pat (08/06/82)
#R:nscs:-16200:uicsovax:2500005:37777777600:65 uicsovax!pat Jul 9 21:32:00 1982 Hey, that sound great. I'll make it tomorrow night. Yum. Pat
michael (02/22/83)
#R:ihuxt:-15100:zinfandel:4300017:177600:1139 zinfandel!michael Feb 19 23:24:00 1983 I have recently returned from a year of working in Italy and while I was there I learned of a different way of preparing spaghetti which I really like. Its called "carbonara" or something quite close. I can't remember the exact steps and truly interested people should hunt for a real recipe but when I make it I do roughly the following things ... put enough spaghetti in boiling water to cook cut enough bacn into small pieces and fry til tender seperate enough eggs and give the whites to a worthy cause mix cream in with the yolks, about 3 to 1 youlk to cream ratio is good add the right amount of parmesaen cheese to cream/egg mixture drain spaghetti and put in pan with bacon stir in egg stuff and serve immediately The italian lady who taught the recipe was quite insistent on two points: 1) It must be eaten immediately while it is hot 2) Don't let it sit all together in the pan too long, serve as son as the stuff is all mixed up. Because there is hot grease from cooking the bacon the yolks should be cooked almost as soon as everything is stirred. As they say in Italy .. Bon Apetito Michael Toy
chaffin (04/01/83)
#R:uiucdcs:8600013:inmet:3500002:177600:1202 inmet!chaffin Mar 31 01:08:00 1983 ***** inmet:net.cooks / uiucdcs!schwager / 4:32 pm Mar 1, 1983 excuse my ignorance, but i wonder if anyone out there can set my mind at ease. i hate to admit it, but yes, i eat cheap white bread. i get it at 29 cents a loaf at my local grocer. while i do like some of the whole wheat stuff, i cannot justify spending 2-3 times as much of my hard- earned, limited student money on a pound of whole wheat. so tell me- am i doing my body great harm by eating that cheap white stuff? i mean, i eat plenty of raw vegetables- carrots, celery, spinach (with the stalks), lettuce of all varieties, etc., so i think im getting my fair share of roughage. so whats the big deal? im constantly getting advice from people that the bread i eat is all a bunch of garbage. does anybody have some info theyd be willing to divulge? or is this whole wheat kick my friends seem to be on just the result of some media induced paranoia- i.e., white bread being the scapegoat for all of America's national nutritional problems. does anybody have something from a reliable source (not aunt martha)? i would certainly be interested to know. thanks in advance. mike schwager uiucdcs!schwager ----------
rmiller (04/21/83)
#R:eagle:-83700:ccvaxa:5900005:37777777600:520 ccvaxa!rmiller Mar 24 16:23:00 1983 be real careful with solvents folks, some plastics will craze or melt with the wrong stuff (plexiglas is really touchy). unfortunately the only ways to tell are to either find out what the "thing" is made of (and a fairly good name is needed) and look up agreed upon solvents or to try some solvent on a small sample. ask the airplane people what they use on their canopies sometime if you want to know how bad it can get (crazing a $500 piece of plexi (and disabling the whole aircraft in doing so) is no fun at all).
