HDTenEightyP/NetNews huggingface dataset:
From: bondono@vnet.ibm.com (Philippe Bondono)
Date: Wed, 22 Jul 92 08:58:48 FST
Newsgroups: rec.food.drink
Subject: Re: Advice sought for upcoming dinner course, & wine
Organization: Essonnes IBM Lab
News-Software: Usenet 3.0

In article <14hulfINNmf@agate.berkeley.edu> markh@sag4.ssl.berkeley.edu (Mark H
urwitz) writes:
>-Fresh fruit.  Problem: I don't know what wine(s) if any
> could be successfully served with fruit.
>
>Any suggestions out there?  What wine(s) to serve with fruit?

Usually sweet wines are perfect with fruits: I suggest something like
a muscat (Rivesaltes, Beaumes de Venise, Corse, Lunel, ...) or a
sweet chenin blanc (Vouvray, Coteaux du Layon, ...). You don't need
to have an heavy style wine (like great Sauternes): I'd rather
myself drink with fruits semi-sweet wines (i.e with not too much
sugar).

One association that I like a lot is a viognier (Condrieu) with
peaches, pears or apricots: really a nice one!

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
Newsgroups: rec.food.drink
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Subject: Re: Mail Order Coffee Suggestions
Followup-To: rec.food.drink
Organization: Dept. of MSE at Illinois-Urbana
Date: Tue, 28 Jul 1992 19:53:43 GMT

I regularly order coffee from Nicholas Brothers in Pittsburgh.  In addition
to having good coffees (and teas and spices), they're fast and inexpensive
(e.g., $4.50/lb for Columbian beans).  I sometimes order from Steep & Brew,
a great coffeeshop in Madison, Wisconsin.  They are more $ (e.g., $6.50/lb
for Columbian), but I think their coffee is a little better.  (They also
have great thermoses!)

--Judy Tolliver
Newsgroups: rec.food.drink
From: tod@gdfwc3 (Tod Chapman)
Subject: Buying General Foods International Coffees
Reply-To: gdfwc3!tod@central.sun.com
Organization: General Dynamics, Fort Worth Division
Distribution: rec
Date: Mon, 27 Jul 1992 17:55:50 GMT



I would like to know if anyone knows of a place (or mail order) to buy
General Foods International Coffees for less than you can buy them for
at a grocery store.  I think the lowest non-sale price I've found the
little tins for is $2.75.  Also, can these tins be bought in bulk?

Thanks in advance.


Tod C. Chapman                     (-) (o)
The road to success in golf is       <.     gdfwc3!tod@central.sun.com
  always under construction.        `--'    uunet!texsun!gdfwc3!tod
Newsgroups: rec.food.drink
From: rcd@raven.eklektix.com (Dick Dunn)
Subject: Re: Sattui winery/wines
Organization: eklektix - Boulder, Colorado
Date: Thu, 23 Jul 1992 17:09:06 GMT

limd@teal.csn.org (Davin Lim) writes:
>V. Sattui is probably our favorite winery to visit in the whole Napa valley.
>Really excellent wines - it's unfortunate I can only get them from the 
>winery itself...

One curious thing about Sattui is that their claims, and the label, say
their wines are only available at the winery.  Yet I've seen them off and
on in a large liquor store nearby (in Arvada, Colorado).  Anyone know what
the deal is?  Are they available in stores elsewhere?
-- 
Dick Dunn    rcd@raven.eklektix.com   -or-   raven!rcd    Boulder, Colorado
   ...A clear analysis of any situation is often mistaken for pessimism.
From: limd@teal.csn.org (Davin Lim)
Newsgroups: rec.food.drink
Subject: Re: Sattui winery/wines
Keywords: Napa
Date: 23 Jul 92 14:39:06 GMT
Organization: Colorado SuperNet, Inc.

