HDTenEightyP/NetNews huggingface dataset:
From: singer@ll.mit.edu (Matthew R. Singer)
Subject: Archive
Reply-To: singer@ll.mit.edu (Matthew R. Singer)
Organization: MIT Lincoln Laboratory
Date: Mon, 25 Jan 93 15:41:56 GMT


--
Is this group archived anywhere?

-----------------------------------------------------------------------------
Matthew R. Singer                                    MIT Lincoln Laboratory
(617) 981-3771                                       244 Wood Street
singer@ll.mit.edu                                    Lexington, MA 02173
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From: nall@ibm12.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Men who can cook...
Date: 25 Jan 93 12:49:38 GMT
Reply-To: nall@ibm12.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <1k03amINNl39@mojo.eng.umd.edu> clin@eng.umd.edu (Charles Lin) writes:
>
>In article <11810@sun13.scri.fsu.edu>, nall@ibm12.scri.fsu.edu (John Nall) writes:
>> - make it a point to find some friends
>>who will invite you over to eat in an environment where the man does
>>cook.  Not only cooks, but cooks well.  Believe me, this sinks in very
>>quickly without any need for drawing attention to it.
>
>    I knew one friend of mine (male) who still cling to pretty old fashion
>beliefs that males didn't cook.   This even held true when he did see other
>males cooking.   I think he deemed it as effiminate.   Of course, he also
>saw some forms of singing that way, too.

  I probably should have emphasized that it is most effective if the
  example-cook is someone that the potential-cook respects (for whatever
  reason).  If he considers the guy to be a wimp to start with, then of
  course that would just reinforce the "real men don't cook" idea :-)

  Case in point:  my own inhibitions about it were overcome when after
  a hard day of spearfishing in the Gulf of Mexico, my diving partner
  invited me to stay and eat with them ("them" being him and his wife,
  who captained the boat while we were on the bottom).  Much to my amazement,
  *he* proceeded to whip up the meal (fresh grouper, fresh corn-on-the-cob,
  cheese grits) while his wife made a salad and took care of the wine.
  Absolutely, positively, by far the best meal I've ever had!  THAT was
  the point where I decided that I wanted to be able to do the same thing.
  (Another misconception I discarded that day - the idea that there is a
  direct linear correlation between how good something tastes and how much
  work goes into fixing it :-) )

John
  proceeded to  

-- 
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
  "Why yes, as a matter of fact, I DID vote for Hillary!!" - me
Newsgroups: rec.food.cooking
From: dschlow@epas.utoronto.ca (Deborah Schlow)
Subject: Re: Pizelles
Organization: University of Toronto - EPAS
Distribution: rec.food.cooking
Date: Sat, 23 Jan 1993 19:34:01 GMT
Followup-To: Re: Pizelles
Summary: who knows?
Keywords: what are they?

In article <C1AMsr.BzA@siemens.com> aad@siemens.com (Anthony A. Datri) writes:
>
>I've met almost *nobody* outside of my dad's family who knows what they are.
>I don't say anything else about them for now -- I'm fishing to see if they're
>really as obscure as they seem to be.
>
>-- 
>
>======================================================================8--<


I know, I know! And they're really good too. I like them the best when
they have a hint of anise in them.

Deborah
From: mberteig@cco.caltech.edu (Michelle Berteig)
Newsgroups: rec.food.cooking
Subject: Re: Waffle Irons
Date: 22 Jan 1993 18:20:53 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: punisher.caltech.edu

Hi,

Definitely get one where the top and bottom grills are held on by
clips and can be removed for cleaning!  Teflon is also nice.  I
have a GE one that I love, but before that, I had a cheapie one with
non-removeable grills and I ended up throwing it away, since I
couldn't get it clean!

-Michelle
From: ellert@v32.uh.cwru.edu ()
Newsgroups: rec.food.cooking
Subject: Re: Recommendations/ Opinions Requested
Date: 26 Jan 1993 14:39:21 GMT
Organization: Image Analysis Center, Univ. Hospitals of Cleveland
Distribution: world
Reply-To: ellert@nu1.uh.cwru.edu
NNTP-Posting-Host: max.uh.cwru.edu


In article <1993Jan25.203744.9980@odin.corp.sgi.com>, ccb@blizzard.corp.sgi.com (Cynthia Besselman) writes:
>
>I posted some time ago for help but didn't get any... here's a second try! 
>Please help!
>
>My husband is from a family that uses a Kitchenaid Mixer & I'm used to a
>Cuisenart.  We're debating on what we should get for our own household.
>
>What is the comparison?  Does a kitchenaid do all that a Cuisenart does? 
>how about Vice Versa?  What do you use?
>
>Thanks in advance!
>Cynthia
>

The KitchenAid won't do very well with something like a pesto recipe although
there might be an attachment for it.  The Cuisinart probably doesn't do
whipped cream very well, but I've never tried it.

