa brought me a spare bowl last year.  For my needs (never make
sausage or whatever, and haven't found a great need to shred mounds
of cabbage) it's the bestest "attachment" to get!

Gary
Newsgroups: rec.food.cooking
From: pcotton@vax.clarku.edu
Subject: RE: RECIPE FOR GENERAL TSO'S CHICKEN?
Organization: Clark University
Date: 19 NOV 92 03:31:23 GMT

I would also be interested in a good recipe for General Tso's chicken.

Thanks,

Page Cotton
pcotton@vax.clarku.edu
Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Organization: Space Telescope Science Institute
Distribution: na
Date: Fri, 20 Nov 1992 02:04:07 GMT

In article <psima01.722163612@convex>, psima01@convex.zdv.uni-tuebingen.de (M. Maisack) writes:
> with all the stuffing recipes, one question remains:
> what does one usually/traditionally have along with
> the bird?
> 
> Curious
> Michael


Well, we have the turkey, stuffing, mashed potaoes, baked candied sweet 
potatoes (with marshmallows on top), cranberry sauce, assorted veggies,
and....saurkraut.  I grew up with this and everyone one I knew had it
with turkey dinners.  In the last decade or so, however, I have found
that it must be a very regional thing.

Janet Morrissey
"Mostly Harmless"
From: bill.marr@pcb.batpad.lgb.ca.us (Bill Marr)
Newsgroups: rec.food.cooking
Subject: <None>
Date: 20 Nov 92 19:25:00 GMT
Reply-To: bill.marr@pcb.batpad.lgb.ca.us (Bill Marr)
Organization: The Batchelor Pad PCBoard ~ Long Beach, CA ~ +1 310 494 8084




 This copy of Freddie 1.1 is being evaluated.
                                                                               
Newsgroups: rec.food.cooking