In article <josh.711826843@mowgli> josh@cqs.washington.edu (Josh Hayes) writes:
>Here's a quick question: I've been tasting in Napa and Alexander
>Valleys (in California, for you out there in the wide world who
>don't know), and one of my favorite wineries in either place is
>the Sattui winery. They make some spectacular reds; I'm not as
>fond of their whites, but that's hardly surprising as I don't care
>for white wines in general.
>
>Has anybody else had any experience with this winery and its products?
>Any other comments? I'm curious to know if I'm the only one who likes
>what they do....
>
>Josh

V. Sattui is probably our favorite winery to visit in the whole Napa valley.
Really excellent wines - it's unfortunate I can only get them from the 
winery itself.  I have fond memories of a picnic we had there and all
of us dozed off due to the overwhelmingly relaxed pace at which we sipped our
wine and soaked in the views of the Valley.
From: rshapiro@bbn.com (Richard Shapiro)
Newsgroups: rec.food.drink
Subject: importing scotch (and other things)
Date: 29 Jul 92 10:08:10
Organization: BBN, Cambridge MA
Distribution: world
NNTP-Posting-Host: pilsner.bbn.com
In-reply-to: brown@cbnewsh.cb.att.com's message of 28 Jul 92 21:02:50 GMT

Speaking of importing whisky - the Wall St Journal is speculating that
a spirits trade-war between the EC and the US is coming soon and that
many importers are stock-piling in order to get ready. Anyone heard
anything more about this? Should I stock up on malt whisky and cognac
before the prices go up even more?

rs
From: tad@dementad.Central.Sun.COM (Tad Davis [Central Area Server SE])
Newsgroups: rec.food.drink
Subject: Morgadio wine
Date: 23 Jul 92 13:57:32 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: tad@dementad.Central.Sun.COM
NNTP-Posting-Host: dementad.central.sun.com
Keywords: Rias Braixas

I went to a wine tasting of Spanish reds and whites last night here in Dallas.
One of the whites we tasted was Morgadio from the Rias Braixas region just 
north of the Portuguese border.  This wine has the most interesting floral
bouquet of any white wine I have ever tasted - more than a hint of kiwi.  It
also won high marks from all attendees.  If anyone has any more information on
this wine, I'd love to hear about it.  I bought the *only* bottle that Wine
Emporium had for sale and I'd love to find some more... at $21 a bottle, it
was love at first whiff.

demenTad
From: david@gmd.de (David Murphy)
Subject: Re: Advice sought for upcoming dinner course, & wine
Organization: GMD, Sankt Augustin, Germany
Distribution: usa
Date: Sun, 26 Jul 1992 11:52:56 GMT

In <PETER.92Jul24100320@cancun.icad.com> peter@icad.com (Peter Masters) writes:

>In article <14hulfINNmf@agate.berkeley.edu> markh@sag4.ssl.berkeley.edu (Mark Hurwitz) writes:

>	   I need a little net-wisdom here.  Friday evening I will be hosting a 
>   group of about 14 for an informal evening of barbecue, wine-sipping, and 
>   socializing.

>	   I would like to have some food dishes out and available for guests to
>   snack on as they arrive.  Here is what I have thought of:

>	   -Assorted cheeses.  Problem: too heavy.  People eat too much.
>	   -Vegetable crudites.  Problem: boring.
>	   -Fresh fruit.  Problem: I don't know what wine(s) if any
>		   could be successfully served with fruit.

>	   Any suggestions out there?  What wine(s) to serve with fruit?
>   Any other ideas for types of easy food to put out on a help-yourself basis?

>   Thanks in advance
>   -Mark

>First, wine with fruit:  the glib answer is "it depends on the fruit",
>but I might try a very good (read expensive) German kabinett or
>spatlese. The traditional semi-sweet kind.  Right now, I'd go for,
>say, a 1989 Mosel Spatlese, from a top producer.  This wine would
>definitely be good by itself as an apertif; I'm just not too sure
>about the fruit.

One idea is red fruit and the sweeter, fruitier kind of fizz. 
Fresh wild raspberries and sub-Champagne, providing it isn't
too dry, works very well.

More on German wine: yes, a good Spatlese would be very nice with
fresh fruit. I'd be tempted by apricots and ripe peaches for a
young Rheingau. Middle Mosel always reminds me of apples, the firm,
green kind, but the balance does not always work.