Ed
From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
Newsgroups: rec.food.cooking
Subject: Re: Honey
Date: 22 Jan 93 22:44:19 GMT
Article-I.D.: cs.C1A1tz.H1o.2
Organization: Carnegie Mellon University

>Honey can contain small traces of botulism - I think its just the toxin but
>no live oganism. Its in small enough quantities that it doesn't effect
>anyone except babies and hummingbirds (ie don't sweeten babies milk with
>honey or put honey in hummingbird feeders). I doubt that the gentleman's
>honey owes its smell to botulism.                            ^^^^^^^^^^^

Or the gentlewoman's.  I'm a woman.

I am tending to agree that my honey is not smelling from anything too bad.  I think it is just real, wild honey.  I did fill a smaller jar and bring it to work where I ws able to nuke it and heat it more thoroughly.  No crystals!  And I am keeping the jar on a window sill where it gets sun and stays warmer.

Thanks to all who responded.  

M.J. Kelly
scarletbegonias@cmu.edu
Newsgroups: rec.food.cooking
Subject: Re: Cleaning out my Wok
From: gary@cdthq.UUCP (Gary Heston)
Date: Tue, 26 Jan 93 12:54:37 CST
Organization: Garys' Home for Obsolete Computers

<F0O@psuvm.psu.edu> writes:

>    Over the weekend, I tried making popcorn in my wok, since I heard they
> were good popcorn makers.  I put in a little oil, let the wok heat up,
> threw in the popcorn and let her pop.

You realize that you still have to shake whatever you're popping it
in, you can't just leave it on the burner and go watch TV? (Microwaves
are a different matter.)

>    When I removed the top, the popcorn was a little burnt, and the bottom
> of the wok was black.  I tried cleaning out the bottom of the wok, even
> used a brillo pad.  I know you're not supposed to rub too hard, but I didn't
> have much choice, and still couldn't remove all of it.
>    Is there some way of getting rid of the black residue of the bottom of
> the wok?  Would white vinegar remove it?  I hope there is a way to clean
> it up, since I don't want to use the wok again until it is properly cleaned.

You're probably going to have to reseason it afterwards anyway; burn
it out with a propane torch.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: rens@lorax.shearson.com (Rens Troost)
Subject: Re: Calphalon
Reply-To: rens@shearson.com (Rens Troost)
Organization: Lehman Brothers
Date: Wed, 27 Jan 1993 21:37:43 GMT


In article <ZekXXB1w165w@railnet.nshore.ORG> sandy@railnet.nshore.ORG (Sandy Kaplan) writes:

   From what I've seen and heard so far of Calphalon, everything sticks to 
   it, it's impossible to clean, and it's extremely sensitive to temperature 
   changes.  I had a Calphalon frying pan once and got so frustrated with 
   it, I threw it in the trash.

   It must have SOME redeeming qualities, or it wouldn't be so popular.  Can 
   someone out there please enlighten me?

I cannot understand how you had that experience. I have been using the
same set for about 5 years now, and it is still anodized, heats
quickly and eveny, is a pleaseure to clean, and does not impart any
strange taste to the food ever! I beat my cookware up pretty badly, so
I can be a witness to it's durability. Many inferior pots and pans
have met their doom with me over this period.

One should beware, since at high heats it does tend to stick a little.
Steel is better in these circumstances. Still, as that is the
exception and not the rule it does it for me.

-Rens
--
  __   ___  ,    __  
 /__) /__  /| / (    |  J. Laurens Troost    Lehman Brothers Technical Services
/  \ (___ / |/ __)   |  *Opinions expressed herein are mine. Mine, I tell you!*
-------------------------------------------------------------------------------
INET: rens@shearson.com        VOICE: (212) 464-3705        FAX: (212) 464-2040


      "I saw things in the system than were not visible by the management"

			    -Marc T. Hynes, 1993
Lines: 16
Date: Thu, 28 Jan 93 14:26:38 MST
Newsgroups: rec.food.cooking
From: $stephan@sasb.byu.edu (Stephan Fassmann, Software)
Subject: Re: Waffle Irons
Organization: BYU

In article <SUMMERS.93Jan27151406@sanctum.cs.utah.edu> summers%sanctum.cs.utah.edu@cs.utah.edu (Jim Summers) writes:
>From: summers%sanctum.cs.utah.edu@cs.utah.edu (Jim Summers)
>Subject: Re: Waffle Irons
>Date: 27 Jan 93 15:14:06
>   In article <1993Jan22.012559.1133@udel.edu> lambert@dewey.udel.edu (Lynn Lambert) writes:
>
>   > I'm contemplating the purchase of a waffle iron.  Is there any net.wisdom
>   > on brands to buy? to stay away from?  Essential qualities for a waffle
>   > iron?
>>   prying and scraping to get them off of the grids.  Then and there I
>>   said it was time to have a discussion of waffle irons on this news
>>   group.  Let's hope it begins soon, as I too plan to buy another.  

