HDTenEightyP/NetNews huggingface dataset:
From: jerryg@ssd.intel.com (Jerry Gaiser)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 14 Oct 92 22:28:20 GMT
Article-I.D.: SSD.1992Oct14.222820.13681
Organization: Supercomputer Systems Division (SSD), Intel

In article <1992Oct14.220500.12091@SSD.intel.com> jerryg@ssd.intel.com (Jerry Gaiser) writes:
>In article <1992Oct14.191002.29076@ads.com> charleen@ADS.COM (Charleen Bunjiovianna) writes:
>>In article <1992Oct14.000412.16036@sqwest.wimsey.bc.ca> marcy@sqwest.wimsey.bc.ca (Marcy Thompson) writes:
>>>
>>Fried egg sandwiches, too.  Haven't had one of those in ages.
>>
>Oh, yes. With lots of fresh ground pepper, toasted sourdough and
>too much mayo...
>
>And my mothers potatoe soup. With soda crackers spread with margarine.
                ^^^^^^^
God! I can't _believe_ I did that....

POTATO. There I spelled it correct.
-- 
Jerry Gaiser                         NO on 9
         Usenet: jerryg@ssd.intel.com
        Fidonet: 1:105/380
           PBBS: n7pwf@n7pwf.or.usa.na
From: berthiau@IRO.UMontreal.CA (Andre Berthiaume)
Newsgroups: rec.food.cooking
Subject: Re: nutella
Date: 15 Oct 92 01:16:49 GMT
Distribution: usa
Organization: Universite de Montreal

Hey all! If any of you are close to the border, it's quite available here
in Quebec (dunno about the rest of Canada tho :-/ )  And, in addition to 
the Nutella brand, there are other brands of that yummy hazelnut chocolate 
spread *YUM!*  Some of the supermarkets here have a "bulk" section and
stock a pretty good hazelnut spread as well, but at a lower cost.

Hope this helps! =)

As for one of my favorite comfort foods... Freshly nuked popcorn 8)
Without the butter or flavorings =)  I'd just pop a whole bag and munch
away! =)

- Eva

= Eva Chan 		| Never lose my youth, I hope it never ends. =
= bunny@gnu.ai.mit.edu	| Hope I never lose my wallet!               =
= on IRC: bunny 	|	- Bosstones			     =
=			| 					     =





--
	Andre Berthiaume 	 |  "Sometimes you're the windshield,
				 |   Sometimes you're the bug"
    berthiau@iro.umontreal.ca    |			
				 |	       Dire Straits, The Bug
Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: LENTIL LOAF
Organization: Syracuse University
Date: Wed, 14 Oct 92 11:16:23 EDT

In article <12211.1060.uupcb@satalink.com> stephanie.dicamillo@satalink.com (Stephanie Dicamillo)  writes:
>Somebody mentioned 'Lentil Loaf' w/gravy as one of their comfort foods
>(sorry, can't remember who it was!) Can you post the recipe?  I LOVE
>lentils, sounds like something I would enjoy.
>
>Apologies to everyone for forgetting the ceci beans in the Hummus, I
>realized it right after I logged off - but I knew someone would catch
>it!
>
>Stephanie :*)
>                                       

I did and yes I will post it.  Give me a few days, though, okay?
(I have to find it!)

Judy Frawley
From: jrtrint@srv.PacBell.COM (John Trinterud)
Newsgroups: rec.food.cooking
Subject: Re: Theme Party & Lemon Poppy Cake Req
Keywords: Theme & Lemon Poppy
Date: 15 Oct 92 19:31:28 GMT
Organization: Pacific * Bell

In article <ldrcjkINNa7n@news.bbn.com> lpearlma@bbn.com (Laura Pearlman) writes:
>Hi,
>
>I have to bring something to a party that begins with my 2 initials.
>L  P      The only thing I can think of is Lemon Poppy Cake!
>
>Does anyone have a good recipe for a lemon poppy seed cake?
>Does anyone have a better idea of something to make that has my
>two initials in it?  
>Thanks, Laura

