HDTenEightyP/NetNews huggingface dataset:
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: WANTED:BEEF STEW RECIPE
Organization: Lockheed Missiles and Space Co.
Date: Mon, 28 Sep 92 18:35:53 GMT

In article <1992Sep25.205018.3598@leland.Stanford.EDU> yergeau@leland.Stanford.EDU (Dan Yergeau) writes:
>In article <lc6p9oINNlii@jethro.Corp.Sun.COM>, avi@rix.Corp.Sun.COM (Ann Adamcik) writes:
>|> In article Cp9@ux1.cso.uiuc.edu, bonk@ux1.cso.uiuc.edu (Tom Bonk) writes:
>|> >I bought some stew meat the other day, but I am in need of a 
>|> >good, SIMPLE, recipe.  Any ideas??
>
>Well, I usually use a chuck roast instead of the tough, 
>gristly stuff sold as "stew meat".  Here is the recipe
>
I agree - I prefer chuck roast - it has more flavor - who knows for sure
where the pre-packaged "stew meat" comes from....?

>oil (for browning the meat)
>1 lb. chuck roast (fat trimmed, cut into 3/4" cubes)
>2-3 cloves garlic (minced)
>1 onion
>4-6 carrots
>2 potatoes
>(any other veges you want to use)
>1-2 cups beef stock
>1 12 ounce bottle stout
>
>Brown the meat in a skillet.  Transfer to the pot, and add the stout,
>stock, and garlic.  Bring to a boil, reduce heat, cover, and
>simmer until the meat is tender (about 1 1/2 hours), stirring 
>occasionally, and replacing some liquid if the level gets to low.
>Add the vegetables, and simmer 15-20 minutes more.  You can thicken
>it if you choose, but I usually let most of the liquid boil off,
>leaving a highly concentrated broth (it gets slightly thickened
>by the starch in the potatoes).
>
I've added beer or wine to my stews before - they do add a special flavor

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: BH&G Cookbook, Was: Re: WANTED:BEEF STEW RECIPE
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Fri, 2 Oct 92 13:18:51 GMT

In article <1992Sep30.231244.21530@zia.aoc.nrao.edu>, mgraham@zia.aoc.nrao.edu (Maggie Graham) writes:
|> In article <9Z5VRB2w164w@glnserv.UUCP> kati@glnserv.UUCP (Lady Dragon) writes:
|> >bonk@ux1.cso.uiuc.edu (Tom Bonk) writes:
|> >
|> >> I bought some stew meat the other day, but I am in need of a
|> >> good, SIMPLE, recipe.  Any ideas??
|> >
|> >I've heard that the one in the Better Homes & Gardens cookbook is very
|> >good, so much so that a friend was going to buy the book for just that
|> >recipe.
|> >
|> 
|> IMHO, the one in the older (circa 1968) BH&G cookbook is pretty good 
|> and straight forward. However the latest edition has "modernized"
|> many of the recipes, and the Beef Stew was one that got lost in
|> translation...(I mean it there, just not as good...)

I agree, I have both and the older is the best cookbook out of about 50 that I have.
From: rlwilliams@gallua.gallaudet.edu
Newsgroups: rec.food.cooking
Subject: Re: charcoal grills
Date: 6 Oct 92 12:50:56 GMT
Organization: Gallaudet University

In article <1992Oct5.233950.15344@rigel.econ.uga.edu>, hughes@dogwood.botany.uga.edu (Wayne Hughes) writes:
> 
>   A question for the grilling experts.  How do *you* light your
>   charcoal, keep it lit and make hot coals?  Rightly or wrongly
>   I'm using charcoal (rather than gas), and I get a nice artistic
>   heap of charcoals which I douse with a reasonable amount of fluid
>   and light.  I keep the lid open (done both, actually) and let
>   the charcoal burn and then it usually goes out completely (whether
>   the lid is open or closed, with vents all the way open).  Or it
>   might keep burning, but only marginally, without creating a 
>   bed of hot coals.  Fanning it doesn't seem to help; the only
>   thing that seems to work is to restart with fresh fluid at
>   least two more times.
> 
>   I haven't tried an electric starter, nor the sort of charcoal that
>   is self lighting (does this impart an objectionable flavor?).
> 
>   Neglecting the possibility that something is wrong with the 
>   charcoal, what's the problem?
> 
>   Thanks, Wayne
-----------------
Ok here's the way I do it.

