HDTenEightyP/NetNews huggingface dataset:
From: harvey@indyvax.iupui.edu
Newsgroups: rec.food.cooking
Subject: Re: Butter : can't I just melt it in??
Date: 11 Jan 93 18:34:24 -0500
Organization: Indiana University-Purdue University at Indianapolis

In article <1993Jan11.122444.17185@lloyd.Camex.COM>, chrisi@lloyd.Camex.COM (Chris Ischay) writes:
> 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.

Yes, there is no substitute for experience in cooking... (as well as a lot
of other things! :-)

> 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.

Yes!  Actually though I can't recall seeing a recipe that specified cutting
the butter in when it wasn't necessary to achieve the intended result...

> 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.

Another example is cornbread.  Cornbread made with cold shortening, lard
or bacon fat cut into the meal and flour is lighter and cakier than that
made with liquid oil.  Also, a quick folding together of ingredients, to
avoid over-mixing, is sometimes required to get the desired results - but
beginners will sometimes overdo it.  Labor-saving devices like electric
mixers and blenders can be easily abused this way as well.  Cornbread is a
good example here too; mixing too thoughly gives a stodgy result.  Another
example is just about anything requiring beaten egg whites (like souffles).
--
James Harvey
harvey@iupui.edu
From: rlwinter@guacamole.engr.ucdavis.edu (Richard Lee Winterstein)
Newsgroups: rec.food.cooking
Subject: Re: Request--How does one cure olives?
Date: 6 Jan 93 03:19:20 GMT
Organization: College of Engineering - University of California - Davis

Thanks to all who responded to my olive-curing question.  A number of people
sent me (or mentioned) the Univ. of Calif. Agricultural Extension Service
pamphlet publ. HXT-29; as it is rather long I would rather not post it 
unless there is demand.  One person sent the following instructions which
the pamphlet did not include:

Brined Greek Olives
Use Manzanilla or Mission.  Use a large airtight container (glass or plastic
minimum 1 qt size).  Cover olives with 8 ounces of salt to 1 gallon of water.
Fasten lid loosely and store between 60-80 degrees F.  After one week replace
brine with 1 lb/1 gallon brine.  After 15 days replace brine with 1 lb/1 gallon
brine and seal cover.  Loosen periodically to release gas.  Replace brine at
1 month intervals.  Can be stored for 1 year (soak in water overnight to
reduce saltiness).  Can be very bitter for the first few months and you must
be sure the lid doesn't corrode.

Another person suggested checking "The Joy of Cooking" for information.

Thanks to all for the prompt response.  We managed to pick quite a lot of olives
in a short period of time and I'm really looking forward to the results.

Rick
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: What to do with frozen broccoli
Keywords: cruciferous
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Distribution: usa
Date: Tue, 5 Jan 1993 23:08:36 GMT


Freezing is a terrible thing to do to broccoli.  I'd try making soup with it.

-- 

======================================================================8--<
From: hedges@pilot.njin.net (Douglas Hedges)
Newsgroups: rec.food.cooking
Subject: Re: Uses for bacon grease
Date: 6 Jan 93 17:52:19 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

Indeed.  Also use in cornbread (in batter as well as greasing skillet
for crunchy crust) and frying potatoes.  Gives 'em that extra kick.
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: Need Breakmaker recipes
Date: 7 Jan 93 17:48:11 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer Inc.

In article <C09oqw.431@eis.calstate.edu>, rmarque@eis.calstate.edu (Roy
Marquez) wrote:
> 
> AWP00JTF@UNCCVM.UNCC.EDU writes:
> > ...if anyone can recommend a good book containing bread
> > maker recipes, I would appreciate that also.  Thanks!
> > Judy Freed
> 
> Hi...
> 
> Ditto on that situation and request.  Thanks, in advance...

Me too, but I have a great book to recommend.  A friend who has had a bread
machine for a couple of years brought a loaf of jalapeno-cheese bread to my
New Year's Day party, and it was outrageously delicious, wonderful,
amazing, psychedelic, orgasmic, etc. etc.

I told my friend "I have to have this recipe," and he said "You have to
have the whole book.  Everything in it is this good."


The title of the book is "Bread Machine Magic," and I'm going to pick it up
first chance I get.

--

David Casseres
Exclaimer: Hey!
From: apurmal@us.oracle.com
Newsgroups: rec.food.cooking
Subject: Re: Hershey Bar
Date: 7 Jan 93 23:17:50 GMT
Organization: Oracle Corporation, USA
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.


