HDTenEightyP/NetNews huggingface dataset:
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.cooking
Subject: Re: Help! Rusty Iron Pan
Date: 19 Aug 92 11:42:49 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

summers%asylum.cs.utah.edu@cs.utah.edu (Jim Summers) wrote:
> 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?

Soak the whole thing in strong citric acid solution for a few hours.  Then
scrub it and burn an oil film onto it (I use grapeseed oil for this, as it
seems to stand higher temperatures than others) and use it for frying in
vegetable oil a few times till it goes satisfactorily black and shiny.

With cast iron pans you need to renew the oil film every so often - I make
sure I fry something in each pan after every few times I use it for
boiling.  And you have to dry the pan completely immediately after washing;
I put it back on the stove and boil all traces of water away.

I've got several of these and hardly ever cook in anything else.  Since
they are available in flea markets for a few pounds, they're a real
bargain.  There is even a school of thought that suggests occasional traces
of iron leached out of them by acid foods can be a useful dietary
supplement.  (But don't make beer in them; there are areas of Africa where
this causes chronic iron overdose).

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
From: you@taligent.com (Lawrence You)
Newsgroups: rec.food.cooking
Subject: Re: Artichokes : I need a hint
Date: 19 Aug 92 05:24:33 GMT
Followup-To: rec.food.cooking
Organization: Taligent, Inc.

I just hopped into this group so I didn't get a chance to read the original
message.

My housemates and I have a strong liking to artichokes so when they're in
season, we probably go through several dozen a month.  Since we're more
interested in just eating them, we do the simplest, fastest way possible:
the pressure cooker.

For our Tefal pressure cooker, we trim the stems (and occasionally cut off
the top for more space in the cooker) and jam in as many artichokes as we
can.  Put the appropriate amount of water in, a little lemon juice, a few
cloves of garlic and cook for 15:00 or 15:30 once the steam starts. 
Promptly remove from the heat and cool off the cooker. Fifteen minutes sure
beats 30 or 40.

By the way, you can get white ceramic artichoke plates (center depression,
outside wells to pile your leaves, another depression for mayo/butter) from
Williams-Sonoma.

-Lawrence

(please follow up to my email addr; I don't follow this group regularly)
you@taligent.com
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Keeping food in tin cans
Date: 13 Aug 92 03:00:31 GMT
Organization: NYU Stern School of Business

In article <0095EFB0.E458DFC0@Msu.oscs.montana.edu> alisg@Msu.oscs.montana.edu writes:

>From "The Straight Dope, A Compendium of Human Knowledge by Cecil Adams," ed.
>by Ed Zotti, Ballantine Books, 1986 [and a book without which no person should
>be -- how's that for a potential jacket blurb!]:

>"Aluminum has what we scientists call a 'highly negative standard reduction
>potential,' which means ... that it readily loses electrons and oxidizes.
>Ketchup, on the other hand, is highly acidic, having a pH of 3.85 (7.0 is
>neutral), and like all acids likes to oxidize obliging metals. The result,
>therefore, of a conjunction of foil and ketchup is, as you can attest, a
>grayish-black mush of aluminum-oxide.

I don't lay this at the poster's door, of course, but this is a most
irritating explanation. Nothing in that explanation is really seriously
wrong, but there are things that are not quite right. It's the sort of
explanation you get from an undergraduate who isn't entirely sure what you
want on an exam. It is right at its core, but the details are annoyingly
off key, some not inconsequential points are not made, some details are
irrelevant, more or less, and a couple are wrong.

When you get this on an exam, you hit the poor undergraduate up for a few
points, and you know, you just know, that the student will be back, exam in
hand, demanding to know what's wrong, and you'll hem and haw, and say, it's
not that its wrong, exactly, it's just not exactly right, and you know
you'll add a point back in, and everyone will be annoyed at the end.

I really don't intend this as a cheap shot. But damn, it's annoying.

- Shankar
From: SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh)
Newsgroups: rec.food.cooking
Subject: A rose by any other name (was recipe for flan)
Date: 14 Aug 92 14:52:37 GMT
Organization: University of Florida, NERDC

In article <713257877.F00005@blkcat.UUCP>
Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
 
>  GM> From: gamiddle@math.uwaterloo.ca (Guy Middleton)
>  GM> Flans are more like pies; pastry shells filled with vegetables,
>  GM> usually.
>
>Flan = creme caramel, just from different countries (Spain & France).
>It sounds like you're thinking of a quiche or a pastie, perhaps under another
>name.  Definitely not flan -- flan has NO veggies in it.
 
