HDTenEightyP/NetNews huggingface dataset:
From: leighann@sybase.com (Leigh Ann Hussey)
Newsgroups: ba.food
Subject: Re: Why do people like spicy-hot food?
Date: 27 Aug 92 20:11:37 GMT
Organization: Sybase, Inc.

In article <1992Aug21.171724.11269@gallant.apple.com> Raymond@Newton.Apple.Com (Lenny) writes:
>A neat trick I do to cut the heat is to put sugar on my
>tongue and let it sit there for a minute.  It works much better than
>drinking water.

Drinking water is basically useless to cut the fire, because capsaisin
(sp?) -- the essential hot of peppers -- is oil-soluble but not water
soluble.  That's why if you get it in your eyes after chopping up
peppers, don't flush with water, flush with milk.  Milk also works to
cut the fire in your mouth, but when I'm eating Thai or other hot food,
I scarf more rice if the heat rises too far.  I think people forget that
(at least for Thai) the main food is rice, and the curry or whatever
that goes with it is merely an adjunct...

	- Leigh Ann


Leigh Ann Hussey 		leighann@sybase.com
"They're mine!  All mine!  And what's mine is mine!" - Daffy Duck
From: charleen@ADS.COM (Charleen Bunjiovianna)
Newsgroups: ba.food
Subject: Re: Passage to India and Empress of India
Date: 28 Aug 92 16:57:50 GMT
Organization: The Original Estrogen-Crazed Lust Bunnies

In article <1992Aug28.000130.20810@adobe.com> sherwood@adobe.com (Geoffrey Sherwood) writes:
>
>Curtis and I plan to try out Empress in the near future.  Is she still serving
>a lunch buffet, and if so does anybody know what times she serves it?  I was
>there about six months ago and thought it was quite good, though with a very
>limited selection.

Jeanne still serves a lunch buffet, from 11:30 until 2:00 pm.  Try to go
early, as with any buffet.

I never thought of the selection as limited; you get rice, dal, three
vegetables, chicken, nan and a samosa.  The nan is fresh and hot; a big
plus in my book!  There are usually other embellishments, like raita,
fresh fruit, raw vegetables and so forth; it varies by day.  She
doesn't offer a dessert, but many Indian buffet desserts aren't that
good, anyway.  (Kheer seems to be very popular other places, probably
because it's inexpensive to make.  Passage to India has gulab jamun,
one of the main reasons I keep going back.)

If you went to MIT, you may recognize the man sitting at a table back
in the corner.

Charleen
--
From a brochure of a car rental firm in Tokyo:
       When passenger of foot heave in sight, tootle the horn.  Trumpet
       him melodiously at first, but if he still obstacles your passage
       then tootle him with vigor.
From: LMWHITE@SLACVM.SLAC.STANFORD.EDU (Lois White)
Newsgroups: ba.food
Subject: Re: Counting Calories
Date: 28 Aug 92 23:15:00 GMT
Distribution: ba
Organization: Stanford Linear Accelerator Center

Sorry I don't have any specific restaurants, but I've been successful
paring pounds by always asking the waitperson about how the dish I'm
interested in is prepared:  baked/broiled/grilled?  with/without sauce
while cooking?  can sauce be served on the side?  In most restaurants
I've been able to find this out.  Most waitpeople will ask the chef for
the information if she/he doesn't know offhand.  As a rule of thumb:  If
if sounds fattening, it probably is!
Newsgroups: ba.food
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Monteray Tips Needed
Organization: Lockheed Missiles and Space Co.
Date: Fri, 28 Aug 92 20:47:51 GMT

In article <71787@apple.Apple.COM> cnc@Apple.COM (Chris Christensen) writes:
>kxbehni@srv.PacBell.COM (Keyvan Behnia) writes:
>
>>My girlfriend is going back to France for a few weeks. We are planning to take a two
>>day R&R trip down through the Monteray Peninsula. At last I will get to try the BBQ
>>place in Castroville which I have heard so much about. Will see how it compare to Doug's
>>BBQ in Emeryville. 
>
>and what is the name of the place in Castroville? Being from Salinas, I get
>down that way often.

