HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: It's 10pm in CAL, wanna chat?           
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Tue, 15 Dec 1992 23:04:00 +0000

>I'm at my terminal.  Is anybody out there at this hour????

>jonathan

>jbartran@sciences.sdsu.edu

Well, Jonathan, when it is 10 PM your time, it is [fx: counting
on my fingers] 6 AM where I live.  I don't think I'd want to
chat at that hour anyway.

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: What is Suet??
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Fri, 18 Dec 1992 21:13:22 GMT

In article <1992Dec18.140105.1@gallua.gallaudet.edu> mawells@gallua.gallaudet.edu writes:
>Just read a recipe for English Christmas Pudding.  It says to use beef suet.
>What is SUET??  Can I find it in a regular grocery or do I have to go to a 
>specialty store.
>
>Thanks, great and safe holiday to all.
>
>Mary Ann

It's solid rendered beef fat, sometimes ground and sometimes in large chunks.
Some supermarkets sell it, either fresh (usually in the meat department) or
vacuum-packed (baking supplies). Any butcher shop should be able to supply
it. I have successfully substituted shortening/vegetable "lard" for the
suet, but it does change the taste.

Holiday Cheers,
Claudia
Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: Homemade Jams and Jellies
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Date: Fri, 18 Dec 1992 06:11:00 GMT

In article <1992Dec17.200215.19195@chpc.utexas.edu>, jbyrd@chpc.utexas.edu (Jan Byrd) writes...
>In article <Dec.16.11.35.58.1992.9179@net.bio.net>, charleen@net.bio.net (Charleen Bunjiovianna) writes:
>|> In article <hawley-151292123922@huxley.mv.us.adobe.com> hawley@adobe.com (Steve Hawley) writes:
>|> Charleen
> 
>I posted the original question, and I DID use the pat of butter as the
>Sure-Jell instructions recommended, and I still got foam.  Perhaps it
>wasn't as much as would have been there without it, but there was still
>enough foam I had to do some skimming.
> 
>Jan

O.K. now I am curious that I caught up with this post.  I remember 
making jams and jellies with my mom.  I remember that while the jelly 
was cooking we would skim off some foam.  As I remember, according to 
what my mom was taught this was ok since this was how you got rid of 
the impurities that were in the mixture.  Is this right or is there a 
different reason that the jelly foams ?

Rusty
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Figgie Pudding???
Organization: Actrix Information Exchange
Date: Sat, 19 Dec 1992 06:47:25 GMT

In article <JMESSING.6.0@novell.com> JMESSING@novell.com (Jeff Messinger) writes:
> Does anyone know what Figgie <sp?>pudding is and if so is there a 
> known recipe for it? Every time I hear christmas songs mentioning
> this I always wandered what it was.

It's much like the traditional steamed Christmas pudding but it has
dried figs instead of the usual raisins, currants etc.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: villard@venus.cc.hollandc.pe.ca (Excuse me sir...What does this core meltdown light mean)
Subject: The whole muffin recipe collection
News-Software: VAX/VMS VNEWS 1.41    
Organization: Holland College - Charlottetown PEI
Date: Wed, 16 Dec 1992 15:51:00 GMT

Could someone please mail me the entire collection of muffin recipes 
as well. Please email me in advance so I can make sure I have room in 
my account.  It would be greatly appreciated.  You can email me at 
villard@venus.cc.hollandc.pe.ca

Thanks in advance
Kent
Newsgroups: rec.food.cooking
From: barbara@forit.forut.no (Barbara Wasson)
Subject: Re: HELP:  Wedding food
Organization: Norwegian Telecom/FORUT, Norway
Date: Mon, 14 Dec 1992 13:23:45 GMT

In article <6392@tivoli.UUCP>, aqn@tivoli.UUCP (Andy Nguyen) writes:
    Will the poster of:
    
    > Well, the good news is I'm engaged.  The bad news is my parents don't
    > have $19,000 (actual average cost for a formal wedding) to spend on ONE
    > day of partying.  Instead, I will try to plan it all myself.  The single
    > largest expense for weddings is the food at the reception, so...I need
    > help.
    
