HDTenEightyP/NetNews huggingface dataset:
From: jnewborn@ecst.csuchico.edu (Gadget)
Subject: Wheels & Such...
Organization: California State University, Chico
Date: Mon, 07 Sep 1992 19:55:07 GMT



Anyone have the going rates on wheels for inlines?  I have a feeling that the
stores around here jack up the prices due to lack of availability.  Any info
is appreciated...
From: aboulang@bbn.com (Albert Boulanger)
Newsgroups: rec.skate
Subject: Re: Curiosity ?'s About Blade Design
Date: 8 Sep 92 18:38:03
Organization: BBN, Cambridge MA
Reply-To: aboulanger@bbn.com
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: zeke@wdl50.wdl.loral.com's message of 8 Sep 92 18:59:20 GMT

In article <1992Sep8.185920.3578@wdl.loral.com> zeke@wdl50.wdl.loral.com (Solly Ezekiel) writes:


     2.	There was nothing resembling toe picks on the blades.  I realize
	   that, when you are tooling down a road that has not been planed
	   by a Zamboni, toe picks might be asking for trouble, but might
	   it not be possible to place them "high" on the toe, i.e., so that
	   you really have to tilt forward to catch them?  That would
	   make it a lot easier to do things like jumps.  Again, are all
	   roller blades like that, or just the pair I rented?

There was once a two-wheeled inline called Biskates that had a rotating
stopper that tried to emulate a toe pick.


Regards,
Albert Boulanger
aboulanger@bbn.com
Newsgroups: rec.skate
From: pinch@cs.washington.edu (Ricardo Pincheira)
Subject: NW regional championship results
Organization: Computer Science & Engineering, U. of Washington, Seattle
Distribution: usa
Date: Mon, 14 Sep 92 00:52:56 GMT


The NorthWest regional championships were held this past Sunday Sept 13
in Federal Way, WA, a suburb between Seattle and Tacoma.  Both sprint and
road events were held.  The road events were held in a challenging 1.5 mile
circuit with a steep but short, twisting downhill and a tough little uphill
(this hill was included only in the elite races.) There were hardly places
were one could relax a little.  The difficulty of the road course was made
evident by the fact that *everyone* looked mighty wasted in the last 1/2 of
their events.  World-class competitors included Doug Glass (many times
national (roller) speed team member), Tony Meibock (US ice olympian), Arnie
Lancaster (Canadian speedskating team), John Svensson, and yours truly (just
kidding).  Below are partial results for some of the events.  A good time was
had by all, what with free cheesecake and other yummy food.

SPRINT EVENTS
=============

Elite Men 100 meters
	1) Maurice Sanders	11.45
	2) Tim Dickerson	11.49
	3) Areton Lancaster	11.62
	4) Tony Meibock		11.66
	5) Paul Vandermeer	11.85

Women's 100 meters
	1) Sara Marks		13.56
	2) Angel Inouye		13.64

Men's 500 meters (pack style)

	1) Areton Lancaster
	2) Tim Dickerson
	3) Gary Gandee
	4) Eric Mattson
	5) Jason Stone

ROAD EVENTS
===========

Intermediate men (10 minutes + 2 laps)

	1) Bob Woerne
	2) Michael Brazel
	3) Chad Rodwell
	4) Curtis Groves
	5) Heath Moyer

Elite Women (20 minutes + 2 laps)
	1) Vicci King		35'10.04
	2) Stephanie Taylor	38'19.86
	3) Nancy Humphreys	st
	4) Sara Marks		st
	5) Laura Landrun	40'24.11

	Vicci King took off after a little more than 1 lap and put on an
	awesome display of speed and perfect technique while opening up
	a wide lead.

