HDTenEightyP/NetNews huggingface dataset:
From: wmartin@STL-06SIMA.ARMY.MIL (Will Martin)
Newsgroups: rec.food.cooking
Subject: Cookbook Index -- RECIPEX
Date: 28 Jul 1992 14:37:10 -0500
Organization: UTexas Mail-to-News Gateway
NNTP-Posting-Host: cs.utexas.edu

I just picked up a cookbook-index book called _RECIPEX_ by Annie Gilbar
(1990, Fireside-Simon & Schuster, 671 pages, list price $15.95) for
$2.49 at the clearance sale at the Washington University (St. Louis)
bookstore. [They had several copies, if anyone at WU is reading and wants
one... :-)]

This book is an index to 35,000+ recipes in 52 different cookbooks. These
books were selected based upon crieria such as: being a "classic"; having
been reprinted multiple times; selling over 50,000 copies; still selling
years after the original printing; or, I suspect, because the writer
liked or had a copy... :-) I don't have all 52, but a quick glance at
the list of referred-to books indicated that I had enough of them to
make it worthwhile to invest the discounted price in this index book.

I'm posting this because I'm curious if others out there have and use
this index book, and what those people think of the selection of
included cookbooks. Of course, one could always say, "It should contain
'X' because I have a copy," but the thing had to have some limits. From
an initial skimming, I'd say it is weak in ethnic areas (no Diana
Kennedy or any other Mexican cookbook, the only "Oriental" cookbook
included is _WOK COOKERY_ by Ceil Dyer from HP Books, and the majority
of specialized cookbooks included are French and Italian). I'd take
issue with the selection of some of the Italian books -- I'd have
included at least one of the Romagnolis' -- and also feel they gave too
much emphasis to some of the "trendy" (Wolfgang Puck) and overly-
glamourous (more emphasis on pictures than recipes, like _Glorious Food_)
types of books, to the exclusion of plain, ordinary, and more-useful
books. But these are really minor quibbles. I guess they could always
put out another volume containing an index to another 50 cookbooks...

_JOY OF COOKING_ is included, but, if I read the description right, they
used the 1971 edition, which strikes me as an odd selection, given the
1990 copyright date (I thought there had been a number of later
versions). They include the first two Frugal Gourmet books --
I suppose the later ones are too new -- and the first two Julia Child
volumes. The more I think of this, maybe the best thing they ould have
done would have been to use all the PBS cooking show hosts' cookbooks,
and made this a comprehensive PBS-cooks' index. Would have given them a
great market with every PBS station buying a truckload to give as pledge
drive bonuses... :-)

(For the computer types out there, this thing was put together with a
program called "Rapidfile"; I know nothing else about it except the name
and that the author thanked the vendor in the acknowledgement.)

Regards, Will
wmartin@st-louis-emh2.army.mil OR wmartin@stl-06sima.army.mil
Newsgroups: rec.food.cooking
From: vxv4@po.CWRU.Edu (Virgilio Velasco)
Subject: Cooking sweet peas
Reply-To: vxv4@po.CWRU.Edu (Virgilio Velasco)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Thu, 30 Jul 92 14:03:04 GMT



Somebody just gave me a big batch of homegrown sweet peas.  What do you
think is the best way to prepare them?  (Like, do you prefer your
swee'peas drenched in olive oyl?  :))

-- 
Virgilio "Dean" Velasco Jr., grad student & roboticist-in-training, CWRU

"If God does not judge the United States, then He owes |    My boss is a 
 an apology to Sodom and Gomorrah."   - Billy Graham   |  Jewish carpenter.
Newsgroups: rec.food.cooking
From: nadel@aero.org (M.H. Nadel)
Subject: Re: What we eat
Organization: The Aerospace Corporation, El Segundo, CA
Distribution: usa
Date: Thu, 30 Jul 1992 15:30:47 GMT

In article <Bs6L8n.GLy@news.cso.uiuc.edu> eakg3042@uxa.cso.uiuc.edu (E. A. Kissling) writes:
>on what foods are considered disgusting. For example, brains (beef) are 
>commonly eaten in the South and in southern parts of nearby states. 
>But I don't
>know anybody from the North who eats them. And I know more than a few 
>Northerners who find grits pretty gross.


My mother was born and raised in the Bronx and loves brains, as does her
neighbor from Pennsylvania.  Mom used to go to the butcher and ask "do you
have any brains this week?" and he'd answer, "If I had any brains, would I
be a butcher?" 

