HDTenEightyP/NetNews huggingface dataset:
From: arabella@well.sf.ca.us (Leslie Smith)
Subject: Re: Cracking a tough nut
Organization: Whole Earth 'Lectronic Link
Date: Fri, 22 Jan 1993 02:05:23 GMT

In article <C0w05J.KDn@fulcrum.co.uk> davidw@fulcrum.co.uk (David Wilkinson) writes:
>In article <14690014@hpspdla.spd.HP.COM> chris@hpspdla.spd.HP.COM (Chris Bostak) writes:
>>If you let it set for a while, like a day or so after you crack it, the
>>meat comes off much more easily.  Maybe it dries out or something, I
>>don't know, but it seems to work.
>>
>>Chris
>>
>
>Briefly heating the opened shell over a gas flame will usually loosen
>the meat.
>
>Dave W.
>
 In "World of the East Vegetarian Cooking," Madhur Jaffrey outlines
another method for opening coconuts easily:  "Preheat an oven to 
400 degrees F.  Make two holes in the coconut, using an ice pick 
or a screwdriver.  Drain the water and put the coconut in the oven
for 15 minutes.  Its shell should contract.  Now hit the coconut
with a hammer.  The shell should come off.  Even if it does not,  
you should be able to pry off the meat with greater ease.  Peel the
meat in the same way with a paring knife or with a potato peeler
and then rinse off the coconut pieces."

  - Leslie Smith
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony A. Datri)
Subject: Re: Pizelles
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Mon, 25 Jan 1993 18:17:06 GMT

>Jersey) around Chirstmas time.  If you want some, try your local
>Italian Market (if you have one).

Heresy!  I make my own.  I'm munching on some buckwheat ones now, in fact.

-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: hart@cheshire (James A. Hart)
Subject: Re: Honey                               
Organization: TRW Inc., Redondo Beach, CA
X-Newsreader: Tin 1.1 PL4
Date: Thu, 21 Jan 93 21:05:58 GMT

jazzie@cix.compulink.co.uk (Peggy Shambo) writes:
: 
: >I wouldn't worry. Honey is far too concentrated for anything to actually
: >live in it.
: 
: Honey contains some kind of bacteria, which is quite dangerous for young
: children and infants.  I'd be quite suspicious of the honey the original
: poster mentioned.
: 
: Jazzie
: 
: >>>MATRIX version  1.20g

--
I though it was an ENZYME that infants couldn't handle.  Can anything
dangerous actually live in honey?

Name:        Jim Hart    N6JSS
InterNet:    hart@donald.etdesg.TRW.COM 
                         I'd rather be LANDSAILING!
From: jiha_ltd@uhura.cc.rochester.edu (Jessica Harris)
Newsgroups: rec.food.cooking
Subject: Re: Tarot Chips -- why can I buy them?
Date: 27 Jan 93 04:13:51 GMT
Distribution: usa
Organization: University of Rochester - Rochester, New York

In <1993Jan26.142159.1@cubldr.colorado.edu> matthews_k@cubldr.colorado.edu writes:

>In article <1993Jan25.194034.12582@uc.msc.edu>, jayers@hamline.edu. (Judi Ayers) writes:
>> 
>> I was in Honolulu recently and discovered Tarot chips and fell in love
>> with them.  They are similar to potato chips, but much better.   I haven't
>> been able to find them locally.  Does anyone know of how or who to order
>> these from?
>> 
>> Thanx in advance for any help!
>> 
>> judi ayers
>> jayers@seq.hamline.edu

I was in Hawaii several years ago and also found Taro chips to be an
irresistable snack.  I recently saw Earth Chips, which contains Taro
chips in addition to turnips, sweet potato and beets to name just a
few.  They are really good but kinda pricy.  $5 a bag.  Unfortunately
I have not been able to find just the Taro chips but some is better
than none.  Of course, this is a good excuse to go to Hawaii again. :-)

Jessica
--    *  ____  ____  ____  * ____  _____     
    |  |     |     |     | |     |    |    jiha_ltd@uhura.cc.rochester.edu
    |  |__   |___  |___  | |     |____|    -------------------------------
|   |  |        |     |  | |     |    |    Set the gearshift for the high
|___|  |___  ___|  ___|  | |___  |    |    gear of your soul!!
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony A. Datri)
Subject: Re: Spaghetti Sauce
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Sat, 23 Jan 1993 21:35:48 GMT

>The skins are indigestible

Bulk, man, bulk.  People pay lots o' money for indigestible oat bran.

