HDTenEightyP/NetNews huggingface dataset:
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: Loyd Grossman                           
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Thu, 07 Jan 1993 18:18:19 GMT

In article <memo.846287@cix.compulink.co.uk> jazzie@cix.compulink.co.uk writes:
>Claudia Kale responded to a previous article of mine:
>
>>I don't understand your comment about Lloyd Grossman; I agree
>>that he is a major detraction and his voice/accent makes the hair
>>stand up on the back of my neck.  But I can't agree that he's trying
>>to be an American (apologies if I've misinterpreted your comment)...
>
>But that's just it!  Loyd (one "l", not two) is American, from
>Massachusetts.  That phony accent of his is so grating on the ear.
>He sounds like a Hollywood version of what an English Public School
>accent should be.  I have difficulty watching American actors and
>actresses pretending to be British (be it England, Wales, Scotland,
>or Irish).  It just doesn't go over.  And neither does Loyd in my book.
>

Well, gosh! Golly that's surprising! (as one-L-Loyd would say as only he
can). I didn't know his origins, but now that I do, I suspect Massachusetts
deported him for talking like that in public. I agree that the various
accents which can legitimately claim to be "British" don't wear very well
on American actors, but the same can be said for American accents on
British actors: I have yet to hear a convincing one.

>
>As for the advice about BBC Good Food, I buy it at my newsagent's
>faithfully... Plus I watch BBC's Food and Drink, even though I have
>a problem with Michael Barry and Jill Goolden.  [gawd, it must look
>like I am down on the entire British TV cooking community.. I'm

Over the past summer ITV ran a hilarious series of adverts for some
beverage (I know; I'm the advertising exec's nightmare - I can remember
the ad but not the product!). They featured a woman who somewhat
resembled Jillie Goolden, and who frothed and bubbled on about the competitor's
drink "reminding one of wheelbarrowloads of synthetic socks on a warm
summer's eve, orgiastic raptures of raspberry jam, etc..."

>really not!  I think the Roux brothers are loads of fun, can't get
>enough of Anton Mosimann, and the Victorian Kitchen was an excellent
>series]
>

Does Anton Mosiman have a new series (since the Anton Mosiman, Naturally
one from about a year ago)? Does it have a companion cookbook?

>Jazzie
>

Cheers,
Claudia
From: cindy@berkp.uadv.uci.edu (Cindy Windham)
Subject: Re: Requesting Healthy Cake Recipe 
Newsgroups: rec.food.cooking
Organization: University Advancement, University of Calif., Irvine
Date: 11 Jan 93 23:10:11 GMT

In article <1993Jan11.001211.1752@cam.compserv.utas.edu.au> khill@leven.appcomp.utas.edu.au (Katrina Hill) writes:

>       I am hoping that some one out there has a healthy cake recipe.  IT
>       is for a birthday where the recipient can't eat vey much sugar and 
>       considering our line of cakes is chocolate with choc chips with 
>       chocolate frosting with srawberries and cream i find myself without 
>       anything that could be considered healthy and a birthday cake.  I have
>       considered a carrot cake but don't have a suitable frosting recipe.

>       So if you could help, please do.

>       email: K.Hill@appcomp.utas.edu.au

>       Thanks Kat

>-- 

>Katrina Hill (K.Hill@appcomp.utas.edu.au):`Excuse me, could I please distract  
>University of Tasmania @ Launceston (UTL):         you for one brief second?'
>Technical Services - Applied Comp. & Math: Kryten, distracting the Inquisitor

Recently, my friend told me about substituting applesauce for the oil
called for in any cake recipe.  Just use the same quantity of applesauce
instead of the oil.  I tried it, and it worked!  I did this with
cupcakes and in cornbread.  The cornbread was a little bit drier,
but I didn't have to use as much sugar, and I'm sure it's alot 
healthier.
From: lgf0@ns1.cc.lehigh.edu (LESLEIGH G. FEDERINIC)
Newsgroups: rec.food.cooking
Subject: Re: Uses for bacon grease
Date: 7 Jan 93 13:57:16 GMT
Organization: Lehigh University

In article <Jan.6.12.52.18.1993.8813@pilot.njin.net>, hedges@pilot.njin.net (Dou
glas Hedges) writes:
>Indeed.  Also use in cornbread (in batter as well as greasing skillet
>for crunchy crust) and frying potatoes.  Gives 'em that extra kick.
>
When I make potatoe salad in the summer, I always use crumpled bacon and the
bacon grease.  I pour it over the cooked potatoes and mix just before mixing
in the dressing.  It adds good flavor to the salad.  I also chop 1/2 cucumber
and add to the salad.

