HDTenEightyP/NetNews huggingface dataset:
From: jbutterf@mal-s1.gatech.edu (Jill Butterfield)
Newsgroups: rec.food.cooking
Subject: Re: How many cookbooks?  WAS Re: burgers
Keywords: grilling & toppings
Date: 18 Aug 92 20:05:01 GMT
Distribution: na
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab

In article <1992Aug18.110739.24098@newstand.syr.edu> jfrawley@rodan.acs.syr.edu (Judy Frawley) writes:
>In article <1309@stake.DaytonOH.NCR.COM> emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
>>        How's this for another topic:  How many cookbooks do you all
>>        own? (Not including magazines).  I'll bet I have about 50.  
>
>Elizabeth,
>
>I own about 20 cookbooks (I include books on food that have some
>recipes in here also).  It's funny you should mention this.  My SO's


I guess you could call me a cookbook fanatic. Whenever I travel, I try
to pick up a local cookbook which has recipes for foods specific to 
that area. I also search for cookbooks in used book stores and in 
antique stores. And anything unique...

My best finds:

 -- The Joy of Cooking, at a used book store, for $4.00!
 -- The Pillsbury Cookbook. This is a book of notecards, published by
    Pillsbury in 1932. The cover of the book is tin, and looks like a
    box (it seals shut). The notecards fit into a 3-ring binder attached
    to the inside of the box. Has some interesting recipes, and suggestions
    for complete dinners.
 -- A 1908 version of a "household hints" type of book. It's really thick,
    with lots of weird suggestions for treating colds, cleaning stains,
    fixing the house up for when "your man" comes home, etc. The back 1/3
    of the book contains recipes.

Anyway, in total, I probably have well over 100 cookbooks, and I just started
buying them about 3 years ago. (But then, I buy ALL kinds of books, and
am desperately in need of bookshelves!).

jib


-- 
Jill Butterfield, Research Scientist       EMAIL: jbutterf@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: belas@comb1.comb.umd.edu (BOB AT COMB)
Subject: Re: anyone know what to do with achiote?
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Maryland, Center of Marine Biotechnology
Date: Fri, 21 Aug 1992 16:10:00 GMT

In article <1992Aug21.133421.4178@magnus.acs.ohio-state.edu>, lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes...
>Does anyone know what to do with achiote?  I have a bottle of it, but
                                  ^^^^^^^^

	I give up, what is achiote? 

	
		Bob Belas
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
	"Unless you're the lead dog,
	 the scenery never changes."
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
	Belas@comb3.comb.umd.edu

Newsgroups: rec.food.cooking
From: jerryg@ssd.intel.com (Jerry Gaiser)
Subject: Re: Do you collect recipe pamphlets ?
Organization: Supercomputer Systems Division, Intel Corp.
Date: Fri, 14 Aug 1992 20:28:43 GMT

In article <1992Aug13.210612.16331@aero.org> nadel@aero.org (M.H. Nadel) writes:
>
>This helps only with the loose clippings, though.  The pamphlets I have
>filed away and the cookbooks serve more for their entertainment value.
>That is, I read them, but rarely cook from them.  Someday though I am going
>to get real organized and index everything and then, of course, I'll use
>them more since I'll know things like which one really has the best brownie
>recipe :-)

I thought I was the only one who bought cookbooks for their entertainment
value. Well, maybe not complete entertainment, because I do try an occasional
recipe. But, I do enjoy just reading cookbooks.
-- 
Jerry Gaiser
         Usenet: jerryg@ssd.intel.com
        Fidonet: 1:105/380
           PBBS: n7pwf@n7pwf.or.usa.na
Newsgroups: rec.food.cooking,rec.food.veg
From: des@helix.nih.gov (David E. Scheim)
Subject: Re: Vitamix
Organization: NIH
Distribution: usa
Date: Tue, 18 Aug 1992 16:12:17 GMT

In article <#j0w9yn@rpi.edu> lalibr@jec305.its.rpi.edu (Ron Scott Laliberte) writes:

>  I looked into one years ago, but was premepted by the price range..
>what are they going for these days?  
>whats the # for the brochure?
> thanks 
>Be a Leader, Be a Friend, Be of Service
>  -Scott

