HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: Thai cooking/Galangal root, soc.cult
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Thu, 7 Jan 1993 00:49:00 +0000

Shanudin Zakaria writes:

>ps: Are you in Reading?

I'm not in Reading, but live nearby.. in Newbury.  I'd be interested
knowing where some good oriental shops are in Reading, if possible.

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: wentzell@ace.acadiau.ca (LEEANN WENTZELL)
Subject: Re: Braun hand blender
Organization: Acadia University
Date: Mon, 11 Jan 1993 16:20:35 GMT

In article <1993Jan11.135615.16703@porthos.cc.bellcore.com> jackie8@dasher.cc.bellcore.com (Jackie Brady) writes:
>From: jackie8@dasher.cc.bellcore.com (Jackie Brady)
>Subject: Re: Braun hand blender
>Date: Mon, 11 Jan 93 13:56:15 GMT

>In article <2B4E1026.33DE@deneva.sdd.trw.com> hart@minnie (James A. Hart) writes:
>>sheehan@pagosa.scd.ucar.edu (Tim Sheehan) writes:
>>: I came across an infomercial for the Braun hand blender the other day. The
>>: woman doing the demonstration was using it for making everything from batter
>>: to soup to milkshakes. If I remember correctly, she said it could be used 
>>: instead of a mixer. It even had an accessory for chopping vegies.
>>: 
>>: Does anyone have any experience with this thing? Is it is good as it seemed?
>>: 
>>--
>>I have a Braun hand blender but am unaware of accessories.  Its great
>>for batters and milkshakes, easy to use and clean.  I doubt it would be
>>much good at making peanut butter, and it spins MUCH too fast to chop
>>veggies correctly!  Still, nice as a quickie blender.

>It does work well on hand mix stuff.  I believe that the chopping
>accessory, measuring cup and spatulas that are part of the package
>you see in the tv ad  can only be obtained by ordering the whole
                       ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>package through that ad.  Only the blender is sold in regular stores.
^^^^^^^^^^^^^^^^^^^^^^^^
>Shame too. I'm sure with the whipping accessory and the chopping
>accessory it would turn out just fine.  If you do decide you want
>one, you'd be better off going through the ad from tv.  It costs
>just the same and you get more stuff.  IMHO.

The chopping attachment is available in most stores with a decent sized 
appliance stock. In Canada, Eaton's, The Bay, Zellers, KMart, etc.

Lee Ann Wentzell                          "...foodless toads in 
Biology Department                        voluptuous chambers panting
Acadia University                         crawled..."
Wolfville, NS, CAN              P. B. Shelley - Prometheus Unbound
From: WVOSS@novell.com (Wes Voss)
Newsgroups: rec.food.cooking
Subject: Couples Cooking Together..
Date: 12 Jan 93 19:49:27 GMT
Organization: Novell, Inc.

>My greatest fantasy in life is to find a man who can cook!
>One who is willing to stand in the kitchen by my side
>sharing food secrets with me, cutting, chopping, and 
>stirring in perfect harmony with me.  Alas, I have not
>yet found such a man.  

My wife and I can't *cook* together, although we like working in the kitchen 
together. She preps, and I cook. My father was a cook (nothing fancy) and I 
grew up working in the family bakery, and her cooking habits drive me nuts. 
The cardinal rule in our kitchens were "Clean as you go.". You empty a box 
or a can, you throw it away then. Only handle things once. My wife can't do 
that, for some reason. Everything gets stacked on the counter till after we 
eat, and then there's a big production to clean the kitchen again. 

Part of the problem is that we are in an apartment and don't have a full 
size kitchen, so we are always walking all over each other when we both are 
cooking. 

Anyway, we enjoy being in the kitchen together, but don't ask us to COOK 
together..
Wes

--------------------------------------------------
Wes Voss
Internet: wvoss@novell.com
Standard Disclaimer: Yeah, these are my opinions,
and no one elses... You know the rest...
--------------------------------------------------
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Cornstarch not thickening
Organization: Lockheed Missiles and Space Co.
Date: Wed, 6 Jan 93 23:07:04 GMT

