HDTenEightyP/NetNews huggingface dataset:
From: feeney@tigger.jvnc.net (Mike Feeney)
Subject: REQUEST for Horseradish & KimChi (sp?) recipes
Originator: feeney@r2d2.jvnc.net
Organization: JvNCnet, Princeton University, NJ
Date: Tue, 10 Nov 1992 18:56:25 GMT


Well the subject says it all.

I had some horseradish at a restaurant the other day that was SO YUMMY.
Before trying it I thought, hey I can handle this (I am an avid fan
of TOBASCO, so I thought horseradish would be child's play).

Was I ever wrong.  Really wrong.  I mean eye-tearing, coughing-because-
of-the-burn-in-my-throat, where-the-hell-is-the-water-wrong.

And I loved it.  So if anyone has the recipe for horseradish (the hotter
the better)  please post.

Also, what is the hottest hot sauce that can be easily obtained in the
U.S. ?   

I am also interested in learning how to make kimchi (Korean pickled
cabbage).  I heard that the cabbage must be aged, but I was hoping that
there could be some shortcut way to make it.

Please oh please gourmets of the net post your solutions to these
secrets that have eluded me so far.


Thanks in advance

-MIke

-- 

- Mike Feeney
  Account Representative
  JvNCnet
From: f88mattb@fy.chalmers.se (Mattias Bryntesson)
Newsgroups: rec.food.cooking
Subject: Re: A teacup is...
Date: 9 Nov 92 20:07:43 GMT
Organization: Chalmers University of Technology

My mother told me that here in Sweden a teacup is 2.5 deciliters, and
a coffee cup 1.5 deciliters. I don't think I've ever seen teacups
in a Swedish recipe, though. Deciliters seems enough in these days,
especially when we're talking about sugar and cream... :-)

Mattias
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: HELP Italian Food
Date: 4 Nov 92 15:49:03 GMT
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

In article <1992Nov3.085321.1@dac.mdcbbs.com> asr_2@dac.mdcbbs.com writes:
>
>   I promised my new In Laws that I would cook Italian food for them

>   Egg plant Parmesan
>   Lasagna 
>   and something else(advice)
>   and for dessert - Tiramisu
>

        Well,  why start out with the things that take all day????

        A good eggplant parmesan takes lots and lots of cooking.

        A lasagna is a little simpler, but is still quite a bit of
                work.

        Why not wow them with something simple but VERY Italian,
        like:

        Cheese ravioli with sage butter sauce        
        Chicken or veal piccata (a little lemon, a few herbs)
        roast potatoes
        a nice salad
        and, an easy (if you can borrow someone's Donvier
                icecream maker) sorbet?

        Your shopping list looks like so:
        
        Cheese ravioli, fresh or frozen
        A skinned, de-boned chicken breast for each person
        Fresh sage, parsley, basil
        A nice head of Boston Bibb or Romaine lettuce
        A potatoe for each person, plus one extra for luck!
        A frozen bag of berries, or something from the salad bar
                at the grocery store (a blend of cantalope and
                strawberries turns out great)
        Olive oil for the salad
        Decent vinegar
        A lemon


        The recipes can be had through e-mail, to me, or are in
        any decent cookbook.   The ravioli and the chicken, prepared
        this way, are extremely authentic.  Trust me.
From: charleen@ADS.COM (Charleen Bunjiovianna)
Newsgroups: rec.food.cooking
Subject: Re: List of 454 Muffin recipes
Date: 6 Nov 92 22:07:31 GMT
Article-I.D.: ads.1992Nov6.220731.13810
Organization: The Original Estrogen-Crazed Lust Bunnies

In article <BxBDM1.6KA@news.cso.uiuc.edu> jshg1134@uxa.cso.uiuc.edu (Jeffrey S. Hoeft) writes:
>
>I've been looking for some good muffin recipes for a while.  It seems like  
>I can always find delectable, melt in your mouth moist muffins at certain
>coffee shops ( there is a very good one at Purdue and a fairly good one
>here at the U of I), but I can never reproduce them.  

Umm, I think I know what you mean.

There's a local emporium, Suzanne's Muffins, that sells delightful
muffins with huge "heads" (I can't think of a better word for it).
I couldn't figure out how they did this until I saw muffin pans in
the Williams-Sonoma catalogue that have a "shelf" around each indentation.
I still can't duplicate the recipes, though.

Any professional muffin bakers out there willing to share secrets??

