HDTenEightyP/NetNews huggingface dataset:
From: jdietz@natinst.com (Jennifer Dietz)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:Quesadillas (sp)
Date: 5 Nov 92 03:44:13 GMT
Article-I.D.: eagle.1dbfgdINNkk8
Organization: National Instruments, Austin, TX
NNTP-Posting-Host: eagle.natinst.com

In article <1992Nov5.021129.13124@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>No recipe, sorry.  Cute anecdote, though.  
>In a nutshell:  Went to a mexican restaurant.  I'm not spanish, but
>know how to pronounce quesadilla.  Non-spanish waitress was taking
>our order.  I asked for "kweesa dillas".  She sternly corrected me:
>"That's 'kay sa dee ya' !!"  I laughed histerically.  Guess you had
>to be there. 



Chris, it *is* "kay sa dee yas."
Were you just messing with the waitress or
did you only *think* you knew how
it is pronounced? :) :) :)
Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: A zillion Japanese pickles
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Date: Thu, 5 Nov 1992 22:29:27 GMT


As anyone who has gone into a good Japanese food market knows, there
is a dazzling variety of fresh pickled stuff available. It includes
cucumbers, vegetables of various kinds ("beefsteak plant" seems
to be a big favorite, chopped fine), and what an untutored occidental
can only call "mystery substances."

Can anyone provide a guide or outline of the various classes and
types of Japanese pickles? I've tried a few, which are quite tasty,
but feel as if I'm groping around in the dark.

I get mine from the pickle shop in the various Yaohans in Los Angeles.

Thanks;
-- 
David Sternlight
(pgp 2.0 and ripem public keys available on request)

Newsgroups: rec.food.cooking
From: shan@niwot.scd.ucar.edu (Val Shanahan)
Subject: Re: request: thanksgiving desserts
Organization: Scientific Computing Divison/NCAR Boulder, CO
Date: Thu, 12 Nov 1992 15:59:56 GMT


	Last year I used some of those little mini pumpkins in a dessert
that was delicious and easy to make.  I cut the top of the pumpkins off
like you would to make a jack-o-lantern.  I cleaned out the seeds and
baked the pumpkins until they were just soft.  I think I set the oven at
300 to 350, then watched closely so I wouldn't over-cook them (didn't want
them to collapse in on themselves).  Next I made a custard that is made
with a sweet German wine (I will bring in the recipe if anyone is interested).
I sprinkeled some sugar and cinnamon on the inside of the pumpkins then
filled them with the custard.  This was topped with nutmeg and a fresh mint
leaf for decoration.  It was easy and looked elegant and tasted good.

Val
From: neve@nlm.nih.gov (Leif Neve)
Newsgroups: rec.food.cooking
Subject: Cornbread stuffing recipe on NPR?
Date: 10 Nov 92 15:23:24 GMT
Article-I.D.: nlm.1992Nov10.152324.3136
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine

Yesteday evening on National Public Radio they mentioned a
stuffing recipe that involves at least the following:

	cornbread
	apples
	celery
	...?

They mentioned that it is a popular hand-me-down recipe in many 
families.

Does this look like a familiar recipe to anyone? Would you share it here?

Thanks,
Leif Neve
From: dlou@sdcc3.ucsd.edu (Dennis Lou)
Newsgroups: rec.food.cooking
Subject: Re: Fresh new Pizza Stone: Where to begin?
Date: 6 Nov 92 21:32:07 GMT
Reply-To: dlou@ece.ucsd.edu
Organization: University of California, San Diego


In article <Bx8401.EHp@usenet.ucs.indiana.edu>, mfleig@silver.ucs.indiana.edu (Mark W. Fleig) writes:
|> 
|> Well, I finally received the pizza stone and peel I've been waiting
|> for as a gift, and I'm rare'n to try some recipes. So here's what I'm
|> looking for: (for the kind folks willing to contribute  :)
|> 
|> 1) Your favorite pizza-esque experiences, recipe-wise.
|> 
|> 2) Other non-pizza uses. Any good recipes for bread, etc...
|> 
|> Also, anything I should absolutely avoid even considering doing to the
|> stone. Baking chocolate-chip tate-r-tots on the surface... using it to
|> pound nails in the wall...bad?


Are pizza stones really all that necessary?  Can't one just go to a 
hardware store and pick up a tile or two?  How about shaving one of
those stones I have in my front yard?


