HDTenEightyP/NetNews huggingface dataset:
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Pizza Sauce Recipe Request
Organization: Indiana University
Date: Fri, 14 Aug 1992 05:21:42 GMT

ericb@micky.EBay.Sun.COM (Eric Brown) writes:

>Sounds to me like y'all are debating more about California
>and New York than you are about pizza.  Why does California
>corner the market on creative pizzas?  And why does New York
>pizza inherently imply "boring" or "rigidly defined?"

Becaus New yorkers have an inherently limited choice of toppings for
their pizzas, while us more creative types ask not "Does it fit the
definition" but "does it taste good" nd are willing to consider any
toppings on their merits.

>Come on--we live in a country whose regional food differences
>are not as significant as you would like to believe.  Perhaps
>some regional differences are still evident in smaller areas

Compare Chez Panisse's pizza to Uno's pizza to Sally's pizza, and then
come back and say that with a straight face.  (And all three of those
are worth the drive.) 

>of rain.  And as for California tomatoes?  Please!  The ones
>in Virginia (where I am from) are infinitely better!  Care to
Of course, they are fresh.

>comment on Richmond pizza?

Does Richmond have its own regional pizza style? :-) I'll have to
drive out and try it.

>I guess all I am saying is that any pizza I can buy in either
>New York or LA or San Francisco I can also buy (given the season)
>in Des Moines, Cheyenne, Little Rock, or Austin.  That's all.  

Nope.  You can't buy a NYC pizza anywhere else, from what I hear.  You
certainly can't but a Wooster Square pizza anywhere else.  Uno's is a
pizza in a class of its own, altho other Chicago pizza can be found in
other cities.  Creative pizza can now be found in many major cities,
but not [e.g]  Philadelphia, where Boccie tries to give wood-fired
class to ordinary fast-food pizza.  And then there is Al Forno's
grilled pizza, also in a class of its own.... 

Try it. Do some research, travel the country eating pizza. YOu'll find
that local styles and variations are all over the place.
-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083      (812) 336-7478 [8p-1a EST]
From: bubba@mace.cc.purdue.edu (Gary Beason)
Newsgroups: rec.food.cooking
Subject: Re: Chicken Fried Steak
Date: 12 Aug 92 16:05:31 GMT
Organization: Purdue University


>
>One of the marks of true Texas Chicken Fried Steak is that the white
>gravy is served on the bottom of the steak.  Make a puddle of gravy
>and sit the steak(s) on top of it.  Like the nouvelle cuisine chefs
>are now doing with raspberry sauce and the like.
>
>
>
>William Smith
>Intel, SSD

I think actually we may be engaging in some fine distinctions here.
I'm from the Piney Woods (border cajuns to some folks).  There, we
smother the CFS with the cream gravy.  Why?  Soppin'.

Good rolls or biscuits (hmmm, this sounds like a topic for more recipe
trading) are needed to sop up that cream gravy.

I like to sop while the biscuits are still hot, so having the gravy on
top is needed.

While Houston is geographically in East Texas, I can't say that
Houstonians aren't the same as the rest of us East Texans.  :)

Gary Beason
bubba@mace.cc.purdue.edu
Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: RECIPES WANTED:  Blueberries
Organization: NCAR/UCAR
Date: Mon, 17 Aug 1992 21:17:58 GMT

This will probably not appeal to your blueberriphobic roommates, but
if you like blueberries and simple recipes, coolness in summer, you
will like this.

Make a graham cracker crust.  Fill it with blueberries.  Melt a small
jar (8 oz) of currant jelly, and pour it over the blueberries.  Chill.
Just before serving, cover pie with your choice of sour cream or 
vanilla yogurt.  (The pie will keep in the fridge ok, but the topping
does diffuse somewhat into the filling with time.)

Blueberry pancakes are also a nice treat!

-- 
/\        Ilana Stern DoD#009 | Whoever first said, "Things are seldom as they 
  \_][    ilana@ncar.ucar.edu | seem," was wrong.  Things are usually as they
      \_______________________| seem.  Otherwise, they wouldn't seem that way.
Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Could everybody cross-post recipes to rec.food.recipes?
Organization: NASA Dryden, Edwards, Cal.
	<1992Aug11.151729.19194@mksol.dseg.ti.com> <QE8I6DE@taronga.com>
	<kiran.713767484@bronze.ucs.indiana.edu>
Date: Fri, 14 Aug 1992 15:45:15 GMT

On Fri, 14 Aug 1992 04:44:44 GMT, kiran@bronze.ucs.indiana.edu (Kiran Wagle) said:
Kiran> Nntp-Posting-Host: bronze.ucs.indiana.edu

Kiran> arielle@taronga.com (Stephanie da Silva) writes:

>Because rec.food.recipes is moderated.

