HDTenEightyP/NetNews huggingface dataset:
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.cooking
Subject: Re: Panasonic Bread Machines
Date: 10 Nov 92 17:14:40 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.

In article 1dme4nINNnjj@charnel.ecst.csuchico.edu, mpeter@OAVAX.CSUCHICO.EDU (Margot Peter) writes:
|In article <1992Nov9.105335.19977@andersen.co.uk>, sdpage@andersen.co.uk (Stephen Page) write
|
|>  - 90% of recipes are not recommended for use in timer mode. This is because
|>    the fresh milk will go bad overnight. (I've not heard this discussed on
|>    the list, perhaps because American milk is stuffed full of preservatives
|>    and lasts for twice as long as UK milk anyway).
|
|Nope! Our milk goes bad just as fast and there are recipes using whole milk
|that I can't use in timer mode. These are mostly quick bread recipes. Most of
|my regular and whole grain recipes call for the addition of a Tbs. or so of
|non-fat powdered milk so this allows me to get around the problem. As to your
|fruit or whatever getting pulverized - can you lift the lid and add them toward
|the end of the kneading cycle? My Welbilt has a beeper that let's me know when
|to do this. This machine's the best thing since sliced bread. ;^}
|
|
|Margot                 "I had to sink my yacht to make the guests go home."
|                                      F. Scott Fitzgerald
|                                                   
|                                                   


Hold on!  If the milk goes sour that should make the bread tase better not 
worse.  Or if it really bothers you, use yogurt instead of milk.  Then it 
will already be sour so you don't have to worry about it going sour.  ;^)
Try kefir, or piima, or buttermilk.


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: fred-mckenzie@ksc.nasa.gov (Fred McKenzie)
Newsgroups: rec.food.cooking
Subject: Re: Slicing Bread from Machines?
Date: 12 Nov 92 22:38:34 GMT
Followup-To: rec.food.cooking
Organization: NASA/Kennedy Space Center, Florida

In article <1du1ejINNg2r@gw.home.vix.com>, shedevil@vix.com (Anne P.
Mitchell JD) wrote:
> Well, I couldn't just let the bread machine thread die, now could I?
> 
> How do you all slice your bread?  Are your hands that steady, as to
> get even slices for sandwiches?  Or are there some nifty gadgets out
> there to assist in the slicing of bread?

Anne-

A friend described the use of a meat slicer for bread.  I haven't found one
in the stores yet, so I can't report on how well it works.

Can anyone else suggest a specific make or model of a food slicer that is
likely to do a good job slicing bread?  The only meat slicers I'm familiar
with are in supermarkets!

fred-mckenzie@ksc.nasa.gov
From: sarah@albnyvms.bitnet
Newsgroups: rec.food.cooking
Subject: Re: Looking for unique turkey recipes
Date: 10 Nov 92 06:16:38 GMT
Article-I.D.: sarah.1992Nov10.061638.8271
Reply-To: sarah@albnyvms.bitnet
Organization: University of NY at Albany

I just received a recipe via email for a boned, marinated, stuffed
turkey.  If someone can send me email (to SARAH @ ALBNYVMS . BITNET)
telling me how to post it (I use a VAX/VMS system) I'd be glad to.

Sarah
Newsgroups: rec.food.cooking
From: liana@nexus.yorku.ca (Liana Simons)
Subject: popcorn
Summary: bored with buttered but love popcorn  
Organization: York University, CS Dept. Toronto
Date: Tue, 10 Nov 1992 19:37:10 GMT

What can I say, I love popcorn but I'd like to know some other things to
put on it besides butter.  I'm most interested in things that will keep
the fat content low.

thanks in advance.


-------------------------------------------------------------------------------
Liana Simons                         | WANDERER - Robert Simons
Cat Owner,                           | Wandering through cold silicon hallways,
Cat Lover                            | Seeing everything, but nothing,
and Cat Owned!                       | Forever Wandering, The Wanderer
-------------------------------------------------------------------------------
                    Those who compute together, stay together.
-------------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: RECIPE was Re: REQUEST: Carrot and Raisin Salad
Organization: NCAR/UCAR
Date: Fri, 13 Nov 1992 16:58:39 GMT

In article <74578@hydra.gatech.EDU>, jgostin@mal-s1.gatech.edu (Jill Gostin) writes:
> I'm going to my husband's family's thanksgiving this year (cousins/
> aunts/uncles/the works!), and they've asked me to bring a carrot
> and raising salad... something I've never had before! Anyone have
> a good recipe for this stuff?