I got married this summer here in Norway where food is outrageously expensive
so we made everything ourselves. We had:

- quiche (made ahead and frozen)
- tortierre (French-Canadian meet pie) (made ahead and frozen)
- chicken wings
- potatoe salad
- caesar salad
- wardolf salad
- homemade rolls (most people in Norway make their own bread)

We were 65 people and I made 12 quiche, 12 tortierre and about 5 kilos of
chicken wings. There was about 8 litres of each salad. There were a few
quiche and tortierre left over. After dinner we had a cake table (Norwegians
always celebrate with lots of cakes) with 9 different cakes plus a traditional
wedding cake (I used the Joy of Cooking white cake for weddings etc. recipie
for this and had someone else decorate the wedding cake). We made lots of
traditional Norwegian cream cakes (using whipped cream with fruit in between
layers of a variety of cakes), and a few cheesecakes. All in all it was not
that expensive even considering the cost of food here in Norway.

If you are interested in the tortierre recipie (basically pork with onions
and nice spices) let me know and I can bring it in a post it. Also, the
Norwegian cream cakes are really really good, easy to make and inexpensive
so if you would like a few different recipies let me know.

Also, we rented 2 large hot plates to put the warm food on.

Oh yes, when the guests arrived to the reception we had two h'orderves and
a welcome punch. They were crab on English muffins and a yummy mixture on
small pitas - both of which I had made ahead and froze.

About a month ago I was at another wedding party where the had a 'pot-luck'
dinner and some of the most successful things there was a whole cooked turkey
(served cold) and we just cut off our own pieces, cheeses and sliced meats.
People are just happy to celebrate with you, so relax and don't worry too much.

Good luck

Barbara

PS - email me if you want any recipies.
-- 

  Barbara Wasson            barbara.wasson@tft.tele.no  """""""""""
"                                                                 "
" Norwegian Telecom Research, PO Box 1156, N-9001, Tromso, Norway "
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""

Newsgroups: rec.food.cooking
From: bhayes@Xenon.Stanford.EDU (Barry Hayes)
Subject: Re: REQUEST:  Crayfish Recipes
Organization: Computer Science Department, Stanford University.
Date: Tue, 15 Dec 1992 06:43:54 GMT

In article <1992Dec15.123451.6715@devvax.mincom.oz.au> anita@devvax.mincom.oz.au (Anita Graham) writes:
>In article <1gh699INN507@manuel.anu.edu.au>, cathy@info.anu.edu.au (Kate Condon) writes:
>> Are crayfish the same as yabbies?
>No, crayfish are large salt water creatures - perhaps you call them lobsters.
>I don't beleive there's a difference between lobsters and crayfish.
[...]

Oh dear, here we are. . .  Species' common names do not travel very
well, you know.  The lobster is an Atlantic beast [Homaridae] and
there is something else also called a lobster or spiny lobster
[Palinuridae] which is more common in your neck of the woods.  No idea
what the thing you call a crayfish is, but in THIS part of the
English-speaking world, it's not the same as either.  It may be the
same family, I'm not sure.

How can we expect animal names to be the same in Australia and the US
when, just for starter, you have these odd deer that stand on two
feet, have a pouch, and hop?

  -Barry
From: jshearer@beta.tricity.wsu.edu (Jeff Shearer)
Newsgroups: rec.food.cooking
Subject: Re: problem with cranberries in scone recipe
Keywords: cranberry, scone
Date: 19 Dec 92 09:02:02 GMT
Article-I.D.: serval.1992Dec19.090202.28986
Organization: Washington State University Tri-Cities, Richland

In article <1992Dec18.204943.14731@viewlogic.com> brad@buck.viewlogic.com (Bradford Kellogg) writes:
>
>In article <1992Dec17.154052.9582@mailhost.bl.cad.slb.com>, charlene@boston.sinet.slb.com (Charlene Glatkowski) writes:
>
>|> 	What happened was the dough became pink and tart (not at all wonderful
>|> 	& pale orange like the bakery's). So I was wondering - should I dehydate 	
>|> 	those chopped cranberries by sticking them in the oven on a cookie 	
>|> 	sheet? Maybe on low heat... My concern is that not dry up like corn 	
>|> 	flakes and krunchy & inedible. Help! No oats in these beauties, by the 
>|> 	way :)
>|> 
>No guarantees, just a suggestion, but I would try freezing the chopped
>cranberries, and throw them in the dough right out of the freezer, so 
>they don't have a chance to thaw before the formed dough goes into the
>oven. To freeze them, spread the pieces out on a cookie sheet so they
>are separated, to avoid having them freeze together in a mass.
>
>Or, you might try NOT chopping the cranberries, and just throw them in
>whole. If offset with enough other sweetness, this can work very well.
>
>- BK

You know, I saw something at the store today that would probably have
worked for this.  In the bulk food section they had a bin of dried
cranberries.  They were not sweetened, but I believe they may have had
some added coloring.  I think if you were to chop these up and mix 'em in
you wouldn't have the color problems.  

