HDTenEightyP/NetNews huggingface dataset:
From: spl@dim.uucp (Steve Lamont)
Newsgroups: rec.food.drink
Subject: Re: Still looking for Pan Galactic Gargleblaster.
Date: 7 Apr 1992 15:58:38 GMT
Organization: University of Calif., San Diego/Microscopy and Imaging Resource
NNTP-Posting-Host: dim.ucsd.edu

In article <1992Apr6.232525.12708@unvax.union.edu> johnsond@unvax.union.edu (Dale Johnson) writes:
>Does anyone know, can find, or has access to a recipe for a Pan
>Galactic Gargleblaster from "The Hitchhiker's Guide To The Galaxy"
>(forgive my spelling)?  
>I'm still looking.  Please e-mail or elm to my address below.

Pan Galactic Gargleblaster

Ingredients

1 large gold brick (preferably Algolian Bullion)
1 slice of lemon

Wrap slice of lemon around gold brick.  Apply to cranium with great
force.  Repeat if necessary.

An application form for Galactic Alcoholics Anonymous will accompany
the next posting.

						spl (the p stands for
						please attempt to spell
						your name correctly, if
						you can remember it)
-- 
Steve Lamont, SciViGuy -- (619) 534-7968 -- spl@dim.ucsd.edu
UCSD Microscopy and Imaging Resource/UCSD Med School/La Jolla, CA 92093-0608
"In the room women come and go/Talking of Michelangelo."
                           - T.S. Eliot, "The Love Song of J. Alfred Prufrock"
From: slezakl@nyssa.CS.ORST.EDU (Lee J. Slezak)
Newsgroups: rec.food.drink
Subject: Kaluha Recipe Wanted
Date: 16 Apr 92 19:35:05 GMT
Organization: CS Dept. Oregon State University, Corvallis, Oregon.

I am sure this has been asked before, but.. Well can someone either
post, mail, or tell me where to get a GOOD recipe for making Kaluha..

Thanks!

Lee J. Slezak
<slezakl@nyssa.cs.orst.edu>
.
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.drink
Subject: Re: Champagne: Laurent-Perrier
Date: 13 Apr 92 23:01:56 GMT
Article-I.D.: agate.sd3t4INN873
Distribution: na
Organization: U.C. Berkeley -- ERL
NNTP-Posting-Host: zabriskie.berkeley.edu

In article <1992Apr13.200214.8523@stsci.edu> yen@stsci.edu (Felix Yen) writes:
>I have enjoyed and recommended their NV brut for years and had the
>misfortune of recently discovering that it has become an inferior
>wine.  Several bottles were purchased at a large Chicago store
>(~$17/bottle) and sampled that evening at an art gallery opening.
>The wine was too sweet and, more importantly, harsh.  Beware.

I have also enjoyed Laurent-Perrier Brut over the years,
but it can be a little off-dry.  Laurent-Perrier makes an
"ultra brut" that will not have this disadvantage.  Costs considerably
more than $17/bottle however.

I would put the Laurent Perrier in the same general category as, say,
Bollinger -- almost always does well, but not quite the same
as, for example, Cliquot.  

-- steve
Newsgroups: rec.food.drink
From: sloan@bert.eecs.uic.edu (Bob Sloan)
Subject: Mexican coffee (how to)
Organization: University of Illinois at Chicago
Date: Wed, 15 Apr 1992 19:46:38 GMT


	You're probably thinking about Cafe d'olla (spelling?), a
sweet, spicey mix typically served in mugs after dinner.  I've been
experimenting with it recently, and have come up with the following by
modifying what I found in Rick Bayless's (the chef-owner of Chicago's
outstanding Frontera Greill) Mexican cookbook.

2/3 cup *coarsely* ground dark but not super dark roast coffee 
		(called Vienna roast at my favorite shop)
1 quart water
1/3 to 1/2 cup dark brown sugar
1 teaspoon molasses
1 cinamon stick
a few anise seeds (optional)

	Put sugar, molasses, and spices into water and slowly bring to
a boil.  Stir in coffee, and return to boiling.  Remove from heat, and
let steep covered for five minutes.  Pour through strainer.  Drink!
From: jdelorey@jdelorey.stfx.ca (J. DeLorey)
Newsgroups: rec.food.drink
Subject: test, please ignore
Date: 16 Apr 92 12:39:54 GMT
Organization: stfx


test
From: Michael.Terry@p5.f42.n363.z1.fidonet.org (Michael Terry)
Newsgroups: rec.food.drink
Subject: Russian Quaalude
Date: 13 Apr 92 00:06:00 GMT
Organization: FidoNet node 1:363/42.5 - The Business, Altamonte FL


 > I checked the ftp site and all of the drink
 > compendiums,
 > but I can't find the recipie for a Russian Quaalude
 > anywhere.  They're a VERY strong milk based drink.

 > Does anyone know what's in one?

Lara, the recipe I go by is:

    1/2 oz Vodka (Stoli's preferably)
    1/2 oz Amaretto
    1/2 oz Frangelico
    1/2 oz Baileys Irish Creme
Blend and serve on the Rocks.

Enjoy :)

-=Michael=-

--  

---------------------------------------------------------------------
"Of all the things I've lost, it's my mind I miss the most."

        Michael Terry  -  via FidoNet Node: 1:363/42
             UUCP:  -  ...tarpit!alfred!business!42.5!Michael.Terry
             ARPA:  -  Michael.Terry@p5.f42.n363.z1.fidonet.org
Newsgroups: rec.food.drink
From: ijr@canard.waterloo.edu (Ilana Jayne Rosenshein)
Subject: REQUEST: 'mocktails'
Keywords: non-alcoholic specialty drinks
Organization: University of Waterloo
Date: Tue, 14 Apr 1992 19:17:31 GMT


I am interested in finding some recipes for non-alcoholic
specialty drinks.  For example, daquiris or margaritas.

This is the third time I am asking this; I received no responses on my
first two attempts.

Thank you in advance,

Ilana
From: roger@phoenix.Princeton.EDU (Roger Lustig)
Newsgroups: rec.food.drink
Subject: Re: Mexican Coffee
Date: 15 Apr 92 13:02:48 GMT
Organization: Princeton University
Originator: news@ernie.Princeton.EDU

In article <1992Apr15.013749.11112@husc3.harvard.edu> 
schoen2@husc10.harvard.edu (Michael Schoen) writes:
>Does anyone have a recipe or any information about mexican coffee?

>I just had a cup in a local restaurant, and it was INCREDIBLE! Rich and
>spicy taken black, and absolutely heaven with just a drop of cream.

>Can this be made from regular coffee, spiced, or is some particular
>type used? Please, I need more...

It's an espressoid roast, and they sell several brands of it in
enlightened supermarkets and ethnic groceries.  Bustelo and El Pico are
two brands you might look for.  Not expensive, either.  You can either
make it in whatever variety of espresso maker you prefer, or just use it
in the drip filter.  Experiment.  

Of course, you might be referring to a drink called Mexican Coffee,
which probably involves Kahlua.  Or perhaps your eatery adds some
spices.

Mexican hot chocolate is wonderful, too...

R
From: jeffs@brahms.amd.com (Jeff Sarbak)
Newsgroups: rec.food.drink
Subject: Re: REQUEST: Good (made from scratch) Bloody Mary 2nd try
Date: 17 Apr 92 00:31:13 GMT
Organization: Advanced Micro Devices; Sunnyvale, CA

In article <sik3jINNo1@agate.berkeley.edu> spp@zabriskie.berkeley.edu (Steve Pope) writes:
>dowling@hubcap.clemson.edu (william a dowling) writes:
>
>>anybody have a good Blood Mary recipe? 
>
>Glad to oblige.  The four ingredients are: ice, booze, mixer, and 
>garnish.
>
>Rule number one: use gin instead of vodka -- a Gin Mary beats
>a Bloody Mary anyday.  I prefer Booth's or Beefeaters for this drink, 
>and certainly use a 90 or 94 proof gin rather than a 80 proof.
>
 I can go with this. I would use Absolut Peppar (pepper) Vodka.


>Mixer:
>
>If you're in California, and can get to a Trader Joes, an
>1:1 ratio of "Tomato Toltec" and "Garden Patch" (two of their
>tomato-juice type items) works great.
>
 Yuck! I think this stuff is nasty. I would use Tabasco Bloody Mary mix
with a couple of extra shakes of tabasco sauce,a few shakes of Angosta
Bitters Bloody Mary seasonings,or V8 with both of the above. 

ALternatively, tomato juice accented with tabasco, worchestershire,
>lemon juice, and perhaps a little fresh ground pepper.  (When
>you open a large can of tomato juice, transfer the unused
>portion into a non-metallic container or else it starts to get cruddy.)
>
>Avoid: V8, Mr. and Mrs. T's and similar mixes, celery salt.
>
 Nope...must have Bloody Mary salt on rim. 


>Garnish:
>
>My favorite is a spiced Blue-lake Pole bean or two.  Traditional is
>a celery stalk.  Alternatives are a wedge of lime or lemon.  
>Avoid: salting the rim of the glass.
>
 I agree wholeheartedly with the beans,yes on celery,maybe a spicy stuffed
olive or two,and a lime wedge. 

>-- Steve

 Jeff
Newsgroups: rec.food.drink
From: le02195@portal.lasc.lockheed.com (BARDIN, BETHANY L.)
Subject: Re: Looking for GOOD Champagne
News-Software: VAX/VMS VNEWS 1.41    
Keywords: champagne
Organization: Lockheed Aeronautical Systems Co. - Rye Canyon
Distribution: usa
Date: Wed, 15 Apr 92 05:37:45 GMT

In article <1992Apr13.212238.14769@ctp.com>, pghol@ctp.com (Preeti Gholap) writes...

Look for "Paul Rogers & Company".  You will find it with the finer bottles of
champagne for a modest price of $80.00 to $100.00.  It is to die for.  If the 
store clerk has a hard time finding it, tell him/her that the bottle has
Winston Churchill on it.  Good luck and Happy anniversery Mom & Dad.
>
From: ross@tarski.tmc.edu (David Ross)
Newsgroups: rec.food.drink
Subject: Re: Peet's Coffee, etc.   (long... sorry!)
Date: 7 Apr 92 00:10:25 GMT
Article-I.D.: news.1992Apr7.001025.10039
Organization: University of Hawaii Mathematics Department

In article <ktqmdbINNpjb@male.EBay.Sun.COM> slemons@lime.EBay.Sun.COM writes:
>
>The very best coffee that I have tasted was roasted in Italy.

As I also said in an earlier post.

>
>1)	European roasters have a long history of buying the best beans, and have
>    consistantly been willing to pay a premium for them. This, then, is a

I don't believe this, for several reasons, including:  (1) My experience with
non-espresso coffee beans in Europe is that they're no better (and often
noticeably less flavorful) than those in the US. (2) You can buy
freshly roasted top quality espresso beans in Rome for somewhat less than
you can here, despite the relatively strong Lire.


>	well established business relationship which has lasted for centuries.
>	To this day, they continue to have first pick of the year's coffee crop.

This may be true with ex-colonies; on the other hand, when I lived in
England I never found Kenyan or Tanzanian beans which were as good as
those I can get at any good US `gourmet' coffee merchant.

>	out, is mostly in the darkness of the roast. One other difference of note
>	is the freshness of the roasted beans. In nearly every case, the 
>	current "roasters of choice" are the ones with the best turnover 

This (I think) is the largest reason espresso in Italy is so much better.
Coffee merchants in Rome are remarkable places, with a steady stream
of customers and the roasters running all day long.  Even the little
'convenience' store near my in-laws' apartment seems to turn over
their entire coffee supply every day or two.

>Those who agree with me on this should try to find some coffee roasted by
>the Mr. Espresso company, which is based in the East Bay. They market a
>number of varieties, the most popular being Neapolitan Espresso.

I agree that this is good, though when in SF I still prefer the Cafe
Trieste espresso roasts.

- David


--
David Ross, Dept. of Math., Univ. of Hawaii at Manoa, Honolulu HI  96822
Internet: ross@kahuna.math.hawaii.edu  -or- ross@tarski.math.hawaii.edu
Phone: 808-956-9949
From: ericc@uswmrg.mrg.uswest.com (Eric Cloninger)
Newsgroups: rec.food.drink
Subject: GABF? When?
Keywords: GABF, Great American Beer Fest
Date: 14 Apr 92 23:32:22 GMT
Distribution: na
Organization: USWEST Marketing Resources

OK. So, I've finally made it to Denver. So where and when is the GABF? I've 
wanted to go for years, but never did.  I looked on alt.beer, 
rec.crafts.brewing, and rec.food.drink and haven't seen so much as 
a word. It's in June, isn't it? If you're going to be there, e-mail me and
we'll meet up. I don't have a spare bedroom, yet, or I'd offer. If it's in 
July, I might have a spare room or two.

+------------------------------------------------------------------------+
| Eric Cloninger  (ericc@uswmrg.mrg.uswest.com, ericc@a.cs.okstate.edu)  |
| System Integrators Inc., TelCo Systems Division                        |
|  9250 E. Costilla Ave, Suite 400, Englewood, CO 80112                  |
|  303/649-9481 x3147                                                    |
+------------------------------------------------------------------------+
| The opinions expressed here are my own, not my employers, nor USWest's |
From: ph600fdd@sdcc14.ucsd.edu (Matthew B Harrington)
Newsgroups: rec.food.drink
Subject: What's a good coffee grinder for under $100?
Keywords: coffee grinder sought
Date: 7 Apr 92 04:02:25 GMT
Article-I.D.: sdcc12.31412

I have 2 of the whiz-bang Braun coffee grinders which were about
$12 each.  I am not satisfied because the grind is very inconsistent,
especially for espresso.  I'd like to move up, but I am on a budget,
so I'd like to place an upper limit of $100 for a new grinder. 
I've read Consumer Reports, but they don't review the Gaggia or
Jericho grinders, which I hear from this newsgroup to very good,
albeit expensive.

So, I'd like to hear some comments and recommendations on mid-priced
coffee grinders.  Also, if you could include where to get them, it
would be very helpful.  I expect that mail order will be the only
way to go for me, even though there are many cafes in San Diego.
Thanks in advance!

					Matt

-- 
Matthew B. Harrington
University of California at San Diego
P.O. Box 2832
La Jolla, CA 92038
From: roger@phoenix.Princeton.EDU (Roger Lustig)
Newsgroups: rec.food.drink
Subject: Re: Looking for GOOD Champagne
Keywords: champagne
Date: 16 Apr 92 23:55:20 GMT
 <14APR199222385614@portal.lasc.lockheed.com>
Distribution: usa
Organization: Princeton University
Originator: news@ernie.Princeton.EDU

In article <14APR199222385614@portal.lasc.lockheed.com>
 le02195@portal.lasc.lockheed.com (BARDIN, BETHANY L.) writes:
>In article <1992Apr13.212238.14769@ctp.com>,
 pghol@ctp.com (Preeti Gholap) writes...
>
>Look for "Paul Rogers & Company".  You will find it with the finer bottles of
>champagne for a modest price of $80.00 to $100.00.  It is to die for.  If the 
>store clerk has a hard time finding it, tell him/her that the bottle has
>Winston Churchill on it.  Good luck and Happy anniversery Mom & Dad.

Delicious stuff indeed, but it's called "Pol Roger."

Best,

Roger (not Paul, not Pol, not Rogers)
From: fink@Think.COM (Paul Fink)
Newsgroups: rec.food.drink
Subject: Re: Wine with ham?
Date: 16 Apr 1992 21:10:53 GMT
Organization: Thinking Machines Corporation, Cambridge MA, USA
Distribution: world
NNTP-Posting-Host: custard.think.com

Well, I was thinking of a nice dry Riesling.

I've tried a Gewurtztraminer and Pinot Nior nether seemed to
work very well. The ham is a very dominate flavor and aroma.
The Gewurtztraminer seems too sweet. One really seems to want something
clean, dry and not very spicy in order to compliment the sweet spicy
ham.

The Pinot Nior, a nice Oregon vintage by the way, seemed to be another
"strong" flavor fighting for recognition but losing.
From: fink@Think.COM (Paul Fink)
Newsgroups: rec.food.drink
Subject: Wine with ham?
Date: 15 Apr 1992 21:06:09 GMT
Organization: Thinking Machines Corporation, Cambridge MA, USA
Distribution: world
NNTP-Posting-Host: custard.think.com

I've never been able to fine a wine that I thought really went well
with ham, this seems to be a timely question.

Any suggestions?

Newsgroups: rec.food.drink
From: yen@stsci.edu (Felix Yen)
Subject: Re: Looking for GOOD Champagne
Organization: Space Telescope Science Institute
Distribution: na
Date: Thu, 16 Apr 1992 17:12:46 GMT


Preeti Gholap (pghol@ctp.com) writes:
>  Its my parents silver anniversary in a week or so, and 
>  I'm looking for suggestions for one REALLY good bottle
>  for the toast, as well another fairly decent type for
>  all the guests. 