Sure, provided you don't insist on exact quantities:
Carrots (organic taste best!)
Raisins (black go better with this than golden)
Mayonnaise
Lemon juice
Ground coriander

Grate carrots into bowl, add as many raisins as you want, sprinkle with
a small bit of ground coriander (you don't have to do this, but I like
the taste), and mix in only as much mayo and lemon juice as necessary
to thinly coat the carrots and raisins.  Refrigerate about an hour 
before serving.

-- 
/\     There may be honor among thieves, but there's none among politicians.
  \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
      \______________________________________________________________________
Newsgroups: rec.food.cooking
From: hpyeo@IASTATE.EDU (Sandy)
Subject: RE: Request: Squid recipes
Keywords: Squid
Reply-To: hpyeo@IASTATE.EDU (Sandy)
Organization: Iowa State University
Date: Wed, 11 Nov 1992 01:58:08 GMT

I have a simple recipe for squids around 4 to 5 inches long (exclude head).

First you remove the head and clean the internal of the squid. Then you 
remove the eyes of the squid and other junk. DON'T cut the body of
the squid, leave it in one piece. Ground the head and some pork 
together. Add some green onions and seasonings. (soya sauce, salt, oyster
sauce, ground pepper to taste) Then stuff the ground stuff into the squid's
body. Steam it over the boiling water for about 15 mins, the squid will
be done. 



Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: pizza dough on the grill
Organization: Indiana University
Date: Thu, 12 Nov 1992 11:55:17 GMT

suzanne@microunity.com (Suzanne Chesson) writes:
>In any event, this cookbook is worth two plugs:  "Cucina Simpatica"
>by Johanna Killeen and <Name of Partner--forgotten>.  The grilled

It's by Johanne Killeen and George Germon.  They have two restaurants
in Providence, Al Forno and Lucky's, and are reported to be opening a
place in Boston with Giorgio Armani (some famous fashion muckymuck I think.)  
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
From: hyler@ast.saic.com (Buffy Hyler)
Newsgroups: rec.food.cooking
Subject: Re: Artichokes?
Date: 5 Nov 92 18:53:54 GMT
Reply-To: hyler@ast.saic.com
Organization: SAIC

In article 10669@cbnewsm.cb.att.com, nsw@cbnewsm.cb.att.com (Neil Weinstock) writes:
>Funny, before reading this group I never heard of using either butter (which
>sounds OK) or mayo (blech!) for artichokes.  Mom used to make a dipping
>sauce which consisted of Italian salad dressing (some variety of Wishbone,
>generally) into which hard-boiled egg yolks were mashed.  Enough egg yolks are
>put in so that the resultant mixture is thick and yellow.  It's delicious on
>the artichoke (especially the bottom), and I wouldn't think of having it any
>other way.  Straight Italian dressing would work too, but the egg gives it
>some body.
>
>Am I the only one who's ever eaten an artichoke like this?

I grew up requiring mayo as the dip.  I tried butter but it wasn't "right"
for me.

But, I did try something once (must have read it somewhere) which did make
a delicious difference.  I added some liquid Italian dressing (about 2-3 Tbsp)
to the water used to steam the artichoke.  It gave a tangy taste to the
parts I ate.

The other thing I like is to steam up about 4 at a time and eat the others
chilled at a later date.  It's quite different from hot but still yummy!

---
----------------------------------------------------------------------
Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------
Newsgroups: rec.food.cooking
Subject: RECIPE: Blueberry Bran Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 9 Nov 92 21:22:48 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      BLUEBERRY BRAN MUFFINS  
  
Wet Mix - 1/2 cup butter, 1/2 cup sugar, 1.1/2 cups milk, 1/4 cup lemon juice 
          2 eggs, 1 cup blueberries frozen/fresh/canned (drained),  
          2 Tbsp honey  
Dry Mix - 2 cups self-raising flour, 1 cup flaky bran  
  
Preheat oven to 400oF, grease pans. Thoroughly blend butter & sugar, add   
warmed honey & lemon juice. Beat in the eggs then the milk. Gently fold the   
blueberries into the mixture taking care not to break them. Fold the flour   
into the wet mix then place into pans. Bake for 20-25 mins. Makes 12  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | As I have to pay for ALL ingoing AND outgoing email I would  |  
     | prefer all queries to be made in this newsgroup. For messages|  
     | that NEED to be in email I would appreciate it if you DIDN'T |  
     | QUOTE more than a few words.      Pandora@kcbbs.gen.nz       |  
      --------------------------------------------------------------  
  