-- 
Dennis Lou             || "But Yossarian, what if everyone thought that way?"
dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
[backbone]!ucsd!dlou   |+====================================================
dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
-- 
Dennis Lou             || "But Yossarian, what if everyone thought that way?"
dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
[backbone]!ucsd!dlou   |+====================================================
dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
From: masticol@cadenza.rutgers.edu (Steve Masticola)
Newsgroups: rec.food.cooking
Subject: WANTED: Cauliflower Recipes
Keywords: No, George, you don't have to eat it even if you're not the President
Date: 6 Nov 92 04:19:21 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

I find myself in posession of a head of cauliflower, which is going to
go to waste unless I can find something to do with it. (Bought it to
make a "brain" for a Halloween costume, which consumed maybe 1/20 of
the head. And I hate to just chuck the rest in the trash) 

Can someone suggest a recipe for creamed cauliflower, or soup, or a
casserole? Or maybe cauliflower Napoleons? Cauliflower ice cream on
cauliflower pound cake, with a dry cauliflower sherry?

- Steve "cauliflower cauliflower spam cauliflower" masticol@cs.rutgers.edu.

P.S. Thanks for the mulled cider recipes!


      _/_/_/    _/_/_/_/    _/        _/  Stephen P. Masticola          .^.
    _/         _/     _/   _/_/    _/_/  ProLangs  Research  Group     /   7
   _/         _/     _/   _/ _/  _/ _/  Dept. of Computer Science     (   C 
    _/_/     _/_/_/_/    _/  _/_/  _/  Rutgers University              \   `J
       _/   _/          _/   _/   _/  Hill Center, Busch Campus        ,>   /
      _/   _/          _/        _/  New Brunswick,  NJ  08904        (    //
_/_/_/    _/          _/        _/  masticol @ cs.rutgers.edu 	       \  //
                                   Voice:   (908) 932 - 4070 		`U   
                                  Fax:     (908) 932 - 0537              '
_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/
_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/
Newsgroups: rec.food.cooking
From: lange@skcla.monsanto.com
Subject: Slicing Bread made in Breadmakers
Organization: Searle, Skokie, IL
Date: Fri, 13 Nov 1992 08:53:42 GMT

I slice bread made in my breadmaker with an electric knife. Works
great and I get even slices. I have a DAK breadmaker so sometimes
the loaves are big. I cut the loaf in half from top to bottom and
then slice the halves.
Karen

Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: Re: pizza dough on the grill
Date: Mon, 9 Nov 1992 21:06:51 GMT

When I was in Lesotho, they had a restaurant in the capital (Maseru) where
they cooked the Pizza over a wood fire.  It was pretty good.

Bill
-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|
Newsgroups: rec.food.cooking
From: mjk@sei.cmu.edu (Mary Jane Kelly)
Subject: Blanquette of Chicken
Organization: Software Engineering Institute
Date: Wed, 11 Nov 1992 15:31:06 GMT


I made this for dinner last night with Wild Pecan Rice(which isn't wild rice
at all, read the fine print) and broccoli and a white bordeaux I got it from
the 365 Ways to Cook Chicken.  I didn't realize the recipe called for a whole
3 lb chicken, not just 3 lbs of chicken.  I used legs and thighs, and they
were delicious.  The meat was juicy and still fell off the bone.  BTW, the
recipe is from memory, not verbatim.  Enjoy!


Blanquette of Chicken

3 lbs chicken 
4 pieces of bacon, cut into squares
1 T vegetable oil
1 large onion chopped
2 cloves garlic chopped
1 c chicken stock
1 c dry white wine
1/2 lb mushrooms, quartered
1 t dried thyme
2 T fresh chopped parsley
2 T butter
2 T flour

If using legs and thighs, skin the chicken and remove as much excess fat as
possible.  Season chicken with salt and pepper.

In large pot or flame proof casserole, brown bacon over low heat.  Remove
bacon with a slotted spoon and drain on paper towels.  Add oil to bacon fat.

Add chicken to the pot and cook until brown all over, about 20 minutes.
Remove chicken from pot.

Add onions and garlic to pot and cook until just tender.  Add stock, wine,
thyme, mushrooms, and parsley.  Stir until combined.  Add chicken.  Cover and
cook over low heat until chicken is tender, about 1 hour.

Remove chicken to heated platter and cover to retain heat.  Mash butter and
flour together making a roux.  Bring contents of the pot to a boil.  Slowly
add the roux thickening the sauce and stirring constantly.  Pour sauce over
chicken and serve.

Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Nutritional Yeast Inquiry
Organization: Syracuse University, Syracuse, NY
Date: Wed, 11 Nov 92 12:55:58 EST


This is for Barry, who asked questions about nutritional yeast.
I meant to post a reply, but I accidentally quit reading newsgroups
and lost your original post.

Barry, the instructions for roasting the stuff are in the recipe,
which is currently in my apartment.  When I post it, I hope it
answers some of your questions.  The gravy that I made fed three
people dinner for two days.  I suspect that the quantities can be
doubled or tripled to feed a crowd.  

I buy my nutritional yeast at a local discount natural food store.
I suspect that most health food stores carry it, but I am not
an expert.  Some groceries with health food sections might also
have it.

This gravy includes both flour and nutritional yeast as I recall.
It calls for a few tablespoons of nutritional yeast; again, when I
*see* the recipe, I'll be more informed about this.

Judy
From: sarah@albnyvms.bitnet
Newsgroups: rec.food.cooking
Subject: Re: Gravy Making
Date: 10 Nov 92 06:38:21 GMT
Article-I.D.: sarah.1992Nov10.063821.8586
Reply-To: sarah@albnyvms.bitnet
Organization: University of NY at Albany

Yes, please post!
I'm TRYING to convince my vegetarian sister to come to my place
for Thanksgiving... the bribe of a winter squash filled with
chestnut stuffing has ALMOST got her... maybe the PERFECT gravy
to top it off? I can make a good vegetarian gravy, but maybe you make
a better one?

Sarah, who misses her sister!
From: minyeeho@acsu.buffalo.edu (Minyee Ho)
Newsgroups: rec.food.cooking
Subject: REQUEST: Avocado recipes
Keywords: avocado
Date: 9 Nov 92 06:19:25 GMT
Organization: UB


Hi,
   I recently discovered that I love avocados and have searched in vain
through numerous cookbooks for interesting recipes.  I'd greatly appreciate
if anyone could post their favorite recipes.  Thanks in advance.

					Anxiously Awaiting your replies
-- 

 
|| Internet			  ||  |\ /| * |  | |  | \   /   ||          
|| V112QMQB@UBVMS.cc.buffalo.edu. ||  | | | | |\ | |\ |  \ /    ||
Xref: sparky rec.food.cooking:19987 rec.food.veg:10352
From: ackerman@bcstec.ca.boeing.com (Ron Ackermann)
Newsgroups: rec.food.cooking,rec.food.veg
Subject: Re: REQUEST for Horseradish & KimChi (sp?) recipes
Date: 12 Nov 92 14:57:27 GMT
Followup-To: rec.food.cooking
Organization: Boeing

In article <5RX4TB4w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>feeney@tigger.jvnc.net (Mike Feeney) writes:
>> 
>> And I loved it.  So if anyone has the recipe for horseradish (the hotter
>> the better)  please post.
>
>First, get some horseradish seeds.
>
>Plant them, after the last frost, in a suitably worked soil.
>
>After they're mature, remove them from the soil and wash.
>

You left out the step about sterilizing the soil for three generations
afterward.  The previous owners of our house had planted horseradish
in one of the planter beds.  We have lived in the house for 3 years
now, and after more than a gallon of Roundup we still can't get rid
of all of it.  We also have mint and morning glory to contend with,
but we're having better luck controlling both of them than we are
the horseradish.  Mint and morning glory will die, horseradish just
uses the toxic chemicals to get hotter.  :-)








-- 
Ron Ackermann  DoD # 0462
ackerman@bcstec.ca.boeing.com
RTE,ETR
From: jimy@hpnmdla.sr.hp.com (Jimmie Yarnell)
Newsgroups: rec.food.cooking
Subject: Re: How do you dry peppers? Is that how you make chili powder?
Date: 9 Nov 92 15:59:53 GMT
Organization: Hewlett-Packard, Santa Rosa, CA

In rec.food.cooking, 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.

