HDTenEightyP/NetNews huggingface dataset:
From: hammond@grizzly.scd.ucar.edu (Steve Hammond)
Subject: Re: blanching veggies
Organization: NCAR/UCAR
Date: Fri, 18 Dec 1992 18:25:44 GMT

In article <1992Dec18.163550.13353@netcom.com>, artemis@netcom.com (Michelle Dick) writes:
> In article <1992Dec18.142900.10665@news.cs.brandeis.edu> reynold@binah.cc.brandeis.edu writes:
> >I'm planning a vegetable plate and dip as a contribution
> >to a work party.
> >
> >Question: Should I blanch the broccoli or should it be raw?
> 
> Yes, you should blanch it.  The green color will deepen and look
> fabulous.  I've noticed that the salad bars I frequent have started
> doing this for this very reason.
> 

As soon as it is "done to your liking" cool the broccoli with cold
water and let sit for a minute before draining.  This will stop the
cooking process and keep the broccoli from getting overcooked and
mushy.

     Steve
From: bain0002@bullnext.mc.duke.edu (Landen Bain)
Newsgroups: rec.food.cooking
Subject: Re: *inexpensive* espresso maker wanted
Date: 15 Dec 92 23:18:25 GMT

In article <1992Dec15.101153.3020@peanut> tims@bvc.edu writes:
> In article <gf=EC1a00iUz453nxq@andrew.cmu.edu>, "Marcie A. Wallace"  
<mw0o+@andrew.cmu.edu> writes:
> > 
> > ....All I want to know is: can I get one for under $60
> > that produces palatable coffee and won't fall apart?

I found a one cup at a time stove top model for about $20.00 that looks a  
little like this:

           _
         /   \
         !          
         !            <---  place cup under the spout.
       __!________
       !         !
       !         =     <----- place water and grounds into container.
       !         !
       -----------

The bottom container builds up steam, which feeds up through the a small  
basket of espresso coffee grounds, and out the tube.  You put an espresso  
cup on the container, under the spout, and it collects the espresso.  I  
like the simplicity of the thing, and it make a mean cup.

Landen at Duke. 
Newsgroups: rec.food.cooking
From: slow@ferrari.cray.com (David Slowinski)
Subject: Re: BreadMaker Production Nationality Question
Reply-To: slow@ferrari.cray.com (David Slowinski)
Organization: Cray Research, Inc.  Eagan, MN.
Date: 16 Dec 92 16:58:57 CST

In article <dwellman.0kci@amiganet.chi.il.us>, dwellman@amiganet.chi.il.us (Dan Wellman) writes:
>
>I've been looking into purchasing a breadmaker, but every one I've seen
>so far is made in Japan or owned by a Japanese company..
>
>Does anyone know of any breadmakers that are made by a US company or at
>least manufactured here?
>

They are all Japanese as far as I know.  I have the Hitachi HB-101 and
think it is amazing.  

Several of the popular bread machine cookbooks have listings of all the 
bread machine models and cross references to the manufacturer.  For 
example one of the DAK models is also sold as Welbilt.

David Slowinski
slow@cray.com
Cray Research Inc
Chippewa Falls, WI
Newsgroups: rec.food.cooking
From: rwarren@vax2.concordia.ca (Rosemary from Montreal)
Subject: Re: smoked meat
Summary: How to smoke beef?
News-Software: VAX/VMS VNEWS 1.41    
Keywords: Montreal pastrami
Organization: Concordia University
Date: Tue, 15 Dec 1992 20:23:00 GMT

In article <1992Dec15.040917.11705@monu6.cc.monash.edu.au>, altopowa@yoyo.cc.monash.edu.au (Kellie Flanagan) writes...
hi kellie,

i was pretty befuddled about what you wanted until i pulled up the editor 
and saw the summary & keywords.

i'm not sure it's feasible to smoke your own beef.  i guess living in 
Montreal, it's so easy to buy smoked meat that i would truly be lost 
without it.  it's supposed to be different from pastrami, but how i don't 
know -- i just eat it!  <yum yum>

can i coax you up to ben's or dunn's or schwartz's instead?

"I just want you to recognize me in the temple ..."
	Michael Jackson, "Jam"

Rosemary Warren         rwarren@topaz.concordia.ca
Montreal's Favorite Jacksonmaniac !!!
(who occasionally joins the gloved one at ben's for lunch)
Newsgroups: rec.food.cooking
From: gryphon@openage.openage.com (The Golden Gryphon)
Subject: WHINE:  My Choc. Truffles aren't hard  :(
Organization: Open Age, Inc.
Date: Thu, 17 Dec 1992 23:58:55 GMT


I tried the truffle recipe from r.f.c.  I forgot to check the recipe before
going shopping, and bought table cream instead of whipping cream.  Then when I
added the liquor, my fiancee (ex-bartender that she is) decided that one shot
per batch didn't give them enough taste, so we added 2.

They won't stay solid enough to roll in anything, and I tried to melt some
nestles semi-sweet morsels to coat the truffles in, but that cooked, and
required adding milk, and then when I tried to dip the truffles in the
chocolate, the disintegrated.

WHINE!!!!!

Is there anything I can do to salvage this mess?

BTW:  I mixed the hot choc. into one batch of truffles, in the hopes of getting
something out of it.

MORAL:  If you haven't experimented with it before, don't screw with the
recipe.
-- 
The Golden Gryphon 				gryphon@openage.COM
"Mad Scientists seeks mindless brawny assistants, good pay, quiet location."
"They're not ghosts,  they're metaphysically challenged." - Me
Openage - The Premier SCO UNIX integrator in the Washington D.C. area
Newsgroups: rec.food.cooking
From: bergstro@src.honeywell.com (Pete Bergstrom)
Subject: RECIPE:  "Worst" fudge
To: rec.food.cooking
Posted-Date: Fri, 11 Dec 92 16: 40:17 CST
Organization: Honeywell Systems & Research Center
Date: Fri, 11 Dec 1992 22:40:17 GMT
Received-Date: Fri, 11 Dec 92 16: 40:20 CST


mkay@sequent.com (Mary Kay Petersen) wrote:
>My dear sister, Joan, who lives in the heart of the midwest (Minnesota),
>clipped this recipe from the newspaper and sent it to me with the note:
>"Don't you just miss Minnesota sometimes?"
>Velveeta Fudge (from the Minneapolis-published "The Worst Cookbook")
>--------------
>Servings:  Makes too much

The cheese factory in Wisconsin where I stock up every few months (I'm
in Minneapolis) literally makes and sells "Dairy Fudge". It is
chocolate flavored cheese and just one attempt to eat it is enough.

However, the rest of their "normal" stuff is incredibly good.

Pete
Newsgroups: rec.food.cooking
From: don@chara.gsu.edu (Donald J. Barry)
Subject: Tinned copper cookware: suppliers wanted
Organization: Georgia State University
Date: Mon, 21 Dec 1992 00:51:33 GMT

I'm interested in learning the address and name of manufacturers of    
solid copper cookware: the type which is tinned on the inside and 
usually has a cast iron handle.   Here in the southeast U.S. this
cookware costs a fortune, even when you can find it: a small saucepan
sells for upwards of $50, and larger pots and saute pans are outrageous.

My understanding is that this cookware is cheaper in France: perhaps it
can be ordered directly from a manufacturer.  I've never had results 
comparable to using it.

Imitations are also available here which look identical, but are 
revealed to be "aluminum core copper pans with stainless steel interiors" --
Essentially aluminum cookware with copper plating and a thin steel 
interior.  I'd much prefer the authentic variety.

Please respond by mail: I'll summarize and post a followup.

Cheers,

Don Barry    don@chara.gsu.edu

--
Donald J. Barry   
Center for High Angular Resolution Astronomy  (CHARA)
Georgia State University, Atlanta, Georgia  30303-3083  U.S.A.
Voice: (404) 651-2932
From: drg@biomath.mda.uth.tmc.edu (David Gutierrez)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Crayfish Recipes
Date: 15 Dec 1992 19:08:15 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

In article <1992Dec15.123451.6715@devvax.mincom.oz.au>
anita@devvax.mincom.oz.au (Anita Graham) writes:
>No, crayfish are large salt water creatures - perhaps you call them lobsters.
>I don't beleive there's a difference between lobsters and crayfish.
>
>Yabbies are small, freshwater dwellers. They look like little crays.

I think what you call yabbies are what we call crayfish (crawfish, crawdads).

David Gutierrez
drg@biomath.mda.uth.tmc.edu

"Only fools are positive." - Moe Howard

Newsgroups: rec.food.cooking
Subject: Re: Request for HOT peppers
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 19 Dec 92 19:04:52 CST
Organization: Garys' Home for Obsolete Computers

deniseo@hpmwtd.sr.hp.com (Denise O'Connor) writes:

>  Recipe for the HOTTEST chili peppers to use in cooking.

Habanero, a.k.a. scotch bonnet peppers, are reputed to be the
hottest. Some claim that there are some Thai peppers equal or
hotter.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Homemade Jams and Jellies
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Mon, 14 Dec 92 15:10:56 GMT

Over the weekend I made a batch of homemade preserves (blackberry-peach).
In the past I've always just put sugar in with the fruit and cooked it
until it "set up", which was usually a very long time since I always used
less sugar than was called for.  This time I decided to try Sure-Jell, since 
it's supposed to jell without cooking the fruit to death, and that idea
appealed to me.  (You add the pectin to the fruit, bring it to a rolling 
boil, add the sugar, bring it back to a boil and then boil for 1 minute.)

Well, there's warnings all over the Sure-Jell box about using just EXACTLY 
the prescribed amount of sugar and pectin or the result will be runny fruit.  
It just so happened that for the amount of fruit I had, the prescribed amount 
of sugar was 7 cups - way more than I ever would have put in it, and guess 
what I got?  really-really sweet runny fruit.

Does anyone have any idea why my preserves were runny, and has anyone had 
any success in using Sure-Jell and LESS sugar than it calls for?

Jan
Newsgroups: rec.food.cooking
From: banderso@magnus.acs.ohio-state.edu (Betty Lise Anderson)
Subject: Another cooking disaster...
Organization: The Ohio State University
Date: Mon, 14 Dec 1992 14:27:18 GMT

One time, I was making a stir-fry. I had heated up the pan, and was sizzling 
the garlic and ginger. I had mounds of vegetables all sliced and ready to go.
As I was cooking, I noticed this enormous spider, lowering itself by a thread
(as spiders are wont to do) directly over the pan. I was interested to see
how close it would get, because as you know, for stir-fry you want things HOT
and I knew the spider could feel the heat. Well, it went lower and lower, till
it was about a foot and half above the pan, and then suddenly, it let go!

It was gross! It sizzled, and kind of floated around in the oil, skittering
around as hot things do, and then... it exploded, and little bits of spider
innards fried up (they kind of puffed, too). I was so grossed out I threw out
everything including the untouched vegetable and had a frozen entree for dinner
instead.
Newsgroups: rec.food.cooking
From: keith@hydra.unm.edu ()
Subject: Re: Meringue Powder?
Date: Mon, 14 Dec 92 20:04:17 GMT
Organization: University of New Mexico, Albuquerque

In article <1992Dec11.064659.21909@sarah.albany.edu> sarah@albnyvms.bitnet writes:
>This is powdered egg whites, which is used for 
>"Royal Icing" which holds the whole thing together.