One thing I've found really effective with older, sweeter German wines
('76 and '83 Auslesen and BA) is hard Swiss cheese. I know it sounds
odd, but a Gruyere and Ermentaal are lovely with these wines, almost
as good a match as Grand Cru Sauternes and foie gras...

Newsgroups: rec.food.drink
From: BRIGHAM@vmd.cso.uiuc.edu (Warner Brigham)
Subject: Re: Mail Order Coffee Suggestions
Organization: C.C.S.O.
Date: Fri, 31 Jul 1992 17:33:50 GMT

In article <1992Jul31.153409.24529@midway.uchicago.edu>
gal2@ellis.uchicago.edu (Jacob Galley) writes:
 
>In article <Bs4v2u.9H9@news.udel.edu> iseman@ravel.udel.edu (Stephen Early) writes:
>>In article <28JUL92.18182997@vax.clarku.edu> jwolfenden@vax.clarku.edu writes:
>>>Can anyone suggest a good (great) source of whole
>>>bean coffee.
>>
>>Try Gevalia.  Their phone # is 800-GEVALIA.
>
>I would not recommend Gevalia. My roommate tried it (for the cute little
>drip maker they were giving away), and the beans they sent us were
>practically beige. Definitely not roasted well. From what I remember of
>the catalog they equivocated 'flavored' with 'gourmet'.
 
Gevalia sells blends in 4 roasts, regular, Stockholm, dark and espresso
from lightest to darkest.  They send the regular (lightest) roast in
their trial package.  The dark roast isn't bad.  The problem with it is
it's a blend.  Once you subscribe to their blends they offer you to
subscribe to "single bean" shipments 4 times a year.  These are good
but they're the same four every year from Kenya, Costa Rica, Colombia
and one I forget at the moment.  They also offer a maragojipe (sp?)
around Christmas.  (They also sell flavored preground coffee.)
 
Although I find Gevalia beans fairly boring, they are without question
the most reliably fresh beans I've ever received via mail order.
 
Warner Brigham      brigham@vmd.cso.uiuc.edu
Newsgroups: rec.food.drink
From: mhs@zycor.lgc.com ()
Subject: looking for margarita recipes
Originator: mhs@scholz.zycor.lgc.com
Organization: Landmark/Zycor  (Austin TX)
Distribution: tx
Date: Thu, 23 Jul 1992 16:36:32 GMT

I just know Margaritas must have probably been gone over here 
before, but I was not present at the time.

I am looking for a recipe for a margarita on the rocks that
might use sweet and sour mix, and might have a splash of 
orange or pinapple juice in it along with all the other 
usual margarita makings. 

In other words, I would like to make a margarita at home that 
tastes like a good one at a bar.  

You can e-mail me and I can make a list to post.  Unless of
course I find out that everyone is very tired of reading 
about margs.

marcia          msnyder@zycor.lgc.com
From: iseman@ravel.udel.edu (Stephen Early)
Newsgroups: rec.food.drink
Subject: Margarita recipies
Date: 28 Jul 92 04:37:30 GMT
Organization: University of Delaware

Please post your Margarita recipies.  
Newsgroups: rec.food.drink
From: jwolfenden@vax.clarku.edu
Subject: Mail Order Coffee Suggestions
Organization: Clark University
Date: 28 JUL 92 18:18:29 GMT

Pardon this post if the subject matter has been
discussed to death, but I just stumbled upon this
newsgroup and seek advice.

Can anyone suggest a good (great) source of whole
bean coffee.  I currently order my coffee from
Lion Coffee in Honolulu Hawaii.  I order
frequently by the two pound bag.

