HDTenEightyP/NetNews huggingface dataset:
From: magus@netcom.com (John Schmid)
Subject: Re: Scotch
Date: Fri, 11 Sep 92 19:20:10 GMT
Organization: Hellwell Enterprises Ltd.

In article <BuDnIH.C6n@monitor.com> howard@monitor.com (Howard Brenner) writes:
>What I am curious to know are some peoples favorite scotches (mine are  
>Pinch, Glennfiddich (sp?) and Chivas).

My favorite so far is Talisker ($34 US/bottle)

Enjoy

john schmid


-- 
John Schmid		Internet: magus@netcom.com

  Do you ever feel like every day is a monday?
From: breck@saul.cis.upenn.edu (Breck Baldwin)
Newsgroups: rec.food.drink
Subject: Kosher wine sought for wedding
Date: 14 Sep 92 16:56:04 GMT
Organization: University of Pennsylvania


Once again I grovel before the collective wisdom of this group and ask:

Any reccomendations for a kosher wine to be served with Salmon Steaks
at a wedding (my guess is that a Chardonnay or Savignon Blanc is
called for).  There are 200 invitees, so price is a consideration, I'm
guessing around $10 a bottle is ideal, but above and below should not
be overlooked.

The wedding is in Philadelphia, for availablity concerns.  

There is also a need for Champagne/ Spark. Wine of the Kosher sort. 

Thanks in advance

e-mail responses are fine.
From: macmillan@iscsvax.uni.edu
Newsgroups: rec.food.drink
Subject: this years harvest
Date: 6 Sep 92 14:54:10 -0500
Organization: University of Northern Iowa

My son is working the harvest in the San Yanez valley and they started the last
week in August.  The word is that the fruit was ripening early.  Is this true
all over California?  What is the word on the quality of the fruit this year?

Jim Macmillan
MACMILLAN@ISCSVAX.UIN.EDU
From: tom@ulysses.att.com (Tom Smith)
Newsgroups: rec.food.drink
Subject: REQUEST: Sangria
Date: 14 Sep 92 21:13:51 GMT

Anyone willing to share his or her favorite recipe for Sangria?  Sorry
if this is an FAQ; I've been lurking for about a week and haven't seen
an FAQ posting.

Thanks,
Tom Smith.
tom@ulysses.att.com
Newsgroups: rec.food.drink
From: jkitch@Chaos.mcs.kent.edu (Jason T Kitch)
Subject: Drinks with Bailey's Irish Cream???
Organization: Kent State University
Date: Tue, 8 Sep 1992 23:29:39 GMT

Hello Everyone!

What I'd like to know is if there are many drinks out there made with BIC.
I've only had one in my lifetime, and it was like a malt type shake almost,
and boy was it good!!(No I don't know how it was made). But other than that
I don't ever see drinks that contain BIC or any irish cream for that matter
in it.

So anyways, I would like to get my hands on a nice number of recipes that use
this, so if anybody out there has any, could you please send it to me via
EMail? Thanks a million to those that do!


-- 
------------------------+-------------------------------+---------------------
Jason Kitch		| Internet: jkitch@mcs.kent.edu | In the midst of a
CS Major		| Bitnet:   1632K356@KENTGOLD   | computer crisis...
Kent State University	| Ma' Bell: (216) 672-6308      | I NEED A 486!!
Newsgroups: rec.food.drink
From: jcarroll@ferris.cray.com (Jeff Carroll)
Subject: Re: More on mail order coffee
Originator: jcarroll@ferris
Organization: Cray Research, Inc.
Distribution: usa
Date: 9 Sep 92 22:03:04 CDT


>(10)Starbuck's Coffe Co. in Seattle  800 445 3428
>	I just had a Starbucks cappucino in Chicago.
>	Yuck.

I hear this more and more about Starbucks all the time.
Chicago has a venerable coffee tradition of its own (of which
I was unfortunately only vaguely aware when I was an undergrad
at Northwestern; but back then I was into coffee strictly as
a drug anyway), and doesn't need Starbucks trucking in stale
roast from Seattle.

