HDTenEightyP/NetNews huggingface dataset:
From: masmith@ccu.umanitoba.ca (Margaret Smith)
Subject: Liver
Organization: University of Manitoba, Winnipeg, Canada
Date: Mon, 27 Jul 1992 04:16:55 GMT


I find that if you soak your liver for a few hours in milk it keeps
it tender!  Roll it in flour and then fry.  Serve with bacon and onions.

Newsgroups: rec.food.cooking
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Subject: Re: Request: Scratch Tomato Sauce
Organization: Our Lady of Perpetual Mirth (Pacifica)
Date: Thu, 23 Jul 1992 21:24:03 GMT

In <92205.094038SECBU@SLACVM.SLAC.STANFORD.EDU> SECBU@SLACVM.SLAC.STANFORD.EDU writes:

>How does one make tomato sauce from
>fresh garden tomatoes.  My coworker brought in
>tomatoes and green peppers from her garden.
>Any suggestions?
>Sharon

Easy.  Wing it.  My best friend told me a secret about getting the
skins off the tomatoes.  Freeze them and when you're ready to make the 
sauce, heat up a pot of water and parboil a couple minutes.  When you
take them out, the heat-shock should take care of peeling them.  She
says "the skins just slip right off."  I haven't tried it yet, but I
will.  My paste tomato plants are fruiting now, but they're green.

Once you get the tomatoes skinned, chopped them up, shaken out the
seeds, you can start the sauce.  Heat up a sauce pot and add some olive 
oil, or throw in some ground meat or sausage if you want a meat sauce, 
without adding oil.  Brown the meat a bit.  Throw in chopped garlic, 
chopped onion, minced celery, minced carrots, chopped green peppers,
chopped or sliced mushrooms........  whatever you want.

When they've sautee'd a few minutes, add the tomatoes.  Throw in some 
basil, some people like to use oregano leaf, some minced or chopped 
parsely, some black pepper; all to taste.  It's pretty much up to you 
and what kind of sauce you want to make, there are many regional 
Italian variations and tomato sauce can even include things like 
homemade enchilada sauce.  It depends also on whether you want to 
have a chunky sauce or a smooth sauce, a marinara sauce, or even tomato 
paste (which I think should be strained and simmered down to reduce it 
to a paste).  

				-babs

-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Blue Cheese Recipes
Date: 20 Jul 92 22:45:42 GMT
Distribution: usa
Organization: Apple Computer, Inc.

In article <X4SMBSZX@cc.swarthmore.edu>, crossle1@cc.swarthmore.edu (Cindy
Rossley) writes:
> 
> Does anyone have any recipes using blue cheese, other than salad dressing?  

Blue Cheese Fish Enchiladas!

Steam some firm-fleshed white fish -- halibut or Pacific red snapper are fine. 
Break it up into chunks, being sure to remove all bones.

Make some enchilada sauce using a standard recipe, but add enough of your
favorite hot stuff to make the sauce quite authoritative (more than authentic
Mexican -- this recipe is *not* authentic Mexican!).

Dip corn tortillas in the sauce, then fry them briefly in some oil, and fill
with equal amounts of fish and crumbled blue cheese.

Arrange the enchiladas in a baking dish, pour sauce over them, and bake until
the cheese is melted inside.

Strange but true.  These are really good.

--
David Casseres
Exclaimer:  Wow!
From: crb@doc.ic.ac.uk (Ruth)
Newsgroups: rec.food.cooking
Subject: Re: liver
Date: 31 Jul 92 16:18:36 GMT
Organization: Imperial College London

In article <1992Jul22.180846.28263@news.cs.brandeis.edu>, reynold@binah.cc.brandeis.edu writes:
> 
> I used to like liver but then I had a bad experience when a
> sudden attach of stomach flu came on just after a meal of 
> liver and onions. I won't go into details but I haven't really 
> wanted any liver since.
> 
> I think I'd like to try it again though!  What is the least
> livery liver I should try?
> 
> Thanks, 
> Susan
> 
> 

Ohhhhhhh!!!!!! you don't know what you're missing!!!!! Try liver, bacon
and onions - this is real scrummy.  As a kid my mum used to give us 
stewed pigs liver - how to put someone off for life or what!!!!!  The
tastiest and most delicately flavoured is lamb (although I'm sure some people
will say that calve's liver is better - I don't know cause I've never 
tried it).

