From: VAX::LOU "Lou Burnard" 19-APR-1989 09:29:30.92 To: ARCHIVE CC: Subj: unix cookery book From: dagobah!mike@edu.berkeley.ucbvax 17-JAN-1986 17:32:22.91 To: LOU CC: Subj: calling all cooks Received: from ucbvax.berkeley.edu by 44d.Cs.Ucl.AC.UK via Satnet with SMTP id a004494; 17 Jan 86 16:47 GMT Received: by ucbvax.berkeley.edu (5.44/1.7) id AA14894; Fri, 17 Jan 86 08:45:34 PST Date: Fri, 17 Jan 86 08:45:34 PST Message-Id: <8601171645.AA14894@ucbvax.berkeley.edu> Received: by dagobah; 16 JAN 86 22:41:32 PST From: dagobah!mike@edu.berkeley.ucbvax To: lou Subject: calling all cooks We are assembling a new Unix Manual -- the Unix Cook's Manual. Mail me your favorite/unusual/exquisite/hilarious recipes, and have a good-cooking friend do the same. This packet should be enough to get you started writing recipes. You get: rc[nt]roff,rec.sed => /usr/bin tmac.recipe => /usr/lib/tmac troff macros recipes.5 => /usr/man/man5 man page altar-bread, ... => /usr/recipes examples recipes.5 is the long-winded explanation of recipe format; print it with "ditroff -man recipes.5" Use altar-bread or one of the others as a template; print with rctroff. If you can't install the stuff as shown above, print recipes by doing (cat tmac.recipe; rec.sed files...) | ditroff (or nroff instead of ditroff). When the first pass is done and a reasonable soft book has been assembled I'll distribute it with a few programs (like, a man(1) equivalent). With luck, the book will be edited and available in 5x7 spiral bound format by summer Usenix. It will be sold at cost. Proportions can be english or metric; we'll make conversion programs. Michael Hawley ucbvax!dagobah!mike 415/485-5000 ---------------------------------------------------------------------------- # To unbundle, sh this file echo rcnroff 1>&2 sed 's/ //' >rcnroff <<'rcnroff_end' #! /bin/sh # rcnroff [recipes] -- nroff a recipe # # Michael Hawley, Jan 1986 # sed -n -e '/^\.RH/,$p' $* | # trim off header, in case piped from news rec.sed | # expand any abbreviations nroff -mrecipe rcnroff_end echo rctroff 1>&2 sed 's/ //' >rctroff <<'rctroff_end' #! /bin/sh # rctroff [recipes] -- troff a recipe # # Michael Hawley, Jan 1986 # sed -n -e '/^\.RH/,$p' $* | # trim off header, in case piped from news rec.sed | # expand any abbreviations ditroff -mrecipe rctroff_end echo rec.sed 1>&2 sed 's/ //' >rec.sed <<'rec.sed_end' #! /bin/sh # sed script to filter recipe files before ditroffing. # certain keywords and header elements are set in distinct fonts. # Michael Hawley, ucbvax!dagobah!mike, Jan 9, 1986 # b{...} boldface # i{...} italic # c{...} constant width (\fL here, maybe \f(CW elsewhere) # C{...} all caps (eg, U\s-2NIX\s+2 # s{...} size smaller # S{...} size bigger # -- \- # etc # sed -e ' s/[Uu][Nn][Ii][Xx]/C{UNIX}/g s/[Bb][Ss][Dd]/s{BSD}/g s/[Tt]easpoon/tsp/g s/[Tt][Ss][Pp]\./Tsp/g s/[Tt][Ss][Pp]/Sb{t}/g s/[Tt]ablespoon/Tbsp/g s/[Tt][Bb][Ss][Pp]\./Tbsp/g s/[Tt][Bb][Ss][Pp]/sb{T}/g s/[Cc][Uu][Pp][Ss]/Sb{c}/g s/[Cc][Uu][Pp]/Sb{c}/g s/[Pp][Ii][Nn][Tt][Ss]/Sb{p}/g s/[Pp][Ii][Nn][Tt]/Sb{p}/g s/[Qq][Uu][Aa][Rr][Tt][Ss]/Sb{q}/g s/[Qq][Uu][Aa][Rr][Tt]/Sb{q}/g s/@/c{@}/g s/1\/2/\\(12/g s/1\/4/\\(14/g s/3\/4/\\(34/g s/[1-9]\/[1-9]/\\s-3&\\s+3/g s/sb{\([^}]*\)}/s{b{\1}}/g s/Sb{\([^}]*\)}/S{b{\1}}/g s/sc{\([^}]*\)}/\\fLs{\1}\\fP/g s/cs{\([^}]*\)}/\\fLs{\1}\\fP/g s/i{\([^}]*\)}/\\fI\1\\fR/g s/b{\([^}]*\)}/\\fB\1\\fR/g s/c{\([^}]*\)}/\\fL\1\\fR/g s/C{\(.