HDTenEightyP/NetNews huggingface dataset:
From: gfl@herahera.cc.bellcore.com (lenahan,grant f)
Subject: Re: Novice Scotch Drinker Seeks Advice
Organization: Bellcore, Livingston, NJ
Date: Wed, 27 Jan 93 21:43:20 GMT
Summary: good scotch for a novice

Chuck Tomlinson <chuck@ssc.space.umn.edu> writes:
> I'm looking for opinions on good scotch recomendations, or info in
> general.
> 
> I prefer drinking it on the rocks.

First, the unsolicited advice, by a damned scotch-snob. :-)

Don't put good scotch on the rocks.  It:

1-waters it down - why?
2-deadens the taste buds - again, why?
3-contaminates it, unless you make cubes of excellent water

PLUS, they're so hard to get in a baloon glass.  You do use a 
baloon don't you? :-)
I thought not.

Seriously, the really good scotches, generally single malts,
are normally drunk "neat" and are warmed, like congnac.  In fact,
single malts are produced almost exactly like cognac.

Also, there are literally hundreds of brands of single malts,
all different.  Their real allure is, in fact, in the variety
available.  One is not best.

On the rocks, you'd best stick to the better blends.  These too vary,
from lighter blends like Chivas regal, Dewars, and Ballantines to the
smokier, heavier blends like Johnnie Walker Black and Pinch.  I
personally find the latter to be better made overall whiskeys than
the former.  In fact I find Chivas highly overrated.
> 
> either post here or e-mail me directly
> 
If you want to experiment with single malts, you might let us
know what you like in a scotch.  What about its taste intrigues you?
The sweet maltiness, the smokiness, the flowery aromas in some?

You probably wish you never asked.  Hope this helps anyway.

Grant
gfl@hera.cc.bellcore.com


Newsgroups: rec.food.drink
From: jswyt@magnus.acs.ohio-state.edu (John T Swyt)
Subject: Re: Send me your drink recipes ...
Keywords: Ignore this fool, he knows not what he thinks!
Organization: The Ohio State University
Date: Fri, 22 Jan 1993 18:42:52 GMT

 (Andrew Baker Glazier) writes:
>Seeking any and all drink recipes meeting these criteria:
>
>that the ingredients would be found at most liquor stores,
>and that the main ingredients are rum, whiskey, vodka or gin

If you are planning on submitting any recipes, please
post them here too! There are those of us who are also
compiling recipes and would appreciate it.


                         Thanks,
                                   The Dog

          We're wanted men,
          We'll strike again,
          But first, let's have a beer.
                    -J. Buffett
From: rshapiro@bbn.com (Richard Shapiro)
Newsgroups: rec.food.drink
Subject: Re: Espresso coffee blends and LaVazza...
Date: 25 Jan 93 16:58:58
Organization: BBN, Cambridge MA
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: newman@otto.ycc.yale.edu's message of 25 Jan 93 15:31:19 GMT

In article <93012501.727975879@otto> newman@otto.ycc.yale.edu (Andrew Newman) writes:
   about the different grades of LaVazza imported into the U.S. as well as


There are three grades of Lavazza beans sold in the US. The cheapest
variety (I forget the name - maybe Lavazza Club?) is very ordinary.
The two better varieties are Super Crema and Top Class. The former has
less flavor but just a little more body. Personally, I'd say go for
the Top Class. Around here (Boston/Cambridge/Somerville) it sells for
~ $22/kilo.

   other premium espresso blends that might yield reasonable (and
   consistent!!) results.



I've tried numerous espresso blends, both local and Italian. None
compares to Lavazza Top Class imho. This is the most flavorful and the
smoothest espresso around.



