HDTenEightyP/NetNews huggingface dataset:
From: u734120@bruny.cc.utas.edu.au (John Lamp)
Subject: Re: Apples Apples everywhere
Organization: University of Tasmania, Australia.
Date: Fri, 21 Aug 1992 07:19:02 GMT

In <5736@transfer.stratus.com> moser@sw.stratus.com (Tom Moser) writes
asking regarding a cider recipe.

Never mind cider - try some cyser for a _real_ drink. Quote and recipe
follows:

When cider was the staple drink of this country [England], someone,
at some time hit on the bright idea of adding honey to the apple juice,
thereby obtaining a much stronger drink with an added exquisite flavour.
This drink became known as cyser.  It was made mainly in the monasteries
and abbeys, since the Church controlled most of the beehives, needing
the wax for their candles, and in consequence cyser seems to have declined
when the monasteries lost their power and were dissolved.

It is a very worthwhile drink to make and follows the same basic principles
as cider making, in that a mixture of cooking, cider and crab apples tend to
produce a drink with more character than if dessert apples are used alone.

Ingredients:
4 pts apple juice
1/2 pt white grape concentrate
1 1/2 lb honey
1/2 oz mead acid mixture (equal parts tartaric and malic acids)
nutrients
Bordeaux yeast
water to one gallon

Method:
Dissolve the honey in 3 pints warm water and blend in the apple juice,
grape concentrate, acid and nutrients.  Add 100ppm sulphite (2 Campden tablets)
and after 24 hours introduce the yeast starter. Make up the volume to one gallon
with cold water, ferment until the gravity drops to 0, then rack.  Thereafter
as for normal mead.

end quote

This recipe is technically a melomel (mead with fruit).  Interestingly
a mead made with herbs is a metheglin, from the Welsh medclyglin meaning
medicine!

Cheers!
John
--
   _--_|\             John Lamp, originating in Hobart, Tasmania
  /      \                 Phone: 002 23 1366 - Fax: 002 34 5685
  \_.--._/                   email: u734120@bruny.cc.utas.edu.au
        v <-----------------------------------------------------
Newsgroups: rec.food.historic
From: dcoder@u.washington.edu
Subject: Re: mongolian food processor (yoghurt)
Organization: University of Washington
Date: Thu, 13 Aug 1992 21:42:59 GMT

In article <1992Aug3.013000.8101@trl.oz.au> starkie@eddore.trl.OZ.AU (Brad  
Starkie) writes:
[parts deleted]

.. I always thought that the
youghurt enzyme exists naturally in milk. In fact the
traditional way of making it was to let milk stand for a few
days.

[other parts deleted]

Yes, sort of. It's not an enzyme as an isolated protein, but rather the  
bacteria (and yeasts) that are common contaminants as the cow, goat, horse, or  
other mammal is milked. If you want a good yoghurt, inoculate fresh milk with  
some yoghurt that you like. If done right (there are lots of books on the  
subject), the inoculum will quickly takeover the indigenous flora.

A succession of microorganisms will appear in milk left to sit--bacteria then  
eventually yeasts; then you'll be unable to stand the smell and you'll throw it  
out.

Dave Coder
Newsgroups: rec.food.historic,rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: REQUEST: hard skimmed-milk/whey cheese recipe
Date: Fri, 21 Aug 92 22:00:11 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

Unfortunately, I don't know how to make it, but you can buy it.
There's a hard herbed skimmed milk cheese made in Switzerland called
Sap Sago.  I can usually find it in gourmet groceries.  Grate it fine
and toast it and you can used it where you might use parmagian.  It
has a different taste and I must say that I'm not too fond of it
untoasted, but toasted it is very nice.  It's the only skimmed milk
cheese I have been able to find.  If anyone knows of others, I'd
appreciate a pointer.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.historic
From: shava@hermes.oit.unc.edu (Shava Nerad Averett)
Subject: Re: why chile-hot food?
Organization: University of North Carolina, Chapel Hill
Date: Mon, 17 Aug 1992 18:45:23 GMT

In article <SPIKE.92Aug11172012@coke.std.com> spike@coke.std.com (Joe Ilacqua) writes:
>	I saw a study a few years back which explained why people eat
>HOT peppers this way.  Pepper are not an irritant, but cause a
>chemical reaction that confuses your taste buds.  Your taste buds
>report to your brain that someone just stuffed a red hot poker in your
>mouth.  You brain responds by releasing endorphines (spelling?),
>natural pain killers simular to heroin and morphine.  You feel GREAT
>and have another pepper.
>
>	So there you have it, Hot Peppers are a drug addition.

