HDTenEightyP/NetNews huggingface dataset:
From: chachra@ecf.toronto.edu (CHACHRA Debbie)
Subject: Re: Re-use of vegetable oil
Organization: University of Toronto, Engineering Computing Facility
Date: Mon, 17 Aug 1992 22:53:58 GMT

In article <1992Aug17.204656.14341@cc.umontreal.ca> little@ERE.UMontreal.CA (Littlejohn Tim) writes:
>
>Hi!
>
>I often cook small quantites of food (e.g. falafel) in vegetable
>oil.  It seems like a real waste to discard the oil once it has
>been used, but I was told by a scientist friend that once the oil
>has been used (heated and cooled) that it becomes carcinogenic.
>Thus, repeated re-use of the oil would be hazardous.
>
>Has anyone else heard this?  Is there any truth to it?  Do people
>often reuse vegetable oil?  If so, how do they store it? 
>


Gosh, I ought to go to the doctor.  Well, my mother reused her vegetable
oil and I reuse mine, and none of us have any unexplained tumours.  I just
let it cool in the skillet, and pour it through a sieve into a jar or a 
750 g yogourt container.

You don't want to reuse it more that once or twice 'cause it starts getting
grungy.

Debbie Chachra (who may also deserve the rather dubious title of 'scientist 
                friend)
chachra@ecf.utoronto.ca
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Shrimp Scampi
Date: 17 Aug 92 23:56:50 GMT
Distribution: world
Organization: USC Information Sciences Institute



This thread came up a month or two ago.  Someone pointed out that scampi is not a
very specific term.  But if you are referring to broiled shrimp with garlic and
lots of oil.... here is my version:

			 Spicy Broiled Shrimp
                          Served over Pasta

1  lb medium size Shrimp (I used peeled, some may preferred unpeeled)

3  T  butter
3  T  olive oil (best quality you have)
3     cloves garlic, minced (more if preferred :)
1/2t  ground white pepper
1/2t  red pepper flakes
1/4t  cayanne pepper
1/4t  dried oregano (or 1/2 t fresh minced)
1/2   lemon - juice of
1/2C  parmesean cheese
5 T   italian bread crumbs (or bread crumbs with a little salt, pepper,
                            oregano and basil added).
1/4C  parsley - minced
      salt - to taste
1  lb cooked fettucini or linquini

Melt butter with the olive oil in a saute pan that can be used under
the broiler and that is large enough to hold the shrimp in a thin
layer.

When mixture is hot, add the garlic.  Toss about and don't let it
burn.  While it cooks, add the white pepper, red pepper flakes,
oregano and cayanne pepper, stir well.  When garlic looks cooked but
not brown (3 minutes), add the shrimp.  Toss the shrimp about in the
pan, coating with the spiced oil.  Add the lemon juice and keep
tossing over the heat. Quickly add the parsley, bread crumbs and
parmesean.  Toss to coat completely.  The shrimp should now be bright
pink and cooked through.

Place the pan under the broiler until cheese looks melted and the
smell infuses your kitchen (1-2 minutes).  Taste and adjust seasoning
if necessary (will probably need a bit of salt).

Serve over the cooked pasta, with additional parmesean sprinkled over
the top.


Enjoy!


Vickie McCorkendale
From: karenb@cc.uow.edu.au (Karen  Barrett)
Newsgroups: rec.food.cooking
Subject: WANTED: Low-Cal Lemon Recipes
Date: 21 Aug 92 05:18:49 GMT
Organization: University Of Wollongong

My husband and I have a lemon tree in our backyard which is laden with
lemons and I was wondering if anyone out there has any lemon-based recipes
(main course, dessert, anything) that they would be willing to share?

Here's the catch:  We have recently decided to shed a few "winter kilos"
each (probably caused by all the lemon meringue pie, lemon delicious pudding,
lemon butter etc. we have been eating :-)) so now we are looking for low-cal
recipes.  Any ideas?

Thanks,

Karen.
Newsgroups: rec.food.cooking
From: sss@netcom.com (Small Systems Solutions)
Subject: Re: What do _you_ do with buttermilk?
Date: Thu, 20 Aug 92 16:59:19 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Distribution: na
Keywords: pancakes, bread, lots lots lots

In article <1241@tecsun1.etl.army.mil> 
	anneb@tecsun1.etl.army.mil (Anne Brink) writes:

>Anyhow, what are people's preferred ways to use buttermilk?  