Newsgroups: rec.food.drink
From: martin@lyra.cis.umassd.edu (Gary Martin)
Subject: Re: Espresso coffee blends and LaVazza...
Organization: University of Massachusetts Dartmouth
Date: Thu, 28 Jan 1993 02:13:34 GMT

In article <93012501.727975879@otto> newman@otto.ycc.yale.edu (Andrew Newman) writes:

   I have a GranGaggia home espresso unit.  (I know, it's not the best
   machine in the world but it doesn't seem to be the worst either...) I'm
   having a hell of a time finding a reasonable grind of coffee for it.
   My local "gourmet" coffee distributer sells wonderful coffee but their
   coffee mills seem to be of variable alignment and quality.  The coffee
   is usually either too course or soo fine that it clogs the metal frit
   and causes the pump to sound like it's going to burst a blood vessel.
   At one point I was able to buy small (less than half a pound) foil bags
   of LaVazza espresso coffee.  This was perfect.  It tasted right, it
   smelled right and it frothed exactly right.  Unfortunately all of the
   LaVazza I can find now (when I CAN find it!) is in large metal cans.  I
   seem to remember a while ago that some folks were very knowledgeable
   about the different grades of LaVazza imported into the U.S. as well as
   other premium espresso blends that might yield reasonable (and
   consistent!!) results.  Also, if anyone can recommend a good "gourmet"
   store in the New Haven CT area that stocks imported espresso bean I
   would be eternally grateful...

Surely there must be someplace in the Wooster St. area that sells such
things.  I don't know the area in detail, but asking people in the
restaurants there might be a good idea.  I'd guess there's an Italian
grocery or two in the neighborhood.

--
Gary A. Martin, Assistant Professor of Mathematics, UMass Dartmouth
Martin@cis.umassd.edu
From: kehlet@baudelaire.Eng.Sun.COM (Dave Kehlet)
Newsgroups: rec.food.drink
Subject: Re: Information on Wine Databases
Date: 28 Jan 1993 17:40:26 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: kehlet@baudelaire.Eng.Sun.COM
NNTP-Posting-Host: baudelaire

In article 1@kean.ucs.mun.ca, tcooper@kean.ucs.mun.ca () writes:
> I am looking for databases on wine and related items for a friend of mine ...

I might actually pay for a service that gave me all the latest reviews on
a particular wine.  For example, it would automate my process of checking
Parker, Laube, Thompson and Wine Spectator reviews to find out what people
are thinking of the 78 BV Private Reserve.  Or I could find out all cabs
from 1989 that had the word "berry" in their description.

Send me a disk once a month that incrementally updates my database.  Apart
from market size considerations it might be a business.

Dave




From: sgordon@hpindda.cup.hp.com (Shaun Gordon)
Date: Wed, 27 Jan 1993 18:15:41 GMT
Subject: Mardi Gras suggestions needed
Organization: HP Information Networks, Cupertino, CA
Newsgroups: rec.food.drink

I'm having a Mardi Gras party and I'm looking for any suggestions/recipes for
drinks (i.e. Hurricanes, Mint Julips, etc.) and appetizers.

Any suggestions would be appreciated.

Thanks,
-Shaun Gordon
-sgordon@cup.hp.com
-hplabs!hpda!sgordon
From: jason@ab20.larc.nasa.gov (Jason Austin)
Newsgroups: rec.food.drink
Subject: Re: dimple in bottles
Date: 28 Jan 93 11:40:47
Organization: NASA Langley Research Center, Hampton, VA
Reply-To: Jason C. Austin <j.c.austin@larc.nasa.gov>
NNTP-Posting-Host: ab20.larc.nasa.gov
In-reply-to: gordons@CS.ColoState.EDU's message of Wed, 27 Jan 1993 22:40:15 GMT

In article <Jan27.224015.45783@yuma.ACNS.ColoState.EDU> gordons@CS.ColoState.EDU (vahl scott gordon) writes:
-> josh@cqs.washington.edu (Josh Hayes) writes:
-> >I have also heard that the reason sparkling wines have a more pronounced
-> >dimple in the bottom of the bottle (THAT is true, at least) is because
-> >the dimpled bottle is much more resistant to rupture from internal 
-> >pressure than, say, a flat-bottomed bottle. They are certainly more 
-> >sturdy than other wine bottles: when I worked in a small recycling
-> >center during college we used to break the bottles by just striking
-> >two together, then picking up another and repeating the process. A
-> >champagne bottle survived this treatment basically forever....
-> 
-> Champagne bottles are made thicker because the contents are under pressure.
-> 
-> I have noticed that most wine bottles with dimples in the bottom are also
-> thicker, but I assume this is just because they are better quality bottles.
-> Empty wine bottles vary in weight considerably.
-> 
-> I had always thought that the dimple developed in wine bottles out of
-> tradition, since the dimple serves a purpose in champagne bottles (riddling).
-> Fancy wines were served in a fancy way (i.e., thumb-in-dimple), and that's
-> why you tend to find better wines bottled in bottles with the dimple.
-> 
-> Scott