Elite Men (30 minutes + 2 laps)
	1) KC Boutiette
	   Doug Glass		st
	3) Arnie Lancaster	roughly 1 minute behind
	   John Svensson	st
	   Tony Meibock		st
	6) Gary Gandee		about 1 minute more behind

	After a 1 lap flier by Tom Dickerson, Team Hyper (Boutiette and
	Glass) and John Svensson (Ulstra Wheels) took off at the start of the
	3'd lap.  Svensson dropped back and was absorbed by the originally
	5-strong chase group.  As the race progressed, the chase group became 3
	strong while the leaders gained about 5 seconds per lap in the last
	1/2 of the race.  Boutiette and Glass crossed the line together,
	holding each other's arms aloft, to the cheers of the crowd
	(the win was given to KC).  About 1 minute later the chase group
	crossed together, goofing around (everyone laughed when Lancaster,
	with a big grin on his face, stuck out his skate as if he were in a
	short track ice race.)  Gary Gandee skated the last 5 or so laps
	alone, and just managed to hold off a second chase group by about 4
	seconds.
Newsgroups: rec.skate
From: mann@vis.toronto.edu (Richard Anthony Mann)
Subject: Racerblade vs Bauer XR10
Organization: Department of Computer Science, University of Toronto
Date: 14 Sep 92 17:56:41 GMT

I'm looking for a good _cruising_ skate, what are the differences between 
Racerblade and XR10?
- Which is heavier?  Is it boot or frame that contributes to weight?
- What is advantage of having removeable frame on XR10?  Can you put lighter
frame on later (or is it boot that makes it heavy?)
- Will Racerblade take 80mm wheels?
- Is there an advantage to having ratchet fastener on Racerblade?  Which boot
fits better?
- Does Racerblade have German bearings (some other Rollerblade models have NMB
or PRC bearings).  Are ABEC 3 in Bauer alot better?

I'm thinking of getting the Racerblades, they're on sale here for 200CAD (plus
15% taxes).  The XR10s are more, at around 350CAD plus taxes.

Richard Mann
mann@vis.toronto.edu
From: brucec@tekgen.bv.tek.com (Bruce Cheney)
Newsgroups: rec.skate
Subject: Mail Order Prices ... Crazy!
Date: 15 Sep 92 20:19:23 GMT
Distribution: usa
Organization: Tektronix Inc., Beaverton, Or.


I just received a mailorder catalog from an inline
skate dealer and I was shocked at their prices!

In most products, mailorder is significantly cheaper
than retail, but not in this catalog. The prices
seemed to be the manufacturer's suggested retail
price!

Is this typical of all inline skate mailorder places?

Bruce Cheney
Newsgroups: rec.skate
From: mcohen@brtph127.BNR.CA (Matt Cohen P785)
Subject: Athens To Atlanta Race
Reply-To: mcohen@bnr.ca
Organization: Bell-Northern Research, BNR-RTP 
Date: Mon, 14 Sep 1992 16:34:51 GMT

The Triangle Inline Skating Club (based in RTP, North Carolina) is sending
a group to Athens. If you are from NC, we would like to hear from you.
(919) 847-8085


Newsgroups: rec.skate
From: pae@teal.csn.org (Phil Earnhardt)
Subject: Re: Rockerable racing skates?
Organization: Colorado SuperNet, Inc.
Date: Fri, 11 Sep 1992 20:04:30 GMT

In article <BuDq4B.92M@iat.holonet.net> kimon@holonet.net (Kimon Papahadjopulos) writes:
>pae@teal.csn.org (Phil Earnhardt) writes:
>
>>The mistake was in assuming that the Rollerblade Racerblade or ProRacer are
>>intended for racing. The Racerblade has been seriously overweight as a racing
>>skate for at least 18 months, and the ProRacer has a reputation as a dog of a
>>skate (fit-wise and otherwise).
>
>So what are they intended for?  Misleading people into thinking that they
>are a racing skate?  Someone should tell that to the Rollerblade marketing
>department so that they can come up with less misleading names.

Look at bicycling in the 70s and 80s: all sorts of bicycles were called
"racing" bikes; most were not even close. Nobody got very upset -- people
who were racing knew what was a real racing bike and what wasn't.

>How about BoatAnchorBlade and DogRacer, respectively?

I think the RacerBlade could be renamed the CruiserBlade or somesuch.  It is
truly fine as a long-distance cruiser. If you master the turns and decreased
braking leverage available on the Racerblade, you've got a bulletproof
skate that will take you huge distances.