In article <1993Jan6.125502.119712@marshall.wvnet.edu> swk004@marshall.wvnet.edu writes:
>I think technology has gotten the better of me, but tell me what 
>you think.
>
>We have a family recipe for a vanilla cream pie that is required 
>for both the Thanksgiving and Christmas dinners.  I've been making
>this pie for *years*.  No problem, ever, until this year.  
>
>This year, both times, the filling mixture seemed to be normal
>after cooking, but didn't thicken enough after cooling.  What we
>ended up with was pie crust covered with a very thin, yet tasty,
>vanilla sauce.
>
>Although tasty, the presentation did leave something to be desired.
>
>There are only three things I can attribute this problem to:
>
>1.  I have gone crazy and have completely forgotten how to cook with 
>cornstarch.
>

can't say much about that

>2.  I purchased a new box of cornstarch just prior to the holidays.  Can
>cornstarch go bad?  Lose its thickening power?
>

I've had the same pkg of cornstarch for a couple of years - it still
thickens as well as its first time

>3.  In an effort to save time (I know, I know, why cook from scratch if
>you're going to cut corners, but...), I nuked the milk in the microwave
>on the defrost level long enough to take the chill out of it.  Joy of 
>cooking kind of sorta indicates that "cold" is necessary to properly
>suspend cornstarch, but they don't come right out and say that.
>
cornstarch works better (getting mixed) if the liquid is cold, but I've
used warm liquid and had no problem

>When the thanksgiving pies were deformed, I just attributed it to the 
>kitchen spirits and didn't think much of it.  When the Christmas pies
>suffered the deformity, I knew I had a problem.  
>
>Any ideas?
>

it sounds like kitchen spirits are getting into your cooking....B-)


-- 
________________       __        ________________   "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: mje@pookie.pass.wayne.edu (Michael J. Edelman)
Subject: Re: Baking Soda/Powder
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Date: Mon, 11 Jan 1993 13:02:29 GMT

In article 207@usenet.ucs.indiana.edu, bondc@silver.ucs.indiana.edu (Clay M. Bond) writes:
>In article <34967@rnd.GBA.NYU.EDU> sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya) writes:
>
>>I would argue that there is no real chemical basis for this. Indeed, the
>>facts would argue for the opposite. Baking soda, by itself, will not give
>>up its carbon dioxide until it is heated, 
>
>You are quite mistaken--and easily proved so.
>
>Take cold, very cold, buttermilk and add baking soda, then stir.
>The liquid will immediately foam to nearly twice its original
>volume, and will continue to do so until the reaction is complete.
>
>Ice cold buttermilk.  Baking soda.  Your "facts" are not facts,
>merely confusion.
>
>-- 
>"I like women too much to want to be a straight man."
>                                                     -- John Fisher


That's rather silly, isn't it? Baking powder in buttermilk is not "by itself". 
And buttermilk is acidic. 
     --mike
From: tel1568@tamaix.tamu.edu (Tom Landrum)
Newsgroups: rec.food.cooking
Subject: How do I use this thing?
Date: 12 Jan 1993 04:34:04 GMT
Organization: Texas A&M University, College Station, TX
NNTP-Posting-Host: tamaix.tamu.edu

    I recently inherited a pasta maker. It's a sturdy looking chrome thing
that attaches to the counter. However, all the writing on the box is in
Italian, and there are no instructions. I think you put the dough in one way
to flatten it and another way to cut the pasta. Does this sound right? What
is a good dough recipe? Should I let the dough dry out a bit first?
Any help appreciated.

****  Tom Landrum
****  tel1568@tamsun.tamu.edu
****
****  The perversity of the universe tends toward a maximum. - Niven
From: cindy@solan10.solan.unit.no (Cynthia Kandolf)
Newsgroups: rec.food.cooking
Subject: Re: Bacon Drippings - Ideas!
Date: 10 Jan 93 18:37:26 GMT
	<1993Jan5.010704.3960@hubcap.clemson.edu> <24782@galaxy.ucr.edu>
	<38001@sophia.inria.fr>
Organization: /home/ludviga/cindy/.organization

Gloria Chow writes:
>My finace told me that his mother used to make laundry soap out of
>it!!!  Allegedly, FAT is an important ingredient in soap.  I
>never knew that, and boy did I ever felt like a city slicker...

If i remember my chemistry right, a soap molecule is a long chain with
a hydrophilic and a hydrophobic end - that means one end easily blends
with water, and the other end will not blend with water.  Fat, of
course, is hydrophobic - oil and water don't mix - so it is often if
not always used in soap.  