I suspect that ethnicity is a major factor in this.  I don't eat brains but
I do eat other organ meats - tongue is one of my favorite foods, for example -
and lots of folks I know find that pretty vile.  

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


Miriam Nadel
-- 
"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
						    
nadel@aerospace.aero.org
From: hinz@dartagnan.rutgers.edu (Dorothy E. Hinz)
Newsgroups: rec.food.cooking
Subject: Re: Recipe for Rhubarb Pie
Date: 28 Jul 92 18:55:44 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

I thought strawberry-rhubarb pie was a popular version.  Anyone have a
recipe for that?
Xref: sparky rec.food.cooking:13170 rec.food.veg:7295
From: scampbe1@metz.une.edu.au (Stephen Campbell)
Newsgroups: rec.food.cooking,rec.food.veg
Subject: 5 kg of Broccoli
Keywords: Broccoli
Date: 24 Jul 92 22:12:14 GMT
Followup-To: poster

Help!!!!!!!

I have 5kg of blanched and frozen Broccoli. I like it but I am getting
Hearterly sick of plain steamed Broccoli.

Could anyone please save my taste buds with suggestions????


Steve:


-------------------------------------------------------------------------------
Steve Campbell				|	Lead Analyst
					|	MIS Unit
					|	University of New England
scampbe1@metz.une.edu.au		|	Armidale, New South Wales
					|	Australia.
-------------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: What is Curry?
Organization: Taronga Park BBS
Date: Thu, 30 Jul 1992 07:12:19 GMT

In article <dewey-290792133035@sebastian.centerline.com>, dewey@centerline.com (Devan F. Dewey) writes:
> 
> I know it has tumeric in it. Is it entirely composed of spices? 
                ^^^^^^^

Aha!
Now I know where that extra "r" that everyone seems to want to put
into "sherbet" comes from!  They're taking it out of "turmeric"!!

<Okay, so I'm reaching, so shoot me>
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
Newsgroups: rec.food.cooking
From: clarkg@xenolith.its.rpi.edu (George Clarkson)
Subject: Re: mayo query
Keywords: mayo
Reply-To: clarkg@rpi.edu
Organization: Rensselaer Polytechnic Institute, Troy, NY.
Distribution: US
Date: Wed, 29 Jul 1992 14:39:08 GMT

To: zdem0a@hgo7.hou.amoco.com (Donna Martz)
Reply-To: clarkg@rpi.edu
Subject: Re: mayo query


I make homemade mayo quite frequently. I follow the recipe in Julia Child's
Mastering the Art of French Cooking. The results are wonderful! Julia does 
insist that the ingredients be at room temperature. I have tried to make
mayonnaise in a hurry with cold eggs and the results are poor. Also, Julia
makes a big fuss about adding the olive oil drop by drop. I have found this
to be unnecessary. I just add it in small dollops at the start while beating
very hard with the wisk. After the sauce thickens a bit I just start dumping
in the oil by 1/4 cups or so. So long as you use a wisk, not a spoon, and
beat the sauce quite vigorously you shouldn't have any problems. Without going
into the details of Julia's method, let me note that the final step of adding
a couple tablespoons of BOILING water to the sauce is very important as this
mediates against separation of the oil and egg.

One further tidbit that I recommend concerns holding the pan steady while
one hand is working the wisk and the other is pouring the oil: place the
pan or bowl on a couple of water-soaked folded towels. This 
will allow the bowl to remain almost stationary whilst you use both of 
your hands for other work.
 
I hope this helps and believe me, store boughten mayo is NOTHING like homemade
mayonnaise!

-- 
 
George R. Clarkson
    Scientific Applications Consultant
    Information Technology Services
    VCC 218
    Rensselaer Polytechnic Institute
    Troy, NY 12180
     
    (518)-276-2752
    clarkg@rpi.edu (should work from anywhere)
From: blamb@rodan.hri.com (Bill Lambert)
Newsgroups: rec.food.cooking
Subject: Request: Kim Chee
Keywords: hot as hell
Date: 29 Jul 92 21:14:45 GMT
Reply-To: blamb@rodan.hri.com (Bill Lambert)
Organization: Horizon Research


Could someone please send an authentic recipe
for Kim Chee (the Korean Nuclear Cabbage)?

I can read the ingredients from the side of the
jar of one brand I like a lot:

	Chinese Cabbage (Nappa)
	Minced Radish (Daikon?)
	Ginger
	Garlic
	Crushed Red Pepper
	Anchovy Sauce (?)

