HDTenEightyP/NetNews huggingface dataset:
From: cmurray@esk.compserv.utas.edu.au (Christopher John Murray)
Newsgroups: rec.food.sourdough
Subject: Re: Culture Names
Date: 15 Sep 92 01:49:27 GMT
Organization: University of Tasmania at Launceston

>I think my husband has his own private name for my sourdough culture
>but it's not for publication....
>-- 
>| The floggings will continue until morale improves
>| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
     I have a similar situation, but in my case it is the very specific
     and unique jar I use for my 'growths'.

                  'The Jar of Terror!'

     Avoided like the the plague by all and sundry.  Except when its in
     the bread, of course.
Newsgroups: rec.food.sourdough
From: oak@fmd00.larc.nasa.gov (Theodore Creel)
Subject: test
Organization: NASA Langley Research Center, Hampton, VA, USA
Distribution: rec.food.sourdough
Date: Wed, 9 Sep 1992 18:55:55 GMT

test

C
--


  			ted creel
			t.r.creel@larc.nasa.gov


Concern for man himself and his fate must always form the chief interest of
all technical endeavors......Never forget this in the midst of your designs 
and equations.
					Albert Einstein 


Newsgroups: rec.food.sourdough
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Starter offer repeat requested
Organization: NASA Dryden, Edwards, Cal.
Date: Tue, 8 Sep 1992 14:57:09 GMT

About ten days ago, someone offered four or five starters for
the usual ziplock and sase.  I've lost the copy I saved and the
original has vanished off my spool.  

Could the original poster or someone who has saved this better
than I did e-mail me a copy?

Thanks!

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous
From: lizard@cats.ucsc.edu (Raul Essig)
Newsgroups: rec.food.sourdough
Subject: Re: Going to San Franciso!
Date: 8 Sep 92 04:50:27 GMT
Organization: University of California; Santa Cruz
NNTP-Posting-Host: am.ucsc.edu


In article <97060002@hpcndm.CND.HP.COM> dwj@hpcndm.CND.HP.COM (Dave Jerzycki) writes:
> I just came back from a business trip out there and sad to say, there
> 'ain't' no such animal.
> I tried the sourdough at Boudins on the Wharf and tried a sourdough from
> Pariesienns, not much if any sourdough flavor. Are my tastebuds jadded??
> I make sourdough at home with the Goldrush starter and the San Francisco
> sourdough from Ed Woods. It has a very distinquisable sour flavor that I
> found lacking in the breads out there. I was truely disappointed.
>
> Dave

 If you want the good San Fransisco sour dough breads, both Colombio 
and Tonscana (sp?) are easy to find.  There is one bakery that
makes some of the best sourdough I've ever had in my life, but I kand
remember the name of it.   I will post if I remember.  They made this
whole wheat sourdough that was incredable.  There is a bakery
in Santa Cruz, ( Alfaro's ) that makes my favorite sourdoughs.
They have this rosemary/garlic bread that I never get enough of.
I kinda doubt you could find any in San Fransisco though...

- Raul
Newsgroups: rec.food.sourdough
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Culture Names
Summary: silly
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Fri, 11 Sep 1992 14:17:59 GMT

Once more into the breach of silliness....

Has anyone got a "pet" name for their culture?  I don't mean
the scientific name but a real nickname.

So far we have Ralph, George, Boris, and Hewey.  Any more?

Julie
#include "std_disclaimer.h"
#include "witty_sig.h"
From: loupy@roo.corp.sgi.com (Tom Loupy)
Newsgroups: rec.food.sourdough
Subject: Re: Going to San Franciso!
Date: 11 Sep 92 00:16:33 GMT
Organization: Silicon Graphics, Inc.