There is more to it than this.  Capsaicin, the active ingredient (drug)
in hot peppers, stimulates perspiration.  If a person is used to consuming
a *lot* of hot pepper in their food, their kidneys get used to some of
the eliminative functions being off-loaded to the skin.  Without a steady
diet of hot peppers, the kidneys take a significant time to kick in, 
during which the body is being poisoned by its own waste.  The body will
go into withdrawal-like symptoms, and get cravings for hot pepper accom-
panied by a feeling of general malaise.

Yearning for pepper when you can't get it is not just nostalgia for the
food of your youth, for many people who move to places un-blessed by
the happy pods!

-- 
Shava Nerad Averett				shava_averett@unc.edu
/*  all materials (c)1992, Shava Nerad Averett, and have nothing significant
    to do with the University of North Carolina, a mostly owned subsidiary 
    of the NC Legislature, a mostly owned subsidiary of the DOT.      */
Newsgroups: rec.food.historic
From: trb@cbnews.cb.att.com (tom.balent)
Subject: Re: Potatoes in Europe
Organization: AT&T
Distribution: na
Date: Mon, 17 Aug 1992 12:12:59 GMT

In article <1992Aug14.230723.9233@u.washington.edu> grimoire@byron.u.washington.edu (John Greer) writes:
>Just a note for the potato historians...
>
>Jane Austen's nephew J.E. Austen-Leigh, in _A Memoir of Jane Austen_,
>wrote (speaking of the 1770's):
>
>"Potatoes were used, but not so abundantly as now; and there was an idea
>that they were only to be eaten with roast meat.  They were novelties to 
>a tenant (farmer)'s wife who was entertained at Steventon Parsonage,
>certainly less than a hundred years ago; and when Mrs Austen advised her
>to plant them in her own garden, she replied "No, no; they are very well for
>you gentry, but they must be terribly costly to rear."
>
>If a farmer's wife in Hampshire took them for hothouse plants, it seems
>unlikely that potatoes were a common vegetable, at least in that part
>of England!
>

I don't know about England, but in the book "The Reason Why" (a history
about the Charge of the Light Brigade in the Crimean War) the author
traces the family history of one of the main characters. He was
Irish and she (the author) says that the reason the Irish potato
famine hit so hard (early 1800s) was that the average Irish family
ate a large (in the pounds) amount of potatoes per day.

tom
Newsgroups: rec.food.historic
From: dcleek@csd4.csd.uwm.edu (Dick Cleek)
Subject: hot vs. heaty
Originator: dcleek@csd4.csd.uwm.edu
Reply-To: dcleek@csd4.csd.uwm.edu
Organization: University of Wisconsin - Milwaukee
Date: Wed, 12 Aug 1992 14:01:40 GMT

Does anyone know about the  "heaty" (not hot) distinction
that is made in southeast Asia. I tried durian and there
certainly was a physiological reaction, a flushing as if
I were running a lowgrade fever.




-- 
..........   .........................         .......................
: |_|\/\/ :   Dick Cleek                        dcleek@csd4.csd.uwm.edu
:.centers.:   Univ.of Wisconsin Centers         dcleek@uwcmail.uwc.edu
Newsgroups: rec.food.historic
From: taaustin@vaxb.acs.unt.edu
Subject: Chile hot --> NOT psychedelic!
Organization: University of North Texas
Date: Wed, 19 Aug 1992 14:48:05 GMT

In a recent post Ronald Schoenberg claimed having heard from
a researcher at NIH that chiles contain a neurotransmitter
precursor.  From this he made the inference that chiles are
psychedelic.  THIS IS INCORRECT!
 
Please check your sources prior to making such statements.
 
First of all...  Not all neurotransmitters contribute to
psychedelic effects.
 
