HDTenEightyP/NetNews huggingface dataset:
From: markh@sag4.ssl.berkeley.edu (Mark Hurwitz)
Newsgroups: rec.food.drink
Subject: Where can I buy properly stored, older Burgundy in Bay Area?
Date: 19 Aug 1992 16:27:05 GMT
Organization: Space Science Labs
Distribution: ca
NNTP-Posting-Host: sag4.ssl.berkeley.edu

	The Subject says it all.    Here in Berkeley we have Kermit
Lynch Wine Merchant, an *excellent* source for European wines, but they
have few if any properly aged Burgundies on the shelf.

	Local Liquor Barns and even Safeways display a few old Burgundies
in dusty, locked cabinets, but I fear they may have been sitting there,
bottles upright, corks dried out, at about 75 degrees F, for years and years.

	If I'm going to pay a 3-digit price for a bottle of La Tache, I want to
be sure it hasn't been ruined by poor storage.  Where can I purchase such
a bottle, with the assurance that its storage conditions have been suitable?

Thanks in advance
-Mark
From: dlema@twg.com (David Lema)
Newsgroups: rec.food.drink
Subject: Re: Oolong Silvertip Tea
Date: 18 Aug 92 19:49:57 GMT
Distribution: na,ba
Sensitivity: Personal
Conversion: Prohibited
Conversion-With-Loss: Prohibited
Encoding:  12 TEXT , 4 TEXT

Upton Tea Imports offers an Oolong Silvertip for $12.80 per 100 grams.  I haven't tried it, but if it's comparable in quality to their Darjeelings, Assams and Keemuns, I'd highly recommend it.  I've been ordering tea from them for almost nine months.  Here is their address:

Upton Tea Imports
P.O. Box 159
Upton, MA
01568

Better yet, just call their toll-free number:

1-800-234-TEAS

If you call early enough, your order will be shipped the same day.

*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
"Close your mouth, Michael; we are not a codfish."
                                    -Mary Poppins
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
From: jy2y1@vax5.cit.cornell.edu (Ton~o Scherer)
Newsgroups: rec.food.drink
Subject: Re: What is Tequila (?) made from ?
Date: 20 Aug 92 14:30:56 EDT
Distribution: rec
Organization: Cornell University

In article <1992Aug20.001525.24567@hubcap.clemson.edu>,
chrisb@hubcap.clemson.edu (Chris Behrens) writes: 
> We went to a Mexican restaurant the other night, and had Margueritas.
> We asked the waiter (he was Mexican) what Tequila is made from.
> (Whiskey from corn, Vodka from potatoes, Tequila from ?)
> He thought for a while and looked at a picture that happened to be
> there over our booth with cactuses (cacti?) in it.  Then he gave
> us this line about it being from cactus parts.  Sounded like a line
> to me anyway.  Anyone know ?

		No, no line. Tequila is indeed made from cacti.

> 
> -- 
> Chris Behrens                               chrisb@hubcap.clemson.edu 
> Greenville Technical College                           Greenville, SC
>       Efficiency is the most highly developed form of laziness. 
> - - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
-- 

_______________________________________________________________________________
             
                                 - "Por la esquina del viejo barrio lo vi
 jy2y1@vax5.cit.cornell.edu      -  pasa', con el tumbao que tienen lo' guapo'
				 -  al camina'"
					
_______________________________________________________________________________ 
Newsgroups: rec.food.drink
From: dcoder@u.washington.edu
Subject: Re: 3 oak & wine
Organization: University of Washington
Date: Fri, 21 Aug 1992 20:31:40 GMT

In article <92233.42303.6648470@LMSC5.IS.LMSC.LOCKHEED.COM>  
6648470@LMSC5.IS.LMSC.LOCKHEED.COM writes:
------------------------- Original Article -------------------------
>Just curious...  If you're making your own wine, aging it in a 5-gal glass
>carboy for instance, and don't have the money to invest in an oak barrel,
>can you put pieces of the right type of oak in the carboy and then strain
>the result?