( ... shortened a bit ...)
> 
>Oh, Wilson's (a candy/cake decorating company) makes it and
>sells it nationwide.
> 
>Sarah
>(who will NEVER try to make a gingerbread house again!!!)

Well, almost.  It's *for all (read 'most') practical purposes* like powdered
egg whites.  But I have at least one recipe that calls specifically for
powdered egg whites "NOT meringue powder."  I'm not home, so I can't look
@ my can for the ingredients, but there must be some difference.
And, it's Wilton. I make our wedding cake, thereby contributing greatly
to their profit for that year, but saving us bunches.
-Keith Smith keith@hydra.unm.edu -stamp out long sigs!
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Crayfish Recipes
From: gary@cdthq.UUCP (Gary Heston)
Date: Mon, 14 Dec 92 22:07:43 CST
Organization: Garys' Home for Obsolete Computers

Kate Condon <cathy@info.anu.edu.au> writes:

> Are crayfish the same as yabbies?

Imagine a small (about 12-15cm long) freshwater version of a 
lobster.

That's a crayfish.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Re: Request for HOT peppers
Originator: brad@buck
Organization: Viewlogic Systems, Inc.
Date: Fri, 18 Dec 1992 21:10:46 GMT


In article <12740246@hpmwdjs2.sr.hp.com>, deniseo@hpmwtd.sr.hp.com (Denise O'Connor) writes:
|>  Recipe for the HOTTEST chili peppers to use in cooking.

If what you want is extremely hot pepper, go to an oriental grocery
and get a jar of Sambal Olek. It is sort of a paste, or a sauce like
substance, but it includes the seeds, and if this form doesn't bother 
you, you will have one of the most fiery concoctions available.

- BK 
Newsgroups: rec.food.cooking
Subject: Re: Cast Iron
From: gary@cdthq.UUCP (Gary Heston)
Date: Thu, 17 Dec 92 22:07:38 CST
Organization: Garys' Home for Obsolete Computers

gcumming@watserv1.uwaterloo.ca (Greg Cummings - Computing Services) writes:

> Keywords:seasoning, rust 
> 
>  I found an old cast iron pot and lid in a shed. I would like to use it if
> possible. (nostalgic reasons). The pot and lid have alot of rust on them.
> Is it possible to save the pot. Is sandblasting and reseasoning an option or
> should I get out a steel brush etc.

Light sandblasting with new, clean sand is one way. Most people
use steel wool (you only have to get the inside really clean) or
a wire wheel in an electric drill (wear face protection, gloves,
and a dust mask). For the outside, just scrub off the loose stuff.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: Re: Any good decaf tea?
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Date: Mon, 14 Dec 1992 08:34:12 GMT


Greg Heim asks about decent-tasting decaf tea. Except for some herb
teas, there's no such thing. Japanese Green Tea is, however, pretty
low in caffeine, and is reputed to be a cancer preventative as well.

From: donp@hpl-opus.hpl.hp.com (Don Pettengill [CT R+D])
Date: Fri, 11 Dec 1992 22:59:29 GMT
Subject: Re: Chinese Hot Mustard
Organization: The Land of Nod
Newsgroups: rec.food.cooking

I dunno about Chinese ... but my mum brought me some English Coleman's
mustard powder and here's what I have found:

* make it thin (mix with water), thinner than a paste - more like a
heavy liquid. Or a thin liquid, if you're feeling extremely brave :-)

* follow instructions - let it stand for a few hours before serving

result: Hotter than Hades, boy is it ever! Great with roast beef.
Adding that little bit more water seems to make it hotter, as I found
out last time ...
(runs from the dining table clutching mouth :-)

I have in the past mixed it with red wine ("rotten red" will suffice)
instead of water, with pleasing results. At least *I* liked it ... but
then I was the only one with the courage to try it.

regards (and pass that iced water!),

don "my son tried it, with *astonishing* results :-)" pettengill
From: GILHOOLE@ubvm.cc.buffalo.edu (Dennis P Gilhooley)
Newsgroups: rec.food.cooking
Subject: REQUEST: Stuffed Hot Peppers
Date: 13 Dec 92 14:48:14 GMT
Organization: University at Buffalo


 
    Here in Buffalo, there is a wonderful restaurant called Billy Ogden's
    where they serve a delicious appetizer of stuffed Hot Peppers.
 
