HDTenEightyP/NetNews huggingface dataset:
From: tara@socrates.umd.edu (Tara McDermott)
Subject: Re: The dangers of the newsgroup
Organization: University of Maryland University College
Date: Sat, 15 Aug 1992 01:19:07 GMT

lforte@guvax.georgetown.edu writes:

>AGGGGGGHHHHHH!!!

>I never thought that reading this newsgroup could be hazardous to my 
>health.  Whenever I read this group, I think - "hmmm...Chocolate cake, 
>that sounds good, or .....wow, wouldn's sompesto sauce on some nice 
>tortollini tsate good right now."  So I end up getting it in my head 
>that I HAVE TO HAVE this or that and spend the whole weekend cooking 
>things like Buffalo wings, pizza, you name it, I've made it lately.  
>At the rate I am going, I'll gain five pounds a week.  Not that I am 
>complaining about this group at all - I have found a lot of wonderful 
>recipes and I have learned a lot recently.  Now if only I could get it 
>out of my head that I have to make a Jello Aquarium this weekend, 
>everything will be fine..   :)

>Anyone else have this problem, or am I all alone in my insanity?

Why don't you try some recipes from rec.food.veg?  It's not primarily
a recipe group, but some really luscious recipes come up, and they're
usually pretty healthy, being vegetarian.  Some of them are actually
GOOD for you to eat!  Just a suggestion... I have yet to worry about
gaining weight from any vegetarian (meaning no animal products in this
case) recipes.

>Leslie Forte
>LFORTE@guvax.georgetown.edu

Tara
-- 
Tara McDermott            "We suggest people take their Food Pyramids,
                            cut off the top and make a Healthy Eating
tara@socrates.umd.edu         Trapezoid."  -Neal Barnard, M.D.
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Newsgroups: rec.food.cooking
Subject: Re: What do _you_ do with buttermilk?
Date: 21 Aug 92 20:39:28 GMT
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University

Drink it.  What amazes me is that some people will eat yogurt but not drink
buttermilk.  Wherefor is this?

Personally I don't like the flavored yogurts but find plain yogurt pleasant
tasting, similar to buttermilk. ;)  

bob
From: dcoder@u.washington.edu
Newsgroups: rec.food.cooking
Subject: Re: cumin & coriander seed <--> powder conversion
Date: 17 Aug 92 22:30:46 GMT
Article-I.D.: u.1992Aug17.223046.26015
Organization: University of Washington

In article <1992Aug17.065906.15453@cscs.ch> nvecchi@sangiorgio.cscs.ch (Nicole  
Vecchi) writes:
Does anyone know the Italian name for cumin? The spice I've found
under the "cumin" name is what I used to find in rye bread
(caraway seeds?).

Both are closely related plants in the family Umbelliferaceae that also  
contains parsley, fennel and anise). They are different genera. Cumin is  
Cuminum cyminum; caraway is Carum carvi.

I'd can't remember the Italian name for cumin, but I'd try either cumino or  
comino. (I sometimes confuse Italian and Spanish nouns). I'd try contrasting  
that with caraway; carvi in Italian  (Spanish uses an Arabic-derived word:  
alcaravea). 

Dave Coder
NeXTMail: dave@nucleus.immunol.washington.edu
From: d8linha@dtek.chalmers.se (Haakan Lindh)
Newsgroups: rec.food.cooking
Subject: Recipes For Plums
Date: 15 Aug 92 13:57:55 GMT
Organization: Chalmers University of Technology


My garden has been invaded by an huge number of plums.

Anyone out there who has any nice recipes (could be anything) ?

--
d8linha@dtek.chalmers.se
                                  Chalmers Univerity of Technology, Sweden
                               Department of Computer Science and Engineering
From: toad@cellar.org (Tony Shepps)
Newsgroups: rec.food.cooking
Subject: Re: Artichokes : I need a hint
Date: 17 Aug 92 04:54:19 GMT
Organization: The Cellar BBS and public access system

Augggh!  Folks, forget the [spiked] mayo.  The best thing to eat artichokes
with is hollandaise sauce!  I grew up eating 'em with hollandaise, and to
me, mayo is just a cheap imitation.