In article <18hbejINN34t@darkstar.UCSC.EDU>, lizard@cats.ucsc.edu (Raul Essig) writes:
|> 
|> In article <97060002@hpcndm.CND.HP.COM> dwj@hpcndm.CND.HP.COM (Dave Jerzycki) writes:
|> > I just came back from a business trip out there and sad to say, there
|> > 'ain't' no such animal.
|> > I tried the sourdough at Boudins on the Wharf and tried a sourdough from
|> > Pariesienns, not much if any sourdough flavor. Are my tastebuds jadded??
|> > I make sourdough at home with the Goldrush starter and the San Francisco
|> > sourdough from Ed Woods. It has a very distinquisable sour flavor that I
|> > found lacking in the breads out there. I was truely disappointed.
|> >
|> > Dave
|>

Sorry to hear that you did not have an enjoyable sourdough visit at SF (sourdough capital of the world?).  From having roots in the SF area and also being one that can really appreciate sourdough bread I appologize for not knowing of your trip sooner.  In my opinion none of the big sourdough manufactures can produce a good loaf of sourdough.  This includes the like of Boudin, Pariesienn (sp?), Colombo and Toscano.  Because that is what they are BIG MANUFACTURES...and when it is time to punch out the bread 



that is what they do....

|>  If you want the good San Fransisco sour dough breads, both Colombio 
|> and Tonscana (sp?) are easy to find.  There is one bakery that
|> makes some of the best sourdough I've ever had in my life, but I kand
|> remember the name of it.   I will post if I remember.  They made this
|> whole wheat sourdough that was incredable.  There is a bakery
|> in Santa Cruz, ( Alfaro's ) that makes my favorite sourdoughs.
|> They have this rosemary/garlic bread that I never get enough of.
|> I kinda doubt you could find any in San Fransisco though...
|> 
|> - Raul

I am in total agreement with Raul on Alfaro's they have some interesting and good sourdoughs...Since Raul and I agree on Alfaro's...I'm not sure but I am going to try to guess the name of the bakery that Raul is talking about that makes a wonderful wheat sourdough...The other bakery I like for sourdoughs is "Le Boulanger" (sp?) not to be confussed with La Petite Boulangery (sp?).  Le Boulanger is mostly in the southern area of the San Francisco Bay..I think they started up in Los Gatos, CA.....

Until next visit...good luck

Tom Loupy
Newsgroups: rec.food.sourdough
From: sgardine@news.duc.auburn.edu
Subject: Re: Why so sticky?
Organization: Auburn University, AL
Date: Mon, 14 Sep 1992 23:53:37 GMT

In article <bwalther.716413553@cunews>, bwalther@alfred.carleton.ca (Bill Walther) writes:
> Can anyone tell me why the pancake batter I make is so sticky I can
> hardly pour it out in the pan to make pancakes?  
> 
> My starter was made over a year ago form flour, water, and commercial
> yeast, using "Mrs. Joy of Cooking's" instructions.  I keep it in the
> refrigerator between making batches of pancakes.  It develops
> considerable hooch on top, which I stir in before making a batch.  
> 
> The night before cooking, I add two cups of flour and two cups of
> water to about a cup of starter.  By morning it has lots of bubbles and a nice
> sour smell.  But it has the consistency of thick wallpaper paste. I
> reserve a cup of starter, add an egg, powdered milk, some oil and
> stir.  Then I mix sugar, salt, and baking soda, sprinkle it on top and
> fold in.  
> 
> The pancakes taste wonderful, but the batter is so thick that it plops
> into the pan, making very large, thick pancakes with shapes like the
> continents on some unexplored planet.  And if any of it should dry in
> a bowl or on the counter it takes a jackhammer to get it up.
> 
> Any ideas, aside from just adding more water?  When I do that, i just
> get a thin paste.  
>   

Try this (excuse the nonmetric measurements):

1/2 cup starter, 1 cup warm water, 2 eggs, 1/2 tsp salt, 1 cup evap. milk,
1 3/4 to 2 cups flour, 2 Tbsp sugar, 1 tsp soda

Mix starter, evap. milk, water and flour in bowl.  Seal bowl at let sit at
room temperature overnight.  In the morning, add eggs, sugar, salt and soda.
Mix well (don't beat).  If batter is too thick add milk (evap. or fresh).

Leftover batter can be used to make hot rolls.  I'll give the recipe if
you're interested.

If you want waffles, add 3/8 cup (6 Tbsp) oil to the batter.

The pancakes have been favorably received when I have made them.

good luck.