As a starter for creme fraiche.  As a substitute for creme fraiche in
SW French Cooking as a marinade for meats. 
-- 
Small Systems Solutions                   1563 Solano Avenue, Suite 123
sss@netcom.com                                  Berkeley, CA 94707-2116

The above-expressed opinions aren't necessarily
From: cousins@oasys.dt.navy.mil (Kathy Cousins)
Newsgroups: rec.food.cooking
Subject: Aquarium advice was Re: The dangers of the newsgroup
Date: 12 Aug 92 17:39:49 GMT
Reply-To: cousins@oasys.dt.navy.mil (Kathy Cousins)
Organization: Carderock Division, NSWC, Bethesda, MD

In rec.food.cooking, hlm@phx.mcd.mot.com (Heather Magill) writes:
>I will join you select (or not so select) by making the jello aquarium
>this weekend. :-)  In addition I have collected so many recipes that
>I'll never be able to make them all :-(
>
>Heather (Keep'n the kitchen warm.  In Arizona in the summer time?!)

I tried the aquarium jello (a non-alcoholic version) a few weeks ago
but used something called "shark bites" instead of "gummy" fish/worms,
etc.  The shark bites are primarily fruit juice (I think).  ANYWAY,
do NOT use them!!  They start to dissolve or something and turn very
yukky while the jello is setting.  I have asked (by e-mail) two posters
who have successfully made the aquariums and they both used "gummy"
candies in the aquariums.
From: dcoder@u.washington.edu
Newsgroups: rec.food.cooking
Subject: Re: French toast or  evolution  in the kitchen
Date: 20 Aug 92 21:08:04 GMT
Article-I.D.: u.1992Aug20.210804.19412
Organization: University of Washington

In article <2935@voodoo.UUCP> das@voodoo.boeing.com (Deb Schwartz) writes:
In article <5665@transfer.stratus.com> kaz@vineland.pubs.stratus.com (Karen  
Fegley) writes:
>
>If you want to vary the flavor, you might try beating some vanilla
>or almond flavoring into the egg/milk mixture, or some spice such
>as cinnamon, cloves, allspice, or nutmeg.  Maybe even powdered
>ginger or garam masala if you are feeling adventurous.
>
My favorite flavoring for french toast is a combination of rum and lemon juice
(sorry, I can't tell you the measurements - I just splash both in.)


....
A long time favorite has been using sweet Marsala with a pinch of cinnamon and  
freshly ground nutmeg to flavor the eggs and half&half. Make sure the bread  
slices (at least 3/4 of an inch) soak completely in the batter; turn over a few  
times. Fried lightly in butter and served with warm maple syrup (none of the  
fenugreek-flavored imitators! save the fenugreek for curries), some smokey  
bacon, and strong black coffee make for a very nice morning. You can justify  
such hedonism in the morning by going out running a few miles while the bread  
soaks; you are justly rewarded when you return.


Dave Coder


pedantic footnote: Cinnamonum zeylanicum, Ceylon cinnamon, (the kind you'll  
find in Mexican chocolate) has a less sweet taste than C. lourerii, Saigon  
cinnamon, the commonly found in the US. You can find Ceylon cinnamon in most  
places that sell bulk herbs and spices.
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Newsgroups: rec.food.cooking
Subject: Re: this post _actually_ contains a pizza sauce recipe!
Date: 22 Aug 92 01:49:34 GMT
Organization: Indiana University

capnal@aqua.whoi.edu (Cap'n Al, the pizza-maker's Pal) writes:

>I think we're all aware that Kiran would consider it pizza if you tossed
>a loaf of bread into the road, and then put flattened road kill on top
>of the flattened bread! 

*chortle*  Al, this made my day.  Laughing out loud, as they say.

But no, I think it would have to be baked on the manifold before it
was pizza.

This reminds me of John McPhee's _Travels in Georgia_ (from the
collection _Pieces of the Frame_ (his best collection.))  He drove
acroos Georgia with an agricultural officer, eating roadkill, and went
for a conaoe trip with then-governor Carter.

>don't bother telling me about it. I like mine either naked or with a bit

Oh, I had a naked pizza at Santarpio's in Boston.  This really old guy
came to take the order and i said I had been told to try it "dry."  I
had a bit of work convincing him of this.  "No mozarella, just the
grated cheese."  after a bit more convincing, I said "... and I'd like
garlic too."  "Now yer talkin!"  Then when the pie was ready, the
waitress (who had to be convinced by the old man) brought it out to me
with a wriied "is this ok, sir?"  Yeesh, the things ya gotta do to get
a dry pizza around these parts.

