HDTenEightyP/NetNews huggingface dataset:
From: dmr@andromeda.rutgers.edu (Daniel Rosenblum)
Newsgroups: rec.food.cooking
Subject: Re: Removing sulphites from dried fruit
Date: 10 Apr 92 17:14:39 GMT
Organization: Rutgers University, Graduate School of Management, Newark, N.J.

In <702921619.F00003@blkcat.UUCP>
 Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor), replying to
 an earlier request for information about how to get the "heavy smell
 of sulphur dioxide" out of a batch of Turkish dried apricots, writes:

>We avoid the problem by getting California apricots.  This MAY not have been
>exactly the answer you were looking for, I realize...

I think that most California apricots are also sulfured.  Unsulfured
dried apricots look rather uninspiring; they are dark brown and look
like shriveled leather.  Although most of the unsulfured dried apricots
that I've had are on the tart side, there's one health/natural foods
store in Hoboken, N.J. that consistently has the most incredibly sweet
and tasty dried apricots that I've ever had, and they're unsulfured.
-- 
Daniel M. Rosenblum, Assistant Professor, Quantitative Studies Area,
   Graduate School of Management, Rutgers University (Newark Campus)
ROSENBLUM@DRACO.RUTGERS.EDU                      ROSENBLUM@ZODIAC.BITnet
dmr@andromeda.rutgers.edu          ...!rutgers!andromeda.rutgers.edu!dmr
From: cls@sassy.UUCP (Charles & Carol Lynne Shotton)
Newsgroups: rec.food.cooking
Subject: Poblano Peppers
Date: Sat, 11 Apr 92 22:21:00 EST
Organization: Suffolk, VA
Reply-To: wyvern!sassy!cls
Distribution: world
X-Mailer: uAccess - Macintosh Release: 1.5v4

What is a poblano pepper?  Is it hot, mild or sweet?

______________________________________________________________
Charles & Carol Lynne Shotton             ...wyvern!sassy!cts
Suffolk, VA                               ...wyvern!sassy!cls
From: TANTS@DTPVX2.NCIFCRF.GOV ("Tants, Rebecca E.")
Newsgroups: rec.food.cooking
Subject: Re: Desert island cookbooks
Date: 10 Apr 92 18:10:00 GMT


I would want
	Joy of Cooking 
	Fanny Farmer Cookbook
	My mothers 1956 Betty Crocker or something from then or earlier

Joy of cooking will tell me how to cook almsot anything I find, FF has good
basics, and the older cookbooks contain a lot of stuff that don't require
all the stuff we take for granted that is really pre-processed....
From: seb1@leia.dr.att.com (Sharon Badian)
Newsgroups: rec.food.cooking
Subject: Recommended Cookbook
Keywords: New World foods
Date: 13 Apr 92 15:41:12 GMT
Reply-To: seb1@vader.att.com
Organization: Bell Labs, Denver, Co.

I just got a new cookbook and I wanted to recommend it to the net. Especially
since there was a fair amount of discussion about New World foodstuffs a
while back. The book is called *Blue Corn and Chocoloate* by Elisabeth
Rozin( Knopf, NY, 1992, ISBN 0-394-58308-6). There is a section on the
major foodstuffs contributed by the New World (corn, tomatoes, potatoes,
turkey, chocolate & vanilla, squash & beans, peppers and the peanut) and
a short section on other more minor foods (pineapple, cashew, pecan among
others). The text about how the food traveled throughout the Old World,
how it was accepted in various places and how it traveled back to the
New World later are very interesting. The recipes look great too! I tried
a Turkey Mole last night and it was wonderful. This mole has no chocolate in
it, by the way. Some of the recipes are loosely based on New World recipes,
that is Aztec or Native American foods. Other are Old World uses of New World
foods. Still others are traditional American treatments of New World foods.
The section on chocolate contains some really yummy looking things!

Anyway, I recommend this book to anyone interested in the source of
many of our common foods (many which we take for granted but didn't exist in
the Old World before the exploration of the New World) and cooks interested
in some good looking recipes.

-- 
Sharon Badian
seb1@vader.att.com or seb1@druhi.att.com
Newsgroups: rec.food.cooking
From: mackd@cary102.its.rpi.edu (Me)
Subject: Re: REQUEST -- An Exciting Hamburger
Reply-To: mackd@rpi.edu
Organization: Rennselaer Polytechnic Institute.
Date: Fri, 10 Apr 1992 15:50:55 GMT

Ever try a little Oregano in there?
			-Me
From: dgg@llcn2.jhuapl.edu (Dave Gawron)
Subject: A desert island cookbook collection (what would you bring?).
Keywords: cookbooks
Organization: Johns Hopkins University
Date: Thu, 9 Apr 92 17:24:47 GMT

Dear folks,

I was leafing throught my cookbook collection the other day and came to the
conclusion that there were only three books I consider indespensible for my
cooking needs:  Frugal's Three Ancient Cuisines, Frugal Cooks American, and
my Mom's handwritten family cookbook.  I know this is all very subjective,
but I was wondering what are the absolute favorite cookbooks of others in
this group?  Please post or email your selections and I'll post a summary.
Thanks.

