HDTenEightyP/NetNews huggingface dataset:
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: toxins in food
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Mon, 31 Aug 1992 17:35:49 GMT

In article <1992Aug31.170808.16809@magnus.acs.ohio-state.edu> dcryberg@magnus.acs.ohio-state.edu (David J Cryberg) writes:
>A friend is preparing to do a seminar on toxins that are naturally
>occuring in common foods that we eat.  It is hard tofind sources for

Well, it sometimes seems to me that researchers are finding that
everything can cause cancer.  Of course the question is, how
much do you have to eat of it to get cancer?  It has been
found that capsaicin (the hot component in chiles) fails a certain 
test used to indicate carcinogenic chemicals.  They figure a pound 
of it is enough to cause cancer.  The only trouble is that in order 
to eat a pound of capsaicin you'd probably have to eat the entire 
world's annual chile crop.

Some years ago there was also a scare going around about basil 
and some people I knew stopped eating pesto.  Again, I would guess
that you'd have to eat more than anyone in their right mind would eat 
before you got cancer.

There is definitely a toxin in pufferfish (?) that causes several
deaths a year in Japan.  If the fish aren't caught and prepared
a certain way they are very poisonous.  People still eat them
though.

>
>Much appreciated!!!   It would be good to compare historic sources with
>current articles.

Tomatoes and potatoes were intially looked upon with
suspicion by Europeans since the plants are in the same family
as nightshade.

Julie
#include "std_disclaimer.h"
#include "witty_sig.h"
From: klier@iscsvax.uni.edu
Newsgroups: rec.food.historic
Subject: Re: red micro-organism
Date: 3 Sep 92 16:41:50 -0500
Organization: University of Northern Iowa

bayla@casbah.acns.nwu.edu (Bayla Singer) writes:
> A very helpful emailer has reminded me of the scientific name of the "red
> micro-organism" that I didn't think was ergot -- it's Serratia marcescens
> (we're not sure of the spelling) and basically harmless if breathed or
> touched.   

Yep, you got the spelling.  Serratia is one of the enteric (intestinal)
bacteria, and you're right, it's not pathogenic in people with normal
immune systems.  Can cause LOTS of trouble in immunosuppressed people.

Serratia is red when grown at cool temperatures, white when grown at
warmer temperatures.  Makes a nice "guinea pig" for mutation experiments
in beginning biology -- you can mutate it with UV light and get white
colonies at room temperature -- when you would expect red ones.  Makes 
a nice point of reminding people to use UV-screens in sunshine, too...

About the only way I can think that Serratia might cause delusions or
dementia is if you ran a fever.

Kay Klier  Biology Dept  UNI
Newsgroups: rec.food.historic
From: welch@sacral.cis.ohio-state.edu (Arun Welch)
Subject: Re: Mead recipes?
Originator: welch@sacral.cis.ohio-state.edu
Organization: OSU-LAIR
Date: Tue, 1 Sep 1992 17:31:21 GMT

In article <6004@transfer.stratus.com> jsco@buzzardroost.az.stratus.com (Jeff Scott) writes:

   I have made a few batches and while they taste wonderful, how does one  
   know what "traditional mead" is supposed to taste like? Is there a  
   commercial product that you can buy to compare the homemade against?

I wouldn't bother comparing it against a commercial product, since
IMHO each batch and brewer is a tad different. The very idea of a
standardised mead flavor is a Bad Thing. All that counts is if you
like it or not. Our local wine merchant got to try out a commercial
mead made by some winery in California, which supposedly specialises
in fruit wines and other non-traditional types. I bought a bottle to
check it out, and couldn't stand more than a taste of it. It might
have worked poured over pancakes, it was so cloyingly sweet. 

...arun
----------------------------------------------------------------------------
Arun Welch
Lisp Systems Programmer, Lab for AI Research, Ohio State University
welch@cis.ohio-state.edu

Newsgroups: rec.food.historic
From: citrin@boulder.Colorado.EDU (Wayne Citrin)
Subject: Food in sea novels
Reply-To: citrin@soglio.Colorado.EDU (Wayne Citrin)
Organization: University of Colorado, Boulder
Date: Mon, 31 Aug 1992 22:03:20 GMT

[I posted this to rec.arts.books and rec.food.cooking before I realized
that this group existed.]

The thread on sea novels [in rec.arts.books], and my reading of Patrick 
O'Brian's novels, has led me to wonder about some of the dishes that people in 
the books eat.  Can anyone out there describe portable soup, sea pie, 
figgy-dowdy, or plum duff?  Thanks for the help.

Wayne

-----------
Wayne Citrin   citrin@soglio.colorado.edu   citrin@cs.colorado.edu
Newsgroups: rec.food.historic
From: csroc@dime.prime.com (Charles Sroczynski x4014 5-2)
Newsgroups: rec.food.restaurants
Subject: Special restaurants in the Greater Boston area
Date: 27 Aug 92 19:07:26 GMT
Reply-To: csroc@dime.UUCP (Charles Sroczynski x4014 5-2)
Organization: Prime Computervision, Bedford MA

I have my 18th anniversary coming up in September, looking for a 
good restaurant in the area.  I live halfway between Boston and Nashua
N.H.  Anything inbetween is just fine. In the past few years
we've gone to places like the Vista International in Waltham, 
Gallaghers in Burlington, Versailles in Lexington, among lots of others.
Any suggestions.
Newsgroups: rec.food.restaurants,rec.food.cooking
From: andy@research.canon.oz.au (Andy Newman)
Subject: Re: Why do people like hot-spicy food?
Organization: Canon Information Systems Research Australia
Date: Thu, 27 Aug 1992 09:48:11 GMT

sborders@nyx.cs.du.edu (Scott Borders) writes:
>Actually, it may be too simplistic to say "because it tastes good."
>The real question here is why do some people (like me) love spicy
>food, while others cringe at the thought of jalapenos and all of the
>other wonderful members of the hotter-than-hell-on-a-really-warm-day
>family of foods?  Has anyone heard of a scientifically sound explanation
>for the wide variance of sensitivities to "heat" in the spicy sense of
>the word?

I once heard a radio program discussing this very question. My
recollection is a little hazy but here goes....

The person being interviewed was a scientist of some description. His
explanation (not his theory, someone elses) was that the capisicum
(the chemical not the vegetable) caused pain which in turn caused the
body to release pain killers which people enjoy (similar to runners
going through the pain barrier). Seems to make sense. Anyone have the
proper details?
-- 
Andy Newman (andy@research.canon.oz.au)		"int - God's own type"
Newsgroups: rec.food.restaurants
From: howie@cray.com (Howard Pierce)
Subject: Re: Coffee Tour of Minneapolis/St. Paul
Organization: Cray Research, Inc.
Date: 26 Aug 92 14:02:27 CDT


A couple of other espresso places in the Uptown area of Mpls.:
 
Cafe Wyrd, Irving Ave. S. & Lake St.
        Good espresso and lots of other stuff (unusual [canned] tropical fruit
        drinks, pastries).  Predominantly younger, often gay clientele;
        welcoming to all.  Open *late* (for Mpls), 7am to 2am daily.
 
Muddy Waters, 24th St. and Lyndale Ave S.
        Good espresso, and a very intriguing clientele of pseudo-punkers,
        new-agers, and mainstream folk.  Decor is...retro-bizarre.  A fun
        place and worth at least looking around in once.   
 
Rendezvous Expres, 29th St. S. & Hennepin Ave.
        Average espresso & wonderful croissants.  Small & crowded though.
        Sidewalk seating in summer. 
 
Upper Crust, Ltd.  26th St. & Nicollet Ave S.
        Average espresso and superb bakery goods.  Plenty of room and separate
	smoking/nonsmoking areas.
 
 
Howard Pierce,  howie@cray.com
From: rcbi22@muvms3.bitnet (Basel A. Issa)
Newsgroups: rec.food.restaurants
Subject: Any Arabic Rest. In Baltimore?
Date: 27 Aug 92 14:01:41 GMT
Organization: Marshall University

I will be travelling to Baltimore, MD very soon.  Any suggestions on where to
get good Arabic Food.

Thank you for any assistance
Basel
From: warrenc@bcstec.ca.boeing.com (Cherie Warren)
Newsgroups: rec.food.restaurants
Subject: Re: Brussels/Berlin
Date: 25 Aug 92 22:06:55 GMT
Organization: Boeing Computer Services, Seattle

sekuler@psych.toronto.edu (Allison Sekuler) writes:

>Can anyone recommend good restaurants in Brussels and/or
>Berlin?  (estimates of prices would be welcome as well --
>I"m particularly interested in $50/person or less but if
>there is somewhere more expensive that is incredible I
>wouldn't rule it out).

>Allison Sekuler

We were in Brussels last September.  Since then, the dollar has lost a
bit of value, as you probably know, so it will be just a bit pricier.

