HDTenEightyP/NetNews huggingface dataset:
From: garyg@warren.mentorg.com (Gary Gendel)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 8 Jan 1993 13:26:32 GMT
Organization: Mentor Graphics Corp. -- IC Group
Distribution: world
Reply-To: garyg@warren.mentorg.com
NNTP-Posting-Host: garyg.warren.mentorg.com

This thread caused a story I hadn't thought about in years to pop into mind:

In the army, my father was sent to assist the cook.  The cook told him to
make the beans.  He was instructed to fill the pot with water, pour in
the dehydrated beans, and put it into the oven.  Seeing the size of the pot
(this was a man sized pot that had wheels on it, as you couldn't lift it),
he assumed that one full sack of beans must be the right amount to use.  The
pot was then filled to the top with water, and wheeled into the oven.  A bit
later, he was suprised when the door of the oven slowly opened, an a river of
beans began to flow.  The cook, without flinching, wheeled over some more pots
and handed my father a shovel.  The oven took 4 hours of shoveling to empty.

Gary



Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: request: stuffed mushrooms
Organization: Lockheed Missiles and Space Co.
Date: Mon, 11 Jan 93 19:09:44 GMT

In article <C0o0pn.324@unix.amherst.edu> akcobb@unix.amherst.edu (acapella) writes:
>Any tried and true vegetarian recipes for stuffed
>mushrooms?  I'd appreciate anything anyone can
>offer, either posted or mailed.  I'll post the
>results...
>

the easiest ones are cream cheese mixed with almost anything you like
(black olives, green olives, chives, sun-dried tomatoes, etc) in
the mushroom cap [optional: warm in oven & serve]

then a nice bread crumb, egg & cheese stuffing baked till cheese melts
& serve with tobasco on the side

brie cheese & warm & serve [optional: on a slice of multi-grain baguette]


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: alf@hprpcd.rose.hp.com (Al Knoll x5317)
Subject: Re: Roasting Chesnuts ???
Date: Mon, 4 Jan 1993 22:59:46 GMT
Distribution: all
Organization: Performance Technology Center, Roseville
X-Newsreader: TIN [version 1.1.4 PL7]

Ed Catmull (ec@kiki.pixar.com) wrote:
: I have tried all kinds of methods for peeling chestnuts
: including parboiling, roasting, and slashing.  Nothing
: works.  They were designed by evolution to burn our fingers.
: 
:   - Ed
Purely ignoring each and every carefully rendered pixel in the above note, I 
guess I have to say that although the circle is very large it is very small.

I met you at a graphics conference in the 70's, you and Alvy and Jim were 
making some impressive presentations that certainly wow'd a neophyte.  I 
occasionally see Blinn on the tube and once in a while note some UofU stuff
in the trade mags.  Amazing how the names stay around in the mind.  Is B. Barsky
at ILM?  Whence Chris Brown, Jerry and others of the time?  Ralph of Pixar
former roomer with Pat Brown of and ancient Ski Cabin at Squaw Valley appeared
in a credit some months back.  Leslie Neff may still be working at Pixar too.

Guess a new year is a time to reflect.  Jerry Jeffress is the Jerry above.
Last I remember he was working at MicroMagic or maybe he was MicroMagic.

OBNOTE on Chestnuts.  I cut an "X" in the pointy end and it seems to help
a bit.  



--

          ___  / __   __/   ____/          Al Knoll         HP Performance  /
         /    /      /     /              Technology Center Roseville, CA  /
        _____/      /     /              916-785-5317  (telnet 785-5317)  /
       /           /     /              email   alf@hpptc16.rose.hp.com  /
    __/          _/   ______/          _________________________________/
From: feldstei@silver.ucs.indiana.edu (Ronald F. Feldstein)
Newsgroups: rec.food.cooking
Subject: Re: A question about bread.
Date: 13 Jan 93 03:47:00 GMT
Organization: Indiana University

Some other additives useful for making bread stay fresh longer are:
1. whey (substitute for 1/4 of the water)
2. malt or other sugar syrup (around 1/2 tablespoon per cup of flour)
3. a small amount of hot cereal made from the same flour used for the
  bread.  This is what the Russians call "zavarka."  Add about a cup of
  hot water to a cup of flour, stir, then let it cool.  Then add it to
  around 5-6 cups of flour and proceed as usual.
Newsgroups: rec.food.cooking
From: hypes@boi.hp.com (Gary Hypes)
Subject: Re: Worst food?
Date: Mon, 11 Jan 1993 02:20:59 GMT
Organization: Hewlett-Packard / Boise, Idaho
X-Newsreader: TIN [version 1.1.4 PL6]

Many years ago I lived with my brother and his girlfriend (later his
wife, quickly thereafter his ex-wife...)  She was an economizing freak
who insisted in glopping all leftovers together and freezing them in
re-used TV dinner trays, to be reheated and eaten at a later date.

