HDTenEightyP/NetNews huggingface dataset:
From: timi@mendel.berkeley.edu ( Tim Ikeda)
Newsgroups: rec.food.cooking,rec.food.veg
Subject: Re: REQUEST for Horseradish & KimChi (sp?) recipes
Date: 11 Nov 1992 06:20:04 GMT
Organization: /etc/organization
NNTP-Posting-Host: mendel.berkeley.edu

From: julia@fido.cs.jhu.edu (Julia Kim) - KimChi(sp?)  instructions
>1. Cut cabbage lengthwise into quarters.  Soak in salt water 2-3 hours
>until wilted, then drain.

One aside about kimchi preparation...
Don't reduce the amount of salt in the first step (soaking the cabbage).
The salt ensures that only the "right kind" of bacteria will grow
to ferment the mixture.  Too little or no salt will produce
a kimchi with a highly *unusual* flavor and texture (not recommended) :^p

Social alert: After a few beers, a meal with garlic kimchi and a
vigorous ultimate frisbee game, be sure to stand well downwind
of friends (Incinerate worn clothing afterwards).  Good kimchi
peels paint; great kimchi dissolves manhole covers.

- Tim Ikeda
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Newsgroups: rec.food.cooking
Subject: Re: List of 454 Muffin recipes
Date: 6 Nov 1992 23:44:51 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc10.ins.cwru.edu


Thanks for the list, its quite extensive.  I look forward to the recipes
to go along with the titles.
-- 
An elephant is a mouse built to government specifications.
Organization: Central Michigan University
Date: Thursday, 5 Nov 1992 15:16:08 EST
From: Debbie Goodwin <34IAFWM@CMUVM.CSV.CMICH.EDU>
Newsgroups: rec.food.cooking
Subject: Re: List of 454 Muffin Recipes

If it isn't any trouble, can you please post this in Rec.Food.Cooking.  I
don't see it in rec.food.recipes here. Thanks.

Debbie
From: michaelk@netcom.com (Michael Kronstadt)
Newsgroups: rec.food.cooking
Subject: Re: Need cooking tips ;-)
Keywords: wink-wink
Date: 10 Nov 92 16:43:31 GMT
Article-I.D.: netcom.1992Nov10.164331.20437
Distribution: usa
Organization: Abbott Critical Care Systems, Mountain View CA

I think you got so excited about the $250 cookie you forgot to ask how
to make the coffee to go with it.  I have detailed reviews of 143
different espresso makers (3 of which are available in this country)
that I am looking to deposit in an ftp site.

Of course, you're still on your own in selecting the proper variety and
roast of coffee.  (Assuming you've resolved the health question of
caffeine and the ethical question of murdering unborn coffee trees.)

Enjoy your Thanksgiving dinner!  :-)

(Thanks for the morning lift.)
-- 
Michael Kronstadt         michaelk@netcom.com                       __o
Abbott Critical Care Systems       ____    "Ride the bike,        _`\<,_
Mountain View, CA                  \  /      ride the bike,      (*)/ (*)
(my opinions, not Abbott's)         \/        ride the bike." -- Fausto Coppi
Newsgroups: rec.food.cooking
From: dlocasci@nyx.cs.du.edu (Damon LoCascio)
Subject: Request: Squid recipes
Summary: How many squid recipes are there?
Keywords: Squid
Organization: University of Denver, Dept. of Math & Comp. Sci.
Date: Sun, 8 Nov 92 12:24:23 GMT


Please could someone please mail me some squid recipes as I have just had
the fortune to be given lots of squid with no idea how to cook it! Any sort
of recipes will do (Italian, Chinese whatever..) but if you have a favorite
for a dinner party that could be v. useful.