holt@parsec.UUCP (06/15/83)
#R:ucbvax:-94200:parsec:34100001:37777777600:712 parsec!holt Jun 13 16:38:00 1983 Bart, RE: Veggie Meatballs I will have to look in my files, but while I've go t your attention... how can I get to Presotto from here. i.e. whats his logon at ucbvax. Also can I get to ingres vax via ucbvax over this crazy net? Actually, I'm borrowing someone elses account at this crazy start up company across the street from where I work ( you don't want to have anything to do with these guys they work way too hard ), so go ahead and mail to this account. I really need to get onto Presotto about running so he will survive part of the marathon with me. Will make a search through moosewood and Enchanted Broccoli Forest for Veggie Meatballs bye ya'll, charisse (and still in Dallas)
sidnee@hp-pcd.UUCP (10/21/83)
#R:tekig1:-138700:hp-kirk:6500006:37777777600:408 hp-kirk!sidnee Oct 19 14:55:00 1983 I disagree. I've been making graham craker crusts for several years and I've never had one stick. I've tried mixing them both in a separate bowl and in the baking pan. I've never had to butter, chill, etc... I have found that too finely ground crumbs tend to make a 'tougher' crust. I'm sure all that extra butter and chilling doesn't hurt anything but I don't agree that it's neccessary. --Sidnee
wombat@uicsl.UUCP (11/10/83)
#R:ut-sally:-30400:uicsl:3800015:000:397 uicsl!wombat Nov 10 14:51:00 1983 Not as exotic as Hawaii, but here's the official Springfield, IL sandwich -- the Horseshoe. It's your choice of meat (bacon, ham, turkey, etc.) on toast, covered with french fries and all buried under a win-cheese sauce. (Forget what everything represents, but the fries are the nails.) The best ones are at Norb Andy's TaBarIn, just a few blocks from the Capitol. Really good stuff. Wombat
wombat@uicsl.UUCP (11/18/83)
#R:drux3:-86800:uicsl:3800017:37777777600:638 uicsl!wombat Nov 17 19:19:00 1983 This is it, folks. Mama Stamberg's Cranberry Relish. Susan "All Things Considered" Stamberg did her annual thing tonight, so I thought I'd inflict it on those of you who've never heard it. (Actual credit/blame goes to the NYT's Craig Claiborne.) 2 cups raw cranberries 1 small onion 1/2 cup sugar 3/4 cup sour cream 2 tbsp horseradish Grind the onion and cranberries together. Add all the other ingredients and mix. Put in a plastic container and freeze. About an hour before serving, move the container from the freezer to the refrigerator. to thaw. The relish will be thick, creamy, chunky, and shicking pink. Makes 1+1/2 pints.
usadaca@uiucuxc.UUCP (11/25/83)
#R:ut-sally:-30400:uiucuxc:2500008:000:858 uiucuxc!usadaca Nov 25 09:41:00 1983 best steak is a tie between a porterhouse at the Blue Ox in Santa Barbara California and a KC Strip from the Hereford House in Kansas City, Mo. For barbeque lovers, try the barbeque at Zarda's in Blue Springs, Mo.... especially the burnt end sandwiches(with a COLD beer and dill pickle). Other barbeque worth going back for.... little place in Indianapolis on Northwestern Ave. Sorry, I don't remembr the name but it's heavy on hickory smoke and pepper. For the best pro I mean pork chops, I nominate Stevensons on Hwy 40 just East of K.C. Mo. Best coconut cream pie if you can get an invitation to a Samoan families' supper in the San Francisco area.. you'll swear you've been drugged. I mean this stuff is GOOD!!!! For a commercial establishment, try the Holiday Inn Coffee Shop on 13th Street in Kansas City(baked by a real dessert chef no less). . :
andrew@inmet.UUCP (12/17/83)
#R:dartvax:-50000:inmet:3500018:177600:423
inmet!andrew Dec 15 12:05:00 1983
Basically because they don't turn out any good! They don't brown, and
they tend to lose shape and run all over the place. They don't bake
uniformly, either - concentrations of sugar (such as Toll House bits)
absorb too much of the energy and burn. The Litton microwave cookbook
does indeed have some cookie recipes, but I don't think much of them.
Andrew W. Rogers, Intermetrics ...{harpo|ima|esquire}!inmet!andrewandrew@inmet.UUCP (12/17/83)
#R:cbosgd:-72400:inmet:3500019:177600:17 inmet!andrew Dec 15 12:06:00 1983 Glad to hear it!
metcalf@inmet.UUCP (01/10/84)
#R:houxz:-62300:inmet:3500020:177600:65 inmet!metcalf Jan 9 11:33:00 1984 I enjoy substituting hot cider for the boiling water. -wcm-
dutt@uiuccsb.UUCP (01/25/84)
#R:unc:-656100:uiuccsb:7000023:000:22 uiuccsb!dutt Jan 25 13:57:00 1984 ---Spelling List---
usadaca@uiucuxc.UUCP (01/30/84)
#R:turtleva:-32400:uiucuxc:2500012:37777777600:316 uiucuxc!usadaca Jan 30 08:16:00 1984 here in Indianapolis, we have a restaurant named SPATS that serves a warm baco, vinegar and honey dressing on spinach salad. basically according to my friend the salad chef, just get together all the ingre ents, heat the vinegar and add honey to taste(just a little to cut the acidity) and add crumbled up bacon. .