Get yourself so thinly cut lamb's liver - as much as you think - cut 
into 1 inch strips.
Get a few rinds of smoked streaky bacon - cut up into inch size pieces.
Chop up a spanish (yellow) onion.
Put some plain flour, salt, freshly ground black pepper and some paprika
in a bowl (add a pinch of cayenne pepper if you feel like it).
Fry the onions and bacon in butter (butter really tastes best).
While they are frying - dip the liver strips in the flour mixture to coat.
Add to the frying pan - and fry the lot up gently untilthe liver doesn't
bleed, and is kinda crispy coated on the outside.

Try this - it's pure heaven (and not too expensive too).

A word of warning though - if you have cats or dogs - eat this well away
from them - I have to wrestle my plate high enough to stop them robbing
me of my dinner!!!!!

I hope this puts you back on the liver road.......

Roo
Newsgroups: rec.food.cooking
From: jpost@llnl.gov (John C. Post)
Newsgroups: rec.food.cooking
Subject: Re: Lox
Keywords: world
Date: 22 Jul 92 20:10:48 GMT
Reply-To: jpost@llnl.gov (John C. Post)
Organization: Lawrence Livermore National Laboratory

>This just begs the question.  How do you serve lox?  I know, your out there
>all aghast that I've never had them, but thats the truth.  how about a
>little culinary advice, please.

My favorite way to serve lox is to saute some nice sweet onions in a pan, 
scramble up some eggs, and gently cook them (i.e., nice and soft...). Just as 
they are finishing, I add some diced lox, and fold through, serving the whole 
thing on a large piece of toasted dark or caraway rye...To die for...

john

John Post
"When it comes to opinion, I have to use my own..."
jpost@llnl.gov
From: "jon edelston" <jon.edelston@channel1.com>
Newsgroups: rec.food.cooking
Subject: msg in food labels
Date: 24 Jul 92 14:24:32 EST
Reply-To: "jon edelston" <jon.edelston@channel1.com>
Distribution: rec
Organization: Channel 1 Communications

Below are revised lists for common food labels which indicate use
of MSG (mono-sodium glutamate). Headache sufferers (and others)
beware.

This list revised from stiv@rice.edu (david n stivers), thanks David.


 Common food ingredients with high MSG content (often used solely for
 their MSG) are:

         Yeast extract
         Torula yeast
         Autolyzed yeast
         Hydrolyzed Vegetable Protein (HVP)
         Hydrolyzed Plant Protein
         Hydrolyzed nnnn Protein,   nnnnn=anything
         Sodium Caseinate
         Kombu Extract


 Other ingredients can contain added MSG without reporting it as such:

         Natural Flavor
         Natural X Flavor, X = Smoke, Beef, Chicken, etc.
         Flavoring
         Seasoning
         Beef flavor
         Beef stock
         Chicken flavor
         Chicken stock



Surveying this list puts me in a state of some confusion. Almost all
commercially prepared foods contain some of these ingredients, and the
vegetarian flavorings usually considered wholesome such as Marmite
and Vegit are out of the question.

For instance, I notice that Campbells Lo-sodium Chicken Broth, which
used to contain only chicken stock and water, has recently been re-
formulated and now contains "yeast extract"! Does anyone know of an
alternative available commercial soup base?

=============================JON===================================
--
Channel 1 (R)   Cambridge, MA
From: vrs0@bunny.gte.com (V. Stern)
Newsgroups: rec.food.cooking
Subject: Re: A slight annoyance
Date: 23 Jul 92 13:01:05 GMT
Organization: GTEL

In article <auwen.711823883@convex.convex.com> auwen@convex.com (John 
David Auwen) writes:
> You're right to call it a "slight annoyance" because the problem is
> very slight.  Why don't you post a recipe yourself instead of bitching?
> 
> Dave


That wasn't very nice.  He admitted it was only slight.  I, for one, would 
appreciate more posting of recipes.  I often see postings requesting 
particular recipes and think "Hey, that sounds good.  I'd be interested, 
too." and then I wait for recipes to be posted in response and it never 
happens.  I assume the recipes often get e-mailed to the requestor 
instead, so I guess I should post something like "me too!".  He's right - 
I don't see people complaining because too many recipes are posted.

Vanessa R. Stern
vrs0@bunny.gte.com
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Sassafras Tea anybody ?
Organization: Clemson University
Date: Thu, 30 Jul 1992 02:55:31 GMT

Anyone know how to make Sassafras Tea ? 
I've always been curious to try some because I live near
several Sassafras trees.  The dictionary (great source
for cooking, huh? :) says the oil extracted from the dried
bark (safrole) is a carcinogen.  Would it be dangerous to
use the dried leaves to make tea ?  I checked in _The_Joy_
_of_Cooking_ and it doesn't mention Sassafras at all.
(Or Sarsaparilla either for that matter. I know they are
 different, but still...)