-- 
LESLEIGH G. FEDERINIC
S S R C
Fritz Engineering Lab
Lehigh University
Bethlehem, PA l80l5
Newsgroups: rec.food.cooking
From: mvp@netcom.com (Mike Van Pelt)
Subject: Chipotle peppers
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Date: Wed, 6 Jan 1993 01:02:36 GMT

I walked into the Pac-N-Save on the corner of Capitol and McKee in San
Jose, and they had a humongus bin full of chipotle (smoked jalapeno)
peppers.  So, I bought a bagfull.  Anybody have any interesting
recipies for them?  I tried cooking some chicken with one in a white
sauce, and it was pretty good -- the smoke flavor was a bit on the
strong side, though.  I'm going to try it again with a bit less
chipotle.

The same Pac-N-Save has dried tepin and pequin chilis in little plastic
bags.  I didn't get any of those.  Maybe if I ever need to make some
homemade napalm... :-)
-- 
Mike Van Pelt          | What happens if a big asteroid hits Earth?
mvp@netcom.com         | Judging from realistic simulations involving a
                       | sledge hammer and a common laboratory frog, we
                       | can assume it will be pretty bad. -- Dave Barry
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: liederkrunz ???
Organization: Lockheed Missiles and Space Co.
Distribution: usa
Date: Wed, 6 Jan 93 19:03:28 GMT

In article <1993Jan6.100401.11640@zia.aoc.nrao.edu> lbelhadj@zia.aoc.nrao.edu (leila belhadjali) writes:
>My dad is trying to find out what happened to a cheese he used to
>like, and that he used to be able to buy here in the states: he
>says the name was LIEDERKRUNZ and that is was a smelly cheese! :)
>does anyone have any info? he only comes to the us on vacation
>every couple of years, so if it is still available i would like to
>be able to tell him so!
>

Rouge et Noir makes the different varieties of the soft cheeses that start
with  breakfast cheese    (like a cream cheese)
      brie                (stronger)
      camembert           (still stronger)
      liederkrantz        (strongest)

if you have problems finding it, check some cheese shops or write to the
cheese factory ask ask where they sell it - BTW a really ripe camembert
may remind your father of liederkrantz


-- 
________________       __        ________________   "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: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Taronga Park BBS
Date: Sun, 10 Jan 1993 12:29:14 GMT

In article <1993Jan7.135315.357@cpvax.cpses.tu.com>, b_lmcgilve@cpvax.cpses.tu.com writes:
> I was enrolled in a nutrition class in college which had a lab in cooking.  
> One of my friends was in the class. She had never cooked before in her life.

Reminds me of when my best friend in high school took home ec and 
successfully made a Red Velvet Cake so she decided to repeat it at home.
She used baking powder instead of baking soda and ended up with a Red
Velvet Pancake.

Then there was the guy I worked with and came in one morning and asked
me how much a clove of garlic was.  I told him and he told me he had
made spaghetti sauce the night before and it called for three cloves of
garlic.  He had put in three *heads* of garlic and ended up with an
extremely garlicky sauce.  :-)  (garlic heaven)

ObFirstPersonKitchenDisaster:  Oh, I've had so many, none really
stand out.  Well, there was the time (back when I was in school and
I had just started cooking but more important, still had the time to
do stuff like this) I decided to make an Apple Strudel.  It's very
labor intensive -- basically, you take this ball of very soft dough
that's about the size of a softball and stretch it out very thin by
manipulating it with the backs of your fists to until it's a sheet 
the size of a card table.  After it had been in the oven for about
10 minutes, I discovered I had forgotten to add the sugar/cinnamon
mixture.  I was broken-hearted over that one.