The hydrophilic end attatches to water molecules, and the hydrophobic
end attatches to dirt.  Scrub a little to help loosen the dirt, and
rinse, and if all works well the water will carry the soap and the
dirt attatched to it away.  This doesn't work with proteins, which are
able to attatch themselves to the clothes more firmly than scrubbing
can fix, which is why things like blood and chocolate ice cream are so
hard to get out.  For that sort of dirt you need to actually break
down the protein molecule, which is what all those enzyme-containing
detergents are supposed to do.  (In modern washing machines,
incidentally, the agitating does the work of scrubbing.)  If any of
this is wrong, i invite the chemistry types out there to correct it.

My mother remembers making soap from kitchen fat (not sure if it was
bacon drippings, but it sounds likely) when she was a little girl
during the war.  My grandmother was still making it last time i
checked.  It works great for pre-treating laundry but it doesn't look
or smell very nice!

-Cindy Kandolf
 cindy@solan.unit.no
 Trondheim, Norway
Newsgroups: rec.food.cooking,rec.food.recipes
Newsgroups: rec.food.cooking
Subject: RECIPE: Cheesy Ham Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 11 Jan 93 18:46:31 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      CHEESY HAM MUFFINS  
  
1 cup milk, 2 beaten eggs, 2 tsp sugar, 1/3 cup butter melted, 3 tsp b/powder 
1.1/2 cups flour, 1.1/2 cups cooked rice, 1/4 cup chopped ham  
1 cup jarlsberg cheese, grated  
  
Preheat oven to 400oF, prepare pans. Combine milk, eggs, sugar & butter. Sift 
flour & baking powder into a bowl, stir in rice, cheese & ham. Add this to   
wet mix until just combined. Spoon into pans & bake for 30-35 mins or until   
firm & golden. Serve warm with butter if desired. Makes 12.  
  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  + All muffin recipes may be requested via FTP-by-Mail. At the start of a +  
  + new line type /HELP to receive the Help file for further instructions. +  
  +              Address EMAIL to: muffin@pinn.nacjack.gen.nz              +  
  +              Recipe queries to: pandora@kcbbs.gen.nz                   +  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  
   
Newsgroups: rec.food.cooking
From: jschwarz@lonestar.utsa.edu (Jan A. Schwarz)
Subject: Pumpkin Roll
Organization: University of Texas at San Antonio
Date: Thu, 7 Jan 1993 20:45:33 GMT


Could someone please repost the Pumpkin Roll?  I accidentally skipped
over it.

Thanks.

Jan
Newsgroups: rec.food.cooking
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Re: RFD: rec.food.breadmachines
Organization: DSG, Stanford University, CA 94305, USA
Date: Tue, 12 Jan 93 03:47:24 GMT

In article <1993Jan11.164302.988@hemlock.cray.com> dadams@cray.com writes:
>In article 3841@nctams1.uucp, 01f@pnet16.cts.com (Rmc Walker ) writes:
>|How about rec.food.breadmaking?
>|Scott
>|
>
>I oppose the term "breadmaking" for the machine discussion as I always 
>considered myself a breadmaker.  ;^)
>
>On the other hand if the group is for the more general disscussion of
>making bread then why not shorten the name to rec.food.bread?
>
>If this is to happen, will it superscede the group rec.food.sourdough?
>
>It seems to me that we had this discussion back when we created rec.food.sourdough,
>and that the breadmachine people were not really interested in merging the two
>groups.  Many of the sourdough people were not interested in merging either.
>
>How about creating a rec.food.baking, or rec.food.bread for the general discussion
>and letting the special interest groups congregate in rec.food.breadmakers and
>rec.food.sourdough, etc?
>

	Rec.food.baking wouldn't really work, unless you wanted to include
cookies, cakes, pies, (and perhaps anything else that involves the use of
flour and an oven) in with the discussion on bread.  Another argument 
agains a rec.food.baking would be:  Well, then, why not also creating 
rec.food.frying, rec.food.grilling, rec.food.roasting, etc.  

	Rec.food.bread?  It could work perhaps, but is there really going
to be a lot of general discussion on bread-making that wouldn't fit into
either the sourdough or the proposed bread-machine newsgroup? 


>p.s.  I would really like to see a rec.food.home-storage .  Is there any 
>interest out there for such a thing?

	This could be interesting.  Could you elaborate a little more on
what you mean by it?

	--  Jim C. <jchokey@leland.stanford.edu>
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: German Potato Salad Was: Re: Uses for bacon grease
Date: 12 Jan 1993 18:54:22 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu

In article <1993Jan12.111246.17909@newstand.syr.edu> jfrawley@rodan.acs.syr.edu (Judy Frawley) writes:
>
>I love german potato salad, and my mother makes a killer one.  However,
>I am a vegetarian.  (Even before that, I was limited to the amount of
>bacon I could eat because it doesn't agree with my stomach.)