It now sells for $339.  The number is 1-800-VITAMIX.  I'm weighing getting 
one but am uncertain as to how its carrot juice tastes with pulp pulverized 
in.  -- David Scheim

/*********************************************************************/
/*                      --- David E. Scheim ---                      */
/* BITNET: DES@NIHNEI31                                              */
/* INTERNET: desl@helix.nih.gov          PHONE: 301 496-2194         */
/* CompuServe: 73750,3305                  FAX: 301 402-1065         */
/*                                                                   */
/* DISCLAIMER: These comments are offered to share knowledge based   */
/*   upon my personal views.  They do not represent the positions    */
/*   of my employer.                                                 */
/*********************************************************************/
Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Dazey Seal-a-Meal
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Fri, 21 Aug 1992 15:46:39 GMT

I think someone asked recently how to get Seal-a-Meal bags.  I'm
not sure that question was ever answered...

You can order them from:

Dazey Corporation
One Dazey Circle
Industrial Airport, KS 66031 (how's that for a great name for a town :-)
913-782-7500

Dazey sells bags, continuous rolls and the Seal-a-Meal itself.

Charleen

--
Of all the tall tales, I think my favorite is the one about Eli Whitney and
the interchangeable parts.
Newsgroups: rec.food.cooking
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: Cookies with fruit
Organization: NASA/Jet Propulsion Laboratory
Date: Wed, 12 Aug 1992 20:14:30 GMT

My officemate was just telling me about making cookies with mashed up
fresh peaches in them.  Does anyone have a recipe for cookies that 
have fresh fruit in them?  Nothing with dried fruits... Almost like a
banana bread but cookie-style...

Thanks!!!!  Please post because I'm sure my roommate Christy will be
interested too.

Jennifer

school: yuie@cco.caltech.edu
work:	jsy@aig.jpl.nasa.gov
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Re: How many cookbooks?  WAS Re: burgers
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Sat, 22 Aug 1992 11:42:23 GMT

In article <1334@stake.DaytonOH.NCR.COM> emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
:
:        I started this thread, which has been very interesting to me:
:
:        Another poster suggested that the person with the most
:        books wins.  The 2,200 wins, wouldn't you say?  ;)
:        
: And  (Karen
:Fegley) writes:
:>
:>P.S.  Seems odd to me that so far there have not been any male
:>      respondents to this thread.  Or do men not collect cookbooks?
:>      (Just curious, guys.)

We just were too busy to post anything this week.

:
:        Hmm.  Now, coupled with the general-unwritten-consensus that
:        male SO's have a hard time with our collections, I would have
Hmm - maybe your mail SO's do, but a lot of us males do not.

:        to say that there must be an anti-cookbook gene that is a 
:        dominant gene in men and non-extant in women, or at least
:        recessive (which would explain some women I know who wouldn't
:        know a cookbook from a cleaver.)

Is it really anti-cookbook, or anti-cooking?  My wife prefers me to
do the cooking.  I think she is downstairs right now, fixing milk and
cardboard ... er rice crispies right now cause my buggers all got up while
I was in the midst of writing this msg...

-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
America Online: lvirden@aol.com
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.cooking
Subject: Re: To Peel or Not to Peel?
Date: 14 Aug 92 17:56:45 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

In article <1992Aug13.122424.18831@hemlock.cray.com>, dadams@cherry10.cray.com (David Adams) writes:
|> I have always heard that most of the vitamins and nutrients in the potato
|> are in or very close to the peel.  Peel the potato, and you loose nearly
|> all of its nutritional value and are left with starch and calories.

An article I read on potatoes (I think in Smithsonian) said this just isn't
true. Potatoes aren't particularly rich in vitamins except vitamin C. The
vitamin C is present throughout the flesh of the potato.

The rest of the nutritional value is from starch and that is what potatoes
are, mostly. And don't think of this as a waste. Complex carbo's that are
supplied by the likes of the lowly potato have gotten a bad rap.
They should be the basis of a balanced diet not something to be avoided.