Dave Gawron
dgg@llcn2.jhuapl.edu (128.244.69.72)
From: ualxn@mcl.mcl.ucsb.edu (Alex)
Newsgroups: rec.food.cooking
Subject: Cooking schools for the poor
Date: 14 Apr 92 22:15:26 GMT

I've always been interested in cooking ever since I first learned how
to scramble eggs at age 5.  I've learned a lot through books and practice,
but I'm wondering if there's a low cost seminar type school available to 
learn some techniques in.  

I really don't have the $20K to spend (yet) on the complete course, but
I would like to learn as much as possible from a smaller school.  I have
other career plans that don't include becoming a professional chef, so the
$20K investment wouldn't really be worth it.

Does anyone know if something like this exists?  Or do I have to wait until
I'm independently wealthy?

Thanks,


--------------------------------------------------
   /\         |\   |         "My Brain Hurts!"
  /  \        | \  |
 /----\  LEX  |  \ | ATHANSON
/      \      |   \|
                            ualxn@mcl.ucsb.edu
                          University of California
                               Santa Barbara
From: weiss@mott.seas.ucla.edu (Michael Weiss)
Newsgroups: rec.food.cooking
Subject: French and cholesterol (was: Shortening)
Date: 11 Apr 92 01:35:05 GMT
Organization: SEASnet, University of California, Los Angeles

In article <1166.29e2e5a7@mbcl.rutgers.edu> metzler@mbcl.rutgers.edu writes:
>Knowing that the French have one-third as many heart attacks as Americans
>in spite of their consumption of much greater amounts of butter has made
>me recently more free with my use of butter.

I read an article very recently that indicates that the French are less
susceptible to heart attacks because they often drink a glass of wine with
dinner.  One to two ounces of alcohol is supposed to reduce levels of 
cholesterol.
--
\ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | /
-  Michael  weiss@seas.ucla.edu   |  School of Engineering & Applied Science  -
-   Weiss   izzydp5@oac.ucla.edu  |   University of California, Los Angeles   -
/ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | \
From: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Newsgroups: rec.food.cooking
Subject: Re: A desert island cookbook collection (what would you bring?).
Date: 13 Apr 92 11:16:35 GMT
Reply-To: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Distribution: usa
Organization: Carderock Division, NSWC, Bethesda, MD

In rec.food.cooking, dgg@llcn2.jhuapl.edu (Dave Gawron) writes:
>Dear folks,
>
>I was leafing throught my cookbook collection the other day and came to the
>conclusion that there were only three books I consider indespensible for my
>cooking needs:  Frugal's Three Ancient Cuisines, Frugal Cooks American, and
>my Mom's handwritten family cookbook.  I know this is all very subjective,
>but I was wondering what are the absolute favorite cookbooks of others in
>this group?  Please post or email your selections and I'll post a summary.
>Thanks.
>
>Dave Gawron
>dgg@llcn2.jhuapl.edu (128.244.69.72)


   My favorite cookbook by far is the "Calico Pantry Cookbook".  I
think this is the name of it - I long ago lost the cover page.
It was a thick but small (5x7) spiral bound loose-leaf type book.
I think the cover was yellow.  Anyhow, it had lots of very good
basic (but not always simple) recipies.  Plus - it is the only
cookbook from which every recipe my wife and I have made - we've
enjoyed.

   Dominic S. Cusanelli
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: A desert island cookbook collection (what would you bring?).
Date: 13 Apr 92 12:50:30 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <167C511710.N51L5201@ncsuvm.cc.ncsu.edu> N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach) writes:
>In article <1992Apr9.172447.16191@aplcen.apl.jhu.edu>
>dgg@llcn2.jhuapl.edu (Dave Gawron) writes:
> 
>>
>>Dear folks,
>>
>>I was leafing throught my cookbook collection the other day and came to the
>>conclusion that there were only three books I consider indespensible for my
>>cooking needs:  Frugal's Three Ancient Cuisines, Frugal Cooks American, and
>>my Mom's handwritten family cookbook.  I know this is all very subjective,
>>but I was wondering what are the absolute favorite cookbooks of others in
>>this group?  Please post or email your selections and I'll post a summary.