A. never use the liquids, the self starting charcoals... they taste funny
and the self lighting ones burn out too fast.

B. Get yourself a chimney!  These look like a large coffee can with a 
handle on it. You put two sheets of news paper in the bottom, fill the top 
up with charcoal, light the paper... poke it a bit to make sure it's going 
and then let it go for about 20 minutes until the ones on top are white. 
then pour them in your grill and you're ready to cook.  (I have a webber so 
I do all of the above of course with the vents open and the lid off.)

This is absolutely fool proof. The only trouble I've EVER had was making 
sure that the newspaper really caught fire... I poke through the holes with 
some dry twigs and that usually ggets it going.  it's a great system.

skip
From: artc@bacchus.epps.kodak.com (Art Campbell)
Newsgroups: rec.food.cooking
Subject: 'Fridge recommendations
Date: 2 Oct 92 14:25:42 GMT
Reply-To: artc@bacchus.atex.kodak.com
Organization: Atex Publishing Systems, Inc.

We're moving to a new house and need to get an electric refrigerator.

It's got to fit in a 34" space, and I'd like to get a side-by-side.

The brands that look good right now are:

	Maytag
	KitchenAid
	Amana

Anyone had any good or bad experiences? Other brands to consider?
I'll be happy to summarize if anyone's interested.

Happy cooking,
Art

-- 
Art Campbell          artc@atex.kodak.com            72227.1375@compuserve.com
   DoD 358                                  _Real_ BMWs have just two wheels.
    "... In my opinion, there's nothing in this world beats a '52 Vincent 
     and a redheaded girl." -- Richard Thompson
                      All the usual disclaimers apply.
Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: REQUEST: Stew from Time-Life Book
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Thu, 1 Oct 1992 14:48:26 GMT


Unfortunately, a lot of my books are packed away in storage and I've
got a terrible craving for one of the meals in it.  It's in the
'Soups and Stews' volume of the Time-Life 'Meals in Minutes' (or
something like that -- it's things you can cook in 30 (or is
it 60?) minutes).

Anyway, the one I'm craving is the sliced beef stew with barley,
wild rice, onions, and raisin dumplings.  If anyone knows of
this I would be very grateful.

Thanks,

Julie
#include "std_disclaimer.h"
#include "witty_sig.h"
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: Plea for net-iquette
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Fri, 2 Oct 1992 13:30:07 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In <1992Oct2.120848.21570@cs.rit.edu> mmr@cs.rit.edu (Margaret M Reek) writes:

>The reason I bring this up is that there is so much traffic in this
>group is it almost impossible to keep up with it all.  125 postings in 
>a day is not unusual and it'd be nice if the signal to noise ratio was
>better. 

Maybe you need a better newsreader.  "nn" will let you scan the titles
and look at only the ones with subjects that interest you.   For instance,
I was intrigued by "Plea for net-iquette" and couldn't resist the urge
to check it out...

>PS. flames or "hear hear!s" should be e-mailed  to me.

Since this isn't a flame or a "hear hear", I'll post instead.  ;-)
What I see is that quite often the most useful information is
emailed to the person asking the question instead of being posted for
all to see.  I've asked questions in this and other newsgroups before
and the best answers, which I'm sure many people would be interested
in, came by email.   

Email is wonderful but I don't read this group to see, "I need advice
on how to cook blah, blah, blah; please email your replies".

Dave
auwen@convex.com
Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: Re: Amateur sharpening -- dangerous to knives?
Date: Sat, 26 Sep 1992 05:43:52 GMT

In article <1992Sep25.125322.3897@lloyd.Camex.COM>, chrisi@lloyd.Camex.COM (Chris Ischay) writes:
|> In article <92Sep24.154010.23901@acs.ucalgary.ca> parr@acs.ucalgary.ca
|> (Charles Parr) writes:
|> >In article <1992Sep23.131714.29159@lloyd.Camex.COM> chrisi@lloyd.Camex.COM
|> (Chris Ischay) writes:
|> 
|> >>How to sharpen?  I've seen lots of lore around this newsgroup about
|> >>sharpening.  The oddest one I read was a statement that knifes cut best
|> >>when they have tiny little burrs all along the edge.  This is dead wrong.
|> >>Check out a fine razor blade sometime.  Cuts great, and the edge is smooth
|> >>and clean.
|> 
|> Of course any smooth surface when magnified enough will show itself not to
|> be smooth.  But that's not the point.  The point I want to make is that a
|> good edge should be smooth.  To your eye.  To your finger.  And to your
|> tomato.  Smooth edges are sharper, cut better, and last longer.
   ^^^^^^^
I'm not so sure.  Sometimes a serrated knife is better.  I prefer one for
tomatoes (I'm not sure of the spelling, no flames please),
and meat for example.  It depends on the type of material you are
cutting (if it has fiber like rope, or tends to squash easily like bread
or tomatoes serrated is better).  The two actions seem to be driving a wedge
into the material (like a cleaver), or sawing the material.