Are there any other similar/comparable mail
order coffee companies out there?  Thanks
for your help.
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Newsgroups: rec.food.drink
Subject: Re: Sulfite question
Date: 28 Jul 92 22:37:31 GMT
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH


In article <revillot-280792132635@mm-mac18.mse.uiuc.edu>,
revillot@ux1.cso.uiuc.edu (Judy Tolliver) writes:
|>
|>I'm allergic to sulfites too, but I know this more from eating stuff like
|>dried apricots and avocados, which also contain them.  My reaction usually
|>involves itchiness in my mouth, sneezing, and in bad cases, wheezing.  With
|>wine, I have found that I am more allergic to alcohol.  As my allergist
|>explained it to me, alcohol is a vasoconstrictor and therefore, in
|>sensitive people it can cause swelling.

I think you mean vasodilator, not vasoconstrictor.  The vasodilation effect
is why habitual drinkers often have flushed faces and red noses.

|>In my case, my face gets beet red,
|>sometimes puffy, and sometimes my nose gets stuffed, even only after one
|>glass.

All those are vasodilation symptoms.  It's also worth noting that these
symptoms are not "allergic" reactions, per se, in the way that, say, one is
allergic to pollen or animal dander.  Not that it makes much difference from
a practical standpoint, of course.

--PSW
Newsgroups: rec.food.drink
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Subject: Re: Sulfite question
Followup-To: rec.food.drink
Organization: Dept. of MSE at Illinois-Urbana
Date: Tue, 28 Jul 1992 18:35:52 GMT


I'm allergic to sulfites too, but I know this more from eating stuff like
dried apricots and avocados, which also contain them.  My reaction usually
involves itchiness in my mouth, sneezing, and in bad cases, wheezing.  With
wine, I have found that I am more allergic to alcohol.  As my allergist
explained it to me, alcohol is a vasoconstrictor and therefore, in
sensitive people it can cause swelling.  In my case, my face gets beet red,
sometimes puffy, and sometimes my nose gets stuffed, even only after one
glass.  If one only consumes wine, and with all the hype about sulfites,
one might think that one is allergic to sulfites when it's really the
alcohol.  With wine, the effect is more pronounced with whites than reds. 
How do you prove you're allergic to alcohol and not just sulfites?  Try
drinking some wine, and note the effects.  Then (on another day of
course!), try drinking something strong like bourbon.  If you get the same
sort of reaction, then you can bet it's the alcohol and not the sulfites. 
Incidently, my allergist also told me that sensitivity to alcohol is very
common among Chinese people (I'm ethnically Chinese).  In spite of it all,
I continue to enjoy wine!  

Judy Tolliver
Newsgroups: rec.food.drink
From: gfl@hera.uucp (22402-lenahan)
Subject: Re: DCL (was "Posting for someone...")
Organization: Bellcore, Livingston, NJ
Date: Mon, 27 Jul 92 14:41:13 GMT
Summary: DCL

In article <1992Jul25.203205.8739@stsci.edu>, yen@stsci.edu (Felix Yen) writes:
> 
> My understanding is that Lagavulin has been part of DCL (I can't
> remember what the letters stand for) for quite some time.  According
> to a book I read a long time ago, this conglomerate owned about 40%
> of all Scotch distilleries in 1969 including Haig, Dewar, Walker,
> Buchanan, White Horse (Mackie), and Sanderson (Vat 69).  I would

DCL is Distillers Company, Ltd.  Jackson's world guide to
whiskey goes throug the geneology (circa- late '80's).
Unfortunately, my copy is "doing the rounds".

Lagavullin is part of UD (United Distillers) at present.  I'm
not really sure what their convoluted corporate structure is
today.  The malt, fortunately, seems unaffected by all this.

Grant
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.drink
Subject: Re: DCL (was "Posting for someone...")
Date: 27 Jul 92 12:24:12 GMT
Organization: Department of Computer Science, University of Edinburgh, Scotland
In-reply-to: yen@stsci.edu's message of 25 Jul 92 20:32:05 GMT

In article <1992Jul25.203205.8739@stsci.edu> yen@stsci.edu (Felix Yen) writes:

   My understanding is that Lagavulin has been part of DCL (I can't
   remember what the letters stand for) for quite some time.  According
   to a book I read a long time ago, this conglomerate owned about 40%
   of all Scotch distilleries in 1969 including Haig, Dewar, Walker,
   Buchanan, White Horse (Mackie), and Sanderson (Vat 69).  I would
   appreciate it if someone posted an up-to-date summary of DCL's
   holdings and would especially appreciate learning how much autonomy
   its distilleries have.

