HDTenEightyP/NetNews huggingface dataset:
From: stanh@cc.usu.edu
Newsgroups: rec.food.drink
Subject: Re:Recipe tequila sunrise?
Date: 7 Nov 92 12:08:28 MDT
Distribution: usa
Organization: Utah State University

In article <1992Nov7.154921.5823@en.ecn.purdue.edu>, wmack@en.ecn.purdue.edu (William J Mack) writes:
> Just like it says, I used to drink these a while back.  I know it has 
> orange juice in it.  Is triple sec used also?
> 
> -- 
> Bill Mack                        "If you expect me to be an expert on the
> School of Electrical Engineering  fundamentals while I'm asking a fundamental
> Purdue University                 question....then fine, I'll pretend to be one"


Basic tequila sunrise:
	tequila
	grenadine
	oj (orange juice)
Pour in the tequila and grenadine then carefully pour in the oj to get
the red to orange "sunrise" effect.  I have seen some recipes that use
triple sec but what is the point in adding a orange liqueur to a drink
with oj?  I like it better without.

                                               ////////////
                                                       Stan
                                                       ////////////
Newsgroups: rec.food.drink
From: david@monitor.com
Subject: Re: Ting and Malta Goya
Reply-To: david@monitor.com
Organization: Monitor Company / IE
Distribution: na
Date: Mon, 9 Nov 1992 17:47:25 GMT

Edward Meeks writes
> While we're on the subject of "non-mainstream" soft drinks, this local
> grocery store carries a soft drink called "Malta Goya". It's part of a
> line of Spanish food products put out by the Goya company (paella mix,
> etc.). Since the label explicitly states that the product contains "less
> than .5 % alcohol", is suspect that it is a naturally carbonated malt
> beverage. Has anyone tried this stuff? What does it taste like?
> 
> --Ed 
> 
Malta Goya is made from malt, hops, and water.  I've only had it a couple of  
times, and it's rather good.  It is _not_ non-alcoholic beer, since it's too  
sweet.  I would definitely recommend that folks at least try it.
-- 
===============================================================================
David Adams                                                                    
Monitor Company Information Engineering                                        
david@monitor.com -OR- uunet!tmc!david
From: aesba2rmos@dct.ac.uk
Newsgroups: rec.food.drink
Subject: Re: mews
Date: 10 Nov 92 13:35:52 GMT
Distribution: world
Organization: Dundee Institute of Technology

In article <1992Nov10.133321.1218@dct.ac.uk>, aesba2rmos@dct.ac.uk writes:
> 
> Hello

This is my first message, can somone please reply to make sure i have done
it ok.

I am interested in rare whiskies. Any recommendations?> 
Newsgroups: rec.food.drink
From: mikec@scripps.edu (Mike A Christensen)
Subject: Re: winetasting french reds
Organization: The Scripps Research Institute, La Jolla, California, USA
Date: Mon, 9 Nov 1992 17:31:14 GMT

In article <4248@cvbnetPrime.COM> csroc@dime.UUCP (Charles Sroczynski x4014 5-2) writes:
>Our winetasting club tried seven French Reds this Saturday.
>They ranged from $7-$17.00.
>
>We rate on a 1(vinegar)-5(heaven) scale.

>#7 Chateauneuf Du Pape 1989 $16.99
>	Rated 90-92 by Parker.  huge Blockbuster; dark ruby/ pruple
>	color. gobs of Jammy balck raspberryfruit in the nose, splendid finish.
>	  Great nose, complex big early taste, but I didnt like the finish;
>          it was a tad too tannicky for me.
>	Group Rating=3.82	my rating=4.25

Intriguing, would you like to give us the producer?  If you'd like a softer
1989 Ch. Du Pape, I've recently enjoyed the Duboef, Domaine de la Ruisse, also
rated 92 by Parker (If anyone cares...).