Is it only me, or does it seem to anyone else that we spend too
much bandwidth insisting that *our* term for a given food (or
our method of cooking it) is the ONLY correct one :-) ??  How do
you know if a term has alternate meanings in different areas or
if it should keep a fairly constant definition regardless ??
 
For instance, in the gravy discussion, someone mentioned using
little balls of butter/flour as thickening and called it a roux.
My cookbooks refer to that as a beurre manie; a roux is traditionally
a *cooked* mixture of fat/flour.  I think of that as a fairly tight
definition of terms ... not a lot of leeway.
 
A flan, however, appears to be less well-defined.  I am familiar with
the creme caramel (flan), but have also seen wonderful recipes for
garlic flan and a flat spongecake, filled with fruit, which was also
called a flan.  Which is correct ... or are they all :-) ??
 
Any thoughts on the matter ??
 
susan
From: matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: Re: Yoghurt Maker (don't need)
Date: 14 Aug 92 15:46:13 GMT
Organization: University of Colorado, Boulder

In article <1992Aug13.181803.16812@fs7.ece.cmu.edu>, asathaye@pns.ece.cmu.edu (Archana Sathaye) writes:
> 
> Hi,
> 
> I was looking into buying a Yoghurt Maker (YM) and was wondering if
> any of you netters own one..If yes, could you please let me 
> know:
> 
>           o What brand YM I should buy?
>           o How much does it cost?
>           o Where can I get it?
>           o Is the taste of Yoghurt made in the YM always the same?
> 
> I know Braun has a YM but its not distributed in the US (I was
> told by the Consumer realtion person at Braun)..
> 
> 
> Please e-mail your responses to asathaye@ece.cmu.edu
> 
> Thanks,
> Archana
> 
> 
> 

You don't need a yogurt maker to make yogurt.  It's easy, so easy my
8-year old can do it.  You will need a warm place (a gas oven with a
pilot light is perfect, but an electric one warmed to lowest temp then
turned off will do also), a glass jar, some ACTIVE CULTURE yogurt, some
non-fat dry milk and water.  Most stores carry both active and non-active
culture yogurt.  Mountain High is active culture, and has a nice, sharp
taste.  I think Dannon may also be active culture. It will say on the label.
Buy a small container of _plain_ yogurt (NOT fruit flavored!) to get started.
After that you can use some of your last home-made batch to start a new one.

In a quart-size glass jar mix up a batch of non-fat milk using the powdered
stuff and water.  Add 2 tablespoons of yogurt and stir well.  Cover with 
with cheesecloth, set on a plate (to catch any drips) and place in a warm
area.  Leave alone for 6-8 hours.  When you take it out, you'll have yogurt.
I expect this will work using regular old milk also, but I prefer the non-fat.
The yogurt may have a little clear fluid on top, this is normal.  You can blot
it off with a paper towel.  Store in the refrigeratior and use like store-
bought.  When you're almost out, repeat the process, using your own yogurt
as a "starter."  

The person who taught me this method warned me to watch out for a pink 
coloration to the liquid, which might indicate the presence of bacteria 
other than the little yogurt-bugs, but I've never had a problem with it, 
and I've done this for years.  


Kellie Matthews-Simmons
internet::matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach)
Subject: Re: Kitchen Countertops
Organization: North Carolina State University
Date: Sat, 22 Aug 1992 14:14:59 GMT

In article <1992Aug21.222416.3257@galileo.cc.rochester.edu>
MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:
 
>
>I used to be married to a very rich man, and had the most beautiful kitchen
>I have ever seen anywhere, complete with white-tiled countertops. Now I am
>poor (but with the man I love) and so I dream of the kitchen I may have
>some day. Granite stains, you can't put a hot dish on formica, and while
>I do love tile, the one problem is that it can crack (with difficulty) and
>You cannot put a piece of paperdown on your counter and write someone a
>letter.
>
>So here's my question: What are your suggestions for the ultimate countertop?
 