Can't give you much information there, but I can say that DCL were taken
over, to massive public protest, by Guinness a few years ago.  Guinness'
methods in the takeover were highly illegal and dishonest and resulted in
jail terms for several Guinness directors and prominent supporters.  They
also took over Bell's a year or two earlier.  There was a Guinness boycott
for a while here (people drank Murphy's instead).
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)

		
Newsgroups: rec.food.drink
From: iseman@ravel.udel.edu (Stephen Early)
Subject: Re: Mail Order Coffee Suggestions
Organization: University of Delaware
Date: Wed, 29 Jul 1992 04:28:05 GMT

In article <28JUL92.18182997@vax.clarku.edu> jwolfenden@vax.clarku.edu writes:
>Can anyone suggest a good (great) source of whole
>bean coffee.

Try Gevalia.  Their phone # is 800-GEVALIA.

Newsgroups: rec.food.drink
From: mhs@zycor.lgc.com (Marcia H. Snyder)
Subject: In search of margarita recipes
Originator: mhs@scholz.zycor.lgc.com
Organization: Landmark/Zycor  (Austin TX)
Distribution: usa
Date: Wed, 29 Jul 1992 13:43:48 GMT



In reference to my own posting last week which may not have
had a wide enough audience:

  >I am looking for a recipe for a margarita on the rocks that
  >might use sweet and sour mix, and might have a splash of 
  >orange or pinapple juice in it along with all the other 
  >usual margarita makings. 

  >In other words, I would like to make a margarita at home that 
  >tastes like a good one at a bar. 

I have received two recipes by e-mail but I have received other 
requests to post or e-mail others the margarita recipes that I get.
I see some interest out there.  Many of us enjoy a good margarita.  

Who knows how to make them?  Let us know by posting or e-mail me.
I will post those e-mailed to me after I get a few.

Here is what I have so far.

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

** Nick Simicich sent me this recipe **

The orange flavor in the Margarita comes from the triple sec.  

My feeling is that the best ones are made with something like Mi-Lem
mix.  That is a lemon-simple syrup mix that makes an almost perfect
Margarita.  Just add ice, triple sec, and white Tequila, shake and
pour into an (optionally) salted glass.  My guess is that you'll find
that the better bars (perhaps that don't make them by the pitcher) use
Mi-Lem.  The stuff contains a foaming agent, so it shakes up to a soft
head.

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

** From Judy Lician **

I've been reading rec.food.drink for a few months now and the only
Margarita recipes that I have seen go like this:
2 parts tequila
1 part triple sec 
1 part lime juice (fresh squeezed)

So I have proceeded to make this recipe numerous times but its not
like I get in the restaurants it's very tart and not sweet at all . . . 

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


marcia        msnyder@zycor.lgc.com    (Austin, Texas)
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Sulfite question
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Mon, 27 Jul 1992 18:37:47 GMT


In article <l76m03INNi1f@pollux.usc.edu>,
kurtzman@pollux.usc.edu (Stephen Kurtzman) writes:
|>
|>In article <Bs0F5p.18K@acsu.buffalo.edu>
|>v148rb5b@ubvmsb.cc.buffalo.edu (COLLIN MCCULLEY) writes:
|>
|>>	Just about every wine I have ever gotten has said this.  A related
|>>question: is this information provided just for people who are allergic,
|>>or is there something bad in general about the consumption of sulfites?
|>
|>Sulfites occur in wine naturally. Additional sulfites are introduced
|>at various stages of the wine production process to control the growth
|>of harmful micro-organisms.
|>
|>A couple of years ago the government starm{ed requiring sulfite
|>labeling on wines because of the allergic reactions a small number of
|>people have. 

