HDTenEightyP/NetNews huggingface dataset:
From: marie@ai.mit.edu (Marie Lamb)
Newsgroups: ne.food
Subject: Re: South Indian cookbook
Date: 15 Dec 1992 22:14:49 GMT
Organization: MIT Artificial Intelligence Laboratory
Distribution: world
Reply-To: marie@ai.mit.edu
NNTP-Posting-Host: guppy.ai.mit.edu

There is a book by S. Meenakshi Ammal called "Cook and See" which
although difficult to follow sometimes, is generally considered the
bible of southern Indian cooking.  I don't know if you can get
it in this country; I got mine from friends who were in Madras
recently.  I also have a book called "A Cook's Tour of South India"
by Vimla Patil, which is pretty decent, and which you could probably
get by special order.  I can get the ISBN number if you're interested.
Also, the Indian store on River St. in Central Square sells paperback
cookbooks; I think I saw a south Indian one in the racks.

I have never been there, but someone told me that Asian Books on Arrow St.
in Harvard Square is a good place to find/order books that you can't
get through other stores.

And if you're really desperate, contact me and I can send you Meenakshi
Ammal's tomato rasam recipe. :-)

Marie
Newsgroups: ne.food
From: ckd@eff.org (Christopher Davis)
Subject: Re: WORST pizza in Boston?
Organization: Electronic Frontier Foundation Tech Central
	<4053@mitech.com> <1gngtsINNedb@bigboote.WPI.EDU>
Date: Wed, 16 Dec 1992 16:49:39 GMT

SD> == Shari Deiana <shari@omar.WPI.EDU>

 SD> My vote for worst pizza goes to Pizza Pad in Kenmore Square.  The
 SD> pizza has the odor of old socks.  yuck.

Caardboard, grease, hair, and gristle.  The key ingredients in a Pizza Pad
sausage pizza.
--
Christopher K. Davis      | ``Usenet seems to run much like the Kif (or,
<ckd@eff.org>   EFF #14   |   for the TV generation, Klingon) high command.
System Administrator, EFF |   Whoever takes action and can be heard wins.''
+1 617 864 0665  [CKD1]   |   --Peter da Silva <peter@ferranti.com>
Newsgroups: ne.food
From: tucker@bedford.progress.COM (Kyle Tucker)
Subject: Re: Restaurant Supply Store
Reply-To: tucker@bedford.progress.COM
Organization: Progress Software Corp.
Distribution: ne
Date: Thu, 17 Dec 1992 20:44:24 GMT

When I was buying a commercial stove for my house I went to Harbour Food
Services on Washington St ???. I don't remember the paper stuff, but they had
tons of cooking equipment, from spatulas to pizza ovens. There was also a 
baker's supply store right next door too that had lot's of stuff.

- Kyle
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Kyle Tucker - Email Administrator  | 		Progress Software Corporation
tucker@bedford.progress.com 	   |		14 Oak Park
(617)280-4565			   |		Bedford, Mass. 01730
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Newsgroups: ne.food
From: bzs@world.std.com (Barry Shein)
Subject: Re: wasabi found, thanks
Organization: The World
Distribution: ne
Date: Sat, 19 Dec 1992 23:16:33 GMT


How to enhance a party with wasabi:

	Mix a big batch of wasabi, put it into bowl.

	In an identical bowl, put some salsa.

	Set both out on table side by side with nacho/tortilla chips on the
	salsa side, some sushi on the other.

	Make sure beer and other drinks are way across the room.

	Someone did this to me not long ago, stuff looks a *lot* like
	guacamole in a dim room, yow, exciting, your friends won't forget you.

-- 
        -Barry Shein

Software Tool & Die    | bzs@world.std.com          | uunet!world!bzs
Purveyors to the Trade | Voice: 617-739-0202        | Login: 617-739-WRLD
Newsgroups: ne.food
From: peterco@eff.org (Peter Cohen)
Subject: Re: WORST pizza in Boston?
Originator: peterco@eff.org
Organization: The Electronic Frontier Foundation
X-Newsreader: TIN [version 1.1 PL6]
Date: Fri, 11 Dec 1992 23:49:10 GMT

I second the anti-recommendation for Hi Fi pizza.  The other (obvious)
choice is any Domino's chain, seconded only by Little Caeser's (pizza
pizza?  More like chunder chunder).
-- 
+-----------------+------------------------------------------------+
| Peter A. Cohen  |   No, I don't reflect my employer's opinions.  |
| peterco@eff.org | Heck!  My employer doesn't even know I'm here! |
+-----------------+------------------------------------------------+
Newsgroups: ne.food
From: michael@monitor.com (Michael Johnson)
Subject: Re: Caesar Salad again...
Reply-To: michael@monitor.com (Michael Johnson)
Organization: Monitor Company / IE
Date: Fri, 11 Dec 1992 21:30:53 GMT

In article <7511@bigbird.hri.com.hri.com> blamb@hri.com (Bill Lambert)  
writes:
> It happened again last night at Uno's. My wife
> ordered a small Caesar salad, and there was nary
> a hint of anchovy or parmesan cheese. They used

They are supposed to ask--some just make foolhardy assumptions.  I recommend  
asking explicitly, and complaining if anchoview are not forthcoming.  As for  
the cheese...like that other guy said, "obviously you mistook Uno's for a  
real restaurant." :-)
From: alexm@nmr-z.mgh.harvard.edu (Alex Milshteyn)
Newsgroups: ne.food
Subject: Re: WORST pizza in Boston?
Date: 14 Dec 92 19:29:42 GMT
Organization: Mass General Hospital CIPR

Hello:

Did you all forget Papa Gino's? it is as "good" or worse than
"Domino's"


Alex

-- 
Alexander M. Milshteyn M.D.   <alexm@cipr-server.mgh.harvard.edu>
CIPR, MGH in Boston, MA.     (617)724-9507 Vox  (617)726-7830 Fax
Newsgroups: ne.food
From: rjl@world.std.com (bob j lodi)
Subject: Restaurant Supply Store
Organization: The World Public Access UNIX, Brookline, MA
Distribution: ne
Date: Thu, 17 Dec 1992 15:22:18 GMT

I am looking for a rest. supply store in the Boston area that is similar to
Smith Restaurant Supply in Syracuse, NY. They had everything from nifty
gadgets to commercial quality meat pounders and ovens, as well as paper
products and silverware for party supplies. Basically, they had everything
and lots of it at good prices. Is there anything like this in this area?

post or email to rjl@world.std.com

thanks, 
Bob Lodi
Desktop Coordinator, 
TNFS
855 Boylston St, Boston, MA 02116

Newsgroups: ne.food
From: marty@world.std.com (Marty M HaleEvans)
Subject: Re: Sicilian Pizza
Organization: Cicely Public Access UNIX, Cicely, AK
Distribution: ne
Date: Fri, 11 Dec 1992 23:38:53 GMT

ljg@ecosoft.com writes:

>>So, the question is, does anyone know where to get this paragon of foods,
>>or a reasonable facsimile thereof, in the Boston area?  


>I've had a real good facsimile of NY Sicilian at a place by the Haymarket,
>downtown Boston. I don't know the name but it's right there, a stand-up
>counter, semi-outdoor shop near the butchers, etc.

>Try it, I think you won't be disappointed.

I missed the original post, but I think the pizza place referred to here is 
HAYMARKET PIZZA, on Blackstone Street (next to the butchers and cheese shops, 
as well as a truly gross bar). I'm not sure what you're looking for, exactly, 
but the pizza there is pretty good. However, judging from the fragment of your
note I did see, I'd advise you to walk up Salem Street into the North End and
try the pizza at Bova's Bakery (at the corner of Salem and Prince). It's the
kind that's thick-crusted and sweeter, and is usually served cold. Good stuff.
If they don't have it at Bova's that day, try one of the other Italian bakeries
in the vicinity (I think even Mike's has pizza now).

Can you tell I used to live in the North End and eat pizza a lot? :->
In fact, the Bovas were my landlords and I used to have to pay my rent at
the bakery, so I ate a fair amount of their pizza in particular.

Marty


=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
"Seems like there ought to be a way we could look each other in the eye
To see we're all in this together, and put all thoughts of victory aside.
Seems like there ought to be a way we could turn this fear into trust;
No matter what you say, there has to be a way --
Every living thing is counting on us."      

Marty Hale-Evans                                 M   @   *   O   %   8   U
89 Mass. Ave., Ste. 199, Boston, MA 02115       \|/ \|/ \|/ \|/ \|/ \|/ \|/

Newsgroups: ne.food
From: MICHAEL.WILLETT@OFFICE.WANG.COM ("Michael Willett")
Subject: Mezzo-soprano Teri Medley Expands Caroling at Boston Ritz-Carlton
Organization: Mail to News Gateway at Wang Labs
Date: Fri, 11 Dec 1992 17:53:38 GMT

In view of the enthusiastic response to the Teri Medley Christmas Caroling
at the Ritz-Carlton Hotel in Boston, the Ritz-Carlton, Boston's leading
luxury hotel with fine restaurants, has dramatically expanded their Caroling
schedule.  The revised and expanded schedule is posted below:

Leading mezzo-soprano Teri Medley, currently under contract with the
New York City Opera, headlines a group of Christmas Carolers at Boston's
prestigious Ritz-Carlton hotel, located at the corner of Newbury Street
and Arlington Street in Back Bay.  She has recently completed a number
of engagements with leading symphonies around the US.  Formerly a
soprano when she studied voice at Oberlin just after Cheryl Studer,
Medley is now singing mezzo roles as her voice has become richer,
fuller, and deeper.  The Caroling marks Medley's last scheduled
appearances in Boston before the start of the New York City Opera
"Carmen" tour.

The expanded Christmas Caroling schedule (subject to change) is now:

December
11th   Friday:     12:00--1:30       8:30--9:30
12th   Saturday:                     7:00--8:00
13th   Sunday:     11:30-12:30
                    1:00--2:00
17th   Thursday:    4:00--5:00       6:30--7:30
18th   Friday                        6:30--7:30
                                     8:00--9:00
19th   Saturday    12:30--1:30       5:00--6:00
20th   Sunday      11:30-12:30       6:00--7:00
23rd   Wednesday                     5:30--6:30
                                     7:00--8:00
24th   Thursday     4:00--5:00       6:00--7:00
25th   Friday, Christmas Day --Times Not Yet Scheduled

The Teri Medley Christmas Carolers sing in the six key
locations in the hotel, including the various bars, clubs,
restaurants, and lobby.

Newcomers to the Ritz-Carlton may also wish to view the
hotel's extensive art collection on display.

Convenient parking is available on Newbury Street across from
the hotel, and also in the Boston Common parking garage near the
hotel.  Call 617-536-5700 for further information or reservations.

Michael.Willett@OFFICE.Wang.com
From: blamb@hri.com (Bill Lambert)
Newsgroups: ne.food
Subject: Re: the Japanese market on Prospect is gone
Date: 16 Dec 92 15:47:13 GMT
Distribution: ne
Organization: Horizon Research, Inc.

Some Japanese food availability:

	* Kotobukiya - At the Porter Exchange in Porter Sq.,
	short walk from the T. Packaged foods, staples,
	some fresh vegetables and seafood, frozen foods.
	Also... periodicals, some recycled books, video,
	kitchen stuff, OTC medicines, condoms (?), and
	other imported goods.

	* Sea-to-You - Fresh Fish market near Jimmy's
	Harborside restaurant on Northern Ave (I think).
	Mainly fish cut for sushi, whole fish, clams,
	sea urchin... other delicasies :-)

	* Reliable Market - Union Sq., Somerville. Korean /
	Japanese. Best place for beef and pork cut for
	Japanese dishes like sukiyaki, shabu-shabu, Yakiniku,
	etc. Some fresh vegetables. Less packaged food and
	variety than Kotobukiya.

The combination of these three will allow you to prepare most
any 'usual' Japanese foods, with the rarer stuff remaining
unavailable... (such as sea cucumber intestines) but not so bad. 

There is (was ?) a very small Japanese food store off Newbury
St. near the Tower Records end. The selection was very limited
the one time I was there, but they had baked goods that came 
from a Japanese Bakery in Brookline that were pretty fine.
There is also a Japanese Bakery outlet at Porter Exchange,
but I'm not sure if they are selling the goodies from Brookline
or not.

Others: Joyce Chen's Oriental Food Marts - 3 outlets: Acton,
NH someplace, and Somerville, I believe. Limited selection,
and little fresh food.

There's a Korean / Japanese market on Rt. 9 in Natick near
Shogun 9 reaturant. Better than Joyce Chen's but still
lacking all but basics. Ditto with an Oriental Market
on Rt. 3a in Burlington, near Building 19.

Gone: Rokka in Lexington... about 2-3 years ago.

Please tell us your expereince if you know of more.

- Bill Lambert
From: kyrlidis@athena.mit.edu (Angelos Kyrlidis)
Newsgroups: ne.food
Subject: Re: the Japanese market on Prospect is gone
Date: 16 Dec 92 17:22:18 GMT
Distribution: ne
Organization: Massachusetts Institute of Technology

rcb@osf.org (R.C. Binstock) writes:
>>The Japanese market on Propsect to which I referred in my previous
>>post is gone, I'm told.  Has been for a month or two, apparently, so I
>>guess my passing it all the time didn't preclude my missing this fact.

Funny you should say this, as I pass in front of that every day, and 
haven't noticed it...:)

As far as I know, not only is it still open, but they
have expanded to include the next door laundromat's space, effectively
doubling their size! Maybe they were closed for the renovations. But
they most definitely are not gone!!

Angelos
+=====================================+
|'My ears have parasites'-hApPy RhOdEs|
+=====================================+
--
Angelos Kyrlidis
From: dorin@ksr.com (Bob Dorin)
Newsgroups: ne.food
Subject: Re: Wanted: bakery list
Date: 18 Dec 92 15:26:53 EST
Distribution: ne
Organization: Kendall Square Research Corp.

In article <SRO.92Dec18004855@media-lab.media.mit.edu> sro@media.mit.edu (Shawn O'Donnell) writes:
>Jewish rye--I dunno.  


For Jewish rye, (ask for "cissle") try Diamond Bakery on Beacon
St. in Newton, a block or two west of Walnut St. (where Newton's
B&C is).

--
Name:    Bob Dorin
Company: Kendall Square Research 
Email:   dorin@ksr.com, ksr!dorin
From: mary@Cayman.COM (Mary Malmros)
Newsgroups: ne.food
Subject: Re: the Japanese market on Prospect is gone
Date: 17 Dec 92 14:47:31 GMT
Distribution: ne
Organization: Cayman Systems Inc., Cambridge, MA
In-reply-to: rcb@osf.org's message of 15 Dec 92 17:07:51 GMT


In article <RCB.92Dec15120748@binstock.osf.org> rcb@osf.org (R.C. Binstock) writes:

   The Japanese market on Propsect to which I referred in my previous
   post is gone, I'm told.  Has been for a month or two, apparently, so I
   guess my passing it all the time didn't preclude my missing this fact.

   Just wanted to make sure I wasn't misleading anyone.

   rcb


Are you SURE about this?  Unless I'm crazy, I was in this place (Yoshinoya)
perhaps three weeks ago, and it looked like they'd just expanded.

The place in Porter Exchange is called Kotobukiya.  They've also recently
expanded and now have a very nice fish market.
--
------------------------------------------------------------------------------
 Mary Malmros     | Cayman Systems Inc, 26 Landsdowne St, Cambridge, MA 02139
 mary@cayman.com  | Phone 617-494-1999  Fax 617-494-5167  AppleLink CAYMAN.TECH

Newsgroups: ne.food
From: macrakis@osf.org (Stavros Macrakis)
Subject: Re: Origin of "Pound Cake"
Organization: OSF Research Institute
Date: 17 Dec 92 11:35:17

In article <7538@bigbird.hri.com.hri.com> blamb@hri.com (Bill Lambert) writes:

   [re pound cake:] an old recipe that included a pound of butter, a
   pound of sugar, and a pound of flour. Most recipes specify the last
   two ingredients by volume rather than weight, but... maybe?

Measuring by volume is recent and local (US).  The rest of the world,
and even the US before about 1880, measured dry ingredients by weight
when they were specified precisely at all.  Imprecise measurements
were also common: "a piece of butter the size of a hen's egg", "a
pinch of salt", "a handful of almonds", etc.

	-s

Newsgroups: ne.food
From: nmiller@starbase.trincoll.edu (norman miller)
Subject: Wanted: bakery list
Organization: Trinity College, Hartford, CT.
Distribution: ne
Date: Wed, 16 Dec 1992 18:06:26 GMT

We're about to move to Boston.  Does anyone have a list
handy of good Boston bakeries?  Can one get a genuine
Jewish rye anywhere?  Ditto bagels?  French bread?

Thanks in advance,

Norman Miller
Newsgroups: ne.food
From: peterco@eff.org (Peter Cohen)
Subject: Re: WORST pizza in Boston?
Originator: peterco@eff.org
Organization: The Electronic Frontier Foundation
X-Newsreader: TIN [version 1.1 PL6]
Date: Wed, 16 Dec 1992 00:18:25 GMT

Richard H Schwartz (rhs@world.std.com) wrote:
: The worst pizza I've run into by far was at Sbarro in a rest area on the 
: Mass Pike.  I can tolerate Papa Gino, Domino, Pizza Hut, and even the
: greasy masses of cheese-on-bread that so-called "Greek-style" pizza places
: around here serve.  But Sbarro's was horrid beyond my wildest imagination.

Sbarro has this magnificent ability to make calzones like lava spewed from
a volcano.  I remember once on the way to the Centrum I got one, sawed it
open using the sporknife configuration they gave me, and bit into it, just
in time to feel the ambient temperature of the cheese peel the skin and
connective tissue on the top of my palate off.  Admittedly, the white-hot
glow of the calzone shell (roughly the same thickness and taste of the
average agate-stone) should have tipped me off.

After several decades, once the cheese had cooled, I managed to eat it. 
Only to suffer through horrendous stomach cramps (a la John Hurt's
character from "Alien") through the second half of the Cure's "Wish" set.

The soda was flat, too, and that really pissed me off.  It was the first
time I had to eat Sprite with a spoon: they'd turned the valve on the
syrup WAY too far.

Let's face it, ladies and gentlemen: there is some really AWFUL
Italian/Mediterranian food out there, in the Boston area.  And to all you
defenders of Hi Fi pizza out there: I'm sorry, but any pizza that made me
hallucinate is pretty damn bad.  And it didn't have mushrooms on it,
either.  :)
-- 
+-----------------+------------------------------------------------+
| Peter A. Cohen  |   No, I don't reflect my employer's opinions.  |
| peterco@eff.org | Heck!  My employer doesn't even know I'm here! |
+-----------------+------------------------------------------------+
Newsgroups: ne.food
From: rhs@world.std.com (Richard H Schwartz)
Subject: Re: WORST pizza in Boston?
Organization: The World Public Access UNIX, Brookline, MA
Date: Mon, 14 Dec 1992 23:09:27 GMT

The worst pizza I've run into by far was at Sbarro in a rest area on the 
Mass Pike.  I can tolerate Papa Gino, Domino, Pizza Hut, and even the
greasy masses of cheese-on-bread that so-called "Greek-style" pizza places
around here serve.  But Sbarro's was horrid beyond my wildest imagination.

-rich

-- 
             Richard H. Schwartz, Scheduling Systems Inc.,
            1000 Massachusetts Avenue, Cambridge, MA  02138
                  (617) 864 8330; FAX (617) 864 8377
                          rhs@world.std.com
From: fms@sw.stratus.com (Faith Senie)
Newsgroups: ne.food
Subject: Re: Origin of "Pound Cake"
Date: 16 Dec 1992 22:13:37 GMT
Organization: Stratus Computer, Inc.
Distribution: world
NNTP-Posting-Host: hoop.sw.stratus.com

The original recipe called for something like one pound of butter, one pound
of flour, one pound of sugar, etc.  Hence the name "pound cake" -- add
one pound of each ingredient...


Faith

-- 
Faith M. Senie            InterNet: fms@vos.stratus.com
Stratus Computer, Inc.    InterNet: fms@hoop.sw.stratus.com
55 Fairbanks Blvd.       Pkt Radio: n1jit@ka1srd.ma.usa.na
Marlboro, MA 01752           Phone: (508)460-2632

"I'm afraid I don't know very much about Romulan Disruptor settings" --Spock
From: wendy@sw.stratus.com (Wendy McNaughton)
Newsgroups: ne.food
Subject: Re: Good Cake Bakery Needed
Date: 16 Dec 92 21:25:49 GMT
Distribution: ne
Organization: Stratus Computer, Inc.
NNTP-Posting-Host: cowabunga.sw.stratus.com

The Icing on the Cake
212 Adams Street
Newton, MA 02158

They make incredibly beautiful (and delicious!) cakes.
-- 
Wendy McNaughton		| wendy@sw.stratus.com              
Stratus Computer, Inc.		| Wendy_McNaughton@vos.stratus.com
55 Fairbanks Blvd.
Marlboro, MA  01752
Newsgroups: ne.food
From: dap@portal.vpharm.com (David A. Pearlman)
Subject: Re: WORST pizza in Boston?
Organization: Vertex Pharmaceuticals, Inc.
Date: Sat, 12 Dec 1992 00:46:54 GMT

In article <1992Dec11.234910.1362@eff.org> peterco@eff.org (Peter Cohen) writes:
>I second the anti-recommendation for Hi Fi pizza.  The other (obvious)
>choice is any Domino's chain, seconded only by Little Caeser's (pizza
>pizza?  More like chunder chunder).

I beg to differ. While Hi Fi won't win any national awards, it's a heck
of a lot better than any of the Greak "House of Pizza" joints that seem
so common in the Boston area. 

Hi Fi has a thin and chewy crust, a sauce that isn't too sweet, and
a decent amount of mozzerela. Your basic New York pizza recipe, though
not as good as any decent slice in NYC...If you don't like New York
style pizza, well that's another thing...

But Hi Fi is a whole lot better than either Domino's or Little Caeser's.

dap
-- 
=============================================================================
    David A. Pearlman

Vertex Pharmaceuticals Inc.                     email: dap@vpharm.com
Newsgroups: ne.food
From: shawn@monitor.com
Subject: Re: WORST pizza in Boston?
Reply-To: shawn@monitor.com
Organization: Monitor Company / IE
Date: Fri, 11 Dec 1992 17:52:07 GMT

Peter Cohen writes
>Anyone have any recommendations for the WORST pizza in the greater Boston
>area?
>-- 
>+-----------------+------------------------------------------------+
>| Peter A. Cohen  |   No, I don't reflect my employer's opinions.  |
>| peterco@eff.org | Heck!  My employer doesn't even know I'm here! |
>+-----------------+------------------------------------------------+
My vote is for Nino's on Charles St. in Beacon Hill.  Vomitous, IMHO.
-- 
Shawn Broderick
Monitor Company / Information Engineering
Director, BCS NeXT
shawn@monitor.com
Newsgroups: ne.food
From: djb@bambam (David J. Braunegg)
Subject: South Indian cookbook
Organization: The MITRE Corporation, Bedford MA
Date: Fri, 11 Dec 1992 21:09:43 GMT


A while ago there was a discussion of South Indian food.  I made it to
Annapurna again before it closed and I tried Chola's.  Now, my
question is, where can I get a cookbook for South Indian food?  I
would like to make sambar, rasam, etc.  Does anyone have any
suggestions of cookbooks or stores in which to buyt them?

Thanks,
Dave
Newsgroups: ne.food
From: jin@spdcc.com (Jerry Natowitz)
Subject: Re: Origin of "Pound Cake"
Organization: Guest of Stephen Dyer Consulting
Date: Fri, 18 Dec 1992 13:14:55 GMT

In article <1780@necis.UUCP> sgringor@necis.UUCP (Sheldon Gringorten) writes:
>My girlfriend and I were wondering:  How was the name "Pound Cake" derived 
>for the cake which is described by that name?  Etymology is fascinating,
>especially when it describes food!  :-)

Original recipe:

1 pound butter (2 cups)
1 pound sugar (2.25 cups)
1 pound eggs (8)
1 pound flour (4 cups)

I think modern recipes deviate somewhat, but I don't know how.
-- 
     Jerry Natowitz
     Guest user on:
ARPA jin@ursa-major.spdcc.com
UUCP {ima,harvard,rayssd,linus,m2c}!spdcc!jin