\)\([^}]*\)}/\1s{\2}/g s/s{\([^}]*\)}/\\s-2\1\\s+2/g s/S{\([^}]*\)}/\\s+2\1\\s-2/g s/---/\\(em/g s/--/\\-/g ' $* rec.sed_end echo recipes.5 1>&2 sed 's/ //' >recipes.5 <<'recipes.5_end' .TH RECIPES 5 "8 Jan 86" "Unix Cook's Manual" .SH NAME recipes \- Unix Cook's Manual (mod.recipes) format and submitting procedure. .SH SYNOPSIS Use the formatting macros described below. Mail recipes to mod-recipes@glacier. .SH DESCRIPTION The \fIUnix Cook's Manual\fP is a collection of recipes and culinary suggestions culled from the USENET. To submit a recipe to mod.recipes, mail it to the moderator: glacier!mod-recipes.UUCP, {hplabs,decwrl,bellcore,sun}!glacier!mod-recipes, mod-recipes@Glacier.ARPA, or mod-recipes@Glacier.STANFORD.EDU. If your news software is properly installed, you can post your recipe to mod.recipes as with any other group. .SH STRUCTURING RECIPES Recipes are formatted with a small set of \fItroff\fP(1) commands. If you know \fItroff\fP, use the macros below to save the editor lots of time. If you don't, just send the text of your recipe. You can help a lot by doing this: .IP 1 5 Put your recipe in the standard sequence: .RS 10 - title and 1-line description .br - introductory comments (if any) (e.g., explain where you got the recipe, etc) .br - ingredients (use "Tbsp", "tsp", "cup", "oz", and "lb") .br - (numbered) sequence of recipe steps .br - any notes (comments on how you like to make it, ingredient availability, etc). .br - your signature file (your name and computer mail address, at least) .RE .IP 2 5 Don't put tab characters (^I) in the file. They confuse troff, and will have to be taken out. .IP 3 5 If you are a troff wizard, don't use any of that wizardry in these recipes. Stick to the Unix manual macros (see \fIman\fP(7)), and the Unix Cook's Manual macros (below). .RE You can also submit evaluations, modifications, suggestions, or bug-fixes to existing recipes. .SH COPYRIGHTS Say where you got the recipe from. It's okay to crib from a book or magazine or newspaper, but if you copy word-for-word there may be a copyright violation. The main purpose of the Unix Cook's Manual is to let us make our own custom cookbooks, but we can't ignore copyright law. Surely you have noticed every modern book says ``\fINo part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, ..., or otherwise without the prior written permission of the publisher.\fP'' Copyright law is complex; only a lawyer can reliably advise you on whether or not you are violating it, but in general if you rewrite a recipe in your own words, even if you don't change the recipe, you are \fInot\fP infringing the copyright by submitting that recipe to the network. The copyright is on the words that explain the recipe, not the recipe itself. .SH FORMATTING Use the macros below, and print your file with the command .sp rctroff files... .sp Use the macros as you would \fI-ms\fP(7) or \fI-me\fP(7). The \fI-man\fP macros are also available. If you put formatting commands in the recipes you submit, they will go out more quickly since the editor won't have to do it. A ``skeleton'' recipe follows. \&\fIRH\fP is the recipe header command; it must be the first line of each recipe and it must have 4 arguments. \fIFILE\fP is the file name under which the recipe will be stored; it must be 14 characters or less. \fICODE\fP is a "what kind of recipe" code from the table below. .nf .ta 3i .RS 4 \&.RH MOD.RECIPES-SOURCE FILE CODE "22 Dec 83" \&.RZ "Nuked Onions" "One-line description of it" Introductory comments; use .PP for new paragraph. \&.IH "Serves 13" \(lh ingredients header \&.IG "1/2 cup" "butter" \(lh ingredient (use quotes) \&.IG "1" "onion" (medium to large, chopped fine. Don't instant onion in this recipe) \&.PH \(lh procedure header \&.SK \(lh procedure step Preheat oven to 600 degrees. \(lh text for that step \&.SK \(lh and so forth. Nuke the onions and butter until they glow. \&.NX \(lh notes header Notes go here; use .PP to separate paragraphs. \&.SH SEE ALSO \(lh optional; any cross refs here onions-boiled(V) \&.SH BUGS \(lh optional; list any bugs here Too many roentgens spoil the broth. \&.WR \(lh wrapup Put your name, computer mail address, and anything else about yourself here. .RE 4 .fi You can also use \fI-man\fP macros, including: .nf .RS 4 .ta 3i \&.SH SECTION \&.I "italic words" \&.B "boldface words" \&.SM "small words" \&.PP \(lh paragraph break \&.PD \(lh paragraph distance \&.IP "indented paragraph". \&.RS \(lh start relative indent to the right \&.RE \(lh end relative indent .RE 4 .fi You use these nroff/troff commands: \&.if, \&.ds, \&.br, \&.nf, \&.fi, and .ta .SH CATEGORY CODES .nf .ta .4i 1i 3i 3.6i M Main dish SL Salad A Appetizer or snack SP Soup B Bread/cake/pasta D Dessert L Beverage (Liquid) S Sauce .fi The suffix ``V'' on any category means it is vegetarian; for example, a vegetarian main dish would be marked ``MV''. .SH SEE ALSO rcnroff(1), rctroff(1), troff(1), man(7) recipes.5_end echo tmac.recipe 1>&2 sed 's/ //' >tmac.recipe <<'tmac.recipe_end' ' # Recipe Heading .so /usr/lib/tmac/tmac.an .de RH .TH \\$2 "\\$3" "\\$4" "mod.recipes" "Unix Cook's Manual" .. .de RZ .SH \\s14\\$1 .sp .2i \fI\s+2\\$2\s-2\fR .PP .. ' # Ingredient .de IG .TP 10 \&\\$1 .I \\$2 .. ' # Step .de SK .ie '\\$1'' .IP "\(bu" .el .IP "(\\$1)" .. ' # Ingredient header .de IH .ie '\\$1'' .SH INGREDIENTS .el .SH INGREDIENTS (\\$1) .PD 0 .. ' # Procedure header .de PH .PD .SH PROCEDURE .. ' # Notes .de NX .PD .SH NOTES .. ' # Wrapup .de WR .PD .SH CONTRIBUTOR .nf .. .\" these macros courtesy of Bernie Cosell and Matt Bishop .de CS \" do the fancy "go into cs mode right" guy . ie \\n(.z .cs \\$1 \\$2 \\$3 . el \!.CS \\$1 \\$2 \\$3 .. . .de FW \" Go into fixed-width mode: put both italic and bold fonts in it . CS B 21 \\(.s . CS I 21 \\(.s . ss 24 . lg 0 .. . .de Fw \" Leave fixed-width mode . CS B . CS I . ss 12 . lg 1 .. .de Cs .ft L .sp .na .nf .in +5 .. .de Ce .sp .in -5 .fi .ft R .. .if n .fp 1 L tmac.recipe_end echo altar-bread 1>&2 sed 's/ //' >altar-bread <<'altar-bread_end' .RH MOD.RECIPES-SOURCE ALTAR-BREAD B "1 Dec 78" .RZ "Pennsylvania Altar Bread" "An earthy whole-wheat bread used for communion" In Pittsburgh and other Western Pennsylvania parishes of the Episcopal church, it is common to use small, thin loaves of real, fresh, home-made bread at communion instead of the pressed wafers popular in most other places. The bread has a chewy texture to it, keeps tremendously well, and makes a great lunchbox food (each ``loaf'' is about the size a large cookie). This recipe comes from Father Bill Coats of the Church of the Redeemer in Pittsburgh. .IH "8-10 single-serving loaves" .IG "7/8 cup" "lukewarm water" (about 110 degrees F) .IG "3 Tbsp." "honey" .IG "1.5 Tbsp." "olive oil" .IG "1/2 tsp." "salt" .IG "1 pkg" "active dry yeast" .IG "2 2/3 cups" "whole wheat flour" (unsifted) .PH .SK 1 Combine water and yeast in mixing bowl. Add honey, olive oil, and salt. .SK 2 Add flour. If flour does not completely dampen, add small amounts of water until all of the flour is damp. Be sparing with the water. .SK 3 Turn out onto