Besides, hollandaise is SO much better for getting your RDA of cholesterol.
Part butter, part egg yolks, throw away the whites?  A zap of lemon juice
just to keep it honest?  Oof.

--
Tony Shepps  toad@cellar.org
Preferred address:  toad%cellar@tredysvr.tredydev.unisys.com
Snail mail:  P.O. Box 655, Blue Bell, PA  19422
Public access and thoughtful conversation:  The Cellar BBS  +1 215 654 9184 
Newsgroups: rec.food.cooking
From: yen@stsci.edu (Felix Yen)
Subject: Re: How many cookbooks?  WAS Re: burgers
Organization: Space Telescope Science Institute
Distribution: na
Date: Thu, 20 Aug 1992 20:12:17 GMT

Karen Fegley (kaz@vineland.pubs.stratus.com) asks:
>  Or do men not collect cookbooks?

and Charles Parr (parr@acs.ucalgary.ca) responds with his self-portrait
of a "Male cookbook owner":
]  [...]
]
]  Collect cookbooks? Not really...But I have quite a few, and they
]  all see use. If I had to reccomend a shelf to a newbie, it would
]  be: Fanny Farmer, James Beard Theory and Practice of Good Cooking,
]  James Beard The New James Beard, Raymond Solokov The Sauciers
]  Apprentice, Lillian Beckwith Fish Cookery, and a selection of
]  ethnic cookbooks, once this simple western cuisine has been,
]  if not exhausted, at least dabbled in.
]
]  Cookbooks I dislike: The frugal gourmet, The Joy of Cooking,
]  Craig Claibourne, the Best of Bridge, anything called "1001
]  recipes for squares or whatever".
]
]  I cook a lot, my philosophies on food are simple: I cook rich
]  complex food from the best ingredients I can get.  I use cream,
]  butter, salt. I deep fry. I use complex sauces in the french
]  tradition, and will likely die young from this diet.  I am,
]  i suppose, a gastronome: Because I will eat in spite of this
]  knowledge, because eating is a joy.

I own Fanny Farmer (Marion Cunningham), _Theory and Practice_,
_The New James Beard_, and a few others.  I don't dislike Jeff Smith,
I despise him.  (He doesn't cook; he copies.)  My favorite cookbooks
are ones that treat cooking as a creative process, e.g. Beard's books
and my other favorite, _Chez Panisse Pasta, Pizza & Calzone_ by Alice
Waters et al.  I think _Joy_ is a fine book once you recognize its
limitations, but it impresses me as being more about purchasing and
preparing ingredients than about cooking.

My food philosophy is even simpler than Charles': I cook food simply.
I think a dish should reflect its ingredients.  If I don't like the
taste of an ingredient, I don't overwhelm it with bacon or cheese or
garlic or soy sauce or sugar or . . .  If I can't come to appreciate
an ingredient for what it is, I don't stock it.


Felix
yen@stsci.edu
From: blamb@rodan.hri.com (Bill Lambert)
Newsgroups: rec.food.cooking
Subject: Re: Alternatives to boiled potatoes ?
Keywords: potatoes
Date: 13 Aug 92 21:18:27 GMT
Reply-To: blamb@rodan.hri.com (Bill Lambert)
Organization: Horizon Research

In article <1992Aug12.093552.12273@maths.tcd.ie>, 
acox@maths.tcd.ie (Aoife Cox) writes:

=> Its like this:
=> . I recently acquired a large supply of (new) potatoes
=> . My cooking facilities consist of a grill/2 gas rings i.e. no 
=> oven/microwave :-(
=> . So, I can boil potatoes to my hearts content (and my stomachs dismay!)...
=> . What else could I do - apart from, say, mashing or frying the 
=> boiled potatoes or perhaps making some kind of potato cakes ??