I have never before or after eaten anything that tasted so God-awful...

- Gary Hypes -
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Can you make pasta without eggs?
Date: 11 Jan 93 05:25:10 GMT
Organization: NYU Stern School of Business

In article <C0nntE.654@cerc.wvu.wvnet.edu> hooverb@cs.wvu.wvnet.edu (Bruce Hoover,Armstrong) writes:

>Also most Italian firms are smaller and use a brass die for extrusion
>which gives a better surface texture to the pasta. Commercial domestic
>pasta is usually put through an aluminum die and then force dried at
>high speed.etc. etc.).

There is something of a trend in the US for pasta to be extruded through
teflon dies. I don't know if this is simply a teflon-lined die or what, but
the product is completely unmistakable. The surface is as smooth as can be,
and is visually identifiable from a few feet away. I imagine it does not
hold sauce as well, but there appears to be some consumer preference for
the stuff anyway.

- Shankar
Newsgroups: rec.food.cooking
From: asc7556@u.cc.utah.edu (Andrew Corradini/SBDC)
Subject: Re: Suggestions for smoked salmon?
Keywords: smoked salmon
Organization: University of Utah Computer Center Student Mail Machine
Date: Wed, 6 Jan 93 17:46:29 GMT

Well, the classic thing to do is serve with sliced bermuda onion, lemon
wedges for squeezing, and capers.  I like this with a nice crusty
sourdough bread, for an assembly food -- put some salmon on a bit of bread
with onions and capers, squeeze the lemon thereover, gulp down, wipe
fingers, repeat as necessary.
 
I also have a great recipe I'll try to dig out -- you make blini (take any
standard recipe, or even make crepes, and add some chopped dill, maybe
chives and lemon juice to the batter), and some creme fraiche.  Smear some
creme fraiche on a blini, top with slice of smoked salmon, sprig of dill,
and some lemon juice... etc. etc.
From: BETTYJ@MAINE.MAINE.EDU (Betty Johnson)
Newsgroups: rec.food.cooking
Subject: High altitude cooking and bread machines
Date: 7 Jan 93 13:02:49 GMT
Organization: University of Maine System

I am posting for a daughter who has recently been transferred to Colorado.
First, she needs references and tricks for dealing with high altitude
cooking in general.
Second, she needs information about using bread machines at high altitudes.
She says that the machine she got for Christmas does not perform in her
new home the way it did here on the East Coast. It either doesn't rise as
well or doesn't bake as well.  Any tips or altered recipes would be greatly
appreciated.
Thanks to you all.
Organization: Doctoral student, Chemical Engineering, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Tue, 12 Jan 1993 14:54:32 -0500 
From: "Yashodhara P. Pawar" <yp02+@andrew.cmu.edu>
Subject: Re: Fahrenheit/Celcius Conversion



9C/5 + 32 = F
Newsgroups: rec.food.cooking
From: capps@bnr.ca (Terry Capps)
Subject: Re: Meal for 25 Skiers?
Organization: Bell-Northern Research, BNR-RTP 
Date: Mon, 11 Jan 1993 19:10:00 GMT

|> In article <C0I1pq.Epv@plato.ds.boeing.com> mattb@plato.boeing.com (Matt Baney) writes:
|> >I am organizing a 4 day ski trip where we are doing
|> >our own cooking.  We will be making 3 dinners, and I
|> >have decided on 2 of them already, but I am looking 
|> >for some help on the third dinner??  
|> 
|> >We are restricted to what cooking utensils are 
|> >available in your "normal" ski condo?  I am trying to
|> >keep the cost around $4.00 per person, and come up
|> >with a menu that won't take any longer than two hours
|> >to put together.

CHILI!   LOTS and LOTS of CHILI!!! :)
Just take your favorite chili recipe and multiply.   
Serve with hot corn muffins, rice, and salad.

Or maybe TACO SALAD with lots of cheese (maybe mozz and cheddar)
and lots of sour creme and chips....and all the other goodies...
hot peppers, tomatoes, salsa, olives (none for me)... and ...
lettuce - let us not forget lettuce (pardon the pun).  Maybe
some guacamole (sp?).