>and the seeds are generally considered bitter.

I find that the garlic and hot peppers usually mask that 8^)

>The time-honored way of removing the skins and seeds is the Foley food
>mill. It's an odd device with a rotating paddle

Mom had one of those first, actually, but it was a real pain.  The seeds would
lodge in the holes, sealing them.  She eventually gave up on that and used the
blender instead, with the result of a thicker sauce.

-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: elpysh@nuscc.nus.sg (Yeoh Saw Heng (Ms))
Subject: Re: Cleaning out my Wok
Organization: National University of Singapore
X-Newsreader: Tin 1.1 PL4
Date: Tue, 26 Jan 1993 03:21:10 GMT

This sounds really primitive but it works every time for removing burnt
food that's stuck to the bottom of pans. Use a smooth river stone with a
little bit of water in the wok and gently polish the burnt parts with the
stone. All the charred bits should come off. Pumice doesn't seem to work
as well but you can use it if you don't have a river nearby! 8)

Ysh

Newsgroups: rec.food.cooking
From: cym2r@Virginia.EDU (Chadwick Yost Mullikin)
Subject: REQUEST:Hummus recipe
Organization: University of Virginia
Date: Tue, 26 Jan 1993 16:24:56 GMT

Wanted- a good recipe for hummus otherwise known as 
Chi-Chi dip I think.
From: artc@world.std.com (Art Campbell)
Newsgroups: rec.food.cooking
Subject: Re: Recommendations/ Opinions Requested
Date: 26 Jan 93 22:02:16 GMT
Organization: The World Public Access UNIX, Brookline, MA

ccb@blizzard.corp.sgi.com (Cynthia Besselman) writes:


>My husband is from a family that uses a Kitchenaid Mixer & I'm used to a
>Cuisenart.  We're debating on what we should get for our own household.

>What is the comparison?  Does a kitchenaid do all that a Cuisenart does? 
>how about Vice Versa?  What do you use?

Well, this probably isn't going to help much, but I use both because
the things that one does well, the other doesn't. For example, the 
food processor doesn't blend stuff -- it cuts it and mixes it up. The
mixer mixes nad blends and whips. I see the food processor more as a
shopping and grinding tool.

If I had to only get one, I'd go for the Kitchenaid, but that's because
I do mroe baking. 

Unless there's a reason not to, get both -- there isn't much overlap,
IMHO.

Art

-- 
Art Campbell          artc@world.std.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
Newsgroups: rec.food.cooking
From: pattee@ucsu.Colorado.EDU (Donna Pattee)
Subject: RE: Diner Food
Organization: University of Colorado, Boulder
Date: Wed, 27 Jan 1993 22:32:05 GMT

Upstate New York has (or had) some of the best diners ever.  Why aren't you
people from Ithaca writing in and praising the Ithaca Diner and the State
Diner?  They must still be there.  Great cripy, greasy hash browns and 
big, solid burgers . . .

And what about the diner (can't remember the name) way down on the west
end of State St. near the tracks, just down the street from the Salty Dog.
Huge, hot apple turnovers served with real butter melting on them and
Bo Burgers.  Is it still there?  Does anyone else remember it?

Sigh.  When can I take my next vacation upstate?
From: jrs@poe.acc.Virginia.EDU (Janet R. Starosta)
Newsgroups: rec.food.cooking
Subject: Re: Pizelles
Date: 26 Jan 93 20:23:16 GMT
Organization: University of Virginia


>>>I've met almost *nobody* outside of my dad's family who knows what they are.
>>>I don't say anything else about them for now -- I'm fishing to see if they're
>>>really as obscure as they seem to be.
>>>
>>Aren't these those cookie molds that you use batter with and
>>cook them in hot oil. Serve with powdered sugar?
>>
>yes, they are - nordic ware carries them too - they're especially
>popular at christmas time - I have a friend who makes them for her
>husband every year and makes enough to bring to other homes she's
>visiting during Christmas time
>I have a recipe at home - again, you must have the form in order for
>the recipe to turn out right cuz you dip the form into the batter, but
>don't cover the top of the foem, then put the form into hot oil - the
>pizelle will slip off the form - when its golden on both sides, remove
>from oil & sprinkle with powder sugar - enjoy

I always thought that the cookies you use a mold for and cook in
hot oil were rosettes and that pizelles were the thin, waffle-iron
pressed cookies.
--
***************************************************
Janet R. Starosta | jrs@virginia.edu | 804-924-4605
***************************************************
Newsgroups: rec.food.cooking
From: krd2b@Virginia.EDU ("Keith R. Donnelly")
Subject: Re: REQUEST: Recipes that use Pinon Nuts (Pine Nuts)
Organization: University of Virginia
Distribution: na
Date: Fri, 22 Jan 1993 17:29:55 GMT