How could a UNIX geek resist *this* challenge! :-)

grep food /local/zoo.index | cut -f1 | grep "l.*p" | pr -3t

applepancakes		plum.pastry		scallops.feuerbach
apple.pie.muffins	calif.potat		barley.soup
cheese.jalapeno.muff	lime.pickle		buttrmilk.potato
lemon.poppyseed		scallop.risotto		cold.soups
lime.pork		applepork		gulaschsuppe
lemon.basil.chic.pasta	buttrmilk.pasta		leeksoup
appl.dumpl		chile.pasta		blackeye.pea
appl.puddng		pasta.help		splitpea
lemonadepie		garlic.penne		eggplant.redpepper
sourcrm.apple.pie	bahali.polo		garlic.soup
shooflypie		lubia.polo		island.gazpacho
lemon.puddingcake	blueberry.preserves	tortilla.soup
peach.halfmoon.pies	scallops		garlicsoup
applepie		salsa.scallops		
blackberry.creampie		
lumpia

OK, Laura, how many recipes do you want!!

John T -
-- 
jrtrint@srv.PacBell.COM            "If you want to feel really kneaded, and
                                    love to roll in the dough, make bread !"
Newsgroups: rec.food.cooking
Subject: icing problem 
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 15 Oct 92 02:47:47 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>merworth@chpc.utexas.edu writes:- 
that he is having trouble with his icing going very sugary overnight.

What exactly is 'granulated sugar'? Is it what we call 'icing sugar' 
and what I thought you called 'confectioner's sugar'? If it isn't then 
I suspect that it may be what we call 'castor sugar', if so then that 
could be your problem, next time try it with the very fine powdered 
sugar (whatever you call it), that should fix it. If after this the 
granulated sugar IS the powdered kind then goodness knows.........
From: kxo@genrad.com (Karen O'Hare)
Newsgroups: rec.food.cooking
Subject: PINEAPPLE JELLY RECIPE WANTED
Keywords: JELLY
Date: 8 Oct 92 15:52:56 GMT
Article-I.D.: genrad.1992Oct8.155256.26689
Organization: GenRad, Inc.

DOES ANYONE HAVE A RECIPE FOR PINEAPPLE JELLY.  MY GRANDMOTHER USED TO MAKE
IT WITH CANNED CRUSHED PINEAPPLE.  THANKS!
From: sweeney@flash.ATC.Olivetti.Com (Peggy Sweeney)
Newsgroups: rec.food.cooking
Subject: No more soup recipes please!!
Keywords: Laid off -- plenty of time to cook!
Date: 16 Oct 92 18:31:40 GMT

Well, since I posted the request for fast soup recipes -- and got
zillions of helpful suggestions -- I've been laid off. I'm tempted to
say that I'm looking for soup recipes that take all day to cook, but
until I figure out how to use the portal system from home I won't be
able to read them.

But I wanted to thank everyone and say please stop sending recipes
'cuz I won't be around to read them. I'll be home cooking (and job
hunting!).

Peggy Sweeney

Newsgroups: rec.food.cooking
From: scottk@meaddata.com (Scott Kirner)
Subject: Re: nutella
Organization: Mead Data Central, Dayton OH
Date: Fri, 16 Oct 1992 00:04:20 GMT
Distribution: usa

In article <1992Oct13.230751.24216@ncar.ucar.edu>, ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
|> Nutella is imported to the US.  You will probably have to go to a 
|> gourmet or specialty store (when I lived near Boston, I got it at an
|> Italian deli) to get it, although I have heard a rumor that it is available
|> at a fancy Safeway here in Boulder.

