HDTenEightyP/NetNews huggingface dataset:
From: linden@positive.Eng.Sun.COM (Peter van der Linden)
Newsgroups: rec.food.cooking,alt.folklore.urban
Subject: Re: Need Recipes - Spinach Salad and Caesar Salad
Date: 22 Dec 1992 22:48:00 GMT
Organization: House of woofers
NNTP-Posting-Host: positive

>  Hi, Does anyone have recipes/ingredient lists
>  for both Spinach Salad and Caesar Salad?

All together now: I can supply these recipes, but there's an
administrative charge of two-fifty for each.

-----

Also, I found an original and unusual recipe book recently.  I plan 
to post a review of it to rec.food.cooking when I get some spare time.

Titled "The Anarchist's Cookbook", the book concentrates (to my 
mind too exclusively) on meals prepared from non-traditional
ingredients.   Sugar is about the only staple that appears
regularly in the recipes.

Also, I have to wonder if the author has actually tried the
results of any of his meals; some of them seem alarmingly
almost dangerous to prepare, let alone consume.   I would almost
rather eat something from one of Jeff "Futile Gourmet" Smith's 
recipes than those in this self-styled cookery book.
--
They bang on tar-tooflers, and strum on stroo-stronkers.
Newsgroups: rec.food.cooking
From: davidson@ccrs.emr.ca (David Davidson)
Subject: WANTED: Vegetable soup recipes
Organization: Canada Centre for Remote Sensing, Ottawa
Date: Sun, 3 Jan 1993 03:45:19 GMT

I really enjoy making VERY hearty vegetable soups to fight off the 
ridiculous cold of an Ottawa January. I normally throw in everything
I can find including a few things I cant spell. I would appreciate if
anyone would post their favourite vegetable soup recipes, so I can
modify my own.

Ta very much in advance
David


Newsgroups: rec.food.cooking,rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Two Quick Breads
Keywords: Strawberry-pecan, Coconut
Organization: Taronga Park BBS
Date: Sat, 2 Jan 1993 12:33:44 GMT


The first time this recipe was posted, it got requests for reposts
several times.  I never did get around to making it, so let me know
how good it is if you do.

Strawberry-Pecan bread

2 eggs
1 cup granulated sugar
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 10-ounce package frozen, sliced strawberries or red raspberries in
  syrup, partially thawed
1 1/2 cups coarsely chopped pecans or walnuts
1/2 cup oil

Beat eggs, sugar and oil until well combined.  Add flour, cinnamon,
baking soda and salt.  Beat until well blended (batter should be
thick).  Stir in the partially thawed, undrained berries and the nuts.

Pour batter into a greased 9 x 5 x 3 inch loaf pan.  Bake at 350F for
55-65 minutes, or until tester comes out clean.

Let cool in pan for 10 minutes.  Remove from pan and cool completely
on a wire rack.  Wrap and store in refrigerator.

Quick Coconut Bread

4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup canned or fresh coconut milk or plain milk
1/2 cup butter
1 teaspoon vanilla extract
2 cups grated unswetetened coconut
1 cup currants or raisins (optional)

Preheat oven to 350F.

Sift the dry ingredients together into a bowl.  Blend in egg, milk,
butter and vanilla.  Mix in the grated coconut and the raisins.
Turn out onto a floured board and knead slightly.  Shape into two
leaves and pat into 2 buttered medium loaf pans.  Bake 40-45 minutes,
or until a toothpick in the center comes out clean.
-- 
Stephanie da Silva                                    arielle@taronga.com
From: drg@biomath.mda.uth.tmc.edu (David Gutierrez)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 30 Dec 1992 20:39:08 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

In article <1992Dec30.183623.12734@sarah.albany.edu> la1002@albnyvms.bitnet
(Clover M.) writes:
>Excuse me?
>
>I think I missed something here... you put LIVING sharks in the
>pool and they died from the mistreatment and this was funny?
> 
>I MUST have missed something...

You should have applied heat and made Shark's Fin Soup.

