HDTenEightyP/NetNews huggingface dataset:
From: bilgic@phoenix.rose.utoronto.ca (Taner Bilgic)
Subject: Re: REQUEST: Trimasu(sp?)
Organization: University of Toronto, Department of Industrial Engineering
Date: Wed, 9 Sep 1992 20:54:57 GMT

ssave@ole.cdac.com (Shailendra Save) writes:

>In article <1992Sep9.125533.12200@eng.cam.ac.uk> pjh@eng.cam.ac.uk writes:
>>In article 18ik3bINN9hr@usenet.INS.CWRU.Edu, ak399@cleveland.Freenet.Edu (Carole A. Resnick) writes:
>>> 
>>> 24 ladyfingers, split lengthwise
>>     ^^^^^^^^^^^^
>>Um. What are lady fingers?

>  OKRA.   So you can say: I have to put nail-polish on my okra.

No way! What is OKRA doing in a pudding? Ladyfingers are (not so) sweet
biscuits. As a side information its name in Turkish means ``cat tounge''.

Taner
--
Taner Bilgic                      bilgic@phoenix.rose.utoronto.ca
Dept. of Industrial Engineering   bilgic@spring.rose.toronto.edu
University of Toronto             Tel:(416) 978-1280
Toronto, Ontario M5S 1A4 Canada   Fax:(416) 978-1279
From: nealet@syma.sussex.ac.uk (Neale Type)
Newsgroups: rec.food.cooking
Subject: Indian Recipe - Tikka Passanda - Wanted
Date: 15 Sep 92 09:23:41 GMT
Organization: University of Sussex
X-Newsreader: Tin 1.1 PL4


Hi, does anyone know how to go about making a chichen tikka passanda, I
never see this in recipe books, only the tikka massala..

thanks neale

-- 
------------------------------------------------------------------------------
Neale Type , Computing Service      ///   |   * Current UK Kickoff Champion *
University of Sussex, Falmer    \\\///    |     nealet @ syma.sussex.ac.uk 
England.   BN1 9QH               \X//     |      ccfe7 @ cluster.sussex.ac.uk
From: maura@mitre.org
Subject: Re: Soup recipes please.
Organization: The MITRE Corporation, Bedford MA 01730
Date: Wed, 9 Sep 1992 21:17:26 GMT

In article <1992Sep9.134449.20444@neptune.inf.ethz.ch>
cohen@cumuli.vmsmail.ethz.ch (Mark Cohen) writes:
 
>
>I have an insane urge to collect as many soup recipes as I can.
>I would be grateful if people sent (to cohen@cumuli.vmsmail.ethz.ch)
>or posted as many soup recipes as they are willing to. I would prefer
>soups not including meat or chicken (or chicken stock).
 
 
Mark,
 
Here is a recipe for French Onion Soup you can make in a microwave.  Real
simple!!
 
 
French Onion Soup
 
3 tablespoons (1 1/2 ounces) butter
2 cups sliced onions
2 14 1/2-ounce cans of beef broth
3 beef bouillon cubes
4 slices melba toast
4 tablespoons freshly grated parmesan cheese
 
Put butter in a 2-quart microwavable casserole.  Microwave on HIGH (100
percent) for 30 seconds until butter is melted.
 
Add the onions to the casserole and stir to coat them with melted butter.
Cover and microwave on HIGH (100 percent) for 5-6 minutes until onions are
softened.  Add beef broth and bouillon cubes.  Cover again and microwave
on HIGH for 5-7 minutes, stirring after 2-3 minutes until the soup is heated
through.
 
Pour the soup into 4 microwavable soup bowls.  Lay 1 slice of melba toast on
top of each serving of soup and sprinkle with 1 tablespoon of parmesan.
Microwave on HIGH for 2-3 minutes until cheese is melted.
 
Enjoy!!
                               ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Maura Shugrue                ^ Of course there's more to life than chocolate, ^
****Shug****                 ^                but WHAT?????
                             ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Pumpkin Pie from SCRATCH!
Keywords: Pumpkin Pie
Date: Sun, 13 Sep 92 11:09:20 EDT
Followup-To: Request: Pumpkin Pie from scratch!
Distribution: na
Organization: Railnet BBS +1 216 786 0476

mgcaa@uxa.ecn.bgu.edu writes:

> Well, tis nearly the season, and I have a whole mess of pumpkins growing
> in my backyard.  I'd like to try mashing a few to make pumpkin pie, but
> I really don't know what I need to do.  The only thing I've heard for
> sure is to let the mash drain in a colander for a few hours to make it
> custardy.
> 
> Anyone have any directions for me?  All my recipes call for CANNED
> pumpkin.
> 
> I'm assuming that I must use only ripe, orange pumpkins for best
> results??
> 
> Thanks,
> Cindy   (Email or post is fine)
> 