Second...  The chemical of concern in peppers is capsaicin.
 
Capsaicin itself is NOT a neurotransmitter precursor, rather
it induces C-fibers (neurons carrying pain information) to
release their neurotransmitter -> Substance P. 
 
Capsacin will cause the neurons to deplete their source of
Substance P, this is the basis of using capsaicin containing
creams as pain relief for arthritis and similar problems.
 
I hope this sheds some light on this issue.
 
By the way, I am a die hard pepper fan, and our lab does use
capsaicin in some aspects of our research.
 
Terry A. Austin
Department of Biological Sciences
Neuroscience Group
University of North Texas
Denton, TX USA
 
Terry



Newsgroups: rec.food.historic
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: how bout that eggplant recipe?
Organization: The Ohio State University
Date: Thu, 20 Aug 1992 13:17:06 GMT

	A recent posting mentioned a recipe for eggplant fritters
        (and other eggplant dishes).  Could you please supply a
        reference or better yet some recipes? - Thanks Lori
From: blackman@acsu.buffalo.edu (Cancholech)
Newsgroups: rec.food.historic
Subject: Mead recipes?
Date: 22 Aug 92 22:58:58 GMT
Organization: Miskatonic University Graduate Program
  Affiliations: A.R.C.H.I.E. Laboratory
 Project: Raising R'yleh
 Where: Lost in Cyberspace
 Quote: Reality is the Product of Our Mutual Imaginations
 Philosophy: Life is just one Conception after Another.



does anyone have mead recipes?

-- 
"I have all my wisdom teeth, two up top and two beneath,
Aye, to recognise my mouth says things that aren't so wise.."
rutgers!ub!blackman blackman@acsu.buffalo.edu
From: TONY@SLACVM.SLAC.STANFORD.EDU (Tony Roder)
Newsgroups: rec.food.historic
Subject: Re: how bout that eggplant recipe?
Date: 20 Aug 92 16:50:55 GMT

In article <1992Aug20.131706.20239@magnus.acs.ohio-state.edu>,
lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) says:
>
>        A recent posting mentioned a recipe for eggplant fritters
>        (and other eggplant dishes).  Could you please supply a
>        reference or better yet some recipes? - Thanks Lori
Cut eggplant into 1/2 inch slices from bottom to top
Fry in olive oil until soft (it absorbs lotslotslots of oil)
Lay out slices on a large cookie pan
Cut ripe beefsteak (large) tomatoes into slices from bottom to top
Fry quickly in olive oil but do not allow them to disintegrate
Dispose them on top of eggplant slices (one slice per slice)
Chop (coarse crush) a lot of garlic and parsley together
Saute in the oil left in the pan
Scatter over the slices
Warm up in hot (350F) oven for a few minutes before serving
Left overs are also delicious as a cold apetizer

Enjoy......

-----------------------------------
Newsgroups: rec.food.historic
From: adams@pdv2.fmr.maschinenbau.th-darmstadt.de (Adams)
Subject: Re: Vinegar in Pickles (was: Imported food)
Date: Fri, 14 Aug 1992 23:01:55 GMT
Organization: TH-Darmstadt

In article <1490@adpplz.UUCP> martin@adpgate.UUCP (Martin Golding) writes:


>   the vegetables have aged. I'd like to have some dependable references on:
German tradition and cook book:
>     Adding vinegar to a salt pickle

Salted pickles (cocumbers, sliced beans, cabbage) ferment and produce
lactic acid. If setup properly, no addition of vine or vinegar is
necessary, neither to start fermantation nor afterwards.

>     no salt (vinegar based) pickle and

Vinegar, salt and sugar shall prevent any fermantation. Some rely on
some chemicals, most evaporate these kind of pickles.

best adams
From: gjw@dcs.glasgow.ac.uk (Mr Garry J. Wardrope)
Newsgroups: rec.food.historic
Subject: Re: Cornish pasties
Date: 14 Aug 92 16:48:52 GMT
Organization: Glasgow University Computing Science Dept.


  Does anyone know if you can get a Cornish pastie that is made anywhere but
Cornwall?  I talking about the new EEC rules here the one that says that
Champaign(sp) can only come from there but Brussels sprouts can come from
anywhere.

 If this is the case the we are realy talking about Cornish pastie tasting 
pasties !!!

 The wonders of the EEC


		Garry

-- 
Mail:	Garry Wardrope, Computing Science Dept.,  Tel: (041) 339 8855 x5322
	Glasgow Univ., 17 Lilybank Gardens, Glasgow G12 8QQ, UK. 
email:	gjw@dcs.glasgow.ac.uk
".. and even if I came in sight of paradise what price its moon without Marsco"
From: haynes@cats.ucsc.edu (Jim Haynes)
Newsgroups: rec.food.historic
Subject: St. Paul Hamburgers?
Date: 14 Aug 1992 19:02:15 GMT
Organization: University of California; Santa Cruz
NNTP-Posting-Host: hobbes.ucsc.edu


My grandfather used to make what he called "St Pauls" from time to time.
Believe he said that he had operated a hamburger stand when he was
a teenager and made them then too.  Anyway I never got the recipe before
he died and wonder if anybody knows about them.
-- 
haynes@cats.ucsc.edu
haynes@cats.bitnet

"Any clod can have the facts, but having opinions is an Art."
        Charles McCabe, San Francisco Chronicle

Newsgroups: rec.food.historic
From: lalonde@qucis.queensu.ca (Paul Lalonde)
Subject: Re: Cornish pasties
Organization: Computing & Information Science, Queen's University at Kingston
Date: Mon, 17 Aug 1992 18:17:13 GMT

In article <sooz.713482238@vincent1.iastate.edu>, sooz@iastate.edu (Susan F
Bradley) writes:
>    Does anybody out there have a good recipe for authentic Cornish
>pasties. I
> realize that they probably don't involve much - some meat, spices, etc. in a 
> flake pastry, but I'd like a reasonably authentic recipe. 
>    Ever so grateful!

Well, I don't know much about the cornish pasties in particular, but I
think that the flake pastry is a fairly recent innovation.  As I
understand it, the main reason for carrying pasties about is that they 
are portable food.  As such you don't particularly want a delicate flaky
pastry, but rather a toughish durable crust that will keep your meat in
a coherent chunk.  A flake pastr is just too delicate.  Having done a
few solid crusts (easy, just overwork your dough, or use less lard in
it and more water) I can attest that they are more solid and durable :-)

		Paul

 Paul A. Lalonde	 	Internet: lalonde@qucis.queensu.ca
 Home Phone: (613)549-0605	Work Phone: (613)545-6754

"On ne voit bien qu'avec le coeur, l'essentiel est invisible aux yeux"
				- Antoine de St.-Exeupery
Organization: University of Maine System
Date: Tuesday, 18 Aug 1992 16:56:15 EDT
From: Robert Roxby <RROXBY@MAINE.MAINE.EDU>
Newsgroups: rec.food.restaurants
Subject: ISO Bar-B-Q

Has anyone ever found a good Barbeque restaurant outside of the
South?  Even a passable one?

Newsgroups: rec.food.restaurants
From: schutt@netcom.com (David G. Schutt)
Subject: Re: Oldest Restaurants in America/World
Date: Wed, 19 Aug 92 17:50:50 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Distribution: usa

cooper@cos.com (Gary Cooper) writes:


>Oldest here in the National Capitol area is the Red Foxx Inn in
>Middleburg, VA.  I *THINK* it might be the oldest continually
>operating inn/tavern in the U.S. (Wild guess here, but for some
>reason the 1750's pops to mind a the period when it opened) 
>-- 
>Gary Cooper (not the dead one)    personal responses - cooper@cos.com
>* * * * * * *  Standard Disclaimers Apply, Of Course * * * * * * * * *
>      "The Vice-Presidency is not worth a pitcher of warm spit."
>			- Vice-President John Nance Garner -

What about Fraunces Tavern in New York?
From: bdewey@cspa.DaytonOH.NCR.COM (bob dewey)
Newsgroups: rec.food.restaurants
Subject: Re: Dayton Delights?
Date: 13 Aug 92 17:38:27 GMT
Reply-To: bdewey@cspa.DaytonOH.NCR.COM
Distribution: na
Organization: Corporate Information Technology Integration

In article <1204@ncrclm.ClemsonSC.NCR.COM> lhess@ncrclm.ClemsonSC.NCR.COM (Leah Surber) writes:
>>I am going to Dayton for a few days next week.
>>Do any of you Buckeyes have a favorite Dayton joint that I shouldn't
>>miss?  
>
>A local favorite for steaks is the Pine Club.  They won't take reservations
>and there is usually a bit of a wait.  If you are looking for a specific
>type of restaurant let me know.