You might try using oil and vinegar with a little (key word: little)
liquid smoke.  I think the smoky taste of bacon is what contributes the
most to the dish.  And liquid smoke is vegan and natural (made by running smoke
through water, I beieve).  Not to say it isn't carcinogenic, like all 
smoked things, if you worry about that.

Dawn

Newsgroups: rec.food.cooking
From: akgoel@plg.waterloo.edu (anil k goel)
Subject: Re: onions
Organization: University of Waterloo
	<1993Jan12.132532.20327@vlin1.vsla.edu> <C0r16L.9BJ@world.std.com>
Date: Tue, 12 Jan 1993 17:22:34 GMT

In article <C0r16L.9BJ@world.std.com> levin@world.std.com (Levin F Magruder) writes:

   Well, the Jains (I think it is) don't eat onions or garlic, and
   Indian cookbooks claim that asafoetida is a "substitute".  I can
   see the point - it does have some richness and depth, but it 
   has strong, odd, unrelated smells along with it which I dislike.
   In tiny quantities it can be interesting, but it comes in big
   chunks you have to grind up, and even unheated it smells up the
   kitchen for a day or two.

Well, yes, it's supposed to be used in tiny quantities only. The usual way
of using asafoetida (Hing) is to saute it in some fat. Also, the quantity
one uses depends on the format in which it is bought. It is sold in its
pure form and also with some sort of a dried dough base, (e.g. 5%
asafoetida and 95% base).

   I suspect it would be a disaster to substitute it for onions/garlic
   in, say, chicken stock, but has anyone on the net tried?

We use tiny quantities of asafoetida in addition to onions. I am not sure
about susbstituting for onions. 

-anil
From: fiddler@concertina.Eng.Sun.COM (steve hix)
Newsgroups: rec.food.cooking
Subject: Re: Couples Cooking Together..
Date: 13 Jan 1993 01:49:36 GMT
Organization: Sun
NNTP-Posting-Host: concertina

In article <WVOSS.125.0@novell.com> WVOSS@novell.com (Wes Voss) writes:
>
>My wife and I can't *cook* together, although we like working in the kitchen 
>together. She preps, and I cook. My father was a cook (nothing fancy) and I 
>grew up working in the family bakery, and her cooking habits drive me nuts. 
>The cardinal rule in our kitchens were "Clean as you go.". You empty a box 
>or a can, you throw it away then. Only handle things once. 

yes. Yes. Yes! YES!!

Ahem...sorry.

>My wife can't do 
>that, for some reason. Everything gets stacked on the counter till after we 
>eat, and then there's a big production to clean the kitchen again. 

andthekidsfollowherexample. *when*theygetaroundtocleaningup...

Don't mind me.  I'll be OK. :}

-- 
-------------------------------------------------------
| Some things are too important not to give away      |
| to everybody else and have none left for yourself.  |
|------------------------ Dieter the car salesman-----|
From: rcm@col.hp.com (hpctdfc)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 8 Jan 1993 18:00:07 GMT
Organization: where?
NNTP-Posting-Host: hpctdfc.col.hp.com

howard@cs.uiuc.edu writes:
> I had several sheets of candy hardening there and went out to check -
> my dog was standing there very happy with chocolate all over his face.
> I just looked at him and said **MERRY CHRISTMAS Butch**  Needless to 
> say, I don't do that anymore.  A lot of hard work went done the tubes
> quickly.
> 
> As for the dog, well he didn't seem to suffer any side affects from 
> that episode.  He looked very contented...and slept quite soundly.

You're very lucky - chocolate is deadly poison to dogs...

Rick
Newsgroups: rec.food.cooking
From: kudzu@netcom.com (Michael Sierchio)
Subject: Re: COOKBOOK:Caio Italia!
Summary: It's "Ciao, tenerezza"
Keywords: ciao, amore, la cucina, il mondO
Organization: True Love, and Home-Grown Tomatoes
Date: Sat, 9 Jan 1993 00:01:03 GMT

^Caio^Ciao^
-- 
+--------------------------------------------------------------------------+
|  Michael Sierchio                          1563 Solano Avenue, Suite 123 |
|  kudzu@netcom.com                                Berkeley, CA 94707-2116 |
+--------------------------------------------------------------------------+
Newsgroups: rec.food.cooking
From: chips@eskimo.com (:crp:)
Subject: HELP: Bisquick replacement
Organization: >>> Eskimo North (206)-FOR-EVER <<<
Distribution: usa
Date: Tue, 5 Jan 1993 06:49:20 GMT

Can i substitute plain old regular flour in recipes that 
call for Bisquick? Most of these recipes are for items 
that form their own crust.	Thanks.