     You can still get a tour through a Hershey factory out here on
the west coast in Oakdale, CA.  That's located between and east of
Stockton and Modesto on highway 120 on the way to Yosemite.  The
tour is though hallways seeparating you from the actual workings
most of the way, but the chosolate smell is very real and almost
overpowering.

Tony Purmal
apurmal@us.oracle.com
Newsgroups: rec.food.cooking
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: Re: WANTED: Vegetable soup recipes
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Thu, 7 Jan 93 20:00:08 GMT

 One of my favorites!

                    Old-fashioned Vegetable Beef Soup
In a large pot or dutch oven, brown a med size chuck steak in 2 T oil.
(Leave it whole. You could use stew meat if you trust your butcher...)
Add salt and pepper to taste. When meat is browned, add one quart whole
tomatoes with liquid. Simmer at least one hour. longer won't hurt.
Remove meat and cut it into bite size pieces. Get out a 3 quart bowl.
Fill the bowl with diced veggies of choice. I usually do 1 large onion,
3 carrots, 3 ribs of celery, 2 potatoes and 1 can of corn. (if you use
a canned veggie, add it to the bowl liquid and all) The bowl should be 
just full (add more of what ever you like to fill it) Now add enough 
water to the bowl of veggies so the bowl is full, but you don't spill it.
Add beef back into the pot. Add veggies and water to the pot. Simmer
until potatoes and carrots are soft. Serve with crusty bread.

Enjoy!
maggie.

P.S. I know these directions sound weird. <shrug> it really is good soup!
                         mgraham@zia.aoc.nrao.edu                        
         Disclaimer: All opinions expressed here are mine alone,
                       not those of the NRAO or NMIMT.  -mpg
:):):):):):):):):):):):):):):) Laughter is here :):):):):):):):):):):):):):):)
From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Newsgroups: rec.food.cooking
Subject: Re: Onion appetizer request
Date: 11 Jan 93 21:47:44 GMT
Distribution: na
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab

>In article <1993Jan11.190137.9162@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) 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...
>>
>>there's a restaurant around (can't remember the name) that's been doing 
>>something similar...


These are served at both Chilli's, a Tex-Mex restaurant, and at The
Outback, an Australian restaurant... both are chains. 

Leave the root end of the onion in tact, so that it will hole together,
but cut it flat so that it won't roll around. Cut the other end off flat,
near the top. Stand the onion on its root end and cut it into fine "wedges",
but don't cut clear through the root. Looking down from above, the cuts
would look like this, except there would be many more than are shown:

		      \  |  /  
                     ___\|/___
			/|\
		      /  |  \

Anyway, I think the trick is to soak the onion in cold water immediately
after cutting it. This opens it up like a flower. Then let it dry some
and dip it in your batter, then fry it. It is served with a spicy hot
mayo of some sort -- must have cayenne pepper in it because it has a 
slightly red color to it. 

-- 
Jill Butterfield Gostin                EMAIL: jgostin@mal-s1.gatech.edu
Georgia Institute of Technology, GTRI Modeling and Analysis Lab
"Happiness is excitement that has found a settling down place..."
-E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Thu, 7 Jan 1993 20:57:09 GMT

In article <1993Jan7.202945.11168@leland.Stanford.EDU> disraeli@leland.Stanford.EDU (Jamie Lara Bronstein) writes:
>Now that we are on the subject of college roommates who know 
>nothing about cooking or the properties of food...
>I had a roommate sophomore year who didn't know that
>chocolate milk needed to be refrigerated. She kept the little
>carton in our heated apartment for several days before trying to
>drink it. When she opened it, it had become a completely
>solid little block of former milk.
>
One of my other roommates, (not the one who put the porkchop in the
waffle iron), had a habit of opening cans of mystery food and 
leaving them open in the refrigerator for months.  Needless to
say mystery food always smelled incredibly bad, even on its first
day.

Then there was the time I came home and heard skittering sounds
coming from the kitchen.  There were 6 large bright blue crabs
crawling around inside the sink (and boy did they *stink*!).  A
few hours later the roommate came back with her boyfriend and
they had a hard time getting them out of the sink as they (the 
crabs) kept snapping at their (the people) hands.