I have granite; it doesn't stain.  It doesn't do anythng but look and be nice.
From: arielle@taronga.com (Stephanie da Silva)
Newsgroups: rec.food.cooking
Subject: Re: Recipes For The Cooking Inept??
Date: 19 Aug 92 07:48:38 GMT
Article-I.D.: taronga.QOGI5KL
Organization: Taronga Park BBS

In article <2982@ariel.its.unimelb.EDU.AU>, manda@ariel.its.unimelb.EDU.AU (Manda Lynch) writes:
> In article <1992Aug18.181831.19612@sqwest.wimsey.bc.ca> marcy@sqwest.wimsey.bc.ca (Marcy Thompson) writes:
> >In a recent rec.food.cooking article, Stephanie da Silva wrote:
>           [Marcy refers to Stephanie's comment and orange-tarragon 
>                              chicken recipe]

Okay, I confess.  I was being a smartass when I made that comment about
the stuffed bird.  I guess I should have put in a :-P or something.
I admit that I'm aware that when people talk about a stuffed bird, they're
generally referring to a bread stuffing or the like and that when you
stuff the cavity with aromatics, you're probably not planning on eating
them.

Now, I love turkey and dressing but stuffing cooked outside the turkey
just doesn't taste the same.  So I still stuff my turkeys (but I also
cook some separately too).  My father would drive me up the wall because
he had this thing about making the dressing the night before and letting
it sit in the refrigerator to let the flavours "marry."  And of course,
he wouldn't listen to me so everytime he did this, I'd half expect most 
of the family to come down with food poisoning, but luckily no one ever 
did.  He also liked to slow roast the turkey too.  Fortunately, my parents
have gotten selfish in their old age and refuse to do any big family
dinners anymore which is fine with me!  :-)

> >Now, some people may eat the cooked fruit, but I personally have never
> >met anyone who does...
> 
> Oh I have - I always eat the stuffing of whatever variety is offered, 
> and my husband definitely ate some of the cooked fruit in Stephanie's
> recipe (although I recall it wasn't orange that time - was it lime?)

The recipe called for limes but when I went to get them out of the fridge,
I found I only had 1 lime and I needed four.  So I used any other citrus
I had on hand which included lemons and key limes and I think I might 
have stuck an orange wedge or two in there too.

We were also sampling the whole garlic cloves which were not completely
done (from being packed into the cavity).  This despite the fact that
I thought the chickens were just a tad overdone.  <shrug>

-- 
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
Newsgroups: rec.food.cooking
From: laurent@tamdno.enet.dec.com (Hal Laurent)
Subject: Re: Fryer size increase
Organization: Digital Equipment Corporation
Date: Thu, 20 Aug 1992 00:56:52 GMT


In article <Bt96vD.2Kw.1@cs.cmu.edu>, lindam+@CS.CMU.EDU (Linda Macaluso) writes...
>In article <1992Aug18.170301.29591@decuac.dec.com>, laurent@tamdno.enet.dec.com (Hal Laurent) writes:
>|> 
>|> In article <1992Aug14.130953.9573@cbnewsm.cb.att.com>, 
>|> ccbjr@cbnewsm.cb.att.com (charles.c.bahr..jr) writes...
>|> > 
>|> >HI --
>|> >Has anyone noticed an increase in the weight of "frying" chickens
>|> >over the past decade?  
>|> >I strongly recall being able to buy 2 1/2 lb. chickens some time
>|> >ago, and now the smallest "fryer" I can find is 3 1/2, sometimes
>|> >4 lbs.  
>|> > 
>|> 
>|> I'm not the only one that has noticed this!  Personally, I think it's
>|> a drag.  I often *want* a smaller chicken, but they're very difficult
>|> to find.
> 
>In _The_Way_to_Cook_, Julia Child notes that she often has great difficulty
>finding a stewing hen these days.  Stewing hens were/are 4 pound (or more)
>hens who had stopped laying, and were considered too old and tough for anything
>but stewing.  Could there be a correlation?
>                                                         Linda
> 

Well, my theory is that both problems (no small fryers and no large stewing
hens) are caused by the domination of the chicken business by big 
companies that essentially run "chicken factories".  They breed the chickens
to be larger when they are young, and probably very few of them are allowed
to get old enough to become stewing hens.

Stewing hens *can* still be found where I live (Baltimore, MD), but 
usually only frozen ones rather than fresh.
From: manes@bass.bu.edu (Michelle Manes)
Newsgroups: rec.food.cooking
Subject: Re: Mexican recipes wanted!!
Date: 13 Aug 92 20:26:21 GMT
Reply-To: manes@bass.bu.edu (Michelle Manes)
Followup-To: rec.food.cooking
Organization: Boston University

In article <1992Aug10.163703.18455@ncrcae.ColumbiaSC.NCR.COM> karen@grok110.ColumbiaSC.NCR.COM (Karen Williams) writes:
>Does anyone else have a problem with their tortillas breaking up when
>they roll them into enchiladas, or whatever?
>
>I've tried heating them in the microwave with damp paper towels between
>them to provide moisture, but that doesn't really seem to solve the 
>problem.  Any suggestions?
>
>Will corn vs. flour tortillas make a difference?
>


For corn tortillas, heat a small amount of oil in a skillet.
For each tortilla, fry it quickly -- just until soft not
until crispy.  Then it will not break when you roll it.