The classic recipe for pine nuts, for me at least is pesto.
Here's my take:

1/2 lb pasta (Garden rotini is my favorite)
1/4 cup olive oil
1 garlic clove
1 tsp salt
4-8 tsp basil (depending on taste)
1/8 cup pine nuts
1/8 cup parmesan cheeze
dash lemon or balsamic vinegar (if desired)

Boil pasta until al dente: drain well.
Blend remaining ingredients until evenly distributed.
In large frying pan or wok on medium-low heat simmer sauce for
1 min, then add pasta, tossing constantly.  Fry for 2-4 mins,
serve with additional parmesan to taste.  

I've found this works well for a hearty meal for 2.

Keith
---
krd2b@virginia.edu

You who aspire to greatness, learn how to laugh! - Nietzsche
Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Cookbook recommendations
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Fri, 22 Jan 1993 16:24:13 GMT

In article <1993Jan12.164633.4621@seq.uncwil.edu>,
>noecker@seq.uncwil.edu (Scott Noecker) writes:
>I am getting tired of the same old fast food and am
>thinking about getting a cookbook. Anybody recommend 
>a good one? I can eat just about anything! 

Well, I have three recommendations (ok, two are semi-humorous):

The Whole Chile Pepper Cookbook -- a must if you love hot food.
This is the bible of chile pepper cookery.  I really really love
this book.

Finally, two funny but useful cookbooks:
Manifold Destiny -- a guide to cooking gourmet meals on your car.
(The only book I've ever seen that gives cooking times in miles.)
Even if you don't ever cook on your car, you should get this book
for its humor.  You can also cook the meals in your kitchen.

The Bad-for-You Cookbook -- by the guys who wrote Manifold Destiny.
You can cook these lard-filled, lots of red meat, and heavy cream-filled 
recipes in your kitchen.  Besides good tasting recipes, this book
is funny and has IMO sound advice about foods that are bad for
you and foods that are good for you.  (Basically, don't eat bran
muffins all the time if your cholesterol ain't bad.)

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
From: neiger@vaxc.cc.monash.edu.au (Neiger)
Newsgroups: rec.food.cooking
Subject: Favourite Thai Recipes
Date: 23 Jan 93 12:59:18 GMT
Organization: Monash University, Australia

Here are some of my favourite Thai recipes.  I made them up myself so any complaints or suggestions should be addressed to David Neiger  neiger@vaxc.cc.monash.edu.au.

Hotness is determined by the number of stars
*	bland
**	mild
***	hot
****	extremely hot
*****	call fire department before serving

Special Thai Chicken with Chillies
**

2 Tbs oil
4 Fresh Red Chillies (seeded and sliced)
3 Cloves garlic (sliced)
500 Gm chicken breast  (sliced)
1 Onion (sliced)
2 Tbs oyster sauce
1 Tbs fish sauce (available from Asain food shops alternatively use 2 Tbs soy sauce)
1 Tbs tamarind sauce
2 Tsp brown sugar (or jaggary if available)
1/2 cup straw mushrooms (or tinned mushrooms if desperate)
1/2 cup bamboo shoots (strips)
juice of 1/2 lime
6 bunches coriander (fresh)

Heat oil in wok, add chillies and garlic and fry until crisp and golden.  Drain onto paper towels (but leave oil in the wok).  Fry chicken and onion in oil until chicken is cooked.  Add lime juice and vegetables.  Fry for about 2 minutes.  Add sauc
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Re: Keeping lettuce fresh
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Mon, 25 Jan 1993 17:17:54 GMT

Tupperware has a celery keeper with a removable grating in it as well - I
assume so that one can wash the celery before putting it away.
-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Pizelles
Organization: Lockheed Missiles and Space Co.
Date: Tue, 26 Jan 93 18:32:23 GMT

