HDTenEightyP/NetNews huggingface dataset:
From: sherwood@adobe.com (Geoffrey Sherwood)
Subject: Re: Nutritional Yeast Inquiry
Organization: Adobe Systems Incorporated
Date: Thu, 12 Nov 1992 23:50:36 GMT

In article <1992Nov11.125558.1306@newstand.syr.edu> jfrawley@rodan.acs.syr.edu (Judy Frawley) writes:
>
>I buy my nutritional yeast at a local discount natural food store.
>I suspect that most health food stores carry it, but I am not
>an expert.  Some groceries with health food sections might also
>have it.

I grew up with a special kind of 'nutritional yeast', I guess, though
we never thought of it as 'nutritional'.  We called it Bacon Yeast,
which I think was a trade name (this was in Detroit).  A few years
ago when I was living in Homestead, Florida (yes, *that* Homestead) I
found it again, but now just labeled 'hickory smoked' yeast.  Same stuff
(or near enough, anyway, that it tasted just like what I remembered).

It is *great* on popcorn (the only thing I ever used it on, actually).  I do
admit it is somewhat of an acquired taste (two people I know who tried it --
including my wife -- did not care for it).  I haven't looked for it here
in the SF Bay area.  Now that I have thought of it I will, though.  It is
so light it will almost stick to air-popped popcorn without any help, though
a spritz of Pam is helpful.

This probably isn't the type of yeast being referred to, but it sounded close
enough that I figured I jump in.  Of course the stuff is very good for you,
but I use it strictly as a seasoning.  Oh yeah, it does *not* taste like
yeast.  It tastes mostly like bacon, but without the greasy/salty overtones that
bacon always has.

	Geoff Sherwood
From: stcmille@silver.ucs.indiana.edu (Stephen C. Miller)
Newsgroups: rec.food.cooking
Subject: Re: Who makes a quality cleaver?
Date: 6 Nov 92 14:52:20 GMT
Organization: Indiana University

I have one of those $8 Chinese cleavers, too.  In fact, I have two of
them.  I have a non-stainless and a stainless one.  The non-stainless
one I have had a long time, and it is highly stained (not a problem) and
also kind of dull.  When one of these cleavers gets dull, you really
need to take it to a professional place to get it sharpened.  At simple
kitchen whetstone or sharpener won't do the trick.  On the other hand,
the heft of the knife makes it unnessary to keep it as well sharpened as
fine gourmet knives.

I love these chinese knives.  They make chopping vegetables a joy.
-- 
--------------------
=
(former grad star turned rock student)
Steve Miller	 		    stcmille@silver.ucs.indiana.edu
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: Who makes a quality cleaver?
Organization: Wayne State University, C&IT
Date: Thu, 5 Nov 1992 22:42:47 GMT

In article <1992Nov5.195352.2597@igor.tamri.com>
viviana@igor.tamri.com (Vivian Aldridge) writes:
 
>
>HI,
>I'm looking for a good cleaver much like the one I see used
>on Yan Can Cook (I hope I remembered the name of the program
>correctly.) I received one as a christmas gift last year, but
>it dulled quickly and it never chopped that well in the first
>place. I'm mainly interested in chopping vegetables or
>meat without the bone.
>
>Does anyone own a cleaver they really like?
>
>Thanks,
>Vivian
>
I think your problem may be one of technique rather than quality. Good
knives should be honed     before each use; they dull quicker than
stainless steel "miracle" knives, but take a much keened edge. They
should generally also be sharpened when you first buy them, as they're
not as sharp as can be.
 
My cleaver came from a local CHinese grocery and cost about $8. It
works great. I give it a few strokes of the steel every time I use it, and
it hasn't needed resharpeneing yet...     --mike
From: pete@carrera.wvus.org (Pete Gregory)
Newsgroups: rec.food.cooking
Subject: REQUEST: zucchini pickles recipe
Date: Thu, 05 Nov 92 16:54:50 PST
Organization: Private System

Hi - many years ago, I got a recipe for zucchini pickles, and I made one
batch.  They were wonderful!

Roughly, it contained (of course) zucchini slices, green bell pepper,
peppercorns, yellow onions, plus the necessary liquid and sugar.

I've since then lost the recipe.  Anyone?

Please don't send me a "me, too".  It gets me excited for nothing.  If I
find something, I'll post.