	The wine expert at a store I worked described to me once what
the dimple was for.  It had something to do with trapping sediment on
the sides of the bottle, so it doesn't end up in your glass.
--
Jason C. Austin
j.c.austin@larc.nasa.gov
From: ajd@oit.itd.umich.edu (Arthur Delano)
Newsgroups: rec.food.drink
Subject: Re: Grain Alcohol Drink Recipes
Date: 26 Jan 1993 03:28:27 GMT
Organization: finchhaus
NNTP-Posting-Host: helen.oit.itd.umich.edu

In article <1993Jan25.190821.1332@stortek.com> amc@mccartney.stortek.com (Alan McCartney(support services)) writes:
>I might soon come into possession of a moderate quantity of 
>grain alcohol (Everclear). Anyone know of recipes in which this
>stuff could be used?

i've compiled a large list of information about grain alcohol;
it is FTP'able from ftp.u.washington.edu [128.95.136.1]
and has the filename FAQ-Everclear.  It is long overdue for
updating, but doing so has been low on my list of priorities 
lately.  For recipies, it ought to be adequate.

If anybody has additions for the list, i'm still working on it...
just very slowly.

AjD
-- 
                       ajd@oit.itd.umich.edu
"You'll never find happiness as a human being, kid." -- Suehiro Maruo
Newsgroups: rec.food.drink
From: lstein@adobe.com (Larry Stein)
Subject: Re: Wine Bottle Question
Followup-To: rec.food.drink
Organization: Adobe Systems
Date: Wed, 27 Jan 1993 23:11:02 GMT

In article <josh.728170956@pogo>, josh@cqs.washington.edu (Josh Hayes)
wrote:
>
> I have also heard that the reason sparkling wines have a more pronounced
> dimple in the bottom of the bottle (THAT is true, at least) is because
> the dimpled bottle is much more resistant to rupture from internal 
> pressure than, say, a flat-bottomed bottle. They are certainly more 
> sturdy than other wine bottles: when I worked in a small recycling
> center during college we used to break the bottles by just striking
> two together, then picking up another and repeating the process. A
> champagne bottle survived this treatment basically forever....
> 
> Anyway, perhaps the dimple on the regular wine bottle is for the same
> reason, although I can't think at what stage the wine might be producing
> internal pressure....anyone prepared to answer BOTH questions (the dimple
> itself and the more pronounced one on champagne bottles)?
> 
> Josh Hayes
> 

       You are quite correct as to the reason for the pronounced dimple
       on Champagne bottles.  Of course, the glass is much thicker.
       Years ago, when I was still making beer,  I found Champagne
       bottles to be the best for holding the pressure and not blowing
       up (which shouldn't be a problem when one uses sound homebrewing
       techniques).

       The reason for the dimple is to help facilitate the collection
       of sediment as a bottle of red wine ages.  This, of course, 
       leads to the question as to why such glass is needed for white
       wine...  (I would venture to guess that it is simply tradition)

       --larry
Newsgroups: rec.food.drink
From: amc@mccartney.stortek.com (Alan McCartney(support services))
Subject: Grain Alcohol Drink Recipes
Organization: Storage Technology Corp.
X-Newsreader: TIN [version 1.1 PL7]
Date: Mon, 25 Jan 1993 19:08:21 GMT

I might soon come into possession of a moderate quantity of 
grain alcohol (Everclear). Anyone know of recipes in which this
stuff could be used?

Being a drinker of fine Scotch (MacAllan) and Rum (Mt. Gay Spec. Reserve),
I have discounted any attempts at making ersatz versions of same.

