HDTenEightyP/NetNews huggingface dataset:
From: obnoid@netcom.com (Michael Kirschner)
Subject: Eggplant Parmesean Grinders in Boston/Worcester
Date: Wed, 02 Sep 92 02:52:29 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

Hello New England! Having lived in Worcester for four lovely years during
my stay at WPI, I became fond of eggplant parmesean grinders. Moved out here
to California a decade ago and they look at me cross-eyed when I ask about
them. Unbelieveable. I'm coming back for a week and would like to tap the
collective gastronomic wisdom of the ne.food group regarding where I can find
the best of these in the Boston and epsecially Worcester area (I assume it's
NOT Boynton Pizza!*). Post or e-mail suggestions! Thanks!

Mike
-- 
----------------
Michael Kirschner
Compression Research Group, Inc.
2224 Larkin St.                                 (415)292-6428 (voice/fax)
San Francisco, CA 94109    Preferred E-Mail address: obnoid@netcom.COM
[GEnie: M.KIRSCHNER1; AOL: obnoid2; well: obnoid]
From: khoo@husc3.harvard.edu
Newsgroups: ne.food
Subject: Re: on beer...
Date: 27 Aug 92 23:58:44 GMT
Distribution: ne
Organization: Harvard University Science Center


>> If you want something refreshing, drink Gatorade.
>> Beer is supposed to be a FOOD.
> 
> Right.  In fact, the Germans refer to beer as "liquid bread"

Come on fella's, aren't we being a bit snobbish and/or ethnocentric?
Why not just accept a thing for what it is, and enjoy whatever pleasures it has
to offer; instead of comparing it to some standard, which it wasn't designed to
compete on.
Having said that, I must admit I prefer English lagers, but then I live in 
New England.   ;- )

-- 
khoo@husc3.harvard.edu      Lawrence Khoo       Computer Consultant
khoo@husc9.harvard.edu      (617) 496-8992    Econ. Dept, Harvard U.
From: milo@cbnews.cb.att.com (guy.f.klose)
Newsgroups: ne.food
Subject: Re: The Tap in Haverhill
Date: 3 Sep 92 19:39:44 GMT
Distribution: ne
Organization: AT&T

In article <1992Sep3.162530.21025@primerd.prime.com>, margo@tbird6.prime.com (Margo Kosicki) writes:
> Hey Guy,
> 
>     This question is for any one, but I suspect Guy will have the answer.  Is
> the Tap still open? If it is do you know if the food is still good?  I haven't
> been in a few years and I don't remember the food being outstanding, but I liked
> the atmosphere and the food was good.  I also remember the prices were resonable.

I think the Tap closed, but I'm not sure when or for what reason...the last
time I was there was well over a year ago.  Turns out that the same people
opened up this place called Toula's Trattoria, which is right across the
street from where the Tap is/was.  In fact, for awhile Toula's was handing
out the Tap's menu as well with their own menu.

So, what's the deal with Toula's?  They have excellent brick oven pizza
and calzones, and an interesting array of pasta dishes.  You can choose
almost any type pasta and any sauce.  I really like their angel hair pasta,
and the sauces I've tried are chicken cacciatore, mushroom marinara,
alfredo, and a broccoli/romano combination that is much like alfredo.

Guy
-- 
Guy Klose
milo@mvuxi.att.com
From: milo@cbnews.cb.att.com (guy.f.klose)
Newsgroups: ne.food
Subject: Suan La Chow Show
Date: 31 Aug 92 12:44:00 GMT
Distribution: ne
Organization: AT&T

So, how many of you are craving Suan La Chow Show, while Mary
is on sabbatical?  Next question is, how far are you willing
to drive?

There's a small restaurant on Rt. 125 in Bradford (just past
N. Andover) called the Hong Kong Kitchen that has it on 
the menu.  I tried it, figuring that it can't possibly be
as good as Mary's, and I was pleasantly surprised.  Not quite
as piquant, but it was pretty good.  Good enough to tide one
over until the real ones come back.  Their recipe seems close
enough that you would swear the chef, or the owner, came from
Mary's.

If you don't live in the Merrimack Valley area, probably the
quickest way to get there is to travel I-93N to I-495N.  Then
take the Ward Hill, Rt. 125 connector exit.  At the end of the
connector head north (to the left).  Maybe a mile or so, on
the right, is a small shopping plaza, with the Hong Kong Kitchen
towards the back of the plaza.  As a landmark, there is a
Pizza The Hut just beyond the plaza.

Guy
-- 
Guy Klose
milo@mvuxi.att.com
From: rnewman@bbn.com (Ron Newman)
Newsgroups: ne.food
Subject: Re: Bertucci's (tomatoes on smoked cardboard)
Keywords: pizza
Date: 28 Aug 92 16:44:36 GMT
Distribution: ne
Organization: Bolt, Beranek & Newman, Inc.
NNTP-Posting-Host: spcsun25.bbn.com

In article <1992Aug28.050034.21193@athena.mit.edu>, dethomas@athena.mit.edu (Drea E Thomas) writes:

|>  I have no clue why people like Bertucci's .. you either
|> get expensive spaghetti. or bad pizza (also expensive)..
|> I have never been satisfied when I have gone there..
|> It is the only place where I have sent back soup because it
|> was too bad to eat.. I've been to the one in Cambridge
|> 3 times.. ug

Which Cambridge Bertucci's?  Central Square (Main Street),
Harvard Square, or Alewife?

-- 
Ron Newman		rnewman@bbn.com
(a satisfied Bertucci's customer)
From: fgz@ddxrus.enet.dec.com (Federico Genoese-Zerbi)
Newsgroups: ne.food
Subject: Re: cucina italiana
Date: 3 Sep 92 16:16:36 GMT
Reply-To: fgz@ddxrus.enet.dec.com (Federico Genoese-Zerbi)
Distribution: ne
Organization: Digital Equipment Corporation

In article <95110@bu.edu>, merritt@macro.bu.edu (Sean Merritt) writes:
|> The background: since 1990 I have spent ~ 18 months in italia.
|> I lived in Abruzzo but spent time in Marche, Romanga,and Roma.

Well, since we're into credentials :-) .....I'm Romano 'de Roma
|> 5) Pizza is defined quite well. 

Not sure what this means...There is a pizzeria in Amalfi that lists
over 20 types of pizza, including "Pizza alla Maradona".
And of course, every where you go, pizza is different.  Pizza *is*
a very flexible medium.  And any restaurant will do a la carte anything.
One of the beauties of Italian Restaurants.  After the waiter has listed the
food available (or given you menus) you can always say "Well, yes, but
this is what I really want to eat -- can you make it for me?" and the
answer is generally that they can (assuming they have the ingredients).

|> Pizza has very little sauce on it
|>    the crusts are very thin and taste more like pita bread. 

Of course, the counter examples to this generalisation are many.
Pizza Rustica, Pizza Dolce, the Sfincione Pizza in Palermo, the Pizza
al Taglio (that you must've had in Rome and is not thin...) etc.

|> Every pizza I ever ate was cooked in a brick oven
|>    over a wood fire.

You must've been selective.  Most of the Pizza al Taglio you buy in Rome
is not cooked in a wood oven.


|> In my 12 years in Boston I have not found one palce that even comes
|> close to authentic italian dining. When my italian friends are here
|> they want to eat anything but italian and if we do go to and "italian
|> style" restaurant they are horrified when the food comes all at
|> once on the same plate. Some of them like our pizza but they state
|> that it is completely different than what they are used to.
|> I went to Uno's with people from Napoli, Firenze and Bologna,
|> none of them had ever had deep dish pizza or even heard of it.

Gad we're a provincial people!  We so often forget the variety of our own
regional cooking and make sweeping generalisations about what is
*Italian Food*, forgetting that there is no such thing........
Go down to Palermo and order Sfincione (actually, you're more likely to
be able to buy it from a push-cart) and you'll get a baked dough substance,
about 2 cm think, slathered with tomato sauce, onions, anchovies, olives
capers, and topped with Primo Sale (a Sicilian Cheese).  My guess is that 
this could easily be an inspiration for thick crust pizza?  And my guess 
is that there could very well be some small town near Palermo 
where deep dish pizza is an evolution of Sfincione....but it's hard to 
know for sure.

Federico. 
Newsgroups: ne.food
From: ray@mtl.mit.edu (Ray Ghanbari)
Subject: Re: Another Chicagoan's view of Pizza.
Reply-To: ray@mtl.mit.edu
Organization: Massachvsetts Institvte of Technology
Date: Wed, 2 Sep 1992 22:18:05 GMT

In article <1992Sep2.141824.15313@husc3.harvard.edu>  
chandoni@husc8.harvard.edu (John-Marc Chandonia, , , ) writes:
> betsys@cs.umb.edu (Elizabeth Schwartz) writes:
> > Real pizza is from Chicago! Deep-dish anyway!
> > It's fragile however...Uno's did not survive the journey!
> 
> Does anybody know the relationship between Chicago's Pizzeria
> Uno and the chain that's headquartered in Boston?  Did
> Mr. Sewell (former owner of Chicago's Unos, now dead) sell
> the rights to the name (but not the recipe) to some company in Boston,
> or did the chain start in Boston and the Chicago branch just use a
> different recipe (copied from Ginos East, or somewhere)?
> 
> It's interesting that Unos in Boston, DC, Ohio, and Atlanta (before
> the one there closed) are exactly the same in terms of pizza and
> menu, but the one in downtown Chicago has different pizza, a different
> menu (no clam pizza or hot dogs!) and so forth.  But if you pick
> up a matchbook there, it has the # for the Boston office on it.
> 
> JMC

Every time I see an "Uno's" I cringe.  We can at least be thankful that  
Ike isn't alive to have to see his restaurant's name trampled like it has  
been.

The "Uno's" that you find anywhere but on Ohio St. in Chicago are all part  
of a chain based in Boston of all places.  As near as I can figure, they  
licensed the name and "look and feel" of Uno's and turned it into a yuppie  
hangout.  Any other similarities are purely coincidental.  An absolutely  
horrible imitation of the original that have been uniformly bad, in my  
experience.  As far as I know, it is an "Uno's" in name only.

What really irks me is that I tell people how absolutely incredible Uno's  
in Chicago is, and they say something like "I've been to a couple 'Uno's'  
and I don't see what the big deal is".  As far as I'm concerned, the only  
pizza I've had in the last couple years was the amazing sausage and  
'shrooms za I had at Due's earlier this summer when I was back in Chicago  
for a visit... (right across the street from Uno's and owned and operated  
by the same folks).  There simply is nothing that even comes close (IMHO).

--
  Ray Ghanbari                   |                                 
  (617) 253-0723                 | "Talkin' bout a revolution..."  
  ray@mtl.mit.edu (NeXTmail OK)  |
From: ryba@ll.mit.edu (Marty Ryba)
Newsgroups: ne.food
Subject: Re: NY/NJ/LI Subs vs NE Grinders (was What _is_ Greek Pizza?)
Date: 4 Sep 92 17:34:15 GMT
Reply-To: ryba@ll.mit.edu (Marty Ryba)
Distribution: ne
Organization: Group 101, MIT Lincoln Lab.
Originator: ryba@ll.mit.edu (Marty Ryba)


In article <1992Sep4.104617.3723@spdcc.com>, jin@spdcc.com (Jerry Natowitz) writes:
|> I do agree about NJ subs (if I wasn't so chauvenistic, I'd say NY Metro area :-)
|> , but there is one area that many (not all!) *HOP seems to do a good job:
|> 
|> *Steak and Cheese*
|> 
|> Having been on a diet for 5 months now, that is one of the few things that I
|> really miss (eating a whole pizza is one of the others).  I do have to admit
|> not having had a steak and cheese in a NJ sub shop, I'm not even sure they make

    Real cheesesteak sandwiches come from neither Boston nor NJ, but
Philadelphia.  Nothing anywhere else compares.  As far as hoagies/subs -
the best I've had are from NJ.  Where the h*ll did the word "grinder" come
from???

-- 
Dr. Marty Ryba             |	Generation X:
Group 101 - Radars 'R Us   |
MIT Lincoln Laboratory     |  Too young to be cynical,
ryba@ll.mit.edu            |		too old to be optimistic.
From: paglione@buast7.bu.edu (Timothy Paglione)
Newsgroups: ne.food
Subject: Re: NY/NJ/LI Subs vs NE Grinders (was What _is_ Greek Pizza?)
Date: 4 Sep 92 14:27:16 GMT
Distribution: ne
Organization: Astronomy Department, Boston University, Boston, MA, USA
From: levin@bbn.com (Joel B Levin)
Newsgroups: ne.food
Subject: Re: Italian
Date: 1 Sep 1992 18:52:25 GMT
Organization: Bolt Beranek and Newman Inc., Cambridge MA
Distribution: ne
NNTP-Posting-Host: bbn.com

In article <1992Sep1.180959.11688@inmet.camb.inmet.com> mazur@inmet.camb.inmet.com (Beth Mazur) writes:
|In article <la48u2INNfjp@news.bbn.com> levin@bbn.com (Joel B Levin) writes:
|>In article <17p0tuINNac8@early-bird.think.com> barmar@think.com (Barry Margolin) writes:
|>|				   If you insist on cheap, that may be why
|>|you've gotten the impression that all they have is spaghetti.
|>
|>Or maybe he's just been to the Chateau in Waltham :-(
|>
|>	/JBL
|
|So we're done dumping on Mary Chung's and now it's the Chateau's turn?

Dumping?  I only offered it as a possible reason someone might think
of Italian food in terms of spaghetti.

|					     It's boring Americanized-Italian 
|food, but it's cheap and served pretty consistently.

As long as I don't have to sit in that orange room -- it hurts my
eyes.

	/JBL
=
Nets: levin@bbn.com  | "How does a mouse let me move the cursor anywhere 
pots: (617)873-3463  |  I want?"  "What are address busses?"  "How do 
              N1MNF  |  icons work?"              --Time-Life Books
From: rshapiro@bbn.com (Richard Shapiro)
Newsgroups: ne.food
Subject: Re: Boston-area brewpubs (was: where is 33 dunster street?)
Date: 31 Aug 92 16:48:42
Organization: BBN, Cambridge MA
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: david@monitor.com's message of Fri, 28 Aug 1992 21:14:29 GMT

In article <Btppo6.FpC@monitor.com> david@monitor.com writes:

   They only have 3 beers so far: Light american ale (_very_ lite); Cask  
   conditioned pale ale (pretty good, but it was served too cold)



Hmm, the way my waitress explained it, they were offering their beer
*either* cold or "cask-conditioned" (cellar temperature). I thought it
was nice that they offered the choice, though I can't see why anyone
would choose to spend $3 for a pint of ale that was too cold...

Anyway, I got a pint of cask-conditioned pale ale and the temperature
was just right. The ale, unfortunately was not: too thin and watery.
The flavors weren't bad, though; if they can add some body, they could
have a decent brew here.

I wasn't hungry enough for a meal, but I did try their Caesar salad.
It was small, had too much dressing and NO ANCHOVY! Unacceptable. They
also offered a salad of "mixed greens" but the waitress couldn't tell
me what kind of greens.

Not very impressive all in all, but I'll give it one more try just to
be sure.
From: jpt@telecaster.think.com (James P. Taylor)
Newsgroups: ne.food
Subject: Re: Good Pizza
Date: 1 Sep 92 08:40:15
Organization: Thinking Machines Corporation, Cambridge MA, USA
Distribution: ne
NNTP-Posting-Host: telecaster.think.com
In-reply-to: jin@spdcc.com's message of Mon, 31 Aug 1992 23:59:33 GMT

In article <1992Aug31.235933.167@spdcc.com> jin@spdcc.com (Jerry Natowitz) writes:


   Growing up in New Jersey, I feel I am the Ultimate (tm) judge of pizza, and
   for my tastes Bluestone Bistro is first, Bertucci's (but only Framingham
   and Newton) is second, and O'Hara's third.  O'Hara's, you say?  Located
   in Newton Highlands on Walnut Street, one block from Center Street.
   Best to get take-out, they are usually *packed*.

No, I said "Bluestone Bistro, you say?"
Where is it?? 

   One of these years I'm going to try Santorpios in East Boston right by the
   tunnel entrance.  I may change my mind about Bertucci's.
   -- 
	
Santarpios [and I've only been there once, during my "try every pizza place
in Boston" phase - and well before Bertucci's was a chain] was a
disappointing experience.  Not that I remember it as bad or even
unenjoyable, it just wasn't exciting. They have the virtue of not having
walnut and broccoli pizza. :-)

        Jerry Natowitz
	Guest user on:
   ARPA jin@ursa-major.spdcc.com
   UUCP {ima,harvard,rayssd,linus,m2c}!spdcc!jin

jim taylor Thinking Machines Corp Cambridge MA     jpt@think.com
Newsgroups: ne.food
From: wesommer@mit.edu (Bill Sommerfeld)
Subject: Re: Italian food
Organization: Massachusetts Institute of Technology
Distribution: ne
Date: Fri, 28 Aug 1992 21:52:02 GMT

In article <1992Aug28.213808.6527@athena.mit.edu> dethomas@athena.mit.edu (Drea E Thomas) writes:

    Is is just me or is 70% of Italian food a topological
   transformation of spaghetti.. Different shaped noodles
   perhaps, maybe 2 different sauces, but is that all
   there is? You will spend $12 in an italian restaurant 
   to get a plate of fancy spaghetti... in a chinese place
   you can get a wonderful ginger-soy lobster (yum!).
   (the other 30% is some form of pizza)

Well, 80+% of chinese food is meat, vegetables, and spices chopped up
together and stir fried..

It's all how you look at it.

					- Bill
--
From: phil@Shiva.COM (Phil Budne)
Newsgroups: ne.food
Subject: Re: Status of Mary Chung's
Date: 26 Aug 92 15:38:47 GMT
Followup-To: ne.food
Organization: Shiva Corporation, Cambridge Ma, USA

In article <HROSE.92Aug24152847@rocza.eff.org> hrose@eff.org (Helen Trillian Rose) writes:
> Steve> Does anyone actually have any new information on when Mary's
> Steve> reopens? :-)

>...That would indicate September or October. 
>
>Not a moment too soon. :-)

Amen!

I like many others, have fond memories of MC's, which are no doubt
somewhat inflated.. But what I can't understand is why this group has
to turn into a flamefest each time the subject comes up.

OK, so we know there are lots of people who don't like the place, who
don't like shellfish or sashimi. Does this CRAP have to be repeated
again and again and again?

Maybe this group needs a FAQ answer sheet which includes an MC update
(along with a disclaimer for the MC/sushi/courtesy impaired)!

Yes, ChangSho's preparation is above average; but who would pay their
prices if it weren't?  I don't find their menu or style different
enough to make more than an occasional visit. I guess I don't find
that paying more for fancy flower arrangements increases my enjoyment
that much.

================================================================

...  (yes) the first amendment guarantee's your right to speak, but
not where and when ... Dr. John Silber 1986 BU Senior Breakfast
From: mycroft@splinter.coe.northeastern.edu (Michael F. Maggard)
Newsgroups: ne.food
Subject: Re: The Chinatown Eatery
Date: 29 Aug 92 05:50:54 GMT
Reply-To: mycroft@splinter.coe.northeastern.edu
Organization: Northeastern University Snell Library Media Center
In-reply-to: mitchell@fhr.ma30.bull.com's message of 21 Aug 92 14:41:01 GMT

>>>>> On 21 Aug 92 14:41:01 GMT, mitchell@fhr.ma30.bull.com (Ernest
Mitchell) said:


> Can someone tell me if the 'Chinatown Eatery' is still open
> in Chinatown, and if so, what the address is?

> Thanks...
> Ernie

  According to my take-out menu (guess who had a need for noodles a few
hours ago...) it's located at:

  44 Beach Street, 2nd Floor
  Chinatown, Boston, MA 02111

  And while eveyone else doesn't seem to like it for dates, I've taken a
few there and they've asked to go back (and without coercion !).  No one
can deny that it does have an atmosphere (of what we won't go into).
Personally I'm really addicted to the Rod Thai's Pad Thai (standard Thai
dish, done well here) and a high-caffiene/high-sugar Thai Coffee (coffee
over crushed ice with lots of sweetened condensed milk - calms you down,
picks you up, throws you against the wall a few times, great stuff and
legal too).

  There's a new ``Juice Bar'' in the Eatery that I'm curious to hear about.
They've been there a few months, and now seem to be offering a variety of
ice-confections and sweat-beany things.  Any reviews ?
--
-------------------------------------------------------------------------------
 Michael F. Maggard     _______   U.Snail: 325 Columbus Ave. #1 Boston MA 02116
 "Of course this giant   \   /   NE Tel net: USA (617) 437 - 6927 (home answer)
  institution backs up    \ /   Internet: mycroft@splinter.coe.northeastern.edu
  every thought I utter !" '   and Bitnet: maggard@nuhub.northeastern.edu  ech!
Newsgroups: ne.food
From: mazur@inmet.camb.inmet.com (Beth Mazur)
Subject: Re: Italian
Organization: Intermetrics Inc, Cambridge MA
Distribution: ne
Date: Tue, 1 Sep 1992 18:09:59 GMT

In article <la48u2INNfjp@news.bbn.com> levin@bbn.com (Joel B Levin) writes:
>In article <17p0tuINNac8@early-bird.think.com> barmar@think.com (Barry Margolin) writes:
>|				   If you insist on cheap, that may be why
>|you've gotten the impression that all they have is spaghetti.
>
>Or maybe he's just been to the Chateau in Waltham :-(
>
>	/JBL

So we're done dumping on Mary Chung's and now it's the Chateau's turn?
Does anybody really go there (I call it the Hilltop of Italian restaurants)
and expect anything *but* formula?  You know, pasta, plain red sauce,
lots of fried stuff (I happen to like their fried ravioli), and tacky
black velvet paintings of famous Italians.  It's boring Americanized-Italian 
food, but it's cheap and served pretty consistently.

Perhaps now we can discuss why Division 16 serves better burgers than
McDonalds?

Beth Mazur                   "...life is more than a vision.  The sweetest
mazur@inmet.inmet.com         part is acting after making a decision."
...!uunet!inmet!mazur                                  -- The Indigo Girls
From: blamb@rodan.hri.com (Bill Lambert)
Newsgroups: ne.food
Subject: Re: Status of Mary Chung's
Date: 26 Aug 92 15:48:23 GMT
Reply-To: blamb@rodan.hri.com (Bill Lambert)
Organization: Horizon Research


In article <7101@bigbird.hri.com.hri.com> blamb@rodan.hri.com
(Bill Lambert) writes:

=> >I Hope you and all the folks like you who think the net is some
=> >kind of video game - without people on the end of the wires - get
=> >ameobic dysentery from the rat poop in Mary's Don-Don noodles.

In article <1992Aug25.154101.19436@spdcc.com>, dyer@spdcc.com
(Steve Dyer) writes:

=> (!!)  Now Bill is whining about people's feelings, sorry, HIS
feelings.  Oooh.
=> That wasn't in the front of your mind when you lashed out when Vic Voydock
=> asked about MC, was it?  I guess "sensitivity" comes to some individuals
=> only when they get back what they dish out.

Stating that I was tired of hearing rumors about MC's is hardly lashing
out at anyone, even by the most cynical view. That occasionally some
inverterbrate may slime out from under a rotting log and lack the mental
dexterity to recognize humor may happen, but even in the absence of humor
detection capabilities, slathering the net with mindless obscene graffiti
is hardly a very mature or intelligent thing to do by any standard of
decent human interactions, or by any stretch of the imagination.... for
normal folks anyway.

Bill isn't whining about anything, and please don't dare overrate your
own capabilities to affect my feelings one way or another. The above
statements only point out your propensity to practise the fine and
ancient art of Creative History, and pretty poorly at that. Overcome
by the rush of your own arrogance, well-supported under the guise of
self-rightous indignation, you seek to maintain that high by creating
situations that don't really exist for anyone else but you. We've all
seen it a thousand times.... please pardon me for pointing it out.

Or perhaps the outbreak of personal attacks stems from your unwillingness
to accept the fact that someone else may be quite a bit less enarmored
with a flea-trap, unsanitary restaurant than you are. In that case,
you response was totally dishonest and contrived, as well as just
in plain poor taste.

There is no need for me to answer incorrect and invented assumptions
about my intentions, my feelings, nor my sensitivity. No need at all.

=> For a comedy writer, you make a good software engineer.
=> I wouldn't suggest a career change anything soon.

Sez you. (NET video game equivalent to "activate shields", BTW.)

{my apologies to ne.food readers}