Pete Gregory, at home

pete@carrera.wvus.org
ames!elroy!wvus!carrera!pete
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Newsgroups: rec.food.cooking
Subject: Re: Compuserve prices (Was: Re: Online databases/archives for recipes/cooking)
Date: 10 Nov 1992 09:30:19 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: thor.ins.cwru.edu


Yes, there is a basic package on compuserve; however, it does not include
access to the cooking BB.  Genie's Basic Pacakage at 4.95 per month (in non-
prime time) allows access to the food areas.
-- 
An elephant is a mouse built to government specifications.
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Looking for unique turkey recipes
Organization: Lockheed Missiles and Space Co.
Date: Tue, 10 Nov 92 16:47:03 GMT

In article <565@ssdc.UUCP> jbasara@ssdc.UUCP (Jim Basara) writes:
>As the subject line states, I'm looking for some unique ways of cooking 
>turkey for Thanksgiving.  I remember (before I started cooking) that I 
>once had turkey prepared by deboning it, stuffing it, and sewing it back 
>together.  I've also had deep fried turkey, which was great, but I don't
>have the facilities to do that.
>
my father-in-law likes to take a turkey and cook it on the grill -
breast side down for 1/2 the cooking time, breast side up for the 
remainder - his marinade is beer - yep, that's it, he just keeps
basting it with beer - it turns out great

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: vrs0@bunny.gte.com (V. Stern)
Newsgroups: rec.food.cooking
Subject: Organizing a cookie swap
Date: 12 Nov 92 13:58:46 GMT
Distribution: usa
Organization: GTEL

I am trying to organize a cookie swap at work for Christmas cookies.  I 
have never done this before, and would like to have some suggestions on 
how to do it.  Typically, how many types of cookies does each person 
bring?  How do you divide them up?  I thought that maybe everyone could 
bring their own tins, etc., and we'd do the swap with everyone taking 
turns filling their tins.  I also thought it would be nice if everyone 
brought the recipes for their cookies to share.  Any other ideas?

Thanks.  If there's interest, I will summarize and post.

Vanessa R. Stern
vrs0@bunny.gte.com
Newsgroups: rec.food.cooking
From: ljkong@cayley.uwaterloo.ca (Lennard J. Kong)
Subject: Re: Milo - does anyone know about this?
Organization: University of Waterloo
Date: Thu, 12 Nov 1992 07:01:03 GMT

>Where else in the world is it popular?
>
>-rich
>rs54@cunixf.cc.columbia.edu

   It is quite popular in Trinidad which is where I am from, it is made by
the local branch of Nestle there. I once went on a field trip there when I was
about 9 years old, we saw basically the whole process of which I can remember
little, but I do remember the guy breaking off chunks of the Milo before it was
crumbled and gving them to us as parting treats.


-- 
-------------------------------------------------------------------------------
 Lennard J. Kong               |  Emancipate yourself from mental slavery
 ljkong@descartes.waterloo.edu |                                  - Bob Marley
-------------------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: Guatemalan Style Black Refried Beans
Organization: Novell, Inc.
Date: Tue, 10 Nov 1992 19:05:41 GMT

I don't know if he is out here, but that last post with recipe for Spanish 
rice also contained a quote from David Casseres that detailed how to make 
refried beans Guatemala style (black and in a loaf). That brought back a lot 
of good memories for me. If you ever want to try something different, give 
those beans a try - the black beans are done best with some onion and 
garlic, and are great over rice until you are ready to refry them.

(David, if you are out there, where did you learn about these?)
Wes
wvoss@novell.com
-----------------------------------------------------------
Disclaimer: These are just my opinions, and no one else's!
___________________________________________________________
From: fyl@ssc.com (Phil Hughes)
Newsgroups: rec.food.cooking
Subject: Re: popcorn
Date: 11 Nov 92 17:51:31 GMT
Article-I.D.: ssc.1992Nov11.175131.12328
Organization: SSC, Inc.,  Seattle, WA
X-Newsreader: TIN [version 1.1 PL6]

Liana Simons (liana@nexus.yorku.ca) wrote:
: What can I say, I love popcorn but I'd like to know some other things to
: put on it besides butter.  I'm most interested in things that will keep
: the fat content low.

As I have made popcorn (and beer :-) ) a standard dinner I have
experimented quite a bit.  Here are some suggestions that may be
appropriately combined.

Put tamari is a spray bottle.  Easy to apply in small quantities to
popcorn and other things.

Nutritional yeast gives you a cheezy taste without the fat or guilt about
leading to the death of baby calves.

A little of your favorite oil (olive being my favorite) can be laced with
garlic (granulated garlic seems to be better than powdered or just use
real garlic cloves), cayanne or hot oil or other oil soulable spices and
sprinkled over the popcorn.  I use an air popper so if I go for the "added
oil method" I usually heat it up in the microwave.