Central Texas BBQ - its on Main street - across the street from 
La Scola (the school) Italian Restaurant

Don makes the best BBQ around

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: lazzaro@boom.CS.Berkeley.EDU (John Lazzaro)
Newsgroups: ba.food
Subject: Re: Union Sq area suggestions?
Date: 29 Aug 1992 19:09:51 GMT
Organization: University of California at Berkeley
NNTP-Posting-Host: boom.cs.berkeley.edu

In article <1992Aug28.124541.3278@nntpd.lkg.dec.com> topaz@jareth.enet.dec.com (Don Topaz) writes:
>
>
>Looking for suggestions for lunch, dinner, and coffee places within
>4-6 blocks of Union Sq., especially for places that are casual with
>1st-rate food.  
>

I've never dined there, but Roxanne's Cafe at Powell and Bush is
often crowded when I pass by, and they are opening up a new
addition further down the street. It definitely fits the "casual
part", maybe someone on the net has dined there ...
From: jet@win30.nas.nasa.gov (J. Eric Townsend)
Newsgroups: ba.food
Subject: Gevalia coffee (was Re: Coffee Source (was: The Coffeemaker I bought)
Date: 28 Aug 92 17:19:51 GMT
	<1992Aug28.162426.29866@odin.corp.sgi.com>
Distribution: ba
Organization: Numerical Aerodynamic Simulation, NASA Ames

"jamies" == Jamie Schein <jamies@tartan.csd.sgi.com> writes:

jamies> I have had bad luck with Gevalia by mail.  Didn't seem fresh
jamies> to me, and the flavor was nothing special. Although I did take


The best Gevalia I've had was brought over by a swedish grad student I
used to know.  Every time he, or anyone he knew, came from Sweden,
he'd have them bring 10 lbs of Gevalia (the customs limit :-).   It's
*much* better than the mail-order stuff.

Hell, even Swedish Maxwell House is better than most of the crap that
gets sold here...

--
             J. Eric Townsend --  jet@nas.nasa.gov -- 415.604.4311
           '91 CB750, soon to be replaced by a '92 R100R, DoD# 0378
      "Heads.  Heads.  Heads.  Heads.  Heads.  Heads." -- R & G Are Dead
Newsgroups: ba.food
From: topaz@jareth.enet.dec.com (Don Topaz)
Subject: Union Sq area suggestions?
Reply-To: topaz@jareth.enet.dec.com (Don Topaz)
Organization: Digital Equipment Corporation
Date: Fri, 28 Aug 1992 12:45:41 GMT



Looking for suggestions for lunch, dinner, and coffee places within
4-6 blocks of Union Sq., especially for places that are casual with
1st-rate food.
From: aland@informix.com (Colonel Panic)
Newsgroups: ba.food
Subject: Re: Three great meals under $5
Summary: togo party
Date: 1 Sep 92 02:25:27 GMT
Organization: The Helen Keller Bondurant High Performance Driving School for the Blind

In article <1992Aug26.233202.11342@pasteur.Berkeley.EDU> c60a-zh@volga.Berkeley.EDU (A L L E N --exLabA) writes:
>>#1: Togo's, large #16, $3.99.  Outlets everywhere.
>>
>Togo's bread is wonder bread tht happens to look like a 
>sandwitch roll!

Yeah, but if you care anything about bread, why get the white "bread" in the
first place?  Togos offers wheat and onion rolls.

--
Alan Denney      aland@informix.com      {pyramid|uunet}!infmx!aland

I'm Pro-Anarchy...   and I Vote!
From: mrum@pyrolab.Berkeley.EDU (Marc Rumminger)
Newsgroups: ba.food
Subject: Re: Looking for a *quality* grocery store
Date: 26 Aug 92 15:57:46 GMT
Distribution: ba
Organization: /etc/organizaton
NNTP-Posting-Host: pyrolab.berkeley.edu

I am quite amazed that no one has mentioned the truly BEST place to
get produce in the bay area.....the FARMER'S MARKET!!!!

i go to the farmer's markets in berkeley twice a week and buy most
of my produce there.  the produce is always fantastic, usually organic,
and generally cheaper than at most grocery stores (berkeley bowl excluded).
AND, if you have any real questions about the produce, you can ask the
farmer, because he/she is standing 6 feet away.  and, one more thing,
it could be a slight disadvantage, is that you are forced to buy what
is in season.  this is good in general because you avoid buying produce
from Chile or Argentina that was sprayed with cyanide/napalm/crazy 
pesticide.


for the record, here is where the berkeley farmer's markets are

TUESDAY:  2-7 PM  CORNER OF MLK and DERBY.