      Please mail me direct at:

               D.A.LoCascio@eee.salford.ac.uk

                                  Thanks in advance,
                                                   Damon.
From: jshg1134@uxa.cso.uiuc.edu (Jeffrey S. Hoeft)
Newsgroups: rec.food.cooking
Subject: Re: List of 454 Muffin recipes
Date: 6 Nov 92 21:42:01 GMT
Article-I.D.: news.BxBDM1.6KA
Organization: University of Illinois at Urbana

Douglas M. Howell <IO10677@MAINE.MAINE.EDU> writes:

>    I'm probably not the first to say it, but please post any and all
>recipes.  I don't know if I can reciprocate the jesture but I'll see
>what I can come up with.  Looking foward to any recipes you care to
>post.

I've been looking for some good muffin recipes for a while.  It seems like  
I can always find delectable, melt in your mouth moist muffins at certain
coffee shops ( there is a very good one at Purdue and a fairly good one
here at the U of I), but I can never reproduce them.  Any such recipes
for 'traditional' muffins, varieties of fruit, or chocolate, would be
appreciated.

Thanks,

Jeff
j-hoeft@uiuc.edu

Anxiously awaiting recipes which make waking up worthwhile.....
From: jreece@sousa.intel.com (John Reece)
Newsgroups: rec.food.cooking
Subject: Re: Feeding a family on $20 p.w.  impossible!
Date: 6 Nov 92 00:23:14 GMT
Reply-To: jreece@sousa.intel.com
Organization: Intel - Information Technologies

In article <CC.92Nov3170930@arran.dcs.ed.ac.uk>, cc@dcs.ed.ac.uk (Chris Cooke) writes:

> What is this "Ramen"?  It sounds like an Egyptian religious cult to me :-)

Japanese instant noodles.  They are very thin, very curly, and come in
the form of brick the size of small paperback book.  You drop the brick in
boiling water, dump in the contents of a foil packet of soup base, and
2 minutes later you have noodle soup.  One is supposed to garnish it
with sliced meat, cookied veggies, etc. but impoverished grad students
rarely get that far.

-- 
John Reece			"This lifeboat is full"	
Not an Intel spokesman 			 
Newsgroups: rec.food.cooking
From: decushma@midway.ecn.uoknor.edu (Dewayne Erne Cushman)
Subject: MealMaster7.00 Recipes for trade
Date: Wed, 11 Nov 1992 14:51:32 GMT
Organization: Engineering Computer Network, University of Oklahoma, Norman, OK, USA
Keywords: MealMaster,Recipies

Hello World,

I've been collecting recipies from around the world from several different
networks, and would like to open up the internet to my collection. I 
currently have a little over 3,000 recipes in my MealMaster database that
I would like to trade for any types of recipes from other memebers of the 
internet communitiy. 

The word trade doesn't really apply since I will still send recipes I have available to as many people that I have time for. But those people who send me 
recipes in a Meal Master format will have a higher priority. For those who
don't have meal master and read this article anyway, the meal master recipes
that I will export are plain ascii files that can be read by any editor or 
word-processor that uses ascii files.

If you have any MM recipes send them to my email address, with a header 
describing the recipies you would like or asking for an index. This is not
an email server so it may take a day or two to respond. But I will do my best
to get a response and the recipes back to those who want to participate as 
soon as possible.

Thank you,

Dewayne

decushma@midway.ecn.uoknor.edu
rktw20a on prodigy

Newsgroups: rec.food.cooking
From: shjnaga@ncsc.org (Rodney Shojinaga)
Subject: Re: Muffin Recipes and using your imagination
Reply-To: shjnaga@ncsc.org (Rodney Shojinaga)
Organization: North Carolina Supercomputing Center
Date: Thu, 12 Nov 1992 11:29:05 GMT

Well, miss know-it-all, if you are so knowledgeable, why are you even
reading this newgroup.  Your theory applies to all recipes that have
been posted on this newsgroup.  Someone with your talents and ingenuity
doesn't need this kind of assistance.  OR, does miss know-it-all not know-
it-all after all????
  
Putting in extra exgredients or changing ingredients sometimes requires
altering other ingredients to make up for the lack of or abundance of a
particular component of said added ingredient.  HUH?  As a matter of fact
one of the recipes even left out an ingredient common in all muffins.
   