Mike Christensen
Newsgroups: rec.food.drink
From: ertas@athena.mit.edu (Mehmet D Ertas)
Subject: Re: Increased Prices for Memory (wine ?)
Followup-To:  rec.food.drink
Organization: Massachusetts Institute of Technology
Date: Tue, 10 Nov 1992 14:41:33 GMT

In article <1992Nov10.085425.19059@news.uni-stuttgart.de>, andreas@awstar.rus.uni-stuttgart.de (Andreas Wierse) writes:
|> In article <1992Nov9.180813.11701@athena.mit.edu> ertas@athena.mit.edu (Mehmet D Ertas) writes:
|> >In article <1992Nov8.133738.1@alien.gici.com>, laut@alien.gici.com (Bill Laut) writes:
|> >|> In article <1992Nov5.195012.5289@ringer.cs.utsa.edu>, senseman@ricky.brainlab.utsa.edu (David M. Senseman) writes:
|> >|> > Now my two favorite things, French white wine and Koran RAM,
|> >|> > are going to be out of my price range :-(
|> >|> At the risk of being called a "lout" (:-), I would suggest a change to good
|> >|> German white wines, such as a Reisling Auslese, or a Kabinett.  Now, with
|> 
|> >
|> >I agree on the unique chills of German Wine, but since Germany is also an EC
|> >member, same price hikes there as well :-(
|> 
|> Could You please elaborate this? Does it mean that german wines are
|> expensive just because Germany is in the EC? Maybe I should tell You
|> that californian wines in California are more expensive than german
|> wines are in Germany (this is in general of course, there may be
|> exceptions).
|> 
See, there are precursors of a trade war between the US and EC, so the US government
has decided to increase tariffs on a few agricultural products including white wine.
This will affect both French and German wines. If you're right about the decreasing
prices of German wines this year, this might help compensate a little bit. I don't
know how high the ingcreases are, but it makes policy makers very nervous, since a 
trade war is the last thing either side would want in a global recession.

|> If You could get into contact with a german wine grower (I hope this is
|> the right word :-), then I could imagine that he could send high quality
|> german wine to You directly. I don't know how much tax and customs You
|> would have to pay additionally, but these are no costs related to
|> Germany being in the EC (at least if they are not penalty customs and
                            ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ 
|> even then they have US origin).
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^This is exactly the problem - tariffs.

Well, I'm just a poor grad. student and I don't have the finances for that,
I guess.
|> 
|> BTW, I'm very happy to see that there are Americans who like german
|> wines. When I was in California in April I examined the californian
|> wines closer and liked them very much.

Well, as far as I'm concerned, I'm not American, but that's OK. I know
a few that like German wines as well. However, I must also note that I've 
had a chance to try some excellent Spanish and Chilean wines recently.
A nice break from overpriced Californian and French wines!

|> 
|> >
|> >Deniz Ertas
|> 
|> Have a good time sitting in the dark, drinking german wine and listen to
|> peaceful music :-).
|> 
|> 
|> Andreas
|> 

Deniz Ertas
From: georg@cobra.sybase.com (Georg Carlson)
Newsgroups: rec.food.drink
Subject: Re: Burgundy recommendation
Date: 12 Nov 92 00:56:32 GMT

In article <1992Nov5.191903.1817@riscsm.scripps.edu>, mikec@scripps.edu (Mike A Christensen) writes:
|> [stuff deleted]
|> 
|> The wine merchant I use almost exclusively for Burgundies here in San Diego is
|> Vintage Wines, (619) 549-2112.  Incredible selection of Red and White
|> Burgundies, very good prices (typically competitive with the discounters and
|> even the super-discounters).  They have a quarterly newsletter, frequent
|> tastings, a wine bar, and will ship.  The propietors are quite passionate about
|> Burgundy, and in their words: "We carry it because we like it, not because we
|> make money on it".  Another shop here in San Diego I use less frequently is
|> The WineSellar and Brasserie, (619) 450-9557, good prices, monthly newsletter,
|> frequent tastings, a wine bar and will ship.  Also one of the best restaurants
|> in San Diego.
|> 
|> I would think that there is more than one equivalent merchant in the Berkeley/
|> Oakland/SF area, and I would recommend seeking them out.  Actually, I would
|> appreciate recommendations for wine shops in SF, since I will be there later

Well as a matter of fact there is a most excellent store in San Francisco,
having a very knowlegable Burgundy expert on staff (Anne). The store's name
is K & L Liquors (NOT a liquor store, but a high quality wine/spirits store)
and their prices are very hard to beat, even for discount outfits like Wine
Club, etc. They are on Bryant Street and I believe between 4th and 5th streets
south of Market Street downtown San Francisco.

