HDTenEightyP/NetNews huggingface dataset:
From: tims@bcarh680.bnr.ca (Tim Spurway)
Subject: Re: WANTED: Vegetable soup recipes
Organization: Bell-Northern Research, Ottawa, Canada
Date: Wed, 6 Jan 1993 17:38:16 GMT

In article <1993Jan3.034519.14761@emr1.emr.ca> davidson@ccrs.emr.ca (David Davidson) writes:
>I really enjoy making VERY hearty vegetable soups to fight off the 
>ridiculous cold of an Ottawa January. I normally throw in everything
>I can find including a few things I cant spell. I would appreciate if
>anyone would post their favourite vegetable soup recipes, so I can
>modify my own.
>
>Ta very much in advance
>David
>
I found returning to Ottawa after being in Manitoba over the the
Christmas break to be quite balmy (it never got warmer than -30C in
ten days).  Anyway, the basic vegtable soup.

					STOCK
					=====

1/2 Chicken (skinned)
1 large yellow onion (washed but NOT skinned, cut in half)
1 Medium carrot (cut in 2-3 pieces)
1 stalk of celery (cut in 2-3 pieces)
1 bay leaf
2 tbsp. salt
handfull of flat leaf parsley
water
fresh ground pepper

Put all of the above ingredients in a stock pot and cover with water
so that the water comes about 5cm higher than the other ingredients.
Bring pot to boil, then cover and reduce heat to simmer stock for about 2 hrs.
Strain stock and set aside to cool (one good thing about cold weather is 
that your balcony can be used to cool stock quite quickly).  Take meat off
of the bones of the chicken and chop coursely.  Once the stock has cooled
skim off the fat from the top.  Be sure to leave a little fat, as you cannot
have a good soup unless it has "eyes".

					Vegtable Soup
					=============

1 can of tomatoes with juice (choped coursely)
All of the stock from above
All of the chicken from above
1 Medium carrot (cut in thin discs)
1 Medium onion (diced)
1 stalk of celery (diced) (OPTIONAL)
3/4 cup barley or rice (barley holds up better)
salt
fresh ground pepper
1 tbsp fresh thyme (or 1/2tsp dried - not sure about measurement - experiment)
1 sage leaf
1/4 cup chopped fresh parsely

Put all of the ingredients (except the barley or rice) back into the cleaned
stock pot.  Bring to a boil, add barley, stir well, reduce heat to simmer,
cover and cook for at least 1 hour.  Taste for salt.  Serve with parmesean
cheese and/or worchestershire sauce, if you like.




Newsgroups: rec.food.cooking
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: Re: onions
Organization: Energy, Mines, and Resources, Ottawa
Date: Mon, 11 Jan 1993 17:03:33 GMT

In article <ksy5wB1w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>bchamber@vlin1.vsla.edu (Bill Chamberlain) writes:
>
>> I am new to this group but a long time cook and haven't
>> poisoned myself yet - although have had some close misses.  I
>> have a problem in that I am allergic to onions in any form.
>> Too much (about half a medium sized in a dish) and I can be
>> really ill.  Any ideas for replacing in the average menu?  At
>> present I use garlic extensively but sometimes visitors don't
>> like that.
>
>Have you tried shallots? They are similar to onions in most ways, but
>are generally smaller and have a somewhat different flavor. No idea
>how closely they're related.
>
>Gary Heston, at home....
>gary@cdthq.uucp

What about leeks?
From: westendorf@iscsvax.uni.edu
Newsgroups: rec.food.cooking
Subject: REQUEST: Beef Jerky (lost mine)
Date: 7 Jan 93 07:23:21 -0600
Organization: University of Northern Iowa

 Somehow I lost all my recipes for beef jerky.  Does anyone out there
 have a copy they can send me.  thanks
 Mary W.
From: srajag@paul.rutgers.edu (Subhashini Rajagopalan)
Newsgroups: rec.food.cooking
Subject: Re: onions
Date: 12 Jan 93 18:54:54 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

levin@world.std.com (Levin F Magruder) writes:

>Well, the Jains (I think it is) don't eat onions or garlic, and
>Indian cookbooks claim that asafoetida is a "substitute".  I can
>see the point - it does have some richness and depth, but it 
>has strong, odd, unrelated smells along with it which I dislike.
>In tiny quantities it can be interesting, but it comes in big
>chunks you have to grind up, and even unheated it smells up the
>kitchen for a day or two.