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
From: marym@mpd.tandem.com (Mary Matejka)
Newsgroups: rec.food.cooking
Subject: tofu - again
Date: 18 Aug 92 17:36:50 GMT
Organization: Tandem Computers (MPD) Austin, TX
Originator: marym@tzone.mpd.tandem.com


I saw a mention of a previous post about the nutrients
in tofu. My machine must have eaten it. Could someone
please repost?


Newsgroups: rec.food.cooking
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: Knives, what's good, what's bad?
Organization: Morgan Stanley - IS
Date: Mon, 17 Aug 1992 18:08:51 GMT

In article <l9tmkgk.sss@netcom.com>, sss@netcom.com (Small Systems Solutions) writes:
|> >>    According to a past review in Consumer Reports the Chicago Cutlery
|> >> Walnut Tradition knives were top-rated.  And at less than half the cost
|> >> of Henckel knives, I'm ready to buy.  The question now is which stores
|> >> usually sell Chicago Cutlery knives?
|> 
|> Rubbish.  Henckels, Wusthof, Sabatier are head-and-shoulders far above
|> Czechago Cutlery.  Quality of fabrication (look at the rough edge on the
|> Chicago blades, the fact that they're stamped, not forged...), slicing
|> (I don't know what ham-fisted bozo was in their kitchen that day, but
|> they don't know beans...) performance, ability to hold an edge, etc. --
|> all these point to the German or French knives.
|> 
|> Unless you'd just rather buy American -- in which case, the Gerber knives
|> are still much better than the Chicago Cutlery.
|> 
|> -- 
|> Small Systems Solutions                   1563 Solano Avenue, Suite 123
|> sss@netcom.com                                  Berkeley, CA 94707-2116
|> 
|> The above-expressed opinions aren't necessarily

The above is probably a little too general to be true (both statements). I know
that both Henckels and Wuesthof (I own Wuesthof forged 1 Henckels stamped) have
several (3 or 4) grades of knives for sale. Some are stamped, some are forged,
different handles, etc. Naturally the prices vary too. I therefore conclude that
a generic brandname comparison is pretty meaningless.

Stef
From: mawells@gallua.gallaudet.edu
Newsgroups: rec.food.cooking
Subject: Re: cross-post recipes (problem fixed)
Date: 13 Aug 92 14:08:28 GMT
Organization: Gallaudet University

Has anyone checked R.F.R. today.  Message says there has been a problem with
Ethrenet (sp?) system.  Moderator says hope problem is corrected and will try
to get caught up on work.

Mary Ann EMT-A
Newsgroups: rec.food.cooking
Subject: Re: Poke Weed (Was Grits)
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 22 Aug 92 11:52:17 CDT
Organization: Garys' Home for Obsolete Computers

margaret@infonode.ingr.com (Margaret Wiginton) writes:

> In article <10325@sun13.scri.fsu.edu>, nall@sun8.scri.fsu.edu (John Nall) wri
> 
> >    Sure.  But only on condition that you tell me what "poke weed" is.
> >    I've never heard of it.  Actually, that is not true.  I've heard
> >    of it.  Just don't know what it is, that's all :-)  One can only
> 
> 
> Do you mean Poke Salat?  If so, its a tall plant with large green leave
> and little purple berries.  I think the leaves are cooked like other
> greens (kale, turnip greens, etc.).  I've always heard that the berries
> are poisonous, but that could just be a myth.  There's a bunch of it
> growing in the fields around my house, but I've never had the nerve
> to try it.

The leaves have to be boiled in several changes of water to remove
toxins; I don't know about the berries (they stain real well, and 
haven't killed any of the birds around here), but the root is quite
potent and has historical medicinal uses. I've got a large plant
growing in a flower bed, and the stuff keeps coming up in my 
gardens and along the fences. I can't recall having ever eaten 
any; someday I might try it. I sure have enough, the way it grows... 