|> 
|> Would you not agree with this?  We don't need microscopes to figure it out.
|> 
|> Chris Ischay
|> chrisi@camex.com

Bill
-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|
From: cory@cory.intel.com (Cory Cox)
Newsgroups: rec.food.cooking
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Date: 5 Oct 92 16:49:37 GMT
Reply-To: cory@cory.intel.com (Cory Cox)
Organization: Development Tools Operation, Intel Corp., Hillsboro  OR

In article <1992Oct1.232634.15039@nmt.edu>, kelly@nmt.edu (Sean Kelly) writes:
> 
> I thought I knew this at one time, but I guess I don't ...
> 
> What is the difference between a cappuccino and a cafe latte?  And a
> cafe latte and a cafe au lait?  And a cafe au lait and a cappuccino?
> 
> --k

Here is what I have learned through experience in Seattle, Portland,
and throughout France and Italy.  I believe it explains the variance
in the names and shows that there really is no resolution. Here we 
go:

	Espresso - Thankfully, there is not too much confusion here 
	although there is a LOT of bickering about spelling, methods and 
	quality.  Espresso is made by running steam through the coffee.
	It is very intense.  Italians drink it in whiskey glasses with
	a shot of sugar (very nearly 1-1).  The common drinking form is
	to slam it.  However, Northwest coffee fanatics scoff at the 
	idea of adding sugar to any coffee.  Most people prefer to 
	cut the espresso with milk in varying amounts.
	
	Coffee/Americano - This refers to brewed coffee.  "Americano" 
	seems to be a northwest/Starbucks marketing term.  This style
	includes brewed coffee and "French pressed" coffee.

	Cappucino - In Italy, this is 1 shot of espresso in a cappucino
	cup, frothed milk to fill and a nice dollop of froth from the
	pitcher on top.  This is what I order in Italy to get what I like.  
	In the Northwest, a cappucino seems to have a lot less milk.

	Caffe Latte - In Italy this is served in a larger cup than a 
	cappucino and the difference is made up in milk.  In the Northwest,
	it's basically the same.  This is what I order in the Northwest to
	get what I like although sometimes it's a bit milky.

	Cafe au lait - This is what you get in France.  It is one small 
	pitcher of strong brewed or pressed coffee and one small pitcher
	of extra hot milk.  You pour the two equally ( or whatever 
	proportion you like ) into a large cup (looks like a bowl with
	a handle actually ).  This does NOT use espresso because the
	final product has a very large volume and you would have some
	extremely jumpy French if it did.  Come to think of it maybe
	that's why they speak so quickly 8-) ...

As a side note, Switzerland seems to mainly use the French style of 
serving coffee.  Enjoy!	

============================================================================
  | ________ |          | Cory Cox (cory@cory.intel.com)
  |_\/\/\/\/_|          | Intel Software Focus Group
     \/\/\/             | Hillsboro, Oregon
      \/\/ Sir Hoopalot |  --Will program for food
============================================================================
Newsgroups: rec.food.cooking
From: maura@mitre.org
Subject: Question on Summarizing - please help!!
Organization: The MITRE Corporation, Bedford MA 01730
Date: Fri, 2 Oct 1992 14:32:06 GMT

I have already begun summarizing my chocolate recipes and I hope to continue.
However, I have never done this before and am wondering about one thing.
When answering a request from someone for a certain recipe, is it assumed
that the recipient might summarize their responses and share with everyone
else or should permission be granted to share the recipes?  As you may be
able to tell, I am new at all of this and I don't want to upset anyone by
posting their recipes.  I've noticed summaries other people have done and
they include the name of the person the recipe came from.  I've already posted
one recipe and before I continue I need to know if I'm doing it wrong.  Please
advise.
 