I used to pick the pumpkins, and peel them like potatoes.  I then diced the 
flesh, and cooked it down as if I were preparing Mashed Potatoes.  When the 
process was finished, I put the pumpkin into a collander to drain.  When it 
was reasonably cooled down, I then mashed the pumpkin till it got to the 
consistency of mashed potatoes, then I took the pulp, a couple of cups  at a 
time, and twisted out the moisture in a towel, or squeezed out the liquid in 
a chinoise.  This then resembled the pumpkin pulp which I found in cans, 
except that it had a sweeter taste and did not taste of tin.  The contents 
of a can, or at least the size of the can should guide you as to how much 
pumpkin you must use.  Don't hesitate to put in some extra, )Not MUch 
though( and ENJOY!!!

--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 786 0476
From: franks@inland.com
Newsgroups: rec.food.cooking
Subject: Re: Let's all give a round of applause to...
Date: 4 Sep 92 09:43:03 CST
Organization: Inland Steel Company; East Chicago, IN

In article <180nnkINN94l@network.ucsd.edu>, ivy@chem.ucsd.edu (Ivy Blumberg) writes:
> In article <1992Aug24.133958.13980@cco.caltech.edu> rpm@wag240.wag.caltech.edu (Richard P. Muller) writes:
>>In article <2892067200wnx@ahuriri.gen.nz>, john@ahuriri writes:
>>>In article <VSUMMERS.92Aug21082517@polaris.cv.nrao.edu> <VSUMMERS.92Aug21082517@polaris.cv.nrao.edu> wrote:
>>>
>>>  > This guy must be a great and well-known guy.  Reference was made to his
>>>  > being a REAL chemist.  I haven't said anything about this, because
>>>  > I was afraid it would look like I am running him down.  But this reference
>>>  > to a chemist...how many chemists are there out there?  Sign in please,
>>>  > won't you?  I am one.  Many chemists like to cook!  After all, they
>>>  > are not totally dissimilar.  I am not a food expert, not a food chemist
>>>  > (organic chemist).  Please sign in you fellow chemists!
>>>
>>>I'm a reformed chemist.  I've long maintained that organic chemistry and
>>>cooking have a lot in common.
>>>
>>
>>I'm a theoretical chemist, which some might hold is a chemist in need
>>of reform. I'm also not a very good cook, but I enjoy the newsgroup a
>>great deal.
>>--
>> Rick Muller   rpm@wag.caltech.edu    818.397.2722    818.585.0918 FAX
>>Die kunst der kludge
>>
> I'm a chemist who loves to cook and wish I had more time to read
> this group and try out the great recipes.  Keep up the good
> cooking!
> 
> ivy

I am a chemist, surrounded by metallurgists and engineers during my
workday.  The closest I get to real chemistry these days is going to the
kitchen on weekends to rattle the pots and pans.  Nothing exotic -- 
just plain stuff. I like to make garbage omelets (everything within reach 
that's edible goes in), fudge (some interesting physical chemistry), clam
chowder (there have been few white clam chowders that I didn't like).

I just discovered this group a few weeks ago.  Keep it up, everybody!

****************************************************************************
Larry Franks
Inland Steel Research Labs       Internet:  Franks@Inland.com
East Chicago, IN                 UUCP:      uunet!Inland!Franks    
219 399 6100     
****************************************************************************
From: elef@smarmy.Corp.Sun.COM (elaine 'BEANO' leffler)
Newsgroups: rec.food.cooking
Subject: seasoning new cast iron
Date: 8 Sep 1992 20:07:31 GMT
Organization: Sun Microsystems
Distribution: world
Reply-To: elef@smarmy.Corp.Sun.COM
NNTP-Posting-Host: smarmy.corp.sun.com
Keywords: how??


i'm sure this is a faq, i'll post a summary of responses.

i recently bought a set of 3 cast iron pans, and am wondering how to
properly season them.  the text that came with them indicated that i
should wash them well, coat them with vegetable oil inside and out,
then put them in a 300 degree (F) oven for one hour - voila, fully
seasoned pans.

well, i tried it, hoping this would provide me with the legendary cast
iron non-stick surface.  to test the seasoning, i tried frying an egg in
one of the pans yesterday.  not only did it stick like glue, it appears 
to be permanently attached to the inside of the pan now.  i'm going to
try scrubbing it with steel wool tonight - this stuff is TOUGH!!!

what's the real story on seasoning cast iron?

thanks in advance,

elef


  **...........................................................**
     Elaine 'beano' Leffler     North American Solution Center
         elef@smarmy           Sun Microsystems Computer Corp.
    elef@smarmy.corp.sun.com	       (415) 336-5142
  **...........................................................**

    your sweet little cupcake, baked with the batter from HELL....