What the hell is Anchovy Sauce? Please clue me in.
I'm dying to make this at home.... even if it kills
me. Also, storage instructions as it seems to turn
vinegary if not eaten soon.

- Bill Lambert <blamb@hri.com>
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: 5 kg of Broccoli
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Date: Wed, 29 Jul 92 14:51:45 GMT

mancinis@mentor.cc.purdue.edu (Steven Mancini) writes:
: In article <1474@grivel.une.edu.au> scampbe1@metz.une.edu.au (Stephen Campbell) writes:
: >Help!!!!!!!
: >
: >I have 5kg of blanched and frozen Broccoli. I like it but I am getting
: >Hearterly sick of plain steamed Broccoli.
: >
: >Could anyone please save my taste buds with suggestions????

how about with some cheese sauce over it???

cheddar makes a good sauce, also,
I made some once with white cheese's like a fondue and add some
   seasonings like curry - interesting
once, at a restaurant, I hade some steamed veggies (al dente) with 
  cheese poured over them
try adding them to stir fry
they're great as crudities with ranch dressing or a good dipping sauce
also, make a pasta salad - add them in for color & flavor



   : 
-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
Newsgroups: rec.food.cooking
From: velde@gopher.Stanford.EDU (Francois Velde)
Subject: Re: Want to substitute white wine in a recipe (With What?)
Organization: ^
Date: Tue, 21 Jul 92 20:26:55 GMT

In article <l6o8hbINN24c@nunki.usc.edu> rmakarem@usc.edu (Total Stranger) writes:
>Hello,
>I am trying out a new fish recipe that calls for white wine.
>I don't want to use white wine, so what can I substitute it with?
>

How about white vermouth (Martini Bianco), or something like Lillet or 
Noilly Prat (they're all similar). I use the latter to deglaze when I 
cook veal chops or scaloppini: it is sweet, so the sauce itself is sweet
too. I have also used it (mixed with white wine) for court-bouillon.

Some suggested broth, but the result would be rather different from the
opriginal, I suppose. It all depends on your reasons for avoiding wine.



Newsgroups: rec.food.cooking
From: ad527@cleveland.Freenet.Edu (Martin J. Drabik)
Subject: Re: REQUEST: Caesar Salad Dressing
Reply-To: ad527@cleveland.Freenet.Edu (Martin J. Drabik)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Wed, 22 Jul 92 17:31:32 GMT


In a previous article, ricegm@ecf.toronto.edu (George Matthew Rice) says:

>>First:  there is no such thing as Caesar dressing.  There is Caesar
>>salad, which is romaine lettuce dressed in a particular fashion.  If
>>you're interested in that dish, I'd be happy to post my favorite
>>(and the only!) recipe.
>>
>>                                
>If he isn't interested I am. My wife has been getting very vocal
>about me making Caesar Salad soon (I do all _the_ cooking).

Since I've two requests, I'll post it.  This is essentially the recipe
from _The Joy of Cooking_ with a few mods as it's settle into my brain:

THE DAY BEFORE making the salad, peel and slice a clove of garlic and add
it to 1/2 cup olive oil.  Let it seep overnight.  (If you forget or the 
salad is a last-minute decision, take a small clove, press it into the
same amount of oil, and mix well.)

Cube 3 or 4 slices of Italian or French bread.  Take two Tsps of the 
garlic oil, add it to your heaviest skillet, and heat to moderate low.
Add the bread cubes and let them brown slowly, stirring occasionally.
These are the croutons.

Take one big or two small heads romaine lettuce, wash it well, dry it well,
and tear it into big chunks into your largest salad bowl.

Over the lettuce twist your pepper mill several times.  Give it a sprinkling 
of dry mustard, about 1/2 tsp.  Add a few drops of Worcestershire sauce.
Take 4-5 flat fillets of anchovies, chop them, and sprinkle them into the
bowl.  If you don't have any fillets on hand, add about 1 tsp of anchovy 
paste to the oil, and mix well.  If you simply won't eat anchovies, omit
them, but I don't understand.  Try Spam instead; maybe you'll end up with
something strange and wonderful, but probably not.

Sprinkle over the lettuce about 3 Tsp white wine vinegar (about half as much
oil as you have left after the crouton production).  Add the remaining oil.
Break an egg into a cup, beat it just to blend it, and add it to the salad.
Juice one whole lemon over the entire affair with your lemon reamer.

Take a handful of freshly grated Parmesan cheese, maybe 1/3 cup, and add it
to the salad.  Lastly, add the croutons.