SATURDAY:  10-2 PM ON CENTER STREET between MILVIA and MLK

Marc Rumminger 
mrum@pyrolab.Berkeley.EDU
----------------------------------------------------------------------
-- 
Marc Rumminger -------------- mrum@pyrolab.berkeley.edu 
"This [.sig] is a travesty; it's a travesty of a mockery of a
sham of a mockery of a travesty of two mockeries of a sham."
From: dan@BofA.com (Dan Brockman)
Newsgroups: ba.food
Subject: Re: Union Sq area suggestions?
Date: 2 Sep 92 20:02:26 GMT
Organization: Bank of America, Capital Products, RMTG #5906

>Looking for suggestions for lunch, dinner, and coffee places within
>4-6 blocks of Union Sq., especially for places that are casual with
>1st-rate food.  

Cafe de la Press, Bush St at Grant, for a snack


-- 
 --------------------------------------------------------------
 Daniel Brockman             tel 415-953-0406, fax 415-622-2892
 Bank of America, Dept 5906, 555 Calif St
 San Francisco 94104 USA    email uunet!odinba!dan dan@BofA.COM
From: rdclark@Apple.COM (Richard Clark)
Newsgroups: ba.food
Subject: Re: Three great meals under $5
Date: 26 Aug 92 22:42:35 GMT
Organization: Apple Computer Inc., Cupertino, CA

JMH@SLACVM.SLAC.STANFORD.EDU writes:

>Never forget the Guadalahara(sp) Market, GREAT burritos for $4.00
>One on San Antonio between 2nd and 3rd, and one on N10th at Taylor(or
>is it Empire?), both in San Jose.     Jim Hodgers

  Guadalajara Markey and Bakery #2 is on 10th and Empire. And don't
forget about "Una Mas" (1 location at 1st and Tamien, the other off of
El Camino 1 block south of the 85) -- a burrito, quesadilla, or taco
(including fish tacos and a *salmon* taco which you have to taste to
believe) and a drink (soda, Jamaica, Horchata, lemonade, or homemade
Agua Fresca) for around $5.)

...Richard

-- 
Richard Clark   Instructor/Course Designer, Developer University    Apple Comp.

-- 
Richard Clark   Instructor/Course Designer, Developer University    Apple Comp.
Newsgroups: ba.food
From: malcolm@wrs.com (Malcolm Humes)
Subject: Re: Afterburn tricks - Why do people like spicy-hot food?
Organization: Wind River Systems, Inc.
Date: Thu, 27 Aug 1992 16:08:45 GMT

pmahler@netcom.com (Paul Mahler) writes:
>>Someone else mentioned milk too.

>The active ingredient of peppers is fat soluble, not water soluble. So eat fat.
>Ice cream works well. 

This puts thai iced tea in a nwe perspective for me. 

 - Maclolm
From: js@MINOS.NMT.EDU (John Shipman)
Newsgroups: ba.food
Subject: Passage to India and Empress of India
Date: 26 Aug 92 19:03:42 GMT

Charleen Bunjiovianna (charleen@ads.com) claimed that at Passage
to India,

+--
| odds are today's curry chicken was last night's tandoori
+--

What makes you say this?  I was talking to the owner last week
and she categorically denied this, claiming that everything was
made fresh every day.  She had heard this claim and it aggravated
her.  Is there some sensory defect in the chicken curry that
makes you say this?

As for Empress of India, yes, I agree, the food is better,
but I work in Los Altos so it's a bit far to go for lunch.
Also, the name of the wonderful lady who runs the Empress is
Jeanne Bonk.