   "...technology marches on - and makes 150-mph motorcycles for
    15-mph beginners' brains."	_motorcyclist_


Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: moldy cutting board!
Organization: NASA Dryden, Edwards, Cal.
Distribution: rec
Date: Sun, 13 Sep 1992 19:05:21 GMT

Rather than bleach, try Tilex.  It's got twice the strength of laundry
bleach and it's got a little detergent in it so it penetrates better.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous
Newsgroups: rec.food.cooking
From: bch@juliet.caltech.edu (MR. MAPLE)
Subject: Sugar Free recipies
News-Software: VAX/VMS VNEWS 1.41    
Organization: California Institute of Technology
Date: Tue, 8 Sep 1992 17:58:00 GMT

Does anyone out there have some good sugar free recipies (particularly
those using non-nutritive sweeteners)?

It seems like the bulk of recipies with no sugar produce products of inferior 
quality.

What I am looking for are recipies which have no:
HFCS (high fructose corn sweetener)
Sucrose (table sugar)
Brown sugar
molasses
honey
fruit juices
etc.

Please mail responses as well as posting.

Thanks,
Bryan
From: strnlght@netcom.com (David Sternlight)
Newsgroups: rec.food.cooking
Subject: Re: Rose water (Was Re: Marble halvah)
Date: 10 Sep 92 08:12:47 GMT
Distribution: na
Organization: Netcom - Online Communication Services (408 241-9760 guest)


shapiro-david asks for sources of rose water. He should try any middle
eastern or Indian market. If there aren't any in New Haven, he can
probably order it by phone from New York. Try Zabar's.
From: djackson@uniwa.uwa.edu.au (Dwight T Jackson)
Newsgroups: rec.food.cooking
Subject: Tupperware- I need info from USA or ??????
Date: 10 Sep 1992 22:13:11 +0800
Organization: The University of Westrn Australia
NNTP-Posting-Host: uniwa.uwa.edu.au
X-Newsreader: Tin 1.1 PL5

Is there anyone in the US going to, demonstrating Tupperware in the very near   future??????? I would really appreciate a copy of the latest cataloge. Could 
someone please send one to me.
Also if any body reading this group happens to be a demonstrator of the 
TUPPERWARE product I would especially like to hear from you as I am a 
demonstator in Australia and maybe we could trade info, games etc etc etc....

If Dianne Marr is reading this article I would like her to write me as I have 
lost her address.

I hope that someone will be able to help me out.

One more thing readers of this message, I am married to an American and as
we live down under there is sometimes a problem with obtaining American
foodstuffs, maybe I can find someone who would like to trade Aussie foodstuffs
for some of the things my husband misses. An example being Kool Aid, I could
send you some VEGEMITE a very Australian delicacy you have spread on toast.

Well hoping there are some people out there ready to reply, I thank you in 
advance.

Take it easy mate!!!!!!!
Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: REQUEST:Unsalty Taramasalata
Date: Wed, 09 Sep 92 20:01:40 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


The best Taramasalata I ever had was at the White Tower restaurant in
London. It was made from fresh smoked cod's roe, readily available in
London but impossible to find in the U.S. (at least so far--I'm in
Los Angeles).

I've tried to make it here without success. The closest I can come is
the Krinos or other Tarama that comes in jars in Greek food stores,
and following various recipes the result is always horribly salty. The
prepared Taramasalata is just as bad, and I've not yet found a Greek
restaurant that can make it to compare with the White Tower's.

Anybody have any recipes or suggestions?

Thanks;
From: alisonjw@spider.co.uk (Alison J Wyld)
Newsgroups: rec.food.cooking
Subject: Re: British Cooking (was Garlic Bread, ...., and the English)
Date: 9 Sep 92 11:08:25 GMT
Organization: Spider Systems Limited, Edinburgh, UK.