I also have the problem with store-bought flour tortillas,
so I make my own.  No breaking and they're really easy.

OK, before you all ask, here's the recipe:

FLOUR TORTILLAS:

3 cups flour
1/3 cup oil
1 cup water

mix it all together
refrigerate for 15 - 20 min.  (not really necessary,
but it helps with the rolling)
shape into small balls  (recipe makes 12 - 14 balls)
using a roling pin or bottle, roll out into shapes
that appriximate tortillas.  (I used to do this by
flouring my hands, the board, and the pin well.  Now I
do it by putting the ball between two pieces of parchment
and rolling it out -- much less messy!)

Heat a cast iron or other non-stick skillet over medium heat.
One at a time, put a tortilla into the skillet.  When small
bubbles form on top, flip it and cook the other side.  Repeat.
Many times.

Serve warm with butter.  Or with salsa.  Or with beans.
Or with veggies.  Or with anything.  Heaven.


ps  I desperately want a tortilla press because even tho this
is an easy recipe the rolling out is time-consuming and I'd
rather not bother.  Sigh.  Guess I'm lazy, huh?

Anyone know how to make corn tortillas???

michelle


--
Michelle Manes		|	"What should I be when I grow up?"
manes@bass.bu.edu	|	"Honest."
			|	-Robert M. Pirsig
From: vsummers@polaris.cv.nrao.edu (Vince Summers)
Newsgroups: rec.food.cooking
Subject: Re: growing up in PA
Date: 13 Aug 92 12:59:28 GMT
	<1992Aug11.160943.18661@dartvax.dartmouth.edu>
	<2449@tredysvr.Tredydev.Unisys.COM>
Organization: National Radio Astronomy Observatory


     Scrapple is from the Pennsylvania area, but perhaps the best commercial
scrapple comes from Delaware....RAPA scrapple (Ralph and Paul Adams).  Even
their building has a large scrapple on it.
     Apple butter on scrapple?  Sacrilege or merely different taste buds?

Vince Summers
vsummers@polaris.cv.nrao.edu
From: joe@ima.isc.com (Joe Chapman)
Newsgroups: rec.food.cooking
Subject: Re: How to store Garlic?
Keywords: garlic
Date: 20 Aug 92 20:33:59 GMT
Article-I.D.: ima.1992Aug20.203359.5886
Organization: Interactive Systems, Cambridge, MA 02138-5302

Stan England writes:
>I recently purchased a large quantity of peeled garlic and
>was wondering if there is some way to store it long term.
>Perhaps in olive oil or vinegar. Can it be frozen?

I believe there were some cases of botulism in the US last year
traced to garlic being stored in oil.

Vinegar might be a better bet.  You can find pickled garlic in
Asian markets, though I've never seen a recipe.

--
Joe Chapman	joe@ima.isc.com
From: howellk@mist.CS.ORST.EDU (Kathy Howell)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Chocolate & peanut butter bar cookies
Date: 21 Aug 92 15:33:20 GMT
Article-I.D.: CS.1992Aug21.153320.16119
Organization: Oregon State University, Computer Science Dept.

I just had to respond.  I have the recipe for "Peanut Butter Fingers" 
straight from the school cooks, in original blue ditto publication.  I
think it is a leftover from a high school home-ec class.

Peanut Butter Fingers

Butter      1/4 lb 
White Sugar   1/4 lb
Brown Sugar   1/4 lb
Eggs      1
Peanut Butter   4 oz.
soda     1 tsp
vanilla  1 tsp
flour    1/4 lb
oatmeal  1 C

Blend sugar, egg, shortening until creamy.  Blend in other ingredients.
Spread evenly in pan.  Bake at 350 degrees.
Frost with:
1 1/2  C  powdered sugar
2 T  cocoa
1/4  C  peanut butter
2 T  milk
1/2  tsp  vanilla

Heat milk and peanut butter, add to dry ingredients.

