HDTenEightyP/NetNews huggingface dataset:
From: oldman@coos.dartmouth.edu (Prakash Das)
Newsgroups: rec.food.cooking
Subject: Tonic Water
Date: 16 Aug 92 00:48:01 GMT
Organization: Dartmouth College, Hanover, NH

I wanted to know if the tonic water sold in the stores can be
harmful if taken in large quantities. Specifically, is Qunine (sp?)
harmful in large doses. Also, what are the benefits. I know
that it is useful for people recovering from fevers, in heart
arrthymias, etc. Any details? Any reference sources?
In short, can it be too much of a good thing?
Thanks.

-PD
From: oopcv@Msu.oscs.montana.edu
Newsgroups: rec.food.cooking
Subject: Re: Grits (Was Re: What we ea
Date: 13 Aug 92 20:20:20 GMT
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University

In article <1992Aug13.144653.11949@a.cs.okstate.edu>, hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP) writes:
>From article <10298@sun13.scri.fsu.edu>, by nall@sun8.scri.fsu.edu (John Nall):
>> 
>>   A natural question for the unintiated is: why do we like this stuff?  The
>>   answer is: We were fed it as children.  We eat it because we have always
>>   eaten it, because our ancestors ate it.  And because we are firmly convinced
>>   that it is morally right.
>
>Next time someone asks me why I eat poke weed can I quote you?
>
Lutefisk, too?  How many other things do people eat that they grew up eating
that strangers find, well, odd?
From: vrs0@bunny.gte.com (V. Stern)
Newsgroups: rec.food.cooking
Subject: Re: Do you collect recipe pamphlets ?
Date: 17 Aug 92 12:44:46 GMT
Organization: GTEL

In article <1992Aug13.210612.16331@aero.org> nadel@aero.org (M.H. Nadel) 
writes:
> I've found a partial solution to this.  Every week I randomly pick out a
> recipe from my clippings files and add the ingredients for it to my 
shopping
> list.  Sometime during the week I actually make it, whatever it might be.
> If I like the recipe, I copy it onto a recipe card; otherwise, I throw it
> out.

My friend basically does this, too.  She tries the recipe.  If it's a 
keeper, it goes into the computer.  If not, out it goes.  I don't know 
what software package she uses, but she can adjust ingredients for a 
certain number of servings, etc.  She also prints out a hard copy 
and keeps these in a notebook.  Then when the paper gets grungy, she can 
just print out a new copy.  This also makes it easy to share recipes when 
friends request copies.  Unfortunately, I do not yet own a computer :(.

Vanessa R. Stern
vrs0@bunny.gte.com
Newsgroups: rec.food.cooking
From: Larry Margolis <margoli@watson.ibm.com>
Subject: Ice cream & salmonella query
Date: Fri, 14 Aug 1992 06:11:38 GMT
Reply-To: margoli@watson.IBM.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: The Village Waterbed

Many of my ice cream recipes call for one or two raw eggs, but hardly any
call for any cooking.  Is this at all dangerous?  (Or do the bacteria
all die from too much cholesterol?  :-)

Larry Margolis, MARGOLI@YKTVMV (Bitnet), margoli@watson.IBM.com (Internet)
Newsgroups: rec.food.cooking
From: howard@m.cs.uiuc.edu (Bonnie Howard)
Subject: Re: RECIPES WANTED: Blueberries
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Date: Mon, 17 Aug 1992 13:49:03 GMT

chachra@ecf.toronto.edu (CHACHRA Debbie) writes:

>Help!  I just bought three pints of blueberries (on sale, of course) and
>now I don't know what to do with them. (there are only so many that I can
>wolf down raw).  To complicate matters, neither of the people that I share 
>my household with particularly like blueberries.  So, does anyone have a 
>foolproof, well-liked blueberry recipe they can teach me?  I'd particularly
>appreciate a recipe for a custard-type flan, a cheesecake, or a pie.  If you
>email them to me, I'll collate them and post them all.

>Thanks.