Kiran> Why in the world does r.f.r need to be moderated? 

Kiran> Oh, to make sure all the recipes actually work as written. :-0

You mean I'm supposed to have been testing these recipes?  Oops.

Kiran> (I know, the correct answer to my question is "This is the Net.")

I believe that the real answer is so that it won't turn into another
rec.food.veg, where recipes are outnumbered by polemic postings about
20 to 1 (maybe worse).  At least, that was the rationale when the
group was created.  

Anyway, the technical problems appear to be solved here.  All I can
say is that I prefer ethernet problems to having the hangar deluge
system go off (a half an inch of water in 15 seconds is not my idea of
a good time), but I wish that someone had checked out our new building
a little better before we and our airplanes moved into it.

I'll be reposting some recipes that I thought went out, but no one
else seems to have seen.  Watch out, they may be duplicates.

I'm also cutting down on the descriptors in the Subject line, dumping
most of these into the Keywords line.  People should still be able to
kill with rn and its like, although the gnus people like me won't.
I'm keeping the type of dish (main, salad, etc) and a vegetarian
indicator, and adding "lowfat" to the Subject line where applicable
but that's it.  (Can you tell that I'm an omnivore who is trying to
reduce the fat in my diet?  I'm a baker, too, as you'll probably see.)

Send me recipes.  Don't worry about the format or the style or the
keywords or any of that stuff.  I'll do as much of that as necessary.
The only real request I have is that the lines be shorter than 80
characters, to keep them readable for people who don't have wider
screens, but I can even do that if necessary.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous
--
From: ben@bailey.UUCP (Ben Bailey)
Subject: Re: Rec.Food.Recipes
Newsgroups: rec.food.cooking
Date: 12 Aug 92 23:12:34 GMT
Distribution: world
Organization: Ben Bailey's Home..Tampa Fl.

chrisb@hubcap.clemson.edu (Chris Behrens) writes:
> Why not just ftp to some site and GET what you want instead of waiting
> for it to be posted.   I would almost be willing to bet you that what

Chris,

There are a lot of people, such as myself, that can receive and send news
but don't have the capability to ftp anything.  

Ben
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Re: Pizza Sauce recipe request
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Wed, 19 Aug 1992 12:01:37 GMT

In article <NICKLAUS.92Aug18135541@lonetree.lonetree.physics.wisc.edu> nicklaus@lonetree.lonetree.physics.wisc.edu (Dennis J. Nicklaus) writes:
:From: jhsegal@wiscon.weizmann.ac.il (Livy) writes:
:>Does anybody have any new (or old but unknown)
:>ideas of what to put on the top of the pizza? 

:And don't forget to try using barbecue sauce sometime instead
:of the ordinary tomato sauce. Makes for an interesting change.


In fact, in our area, Pizza Hut is advertising Masterpiece Pizzas, 
made with K.C. Masterpiece BBQ'd chicken or "beef" (I figure that's
probably ground beef - have never checked though).
-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
America Online: lvirden@aol.com
Newsgroups: rec.food.cooking
From: ST402676@brownvm.brown.edu
Subject: Re: How many cookbooks?  WAS Re: burgers
Organization: Brown University
Date: Wed, 19 Aug 1992 02:46:50 GMT

------------------------- Original Article -------------------------
>        How's this for another topic:  How many cookbooks do you all
>        own? (Not including magazines).  I'll bet I have about 50.
>       -I could have worse habits, you know, like collecting Elvis
>        paraphenalia!
--------------------------------------------------------------------
I was fairly proud of my collection (a couple shelves-worth, haven't counted
the exact number), but then I discovered I had been way out done. Two
years ago I made the food for our department's spring picnic, and everyone
kept telling me that since I liked cooking so much, I should talk to Mrs. Beyer
(the wife of one a retired professor). Well, she happened to be there and
I was finally introduces. "So, I hear you like cookbooks Mrs Beyer."
"Oh, yes I have quite a collection" "really? How many" "Oh, about
2200"

That is not  a typo. Two thousand, two hundred. Can't beat that. Has them
in every room in the house except the bathroom. No duplicates.

Tamar
From: ben@bailey.UUCP (Ben Bailey)
Subject: ~.recipes; M.Shafer,opinion?
Newsgroups: rec.food.cooking
Date: 16 Aug 92 17:00:28 GMT
Distribution: world
Organization: Ben Bailey's Home..Tampa Fl.