-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
 Kathy Howell                         INTERNET: howellk@mist.CS.ORST.EDU
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: Re: Could everybody cross-post recipes to rec.food.recipes?
Date: 12 Aug 92 15:27:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Aug12.061331.6892@neptune.inf.ethz.ch>, cohen@cumuli.vmsmail.ethz.ch (Mark Cohen) writes...
  > 
  >If a moderator is so busy doing other things that they are unable to post
  >even one recipe a day (a 20 min job tops even if they had to retype it
  >totally) then pehaps they should think again about being a moderator.
  > 
  >Mark Cohen

Don't knock that which you know nothing of.  The original
moderator (A. Mossman) posted an urgent request for someone
to take over the newsgroup IMMEDIATELY since he was leaving
his position immedately.  No one volunteered to be moderator
... so finally Mary Shafer (I think Shafer) agreed to do it
at least as far as she had time.  Now Mary works for DoD and
does the best she can.  Plus she recently had a major illness
and is only now getting caught up.  Apparently, there are
also problems finding an archive (just try working for the
government sometime) and getting it set up as well as 
problems getting the postings automated to some extent.

So, the moral of the story is this:  Mary bailed us all out
in the clutch, and I'm sure she would gladly turn over the
duties to someone else.  Maybe YOU would like to volunteer!
Waddaya say?

In the meantime, anyone who wants to post recipes, why not
just put "RECIPE" in the subject header somewhere and let
others just search for that tag?

Carol
riacmt@ubvms.cc.buffalo.edu
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Books about food
Organization: Indiana University
Date: Fri, 14 Aug 1992 03:35:41 GMT

oliver@baobab.CS.Berkeley.EDU (Oliver Sharp) writes:

>[Alice Waters] frowns on freezing home-made stock, because 
>you ought to make it fresh every time you need it.  I'd try to stick 
>to that in running a restaurant, but it isn't very realistic for the 
>rest of us.  

Actually, quite the opposite.  It is quite reasonable for the rest of
us, who only need a bit of stock.  Restaurants use incredible amounts
of it.  (And it is possible to make exquisite stocks with commercial
bases, a local restaurant does it every day.)

As for books about food, I second the suggestion of M F K.  Also...

_Villas on Food_ James Villas
_Out to Lunch_ Paul Levy.  Great writing, nice info as well.
_The Artful Eater_ by Edward Behr. New, from his small magazine,
	haven't read it yet.
_Morning Food_ Margaret Fox and James Bear.  Recipes and tales from
	Cafe Beaujolais. The eel story is delightful.
_Growing Up on the Chocolate Diet_ by Lora Brody.  Great life, simple
	but delicious recipes.
_A Kipper in My Tea_ Alan Davidson. Important food writer, great book,
	very interesting tales of Laos.
-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083      (812) 336-7478 [8p-1a EST]
From: oexmann@convex.com (Carla Oexmann)
Newsgroups: rec.food.cooking
Subject: Re: How many cookbooks?  WAS Re: burgers
Date: 20 Aug 92 01:45:40 GMT
Article-I.D.: news.1992Aug20.014540.10115
Organization: Engineering, CONVEX Computer Corp., 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.

>        How's this for another topic:  How many cookbooks do you all
>        own? (Not including magazines).  I'll bet I have about 50.
>       -I could have worse habits, you know, like collecting Elvis
>        paraphenalia!

I have maybe 18 shelf feet worth of books, if you include about food 
books like McGee's "The Curious Cook" and Tannahills "Food in History"
as cookery books.  ( And would certainly add one by Shankar Bhattacharyya
if I ever saw one !  Shankar, add me to your fan club. )  

Does anybody else here write in their cookbooks ?  I spent a lot of 
years working in libraries, and writing in books is/was major heresy.
But, I do write in my cookbooks....  

You know how they warn you never to go grocery shopping when you're hungry ?
It's just as true for cookbooks.

Cookbooks make great souveniers. 

Ritual disclaimer : My opinion and mine alone !  Convex, as best I can tell,
doesn't have opinions, being a corporate entity...
Carla Oexmann        {allegra, sun, harvard, uiucdcs, ctvax}!convex!oexmann
Convex Computer Corp.
3000 Waterview Parkway
P.O. Box 833851
Richardson, TX
Newsgroups: rec.food.cooking
From: spgo@is.morgan.com (Stefan Goellner)
Subject: re: Knives
Keywords: knives
Organization: Morgan Stanley - IS
Distribution: usa
Date: Mon, 17 Aug 1992 18:20:17 GMT

Speaking of knives... Has anyone actually ever bought Ginsu? I'm thinking
about trying them ($20 - what the hell). If they actually do work I guess
I can throw out my collection of Wuesthofs, hacksaws, chainsaws, circular 
saws,.... :-).

Seriously tho, anybody try them? (And don't tell me you got some and didn't
do the can-overripe tomato test)

Stef