In article <CC.92Sep9114315@arran.dcs.ed.ac.uk> cc@dcs.ed.ac.uk (Chris Cooke) writes:
>In article <2260@h.cs.wvu.wvnet.edu> hooverb@h.cs.wvu.wvnet.edu (Bruce Hoover,Armstrong) writes:
>
>   Chip rolls (a sandwich made with a stale roll and greasy chips) I love
>   these so much that when I go to McDonalds, I often throw out the
>   hamburger and put my chips in the roll. (True)
>
>Failing that, you could always use a fresh roll and fresh, hot, dry, crisp
>chips.  Often called a chip buttie.  A Glaswegian variant is the crisp
>buttie, where potato crisps are put in a buttered roll which is then heavily
>flattened and eaten...
>--

Yumm, Chris you're making me hungry !  The crisps must of course be
salt and vinegar flavour - or is this just a Fife variant ?

Alison
Newsgroups: rec.food.cooking
From: betsey@cunixf.cc.columbia.edu (Elizabeth Fike)
Subject: Re: British Cooking (was Garlic Bread, ...., and the English)
Reply-To: betsey@cunixf.cc.columbia.edu (Elizabeth Fike)
Organization: Columbia University
Date: Wed, 9 Sep 1992 15:15:53 GMT

In article <1992Sep9.110825.4523@spider.co.uk> alisonjw@spider.co.uk (Alison J Wyld) writes:
>In article <CC.92Sep9114315@arran.dcs.ed.ac.uk> cc@dcs.ed.ac.uk (Chris Cooke) writes:
>>In article <2260@h.cs.wvu.wvnet.edu> hooverb@h.cs.wvu.wvnet.edu (Bruce Hoover,Armstrong) writes:
>>
>>   Chip rolls (a sandwich made with a stale roll and greasy chips) I love
>>   these so much that when I go to McDonalds, I often throw out the
>>   hamburger and put my chips in the roll. (True)
>>
>>Failing that, you could always use a fresh roll and fresh, hot, dry, crisp
>>chips.  Often called a chip buttie.  A Glaswegian variant is the crisp
>>buttie, where potato crisps are put in a buttered roll which is then heavily
>>flattened and eaten...
>>--
>
>Yumm, Chris you're making me hungry !  The crisps must of course be
>salt and vinegar flavour - or is this just a Fife variant ?
>

OK, OK, I had to ask....are "potato crisps" what we refer to as
"potato chips" here in the US?  If so, you have to put them on a
hamburger.  Or a turkey sandwich.  Or any other kind of deli
sandwich you like. :-)  They are also good in a tuna casserole
(the only way I'll eat tuna casserole).

betsey



*******************************************************************************
Betsey Fike <betsey@cunixf.cc.columbia.edu>
CC '94/SEAS '94, Computer Science/Electrical Engineering
Columbia University Marching Band, the Cleverest Band In The World (tm)
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: Marble halvah
Organization: University of Colorado, Boulder
Distribution: na
Date: Fri, 11 Sep 1992 19:41:39 GMT

In article <1992Sep9.143249.12760@gdwest.gd.com>, campillo@gdwest.gd.com (Bill Campillo) writes:
> I was poking through the cheeses, picked up some brie, and
> this stuff too: Marble Halvah.
> 
> The brie was fine, but the Marble halvah wasn't cheese!  It
> seems like mushed up granulated sugar with something, maybe
> chocolate, marbled through it.
> 
> So, what is this stuff I bought, and what do I do with it?
> 
> Please, help and thanks,
> Bill
> -- 
> 
> 
> Bill Campillo        campillo@gdwest.gd.com
> Engineering Workstation System Administrator

Bill:

Halvah is a middle-eastern sweet, made from ground sesame seeds.  The 
sweetening can be honey or sugar, and the "marble" kind supposedly
contains chocolate, but it's hard to tell from the taste.  To me it
closely resembles the interior of a Butterfinger candy bar.  Eat it
for dessert or snacks, breaking off small pieces and getting your
fingers all sticky in the process.

Enjoy!

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
From: fearnley@ERE.UMontreal.CA (Fearnley Anne)
Newsgroups: rec.food.cooking
Subject: applesauce, was Re: Ideas for a dessert to go with lasagna
Date: 15 Sep 92 19:11:12 GMT
Organization: Universite de Montreal