 You can get this stuff in Dayton, Ohio at a less-than-fancy
 grocery store - Cub Foods!


|> 
|> True story:  I brought 14 jars back with me from France.  The customs
|> guy asked what was in the box.  I told him it was chocolate.  I think
|> he heard the slight rattle of glass and thought I was trying to smuggle
|> in more than my duty-free allowance of wine (which I had in my carry-on).
|> He looked skeptical but didn't open the box.
|> 
|> -- 
|> /\     It's not denial.  I'm just very selective about the reality I accept.
|>   \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
|>       \______________________________________________________________________

-- 
--------------------------------------------------------------
Scott J. Kirner             Fabrication Application Development 
Mead Data Central                          (513) 865-6800 x4862    
P.O. Box 933                                scottk@meaddata.com
Dayton, OH  45401                     ...!uunet!meaddata!scottk


Newsgroups: rec.food.cooking
From: kudzu@netcom.com (Michael Sierchio)
Subject: Re: Translation please
Organization: True Love, and Home-Grown Tomatoes
Date: Wed, 7 Oct 1992 22:17:12 GMT

In article <1992Oct07.165445.10836@NeoSoft.com> 
	arielle@NeoSoft.com (Stephanie da Silva) writes:

>100g de haricots
>2-3 cuillerees a soup de graisse ou de beurre
>(ou du lard selon les gouts)
>1 cube de bouillon special
>1 oignon
>sarriette, persil
>sel, poivre
>
>Laisser tramper les haricots dans de l'eau pendant la nuit.  Les egoutter
>et les faire cuire dans du bouillon dont il ne devra rien rester une fois
>la cuisson terminee.  Faire revenir dans du beurre l'oingon hache fin, y
>ajouter les haricots et assaisonner.
>

100 grams beans
2-3 Tbsp rendered fat or butter
(or lard, depending on preference)
1 cube "special" bouillon
1 onion
savory, parsley, salt, pepper

Let beans soak overnight in water.  Drain and cook in [water w/] bouillon
until done, drain.  Mince onion and cook in butter, add beans, season to taste.


-- 
+--------------------------------------------------------------------------+
|  Michael Sierchio                          1563 Solano Avenue, Suite 123 |
|  kudzu@netcom.com                                Berkeley, CA 94707-2116 |
+--------------------------------------------------------------------------+
Organization: Design, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon, 12 Oct 1992 16:56:06 -0400 
From: Karin Brennan <kb4c+@andrew.cmu.edu>
Subject: REQUEST:PUMPKIN ICECREAM

 Ihad some pumpkin ice cream from Baskin robbins that was wonderful.  I
would love to make my own. Does anyone have a recipe? 
Thanks in advance!
-karin
From: isar@ac.dal.ca
Newsgroups: rec.food.cooking
Subject: Re: rec.cooking.cleaning.up
Date: 7 Oct 92 20:06:18 -0300
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <BvqD4I.H0u@usenet.ucs.indiana.edu>, lblanken@silver.ucs.indiana.edu (Laura Blankenship) writes:
> Here's how it goes in our house:
> 
> 1. I do most of the cooking--since he doesn't like to cook.
> 2. Neither one of us really cleans up though whoever doesn't cook
> is supposed to do it.
> 3. Next time I cook I clean up (usually a day later).
> 
> All other chores are divided fairly evenly.  We argue most over the kitchen.
> I make a mess when I cook though I do try to clean up as I go.  With no
> dishwasher, the chore of cleaning is awful.  So what happens when we're both
> busy--we eat out and spend too much money.  Such is life.  My SO wants to learn
> how to cook mainly so he won't have to clean up.  He should have figured that
> out a long time ago.:)
>
> --Laura

*********************************************************************


  I couldn't resist commenting on this one.  You must must must have been
spying on my house.  What you described is an exact replica of the pattern
my SO and I are stuck on.  I must say though... he eats with such relish and
he loves my cooking so much, all those awful dirty dishes don't seem so
bad after all (ha!).  It's something else to see that happy satiated smile
on his face ...  Then again...I wonder if that's all part of his plan...:)

  Isa R.