When I was last there, the coffeehouses of Chicago were
publishing a delightful periodical entitled _Strong_Coffee_,
which could be used as a tourist's guide. Check your nearby
freebie newspaper rack - it should be near the _Reader_. 

>Background: I gave up coffee two years ago, but fell off
>the wagon this summer in Italy.  It's amazing what two 
>years away did--greatly increased my appreciation for
>really good stuff, while seeing how bad the ordinary
>really is.  I don't know what it was about Italian
>cappucino, but it was both milder than what I get
>here, and much more flavorful.  Now that I'm back, I've
>sworn off coffee again.

I'm convinced that when it comes to espresso, one man's
flavor is another man's aftertaste. The premium American
espressos can be quite acidic, and are an acquired taste
to most American palates.

Italian espressos (after which our domestic vendors take
the term "Italian roast") are much, much darker roasts
than these; they have correspondingly much less acid and
caffeine. There are smooth and subtle flavor components
that are often masked in lighter espresso roasts such as
have become popular in this country. Many people think these
are unpleasant aftertastes; I agree with you, and I enjoy
both Italian and American espresso very much.

Another relevant factor is that in America, espresso is
quite often brewed and served by high school students;
in Italy, the average barista is a somewhat older gentleman
who has made a career of tending bar for people who care
about what their coffee tastes like.

The milk might taste better over there too :^).
Newsgroups: rec.food.drink
From: foucault@netcom.com (Howard Arthur Faye)
Subject: Re: More on mail order coffee
Date: Thu, 10 Sep 92 00:40:44 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Distribution: usa

In article <18m156INNkob@news.aero.org> lmiller@aero.org (Lawrence H. Miller) writes:
>
>In article <5551@ucsbcsl.ucsb.edu> 6500derk@ucsbuxa.ucsb.edu (Derek) writes:
>>In the September issue of Bon Appetit magazine
>>there is a listing of mail order coffee around the U.S.
>>This is on page 28.  In brief it is as follows:
>>
>>(2) Caffe Latte in Los Angeles  213 936 5213
>	Very good.  Small hole in the wall restaurant
>	in a strip mall.  Roasts their own.
>
>>(5) Greffeo Coffee in Beverly Hills  800 367 9499
>	Only two types: light and dark (decaff in each too).
>	One or two stores in SF, one in BH.  If you like
>	what they've got, you're in luck.  I find it a
>	bit tasteless, though.
>
It's 'graffeo'. Tasteless? C'mon! If you were tempted by caffe
in Italy, you must love the Graffeo dark roast. It's also
available at some Double Rainbow outlets.

Then there's City Roasters at 8363 Beverly Blvd. (213) 655-4834.
They're affiliated with the incredible Kings Road Cafe next
door. They'll mail anywhere.

-- 
Howard Arthur Faye * Panglossian Acres * Box 7 * Littlerock, CA   93543
                         Fax: 805.944.5958
From: rshapiro@bbn.com (Richard Shapiro)
Newsgroups: rec.food.drink
Subject: Lavazza (was: More on mail order coffee)
Date: 11 Sep 92 10:32:46
Organization: BBN, Cambridge MA
Distribution: usa
	<RSHAPIRO.92Sep10104444@kariba.bbn.com>
	<1992Sep10.224118@ltisun14.epfl.ch>
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: warkent@ltisun14.epfl.ch's message of 10 Sep 92 20:41:18 GMT

In article <1992Sep10.224118@ltisun14.epfl.ch> warkent@ltisun14.epfl.ch (Ken Warkentyne) writes:
   Which Lavazza?  I know of three varieties: "Rosso", "D'Oro", and "Luigi" (special
   export brand).  The "Luigi" is quite a bit lighter than the "D'Oro".


Lavazza packages its beans a bit differently for the US market. Here,
the whole beans are available as Top Class, Super Crema and Club (I
think those are the names), in decreasing order of price. All three
are on the light side, compared to what one often gets in the US under
the name "espresso" or "Italian roast". There's also a decaf, again a
medium roast.