- Jeff
Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: Re: Cyclamate Smuggling
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Distribution: na
Date: Sat, 19 Dec 1992 05:45:50 GMT

In response to Deil Bland:

I've brought cyclamates in from Germany for personal use many times,
shown them to Customs in my luggage, and declared them. I've never
had any problems. The friendly Customs men have even looked the other
way for small quantities of Cuban cigars for personal use.

In general, if you're decently dressed and polite, and declare everything,
the Customs folks are pretty good about personal items. On the other
hand if you seem to be evading, or give them a hard time, they can
give you a VERY hard time. I've seen it happen to people in front
of me in the customs line.

As for the law, as I understand it, you aren't smuggling anything as
long as you declare it. They may take it away, but that's the end
of the matter. At least that's the way a customs agent explained it
to me once when he took away a bottle of alcohol when I was over
the quota. I had declared it all.

David
From: katz@elements.rpal.rockwell.com (Morry Katz)
Newsgroups: rec.food.cooking
Subject: Re: REQ: Japanese Cookbooks
Date: 14 Dec 92 10:00:32
Organization: Rockwell International Palo Alto Lab
Reply-To: katz@rpal.rockwell.com
NNTP-Posting-Host: carbon.rpal.rockwell.com
In-reply-to: shaks@head-cfa.harvard.edu's message of 11 Dec 92 17:39:20 GMT

On a related topic:
Can anyone recommend a good cookbook containing many Soba Recipies?
--
------------------------------------------------------
Morry Katz
Rockwell Science Center
administrator@rpal.rockwell.com (machine administration issues)
katz@rpal.rockwell.com (other)
------------------------------------------------------
Newsgroups: rec.food.cooking
From: hc56@cunixf.cc.columbia.edu (Hannah Cox)
Subject: Thanks
Organization: Columbia University
Date: Wed, 16 Dec 1992 14:10:11 GMT


	I'd just like to thank Dawn for sending me the chocolate creamsheese muffin recipe.



				-hannah cox
From: fearnley@ERE.UMontreal.CA (Fearnley Anne)
Newsgroups: rec.food.cooking
Subject: Re: The Net's Funniest Cooking Disasters, cont'd.
Date: 17 Dec 92 23:07:31 GMT
Organization: Universite de Montreal

My youngest sister did not cook often.  Once when my parents were away and
only she and I were in the house, she decided that it was her turn to cook.
She made some pineapple chicken.  Her recipe was in English, but all the 
ingredients in our house are labelled in French.  When her recipe called
for corn starch, she asked me: "Is corn starch that white powder in the 
cupboard?"  It was and I thought nothing of it.  Then she said: "It is boiling
all over the place!" to which I replied: "Just reduce the heat a bit"  Maybe a
half hour passed when my sister called to me and said that supper was probably 
ready though her sauce had not thickened.  It was very thin and INEDIBLE!!!

It turns out that she found some white powder in a cupboard, but not the one
I was thinking of.  It was baking soda.  The baking soda of course neutralised
all of the acid in the pineapple, which was the cause of all that 'boiling'.

(BTW Corn starch is fecule de mais in French and baking soda is bicardonate
de soude (also petite vache because of the cow on the box))

Then there was the time that Claire my other sister (who is a good cook BTW)
Made a particularely active batch of sponge toffee.  When she poored it in
the pan it started to grow (as it should) and grow (what is going on?) and
grow (now we are really worried, quick get an other pan!) and GROW right
out of the pan, onto the counter, onto the floor!!!  And it was much too hot
to handle.  What a mess!!!!
-- 
Anne Fearnley                                     Dept de math. et de stat.
fearnley@ere.umontreal.ca                         Universite de Montreal
                                                  Montreal, QC
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 17 Dec 92 14:22:00 GMT
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
News-Software: VAX/VMS VNEWS 1.4-b1

In article <1992Dec16.150644.810@ualr.edu>, lindstrom@acs.harding.edu writes...
>While this thread is one of the best going, I am tierd of hearing
>stories in the third person. COME ON FOLKS.. I want to hear about
>YOUR screw-ups!! (like you even have a "sister" :-).