    If nobody knows how to do this, I will entertain suggestions on how to
    pickle them, etc. 
    Thanks in advance. E-mail and I will summarize to the net...
    -- 
    normally, mild-mannered David W. (Stimpy) Millians, millia@athena.cs.uga.edu 
                        
I have been drying peppers for years and this is how I go about it, 
first you can dry any geen or red pepper that you have grown, it does 
take time thou , so be patient.
   First you gather a batch of mature peppers or close to the end of 
there rippening cyle anyway. Tie them in a long string , overlapping is OK
this can be done buy tieing slip notes over the stems or piercing the stem
end with fishing line and needle either is fine.I usually hang the string 
in the kitchen ,where it adds color as they turn while drying. The red ones
turn a nice burgendy color and the green ones go thru a yellow color and
end up a off red.                                                                 The humidity is in the 50s to 60s in the house and what ever temp it runs   in the fall , with these conditions it take till around 
Xmas before the are dry, be sure they are crispy dry.  I then roast them 
on a rake ,watch them every second because they BURN very easy, as dry 
as you thought they were there will be moisture driven out of them, I then
break them up ,take out the seeds (optional ,they are bitter)and remove the
stems. It is now time to grind them, I use a cuisenart with the cutting blade
but a blender will do just fine, grind to a powder or coarse grind , your 
choice. Caution ,allthough its tempting "DON'T TAKE A BIG SMELL" while 
grinding , it will take your breath away.A final note the Aneheims are 
very fleshy and will take a bit longer and may mildew if not in a warm
dry place. Good Luck! 
Newsgroups: rec.food.cooking
From: jachano@srv.PacBell.COM (Jay Chanowitz)
Subject: Re: Bread Makers
Organization: Pacific * Bell
Date: Mon, 9 Nov 1992 21:51:15 GMT

In article <1992Nov6.191031.13312@ast.saic.com> hyler@ast.saic.com writes:
>BTW, the DAK catalog that arrived yesterday no longer listed the standard
>model.  It now lists the Turbo II and the Turbo IV.  According to the blurb
>for the Turbo IV this is what we have all been asking for! ;-)  Anyway,
>it's claim to fame is that it will mix/bake the heavy whole grain type
                                    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>breads (as well as handle the lightweights).  They were asking $169 for
>that and $149 for the Turbo II.
>
Of course I just got the Turbo II, and want to use it for whole grain 
breads :(   Does anyone know what the whole grain cycle does differently?
Does it have a stronger motor for kneading heavier doughs, or does it allow
a longer rising period?  If the later, would adding more yeast accomplish
the same thing?

Jay
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: buffalo wings
Date: 7 Nov 92 01:39:49 GMT
Article-I.D.: jfwhome.BxBoMF.Iu
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <1992Oct29.213312.777@bass.lkw.com> brighid@bass.lkw.com (Brighid) writes:

>This is dating myself as a reader of rec.food.cooking, but does
>anyone else remember the horrible disaster with the Buffalo Chicken
>Wings recipe three or four years ago? When I saw this thread, I
>cringed with memory.

>For those of you who don't know the story, someone had posted a
>compilation of Buffalo Chicken Wings recipes with a form feed in them.
>Well, the a version of ANU news at the time didn't take to the
>form feed and somehow decided that each time it saw the post, it 
>was a completely new post. Thus, when the post it a site, it was
>immediately resent as a new post. (Every site using ANU news 
>thought it was a new post!) 

>The mere sight of "Subj: Buffalo Wings" makes me want to hit 'n'.

>Brighid
>brighid@bass.lkw.com


The depressing thing is I believe it was originally me.  I had 
collected and resent the recipes, among them Julian Vreeslander's
contributions from the original recipe source in Buffalo.  Sigh.
You'll notice I don't resend them anymore.......

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: Larry Geller <lgeller@igc.apc.org>
Newsgroups: rec.food.cooking
Date: 10 Nov 92 23:13 PST
Subject: Re: freezing home made pasta
Nf-ID: #R:BxH31A.7uM@umassd.edu:1072396601:cdp:1450800005:000:481
Nf-From: cdp.UUCP!lgeller    Nov 10 23:13:00 1992


Home made pasta freezes very well.  I usually make fresh pasta 
(on an Atlas machine with a motor, purchased separately).  I make 
more than I will need.  The excess, after hanging on the drying 
rack for a while, is taken off in portion amounts and put into 
plastic freezer containers.  Just wrapped up around and around 
into the container.  Next time, the contents of the container are 
simply dumped into the boiling water, and it's as good as fresh 
to me.

Cheerz,
--Larry
From: emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey)
Newsgroups: rec.food.cooking
Subject: Re: Holiday gifts from the kitchen
Date: 7 Nov 92 01:09:29 GMT

In article <1992Nov6.220653.6760@microunity.com>, suzanne@microunity.com (Suzanne Chesson) writes:
> How far in advance can I start baking and freezing holiday 
> cookies without having them lose flavor/appearance/texture features?
> I'd like to load balance this labor over the next 2.5 months...but 
> not if the cookies are crappy by mid-Dec.  I like to make an assortment
> to package up and hand out as gifts.  Any advice appreciated.