Of course, I'm not going to mention the time I "lost" and
onion in a plastic bag for 6 months.....

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
Newsgroups: rec.food.cooking
From: griglack@netcom.com (Donald Griglack)
Subject: Re: Butter : can't I just melt it in??
Keywords: butter, creaming, cutting
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Date: Mon, 11 Jan 1993 20:04:22 GMT

In article <1993Jan11.094136.7216@flint.comlab.ox.ac.uk> sharon@comlab.ox.ac.uk (Sharon Curtis) writes:
>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?
>
>I dunno about cutting in, but I did wonder the same thing myself
>about creaming. Creaming is not fun with butter, particularly
>when the butter is hard to start with!
>The idea of creaming is to get air into the mixture. Melted
>fat is just a completely different thing and texture and the
>air just doesn't get in properly if you melt it. (Don't ask me
>why, ask a chemist or somebody). The only concession you can
>make to laziness is to (if you are using butter instead of
>margarine) leave the butter out of the fridge for a while, so
>that it isn't quite so hard. Don't however warm it up so much
>that it starts to melt.
>
>Sharon


Recipes that call for cutting in of butter or shortening, such as
biscuits and scones, as designed to leave have a coarse texture when
complete, and the cutting in process blends the fat and dry ingredients
while leaving very small chucks of the fat.  Melting the butter first
would result in something that baked similarly, but had a different 
texture than expected.
Newsgroups: rec.food.cooking,sci.chem,sci.bio
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer)
Subject: Strawberries & Onions
Reply-To: lzsndt@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Wed, 6 Jan 1993 15:11:07 GMT

In article <LGB@fulcrum.co.uk>, davidw@fulcrum.co.uk (David Wilkinson) writes:
>
> I have to admit, I'm quite fond of strawberry jam (jelly) sandwiches
> with raw onion. I get some very strange looks when people see me
> making them.

I'm glad to hear that there are others who enjoy the combination of
strawberries and onions (and endure strange looks and skeptical remarks from
others).  Here is one of my favorite spring time salads:

STRAWBERRY & ONION SALAD

1 pint fresh strawberries 
1 sweet onion, sliced (Vidalia or Bermuda onion)
Romaine lettuce

Dressing:

1/2 cup mayonnaise
2 Tbsp. vinegar
1/3 cup sugar
1/4 cup whole milk
2 Tbsp. poppyseeds

Slice strawberries.  Gently mix with onion slices.  Place serving on romaine
lettuce leaves or other greens.  Place all dressing ingredients in a jar. 
Cover and shake until blended.  Drizzle poppyseed dressing over salad.

--Lynn Schaeffer
From: abel@vax.sonoma.edu
Newsgroups: rec.food.cooking
Subject: Re: Sea Salt
Date: 11 Jan 93 23:43:29 GMT
Organization: Sonoma State University

In article <1ispdfINNpcm@shelley.u.washington.edu>, dcoder@u.washington.edu writes:
> In article <1993Jan11.131929.17961@lloyd.Camex.COM> chrisi@lloyd.Camex.COM  
> (Chris Ischay) writes:
> ]One method of sea salt production I've seen is to evaporate the salt in big
> ]"pans" several acres big.  The bottoms are just dirt.  The pans I've seen
> ]were also home to many flamingoes.  The pans change color as the water/salt
> ]proportions change, from sea green to bright pink.
> 
> The pink color is due the growth of extreme halophilic bacteria. Salt ponds  
> have an unusual microflora.
> 
I'm sure I read (and saw pictures) that the color was due to brine 
shrimp?  Maybe not!  It's always fun flying in to San Francisco and 
watching the ponds on the bay where they are making salt.  Depending 
on what stage they are at, the colors are all different.  There are 
also enormous piles of salt in places (don't they worry about rain?).
Newsgroups: rec.food.cooking
From: levin@world.std.com (Levin F Magruder)
Subject: Re: onions
Organization: The World Public Access UNIX, Brookline, MA
Date: Tue, 12 Jan 1993 16:15:56 GMT

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?