In article <1993Jan25.195833.13738@walter.bellcore.com> dfw@thumper.UUCP (Doris Woods) writes:
>In article <C1AMsr.BzA@siemens.com> aad@siemens.com (Anthony A. Datri) writes:
>>
>>I've met almost *nobody* outside of my dad's family who knows what they are.
>>I don't say anything else about them for now -- I'm fishing to see if they're
>>really as obscure as they seem to be.
>>
>>-- 
>>
>>======================================================================8--<
>
>
>Aren't these those cookie molds that you use batter with and
>cook them in hot oil. Serve with powdered sugar?
>

yes, they are - nordic ware carries them too - they're especially
popular at christmas time - I have a friend who makes them for her
husband every year and makes enough to bring to other homes she's
visiting during Christmas time
I have a recipe at home - again, you must have the form in order for
the recipe to turn out right cuz you dip the form into the batter, but
don't cover the top of the foem, then put the form into hot oil - the
pizelle will slip off the form - when its golden on both sides, remove
from oil & sprinkle with powder sugar - enjoy

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: meltsner@crd.ge.com (Kenneth J. Meltsner)
Newsgroups: rec.food.cooking
Subject: Re: New thread, Diner food
Date: 28 Jan 93 14:26:54 GMT
Reply-To: meltsner@crd.ge.com
Organization: GE Research and Development Center



As a second-generation Californian, I was unacquainted with the joys
of diners, both traditional and Greek-run.  (On Long Island, my wife
claims traditional diners must be run by Greeks, but that's not true
outside of the New York city area).  We had our disputes over which
hamburger joints were best, instead.

But I've gotten to love the Northeast's diners and so:

Favorite Diners

Ruby's, Erie Blvd., Schenectady.  Too ugly for a movie set, this is
the real thing -- ex-railroad car, trimmed in unpainted aluminium.
Stick to the classics here: burgers, sandwiches, etc.

The Forum on Route 4 in Paramus, NJ.  We went here several times since
it's down the street from my grandfather's grave (funeral, unveiling,
etc. -- have to eat to keep your strength up on these family
occasions).  Great diner of the Greek variety -- twenty page menu with
everything possible.  And free plants on Mother's Day.  They do a mean
blintz, by the way.  We stop here when we're going to Philadelphia
from Schenectady.

===============================================================================
Ken Meltsner                        | meltsner@crd.ge.com (518) 387-6391
GE Research and Development Center  | Fax:  (518) 387-6474
P.O. Box 8, Room KWD270		    | Nothing I say should be attributed
Schenectady, NY 12301               | to my employer, and probably vice-versa
"It's probable, just not very likely." -- Fire Maidens From Outer Space.
From: matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: Re: Pizelles
Date: 25 Jan 93 19:35:07 GMT
Organization: University of Colorado, Boulder

In article <C1AMsr.BzA@siemens.com>, aad@siemens.com (Anthony A. Datri) writes:
> 
> I've met almost *nobody* outside of my dad's family who knows what they are.
> I don't say anything else about them for now -- I'm fishing to see if they're
> really as obscure as they seem to be.
> 
> -- 
> 
> ======================================================================8--<

I know what they are too!  :-)

(For the uninitiated, they are very thin, crisp waffle-formed cookies 
usually flavored with anise)

Most of our local grocery stores carry them.  Not specialty stores, just
plain ol' grocery stores.

Kellie M-S
matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking,ne.food
From: auerbach@ncsu.edu (David D Auerbach)
Subject: Re: The Zen of Bagels
Organization: NCSU
Date: Mon, 25 Jan 1993 23:34:50 GMT

nmiller@starbase.trincoll.edu (norman miller) writes:

>One thing for sure: bagel places have become as common as
>candy stores used to be (sadly said for both) and Gresham's
>Law has taken hold.  Never again will the quality of bagels
>be something to be taken for granted.

>What follows is the sort of thing that never would have been
>written when All Was Well With The World, when bagels were
>two for a nickel (rolls were three for the same price) and
>came in one flavor: plain.  It's offered in the hope of
>rescuing and demystifying a once-simple pleasure.  The title
>is totally phony and was designed to catch the eye.  The
>real title is: 

>How to Eat a Bagel
...much funny stuff omitted

When one does finally give up on finding the True Bagel in all its zoftik
chewiness one resorts to the radical move of making ones own.  There are
good recipes in 1. Bernard Clayton's Breads of France (sic!) and 2. Molly
O'Neill's New York Cookbook.  
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: chicken fried steak with cream gravy (was Furr's Cafeteria)
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Fri, 22 Jan 1993 14:20:18 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 <C17FnG.1L4@fulcrum.co.uk> davidw@fulcrum.co.uk (David Wilkinson) writes:

>She said she had noticed it starting to go black, but the recipe said
>it needed another ten minutes, so she left it. I had to patiently
>explain that she should have checked it at that point.

Sounds like the oven was too hot.  I suggest that she buy an oven 
thermometer and make sure the oven is at the proper temperature before
baking.  If it's a good recipe the time specified should be pretty
close.  This sounds like it wasn't even in the ballpark.

Dave
auwen@convex.com
Newsgroups: rec.food.cooking
From: jayers@hamline.edu. (Judi Ayers)
Subject: Tarot Chips -- why can I buy them?
Organization: Hamline University, St. Paul, Minnesota. [The Little U]
Distribution: usa
Date: Mon, 25 Jan 1993 19:40:34 GMT


I was in Honolulu recently and discovered Tarot chips and fell in love
with them.  They are similar to potato chips, but much better.   I haven't
been able to find them locally.  Does anyone know of how or who to order
these from?

Thanx in advance for any help!

judi ayers
jayers@seq.hamline.edu
Newsgroups: rec.food.cooking
From: npm@dale.cts.com (Nancy Milligan)
Subject: Re: Recommendations/ Opinions Requested
Organization: Titan Linkabit Corporation
X-Newsreader: TIN [version 1.1 PL6]
Date: Tue, 26 Jan 1993 20:51:01 GMT

I debated this myself too.  The Kitchen Aid, by itself, only stirs but
it does a GREAT job of stirring (kneading, whipping, any kind of stirring
you can imagine).  You can buy attachments, and I did, to strain 
fruits/veggies, cut foods, grate foods, stuff sausages, mill grains, etc.

It's easier to clean up than any food processor I've owned, just
about everything is dishwasher safe.  I decided to get the KA over
a Cuisinart and I don't regret it.
--
Nancy P. Milligan 				npm@dale.cts.com
Titan Linkabit		San Diego, CA		cts!dale!npm
		  Gravity is no laughing matter.
From: csroc@cvbnet.prime.com (cvbnet)
Newsgroups: rec.food.cooking
Subject: Re: Lobster
Date: 25 Jan 93 16:47:49 GMT

>>My major problem with Maine lobster is that they're usually boiled and it
>>tastes (to me) like most of the flavor boils right out of the meat.  A
>>Fla lobster is usually treated more gently ... broiled just until done,
>>still moist and flavorful.  At least that's been my experience.  Maybe I
>>just haven't had a properly cooked M. lobster?
>> 


The problem is either in the amount of water
or the time of cooking...

You only need a half inch or a little more or maybe an inch of water
in the bottom of the pot and for a one pound lobster 10-15 minutes is
plenty of cooking time.

Using a small amount of water, means that you should have a lid
to permit steam to cook the lobster...this applies to shellfish like shrimp
which also require very little water(if they're frozen, defrost first)
and only two minutes to five minutes(for big jumbos) to cook
Newsgroups: rec.food.cooking
From: jdc5@cs.uchicago.edu (Jonathan Cohen)
Subject: Re: Waffle Irons
Organization: Department of Computer Science, University of Chicago
Date: Thu, 28 Jan 1993 05:18:56 GMT

The single most important feature in a waffle iron is that it be
stovetop, rather than heated by electricity. This way, one can immerse
the thing for cleaning with no risk. With a non-immersable iron, one
is forced to scrape out the inevitable stuck waffle bits, a process
which often damages the teflon badly. For obvious reasons, this
problem can become a viscious circle rather quickly. Avoid the whole
thing by simply buying a waffle iron that can be immersed. I got mine
for somewhere around $50 in December 91; I imagine this would be about
the price you could expect now also.

Good luck and happy waffles.


-- 
University of Chicago                             phone: (312) 702 4718
                                                  email: jdc5@cs.uchicago.edu 
Newsgroups: rec.food.cooking
From: davidw@fulcrum.co.uk (David Wilkinson)
Subject: Re: Wanted: Recipe for Tartar Sauce
Organization: Fulcrum Communications
Date: Mon, 25 Jan 1993 09:38:52 GMT

In article <22JAN93.16183759@don.waisman.wisc.edu> smith@don.waisman.wisc.edu writes:
>This may be the easy way out but all I do for tartar sauce is mix about 2 parts 
>salad dressing or mayo (whatever I have on hand) and 1 part pickle relish.  
>It's pretty much individual to taste as to the proportions.  You could add a 
>little chopped onion if you want.  Bon Appetit  ;>


That isn't real tartare sauce. I don't have a recipe to hand, but it
should have chopped capers in it. I'll try and dig a recipe out
tonight.

Dave W.


--
David Wilkinson                                    davidw@fulcrum.co.uk
Fulcrum Communications Ltd, Fordrough Lane, Birmingham, B9 5LD, ENGLAND