usadaca@uiucuxc.UUCP (01/30/84)
#R:ucbvax:-3800:uiucuxc:2500013:37777777600:1 uiucuxc!usadaca Jan 30 08:42:00 1984
berry@zinfandel.UUCP (05/09/84)
#R:zinfandel:4300060:zinfandel:4300062:177600:905
zinfandel!berry May 7 13:06:00 1984
I got a protest from a fan of Steak Tartare who wanted to know
why we don't want our son to eat REALLY rare meat. SInce he posted to the
net I will too.
First off, he doesn't really like REALLY rare meat. (Really!) And second,
we have heard that there can be parasites in raw beef that are destroyed by
cooking. If an adult eats it raw ("You bet!") his digestive system can
easily handle the little beggars, but 21-month olds have a little trouble.
Raw fish parasites, too, can do a real number on a fetus, but nothing
to an adult. My poor wife had to abstain (well, felt constrained to
abstain) from sushi for the entire period of her pregnancy.
If anyone can say for sure if we are right or not, I would like to
hear.
-----
Berry Kercheval Zehntel Inc. (ihnp4!zehntel!zinfandel!berry)
(415)932-6900
PS I love steak tartare too! On dry sourdough toast with a little
caviare on top! Yum.andrew@inmet.UUCP (06/25/84)
#R:cca:-68000:inmet:3500043:177600:724 inmet!andrew Jun 24 12:03:00 1984 > I'm looking for a recipe for very moist muffins, corn and > blueberry, especially. Try this: "Brunch Corn Bread", from "Sunset Ideas and Recipes for Breakfast and Brunch" (Lane Publishing Co., Menlo Park, CA 94025). It makes good muffins, too (I usually bake it in a sectioned cornbread skillet). 1 c. baking mix [Bisquick, et. al.] 1 c. yellow corn meal 1 Tbsp. baking powder 2 eggs, beaten 1 c. milk 1/3 c. honey 4 Tbsp. (1/2 stick) butter or margarine, melted and cooled Stir dry ingredients in large bowl; blend liquids separately in small bowl; mix just until moistened. Pour into well-greased 8" square baking pan; bake at 400F for 25..30 minutes. Andrew W. Rogers ...{harpo|ihnp4|ima|esquire}!inmet!andrew
tower@inmet.UUCP (11/26/84)
Re: Recommended Teas
I recently had some Almond Tea (packaged by Lipton I believe).
I had that lovely almond smell, though not a lot of body or taste.
I found it a treat, and am going to add a box to our tea shelf.
-len tower UUCP: {ihnp4,harpo}!inmet!tower
Intermetrics, Inc. INTERNET: ima!inmet!tower@CCA-UNIX.ARPA
733 Concord Ave.
Cambridge, MA 02138 (617) 661-1840
U.S.A.paul@hp-lsd.UUCP (paul) (12/16/84)
Hitachi makes a pretty good rice/vegetable steamer which also has a
secondary heating element used after the main one goes off (you know,
while you're waiting that 15 minutes). I've been quite pleased with
it and for some reason, I really trust Hitachi to make a good
rice steamer :-).
Now if I could only find the correction factors for brown rice....
--Paul Bame
UUCP: {hplabs,ihnp4!hpfcla}!hp-lsd!paul
CSNET: hp-lsd!paul@hp-labs.csnet
ARPA: hp-lsd!paul&hp-labs@csnet-relay.arpathom@hpfcrx.UUCP (thom) (02/12/85)
I can't tell you why, but I can verify your claim. It really does work. Tom Morrissey. hplabs!hpfcla!thom
rgh@inmet.UUCP (03/02/85)
"Joy of Cooking" has this to say about chickens:
Young chickens of either sex are called "broilers" if they weigh about
2-1/2 pounds and "fryers" if they weigh 2-1/2 to 3-1/2 pounds.
"Roasters", also of either sex, are under 8 months old and weigh
3-1/2 to 5 pounds. ... "Stewing chickens", usually over 10 months,
are pretty much what their name implies. "Capons", or castrated
males, weigh 6 to 8 pounds. ... "Fowl" is a broadly polite nom de
plume for hens aged 10 months or more and "stag" and "cock" for
males that are too old to roast but make well-flavored adjuncts
for the stock pot.