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

"Only fools are positive." - Moe Howard

Xref: sparky rec.food.cooking:23912 sci.chem:5562 sci.bio:4686
From: mmm@cup.portal.com (Mark Robert Thorson)
Newsgroups: rec.food.cooking,sci.chem,sci.bio
Subject: Re: Left-handed sugar
Date: Sun, 27 Dec 92 00:17:49 PST
Organization: The Portal System (TM)
  <1992Dec25.224457.17424@siemens.com>

Please excuse the cross-posting into the sci newsgroups, but we've been
having a discussion in rec.food.cooking about the supposed existence
of left-handed sugars which are indigestible hence calorie-free.
I contend that if L-sugars were calorie-free, they probably wouldn't
be sweet, either.  Can someone in the sci groups clarify this?
From: ellert@v32.uh.cwru.edu
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 30 Dec 92 22:10:11 GMT
Reply-To: ellert@v32.uh.cwru.edu ()
Organization: Image Analysis Center, Univ. Hospitals of Cleveland
NNTP-Posting-Host: nu2.uh.cwru.edu


In article <1992Dec30.210130.10379@burrhus.harvard.edu>, glazier@isr.harvard.edu (Andrew Baker Glazier) writes:

> I eat baker's (that's baker's, not Baker's) chocolate (unsweetened) out of
>the box

Try sweetening it with sardines, or some of that fermented fish juice --
ya know, the stuff they collect in a bowl under a rotting fish.

Ed
From: mawells@gallua.gallaudet.edu
Newsgroups: rec.food.cooking
Subject: re: suet
Date: 22 Dec 92 16:31:40 GMT
Organization: Gallaudet University

Thanks to all who answered my question about suet.  Much appreciated.
Now all I need is time to try some of the "thousands" of recipes I have saved.
Well, maybe after I am out of class in May.

Have a safe and happy holiday.

Mary Ann
From: Alan.Holmes@brunel.ac.uk (Alan J Holmes)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 23 Dec 92 12:24:22 GMT
Organization: Brunel University, West London, UK


I my cycling days, a long way back, I used to eat peanut butter, cheese
and sandwich spead sandwiches.

I haven't tried them for a few years, not sure that I could face them now
but at the time I used to lap them up.

Regards

Alan Holmes
From: jeff@smoggy.gg.caltech.edu (Jeff Goldsmith)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Looking for a good meatless cookbook
Date: 23 Dec 1992 00:12:25 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: smoggy.gg.caltech.edu

There are a lot of 'em out there.  I particularly like Jean Hewitt's
International Meatless Cookbook.  It isn't 100% vegetarian, and it
tends to cover mostly basics, but the recipes are excellent.  Her
spinach pie is wonderful.
				--Jeff
Newsgroups: rec.food.cooking
From: kathe@cbnewsf.cb.att.com (katherine.e.fagan)
Subject: Re: Which cookbook would make you happiest this holiday season?
Organization: AT&T
Date: Wed, 23 Dec 1992 23:57:59 GMT

Hi folks!

I haven't had a chance to read in quite a while, but a quick
scan did not reveal mention of the following recommendation.

It's not a cookbook, but anyone who loves cooking should
have this book!

On Food and Cooking
by Harold McGee

It was published in '84, I believe and is available
in both paperback ($21) and hardcover ($45).  At 600+
pages, I suggest the hardcover because the paper will
probably fall apart from heavy use and you'll spend
another $21 dollars anyway to buy another!

There was an article about McGee in a recent Smithsonian
which was very intriguing, so I asked the local bookstore to 
order his book.  It's great!

It's an amalgamation of history, literature, biology,
chemistry and chat on FOOD.  I haven't had a chance to
read more that a few pages so far, but I've found I
can pop it open to almost any page and read something
interesting!

- Just what is it about beans that cause -er- flatulence?
  Which are the worst offenders?

- Did you know that lactose intolerant people are the
  overwhelming MAJORITY of the world's population? 

- Why is wheat flour better than the flour of other
  grains for making bread?  When were grains "domesticated"?
  When, for that matter, was the dog domesticated?  What
  does this have to do with food?

I could go on and on ...

The Smithsonian says there's a sequel book too.  Anyone
know if it's as enjoyable as the first?

Kathy
kef@alux2.att.com
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Kalua Pig
Organization: Taronga Park BBS
Date: Sat, 2 Jan 1993 03:18:46 GMT

In article <1993Jan1.220522.12160@sarah.albany.edu>, la1002@albnyvms.bitnet (Clover M.) writes:
> That all looks YUMMY - is the HAUPIA a dessert? And is it supoosed
> to be made with cream of coconot or coconut milk?