>I suspect it would be a disaster to substitute it for onions/garlic
>in, say, chicken stock, but has anyone on the net tried?

Well, I use asafoetida regularly and I like the aroma that it
gives to south Indian food (PLEASE don't say it stinks!).

A little goes a looooong way.

By the way, you do get hing (asafoetida) in powder form.
Look for LG brand in Indian stores , it's the best one. It
comes in a white plastic box.   


My 2 cents worth!

Subhashini.

srajag@paul.rutgers.edu
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Onion appetizer request
Organization: Lockheed Missiles and Space Co.
Distribution: na
Date: Mon, 11 Jan 93 19:01:37 GMT

In article <1993Jan08.134710.29576@ncrcae.ColumbiaSC.NCR.COM> dpenning@ccscola.Columbia.NCR.COM (Diana Penning) writes:
>A friend of mine was recently telling me about an onion appetizer that she had
>in an Australian steak house.  It was a very large onion, cut into a
>flowerette, and battered and deep fried.  She said the onion was larger and
>sweeter than a Vidalia and very tender.  Has anyone ever heard of this or made
>it?  I love onions and would like to give it a shot.  
>-- 

there's a restaurant around (can't remember the name) that's been doing 
something similar - its basically a fancy french fried onion - and, even
with strong onions, the onion seems to take on a 'sweeter' taste when it
is cooked in this method so I don't know if they went with Vidalia, or
bermudas, etc onions


-- 
________________       __        ________________   "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: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Vegetable soup recipes
Date: 5 Jan 93 19:34:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

From: barrie.j.lax@synapse.org (Barrie Lax)
Attention: David Davidson & Shelley Wilmoth

SW<In article <1993Jan3.034519.14761@emr1.emr.ca> davidson@ccrs.emr.ca (David Davidson) writes:

>I really enjoy making VERY hearty vegetable soups to fight off the
>ridiculous cold of an Ottawa January. I normally throw in everything
>I can find including a few things I cant spell. I would appreciate if
>anyone would post their favourite vegetable soup recipes, so I can
>modify my own.

SW<I would appreciate it if you vegetable soup-makers out there would
SW<explain to me what it is you look for when you sort through uncooked
SW<beans.  Also, why do you remove beans that float on top of the water?

"Floaters" are usually defective in some way...like a little beastie
bored in and ate out the center thus making the bean light enough to
float.....what do you care...Remove the Floaters!

I sort through beans to remove the bits of stone and such that usually
accompany them. Also to make sure of the beans quality and age, any dust
showing beasties have got to them, dullness to proclaim they are old or
have been badly stored, rodent hairs...Aren't you sorry you asked?.

I have found that beef or chicken stock is unnecessary when making a
vegetable soup. I brown onions, peppers and garlic in olive oil as a
base and add vegetable stock (most often V8, 1/2 and 1/2 with water,
always available). Beans soaked overnight (or canned) and chickpeas
along with cooked pasta and whatever and you have the makings of a nice
soup. My usual technique is to add a cup of water to the blender (my
choice because it is faster to clean than the processor) add a cut up
onion, a clove of garlic (or two), a cut up carrot and some red and
green pepper pieces. Now I chop to med-fine with an on-off technique,
put the mess thru a strainer saving the water in a bowl which I will
later add to the soup. The residue I brown gently in an olive and
whatever oil mixture...1/2 and 1/2. This is my soup base. The thing is,
it takes less time to do than to talk about.

Shelley, if you would like to try this, Loblaws sells pepper rings ,
mixed green and red frozen in bags under the President's Choice name. I
use these as above regularly.
               Bar.
---
 . 1st 1.01 #300 . How you look depends on where you go.
                                                            
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Garlic Storage/Use
Organization: Lockheed Missiles and Space Co.
Date: Wed, 6 Jan 93 19:16:53 GMT