Newsgroups: rec.food.cooking
From: lalford@fsu1.cc.fsu.edu (LYNN ALFORD)
Subject: Black Bean Tortilla Filling
News-Software: VAX/VMS VNEWS 1.3-4   
Reply-To: lalford@fsu1.cc.fsu.edu
Organization: Florida State University
Distribution:  world
Date: 15 OCT 92 09:39:50    


From The Well-Filled Tortilla Cookbook
by V. Wise and S. Hoffman


Basic Black Beans

serves 4 to 6  (very hungry people)
takes 2 hours

1 1/2 pounds black beans
1 1/2 medium onions finely chopped
6 garlic cloves minced
3 jalapeno peppers, stemmed and finely chopped
1/2 cup canned crushed tomatoes in puree
1/8 teaspoon chili powder
12 cups water
1/2 teaspoon salt
18 corn or 12 flour tortillas

Place the beans, onions, cloves, peppers, tomato, chili powder and water in 
a large pot.  Bring to a boil.  Reduce heat and maintain a gentle boil and 
cook until the beans are tender.  Stir in salt (quite frankly, I never 
remember the salt and don't miss it.)

To assemble the tortillas, either use a slotted spoon to remove beans from
pot or pour off some of the cooking liquid and mash the beans in their 
liquid (sort of refried bean style.)  Place beans in tortilla and top with 
cilantro or lettuce, sour cream, and your favorite salsa.  Fold and serve.


Very easy and very filling.
From: girl@slavery.EBay.Sun.COM (Mary Smith)
Newsgroups: rec.food.cooking
Subject: Re: What do you do with Chutney?
Date: 9 Oct 92 21:28:57 GMT
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: slavery.ebay.sun.com

In article <DLB.92Oct6112227@fanny.wash.inmet.com> dlb@fanny.wash.inmet.com (David Barton) writes:
>In article <$stephan.171.0@sasb> $stephan@sasb (Stephan Fassmann,
>Software) writes:
>
>   Just curious.  I have heard of Chutney and have even seen it in the
>   store but nothing I have seen tells me what to do with it or how to
>   eat it.


I have bought the hot chutney from the store
and ate it with a steak. It was really good!

--
-----------------------------------------------
If I won the lottery, I wouldn't be one of those people who immediately
quit their jobs.  I'd make my boss's life a living hell for a week or
two first.
Newsgroups: rec.food.cooking
From: scott@goblin.med.ge.com (Scott Hinks,asl,521-6326)
Subject: Re: REQUEST: Hot and Sour Soup
Reply-To: scott@goblin.med.ge.com
Organization: General Electric Medical Systems
Date: Wed, 7 Oct 92 20:18:04 GMT

I am also interested in good H & S Soup recipes.
If anyone has a good one, please add me to your
email list or post it.  Thanks.


Newsgroups: rec.food.cooking
From: mesora@leland.Stanford.EDU (Rose Adams)
Subject: recipe request:SPAM sushi
Organization: DSG, Stanford University, CA 94305, USA
Date: Sat, 17 Oct 92 02:52:25 GMT

I have heard that  spam sushi exists and would appreciate it if people could
post or send me recipes.

Thanks in advance!

Rose


-- 
Rose M. Adams 				mesora@leland.stanford.edu
---<--<--<{@				A rose is a rose is rose
From: lzsndt@ritvax.isc.rit.edu
Newsgroups: rec.food.cooking
Subject: Tapas
Date: 16 Oct 92 19:37:40 GMT
Reply-To: lzsndt@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology

Recently, I ate at a wine and tapas restaurant in Ithaca NY.  I've tried to
replicate some of the recipes with underwhelming success.  Any recipes or
suggestions for foods like the following would be appreciated: 

Surillitos (fried corn flour sticks)  (mine are too heavy)
Onion chutney -for the surrillitos
Scallops in ouzo cream sauce

The tapas restaurant was terrific.  Since then we've been enjoying going to
Japanese, Indian, Thai, and Greek restaurants and ordering a variety of
appetizers instead of a meal.
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.cooking
Subject: Re: 2nd REQUEST:GALLO PINTO
Date: 10 Oct 92 23:58:47 GMT
Followup-To: rec.food.cooking
Organization: Apple Computer, Inc.