I have made Kahlua before, as well as Welches+Grain in ye olde
college days gone by, but I'm looking for something different.

I did try some time ago the "flavored carbonated mineral water" + grain.
Not bad if the alcohol concentration was kept low enough.

FYI: I detest sweet drinks or those made with milk.


Thank-you for your support, (Visualize Whirled Peas),
Alan Mc (reply to amc@blackcat.stortek.com, all other addrs will bounce)


Newsgroups: rec.food.drink
From: yen@stsci.edu (Felix Yen)
Subject: Re: Questions on Fine Bourbons etc.
Organization: Space Telescope Science Institute
Distribution: na
Date: Mon, 25 Jan 1993 22:15:54 GMT


Larry Hunter (hunter@work.nlm.nih.gov) writes:
>  One bourbon stood out above the others: Blanton's (but it was more
>  than 3 times the cost of many of the others at about $30/750ml)....
>  Although I have to admit I'm not personally familiar with most of
>  the names you mentioned at the top (Bookers, Bakers, Knob Creek)

Richard Shapiro (rshapiro@bbn.com) responds:
]  These weren't widely available until fairly recently. My guess is
]  that Blanton's success in selling a bourbon at a price comparable
]  to the better malt whiskies has convinced other bourbon makers to
]  try the same trick. High price all by itself has a tendency to
]  suggest high quality...
]
]  The three mentioned above plus one more are available as 4-pack of
]  miniatures, complete with a little wood-crate package. All a bit
]  silly, if you ask me, but probably a shrewd marketing move and a
]  reasonably inexpensive way to try all four. Booker's is the standout
]  of the bunch, not least because it's barrel-proof. The other three
]  tasted like decent but fairly generic bourbon. Nothing to get excited
]  about. I'd much rather have Blanton's or Weller 108 or, for that
]  matter, the better George Dickel Tennessee whisky, than any of these
]  four newer entries. And the latter two are comparatively cheap.

I have enough faith in Richard's opinion to avoid the 4-pack and I like
Blanton's, Old Weller (at either strength), and Dickel's #12, but I have
to disagree about Booker's.  I think this is "required reading" for any
serious Bourbon drinker, but I will couch this recommendation by adding
that I think both Booker's and Blanton's are too expensive to keep on
hand on a regular basis.  (Of course, I usually spell whisky without an
"e", so consider yourself warned.)

(Aside to Larry: the standard Glendronach bottling (easy on the sherry)
is sold in MD and I agree that it's very nice.  Maybe you could get
someone to order it for you.)


Felix
yen@stsci.edu
From: 90sra@eng.cam.ac.uk (S.R. Atkins)
Newsgroups: rec.food.drink
Subject: Re: Absinthe
Date: 25 Jan 93 22:44:04 GMT
Organization: cam.eng

parvin1@husc11.harvard.edu (Douglas Parvin) writes:

>I was flipping through my uncle's old drink book, and I noticed a bunch
>of drinks calling for Absinthe.  I've been told it's illegal here in
>the USA.  This piqued my curiosity.  What is it, why is it illegal,
>and is there a good substitute?  Enquiring minds want to know....

If I recall correctly it is illegal everywhere (there could be exceptions,
but...). It contained, in addition to a fair amount of alcohol, wormwood
and this made it vaguely hallucinogenic (?) and very toxic.

OED: absinth - a liquor made from (originally at least) wine and wormwood.

Steve (90sra@eng.cam.ac.uk  sra@cxa.dl.ac.uk)
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: A stupid question about wine.
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Thu, 28 Jan 1993 00:05:01 GMT


In article <JASON.93Jan26101035@ab20.larc.nasa.gov>,
jason@ab20.larc.nasa.gov (Jason Austin) writes:
|>
|>	Are you talking about a headache right after drinking a glass
|>of wine, or the headache the next morning after drinking too much
|>wine?
|>
|>	I have heard the headaches can be caused by the phosphates in
|>most wines.

You're thinking of sulfites, not phosphates, and you're wrong in any event.