There are different varieties that Lavazza markets here pre-ground, in
cans.  I think these are the same as the ones you mention. One is
quite dark (red can), one medium (gold can), one fairly light (blue
can). At least I think that's right -- I haven't bought any of these
for years, since I got a decent grinder.
From: Timothy.P.Stammers@dartmouth.edu (Timothy P. Stammers)
Newsgroups: rec.food.drink
Subject: Looking for the perfect Mai Tai
Date: 14 Sep 92 13:09:36 GMT
Organization: Dartmouth College, Hanover, NH

I am looking for a really good Mai Tai recipe.  Does anybody out there
have one?  If you could, please e-mail it to me.  I'd really appreciate
it.  Thanks in advance.        - Tim

    Tim.Stammers@Dartmouth.EDU
Newsgroups: rec.food.drink
From: Glenn Stauffer <stauffer@cc.swarthmore.edu>
Subject: Re: Eastern European Wines: any advice?
X-Xxmessage-Id: <A6D7F5250203433A@mac8.beardsley.swarthmore.edu>
X-Xxdate: Sat, 12 Sep 92 00:27:33 GMT
Organization: Swarthmore College Computing Center
X-Useragent: Nuntius v1.1.1d9
Date: Sat, 12 Sep 1992 23:28:06 GMT

In article <1992Sep9.202121.19418@shearson.com> Bohdan Rekshynskyj,
brekshyn@shearson.com writes:
>I've had "Egri Bikaver", Bull's Blood from, I think, Hungary.  Monipex
imports?
>'Twas a few years ago.  It's a robust wine - superb for spicy Indian
dishes!
>

I second the recommendation for that one.  I've tried numerous wines from 
East Europe - they're often the cheapest on the shelf.  I haven't been 
disappointed.  Had one from Moldavia the other day...

STAUFFER
From: rshapiro@bbn.com (Richard Shapiro)
Newsgroups: rec.food.drink
Subject: Re: More on mail order coffee
Date: 11 Sep 92 10:52:08
Organization: BBN, Cambridge MA
Distribution: usa
	<RSHAPIRO.92Sep10104444@kariba.bbn.com>
	<1992Sep10.170733.21119@walter.cray.com>
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: jcarroll@ferris.cray.com's message of 10 Sep 92 22:07:33 GMT

   I learned what I know about coffee by drinking coffee, not by
   reading books.

I'm not embarrassed to admit that I've augmented the knowledge
gathered from tasting by reading a little on the subject. The
no-book-larnin' pose has never seemed particularly useful to me.

   Unfortunately, some Americans will drink just about anything, including the
   overextracted sludge that you still get in most towns when you
   order espresso. 

This is undoubtedly true. There are three major factors contributing
to the coffee gap we suffer in the US. Two of them you mention:
inexperienced people operating the machines in restaurants and cafes,
and over-extraction. The two are obviously related. These apply to all
forms of coffee, not just espresso.  The third problem is the one
you've gotten backwards: the tendency to use very dark, over-roasted
beans for espresso. The converse, espresso that's no good because the
roast is too light, just isn't a significant issue. Maybe there are
cafes here and there that have been over-compensating for the
over-roasting problem by using under-roasted beans. But this at most a
minor, localized matter.


   Maybe "popular" reflects a little wishful thinking on my part, but I didn't
   notice a significant change in quality when I came back to Seattle
   from Italy a couple of years ago.

In Seattle, coffee is over-roasted; people there seem to like it that
way. What can I say? Move to Boston, where we know how to make a cup
of espresso :) And where, not coincidentally, there's a sizable
Italian population.
From: craig@hyperion.loni.ucla.edu
Newsgroups: rec.food.veg
Subject: Wanted: Simple Backpacking recipes w/ minimal cooking
Keywords: Simple backpacking
Date: 13 Sep 92 01:21:21 GMT
Distribution: usa