WELL, for right now, why don't you just freeze them -= just throw into a freezer
zip-lock bag - I make pancakes, muffins, cakes, pies, etc., with them....I take
out whatever I need - and then throw the bag back into the freezer- really one of 
the easiest of fruits to work with - Enjoy!!!!

bonnie

>------------------------------------------------------------------------------
>     Debbie Chachra            <chachra@bullet.ecf.utoronto.ca>
>------------------------------------------------------------------------------
>     The surest defence against evil is extreme individualism, originality
>     of thinking, whimsicality, even, if you will, eccentricity....Evil is
>     a sucker for solidity.  It always goes for big numbers, for confident 
>     granite, for ideological purity, for drilled armies and balanced 
>     sheets.
>                                                  - Joseph Brodsky
>--------------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: Artichokes : I need a hint
Organization: Gallaudet University
Date: Fri, 14 Aug 1992 15:40:11 GMT

In article <VSUMMERS.92Aug12115513@polaris.cv.nrao.edu>, vsummers@polaris.cv.nrao.edu (Vince Summers) writes:
>      Excellent description, but------mayo?
> Vince Summers
> vsummers@polaris.cv.nrao.edu
========
In my family, Artichokes were an excuse to eat mayo. We were to embarassed 
to sit around the table eating it with a spoon.

rlwilliams@gallua
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Jalapenos, how to preserve?
Keywords: Tear gas
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Fri, 21 Aug 92 21:13:01 GMT

My favorite subject...

The are two task here, storing fresh and preserving.

Storing fresh.  I've been working this problem for a least 10 years.  Current
method.  I put the fresh peppers in an air tight plastic bag with almost no air.
Then poke a small pepper-size hole in the bag, put bag in a bowl and store in
a middle shelf of the refrigerator.  Why?  Damned if I know but it works.

Preserving.  Us an escabeche recipe but leave our the veggies except for the 
onion.  Slice the peppers and boil for exactly four minutes, adjust for altitude.
In the boiling, be sure to ventilate the kitchen well to avoid being tear gassed.

bob jernigan    jern@spaceaix.jhuapl.edu
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.cooking
Subject: New M.F.K. Fischer books coming out
Date: 20 Aug 92 15:40:24 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

I was reading the September Gourmet which just arrived and there is an
essay on Diamond Jim Brady by M.F.K. Fischer. Regretably, this would be
her last essay to Gourmet, but there is good news for M.F.K. fans. Two
new collections of essays are due to be released soon. So, watch bookstores
near you!

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
Newsgroups: rec.food.cooking
From: jerryg@ssd.intel.com (Jerry Gaiser)
Subject: Re: The dangers of the newsgroup
Organization: Supercomputer Systems Division, Intel Corp.
Date: Tue, 18 Aug 1992 20:16:19 GMT

In article <1992Aug15.011907.14713@socrates.umd.edu> tara@socrates.umd.edu (Tara McDermott) writes:
>lforte@guvax.georgetown.edu writes:
>>Anyone else have this problem, or am I all alone in my insanity?
>
>Why don't you try some recipes from rec.food.veg?  It's not primarily
>a recipe group, but some really luscious recipes come up, and they're

But only if you can put up with the prostelizing (sp?) and bickering that
go on there. I do read it, though I'm one of those O words. I just keep a
current KILL file.
-- 
Jerry Gaiser
         Usenet: jerryg@ssd.intel.com
        Fidonet: 1:105/380
           PBBS: n7pwf@n7pwf.or.usa.na
From: dheisler@CERIS.Purdue.EDU (Dave Heisler)
Newsgroups: rec.food.cooking
Subject: breadmaker FAQ ?
Date: 17 Aug 92 15:03:53 GMT
Organization: Center for Environmental and Regulatory Information Systems, Purdue University


       Could someone point me a the breadmaker FAQ?

thanks
dave
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: Re-use of vegetable oil
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Wed, 19 Aug 1992 13:35:53 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In <28762@wissel.GBA.NYU.EDU> sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya) writes:
>May I mention, though, that before you go injecting lard into your veins
>I would recommend some thought into the question of which is worse for you?

I've used vegetable oil, shortening, and lard in my deep fat fryer at various
times.  I always thought that the vegetable oil was quicker to go bad.  
About once/month we have french fries that are fried in shortening that
contains animal fats.  They're tastier than ones cooked in vegetable
oil.   The same is true of fried chicken IMHO.  I'd rather eat these
things infrequently and cook them the old-fashioned way than compromise
the flavor.

Thanks for the good information, Shankar.