-- 
-----------------------+-------------------------------------------
Terry Capps            | Opinions expressed are my own.
Bell-Northern Research |
RTP, NC 27709          |
-----------------------+-------------------------------------------
From: sandy@railnet.nshore.ORG (Sandy Kaplan)
Newsgroups: rec.food.cooking
Subject: Re: Hand crank pasta makers?
Date: Tue, 05 Jan 93 23:34:19 EST
Organization: Railnet BBS +1 216 786 0476

munn@a.cs.okstate.edu (MUNN THOMAS JOSEPH) writes:

> From article <29056@optima.cs.arizona.edu>, by jtw@cs.arizona.edu (Jane T. Wa
> > Does anyone out there use an Atlas pasta maker (manual)? If so, are you
> > happy with it? Please e-mail responses.
> > 
> > Thanks,
> > Jane
> > 
> I have an atlas pastamaker and it is excellent.  I only have one cavet with
> it:  It is a real pain to clean.
> 
> 
> -- 
> -----------------------------------------------------------------------------
> -         Thomas Munn "This above all to Thine own self be true."            
> _____________________________________________________________________________
>  :wq


I must disagree.  I've used the pasta maker almost every weekend for 
three years, and have never had to do anything except dust off the flour. 
I suspect your dough is too wet and as a result is sticking to the 
cutters.  Make sure your sheets are well coated with flour before sending 
through the cutter.  Occasionally, a piece of dough will stick in the 
corner, but is easily removed with a toothpick.

--
sandy@railnet.nshore.ORG (Sandy Kaplan)
Railnet BBS +1 216 786 0476
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: What to do with a Ham Bone?
Organization: Lockheed Missiles and Space Co.
Date: Tue, 5 Jan 93 22:44:31 GMT

In article <$stephan.1575.0@sasb.byu.edu> $stephan@sasb.byu.edu (Stephan Fassmann, Software) writes:
>We have a leftover ham bone which is quite large and I was thinking of 
>making something with it. While I could make a stock of it I am in the mood 
>for a good split pea soup anyone have a recipe?
>Thanks alot.

put the ham bone in a covered roaster with enough water to cover the bone, 
bring the water to a boil, then cook the bone till the meat falls off
the bone (if you kept some of the fat, trimmings, etc put these in with
the bone too - once they've rendered their flavor, you can skim the fat
pieces off with a slotted spoon)

while the bone is cooking, you can gather together and start adding:
1 onion, diced
4 carrots (at least), sliced thin
pepper to taste
1 large or 2 small bags of dried green split peas
garlic to taste
celery seed to taste
since ham is salty you shouldn't need to add any salt

cook this together, stirring regularly to avoid burning, until the
peas have become soft and breakdown into a smooth texture (I keep only
enough water in the roaster to keep the peas covered - this makes
a nice thick soup)

serve with warm, crusty bread 

to be fancy add a dolop of sour cream to each bowl or provide a bit
of sherry (turns split pea soup into potage st germaine)

note: you can substitute navy beans for split peas and have navy bean soup

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: REQUEST: yeast-free recipes & a recipe
Organization: Indiana University
Date: Sat, 9 Jan 1993 20:11:56 GMT

In article <1993Jan4.151858.7218@spartan.ac.BrockU.CA> dstenson@spartan.ac.BrockU.CA (Debbie Stenson) writes:

>I am new to this newsgroup. I have allergies to yeasts and would like to
>receive recipes for non-yeast breads - such as sourdough breads.

Are you allergic to all yeasts?  If you are, don't assume that
sourdoughs are safe--many starters depend on yeast floating
around in the air.  And there are always quick breads, many of
which are quite as lovely as yeast breads (not counting brioche).

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
Newsgroups: rec.food.cooking
From: jackie8@dasher.cc.bellcore.com ()
Subject: Re: Worst food?
Organization: Bellcore - Piscataway, NJ
Date: Fri, 8 Jan 93 13:50:16 GMT

In article <C0Bnt4.LGB@fulcrum.co.uk> davidw@fulcrum.co.uk (David Wilkinson) writes:
>In article <1992Dec30.202521.15133@walter.bellcore.com> dfw@thumper.UUCP (Doris Woods) writes:
>
>>
>> Boy this brings back memories.  My dad would eat raw onion sandwiches
>>with dijon mustard. It had to be on Pepperidge Farm White bread. 
>>Sometimes he would add some sharp NY cheddar. 
>>
>> Doris
>
>I have to admit, I'm quite fond of strawberry jam (jelly) sandwiches
>with raw onion. I get some very strange looks when people see me
>making them.
>
>Dave W.