Thank You.
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Chris Behrens       Greenville Technical College       Greenville, SC
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                     chrisb@hubcap.clemson.edu  
Newsgroups: rec.food.cooking
From: kim@m44.unm.edu
Subject: Spam and canned meats
Date: Fri, 24 Jul 92 22:24:25 GMT
Organization: UNM Cancer Center, Albuquerque, NM
Reply-To: kim@m44.unm.edu

Hello:

I have always associated SPAM with questionable overprocessing of meat, but
there is a product that is even more interesting than spam!  I sometimes run
into a canned material called "Potted Meat Food Product".  It is made by both
Armour and Hormel, and the name is the same.  I am tempted to believe the
similarity of naming is just that this is the only name allowable by truth in
labelling standards.

The most interesting ingredient is "partially defatted beef fatty tissue". 
Isn't there some better way to describe it than THAT?

Daniel Kim
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: What we eat
Date: 30 Jul 92 16:41:25 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Distribution: usa
Organization: SCRI, Florida State University

In article <1992Jul30.153047.4351@aero.org> nadel@aero.org (M.H. Nadel) writes:
>In article <Bs6L8n.GLy@news.cso.uiuc.edu> eakg3042@uxa.cso.uiuc.edu (E. A. Kissling) writes:

>Now, grits - yecch.  They look like library paste.  
>Southerners also seem to have a high tolerance for overcooked greens.

  Sure you want to get into a flame-war of Southern culinary tastes
  vs Northern? :-)

  Regarding grits: I'll take them over greasy hash-browns (which seem
  to be the yankee equivalent) anytime.  How anyone can possibly eat
  a fried egg without some grits to mix with it is beyond me.  And
  of course, cheese grits and fresh mullet roe is a gourmet dish no
  matter where found.

  Regarding overcooked greens: Kind of a valid point, but this was a
  lot more true in the past than at present.  More to the point is the
  prevalence of fat used in most of the "traditional" southern cooking
  Including greens.  Most of the old-timers routinely threw in a piece
  of bacon or fat-back with greens.  But anymore we don't do that.

John
Third-generation Floridian (one of the few...)

>"You make it in this world for one reason and for one reason alone: because the
>King of the Orangutans likes you and grants you success."   - James Powell

  I KNEW there was a reason I had not made it!  That sucker dislikes me!


--
"...There's no time.  The nuclear reactor will blow any minute.  I'll have to modify
 the kernel on the fly."   Mitty slid into the analyst's chair and calmly began
 displaying memory locations, changing some of them.  The others watched in
 awe.  The nuclear reactor ominously went "pocketa, pocketa, pocketa..."
Newsgroups: rec.food.cooking
From: steven@maui.cs.ucla.edu (Steve Berson)
Subject: Re: pickling cukes (& an alum query)
Organization: UCLA, Computer Science Department
Date: Mon, 27 Jul 92 03:07:59 GMT

babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:

>2)  I looked for Alum in my local supermarket and haven't found it.
>	Where should I be looking for it?  What exactly does Alum do
>	for pickling cukes, anyway?
>				-babs

Alum is an astringent, and helps pickles stay crispy.  Besides,
supermarkets, many "old-fashioned" pharmacies carry alum.
Steve
-- 
=========================================================================
Steven Berson           UCLA Computer Science Department   (310) 825-3189
steven@cs.ucla.edu      Los Angeles, CA 90024-1596
=========================================================================
Newsgroups: rec.food.cooking
From: gnagy@ucsu.Colorado.EDU (Stanford (and Jack))
Subject: Re: Sun Dries Tomatoes (What do I do with 'em)
Organization: University of Colorado, Boulder
Date: Sat, 25 Jul 1992 18:40:20 GMT

gryphon@openage.openage.com (The Golden Gryphon) writes:

>I just received some sun dried tomatoes.  How do I prepare them.
>The package wants me to soak them in oil for 2 days with garlic and spices.
>Another says to blanch them in water for 2 minutes.  
	The very best is to marinate them in olive oil w/spices.
	Sometimes this will take more than two days.  Sonoma (brand)
	Sometimes this will take more than two days.  Sonoma (brand)
	sun dried tomatoes come "pre-marinated," and always turn
	out better that the ones I do at home [for future refer-
	ence].  I have seen the tomatoes used many different ways,
	but my favorite is to chop them up and use them on pasta,
	in place of spaghetti sauce.  This is great at home, or
	for picnics - as it is great hot, warm, or cold.