There's not a whole lot you can do on a stove top except the
things you mentioned. Personally, I think new potatoes are
best boiled anyway. But.... do you have space/money for a
toaster oven? You can do just about anything in that as you
would in a conventional oven, just in smaller quantities.

You can grate the potatoes and pan fry them with sauteed 
onion, butter and bacon bits. Salt and pepper to taste.
That's some kind of paotato cake.

- Bill Lambert
From: dwilson@Ingres.COM (It's up to me.)
Newsgroups: rec.food.cooking
Subject: Re: Obtaining a flat chicken brest
Date: 13 Aug 92 18:12:55 GMT
Organization: ASK Computer Systems, Ingres Product Division
News-Software: VAX/VMS VNEWS 1.4-b1

In article <499@ssdc.UUCP>, jbasara@ssdc.UUCP (Jim Basara writes...
>At a small Italian restaurant, I had the daily special which was
>Chicken Val..... (something).  Anyway, it was a thin breast of chicken topped
>with ham and gobs of provolone cheese.  My question is, how does one achieve
>a large, thin chicken breast?  This one was at least 9 inches in diameter.

Simple.  You beat the hell out of it.

> 
>Thanks for your help,
> 
>-------------------------------------------------------------------------------
>Jim Basara
>     uunet!ssdc!jbasara                "All the other nations are drinking
>     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
>                                       Barry Manilow." - Dave Barry

Dave Wilson                         Please note that this was written by
Ingres Tech Support                 Dave Wilson the person, not Dave
                                    Wilson the Ingres representative.
Organization: Comp & Comm - Computer Operations, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Fri, 14 Aug 1992 08:31:28 -0400 
From: "Alex S. Margita" <am3f+@andrew.cmu.edu>
Subject: Re: Yes, we have no Oreos

Excerpts from netnews.rec.food.cooking: 14-Aug-92 Yes, we have no Oreos
Stephanie da Silva@taron (2183)


> Here's something for your amusement.  It's a letter that I wrote and
> mailed that describes an incident that really happened to me a few
> days ago.  I still think they make Cookies & Cream ice cream from
> milk taken from those cows that look like an Oreo -- black on both
> ends and white in the middle....



> 						August 10, 1992

> Dear Blue Bell,	

> First of all, I want to tell you that I think your ice cream is wonderful 
> and it's the only brand of ice cream we buy (well, occasionally I'll 
> pick up a pint of Ben & Jerry's but that's mostly because you don't have 
> any Cookie Dough flavour of ice cream).  Second, I'd like to tell you of 
> an incident that just happened to me that may be of interest to you.

> The first surprise came when my husband brought home a half gallon
> of Cookies & Cream ice cream (I was expecting him to get Mint
> Chocolate Chip).  That was fine, until I opened the carton to
> scoop out some.  That's when I got the second surprise.

> There were no cookies in the ice cream!  Well, there were a couple,
> but not enough to even mention.  There was just... well... cream!
> The culmination of this was while I kept scooping out more ice cream 
> to see if there were any cookies on the bottom (and not finding any)
> I muttered "What is this?!!" to which my very sage three-year-old
> matter of factly replied "Ice cream." 

> I didn't return the ice cream -- it's still marvelous stuff even
> without the cookies.  But I just wanted to let you know that at
> least in one carton of ice cream, the Person In Charge Of Cookies
> somehow overlooked adding them in.  Does this mean someone else
> got my cookies and there's a carton of ice cream out there with
> just cookies and no cream?

> In all seriousness, we still love your ice cream and despite this
> very minor setback, we will continue to get it (and look forward to 
> new flavours) for hopefully many, many years to come.

> Yours very truly,



> Stephanie da Silva
> 11406 Concho
> Houston, TX  77072
> 713 568 0381
> -- 
> Stephanie da Silva                        Taronga Park * Houston, Texas
> arielle@taronga.com                           568-0480   568-1032   
>  "If I had to be a breakfast roll, I'd rather be a cheese danish!" -- Monty


This does happen a lot.  I own a ice cream store & serveral times I have
received Cookies & Cream with "No Cookies" or Mint Cho Chip with "No
Chips".  The dairy responds with they the machine that adds this to the
ice cream ran out.  Their quality control usually catches this but
sometimes it slips by them.  I had mentioned to them about the Mint ice
cream I received instead of Mint Cho Chip & they responded that they
didn't make a "Mint" only ice cream.  They then explained that this
sometimes happens.