For the "REALLY good" bottle, Steve Pope (spp@zabriskie.berkeley.edu)
and Sharon Badian (seb1@druhi.att.com) recommend Krug; Larry Miller
(lmiller@aero.org) and Steve Pope recommend Bollinger R.D.; and 
Larry Hunter (hunter@nlm.nih.gov) recommends Dom Perignon.  You
probably won't go wrong with any of these, especially if they were
stored properly.  My vote is for the Bollinger.  Dom Perignon does
have a certain intangible panache, but I think it reaches the market
well before its prime.  I think the Bollinger has much more character
than the Krug and I think it is a better value as well.  (You might
be able to order a pre-phylloxera Bollinger which is very expensive,
but still within your generous budget.)  I should add that it's been
a while since I've drunk any of these and I think there are several
other comparable Champagnes that cost significantly less.


Felix
yen@stsci.edu
From: roger@phoenix.Princeton.EDU (Roger Lustig)
Newsgroups: rec.food.drink
Subject: Re: Wine with ham?
Date: 15 Apr 92 21:47:14 GMT
Organization: Princeton University
Originator: news@ernie.Princeton.EDU

In article <kup6m1INNaf1@early-bird.think.com>
 fink@Think.COM (Paul Fink) writes:
>I've never been able to fine a wine that I thought really went well
>with ham, this seems to be a timely question.
>
>Any suggestions?


How about a good, sweetish Rhine wine?  A Spaetlese or Auslese, for
instance.  

This assumes that the ham is not too spicy.  You might also try a young
red wine, not too powerful, like a Loire red.  NOT a fancy cabernet;
you'll never know it's there.

This is one of the toughies, btw.  I've never found a perfect combo,
either.  Any suggestions wrt specific glazes, types of ham, etc?

R
Newsgroups: rec.food.drink
From: waflowers@quantum.on.ca (Bill Flowers)
Subject: Re: Cherries in Brandy
Date: Wed, 08 Apr 92 17:26:04 GMT
Organization: Quantum Software Systems, Ltd.

In article <12750139@hpmwtjm.HP.COM> jimh@hpmwtd.HP.COM (Jim Harris) writes:
>Someone mentioned cherries in brandy to me the other day, and I was curious
>if anyone has any experience making the stuff. The info I have so far says
>take Queen Anne Cherries (FIRM) and put in a jar with brandy. Seal and put
>in a dark corner for 6 months to a year.

My wife runs a cake and chocolate business out of our house.  She makes
brandied cherries this way using maraschino cherries, just adding brandy to
the sugar syrup they come in.  This is to make her brandied-cherry
chocolates.  After all the cherries are gone I use the juice in certain
cocktails.

W.A. (Bill) Flowers                email: waflowers@quantum.on.ca
Quantum Software Systems, Ltd.     QUICS: bill     (613) 591-0934 (data)
(613) 591-0931 (voice)             mail:  175 Terrence Matthews          
(613) 591-3579 (fax)                      Kanata, Ontario, Canada K2M 1W8
From: willner@cfa.harvard.edu (Steve Willner)
Newsgroups: rec.food.drink
Subject: Re: Wine with ham?
Date: 16 Apr 92 08:00:33 GMT
Organization: Smithsonian Astrophysical Observatory, Cambridge, MA,  USA

From article <kup6m1INNaf1@early-bird.think.com>, by fink@Think.COM
(Paul Fink): 
> I've never been able to fine a wine that I thought really went well
> with ham, this seems to be a timely question.

How about a Tokay-Pinot Gris from Alsace?  Or even better, a
Gewurtztraminer?   You might even find a Pinot Blanc that would be
acceptable, though either of the first two would be better.
-- 
Steve Willner            Phone 617-495-7123         Bitnet:   willner@cfa
Cambridge, MA 02138 USA                 Internet: willner@cfa.harvard.edu
  member, League for Programming Freedom; contact league@prep.ai.mit.edu
From: aem@paris.cs.miami.edu (a.e.mossberg)
Newsgroups: rec.food.drink
Subject: Re: cats meow
Date: 9 Apr 92 16:19:35 GMT
Organization: Dept. of Mathematics & Computer Science, University of Miami
Distribution: na
Reply-To: aem@paris.cs.miami.edu
NNTP-Posting-Host: paris.cs.miami.edu


Re Jonathon Cohen's message:

It is, and has been available at an archive site, accessible both via
mail and ftp -- mthvax.cs.miami.edu   The original announcements for
both Cat's Meow 1 and 2 clearly showed methods of retrieval. Many people
seem just too stupid to use netlib or ftp though.

