HDTenEightyP/NetNews huggingface dataset:
From: steve@yogi.hsc.ucalgary.ca
Newsgroups: rec.food.cooking
Subject: Re: Bread machines
Date: 18 Nov 92 13:33:24 MDT

In article <BxLovw.Hqo@usenet.ucs.indiana.edu>, kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
> lbennice@nyx.cs.du.edu (Laura Bennicelli) writes:
> 
>>A bread machine does not just knead the dough for you.  It keeps it
>>at the proper temperature for rising, removes excess moisture when the
>>bread is finished baking.  
> 
> The "proper" temperature for rising is between 70 and 100 degrees.  My
> kitchen is usually warm enough, and my oven's pilot light is perfect.
> And you don't need to remove "excess" moisture from bread, just turn
> it out onto a rack to cool, and don't wrap it up while it's still warm.
> 
>>You can also set the timer for the time you want the bread
>>to be done, so you can go out, or go to bed, or do whatever.
> 
> Now this part is neat.  
> -- 
> 
> Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>

What about clean up?  Are there more things to clean up (bowls, kneading area,
baking pan) when you make bread manually?

-- 
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[*]                                 [*]                                 [*]
[*]    Steve Hocevar                [*]                ravecoH evetS    [*]
[*]    Calgary, Alberta, Canada     [*]     adanaC ,atreblA ,yraglaC    [*]
[*]                                 [*]                                 [*]
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Newsgroups: rec.food.cooking
Subject: Re: What's the worst cookbook you own?
From: gary@cdthq.UUCP (Gary Heston)
Date: Mon, 23 Nov 92 19:25:12 CST
Organization: Garys' Home for Obsolete Computers

peter@taronga.com (Peter da Silva) writes:

> In article <1992Nov23.032447.23123@netcom.com> artemis@netcom.com (Michelle
> Dick) writes about ramen:
> >2. Add 1-2 Tbsp sake to the noodles near the end of cooking.
> 
> This is almost enough to make me go out and get some. Is there a low
> fat alternative?

Sure.

Add 1/2-1 Tbsp.

:-) 

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Subject: What's the worst cookbook you own?
Organization: Home for the Terminally Infirm
Date: Sat, 21 Nov 1992 16:47:44 GMT

Every now and then someone in this group asks something like, "What's
the best cookbook for...?" 

My question is, what is the worst cookbook you own?  I don't mean those
spiral-bound things got up for fund raisers--the ones where everyone
contributes a recipe and the end result is a collection of recipes for
instant potato and canned green bean casserole.  I mean a cookbook that
was intended for broad distribution sales in book stores.  What's the
name of your worst cookbook, and what's bad about it?
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: RECIPE: Grape Nut Cereal Muffins
Organization: Taronga Park BBS
Distribution: na
Date: Fri, 20 Nov 1992 12:10:42 GMT

I wrote:
+ Grape Nuts are sort of like the "grit" in a very coarse sandpaper, made
+ of some ostensibly edible material completely unrelated to grapes. I
+ would recommend that the next time you're getting ready to use vegemite
+ to resurface your driveway, you mix some grape nuts with it to improve
+ traction.

After reading a few replies, I'd like to note that material similar to
grape nuts is frequently used in painting deck surfaces of sailboats, and
in certain kinds of soap, to provide a grittier surface without abrading
the skin. I don't know whether this material, which is apparently drived
from oats, is actually produced in the same way but I would assume that it
tastes much the same.

In article <1992Nov19.213816.1@stsci.edu> morrissey@stsci.edu writes:
>When I was very young, I thought Grape Nuts were grape seeds.

Crushed walnut shells can also be used for this purpose. I don't know
if grape seeds have the mechanical strength required.

I can't actually recommend using vegemite for the base material in a
project of this sort, though, since it is water soluble. The artificial
cheese in "cheeze & crackers" packets would probably be more durable,
though it might attract the less discriminate class of ants.
-- 
true(<<VV$@\\$'&O 9$O%'$LT$&$"V6"$&$<4$?'&$ #I&&?$=$<<@)24 24 scale 3 21 moveto
{dup 36 eq{pop not}{dup 7 and 4 sub exch 56 and 8 div 4 sub 2 index{rlineto}{
rmoveto}ifelse}ifelse}forall stroke pop showpage % Have you hugged your wolf...
Newsgroups: rec.food.cooking
From: cid@athena.mit.edu (Derek H Cedillo)
Subject: Re: Need a food-related word with a TH in it
Organization: Massachusetts Institute of Technology
Date: Wed, 18 Nov 1992 00:40:39 GMT