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Bacon Drippings - Storage Life?
Organization: Lockheed Missiles and Space Co.
Date: Tue, 5 Jan 93 22:10:48 GMT

In article <93Jan05.173006.28329@acs.ucalgary.ca> parr@acs.ucalgary.ca (Charles Parr) writes:
>In article <green011.17@dukemc.mc.duke.edu> green011@dukemc.mc.duke.edu (GARY  GREENBERG) writes:
>>>>  How long can I store and use all this great bacon drippings?  
>>
>>Yuk!
>> 
>>Unless you're using it for lubrication, PLEASE don't invite me for whatever 
>>lipid-laden cuisine you're planning!
>>
>>I have to admit that there probably are several traditional uses for this 
>>stuff, but whatever you do, DON'T tell your cardiologist!
>>
>>Gary Greenberg
>>Duke Occupational & Environmental Medicine
>
>Sigh. Another Foodie without the perspective to realise that
>moderation is much better than abstention.
>
>Not sharing your apparant desire to "live" forever, I will give
>some suggestions to this wise and frugal soul who is saving those
>precious drippings.
>
>1) make Baking Powder Biscuits, but replace 1/2 of the butter
>with bacon drippings.
>
>2) Use it as you would butter to fry an egg, or as the oil for
>a roux, or to make a Fried Grilled Cheese Sandwich.
>
>3) toss cooked tortellini in it for a quick and tasty pasta
>meal. Add cheddar to taste.
>
>Bacon grease can be culinary gold. However, remember that it's
>an animal fat, and plan your meals accordingly.
>


Charles

you forgot to use bacon drippings in  wilted lettuce or spinach
 salad, yummmm

also, I like to fry eggs in bacon grease, then I put them on to
  a serving plate, then slip them from the plate to the plate I'm
  eating off - this help keep extra grease off the eggs

and to Gary, my grandmother and my mother and I all keep extra
bacon drippings around to use for cooking purposes
BTW my cholestrol is 126

whenever we cook fried foods, we drain them very well - this absorbs
a lot of the grease ..... B-)


-- 
________________       __        ________________   "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: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: Garlic Storage/Use
Summary: Send recipe 
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Fri, 8 Jan 93 14:42:45 GMT

In article <1993Jan07.205807.10087@dialogic.com> doug@pizzabox.dialogic.com (Doug Harper) writes:
>
>I tried this method while helping my wife cook Cuban pork for X-Mas.
>It works like a charm.  I had to peel and mince six heads (yes heads,
>not cloves) of garlic for the pork and side dishes.  
                              ^^^^^^^^^^^^^^^^^^^^
>-- 
>Doug Harper           | ARPA: doug@dialogic.com
>Computer Services Mgr | UUCP: ...!uunet!dialogic!doug
>Dialogic Corporation  | Compuserve: don't bother
>(201) 334-1268 x153   | Your right to smoke ends where my nose begins!

MMMMMMMM sounds great please post recipes

 Thanks
  Doris
Newsgroups: rec.food.cooking
Subject: Re: Suggestions for smoked salmon?
From: yuan1@husc10.harvard.edu (Nina Yuan)
Date: 6 Jan 93 23:13:51 GMT
Keywords: smoked salmon

Just wanted to say thanks to all of you who've responded to this thread.
I wound up doing as many (most) of you suggested, putting some salmon on
good rye bread, with some lemon, onion, and maybe some cream cheese or
dijon mustard.  Wonderful stuff!  Had it with Champagne on  New Year's
Eve.  :-)

Thanks,
-nhy

P.S.  Thanks to all of you who sent me email; in a fit of post-Christmas
cleaning I accidentally deleted the file I had with all your addresses, so
I can't respond individually.

-- 
----------------------------------------------------------------------------
Nina H. Yuan                               "It's a miracle that curiosity
Harvard College                             survives formal education."
yuan1@husc.harvard.edu                                  - Albert Einstein
Newsgroups: rec.food.cooking