Newsgroups: rec.food.cooking
From: jschwarz@lonestar.utsa.edu (Jan A. Schwarz)
Subject: Re: Bacon Drippings - Ideas!
Organization: University of Texas at San Antonio
Date: Fri, 8 Jan 1993 20:15:54 GMT

In article <24782@galaxy.ucr.edu> julie@ucrmath.ucr.edu (julie martin) writes:
>In article <1993Jan5.010704.3960@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>>I fried up a few strips and sauteed my meatballs in the drippings
>>before making my spaghetti sauce.  Used the bacon in the sauce as well.
>>De-Lish-Us !   Others ?
>>--
>>Chris Behrens                                  chrisb@hubcap.clemson.edu
>
>
>On the rare occasion that I fix fried chicken for dinner, I like to
>add a couple of tablespoons of bacon drippings to the oil you fry
>the chicken in.  It seems to make the chicken brown better and
>adds a nice flavor too.
>
>--julie
>
>
>
>
>

   I really hate to say this but when I first got married (29 yrs.) ago
   I didn't know that you DIDN'T fry chicken in bacon grease.  I don't
   do that anymore but I still think back on how wonderful that chicken
   was!

   Jan
From: kleiman@oasys.dt.navy.mil (Aileen Kelmartin)
Newsgroups: rec.food.cooking
Subject: Re: paprika bugs/cooking disaster (minor)
Date: 6 Jan 93 18:01:21 GMT
Reply-To: kleiman@oasys.dt.navy.mil (Aileen Kelmartin)
Organization: Carderock Division, NSWC, Bethesda, MD

In rec.food.cooking, suzanne@microunity.com (Suzanne Chesson) writes:
>Christmas day--the twiced-baked potatoes were ready for the second baking.
>As I was adding that festive sprinkle of paprika to the whipped potatoes,
>I noticed that it had come alive!  There were dark little beetle-like bugs
>in the paprika, and I had just shaken this vermin infested stuff all over
>my favorite part of the meal.  Not being squeamish, the bugs got scraped off
>and the potatoes were enjoyed with a cayenne sprinkle instead.
>
>That paprika was about 6 yrs old, and since it was a national brand, who
>knows how long it sat on the shelf in a warehouse losing it's flavor
>molecules.  What the heck does paprika add, flavor-wise, to a dish, anyway?
>I've only used it for it's festive properties.  Is it peppery?





When I was growing up, I remember my mom hearing on the news that paprika
must be refrigerated because of these bugs.  I have always refrigerated
my paprika and have never had a problem. (I have had my current shaker
for about 4 years)

Even though this did not answer the question, it may be a useful tidbit.
Newsgroups: rec.food.cooking
Subject: Re: Mac Recipe Software: testers wanted
From: swk004@marshall.wvnet.edu
Date: 6 Jan 93 12:33:55 -0500
Organization: Marshall University

In article <1992Dec30.041036.3124@cucs5.cs.cuhk.hk>, skwong@cuse1.se.cuhk.hk (Wong Sai Kee (Graduate Assistant)) writes:
> In order to save shipping & handling, why don't you post the program
> on the net or ftp site?
> 
> Mr.Sai-Kee WONG

I just got back into the office after a long holiday break and didn't
see the original message.  If anyone has it or the e-mail address of
the original poster, I would appreciate receiving it.

Thanks.

Connie
Newsgroups: rec.food.cooking
From: tims@bcarh680.bnr.ca (Tim Spurway)
Subject: Re: German Potato Salad Was: Re: Uses for bacon grease
Organization: Bell-Northern Research, Ottawa, Canada
Date: Tue, 12 Jan 1993 21:31:08 GMT

>In article <1993Jan12.111246.17909@newstand.syr.edu> jfrawley@rodan.acs.syr.edu >(Judy Frawley) writes:
>
>I love german potato salad, and my mother makes a killer one.  However,
>I am a vegetarian.  (Even before that, I was limited to the amount of
>bacon I could eat because it doesn't agree with my stomach.)
>
>Is there anyway to make german potato salad without the bacon?
>I wonder if using one of those soy-based fake bacon products would
>work or be truly gross.  I'd like to know if anyone has tried it
>before I put any money into it just to discover that it is yukky :-)
>
>Thanks,

My wife makes the best German potato salad in the world, period.
She doesn't use any bacon at all.  The real secret to a good salad
is the use of chicken or vegetable stock.  We use a German vegetable
stock that cannot be bought here, but, you can use Knorr or some other
veg stock.  Here's the recipe.