So get off your high broom, er, I mean horse and chill out.  As a child
I was depraved^h^h^h^h^h, oops, I mean deprived of being imaginitive, so
I enjoy the opportunity to see other peoples imaginations at work. 

		 Get a clue, get a life, get lost.
  
  
    FFFFFFF   UU    UU   JJJJJJJJJ   IIIIIIII    Rodney R. Shojinaga
   FF        UU    UU       JJ         II        DoD #134
  FFFFFF    UU    UU       JJ         II         XS11 Midnight Special
 FF        UU    UU   JJ  JJ         II          Kyokushinkai Karate
FF        UUUUUUUU   JJJJJJ      IIIIIIII        North Carolina 
Newsgroups: rec.food.cooking
From: tdlg9831@uxa.cso.uiuc.edu (Tracey Dianne Layng)
Subject: Re: REQUEST: Good salads or pasta recipies.
Organization: University of Illinois at Urbana
Date: Fri, 13 Nov 1992 08:06:55 GMT

sschmitz@sage.cc.purdue.edu () writes:

>I have a thanksgiving dinner to attend, and I am in charge
>of bringing the salad, or one of the salads.  If anyone has any 
>good, yet economical recipies, I would greatly appriciate them.
>Either mail them to me, or post them on this group.  Thanks.

>Mark Schmitz


This salad is wonderful. I have made it for several different occasions and
sets of people, and everyone loved it.

Fatoush

1.5 cups croutons
6 Tbsp. olive oil
3 cups cherry tomatoes (halved)
3 cups cucumbers (peeled and diced)(I don't peel mine the whole way because I
                  like the skin)
.5 cup radishes sliced
1 Tbsp. mint flakes, crumbled
1 Tbsp. dried chives
1.5 tsp. salt
1/8 tsp ground black pepper (or more if you like pepper)
1.5 tsp. lemon juice

1. Combine croutons and olive oil until the croutons are well coated
2. Add the rest of the stuff and mix well.

Tracey
From: sandy@railnet.nshore.ORG (Sandy Kaplan)
Newsgroups: rec.food.cooking
Subject: Re: Prime-Time Live Last Night
Date: Sun, 08 Nov 92 23:21:15 EST
Organization: Railnet BBS +1 216 786 0476

ned@ned.b17c.ingr.com (nina) writes:

> Did anyone see Prime-Time Live last night (Thursday night) where they did
> an expose on the unsanitary and otherwise bad practices at Food Lion (which 
> is a grocery store chain mainly in the South)?  The things they showed in the
> meat cutting and deli departments made me want to start being a vegetarian!
> 
> Anyone see it and have any opinions?  
> 
> "Just curious",
> 
>    Nina E. Donath         n     "...Be a Columbus to whole new continents and
>  Intergraph Corporation   e      worlds within you, opening new channels, not
>  ned@ned.b17c.ingr.com    d      of trade, but of thought".
>                                       - from "Walden", by Henry David Thoreau


Yes I saw it.  My only comment after that expose is "I don't think 
they'll be a food chain for long."  

--
sandy@railnet.nshore.ORG (Sandy Kaplan)
Railnet BBS +1 216 786 0476
Newsgroups: rec.food.cooking
From: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Subject: REQUEST:  Dressing for Thanksgiving!        
Organization: Texas Instruments Inc
Date: Mon, 9 Nov 1992 18:19:57 GMT

Ok, it's that time of year, how about your favorite dressing recipes,
are there any southwestern style recipes?  I need a good recipe for
dressing to go with our turkey at work, I would prefer a mexican or
southwest style.

Any and all help is appreciated.