>* Use a pizza stone. It's essential. I wasted years trying to make good
>pizza before I got one (get a peel, too).

I have had very good luck with a (very) black pizza pan.  Such good
luck, in fact, that I have not yet bothered to get a stone.
-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083                  (812) 335-0420
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Newsgroups: rec.food.cooking
Subject: Re: hard to find items
Date: 20 Aug 92 15:52:08 GMT
Organization: NASA Dryden, Edwards, Cal.

On 20 Aug 92 14:54:03 GMT, marym@mpd.tandem.com (Mary Matejka) said:
Mary> Originator: marym@tzone.mpd.tandem.com


Mary> I was paging thru a catalog and noticed several things
Mary> people have been wanting to try and couldn't find.
Mary> Standard disclaimer. I think these prices are high, but
Mary> if that's the only place you can get it and you are curious....

Mary> The catalog is G.B. Ratto and Co 1-800-325-3483

I've been ordering from G.B. Ratto for years.  They're really
great.  Quick, correct, better than the descriptions.

If there's something you want but don't see in the catalog, you
should call and ask them, as they may have it and just not have
it in their catalog.  That worked for me the one time I tried it.

--
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: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Let's all give a round of applause to...
Date: 20 Aug 92 12:32:30 GMT
Organization: NYU Stern School of Business

While I can scarcely complain that I hate the thought that people like my
posts, may I request that we let this thread die. Now? Please? This is
mortifying.

A considerable number of people post technical stuff on the newsgroup. I
have learnt a good bit from them, including technical information, and many
of them incorporate it gracefully in posts which are much more general.
Picking out one person, or a few, does a disservice. One of our more
prolific posters of recipes posts quite a lot of technical information, for
instance, and that is an admirable range. My posts are distinguished mostly
by being more obviously, and relentlessly, nerdy. Those of us who post this
sort of thing write at the tangents of what this newsgroup is about.

If you haven't noticed, my more nerdy posts are extraordinarily narrow.
They are narrower than they seem at first sight. I know a fair bit about
measuring what is in food, and everything else I know about that sort of
thing is within spitting distance of measurement. I write completely
unparametrized stuff, so you can't actually do anything with it anyway.

Labs have casual conversations that are indistinguishable from what I post,
so there really isn't anything exotic about this either. Every now and then
some thread on the group pushes one of these buttons, and I retrieve this
sort of thing. Often I even have chunks of it on line already. A couple
of colleagues and I have written large amounts of documentation of
analytical procedures, and that tends to include lots of information of
this type.

Now can we let this die, please? I'm much happier being regarded as the
food chemist fellow who runs on and on ....

- Shankar
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Re: RECIPE: Red Beans & Rice
Organization: Intergraph Corporation, Huntsville, AL.
Date: Thu, 13 Aug 1992 13:46:41 GMT

I've been collecting all these wonderful recipes for Red Beans & Rice, 
and someday I'll try them all :-)

Meanwhile, I have a confession.  I really like Zataran's (sp?) Red Beans
& Rice mix.  (Zataran's is the brand name; I'm not sure about its availability
in other parts of the country.)  Anyway, its just a mix of seasonings that
you add to a pot of red beans, and its sooo goood!  The directions on the 
box say to add meat -- I forget what kind -- but I never have and I've
never missed it.

Of course, this could never take the place of *real* Red Beans & Rice, 
but its definitely one of the better quick-cheap-good-healthy meals 
that I make.
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: Could everybody cross-post recipes to
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 12 Aug 92 12:07:14 CDT

In article 176@leland.Stanford.EDU, jchokey@leland.Stanford.EDU (James Alexander Chokey) writes:

|	I don't know either.  If your guess is, in fact, correct, then the
|moderator should step down.  Moderating a newsgroup understandably is a 
|lower priority than earning a living or spending time with one's family--
|but it is a real responsibility.  If someone does not have enough time to
|moderate a newsgroup, then he or she simply should not be a moderator. 
|I don't mean this in a nasty or vindictive way--  I just mean that someone
|should not be a moderator if they don't have the time to moderate the 
|newsgroup properly.
|

Unless you are volunteering to be the new moderator, or you know
for sure that someone else is willing to do it, it is a little
rash, IMHO, to request the moderator to "step down".