Al


Newsgroups: rec.food.cooking
From: carruth@gw.wmich.edu
Newsgroups: rec.food.cooking
Subject: RE: need honey glaze
Date: 12 Aug 92 12:51:25 EST
Organization: Western Michigan University

In article <5AUG92.15204104@jevex.waisman.wisc.edu>, maddox@jevex.waisman.wisc.edu writes:
> Back in '73 when we ran a resort in Northern Wisconsin, one
> of our specialties for Wednesday was called "Honey Baked
> Chicken".  We deep fried the chicken to be sure it was
> cooked, then we placed cooked chicked on a baking sheet
> and spread honey on top.  It was the most tastey chicken
> I have ever had at that time and still is.

I'm confused.  Did you dip the chicken in egg and milk, etc...and then
in the flour before you fried it? Also, how long did you bake it?

Thanks,
Shelly
From: kaz@vineland.pubs.stratus.com (Karen Fegley)
Newsgroups: rec.food.cooking
Subject: Re: French toast or  evolution  in the kitchen
Date: 19 Aug 92 14:29:36 GMT
Article-I.D.: transfer.5665

In article <1992Aug19.124733.6632@devvax.mincom.oz.au>  
anita@devvax.mincom.oz.au (Anita Graham) writes:
>
> So what do you call French Toast. I make something which my 2yo son calls
> Special Toast (he helps cook). I think its really French Toast. Here is what 
> WE do:
> 
> David: make scrammled eggs, make special toast
> Beat two eggs and some milk together to make uncooked scrambled eggs
> Heat butter in a frying pan until it sizzles. (Enough butter to be about
> 0.5-1mm deep when melted)
> 
> Coat thickish slices of bread with the scrammled egg (soak the bread in the
> egg if the bread is stale. If the bread is fresh a quick dip is
> sufficient).
> 
> Fry the bread in the butter till both sides are golden.
> 
> Put on a big plate and shake castor sugar and cinnamon over the toast. The
> sugar/cinnamon should be quite thick.
> 
> Eat.
> 
> P.S. Cooking for 2yos consists of breaking the eggs, a little beating and
>      shaking the sugar/cinnamon over the toast. 
> 
> P.P.S. Its quite difficult frying and turning the toast over with a large
> child in your arms or on your hips.
> 
> I am interested in any additions you make - orange zest sounds good. I'm
> not keen to introduce David to Maple Syrup, although I suppose its no worse
> than sugar. (A lot more expensive though).
> 
> -- 
>  
------------------------------------------------------------------------------- 
-
> Anita Graham
> anita@mincom.oz.au

Yup, that's French toast.  We usually make ours with special bread.
We are able to get an excellent cinnamon bread locally (not the
supermarket kind; this appears to be home-made) that makes great
French toast.  Challah also makes excellent French toast, although
it falls apart sometimes depending on how tight the braids are.

If you want to vary the flavor, you might try beating some vanilla
or almond flavoring into the egg/milk mixture, or some spice such
as cinnamon, cloves, allspice, or nutmeg.  Maybe even powdered
ginger or garam masala if you are feeling adventurous.

Karen
From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)
Newsgroups: rec.food.cooking
Subject: RECIPES lemon bars/potato soup
Date: 22 Aug 92 03:37:39 GMT
Organization: University of Rochester, Rochester NY
X-News-Reader: VMS NEWS 1.11


Okay, get ready to clog your arteries - these are two of my favorites!