My wife and I got a Oster Belgian Waffle maker and we use it often and it 
doesn't stick and makes good waffles.
Newsgroups: rec.food.cooking
Subject: RECIPE: Bagels  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 29 Jan 93 04:56:54 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      BAGELS  
  
1 tsp sugar, 1 Tbsp flour, 2/3 cup lukewarm water, 2 eggs  
2 sachets (1.1/2 Tbsp) dry yeast, 1/4 cup vegetable oil  
3 cups flour, 2 Tbsp sugar extra, 1.1/2 tsp salt  
Poaching Liquid: 16 cups water, 2 Tbsp sugar  
Glaze: 1 egg yolk, 1 Tbsp water, poppy or sesame seeds  
  
In a large bowl, combine sugar, 1 Tbsp flour & water, sprinkle in yeast  
& stand until frothy (2 mins). Stir in eggs & oil. Mix 1 cup flour,  
extra sugar & salt into yeast mixture. Beat with wooden spoon until  
smooth. Stir in enough of the remaining flour to make a soft dough.  
Turn onto a lightly floured surface & knead until smooth & elastic  
(about 10 mins). Place in a greased bowl, turn dough over in the bowl to  
grease all over. Cover with plastic wrap, stand in a warm place to rise  
(prove) for 1 hour or until doubled in size & imprint remains when dough  
is pressed. Punch down dough using fist, knead for 2 mins. Divide into  
12 equal portions. Shape each piece into a ball (keep dough covered with  
plastic wrap while shaping). Poke finger through centre of each ball.  
Twirl around finger to form a ring. Place on floured oven tray & cover.  
Allow to rise for 15 mins. Bring water to the boil in a large pan. Add  
sugar. Place half the bagels into the water, cook 1 min. Turn, cook for  
1 min longer. Using a slotted spoon, remove bagels to a greased baking  
tray lined with greased foil. Cook remaining half of bagels in poaching  
liquid. Combine egg yolk & water. Brush over bagels. Sprinkle with poppy  
or sesame seeds. Bake in a hot oven (400oF) for 25 mins or until golden.  
Cool on a wire rack. Makes 12.  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------
From: BHALL@MAINE.MAINE.EDU (Bradford Hall)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Quick Apricot Chicken was Re: wanted: favorite chicken rec
Date: 27 Jan 93 19:39:18 GMT
 <25JAN199311584231@lims01.lerc.nasa.gov>
 <1993Jan26.143357.29505@bcars6a8.bnr.ca>
Organization: University of Maine System

Questions:How much chicken do you use? At what temperature
do you cook it?
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: RECIPE: Gnocchi
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Tue, 19 Jan 1993 15:01:26 GMT


>Potato gnocchi

This recipe sounds pretty close to what my mother does, and she learned it
from one of my dad's relatives.

>1.5 C flour, more if needed

Mom adds flour until the dough rebounds to the "right" extent when poked.
I'm  not sure just how much that is.

>Arange them in one layer on a well-buttered casserole or gratin dish, drizzle
>melted butter over them and sprinkle to taste with grated cheese.

>Bake in an oven preheated to 350 degrees for 15-20 minutes or until they are
>hot enough and the cheese is beginning to brown.

We always just ate them with normal spaghetti sauce.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: m2choi@undergrad.math.waterloo.edu (Margaret Haag)
Subject: Clotted cream
Keywords: cream, uk, milk
Organization: University of Waterloo
Date: Wed, 27 Jan 1993 15:37:43 GMT

I'd like to put my two cents worth in this debate
over clotted cream.  It isn't creme fraiche at all -
I've made creme fraiche, which has a different
texture and taste (lighter and tarter).  Clotted cream
seems to be richer, heavier, ... more fattening than
the whipped creams and butter creams we make here.

Also, I agree with the opinion that milk in Europe
or the UK is different from our northamerican stuff.
It has a stronger taste and usually has a higher 
percentage of fat - I'll bet their laws with respect
to processing and pasteurization are slightly different.
Not only does their milk taste different, the cheeses,
and other milk products seem to have a unique flavour
and it's one that I really miss. SIGH!