Ironically, the ProRacer (or whatever they're calling it) probably exists
because Rollerblade feels that they must have a strong presence in the racing
skate market to continue to have large market share in the recreational
market. The Pro is probably the biggest loss leader in the whole line.

Rollerblade might be better off just buying off some racing technology
from someone...

>Kimon Papahadjopoulos
>kimon@holonet.net

--phil
From: weaver@jetsun.weitek.COM (Michael Gordon Weaver)
Newsgroups: rec.skate
Subject: Re: Where to blade in South Bay Area?
Date: 11 Sep 92 21:23:19 GMT
Distribution: ba
Organization: WEITEK Corporation, Sunnyvale CA

In article <pztn6ff.thinman@netcom.com> thinman@netcom.com (Technically Sweet) writes:
>Hi folks-
>
>Where are good places to go roller-blading in the South Bay?  
>We're located in the north end of Palo Alto.
>
I have recently moved to Menlo Park, and I think Stanford is very good. 
If you can't skate there, parking is free on weekends on the loop (Palm
Drive?) to the east of the quad.

The galleries (hallways) around the quad are good for novice skaters.
The brick surface inside the quad is rough but regular. On the north 
side of the quad is a slight incline with smooth asphalt. There are 
lots of pedestrian walkways, although most are asphalt and some are 
quite rough. The roads are quite nice, except there is enough traffic
that you can't ignore it. More advanced skaters like to do tricks on
the stairs and ramps.

Michael.
From: jkaplenk@lucpul.it.luc.edu (Joe Kaplenk)
Newsgroups: rec.skate
Subject: Re: Curiosity ?'s About Blade Design
Date: 9 Sep 92 14:39:49 GMT
Organization: Loyola University Chicago

In <ABOULANG.92Sep8183803@kariba.bbn.com> aboulang@bbn.com (Albert Boulanger) writes:

>In article <1992Sep8.185920.3578@wdl.loral.com> zeke@wdl50.wdl.loral.com (Solly Ezekiel) writes:


>     2.	There was nothing resembling toe picks on the blades.  I realize
>	   that, when you are tooling down a road that has not been planed
>	   by a Zamboni, toe picks might be asking for trouble, but might
>	   it not be possible to place them "high" on the toe, i.e., so that
>	   you really have to tilt forward to catch them?  That would
>	   make it a lot easier to do things like jumps.  Again, are all
>	   roller blades like that, or just the pair I rented?

>There was once a two-wheeled inline called Biskates that had a rotating
>stopper that tried to emulate a toe pick.

Recently Roller Derby made a 3 wheel skate with a toe stop. They had two variations	
that I am aware of. One had a bigger toe stop than the other. It also 
came in black and white versions. Rainbo Sports in Chicago bought up a large
portion of their  supply. Roller Derby  had 2000 left that
didn't  sell. I plan on experimenting with a pair that has the frames
put on some decent Riedell boots.  The boot is junk but the frame
is okay.  I suspect the toe stop will probably be too high though and
will require some modification since the toe stops are designed  for
just stopping, opposed to jumping, like in artistic quads or 
ice skating.

Bauer and Riedell among others are also working on inlines with toe stops 	
for  artistic moves. No one's talking details about their plans according
to someone that	recently attended a sports hardware show in Chicago and
discussed this with them. It's still in the testing phases.

The phone number for Rainbo is 312-275-5500 and their address is 4836 N. Clark St.,
Chicago, Il.  I have no zip for them. 
-- 
Joe Kaplenk,
jkaplenk@lucpul.it.luc.edu
312-764-1212 home, fax at home 312-465-0406
Xref: sparky rec.skate:2748 alt.skate:329
From: kiwong@zeus.calpoly.edu (Kinsley Wong)
Newsgroups: rec.skate,alt.skate
Subject: Who to contact for Organizing a Inline Skating Race....
Date: 14 Sep 92 17:55:43 GMT
Organization: California Polytechnic State University, San Luis Obispo


 would like to organize an Inline Skating Race here at San Luis Obispo,
Central Coast of California.  Does anybody know who I should contact to get
help in organizing the event.  What is the procedure???

Thank you inadvance for your help....

-- 
Internet:  kiwong@iris.calpoly.edu               Voice Mail:  (805) 756-5603
Bitnet:    DU338@oasis.calpoly.edu                     Fax :  (805) 756-5666
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~ Surfing, Scuba, Sky Diving, Skating, Mountain Biking ==> Adrenaline Junkies
From: grr@cbmvax.commodore.com (George Robbins)
Newsgroups: rec.skate
Subject: Re: WANTED-Camping ground reachable by R_Blades from Cambridge, MA
Date: 12 Sep 92 22:42:03 GMT
Reply-To: grr@cbmvax.commodore.com (George Robbins)
Organization: Commodore, West Chester, PA

In article <59m-mQ=@engin.umich.edu> dcchan@engin.umich.edu (David Chi Wei Chan) writes:
> In article <1992Sep4.021934.27373@gagme.chi.il.us> pv@gagme.chi.il.us (Paul Vader) writes:
> >a LOT better after 8 hours in them. Spare liners aren't a bad idea either if
> >you plan on skating the next day. They can really stink after being sweated
> >into for a whole day. PV
> 
> Speaking of smelly liners (like mine 8-) whooo wee! ) are most liners
> washable at all?  I don't want to ruin the integerity of the foam or
> whatever...smelly as they are 8-)  Any sort of liner maintanence that
> one should do?

Anything that can stand up to the hot sweaty feet in motion has to be
washable to some degree.  The conservative approach would be to wipe/
sponge them out with a mild soap or detergent solution - something like
liquid hand soap, dishwashing detergent or shampoo is mild enough for
safety's sake, though you might have reservations about having your
liners smell like lemon joy or herbal essence.  For stronger cleaning/
orders you could try somthing like diluted ammonia or bakeing soda in
water, but proceed carefully and make sure you can rise off what you
put in.

As others have pointed out, the first line of defense is to make sure
that your boots/liners dry completely between skating sessions.  Those
funky bacteria that thrive in a warm, moist, dark environment croak in
a hot, dry, light one.  If you store your skates in a air-conditioned/
controlled humidity environment, just loosening the tounge and propping
them open may be enough, otherwise you may need to pop the liners and
put them where there is some airflow.  There's a cute ski accessory that
is a little blower with hoses to stick in each boot, but that's probably
expensive overkill.

Beyond providing a hostile environment, you want to remove any nutritious
material from within the boots.  Most of the dead cells and slime from
your feet come out with your socks, but it doesn't hurt to wipe out the
liners periodically with a damp cloth.

For really hard-core cases, stores sell various potions for deoderizing/
sanitizing sneakers and running shoes, but you probably shouldn't need
this kind of stuff if you keep up with things...

Newsgroups: rec.food.drink
From: howard@monitor.com (Howard Brenner)
Subject: Scotch
Reply-To: howard@monitor.com (Howard Brenner)
Organization: Monitor Company / IE
Date: Thu, 10 Sep 1992 19:30:17 GMT

I have been an avid scotch drinker for years.  Some people think I am  
crazy but I happen to enjoy the flavor of some of the better scotches.   
What I am curious to know are some peoples favorite scotches (mine are  
Pinch, Glennfiddich (sp?) and Chivas).

I am also curious to know what the difference between single and double  
malts are.

Thanks!
   Howard
From: tom@ulysses.att.com (Tom Smith)
Newsgroups: rec.food.drink
Subject: Re: Scotch
Date: 14 Sep 92 17:34:57 GMT
Organization: AT&T Bell Labs, Murray Hill, NJ, USA

In article <BuDnIH.C6n@monitor.com> howard@monitor.com (Howard Brenner) writes:
>What I am curious to know are some peoples favorite scotches 

When I'm in the mood to splurge, I pick up a bottle of Glenmorangie.
As the weather begins to get cool, I should check my liquor cabinet!

Tom Smith.
tom@ulysses.att.com
From: gordons@CS.ColoState.EDU (vahl scott gordon)
Newsgroups: rec.food.drink
Subject: blood in wine?
Date: 12 Sep 92 21:55:49 GMT
Organization: Colorado State University

das@voodoo.boeing.com (Deb Schwartz) writes:
>
> In another newgroup, someone claimed that Italian wines often contain pig
> blood, which is used as a fermenting agent.  Anyone know if this is true
> or not?

ohh.. horrors.  Blood has been used as a CLARIFYING agent in wines
all over the world.  It has nothing to do with fermentation.

Probably very few wineries use it anymore... there are more reliable
methods.  Another similar clarifying agent sometimes used is egg whites.
I think it has something to do with protein being good at picking up
small bits of suspended (i.e. cloudy) sediment and dragging it to the
bottom of the tank.  More commonly used modern agents are bentonite,
(a sort of clay), gelatin, and kiesosol.  Some wines clear up on their
own, and those that don't tend to respond well to such agents.

Even if there are any older wineries in the world that still use it,
you can rest assured none of it is still in the wine when it's bottled.
And if you saw the bugs and spiders and mud that go right into the
fermentation tanks along with the grapes, you'd realize that for the
most part anything that's not wine just drops out during fermentation
and clarification.
Newsgroups: rec.food.drink
From: jcarroll@ferris.cray.com (Jeff Carroll)
Subject: Re: More on mail order coffee
Originator: jcarroll@ferris
Organization: Cray Research, Inc.
Distribution: usa
Date: 10 Sep 92 17:07:33 CDT


In article <RSHAPIRO.92Sep10104444@kariba.bbn.com>, rshapiro@bbn.com (Richard Shapiro) writes:
> In article <1992Sep9.220305.5168@walter.cray.com> jcarroll@ferris.cray.com (Jeff Carroll) writes:
>    Italian espressos (after which our domestic vendors take
>    the term "Italian roast") are much, much darker roasts
>    than these
> 
> 
> This just isn't so. There's great variety in Italian espresso roasts,
> but the most popular varieties (eg Lavazza) are, if anything,
> *lighter* than espresso roasts in the US - closer to what in the US is
> called "Vienna" roast than they are to "Italian" roast.

I was probably making a little bit of a mistake in generalizing about
American espresso. "Espresso", in America, can mean a whole lot of different
things, depending on what part of the country you happen to be in. I meant
to refer to products such as Caffe Mauro and Torrefazione Italia from Seattle
and the "French roast" that La Creme in Dallas uses as their primary
espresso. On the other hand, I can name a couple of places in Minneapolis
where the so-called espresso is so dark as to be nearly tasteless.

I've had enough different Italian espressos to understand what I think
you're trying to say. Certainly the coffee tastes better if you stop at
a full city roast rather than burning the hell out of it; but my favorite
American espresso roasts are just a little bit lighter than what you'd
get if you went to Gloria Jean's and asked for French roast.
 
>    caffeine. There are smooth and subtle flavor components
>    that are often masked in lighter espresso roasts such as
>    have become popular in this country. 
> 
> 
> I think you have this backwards. Very dark roasts tend to be bitter,
> simple and somewhat sharp; medium roasts tend to be smoother, more
> complex and more subtle.  I'm also unclear where you get the idea that
> light espresso roasts are popular in the US. I see little evidence of
> this. 

I learned what I know about coffee by drinking coffee, not by reading books.
The more you roast coffee beans, the less caffeine and acid they have. Thus
the milder taste, and the possibility of savoring the flavors I'm talking
about.

Unfortunately, some Americans will drink just about anything, including the
overextracted sludge that you still get in most towns when you order espresso.
Maybe "popular" reflects a little wishful thinking on my part, but I didn't
notice a significant change in quality when I came back to Seattle from Italy
a couple of years ago.
Newsgroups: rec.food.drink
From: dcoder@u.washington.edu
Subject: Re: this years harvest
Reply-To: dave@nucleus.immunol.washington.edu
Organization: University of Washington
Date: Thu, 10 Sep 1992 21:04:26 GMT

In article <1992Sep6.145410.6528@iscsvax.uni.edu> macmillan@iscsvax.uni.edu  
writes:
My son is working the harvest in the San Yanez valley and they started the last
week in August.  The word is that the fruit was ripening early.  Is this true
all over California?  What is the word on the quality of the fruit this year?

------
The first crush that I participated in this year was last Sunday (Sept. 6) in  
the Santa Cruz mountains. The vineyards have a moderate marine influence. The  
pinot noir was picked at 22 degrees brix; variable clusters--some raisins, some  
berries underripe, no mold, overall it seemed excellent. The chardonnay will be  
a week or two.

Dave Coder
Newsgroups: rec.food.drink
From: C96@vm.urz.uni-heidelberg.de (Alexander EICHENER)
Subject: International Wine Festival in Wiesbaden (Germany)
Organization: University of Heidelberg, Germany
Date: Thu, 10 Sep 92 12:57:52 CET

From 12th to 14th of September (official opening is 11th, evening), the
International Wine Festival will be held in Wiesbaden. I shall be there
to write about German wines for our main German wine magazine, "Alles
ueber Wein". If anybody is interested in anything special, drop me a
short email note - and do it soon, because I'll leave on Saturday
morning for Wiesbaden by train and don't have email access at home.
 
Greetings and regards, Alexander Eichener <c96@vm.urz.uni-heidelberg.de>
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Lead Crystal Decanters: Valid Health Concern?
Organization: Lockheed Missiles and Space Co.
Distribution: usa
Date: Tue, 15 Sep 92 21:30:56 GMT

In article <192ojkINN9cq@agate.berkeley.edu> markh@sag4.ssl.berkeley.edu (Mark Hurwitz) writes:
>
>	I would like to purchase a nice crystal decanter for
>occasional use as a wine carafe.  No long-term (more than a few
>hours) storage of liquor in it is envisioned.  I am not pregnant,
>lactating, nor is it likely I will take on either of these
>conditions in the foreseeable future.  Should I worry about lead
>leaching into the wine, and try to find a no-lead / low-lead decanter,
>or is lead pretty much a non-issue for this application?
>
since you will be using the carafe for such a short period of time
there is no problem nor worry of any lead leaching into the wine -

if you are planning on storing it as part of a room decoration, etc
then use colored water....B:)

Seriously - I have waterford crystal hocks and red wine glasses, I also
have other brands of lead crystal stemware and barware - if you are using
these for several hours (let's say an evening party) there is no
problem, or such a minute one, that there's very little to worry about -
kind of like eating charcoal grilled foods can kill you (but you have to 
build up such a concentration that everything you ate for 40 years
was charcoal grilled, and your natural system flushing isn't working
to help keep you 'clean'....._and_ the mice/rats they tested were also
given concentrated amounts of the test product, and so on, and so on....

enjoy your new decanter, and _use_ it - with all the problems in
this world, go find something else to worry about and _enjoy_
your wine....

as 'Auntie Mame' would say "Life's a banquet, and most poor
suckers are starving to death!"

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.drink
From: me@dude.pcs.com (Michael Elbel)
Subject: Re: Irish whiskey
Organization: PCS Computer Systeme GmbH
Date: Thu, 10 Sep 1992 11:58:12 GMT

In <HUNTER.92Sep2122855@work.nlm.nih.gov> hunter@work.nlm.nih.gov (Larry Hunter) writes:

>The same brother-in-law is a tremendous fan of an Irish Whisky which hasn't yet
>been mentioned in this thread: Tullimore Dew.  Tullimore is now exported almost
>exclusively to Japan, and it's price has gotten way out of line.  When it was
>$15/750ml is was indeed a great deal.

You mean Tullamore Dew? It's my favourite reasonably priced blend (both 
Scotch and Irish). At least in Germany it is still available around
24 DM / 0.75 l ($17 at the current, very low rate). This even allows
to put it in coffe (yum).

Michael
--
Michael Elbel - me@dude.pcs.com  
What is it that the Meach made all these people do, anyway?
Newsgroups: rec.food.drink