Charleen

--
I went to the museum where they had all the heads and arms from the
statues that are in all the other museums.   -- Steven Wright
From: sparrow@deeptht.armory.com (Pasty White)
Newsgroups: rec.food.cooking
Subject: REQUEST: Stuffing Recipes
Date: 9 Nov 92 19:53:08 GMT
Organization: The Armory

I thought I might consider trying something a little different for
turkey stuffing this year, although nothing especially "weird".  I
usually start with the cubes of bread in the bag or might dry and cut
the bread myself.  I'm interested in trying a really good cornbread
stuffing (although I'm game for white bread recipes, too), maybe
something with sausage and/or nuts...
   
If this is being discussed already, please direct me, as I'm WAY
behind.
  
Thanks!
sparrow@deeptht.armory.com
Newsgroups: rec.food.cooking
From: sarah@albnyvms.bitnet
Subject: Re: Dynamite Tiramisu
Reply-To: sarah@albnyvms.bitnet
Organization: University of NY at Albany
Date: Wed, 11 Nov 92 00:04:20 GMT

NO NO NONOOOOOO!!!!
 
I almost had a heart attack at the thought of Tiramisu with Cool Whip,
PLEASE offer the Mascarpone proper respect!
 
Sarah
From: LJA1@psuvm.psu.edu
Newsgroups: rec.food.cooking
Subject: fresh pear muffins
Date: 6 Nov 92 21:56:52 GMT
Organization: Penn State University

Looking for a recipe for fresh pear muffins, to use up the pears falling off my
 tree in buckets.  Thanks.
Newsgroups: rec.food.cooking,rec.food.sourdough
From: mcbride@rust.zso.dec.com (Melinda McBride)
Subject: Re: Bread machines
Organization: Digital Equipment Corporation - DECwest Engineering
Date: Fri, 6 Nov 1992 20:57:53 GMT

In article <1992Nov5.105644.565@hemlock.cray.com> dadams@cray.com writes:
>So will these new bread machines allow you to select the proofing and 
>rising temperatures?
>
>Like can you program the machine to keep the first proof at 80 deg. F. for
>12 hours and then do the kneading and continue with a second proof at 
>90 deg. F or 2 hours, fold the dough gently for 2 min, and then proof the
>final rise at 95 deg. F. for  80 min. ?
>
Well, I was in the local Japaneese grocery store the other day,
and they had rice cookers with "fuzzy logic."  I didn't see any
bread bakers with fuzzy logic, but I wouldn't be surprised.  Then
you could just press the "sourdough" button, and the bread baker
would adust the kneading time, rising time, etc. for the amount and
ratio of ingredients you were using.

Mac
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Popadums!
Date: 10 Nov 92 12:01:22 GMT
Organization: NYU Stern School of Business

In article <1992Nov9.203644.29000@news2.cis.umn.edu> jill@gopher.ccbr.umn.edu (Jill Hollifield) writes:

>Does anyone have a good recipe for popadums?
>
>Or, alternatively, can anyone recommend a good prepared brand,
>and where I could find it in the U.S?

Buy them. The Indian stores won't have any great range of choices, so try a
package and see how you like what they have.

You can make them at home. My mother - plenty of mothers, I suppose - used
to make them. In particular, she made one from sago that we liked a lot.
Even so, we usually bought them, except for the sago ones, which you
generally have to make.

Anyway, I'm not aware of many Indians who make papad for themselves in the
US. Actually, I'm not aware of any. Most of us don't regard this as a
worthwhile way to expend energy. It's a lot like making Ritz crackers from
scratch. No offense, but while I like a good papad as much as does the next
Indian, I'm not sure I understand why so many occidentals seem to love
them. A papad is nothing special to us.

Don't let me dampen your enthusiasm, though, even if I don't understand
it.

- Shankar
Newsgroups: rec.food.cooking
From: sarah@albnyvms.bitnet
Subject: Re: Source for Blood Oranges?
Reply-To: sarah@albnyvms.bitnet
Organization: University of NY at Albany
Date: Tue, 10 Nov 92 23:49:52 GMT

I'll keep looking!!!

Sarah
From: howard@cs.uiuc.edu
Newsgroups: rec.food.cooking
Subject: Re: Pizza recipie--quick and easy
Date: 6 Nov 92 14:37:02 GMT
Article-I.D.: cs.BxAtxu.BHI
Organization: Dept. of Computer Sci - University of Illinois


                 Quick and Crunchy Pizza Dough

2 c   Flour
2 t   Baking Powder
      Salt - if wanted
1/4c  Oil
2/3c  Milk


Mix and roll out on your pizza pan or stone - I use this recipe all
the time when I demo's and everyone asks for the recipe....