	Stanford			gangy@ucsu.colorado.edu
	
-- 
---------------------------------------------------------------------
Jack Slavin		Office phone: 449-9321
903 18th St. #203-B	Home phone: 939-9278
Boulder, CO 80302	I am the Falafel King!
Newsgroups: rec.food.cooking,ba.food
From: nightowl@athena.mit.edu (Blodeuwedd)
Subject: Re: Sources for Baking Chocolate?
Organization: Massachusetts Institute of Technology
Distribution: ba
Date: Thu, 23 Jul 1992 11:50:50 GMT

From: velde@gopher.Stanford.EDU (Francois Velde)
>Why would you need *unsweetened* chocolate anyway? The recipes I've seen
>don't call for unsweetened. 

I have a wonderful recipe for "Fudge Ribbon Pie" which is layers of
peppermint ice cream and a fudge sauce made with unsweetened chocolate,
and a meringue topping.

Well worth the extra time searching for the chocolate!
(I actually found an inexpensive Hershey's variety in the grocery store)

-oWl
Organization: Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Thu, 23 Jul 1992 22:56:24 -0400 
From: Cindy_Cosic@transarc.com
Subject: Re: Sun Dries Tomatoes (What do I do with 'em)

Soak them in oil or blanch them in water, huh?  Well here's what the
guy at the italian grocery just told me to do to get them ready to
use.  He's been a great source of tips like this, so I can hardly wait
to try it (just got the info this weekend -- I used to buy them in
oil):
	Boil water, and also get some ice water ready in a separate
		bowl.
	Boil the sun dried tomatoes in water for 3 minutes;
	Drain into a collander, then transfer immediately to the ice
		water to stop the cooking and cool.
	When the tomatoes have cooled to room temp, drain them.
	Put them in a jar covered with olive oil and your favorite
		herbs (for me that would be things like garlic, basil,
		maybe rosemary or marjoram...)

They should last for ages in the fridge.  Now what to do with them?

There is a Great recipe for a pasta sauce with sun dried tomatoes and
porcini mushrooms in the cookbook "The Savory Way".  Sorry I can't
type it in, a friend borrowed the book.  Anyone else have it?

You can also try them in a cream sauce.  Maybe something like this for
about a pound of pasta (dreamed up by another friend):
	Slice thin a few (3-4?) sun dried tomatoes
	Saute a few (2-3?) chopped shallots in some olive oil
	Add some (a Tbs?) sherry, salt, and pepper.  Stir around a bit
		to deglaze the pan.
	Add the tomatoes and one of those small cartons (1/2 pint) of
		cream (light, heavy, whatever)
	As it starts to thicken, add some peas (maybe 1/4 to 1/2 cup?)
	When thickened, put on the pasta.
	(experiment -- add basil, mushrooms, or whatever)

Cindy
Newsgroups: rec.food.cooking
From: rxknsa@minyos.xx.rmit.oz.au (Nicole Angst [Sam])
Subject: Re: Growing your own basil
Organization: RMIT Computer Centre, Melbourne Australia.
Date: Fri, 24 Jul 1992 10:00:39 GMT

From article <brp6la.efo@wang.com>, by anon@no.where (Anonymous):
> Does anyone have experiences growing their own basil plants?
> The store-bought leaves are soft and dark green. My home
> grown plants have leaves that are not as soft and not as dark and not as
> fragrant as the store-bought (even though they were soft and fragrant
> when I bought them from a nursery).  They are planted in a planter
> outside, in a sunny area, and I water them regurlarly.
> What am I doing wrong?

There are several varieties of Basil, sweet basil, and a variety with 
very small leaves....other than that it could be that they need to be
fed every now and then

niki

Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: REQUEST:Chicken soup for a cold
Organization: Taronga Park BBS
Date: Fri, 24 Jul 1992 18:15:29 GMT

In article <SKATZ.92Jul23121018@kariba.bbn.com>, skatz@bbn.com (Susan Katz) writes:
> Here's the chicken soup recipe that works for me:
> 
> Take some chicken - wash it and put it in a large pot.  Add carrots, one 
> or two large onions, a stalk of celery, parsley if you have it, and salt 
> and pepper to taste.  Add enough water to cover everything.  Bring to a 
> boil then turn down the fire and simmer for 1 or 2 hours.

This is a good recipe, but it's not complete (IMHO).