I just recently re-subscribed to this group, but if I kind of get
the gist of this thread, I have a good one to add: One of my favorite
meals is having split pea soup with peanut butter sandwiches. (Has
to be Pepperidge Farm White bread for me too!) Then I proceed to dunk
my samwich in the soup and eat it that way!  YUM! :-)

---
Jackie Brady				   jackie8@dasher.cc.bellcore.com       908-699-5458				   Keep the Homefires Burning!!!!
(do not reply to the address in "From:" section. Use id in .sig to reply)
I don't speak for anyone but me, and even then, who listens to *me*???
Newsgroups: rec.food.cooking
From: hyler@ast.saic.com (Buffy Hyler)
Subject: Cracking a tough nut
Reply-To: hyler@ast.saic.com
Organization: SAIC
Date: Wed, 13 Jan 1993 01:07:45 GMT

I recently bought a coconut which is probably about the 6th
coconut I've ever had whole.  So I know how to open it and
drain the juice and crack it open.

But, the last nut I had refused to separate the meat from
the shell.  I've had to struggle with other nuts sometimes
but this nut was too much.  I finally scraped but it wasn't
the same.

So, was this an immature nut?  Are some nuts just particularly
tough?  Is there something I could do to force the shell to
release the meat other than my normal prying method?

Thanks!

---
----------------------------------------------------------------------
Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------
From: wilkins@scubed.com (Darin Wilkins)
Newsgroups: rec.food.cooking
Subject: Marie Callender's cornbread
Date: 12 Jan 93 21:54:45 GMT
Article-I.D.: scubed.1993Jan12.215445.28648
Organization: S-CUBED, A Division of Maxwell Labs; San Diego CA


Recently, someone requested a recipe for Marie Callender's cornbread.
(In case you don't know, Marie Callender's is a restaurant chain in the
US.  The cornbread is much sweeter than usual recipes are, and the
texture more closely resembles cake than cornbread.)

The editor of the LA Times food section receives many requests for the
recipe (as well as for some of MC's pies), but the restaurant does not
share its recipes.  The Times has developed a reasonable substitute,
and has published the recipe.  I also have another recipe (from Gloria
Pitzer, who specializes in duplicating commercial recipes) which is
quite different from the LA Times version and, since it uses bacon
drippings, ought to be of interest to those who are following that
thread.  The restaurant serves the cornbread with honey-butter, and I
am including a recipe for that also.

Not-Marie-Callender's-Corn-Bread-But-Close  (from the LA Times)

1 (18.5-ounce) package yellow cake mix
1 (15-ounce) package cornbread mix.

Mix cake and cornbread batters according to package directions.
Blend together and pour into 2 (9-inch) square baking pans.
Bake at 350 F for 30 - 35 minutes, or until it springs back when
lightly touched.

(Note:  I made this recently, but could only find 8.5 ounce packages
	of cornbread mix.  I used 2 of them, for a total of 17 -rather
	than 15- ounces.  The result was a little crumbly, but still
	tasted quite like the original stuff)

Merry Calendar Cornbread (from Gloria Pitzer's Book No. 2)

3 Tbl solidified bacon drippings
1 (9-ounce) box yellow cake mix
1/4 C yellow cornmeal
1 beaten egg
3/4 C buttermilk or sour milk.

Preheat oven to 350 F.
Place the bacon drippings in a 9-inch square pan and melt them
in the oven as it heats.

In a medium-sized mixing bowl, combine the cake mix and cornmeal.

In a seperate bowl, combine beaten egg, buttermilk, and the melted
(and slightly cooled) bacon drippings.  (Coat the baking pan with
the bacon grease before you pour it into the egg-milk mixture)

Beat the liquid mixture lightly.

Pour liquids into the cake mix-cornmeal mixture.  Blend well with
a fork.

Pour into the greased 9-inch pan.

Bake 25 minutes at 350 F.

Honey-Butter

1/2 C (1/4 pound) butter, softened
1/2 C honey
2 Tbl heavy cream.

Beat the butter at medium speed with an electric mixer, until softened.
Add the honey and beat until blended.
Gradually beat in the cream until the mixture is smooth and creamy.
Serve at room temperature.

darin
wilkins@scubed.scubed.com
________________________________
|                              |
| I will be President for food |
|______________________________|
Newsgroups: rec.food.cooking
From: npm@dale.cts.com (Nancy Milligan)
Subject: Banana Review
Organization: Titan Linkabit Corporation
X-Newsreader: TIN [version 1.1 PL6]
Date: Thu, 7 Jan 1993 20:20:21 GMT

I've been experimenting with trying different varieties of bananas.
I read a fascinating article in Cooking Light about different bananas
around the world and what they taste like.  Wish I still had the
article, but I moved recently and it's packed away in a box somewhere.

