penny@hlwpc.UUCP (P. Blaine) (05/30/85)
******** FLAME ON ******** I read net.cooks to find interesting recipes and articles about food - I am really tired of hitting *n* to bypass BOILING COLD WATER, FREEZING HOT WATER, and DREAM KITCHENS. Let's keep to the topic at hand! Anybody second the motion? ******** FLAME OFF ********
mielke@ihuxk.UUCP (R. W. Mielke) (05/31/85)
> ******** FLAME ON ******** > > I read net.cooks to find interesting recipes and > articles about food - I am really tired of hitting > *n* to bypass BOILING COLD WATER, FREEZING HOT WATER, > and DREAM KITCHENS. > > Let's keep to the topic at hand! > > Anybody second the motion? > > ******** FLAME OFF ******** Good kitchen design is half the pleasure of cooking. I find it interesting! Bob
adw@hou2g.UUCP (A.WILLIAMS) (05/31/85)
I agree wholeheartedly with it being enough of those same non-cooking
articles. This newsgroup is entitled net.cooks not net.kitchen.
New Topic
Does anyone have any dishes that they cook only in the summer as light
meals. It's kind of hard to eat a lot of hot meals during the summer
months. Are there any salad recipes out there that can be eaten as
the entire meal?
ADW
hocad!adwfred@mnetor.UUCP (Fred Williams) (05/31/85)
In article <554@hlwpc.UUCP> penny@hlwpc.UUCP (P. Blaine) writes: > >I read net.cooks to find interesting recipes and >articles about food - I am really tired of hitting >*n* to bypass BOILING COLD WATER, FREEZING HOT WATER, > >Let's keep to the topic at hand! > >******** FLAME OFF ******** You and all the others who have complained have a valid point! But I have been thoroughly amused by the discussions. Whenever net.jokes gets boring I can always revert to net.cooks and be assured of a laugh. In the interests of harmony however, and as a point of procedure, I will second the motion that Boiling & Freezing water should be moved elsewhere. Perhaps net.physics.crackpots? But whereever, *please* let me know. I want to follow it. Cheers, Fred Williams.
oyster@uwmacc.UUCP (Vicious Oyster) (06/01/85)
In article <554@hlwpc.UUCP> penny@hlwpc.UUCP (P. Blaine) writes: >******** FLAME ON ******** > >I read net.cooks to find interesting recipes and >articles about food - I am really tired of hitting >*n* to bypass BOILING COLD WATER, FREEZING HOT WATER, >and DREAM KITCHENS. > >Let's keep to the topic at hand! > >Anybody second the motion? > >******** FLAME OFF ******** I agree with your feelings about the boiling/freezing water nonsense, but since most cooks use kitchen appliances, I think THAT is appropriate. What better place than net.cooks? -- - j "vo" p {allegra,ihnp4,seismo}!uwvax!uwmacc!oyster
dkatz@zaphod.UUCP (Dave Katz) (06/01/85)
In article <554@hlwpc.UUCP> penny@hlwpc.UUCP (P. Blaine) writes: >... >I read net.cooks to find interesting recipes and >articles about food - I am really tired of hitting >*n* to bypass BOILING COLD WATER, FREEZING HOT WATER, >and DREAM KITCHENS. >... >Anybody second the motion? Two out of three. I find the discussion of dream kitchens interesting in that one's abilities as a cook are influenced by the workspace. The articles on dream kitchens have had some (admittedly not all) intersting comments on how that workspace can be made better. In the same vein, I am interested in any product reports people on the net may offer. What is the best construction for cooking pots? When does it REALLY pay to have a food processor or are these just toys of the idle and lazy? As far as BOILING HOT WATER and FREEZING COLD WATER, let's start a new newsgroup - net.cooks.aquaphiles - and let them have their day. If the comments will really make me a better cook, then post them here. And BTW, thanks to everyone who has shared their own interesting recipes on the net. D.Katz
beslove@osu-eddie.UUCP (Adam Beslove) (06/01/85)
No second here, (and hopefully no more such discussion on this newsgroup)
for you suggestion to ban any posting not a recepie. If you cook, your
interested in environments, hardware, techniques, etc. These are all valid
topics for this newsgroup.
>>>>Adam Beslove (c)1985 (aka Odious Verity)
======================================================================
(UUCP: ...!cbosgd!osu-eddie!beslove)
(CSNet: beslove@ohio-state) The world is my sandbox,
(ARPA: beslove%ohio-state.csnet@CSNET-RELAY) humanity my playmates.ken@turtlevax.UUCP (Ken Turkowski) (06/04/85)
In article <485@hou2g.UUCP> adw@hou2g.UUCP (A.WILLIAMS) writes: > >I agree wholeheartedly with it being enough of those same non-cooking >articles. This newsgroup is entitled net.cooks not net.kitchen. I disagree wholeheartedly. Cooking is more of a pleasure when working in a well-equipped, and well-laid-out kitchen. -- Ken Turkowski @ CADLINC, Menlo Park, CA UUCP: {amd,decwrl,hplabs,nsc,seismo,spar}!turtlevax!ken ARPA: turtlevax!ken@DECWRL.ARPA
kh@mtuxn.UUCP (K.HOOVER) (06/06/85)
>Freezing water should be moved elsewhere. Perhaps net.physics.crackpots? >Cheers, Fred Williams. How 'bout as new group dedicated to physics applied to cooking, named: net.physics.crockpots ?
jeff@rtech.UUCP (Jeff Lichtman) (06/08/85)
> New Topic > > Does anyone have any dishes that they cook only in the summer as light > meals. It's kind of hard to eat a lot of hot meals during the summer > months. Are there any salad recipes out there that can be eaten as > the entire meal? > > ADW This one comes from "The Complete Book of Pasta" by Jarratt and Jarratt, a Dover book. It's quick and easy to make, and great on a hot summer night. I highly recommend the book; it's full of easy and interesting recipes. Spaghetti with Raw Tomatoes & Basil (for 6 people) 600 g (1 1/2 lb) spaghetti Sauce 800 g (2 lb) ripe tomatoes; tinned ones are no use for this dish 5 tablespoonsful of the best olive oil you can get a handful of fresh basil leaves, roughly chopped. Dried basil is no use in this recipe 1 clove garlic, peeled and finely chopped salt freshly ground black pepper Peel the tomatoes - 1 minute in boiling water makes this easy. Remove the seeds and the liquid. Shake them dry and chop them up. It's a good idea to leave them over a sieve for a few minutes so that any remaining liquid will run away. Put the tomatoes in a bowl. Add the oil, the chopped basil, the chopped garlic, and the desired quantity of salt and pepper. When the spaghetti are cooked and drained, put them in a serving dish. Add the cold, uncooked sauce. Mix well, and send to table. No grated cheese is served with this dish; which has the advantage of being very easy to digest. -- Jeff Lichtman at rtech (Relational Technology, Inc.) aka Swazoo Koolak {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff
ronnie@mit-eddie.UUCP (Ronnie Schnell) (06/12/85)
ENOUGH "ENOUGH IS ENOUGH"