In article <1992Nov16.153734.579@news.vanderbilt.edu> PLANCHAJ@ctrvax.vanderbilt.edu (Tony Planchart) writes:
>In <1992Nov16.113606.15266@mailhost.ocs.mq.edu.au> max@currawong.bhs.mq.edu.au writes:
[need TH foods]
>> For a reason so arcane that I won't bother you with it, I need some 

>Don't we have a butterscotch toffee candy called Worthen's here in the states?
>Nonetheless, I am certain the th pronuciation is the same as in mother.  Can
>someone confirm this?
>
>Tony


I believe its Werthur's  ,
Or maybe Werther's,
either way, I know it is wE,
as far as Th sound, I'm not sure...I would think, its pronounced like worth-ers

Derek

---------------------------------------------------------------------------
"There Are Two Great Tragedies In Life,
	One Is Not To Get Your Heart's Desire.
		The Other Is To Get It.
				-Bernard Shaw 
Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: ? rootbeen extract
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Date: Wed, 18 Nov 1992 18:04:00 GMT

In article <1992Nov17.200102.62210@ns1.cc.lehigh.edu>, dsbb@ns1.cc.lehigh.edu (D. SPENCER BEECHER) writes...
>shuff@texsun (Pat Shuff  Sun HoustonSE) writes:
>>
>I believe I posted this here before, but, in case I haven't, my mother
>taught eighth grade science.  Every year she made root beer with dry ice,
>water, and root beer extract in a pressure cooker.  The tradition ended the
>year the pressure cooker's release valve clogged.  She got everyone out of
>the room before it blew up.  It totalled the counter and everything under
>the counter, put a hole in the ceiling, cracked the concrete floor under
>the counter, did substantial damage to a wall, demolished several desks...
> 
>If you try making root beer, don't use a pressure cooker.
> 
>If I've posted this here before, please forgive me; it's one of my
>favorite anecdotes.
>-- 
>                   _ _     _ _     _ _
>  -Spence         [O.O]   )x.x(   )O.O(
>                    O       O      -*-

Ah Science....sounds like that was a great experiment on the laws of 
thermal dynamics as well.
From: keith@hydra.unm.edu
Newsgroups: rec.food.cooking
Subject: REQUEST: Marshmallows
Date: 19 Nov 92 18:11:35 GMT
Organization: University of New Mexico, Albuquerque

Went out and bought more lbs of sugar than I will admit to anyone, this
Christmas everyone gets fudge/candy.  Would like to make my own
marshmallows (or at least marshmallow cream (creme?)).  Doesn't seem
like it could be too hard, and expected to find it in several books,
which is, of course, why I couldn't.

Also, (perhaps this should have been a separate request, but anyone
       with a marshmallow recipe is likely to have this too!)

Anyone have a recipe for graham crackers?

thanx in advance!   -keith
----------------------------------------------------------------------
this should       imagine your favorite graphic here       room for
be a witty                                                yet another
quote!                                                    witty bite(!)
keith$hydra.unm.edu
---------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Subject: RECIPE: Turkey-Corn Casserole
Organization: Texas Instruments Inc
Date: Wed, 18 Nov 1992 16:53:50 GMT


Turkey-Corn Casserole

2 1/2  cups corkscrew pasta, cooked according to package
       directions
1      cup shredded Monterey Jack cheese with jalapeno
       peppers (divided use)
1      (10 3/4-ounce) can condensed cream of chicken soup
1/2    cup sour cream
1      teaspoon chili powder
1/8    teaspoon garlic powder
1      (8-ounce) can whole kernel corn, drained
1/2    cup chopped green onions
1 1/2  cups shredded cooked turkey
       Chopped tomato, chopped pitted ripe olives, sliced
       green onion and crumbled tortilla chips for garnish

 Preheat oven to 350 F.  In a greased 12x8-inch baking dish, 
combine pasta and 1/2 cup of the cheese.
 In medium bowl, combine soup, sour cream, chili powder, garlic
powder, corn, green onions and turkey.  Spread evenly over pasta         
mixture.
 Bake for 30 minutes.  Top with remaining ingredients and crumbled      
tortilla chips, if desired.  Makes 4 servings.
Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: Re: MARMITE
Organization: Novell, Inc.
Date: Thu, 19 Nov 1992 17:33:53 GMT

>> >> How do you tell a stoat from a weasel?
>> >
>> >It's stoatally obvious -- they're weasely distinguishable.
>> 
>> I will never, ever, _ever again_ harbor the _slightest_ remorse for
>> being silly on this newsgroup.  Stephanie, this is unforgiveable (snicker).
>
>I was hoping to ferret out a response.  I mean, really.  Otter things
>have happened.