-georg
|> this month.
From: aase@teledec5.NoSubdomain.NoDomain (Sven AASE dr ing studentt1418)
Newsgroups: rec.food.drink
Subject: Any good wine shops in Boston?
Date: 8 Nov 92 17:08:44 GMT
Organization: Norwegian Institue of Technology

Help !
I am going to Boston, Mass. and want to shop some US cult-wines like Ridge,
Calera, Williams-Selyem, Kent Rasmussen, Rafanelli, Traulsen ... to mention
a few. The last time I was in Boston, I saw some OK shops, but nothing compared
to Crossroads or Zachys.

Norway is a disaster in terms of wine buying, so any help would be highly
appreciated!

Sven O. Aase
Newsgroups: rec.food.drink
From: gandalf@cbnewsj.cb.att.com (lance.larsen)
Subject: Re: Burgundy recommendation
Organization: AT&T
Date: Thu, 5 Nov 1992 19:58:27 GMT
Summary: Another vote for finding a good wine merchant

In article <1992Nov3.181000.14202@riscsm.scripps.edu> mikec@scripps.edu (Mike A Christensen) writes:
>In article <1d402nINNdi2@agate.berkeley.edu> spp@zabriskie.berkeley.edu (Steve Pope) writes:
>>mikec@scripps.edu (Mike A Christensen) writes:
>>
>>>zabriskie.berkeley.edu (Steve Pope) writes:
>>>>These days one seldom buys a bottle of Burgundy and while
>>>>drinking it says to oneself, "Y'know this wine is actually
>>>>worth what I paid for it..."
>>>>
>>>>1988 Santenay, Louis Latour -- about $16....
>>>>
>>>
>>>My experience is just the opposite.  

I also have few disappointments in Burgundy, but I have mostly
purchased inexpensive wines recommended by merchants I trust -
who know my tastes.
^^^^^^^^^^^^^^^^^^
>I was reacting more to the general sentiment
>in this group (and other places, such as James Laube in the Wine Spectator)
>whining about not being able to find "reasonably" priced Burgundies of
>"acceptable" quality.  My experience is that it is not at all difficult to
>traverse the mine-field of Burgundy if you use a trusted, knowledgable
>wine merchant and/or a trusted, knowledgable importer and/or a trusted
>producer.  Of course, finding these may involve coming across a few bombs...

Exactly right.  But, it is a two-way street.  You have to be able to
give that merchant/imnporter/producer a good idea of your tastes -
both what you like and what you don't like.  It is absolutely ridiculous
to walk up to a merchant and ask for "a good wine" recommendation without
providing any information about what you like.  On the other hand, I've
gotten excellent recommendations from merchants that I frequent - even
without asking - because they know what I'm looking for (and what I can
pay).

Lance Larsen

From: cag@hpfcso.FC.HP.COM (Craig Gleason)
Date: Thu, 12 Nov 1992 00:23:43 GMT
Subject: Re: Bush adminimstration to impose massive wine/spirits tax
Organization: Hewlett-Packard, Fort Collins, CO, USA
Newsgroups: rec.food.drink

> Now, if you could only grow beer in pots indoors during the winter....
> 
For that matter, if you could grow pot in beers, you wouldn't be doing
badly either.
From: al@solbourne.com (Al Nugent)
Newsgroups: rec.food.drink
Subject: Re: Any good wine shops in Boston?
Date: 12 Nov 1992 09:35:26 -0700
Organization: Solbourne Computer, Inc., Longmont, CO  USA
NNTP-Posting-Host: pe3.solbourne.com

Greetings,

There are several good wine shops in and around the Boston Area.