John Shipman (john@nmt.edu)
Newsgroups: ba.food
From: kxbehni@srv.PacBell.COM (Keyvan Behnia)
Subject: Re: Ti Couz (Crepes)
Reply-To: kxbehni@srv.PacBell.COM
Organization: Pacific Bel
Date: Thu, 3 Sep 1992 22:28:47 GMT


In article 2666@adobe.com, vonzelow@adobe.com (Jon von Zelowitz) writes:
>>
>I give the place a '10', but you've got to deal with the crowds. I'd suggest
>going near closing time. Good luck.
>
>Ti Couz, 3108 16th Street (nr. Valencia), SF. (415) 25-CREPE.

Just one thing to add to the right on review of Ti Couz: If you go there
late in order to avoid the wait, be careful about where you park. The Mission
blocks between 16th and 14th, especially on the Ti Couz side of street are NOTORIOUS
for car break ins. Don't even think about parking there. If you see free spot it is
because locals know better. My car was broken into three time before I decided I must
learn to control my Pancho Villa urges and look a little longer for a place to park.

Otherwise enjoy this great little place ... it really shows that recession or no 
recession, if you offer something good and cheap, folks will line up out the door

Keyvan
Newsgroups: ba.food
From: kxbehni@srv.PacBell.COM (Keyvan Behnia)
Subject: 3 GrubJoints 4 Under $5 (SF)
Reply-To: kxbehni@srv.PacBell.COM
Organization: Pacific Bel
Date: Fri, 28 Aug 1992 01:58:44 GMT


Summer of 92, the top three places I have visited often for the quick, great meal

on lazy, sunny days when I can spend time looking for parking

A Great Paninni $3.75 at l' Osteria on Columbus near Union. Run by two delightful
Northern Eyetalian ladies with simple, home-made food. great sandwiches, 
a sweet red pepper starter ($2.50) to die for. Also a white bean & tuna salad 
in olive oil that is simple yet exceptional. Ask the girls for a glass of ballsy 
red wine and cap the meal with real espresso.

The Quickest, Cheapest, Best Filler Upper

One BBQ chicken ($2.00) and one meatball ($1.50) Sandwiches and a homemade sweet ($1.00) at Saigon Cafe on Larkin near Grove. The Sandwiches are made with Cilantro,
shredded carrots, and fresh cut peppers on light crunchy baggettes. I too do not
understand how they can taste so good and be so cheap. This place is a legend around
the SF Taxi drivers. If you go experiment with the array of homemade sweets
they have laying on the counter.

The Newest Kid on the Block

A Feta and Tomato Crepe at Ti Couz on 16th near Mission. SF did not have a great
creperie until the warm girl that runs this place hit the jackpot. it has been
discovered and gets a bit too busy for my liking. but the food is cheap with very
good quality. The tomato in my crepe was organic and so sweet. They alos have about
twenty dessert crepes. I guesss this is a bit of a cheat pick cuz I always end up
eating three crepes in one sitting. It also has a beautiful setting, much better
than the neighborhood around it.

I have a few other grub joints up my sleeve. However am still waiting to hear
from all you nice folks about Monterey places. so please, please, please ...

Keyvan


Newsgroups: ba.food
From: pmahler@netcom.com (Paul Mahler)
Subject: Re: Afterburn tricks - Why do people like spicy-hot food?
Date: Thu, 27 Aug 92 05:57:19 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

malcolm@wrs.com (Malcolm Humes) writes:


>Someone else mentioned milk too.

The active ingredient of peppers is fat soluble, not water soluble. So eat fat.
Ice cream works well. 

-- 
--------------------------------------------------------------
Paul Mahler                   internet: pmahler@netcom.com
Consultant
1800 Market St. #257          voice: 415.327-6737
San Francisco, CA 94102       fax: 415.322.1603

"I work for myself; there's no one else to blame it on." 
-------------------------------------------------------------
From: lmtra@uts.amdahl.com (Leon Traister)
Newsgroups: ba.food
Subject: Re: Coffeemakers, espresso
Date: 31 Aug 92 16:37:41 GMT
Distribution: ba
Organization: Amdahl Corporation, Sunnyvale CA

In article <376u03Km6eub00@amdahl.uts.amdahl.com> jhd@uts.amdahl.com (John Danielson) writes:
>
>     Another diversion on the same topic.  What differences would one
>expect to find in the range of espresso makers on the market.  What I'm
>looking for is something to make single/double espresso drinks.  