 
Maura Shugrue                      ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
                                  ^ Of course there's more to life than ^
email: maura@mitre.org            ^ chocolate, BUT WHAT????????         ^
The MITRE Corporation              ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Bedford, Massachusetts
 
 
Naturally, I speak on my own
behalf -- MITRE is NOT the
chocoholic here!!
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Tue, 6 Oct 1992 18:31:37 GMT
Subject: Re: What do you do with Chutney?
Organization: HP Santa Rosa Site (SRSD MWTD)
Newsgroups: rec.food.cooking

>mworley@mathcs.emory.edu (Meg Worley) /  4:31 pm  Oct  5, 1992 /
>
>Mmmmmmm, chutney.  First, the obvious:  serve with a curry.
>Second, the old reliable:  condiment for plain chicken or
>lamb.  Third, the delectable:  cream cheese & chutney 
>sandwiches.  
>
>On tenterhooks to hear more suggestions,
>
>meg

OK, good response.  now what's curry and how do you eat it?


-----------------------------------------------------------------
Don { Go Niners } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
From: black@sybase.com (Christina Black])
Newsgroups: rec.food.cooking
Subject: Re: Fat-free "cheese" ain't (cheese, that is)
Date: 28 Sep 92 23:14:28 GMT

In article <2AC0AF98.6D42@deneva.sdd.trw.com>, shla@spf.trw.com (Sheila Wallace) writes:

|> I'll second the vote for Kraft Free Singles, in fact I like the
|> regular yellow kind.  
. . .
|> Six grams 
|> of fat total for really cheesy mac'n'cheese is not bad.

For those who can abide the stuff (I love it), Kraft instant macs n
cheese made without margarine (just leave it out.  I leave out msot of
the milk, too) is quite low in fat -- < 10% of calories from fat.

-- Chris
balck@sybase.com
Newsgroups: rec.food.cooking
From: amjewe01@ulkyvx.louisville.edu
Subject: Food Allergies !Help!
Date: Thu, 1 Oct 1992 01:34:32 GMT
Organization: University of Louisville

Greetings to all you with the wonderful recipes and ideas!

My brother-in-law has a large number of allergies and the diet he is on
presently is extremely restrictive.  If you have any ideas or recipes to feed
this poor soul, please E-mail (I don't always have enough time to actually get
to read through this group).  This diet is a no-sugar diet, as in no refined
sugars, no fructose, sucrose, glucose, or lactose, wich rules out all dairy
products, all fruit, and roughly 90% of all processed foods. 
He is also somewhat allergic to wheat, rice, corn, and beans.  However, to get
around it he eats only one grain per day and rotates them on a weekly basis. 
As if this wasn't enough, he is highly allergic to yeasts and molds, so when he
eats corn, its unleavened.  And, because of the mold problem, he cannot eat
things like peanuts and peanut butter because of the molds that are prone to
grow on them.  

Any and all help is appreciated to add some variety into his diet while
sticking with the diet's guidelines.

Reply to:
Internet:  anjewe01@ulkyvx.louisville.edu
uucp:  ....!psu1vax!ulkyvx.bitnet!amjewe01

Many thanks in advance.
anna
Newsgroups: rec.food.cooking
From: C11815@maccvm.corp.mot.com (Josette Giacobbi)
Subject: Milkyway Cake
Organization: Motorola
Date: 2 Oct 1992 10:20:53 CDT



If anyone needs the recipie for Milkyway Cake, let me know and I will post
it. It used a whole bag of milkyways and weighs a ton, but is moist &
delicious.    Josette
From: paul.gamber@kingsp.gwinnett.com (Paul Gamber)
Newsgroups: rec.food.cooking
Subject: COLUMBIAN RECIPES
Date: 29 Sep 92 12:25:00 GMT
Article-I.D.: kingsp.33.122.uupcb
Reply-To: paul.gamber@kingsp.gwinnett.com (Paul Gamber)
Organization: The King's Palace BBS * Canton, GA * (404)781-8435


        My wife needs some, or even a, recipe(s) that would come from or
near Columbia by Friday, October 2.  Can anyone help with suggestions or
recipes from that region.

        Please respond in this newsgroup or (if you have any secret
family recipes you do not wish to make public) by e-mail to
paul.gamber@kingsp.gwinnett.com.

        Thanks in advance for your help.