Try:
Fifth Ave Liquors in Framingham (Ask for Paul Morganti)
Brookline Liquor Mart, Comm Ave, Brookline
Marty's Liquor Newton and Comm and Harvard Ave Boston. (Tom Schmiesser)
Winecellar of Silene, Waltham (Fred Ek)
Matignetti's Soldiers Field Rd, Boston, (Lenny Prisutti sp?)
Wine Cask, Sommerville
Palumbo Liquors, Dover Area

Don't be put off by the "liquor" all of these shops have good to great
wine offerings. If Calif wine are your passion Fifth Ave is the best, albeit
a bit pricey. 
I have a 1500 bottle cabernet cellar (Silver Oak, Caymus, Spottswoode, Dunn,
Beringer PR, some Heitz, Phelps, Laurel Glen.) and 300 zins (Ridge, Quivera,
Nalle, Swan, Montelena, Caymus, Ravenswood, Storybook). I got it all at the
above shops over the last ten years or so.  No lack of good wine in Boston.

In Western MA (sometimes worth the trip) 
Big Y, Northhampton
Town and Country W. Springfield.
From: ck060@cleveland.Freenet.Edu (Eric L. Hinson)
Newsgroups: rec.food.drink
Subject: Wanted: Good "Red Death" recipe..
Date: 9 Nov 1992 23:40:45 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: ck060@cleveland.Freenet.Edu (Eric L. Hinson)
NNTP-Posting-Host: slc4.ins.cwru.edu


Could someone out there please post a good Red Death recipe?  Thanks

(and if it wouldn't be too much trouble could you also email it to me too)?

Eric L. Hinson - ck060@cleveland.freenet.edu
From: 6500derk@ucsbuxa.ucsb.edu (Derek)
Newsgroups: rec.food.drink
Subject: Iced Cappucino
Keywords: cappucino, coffee, espresso, ice, iced
Date: 11 Nov 92 07:02:54 GMT
Distribution: rec

I have one of those dinky Krups espresso machines.
While the espresso is o.k. (not great, but what
can you expect), I wonder if there are any good
recipes for iced cappucino out there.

Derek
University of California at Santa Barbara
6500derk@ucsbuxa.ucsb.edu
dereks@csufres.csufresno.edu
From: cag@hpfcso.FC.HP.COM (Craig Gleason)
Date: Fri, 6 Nov 1992 21:02:57 GMT
Subject: Re: Bush adminimstration to impose massive wine/spirits tax
Organization: Hewlett-Packard, Fort Collins, CO, USA
Newsgroups: rec.food.drink

>     I heard on NPR this morning that the tariff on French and German wine
>     would be 200%, but I got the distinct impression that this is a scare
>     tactic designed to get the Europeans to compromise in the GATT dis-
>     cussions.  Where that not the case, why would the US delay 1 to 2
>     months until before enforcing the tariffs?  The stated reason is to
>     allow ships "on the water" to get into US ports before the tariffs
>     take effect and thus save confusion, but if the US were interested in
>     maximum impact, why wait?
> 
According to CNN and the newspaper reports I've read, the tariff affects 
all or most European white wines.  An article I read this morning listed
a number of names that would be affected.  Some were place names like
"Bordeaux" and "Pulingny-Montrachet" and some were more generic names
like "blanc."  I suspect this means that some things will slip through
the cracks, possibly by crafty label design.

Your assertion above is correct, though.  The US government is trying to
bully (right or wrong) the Europeans into reducing or eliminating their
soybean subsidies, presumably to open up the European market to US 
growers.  The tariff will not solve this problem by being kept in effect.
It can only scare people into changing the subsidies.  If the tariff 
remains, it will effectively close the US market to European white wines,
since nobody in their right mind will buy them at 3x the current price.
Anyone rich enough to do it presumably also has the connections to smuggle
their personal supply into the country tax free.  The trade war isn't good
for anyone until it stops and trade barriers are renegotiated.