One of the best, relatively inexpensive machines I've ever used is the
La Peppina.  Used to cost around $100. It may be hard to find,
however.  It is lever operated, but with a difference.  You compress a
mighty spring on the downstroke; when you let go of the handle, the
spring actually presses the water through the coffee with a
calibrated, even pressure.  It does not steam milk all that well
however, and for that I recommend a separate stovetop steamer.
========================================================================

<Usual Disclaimer>        "The best is the enemy of the good" - Voltaire

Leon Traister (lmtra@amdahl.uts.amdahl.com)

c/o Amdahl Corporation            (408)737-5449
1250 E. Arques Ave.  M/S 338
P.O. Box 3470
Sunnyvale, CA  94088-3470

Newsgroups: ba.food
From: cjackson@adobe.com (Curtis Jackson)
Subject: Re: Seto Review, was another We Be Sushi Review
Organization: Adobe Systems Incorporated
Distribution: ba
Date: Fri, 28 Aug 1992 21:18:39 GMT

In article <BtpF3z.E6z@taligent.com> cep@taligent.com (Christophe Pettus) writes:
}Is this the Seto on El Camino Real near Lawrence, or the Seto on
}Maude?  Are they operated by the same people?

What! There's a Seto on Maude? I certainly hope it is run by the same
people; it is dangerously close to work here in Mountain View!
-- 
Curtis Jackson		cjackson@mv.us.adobe.com	(415) 962 4905
Adobe Systems, 1585 Charleston Rd., POB 7900, Mountain View, CA 94039-7900
  "They that can give up an essential liberty to obtain a little temporary
   safety deserve neither liberty nor safety." -- Benjamin Franklin (1759)
From: joanne@teleskier.Eng.Sun.COM (Araki-Harpell)
Newsgroups: ba.food
Subject: Recommendations for Half Moon Bay
Date: 28 Aug 1992 22:26:41 GMT
Organization: Sun Microsystems Inc., Mountain View, CA
NNTP-Posting-Host: teleskier

I'll be down in Half Moon Bay this Saturday and would like recomm. for 
restaurants in the area.  I remember a compilation of restaurants was
sent out a while ago but I didn't file it away. 

Please e-mail me today if possible.

Thanks and have a great weekend.  I'll be spending mine golfing at
Half Moon Bay!

Joanne
From: schutt@netcom.com (David G. Schutt)
Newsgroups: ba.food
Subject: Re: Czech restaurant near Pt. Reyes
Date: 25 Aug 92 18:46:51 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

teplitz@optilink.UUCP (Ron Teplitz) writes:
>There are two good czech restaurants in Inverness. One is Manka's on Argyle
>which is part of the Inverness Lodge. I recommend it highly.  The menu is
>a little limited and pricey, but the food is very good and the atmosphere
>is very nice and old-worldy.  The czech founder of the inn and rest. died
>a few years back, and it is not as good as it was, but I still go 
>about as often and always enjoy it.  
>The other restaurant is Vladimir's.  I believe the owner of this one is
>the brother of the late founder of Manka's.  Vladimir's is on the main 
>road that goes through town, not far from Manka's.  I have never eaten
>dinner there, but coffee and dessert has been great and it looks to be a
>good eatery.  I just gravitate towards Manka's when I'm in the neighbor-
>hood - why switch from a winner.
>If you plan to eat at either, get reservations. M's tends to fill up 
>quickly on the weekends.