Randy Hudson {ihnp4,harpo,ima}!inmet!rghlorrie@hpfcla.UUCP (lorrie) (05/17/85)
Along those same lines, I heard rumor that hot water freezes faster than
cold water. Don't know if its true though.
Lorrie (trying not to confuse net.physics with net.cooks) Depperschmidtgene@datacube.UUCP (05/22/85)
Try ordering "Chicken McDunkletss" or "a Fish Burger"
and see a range of expressions from joy, to anger, to bewilderment
on the faces of the clerks. It breaks the boredom of eating
the stuff a little bit.
/|\
| ima!inmet!mirror!datacube!gene
Gene Hall o | o decvax!genrad!wjh12!mirror!datacube!gene
Datacube Inc. <-----|-----> decvax!cca!mirror!datacube!gene
Peabody, Ma. o | o {mit-eddie,cyb0vax}!mirror!datacube!gene
|
\|/apt@inmet.UUCP (06/25/85)
My only suggestion is to make apple jelly with them. This really isn't as hard as it sounds, especially if you buy packages of fruit pectin. This makes the whole process almost fool-proof. A few years ago, my neighbor had green apples falling all over her lawn. She didn't want them, so I took them and made jelly. It was very good. Her apples were bigger than one-inch, but I don't think it really matters. Another thing to do if you don't think the taste would be too strong, since the apples are not ripe, is to add some ginger to the jelly. This is also delicious. I hope you can use this suggestion. Alan Taylor ...harpo!inmet!apt ...hplabs!sri-unix!cca!ima!inmet!apt ...yale-comix!ima!inmet!apt
shilo@t4test.UUCP (Shilo Jennings) (07/03/85)
> From: holly@hpfcly.UUCP (holly) > Date: 17 Jun 85 23:54:00 GMT > > If you like a very spicy, tangy barbecue sauce, there is a very good one > on the market now. It's called "Masterpiece". I haven't tried this one, but I have only found 1 bottled sauce on the market that isn't chocked full of sugar in one form or another. If you are like me and sick of all that sweet, try Woody's Cookin' Sauce. It is very excellent, and comes in three varieties, regular, extra spicey, and sweet and sour(very good for chicken). It is even good on things you don't barbeque. Highly recommended, by every one I know who has tried it . Enjoy!! -sj-
holly@hpfcly.UUCP (holly) (07/17/85)
CHICKEN AND RICE CASSEROLE 4 split chicken breasts, SKINNED 1 can condensed cream of celery soup (do not add water) 2 cans condensed cream of chicken soup (do not add water) 2 cups Minute Rice 1 stick of margarine cut into tablespoons cubes Preheat oven at 400 degrees. "PAM" a 9x12 cooking dish (the rice tends to stick to sides if you don't). Put chicken breasts in bottom of casserole. Mix together the rice, the soup, and the margarine. Add water by putting it into one of the soup cans (about 1/2 can - more if you want a moister casserole, but not too much). Stir thoroughly. Margarine will still be chunks. Pour mixture over chicken. Pull chicken up through mixture and place on top of rice. Make sure that chicken is still coated with mixture. Cook about 45 minutes or until edge of rice is brown. Serves 4. If the rice gets too dry before it is down cooking, just pour a little water over the top. The rice will absorb it. Again, not too much. You can use a variation of the creamed soups for this recipe. I've known othersto use cream of mushroom, asparagus, etc. Another trick that makes this recipe even quicker is to buy the chicken "nuggets" if your grocer sells them (not the precooked, coated ones). If the store has them, you'll find them at the meat counter next to the other chicken parts. This recipe is easy, quick, and delicious!! I have another recipe called Jubilee Jack. It is a meatless mexican casserole. I'll post it to notes when I remember to bring it. It's really good!!