a very lightly floured board. Knead thoroughly for 5 minutes until dough is extremely elastic. .SK 4 Sprinkle a tiny amount of olive oil in a big bowl, then roll the dough in it until the dough is covered with olive oil. Leave the dough in the bowl, cover with a cloth, and let rise for 1\ 1/2 hours, or until doubled in size. .SK 5 Preheat oven to 350 degrees. Punch the dough down, knead again for a few seconds. Roll the dough out with a rolling pin, as if you were making a pizza crust, to a thickness of 1/4 inch. .SK 6 Using something like a large peanutbutter jar or a giant cookie cutter, cut out 4-inch circles of the dough and lift them onto a slightly-oiled baking sheet. Press a cross into the top surface of each, so that it can be easily broken apart. .SK 7 Bake the loaves, on their baking sheet, in a preheated 350 degree oven for 10 minutes. .NX You can freeze these loaves easily: either put them in single-serving ziploc bags and use them for school lunches, or freeze a bunch in a large food-storage bag. .SH SEE ALSO bread-egg(B) .SH BUGS Not a replacement for confession. .WR Fr. Bill Coats Church of the Redeemer Pittsburgh, PA altar-bread_end echo eggnog3 1>&2 sed 's/ //' >eggnog3 <<'eggnog3_end' .RH MOD.RECIPES-SOURCE EGGNOG3 L "Oct 30, 1982" .RZ "MO'S Ancestral Eggnog" "wonderful..." [I got this recipe from net.cooks back in 1982. It was posted by Mike O'Dell (known around the network as "mo"). I have made it for the last two Christmases, and find it quite good. The recipe is basically as he posted it, I have added a few comments in brackets. Apparently he served it at a party at LBL-CSAM that year.] This wonderful formula was handed down to me from my grandmother, who got it from her mother and grandmother. I heartily recommend it as a superior lubricant for the festive season. .IH "Makes about 1 gallon" .IG "12" "eggs, separated" .IG "1 lb" "confectioner's sugar" .IG "2 cups" "liquor" .IG "2 quarts" "heavy whipping cream" .IG "1-2 tsp" "nutmeg" .IG "1/2 cup" "sugar" .PH .SK 1 Separate the 12 eggs. Set the whites aside in the 'fridge, tightly covered for safety, as they won't be needed until much later. .SK 2 Beat the yolks until they noticeably lighten in color. From here on out, an industrial-strength mixer (Kitchen-Aid K5, for instance) is a big help. [Being at my in-laws, I was forced to use a little GE hand mixer. It worked fine.] .SK 3 Continue beating the yolks while adding the 1 lb. confectioner's sugar. .SK 4 Beat for about 4 minutes or until the mixture turns much lighter yellow and takes on a satin-like texture. .SK 5 While still beating, \fIslowly\fR add 2 cups liquor. [If you decide you need more, this is NOT where you put it in.] .SK 6 After the liquor is thoroughly beaten in, cover the mixture with plastic wrap or aluminum foil and let it stand for 1 hour \fIat room temperature\fR. This is to "cook" the eggs and takes much longer if you refrigerate. [I lay plastic wrap right down on top of the mixture to avoid any possible "skin" that might form.] .SK 7 After standing, add the 2 quarts heavy whipping cream, \fIunwhipped!