That's the name I was trying to remember: "Manka's". When I lived in
Marin (1964-1968) I loved to go to Manka's. I'm glad to hear it's
still there and still good. The atmosphere, service, food were a big
treat. Their appertiv was something I have yet to have duplicated.
*Too bad its so far from San Jose*
From: TONY@SLACVM.SLAC.STANFORD.EDU (Tony Roder)
Newsgroups: ba.food
Subject: Re: Coffeemakers, espresso
Date: 28 Aug 92 16:07:52 GMT
Distribution: ba
Organization: Stanford Linear Accelerator Center

First things first. There are two types of espresso machines on the market:
steam pressure and mechanical pressure.

(1)  In the steam pressure type, the water is enclosed in a pressure-tight
vessel; as it heats, steam pressure builds up and forces the water through
the coffee grounds (the same steam is used to heat and build froth on the
milk).  Its disadvantages are that the water temperature extracts more from
the grounds than it should for good espresso; and that coffee can be made
only in batches limited by the capacity of the pressurized vessel.

(2)  In the mechanical pressure type, the water is maintained below 180 F
and pushed through the grounds either with a piston (the older models with
the pump handle) or with an electric pump (the new models without).  Its
advantages are that the lower water temperature reduces the extraction to
the good part of the grounds, and that the water reservoir can be refilled
any time without having to cool down the machine (as a rule; there are
differences in models).

As a last illustration of my erudition, please note that the method is
called 'espresso' [with an 's'] from the Italian word for 'pressure,
pressurized', and not 'expresso' [with and 'x'] that is incorrectly
misinterpreted as 'fast'.

There will be a quiz later.....

-----------------------------------
Tony Roder, speaking his mind .....
From: tony@trident.arc.nasa.gov (Tony Quartuccio)
Newsgroups: ba.food
Subject: The Coffeemaker I bought
Date: 27 Aug 92 17:45:07 GMT
Distribution: ba
Organization: NASA Ames Research Center, Moffett Field, CA

I recently bought a KRUPPS automatic drip maker which
brews coffee directly into a thermal carafe and shuts off
power five minutes after it's done.  It holds up to 10 cups,
and brews quickly. Coffee stays hot and fresh for 4 hours.     

It's hard to believe that people still brew coffee into glass 
carafes and leave them on burners until the coffee becomes tar!

I have searched high and low for the "perfect cup,"
and this Krupps setup comes very close.  I got it at
Macy's for about $80.00.

Well worth it

By the way, as for great coffee, I swear by one mail
order place:  Gevalia Imports (1-800 GEVALIA).
Newsgroups: ba.food
From: danp@tandem.com (Dan Phan)
Subject: Re: Vietnamese coffee
Organization: Tandem Computers, Inc.
Distribution: ba
Date: Fri, 4 Sep 1992 20:47:25 GMT

One of the larger Vietnamese grocery stores in the South Bay is Lyon Supermarket
in the Lyon Plaza, which is situated in the southeast corner of King and Tully.
--
/************************************************************************
** Dan M Phan, Santa Clara, California
**    voice: (408) 285-6812          "If all you have is a hammer,
** Internet: phan_dan @tandem.com       everything will look like a nail"
From: jwd@briones.ced.berkeley.edu (John Wilbrand Dahlgren)
Newsgroups: ba.food
Subject: Re: Looking for a *quality* grocery store
Date: 25 Aug 1992 17:37:31 GMT
Organization: /etc/organization
Distribution: ba
NNTP-Posting-Host: briones.ced.berkeley.edu

      c60a-zh@volga.Berkeley.EDU (A L L E N --LabA) replies:

     >Unfortunately the best supermarket in the world is a tad far from
     >you. It's Andronico's, in Berkeley. Check it out if you're in the
     >East Bay (best location: Shattuck near Cedar).
     >
     Andronico's is awfuly expensive... but it does beat Safeway...
     But that's not saying much...




Andronicos? What about Berkeley bowl (shattuck @ M.L.King) which generally
has much better produce, and a greater variety. Or Monterey Market (Monterey @
Hopkins, Berk) which has probably the cheapest prices and some produce you can't
get any where else (often 1/2 to 1/3 ! the price of Andronicos). Just walk a few 
doors up for fresh fish (monterey fish), fresh fowl (Magnani) and some 
gourmet vinegars, chocolates, etc. at the store on the corner.
Newsgroups: ba.food