It's a coconut custard.  Use coconut milk.
You serve it by cutting it into little squares and you eat it with
your fingers.  But since this is a luau, you're supposed to eat
*everything* with your fingers.  :-)
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: Suggestions for smoked salmon?
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Wed, 30 Dec 92 04:14:29 GMT

I hate to rehash old threads, but this one DEMANDS it:

Eat in bed with your fingers.

<G>
Clover
la1002@albnyvms.bitnet
This is my very first sig.file
From: charleen@net.bio.net (Charleen Bunjiovianna)
Newsgroups: rec.food.cooking
Subject: Re: rugula
Date: 29 Dec 92 19:01:57 GMT
Organization: BIOSCI International Newsgroups for Biology

In article <u7bp054@zola.esd.sgi.com> gboja@romenda.esd.sgi.com (Glenda Ramil) writes:
>hi all,
>
>Does anyone have a recipe for something called "rugula" ?
>My husband really likes it.  He buys it at the new Costco
>in Palo Alto.  The container says "Rugula" on the front
>and it also says that it was made from a "secret swedish
>recipe".
>
>Anyone know what I'm talking about ?  It does taste pretty
>good.  

They're cookies with a lot of cream cheese in them, right?  (You never
actually said.)

Also known as rugulach...I've seen it spelled a number of different ways.

Charleen
From: ellert@v32.uh.cwru.edu ()
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 22 Dec 1992 23:55:59 GMT
Organization: Image Analysis Center, Univ. Hospitals of Cleveland
Distribution: world
Reply-To: ellert@v32.uh.cwru.edu ()
NNTP-Posting-Host: max.uh.cwru.edu


Okay, my contributions:

When I was in, probably, 6th grade, I used to come home for lunch and make
an eggnog, non-alcoholic, for lunch.  This was ritual, and occasionally I
would have another when I got home from school.  Just a wee bit of chol-
esterol, lots of raw eggs!  Anyway, I used to experiment with different
flavors and ingredients.  One day I decided to make the best eggnog ever:
I had cocoa, chocolate syrup, vanilla, confectioner's sugar, and heavy
cream.  Just put everything into the blender for a few minutes et voila!
eggnog with butter bits.  To get an idea of what this was like, take bits
of Crisco and add to malted milk.

I survived without eggnogs for a while after that.  Time passed.  Became
interested in Chinese cooking, especially hot-and-sour soup.  The recipe
called for 1 Tbsp. of corn starch and 1 c of corn syrup...something like
that at least.  Couldn't find corn syrup and assumed corn syrup == corn starch.
Hot-and-sour pseudo-aspic.  I pretended to enjoy that soup, even though
it wouldn't melt after had hardened; I think I left it in the microwave
for 10 minutes on high and it wouldn't melt.

Ed
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Habaneros
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Mon, 21 Dec 1992 14:08:00 GMT

I know we had this discussion a while back, but I've forgotten what the 
result was...

I can not find a habanero pepper here in the DC area.  Does anyone out there
know where one can find them?  I remember people mentioning mail order firms
for habaneros for those of us who live in the wrong climate...

Any help would be appreciated...send me E-mail & I will post a summary
at the end of the week or early next week.

Thanks,
Joel 

Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Request for HOT peppers
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Fri, 25 Dec 1992 23:05:58 GMT


>	What is a Thai pepper?  Is it a Seranno?

Back when I lived in civilization there was a huge Asian supermarket that
sometimes sold "Thai peppers".  These were carrot-shaped, perhaps an inch and
a half long, and green to orange.  They were pretty unremarkable.
-- 

======================================================================8--<
From: bsala@weber.ucsd.edu (Brian Sala)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Looking for a good meatless cookbook
Date: 31 Dec 1992 21:29:47 GMT
Organization: University of California, San Diego
Distribution: usa
NNTP-Posting-Host: weber.ucsd.edu
Summary: Enchanted Broccoli Forrest

In article <1992Dec30.041620.4197@sarah.albany.edu> la1002@albnyvms.bitnet writes:
>I recently bought a good cookbook called _The Good Breakfast Book_.
>It has many ovo-lacto recipes, vegan recipes, wheat free recipes,
>and more...
>
The Enchanted Broccoli Forrest scores big points in my household.
--brian
From: edouard@skyfox
Newsgroups: rec.food.cooking
Subject: RE: Leftover goose - what should I make?
Date: 29 DEC 92 17:17:20 GMT
Organization: University of Saskatchewan
NNTP-Posting-Host: sask.usask.ca


Goose fat is excellent for stir-frying vegetables
Try it

Vous ne serez pas decu!