Dave
auwen@convex.com
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: Need Squash Recipe
Organization: Clemson University
Date: Fri, 21 Aug 1992 21:11:49 GMT

In article <1992Aug21.144023.15881@oucsace.cs.ohiou.edu> smash@oucsace.cs.ohiou.edu (Scott Mash) writes:
>
>Does anyone out there have a good squash recipe they would like to
>share?
Possibly....   
>
>Send it directly to me since I never read this group.
>
But I think not.  I HATE THAT ^^^^^^^^^

Anyone else ?  Anyone actually catering to this guy ?
It's like posting to rec.autos that you've always wanted
a car with a stick shift, so you bought it, but don't 
know how to use a clutch.  And then asking for someone
to SEND you instructions!
ARRRGGGGGHHHH!    
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: summers%asylum.cs.utah.edu@cs.utah.edu (Jim Summers)
Subject: Help! Rusty Iron Pan
Date: 18 Aug 92 16:12:10 MDT
Organization: University of Utah CS Dept

I have just purchased a beautiful 5qt iron skillet with lid at a yard
sale. Unfortunately it still has bits of rust in small pits on the
inside. I have scraped it with S.O.S. (it was rusty, not seasoned, and
it looked like it had been in a barn for a long time), but there is
still some rust on the pan and lid.  

How can I get this rust off before I start seasoning it?  Should I
just season over the rust?

Also, this rust acts funny.  It almost looks like a very dark paint or
finish applied spottily to the interior, and it never flakes off,
rather it turns the water red every time I wash it.

Any hints on how to this this will be appreciated.  Also, any tips on
seasoning are always in season.

thanks in advance,

LostBoy
jim

Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Re: To Peel or Not to Peel?
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Date: Wed, 12 Aug 1992 16:08:45 GMT

In article <10278@sun13.scri.fsu.edu>, nall@sun8.scri.fsu.edu (John Nall) writes:
>In article <1992Aug11.165355.5691@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>>After the discussion of mashed potatoes and potato salad (some of it
>>carried on by email and not posted), I heard from several folks who said
>>they don't peel potatoes for either mashed potatoes or potato salad or
>
>  ...
>
>  Boy, these people must have access to a lot better grade of potatoes than
>  we seem to get here!  I always peel them, and *very seldom* do I find one
>  which does not have a few black spots (or brown spots) embedded.  Even
>  though the unpeeled potato seems to be pristine.

Are potatoes grown anywhere near Florida?  The north is tater country; 
potatoes are good quality and _cheap_.  You may be losing some quality
during shipping.

Newsgroups: rec.food.cooking
From: vsummers@polaris.cv.nrao.edu (Vince Summers)
Subject: Re: Artichokes : I need a hint
Organization: National Radio Astronomy Observatory
Date: Wed, 12 Aug 1992 13:04:36 GMT

     Why not just steam them, as I do, 45 mins., and served them with melted
butter?  You simply scrape the soft tissue off the inside top surface of the
outer leaves using your teeth, and when you clean out the very inside gunk,
you eat the best part, the BOTTOM (not the heart) of the artichoke.  Even
the very inside of the stem is good!  Get large and firm, not loose-leafed
artichokes, though.  Sorry--it is so much easier to demonstrate than to tell.

Vince Summers
vsummers@polaris.cv.nrao.edu
Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Re: Jalapenos, how to preserve?
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Date: Wed, 12 Aug 1992 16:12:34 GMT

In article <22801@hacgate.SCG.HAC.COM>, larisa@tcville.edsg.hac.com (Larisa Stephan) writes:
>> Is there some way to 
>> preserve Jalapenos? I know they can be canned, as they are
>> available in the store, but my canning books don't give
>> any procedure for them.
>
>Here's how to pickle them (like the store-bought kind).  This recipe
>was kludged together by me from various canning recipes in _The
>Complete American Jewish Cookbook_ (title approximate).
>
>1. Prepare jars, lids and rings per typical canning procedure.
>
>2. Slice peppers as you like them and put into hot jars.
>
>3. Fill to 1/2" - 1" head space with boiling vinegar or vinegar/water
>	solution.  Solution strength can vary.  Some people might add
>	salt here.
>
>4. Set lids on, screw on rings.  When the vacuum lids "pop" move jars
>	carefully to fridge.