Enjoy :}}}}
Bonnie

.
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Cauliflower Recipes
From: sagi@md2.huji.ac.il (COOPER SAGI 6767)
Date: 12 Nov 1992 17:28 +0200
Distribution: world
Organization: The Hebrew University of Jerusalem
News-Software: VAX/VMS VNEWS 1.41

>Original article....
Here is a VERY simple one for Cauliflower in vineger:
1 kg head, cut to bite-size flowers.
1 Tblsp salt
600 ml water
600 ml vineger

Soak flowers in salt water for 24 hours.
Drain.
Put flowers in ~2 litre vaccum-tight jar.
Add water and vineger, close jar and tilt to mix.
Put in a nice cool corner, in the shade that is, for three-four days.
Keep at 4C afterwords.
You can add some English pepper cones and a bay (?) leaf.


Complaints to:
Sagi Cooper
Oncology, Hadassa Med. School, Jerusalem.
From: tjb@enh.nist.gov
Newsgroups: rec.food.cooking
Subject: MARMITE - yeast extract: what do I do with it?
Date: 7 Nov 92 22:22:24 GMT
Organization: NIST

Hi Netters,
Got a jar of Marmite Yeast extract. On the jar
they suggested spreading it on a toat. Tried it - quite disgusting...
Anyone knows of some use or recipe to use with it?
thanks,
Dov Barak
Barak@BGUEE
Newsgroups: rec.food.cooking
From: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Subject: Re: Artichokes?
Originator: jwhwang@c00545-106ps.eos.ncsu.edu
Reply-To: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Organization: North Carolina State University, Project Eos
Date: Fri, 6 Nov 1992 02:44:30 GMT



>In article 10669@cbnewsm.cb.att.com, nsw@cbnewsm.cb.att.com (Neil Weinstock) writes:
>>Funny, before reading this group I never heard of using either butter (which
>>sounds OK) or mayo (blech!) for artichokes.  Mom used to make a dipping
>>sauce which consisted of Italian salad dressing (some variety of Wishbone,
>>generally) into which hard-boiled egg yolks were mashed.  Enough egg yolks are
>>put in so that the resultant mixture is thick and yellow.  It's delicious on
>>the artichoke (especially the bottom), and I wouldn't think of having it any
>>other way.  Straight Italian dressing would work too, but the egg gives it
>>some body.
>>
>>Am I the only one who's ever eaten an artichoke like this?
>
>I grew up requiring mayo as the dip.  I tried butter but it wasn't "right"
>for me.
>
>But, I did try something once (must have read it somewhere) which did make
>a delicious difference.  I added some liquid Italian dressing (about 2-3 Tbsp)
>to the water used to steam the artichoke.  It gave a tangy taste to the
>parts I ate.
>
>The other thing I like is to steam up about 4 at a time and eat the others
>chilled at a later date.  It's quite different from hot but still yummy!

The only way I've ever eaten cooked whole artichoke is stuffed 
with some breadcrumbs and minced garlic, steamed- scraping the
ends of the leaf off with my teeth, and then eating the heart.

i've also eaten artichokes raw, dipping the leaves in extra-virgin
olive oil (not the kind of artichokes you get in the states, but
the tender ones asccessible in southern europe).  in tuscany,
i've had them breaded, fried and cooked in tomato sauce.
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Muffin Recipes and using your imagination
Reply-To: jazzie@cix.compulink.co.uk
Date: Wed, 11 Nov 1992 21:45:00 +0000

Ok... so someone posted a _LIST_ of 454 muffin recipes.  And now I am 
bogged down with a zillion folks requesting copies of those recipes.
Now, if you ask real sweet, I'll send y'all a _BASIC MUFFIN RECIPE_
which you can then *ADAPT* with all of those goopy configurations.

Lessee... I think y'all can figure it out, can't ya?  Ya know... just 
take the basic recipe and add some raisins and cinnamon... and
Presto! Chango!  You've got raisin/cinnamon muffins.  Gee!  Golly!

If you add pineapple chunks (canned, well drained) you've got
pineapple muffins!  Y'all catching my drift?

And to make those curry muffins.... you just add... nah... I ain't
gonna tell ya and spoil the fun.  I'm just gonna let you think it out 
for yourselves.

Sheesh.  My kids were able to think up more ideas when they were 4.
We made great sandwiches and cakes and soups and ... and... and.....

Newsgroups: rec.food.cooking
From: msm@cbnews.cb.att.com (melanie.s.maher)
Subject: holiday cookies
Organization: AT&T
Date: Mon, 9 Nov 1992 15:48:29 GMT
Keywords: Mrs.Fields


For great cookie recipes, get Mrs. Field's Cookie book....a hundred
yummy and unusual recipes! Make the cashew and cocoanut cookies, or
the double chocolate mocha cookies, BUT, if nothing else, make the
Marbles! A thick, rich, cakey cookie made from sour cream batter
swirled with bittersweet chocolate. A couple of these and your whole
holiday calorie count goes down the tubes! :)

Mel
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Wed, 11 Nov 1992 19:31:19 GMT
Subject: Re: REQUEST: Southwestern Chili Recipe
Organization: HP Santa Rosa Site (SRSD MWTD)
Newsgroups: rec.food.cooking



	Oh no.............. not the dreaded chili wars 


Run for it folks, this is worse than buffalo wings recipes and knife
discussions put together.


-----------------------------------------------------------------
Don { Go Niners } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690

Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: Salt and Pepper
Organization: NCAR/UCAR
Date: Wed, 11 Nov 1992 19:36:05 GMT

In article <BxK28s.6z2@usenet.ucs.indiana.edu>, stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:
> In article <1992Nov11.000711.10901@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
> >I still haven't found a set of salt and pepper mills I like, but I
> >finally got some shakers that match our plates nicely.  They are
> >identical, but one has two holes and the other has three.
> >
> >Which one is for the salt, and which for the pepper?
> 
> I don't know the answer to this.  But I do know that if you make the
> WRONG decision you will regret it for the rest of your life.  There are
> few decisions more important.  Sure, you could err when choosing the sex
> of your kid, but hey - you can always have another.  So choose wisely,
> Ilana.  You may never have another chance!

Ah, Steve, you have forced me to be totally honest.  Actually, I have
already made the choice, based on dimly-remembered experiences with
other shakers.  After I proudly brought my new purchases to the table, 
Britt proceeded to dump salt all over his plate under the misstaken
assumption he was using the pepper.  I'm just trying to settle the
subsequent argument...er...I mean, I just want to make sure that my
shakers are not filled in opposition to everybody else's in the entire
world, so that my dinner guests don't ruin their food by accident.

So far, most email agrees with me, not with him.  Hah!

-- 
/\     There may be honor among thieves, but there's none among politicians.
  \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
      \______________________________________________________________________
Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Aztec Thanksgiving meal
Organization: NASA Dryden, Edwards, Cal.
Distribution: rec
Date: Fri, 13 Nov 1992 03:48:45 GMT

On 12 Nov 92 11:10:08, craig@kbsw1.uucp (Craig Smith 806 1080) said:

C> My wife and I are starting to plan an Aztec Thanksgiving meal.
C> We would like some help.  We have some ideas, but in order to
C> not limit our responses, please send ideas (with recipes).
C> I will assemble our selected menu (with variations/substitutions)
C> and post for all who are interested.

C> We already have decorations, costumes, and some activities lined up.

Do any of these activities involve stone knives and altars?  Your
guests may be a little reluctant to sign up unless they know the
exact nature of the activities. 

:-)

--
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
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot
Newsgroups: rec.food.cooking
Subject: bread machines
From: gora@bbs.mdcbbs.com
Date: 5 Nov 92 09:34:44 GMT
Organization: CARBOLOY, INC
Nntp-Posting-User: perschau

One of the best advantages to bread machines is waking up in the morning
to fresh baked bread. I just setup the coffee maker and bread machine the
night before. A great way to start the day.

Regards, Dave

Newsgroups: rec.food.cooking
From: stcmille@silver.ucs.indiana.edu (Stephen C. Miller)
Subject: Re: Salt and Pepper
Organization: Indiana University
Date: Wed, 11 Nov 1992 14:14:51 GMT

In article <1992Nov11.000711.10901@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
>I still haven't found a set of salt and pepper mills I like, but I
>finally got some shakers that match our plates nicely.  They are
>identical, but one has two holes and the other has three.
>
>Which one is for the salt, and which for the pepper?
>

Ilana:

I don't know the answer to this.  But I do know that if you make the
WRONG decision you will regret it for the rest of your life.  There are
few decisions more important.  Sure, you could err when choosing the sex
of your kid, but hey - you can always have another.  So choose wisely,
Ilana.  You may never have another chance!
-- 
--------------------
=
(former grad star turned rock student)
Steve Miller	 		    stcmille@silver.ucs.indiana.edu
Newsgroups: rec.food.cooking
From: cohen@cumuli.vmsmail.ethz.ch (Mark Cohen)
Subject: Re: popcorn
Originator: mark@agnew
Organization: Dept. Chemistry, Swiss Federal Institute of Technology (ETH)
Date: Wed, 11 Nov 1992 09:47:20 GMT

In article <1992Nov10.193710.5268@newshub.ccs.yorku.ca> liana@nexus.yorku.ca
Liana Simons asked for popcorn ideas.

Try savoury popcorn

Try covering the popcorn with paprika
Sprinkle dried thyme and oregano over the popcorn 
Cover the popcorn with fresh ground black pepper
Use chilie pepper
any combination of the above.
Newsgroups: rec.food.cooking
From: gamiddle@math.uwaterloo.ca (Guy Middleton)
Subject: Re: MARMITE - yeast extract: what do I d
Organization: University of Waterloo Software Liberation Army
Date: Thu, 12 Nov 1992 02:38:16 GMT

In article <CC.92Nov11112953@arran.dcs.ed.ac.uk> cc@dcs.ed.ac.uk (Chris Cooke) writes:
> If you hate them, they taste the same.  If you love them, you can discern
> differences between them.  Personally I hate Marmite, Vegemite *and* Bovril,
> a third variant (black cow goo rather than black yeast goo), and can tell no
> difference between the three of them.

Interesting -- I love Bovril, but cannot stand Marmite.  I suppose there's no
accounting for taste.

 -Guy Middleton, University of Waterloo		gamiddleton@math.waterloo.edu
		(+1 519 885 1211 x3472)		gamiddleton@math.uwaterloo.ca
From: abel@vax.sonoma.edu
Newsgroups: rec.food.cooking
Subject: Re: Weird campfire foods
Date: 5 Nov 92 23:19:48 GMT
Organization: Sonoma State University

In article <1992Nov3.124210.1229@newstand.syr.edu>, jfrawley@rodan.acs.syr.edu (Judy Frawley) writes:
> In article <1992Nov2.061855.13744@cbnewsm.cb.att.com> nsw@cbnewsm.cb.att.com (Neil Weinstock) writes:
>>I have no reason for bringing this up now other than that the Bananas Foster
>>thread reminded me of it.
>>
[stuff deleted]
> 
> Baked beans are wonderful over a campfire.  We used to cook fish, too,
> but I'm vegetarian now, so I don't do that anymore.  We also made
> "foil" dinners, which were packed before we left for the trip and
> then just tossed in the fire.  Take a square of aluminum foil,
> spray with pam or spread crisco on it.  Then, add a meat patty (if
> you eat meat), cut up pieces of potato, carrots, onions, celery, 
> and whatever spices you like.  When you get to the campfire, toss
> them in near the coals (make sure you can dig them out, or they'll
> be firewood :-)).  Take out when done (length depends on heat of the
> fire).
> 
The foil packets taste great without the meat.  Add a little 
margarine or other type of oil to keep them from sticking and 
burning.  We usually make some packets of each, because you can't get 
enough vegies in a packet for our taste.
Newsgroups: rec.food.cooking
From: PLANCHAJ@ctrvax.vanderbilt.edu ()
Subject: REQUEST: Southwestern Chili Recipe
Organization: Vanderbilt University 
Date: Tue, 10 Nov 1992 16:14:13 GMT
X-News-Reader: VMS NEWS 1.21

Does anyone know of a good Southwestern Chili Recipe?  I would appreciate it if 
it could be posted to the net.

Thanks in advance,

Tony 
Newsgroups: rec.food.cooking
From: shjnaga@ncsc.org (Rodney Shojinaga)
Subject: Re: Muffin Recipes and using your imagination
Reply-To: shjnaga@ncsc.org (Rodney Shojinaga)
Organization: North Carolina Supercomputing Center
Date: Thu, 12 Nov 1992 11:43:10 GMT

Oh darn it, I forgot to add - is the salt 2 holes or three holes miss know-  
it-all.  Take note Ilana, miss know-it-all is about to give her most expert
opinion and you better follow her advice ;-)
 
 
AND, all books are the same, you just have to change the plot a little and
presto, zowee, you have instant fame and fortune.  Do your children read, 
miss know-it-all, or are they beyond that also.  For that matter, you can
just make up your own news group, all newsgroups are the same, you just 
have to change the name of them.  Okay, okay, I'll shut-up.  I'm done.  I
won't say anything else.  I won't add that all cars are the same also, and
houses, and animals, and all food for that matter.  Why, if you add chicken
to one of the muffin recipes, you'll get chicken and dumplings, darn, why 
didn't I think of this before.  And if you add marinated beef, you'll have
fajitas, and to get kimchee, just add some spicy cabbage.  Wow, she's right,
this is easy.  What do I add to my car to get a lombourghini????
 
 
    FFFFFFF   UU    UU   JJJJJJJJJ   IIIIIIII    Rodney R. Shojinaga
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