That was the excuse.  It is actually a scare tactic on the part of the anti-
alcohol neo-prohibitionist lobby.  It's true that a small minority of people
have an asthmatic reaction (not an allergy) to sulfites.  I suffer from this,
myself.  What's ludicrous about this labelling of wine is that the same
standards of parts-per-million concentration requiring labelling was not
applied to other, more commonly consumed foodstuff that have far higher
concentrations of sulfites.  Most commercially-baked bread, for example, has
far higher concentrations of sulfites than wine, and poses more of a hazard
for the sulfite-sensitive, but it is not required to be labelled.  And both
bread and wine pale by comparison to things like restaurant salad bars and
fast food restaurant french fries (sulfites are an antioxidant and keep salad
bars looking green and fresh and prevent discoloration in cut raw potatoes).
I can drink wine without problems, but I get a tight chest whenever I eat at
McDonald's.

Those who get reactions to sulfites severe enough to have problems with the
concentrations present in wine will already know who they are long before they
ever take their first sip of wine, and they already know what foods and
beverages to avoid.  The label on wine does nothing but scare the ignorant.

--PSW
From: bondono@vnet.ibm.com (Philippe Bondono)
Date: Wed, 29 Jul 92 10:20:04 FST
Newsgroups: rec.food.drink
Subject: 91 Bordeaux comments?
Organization: Essonnes IBM Lab
News-Software: Usenet 3.0

Hello,
I'd like to know which comments have been done by the press about the
1991 vintage in Bordeaux (and eventually what are the top 20).
This year is not a good year in fact (very few quantities, due to a
very cold spring), but prices have falled down, and it may be interesting
to buy the very best wines of the vintage.

Thanks in advance.

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: jcp@islay.dco.dec.com (Jolly C. Pancakes)
Newsgroups: rec.food.drink
Subject: Re: Mail Order Coffee Suggestions
Date: 29 Jul 92 18:07:52 GMT
Organization: Electric Otter Eel Emporium


Georgetown Coffee, Tea and Spice sells coffee and tea via mailorder.
They have seperate order forms for tea and coffee. The address is

G'town Coffee Tea and Spice
1330 Wisconsin Avenue N.W.
Georgetown, DC  20007

202-338-3801


-- 

------------
jcpatilla					jcp@islay.dco.dec.com
Newsgroups: rec.food.drink
From: ostroy@cbnewsh.cb.att.com (Dan Ostroy )
Subject: Grand-Puy-Lacoste confusion
Organization: AT&T Bell Labs (Red Hill), Middletown, NJ
Date: Sun, 26 Jul 1992 04:26:00 GMT


Re: 1976 Grand Puy Lacoste  (Appellation Pauillac) and a vaste
difference of opinion.

Michael Broadbent writes in his "New Great Vintage Wine Book":
Ch Grand Puy Lacoste: Many notes since 1978.  A firm uncompromising
Pauillac, even in a vintage like 1976.  A bit hard a first.  A lively
youthful cherry red; touch of vanilla, cedar, blackcurrant; crisp,
fruity stylish, tannin, and acidity.  Last tasted April 1991.
***(*)  [Meaning three stars now, with potential to improve to four
stars with further aging. Max is five stars.]

Robert Parker writes in his book "Bordaux" (revised 1991):
 An acceptable wine for certain, but this Grand Puy Lacoste is
surprisingly jammy, overripe, with a scent of fresh tea.  Soft,
flabby, and loosely knit on the palate, this wine is now fully 
mature.  Drink up! Anticipated maturity: Now.  Last tasted 7/80.
[I wonder how he can make these statements, when he last tasted
it 11 years before the writing, unless the "7/80" is a typo.  Else,
this is left over from the 1985 edition of the book.   Curiously,
other vintages have notes through 1991.]

Any way, I have a bottle of this wine, and I am wondering whether to
hold it a few more years, as Broadbent suggests, or take my chances
and drink it ASAP, as Parker suggests.  Any ideas out there ??

-- 
Dan Ostroy                                 -K2UL-
AT&T Bell Labs, Middletown, NJ  USA  908-615-4122
ostroy@cbnewsh.att.com   (or)   dao@homxa.att.com