Things like worchestershire sauce and picapepper sauce actually taste real
good on popcorn but I haven't found a good method to apply them.
-- 
Phil Hughes, SSC, Inc. P.O. Box 55549, Seattle, WA 98155  (206)FOR-UNIX
>>> Publishers of pocket references for UNIX, C, VI, Emacs, Ksh, MS-DOS, ... <<<
     ...!ssc!fyl or fyl@ssc.com            (206)527-3385
From: wvenable@algona.stats.adelaide.edu.au (Bill Venables)
Newsgroups: rec.food.cooking
Subject: Re: Tomato Based Vinegrette?
Date: 8 Nov 92 15:20:13
Organization: Department of Statistics, University of Adelaide
NNTP-Posting-Host: algona.stats.adelaide.edu.au
In-reply-to: jdietz@natinst.com's message of 6 Nov 1992 10:53:07 -0600

>>>>> "Jennifer" == Jennifer Dietz <jdietz@natinst.com> writes:

Jennifer> A restaurant here in Austin has the most wonderful vinegrette
Jennifer> salad dressing.  They claim it is a tomato-based vinegrette...Has
Jennifer> anybody heard of such an animal?  Any recipes?

Try this one.  From "The Salad Book" by Michelle Evans.  ISBN 0-8092-8301-8

			Low-calorie Tomato Dressing

1 cup   tomato juice		    1/4 tsp dried basil
2 Tbsp  red wine vinegar	    1/4 tsp dried chervil
1 clove garlic, crushed		    1/4 tsp salt
1/4 tsp dry mustard		    freshly ground black pepper to taste.

Beat (or blend) ingredients together; cover and chill.  Shake or beat well
again before using.

Makes a little over 1 cup.

--
___________________________________________________________________________
Bill Venables, Dept. of Statistics, | Email: venables@stats.adelaide.edu.au
Univ. of Adelaide, South Australia. | Tel: +61 8 228 5412  Fax: ...232 5670
From: sparrow@deeptht.armory.com (Pasty White)
Newsgroups: rec.food.cooking
Subject: Re: Free Range Turkeys
Date: 12 Nov 92 04:53:41 GMT
Organization: The Armory

In article <1992Nov10.165350.5580@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <1992Nov09.195836.7274@deeptht.armory.com> sparrow@deeptht.armory.com (Pasty White) writes:
>>I'd like to buy a free range bird this year, and have some questions
>>about it:  Do they differ noticeably from the grocery store turkeys
>>once they are dead and cooked and ready to be eaten?  Do they tend to
(...)>>   
>don't know about the difference between 'free range' and the regular
>old toms you can get at the store - but one year my sister-in-law
>insisted on having an organically raised turkey - she paid 'through the
>nose' for it and the taste, etc wan no different from regular old tom
>
>
Free range/free roaming turkeys are those who have had a more pleasant life
before they were killed, allowed to run around and such.  They are more
expensive than grocery store turkeys, but if I'm eating something that 
hasn't suffered quite so much just so we can have turkey at Thanksgiving,
then it's worth it.  I don't expect it to taste a whole lot different/better
than the factory raised ones, just not worse.     
  
BTW, am I the only one who buys only hens?  The toms are supposed to be
tougher...
From: dw00@ns1.cc.lehigh.edu (DIANA WALSH)
Newsgroups: rec.food.cooking
Subject: Re: towel fire - DON'T TRY THIS @ HOME
Date: 13 Nov 92 15:36:41 GMT
Organization: Lehigh University


             HEY I'M NOT THE ONLY STUPID NUKER --

The oldest & wisest offspring put an egg in - trying to make a 3-min. egg.

No need to tell you the rest.  I sold the kid.

                        
-- 
    |__                                                                 __|
       |__                                                           __|
          |______________ Diana Walsh   DW00@LEHIGH.EDU ___________|
          <_________ Structural Stability Research Council _________>
                     <________ Lehigh University _________>
Newsgroups: rec.food.cooking
From: phys218@csc.canterbury.ac.nz
Subject: Re: MARMITE
Organization: University of Canterbury, Christchurch, New Zealand
Date: Thu, 12 Nov 1992 07:40:56 GMT

tjb@enh.nist.gov writes:

> 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?

The cause of your problem is obvious - it's a simple spelling mistake.
There's no such thing as "a toat" - the letter "s" has been left out.

What the label should have said was "on a stoat".  Marmite is not a
food; it's a pest eradicator.  Use it to rid your house of all rodents
and mustelids.  Its only disadvantage is that, as the label says, you
have to actually apply it to the animal.  Use gloves to avoid getting
it on your hands when you do so.