Alright, both of you - knock off the badgering!

Wes

-----------------------------------------------------------
Wes Voss
Novell, Inc
Internet: wvoss@novell.com
Fax: 801-342-1211
Disclaimer: These are just my opinions, and no one else's;
            No one in their right mind would share them...
___________________________________________________________
From: steve@yogi.hsc.ucalgary.ca
Newsgroups: rec.food.cooking
Subject: Bread Machine Cleanup
Date: 20 Nov 92 14:35:32 MDT

I'm not sure if my last post got out (because of no response) so I'll try
again.

In line with the "to buy, or not to buy" a bread machine debate; how do the
cleanup times compare?  I've never made bread before but I imagine if you made
it by hand, you would have at least a mixing bowl, kneading board and baking
pan to clean.  How does that compare to a bread machine?

As you can tell, I don't like cleaning up!  :-)

Thanks in advance!
-- 
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[*]                                 [*]                                 [*]
[*]    Steve Hocevar                [*]                ravecoH evetS    [*]
[*]    Calgary, Alberta, Canada     [*]     adanaC ,atreblA ,yraglaC    [*]
[*]                                 [*]                                 [*]
[*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*]
Newsgroups: rec.food.cooking
Subject: Bubble Gum Request
From: bk699@cleveland.Freenet.Edu (Nancy D. Harwood)
Date: 15 Nov 1992 15:14:11 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: hela.ins.cwru.edu


I am looking for a recipe for bubble gum for a student's science
project.  Can anyone help me?
Thanks,
Nancy Harwood
harwood@tenet.edu
Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: Re: Bread Machine Cleanup
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Date: Sat, 21 Nov 1992 09:20:22 GMT


Steve Hocevar asks about cleanup. Cleanup on the DAK bread bakers
is virtually instantaneous. The baking pan is non-stick and the bread
drops right out. A wipe with a damp cloth is all that's needed. Same
for the paddle. One does have to pick out a few odd bits of dough
around the spindle gasket, but that takes a few seconds.

-- 
David Sternlight
PGP public key on request; RIPEM public key on server
From: tjensen@unlinfo.unl.edu (theresa jensen)
Newsgroups: rec.food.cooking
Subject: xmas gifts
Date: 17 Nov 1992 15:13:49 GMT
Organization: University of Nebraska--Lincoln	
Distribution: world
NNTP-Posting-Host: unlinfo.unl.edu

I saw earlier on this post some ideas for xmas gifts of food.  I didnt
get them copied.  I am thinking of chocolate candy(I have done before) 
I need a recipe for applesauce and apple butter or another fruit butter.
 Also if you have any other ideas they would be welcome.  I am not an 
experienced cook so it needs to be something fairly simple.  Thanks in
advance.
tjensen@unl.edu
Theresa Jensen
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Sauce for gyros
Date: 19 Nov 92 18:40:53 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

Once again, this is a case of ignoring a thread while it was happening because
I didn't need it at the time, then, several months later, needing the recipe.

A friend asked me if I know how to make the yogurt sauce that's served on
gyro sandwiches, and I said I'd try to find out.  A few months ago, there
were a bunch of recipes posted here:  did anyone save them and if so,
could you please email them to me?

Thanks,
------
Debbie Schwartz // das@voodoo.ca.boeing.com  // ....uw-beaver!bcsaic!voodoo!das
From: mjk@sei.cmu.edu (Mary Jane Kelly)
Newsgroups: rec.food.cooking
Subject: RECIPE:  Colache
Keywords: squash
Date: 18 Nov 92 16:37:18 GMT
Organization: The Software Engineering Institute


As promised, here it is.

COLACHE

2 T vegetable oil
1 Butternut Squash OR small Pumpkin (about 2 lbs) peeled, seeded, and diced
1 medium onion, coarsley chopped
1 clove garlic, minced
16 oz canned tomatoes, undrained
1 green pepper, seeded, cut into 1" cubes
14 oz can whole kernal corn
1 green chili, coarsley chopped (optional)
1/2 t salt
1/4 t pepper


Heat oil in large skillet over medium heat.  Add squash, onion, and garlic;
cook for 5 minutes or until onion is tender.

Coarsley chop tomatoes; add tomatoes and bell pepper to skillet.  Bring to a 
boil over high heat.  cover; reduce heat and simmer 15 minutes.