Maybe the only way to get clotted cream made over here
is to go out and buy a cow and do all the milking
straining, seperating, churning, mixing, etc. ourselves...
:)  moo.

Newsgroups: rec.food.cooking
From: rufus@cis.umassd.edu (Rui N. Campos)
Subject: Re: Help -- Chorizo!
Organization: University of Massachusetts Dartmouth
Date: Thu, 28 Jan 1993 02:43:45 GMT

In <8560@lib.tmc.edu> drg@biomath.mda.uth.tmc.edu (David Gutierrez) writes:

>In article <C1HI9D.9r@umassd.edu> rufus@cis.umassd.edu (Rui N. Campos) writes:
>>Well, if this is the same stuff as the Portuguese Chourico there are plenty
>>of ways to cook it.  It is a staple of Portguese (at least Azorean) 
>>cooking.  
>>[Chourico recipes deleted]

>sausage meat in a casing which is only good for carrying it home from the
>store, as Sarang Gupta learned the hard way.

>I had heard somewhere of this hard chorizo-like sausage of Central or South
>America. I'll have to hunt around town and see if I can find some. It sounds
>interesting.

Actually, yes, it is a hard sausage encased in thin pork intestine (if 
authentic) it is very spicy, and the meat inside is generally in the form
of chunks rather than ground.  The ground meat variety we call Linguica.
My wife came from the Azores and used to make Chourico.  Maybe I'll ask her
for the recipe for all of you sausage lovers out there.

I wasn't aware that there were any other varieties of chourico out there.  I 
thought that it was a purely portugese sausage.  Either way, I hear that there
is a decent sized Portuguese community in California (around San Diego, and
somewhere else that I can't remember) but I doubt that they are very ethnic.

Oh well.
From: ellert@v32.uh.cwru.edu ()
Newsgroups: rec.food.cooking
Subject: Another Catalogue
Date: 22 Jan 1993 15:17:03 GMT
Organization: Image Analysis Center, Univ. Hospitals of Cleveland
Distribution: world
Reply-To: ellert@nu1.uh.cwru.edu
NNTP-Posting-Host: max.uh.cwru.edu
Keywords: baking supplies


I have no affiliation with this company, I'm just a satisfied customer.
They have a good customer satisfaction policy, their products tend to be
very high quality, the only problem is that their prices are not discount.

 The King Arthur Flour Baker's Catalogue
 RR 2 Box 56
 Norwich, Vermont  05055
 1-800-827-6836

Ed
Newsgroups: rec.food.cooking
From: rds@teak02.cray.com (Bob Swanson)
Subject: REQUEST: Chinese shredded beef
Originator: rds@teak02
Organization: Cray Research, Inc.
Date: 21 Jan 93 12:00:37 CST


This request started out being for a friend, but since I like
to cook Chinese from time to time, I would also love to have 
such a recipe.

I'm told that this recipe appeared in this group last October/November.

Any help appreciated!

Please reply by e-mail.

:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-
Bob Swanson                                          email: rds@cray.com
Cray Research Inc.                               phony co.: 612/683-5805
                          snailmail: 655F Lone Oak Dr., Eagan, MN  55121
-- 
:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-:-
Bob Swanson                                          email: rds@cray.com
Cray Research Inc.                               phony co.: 612/683-5805
                          snailmail: 655F Lone Oak Dr., Eagan, MN  55121
Newsgroups: rec.food.cooking
From: adam@wam.umd.edu (Adam L. Greenberg)
Subject: Re: clotted cream
Organization: University of Maryland, College Park
Date: Thu, 28 Jan 1993 03:27:01 GMT

In article <1993Jan27.175921.7614@porthos.cc.bellcore.com> mrc@dasher.cc.bellcore.com (cole,melody r) writes:
>
>Delicious Orchards on Route 34 in Colt's Neck, NJ,
>Delicious Orchards is about 1 mile north of the
>intersection of Rute 34 and Route 18.  It's probably
>half an hour from Princeton.

This place is GOD.  Go there if you can.  Sorry for all of you outside the
area...you can pick your own stuff and everything there!!!

--Adam
From: carrot@bear.stonemarche.org (Little red-headed girl)
Newsgroups: rec.food.cooking
Subject: Recipe: Blueberry Cornmeal Loaf Cake
Distribution: world
Date: 24 Jan 93 16:32:53 EST

	Dawn Scotting's Blueberry Muffin Cake reminded me of this one.
It was originally posted last year around this time. (I don't remember who
originally posted it.)