Lyndon Watson, posting on a PC (!) from the Mt John University
Observatory, driven mad by cloudy nights.
Newsgroups: rec.food.cooking
From: klyle@liberty.uc.wlu.edu (Karen S. Lyle)
Subject: REQUEST: Malasadas
Date: Thu, 12 Nov 1992 16:10:01 GMT
Organization: Washington & Lee University
X-Newsreader: Tin 1.1 PL5

I lived in Hawaii for three years and used to get Malasadas.  I would love
to have a recipe.  There is a mock malasadas recipe using canned biscuits
by deep fat frying them and sprinkling cinammon and sugar over them.  I
would love to have an original recipe.

Thanks.

Karen Lyle

Newsgroups: rec.food.cooking
From: alison@meaddata.com (Alison MacLellan)
Subject: Request for fish recipes
Organization: Mead Data Central, Dayton OH
Date: Mon, 9 Nov 1992 14:39:47 GMT

Ok, here's the scoop.  I am putting together a "cooking" christmas gift
for my brother which includes a recipe card file full of recipes.  I am
taking some of the best ones I have saved from this newsgroup and other
sources and printing them on 3x5 index cards.  (the joy of computers,
can have lots of legible recipes).  Well, one of the categories in the
card file is FISH, and since my husband and I both stay as far from fish
as possible, I have not collected any fish recipes, nor would I know
a good one if it bit me on the nose.  I would appreciate anyone posting
any of their good fish recipes so that I can include them in my gift.
My brother is an excellent cook, so they can be about any complexity
level. 

Thanks in advance.


--
Alison       | Practice random kindness & senseless acts of beauty.           
 MacLellan   | Margaret Cho's opinion on temperature & racism.
I speak only | Temperature - It's not the heat, it's the humidity.
for myself.  | Racism - It's not the hate, it's the stupidity.
From: minyeeho@acsu.buffalo.edu (Minyee Ho)
Newsgroups: rec.food.cooking
Subject: Airy cheesecake
Date: 12 Nov 92 22:33:38 GMT
Article-I.D.: acsu.BxMK02.851
Organization: UB


-- 
|| Internet			  ||  |\ /| * |  | |  | \   /   ||          
|| V112QMQB@UBVMS.cc.buffalo.edu. ||  | | | | |\ | |\ |  \ /    ||
|| minyeeho@acsu.buffalo.edu	  ||  | | | | | \| | \|   |     ||
|| State University of New York   ||  |   | | |  | |  |   |     ||
Newsgroups: rec.food.cooking
From: highness@nextnet.csus.edu (Rick Highness)
Subject: REQUEST: HONEY MUSTARD DRESSING
Organization: California State University Sacramento
Distribution: usa
Date: Fri, 13 Nov 1992 03:03:48 GMT


Does anyone happen to have a recipe for honey mustard salad dressing?
I have sampled the different dressings at various restaurants across
america, but haven't been able to find out how any of them make them.

Can anyone help me?

Newsgroups: rec.food.cooking
From: theresa@kean.ucs.mun.ca
Subject: wanted: egg-free desserts
Organization: Memorial University. St.John's Nfld, Canada
Date: Wed, 11 Nov 1992 17:53:57 GMT

hi-
a friend has an allergy to eggs--i'm looking for rich egg-free 
deserts, particularly anything chocolate. I'm also looking for 
an egg-free banana bread.

i have one great egg-free chocholate cake recipe if anyone would like 
it. 

thanks 
------------------------------------------------------------------------
T. MACKENZIE  // THERESA@KEAN.UCS.MUN.CA  //  "If you've got a blacklist
	    // // 		        // //  I want to be on it"
    :-)	    // 			         //              B. Bragg


Newsgroups: rec.food.cooking
From: "karen mcmurray" <karen.mcmurray@canrem.com>
Subject: golden syrup (was re:
Reply-To: "karen mcmurray" <karen.mcmurray@canrem.com>
Organization: Canada Remote Systems
Distribution: rec
Date: 6 Nov 92 10:27:59 EST


>From: chrisb@hubcap.clemson.edu (Chris Behrens)
>I have had molasses, and have recently found some fresh Sorghum.
>They are different.  Believe me.  Sorghum is much sweeter than
>molasses.  Could this be your "Golden Syrup" ??
                                ^^^^^^^^^^^^
No.  "Golden Syrup" is ... Golden Syrup.  I grew up with "Roger's Golden
Syrup".  It's corn syrup -- thick, sticky, a very nice golden colour and
not at all like any type of molasses.