--PSW
Newsgroups: rec.food.drink
From: jswyt@magnus.acs.ohio-state.edu (John T Swyt)
Subject: Re: Absinthe
Keywords: Ignore this fool, he knows not what he thinks!
Organization: The Ohio State University
Date: Tue, 26 Jan 1993 15:46:01 GMT

>>If I recall correctly it is illegal everywhere (there could be exceptions,
>>but...). It contained, in addition to a fair amount of alcohol, wormwood
>>and this made it vaguely hallucinogenic (?) and very toxic.
>
>>OED: absinth - a liquor made from (originally at least) wine and wormwood.
>
>It is also often distilled from old wooden hammers used to remove knock-
>off type wire wheels from Jaguar XK-120s, 150s, etc.

     I never knew that....hot damn!......ya learn sumpn' new every day!

>For more detailed documentary information, rent the tape of the recent
>movie "Absinthe of Mallets".

                                                  The Dog
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: A stupid question about wine.
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Tue, 26 Jan 1993 19:05:35 GMT


In article <C1Furw.44q@javelin.sim.es.com>,
cdimick@javelin.sim.es.com (Clint Dimick) writes:
|>
|>   Rumor amongst my friends has it that wine contains a small amount of lead
|>which is the reason why most people get headaches after drinking.  Does this
|>have any validity, or is she does spouting out the mouth?  (She claims to
|>have heard it from several people, so it must be popular opinion.)  Replies
|>appreciated.

She's spouting out the mouth.

The amount of lead in wine, or any fruit juice, or any natural water source, is
going to vary with the soil where the wine (or other liquid) originates from,
but it will usually be at the parts-per-billion level, undetectable except by
very sensitive analytical instruments, and totally harmless.  Headaches after
drinking (hangovers) are caused by the dehydrative effects of alcohol on the
system--the volume of cerebrospinal fluid decreases, which causes the brain
to shrink slightly and pull on the meningeal membranes, which contain a lot of
pain nerves.  This is why drinking a lot of water just before going to bed
after a night of heavy drinking can help--it mitigates the dehydration.

There is one case where lead in wine can be a problem.  A lot of fancy decanters
are made of 24% lead oxide crystal, and dangerous amounts of lead can leach
into wine or spirits if they're stored in such a container for an extended
period.  As long as you use the decanter for serving wine and don't store it
there, you're perfectly safe.

--PSW
From: ph600fcy@sdcc14.ucsd.edu (Matthew Harrington)
Newsgroups: rec.food.drink
Subject: Re: Home Coffee Bean Roaster
Date: 27 Jan 93 21:30:47 GMT
Distribution: usa

Are there other home roasters available?

--Matt

From: cag@hpfcso.FC.HP.COM (Craig Gleason)
Date: Wed, 20 Jan 1993 23:10:57 GMT
Subject: Re: Long-term storage of Champagne in refrigerator?
Organization: Hewlett-Packard, Fort Collins, CO, USA
Newsgroups: rec.food.drink

> I have a bottle of Dom Perignon that's been in the refrigerator
> for about 5 years.  I know that a refrigerator is much colder than
> the ideal wine-cellar temperature, so what I'm wondering is,
> how much will this cold storage have affected the quality of the wine?
> 
I recently had a bottle of Bollinger Special Cuvee that had been in a
refrigerator for two years.  It was in great shape, and based on my
impressions of the same wine drunk nearer to its release, I'd say it
had evolved somewhat.  I'd say that at worst, your bottle should be in
the same condition it was in five years ago, and at best it will have
evolved nicely.  It's hard to imagine it being damaged under those
conditions, since lots of the English cellars that kept pre-phylloxera
wines for 100+ years in perfect condition were very nearly at
refrigerator temperatures.

What I'm wondering is how you could open your refrigerator 5000 times
or so without deciding to pull out the bottle and drink it.  If you're
still waiting for your date to show up, I'd say it's safe to assume
you've been stood up - and time to start drowning your sorrows.