I agree with the Pine Club, even President Bush had to wait. (He sent the secret
service to hold his place in line.) Other than that, as I said in the past,
Dayton and good restaurants is an anachronism.  For example: a local radio 
station in a poll picked Pizza Hut as the top pizza place.  It would not
surprise me if Loo Wongs was chosen as best Greek restaurant :-).

-- 
Bob Dewey
Corporate Information Technology Integration Services
Bob.Dewey@cspa.Dayton.NCR.COM
...!uunet!ncrlnk!cspa!bdewey
Organization: Masters student, Electrical and Computer Engineering, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.restaurants
Date: Wed, 12 Aug 1992 08:52:24 -0400 
From: "Robert S. Durst" <rd2u+@andrew.cmu.edu>
Subject: Re: Annapolis/crab
Distribution: na

[excerpted text from Doug H. Steves <dhs@cs.utexas.edu>...

	What's the best crab place in Annapolis?
	(Something casual/seedy would be preferred to something formal ...)
	Thanks,
	Doug Steves

end excerpted text]


You've just described Cantler's to the letter.  Best crab place in the
state, and definitely not formal by any stretch of the imagination.

Sorry I can't remember how to get there any more than, it's somewhere
off Rt. 648? St. Margaret's Road?, between the Naval Academy and Rt. 50.
 I'll ask around and repost if someone doesn't beat me to it.

-Steve
Newsgroups: rec.food.restaurants
From: roger@phoenix.Princeton.EDU (Roger Lustig)
Subject: Re: Chicago
Originator: news@nimaster
Organization: Princeton University
Distribution: usa
Date: Tue, 18 Aug 1992 17:06:14 GMT

In article <1992Aug17.235219.17573@cco.caltech.edu> rpm@wag.caltech.edu (Richard P. Muller) writes:
>In article <1992Aug17.193310.9592@pasteur.Berkeley.EDU>, cyclee@euler (Charles Lee) writes:
>>I glance through this group now and then, so I don't follow the
>>recommendations as closely as I should.  I'll be stopping in Chicago for a
>>day and plan to visit the Art Institute.  I would appreciate any
>>recommendations on a good moderately priced restaurant in the downtown
>>area.  
>
>Try the Berghoff, on Adams street (which runs into the Art Institute)
>about 2 1/2 blocks West of the Art Institute. Wonderful, reasonable
>German food.

Been there lately?  "Wonderful" alternates with "dreadful."  But the
beer and rye bread are still reliable...

Roger
Xref: sparky rec.food.restaurants:1815 alt.restaurants:53 misc.consumers:15375
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Chicago
Organization: Indiana University
Distribution: usa
Date: Tue, 18 Aug 1992 05:58:30 GMT

>cyclee@euler.Berkeley.EDU (Charles Lee) writes:
>> area.  I'm not sure what cusine Chicago is famous for, but I would
>                           ^^^^^^^^^^^^^^^^^^^^^^^^

ca_sb@gsbacd.uchicago.edu writes:
>Stuffed Pizza, of course.
>Four recommendations:
>	Pizzaria Uno's & Due's: considered the best by many (but not me).
>	Geno's East: Long lines, pizza is similar to Uno's; go there for the
>atmosphere, go to Uno's/Due's for the pizza.
>	Lou Malnati's: Very good, I prefer this over the above choices.
>	Giordano's: My personal favorite, I think there are a couple in the

Also Edwardo's, IMO the best of the stuffed pies.  Gino's East is part
of a restaurant agglomeration [Lettuce Entertain You?]  Uno and Due,
far as I know, do not serve stuffed pies, only deep-dish.