Newsgroups: rec.food.sourdough
From: dwade@svcdudes.com
Subject: Re: Culture Names
Organization: Software Ventures, Inc.
Date: Tue, 15 Sep 92 00:56:39 GMT

In article <1992Sep11.141759.25074@mahendo.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
>Once more into the breach of silliness....
>
>Has anyone got a "pet" name for their culture?  I don't mean
>the scientific name but a real nickname.
>
>So far we have Ralph, George, Boris, and Hewey.  Any more?
>
>Julie
>#include "std_disclaimer.h"
>#include "witty_sig.h"


	My in-laws had one named Herman, so called because the people they
got it from named it that.  I don't know the origin :-).  Mine isn't named,
I'm afraid.
-- 
Doug Wade  /  dwade@svcdudes.com  /   Disclaimer:  It's not official, folks. 
Newsgroups: rec.food.sourdough
From: delwiche@sunflower.bio.indiana.edu (Charles Delwiche)
Subject: Re: Sour Beer
Summary: Yes, yes, yes!
Organization: Biology, Indiana University - Bloomington
Date: Tue, 15 Sep 1992 22:18:51 GMT

In article <1992Sep15.143217.2667@mahendo.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
>
>As per discussions on rec.food.historic and rec.crafts.brewing
>I have started brewing my own beer.  

>I have been told that if you like *SOUR* then you should love
>lambic.  It's hard to find but you might like to check it out.
>

Here is one vote for lambic!  It is belgian beer,  mostly available
pretty close to Brussels from what I understand.  There are a variety
of styles, and like sourdoughs each has a slightly different
personality.  Once you discover lambic you are in for a long and
pleasant voyage exploring their many forms.  Maybe there are some
Belgians on the net who can give us advice.

Like sourdough, the lambic is an ancient style, dating from before
beer was routinely flavored with hops.  _Real_ lambics are made with
wheat (I don't remember if any barley is used or not).  A variety of
fruits and spices may be used for flavoring, including cherries,
raspberies, and peaches.  My understanding is that not all of these
styles are ancient in origin, but they all make pretty interesting
beers.  Miller it is not.  As Julie Kangas pointed out, the
fermentation is complex, with a number of different microorganisms
involved.

One of the most popular beers I have ever made was a barley-based
homebrew, with hops, but also with 11 pounds of bing cherries in a 5
gallon batch of beer.  It sounds kind of disgusting if you aren't used
to the idea of fruit in beer, but it turned out to be really
pleasant.  It was quite sour , and rather harsh at first, but aged
very well, and after six months or so was a really sublime beverage.

So if you go try lambic, but can't afford fine imported Belgian beer
every night, and if you are enjoy farming microorganisms for your
food, try making your own.


-- 
-------
Charles F. Delwiche, Dept. of Biology        |"We admit no more causes...
Indiana University, Bloomington, IN 47405    |than such as are both true
                                             |and sufficient." I. Newton
From: lliou@sdcc3.ucsd.edu (Lily Liou )
Newsgroups: rec.food.sourdough
Subject: Requests for sourdough
Summary: filled requests for starter
Date: 9 Sep 92 04:04:01 GMT
Distribution: usa
Organization: University of California, San Diego

Hi everyone!  It's nice to see so much interest
in sourdough cooking!  For myself, the process of
making my own bread using a somewhat domesticated
but essentially self-sustaining organism has
given me a whole new outlook on the preparation
of foods and how that compares with buying stuff
from *stores* in bags and stuff!  Besides that,
it's pretty fun...

Starters have been sent out today to:
Ed & Carla Payne
John Walsh
Patrick Thompson
Tina Jones
Mike Jackson


If anyone is still interested, you can write to me
at  Lily Liou, 9228-A Regents Rd, La Jolla, CA 92037.
I currently only have San Francisco and Bahrain.  The 
SF is milder, the Bahrain is more reliable I think.

Apologies in advance for any delays since my schedule is
kinda hectic this term.

Oh yeah, send a labelled ziploc for each starter you want.
And an SASE that fits them.

-Lily
.


Newsgroups: rec.pets
From: myhui@bnr.ca (Michael Hui)
Subject: Re: rabbits and shedding
Organization: Bell-Northern Research Ltd., Ottawa, Canada
Date: Wed, 09 Sep 92 23:54:00 GMT

In article <mstrange.716069443@cunews> mstrange@alfred.carleton.ca (N E N Strangelove) writes:
>PS\ We are looking for a baby brother for Barley [preferably under one
>year]. If anyone hears of anything, please let me know. Sorry it has
>to be within the Ottawa, Canada area [Michael, I'd email you directly,
>but I've lost your id.]. Thanks.

Ooo Ooo Ooo Ooo Oooooooooooo baby! (as my beloved BBBBBB would say!)