   Well, it might depend where the desert island is located.  BTW, what IS
a desert island?  An island in the middle of the desert?  Surrounded by
sand?  Or is it supposed to be "deserted island"???

   Anyway, a deserted island off the coast of almost anywhere presupposes
(a) fish on the menu (b) roots and plants on the menu (c) rodents and other
small animalitas on the menu.

   Given that, I'd pick:  (a) White Trash Cooking - hey, things like that
are the STAPLE of southern cooking! (b) Joy of Cooking - I'm constantly
learning basics from it, and (c) Bay Recipes - a local book which has a
lot of useful recipes for things which are only found locally (I am, of
course, presuming that the deserted island is off the coast of North Fla :-)

John


--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306

 "Disclaimer:  A society which requires disclaimers has too many lawyers."
From: pibeb@dcatla.uucp
Newsgroups: rec.food.cooking
Subject: Personal to Gordon Jackson(Was: Request:pickled eggs)
Date: 8 Apr 92 13:42:12 GMT
Organization: Digital Communications Associates, Alpharetta, GA

Sorry for the waste of bandwidth, but I tried emailing a reply and it bounced.
Received YOUR email recipe for pickled eggs and my boss really appreciated it.
Thanks,	
Bryan
From: sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Cups
Date: 8 Apr 92 14:36:24 GMT
Organization: NYU Stern School of Business

In article <1992Apr7.230636.4950@den.mmc.com> bsimmons@tracer.den.mmc.com (Brian Simmons) writes:

>A scale here that can weigh up to 10lbs (~5kg) with 1 gram accuracy can run
>over $100 for digital w/zero adjust and assorted bells and whistles. I'm
>probably looking at too many high end catalogs, though. I need to look at
>an Edmund Scientific lab catalog to find a wide selection of digital scales.

Are you being a little optimistic? I'd have estimated more like $300, but
it's possible that since I use the standard lab supply catalogues my
estimates are out of line with what's sold to people who use their own money
to buy these things. I'm fairly confident that the lab supply houses jack
their prices up because the money is not completely real.

We picked up a used Ohaus balance for $200 some time ago. It measures to
300 g with 10 mg precision, and to 3 kg with 0.1 g precision. I would not
mind having one of those at home.

Ohaus also makes the Lume-O-Gram electronic scale, Fisher catalogue number
01-919-81, for about $80. That weighs to 1 kg, in increments of 2 g, and
will read out in either grams or ounces. You probably need to add on an ac
adaptor.

Meanwhile, a decent triple-beam balance is probably a better idea for home
use than a high-capacity electronic device. Much better long-term
stability than for the electronic jobs, or for spring-loaded jobs, and
easier maintenance, too.

A Fisher Scientific model 711-T, catalogue number 02-020-711T, together
with the auxiliary weight set catalogue number 01-913-309, will run you
about $150, accept weights to 3.2 kg, nominal precision of 0.1 g. Tares,
too.

Fisher hq is at (412)562-8300 .

Yes, I have a catalogue at home. Doesn't everybody?

- Shankar
Newsgroups: rec.food.cooking
From: filbo@deeptht.santa-cruz.ca.us (Bela Lubkin)
Newsgroups: rec.food.cooking
Subject: Re: Cups - whatever happened to guesswork?
Date: Sat, 11 Apr 92 12:18:01 GMT
Organization: R Pentomino
X-Claimer: I >am< R Pentomino!

Felix Yen wrote:

>I used to believe that baking required accurate measurement, but one
>day I watched one of my sisters bake a cake using the most casual of
>"measuring" techniques.  She may have used cups, even measuring cups,
>but she didn't use them as though they were measuring cups.  (Yes,
>the cake was very good.)
>
>More recently, I have had a number of good experiences improvising
>while baking cookies and pies.  (But I would not dare to make a pot
>of rice or coffee without measuring accurately.)

Gee, you were going along so well until here...

I never measure rice or other grains.  I mean, I measure X number of
cups of grain and Y number of cups of water, but the ratio of X and Y
varies, and neither is measured with any precision at all.  And coffee
-- between differences in variety, roast, and grind, measurement is
almost hopeless to start with.  (But then, I don't actually like coffee,
only "coffee flavored drink" consisting of weakish coffee lost in a lot
of milk/cream and sugar).