At this point, remove the chicken and reserve, strain the broth.  Discard 
the veggies.  Defat the broth (best way is to chill it).  Reheat the
broth and add chopped carrots and onions and any other chopped veggies
you might like in chicken soup.  Add tarragon and sage and maybe a
splash of white wine.  Simmer until the veggies are done.
While the soup is simmering, remove the chicken from the bones, cut
it up and add it to the soup.  Salt and pepper to taste.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
                     "Oopsy... " -- CometGuy
From: SECBU@SLACVM.SLAC.STANFORD.EDU
Newsgroups: rec.food.cooking
Subject: Re: Pork buns
Date: 22 Jul 92 22:43:35 GMT
 <1992Jul21.230547.6931@news.columbia.edu>
Organization: Stanford Linear Accelerator Center

In article <1992Jul21.230547.6931@news.columbia.edu>,
nsh3@cunixf.cc.columbia.edu (Nadine S Harris) says:
>
>In article <1992Jul21.005827.9267@sserve.cc.adfa.oz.au>
>ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy) writes:
>
>>My favourite type of dim sum is pork buns. I have a recipe for the
>>steamed variety and they are quite yummy.  .
.
 I used to get steamed pork buns on a lunch truck in Mtn. View
that were better than any I have ever had since.  They were different
than the bbq beef type fillings that seem to be prevelent.
.
The filling consisted of 1/2 hardboiled egg, a peice of chinese
sweet sausage (just a little) all rolled up inside of a wonderfully
spiced pork mixture.

They were absolutely wonderful.

The pork mixture is almost like that found in a pot sticker.
Perhaps these are Philipino, as a Philipino friend of ours
says he uses quail eggs in his pork buns.

Anyone else know????

>Nadine


Sharon
*****************************************************************
Quotes for Today:

Indecision is the key to flexibility.
There is no substitute for a genuine lack of preparation.
From: sean@curry1.austin.ibm.com
Newsgroups: rec.food.cooking
Subject: Re: How to make Lox
Date: 21 Jul 92 18:04:56 GMT
Reply-To: curry@ausvmv.vnet.ibm.com
Organization: IBM Austin, TX


In article <3614@randvax.rand.org>, talmy@randvax.rand.org (Shel Talmy) writes:
|> 
|> Lox requires curing and (cold) smoking, but consider gravad lax (Swedish
|> 
|> [well, Scandinavian, but I encountered this recipe in Sweden] cured salmon,
|> 
|> used like smoked salmon [lox])

So, we are starting with raw salmon here, and not actually cooking it at
any point??   I guess the salt keeps everything OK in the fridge for that 
long??

Just wondering.

Sean
Newsgroups: rec.food.cooking
From: marten@ilt.fhg.de (Lutz Marten)
Subject: Tortellini
Reply-To: marten@ilt.fhg.de
Organization: FhG-ILT
Date: Fri, 31 Jul 1992 13:06:39 GMT


Hello,
Who has a recipe for a trtellini (patsa) filling ?
--
# Lutz Marten,  Postmaster and general dogsbody 
# Fraunhofer-Gesellschaft Institut fuer Lasertechnik 
# BITNET: KQ040MA@DACTH11 , InterNet: marten@ilt.fhg.de                        
# HEPNET: 13533::52714::MARTEN, Phone: +49/241/8906-112, -0
From: nkk@wet.UUCP (Butch Katigbak)
Newsgroups: rec.food.cooking
Subject: RECIPES: Marinades
Date: 28 Jul 92 17:07:00 GMT


------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Teriyaki marinade
Categories: Filipino Oriental Sauces Marinades  
  Servings:  4

    1/3 c  Dry sherry, rice wine, sake       1/2 t  Macerated ginger  
    1/2 t  Pepper                              1 c  Soy sauce  
    1/3 c  Pineapple juice                     2 T  Brown sugar  
      1 ea Onion, grated                       1 ea Garlic, minced  

  
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Lemon Cilantro Marinade
Categories: Marinades     
  Servings:  4

      1 t  Ground coriander seed               4 x  Minced garlic cloves 
    1/3 c  Olive oil                           1 ea Zest from 1 lemon 
      1 c  White wine                    
 
  
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Ginger Soy Marinade
Categories: Marinades     
  Servings:  4

    1/4 c  Soy sauce                         1/4 c  Rice vinegar 
    1/4 c  Honey                             1/4 c  Water 
    1/2 t  Ground ginger                     1/4 t  Chili paste 
      1 T  Peanut oil                          1 t  Sesame oil (Orinetal) 
      1 T  Dry Sherry                      1 1/2 T  Grated fresh ginger 

  
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: All American Barbecue Marinade
Categories: Marinades     
  Servings:  4

      1 c  Ketchup                             2 T  Spicy mustard 
      2 T  Cider vinegar                     1/4 c  Shopped onion 
      1 T  Vegetable oil                       2 t  Hot pepper sauce 
      1 T  Brown sugar                         1 T  Molasses 
      1 T  Worcestershire sauce          
 
  
 
-----------------------------------------------------------------------------