{ BBBBBB = Big Beautiful Bouncy Baby Black Bunny }

Do you have the space, tolerance, patience, time, and food dollar to
take over my beloved Bun, the Big Wig? He's a large Bun: 14 lbs., 3 years old.
And a very very bouncy Bun indeed.

He's only partially toilet trained: I keep a corner of my LIVING ROOM
covered in news paper (two broadsheets, side by side, 4 layers), and he
urinates on the paper 100%, but only drops 50% of his poop on the
paper. The rest he drops in the immediate vacinity of the room (i.e. on
the CARPET). I simply don't have the time right now to train him
further, and I am already very thankful that he restricts his urinating
so perfectly. I change the newspapers twice every day.

Tell you what: here at BNR someone wants to get rid of his pair of
not-fixed Dutch Dwarfs, which are already TOILET TRAINED. They're
young, and supposedly far cuter to most eyes (but my Big Wig is the
cutest in my eyes :-). You now know where to find a good Buns-knowledgeable
vet in town who knows all about the special anesthetic requirements.

Of course, you should also contact the animal shelters and ask your
favorite vet whether you can adopt some Buns.

I am actually willing to let my Big Wig go to a very good home, but
do keep my words above in mind before you make the decision.

Michael MY Hui  myhui@bnr.ca  Ottawa Canada  613-765-4423
From: mverman@msus1.msus.edu
Newsgroups: rec.pets
Subject: Re: cat goes to old house!
Date: 11 Sep 92 01:04:12 -0600
Organization: Minnesota State University System

In article <Sep09.191235.81049@yuma.ACNS.ColoState.EDU>, pruett@CS.ColoState.EDU (J. L. Pruett) writes:
> I have friends who just moved to a new house from an apartment in a house.
> The problem is that the cat keeps going to the old place. They've only been
> there a week, and last night Moose (a great cat), was found at the old
> place. It's only 3 blocks away or so, but there is a very busy street he
> has to cross to get there, and it worries my friends. Moose is about 9,
> the new house has a huge backyard, and Moose is now spending his days 
> locked in the house.  
> 
> Any suggestions on how to get him to stay home?
> thanks

It was recently posted in rec.pets.cats that keeping the cat indoors for 
about a month will anchor him to his new home.

Good luck!

...shu 


Newsgroups: rec.pets
From: sharon@phoneme.shs.uiuc.edu (Sharon Morrison)
Subject: bunny play or agression?
Organization: University of Illinois at Urbana
Date: Mon, 14 Sep 1992 17:51:42 GMT

Hello,
I have a 6 month old rabbit (Woody) and a 15 year-old cat (Bilbo, Bil).  I  
was worried about the cat stalking the rabbit, but no trouble after the  
first week - a few loud yells and a squirt bottlle nipped any trouble.   
The rabbit, on the other hand, seems quite interested in the cat - Woody  
either runs in half circles around the Bil or sniffs Bil's tail.  Bil  
doesn't really like either activity and usually tries to end it with a  
swat.  I usually yell to prevent any escalation into a fight.  This used  
to work until a few weeks ago.  At that point, after the cat swats at the  
bunny, Woody would CHARGE the cat.  Often these bunny charges involve  
going UNDER the cat (the first time it happened Bil almost got knocked  
over).  Another yell or stomp on my part will cause the cat to run away.

I got Woody neutered last week, and he doesn't charge the cat as much as  
before, but he still does it about once a day (that I see).  
The question is, is Woody trying to play or is he being territorial or  
just a bully?  I am worried that if he keeps harassing the cat that  
someday the cat will 'blow up' and really swat him hard enough to cause  
damage.
Any suggestions besides keeping an eye open for possible trouble?