An excellent type of cookie for gifts are the many types, flavors of 
Biscotti (Italian cookies).  These twice baked "dunkers" are superb with
any coffee (cafe') you may like, ice cream or.....  A new little cook
book is out called "Biscotti".  I bought it yesterday and am still reading
it.  $9.95 is the retail price.  I've seen it in Jessica's Biscuit Catalog
and at Macys.
Biscotti make nice gifts because they are dry, typically crisp, easy to 
package, EVERYONE likes them and they dont spoil under the tree or in the
mail.
I believe the recipes in the CB are true Italian Biscotti recipes.  
I work for an Italianl company and have spent many pleasant hours in Italy
over the years drinking cappuccino with hazelnut biscotti.  I plan to post
a couple of the recipes after I try them.

Ciao,

Dan Emmorey



Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: Holiday gifts from the kitchen
Organization: Clemson University, Clemson SC
Date: Tue, 10 Nov 1992 04:50:43 GMT

>
>>In my experience, cookies and cakes end up lots 
>>of little crumbs before they get to their destination, and glass 
>>bottles break. Anyone have some ideas on things that would be 
>>easy to ship, or should I resign myself to spend the next six weeks
>>with my crochet hooks?:)
>

Use old (read:empty) "Pringle's Potato Chip" cans to ship cookies in.
Tennis ball cans also work if the cookies are wrapped so the chemicals
used to keep the balls fresh don't get into the cookies.  
-- 
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- - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: jeberg@jusit.uio.no (J E Berg)
Subject: Re: Weird campfire foods
Followup-To: rec.food.cooking
Organization: UIO
Date: Thu, 5 Nov 1992 13:45:28 GMT

In article <1992Nov3.002440.8671@hubcap.clemson.edu>,
chrisb@hubcap.clemson.edu (Chris Behrens) wrote:
> 
> >One fireside-meal-to-avoid is bacon and eggs in a bag. The idea is to
> >lay bacon strips in a brown paper lunch bag and suspend it over the
> >fire on a stick. After the bacon is cooked and the bacon is done & the
> >bag is greasy, you dump the eggs in and they fry in the grease. Every
> >time I've tried this (twice) I have ended up with floppy, raw bacon,
> >gooey eggs and a burnt paper bag. But it is fun to talk about in years
> >to come!
> >
> You can boil water in a paper bag over a fire.  You just keep it from
> touching actual flame, I think, and it will work.  The water keeps the
> bag wet enough that it won't burn, and the fire will heat it, of course.

Ive always thought America ahead, but I must reconsider...
In Norway (and elsewhere in Europe I believe) we use a fryingpan when were
hungry for eggs and bacon. EVEN SCOUTS USE THEM WHEN IN THE WOODS!!!!!

If you need further advise or information on this subject, please contact
me.

Jan E Oslo Norway
From: sarah@albnyvms.bitnet
Newsgroups: rec.food.cooking
Subject: Re: Compuserve prices (Was: Re: Online databases/archives for recipes/cooking)
Date: 10 Nov 92 05:55:03 GMT
Article-I.D.: sarah.1992Nov10.055503.7800
Reply-To: sarah@albnyvms.bitnet
Organization: University of NY at Albany

Sorry - there is a basic plan now that costs $7.95 a month for unlimited
use of a few limited services, which *DO* include email, any email, including
Internet email.
 
Sarah, who just priced it recently.
From: cba@hpuerca.atl.hp.com (Brian Abernathy)
Newsgroups: rec.food.cooking
Subject: Spatula wanted
Summary: Looking for special Spatula
Keywords: Spatula utensil
Date: 6 Nov 92 13:17:45 GMT
Organization: Hewlett-Packard NARC Atlanta

My dad has a spatula that he picked up 10 or more years ago at
a trade show.  It is heavy duty, made of stainless steel.  There
are no brand names, or marks of any kind on it to give us a clue
as to who made it, or where.

The unusual part of this spatula is that the end is not closed,
like the common garden-variety spatula.  It resembles an overgrown
fork.  Maybe spatula isn't the correct term, so please, no flames.

He has been looking for another one of these beasties for years,
and so have I.  We have looked in every cooking utensil shop that
we have seen, but no luck.  It is almost as though this was a
one-of-a-kind item.  

Has anyone ever seen anything like this?  If so, where can I get 
another one?  HELP!

					Brian Abernathy
					Hewlett-Packard Company
					Atlanta Response Center