>--Judy Tolliver
Nevada City Winery (Nevada City, CA.)  has done this with some of their
Cab's.  The results were for oak lovers.  In any event, the technique
accomplished its aim.  Choose your oak carefully and remember that
new barrels are usually conditioned so the oak isn't so strong....
..
Oak staves are common in the wine industry for imparting the flavor. (Imagine  
how much chardonnay is done in stainless steel?) Oak sawdust is used as well  
(the wine is easily clarified by filtration). Given the huge increase in  
surface area of sawdust over that of an oak barrel, you should heed the caution  
about over-extraction of oak.

Dave Coder
From: lynx@surrey.amigans.gen.nz (Lynsey Gedye)
Newsgroups: rec.food.drink
Subject: Re: Pregnant Pina Coladas
Date: 23 Aug 92 12:14:13 GMT
Organization: Prime Line, Wanganui, New Zealand

In article <1992Aug17.210431.12535@oakhill.sps.mot.com> amym@oakhill.sps.mot.com (Amy Moseley Rupp) writes:
>To soothe my thirst I have begun to crave Pina Coladas (VIRGIN of course).
>With the deletion of alcohol, the other ingredients become more important.
>If you have a favourite recipe could you send it to me?  
>Or for any other frozen drinks that could be made without alcohol?  
>Any other suggestions would be welcome.

Back in the daze when I was the demon bartender <<WARNING!! nostalgia alert!!>>
I used to offer heaps of non-alcoholic cocktails, many patrons were delighted
at having a choice. Mostly in those days NA drinks meant *gak* Coke or 7-Up  :0~~
  Amy, you might like to try these, the extra calcium is probably good for you
  and the babe...

  Pinta Colada
  6 measures ice cold milk
  4 measures  "   "   pineapple juice
  1 measure   "   "   coconut cream
  2 ice cubes

  Shake together vigorously, pour into a large glass over ice.
  Garnish with a slice of pineapple (and I used to use a hibiscus flower
  and a sprig of fresh mint)

  Acapulco Gold  (the drink)
  6 measures ice cold pineapple juice
  1 measure   "   "   grapefruit juice
  2 measures  "   "   coconut cream
  2 measures  "   "   fresh cream
    ice

  Shake and serve unstrained.  Garnish with a slice of pineapple (and, again,
  I used to use a hibiscus flower and a sprig of fresh mint)

  Note, measures means proportions, not necessarily a shot glass full, so
  you could make up litres - warning they are best freshly made and "smiling".

  Personally I preferred the A.Gold made without the cream, which I added 
  after I'd strained out the ice.  I liked the drink thick and er, creamy.

  Plan B would be to grab a case or two of pineapple icecream, an extension 
  cord for the blender, take the phone off and head for the deck!  From my
  rather limited experience of USA icecream it was rather more watery than
  what we have here, which is IMHO, more watery than what I found in Norway.
  If you like a thicker drink, add more cream - forget your arteries/calories.



  
--
           lynx@surrey.amigans.gen.nz    lynx@amigans.gen.nz
Newsgroups: rec.food.drink
From: manes@tandon.com (Dane Manes)
Subject: Re: Oldest Restaurants in America/World
Organization: Tandon Corporation, Moorpark, CA
Date: Wed, 12 Aug 1992 00:42:33 GMT

In article <l80mc4INN23s@jethro.Corp.Sun.COM> paulde@riverwhy.Corp.Sun.COM writes:
>There is (was) a wine bar in Vienna called Zwolf Apostolek (no clue on the spelling) - translates to
>the Twelve Apostles.  It's supposedly a wine bar dating from the Roman occupation.  Anyone else
>know about this?

Funny, I was thinking about that place myself.  It's called the Zwoelf Aposteln
Keller, or the Cellar of the Twelve Apostles.  It's at least three or four
stories underground, and each level is filled with dark rough tables in most
of the nooks and crannies -- kinda like park benches.  Most of everything else
is cut from stone.

A fantastic place to go after eating at the Schnizelwirt, which while it isn't
quite that old, still has the best schnnizel I've ever eaten...

I'm fairly embarrased to remember all to well what was said, drunk, and
happened on that fateful night <G>.

-- 
Dane Manes                  manes@tandon.com                 voice 805-378-7899
Tandon Corporation          76376.2266@compuserve.com          fax 805-529-9033
Product Support Engineer    "If it ain't broke, it hasn't been tested by Dane!"
---                                                                         ---
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: rec.food.drink
Subject: Re: Pregnant Pina Coladas
Date: 21 Aug 92 13:03:19 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")

In rec.food.drink, amym@oakhill.sps.mot.com (Amy Moseley Rupp) writes:
>OK, I'm six months pregnant in the middle of August in Austin, Texas,
>which is kinda uncomfortable.  To soothe my thirst I have begun to
>crave Pina Coladas (VIRGIN of course).  With the deletion of alcohol,

Bulk Pina Colada Mix:

1 48oz can Pineapple Juice
2 12oz (?) cans Cream O' Coconut (Coco Lopez works)
1 Liter Cheap Rum  (omit at your own risk)

Blend the C O'C with some juice and then mix the rest all of the stuff
in a gallon milk jug or pitcher.  For a 12oz drink, add 6oz to a blender
and add ice to make 12 oz, then Frappe (not puree, mix, chop, or emulsify).
You could probably use a little rum extract (like vanilla extract) to
replace the rum flavor.
--____________________________________________________
]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
]         was: David Taylor Research Center           [
]     was: David Taylor Naval Ship R&D Center         [
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.drink
From: wcsjc@alfred.carleton.ca (John Coughlin)
Subject: Re: The Wine Spectator (and other ramblings)
Organization: Carleton University
Distribution: usa
Date: Sat, 15 Aug 1992 20:42:03 GMT

In <1992Aug14.210816.15557@sunova.ssc.gov> jbaron@dirac.ssc.gov (Jeff Baron) writes:

>Now, Silverado, riding high on the horse, gets that $17 or $18 from
>the retail buyer, and the restaurant gets $32.  What does this do?
>It drives the prices of other things down.
                                      ^^^^

It drives them UP.  A prime example is what has been happening to the price
Oregon Pinot Noir lately.  Ever since Drouin(sp?) of France started making
wines in that area and charging Burgundian prices for them, the prices have
just about doubled.  No doubt his neighbours started saying to themselves,
"Hey!  That guy's charging US $20 for a bottle of his Pinot, and people are
paying.  Why should I still charge only $10 or whatever?"  And who can
blame them ?  They are businessmen, after all.  As a result, Oregon wines
are no longer the bargain they once were.  Their prices are headed for the
stratosphere as with many of the finer Californian wines.  Sigh.  Just wait
until phylloxera *really* takes hold, to say nothing of the Greenhouse Effect.-- 

Flesh: John Coughlin                            Elvis ate my Cadillac
Net: wcsjc@ccs.carleton.ca     Vox: +1 613 957-2851     Fax: 990-7370
From: U30585@uicvm.uic.edu
Newsgroups: rec.food.drink
Subject: Re: Jello "Jigglers"
Date: 19 Aug 92 23:17:02 GMT
Article-I.D.: uicvm.92232.181702U30585
 <92225.153449BROSE@SLACVM.SLAC.STANFORD.EDU> <1992Aug13.164855.7387@news.ysu
 <1992Aug14.150149.27122@news.ysu.edu>
Organization: University of Illinois at Chicago

My recipe is to add to the jello one package of Knox unflavored gelatin.
I do not add extra water.  I use half the amount of water called for by the
Jello and the other half the alcohol of your choice.  Try orange jello and
peach schnapps - jiggly fuzzy navels.
Newsgroups: rec.food.drink
From: malodah@pbhyf.PacBell.COM (Martin A. Lodahl)
Subject: Re: Brett/Dekkera
Reply-To: malodah@PacBell.COM (Martin A. Lodahl)
Organization: Pacific * Bell, San Ramon, CA
Date: Fri, 14 Aug 1992 15:13:12 GMT

In article <199208132226.AA24156@kaukau.comp.vuw.ac.nz> andy@comp.vuw.ac.nz (Andy Bond) writes:
>
>I have never heard of the term Brett/Dekkera ... could someone
>enlighten me as to its meaning?

Brettanomyces and Dekkera are yeast genera.  The Brettanomyces species
I've had the most to do with are B. bruxellensis and B. lambicus, both
encountered in the production of spontaneously-fermented "lambic" beers
in Belgium.  Other than that, species of these genera are considered
contaminants by most brewers and vintners.

Brettanomyces are classified as "fungi imperfecti", though two of the 
nine species have their perfect states in the Dekkera genus.  I've
heard rumors of recent reclassification of the Brettanomyces species
to Dekkera, but haven't been able to confirm it.  As far as I know
the '84 Kreger-van Rij study is stil the definitive work.  That was
the one that reclassified S. uvarum as a race of S. cerevisiae.

For more information, try:

	Reed & Nagodawithana:  "Yeast Technology", Van Nostrand, 1991
	Kreger-van Rij:  "The Yeasts:  A Taxonomic Study", Elsevier, 1984

Cheers!

	- Martin

-- 
= Martin A. Lodahl    [DoD, AHA, NRA]  Systems Analyst, Pacific*Bell =
= malodah@PacBell.COM		Sacramento, CA, USA     916.972.4821 =
= If it's good for ancient Druids, runnin' nekkid through the wuids, =
= Drinkin' strange fermented fluids, it's good enough for me!!  8-)} =
From: bondono@vnet.ibm.com (Philippe Bondono)
Date: Mon, 17 Aug 92 10:02:25 FST
Newsgroups: rec.food.drink
Subject: Re: Help with cognacs
Organization: Essonnes IBM Lab
News-Software: UReply 3.0
            <auwen.713818682@convex.convex.com>

In <auwen.713818682@convex.convex.com> John David Auwen writes:
>This cognac thread reminds me about something I've always wondered
>about it.  I enjoy occasionally drinking it but don't understand
>what the relationship between cognac and champagne is.  Many good
>cognacs have something like "champagne cognac" on the labels.  Why

"Champagne" in french comes from the word "champ" which means "field".
So you can find a lot of places called "champagne", two of them being
well renowned: one for cognac, the other for sparkling wines.
However, if there is absolutely no other connections between them two,
I'd effectively bet that a lot of people make the confusion (and who
knows, it was perhaps a good thing for Cognac :>)
Anyway, the "Champagne" is the heart of the Cognac area, and
presumably the best part (it is in fact divided in "Grande" and
"Petite" Champagne). Usually, the main Champagne producers don't
sell a pure "Champagne" Cognac, but rather a blend made with
"Champagne", and other areas (that provide a different character).

>is this?  Could someone tell me basically how cognac is made?

It is a distillation of a wine (usually the distillation is made
only a few months after the wine has been made). The wine used
for cognac is awful, and not really interesting to drink (even
if people who make Cognac use it for their own consumption), and
it doesn't keep very well in fact.

Once distilled, Cognac is aged in oak casks for years, and sometimes
decades. Of course, the older the better! And the more expensive!


Philippe

Philippe Bondono                          bondono@vnet.ibm.com
Dept 1032                                 Tel. (+33) 1 60 88 69 41
Lab. IBM de Corbeil-Essonnes              Fax. (+33) 1 60 88 49 20
BP 58, 91105 Corbeil-Essonnes Cedex
France
From: @ee.surrey.ac.uk (null)
Newsgroups: rec.food.drink
Subject: Re: oak & wine
Date: 23 Aug 92 10:29:41 GMT
Organization: University of Surrey, Guildford, England

In article <ahdlm-190892123103@mm-mac20.mse.uiuc.edu> ahdlm@Msu.oscs.montana.edu (Judy Tolliver) writes:
>Just curious...  If you're making your own wine, aging it in a 5-gal glass
>carboy for instance, and don't have the money to invest in an oak barrel,
>can you put pieces of the right type of oak in the carboy and then strain
 ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>the result?

Many wine makers do this. They have Oak-bags on a string, like tea
bags. Because oak is so dear they use the chippings. The wine writers
are very sniffy about this. Apparently its not just a question of
leaching stuff out of the oak (like vanillin, and hence the
vanilla-taste of rioja), the oxidation that comes from slow
seepage of oxygen through the porous wood matters as well.
One writer suggested that you needed a three way reaction 
between oak-oxygen-wine in close proximity and said that you 
could taste the difference between tea-bag oaked wine and 
barrel oaked wine. I'm dubious of these wise-after-the-event comments 
coming from people who cant actually point to a blind tasting, but in
favour of the writer's opinion, there is a story often repeated
about some french winemaker who had one painted barrel and the others
not, and apparently you could taste the difference, 
the claim being that the paint sealed out the oxygen.

I am not sure, but its possible that there
are chemical concoctions that simulate oak-flavour. I read once
of "oak granuals" which I dont think were chips, but like
powder coffee, go into solution. Needless to say, wine writers
and I guess most wine makers think this a hideous idea.

Geoff Nicholls

-- 
Dept Elec Eng, Uni. of Surrey        Email: g.nicholls@uk.ac.surrey.ee
Guildford, Surrey, GU2 5XH, U.K.       Phone:    (0483) 300800 ex 2322
"Reason and justice tell me there is more love of man in electricity 
and steam, than in chastity and refusal to eat meat" Chekov of Tolstoy
								
Newsgroups: rec.food.drink
From: auwen@convex.com (John David Auwen)
Subject: Re: Help with cognacs
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Fri, 14 Aug 1992 18:58:02 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

This cognac thread reminds me about something I've always wondered
about it.  I enjoy occasionally drinking it but don't understand
what the relationship between cognac and champagne is.  Many good
cognacs have something like "champagne cognac" on the labels.  Why
is this?  Could someone tell me basically how cognac is made?

Thanks,
Dave
From: at15+@andrew.cmu.edu (Andrew Lewis Tepper)
Newsgroups: rec.food.drink
Subject: Unusual Cookbook
Date: 12 Aug 92 23:28:44 GMT
Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA

An employer tried (unsuccessfully) to get me a cookbook that he had seen
a number of years ago. The idea of this cookbook was that every dish
looked like something else... For example: What appeared to be a
chocolate cake was really a meat dish. He couldn't remember the name,
although he claims that when it came out it was a bestseller. (Or at
least a fad of some sort). Does anyone know the name/author of the book?

  Thanks,
  Andy Tepper
From: mikec@scripps.edu (Mike A Christensen)
Newsgroups: rec.food.drink
Subject: Re: Birthday gift?
Date: 12 Aug 92 16:58:35 GMT
Organization: Research Institute of Scripps Clinic; La Jolla, CA

In article <2998@isgtec.isgtec.com> ted@isgtec.com (Ted Richards) writes:
>lb2r+@andrew.cmu.edu (Lorraine Blasik) writes:
>: I hope you guys can help me out.  I'm invited to a 40th birthday party
>: and need some ideas.  I was thinking about either a 1952 bottle of wine
>: or whiskey.  I'm a liitle short on cash, so nothing over $ 50.00 (is
>: that possible for a vintage bottle?).   All ideas welcomed.  Oh yeah, I
>: need it for 8/22/92.
>
> [ Stuff Deleted ]
>
>The easiest to find is probably a "40-year-old" tawny port.  Although
>this is not a vintage wine (it is blended from wine of several
>vintages), and not all of it is guaranteed to be forty years old, the
>average age is at least forty years.  They are released routinely by
>the Port shippers as "forty-year-old", so you don't need to find a wine
>that has been kicking around for 40 years - it may have been bottled
>just last week.  Most of the major wine stores should have them.
>

Also, 1952 was not a typically declared vintage in Port, only a few of the
smaller port producers declared in that year.  I have seen 1952 Kopke recently
in the $50-$60 range (and considered buying it, since I too have the affliction
of being born in 1952...).  Unfortunately, to get a truly great wine from 1952,
you're probably looking at $150+ (SIGH).

Mike Christensen
From: linda@mailhub.scf.lmsc.lockheed.com (Linda Levy)
Newsgroups: rec.food.drink
Subject: SF WINE TASTING 8-30-92
Date: 21 Aug 92 18:20:54 GMT
Organization: Lockheed Santa Cruz, CA.


                     FAMILY WINE MAKERS OF CALIFORNIA
                                 present
                              "WE LOVE WINE"

      A celebration of fine wine, food and fitness, benefits the American 
Heart Association.   
Sunday, August 30, 1992   11:30 - 4:30 in the Herbst Pavillion at 
Fort Mason, San Francisco  

There will be 85 bonded California wineries pouring their finest, 30 local 
restaurants serving tasty tidbits, and exhibits galore.    Price of 
admission is $25 in advance, $30 at the door, tax deductable as permitted by 
law.  Tickets may be purchased at BASS outlets. 

For information call: (415) 979-8462
From: martin@lyra.cis.umassd.edu (Gary Martin)
Newsgroups: rec.food.drink
Subject: Re: 1987 Joseph Phelps Eisele Cab. Sauv.
Date: 12 Aug 92 15:41:02 GMT
Organization: University of Massachusetts Dartmouth


   In article <4404@arccs1.fed.FRB.GOV> m1rts00@fed.frb.gov (Robert T. Semon) writes:
  In Monday's Washington Post (8/10) an ad for Schneider's of Capitol Hill,
  a local wine/liquor retailer, appears with a sale on 1987 Joseph Phelp's
  Eisele Vineyard Cabernet Sauvignon.  The ad quotes Parker: "Blockbuster ...
  future superstar ... huge and spectacular on the palate."  92-96 Pts.
   
  After having taken the advertisement at face value and purchasing two bottles,
  I got home and looked in my own issues of the Advocate and found a rating for
  that wine in the February 1992 issue.  The stated score was 82 points with no
  tasting notes since the wine was not in the "recommended" section.  I began
  subscribing to the WA only this year.  Can anyone with access to older issues
  console me with an earlier, more positive review?  Perhaps the add meant to
  quote an old issue of the  Spectator?

The quote comes from page 37 of Issue 62 (1989) of the W.A. and refers to both
the Eisele and the Backus.  The ... hides the words "and appear to be".
Specific comments about the Eisele:
	The Eisele has a smoky, roasted bouquet of chocolate and rich
	blackcurrants.  It is a broodingly deep, full-bodied, blockbuster
	of a wine which is massive, huge and spectacular on the palate.
	Anticipated maturity: 1994-2008.
The score (92-96) being in parentheses indicates that it's based on barrel
samples.  The later score of 82 appears, as you say, with no explanation,
almost three years later.  I could find no review in the intervening 
issues.  Changed his mind?  A mistake?  A bad bottle?  Parker mentions
somewhere (The Wine Buyer's Guide, perhaps?) that he's had problems with
bottle variation from Phelps.  Who knows?  

--
Gary A. Martin, Assistant Professor of Mathematics, UMass Dartmouth
Martin@cis.umassd.edu
From: amym@oakhill.sps.mot.com (Amy Moseley Rupp)
Newsgroups: rec.food.drink
Subject: Pregnant Pina Coladas
Date: 17 Aug 92 21:04:31 GMT
Organization: Motorola Inc., Austin Tx.

OK, I'm six months pregnant in the middle of August in Austin, Texas,
which is kinda uncomfortable.  To soothe my thirst I have begun to
crave Pina Coladas (VIRGIN of course).  With the deletion of alcohol,
the other ingredients become more important.  I am looking for recipes to
try with my new ice crusher & blender.  The frozen Bacardi mixer stuff
is OK, but I'd like to experiment.....

If you have a favourite recipe could you send it to me?  Or for any
other frozen drinks that could be made without alcohol?  I don't
like Margaritas, and do like Daiquiris a lot.  Any other suggestions
would be welcome.

Maybe I should name this kind Pina Colada Rupp.
-- 
Amy Moseley Rupp			Needed:  one witty, appropriate,
amym@oakhill.sps.mot.com		businesslike .sig that will perfectly
(512) 329-7117				reflect my philosophy of life and will
14 weeks and counting			fit in four lines or less.
Newsgroups: rec.food.drink