(Leaven with ;-})

Bela Lubkin   * *   //  filbo@deeptht.santa-cruz.ca.us  ...zurc atnas morf EVIL
     @      * *    //  belal@sco.com   uunet!sco!deeptht!filbo  uunet!sco!belal
R Pentomino   *  \X/  Filbo @ Pyrzqxgl +1 408-476-4633 and XBBS +1 408-476-4945

PS: did anyone outside of deeptht see my zucchini/eggplant lasagne
    recipe?  I think it may have gotten lost; should I repost?
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Newsgroups: rec.food.cooking
Subject: Re: Mexican Cookbook Wanted
Date: 6 Apr 92 14:37:47 GMT
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University


It's been very interesting to hear the argument about "authentic"
Mexican cooking versus the sort of stuff people enjoy or have the
time and resources to prepare.  There's no solution to the controversy
over whether it is nobler to prepare authentic food -- and it's
a controversy that rages in other fora besides r.f.c.!

But there's just one point I've been waiting for someone to make
and I guess it will be me:  Why is the preparation of "Tex-Mex"
or New Mexico food any less authentic than Mexican Mexican food?
There are very few restaurants serving any kind of Mexican or 
South American food here, and I assure you Tex-Mex is considered
(doubtless from ignorance) just as much a discrete "cusinine" with
an integrity of its own, as, say, Cajun/Creole food.  Possibly because
we don't have taco stands everywhere like in the movies of California!


Nadine
From: pepke@gw.scri.fsu.edu (Eric Pepke)
Newsgroups: rec.food.cooking
Subject: Re: Cups
Date: 9 Apr 92 17:24:57 GMT
Organization: Florida State University, but I don't speak for them

In article <23920@sales.GBA.NYU.EDU> sbhattac@sales.GBA.NYU.EDU (Shankar 
Bhattacharyya) writes:
> Are you being a little optimistic? I'd have estimated more like $300, but
> it's possible that since I use the standard lab supply catalogues my
> estimates are out of line with what's sold to people who use their own money
> to buy these things.

Mail-order places like American Science and Surplus (formerly Jerryco) and 
Herbach & Rademan frequently have good digital scales for around $100.

Eric Pepke                                    INTERNET: pepke@gw.scri.fsu.edu
Supercomputer Computations Research Institute MFENET:   pepke@fsu
Florida State University                      SPAN:     scri::pepke
Tallahassee, FL 32306-4052                    BITNET:   pepke@fsu

Disclaimer: My employers seldom even LISTEN to my opinions.
Meta-disclaimer: Any society that needs disclaimers has too many lawyers.
Newsgroups: rec.food.cooking
From: howard@m.cs.uiuc.edu (Bonnie Howard)
Subject: Re: Apple Crisp ?
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Date: Tue, 14 Apr 1992 13:49:36 GMT

howard@m.cs.uiuc.edu (Bonnie Howard) writes:

>jmacdonald@mta.ca writes:

>>Hello,

>>I really like Apple Crisp but am getting a bit tired of my plain old Apple
>>Crisp recipe.  I bet there are some delicious variations out there and I would
>>love to hear about your favorite.  If there is interest I will summarize and
>>post any responses I receive.  Thank-you in advance.

>>Jane

>Jane -

>If you have access to a Pampered Chef consultant - they sell a clay
>baker - you really need this to make the dish - 

>Simple Apple Crisp -

>5   Large Granny Smith Apples
>1/2cSugar or less
>Cinn. to taste 
>1/2 Box Jiffy Cake mix
>1/4c melted margarine

>Peel and slice the apples and lay in the deep dish baker - sprinkle
>sugar and cinnamon over the apples - then sprinkle cake mix over the
>apples and then drizzle the melted margarine over it all.  Bake for
>about 30min....  Everywhere that I serve this - it gets rave reviews..
>Very simple but delicious.....  The deep dish baker does something to
>the apples - it apparently gets hotter than the usual baking utensils
>do.  - Don't understand it but it works...  I have served this many
>times and never have gotten any complaints.....

>bonnie
>.
>howard@cs.uiuc.edu

This may sound like dump cake - but it isn't...  It is not nearly as
sweet and you are using fresh apples - instead of canned pie filling..
From: oliver@redwood.CS.Berkeley.EDU (Oliver Sharp)
Newsgroups: rec.food.cooking
Subject: fat content of clarified butter
Date: 6 Apr 92 23:52:25 GMT
Distribution: usa
Organization: University of California at Berkeley
NNTP-Posting-Host: redwood.cs.berkeley.edu

A question for you: how much fat does clarified butter have in it?  I
am actually most interested in the Indian version (ghee) and the 
Ethiopian version.  You cook butter, optionally adding spices, until the
milkfat solids separate, and then you strain it a few times to get just
the liquid.  None of the books I have mention the fat content, which
I figure must be lower than standard butter.  The reason that I ask is
that Ethiopian recipes in particular are absolutely crammed with the
stuff - 2 *cups* for a six-person meal!  And that is only one of several
courses; many of the dishes have that much.  I'm just not willing to
eat more than 1/2 cup of butter with my dinner, even if it induces a
state of ecstatic bliss (well, not very often, anyway :-).  My solution
has been simple - cut the amount drastically and add a little oil if
necessary - but I was wondering if anyone could comment.  I don't watch
my fat intake religiously, but I try not to do anything silly.  Unless
clarified butter is *much* lower in fat than the original article, eating
1/2 cup of butter in a single meal definitely qualifies as silly ...