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: piz@cbnewsl.cb.att.com (G G ZIPFEL)
Subject: Re: small quantities of stock (was Re: Books about food)
Organization: AT&T
Distribution: na
Date: Mon, 17 Aug 1992 19:27:18 GMT

(Valerie Mates) writes:
> (Kiran Wagle) writes:
>>(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.)
>>
>
>Stock has always seemed like too much hassle.  I always substitute
>plain old water.  This works fine for me, but it always seems that stock
>wouldn't be as popular as it is without being a big improvement on using
>just plain water.
>
>Has anybody out there got a *simple* vegetarian stock recipe that can be
>adjusted for varying small medium or large quantities of stock?
>
>Thanks!
>
>ps.  I'm definitely not organized to save my potato peelings in the fridge
>for days before making stock, so i'd like to avoid recipes that require
>food scraps.
>

	I made squash soup yesterday, and I made some stock for it
	here's what I did:

	Cut the ends off the squash and threw them in a pot with some 
	water in it. Cut the ends off of an Onion, and peeled it, and
	threw the ends and the peel in the pot. Crushed some garlic , and
	threw the stuff that didn't make it through the press into the
	stock pot. Cut the roots and ends off of some green onions and
	threw them in the stock pot. gutted a green pepper and threw
	the seeds and stem in the stock pot.

	I brought this to a boil, then reduced it to a simmer while I
	chopped up and sauteed (sp?) all of the other veggies. By the time
	I was done with the other stuff, the stock was good enough to
	strain and use. Since I had never done this before, I tasted the
	stock to see if it was OK (I wasn't sure if the peel of the onion
	was really good in there or not). It was surprisingly tasty, and
	required almost no effort on my part (it was a little harder to
	make a shot in the pot than it would be in the composte bag)


	The moral being: Use what you would normally dispose of in the 
	garbage disposal or composte (or garbage you sinner) in the stock.
	If you peel carrots, peel them into a pot.

	The only time this is a problem is when you want stock, but aren't
	going to to use any veggies. Should be a rare occurrence though.


-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
          Zip                  |   Owner/GM West Chicago Zippers,           
Steelers in 92, Bubby's Back!  |   Obviously the funniest team in the IBL.   
"Anything that travels that far oughta have a damn stewardess on it"
Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: Macroni & Cheese Ideas 
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Wed, 19 Aug 1992 04:07:40 GMT

My bachelor brother is well known in our family for comming up
with strange twists to familiar foods.  His theory is "if the
dog'll eat it, it must be OK."  I guess he lucked out on this
one cause the dog wasn't much interested...the rest of us were
though!  :)

Cook up KD macaroni.  Add cheese sauce package (DON'T add the
butter/marg) and a can of Campbells Cream of Mushroom Soup.

Thassit!!  Tastes GREAT!  


Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: RECIPE: Eggnog Chiffon Pie
Organization: Taronga Park BBS
Date: Tue, 18 Aug 1992 10:49:43 GMT

Baked Pastry Shell
1/4 cup sugar
1 envelope unflavored gelatin
1 1/2 cups dairy eggnog
2 slightly beaten egg yolks
1/4 cup rum
2 egg whites
2 tablespoons sugar
3/4 cup whipping cream
Caramel Filigree

For filling, in a medium saucepan combine the sugar and gelatin.  Add
eggnog and egg yolks.  Cook and stir till sugar and gelatin dissolve
and mixture thickens slightly and bubbles.  Cool 10 minutes; stir in 
rum.  Chill till consistency of corn syrup; stir occasionally.  Remove
from refrigerator; let stand till partially set (consistency of unbeaten
egg whites.

Meanwhile, in a large mixer bowl beat egg whites till soft peaks form
(tips curl).  Gradually add the remaining 2 tablespoons sugar, beating
till stiff peaks form (tips stand straight).  Fold egg whites into
gelatin mixture.

Beat whipping cream till soft peaks form.  Fold cream into eggnog 
mixture.  Chill till the mixture mounds when spooned; pile into baked
pastry shell.  Chill several hours or until set.

About 1 hour before serving, prepare Caramel Filigree and drizzle atop
pie.  Pipe additional whipped cream around pie, if desired.

Caramel Filigree: In a heavy 1-quart saucepan heat 1/2 cup sugar over
medium-low heat without stirring.  When sugar begins to melt, heat and 
stir constantly till mixture is almost a medium caramel color (syrup
will darken after removed from heat).  Stir in a few drops of hot water.
Let stand for 1 minute.  Using a spoon quickly drizzle the caramelized
sugar over the top of the pie till a web of caramel is built up.