Ha!  I really _do_ have a sister...

OK, this one has been talked about before in more spectacluar fashion, but
my sister and I (no, really!) were trying to make some funnel cake (essentially
a thin batter drizzled into hot oil and fried quickly, topped with powdered 
sugar).  Not knowing how hot to make the oil, we just cranked it up and waited,
then added some of the batter.

Boom.

No serious damage done, but we never even found where the lump of batter went.
I think it reached escape velocity and is now orbiting Jupiter.

Joel, who is in the first person.
Newsgroups: rec.food.cooking,rec.food.recipes
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: Surimi
Date: 15 Dec 1992 19:00:06 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu

In article <28574@oasys.dt.navy.mil> smennitt@oasys.dt.navy.mil (Stuart Mennitt) writes:
>The stuff is made mostly from pollock.  I think pollock
>is one of those fish that used to wind up mostly in cat food, glue, various
>industrial processes, etc.  

Well, if it is,it is a waste, because I have eaten pollock many times,
just breaded and fried, and it is perfectly fine.  It is mild, so it may
be a good fish to deflavorize and reflavor, but that doesn't mean it
has no other uses.

Dawn

Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon, 21 Dec 1992 00:45:54 -0500 
From: Andrew Lewis Tepper <at15+@andrew.cmu.edu>
Subject: Re: Fresh Peanut Butter

Don't know if this helps, but a couple months ago I got into making lots
of kinds of marzipan: pistachio, macadamia, pecan, etc. In each case,
the food processor would have to run a _long_ time before the
nuts+glucose changed from a powder to a paste. It was amazing that
something so seemingly dry actually contained all that oil. By the time
it was done, it was literally dripping oil. Maybe peanuts are the same
way; just try blending for 10+ minutes.

Andy
From: matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: Re: Ideas for 12-y-o's party food
Date: 14 Dec 92 19:23:26 GMT
Organization: University of Colorado, Boulder

>>In article <1992Dec8.033810.9936@actrix.gen.nz> 
>>Pat.Churchill@bbs.actrix.gen.nz writes:
>>>My younger son James turns 12 on December 16 and I am looking for some
>>>ideas for party food for half a dozen 12-y-o boys. He wants the dirt
>>>cake (the chocolate dessert made in the flower pot complete with
>>>plastic flowers and jelly worms) so the pudding is no problem........

Does New Zealand get Star Trek, and is your son a fan?  If so, I heard
a cute story about Patrick Stewart that included a fun food.  It seems
he was filming (no, I don't know what) in Croatia, and went to dinner
with friend, who commented that it must be nice to finally be in a place
where no one recognized him.  After agreeing that it was, they ordered
dinner, and a few moments later were presented with salads containing
little replica Enterprises made of cucumber slices and carrot strips.
I tried it at home, and my daughter loved the idea, it's the first time 
she's ever eaten a cucumber willingly.  

Kellie M-S
matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: Re: low fat baking (was: low fat pesto)
From: VSANNICE@weizmann.weizmann.ac.il (Annice Grinberg)
Date: Mon, 14 Dec 1992 13:06:33 GMT
Organization: Weizmann Institute of Science

In article <1g87gpINNmot@rave.larc.nasa.gov>
mmorris@eagle.larc.nasa.gov (Michelle Morris) writes:

>
> From: forman@ide.com (Bonnie Forman) writes:
>
>> I have the little pamphlet from Motts right here in front of me, and it
>> doesn't say anything about cooking with applesauce -- just baking.
>>
> > This weekend I tried my first (virtually) non-fat recipe using applesauce.
> > It's a recipe from Motts for Pineapple Upside-Down Cake.  It came out
> > quite tasty, with a consistency similar to Angel Food cake.  No taste
> > of applesauce at all - just pineapple.
> >
> >[stuff deleted]
> >
> > Anyway, I look forward to trying the Fudge Brownie recipe next.
>
>Please let me know how it turns out.  I tried to make brownies once by substituting applesausce for the
>butte, and they were the most awful brownies I ever made.  I took one bite and threw them out.  After
>that I decided that chocolate and applesauce did not mix.  Let me know if yours are any good.  Maybe I
>just did something wrong.
>
>Michelle
>mmorris@eagle.larc.nasa.gov
>
>
Very strange.  I substituted applesauce in my brownie recipe, and the
results were delicious (if a bit crumbly).