---
-karen                                  karen.mcmurray@canrem.com
Byte Craft Limited
Waterloo, Ontario                       Don't just DO something -- SIT there!
---
  DeLuxe 1.25 #12424  
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
Newsgroups: rec.food.cooking
From: lyson@mpr.ca (Angela Lyson)
Subject: Re: Panasonic Bread Machines
Organization: MPR Teltech Ltd., Burnaby, B.C., Canada
Date: Tue, 10 Nov 92 03:26:53 GMT

We have a Panasonic too, but have managed to get around the
absence of a beep which tells us when to add fruit/nuts/chocolate chips*.
At the beginning of the recipe book is a diagram showing
the stages the machine goes through in making bread.  It 
may also give an approximation of how long each stage takes (can't
remember).  What I did was listen to the machine as it went through 
the various stages, and noted the duration of the first few stages 
on the diagram.

Then, all you have to know is that you want to add your fruit/nuts/etc
before the second kneading.  Add up the time on the diagram
which takes you to the point at which the second kneading starts, set
your watch to remind you at the correct time, and add the 
extra ingredients without the benefit of a beep.

Try it.  It works for us.

*Adding extra goodies to bread reminds me of a recent, perhaps
purely academic discussion on whether m&m candies added to a loaf of
bread would be a worthy experiment.  Has anyone tried this?  B-)


-- 
-----
Angela Lyson	    lyson@mprgate.mpr.ca          ...uunet!ubc-cs!mprgate!lyson
MPR Teltech Ltd.    
8999 Nelson Way	    ... there is only one thing worse than having marketing
Burnaby, B.C.	    people on a project, and that is having no marketing
Canada  V5A 4B5	    people on a project.	  Larry Tesler
Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: Dynamite Tiramisu
Organization: The Original Estrogen-Crazed Lust Bunnies
Distribution: na
Date: Wed, 11 Nov 1992 23:20:08 GMT

OK, how much nitroglycerine do I add, and when?

Charleen

--
"I guess we were all guilty, in a way. We all shot him, we all skinned him, and
we all got a complimentary bumber sticker that said 'I Helped Skin Bob'"
From: auwen@convex.com (John David Auwen)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Southwestern Chili Recipe
Date: 10 Nov 92 16:39:36 GMT
Article-I.D.: convex.auwen.721413576
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In <1992Nov10.161413.18089@news.vanderbilt.edu> PLANCHAJ@ctrvax.vanderbilt.edu () writes:
>Does anyone know of a good Southwestern Chili Recipe?  

This is the published recipe for "Flamingo Fire" chili.  It's considered
to be a "standard" (Texas style) chili recipe.  Elaine Stryker of Lawton, Okla.
won numerous awards with this chili, including the Oklahoma state championship.

Sometimes there's a misunderstanding about beans.  Most people (including me)
like to mix their chili with beans.  The reason many people (including me)
say that you should cook chili and beans in seperate pots is because they
don't cook in the same amount of time.  I serve them both and let each
person decide on their own chili/bean ratio.

                         Flamingo Fire Chili
			 -------------------

		       2 1/4 lb.         chuck tender
		       1 1/2 tablespoons onion powder
		       2     tablespoons paprika
		       3/4   teaspoon    red pepper (cayenne)
		       1 1/2 teaspoons   beef bouillon granules
		       1     teaspoon    chicken bouillon granules
		       1     capful      jalapeno sauce 
		       8     ounces      tomato sauce
		       2     cans        beef broth
		       1     tablespoon  cooking oil

Elaine uses Trappy's brand jalapeno sauce but I've gotten great results
by removing the seeds from 3 or 4 fresh jalapenos and then running
them through the blender to make a fresh sauce.  I put in about 1 tbsp
of it each time it's called for.

Cut the meat into sugar cube size pieces.  Brown the meat in the cooking
oil over medium heat for about 15 minutes, stirring frequently.  Add one
can of beef broth and all the other ingrediants.  Bring to a boil, reduce
heat, and simmer one hour, stirring occasionally. 

If you use a tougher cut of meat (flank, round, deer, etc), extend the
cooking time until meat is tender.  Add beef broth from the second can
as needed.

Then add:
		       1     teaspoon    garlic powder
		       1     tablespoon  cumin
		       3/4   teaspoon    white pepper
		       1     capful      jalapeno sauce
		       6     tablespoons chili powder

Simmer another 35 - 45 minutes.   Taste for last minute "doctoring".
(add salt to taste).
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: Salt and Pepper
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 12 Nov 92 14:12:09 CST


If you like your pepper to be coarsely ground then you should put it 
in the shaker with the bigger holes.  (Los dos pesos mios.)

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.cooking