    It is definitely a bread type stuffing (not a cream cheese or sharp
    cheese based stuffing that other area restaurants use).
 
    I have checked all my cookbooks and have not come up with a similar
    recipe.  If anyone has a recipe like this or could give me some
    suggestions, I would really appreciate it.  You can Post or Mail,
    what ever is more convenient.
 
    Thanks in advance..
From: chiester@ccat.sas.upenn.edu (Chris Hiester)
Newsgroups: rec.food.cooking
Subject: butcher block sanitizing question
Date: 11 Dec 92 20:53:09 GMT
Followup-To: rec.food.cooking
Organization: University of Pennsylvania

I just bought a butcher block from a restaurant that went bankrupt.  The
thing is dirty and I need some information on sanitizing it.  I have
already cleaned it with Murphy's Oil Soap.  I don't plan on ever cutting
anything directly on the wood, but I would still like to get it clean so
that I can use it the way I use any other counter top.  I am considering
sanding it and refinishing it.  Any ideas, advice, etc.??

Chris Hiester
Humanities Computing/CCAT
University of Pennsylvania

chiester@charity.sas.upenn.edu
Newsgroups: rec.food.cooking
From: mvarila@klaava.Helsinki.FI (Mikael J Varila)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: University of Helsinki
X-Newsreader: TIN [version 1.1 PL6]
Date: Fri, 18 Dec 1992 08:21:11 GMT

Mara (mara@kauri.vuw.ac.nz) wrote:
> lindstrom@acs.harding.edu writes:
> 
> 

Lines deleted...

> hotplates to take as long to heat up as hers, the friend put the
> butter in a saucepan, put it on the hotplate, turned it on and they
> went out to play "while it warmed up".  Meanwhile I came home, went
> into the kitchen for a snack and was brought face to face with a
> saucepan of flaming butter.  I am not making this up, it was on fire.
> Can I help it if my sister is naturally funnier than I? :)
> 
> Amy
> 

A moment of confession for everyone, who has made this same error
while doing popcorn.

I did it the first time, when I was new to gas. The flames where quite
spectacular!

I hate to tell this, but I have done it once afterwords, just like Amy's
sister. I watched TV instead! (It wouldn't have been so bad, if it weren't
for my dad; He came in, threw the pot into the sink, added WATER and WHAM!
Nearly fried my hair.)

					Mikael

Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: How do you *steam* rice? + Kitchen Disasters
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Thu, 17 Dec 92 20:59:30 GMT

In article <1992Dec17.180144.15339@linus.mitre.org>, cwechter@cyclone.mitre.org (Christine G. Wechter) writes:
|> In article <36220@sophia.inria.fr> gchow@hawai.inria.fr (Gloria Chow) writes:
|> >
|> ...instructions for steaming rice in saucepan deleted....
|> 
|> >BTW, this does take a while to cook, I will say at least 30 min. That's
|> >30 completely unsupervised minutes, so it's really not that bad.  BUT, I have
|> 
|> 
|> 30 completely unsupervised minutes is correct.  Just don't go past that much.

I cook rice in a stainless steel sauce pan that has a lid that will support
a vacuum.  When the water start to boil, with rice in it of course, I just
turn the heat off completely.  30 minutes later it's done.

bob
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Broccoli recipes sought
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Thu, 17 Dec 1992 17:30:02 GMT


Okay.  I started first by looking at the archives, but the archives that I
use were not working today - at least not very well, since I only found one
or two recipes feature broccoli.