Thanks,
- Oliver

P.S.  I realize that in an arid climate, and in the absence of other
sources of fat, this may be perfectly healthy behavior for an Ethiopian.
It isn't for me.
From: vic@helicon.math.purdue.edu (Victor W. Lovejoy)
Newsgroups: rec.food.cooking
Subject: Answers to Spagetti Sauce Question
Date: 7 Apr 92 16:16:26 GMT
Organization: Purdue University, Department of Mathematics


 	To all who answered my question about spagetti sauce, Thank you!
I recieved ten or twelve replies by email you saw the responses on the net.
I know now that using tomato paste is a good bet, as well as longer cooking.
I am in an unusual situation in that I live in a graduate house (tho I'm
an older student - undergrad) and I have a small refrig. 
	I cook once a week at my fiance's house and take the food back to my
room to eat over the week (more often lately it's been two weeks). So I'm
developing cook-ahead habits that will be benificial later when we are both
very busy with careers. 
	I do mostly lasagna - (she makes great noodles) spagetti, stews and 
some sausages. If anyone has ideas or recipes that survive well when refrig-
erated (but not frozen!) I would like to expand my take-home repertoire a `
little. I have tried lots of things but stick mostly with the above-mentioned
dishes. I have very little to spend but have been cooking for 15 years, so 
some recipes or ideas would be greatly appreciated. 
	I really like the idea of cooking bones as a base for sauce. I'll 
definitely try that, and for those who asked, I always put meatballs in the
sauce. Thanks again to those who responded, and thanks in advance for new
ideas!


viclovesjodi


vic@helicon.math.purdue.edu

.
From: jhv@acpub.duke.edu (Joseph Vilas)
Newsgroups: rec.food.cooking
Subject: Re: fat content of clarified butter
Summary: Lots of fat.
Keywords: clarified, butter, fat
Date: 10 Apr 92 22:57:54 GMT
Distribution: usa
Organization: Duke University; Durham, N.C.

In article <rqo7pINN6t5@agate.berkeley.edu> oliver@redwood.CS.Berkeley.EDU (Oliver Sharp) writes:
>A question for you: how much fat does clarified butter have in it? 

	Lots.  When you clarify butter, you're not removing the fat.  You're
removing the milk solids and water, which are what settle to the bottom
when you melt it.  Most of what's left on the top is fat or fat-soluble.
The advantage is that one can heat ghee to a hotter temperature, because
it's the milk solids that burn first.
-- 

          Joseph H. Vilas          jhv@acpub.duke.edu
     My opinions are my own.  Others are invited to share.
Newsgroups: rec.food.cooking
From: jpenovic@wizard.Berkeley.EDU (Jan Penovich)
Subject: Re:  Miracle Whip
Reply-To: jpenovic@encore.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Fri, 10 Apr 1992 17:30:50 GMT

In article <6592@lee.SEAS.UCLA.EDU>, weiss@hougen.seas.ucla.edu (Michael
Weiss) writes:
> In article <42817@as0c.sei.cmu.edu> mjk@sei.cmu.edu (Mary Jane Kelly) writes:
> >My house is a Hellmann's house.  Miracle Whip will not pass my lips, no
> >way!
> 
> As a point of information, Hellmann's is called Best Foods out west.  And, I

  It sure is.  And as the commercial jingle put it,

    "When you bring out the Hellman's, you bring out the Best."

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

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From: phil@yogi.axion.bt.co.uk (Phil DNM44)
Newsgroups: rec.food.cooking
Subject: Re: Request: Buffalo Wings- WOW!!!!!
Date: 10 Apr 92 10:51:58 GMT
Reply-To: phil@yogi.axion.bt.co.uk (Phil DNM44)
Organization: British Telecom Research Labs


there are flying fish, so why not buffalo wings :-)

-- 
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
phil houseago 			| take a look around you, at the world we've
phil@muppet.bt.co.uk		| come to know, 
                                | does it really seem to be much more than a
                                | crazy circus show?
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<