Mary,

There is some discussion going on regarding making rec.food.recipes an
unmoderated news group.  This group has effectively been dead for some
time, and there appears to be some interest in reviving it.

Since (as I understand it) you are the moderator for this news group,
what is your opinion regarding changing this group from moderated
to unmoderated?

If a straw poll of rec.food.cooking (possibly cross posted to news.groups)
were to request that it be made unmoderated, what would your opinion be?

Any others care to comment?

Ben
--
Ben Bailey                 ben@bailey.uucp -- bailey!ben@uunet.uu.net
12210 Shady Forest Dr.     ben@bailey.tscs.com
Riverview, Fl. 33569       -- The main thing is to keep the main
813-677-5021                  thing the main thing.  Mainly. 
Newsgroups: rec.food.cooking
From: hartley@centerline.com (Timm Hartley)
Subject: Re: RECIPE: Beef Stroganoff
Followup-To: rec.food.cooking
Organization: CenterLine Software
Date: Thu, 13 Aug 1992 19:25:40 GMT

In article <1992Aug13.163042.10352@unixg.ubc.ca>, educ@unixg.ubc.ca (Vicki
Domansky) wrote:
> 
> I cheese at this point as well - maybe a 1/4 cup?  On medium
> heat, stir the whole mess together to mix, then cook until the mixture
> is hot and bubbling and fairly thick.  Add more spices to taste (i.e.
> salt, pepper, more garlic).  Remove from heat.  I usually add another
> dollop or so of sour cream at this point, and sprinkle a bit more
> parmesan on top.
> 
> I also add nutmeg. Oh, I guess a 1/2 teaspoon or so. I never used to put it in until I was thumbing through the Joy of Cooking. So I gave it a shot. Don't know how I did without it! :-)

       Timm Hartley I Production Assistant
CenterLine Software I hartley@centerline.com
      10 Fawcett St I "Back off man! Don't 
Cambridge, MA 02138 I make me use this!!"
                         -Ren Hoek-
From: chris@hpspdla.spd.HP.COM (Chris Bostak)
Date: Mon, 17 Aug 1992 22:59:08 GMT
Subject: Re: Pizza styles (was Re: Pizza Sauce recipe request )
Organization: HP Stanford Park - Palo Alto, CA
Newsgroups: rec.food.cooking

California this, New York that, blah, blah, blah.

Does anybody have any recipes like the original post asked???

We now return you to your regularly scheduled arguments...

Chris

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chris Bostak                               |  chris@spd.hp.com
HP Stanford Park Division                  |  (415) 857-2075
1501 Page Mill Road, Palo Alto, CA 94304   |
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Hard Candies
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Tue, 18 Aug 1992 17:25:24 GMT


	Does anyone have a recipe for hard candies or gum
drops?  Specifically, I would like to make jalapen~o or
habanero candies that aren't too sweet.  Such things can
be purchased via mail order but I would like to make them
myself.

Thanks,

Julie
From: 890232a@dragon.acadiau.ca (Steve Astels)
Newsgroups: rec.food.cooking
Subject: Re: cumin & coriander seed <--> powder conversion
Date: 15 Aug 92 13:55:51 GMT
Organization: Acadia University

sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya) writes:

>>I've got quite a few recipes that call for cumin & coriander seeds.  Is there
>>any quick & easy ratio?  I could just do a 1:1, I suppose... ?

>I'm not sure just what you mean, but here goes anyway, with stated
>assumptions.

>I don't think the recipes call for whole seeds in the same breath.
>Typically, they would specify the quantities separately. I would.

hmmm.  perhaps I should have been more specific.  All the recipes in
question called for so many seeds (ie "1 tsp cumin seeds").  which were
then either ground immediately or roasted and then ground.  In either case,
u are left with ground cumin.  Having not played around much with seeds,
I was basically wondering how the strength of this powder compares with
bottled ground cumin. (ie is it more / less concentrated?)