-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: Ukrainian-American borsht (beet soup)
Organization: The Ohio State University
Date: Tue, 5 Jan 1993 18:25:50 GMT


Here is my family's recipe for beet soup.  The only change that I have 
made (after much experimentation) is to replace the pork neck bones for 
turkey legs.  I have found that the taste is quite the same.

Ukrainian beet soup

Put one or two turkey legs in a pot and just cover them with water.
Cook this for about an hour.  Add one or two chopped onions and cook
for about another hour.  Remove the turkey legs (you can add the chopped
meat from these when the soup is complete, if you like).  
At this point, add the chopped beets (we always cut them in strips). 
Fresh beets are best, and since they seem to be more available in the
grocery these days, I never use the canned ones any more.  Assuming you
are using fresh beets, they need to cook for about 40 minutes or so to
be tender.  After about 20 minutes of this time, you can put shredded
cabbage and shredded carrots in.  After the remainder of the 40 minutes
has passed, and the beets are tender, make a paste of a couple of spoons
of sour cream and a spoon of flour.  Slowly add a small amount of the hot
soup to this paste, stirring it briskly until it is smooth (i.e., no lumps).
slowly, while stirring the soup, add the thinned paste to the soup.  Boil  
this for a few minutes then add vinegar and salt to taste (usually one
to two tablespoons of vinegar).  Bring this back to boiling, then its
finished.

If you like, when you add the cabbage and carrots you can add cubed raw
potatoes (they turn a wonderful shade of pink in the soup - I used to 
love this as a child).  You can also add boiled potatoes to the finished
soup.

This stuff is great with dark bread and butter!  I hope you enjoy it!
From: sharon@comlab.ox.ac.uk (Sharon Curtis)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Vegetable soup recipes
Date: 4 Jan 93 10:27:15 GMT
Organization: Oxford University Computing Laboratory, UK
Originator: sharon@flint.comlab

Here's a vegetable soup that I made the other day that turned
out delicious! I dunno if it qualifies for hearty, but here goes:

ONION AND PEPPER SOUP

Ingredients:

1 large onion
3 medium-sized peppers (capsicums, red + yellow + green if you like!)
2 oz butter
3 tablespoon tomato puree
1 1/2 pints beef stock
salt and pepper


Method:

Chop onion finely; remove pith and seeds from peppers and cut peppers
into thin strips.
Melt butter; add onions and peppers and cook gently until soft.
(The veg should not be starting to brown at all)
Add the stock and bring to the boil. Add tomato puree and salt
and pepper to taste, and simmer for a while, until the consistency
is to your liking. Let the soup cool a little, then puree some of
the soup using a liquidizer (liquidizers don't like hot soups) and
then pour the pureed soup back into the pan with the rest and reheat
to serve.

Notes:

Freezes nicely; serves 4
From: igb@fulcrum.co.uk (Ian G Batten)
Newsgroups: rec.food.cooking
Subject: French Baking (Re: Another bread flour question)
Date: 4 Jan 93 16:03:03 GMT
Organization: Fulcrum Communications

In article <c09swB1w165w@jaiser.rain.com> jerryg@jaiser.rain.com (Jerry Gaiser) writes:
> Try to find a copy of 'English Bread & Yeast Cookery" by Elizabeth David.
> Lots of historical and technical information on flour, yeast, and all the
> aspects of breadmaking along with recipes. Though originally written from
> the British point of view, I found it very interesting and very useful.

The Brioche method in there, although time-consuming, produces results
that are staggeringly good.  Even given the usual problems of converting
between French flour grades and English, it produces some of the best
Brioche I've ever eaten.

I now bring French pastry flour back with me from trips over and use
that for most pastry making.

ian
From: sean@austin.ibm.com
Newsgroups: rec.food.cooking
Subject: Re: What food processor to buy???
Date: 12 Jan 93 15:26:32 GMT
Reply-To: curry@ausvmv.vnet.ibm.com
Organization: IBM Austin, TX
Originator: sean@curry1.austin.ibm.com


In article <1993Jan12.020958.20719@galileo.cc.rochester.edu>, MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:
> 
> Cuisinart is going out of business! I have 2 questions:
> Now what kind of food processor should my girlfriend buy?
> 
> Please tell me things she can do with a nice powerful processor]
> besides bread and soup (she says they eat neither)
> 
> many thanks, 
> --maggie
 
Braun Multipractic UK11.  GREAT machine.  (Consumer's reports gave it
a top rating also...). 
 