1 Pot full of potatoes and water
1 Onion finely minced
2 Parts Vegetable Oil
1 Part White vinegar
2 Parts Good vegetable or chicken stock
Fresh parsley
salt and pepper

Boil potatoes with skin on.  Make sure potatoes are done.  There are
few things worse than running into a crunchy chunk of potato in the
middle of a salad.  Peel and slice potatoes while still hot (this can
pose some problems, but it is very important to serve this salad still
warm).  Add the vinegar and toss.  Add the rest of the ingredients 
(except for the salt) and toss again.  The 'sauce' on the potoatoes
should have the consistency of slightly runny mayonaise.  If not, add
more stock.  Correct for salt (usually doesn't need much b/c most 
stocks are fairly salty already), garnish with parsley, and serve.

Tim Spurway
tims@bnr.ca
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: A question about bread.
Date: 12 Jan 1993 19:14:09 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu

In article <C0r1HE.7pC@usenet.ucs.indiana.edu> bondc@silver.ucs.indiana.edu (Clay M. Bond) writes:
>In article <1itsnpINNd1d@charnel.ecst.csuchico.edu> jimfc@ecst.csuchico.edu (James Francis Coughlin) writes:
>
>>How can I get my bread to keep a bit longer?  Are there certain ingredients
>>that will help?  I haven't tried refrigerating or freezing it, because it
>>seems like that will ruin the taste.
>
>Bread both refrigerates and freezes well, with no degredation in
>taste.  However, is there some kind of fat in the bread you've
>been making?  Bread with fat keeps noticeably longer than bread
>without, and if you're displeased with the length of time your
>bread stays fresh, you might consider changing to a recipe that
>includes fat.

Milk also makes bread keep longer.

Dawn
From: faigin@aero.org (Daniel P. Faigin)
Newsgroups: rec.food.cooking
Subject: Re: Smart drink
Date: 11 Jan 93 11:29:35
Organization: The Aerospace Corporation, El Segundo, CA
NNTP-Posting-Host: soldan.aero.org
In-reply-to: nmrdb@vms.macc.wisc.edu's message of 11 JAN 93 12:00:34    

On 11 JAN 93 12:00:34    , nmrdb@vms.macc.wisc.edu (BEVERLY SEAVEY) said:

>>2 questions regarding this phenomena overtaking the West coast:
>> 
>>1.What is this non-alcoholic smart drink people are taking about?
>>2. How do you make it?

>   Does this sound like an advertising come-on? Why else would anyone phrase
> a question like this?

Makes me think of the Smothers Brothers routine (from memory):

Dick: I've just invented a new product. I call it Smart Juice. You drink it and
it makes you smart. I'm going to bottle it and send it to Washington.

Tom: Smart Juice!? Give it here. [grabs it and drinks it] Yuk! This is
vinegar.

Dick: You're getting smarter.

Daniel
--
[W]:The Aerospace Corp. M1/055 * POB 92957 * LA, CA 90009-2957 * 310/336-8228
[Email]:faigin@aerospace.aero.org              [Vmail]:310/336-5454 Box#13149
		    "And as they say, the rest is compost"
Newsgroups: rec.food.cooking
From: silvert@cs.dal.ca (Bill Silvert)
Subject: Re: smoked salmon
Reply-To: silvert@biome.bio.ns.ca (Bill Silvert)
Organization: Math, Stats & CS, Dalhousie University, Halifax, NS, Canada
Distribution: na
Date: Thu, 7 Jan 1993 15:08:53 GMT

In <1iffctINNco6@emory.mathcs.emory.edu> mworley@mathcs.emory.edu (Meg Worley) writes:

>Speaking of smoked salmon, where do you folks who use it
>get this ambrosia?  I love it, but it seems prohibitively
>expensive, and the only place I see it sold is in mail-
>order catalogs.  Any ideas about how regular people can
>afford it?  (Please don't tell me to eat lox instead)

>PS:  Now that we know the difference between s.s. & lox,
>what is the difference between lox & nova?  Did I miss
>a post on this?

I've beeen away for a month and obviously missed some information.
So what is the difference between smoked salmon and lox?  I asume that
lox has not been confused with gravelachs.  As for "nova", I've asked
about that without getting an answer in the past.  It has nothing to do
with Nova Scotia, common impressions to the contrary.
-- 
William Silvert, Habitat Ecology Division, Bedford Inst. of Oceanography
P. O. Box 1006, Dartmouth, Nova Scotia, CANADA B2Y 4A2.  Tel. (902)426-1577
InterNet Address: silvert@biome.bio.ns.ca