Harlan

whitley@mksol.dseg.ti.com
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: How do you dry peppers? Is that how you make chili powder?
Organization: Lockheed Missiles and Space Co.
Distribution: na
Date: Mon, 9 Nov 92 18:20:01 GMT

In article <1992Nov9.000139.23522@athena.cs.uga.edu> millia@athena.cs.uga.edu (David W. Millians) writes:
>
>I have the last Anaheim green chiles of the season in, and there is no way
>that I can use them all before they go bad. I was wondering, therefore, if
>anybody knew how to dry them, so I could grind them up into powder.
>
1) an easy way to dry them, take a piece of string and ite it to the pepper 
   stem, continue tying peppers on till you have a nice string full - then
   hang the string out of the way (I used to have a kitchen that had sunny
   windows - hung the peppers in them to dry) - 
2) you could also cut them into strips, or dice them, or leave semi whole 
   cut tops off, slit down one side and remove seeds) put them on a cookie 
   sheet and bake in a slow (200) oven till dried out
or
3) do step 2, but instead of baking them, put them in freezer bags and 
   freeze for future use

>If nobody knows how to do this, I will entertain suggestions on how to
>pickle them, etc. 

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: mpeter@OAVAX.CSUCHICO.EDU (Margot Peter)
Newsgroups: rec.food.cooking
Subject: light vs. dark rye
Date: 6 Nov 1992 18:59:16 GMT
Organization: California State University, Chico
Reply-To: mpeter@OAVAX.CSUCHICO.EDU
NNTP-Posting-Host: oavax.csuchico.edu

 In article <1992Nov5.220317.24675@actrix.gen.nz>, 
Pat.Churchill@bbs.actrix.gen.nz writes:

! >In article <WVOSS.20.0@novell.com> WVOSS@novell.com (Wes Voss) writes:
! >Is there any such thing as light rye bread? <G>

! >Yes, I make a light rye (2 cups white flour to 1 cup rye), I use a
! >tablespoon of malt extract instead of sugar and I add toasted
! >sunflower seeds at the beep.  Definitely to die for :-)
 
! >| The floggings will continue until morale improves

I took Wes to mean "Lite rye" as opposed to light vs. dark rye. Nope, there's
no such thing. Just good, wholesome, stick to the ribs stuff. And although your
recipe sounds very healthful, Pat, I've got to have caraway seeds in mine to
make it true comfort food. Has Spring sprung yet in NZ?


Margot                 "I had to sink my yacht to make the guests go home."
                                      F. Scott Fitzgerald
                                                   
                                                   
Newsgroups: rec.food.cooking
From: bhattach@molly.jpl.nasa.gov (Bidushi Bhattacharya)
Subject: Pizza recipie--quick and easy
Organization: Jet Propulsion Laboratory, Pasadena, CA
Distribution: rec.food.cooking
Date: Thu, 5 Nov 1992 21:24:14 GMT

Here's one of our favorite pizza recipies.  We use frozen bread dough
that you can get in the frozen section of the grocery store instead of 
making the dough from scratch on busy days after work.

Crust:  make your own or use frozen dough.  Sprinkling cornmeal on the
        stone before you put your dough on will make the crust crisper.

Toppings:  barbeque sauce 
           garlic powder
           sliced onions
           thinly sliced chicken breast (marinated in bbq sauce) 
           chopped cilantro.  
           grated mozarella (note: A few trendy restaurants around here use 
	   			   goat cheese instead.  I think it's good 
				   both ways!!!)

Bake at 425F for 15 to 20 minutes, until cheese is bubbly and crust is
browned.

Enjoy!!!

Bidushi Bhattacharya :-)

e-mail:  bhattach@molly.jpl.nasa.gov
From: amandla@dcs.qmw.ac.uk (Jackie Saul)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Avocado recipes
Keywords: avocado
Date: 9 Nov 92 11:05:28 GMT
Organization: Computer Science Dept, QMW, University of London


                  AVOCADO MOZARELLA
                  (serves 2)

Ingredients :-
2 avocados
cream cheese (garlic/herb cream cheese if you like)
2 tins of tomatos
seasoning
grated mozarella
tomato puree
lots of garlic