Add remaining ingredients.  Simmer covered, 5 minutes or until squash is
tender.  Uncover; increase heat to high.  Continue cooking a few minutes or
until most liquid has evaporated.

Serves 6-7

From Southwest Cooking, published by Beekman House.  
Recipe Development:  Jan Nix.
Note:  Pumpkin is the traditional squash used in this dish, but butternut is
less stringy and easier to cut an peel.

My Notes:  I used butternut, and it was yummy.  Also used more garlic. It took
me a bit longer to cook than the recipe indicates.  I didn't have whole
tomates, but crushed which probably made a liquid difference.  My squash may
have been cubed a bit big, too.  So if you dish is taking long, I suggest
adding the green pepper late in the stage for it to retain color better.  This
is a very attractive dish.  I would also suggest using fresh or frozen corn
instead of canned for appearance and taste.
Newsgroups: rec.food.cooking
Subject: Re: Cooking a turkey breast side down?
From: lindstrom@acs.harding.edu
Date: 21 Nov 92 11:05:42 -0500
Reply-To: lindstrom@acs.harding.edu
Organization: Harding University

In article <1992Nov19.203359.70689@ns1.cc.lehigh.edu>, lm03@ns1.cc.lehigh.edu (LINDA E. MUCKEY) writes:
>It makes sense that cooking a turkey this way would make the breast meat
>jucier, but I stuff my turkey.  Do you upside-down cookers stuff yours?  If
>so, how do you keep the stuffing from falling out?  I can see how to prevent
>it from falling out of the neck cavity by stitching it shut or something, but
>what to do about the major cavity underneath the breast?
>
>As Thanksgiving is closing in fast, please respond ASAP.
>
>Thanks!
>
>Linda

  Linda,

    If you put the stuffing in upside-down, then when you flip the
bird it will be in the correct orientation.

           Hope it helps!  :-)
                Greg

Newsgroups: rec.food.cooking
From: acc4636@tamsun.tamu.edu (Anthony C.)
Subject: Re: REQUEST: Potato Recipes
Keywords: potato
Organization: Texas A&M University, College Station
Date: Fri, 20 Nov 1992 02:37:33 GMT

Twice Baked potatoes with mustard spice ( I made this one up :-))

Clean the potatoes so that the skins are free of dirt.
Bake however many potatoes you want to use for one hour.
Cut the potatoes in half and scoop out the insides.
Brush the skins with oil and put in the oven (I broil but
you can probably use 400 degrees just fine) until they are crispy.
Take the scooped out insides and mash using either yogurt, mayo
sourcream, butter or milk (or whatever you like to mash potatoes
with).  I use yogurt (cuz I make my own).  Add salt slowly until
it is salty enough for you.  Add mustard powder to taste.  I use
about 1 tablespoon for 4 medium potatoes.  Add whatever other spices
or tidbits you think might taste good (bacon ham etc.)  Put the mashed
potatoes back in the skins and top with cheese (whatever kind you like)
and bake until the cheese is melted.  Since I dont cook with
measurements and I change recipes all the time this recipe doesnt
have exact measurements or ingredients - my apologies!
You can substitute the mustard powder with chile powder, or garlic
or whatever you like!  This can make a large variety of differently
flavored dishes.

Newsgroups: rec.food.cooking
From: mcgrant@rascals.stanford.edu (Michael C. Grant)
Subject: Re: Muffins aren't everyone's taste!  
Organization: Information Systems Laboratory, Stanford University
Date: 18 Nov 92 12:04:09

In article <10292323.15969.11983@kcbbs.gen.nz>
Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:

   Well it seems that I have opened up a can of worms. On one hand I have  
   dozens of people thanking me for the muffin recipes and on the other  
   hand it looks like there are just as many people that are really brassed  
   off with the whole thread and sending me quite nasty email. 

Well, if they're ticked off at those people who just post followups saying
'Yeah, me too, post 'em!' then I can understand it but if they're getting
ticked at YOU for posting muffin recipes then tell them to go to hell (and
give them directions if necesssary!) That's what this newsgroup is for
(recipes, that is, not going to hell)!  (at least since rec.food.recipes
got so flaky!)

   I also didn't realise that I shouldn't be posting copyrighted  
   recipes from books, I could have sworn I'd seen lots of others in this  
   newsgroup (haven't I?).

I don't think you can copyright a recipe, only the text itself. So, you
can't copy something verbatim, but I think that if you muck with it a
little bit (adding your own personal experience with the recipe, re-writing
the text in your own words), then there shouldn't be anything wrong with
it. I'd probably attribute the original source, though.