Lindsay EDOUARD
EDOUARD@SASK.USASK.CA
From: blue@cam.nist.gov (Jim_Blue_x3809)
Newsgroups: rec.food.cooking
Subject: Re: How to find HOT peppers (DC area & Mail order)
Keywords: habaneros, HOT peppers
Date: 29 Dec 92 13:36:45 GMT
Organization: National Institute of Standards and Technology, Gaithersburg, MD

The Chile Shop
109 East Water Street
Santa Fe, NM 87501
505-983-6080

has a small catalog which they will be glad to send you. Their
New Mexico chiles, sold dried, are about $7/pound for red.
They also have dried chiles  from "South of the Border,"
including habaneros for $3/ounce
From: ap158@cleveland.Freenet.Edu (Mark Davidson)
Newsgroups: rec.food.cooking
Subject: re: spice grinders
Date: 2 Jan 1993 08:57:02 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: ap158@cleveland.Freenet.Edu (Mark Davidson)
NNTP-Posting-Host: slc10.ins.cwru.edu



Someone asked where to get an inexpensive spice grinder.

Go to the local discount store and buy a small electric coffee
grinder.  They make a wonderful spice grinder.

But if you decide to use it for coffee make sure to clean it out
well.

Someone I know of didn't and wound up with a pot of mustard coffee.
redefines "Interesting."
Newsgroups: rec.food.cooking
Subject: Cheese popcorn (was: Re: Don't tell them the recipe
From: abel@vax.sonoma.edu
Date: 22 Dec 92 15:52:36 -0800
Organization: Sonoma State University

In article <Bznv9t.Bxo@monster.apd.saic.com>, tomj@monster.apd.saic.com (Tom Johnson) writes:
> styri@hal.nta.no (YuNoHoo) writes:
> 
>>Pro. equip. I can understand, but what is pro. ingredients (part from
>>snake oil)? Is it a polite way of saying "secret ingredient", or do
>>pro. cooks have a license to buy things ordinary people must do without.

[stuff deleted]
> 
> Have you ever tried to buy the cheese stuff they use to make cheese
> popcorn?  They don't have THAT at my grocery store.  Maybe we
> should cross-post to alt.conspiracy......
> 
> Actually, they probably don't mean "pro ingredients", they probably
> mean "artificiallycreatedinamadscientistschemlabforfactoryproduction
> indgredients".
> 
> --------------------
> Tom "I Wanna Make My OWN Cheese Popcorn" Johnson

I don't really know what "Cheese Popcorn" is, but my father takes the 
dried cheese packet from boxed macaroni and cheese and puts it in a 
shaker to shake on things like soup.  Can't get much more available 
than that!
From: aad@siemens.com (Anthony Datri)
Newsgroups: rec.food.cooking
Subject: Re: How to find HOT peppers (DC area & Mail order)
Keywords: habaneros, HOT peppers
Date: 28 Dec 92 21:55:15 GMT
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ

>few weeks laters that they start to rot.  :)

Followups to rec.drugs.anarchists.cookbook 8^)
-- 

======================================================================8--<
Newsgroups: rec.food.cooking,sci.chem,sci.bio
From: dexter@aries.scs.uiuc.edu (The Gecko)
Subject: Re: Left-handed sugar
Organization: University of Illinois at Urbana
Date: Mon, 28 Dec 1992 20:08:22 GMT

>The D- and L- convention is based on the configuration about the anomeric
>carbon adjacent in the chain to the aldo- or keto-carbon.

	The convention places the D(L) carbon farthest from the aldo or
keto carbon.  The anomeric carbon is not the D(L) carbon, but the carbon
which in the open chain *was* the aldo or keto carbon, and which in the
pyranose or furanose ring is a (hemi)acetal or (hemi)ketal.

	eg. D-glucose (linear and pyranose forms)

			H-C=O	<- aldo carbon (C1)
			  |
			H-C-OH
			  |
		       HO-C-H
			  |
			H-C-OH
			  |
			H-C-OH  <- D(L) carbon
			  |
			H-CH-OH



       		       HO-HCH
			   | 
	D(L) carbon ->	 H C - O H	
			 |/     \|	
			 C OH  H C  <- hemiacetal carbon (C1) = anomeric carbon
			 |\|   |/|     alpha (down) in this configuration
			HO C - C OH
			   |   |
			   H   OH

			
	Hope the graphics comes out OK.