   
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Free Range Turkeys
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Wed, 11 Nov 92 20:10:35 GMT

In article <1992Nov09.195836.7274@deeptht.armory.com>, sparrow@deeptht.armory.com (Pasty White) writes:
|> I'd like to buy a free range bird this year, and have some questions

When I was a kid my father shot a wild turkey for thankgiving one year.
(This was really a bummer for me because I was hoping he would knock
off the big tom that guarded the path to the outhouse.  (Think his name
was Cerberus  :)))  The wild fowl was the foulest of fowls, even for a
kid.  No white meat, just stringy dark meat.

bob jernigan
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: questions about Wedgewood stoves
Organization: Lockheed Missiles and Space Co.
Date: Fri, 13 Nov 92 21:42:17 GMT

In article <Bxo0BM.Eoq@well.sf.ca.us> hjack@well.sf.ca.us (Henry Jackson) writes:
>In article <1992Nov13.165839.13480@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
>>In article <74578@hydra.gatech.EDU>, jgostin@mal-s1.gatech.edu (Jill Gostin) writes:
[ stuff deleted ]
>
>I've got a question about the performance of older Wedgewood stoves.  I've
>allways admired the aesthetics (sp?) of the stoves.  Chrome top, center
>griddle, large burners, round surfaces.  Just looking at one seems like it
>would be a pleasure to cook on.  (presentation, presentation.....)
>
>The burners look like they would provide even flame distribution, yes?
>
yes

>Does the oven provide even heat and is t well insulated.  If not, are there
>any modifications that anyone's done to correct deficiencies.
>
yes, well insulated

>I'm asking because I'm about to remodel my kitchen, and would like to
>include a good stove.  A Wedgewood would be my first choice, a Chambers
>convection would be my second.
>
>
>Any comments?
>
Wedgewood would be a good stove
so would the Chambers
There also used to be a  Rogers  that was excellent
as well as   Anderson   stoves
don't know if the last two are still made, but I know several people
still using Rogers and the Andersons - they've been married over 50 years
and still have the same stoves as well as the same husbands....


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: jtw@cs.arizona.edu (Jane T. Waddell)
Newsgroups: rec.food.cooking
Subject: Dont do this!!!
Date: 8 Nov 92 01:46:05 GMT
Organization: U of Arizona CS Dept, Tucson

In case anyone was thinking of doing it, DONT try to grind turmeric
in a coffee grinder.

Jane
From: ericf@npic.Corp.Sun.COM (Eric Francis)
Newsgroups: rec.food.cooking
Subject: Re: towl fire - DON'T TRY THIS @ HOME!!
Date: 11 Nov 1992 19:04:46 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: ericf@npic.Corp.Sun.COM
NNTP-Posting-Host: npic.corp.sun.com

In article 17613@ns1.cc.lehigh.edu, dw00@ns1.cc.lehigh.edu (DIANA WALSH) writes:
>
>    Don't know about towels igniting......
>
>            BUT DON'T *EVER* PUT YOUR PANTYHOSE IN THE MICRO
>            TO DRY -- THEY REALLY SMOLDER!!!!!!!!
>
>

I'll try to remember that...  ;-)

Maybe we need a new group "rec.food.microwave.flames"

My Dad once needed to defrost an english muffin in the microwave.  Not
having used the thing much at all, he placed it in for 2 minutes.  It
looked perfectly fine on the outside but it was solid black starting
1/4 inch from the surface.  Something to keep in mind if you want to
toast the INSIDE of a muffin...

Eric
From: anne@hpcvra.cv.hp.com (Anne Shatrau)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:Quesadillas (sp)
Date: 6 Nov 92 15:44:40 GMT
Article-I.D.: hpcvra.191960001
Organization: Hewlett-Packard Co., Corvallis, OR, USA

"Brian J. Cardanha" <bc2t+@andrew.cmu.edu> writes:

>If anyone has a recipe for chicken (or any
>other kind) quesadillas, could you email me it our post it.

------------------------------------------------------------------------

I make my quesadillas in the following way:

Ingredients:

flour tortillas (any size will do.  I use 10" size)
1 can whole chilis
grated cheese (I use very sharp cheddar, and sometimes mix it with jack)
garlic powder


Drain the chiles, split them open, and dry on paper towels.

Pre-heat a large non-stick frying pan over medium to medium-high heat.
When the pan is sufficiently pre-heated, pour in vegetable oil to make
a puddle about the size of a fifty cent piece.  Roll the pan around to
coat the oil over the whole surface. When the oil is hot, sprinkle it with
garlic powder. (You'll know that the oil was hot enough if the garlic
powder starts to sizzle.)

Immediately place one tortilla into the pan. Place one chili on top of
the tortilla, and then a good handfull of cheese.  Spread the cheese
around a bit and then cover with another tortilla and press it down
onto the cheese.  Continue cooking the quesadilla until the bottom is
browned and then flip it over with a spatula and brown the other side.

Turn out onto a board and let sit for one minute.  Cut quesadilla into
pie shaped wedges and serve.

I serve one cut up quesadilla per person with a generous dollop of refried
beans and some guacamole to be used for dipping. The only problem with
this method is that I remain at the stove while everyone else is eating!  :)


Good luck!

Anne Shatrau
anne@hp-pcd.cv.hp.com
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Request for Chicken Nuggets
Organization: Lockheed Missiles and Space Co.
Date: Fri, 13 Nov 92 19:32:26 GMT

[ stuff deleted ]

>baking sheet.  Bake at 4000 for 20 minutes.  Serve with toothpicks and dipping
                        ^^^^     ^^
			do you use a kiln??
			wouldn't the bits be a tad over-cooked??
                        ... B-)
-- 
________________       __        ________________   "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
Subject: Re: towel ignites in microwave oven
From: gary@cdthq.UUCP (Gary Heston)
Date: Wed, 11 Nov 92 21:44:15 CST
Organization: Garys' Home for Obsolete Computers

sheriffp@Software.Mitel.COM (Peter Sheriff) writes:

> 
>      Yes, paper towels can ignite on their own. Most microwave cook books
> and sometimes the microwave instruction manuals state that you shouldn't
> use paper towels in the microwave. My wife has ignored this a few times
> and we have not had a fire yet but some of the towels are very hot and
> dry when they come out of the oven. I think they were very close to
> ignition. I believe that paper products contain some metallic compounds
> which could cause arcing and the arcs then set the paper on fire but I
> may be wrong.                        

I've never had any problems with *paper* towels; the original poster
was asking about a *cotton* towel.

Unprinted paper towl is fine (the inks may contain metallic compounds),
but I'd never put a piece of fabric into any microwave oven.

Gary Heston, at home...
gary@cdthq.uucp
From: mike_steiner@qm.claris.com (Mike Steiner)
Newsgroups: rec.food.cooking
Subject: Bagel Recipe please
Date: 9 Nov 92 20:23:35 GMT
Followup-To: rec.food.cooking

Does anyone have a bread machine recipe for bagels--or can we just use the
same recipe for hand-made bagels?  We realize that the bread machine can't
do the whole thing; we want to use it for the first kneading and rising.

I'd apreciate a response by email; I don't get into this newsgroup too
often.

+---------------------------------------------------------------------+
|Now that I have a reader that can do .sigs, I can't think of a witty |
|one to put here, so I won't.  All normal disclaimers apply.          |
+---------------------------------------------------------------------+
From: maureenb@spider.co.uk (Maureen Blyth)
Newsgroups: rec.food.cooking
Subject: cheesecake - help!
Date: 11 Nov 92 11:34:17 GMT
Organization: Spider Systems Limited, Edinburgh, UK.


Hi

Does anyone remember seeing a recipe for Baileys Irish Cream Cheesecake
in this group about a year ago?  Or was I just dreaming!  Thing is, I'm
having a party on Saturday and I'd really love to make this cheesecake.

Does any kind person out there have such a recipe and could email it
to me?  

many thanks

maureen

maureenb@spider.co.uk

Ps - haven't read this group for months, so apologies if I've missed
any thread on this recently.
--
From: michelow@sdd.hp.com (Laura Michelow)
Newsgroups: rec.food.cooking
Subject: The Great American Bake Sale
Date: 10 Nov 1992 17:08:09 -0800
Organization: Hewlett Packard, San Diego Division
Distribution: world
NNTP-Posting-Host: hp-sdd.sdd.hp.com

On page 117 of the cookbook, "THe Great American Bake Sale"
there is a recipe for German Chocolate Pie, but no chocolate
is listed in the ingredients. So I wrote the publisher and they
wrote back that the missing ingredient is 1/4 cup cocoa----make
a note in your book.