Anyway, I've now tried the Manzano, and Red bananas.  I understand
that Plantains are really only for cooking with, they aren't very
good raw.  Manzanos have a very mild, vaguely citrus taste.
They're very small and slender, only about 3 inches long.  They can be
bitter unless they're dead-ripe; the skin should be very blotchy
brown.  Those brown spots are called "sugar spots".

Red bananas are also bitter tasting until they are very ripe,
much blotchier than you would eat a "normal" banana.  The meat of
the red banana is pale orange.  I liked this banana best of them 
all.  Better even than the Gran Elnano, the typical supermarket
banana.  I've only eaten one of these, but again the taste had
some citrus overtones, and none of the cloying sweetness of
a typical banana.

For both the Manzano and Red bananas, even though the skin was
blotchy and brown, the fruit inside was firm and unblemished. 
Another difference from the Gran Elnano.

I understand, though I haven't found them yet, there is a 
variety that tastes like vanilla ice cream.  There are varieties
of bananas that are grown all over the world, other than S. America.
One variety smells like sweaty socks, but the fruit is supposed to
be quite tasty.

Has anyone else experimented with "alternative" bananas?

--
Nancy P. Milligan 				npm@dale.cts.com
Titan Linkabit					cts!dale!npm
		  Gravity is no laughing matter.
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Gas range cooking
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Fri, 8 Jan 1993 22:10:52 GMT

>I like cooking with my gas stove, I think it cooks faster than the electric 
>ones,

They were talking about the oven part, but since you brought up the burner's
I'll agree.  I can't *stand* an electric stove.  I think that the root cause
of the slowness is that the coils have to make contact with the bottom of the
pan to do any good, and I've yet to see a coil and a pan whose ideas of "flat"
were the same -- you end up with only a small area of contact.  With gas
flames, you don't have this problem.
-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: Borsht?
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Tue, 5 Jan 93 04:51:21 GMT

I believe it is spelled borscht.
 
Are you looking for the kind that is cold with beets and served with
sour cream or over boiled potato?  Or are you looking for a sweetish
beef and cabbage soup?  They both go by the same name.
Clover
la1002@albnyvms.bitnet
This is my very first sig.file

Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: A question about bread.
Organization: Indiana University
Date: Tue, 12 Jan 1993 21:10:52 GMT

In article <1iv6s5INNb1b@uwm.edu> thelma@csd4.csd.uwm.edu (Thelma Lubkin) writes:

>      No No No---exciting bread is not meant to keep for
>   days on end.  The best of breads has a wonderful crisp crust and a soft
>   texture inside; 

True.

>   it is made without sugar and without fat and is ready
>   for use as breadcrumbs by the next day.

Pardon.  The best bread is brioche, which is made both with sugar
and a *great deal* of butter--and never lasts till the next day.

>      Bread that has been stored in plastic wrap is never fit to be eaten.

True.

>   Honestly stale bread that once was good hardens into something that
>   can be eaten as a cracker if it's stored in a plain brown bag, where it
>   dries and dries and never molds.

Or if you do a lot of baking, take dried-out bread and run it
through the grating/shredding disk of your food processor for
top-quality bread crumbs when making tortes, etc.



-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: Fahrenheit/Celcius Conversion
Date: 12 Jan 1993 19:06:09 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu

In article <1993Jan12.120734.16846@magnus.acs.ohio-state.edu> arnie@magnus.acs.ohio-state.edu (Arnie Skurow) writes:
>In article <1it1j9INN7j3@jethro.Corp.Sun.COM> trisha@workingirl.Corp.Sun.COM wr
>ites:
>>I'll be moving to France soon and want to continue
>>preparing my favorite recipes from the States.
>>
>>Does anyone have the formula to convert Fahrenheit
>>to Celcius? (I can't seem to find my old algebra books!)
>>
>
>In my frequent travels to Canada, I learned a simple conversion of
>Celcius to Fahrenheit:  Double the Celcius number and add 32.  Assuming
>a Celcius temperature of 0, double it and add 32.  Result is 32 deg. F.

Don't actually double the temp, but multiply by 9/5.  For converting from
Fahrenheit to Celsius, which is what Trisha will need, First subtract 32
and then multiply by 5/9.

Dawn