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
From: nicklaus@lonetree.lonetree.physics.wisc.edu (Dennis J. Nicklaus)
Newsgroups: rec.food.cooking
Subject: Re: Pizza Sauce recipe request
Date: 18 Aug 92 17:55:41 GMT
	<kiran.713770701@bronze.ucs.indiana.edu>
	<1992Aug18.102605.13625@wisipc.weizmann.ac.il>
Organization: Univ. Wisconsin High Energy Physics

From: jhsegal@wiscon.weizmann.ac.il (Livy) writes:
>Does anybody have any new (or old but unknown)
>ideas of what to put on the top of the pizza? 

A favorite of mine is slices of apple (peeled first) mixed
in with whatever you otherwise would have (sausage, pepperoni,veggies,..).
They give a great flavor (but be careful when eating, they
seem to stay hot more than most other things on top).

Another easy favorite, is to make the crust & sauce, then
get the bag of California Blend frozen vegetables (carrots,
brocolli, cauliflower) and put them on, then cover with cheese.
(and some apple pieces too).  Couldn't be easier!

Artichoke hearts are great, too!

And don't forget to try using barbecue sauce sometime instead
of the ordinary tomato sauce. Makes for an interesting change.

Dennis Nicklaus
Newsgroups: rec.food.cooking
From: twain@milton.u.washington.edu (Barbara Hlavin)
Subject: Re: Chicken Fried Steak
Summary: a rose by any other name 
Organization: University of Washington, Seattle
Date: Mon, 17 Aug 1992 01:07:29 GMT

In article <Aug12.155758.15561@yuma.ACNS.ColoState.EDU> peterson@CS.ColoState.EDU (james peterson) writes:
>
>This seems a fair description of what we called "Swiss Steak" in my family.


I've been reading this entertaining thread, thinking, "This is one 
of the things I enjoy about this group -- so many different answers 
from so many different backgrounds and experiences, everyone interested 
in sharing their own enthusiasm."  

And it reminded me of the time I found myself in a restaurant in L.A. 
when I was 17 or 18.  I was with maybe a dozen people around my own 
age, only one of whom I knew, really: I was visiting from what was, in 
the '60s, the Provinces of Seattle. 

We were ordering breakfast, and several people declared that *French 
Toast* was just the ticket.  "And what do you, want, Barbara?" asked 
the friend who had included me in this gathering.  "Are you going to 
have French Toast too?"  

"Umm," I said.  "Well, what is it?"  

Heads swiveled.  Mouths gaped, emitting small gases of disbelief.  
"*You've*never*had*French*Toast*?!" exclaimed someone.   

"No," I admitted, embarrassed by all the attention being paid to my 
ignorance.  And so I was persuaded to order it. 

When it arrived on the table I said, "OH!  You were talking about  
GOLDBREAD!!" 

And so it was we called it in our family, where we ate it perhaps once 
a month.  (It was then a way to use up the stale heel of a loaf of bread, 
thriftily feeding three people with a few slices of bread, a cup of milk, 
a sprinkle of sugar and a bit of butter.  Now, of course, it's much more 
elaborate, what with adding a dash of expensive liqueur, fresh-grated 
orange peel, or whatever.  But believe me, it started out as a Depression 
meal.) 

It also seems clear to me that people of my age cohort grew up with 
much less experience of eating in restaurants.  When I was eight or 
nine it was a considerable -- and rare -- treat to be taken out to the 
local cafe for a hamburger and fries.  

--Barbara 

This should be a joke...  "We were so poor that --"  (we couldn't afford 
to live in a town that had a Burger King.")  


Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Recipes For The Cooking Inept??
Organization: Nick Simicich, Peekskill, NY
Date: Sat, 22 Aug 1992 02:48:07 GMT

In article <1992Aug19.230918.12518@wam.umd.edu> beowulf@wam.umd.edu (amealuh) writes:

>this may be wholly inappropriate of me, but does anyone actually HAVE any 
>recipes for the cooking inept, rather than just an extended discussion
>of what temperature one should cook a bird at?

Well, let's put forth the proposition that chicken or any foul is much
too dangerous for the inept cook to actually make.   Let's also assume
that even the cooking inept person is interested in doing just a
little work, and has (or can buy) ingredients.

Gringo Tacos:

Purchase:  Ortega Taco shells (easier for the inept to handle).
lettuce, tomato, and pre-grated cheese in your favorite color (I
suggest yellow for this dish, but hey, it is up to you).  Go nuts: buy
a red onion.  Buy some Ortega taco sauce.  Buy a can of refried beans.
Buy a can of chopped pickled jalapeno peppers if you think you will be
up to it.