	Annette.

Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: WANTED: RECIPE FOR BROWN"S CHICKEN & KFC CHICKEN
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Fri, 1 Jan 1993 01:43:38 GMT

Here's one for KFC that I got years ago but have never tried.

** KENTUCKY FRIED CHICKEN **

3 lb. fryer parts (cut breasts in half)

Make paste of:  2 pkgs. Good Season's Italian Dressing Mix
                        (use dry)
                3 Tbsp. flour
                2 tsp. salt (that's not too much apparently)
                1/4 cup lemon juice (or vinegar)
                2 Tbsp. margarine or cooking oil

Spread paste over chicken.  Cover and refridgerate for at 
least 2 hours (preferably overnight).
Cook in at least 3 inches of oil at 425 degrees F.

That's all I have written down.  I'd be interested in hearing
how it turns out if anyone tries it!
From: at15+@andrew.cmu.edu (Andrew Lewis Tepper)
Newsgroups: rec.food.cooking
Subject: Re: Left-handed sugar
Date: 26 Dec 92 21:36:43 GMT
Article-I.D.: andrew.AfDJo=u00WB7MUNGUK
Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA

Excerpts from netnews.rec.food.cooking: 25-Dec-92 Re: Left-handed sugar
by Anthony Datri@siemens.co 
> >If such a product existed, it wouldn't taste sweet, would it?
>  
> As I understand it, mannitol and sorbitol are such.  I've never quite figured
> out why they aren't used more.
Don't know about Mannitol, but Sorbitol has calories; left-handed sugars
don't. (Of course they have calories, but the enzymes we have don't fit
left-handed sugars.
Another interesting thing about left handed sugars is that they are
found in nature in only three places: Flax Seed, Blue-Green algae, and
the berries of Mountain Ash trees.

Andy
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Another bread flour question
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Tue, 29 Dec 1992 18:31:29 GMT

>I got a Hitachi bread machine for Xmas.  All the recipes call for "bread
>flour."

I have a machine from DAK, and the associated propaganda claims that bread-
oriented flour has a higher gluten content.  I think Pilsbury packages a
flour called "Better for Bread", which I'ver never had many problems finding.
You can also buy just gluten, and add a couple of spoonfuls into the dough.

>Also, where do you get whole wheat flour

Supermarkets often seem to have it packaged in the "baking" aisle, but in
Dallas I always bought it bulk at a big supermarket named "Whole Foods".
Look in "health food" stores.  Beware that whole wheat flour, while a fine
thing, is low in gluten, so to get a good loaf it's best to either dump in some
extra gluten, or use, say, 2/3 bread flour and 1/3 whole wheat.  I've done
the latter with all sorts of flours -- millet, etc.  Buckwheat was great.


-- 

======================================================================8--<
From: sophie@gargoyle.uchicago.edu (Sophie Laplante)
Newsgroups: rec.food.cooking
Subject: Leftover goose - what should I make?
Date: 28 Dec 92 21:16:34 GMT
Organization: University of Chicago Computing Organizations

I had my mind set on roasting a goose for Christmas eve dinner,
even if I knew there would only be 4 of us to eat it...

Now I have a lot of the meat left over (as well as a *lot* of
goose fat!).  Does anyone have suggestions?  Wht can I make with
the meat?  Can I make "confit d'oie"?  (I couldn't find a recipe
anywhere.)  What about the goose fat - what would be a good use
for it?

Thanks for any suggestions.


 -- Sophie Laplante                 --  Messieurs, je vous entends, je      --
 -- Department of Computer Science  --      sais vous deviner:              --
 -- University of Chicago           --  Un poeme jamais ne valut un diner!  --
 -- sophie@cs.uchicago.edu          --             - Brillat-Savarin        --
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Request: Cranberry relish
Organization: Taronga Park BBS
Date: Tue, 22 Dec 1992 05:35:47 GMT

In article <1992Dec21.152742.27543@ncar.ucar.edu>, hammond@grizzly.scd.ucar.edu (Steve Hammond) writes:
> This recipe doesn't have nuts but it is chunky and goes great with
> turkey, ham, and game...  I hope you can find fresh cranberries.

Last time I was at the store, I noticed that they still had cranberries
and the price had gone up yet again, to $2.49 per package.
Sok, I still have two packages left in my freezer.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking