HDTenEightyP/NetNews huggingface dataset:
From: mo@wind.bellcore.com (Michael O'Dell)
Subject: Re: I lost my Egg Nog
Keywords: 
 
Reply-To: mo@bellcore.com
Organization: Center for Chaotic Repeatabilty
Date: Wed, 18 Nov 92 23:10:40 GMT

I think the eggnog recipe being talked about is mine, aka
"MO's Ancestral Eggnog"

embarrasingly, the best place to get it is the USENET Cookbook
archives as I can't remember where I filed it at the moment.

	-Mike
Newsgroups: rec.food.drink
From: tdlg9831@uxa.cso.uiuc.edu (Tracey Dianne Layng)
Subject: Re: Absinthe - ???
Organization: University of Illinois at Urbana
Date: Mon, 23 Nov 1992 16:17:23 GMT

velde2@jhunix.hcf.jhu.edu (Francois Velde) writes:

>In article <1992Nov23.080242.6014@panix.com> cht@panix.com (Chris Taylor) writes:
>>I beg forgiveness if this is a FAQ...
>>
>>I have always found old French paintings of absinthe and absinthe drinkers
>>interesting. Has anyone ever tried this stuff? Is it illegal as I have
>>often heard?

>I think it's been illegal in France since the beginning of this century.

>>Most importantly- can it be had in New York City?

>Is there anything that can't?   :-)
>-- 

>	Francois Velde

Absinthe is illegal in France. As far as I know, it cannot be gotten here
either, but there is a close substitute that one can buy in the US. I have
forgotten the name, but I just went into a liquor store and told the person
there that I was looking for absinthe or the closest we could find.  I was
amply directed to the right place. The problem with absinthe is that it is 
so potent and "unstable" that many people died from it.  It is an anise
flavored drink and one should put copious amounts of sugar in it before
sipping.

Tracey
Newsgroups: rec.food.drink
From: velde2@jhunix.hcf.jhu.edu (Francois Velde)
Subject: Re: Bush adminimstration to impose massive wine/spirits tax
Organization: HAC - Johns Hopkins University, Baltimore
Date: Thu, 19 Nov 1992 14:33:33 GMT

In article <1992Nov18.162810.27699@walter.cray.com> jcarroll@ferris.cray.com (Jeff Carroll) writes:

>Is there any rationale to our trade policy? Are there rapeseed farmers
>in North Dakota that I haven't met? Am I missing something?

I can't say I've met a rapeseed farmer in France either. They must exist,
both in the US and Europe. The US claims that it is loosing $1 billion a 
year because US-made seed oil is not sold in Europe; if the EC market were
competitive, and EC producers' "competitive" prices weren't subsidized, 
that figure is what the US would make in seed oil exports to the EC. Where
these people are I do not know.

Keep in mind that, for once, the US action is more on a basis of principle
than pandering to a specific farmer group. The seed oil controversy is
part of a more general dispute about free trade across the Atlantic.

>On the other hand, when Mr. Bush went to Australia (about the time
>he was throwing up in Tokyo), he refused to even consider the question
>of whether our own massive domestic agricultural subsidies might be
>just a teensy bit unreasonable. Radio Australia spent a lot of time
>hammering that point home.

He didn't refuse: he said he was perfectly consistent :-) 
The Australians were justifiably angry at him. One might say that this
is a feature of US foreign policy: a tendency to preach a lot, but not
always practice at home what is being preached. The Europeans make no
pretense of being free-traders: so they are consistent :-)

-- 

	Francois Velde

Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Absinthe - ???
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Mon, 23 Nov 1992 18:06:45 GMT


Absinthe is an anise-and-wormwood liqueur.  It's the oil of wormwood that gave
absinthe its alleged narcotic properties and resulted in its being banned in
most places, although according to my copy of Alexis Lichine's World
Encyclopedia of Wines and Spirits, it's still made and sold in Spain.  Make
absinthe without the wormwood and you have anis liqueur, of which the brand
names Pernod and Ricard are easily obtainable.

--PSW
From: kaz@vineland.pubs.stratus.com (Karen Fegley)
Newsgroups: rec.food.drink
Subject: Re: turkey and wine
Date: 18 Nov 92 19:28:20 GMT
Organization: Stratus Computer Inc, Marlboro MA
NNTP-Posting-Host: pogo.pubs.stratus.com

In article <168A2B302.MARWALT@nervm.nerdc.ufl.edu> MARWALT@nervm.nerdc.ufl.edu  
writes:
> I'm looking for a good Thanksgiving turkey recipe AND a great wine to go
> with it. Any intriguing suggestions would be wonderful! Thanks in advance.

If you'd like to try something a little different, you might want to
consider a good-quality hard cider instead of wine.  I do mean a GOOD-
quality hard cider, too, not that industrial-grade rotgut that Bulmer's
bottles.  A local brand that we like very much is called West County
Cider.  It is produced and bottled in Colrain, Massachusetts (out in
the Berkshires) from local apples by a family who make their living
producing only hard cider (and a few bottles of cider vinegar).  This
stuff comes in dry and regular varieties and is of a sufficiently high
quality to be appreciated by serious wine drinkers.  (They also make a
variety called farm cider that is a little sweeter and richer, but it
must be refrigerated so you have to visit them and buy it on site.)
It is available around New England but I don't know if you can get it
locally.  Perhaps a good wine merchant could order it.

Good hard cider is also excellent with Indian food, with which I've
never been able to pair a wine successfully.  Whatever wine I pick,
the food either fights with it or overpowers it.  Any suggestions?

Karen
From: breck@saul.cis.upenn.edu (Breck Baldwin)
Newsgroups: rec.food.drink
Subject: Wine delivery in New York City
Date: 16 Nov 92 16:08:30 GMT
Organization: University of Pennsylvania


I have a sick uncle that I would like to send a bottle of some good stuff, 
but it needs to be delivered in NYC, Manhattan, and the seller must be able 
to take a credit card as payment over the phone.  

Any suggestions and/or phone numbers of such a place??

thanks in advance

breck
Newsgroups: rec.food.drink
From: lien@lysator.liu.se (Jan Lien)
Subject: Re: Glo"gg recipe?!?
Organization: Lysator Academic Computer Society, Linkoping University, Sweden
Date: Sun, 22 Nov 1992 23:32:31 GMT


      ... good recipe for glo"gg?  ... nice to be able to have friends
      over for glo"gg in the true Scandinavian fashion. 

3 recipes for glogg follows.  No information on aebleskiver.

GRANDFATHERS GLOGG

1   bottle	Red wine
1/2 bottle	Madeira
3-5		clove,  alternatively 2-3 teaspoon ground cardamon
1-2 pieces	cinnamon
10 to 15 cl	sugar  (about 3.5 to 5 us fl.oz)
shredded peel of 1/4 lemon, without the white part.  Organic for your
own health.

Mix wine and spices, and heat it under cover some minutes on low heat -
DO NOT BOIL.  Add sugar, lemon peel and stir.  Keep on heat and covered
for a few more minutes.  Serve with raisins and almonds.  (You have to
throw the almonds in boiling water for maybe a minute, and peel of the
brown 'coating'.  They should be white for use with glogg.)



GRANDMOTHERS GLOGG

1   bottle	Red wine
1/2 bottle	sweet vermouth
8		clove
8 shelled	cardamon
2 pieces	cinnamon
1 piece		orange peel  (organic preferably)

Mix everything in a casserole.  Keep overnight.  Heat the mixture -
do NOT boil.  Strain and serve hot woth raisins and almonds.  (You have
to throw the almonds in boiling water for maybe a minute, and peel of
the brown 'coating'.  They should be white for use with glogg.)



CHRISTMAS GLOGG

2 bottles	dry white wine
20 cl		vodka (Absolute is the best, and purest) (6.8 fl.oz.)
37 cl		dry sherry  (12.5 fl.oz)
4 pieces 	cinnamon
2 spoons	cardamon seeds
1 spoon		clove
4 piece		bitter orange peel, Seville orange peel
30 cl		sugar  (10 fl.oz)
10 dash		aromatic tincture  (from your nearest swedish drugstore)

Preparation:
1.  Stir half a bottle of the wine with the spicesand sugar under heating,
    close to boiling.
2.  Remove casserolee from heat.  Set aside for 24 hours.
3.  Strain off spices, and add remaining wine, vodka, sherry, and aromatic
    tincture (this is a spice concentrate).
4.  Bottle your glogg, seal well, and let mature for a week.



COMMENTS

There are several recipes for glogg.  It should be served hot, but not
boiling (the alcohol would evaporate), with raisins and almonds.
All recipes have been published by the Swedish spirits retail monopoly, 
so they should be good.  You can probably also make your own recipe from 
the three above, with the spices you can find in your shop.  Some people
add more vodka (or even Everclear, pure alcohol) to get it 'high-
spirited'.  They usually end up with a good hangover the day after.
By the way, glo"gg has the two dots over the O.  In case your terminal
can do that trick.

/ lien@lysator.liu.se        lien@stacken.kth.se
From: slayman@husc9.harvard.edu (Andrew Slayman)
Newsgroups: rec.food.drink
Subject: Cigars...
Date: 23 Nov 92 04:48:35 GMT
Organization: Harvard University Science Center


Here's what I know about Cuban cigars...

If you read the inside back cover of your passport care-
fully, you'll note that, under _Treasury_, it says: "The
unlicensed purchase or importation of Cuban...goods is
prohibited except for goods with a foreign market value 
of $100 or less imported as accompanied baggage directly
from those countries." So, if you really wanted to be
legal about it, you could catch a flight from Miami to
Havana and buy your cigars there. (There are now daily
flights to Havana on a not-quite-commerical basis, or so
I hear.)

But, a friend of mine brought back something like forty
Cubans from London last Christmas no problem. Needless
to say, he didn't declare them. I've never done it myself,
though, so no promises on what happens if you do get 
caught.

I understand that there are a number of firms in London
which specialize in shipping Cuban cigars to clients in
the United States, declared as "men's toiletries" or 
somesuch, but I personally know nothing about these firms.
In any case, they're probably interested in shipping a
box a month or something, much more than an just an    
occasional cigar (which is what I enjoy too).

The Cubans which my friend had were sadly disappointing,
and I've been told that quality controls on Cuban cigars
have really been slipping over the past thirty or forty
years. Yet they still sell for $5 or more per cigar at
airport duty free shops in other countries. I prefer 
Dominican cigars, which are at least as good as Cubans.
For the same price you can buy a Dawidoff, which are
truly excellent.

Good luck,
Andrew Slayman
slayman@ikaros.harvard.edu
Newsgroups: rec.food.drink
From: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Re: Cuban Cigars
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Mon, 23 Nov 1992 17:55:07 GMT

In article <297.3093.uupcb@synapse.org> barrie.lax@synapse.org (Barrie Lax)  writes:
>Attention: Andrew Lewis Tepper <at15+@andrew.cmu.edu>
>
>AL<I don't see a netnews.rec.cigar board, so I'll just post this inquiry here:
>AL<I really enjoy an occasional cigar, and it seems to be true that cuban
>AL<cigars are the best. (From what I've found, not all cuban's are better
>AL<than non-cuban's, but in general the rule seems to hold.) The closest
>AL<place that these are legal is in Canada, but that involves crossing the
>AL<border with "contraband". I'm wondering how seriously they take this:
>
>I can't comment on how seriously your government takes the importing of
>Cuban cigars but I would like to suggest that excellent cigars are
>available to you, certainly every bit as good as what you will find here
>in Canada and a great deal less expensive. Dunhills in New York City is
>one source. Their MonteCruz are excellent.

A friend of mine spent several years working for the Old Chicago Smokeshop
(in Chicago, surprise) and one of the many things he heard over and over
was that when Castro came into power in Cuba, most of the master cigar
makers fled the country (largely to Florida); in spite of the
mystique (deserved or not) surrounding Cuban tobacco, the cigars are,
at the very least, not as good as they would have been 35 years ago, when
Cuban cigars got their reputation.

They did once get a few shipments of some Cuban tobacco cigars - the story
along with them was that "a warehouse of pre-Castro tobacco was found
in Florida, properly stored" and it was made into cigars.  They were good
cigars, but not the best I've had.  (But then, my tastes may be suspect -
my appreciation for cigars fade when the price gets much beyond $1 each.
There are too many good cigars available under $.60, as long as you're willing
to take "factory seconds" in brown paper instead of a box.)

Of course, all the above is suspect, since I've become a 5-cigar per year
smoker instead of 2 or 3 per day.  Your mileage may vary.
-- 
Jonathan E. Quist                              INTERACTIVE Systems Corporation
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
        There are many things a person should experience in a lifetime.
       Among them are an infant's first cry, and an infant's first laugh.
Newsgroups: rec.food.drink
From: jpsmith@mta.ca (Jeffery Smith)
Subject: Looking for recipes for various drinks
Reply-To: jpsmith@mta.ca
Organization: Mount Allison U, Sackville, N.B. Canada 
Date: Mon, 16 Nov 1992 19:58:28 GMT

	I just subscribed to this group today. I am very interested in trying
out many various kinds of alcoholic drink mixes. I thought if the many kind
people out there in the world who have lots of experience in making their own
drinks and the many popular drinks could send me some recipes for them. I just
enjoy trying out different drinks but yet have no recipes for them as of yet.
I am also into trying out various food recipes from various cultures. So 
could anyone(as many people as possible) send me there knowledge of their own
drinks and the drinks that are well known. I would really appreciate accurate
real name recipes and the homebrewed ones too. Since I will be a beginner at
making my own drinks, precision in quantities required for drinks will be
very helpful. Everyone's help will greatly be apprecaited. Please send recipes
to me at JPSMITH@MTA.CA or alternatively to this group. Thanks.
******************************************************************************
*                  JEFFERY P. SMITH               *  A regular user of       *
*          Contact by:                            *  REC.RADIO.SHORTWAVE     *
*  Canada Post               *   E-Mail Internet  *  REMEMBER!!!!            *
* Mount Allison University   *  JPSMITH@MTA.CA    *  "Commit Random Acts Of  *
* Box M-1117 , Sackville ,   *                    *   Kindness and Unnatural *
* New Brunswick , Canada.    *                    *   Beauty"                *
*    EOA 3CO                 *                    *                          *
Newsgroups: rec.food.drink
From: jheath@CERIS.Purdue.EDU (Jim Heath)
Subject: Re: Beaujolais Nouveau: WHEN-SOON?
Organization: Center for Environmental and Regulatory Information Systems, Purdue University
Date: Fri, 20 Nov 1992 20:33:07 GMT

From article <BxzMEG.B1J@DMI.USherb.CA>, by turgd00@DMI.USherb.CA (DAVID TURGEON):
> In article <1992Nov18.135428.136@janus.arc.ab.ca> erkamp@JANUS.ARC.AB.CA writes:
>>In article <570@ssdc.UUCP>, jbasara@ssdc.UUCP (Jim Basara) writes:
>>>dlucy@sandr.COM (Doug Lucy) writes:
>>>: 
>>>: I don't understand the appeal of Nouveau. It's a very simple young
>>>: wine that must be drunk immediately. It's appeal in France is due to
>>>: it's exceptionally low price, which we don't see here. I'd much rather
>>>: spend the $8 that Nouveau costs on an excellent 1991 Beaujolais or one
>>>: of the crus.
>>>
>>>You answered your own question.  The appeal is that it is made to drink
>>>immediately which gives cause for excellent festivals and parties.  Eight
>>>bucks is kind-o-high though.  Here, I can usually find it for about six.
>>>Anyway, pick up a few bottles of each type you can find.  Invite some 
>>>friends over that enjoy red wine, cook up an evenings worth of different
>>>appetizers, and have fun.  I do it every year and even those that I invite
>>>who have high standards for wine enjoy themselves because the Nouveaus
>>>are made to guzzle.
>>>
>>
>>It's a tradition to celebrate the harvest...Anyways I would also recommend the 
>>Vino Novello if you can get it. I prefer this to Beaujolais Noveau. Cheers.
>>
>>Bob
> 
> 
> Actually, it out now in Quebec, as of yesterday (Maybe today..not 100% sure)
> 
> The price is  between  9.30 and 13.00 Canadian $$$  Quite expensive...
> but hey, a deck of smokes is 6.50 here and gas is 60 cents a liter...
> (oh, did I mention taxes are at 35% ?) + 15% sales tax + + + + 
>

Ah, the wonders of National Health Care.... 
-- 
"Land of song, said the warrior bard,           Jim Heath
Though all the world betrays thee.
One sword, at least, thy rights shall guard, (The Minstrel Boy)
One faithful harp will praise thee."         (Thomas Moore)
Newsgroups: rec.food.drink
From: brekshyn@shearson.com (Bohdan Rekshynskyj)
Subject: Re: turkey and wine
Reply-To: brekshyn@shearson.com
Organization: Ordinatio
Date: Wed, 18 Nov 1992 20:21:13 GMT

Greetings!

   I like Beaujolais Noveau (and Gamay).  See also the wine column in today's
New York Times - Frank Prial who also espouses them (along with some American
wines in the French style).

					Bohdan

P.S. - I've enjoyed Duboeuf's Beaujolais and Gamay..., but a Village is fine too!



=====================================================================
 
Bohdan Peter Rekshynskyj
 
Consultant                     
 
Compuserve:  72576.1754@compuserve.com


                              
All promulgations are my own.  No corporate entity has authorization
to represent me.
 
Imprimatur.						Nihil obstat.
 
=====================================================================

In article MARWALT@nervm.nerdc.ufl.edu, MARWALT@nervm.nerdc.ufl.edu () writes:
>I'm looking for a good Thanksgiving turkey recipe AND a great wine to go
>with it. Any intriguing suggestions would be wonderful! Thanks in advance.



Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Absinthe - ???
Organization: Lockheed Missiles and Space Co.
Date: Mon, 23 Nov 92 23:11:53 GMT

In article <1992Nov23.080242.6014@panix.com> cht@panix.com (Chris Taylor) writes:
>I beg forgiveness if this is a FAQ...
>
>I have always found old French paintings of absinthe and absinthe drinkers
>interesting. Has anyone ever tried this stuff? Is it illegal as I have
>often heard?
>
>Most importantly- can it be had in New York City?
>-- 

sorry, no - you have to go to France to get it  - absinthe has
been illegal for a very long time - it supposedly can make you
do all sorts of things (its supposed to affect your thinking, etc)

the closest you can get to absinthe is pernod or a variety of
other anise (anisette) based liqueurs (the Greek one is quite strong,
it can catch your breath)


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.drink
From: billb@crpmks.uucp (Bill Bochnik (Info Systems))
Subject: Re: Wine delivery in New York City
Reply-To: billb@crpmks.UUCP (Bill Bochnik (Info Systems))
Organization: Ciba-Geigy Corporation
Date: Fri, 20 Nov 1992 13:39:53 GMT

In article <97816@netnews.upenn.edu> breck@saul.cis.upenn.edu (Breck Baldwin) writes:
>
>I have a sick uncle that I would like to send a bottle of some good stuff,
>but it needs to be delivered in NYC, Manhattan, and the seller must be able
>to take a credit card as payment over the phone.
>
>Any suggestions and/or phone numbers of such a place??
>
>thanks in advance
>
>breck


Try WAGNER Vineyards, in the Syracuse area of NY (I think that the town is 
OVID).

-- 
Bill Bochnik			| It's hard to be a James Bond in an Abbott
Systems Analyst 		|	and Costello world.
Ciba-Geigy Corporation		| Signed and sealed, they deliver oblivion.
philabs!crpmks!billb		| It's worse than that, he's dead Jim.
Newsgroups: rec.food.drink
From: lien@lysator.liu.se (Jan Lien)
Subject: Re: Cigars...
Organization: Lysator Academic Computer Society, Linkoping University, Sweden
Date: Mon, 23 Nov 1992 19:36:30 GMT

Last time I visited the US I brought in a bottle of cuban rum
(Havana Club 3 years old, a delicious one).  I took an empty
bottle of 'western' rum and filled over the cuban stuff into
it.  But I was not even controlled...   Now I know I do not
need this camouflage next time.  By the way, people in the US
miss out on rums and cigars because of the blockade.

Newsgroups: rec.food.drink
From: bsmith@osf.org ()
Subject: Bushmill's Single Malt Whiskey
Originator: bsmith@crustacean
Organization: Open Software Foundation
Date: Mon, 23 Nov 1992 23:01:06 GMT

Since I first heard of Bushmill's Single Malt (right here in r.f.d), I've
wanted to try it. As a devotee of both Scotch and Irish whiskies, I thought
that surely Bushmill's Single would be extraordinary. A friend's recent visit
to Ireland, and her willingness to procure a bottle of this unusual delight
for me, gave me the chance to make my own determination.

I restrained myself from immediately opening the one-liter bottle, and waited
for the appropriate occasion to do so. One fine fall Sunday, my brother and I
opened the long-awaited treasure and sampled some. The whiskey was smooth
and tasteful, although not notably so of either quality. I believe that,
despite its being a single malt, it fails to measure up to Bushmills
not-quite-single-malt Black Bush, which I shall now be quite satisfied with.

Yesterday, my brother had the opportunity to drink the last of the Bushmill's
Single with me; later in the day, he called to tell me that the 15-year-old
J&B Scotch (a blend) he'd just had was better! I'm not sure I agree with
that assessment, but I do admit to being disappointed at the thin taste
of Bushmill's Single. At least I finally got to try it, and the litre bottle
cost only $30.


Bruce Smith
From: rohm@bucrf17.bu.edu (Ryan Rohm)
Newsgroups: rec.food.drink
Subject: Re: Absinthe - ???
Date: 23 Nov 92 16:58:33 GMT
Reply-To: rohm@bucrf17.bu.edu (Ryan Rohm)
Organization: Boston University


In article <1equhsINNrcj@transfer.stratus.com>, kaz@vineland.pubs.stratus.com (Karen Fegley) writes:
From: kaz@vineland.pubs.stratus.com (Karen Fegley)
In article <1992Nov23.080242.6014@panix.com> cht@panix.com (Chris Taylor)  
writes:
> I beg forgiveness if this is a FAQ...
> 
> I have always found old French paintings of absinthe and absinthe drinkers
> interesting. Has anyone ever tried this stuff? Is it illegal as I have
> often heard?
> 
Absinthe is a liqueur flavored with anise and other strong herbs.  It also
includes oil of wormwood, which is apparently a neurotoxin if chronically
used (i.e. it eats your brain).  

There are similar liqueurs without the wormwood component;  one I am familiar
with is Pernod.  They are commonly drunk diluted with (sparkling or still)
water;  because of the oils dissolved in the alcohol, this produces a 
cloudy mixture as microscopic drops of oil come out of solution.  This is
fun, but IMHO Pernod is an acquired taste, and not a particularly versatile
mixer, either.  

There was a Scientific American article on absinthe a couple of years back,
which described the alleged pathology in some detail.

r rohm