Method :-
Make a thick garlicky tomato sauce (fry the garlic, add the tomatoes, puree 
and seasoning and simmer it on a very low heat until it is quite thick.
Peel and halve the avocados and remove the stones. Place them in an ovenproof 
glass dish. Fill the middles of the avocado halves with cream cheese. Pour the 
tomato sauce over them, making sure they are covered. Sprinkle lots of grated 
mozarella cheese on the top. Put in the oven (gas mark 4/5) for about 20 
minutes. Basically this is just to heat them through not to cook them. Serve 
with a green salad.
They are wonderful


--
Jackie Saul

UUCP:      amandla@qmw-dcs.uucp  | Dept. of Computer Science
Internet:  amandla@dcs.qmw.ac.uk | Queen Mary & Westfield College
JANET:     amandla@uk.ac.qmw.dcs | University of London
Tel: +44(0)71 975 5250           | Mile End Road
Fax: +44(0)81 980 6533           | London E1 4NS
From: matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: Extravagant Almond Cake question
Date: 9 Nov 92 15:38:21 GMT
Organization: University of Colorado, Boulder

In the Pears recipe collection there was a recipe called:
Doree's Extravagant Almond Cake, which called for 1/2 lb.
of almond paste.  The only almond paste I know of is marzipan,
but I don't think that's what the recipe has in mind, since
it calls for adding sugar.  Where does one obtain almond paste?
Can one make it oneself?  Anxiously awaiting the answer, as I am
an almond aficionado.  :-)

Kellie M-S
Internet::matthews_k@cubldr.colorado.edu
From: jad@beta.lanl.gov (John De Vries)
Newsgroups: rec.food.cooking
Subject: Popping Popcorn in Oil...
Date: 12 Nov 92 15:53:56 GMT
Organization: Lost Almost Feed'n'Seed

matthews_k@cubldr.colorado.edu begins well enough:
>we used to use a large, heavy pot.  In my case, specifically
>my pressure cooker.  I take out the rubber seal ring, and don't use
>the rocker weight, but just set the lid lightly on the pot so the
>steam can escape and not make the popcorn tough.  You should use a
>pot you're not particularly concerned about, since invariably you will
>end up with burned-on oil film on the outside that is difficult to 
>remove.  I use about 1/8th of a cup of oil to about 1/3 c. unpopped
>popcorn to make a batch.  Never use high heat, or your popcorn will
>burn (I know, my husband gets impatient and turns up the heat, and
>ends up burning it every time!)  Use the medium-high setting on an
>electric range.
>
>Kellie M-S
>internet::matthews_k@cubldr.colorado.edu

Some other tips if you are going to pop popcorn this way...

While heating the oil, throw in three unpopped kernels.  When all
three have popped, add the rest of the popcorn to the oil.

While waiting for the oil to heat, don't wander off and start making
out.  Even though an oil fire in a pressure cooker is fairly well
contained, it can be darned exciting.  <grin>

If you are using an electric grill, don't rub the pot on the grill.
While the popcorn is popping, however, it is best to jostle the pot
to and fro (saute'ing the kernels, actually.)

If you really really want it to take like movie popcorn, you'll
probably have to use cocoanut oil.  Personally, I prefer corn or
peanut oil.



John Atwood
---
| From the productions of Twentieth Century Vole!  1992 (c)opyright ZtF Press
---
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Are all zests created equal ?
Keywords: Orange, lemon, grapefruit?
Organization: Clemson University
Date: Thu, 5 Nov 1992 06:02:40 GMT

After zesting a bag of oranges the other night, I was wondering if
anyone out there knows if zests differ between orange types.
Valencia, Navel, I_don't_know_any_others, etc...

I used the small circular "blades" at the end of the zester.
I ended up with lots of little curls.  What's the bigger "scoop"
in the middle of the tool for ?  Or is that what should be used?
I know you can use the circles for chocolate curls too.

Anyone use grapefruit zest for anything ?  Tangerine? Tangelo? 
What else has a zest ?  (besides lemons and limes, and the above)
I'm not necessarily looking for recipes.  Just general ideas.