holly@hpfcly.UUCP (holly) (07/19/85)
Jubilee Jack 2 tsp. butter or margarine 1 med. onion chopped 1 12 oz. (or 10 oz.) can enchilada sauce 1 4 oz. chopped green chilies 2 eggs 1 c. canned milk 6 5" flour tortillas 1/2 lb. Monterey Jack chees 1/2 lb. Cheddar chees 1/2 pt. sour cream Brown onion in butter. Add enchilada sauce and chilies. Beat eggs and milk. Add to chili mixture. Quarter tortillas and cover bottom of dutch oven with one layer of tortillas. Next layer chili mixture (1/2 of mixture). Next layer cheese. Next layer tortillas, then chili mixture, then cheese. Bake at 325 degrees for 20 minutes (or until cheese is throughly MELTED) but not too much. Top with sour cream or set on table to be added by individuals. Serve with salad or top Jack with lettuce and tomato. Put a salsa on top if desired. Serves 4. It's really good!
holly@hpfcly.UUCP (holly) (07/19/85)
I recently purchased a recipe book called "The Joy of Ice Cream". It's a wonderful cookbook full of ice cream recipes, sherbets recipes, and sorbet recipes. It's in your local book store.
holly@hpfcla.UUCP (holly) (07/26/85)
William-Sonoma's address is: WILLIAMS-SONOMA Mail Order Department P.O. Box 7456 San Francisco, CA 94120-7456 I get the catalog regularly. I may have the recipe at home in one of the old catalogs. I know I have seen it many times. I will check. If not I will be glad to keep an eye out for it in future catalogs if you don't want to hassle with sending off for it.
holly@hpfcla.UUCP (holly) (07/26/85)
Awhile back, on CNN News Channel, they did a segment on Herballife. I don't remember all the details, but Canada and California have lawsuits pending against Herbal Life. I believe the grounds are fraud. They showed one lady from Florida who was also suing because she had a cronic intestinal disorder and the Herbal Life people told her the stuff would help her. She nearly died. They also showed one of the Herbal Life seminars. After watching that I wouldn't buy it. I felt they were just out to rip us off just like all the other garbage on the market today. When are people going to realize that the only way to lose weight and be healthy is a lot of common sense and routine exercising. People can really be naive sometimes. If all these fad diet things are so good, then why are there still fat people?
holly@hpfcla.UUCP (holly) (07/31/85)
I stand corrected. Thank you for the info. (I knew I was close though.)
holly@hpfcla.UUCP (holly) (08/03/85)
CHOCOLATE CHUNK COOKIES 1/2 cup butter or margarine, at cool room temperature 1/2 cup sugar 1/4 cup firmly packed brown sugar 1 tsp. vanilla 1 egg 1 cup all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt 2 pkgs. Baker's German Sweet Chocolate OR l pkg. Baker's Semi-Sweet chocolate, cut into large 3/8" chunks 1 1/3 cups flake coconut (optional) Beat butter, sugars, vanilla, and egg until light and fluffy. Mix flour with soda and salt; blend into butter mixture. Stir in chocolate chunks and the coconut. Chill 1 hour. Droup 2 inches apart by heaping tablespoon onto ungreased baking sheet. Bake at 350 degrees 12 to 15 minutes or until lightly browned. Cookies will be soft in center when done. Cool 2 minutes before removing from sheet. Makes 2 dozen 3 1/2 inch cookies. If desired, place additional chocolate chunks on top of cookies before baking. (Cookies hardness or softness [at least I have found] seems to be determined by how long they are left in the oven. If you like hard, crumbly cookies leave them in longer. Softer cookies need less time.) ENJOY!!
susan@mirror.UUCP (08/20/85)
q
holly@hpfcla.UUCP (08/26/85)
This note might be interesting to some of you. There is a big difference in sugars when whipping egg whites or whipping cream. I have found that using powdered sugar instead of regular sugar works much better. The reason is because powdered sugar has cornstarch in it. Regular sugar has a much higher water content thus causing egg whites or whipping cream to seperate at a much faster rate.
wood@ddnt.UUCP (09/23/85)
This message is empty.