LEMON ALONE BAR
1/4 cup powdered sugar
1 cup granulated sugar
1/2 cup butter, softened
2 eggs
1/4 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons grated lemon peel
2 tablespoons lemon juice

1.	Heat oven to 350
1.	Mix flour, butter, andpowdered sugar. Press in ungreased square
pan, 8x8x2 or 9x9x2 inches, building up 1/2 inch edges. Bake 20 minutes.
3.	Beat remaining ingredients until light and fluffy, about 3 minutes.
	Pour over hot crust.
4.	Bake until no indentation remains when touched lightly in center,
	about 25 minutes.
5.	Cool; cut into squares.


VERY CREAMY POTATO-CHEESE SOUP   A Moosewood recipe

3-4 tablespoons butter
2 cups chopped onions
1 large garlic clove, minced
2 large potatoes peeled and coarsely chopped.
1 large carrot, peeled and coarsel chopped
4 ounces cream cheese 
1 cup whole milk
1/2 cup cream (make your choice)
1 cup grated sharp cheddar cheese (about 3 ounces)
1/2 teaspoon tabasco
3 cups chicken stock (well Moosewood uses veggie stock or water)

In a large soup pot, saute the onions and garlic in the butter until the
onions are translucent. Add the potatoes and carrots and saute for 5 to 10
minutes longer. Add the stock and simmer until all the vegetables are tender.

Puree the vegetables with the cream cheese, milk and cream in a blender
or food processor. Return the soup to the soup pot. Season with salt,
pepper, and tabasco. Stir in the cheddar cheese and reheat gently.

This freezes beautifully.
Newsgroups: rec.food.cooking
From: otten@icase.edu (John Otten)
Subject: Re: ~.recipes; M.Shafer,opinion?
Organization: ICASE/NASA Langley
Date: Tue, 18 Aug 1992 13:34:21 GMT

In article <55729@olivea.atc.olivetti.com>, emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey) writes:
>I think an unmoderated RECIPES would be a good idea, but lets not have
>additional "Format, Labeling, Categoring" or other constraints. Just
>REQUEST (for recipes) or RECIPE(s) (for recipes).  It is MHO that those
						    ^^^^^^^^^^^^^^^^^^^^
>on-going threads about "cool-whip", "narrow minded and narrow taste"
 ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>comments that we see on RFC should be eliminated. 
 ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Well, that's the point, isn't it? Without a moderator, WHO will do the
elimination of the on-going threads?

I have been reading news groups for over a year (so *I* am an expert :-)
Unfortunately, there are users among us who care little for network courtesy
and post articles that have little or no bearing on the subject title. And there
are those who are new to the net and make mistakes in checking cross-posting
headers and blank articles and such. It is AMAZING to see what sort of topics are
discussed endlessly on groups who have nothing to do with the topics discussed. Of
course *WE* would never do such a thing!!! *WE* would only post recipes or requests!!!
Ok, maybe so... but how about the person three buildings down, or in the next city?
Can we guarantee thet THEY won't do such a thing either?

I personally like the moderated format of rec.food.recipies. I would like to see
more recipes posted, but I realize that the current moderator is a human being
and as result will not be able to perform to EVERYBODY'S expectations. She should
also not be given any pressure in performing the SERVICE she has VOLUNTEERED to
do. In a few more weeks, I am sure she will be performing the service as well as
(and seemingly as easily as) Andrew Mossberg performed it.

>JUST RECIPES IN ANY FORMAT THAT THE SENDER IS WILLING TO TYPE.  A little like
>Buyer-Beware.

I agree here, (like anyone cares :-). But then I am the kind of person who will try
most anything and don't have any self-imposed or medically-imposed dietary restrictions.
I can't speak for people who do have them, but I imagine some are glad to see such
headings.