In article <1992Oct9.180547.14252@netcom.com>, strnlght@netcom.com (David
Sternlight) wrote:
> 
> 
> Another reader posted a request for a Gallo Pinto recipe not long ago.
> I've searched all the cookbooks in Bookstar and Crown as well as a
> couple of smaller bookstores without success. Perhaps a reader with
> special knowledge will see this post.
> 
> Gallo Pinto is a Costa Rican dish very popular for breakfast. It's
> rice and beans and other ingredients, and I believe (but am not
> certain) it's made from the previous night's dinner's leftover
> rice and beans--that is, one starts with cold cooked rice and beans
> and fries them with the other ingredients.

To my great distress I can't find my Costa Rican cookbook, and Gallo Pinto
was not one of my mother's Costa Rican specialties.  She always cooked rice
with tomatoes, garlic, and onion in one pot, and black beans in another,
and kept them separate until they hit the plate; then the beans went over
the rice.  I get hungry and nostalgic just writing about it.

But I have had gallo pinto, which is indeed very Cost Rican.  I've never
seen anyone cook it, but here's what I would do if I were trying to make
it.  Take left-over steamed white rice (long-grain, just like Chinese
style) and left over boiled black beans, which should be sitting in a good
amount of their cooking liquid.  Mix the rice and beans in about equal
amounts, and include enough of the liquid to keep them from sticking too
much when you heat them up in a pot, over low-medium heat.

That ought to do it.  The gallo pinto I've had is always just black beans
and white rice, but I don't think any Costa Rican would criticize you if
you added other ingredients or used rice with tomatoes -- we're easy-going
about food.  The beans gotta be black beans, of course.  To cook them Costa
Ricanly, soak overnight in plain water, dump it in the morning, add water
to cover completely and a few large, whole, unpeeled garlic cloves.  Simmer
all day, being sure to add water often enough to keep the beans submerged. 
Toward the end, season liberally with salt.

--

David Casseres
Exclaimer: Wow!
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.cooking
Subject: Re: Halloween Party Recipes
Date: 12 Oct 92 12:36:12 GMT
	<92283.195302QAA@psuvm.psu.edu>
Organization: Department of Computer Science, University of Edinburgh, Scotland

In article <92283.195302QAA@psuvm.psu.edu> QAA@psuvm.psu.edu (Tim Bieling) writes:

   (one fun event during the party was "bobbing for apples" - all ya do is
   fill a large round "tub" with water, toss in a bunch of apples and have
   kids - two at a time - attempt to get an apple using only their mouth,
   with the winner being the first to succeed).

This is a big Halloween thing round here too, it was great fun.  A more
genteel variant is to get people to kneel on a chair with a fork in their
mouth, and get them to drop the fork from their mouth into a tub on the
floor.  You get a real sense of achievement when you spear an apple this way
:-) 
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)

		
Newsgroups: rec.food.cooking
From: monwel@cbnewsk.cb.att.com (douglas.w.monroe)
Subject: Coating/Batter for Deep Fried Veggies?
Organization: AT&T
Distribution: usa
Date: Mon, 12 Oct 1992 15:19:55 GMT
Keywords: coating adhesion


Hello!

I'm posting this request for a friend who is not having great success in getting
her fried veggie (Eggplant, Zuccini, etc) sticks to hold onto their breading
after placing them in the frier. The usual egg wash/bread crumb deal isn't
working, so I'm asking you folks for the secret, if one exists, to nicely
breaded fried veg sticks. Any batters or other coating recipes to try? Is  oil
temp important to the process? Double/triple dipping necessary?

Got any clues? Please e-mail direct or 'r' to me if you can- I'll summarize if 
desired.