   WHY do some people get so uptight when a certain  
   thread that they aren't interested in starts getting out of hand, surely  
   it doesn't take up too much time picking and choosing which thread  
   messages you want to read? I didn't really ask for some of the nasty  
   feedback I've been receiving and maybe I've been a bit naive to think  
   that everyone would be interested in muffins, but hey, everyone makes  
   mistakes at times don't they?  

If people only posting those things EVERYONE was interested in then nothing
would get posted. So to all you anti-muffin types out there, 

TOO BAD!

Stick that in your oven and bake it :-)

Michael C. Grant
--
-----
"Long hair, short hair--what's the difference once the head's blowed off?" (?)
Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: Crispy French Fries
Summary: Soak in Ice water 
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Fri, 20 Nov 92 16:39:36 GMT

In article <1992Nov16.195346.27366@linus.mitre.org> Bedford, MA (bgt@mitre.linus.org) writes:
>Would someone please tell me what the trick is to 
>making crispy frenchfries? My fries always seen to
>come out soggy and soft. I think I have the grease
>hot enough...Maybe not...
>
>Please help...

 I was always told to soak them in Ice Water for about an hour. Also
how long do you cook the for?  I watch until they get a nice light 
brown.

  Good luck

     Doris
Newsgroups: rec.food.cooking
Subject: Re: MARMITE - yeast extract: what do I d
From: derek@nezsdc.icl.co.nz (Derek Tearne)
Date: Sun, 15 Nov 92 23:00:39 GMT
Organization: Fujitsu New Zealand

In article <BxL0nt.y3@math.uwaterloo.ca> gamiddle@math.uwaterloo.ca (Guy Middleton) writes:
>In article <CC.92Nov11112953@arran.dcs.ed.ac.uk> cc@dcs.ed.ac.uk (Chris Cooke) writes:
>> If you hate them, they taste the same.  If you love them, you can discern
>> differences between them.  Personally I hate Marmite, Vegemite *and* Bovril,
>> a third variant (black cow goo rather than black yeast goo), and can tell no
>> difference between the three of them.
>
>Interesting -- I love Bovril, but cannot stand Marmite.  I suppose there's no
>accounting for taste.

Well they do taste completely and utterly different.  The only thing they
have in common is that they are both black, gooey and come in jars.  Bovril
is nicest as a warming drink or for making gravy with.  I don't know of 
_anyone_ who would make either with [Vege|Mar|Pro]mite.


-- 
Derek Tearne.   --   derek@nezsdc.icl.co.nz   --    Fujitsu New Zealand   -- 
Some of the more aware dinosaurs were worried about the environmental
consequences of an accident with the new Iridium enriched fusion reactor.  
"If it goes off only the cockroaches and mammals will survive..." they said.
From: mrum@pyrolab.Berkeley.EDU (Marc Rumminger)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Broccoli Recipes
Date: 22 Nov 1992 20:17:08 GMT
Organization: UC Berkeley
NNTP-Posting-Host: pyrolab.berkeley.edu


something i like to do to spruce up steamed vegetables is 
fresh or dried herbs in the water.  or, with fresh herbs,
put them on the steamer basket before you put in the veggies.
the steam will pick up the flavor of the herbs, and lightly
perfume your vegetables.  it is very subtle and very good.

some suggestions:
put a few small chunks of fresh ginger in the steaming water
try some rosemary in the water
place a few basil leaves in the steamer
etc.....

-------------------------------------------------------------
Marc Rumminger                mrum@pyrolab.berkeley.edu 
Combustion Research Lab       UC Berkeley
"This [.sig] is a travesty; it's a travesty of a mockery of a
sham of a mockery of a travesty of two mockeries of a sham."
Newsgroups: rec.food.cooking
From: smith@artex.waisman.wisc.edu
Subject: RE: Electric oven cooks unevenly
Organization: Waisman Center, University of Wisconsin-Madison
Date: 17 NOV 92 07:47:45 CST

I have a 6 year old GE electric range.  I have baked 4 cornish hens in it and 
they seemed to vary in terms of doness.  Last night a baked a carrot bundt cake 
in it and about 1/4 of it was not baked enough.  I don't used it that much, so 
I only have a couple of incidents to base this on.  My mother told me my
element might be going and someone else told me to check to make sure the
stove was level.  It anyone has any suggestions, please post them.  I guess
from now on I'll have to rotate whatever is baking periodically.  Thanks in 
advance.
Newsgroups: rec.food.cooking