Newsgroups: rec.food.cooking
From: staffan@ca.serum.kodak.com (Kenneth Staffan (x37507))
Subject: Re: Pumpkin fraud being perpetrated on all of us!!
Organization: Clinical Products Division, Eastman Kodak Company
Date: Wed, 11 Nov 1992 20:13:52 GMT

In article <BxKGzA.6y4@usenet.ucs.indiana.edu> stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:
>
>HOLD EVERYTHING!!!  STOP THIS!!  THAT PUMPKIN PIE YOU'RE EATING IS A
>FRAUD!!  THE CANNED PUMPKIN COMPANIES ARE CONSPRING TO FOOL US.  WHY??
>
>
>OK - here's the story.  It turns out that what is called canned
>"pumpkin" isn't pumpkin at all.  It's HUBBARD SQUASH!!
>[...]

Well, this isn't new.  My mom used to tell us this when she made pumpkin
pies from canned "pumpkin", and I haven't lived home for 15 years.  

>According to
>Food Talk here on WABC radio, the jack-o-lantern pumpkins we associate
>with yummy pies are ;virutally tasteless.  They are not worth eating.
>Hubbard squash tastes like what we call a pumpkin.  And it's what we're
>used to.

We now live across the street from a fruit & vegetable farm.  After 
Halloween, we stock up on their jack-o-lantern rejects, at closeout prices :-),
for the sole purpose of making pies.  They aren't tasteless, and if they're
not worth eating, you could have fooled us! :-).  We like them better than
canned.

Also, I have heard Comstock advertising that their canned "pumpkin" is
100% pumpkin.  I haven't confirmed this, though, since we no longer use
canned...

Ken
--
staffan@serum.kodak.com
From: spahr@hpwala.wal.hp.com (Lani Spahr)
Date: Thu, 12 Nov 1992 21:30:02 GMT
Subject: Re: LIVERWURST
Organization: Hewlett-Packard Company
Newsgroups: rec.food.cooking

In article <1992Nov7.174325.1@tesla.njit.edu>, sjo2693@tesla.njit.edu writes:
|> Just picked up our pig...any suggestions on what to do to the liver...
|> liverwurst????? Heart????...recipes...Pleazzzzze

Make scrapple. See my follow-up to Re: Re: Bagels please (scrapple!)

Lani Spahr
spahr@hpand5.and.hp.com
From: slyx0@cc.usu.edu
Newsgroups: rec.food.cooking
Subject: REQUEST:country gravy
Date: 10 Nov 92 13:33:44 MDT
Organization: Utah State University

I am looking for a recipe for country gravy. If anyone has a good one please
mail me. 

    thanks!

Ed Philips
slyx0@cc.usu.edu
Newsgroups: rec.food.cooking,rec.food.sourdough
From: richard@pegasus.com (Richard Foulk)
Subject: Re: Bread machines
Organization: Pegasus,  Honolulu
Date: Mon, 9 Nov 92 13:36:18 GMT

>>So will these new bread machines allow you to select the proofing and 
>>rising temperatures?
>>
>>Like can you program the machine to keep the first proof at 80 deg. F. for
>>12 hours and then do the kneading and continue with a second proof at 
>>90 deg. F or 2 hours, fold the dough gently for 2 min, and then proof the
>>final rise at 95 deg. F. for  80 min. ?
>>
>Well, I was in the local Japaneese grocery store the other day,
>and they had rice cookers with "fuzzy logic."  I didn't see any
>bread bakers with fuzzy logic, but I wouldn't be surprised.  Then
>you could just press the "sourdough" button, and the bread baker
>would adust the kneading time, rising time, etc. for the amount and
>ratio of ingredients you were using.
>

Not.  Fuzzy logic is better called fuzzy marketing.  It doesn't really
mean what it says at all.  It's mostly just a bogus marketing ploy
that caught on in Japan.  The only thing you can be reasonably sure of
is that an appliance with `fuzzy logic' has an embedded microprocessor,
which all of the bread machines already have.


-- 
Richard Foulk		richard@pegasus.com
Newsgroups: rec.food.cooking
From: stcmille@silver.ucs.indiana.edu (Stephen C. Miller)
Subject: Please Answer My Jelly Donut Question
Organization: Indiana University
Date: Mon, 9 Nov 1992 14:14:49 GMT


OK folks.  This has been bugging me for a while.  I mean a long while.
It has been bugging me in that get-under-your-skin way that, say, a
splinter would.  Please be my sterilized needle.

(what other jelly donut question is there?)  How do they get the jelly
in there?  
-- 
--------------------
=
(former grad star turned rock student)
Steve Miller	 		    stcmille@silver.ucs.indiana.edu
Newsgroups: rec.food.cooking