Before someone asks, I might as well say it now.  "Zest" is the
colorful layer on oranges, lemons, etc. which is on the outside
of the fruit, and contains a very intense flavor of the fruit.
Can be used to make extracts, or essences. Or for flavor as needed. 

As usual, e-mail or post. Thank You. 
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.food.cooking
Subject: Re: Food Processors
Date: 5 Nov 92 18:58:04 GMT
Organization: Sterling Software IMD, Vienna, Va.

johnt@mentorg.com (John Thienes) writes:
: I'd like to start a new debate in the interests of research for a food
: processor.  My wife and I made a lot of pesto this summer from the basil
: out of the herb garden and we began to wonder if a food processor would
: have been a better tool than the blender.  So my wife is now pining for
: a food processor and I'm trying to stall her until next month :^)
: 
I've made pesto in a blender many times.  Then my girlfriend brought home
a food processor--your wife is right.  It is **MUCH** easier with the
f.p. and the consistency is better.  Also, the f.p. is a breeze for grating,
mincing, choping, etc.  I can't believe I lived without one for so long.
: 
: Tell me what I should buy.  I know this isn't a shy newsgroup, so speak
: up; tell me about price, performance, durability, and accessories.  I'd
: also be interested in hearing opinions such as, "I have brand X, but I'd
: get brand Y next time because X is so hard to clean."
:
Since I got mine as a hand-me-down, I never had to compare different
brands.  This particular one is a Sunbeam and I have no complaints.  However,
we already had a blender/mixer combination that does things like knead dough,
grind meat, extrude pasta, etc., so I didn't need to have one with a lot of
nice accessories.  If I didn't have the blender/mixer, I'd buy the best
one I can find, with the most goodies.  Just the way I am--if I'm going to
spend 30 hours a week in the kitchen, I want alot of toys to play with
(this is a carryover from my power tool fetish). 

Good luck on your decision.  Looking forward to your summary.

--
-------------------------------------------------------------------------------
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
From: ericf@npic.Corp.Sun.COM (Eric Francis)
Newsgroups: rec.food.cooking
Subject: Re: towl fire - DON'T TRY THIS @ HOME!!
Date: 11 Nov 1992 18:47:26 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: ericf@npic.Corp.Sun.COM
NNTP-Posting-Host: npic.corp.sun.com


Did anyone read "The Cuckoo's Egg."  I loved the part where he talked
about placing his wet tennis shoes in the microwave.  His chocolate
chip cookie recipe wasn't bad either!

Eric
From: shla@spf.trw.com (Sheila Wallace)
Newsgroups: rec.food.cooking
Subject: Re: Holiday gifts from the kitchen
Date: 10 Nov 92 00:58:23 GMT
Organization: TRW Sensor Data Processing Center, Redondo Beach, CA

In article <1992Nov6.231639.15825@ads.com> charleen@ADS.COM (Charleen Bunjiovianna) writes:
>
>I don't want to discourage you (and I'm probably just doing something
>wrong), but I've gotten very poor results, even over the short term,
>from freezing most of the cookies I make.  I try to freeze them in
>airtight containers, knowing how freezers dry out food, but it doesn't
>seem to matter; when thawed they're dry and crumbly whereas they were
>rich and moist when they went in.  So I'll be interested in what the
>collective wisdom has to say.

Do you have a self-defrosting freezer?  It could be that your
freezer dries things out by design: some have dehumidifiers that
draw the moisture out of the freezer to defrost it.  Some self-
defrosting freezers do weird things.  For example, my mother-in-law's
freezer raises the temperature slightly, defrosts (pulls the humidity
out), then lowers the temperature again, so things like popsicles get 
a hard ice covering on them after they refreeze.  It also could be 
that your temperature is set too low;  you could get a refrigerator/freezer 
thermometer and check it out.

Other than that I can't think of any reason that your cookies would
crumble (no pun intended).  I've frozen all kinds of cookies from
Toll House cookies to delicate apricot-filled crescents without
any problem.  

Sheila

-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278