Craig Gleason
From: rshapiro@bbn.com (Richard Shapiro)
Newsgroups: rec.food.drink
Subject: Re: Questions on Fine Bourbons etc.
Date: 25 Jan 93 16:51:51
Organization: BBN, Cambridge MA
Distribution: na
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: hunter@work.nlm.nih.gov's message of 22 Jan 93 17:09:10

In article <HUNTER.93Jan22170910@work.nlm.nih.gov> hunter@work.nlm.nih.gov (Larry Hunter) writes:
   One bourbon stood out above the others: Blanton's (but it was more than 3 times
   the cost of many of the others at about $30/750ml)....  Although I
   have to admit I'm not personally familiar with most of the 
   names you mentioned at the top (Bookers, Bakers, Knob Creek)



These weren't widely available until fairly recently. My guess is that
Blanton's success in selling a bourbon at a price comparable to the
better malt whiskies has convinced other bourbon makers to try the
same trick. High price all by itself has a tendency to suggest high
quality...

The three mentioned above plus one more are available as 4-pack of
miniatures, complete with a little wood-crate package. All a bit
silly, if you ask me, but probably a shrewd marketing move and a
reasonably inexpensive way to try all four. Booker's is the standout
of the bunch, not least because it's barrel-proof. The other three
tasted like decent but fairly generic bourbon. Nothing to get excited
about. I'd much rather have Blanton's or Weller 108 or, for that
matter, the better George Dickel Tennessee whisky, than any of these
four newer entries. And the latter two are comparatively cheap.

Newsgroups: rec.food.drink
From: lither@uxa.cso.uiuc.edu (litherland kathryn j)
Subject: Re: REQUEST RECIPE TEQUILA SUNRISE
Organization: University of Illinois at Urbana
Date: Tue, 26 Jan 1993 01:47:01 GMT

warren@athena.cs.uga.edu (Timothy Warren) writes:

>In article <parvin1.727814001@husc.harvard.edu> parvin1@husc11.harvard.edu (Douglas Parvin) writes:
>>sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>>
>>>In article <++d3#qg@rpi.edu> jimenv@rpi.edu writes:
>>>>	THE SUBJECT IS VERY CLEAR AND TO THE POINT. DOES ANYONE
>>>>HAVE THE RECIPE FOR A TEQUILA SUNRISE? PLEASE POST IT TO THE NET.
>>
>>
>actually it is:

>1 shot Vodka

>1 teaspoon Grenadine

>3 parts Orange Juice 
>      
>      to 

>1 part Cranberry Juice


Sounds fishy to me!  One would think a Tequila Sunrise would
have tequila in it...
From: spl@szechuan.ucsd.edu (Steve Lamont)
Newsgroups: rec.food.drink
Subject: Re: A stupid question about wine.
Date: 26 Jan 1993 15:47:08 GMT
Organization: University of Calif., San Diego/Microscopy and Imaging Resource
NNTP-Posting-Host: szechuan.ucsd.edu

In article <C1Furw.44q@javelin.sim.es.com> cdimick@javelin.sim.es.com writes:
>   Rumor amongst my friends has it that wine contains a small amount of lead
>which is the reason why most people get headaches after drinking.  Does this
>have any validity, or is she does spouting out the mouth?  (She claims to
>have heard it from several people, so it must be popular opinion.)  Replies
>appreciated.

Wine contains alcohol.  That's why poeple get headaches. :-)

Well, actually, there are different impurities that may also cause
headaches -- a friend of mine can't drink the non-vintage Vueve
Clicot, for example -- she gets a real pounder from it.  She can only
drink the Grande (sp?) Dame.  Poor baby. :-)

I think your friend may be confused about the warnings involving the
lead foil with which many wine bottles are capped.  A good practice,
after removing the foil and before uncorking, is to wipe the mouth of
the bottle with a cloth to remove any little bits of lead that might
be there.

							spl
-- 
Steve Lamont, SciViGuy -- (619) 534-7968 -- spl@szechuan.ucsd.edu
UCSD Microscopy and Imaging Resource/UCSD Med School/La Jolla, CA 92093-0608
                 "Tenants of the house,
Thoughts of a dry brain in a dry season." - TS Eliot, "Gerontion"
Newsgroups: rec.food.drink