This step bothers me.  Sounds like botulism.  One might wait a long time for
jars to seal by this method.  And, with peppers and vinegar, one might not be
able to detect an "off" taste.

>
>5. In two weeks, open and eat ad libitum.
>
>If you smoke jalapenos, they become something else (name forgotten).
>I have seen dried jalapenos (on top of my proto-compost pile), and they
>look fearsome.
>
>-- Larisa
>larisa@tcville.edsg.hac.com | stephan@hac2arpa.hac.com
>"In Hawthorne, CA, the land of the perennial jalapenos"
From: auwen@convex.com (John David Auwen)
Newsgroups: rec.food.cooking
Subject: Re: Food Perversions (was Re: Grits (Was Re: What we eat))
Date: 13 Aug 92 15:16:23 GMT
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

>Why would anyone want to take a sweet, delicious fruit that's perfect just
>like God made it.... and put salt on it?  They oughta be locked up!  Or at
>least not allowed to reproduce.

Have you ever tried it?  Salt has a way of actually intensifying the natural
flavor of the watermelon.  I don't know how but it does. 

I understand your feelings, though, because recipes which combine meat
with fruit tend to turn me off.  But I'll bet I'd like some of them if
I'd only try them once...

Dave
auwen@convex.com
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: RECIPE: Red Beans & Rice
Organization: Taronga Park BBS
Date: Thu, 13 Aug 1992 09:32:23 GMT

In article <1992Aug12.094706.15399@newstand.syr.edu>, jfrawley@rodan.acs.syr.edu (Judy Frawley) writes:
> >In article <0WZHE6E@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
> >>Red Beans and Rice
> >>
>     ******************
> >>1 pound smoked sausage cut into 1 inch pieces
> >>1 pound pickled pork rinsed and cut into cubes
>     ******************
> 
> I'm vegetarian - can I leave these things out?  I love red beans and
> rice, but I haven't tried it because I felt the meat was essential.

I don't see why not.  It wouldn't be the same, obviously, but I don't
think the dish would be ruined or anything.  Just add extra salt and
maybe some liquid smoke to give it the same flavour the smoked meats
give it.  (If you're trying to emulate the flavour of the original
dish, that is).
For the record, I don't add the pickled pork when I make it -- just
the sausage.  Then again, I'm not a purist, except when it comes to
substituting the red beans.  :-)

> I did not find "red" beans, but I did find "pink" beans in the mexican 
> section - can I use these, or should I spend the extra money and go to 
> my natural foods store and get the red beans.

Neither.  Email me your address and I'll snail mail you some.
I've never had pink beans but they're a different type of bean.  I don't
know how close they are to red beans.  Tastewise, pintoes are a lot
closer than anything else I've come across.  But they're not red.
Kidneys are red but don't taste anything like red beans.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
 "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Pierogies
Date: Thu, 13 Aug 1992 16:34:34 -0500

  "A> From: "Marcie A. Wallace" <mw0o+@andrew.cmu.edu>

  "A> After having lived in Pittsburgh for four years I have developed a
  "A> taste for pierogies.  I'd like to try making them myself.
  "A> 
  "A> The filling seems fairly easy, but does anyone know how to make the
  "A> "skins"?  Is it just standard pasta, or something else?
 
Are you talking about the pie-sized pierog', or the dumpling-sized piroshki?
The former is basically a pie crust, the latter a very pliable dough made with
eggs, water and flour, and maybe just a little salt.

Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: REQUEST: Irresistible Toddler Recipes
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Thu, 13 Aug 92 19:28:03 GMT

In article <1992Aug12.215413.16223@PacBell.COM>, jachano@srv.PacBell.COM (Jay Chanowitz) writes:
|> I have a 15 month old that appears to be on some type of hunger strike.  Does
|> anyone out there know of any good dinner type recipes that we could make
|> for him, where he would have no choice but to eat? (I knew I shouldn't
|> have let him watch Gandhi :)  )
|> 
|> Thanks

I read an article one time that said first, bear with the child and be
reassured that he won't starve to death before his appetite returns; and
second, make a plate that includes all finger food and either give that to
him for his meal OR just set it out on the coffee table or something while
he's puttering around.  Sometimes they seem more willing to eat something
that they find just lying around than they are to eat the stuff that's
put in THEIR bowl on THEIR high chair at the specified mealtime.  (I can 
vouch for this personally; mine would eat cat food, old squashed grapes 
that they found on the kitchen floor, even - once - a dead roach, and at 
the same time refuse to eat anything at meal times).