\fR You could try whipping it first, but again, you are on your own. .SK 8 Add 1-2 teaspoons nutmeg. .SK OPTION At this point, the original recipe calls for adding an additional 2-4 cups of liquor, but I omitted this as it passed a taste-test as-is. If you want your 'Nog a LOT stronger, have at it, but please taste before you pour. .SK 9 Mix thoroughly, again. .SK 10 Refrigerate the mixture for 3 hours to let it ripen. I use two of the 2-quart juice containers. It splits nicely between them and will fit in our 'fridge. [Overnight is good, if you're making it for, say, Christmas day, but see the safety note below if you intend to let it sit overnight.] .SK 11 At the end of the 3 hours, remember where you put the egg whites. Beat them until stiff but not dry, adding about 1/2 cup sugar to slightly sweeten the whites. \fIN.B.:\fR 12 egg whites whip into quite a mass, so be prepared. [You can also whip them 6 (about 1 cup) at a time. This is probably a very good idea if you're doing it in a Kitchenaid, since 12 might overflow the bowl.] .SK 12 Assembly instructions. Pour the whites into the serving bowl you will be using. Then gently and slowly pour the other mixture into the bowl, mixing with a whisk to fold it all together. The whites should be smoothly and evenly distributed through the 'Nog to make it fluffy. They will loose some of their bulk so don't be afraid to mix thoroughly. Sprinkle the top with some more nutmeg, and serve. A shaker of nutmeg by the bowl is a nice touch for those wanting a shake on their own mugful. [The first time I made this recipe, I had to keep restirring the mixture. The only difference I can think of is that the second time I didn't add sugar to the egg whites.] .NX [This makes a large amount of eggnog. The 1 gallon amount above is really a guess, I know it's up to a half gallon before adding the egg whites, so it depends on how large the whites beat up. Last year I made a half recipe, which sufficed for the 10 or so people we had then. This year I made the whole thing, and 16 people left some over (some of them don't drink, though).] Powdered sugar will do nicely; even granulated would probably work if you beat long enough. [I'm not sure about the difference between confectioner's sugar and powdered sugar. Maybe they were different in the old days?\(emSWT] [Confectioner's sugar and powdered sugar are regional names for the same product\(emBKR] For liquor, use bourbon, rum, vodka, Canadian blended, or whatever you like. Being a bourbon fan, I used that in the batch for the CSAM party. The others should work but I haven't tried them. Depending on taste, you may want more than this. [I used rum the times I made it.] .SH RATING .I Difficulty: moderate. .I Time: 1/2 hour preparation, 3 hours waiting. .I Precision: no need to measure. .SH BUGS Eggwhites are \fIextremely\fR susceptible to bacterial infection. If you intend to make this eggnog ahead of time, to let it stand longer than the 3 hours suggested, do not store the separated eggwhites and then blend them in at the last moment. If you want perfection in overnight eggnog, then discard the whites from the separated eggs, and crack and separate 12 new eggs in the morning and use their whites. If you want economy in overnight eggnog, then fold the eggwhites into the alcohol mixture before storing it overnight.[\(emBKR] .WR Enjoy!!! -Mike O'Dell Arlington, Virginia Reposted and annotated by Spencer W. Thomas: =Spencer ({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA) Salt Lake City, Utah eggnog3_end echo senate-soup 1>&2 sed 's/ //' >senate-soup <<'senate-soup_end' .RH MOD.RECIPES-SOURCE SENATE-SOUP SP "11 Jan 1986" .RZ "Senate Bean Soup" "Bean soup as served in the U.S. Senate dining room" I lived in suburban Washington DC for most of my formative years. One of the things that formed in said years was a strong impression that the government was full of beans. One day