If you go to Edwardo's try the spinach pie or the pesto.
-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083      (812) 336-7478 [8p-1a EST]
From: wismith@amelia.nas.nasa.gov (William R. Smith)
Newsgroups: rec.food.restaurants
Subject: Re: ISO Bar-B-Q
Date: 19 Aug 92 15:41:06 GMT
Organization: NAS, NASA Ames Research Center, Moffett Field, CA

Robert Roxby writes:
	Has anyone ever found a good Barbeque restaurant outside of the
	South?  Even a passable one?




In Denver CO.  There is a ribs and sausage place that is locally famous.
The street its on, and its not a small street, is even named for the
original owner of the place.  Ah, found the name, Daddy Bruce's on Bruce
Randolf Street.  There also one in Boulder.

Also in Denver, Luther's.  This is one of a small chain that started
in Texas, Houston I think, and spread to Louisiana and Colorado.
This was one of my favorites when living in Houston and was very
pleased to find one on a recent trip to Denver.



William Smith
Intel, SSD
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.restaurants
Subject: Re: Middleburg, VA
Date: 21 Aug 92 20:27:06 GMT
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

In article <QeYZ98600Uh7E1do4s@andrew.cmu.edu> sm6t+@andrew.cmu.edu (Saul
Markowitz) writes:
>I'll be visiting Middleburg, VA this weekend and in some need of some
>names of restaurants.  I'll only need a nice restaurant to visit
>Saturday evening.  My main reason going is to visit the numerous Antique


        Hey Saul/Beth (?!). I used to live in Middleburg!  I used
        to like the Red Fox Inn & Tavern.  Have fun!  And if the
        little bookstore is still there on the main drag, say hello
        to my first little apartment there (right over the bookstore:
        how could I have resisted?)

        EM

        Ah, yes, the Tavern isn't all that fancy, but IMHO it has
        better food than the "fancy" restaurant in town.  But that
        was a while ago...things may have changed.

        Don't forget there's a winery out thattaway, too.  Sterling?


Newsgroups: rec.food.restaurants
From: marvinm@catman.TTI.COM (Marvin Moskowitz)
Subject: Re: Food in CA
Reply-To: marvinm@ttidca.tti.com
Organization: Three Blind CATs
Date: Thu, 13 Aug 1992 19:09:51 GMT

In article <15n672INNn9l@network.ucsd.edu>, mbreen@sdacs.ucsd.edu
(Michael Breen) writes:
> ... I'm wondering where
> along the way (esp. between LA and SF) is worth detouring for respite?
> This (of course!) includes dining, but is not limited to such pleaures.

Remi's at the south end of Santa Monica's Third Street Promenade (about
70 feet north of Broadway). Get an outside table to watch the
world walk bye. Don't miss the goat cheese and tomato sauce for you
bread! (I normally HATE tomato sauces; there's is to die for. You
might try the cappelini too, but everything's extraordinary)

*Marvin S. Moskowitz              __o                                      *
*Citicorp/TTI                    -\<,        Path:marvinm@ttidca.tti.com   *
*3100 Ocean Park Blvd.     ......O/ O                                      *
*Santa Monica, CA  90405                (310) 450 9111 x3197               *
Newsgroups: rec.food.restaurants
From: wismith@amelia.nas.nasa.gov (William R. Smith)
Subject: Re: Annapolis/crab
Organization: NAS, NASA Ames Research Center, Moffett Field, CA
Date: Thu, 13 Aug 92 16:29:23 GMT
Distribution: na

Douglas H. Steves writes:
	What's the best crab place in Annapolis?
	(Something casual/seedy would be preferred to something formal ...)



The absolute all time best ever crab cakes I ever had were in Annalpolis.
These are the ones that I measure all others against and they come
up lacking.  Its a yacht club across the bay from the Naval Academy.

I don't know the name because I was taken there by a salesman.  It
isn't seedy, but it isn't totally formal.  You can see the Academy
off to the northeast, I think, from the restaurant.  Its open to the
public and if I ever get back to Annapolis I'm heading for there.


William Smith
Intel, SSD

Newsgroups: rec.food.restaurants