george@sysvis (09/26/85)
> ... lead me to have the impression that pine nuts are quite expensive these > days. ... when I bought them then, from the Lebanese-Syrian Bakery which > was then in my neighborhood, they were not cheap, but were ... Anybody have > any data as to why this happened? Any cuisine which comes from a desert climate will include (desert) pine nuts as part of the diet. Lebanon, and the western United States (AZ, NM, CO, UT, et al) are two areas in particular. These nuts are commonly sold in the west- ern states as "pinon nuts" (pinon with a `~' over the middle n, pin-yoan nuts). They have been around for a long time, what with their being a basic staple in Amer-Indian and early Spanish (hence pinon) desert diets and all. Being a desert plant, there is not a good way to increase production, supply/demand. > Are there other sources under development? Unfortunately, yes. Some areas of Africa are experiencing drouth conditions which are expanding the desert. The pine nuts will grow wild in the deserts. They are expensive to buy, good to eat, and hard to find. Pinon praline candy is considered a very nice delicacy in New Mexico/Southwest states.
george@sysvis (09/27/85)
Sorry this took so long to respond to. Pressing business, you know. > Albuquerque Journal, *The Great Southwest Cooking Classic* and other books. > The address: Albuquerque Journal, 7777 Jefferson NE, Albuquerque, NM 87109 *************************************************************************** I heartily second this recommendation if you want some really good recipes! *************************************************************************** The `Great Green Chile Cooking Classic' is a companion to the more popular *The Great Southwest Cooking Classic*, both publushed by the Albuquerque Trib- une (the address is as given in the book, but the Tribune has recently moved to a new building.) Villela & Gins, Editors. "New Mexico's Prized Recipes from the Albuquerque Tribune's `Great Green Chile Cooking Classic'". Albuquerque Tribune, P.O. Drawer "T", Albuquerque, New Mexico, 87103. ---(continued)-- Another *excellent* Mexican cookbook not yet mentioned is: Dent, Huntley. "The Feast of Santa Fe; Cooking of the Southwest". Simon & Schuster, N.Y. ISBN 0-671-47686-6. Huntley Dent has written some good and sometimes hard to find recipes (White cacao or Amaretto flan) as well as some local history, where to find the less common ingredients, possible substitutions of ingredients, alternate modern methods of preparation, and most importantly is really a book designed to take a cook who is unfamiliar with such things as `tamal' dough and make it easy to prepare as well as being delicious. The pictures are very good, showing step- wise how to perform some of the less obvious manuevers. The good mexican chefs can skip the explanations and directly use the recipes, it has one of the best recipes for `chiles rellenos' that I have seen, and some great sauces and rel- ishes (Green Tomato Relish is made from `tomatillos', not green tomatoes. They are different species of plants.). He makes good distinctions about the dif- ferences in Tex-Mex, Cal-Mex, and `true' Southwestern Mexican cooking, all of which are obvious to the more seasoned (-: Mexican food lovers. If any of you are already good chefs (re: Mexican food), there is one book that is regarded a classic of such fare. To wit: Fergusson, Erna. "Mexican Cookbook". Univ of New Mexico Press, Albuquerque, New Mexico, 87131. ISBN 0-8263-0035-9 She mostly assumes that you know what you are doing and really analyzes some of the foodstuffs being prepared. The results are *great* when fully under- stood by the cook. She calls for "black sage" in one recipe and then proceeds to say that it grows wild in the mountains near her home. This is all well and good, but it is impossible to buy `black sage' (salverria negra) in ANY grocery store. There is a way out of this dilemma, as explained in the book. ------------------------------------------------------------------------------ Anyway, not to be longwinded about this, but "The Feast of Santa Fe" book by Huntley Dent is hardbound and both Erna Fergusson's book and the Albuquerque Tribune's collection book are softbound and not too expensive. I reccomend getting all three books if you are really serious about cooking great Mexican food. I love them all three. (I also have Diana Kennedy's book, but these listed are so much better -- to me -- that I don't use it that much. That's not to say that Diana's book isn't authentic, it is, I just prefer the local flavor (-: of the three that I have mentioned. George Robertson ...!ihnp4!sys1!sysvis!george
holly@hpfcla.UUCP (10/09/85)
I have some recipes at home. I'll try to remember to bring them in tomorrow. Holly
carol@hpfcla.UUCP (10/15/85)
#
dsmith@uiucuxc.CSO.UIUC.EDU (12/16/85)
I thought that they were referring to Spritz cookies. I don't remember the recipe but I use the one in The New York Times International Cookbook.