In article <1993Jan6.163347.1867@welchgate.welch.jhu.edu> alekz@welchgate.welch.jhu.edu (Alekz Vermont) writes:
>
>i think that someone meant to post this, but accidently sent it to me
>instead... forgive the extra headers...
>
>> Date: Wed, 6 Jan 93 11:09:38 -0500
>> To: alekz@welchgate.welch.jhu.edu
>> Subject: Re: Garlic Storage/Use
>> Organization: Massachusetts Institute of Technology
>> 
>> Speaking of garlic, my officemate has a Tupperware bowl in which
>> someone made some salsa that was rather heavy on the stuff. Now the
>> bowl has a permanent garlic smell despite several scrubbings and
>> trips through the dishwasher. I suggested soaking in lemon juice;
>> anyone know how to get the garlic smell out of a plastic bowl?
>
>BTW, i'm not sure--perhaps vinegar?  (works for coffee pots)

rather than run the tupperware bowl through the dishwasher, pour some
dishwasher soap in the bowl, add some hot water - stir to dissolve -
add more water to the top & let sit for about an hour - this should
get the smell & stains out

BTW - this also works on getting water marks out of vases, cleaning
thermos containers, etc

-- 
________________       __        ________________   "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: hyler@ast.saic.com (Buffy Hyler)
Subject: Bacon Drippings - Storage Life?
Reply-To: hyler@ast.saic.com
Organization: SAIC
Date: Mon, 4 Jan 1993 18:48:05 GMT

Hi folks,
I got a new kitchen gadget for Christmas that I've used quite a bit now
and just love.  It's called an "Oinker" and is a ceramic (no lead)
pitcher with a ceramic grate for the top.  You hang slices of bacon
over the grates (it says 12 but the best I could do was 6 at a time)
and then microwave to desired doneness.  All the bacon drippings drip
into the bottom of the pitcher for pouring out.  The bacon is then
either gently pulled out for u-shaped bacon strips or broken in half
for straight strips.

Now to the question.  How long can I store and use all this great bacon
drippings?  Any special storage or will a plastic container be ok?  Can
I add future drippings to older ones?  I seem to recall that some folks
just keep a jar at the stove and pour the bacon drippings into that.  But
I also was under the impression that they were used pretty quickly.

Previously all the bacon drippings were just absorbed by the paper
towels.  Now it seems a waste to throw away this great stuff.  I can't
use it that often, but occasionally I want to cook up some bacon just
to get these drippings.  It seemed more logical that I should just save
it from when I am making bacon for breakfast on rare occasions.

Thanks!

---
----------------------------------------------------------------------
Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------
From: landman@morgana.resmel.bhp.com.au (Mike Landman)
Newsgroups: rec.food.cooking
Subject: WANTED: recipes using dried corn husks.
Date: 11 Jan 93 03:23:09 GMT
Organization: BHP Research - Melbourne Laboratories
NNTP-Posting-Host: morgana.resmel.bhp.com.au

I recently bought a bunch of unusual foods (in australia, 
at least) at a Mexican grocery store. I am now
lumbered with a bag of dried corn husks which I am curious to use.
All I know is that they are usually used for tamales - 
I would appreciate any recipes and any other hints on what
to do with them.

-Mike Landman
landman@resmel.bhp.com.au
Newsgroups: rec.food.cooking
From: tobis@skool.ssec.wisc.edu (Michael Tobis)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: U.Wis.-Madison; Atmospheric & Oceanic Sciences
Distribution: usa
Date: Sat, 9 Jan 1993 18:43:23 GMT

In article <1993Jan7.171847.29301@cbnewsi.cb.att.com>, gav553@cbnewsi.cb.att.com (george.w.gavaras) writes:
|> My wife had mixed flour, salt, pepper, and garlic together for the breading
|> of wienerschnitzel but didn't use all of it.  She stored the flour mixture
|> in a separate container for later use.  A week or so later we got the
|> hungries for doughnuts.  Guess what flour went into the doughnut dough.
|> The doughnuts tasted very strange.

Fascinating! My grandmother, freshly escaped from Czechoslovakia and
unfamiliar with my mother's kitchen, thought she'd be helpful and
refill the flour bin. Unfortunately she topped it off with powdered
sugar. Since I was (those who know me may find this difficult to
believe but it is true) a picky eater as a child, my mother was very
angry when I refused to eat what she thought was one of my favorites,
but was in fact a very strange wienerschnitzel. The sugared schnitzel
has been a family joke ever since.

mt



Newsgroups: rec.food.cooking
From: chrisi@lloyd.Camex.COM (Chris Ischay)
Subject: Re: Butter : can't I just melt it in??
Keywords: butter, creaming, cutting
Organization: Camex Inc., Boston MA
Date: Mon, 11 Jan 1993 12:24:44 EST

In article <38002@sophia.inria.fr> gchow@salome.inria.fr (Gloria Chow) writes:

>A lot of recipes called for creaming or cutting in of
>butter/margarine.  Me being the lazy type has been
>wondering (for a LONG time now) whether I can just melt
>it and mix it in.  If not, can some knowlegable souls 
>tell me what each process actually accomplishes?