	THe title says it.  I've gotten a last minute opportunity to go
	off in the woods for 4 days, and haven't been packing for years.
	Even then, food selection was tough for me . Does anyone have
	ideas on what I could take ? I'd rather not carry the weight of
	a stove...   thanks for your suggestions,
		Craig

	craig@hyperion.loni.ucla.edu
From: nlc@vulcan.xtel.co.uk (Neil Cook)
Subject: Re: Request Eggplant Recipes
Organization: X-Tel Services Ltd.
Date: Tue, 15 Sep 92 12:53:15 GMT

In article <1992Sep14.221213.6403@spdcc.com>, dyer@spdcc.com (Steve Dyer) writes:
|> Tell me more about this non-fat ricotta, and I'll entertain stories
|> at the same time about the non-fat mozzarella.  All I see locally
|> is so-called "part skim" which is, at best, lower-fat, not low fat.
|> 
|> Brand names?
|> 
|> -- 
|> Steve Dyer
|> dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer

Why is everyone so concerned about low-fat and non-fat things? I always
just buy full-fat cheeses etc., which always taste nicer. I just don't buy
as much. Surely 2oz of real mozzarella is far nicer than 5oz of low-fat
plasticy mozzarella?

Neil Cook.

Newsgroups: rec.food.veg
From: stark@saturn.sdsu.edu (Brian D. Stark)
Subject: Re: Do vega or vegi eat fries in McDonald or Kentucky?
Keywords: fries
Organization: San Diego State University, Math Dept.
Date: Tue, 8 Sep 1992 17:09:58 GMT

In article <1992Sep6.233417.25484@muddcs.claremont.edu> omitchel@jarthur.claremont.edu (Ocie Mitchell) writes:
>
>I don't usually go to these places so I don't know about the oil/grease/
>whatever that they are fried in.  What I usually try to do is convince my
>friends to go to a taco bell, or some place like that.  Especially if it
>is a meal time, because fries don't make a good meal.  Besides, I'd rather
>support a restauraunt that offers veg. meals, not just fries, which are the 
>junk of junk food.

I don't know if they finally gave in to the pressure, but Taco Bell was one
of the last fast food places to fry their food in lard.  Also if you eat
at mexican food places you should beware of the refried beens, they're 
ussually prepared using lard as are tortillas (you can get vegetarian style 
now though, but you should ask in resteraunts if you consider it important).

I don't mean to sound like I'm against mexican food.  Living in San Diego
it would almost be blasphemous to be against mexican food, and in fact
I love mexican food, but you need to be careful with it as lard is used
quite a lot in it.
 
Brian
-- 
"Die Cougar Scum!!!!!!"  -The Ghost of Montezuma 
Newsgroups: rec.food.veg
From: sploke@undergrad.math.waterloo.edu (;-})
Subject: Re: Question for ethical vegans and vegetarians.
Organization: University of Waterloo
Date: Fri, 11 Sep 1992 00:56:18 GMT

In article <adwright.716133499@vincent1.iastate.edu>, adwright@iastate.edu () writes:
> In <1992Sep10.121816.5294@wg.estec.nl> carlo@wg.estec.esa.nl (CDfreak) writes:
> 
> 
> >Hi,
> 
> >I guess I could call myself an ethical vegetarian. I am not a veggie but I
> >avoid (as much as I can) to eat anything that cost an animal's life. Honestly
> >after more than 10 years of eating vegetarian (and I mean I have never ever
> >had meat or fish for that long) I still don't understand all this fuss about
> >eggs. I mean, when I was a child I lived in Italy and both my grandparents and
> >my own parents raised chickens, cows, rabbits and other so called (in Italy,
> >at least) household animals and I have never seen an egg turning into a
> >chicken on its own. Chicken laid eggs which they just left there to rotten.
> >YOU NEED TO FERTILIZE the egg (ever heard of cockerels?) and have the chicken
> >sitting on it (incubation). Otherwise why do we eat all the lettuce, carrots,
> >beans and all those vegetables that could be left to grow and grow and grow
> >until they go... rotten, just like the eggs above.
> 
> >Ok, so the egg is a *potential* life form, but what about the beans we
> >(vegetarians) eat? Could we just plant them and let them  *grow* into a nice
> >healthy plant?
> 
> I think the reason most vegans avoid eggs is that:
> 
> 	1. They come usually from hens that are battery raised in crowded
> 	cages. If you were to put a cat or dog under these conditions, you
> 	would be charged with animal cruelty.
> 
> 	2. Half of the chicks that hatch will be male who are either ground
> 	up to feed to chickens (chick pulp meal) or raised till they are 
> 	eight weeks old (still make peeping sounds) and killed for food.
> 	
[ .... deleted ..... ]

Exactly. It is not the EGG that matters. 


Newsgroups: rec.food.veg
From: susan@waikato.ac.nz
Newsgroups: rec.food.veg
Subject: Re: Wanted - Indian Vegetarian Cookbook
Date: 11 Sep 92 10:01:42 +1200
Organization: University of Waikato, Hamilton, New Zealand

> Author:         Devi, Yamuna,  30$
>  Title:          Lord Krishna's cuisine : the art of Indian vegetarian

A number of people have suggested this one (thanks to everyone who
answered, BTW). I'm put off by the title, suggestive of people
in saffron robes. Hare Krishna food is very sweet and generally
revolting - is this what this book is about, or have I missed
some cultural boat?

Susan
Xref: sparky rec.food.veg:8730 sci.med.nutrition:242
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg,sci.med.nutrition
Subject: Re: vegetarian diet
Date: 11 Sep 92 09:55:09 -0500
Organization: University of Northern Iowa

In article <UefvUzC00WC085vEYO@andrew.cmu.edu>, "David F. McWade" <dm3o+@andrew.cmu.edu> writes:
> 
> Mary Howard writes:
>>What I most objected to the first two books was the total lack of
>>soy products for the vegan diet. For most vegans, soy products (and
>>other legumes such as black beans, garbanzos, etc.), form the basis
>>of their diet. This use of soy products and other legumes, in combination
>>with grains such as brown rice, whole wheat bread, tortillas, and 
>>pasta, satisfies the amino acid combinations that I understand to 
>>be important to a balanced vegan diet. Frances Moore Lappe, of 
>>Diet for a Small Planet, has stated that grains and legumes do not have 
>>to occur at the same meal- within the same day is fine to gain the
>>protein advantage of the food. 
> 
> Unless one is pregnant or lactating, I think that soy products and
> legumes are completely unnecessary for a vegan diet at least in terms of
> protein/amino acid intake and that amino acid combining is completely
> unnecessary as well.  

Is there a biochemist out there who could help us out on this one? I believe
that Frances Moore Lappe, when she debunked the protein combining 
theory (that grains and legumes need to be combined at the same meal), 
did say that grains and legumes should both be present in
a vegan diet over the course of a day in order to get the proper amino
acid combinations of both (and need not be in large amounts). The balance
of the diet could then be composed of complex carbohydrates (such as
vegetables), and fruits (principally sugars). Jane Brody, in _Jane
Brody's Nutrition Book_ (1985), also says that vegetarians (vegans) should
eat some grains and legumes over the course of the day. Vegetarians who
eat dairy products, of course, are not of a concern since dairy products
are a "complete protein", and would complement the protein in grains, 
legumes, and vegetables. 

Does a vegan who eats no legumes (beans, soy products including tofu,
tvp, or soymilk), benefit from the protein present in grains and
vegetables, or must they eat some legumes (and if so, how much?) to 
gain the benefits of the protein in the grains?

-Mary Howard
From: fap@crosfield.co.uk (felix power)
Newsgroups: rec.food.veg
Subject: Re: Do vega or vegi eat fries in McDonald or Kentucky?
Keywords: fries
Date: 7 Sep 92 12:06:22 GMT
Organization: Crosfield Electronics, Hemel Hempstead, United Kingdom.

In article <1992Sep6.233417.25484@muddcs.claremont.edu> omitchel@jarthur.claremont.edu (Ocie Mitchell) writes:
>In article <92Sep6.183840edt.102@orasis.vis.toronto.edu> vlee@vis.toronto.edu (Victor Yuencheng Lee) writes:
>>Hello,
>>
>>I am a vegi, sometimes I wonder whether I could order a french fry in 
>>MacDonald or Kentucky when I am out with some other friends because I 
>>don't think the oil they use is "untaminated".

I don't know about in the U.S. but here in the U.K. MacDonalds produce
a booklet with a breakdown of what's in their food. It says their fries
are cooked in meat fat, so no go for vegetarians. 

I worked out nothing they do is suitable for vegetarians but if you were
a fish and vegetable eater the fish burger (I think it's called a Whaler!
Yuk!) is cooked in vegetable oil and the bun is O.K. too.

This information is several months old but I doubt MacDonalds have improved
veg-wise since then.

BurgerKing is a much better bet, fries in vegetable oil and they even do
a tasty spicy beanburger (though no doubt full of salt and other evils).


-- 
  o____                
 (}:^)      Felix   
  8---- 	  
Newsgroups: rec.food.veg
From: osborn@socs.uts.edu.au (Tom Osborn)
Subject: Re: Hi, I'm new.
Organization: Computing Sciences, Uni of Technology, Sydney.
Date: 14 Sep 92 02:33:59 GMT


amacdona@ac.dal.ca writes:

>	I never thought about the connection between meat consumption 
>and sugar metabolism, but now that you mention it, I get extremely 
>"hyper" from sugar, especially on an empty stomach.  I don't know if this was
>always the way I was or if this is just since I stopped eating meat.
>Also, other substances - alcohol, caffeine... seem to have a big effect 
>from a small amount.  Does anyone else share this experience?
>
>- Allison

Rather than the animal flesh consumption, it's the amount of fat consumed
which buffers the sugar/booze/(even) caffeine. A friend who went from a
typical eastern European diet (sugar, sausage, meat, fat, eggs, booze) to a
steamed veges and light dead flesh (not quite veg, but better than before)
because the doctor told him to do so or have a heart attack became very
sensitive to sugar and alcohol. The doc gave the explanation in terms of
fat (mainly).

Well, at least I'm veg, but I do like red wine (and home brewed beer, not
together). I buffer myself with some oily pasta dish or other fat containing
but otherwise yummy nosh - it makes a difference for me... ...and I don't
consume sugar except as a natural constituent of fruits, etc.

Tomasso.
From: martin@adpgate.UUCP (Martin Golding)
Newsgroups: rec.food.veg
Subject: Re: inviting meat-eaters to dinner
Date: 12 Sep 92 00:09:07 GMT
Article-I.D.: adpplz.1572
Organization: ADP Dealer Services R&D, Portland, OR

mece1xg@Rosie.UH.EDU (purna) writes:

: ... those who know i'm a vegetarian come prepared
: to EAT, but those who don't usually look very
: skeptical upon arriving.  is there a contingency
: plan to go with?

As a meat eater (OHP) I'd like to respond to this. When I feed people,
I am careful to ascertain if there's anything I should avoid. I don't 
consider it my concern why. Then I don't serve the stuff they won't eat.
Serving other stuff, whatever it is, should be perfectly all right.

If it were me, I'd worry about whether my guests would eat enough of the
dishes I served, but not whether it resembled what they were expecting.
(You don't want to exercise your newfound skill with eggplant on someone
who's hated them since they were seven, for instance. A tasty appetizer,
maybe, with two or three other choices available.)

: i have never 
: cooked a meat dish and wouldn't even KNOW where to
: begin, but i feel bad for my guests! 

I would think that a good vegetarian meal, even if it leaves your guests
with a faint sense of incompleteness or confusion, will be good for their
health, and help stir up their world view and get them thinking. And if
you run into someone that absolutely positively can't survive without
meat in their dinner, keep the address of the nearest burger joint.
(The contrast may help them understand.)


: any novel suggestions?

Feeding people accustomed to MEAT a vegetarian meal isn't novel enough?
Ok, serve wild mushrooms, and keep checking the handbook during dinner,
while looking faintly puzzled.


PS We'll be in Houston around Christmas ;-)


Martin Golding   | Since I ate lots of olive oil when it was bad for me,
   DoD #236      | do I have to eat twice as much now to make up?
[motcsd!]mcspdx!adpgate!martin