Thanks,
Sharon Morrison
Newsgroups: rec.pets
From: schwae@marcus.its.rpi.edu (Eric A. Schwartz)
Subject: Re: pissed-off 'possum in my yard
Organization: Rensselaer Polytechnic Institute, Troy, NY
Date: Thu, 10 Sep 1992 04:19:58 GMT

In article <1992Sep9.155842.21777@pixel.kodak.com> rhuls@liebnitz.ssd.kodak.com (Robbin Huls) writes:
>Better find out the local laws first.  I had some animal in my yard and
>called the local humane society to rent a Hav-a-hart to capture it.  The
>person who answered the phone informed me that, by local law, I could
>capture and KILL the critter.  It would be illegal for me to capture it
>and take it somewhere else and release it. :-?  After some thought, the
>only reason I could come up with for this law is to keep people from
>trapping something and letting it go on a disliked neighbor's property.
>>:->
>
Besides that, moving an animal would spread any diseases it had, would
remove it from its territory meaning a) it would not be able to live
where you put it and starve to death, b) it woould displace the current
occupant and the other one will starve to death, c) it would simiply
return home.   Then there is bureaucratic inertia.  In order to 
prevent the one conceivable abuse of live release, they require a
full wildlife rehabilitator's license to do it.  Generally the best 
thing to do is just hire a professional nuisance wildlife person.  They
know the local laws, and have the equipment to do the job.  Most will
not kill the animal if you don't want it, and just make it move farther
away from your house.   

E.S.
Newsgroups: rec.pets
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Boy does this mouse stink!
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Tue, 8 Sep 92 16:27:28 GMT

In article <15333@suns501.crosfield.co.uk>, fap@crosfield.co.uk (felix power) writes:
|> In article <distef.715896209@milton> distef@milton.u.washington.edu (Sandra Distefano) writes:
|> >jbyrd@chpc.utexas.edu (Jan Byrd) writes:
|> >
|> >>    - is it commonly known that mice smell so much worse than all these 
|> >>      other little critters (if so, the pet department of WalMart cer-
|> >>      tainly didn't impart that to us)?  
|> 
|> I never had a mouse that smelt that bad in an hour!
|> 
|> Male mice tend to mark their territory with smells unpleasant to
|> the human nose so if you were buying a new mouse a female one would
|> be a good idea on the smell front.
|> 
|> It's possible that when he's settled down a bit he may feel less of
|> a need to mark his territory.
|> 
|> Good luck!
|> 
|> -- 
|>   o____                
|>  (}:^)      Felix   
|>   8---- 	  

This is week 2 with this little mouse and, guess what?  He doesn't smell
nearly as bad (I HOPE this doesn't mean we're getting used to it!), even
BEFORE we changed his shavings.

I'm thinking now that what we were getting so quickly was either this 
territory-marking phenomenon (this mouse is definitely a male) or some 
sort of fear reaction (he's awfully little, a baby I think), or even,
perhaps, what he was being fed before we got him.

Anyway, I think we're going to make it with this little guy after all.  
Thanks for all the input.

Jan
From: trimpe_b@wums.wustl.edu
Newsgroups: rec.pets.dogs
Subject: Inappropriate owners
Date: 8 SEP 92 14:08:16 GMT
Organization: MIT PLASMA FUSION CENTER
NNTP-Posting-Host: msnews.wustl.edu

Hello- 
      A friend of mine has been battleing this dilemma..I thought some 
feedback from the gang would be good.  My friend apparently has a great
deal of problems with another family in the cub scouts (or something)
who consistantly bring their nervous, out of control, untrained
dobe to scout functions.  She says most of the kids and half the adults
are afraid of this dog.  She realizes  it's not the dogs fault but the
owners and apparently they are having quite a problem getting them to keep him
home.  As I understand it the dog is not really mean but obviously un-
comfortable witha a bunch of rowdy kids(who isn't?).  Anyway another 
friend suggested slipping the dog some ex-lax in order to make things very 
difficult for the owner-hoping the owner would associate these trips 
with diareah for the dog and thus leave him home.  Personally I would just
demand that they leave the dog home or refuse them admittance to what-
ever function but I guess no one wants to do that.  How 'bout it gang?
What do you do in a situation like this where the dogs presence is not
appropriate but not really the dogs fault?  
Thanks in advance
Beverly
Wash Univ. Med School, St. Louis
Newsgroups: rec.pets.dogs
From: bhooper@iat.holonet.net (Bob Hooper)
Subject: Re: AKC Breeder Referral
Organization: HoloNet (BBS: 510-704-1058)
Date: Sat, 12 Sep 1992 03:33:26 GMT

Our club runs a breeder referral service [we are an AKC member club] and
have had over 400 calls since November. Our number is 510 455-5003. So if
anyone is in the Tri-Valley area [Livermore, Pleasanton or Dublin] please
feel free to call. We think it is helping, by putting people in touch with
reliable breeders.

Bob

Newsgroups: rec.pets.dogs