That, a KA mixer, and some good knives and you are set...

Sean
-------

-- 

Sean Curry
curry@ausvmv.vnet.ibm.com
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Garlic Storage/Use
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Sat, 9 Jan 1993 21:36:08 GMT

>Question: are there any situations where you need the complete
>smashedness of a press and a "fairly coarse mince" is inadequate?

A good wide chopping knife or cleaver will let you go from the latter
to the former if you smash it enough.

-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Leftover Ham
Organization: Lockheed Missiles and Space Co.
Date: Tue, 5 Jan 93 22:19:17 GMT

In article <4JAN199316092031@lims02.lerc.nasa.gov> afkazan@lims02.lerc.nasa.gov (The Dinky Ukie) writes:
>This may be an FAQ, but does anyone have any simple, but tasty, recipes for 
>leftover baked ham?  A 6-pound Christmas ham for a single person leaves a 
>*LOT* of leftovers!  Oink!  Oink!  ;-)

ham can be frozen, and, if it wasn't sliced up:

- cut 'steaks' to broil later
- cut it into smaller sections to be used for:
  - boiled dinner
  - Italian style (capricola like)
  - slices for sandwiches
  - diced for omlettes, quiches
  - diced for fried rice
  - diced/sliced for stir fry
  - slices for fried hamd & eggs

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Newsgroups: rec.food.cooking
Subject: Re: German Potato Salad Was: Re: Uses for bacon grease
Date: 12 Jan 93 17:26:57 GMT
Organization: NCR E&M CLEMSON Liberty, SC

<1993Jan12.111246.17909@newstand.syr.edu>
Reply-To: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Followup-To: 
Distribution: 
Organization: NCR E&M CLEMSON Liberty, SC
Keywords: 

In article <1993Jan12.111246.17909@newstand.syr.edu>
jfrawley@rodan.acs.syr.edu (Judy Frawley) writes:
>
>Is there anyway to make german potato salad without the bacon?
>I wonder if using one of those soy-based fake bacon products would
>work or be truly gross.  I'd like to know if anyone has tried it
>before I put any money into it just to discover that it is yukky :-)
>


I don't get it.  Both of my parents are from Germany and I've 
never had "German potato salad" with bacon in it.  When Mom 
made her potato salad, she used red potatos, onions, vinegar
(I use red wine vinegar myself - sounds weird, but it adds a
certain something), salt and pepper -- that's it.  Basically
you cook the potatoes, slice 'em and throw 'em  in the bowl.
Then on the stove, you cook the rest of the stuff (except the
onions -- they went into the bowl with the potatoes).  I can't
really give measurements -- I cook it by sight -- when it looks
right, I quit adding stuff.  Anyway, when the oil/vinegar is
warm/hot, I pour it over the potatoes and onions and have at it.


-- 
Das Computenmaschine ist nicht fuer gefinger poken and mittengrabben...
hack@ncrclm.ClemsonSC.NCR.COM
Cold as ice, ice baby....           Stop *HACK*ing and fall in love....
From: Alan.Holmes@brunel.ac.uk (Alan J Holmes)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Vegetable soup recipes
Date: 5 Jan 93 14:49:55 GMT
Organization: Brunel University, West London, UK

In article <1993Jan3.225412.4659@b30.ingr.com>, wilmoth@b30.ingr.com (Shelley Wilmoth) writes:
 
> I would appreciate it if you vegetable soup-makers out there would
> explain to me what it is you look for when you sort through uncooked
> beans.  Also, why do you remove beans that float on top of the water?
 
It may be that beans which float have been invaded by maggots, so
they are full of air and thus float.   Well it's my theory anyway!