Craig
Newsgroups: rec.food.drink
From: velde2@jhunix.hcf.jhu.edu (Velde Francois)
Subject: Re: Bush adminimstration to impose massive wine/spirits tax
Organization: HAC - Johns Hopkins University, Baltimore
Date: Wed, 11 Nov 1992 15:31:04 GMT

In article <1992Nov11.142433.15914@nntpd2.cxo.dec.com> winalski@adserv.enet.dec.com (Paul S. Winalski) writes:
>
>In article <1621@stake.DaytonOH.NCR.COM>,
>emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
>|>
>|>        Yes, *I realize* that the US has subsidies
>|>        on certain farm products, too, but I have also lived in Europe
>|>        long enough to know that a) they tax the hell out of a lot
>|>        of American products and b) for better or worse, these taxes, both
>|>        local and country, keep small producers who produce fresh,
>|>        clean products in business.  This is not entirely without 
>|>        merit for wine, cheese, and --well, food---lovers.
>
>Well, IMO it *is* entirely without merit for wine.  The beneficiaries
>(parasites is probably a more accurate term) of the subsidies for wine growing
>are the farmers who overproduce plonk grapes in the Midi.  The stuff they
>produce is so terrible that nobody drinks it.  

Alas, not true. In the French army, I was served something called "mix
of wines from the European Community", which was very literally vinegar.

>The real wine growers in France
>produce high quality wines that are competitive on their own merit, without
>need for any subsidies.

Point well taken, and not just for wine.  If a producer can't make it 
without subsidies and/or price protection from the government, then he 
should not be in the business. Either people really enjoy good quality
food, and they will pay the price to get them; or they don't, and it
is not the government's role to artificially sustain inefficient producers. 

Those who enjoy good quality produce, of course, are happy if *everyone*
is taxed to pay for the cost of production: they get their produce cheaply.
So you will hear French senior officials, who could damn afford the stuff,
explain that it is in everyone's interest to subsidize the helpless small
producer, etc.

-- 

	Francois Velde
From: jlecount@slipknot.eng.pyramid.com (Jason LeCount)
Newsgroups: rec.food.drink
Subject: Coffee Gaggia...
Date: 13 Nov 92 21:02:57 GMT
Organization: Pyramid Technology
NNTP-Posting-Host: slipknot.eng.pyramid.com


What's the word on the Coffee Gaggia?  How does it compare to, say, the 
Rialto Rancilio or the Baby Gaggia?  

I've got an espresso machine now that I'm reasonably happy with, but not
entirely.  I can come close to cafe-quality espresso, but not quite.  I
was wondering if this would be an upgrade or not...

thanks
Jason
Newsgroups: rec.food.drink
From: velde2@jhunix.hcf.jhu.edu (Velde Francois)
Subject: Re: Bush adminimstration to impose massive wine/spirits tax
Organization: HAC - Johns Hopkins University, Baltimore
Date: Mon, 9 Nov 1992 14:06:13 GMT

In article <1dkmslINNm85@agate.berkeley.edu> spp@zabriskie.berkeley.edu (Steve Pope) writes:
>In article <10500102@hpfcso.FC.HP.COM> cag@hpfcso.FC.HP.COM (Craig Gleason) writes:
>>>     I heard on NPR this morning that the tariff on French and German wine
>>>     would be 200%,
>
>>According to CNN and the newspaper reports I've read, the tariff affects 
>>all or most European white wines.
>
>This is unfortunately true -- when the feds issued the list of
>punitively-tarriffed products, it included Italian white wines
>as well as French/German.

The reason being, that the trade dispute is (officially) with the EC, 
so that a punitive tariff will be levied on all EC imports. Even 
Portuguese white wines are covered by the tariff.


Newsgroups: rec.food.drink
From: wcsjc@alfred.carleton.ca (John Coughlin)
Subject: Re: Burgundy recommendation
Organization: Carleton University
Date: Fri, 6 Nov 1992 17:28:42 GMT

In article <1d96pqINNqau@agate.berkeley.edu> spp@zabriskie.berkeley.edu (Steve Pope) writes:
>Viewed in comparison with other regions and varieties, Burgundy
>has a quality/price ratio[n] that's a little on the low side (IMO).