-- 
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: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: To Peel or Not to Peel?
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Thu, 13 Aug 92 19:16:39 GMT

In article <0095F080.EDE9F260@Msu.oscs.montana.edu>, oopcv@Msu.oscs.montana.edu writes:
|> In article <19254@drutx.ATT.COM>, seb1@leia.dr.att.com (131010000-BadianS(DR1510)43) writes:
|> >|> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
|> >I peel potatoes because the highest concentration of solanaine is contained
|> >in the peel. This is obvious when a potato is green, but even non-green
|> >potato peels contain solanaine. It's a poison, not something you want to
|> >ingest a lot of. If you eat the peels infrequently, it's not a big deal, but
|> >if you eat them regularly it isn't real good for you. Also, for children
|> 
|> I'm doomed.  I've been eating potato peels for almost 30 years....

Just for the record, I (Jan Byrd) didn't write the bit about solanaine (I
don't even know what that is, if, indeed it IS something :-).  I posted 
the original question, but this was someone else's followup.

Or maybe I should say, if the solanaine stuff is indeed true and on the
cutting edge of food science then, yes, maybe I did write it.  If, on the 
other hand, this is hogwash, it wasn't me.

Jan
Newsgroups: rec.food.cooking
From: fgn@cbnewsb.cb.att.com (frank.g.neves)
Subject: Re: Knives
Summary: Ginsu
	 (Need to cut a shoe in half?)
Keywords: knives
Organization: AT&T
Distribution: usa
Date: Tue, 18 Aug 1992 17:26:41 GMT

In article <l8vtifINNbg1@nunki.usc.edu>, rmakarem@nunki.usc.edu (Total Stranger) writes:
> In article <1992Aug17.142017@is.morgan.com> spgo@is.morgan.com (Stefan Goellner) writes:
> >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
> 
> I got a set last week.   The steak knives are o.k. but the butchers
> knife and the boning knife are very "dull".  I tried chopping parsley
> with the butchers knife and it was almost impossible.
> So, IMO, buy something else.
> 
> Rabih.

I've been waiting for someone to mention Ginsu.  I bought the set --
Ginsu 2000 -- thru Fingerhut (another topic altogether).  Price: around
$20.00.  All in all, I really can't complain.  The butcher knife (the
big one featured in the tv commercials) is more than sufficient for my
cooking needs.  I've given myself a couple of very respectable finger
slices while using it.

The steak knives are quite good.  The other specialty knifes (de-boning,
paring, whatever the other one is...) are just extra knives, as far as
I'm concerned.

Hey -- I'm not expecting Julia Child to drop in and examine my cutlery;
I use what works -- Ginsu works for me.

For twenty bucks...what the hell, give it a shot.

Frank
-- 
*************************************************************************
 Frank G. Neves, R.Hy.                   | "Immanetize the Eschaton..."
 Discl: No wife, no horse, no moustache  |    "Credo Quia Absurdum"
*************************************************************************
From: emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey)
Newsgroups: rec.food.cooking
Subject: Re: ~.recipes; M.Shafer,opinion?
Date: 17 Aug 92 19:05:21 GMT

In article <2799228@bailey.UUCP>, ben@bailey.UUCP (Ben Bailey) writes:
> Mary,
> 
> There is some discussion going on regarding making rec.food.recipes an
> unmoderated news group.  This group has effectively been dead for some
> time, and there appears to be some interest in reviving it.
> 
> If a straw poll of rec.food.cooking (possibly cross posted to news.groups)
> were to request that it be made unmoderated, what would your opinion be?
> 
> Any others care to comment?
> 
I think an unmoderated RECIPES would be a good idea, but lets not have
additional "Format, Labeling, Categoring" or other constraints. Just
REQUEST (for recipes) or RECIPE(s) (for recipes).  It is MHO that those
on-going threads about "cool-whip", "narrow minded and narrow taste"
comments that we see on RFC should be eliminated.  JUST RECIPES IN ANY
FORMAT THAT THE SENDER IS WILLING TO TYPE.  A little like Buyer-Beware.

Dan Emmorey
Cupertino


Newsgroups: rec.food.cooking