-- Steve

-- 

       Stephen Astels               "I am the lizard king,
                                     I can do anything..."
   steve.astels@acadiau.ca                         - Jim Morrison
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: WANTED: Sprinker Bottle Top
Date: Wed, 12 Aug 1992 16:33:37 -0500

  GH> From: gary@cdthq.UUCP
   (Gary Heston)

  > Don't know if it'd suit (I expect it would), but in case /anybody/ needs
  > spra bottles for liquids... I found some nice (cheap) ones at a local
  > garden shop, and picked up a couple.  Very nice, and the adjustable
  > squirt lets me dampen things to be ironed OR put some serious water on a
  > too-high charcoal fire in a hurry.  I can't see any reason it wouldn't
  > work perfectly well with vinegar on rice.
  GH> Are these FDA approved for use with food products? I didn't think
  GH> so....
  GH> 
  GH> On non-FDA stuff, you can find various nasty mould release residue,
  GH> not to mention the plastic itself being able to leach stuff into the
  GH> vinegar (which, being acidic, might leach stuff pretty well).
  GH> 
  GH> Please use real utensils. You can probably get away with this, and I'd
  GH> have no hesitation about misting ironing or dampening a fire with
  GH> them, but not real food.
 
Oh, I only use these bottles to mist fake food.

Newsgroups: rec.food.cooking
Subject: Re: Keeping food in tin cans
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 22 Aug 92 11:40:07 CDT
Organization: Garys' Home for Obsolete Computers

dondd@hpmwtd.sr.hp.com (Don Dillon) writes:

> >for that matter hold half a dirty old penny in catsup for about a minute.
> >you might (or might not) be surprised when the penny is shiny afterwards.
> 
> Wow, I have a brand new penny now!!!  Gives me a whole new respect for the
> power of catsup.  

Yeah, but it's against US law to cut a penny in half.....   :-)

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: lah1l@dayhoff.med.Virginia.EDU (Lawrence Allen Hite)
Subject: Re: What do _you_ do with buttermilk?
Keywords: pancakes, bread, lots lots lots
Organization: University of Virginia
Distribution: na
Date: Thu, 20 Aug 1992 17:02:18 GMT

In article <1241@tecsun1.etl.army.mil> anneb@tecsun1.etl.army.mil (Anne Brink) writes:
>
>I've found that I like the buttermilk bread recipe a lot in the _Laurel's_
>_Kitchen_Bread_Book_, but my best source of good buttermilk comes in these
>large, glass bottles (1/2 gallon +?)  I can only make so much bread and
>buttermilk pancakes for the 2 of us, and I'd rather use the whole thing
>before it spoils.
>...

Well, I don't have any suggestions as to how you can use the extra
buttermilk, but here's a way to avoid having extra to dispose of.  

Since most commercial buttermilk is cultured milk (using a process similar
to making yogurt), you can take a small amount of what you've bought (say a
teaspoon or two) and mix it with some milk (about a half a cup) and let it
sit out in a warm place overnight or up to 24 hours.  This will give you a
freshly cultured supply, which will allow you to make more buttermilk when
you need it instead of going out and buying another half gallon.  This will
keep for several weeks in the refrigerator, after which you either repeat
the process to keep your buttermilk "starter" going, or use the starter to
make a larger quantity of buttermilk for cooking (reserving a teaspoon or
two for the new starter).

The advantages to doing this are that you don't need to run out and buy it
when you need it (although you do have to plan a day ahead), you can make
exactly as much as you want, and you know what's in it (the store-bought
stuff may have stabilizers and such in it).  The disadvantages are that it
is not as smooth as its store-bought predecessor (it has no stabilizers),
and you have to tend to it on a fairly regular basis or it will die or spoil.

Larry Hite
lah1l@virginia.edu
Newsgroups: rec.food.cooking
From: ratter@b8.ingr.com (Ray Ratte)
Subject: Re: Grits (Was Re: What we eat)
Summary: GRITS
Organization: Intergraph
Distribution: usa
Date: Fri, 7 Aug 1992 17:04:59 GMT

In article <21905@sybase.sybase.com>, leighann@sybase.com (Leigh Ann Hussey Oster) writes:
> I went on vacation to the southwest this past spring, and had grits
> twice, both times at truckstops.  The first time, they were WONDERFUL,
> savory and great, the second time, they tasted like library paste as
> well as looking like it.  I've been trying ever since to think what
> would have made the first batch taste so good (BTW, this was at the
> mondo 76 truckstop in Kingman, AZ.).  Liberally laced with bacon grease?
> Lots of salt?
> 
> 	- Leigh Ann

Leigh
	Like anything else it's the cook! Why does everyone think that grits
are some kind of wonder food that cooks up great every time. They are
delicious and good for you, but like any other food the cook makes the meal.