If Carla Hill has her way, this may soon be a merely academic point for
American consumers.
-- 
Flesh: John Coughlin                            Elvis ate my Cadillac
Net: wcsjc@ccs.carleton.ca     Vox: +1 613 957-2851     Fax: 990-7370
From: shore_c@kosmos.wcc.govt.nz (Craig Shore)
Newsgroups: rec.food.drink
Subject: Re: Ginger Beer?
Date: 5 Nov 1992 05:54:34 GMT
Organization: Wellington City Council (Public Access), Wgtn, Nz
Reply-To: shore_c@kosmos.wcc.govt.nz
NNTP-Posting-Host: kosmos.wcc.govt.nz

In article <Nov.4.13.07.39.1992.4411@zirconia.rutgers.edu>, livneh@zirconia.rutgers.edu (Shai Livneh) writes:
>I don't know what brand (Schweppes or whatever) but I recently
>saw ginger beer here in NJ in one of the food stores.
>						Shai

Do you lot have "Soda Stream" machines.. or something under a different
 name?  (They are a carbonating machine, you stick a CO2 bottle in
 it, then put your glass of water into it, press the button a few times
 to release CO2 into the water, remove it and add flavouring).

I think there's a Ginger Beer for that. There is also the Schweppes
 one here, in glass or plastic.

 Craig.

 
* Craig Shore  | Phone (voice)  | Internet:shore_c@kosmos.wcc.govt.nz    *
* 20 Tasman Pl,|  +64 3 3852501 |         :craig@yonder.equinox.gen.nz   *
* Christchurch, New Zealand     | SLNET: 250:700/1266 FIDONET: 3:770/180 *
From: mpeter@OAVAX.CSUCHICO.EDU (Margot Peter)
Newsgroups: rec.food.drink
Subject: boat drinks
Date: 13 Nov 92 16:20:32 GMT
Reply-To: mpeter@OAVAX.CSUCHICO.EDU
Organization: California State University, Chico
NNTP-Posting-Host: oavax.csuchico.edu

A fellow netter is looking for drinks with nautical names. So far, we've come
up with Navy Punch, Salty Dog, Fog Cutter, and Dark & Stormy. I thought this
might be the obvious group to ask. We have the recipe for a Dark & Stormy
(bleaaach!), but need the recipes for the others - or anything else you
mixologists might come up with. Thanks much!


Margot                 "I had to sink my yacht to make the guests go home."
                                      F. Scott Fitzgerald
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.drink
Subject: Bush adminimstration has imposed massive wine/spirits tax
Date: 5 Nov 1992 19:38:16 GMT
Organization: U.C. Berkeley -- ERL
NNTP-Posting-Host: zion.berkeley.edu

wherndon@smiley.mitre.org (William Herndon) writes:

>    I heard on NPR this morning that the tariff on French and German wine
>    would be 200%, but I got the distinct impression that this is a scare
>    tactic designed to get the Europeans to compromise in the GATT dis-
>    cussions.  Where that not the case, why would the US delay 1 to 2
>    months until before enforcing the tariffs?  The stated reason is to
>    allow ships "on the water" to get into US ports before the tariffs
>    take effect and thus save confusion, but if the US were interested in
>    maximum impact, why wait?

The stated reason is very sensible.

I can assure you that an added 200% tarriff on containers of wine
already in transit is a very burdensome thing to do to the
importers.  Your only choices are to pay this onerous tarriff, or let
the container sit in customs indefinitely (racking up storage charges,
and you still have to pay the supplier for the wine...)

Whatever value this move may have to the U.S public in the trade
wars, it's extremely unfair to the small number of people
who make their living importing wine.  The 1-2 month delay
is only civilized... in the past, tarriffs have been imposed
with NO delay, but they haven't been as big as 200%.

Even with the delay, folks will lose their jobs over this if
the impasse is protracted.  Unfortunately, in the current
political climate, the neo-nimby-prohibitionists call the
shots, and saving the jobs of beverage industry workers is 
given lowest priority.

Fortunately, the tarriff applies only to white still wine --
red wine and Champagne (yay!) are unaffected....they're probably
holding these in reserve so they can play their next card
when the Europeans don't back down.

Stock up now...

Steve
Newsgroups: rec.food.drink