Thanks a bunch!
-- 
                                                          Doug Monroe
                   				       dwm@pruxl.att.com
  						 or   monwel@cbnewsk.att.com
Newsgroups: rec.food.cooking
From: ray@anaconda.cis.ohio-state.edu (william c ray)
Subject: Re: REQUEST: Sourdough Starter and Bread Recipes
Organization: The Ohio State University Dept. of Computer and Info. Science
Date: Fri, 16 Oct 1992 14:36:26 GMT

In article <1992Oct15.182310.14321@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>I write...
>>As poster 1 pointed out, you will need to capture it from somewhere,
>>your can't create it from nothing.
>
>if yeast can't form, why can I put flour & water together to make
>a 'dough' I can stir down, set it out and once a day sitr_down
>bubbles that form during the day, and after about a week of 
>doing this, do I have a sourdough starter..????
>

Because it's rather difficult to find an area that is totaly sterile...
Yeast is a plant (fungus?), of sorts.  (you wouldn't believe me if I told you
that your flower garden spontaneously created itself every year, would
you? :-)  When you mix your flour and water together, there may
already be some yeast-creatures in the flour.  If there aren't any
in the flour or water, you must be capturing them from the air.  All it
takes is 1, and they aren't exactly uncommon in the environment.
If you were to take a sterile bread and sterile water mixture, place
them in a sterile bowl, and keep them from any contact with air containing
any form of micro organisms, it would just sit there and do nothing
forever.  If you keep it from any contact with air containing 
yeast/yeast spores, you won't get a yeast colony in the dough.  If you
keep them from any contact with air containing the correct lactobacillus
bacteria, you won't get a sourdough starter, since the bacteria is
also a necessary critter for the sourdough.  
Luckily for you, you apparently have both the yeast, and the bacteria
in great enough abundance in your environment to create a start.  Not
everyone is so lucky.

(If you've _really_ found a way to take totaly sterile ingredients,
and get them to spontaneously create life, I know a few scientists
who would absolutely _love_ to talk to you...)

Will Ray
ray@cis.ohio-state.edu
From: $stephan@sasb (Stephan Fassmann, Software)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 8 Oct 92 23:00:12 GMT
Organization: BYU

In article <1992Oct8.001241.7750@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>Subject: Comfort Food
>From: Pat.Churchill@bbs.actrix.gen.nz
>Date: Thu, 8 Oct 1992 00:12:41 GMT
>It's a miserable wet day outside.  The harbour is grey.  The
>surrounding hills have vanished in the mist.  And it's supposed to be spring.
>
>Right now I feel like some comfort food.  Maybe some homemade
>vegetable soup and a stack of hot buttered toast.
>
>What is your favourite comfort food?  Come all you people heading into
>autumn (sorry, fall).  What are you going to console yourselves with?
>
>Share :-)
>--
>| The floggings will continue until morale improves
>| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>

My Favorite Comfort Food is this:
Roast beef with lots of pepper and garlic, creamed corn, and mashed 
potatoes and lots of gravy, butter and sour cream. Afterwards some "Hot 
chocolate to die for" while snuggling with my wife on the futon.
From: hughes@dogwood.botany.uga.edu (Wayne Hughes)
Newsgroups: rec.food.cooking
Subject: Re: Charcoal lighting
Date: 7 Oct 92 22:33:42 GMT
Organization: Botany Department - U of Georgia, Athens

In article <1992Oct7.144119.23253@a.cs.okstate.edu> hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP) writes:
>From article <1992Oct6.141421.9796@schbbs.mot.com>, by C11815@maccvm.corp.mot.com (Josette Giacobbi):
>> 
>> Wayne, I bought a gas grill because I could NEVER get the coals going, but
>> my neighbor had one of those round items they sell with the holes in it,
>> and you put newspaper in the bottom (you don't use charcoal fluid) and he
>> had a nice fire every time.  I always see them advertised, and I don't
>> think they cost that much.   josette
>
>A large coffee can and a can open work great and cost nothing.     

  
  I did a dry run today, and can confirm this. 
  I used a 2 lb size coffee can with bottom removed and six holes
  punched in the bottom side, one page of newspaper, and 
  (even used!) briquets.  Lit once and in 20 minutes hot coals 
  without any fussing in between.  I was astonished.

  Wayne