First of all, the best way to figure out the answer to your question is to
try some recipe both ways.  Experimentation is a good teacher.

I would say that in some cases melted butter would produce a result that is
just somewhat not as good.  In other cases it would be downright terrible.
The whole point of cutting in for something like pie dough it to keep the
butter cold.  The butter and flour will get to meet more fully during the
baking, but if you poured melted butter into flour and tried to make a pie
crust you'd be disappointed.  You don't want the butter to be absorbed by
the flour, which it would if it were liquid.  I've never tried melted
butter in something like a cookie recipe, but my guess is the result would
be overly dense.

Chris Ischay
chrisi@camex.com
Newsgroups: rec.food.cooking
From: wkm1@nestor.cc.bellcore.com (messer,wendy k)
Subject: Re: Ultimate Cookware?
Organization: Bellcore, Livingston, NJ
Date: Tue, 12 Jan 93 15:29:01 GMT
Summary: Creuset Cookware



I'm not sure of the spelling either, but if this is the stuff
I think it is....

There's an outlet for it in Flemington, NJ.
Area code is 908, it's on Rt. 31.

WkM

Newsgroups: rec.food.cooking
From: mkenny@cbnewsb.cb.att.com (michael r..kenny)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: AT&T
Distribution: usa
Date: Thu, 7 Jan 1993 03:57:42 GMT


In article <1993Jan05.235229.60080@uvmark.uucp> mark@uvmark.uucp (Mark Baldridge) writes:
>When I was young, friends of the family were preparing Thanksgiving dinner.
.
.
.
>initiated once again.  Dinner was late.
>-- 

When I was young, Thanksgiving dinner was prepared at my Grandma's house.
My grandmother put a carefully prepared and stuffed Turkey in the oven.
3 hours later a horrified scream rang from the kitchen as she discovered
the oven had never been turned on...   Dinner was late.

Mike
Newsgroups: rec.food.cooking
From: wkm1@nestor.cc.bellcore.com (messer,wendy k)
Subject: Re: Call for Discussion: rec.food.breadmachines
Organization: Bellcore, Livingston, NJ
Date: Tue, 5 Jan 93 19:45:03 GMT



I'd like to cast my vote in favor of rec.food.breadmachines.
My friends just got one, we've been experimenting, and would
love to find some good recipies and discussion about the different
types, since I'm now in the market.
From: slyx0@cc.usu.edu
Newsgroups: rec.food.cooking
Subject: Hot Pepper question
Date: 9 Jan 93 12:43:09 MDT
Organization: Utah State University

I have a recipe which calls for Thai Hot pepper.
Ittty bitty red peppers with a humongous bite.

However, I can't get them here. Is there anyone out there with enough pepper
experience who can tell me what the best substitutes would be?

Thanks in advance.

Ed Philips
From: carrot@bear.stonemarche.org (Little red-headed girl)
Newsgroups: rec.food.cooking
Subject: Sharing recipes I've saved
Date: 9 Jan 93 15:03:22 GMT


	Hi folks. I just wanted to let you know that I would be willing
to email people recipes that I have saved from the net. All recipes
will include the address of the original poster.

WARNING: I will probably only respond to email. In the subject header,
	please put "recipe request."

Here's the list:

apple & chocolate muffins
bagels (two)
baklava
bao (pork buns?)
beef barley minestrone
black bean stew
Black Death Cake
blackeyed pea soup
blueberry yogurt muffins
cashew chili
Chambord red-hopper
Chinese dishes (several)
choco-peanut butter cookies
chuuros & chocolate
corn chowders (several)
cranberry-horseradish relish
crumpets
cucumber-garlic salad
dill sauce
dry-fried string beans
florentine cookies
garlic soup
ginger muffins
gnocchi
haggis
kiwifruit muffins
lemonade muffins
lentil soup
Ma Po To Fu
pizza muffins
poppyseed muffins
Portuguese sweet bread
potato soup
pumpkin pie (many)
pumpkin stew
quick breads (several)
rugelach (two)
scallops w/ red pepper
sesame noodles
sesame seed turnovers
sourdough chocolate cake
spicy black-eyed peas
spicy stewed apples
springerle
Swedish gingersnaps
sweet potato pie
tofu stir-fry
tortillas
truffles
vegan sandwich spread
vegetable beef soup
vegetable soups
water chestnuts w/ bacon
winter cat cookies
yam muffins

--
+--------------------------+----------------------------------------------+
|	carrot		   |	carrot@bear.stonemarche.org               |
+--------------------------+----------------------------------------------+ 
|   "Feel what might be. See what I see. Again and again and again and    |
| again say you don't. You say you don't, but you will.                   |
|   "How can you be so near and not see?" -"If You Intend"-10,000 Maniacs |
+-------------------------------------------------------------------------+
Newsgroups: rec.food.cooking
From: wung@eecom.gatech.edu (Peter Wung)
Subject: Re: Worst food?
Reply-To: wung@eecom.gatech.edu
Organization: School of EE, Georgia Institute of Technology, Atlanta, GA
Date: Mon, 4 Jan 1993 22:35:05 GMT

In article 15412@aplcen.apl.jhu.edu, jern@visual1.jhuapl.edu (Bob Jernigan) writes:
>|In article <1992Dec29.230948.21136@siemens.com>, aad@siemens.com (Anthony Datri) writes:
>||> 
>||> I once had an officemate who got anchovies on his pizza, rendering the place
>||> uninhabitable for hours.
>||> -- 
>|
>|I like my anchovies right out of the can.
>|
>|I server bagna cauda as an appetizer at a dinner party last year.  When
>|it was about half gone someone asked how it was made.  Only one person
>|recoiled in horror; I don't think she's forgiven me to this day.
>|
>|bob


OK, I'll bite, what is bagna cauda?
---
********************************************************************
*Peter Wung			Email:wung@ee.gatech.edu	   * 
*Electric Power Laboratory	Snail mail: 33787 Ga. Tech Station * 
*School of Electrical Engineering	    Atlanta, GA 30332      *
*Georgia Institute of Technology			    	   *
*Atlanta, Georgia						   *
*   	"Pass, Set, CRUSH!"...					   * 
*  	Well, 2 out of 3 ain't bad for a short, fat guy. 	   *
*								   *
********************************************************************
From: jdschnitzer@mv.com (Jeff Schnitzer)
Newsgroups: rec.food.cooking
Subject: Re: Kasha Varnishkes
Date: Mon, 4 Jan 93 07:02:33 EST
Reply-To: jdschnitzer@schmac.mv.com
X-Mailer: uAccess - Macintosh Release: 1.5v4


In article <1993Jan4.014855.17782@leland.Stanford.EDU> (rec.food.cooking), 
disraeli@leland.Stanford.EDU (Jamie Lara Bronstein) writes:
  >  Does anyone out there know whether the pasta bow-ties and the
  >  buckwheat groats which together make up kasha varnishkes are cooked
  >  separately and then combined, or if there is some way of cooking them
  >  together? (I'm planning on preparing the kasha in chicken broth rather
  >  than butter) Thanks in advance.
  >  

The grain absorbs the liquid much faster than the pasta, so prepare
the two separately.  

Cooking the kasha with a beaten egg (or egg white) before adding the
liquid really does make a major improvement in texture. 

It's definitely not Kosher, and definitely not low fat, but I sometimes
add some bacon with the sauted onions.  I intend to try adding a bit of 
somewhat lower fat diced ham next time.

Also, if you can't find bow-ties or butterfly pasta (Farfalle) substitute
small shell pasta (not quite the right combination of texture, but
better than other shapes).

I've started making this dish often now, and often use it as a main
dish.  It's a great way to reduce meat/fat consumption (I don't add
the bacon often, but I want more variety).


Does anyone have any other variations?  
Or any other recipes that feature buckwheat groats (kasha)?


------------------------------------------------------------------------
--  Jeff Schnitzer         |  Internet: jdschnitzer@schmac.mv.com     --
--  9 Brook Drive          |            jdschnitzer@uscore.mv.com     --
--  Hudson, NH 03051-5103  |  GEnie:    JDSCHNITZER (checked weekly)  --
--   ->-> CARPE DIEM <-<-  |  Voice:    (603) 880-9121                --
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