 _ __                _ __
' )  )              ' )  )     _/_ _/_
 /--' __.  __  ,     /--' __.  /   /  _
/  \_(_/|_/ (_/_    /  \_(_/|_<___<__</_
             /
            '
Ray Ratte @ Intergraph Huntsville
ray@rayr.b25.ingr.com.
Newsgroups: rec.food.cooking
From: dadams@cherry10.cray.com (David Adams)
Subject: Re: To Peel or Not to Peel?
Originator: dadams@cherry10
Organization: Cray Research, Inc.
Date: 13 Aug 92 12:24:24 CDT


jbyrd@chpc.utexas.edu (Jan Byrd) writes:
: After the discussion of mashed potatoes and potato salad (some of it
: carried on by email and not posted), I heard from several folks who said
: they don't peel potatoes for either mashed potatoes or potato salad or
: french fries.  There are some very nice restaurants who serve them this 
: way, and some nice restaurants even serve "baked potato skins with cheese" 
: as an appetizer.  I have myself eaten the peel of potatoes in all these ways.
: 
: So my question is, are we all saying (and is the Health Department which
: regulates restaurant practices, agreeing) that we needn't worry about soil-
: borne diseases attached to vegetable peel?  That casual cleaning (this could
: be pretty casual!) followed by cooking is sufficient to render unpeeled
: veggies completely safe to eat?  I realize the peel contains (is?) fiber, 
: and that's nice, but I think people are mostly not peeling in order to save
: time.  So is there any risk?
: 
: [I am, of course, referring here to peeling of vegetables that grow UNDER 
: the soil, like potatoes, carrots, radishes, etc.  I have no qualms about the
: peel of other vegetables.]
: 
: Jan
: 
: P.S.  What about eating *raw*, unpeeled carrots?  No cooking to kill the
: germs.  How much scrubbing is "enough", and if it's a lot, then I might
: as well peel them.


I have always heard that most of the vitamins and nutrients in the potato
are in or very close to the peel.  Peel the potato, and you loose nearly
all of its nutritional value and are left with starch and calories.




-- 
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
From: maura@mitre.org
Newsgroups: rec.food.cooking
Subject: Re: low-fat pastry or muffin recipe wanted
Date: 19 Aug 92 17:18:17 GMT
Organization: The MITRE Corporation, Bedford MA 01730

Here are some healthy muffin recipes I hope you enjoy.
 
 
-Healthy Bran Muffins-
 
1 1/2 cups unprocessed bran
1/2 cup boiling water
1 cup all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
3/4 cup skim milk, at room temperature
1/4 cup molasses
1 large egg, at room temperature
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped dates
 
 
1.  Heat oven to 400 degrees.
2.  Spray sixteen 2-by-1 3/16-inch (3 tablespoon) muffin cups with nonstick
    vegetable cooking spray.
3.  Stir together the bran and boiling water and let stand for 2 minutes.
4.  In another bowl stir together the flour, baking powder and salt.
5.  In a separate bowl combine the milk, molasses, egg, oil and vanilla,
    then stir in the bran mixture.
6.  Make a well in the center of the dry ingredients, add the milk mixture
    and stir just to combine.
7.  Stir in the dates.
8.  Spoon the batter into prepared muffin cups.
9.  Bake for 15-20 minutes until a toothpick inserted in the center of one
    muffin comes out clean.
10. Remove the tin(s) to a wire rack and cool for 5 minutes.
11. Remove muffins from cups and finish cooling on wire rack.
12. Serve warm or completely cool.
***********************************************************************
-Oat Bran Muffins-
 
 
2 cups oat bran
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup plain low-fat yogurt, at room temperature
1/4 cup molasses
2 large egg whites at room temperature
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 cup currants
 
 
1.  Heat oven to 400 degrees.
2.  Spray ten 2 5/8-by-1 1/8-inch (6 tablespoon) muffin cups with nonstick
    vegetable cooking spray. Fill any unused cups with water.
3.  Stir together:  oat bran, sugar, baking powder, baking soda & salt.
4.  In another bowl stir together:  yogurt, molasses, egg whites, oil &
    vanilla.
5.  Make a well in the center of the oat bran mixture, add yogurt mixture
    and stir just to combine.
6.  Stir in currants.
7.  Spoon batter into prepared muffin cups.
8.  Bake for 15-20 minutes until a toothpick inserted into the center of
    one of the muffins comes out clean.
9.  Remove the tin(s) to a wire rack and cool for 5 minutes.
10. Remove muffins from cups & finish cooling on rack.
11. Serve warm or completely cool.
 
 
                         *********ENJOY**********
 
Maura Shugrue                             Naturally, I speak on my own behalf.
****Shug****                              MITRE is NOT the muffin-eater here.