John
otten@icase.edu
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: REQUEST(s) (honey mustard dressing)
Followup-To: rec.food.cooking
Organization: University of Colorado, Boulder
Date: Wed, 12 Aug 1992 16:43:35 GMT

In article <1992Aug10.143138.28676@hou.amoco.com>, zsaw04@hou.amoco.com (Sharon White) writes:
> Does anyone have recipes for Honey Mustard salad dressing or homemade
> ketchup?  I could also use some hints on making French bread (I am moving
> back to New Orleans, so I can buy *the best*, but I would like to get
> better at making my own.)
> 
> Thanks for all the wonderful info you have already shared!
> 
--------------------------------------------------------------------
> |Sharon White --> sawhite@hou.amoco.com * "I used to be Snow White,|
> |Amoco Corp., Workstation Support Center*    but I drifted."       |
> |Houston, TX, USA   (713)-584-7287      *             - Mae West   |


Sharon:

This recipe for Honey Mustard Dressing is from Colorado Gourmet Gold
and is served at the L.A. Diner in Boulder, Colorado.  It makes rather
a lot, so you may want to cut it in half.

                      HONEY MUSTARD DRESSING

2 cups Mayonnaise
1 cup Dijon Mustard
2 cups Honey
1/4 cup Salad Mustard
1/4 cup dry White Wine
1/4 cup fresh chopped Parsley

mix all ingredients in blender/food processor.  Refrigerate one hour before
serving over salad greens.  Makes about 1 Quart

The first time I made this I couldn't figure out what the meant by "salad
mustard"  so I assumed they meant mustard greens and used them.  It was
really good, so I've done that way ever since.  I later figured out that 
they probably meant yellow mustard. 

Kellie


Newsgroups: rec.food.cooking
From: lindap@scic.intel.com (Linda Peake)
Subject: Need uses for Italian bread crumbs
Originator: lindap@rs011.scic.intel.com
Organization: Intel Corporation, Beaverton, OR
Date: Wed, 12 Aug 1992 21:32:37 GMT

Hi!
I'm hoping someone would post some recipes or even
just ideas for using Progresso Italian Bread
crumbs.  Someone told me to use them in stuffed
zucchini, but I have so much left over I don't
no what else to do with it! (I had purchased
2 24 ounce tins of the bread crumbs from Costco.
And that is a LOT of breadcrumbs!)

thanks a lot!
Linda
-- 
|X|  Linda Peake                Intel Corporation           |X|
|X|  email: lindap@iwarp        5200 NE Elam Young Parkway  |X|
|X|  phone: (503) 531-5075      MS CO4-03                   |X|
|X|  fax  : (503) 531-0603      Hillsboro, OR  97124        |X|
From: jcs6@jaguar.uofs.edu
Newsgroups: rec.food.cooking
Subject: Re: request: pasta recipes
Date: 17 Aug 92 19:16:32 GMT
Organization: University of Scranton

In article <1992Aug11.190035.3482@ncsu.edu>, eamayne@eos.ncsu.edu (ELIZABETH ANNE MAYNE) writes:
> 
> s friend of mine just bought
> a pasta maker (crank type).  i
> had made the foolish gesture of 
> offering to make him mounds of pasta 
> once he bought it.
> 
> does anyone have any tried and true
> recipes for pasta?
> 
> thanks!
> 
> beth

Pasta is my hobbie.  I usually make it by feel but here is as close as I can
come to a Recipe.

1 cup semolina
1 cup flour
2 eggs 
some water added sparingly if needed.
If you want herb pasta 1 teaspoon to 1 tablespoon of some herbs
(parsley, oregano, etc, etc...)
mix the ingredients into a food processor or onto the table 
mix in the processor until the dough rolls into a ball  or
knead with your hands until the dough doesn't stick to them any more.
let the dough ball sit for a few hours (optional)
then crank away with the machine.
rub flour into the dough as you are cranking it as needed.


Good luck
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: French toast or  evolution  in the kitchen
Date: 19 Aug 92 17:47:11 GMT
Organization: NYU Stern School of Business

In my experience, in India French toast is very different from the stuff
you get in the US. It isn't sweet. It tends to have rather more egg, and is
often served with a sprinkling of browned onions. And, because it is an
occidental food, we serve it up with ketchup.

I was very startled when I first ate French toast in the US. And they
thought ketchup was weird.  And these were people who wanted me to pour
syrup on it. Talk about weird.

- Shankar
Newsgroups: rec.food.cooking