I got one that Stephanie posted a couple weeks ago and one that
VAlerie McRae posted last spring.  I am looking for creative recipes
for serving 16 people broccoli at a party - any suggestions?


-- 
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
Newsgroups: rec.food.cooking
From: capps@bnr.ca (Terry Capps )
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Bell-Northern Research, BNR-RTP 
Date: Fri, 18 Dec 1992 20:47:06 GMT

Back when I was in college, before I had any real cooking 
experience (other than Advanced Toaster Oven Cooking 
in a Dorm Room - 451), I decided to make stew beef.  I had 
recently moved into an apartment and wanted to do a little
cooking.  I knew I wanted beef, potatoes,
carrots, celery, and LOTS of those tiny little onions that
are SO good.  (Oh yeah, tomatoes too).  So off to the grocery  
store I go on my college budget, getting just the right amount 
of everything.  Well, over in the produce section, I loaded
up on LOTS of those "onions", and went home to make stew.
Since my more knowledgable roomie was out of town, I was on
my own.   As I was peeling the onions, I was surprised that
each one, though round, had lots of smaller sections inside...
Have you guessed yet that I had garlic.....LOTS of garlic?

Now I love garlic as much as anyone does (I even added garlic
powder because that's the only garlic I had ever known.

Well...everything went fine.  I even made corn muffins.  Then
it was finally done.  I got out a bowl, butter for the muffins,
and a big glass of Pepsi, and settled down for a treat....

While eating, I sensed that something wasn't quite right -
but I kept on going....boy, those chunks of beef were good.
.
.
.
Later....we find our protagonist on his knees before the
porcelain goddess........with a not so suttle hint of garlic
on his breath.....

Years later, whenever I see a clove of garlic I can't help
but recall that memorable dining experience, and a valuable
lesson I'll never forget.


-- 
-----------------------+-------------------------------------------
Terry Capps            | Opinions expressed are my own.
Bell-Northern Research |
RTP, NC 27709          | Every day is getting shorter
(w)919-991-8099        | Never seem to find the time...
(h)919-965-4686        | 
                       | "..shorter of breath, and one day closer
                       |  to death.."            -Pink Floyd
-----------------------+------------------------------------------- 
Newsgroups: rec.food.cooking
From: cindy@solan10.solan.unit.no (Cynthia Kandolf)
Subject: Re: RECIPE:  "Worst" fudge
Organization: /home/ludviga/cindy/.organization
Date: 13 Dec 92 15:57:14

Hey!  I used to make this recipe, many years agone now... for the bake
sale to raise money for our high school's Model UN club.  We'd always
sell out of a full batch (in a school with ~800 students).  It's
actually quite good, though certainly unusual.

It does make a helluva lot, though.  If you spread it into two 13x9
inch cake pans, it makes pieces that are just barely thin enough to
cut.  And it's hard to stir at the end.  (Use a very solid wooden
spoon, unless you're fortunately enough to have a mixer with a good
motor and dough hooks!)

-Cindy Kandolf
 cindy@solan.unit.no
 Trondheim, Norway
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Strawberry and chocolate pizza?     
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Tue, 15 Dec 1992 23:04:00 +0000

Peter da Silva writes in response to my thoughts on a
strawberry and chocolate pizza:

Me>chocolate sauce, maybe cream cheese, some sweet crust...
Me>sounds delicious to me...
Me>
Me>so, let's think about how such a concoction might be made:

Peter>[ingredients list, no pizza sauce]
Peter>
Peter>Sounds nice, but it's not pizza

So.... does every pizza require a tomato sauce?  I remember getting
"white pizza" many a time back in the states.  No red sauce.  Lots
of olive oil, garlic, oregano... and the usual load of mozzarella
cheese.

Is this not a pizza?  What is the definitive pizza?  Here in England
they think every pizza should have kernels of corn all over it.  I
say yuck.  But it is nevertheless a pizza.

I say "a pizza is a pizza is a pizza" (with apologies to GS)

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking