HDTenEightyP/NetNews huggingface dataset:
From: weiss@wright.seas.ucla.edu (Michael Weiss)
Newsgroups: rec.food.cooking
Subject: Re: Thinking of Buying a Microwave
Date: 6 Apr 92 16:25:54 GMT
Organization: SEASnet, University of California, Los Angeles

According to Consumer Reports, those with turntables had "more even" heating.
However, "more even" meant that things got cooked in a bull's-eye pattern.
For this reason, I never put anything in the middle of the turntable unless it
is too large to put farther away from the pivot.
--
\ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | /
-  Michael  weiss@seas.ucla.edu   |  School of Engineering & Applied Science  -
-   Weiss   izzydp5@oac.ucla.edu  |   University of California, Los Angeles   -
/ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | \
From: sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: REQUEST: meta post on salsa
Date: 12 Apr 92 04:40:33 GMT
Organization: NYU Stern School of Business

Well, salsa gets mentioned every now and then, and recipes get offered on
the net as well. I had always assumed that "salsa" was a fairly generic
term, like "curry", which tells you little or nothing about what it is
made of, or what it tastes like. But people ask for it as if it is a
single, specific, specifiable item.

So, may I request a meta post on the subject?

What is salsa? What range of concepts does it encompass? Are there general
assembly techniques? Are there specific contexts in which it gets used?

My thanks for any information.

- Shankar
From: rjarecki@balboa.eng.uci.edu (Robert Jarecki)
Subject: Re: Cups - whatever happened to guesswork?
Newsgroups: rec.food.cooking
Organization: University of California, Irvine
Date: 11 Apr 92 01:51:06 GMT

In article <1992Apr8.165012.3939@bb1t.monsanto.com> tjfeue@bb1t.monsanto.com writes:
>In article <1992Apr6.163554.25096@acsu.buffalo.edu>, 
>v076q4xb@ubvmsb.cc.buffalo.edu (WE ARE HOLDING ALL THE C'MPOSE
>CHX KEYS HOSTAGE ON PLANET ZORT) writes:
>
>[Measuring flame war deleted]
>
>> upon reading the above lecture. . .
>>	[other stuff deleted]
>> gina
>
>I'll try not to make this sound like a flame, but:
>
>Using measuring devices may not make you a bad cook, but it *CAN* make
>you a bad person.  For example,  in every picture that you see Joseph
>Stalin in working in the kitchen, what do you see?  He's holding 
>*MEASURING DEVICES*!!!!   Or how about Idi Amin?  Again, *MEASURING
>DEVICES*!!!!   And then, to my horror, when they showed Jeff Dahmer's
>kitchen on the news....  OH, MY GOD...  ON THE COUNTER... A
>*MEASURING CUP*!!!!!!
>
>I immediately ran to my kitchen, dug through the drawers and disposed
>of *ALL* my measuring devices.  You should see the change in me now!
>I've stopped committing violent crimes, moved to an Amish
>community and all my cakes and cookies come out tasting like sh*t!
>*BUT* I am *SAVED*!!!  So please, save yourself and the world,
>
>You may not notice these insidious devices changing you into a
>monster (it happens very slowly) but look at your post.  Line wraps,
>no upper case letters....  You see Gina,  It's happening to you too!
>THROW OUT THOSE MEASURING DEVICES WHILE YOU STILL CAN!!!!
>
>        ;-)  <--------------  For the Humor Impaired
>
>  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
>  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
>  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
>  the opinions of Trilogy, Monsanto or either of my two ex-wives.           

Am sending you the following:

	3	Complete sets Pyrex measuring cups
	2	Sets dry measures (1/8 cup to one gallon)
	1	Kitchen scale
	1	Baby scale
	1	Truck scale
	14	rulers
	3	yardsticks
	2	measuring tapes
	1	micrometer

		C.O.D.

	8-)  < - - - - Also for the Humor Impaired


the mean measurer
Newsgroups: rec.food.cooking
From: rixel@hawkwind.utcs.toronto.edu (NORMANDEAU FRANCE)
Subject: Flour 
Organization: CSRI, University of Toronto
Date: 7 Apr 92 00:22:15 GMT


Hello,
 
Last week-end I bought by mistake a bag of instant blending flour.
Now...what exactly is it?
 
Thanks
 
France
 

Newsgroups: rec.food.cooking
From: ferg@88open.ORG (John Ferguson)
Subject: Re: Recipe for Salsa?
Reply-To: ferg@austin.UUCP (John Ferguson)
Organization: 88open Consortium Ltd., San Jose
Date: Tue, 14 Apr 92 17:24:56 GMT
Originator: ferg@austin

In article <1992Apr11.152544.16863@athena.cs.uga.edu> PRICKRIL@bscf@uga.edu (BEN PRICKRIL) writes:
>Does anyone have a good recipe for Salsa? I'm weary of paying the high store
>prices, and my first attempt at home was less-than-successful. By the way, on
>the news this morning they said that salsa now outsells ketchup [how times
>change!]  Thank you in advance.
>
>Ben

OK - I suppose it's time to share my secret recipe for fresh (uncooked) salsa
with the world.  This gets such rave reviews at the office that I am
sometimes 'required' to prepare a batch.  The folks at work mostly love
garlic, and I usually use quite a bit.  One caveat:  I *never* measure the
ingredients, so the amounts below are mostly approximations - "season to
taste", as they say.

------------------------------------------------------------------------------

       Fresh Salsa (salsa cruda)                      John Ferguson


       3-5 ripe tomatoes, peeled and seeded or   1/2 t. sugar
       several tomatillos                        1/2 t. fruit fresh (optional)
       1 large white onion                       2 T. lime juice
       4 anaheim peppers                         1/2 t. cumin
       4 yellow wax peppers                      1/4 t. ground sage
       2-4 jalapen~o peppers                     dash of Worchestershire Sauce
       1/2 bunch cilantro (leaves only)          salt to taste
       6-10 cloves garlic

       1.  Peel and seed tomatoes and chop medium.  If using
       tomatillos instead, remove husk and chop fine.

       2.  Chop onion into fine dice.

       3.  Roast the anaheim and wax peppers until the skins are
       blistered and burnt.  Allow to steam and cool in a covered
       dish or plastic bag.  Remove skins and seeds.  I like to
       leave a bit of the burnt skin for the roasted flavor.

       4.  Chop the jalapen~os very fine, removing the seeds for a
       milder salsa.

       5.  Chop cilantro leaves very fine.

       6.  Crush and mince garlic cloves.

       7.  Mix all ingredients in a large bowl and adjust
       seasonings to taste.  Flavor will improve after
       refrigerating for a couple of hours.

       Note that all ingredients are chopped and mixed by hand.
       Mixers and food processors tend to ruin the consistency of
       the salsa.
------------------------------------------------------------------------------

enjoy,

   ferg
Newsgroups: rec.food.cooking
From: stefano@psych.psy.uq.oz.au (Stefano Occhipinti)
Subject: Re: Authentically Correct Food
Organization: Psychology Department, University of Queensland
Date: Tue, 7 Apr 1992 00:13:11 GMT

yp02+@andrew.cmu.edu (Yashodhara P. Pawar) writes:

>I strongly believe that recipe names are trademarks, TM.
>No way, Jose,  can someone make this pond water with supermarket curry
>powder and package it surreptitiously under the name of Blah Blah Curry.
>Call it something else and if it tickles my taste buds, I shall slurp
>it! 
>On several occasions, I have been served "curries" that would make me
>snigger : "Is that tomato broth, pray? ".

>Yashodhara

Indeed! I have long fought over the insipid messes called "pasta" served
up both in restaurants and cook books. With respect to the simmering
argument over authenticity, let me say that I can see both sides of the
story. However, what it boils down to is this: if you like "El Cheapo's"
taco sauce in a jar or whatever then eat it up, but don't call it
Mexican food (a point which some have been making). The problem which
seems to occur when different cultures share foods is really that in many
respects the recipes and the tastes are a part of the culture AND of its
traditional cooking methods. Restaurants and cookbooks which purport to
present authentic dishes but don't do so are just helping to present a
nicefied view of one culture to another, usually the dominant one. For
example, a subject close to my heart, pasta alla carbonara. In Australia
this seems to have become a real hit. The recipes I have seen range from
cream, bacon, egg and mushrooms, to yoghurt and chives mixtures. All the
more ludicrous when you consider that the original dish was a the filling
meal-in-one-dish eaten by coal sellers late at night when everyone else
slept. The real recipe is simple - 2 eggs per person, handful of chopped
pancetta (or bacon if you can't find it). Beat the eggs, fry the pancetta
until crisp, meanwhile boil the pasta (usually spaghetti). When the pasta
is ready, drain quickly, turn into large bowl, pour over the uncooked egg and
sprinkle in the pancetta. Toss vigourously and the egg will start to thicken
(use a warmed bowl in winter or use the cooking pot and return to heat briefly
if the egg won't thicken). Voila! Generally a lot of cheese is sprinkled
on the top to give it some more taste. My mother used to give it to me
before I went to work as a kid. Difficult, eh?

You might say that you like that cream and mushrooms version better, if so,
enjoy, pasta is remarkably adaptable, but don't kid yourself that you are
eating some old Italian treasure, 'cause you're not.

Stefano Occhipinti

stefano@psych.psy.uq.oz.au
From: weiss@hougen.seas.ucla.edu (Michael Weiss)
Newsgroups: rec.food.cooking
Subject: Re: Sherbert (was Re: PUNCHES)
Date: 6 Apr 92 01:33:17 GMT
Organization: SEASnet, University of California, Los Angeles

In article <3500040@hpcc01.corp.hp.com> brooksp@hpcc01.corp.hp.com (Peter Brooks) writes:
>Aussie sherbert is a fruit-flavored sugary powder? Takes me back a
>*long* way (Sherman, set the way-back machine to 1959) to a confection
>called "Lick-m-aid".  It came in an envelope, and was essentially a
>combination of sugar and Kool-aid type flavoring.

I had some last in 1983.  Lick-m-aid has four attached envelopes.  One of them
contained a candy stick, and the other three contained the powders.  You'd use
the stick to get the powder.  It didn't really fizz...it was an acidic powder,
much like SweeTarts (which I'm sure you don't have anywhere else but the US).
Pop Rocks, on the other hand, have carbon dioxide bubbles in them (just like 
sodas).  Very different.
--
\ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | /
-  Michael  weiss@seas.ucla.edu   |  School of Engineering & Applied Science  -
-   Weiss   izzydp5@oac.ucla.edu  |   University of California, Los Angeles   -
/ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | \ 
Newsgroups: rec.food.restaurants
From: knauer@cs.uiuc.edu (Rob Knauerhase)
Subject: How about Portland, OR
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Date: Tue, 14 Apr 1992 00:26:40 GMT

I'll be returning to Portland for another summer in the Silicon Forest.
Last summer, I found most of the Chinese restaurants (cheap and expensive)
in the Hillsboro/Beaverton/Tigard area.

So, what should I look out for this summer?  Any ethnicity or price-range
would be interesting.

Rob
--
Rob Knauerhase           University of Illinois at Urbana-Champaign
knauer@cs.uiuc.edu       Dept. of Computer Science, Gigabit Study Group
"There's no place like $FC58!"
From: shaks@cfa.harvard.edu (Jonathan Schachter)
Newsgroups: rec.food.restaurants
Subject: Re: Where to eat in D.C area - modest budget
Keywords: good food at modest prices
Date: 8 Apr 92 20:25:57 GMT
Distribution: usa
Organization: /u1/shaks/.organization


In article <357@frackit.UUCP>, dave@frackit.UUCP (Dave Ratcliffe) writes:
> My wife and I along with some friends are going to be in Washington D.C.
> in a few weeks for a week long vacation. We are planning on only 1
> big-time-dress-up-dinner while we are there and are looking for
> suggestions for the rest of the week. Basically we are open to
> suggestions for places where slacks and sportshirt are ok, the food is
> good and the prices reasonable. We will be staying in a motel just
> outside the N.W. District and we're just familiar enough with the area
> to get totally lost in about 20 minutes :) 
> 
> All suggestions welcome, either here or in Email. Many thanks to those
> with some input. 
> 
> And if the Armands in Georgetown (Near the Zebra?) is still open, I
> ALREADY have plans for a meatball sub for lunch during the week :) :)
> 
> --
>  ...uunet!wa3wbu!compnect!frackit!dave                   |  Dave Ratcliffe  |
>  frackit!dave@uunet.UU.NET                               |  Sys. <*> Admin. |
>  dave@frackit.uucp                                       | Harrisburg,  Pa. |

   Northwest is definitely the part of the District you want to check out.
Jump on the Metro and go to Dupont Circle.  There are an infinite number of
excellent, but reasonably priced restaurants around there.  They just sort
of fall into your lap.

  I just ate in a Jamaican place there and had curried goat.  $11 entree, included
salad, bread.  Big portion, excellent service.  Their cheaper entrees were $8--10.

   In another foray there, about a year ago, I went to an Indonesian place.
Lots of Italian, African, Hispanic, restaurants.  Whatever your heart desires.

   Wisconsin Ave. has apparently become a real gourmet ghetto, but i didn't
go there this trip.  that's a bit closer to Georgetown.

   Chinatown is very easy to get to (it's right on the Metro).  The neighborhodd
is not incredibly safe, but the Dim Sum is very good.  

   My favorite weirdo place in D.C. is a Mexican/Thai restaurant.  When you
walk in, there's a sign pointing left for Mexican, right for Thai (or the other
way around).  they even have a two-sided business card!  This is right across
from the old Marine barracks.  closest Metro is probably Capitol South, but
be careful in that part of town.
       -- jon
Newsgroups: rec.food.restaurants
From: schaffer@cpsc.ucalgary.ca (Doug Schaffer)
Subject: Request: San Francisco/Monterey Restaurants
Organization: U. of Calgary Computer Science
Distribution: na
Date: Sat, 4 Apr 92 18:43:48 GMT

I will be in the San Francisco and Monterey area in the beginning of May
and am looking for some good, moderately priced eating establishments.
Any suggestions of "don't-miss-it"s or "don't-even-think-about-it"s?

Please reply by email, schaffer@cpsc.ucalgary.ca  Thanks.

Doug Schaffer, University of Calgary, schaffer@cpsc.ucalgary.ca
From: jayers@hamline.edu (Judi Ayers)
Newsgroups: rec.food.restaurants
Subject: Re: yet another Chicago ethnic post
Keywords: Restaurant, food, Chicago, Japan
Date: 9 Apr 92 17:56:30 GMT
Article-I.D.: uc.1992Apr9.175630.6867
Organization: Hamline University, St. Paul, MN.

In article <1992Apr6.183106.21372@csrd.uiuc.edu> hsu@sp24.csrd.uiuc.edu (William Tsun-Yuk Hsu) writes:
>U53415@uicvm.uic.edu writes:
>
>> Is there anyone out there with suggestions for Japanese food?
>
>I generally go for sashimi/sushi in Japanese restaurants. There are
>several reasonable places in the Belmont/Clark area, but my favorite
>is the first one north of Belmont on Halsted, on the west side of the
>street. I don't remember the name but there's a flower on the sign.
>It's $7 (similar price for most sushi places in the area) for maybe
>4 different types of fish, octupus and a couple other items, plus
>two roes and 6 or so California roll-type things. I haven't tried
>the other menu items, but they look pretty reasonable.
>
>Bill
>

Another place in Chicago for sushi is Hatsuhanna's (sp?).  It was 
great.  I haven't been there for several years and price wise I'm
not sure.  I went on an expense account so I didn't notice.
I believe it was near the lake, downtown.  Ughh.  I could
be way off, but it was in Chicago. :-)
Have fun!

judi
Newsgroups: rec.food.restaurants
Subject: Re: BEST HAMBURGER in the US
From: pine@maui.nsc.com (Bill Needles)
Date: 6 Apr 92 17:53:09 GMT
Organization: National Semiconductor Corporation

Miner Dunn (2 locations) in NW Indiana (Highland and Merriville) is THE best! Great
Chili too.
From: sean@curry1.austin.ibm.com
Newsgroups: rec.food.restaurants
Subject: Re: BEST HAMBURGER in the US
Date: 6 Apr 92 12:45:55 GMT
Reply-To: curry@ausvmv.vnet.ibm.com
Organization: IBM Austin, TX

For a quality hamburger, it's tough to beat Hut's Hamburgers on 6th street
in Austin, TX.  Twenty+ different types of burgers, incredible black pepper and
cornmeal onion rings, Wed. night is two for one, and chicken or buffalo can
be substituted for the beef.  Not to mention a real cozy atmosphere.
 
Sean
Newsgroups: rec.food.restaurants
From: cbruce@wvus.org (Corinne Bruce)
Subject: Re: Any good restaraunts in Palm Desert, CA?
Organization: World Vision U.S.
Distribution: ca
Date: Fri, 10 Apr 92 15:01:05 GMT

In article <dank.702847513@blacks.jpl.nasa.gov> dank@blacks.jpl.nasa.gov (Dan Kegel) writes:
>I'm planning on taking a short vacation in Palm Desert, and
>am looking for any ideas on good food there.  Anyone have any
>favorites there?
>- Dan Kegel (dank@blacks.jpl.nasa.gov)

I was just there about 3 weeks ago.  There are TONS of restaurants around,
but I only ate out one night.  I can whole-heartedly recommend Garcias,
a Mexican restaurant on Bob Hope (I think) Drive.  Very tasty!  The chile
rellenos were a little spicier than you'll find in 80% of the other Mexican
restaurants you may be familiar with.  But, they were wonderful!  That extra
zing really livened them up!  They have pitchers of Margaritas that were
quite good!

Sorry I can't be of more help!

- Corinne
 
------------------------------------------------------------
Corinne Bruce

World Vision U.S.            cbruce@wvus.org
919 W. Huntington Dr.        Voice: 818.357.1111 ext 3510
Monrovia, CA  91016          FAX:   818.303.6212

"Who are you who are so wise in the ways of science?"
------------------------------------------------------------
Newsgroups: rec.food.restaurants
From: pcg@panix.com (Paul Gallagher)
Subject: Re: Another Tea Room Query
Date: Mon, 6 Apr 1992 10:17:18 GMT
Distribution: usa
Organization: PANIX Public Access Unix, NYC

The Mayfair Lounge, in the Mayfair Regent Hotel, Park Ave. and 65th St., NYC,
serves tea daily from 3pm to 5:30pm every day.  It's a lovely setting. (Le
Cirque is next door.)

You might also try the daily tea at the Palm Court in the Plaza Hotel, 5th
Ave. and 59th St., from 4 to 6, or at the Helmsley Palace, 455 Madison and
50th St., from 2 to 4:30.

Paul
pcg@panix.com
Newsgroups: rec.food.restaurants
From: dank@blacks.jpl.nasa.gov (Dan Kegel)
Subject: Any good restaraunts in Palm Desert, CA?
Organization: Image Analysis Systems Group, JPL
Distribution: ca
Date: Thu, 9 Apr 1992 19:25:13 GMT

I'm planning on taking a short vacation in Palm Desert, and
am looking for any ideas on good food there.  Anyone have any
favorites there?
- Dan Kegel (dank@blacks.jpl.nasa.gov)
From: dave@frackit.UUCP (Dave Ratcliffe)
Newsgroups: rec.food.restaurants
Subject: Where to eat in D.C area - modest budget
Keywords: good food at modest prices
Date: 5 Apr 92 16:17:11 GMT
Article-I.D.: frackit.357
Distribution: usa
Organization: Esoteric Tribble Factory, Harrisburg, PA

My wife and I along with some friends are going to be in Washington D.C.
in a few weeks for a week long vacation. We are planning on only 1
big-time-dress-up-dinner while we are there and are looking for
suggestions for the rest of the week. Basically we are open to
suggestions for places where slacks and sportshirt are ok, the food is
good and the prices reasonable. We will be staying in a motel just
outside the N.W. District and we're just familiar enough with the area
to get totally lost in about 20 minutes :) 

All suggestions welcome, either here or in Email. Many thanks to those
with some input. 

And if the Armands in Georgetown (Near the Zebra?) is still open, I
ALREADY have plans for a meatball sub for lunch during the week :) :)

--
 ...uunet!wa3wbu!compnect!frackit!dave                   |  Dave Ratcliffe  |
 frackit!dave@uunet.UU.NET                               |  Sys. <*> Admin. |
 dave@frackit.uucp                                       | Harrisburg,  Pa. |
From: lmtra@uts.amdahl.com (Leon Traister)
Newsgroups: rec.food.restaurants
Subject: Re: veg[D[Degatarian and seafood restaurants
Date: 7 Apr 92 16:08:50 GMT
Distribution: rec
Organization: Amdahl Corporation, Sunnyvale CA

In article <5267@salyko.doit.sub.org> rudi@salyko.doit.sub.org (Rudi Gaul) writes:
>
>hi,
>i'm planning my trip to the states (from 8.15 - 09.10.92) and looking
>for some good restaurants (vegetarian and seafood, i don't eat meat) in
>miami, fort lauderdale, san francisco, las vegas and losangeles.

Just a few suggestions for San Francisco.

1) Nyala (Ethiopian) - Has an excellent vegetarian buffet for lunch
and dinner - 39 Grove Street

2) Ananda Fuara - Good "Hippie Vegetarian" - Lunch Only M-F - Market
Street near Van Ness.

3) Govinda's - Vegan - On Carl Street near Cole (on the fringes of the
Haight-Ashbury district).  Also near the Tassajara bakery for
excellent breads, pastries, coffee.

4) Vegi Foods on Clement Street, Lotus Garden on Grant
Street(Chinatown) - Strict vegetarian Chinese

5) Red Crane and Silver Moon (both on Clement Street) - Vegetarian and
Seafood.

6) Any of a number of salad bars downtown for lunch M-F.  My favorite
is the "Yum Yum Cafe" on Second Street near Mission.  Redefines the
salad bar to include sushi items, Middle Eastern salads, Japanese
noodles and more.

7) Most any Japanese restaurant serves both seafood and noodle dishes.
The biggest collection in one place is in "Japan Town" along Post
Street near Buchanan and Webster.

This should get you started.
========================================================================

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

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

c/o Amdahl Corporation            (408)737-5449
1250 E. Arques Ave.  M/S 338
P.O. Box 3470
Sunnyvale, CA  94088-3470
Newsgroups: rec.food.restaurants
From: faiman@m.cs.uiuc.edu (Michael Faiman)
Subject: Re: Request: San Francisco/Monterey Restaurants
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Distribution: na
Date: Fri, 10 Apr 1992 16:34:35 GMT



Get the 1992 Zagat Guide to SF dining.

 -- Mike Faiman, Urbana		faiman@cs.uiuc.edu
From: melinda@sfsuvax1.sfsu.edu (Melinda Wolfskill)
Newsgroups: rec.food.restaurants
Subject: Re: veg[D[Degatarian and seafood restaurants
Date: 6 Apr 92 23:07:19 GMT
Distribution: rec
Organization: California State University, Sacramento

as i posted in the breakfast-sf article, i know a couple of good seafood 
restaurants in sf...the first being one of my favorites: The Old Clam House
on Bayshore *EXCELLENT FOOD & the small cup of hot clam juice (unfortunately)
is never enough - I ALWAYS WANT MORE - the French bread (a SF fav.) is also
quite good*...the other seafood restaurant i really like is Pacific Seafood
Cafe (i think that's what it's called)..I've only been there once, but would
LOVE to go back *the shrimp/crab Newburg was GREAT & they give you complimentary wine while you wait for your table*...oops!  just looked in the phone book...
it's called Pacific Cafe...located at 7000 Geary Blvd.  Another seafood rest.
I know of is called Joe's Fish Grotto and is located on Mission Street (outer 
Mission aka "the Excelsior").  All of the above are reasonibly priced and have
GREAT food/atmosphere.

Melinda
From: matikain@klaava.Helsinki.FI (Esko Matikainen)
Newsgroups: rec.food.restaurants
Subject: Budapest
Keywords: Best
Date: 10 Apr 92 20:33:28 GMT
Organization: University of Helsinki

I was told that "the best restaurant in Budapest is Kispipa (Akacia ut.)"

Do you think I should trust this piece of information
and take my friends there?
Newsgroups: rec.food.restaurants