                                        Paul Gamber
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:Sweet and sour cabbage
From: $stephan@sasb (Stephan Fassmann, Software)
Date: 2 Oct 92 14:46:35 -0700
Distribution: usa
Organization: BYU


>In article <1992Sep30.134643.1273@miki.pictel.com>, neenan@miki.pictel.com (Kevin Neenan) writes:
>|> Help! My girlfriend enjoys cooking gourmet food. At Christmas
>|> time, she prepares a "Gourmet German meal" which includes every-
>|> thing from appetizers to desserts. After bragging about access
>|> to this austere group, she asked me to post a request for the
>|> one recipe she can't find: Sweet and sour cabbage ( she claims
>|> it's German?). I'm rather curious because I've only had cabbage
>|> in a "Boiled Dinner", and I'd like to see this.
>|>

    This is a slightly modified recipe of what my mother and several 
"grandparents" make for Christmas.

one Jar sweet&sour Red Cabbage drained
half the jar full (empty) of water
a Large handfull of red grapes
about a teaspoon of caraway seeds
several Juniper berries (optional)
a diced apple
and the most important ingredient: 1-2 Tablespoons Goose smaltz (Turkey, 
chicken or bacon fat can be substituted, but I think it cannot be left out, 
besides what's Christmas without a little fat from the Bird).
Put it all in a pot on the stove and simmer for an hour.
Enjoy with roost Goose and potatoes.

Stephan Fassmann  Internet: $stephan@sasb.byu.edu  GEnie: S.FASSMANN
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "kevin mandoske" <kevin.mandoske@execnet.com>
Newsgroups: rec.food.cooking
Subject: mexican salsa
Date: 3 Oct 92 16:37:19 EST
Reply-To: "kevin mandoske" <kevin.mandoske@execnet.com>
Distribution: rec
Organization: Executive Networks Information

Looking for good rich tomato salsa recipe.

---
  WinQwk 2.0 #0  Unregistered Evaluation Copy
--
Executive Network Information System  (914) 667-4567
International ILink Host
From: steve@yogi.hsc.ucalgary.ca
Newsgroups: rec.food.cooking
Subject: Re: Dehydrators
Date: 5 Oct 92 18:20:31 GMT

In article <1992Sep30.061051.4492@sserve.cc.adfa.oz.au>, ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy) writes:
> I have several fruits trees in my yard and last year, without any of
> my cooking equipment to even make jam, all I could was eat and freeze
> the crop. This year I will make jam and chutney, but I would also
> like to dry some. Dehydrators I have seen so far here in Australia
> have been beyond my budget ($300+). I seem to remember from those
> long-haired days of yore that home made dehydrators were a staple
> plan from magazines like Organic Gardening and Mother Earth News.
> Anybody out there have any plans they could communicate Down Under
> to help me preserve my apricot crop?
> 
> Carol Denehy
> 

Has anyone ever tried using their oven?  I've recently dried some hamburger in
my oven for a backpacking trip.  Worked out very well.  I put the cooked
hamburger on a cookie sheet and dried it in the oven set at about 140f (leave
the door open a crack (I used a chop stick) to let moisture escape).  It dried
in about 8-9 hrs.  I don't know if this would work with fruits but why don't
you give it a try and let us know what happens?

-- 
[*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*]
[*]                                 [*]                                 [*]
[*]    Steve Hocevar                [*]                ravecoH evetS    [*]
[*]    Calgary, Alberta, Canada     [*]     adanaC ,atreblA ,yraglaC    [*]
[*]                                 [*]                                 [*]
[*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*]
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: suggestions for dinner party?
Organization: Lockheed Missiles and Space Co.
Date: Tue, 6 Oct 92 16:54:06 GMT

In article <1992Oct3.173934.3070@leland.Stanford.EDU> noodle@leland.Stanford.EDU (Max Yoo Kim) writes:
>I and my roommate of three years have recently taken up residence
>in our first quarters armed with a KITCHEN. Needless to say, the
>prospect of cooking has become an exciting, and slightly frightening,
>idea. And sharing this idea with our friends seemed like the best way
>to handle the situation.
>
>What I would like are ideas for small (4 to 6 people), and relatively
>casual dinner parties. Combinations of soups, salads, entrees, and
>everything that might be involved in the process. Or maybe just your
>favorite dessert for such occasions. And ideas are appreciated!
>Thanks in advance!
>
there's so many things you can do:
- have a spagetti party (spagetti, salad, garlic bread)
- have a potluck party (everyone bring something to share)
- have a wine & cheese party
- have a fondue party (oil fondue for meat, cheese fondue for breads,
     chocolate fondue for dessert)
- have an eggroll making & eating party





-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Newsgroups: rec.food.cooking
Subject: Re: 'Fridge recommendations
Date: 5 Oct 92 18:51:22 GMT
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Distribution: usa
Organization: Johns Hopkins University

Bought my Kenmore side-by-side w/icemaker over 12 years ago.  I've never had to have it serviced.  When, if, the time comes I may buy another.
Newsgroups: rec.food.cooking