on a school visit to my senator I learned just how it was that the government got to be so full of beans, and I came away with the recipe. This is one of the best soups I have ever tasted. Serve it with a big loaf of fresh hot homemade whole-wheat bread, from which people just tear the bread with their fingers. The House of Representatives serves a version without the onions and garlic and mashed potatoes. .IH "Serves 6" .IG "1 lb" "dried Navy beans" .IG "1" "ham bone" (get one with plenty of meat on it) .IG "12 cups" "water" .IG "3" "medium onions," chopped fine. .IG "3 cloves" "fresh garlic," minced. .IG "3" "celery stalks," chopped fine. .IG "1/4 cup" "fresh parsley," (chopped fine) .IG "1 cup" "mashed potatoes" .IG "1 tsp" "salt" (or less to taste) .IG "1/4 tsp" "pepper" .IG "1/4 cup" "chopped fresh chives" .PH .SK 1 Wash the beans and remove those that float in the wash water. Soak beans overnight in enough water to cover them by several inches. Drain. .SK 2 In a large kettle, place 3 quarts of cold water. Add the drained beans and the ham bone, and bring to a boil. Reduce heat and simmer, partially covered, for 2 hours. If scum forms on the surface, skim it off. .SK 3 Chop the onions, garlic, celery, and parsley. Add to the pot. Add the mashed potato to the pot. Simmer 1 more hour. Check the beans. If they are not yet tender, then simmer some more. .SK 4 Add salt and pepper. Remove the ham bone and pull the meat from it. Cut the meat into small chunks, and toss them back into the soup. .SK 5 Serve piping hot into preheated bowls, and sprinkle chopped fresh chives atop each. .NX Great Northern beans are a worthy substitute for Navy beans. If you forgot to soak them overnight and still want to make the soup, you can simmer them for an hour and then discard that water. The beans end up with slightly more flavor if you cold-soak them. You can almost certainly get away with using instant mashed potato flakes to acquire the 1 cup of mashed potatoes that this recipe calls for. .SH RATING .I Difficulty: easy. .I Time: 8 hours soaking, 10 minutes preparation, 3 hours cooking. .I Precision: no need to measure. .WR Brian Reid decwrl!glacier!reid Stanford reid@SU-Glacier.ARPA senate-soup_end From: VAX::LOU "Lou Burnard" 19-APR-1989 09:30:09.37 To: ARCHIVE CC: Subj: unix cookery From: dagobah!mike@edu.berkeley.ucbvax 20-JAN-1986 14:25:17.55 To: LOU CC: Subj: Received: from ucbvax.berkeley.edu by 44d.Cs.Ucl.AC.UK via Satnet with SMTP id a000674; 20 Jan 86 13:55 GMT Received: by ucbvax.berkeley.edu (5.44/1.7) id AA05141; Mon, 20 Jan 86 00:54:46 PST Date: Mon, 20 Jan 86 00:54:46 PST Message-Id: <8601200854.AA05141@ucbvax.berkeley.edu> Received: by dagobah; 20 JAN 86 00:13:51 PST From: dagobah!mike@edu.berkeley.ucbvax To: lou My hasty note about recipes may have been misleading. As it says in the manual page (recipes.5), recipes are culled from the USENET and appear in the moderated newsgroup "mod.recipes." Brian Reid is the person behind the moderator's address; he originated the newsgroup and is the ultimate repository of recipes and arbiter of literary and culinary taste here. What I receive, I massage into proper shape (if necessary) and forward to the moderator. Of course, you may send recipes directly to Brian (use any of the addresses in the manual page). If you have specific questions feel free to ask me (or Brian). Whether or not a printed version of the book appears depends on many things, not least of which is great recipes. So send some in. - Mike