Annice
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: recipe for child's playdough
Organization: The Ohio State University
Distribution: na
Date: Fri, 18 Dec 1992 15:20:03 GMT

Someone a while ago requested a recipe for modeling-dough.  This is off a
box of corn starch:

1 1/2 cups corn starch
1/2 cup flour
2 cups water
2 teaspoons cream of tartar
1 cup salt
1 Tablespoon veg. oil

Mix all ingredients together in saucepan.  Cook over medium heat, stirring
constantly,
until mixture gathers on the stirring spoon and forms dough.  This will take
about 6 minutes.  Dump onto waxed paper until cool enough to handle and
knead to form a pliable mass.  Store in covered container or plastic bag.  Food
coloring may be added to make different colors.  Makes about 2 lbs of
play dough.

This sounds like great fun,  I think I will try this tonight with my daughter.
Newsgroups: rec.food.cooking
From: mara@kauri.vuw.ac.nz (Mara)
Subject: Re: 'Sponge Toffee'
Organization: /u/student/mara/.organization
Date: Thu, 17 Dec 1992 22:28:17 GMT


 Pandora@kcbbs.gen.nz (Dawn Scotting) writes:


#   >From: villard@venus.cc.hollandc.pe.ca (Excuse me sir...What does
#   >a recipe for something resembling sponge toffee.  Its that stuff
#   >you find in 'Crunchie Bars'.
#
#   Is this 'hokey pokey' that you are talking about? I think I may have 
#   a recipe somewhere, I'll hunt it up.

Interesting trivia : Making hokey pokey is part of the third form
(average age ~13) science syllabus in many/most New Zealand
highschools.  I guess they think its a way of keeping the natives
happy :)

The recipe consists of golden syrup, sugar and baking (bicarb) soda.
Everyone's proportions are fairly similar but results seem to vary :)
Unfortunately, I can't remember them but since Dawn is finding a
recipe its all okay :)
From: emct53@castle.ed.ac.uk (T Matias)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Heaven's Cream
Date: 14 Dec 92 14:23:51 GMT
Distribution: rec
Organization: Edinburgh University

Sorry there was some misprint in the ingredients:

teresa@chemeng.ed.ac.uk (Teresa Matias) writes:

>[...]
>200 ml of double cream digestive
                        ^^^^^^^^^
>biscuits (Maria biscuits or something similar to replace it) - a small
^^^^^^^^^^
>packet should be more than enough

>[...]

it should read:

200 ml of double cream
digestive biscuits (Maria biscuits ...)

Sorry!      Teresa.
From: hinz@porthos.rutgers.edu (Dorothy E. Hinz)
Newsgroups: rec.food.cooking
Subject: Re: fudge
Date: 11 Dec 92 17:55:54 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

In article <1992Dec04.185125.17423@i88.isc.com> claudiak@i88.isc.com (Claudia Kale (STG)) writes:
> 
> 
> "Proper" fudge is (at least partially) a function of where you call
> home. In Britain, proper fudge *is* the more crystalline format, and
> the gooey format is the failure.
> 

I agree with that..........if it's gooey it wasn't cooked long enough.
From: fiddler@concertina.Eng.Sun.COM (steve hix)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Crayfish Recipes
Date: 15 Dec 1992 20:01:23 GMT
Organization: Sun
NNTP-Posting-Host: concertina

In article <1992Dec15.123451.6715@devvax.mincom.oz.au> anita@devvax.mincom.oz.au (Anita Graham) writes:
>In article <1gh699INN507@manuel.anu.edu.au>, cathy@info.anu.edu.au (Kate Condon) writes:
>> Are crayfish the same as yabbies?
>No, crayfish are large salt water creatures - perhaps you call them lobsters.
>I don't beleive there's a difference between lobsters and crayfish.

Out here there is.  Crayfish are freshwater bugs, Maine-type lobster (the ones
with the big claws) and spiny lobsters (the ones with no claws) are salt-water
bugs. But big.

>Yabbies are small, freshwater dwellers. They look like little crays.

Like our crayfish/crawdads/mudbugs.  (All the same thing.)

For me, this is all theoretical...I don't eat bugs.

--
-------------------------------------------------------
| Some things are too important not to give away      |
| to everybody else and have none left for yourself.  |
|------------------------ Dieter the car salesman-----|
Newsgroups: rec.food.cooking