Now, toss the salad well. Very well.  Serve.

Serves at least six as a salad course, maybe more, but they'll want seconds.

                                    Martin
                                    mdrabik@bach.bio.ri.ccf.org

-- 
Newsgroups: rec.food.cooking
From: bill@gaza.uhcc.Hawaii.Edu (William J. King)
Subject: Re: Spam
Organization: University of Hawaii
Date: Wed, 22 Jul 1992 23:30:16 GMT

In article <1992Jul20.195555.13995@husc3.harvard.edu> mirsky1@husc8.harvard.edu (David Mirsky) writes:
>I have always been perplexed by Spam. I have never eaten it, nor have
>I ever been anywhere that it was being served.  Who exactly eats it?
>Is it just pure coincidence that Spam and I have never crossed paths?
>Has anyone ever served an elegant Spam dish?
>
>I am very insecure and Im wondering if the complete absense
>of Spam from my y life is a signal for me to do some serious
>self-evaluation.
> 

	Gotta be an Ivy Leaguer that never had Spam!
 	Nothing, I mean Nothing, better than a couple
	of Spam Musubi while out Fishing.

	
--
    bill@uhunix.bitnet 
    bill@uhunix.uhcc.Hawaii.Edu 
    21.19 N.LAT by 157.52 W.LONG          
    Fish on the Byte
Newsgroups: rec.food.cooking
From: vsummers@polaris.cv.nrao.edu (Vince Summers)
Subject: Bulbs,etc.
Organization: National Radio Astronomy Observatory
Distribution: rec.gardens
Date: Fri, 31 Jul 1992 17:43:54 GMT

     Can anyone give a concise, accurate paragraph or two describing the
differences between bulbs, rhizomes, corms, and tubers?  I like to speak
with accuracy.  Thanks.

Vince Summers
vsummers@polaris.cv.nrao.edu
From: bf644@cleveland.Freenet.Edu (D. C. Chuang)
Subject: Re: Knives, what's good, what's bad?
Reply-To: bf644@cleveland.Freenet.Edu (D. C. Chuang)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Fri, 24 Jul 92 15:45:43 GMT


In a previous article, jbutterf@mal-s1.gatech.edu (Jill Butterfield) says:

>I often hear talk in r.f.c about Henckels. Does anyone else out there
>like Chicago Cutlery? They really seem to fit my hand well, and I've
>been very happy with them. They hold an edge well, and with proper care

   According to a past review in Consumer Reports the Chicago Cutlery
Walnut Tradition knives were top-rated.  And at less than half the cost
of Henckel knives, I'm ready to buy.  The question now is which stores
usually sell Chicago Cutlery knives?

DC


-- 
    __o   ---------------------  Internet: bf644@cleveland.freenet.edu
   -\<,   Lawyer:
..O/ O   "One skilled in the circumvention of the law."  -A. Bierce
Newsgroups: rec.food.cooking
From: hrubin@pop.stat.purdue.edu (Herman Rubin)
Newsgroups: rec.food.cooking
Subject: Re: liver
Date: 23 Jul 92 14:54:11 GMT
Organization: Purdue University Statistics Department

There have been many articles posted on the subject.  Now I like liver,
but my wife does not; occasionally we have it at home, and it is not 
that difficult to mask enough of the taste.  This does not address the
other problems, like metal content, cholesterol, etc.

Anyhow, some pointers:

1.	Do not overcook.

2.	Be sure you like the taste of what you add.  One of the posters
	suggested using bacon grease.  This would destroy the taste for me.

3.	It is possible to use quite tasty sauces, such as creole (our 
	favorite).  If small pieces, floured in seasoned flour, are 
	sauteed until just barely cooked, and then reheated in such
	a sauce, there will be a clear, but not overpowering, liver
	taste.  Like chopped liver, even most liver haters like it.
-- 
Herman Rubin, Dept. of Statistics, Purdue Univ., West Lafayette IN47907-1399
Phone: (317)494-6054
hrubin@pop.stat.purdue.edu (Internet, bitnet)  
{purdue,pur-ee}!pop.stat!hrubin(UUCP)
Newsgroups: rec.food.cooking
From: kapson@dip.eecs.umich.edu (John Kapson)
Subject: Re: A slight annoyance (And more) 
Organization: University of Michigan EECS Dept., Ann Arbor
Date: Fri, 24 Jul 1992 05:32:34 GMT