In article <1992Sep10.213554.26607@nlm.nih.gov> neve@nlm.nih.gov writes:
>In article 15383@iscnvx.lmsc.lockheed.com, westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal) writes:
>
>>Apple pie sounds a little heavy after a meal like that- but how 
>>about apple SAUCE, fresh made, serve hot or cold with a dollop
>>of whipped cream on top, and a sprinkling of nutmeg? 
>
>Nothing personal  but ... u-u-g-g-h-h!!  Your stirring up a forgotten childhood
>memory.
>
>Apple sauce has its place,  but not IMHO as a DESSERT!! It so happens
>that my mom tried to foist that notion on us kids when we were growing
>up far to often and we eventually got wise to it. 
>
>Where does this practice of serving apple sauce as dessert originate?
>My mom grew up in Oakland, CA (and pronounces "almond" in a way that
>rhymes with "salmon") and my dad is Danish stock from the midwest.
>Is this a midwest/Germanic kind of thing?
>
I am neither particularely Germanic, nor am I from the mid-west (of the 
US I presume you mean), but I only eat apple sauce as a desert or a snack.
The first time I heard about eating it with meat was on US TV and it 
sounded very strange (it is rather like chutney in a way as it turns out
so not too bad).  As far as I know, apple sauce as a desert is the original
and apple sauce as a meat accompanier is an English or American invention.
Then again I may be wrong.

Anne
Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: Re: WANTED: Marinade Recipe for Chicken
Organization: Mitre Corporation, McLean, VA
Date: Fri, 11 Sep 1992 12:30:35 GMT


Another twist on soy sauce marinades...soy sauce and brown sugar
(whatever amounts look right).  For a spicier marinade, try
1 Tb. oil, 1 Tb. white vinegar, 1 Tb. honey, 1 Tb. soy sauce, mixed
together.  Add 1/2 to 1 teaspoon freshly ground black pepper (that's
a lot but it's really good!), 1/2 teasp. paprika, 1/2 teaspoon
allspice, 1/4 teaspoon cayenne.  You can bake the chicken in 
this marinade with some sliced mushrooms, or grill it (yum!!!).

When I make this spicy stuff for guests, I usually make a 
non-spicy option too:  Fresh lemon juice, a little olive oil,
a little black pepper, lots of chopped fresh parsley.
From: grimjack@milton.u.washington.edu (Leslie Basel)
Newsgroups: rec.food.cooking
Subject: Re: Canning factory stories. (Was: Freeze Corn on the Cob?)
Date: 9 Sep 92 07:24:29 GMT
Distribution: usa
Organization: University of Washington, Seattle

In article <1992Sep8.153220.19521@walter.bellcore.com> dfw@thumper.UUCP (Doris Woods) writes:
>
 [Green Giant and the frozen corn connection here]

> Boy you got that right!!!!. I worked corn pack 3 summers in a row
>for some easy money for school. And for 2 of them I worked on the
>freezer line.
>
.  Boy, this brings back memories.  I worked the corn pack for
three summers, too.  And I filled in for some of the lines in the
pea pack.  I worked on final inspection line for 2 of them, in-
specting the cut corn kernals before they got into the cans.
Then I tested the sodium content and was a corn taster for my
last summer.


> After 3 weeks of this on 12 hour rotating shifts, you never want to 
>see corn again. Also for a couple of months after I always seemed to 
>have developed this intense hatred for the color yellow. :-)

  And I now have this peculiar habit of dumping out any canned
vegetable onto a plate to take a look before I cook it.  I remember
all the disgusting stuff that I missed that got into the can. (:-P)
And I was supposedly pretty good.  Yellow and green are bad for me.

>     Doris

Leslie
Newsgroups: rec.food.cooking
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: Does anyone remember the old "roasters"?
Organization: TRW Sensor Data Processing Center, Redondo Beach, CA
Date: Tue, 15 Sep 92 21:07:54 GMT

In article <1992Sep15.185850.20031@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>I can't find any company that still makes those "roasters" that would cook
>a turkey or other large piece of meat.  It was like a self-contained oven,
>with a thermostat, and it could be used to cook huge quantities of beans,
>or just to keep a lot of food warm for serving.
>
>We have an old G.E. - its dial is broken - but G.E. stopped making them
>so long ago it no longer has any of the parts.
>
>Jan

Yes, my grandmother has at least one that she uses to cook and keep 
warm stuffed cabbages and kielbasa (she's Polish :).  It's large, approx.
24" long by 12" wide by 8" high, with a clear glass top and insulated
handles on the side for easy carrying.  The liner is removeable for
easy cleaning (I think it's stainless steel, at least some kind of metal).

I just saw one recently advertised in a catalog somewhere, because 
I remember thinking to myself that I hadn't seen one in a long time.  
Maybe it was in the BEST catalog I just got. Unfortunately, I think I
tossed that catalog, because the BEST store here in Torrance, CA., 
has the worst service ever!  If I still have the catalog I'll look
to see who the manufacturer is, and I'll check my other catalogs to
see if it's in any of them.

Sheila
-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278