Also purchase:  Some ground beef.  Here is your chance to shine:  The
taco filling seasoning, is mostly chili powder with some filler.
Either buy a packet of seasoning, or buy chili powder and flour
(Wondra in the tube).  Fry the beef, and break it up into bits.  Add
lots of chili powder.  Drain off the grease 1/2 way through, and then
addd flour, about 1 tablespoon per minute, until the beef seems a
little dry.  Taste, and adjust it for salt and chili powder.

Chop the onion and tomato into 1/4" cubes.  Shred the lettuce in real
narrow (1/4") strips.

Get a lot of bowls.  Put each ingredient (beef and chili powder counts
as one) into a separate bowl.  Put a spoon in each bowl.

Serve.  The joy of this dish, of course, is that after a fairly small
amount of preparation, the remainder of the preparation is up to the
individuals.  They can put on more or less of nay of the ingredients
onto a taco.  Figure on four shells per adult, three-eight per child
:-). 



-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Newsgroups: rec.food.cooking
Subject: Chemists in the kitchen, was:Re: Let's all give a round of applause to...
Date: 21 Aug 92 20:19:29 GMT
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University

I'm no chemist but most of what I know about how to cook I learned in chemistry.

bob jernigan
Newsgroups: rec.food.cooking
From: tracy@apollo.HP.COM (Tracy Hoover)
Subject: Re: Books about food
Date: Fri, 14 Aug 1992 14:21:39 GMT
Organization: Hewlett-Packard Company, Chelmsford, MA

I highly recommend Peter Mayle's two books about living in Provence --
"A Year in Provence" and "Toujours Provence."  Not solely about food,
but les Provencals take food and eating very seriously, and Peter Mayle's
descriptions of their fervor are charming and amusing.  After reading
"A Year in Provence," all I wanted to do was cook and eat.  Olive oil,
baguettes, cheese -- these are the staff of life!
-- 
========
Being called a poetess brings out the terroristress in me. --Audre Lorde
Newsgroups: rec.food.cooking
From: asathaye@pns.ece.cmu.edu (Archana Sathaye)
Subject: Italian Cookery Book
Organization: Electrical and Computer Engineering, Carnegie Mellon
Date: Tue, 18 Aug 1992 20:16:34 GMT

Hi,

Can anyone recommend a "good" Italian Cookbook? Please e-mail and
if I get enough responses, I will post the compiled list
(of course with credit to the original posters...).


Thanks,
Archana
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Newsgroups: rec.food.cooking
Subject: Re: Rice cookers, bread makers and Alaska
Date: 21 Aug 92 01:42:34 GMT
Article-I.D.: bronze.kiran.714361354
Organization: Indiana University

manda@ariel.its.unimelb.EDU.AU (Manda Lynch) writes:

>Well I'm back (assuming anyone noticed I'd gone for a few months writing
>my thesis) and succesfully moved from Melbourne, Australia, to
>Fairbanks,  Alaska. 

Congratulations and welcome (to the States i mean)

>the Vegemite-less :-(

There is a mail-order sourse for things Aussie, I'm sure that among
the boomerangs and Kangaroo crossing signs, they have jars of vegemite....

<tries and fails to suppress memory of taste of vegemite>


-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083                  (812) 335-0420
Newsgroups: rec.food.cooking
From: asathaye@pns.ece.cmu.edu (Archana Sathaye)
Subject: Yoghurt Maker
Organization: Electrical and Computer Engineering, Carnegie Mellon
Date: Thu, 13 Aug 1992 18:18:03 GMT


Hi,

I was looking into buying a Yoghurt Maker (YM) and was wondering if
any of you netters own one..If yes, could you please let me 
know:

          o What brand YM I should buy?
          o How much does it cost?
          o Where can I get it?
          o Is the taste of Yoghurt made in the YM always the same?

I know Braun has a YM but its not distributed in the US (I was
told by the Consumer realtion person at Braun)..


Please e-mail your responses to asathaye@ece.cmu.edu

Thanks,
Archana



Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: WORCESTERSHIRE sauce
Organization: Wayne State University, C&IT
Date: Thu, 13 Aug 1992 12:41:31 GMT

In article <1992Aug10.130742.25528@hemlock.cray.com>
dadams@cray.com (David Adams) writes:
 
     [...]
>|>>Yes, but it's still spelt Worcestershire!
>|>>                    ^^^^^
>|>oopcv> "Spelled."
>|>
>|>Nope, "spelt".  The poster is in the UK, where it's spelled "spelt".
>|>
>|Here in the U.S., "spelt" is a grain.
>
>And "smelt" is a fish.
>
I thought if a fish could be smelt, it's not fresh.
 
Sorry. ;-)
 
     --mike