Regards

Alan Holmes
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Drink Making Guide needed.
Organization: Lockheed Missiles and Space Co.
Date: Mon, 11 Jan 93 17:33:30 GMT

In article <1993Jan10.140102.28178@discus.technion.ac.il> toker@marvin.technion.ac.il (The Toker) writes:
>Ive been accepted to work at a high class place.  One of the criteria for
>the job was how good i made drinks.  Would anyone happen to have a manual 
>of sorts typed up already or could type/scan one in for me.
>I need basic techniques, and Howto stuff...
>
>I would appreciate greatly references to books that could help, which i hope
>i will be able to obtain here in Israel.
>
>Thanks to you all.
>Toke on, Toker.
>

you may get more responses from   rec.food.drink

-- 
________________       __        ________________   "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: GEN5075@Husky1.StMarys.Ca (CLAIRE MOXON)
Subject: Re:  Which Food Processor to Buy
Organization: St. Mary's University, Halifax, N.S., Canada
Date: Wed, 13 Jan 1993 00:26:50 GMT
X-News-Reader: VMS NEWS 1.13.SMU

Another vote for the Braun Multipractic.  I have had one for about 5 years
now and I use it for *everything* from cookies to cakes, squares, chopping
veggies, pureeing fruit or veggies, chopping nuts, whipping cream and egg
whites, making french fries, marmalades and jams, etc etc.

It comes with a cookbook full of ideas, and mine has various attachments for
chopping at different thicnesses, grating, making french fries, a whipping
attachment, and two types of blades.  It has been very useful.

One word of caution - a friend of mine has one of the more compact food
processors with the mixing bowl right on top of the motor unit - when making
cookies or anything that takes a bit of whipping, the motor unit heats up
and has been known to melt butter or margerine when it shouldn't be melted,
like in shortbreads, and they came out all wrong.  I forget the brand of
hers but try to get one with the bowl beside the motor unit, not on top.

p.s.  I think the Braun also has an attachment now for juicing lemons and such.

cm
Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: paprika bugs/cooking disaster (minor)
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Wed, 6 Jan 1993 18:06:30 GMT

In article <1993Jan6.173959.10966@microunity.com> suzanne@microunity.com (Suzanne Chesson) writes:
>Christmas day--the twiced-baked potatoes were ready for the second baking.
>As I was adding that festive sprinkle of paprika to the whipped potatoes, 
>I noticed that it had come alive!  There were dark little beetle-like bugs 
>in the paprika, and I had just shaken this vermin infested stuff all over
>my favorite part of the meal.  Not being squeamish, the bugs got scraped off 
>and the potatoes were enjoyed with a cayenne sprinkle instead.  
>
>That paprika was about 6 yrs old, and since it was a national brand, who
>knows how long it sat on the shelf in a warehouse losing it's flavor
>molecules.  What the heck does paprika add, flavor-wise, to a dish, anyway?  
>I've only used it for it's festive properties.  Is it peppery? 
>

American paprika is almost tasteless -- it is ground up mild red
peppers.  Hungarian paprika is the real thing and is ground up
hot red pepper.  It comes in mild and hot varieties but is
nowhere near as hot as cayenne pepper.  It adds a chile flavor
and some heat.

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
From: gchow@salome.inria.fr (Gloria Chow)
Newsgroups: rec.food.cooking
Subject: Butter : can't I just melt it in??
Keywords: butter, creaming, cutting
Date: 10 Jan 93 16:02:17 GMT
Organization: INRIA, Sophia-Antipolis (Fr)

How can I phrase this without sounding like a total
idiot... Emm, eh, emm, oh hell, here it goes:

A lot of recipes called for creaming or cutting in of
butter/margarine.  Me being the lazy type has been
wondering (for a LONG time now) whether I can just melt
it and mix it in.  If not, can some knowlegable souls 
tell me what each process actually accomplishes?


Thanks in advance.

Gloria Chow
gchow@sophia.inria.fr
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: bread machine-low cal recipe
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Mon, 11 Jan 93 09:00:20 GMT

 
 
 
 
If you look in some of the books, there is a recipe for a diet
bread that uses flour, yeats and diet soda.  The ownder of DAK
invented it as a jjoke because his kids teased him that he drinks
so much diet soda that he should make bread from it.  So he did.
I can't tell you how it is, because I hate diet sod, but HE sais
it was good enough to make again, and to include in his cookbook.

Clover
Newsgroups: rec.food.cooking