					Rachel

------------------------------------------------------------------------
YIELD:    10                   		    Blueberry Cornmeal Loaf Cake
COOKING TEMP: 350 F            PORTION: 1 slice
COOKING TIME: 50-60 minutes    COOKING PAN: loaf pan

                               INGREDIENTS:

blueberries             2/3 cp        sugar                   2/3 cp   
 (fresh or frozen)                     (plus 2 ts)     
all-purpose flour       1 1/2 cp      vegetable oil           1/4 cp   
yellow cornmeal         1/3 cp        grated lemon zest       1 ts     
baking powder           1 1/2 ts      large whole egg         1        
nonfat yogurt           1/2 cp        egg white               1        
 (plus  1 Tb)          		      ground cinnamon         1/4 ts   
fresh lemon juice       1 Tb          


                               PROCEDURES:

1. Preheat oven to 350 F and place rack in center of oven. Lightly oil an
   8x4 inch loaf pan and set aside.
2. Toss blueberries with 1 Tb flour and set aside.
3. In a small bowl, stir together remaining flour, cornmeal, and baking 
   powder. In another small bowl, combine yogurt and lemon juice.
4. In a medium-size bowl, whisk together 2/3 cp sugar, oil, and lemon 
   zest. Beat in whole egg, then egg white, beating well after each 
   addition. Alternately add the dry ingredients and the yogurt mixture, 
   beginning and ending with the dry ingredients.
5. Mix until just combined. Gently fold in blueberries. Spoon batter into
   the prepared pan. In a small bowl, combine the remaining 2 ts sugar 
   and cinnamon and sprinkle over the batter.
6. Bake for 50 to 60 minutes, or until cake is golden and a toothpick 
   inserted into the center comes out clean. After 25 minutes of baking 
   loosely cover the pan with aluminum foil.
7. Cool the cake in the pan on a rack for 10 minutes, then turn out onto 
   rack and cool completely. For best flavor, wrap the cake and store 
   overnight before serving.
8. 205 calories per serving: 4 gm protein, 6 gm fat, 34 gm carbohydrate, 
   180 mg sodium, 22 mg cholesterol.























--
+--------------------------+----------------------------------------------+
|	carrot		   |	carrot@bear.stonemarche.org               |
+--------------------------+----------------------------------------------+ 
|   "Feel what might be. See what I see. Again and again and again and    |
| again say you don't. You say you don't, but you will.                   |
|   "How can you be so near and not see?" -"If You Intend"-10,000 Maniacs |
+-------------------------------------------------------------------------+
From: rwalsh@leo.vsla.edu (Robert Walsh)
Newsgroups: rec.food.cooking
Subject: Re: Signature salads
Date: 26 Jan 93 17:28:56 GMT
Article-I.D.: leo.1993Jan26.172856.26298
Organization: Virginia State Library

"julian slices"...they're the ones that were superseded by the
gregorian slices, no doubt.
Newsgroups: rec.food.cooking
From: sgupta@coral.cs.unm.edu (Sarang Gupta)
Subject: Help -- Chorizo!
Organization: Computer Science Department, University of New Mexico
Date: Sat, 23 Jan 1993 06:27:33 GMT

I recently bought some "chorizo", which, to me, looked like a packet of 
small, dark hot dogs.  [except the ingredients are *really* strange].  I
figured I would just zap them in the microwave for 2-3 minutes and chow
down... BIG MISTAKE! The chorizo "exploded" a lot quicker than hot dogs do,
and it gave off a ton of orange grease.... When I finished "cooking" it, it
had the consistency of weak peanut butter (it became watery)-- I liked the
taste (I ate a little bit for taste only), but the texture was too gooey..

My question is: What is the correct way to prepare chorizo? 


From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Honey                               
Date: Sat, 23 Jan 1993 03:18:37 -0500

  JA> From: hart@cheshire (James A. Hart)

  JA> -- I though it was an ENZYME that infants couldn't handle.  Can
  JA> anything dangerous actually live in honey?

Honey contains small quantities of botulism spores.  Nothing that an adult
can't handle just fine, with a strongly acidic stomach and a large body to
deal with a few odd bacteria.  But a baby lacks both those defenses, and
isn't supposed to get raw honey.

After keeping out (now 16 months old) child /scrupulously/ away from honey
for twelve months (requiring reading an immense number of labels all the way
to the end), I was told by our pediatrician that the tiny quantities of honey
that are cooked into biscuits and cookies as alternative sweeteners would
have been okay.  Damn.


Newsgroups: rec.food.cooking