Suggestions for the finger foods were like these (and they recommended an
assortment in case only one of these appealed to the tyke): cheese wedges, 
apple slices, plain, cooked, cold macaroni, tiny carrot sticks, whole grain
crackers, even little frankfurters or vienna sausages.  I'm sure you can
think of lots of others.

Good luck,

Jan

Newsgroups: rec.food.cooking
From: vsummers@polaris.cv.nrao.edu (Vince Summers)
Subject: Re: Poke Weed (Was Grits)
Organization: National Radio Astronomy Observatory
	<10325@sun13.scri.fsu.edu> <1992Aug14.132045.4138@infonode.ingr.com>
Date: Fri, 14 Aug 1992 16:40:13 GMT

     I've eaten poke with onions and eggs.  It's as good as spinach.  Use 
young leaves before berries or flowers form.  Literature abounds claiming
more mature plants are somewhat poisonous, so it's good to pay attention
even though an elderly friend of mine says she made tea from the berries.
Certainly caution is called for.  Also avoid root.  Like anything else,
make SURE you can identify it in a young state before you eat it.  We
used to call pokeberry Inkberry when I was a kid.  Make ink from the 
berries and let kids draw with it.

Vince Summers                 (by the way, boil with 2 or 3 waters)
vsummers@polaris.cv.nrao.edu
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: RECIPE: Peach Upside-down cake
Organization: Taronga Park BBS
Date: Thu, 20 Aug 1992 07:06:49 GMT

Here's a peach recipe for those peaches leftover from canning.  I've made
this with nectarines and apples before and I'm planning on making it
with pears (anyone want to come over and help me pick pears?)
To tie two threads together, this cake is also a very easy one to make
(for the cooking "inept").

Peach (pear, nectarine, apple, cherry) Upside-down Cake

4 tablespoons (60 ml) butter
1/2 (125 ml) cup light brown sugar
1/4 (1 ml) teaspoon grated nutmeg
2 cups (1/2 liter) peaches, sliced thin
1 teaspoon (5 ml) fresh lemon juice
1 1/3 cups (325 ml) cake flour
3/4 cup (175 ml) sugar
1 3/4 teaspoon (9 ml) baking powder
1/4 teaspoon (1 ml) salt
3 tablespoons (45 ml) butter
1/2 cup (125 ml) milk
1 teaspoon (5 ml) vanilla extract
1 egg

Melt the butter in an 8-inch (20 cm) square pan.  Add the brown sugar and 
nutmeg and blend well.  Remove the pan from the heat and arrange the peach
slices, slightly overlapping them, on the brown-sugar mixture.  Sprinkle
the peach slices with lemon juice.

Sift the flour with the sugar, baking powder and salt.  Stir the butter
to soften it, then stir in the flour mixture, milk and vanilla extract.  
Mix until the flour is dampened.

Beat the batter for two minutes with an electric mixer at medium speed or
beat 300 strokes by hand.  Add the egg, and beat for one minute longer
with the mixer or 150 strokes by hand.  Pour the batter over the peaches.

Bake in a preheated 375F (190C) oven for 35 minutes.  Cool the cake in
the pan for five minutes and then invert it onto a serving plate; let
stand for one minute more before removing the pan.  Serve warm.  (Note:
in my experience, this cake does not keep very well.) 
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
  "We are the beaters that scramble your eggmen.  We are..." 
                    "Really dumb." -- The Darkwing Squad and Steelbeak
From: melinda@Software.Mitel.COM (Melinda Tan)
Newsgroups: rec.food.cooking
Subject: Indian butter chicken
Date: 18 Aug 92 17:58:05 GMT
Organization: Mitel. Kanata (Ontario). Canada.

Would anyone know the recipe for an indian 'butter chicken' dish?
The chicken appeared to have been seasoned in some tumeric and bake
in a tandor oven.  A thick creamy gravy made of butter (ghee) and
yogurt covered the chicken pieces.

Thanks, Melinda
-- 
Melinda Tan                        
Melinda.Tan@Software.Mitel.COM   
(613)592-2122 x4064