Re Ted Feuerbach's message:

Strange, it clearly says "uuencoded, compressed file" in the top of the
article.


aem
-- 
a.e.mossberg   -   aem@paris.cs.miami.edu   -   aem@umiami.bitnet
University of Miami Department of Mathematics and Computer Science
Newsgroups: rec.food.drink
From: martin@lyra.cis.umassd.edu (Gary Martin)
Subject: Re: Kosher wines
Organization: University of Massachusetts Dartmouth
Date: Thu, 16 Apr 1992 18:20:39 GMT

In article <MATT.92Apr16002331@physics16.berkeley.edu> matt@physics16.berkeley.edu (Matt Austern) writes:


   OK, it's that time of the year again, when even non-observant Jews
   like me drink Kosher wine for one evening.

   Now we all know that Kosher wine doesn't necessarily have to taste
   like alcoholic Kool-aid, right?  So what are the favorites of you
   folks out there?  

OK, I'll put in my 2 zuzzim.  Isn't the only distinction between Kosher
and non-Kosher wine the fact that one winery has hired a Rabbi to watch
them make it and the other hasn't?  No difference in process, merely in
certification?  So why do non-observant Jews (of which I'm one) get so
hung up over the difference?  I can understand why one would want to
eat a traditional meal as a way of keeping history as a living memory,
but the need for a little stamp saying "yes, you may eat or drink this
today" seems excessive.  Comments anyone?


--
Gary A. Martin, Assistant Professor of Mathematics, UMass Dartmouth
Martin@cis.umassd.edu
From: ebumfr@ebu.ericsson.se (Michael Rembis 6259)
Newsgroups: rec.food.drink
Subject: Clogged Expresso Machine
Keywords: KRUPS REPAIR
Date: 8 Apr 92 00:31:32 GMT
Reply-To: ebumfr@ebu.ericsson.se
Organization: Ericsson Business Communications, Inc.

Help!!!!

My Krups expresso machine is clogged !  I can't get water to pass through the
system. Does anyone know where I can get it repaired in Southern California ?

TIA.


---
Mike Rembis       	 	       | Internet: mike.rembis@ebu.ericsson.se
Ericsson Business Communications, Inc. | UUCP:   uunet!ericsson.com!mike.rembis
````````````````Reality is in the Eye of the Beholder'''''''''''''''
From: rjc@cstr.ed.ac.uk (Richard Caley)
Newsgroups: rec.food.drink
Subject: Mexican Coffee
Date: 16 Apr 92 21:38:23 GMT
Distribution: rec
Organization: Centre for Speech Technology Research


This may be Cafe D'Olla which is, of course, probably not spelled like
that) which I believe translates as `pot coffee' or somthing close.
Anyway, it's sweet, spicey and rich. Almost a coffee equivalent of
mulled wine.

The recipe I had was water, coffee, cinamon bark, very dark brown
sugar and cloves. Boil them up and filter. There were presumably
measurements in the original recipe, but I just throw in what looks
like a reasonable ammount. 

Good after something hot and mexican if you don't want to be taisting
it for the next 6 hours.

--
rjc@cogsci.ed.ac.uk	Also probably rots your teeth and puts an inch
			on your waistline if you even look at it.
From: pghol@ctp.com (Preeti Gholap)
Newsgroups: rec.food.drink
Subject: Looking for GOOD Champagne
Keywords: champagne
Date: 13 Apr 92 21:22:38 GMT
Organization: Cambridge Technology Partners

Its my parents silver anniversary in a week or so, and 
I'm looking for suggestions for one REALLY good bottle
for the toast, as well another fairly decent type for
all the guests. 

I've no idea how much these things run per bottle,
but I'd appreciate recommendations under $200 for 
the one bottle, (or over that amount, if I've
totally missed the price range) and under $50
for the kind I'll need to keep the party very happy!

I'll have access to London's duty-free as well as
whatever might be available here in the U.S.
If you have any recommendations for me, please
mail me direct, as our news service is a bit erratic.
Thanks!

Preeti Anissa Gholap
pghol@ctp.com
pghol@astra.ctp.com
Newsgroups: rec.food.drink
Subject: Mexican Coffee
From: schoen2@husc10.harvard.edu (Michael Schoen)
Date: 15 Apr 92 01:37:46 EDT
Organization: Harvard University Science Center

Does anyone have a recipe or any information about mexican coffee?

I just had a cup in a local restaurant, and it was INCREDIBLE! Rich and
spicy taken black, and absolutely heaven with just a drop of cream.

Can this be made from regular coffee, spiced, or is some particular
type used? Please, I need more...


Michael Schoen
schoen2@husc9.harvard.edu
Newsgroups: rec.food.drink