In article <1992Jul24.030843.22141@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>In article <1682C9EBB.MEDELMA@cms.cc.wayne.edu> MEDELMA@cms.cc.wayne.edu (Michael Edelman) writes:
>>Maybe it's just me...but when I see a posting like:
>> 
>>  "fred@cia.gov asked for some interesting lark's toungue recipes.
>>   I happen to a have a great recipe for stuffed lark's toungues with
>>   rasberry vinegrette that I'll post if anyone is interested.."
>> 
>>I wonder why they don't just *post* the thing? And that sort of message
>>is usually followed by 20 or 30 saying "please mail me a copy of the
>>Lark's Toungue recipe, too!"
>> 
>>Of all the things we whine and fret about in this list, I don't think I've
>>ever read someone complain that too many recipes are posted here ;-)
>>             --mike
>
>Here here !!   I agree 100%, and have silently wondered that as well.
>It's almost as though there are more "me too" messages than actual 
>answers.  

Me, too!  And if there's enough interest, I'll post why I feel this way!
Newsgroups: rec.food.cooking
From: jemoor1@pbhyf.PacBell.COM (Jan Moore)
Subject: Re: RYE flour needed.
Reply-To: jemoor1@PacBell.COM (Jan Moore)
Organization: Pacific * Bell, San Ramon, CA
Date: Fri, 31 Jul 1992 15:12:12 GMT

In article <1992Jul30.112059.1@mscf.med.upenn.edu> ross@mscf.med.upenn.edu writes:
>Does anybody know of a place where I could order some rye flour.  I'd like
>to try to make some rye bread and pupernickel in my breadmaker.  None of the
>supermarkets here carry it.

King Arthur Flour Company carries many kinds of flour. I highly
recommend them.

King Arthur Flour
Rural Route 2, Box 56
Norwich, Vermont  05055

or toll free  1-800-827-6836
or fax 1-802-649-3323

In the summer 92 catalogue they list a white rye at .95 cents
per pound, pumpernickel at .85 cents per pound.
-- 
Jan Moore
jemoor1@pacbell.com
Newsgroups: rec.food.cooking
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Subject: Re: Spam
Organization: University of Virginia
Date: Tue, 21 Jul 1992 13:00:19 GMT

Another span and grits recipes which has gotten rave reviews
from guests staying at our house, or guests at brunch:

Fit grits according to pkg directions for the # of people you
need to feed.  Mix in a cup of cheddar cheese and a half cup of
another favorite cheese (we use parmesan or jack, usually) and
stir until the cheese is pretty well melted into the grits.
You may need to add a little butter to keep things moving
smoothly.  Also stir in finely chopped spam which has been
lightly sauteed.  Season with pepper, onion poweder and garlic
powder, or toss in a few chives for color.  Put this mixture in
buttered ramikins and bake for 15 to 20 minutes, until the top
browns slightly.  If they're done properly, you should be able
to turn them out onto a plate on which you have tastefully
arranged various kinds of fruit.

My apologies for typos!

--
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# aan3q@poe.acc.Virginia.EDU | The future belongs to those who believe in #
#   I speak only for myself. | the beauty of their dreams. -E. Roosevelt  #
#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#
Newsgroups: rec.food.cooking
Subject: Re: REC: lowfat basil sauce
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Date: 28 Jul 92 23:17:00 GMT
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Distribution: world
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248

To: rec.food.cooking
From: cvinson@world.com (Catharine Vinson)

Referring to article <5-mm9vp.artemis@netcom.com> artemis@netcom.com
(Michelle Dick), in article <9991@sun13.scri.fsu.edu> John Nall
(nall@sun8.scri.fsu.edu) says:

JN>>  ....when posting a recipe from a cookbook, it would be
JN>>  nice to include the name of the book from whence it comes.  No, not out
JN>>  of legal considerations (whether there are any or not, I neither know
JN>>  nor care), but if it is a particularly good recipe then that might be a
JN>>  good book to have.  (And if it is particularly bad, then that might be a
JN>>  book to avoid :-) _

You're right about citing the source.  I should have checked the text
after exporting the basil sauce recipe from my software and added the
information before posting.  I know I included the source in the posts I
made of the citrus angel food cake and "gazelle cream" recipes.
Evidently I forgot to add the citation at the end of the basil sauce
(and the salsa soup with scallops, I suspect).  Apologies, since I have
found Ellen Brown's book useful and recommend it to all.

Catharine Vinson  cvinson@world.com
                                                                         
Xref: sparky rec.food.cooking:13505 rec.food.restaurants:1647