Comme Chez Moi, Maison du Cygne, or De Ultieme Hallucinatie all meet the
criteria of 'more expensive that is incredible'.  These are all first-
class establishments, and are priced accordingly.  De Ultieme Hallucinatie
has both a nice art-deco pub and a fine-dining restaurant; if you don't
feel like paying the prices in their restaurant, the pub has meals for
considerably less, like a nice roast chicken dinner for less than $15, with
a good selection of tasty Belgian beers.

In the Grand' Place, the Spanish restaurant near the NW corner (someone help
me with the name -- I think it's Casa Rios) will serve a nice paella for two
without taking too much of your hard-earned dinero.  'T Kelderke also serves
up a nice bowl of mussels, easily big enough for two, and you can get out for
less than $50 for _two_, in a nice downstairs place with cellar atmosphere.
Not far away, fairly decent meals can be had at the Falstaff Cafe'.

The Iliot Sacre' places tend to be overpriced and variable in quality.  We had
good luck, food, service, and prices at a little place called 'La Fermette',
with good salads, veggies, and a carbonnade and a lapin a la gueuze, and for
much less than $50/person (I think more like $35).  La Fermette is in the Petit
Rue des Bouchers.  Le Vieux Colombier and Chez Leon were also not at all un-
pleasant, but the Colombier can be a bit costly.

The seafood houses in the St. Catherine-Fish Market area will tend up towards,
and maybe a bit beyond your $50/person, but they do a nice job.  Lobster in
season.

Haven't been to Berlin recently, so I don't remember enough - there was a nice
place called Mommseneck in the Mommsenstrasse that had nice food and an in-
credible selection of German beer.  There was also a nice Yugoslavian grill
in Charlottenburg, down the Kaiserdamm from the Hotel Am Studio.  Berlin's
selection of international cuisine is quite good; there are also some inter-
esting places in the eastern part, but it's been seven years since the last
visit.

Enjoy!
Xref: sparky rec.food.restaurants:1891 rec.food.cooking:15520
From: kelly@nmt.edu (kelly)
Newsgroups: rec.food.restaurants,rec.food.cooking
Subject: Re: Why do people like hot-spicy food?
Date: 29 Aug 92 01:51:36 GMT
Organization: New Mexico Tech

In article <1992Aug28.034710.2497@scifi.uucp> njs@scifi.uucp (Nicholas J. Simicich) writes:

>After a very spicy meal of Indian food, I frequently find myself
>feeling a little 'high'.

Most definitely!  I don't know if it's already been mentioned here,
but a local psychology professor/chili expert/inventor of the nicotine
patch has a theory that goes something like this (I'm sorry if this
isn't exactly right ... it was a few years ago when he explained this
to me):

You eat hot food which contains a chemical irritant that causes pain.
As a response to pain, your brain releases endorphins which are 10 to
100 times more addictive than morphine.  The next time you dine, you
can take a bit more heat, and you synthesize more endorphins as a
response---you've become slightly tolerant to your previous endorphin
level.  The next time, you can take even more heat ... and so on.

Basically, you've become tolerant and/or addicted to your own
endorphins---which make you feel good.

--k

PS:  I wonder what the withdrawals are like?  :)
Newsgroups: rec.food.restaurants
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: ISO Bar-B-Q
Organization: Indiana University
Date: Thu, 3 Sep 1992 22:15:03 GMT

jules@anchor.cs.colorado.edu (Julie DiBiase) writes:

>If you want _real_ BBQ, not yuppie BBQ, you might go next door
>from the East Coast Grill to Jake & Earl's Dixie BBQ.  For a 

Ah yes, yuppie barbecue.  It's lure, at its quintessential location,
Carson's in Chicagoland, has lured even jane & Michael Stern from the
One true path.

>really unhealthy but yummy meal, try a pint of burnt ends.

Now here is a person who really knows barbecue!  
Ah, for a plate of burnt ends right now....

Your address is in Denver: does Daddy Bruce still serve the needy on
Thanksgiving?


-- 
Kiran Wagle     <kiran@bronze.ucs.indiana.edu>     (812) 335-0420
Newsgroups: rec.food.restaurants,rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: Why do people like hot-spicy food?
Organization: Gallaudet University
Date: Thu, 27 Aug 1992 18:11:00 GMT

In article <1992Aug25.133612.4307@clpd.kodak.com>, staffan@ca.serum.kodak.com (Kenneth Staffan (x37507)) writes:
>> Someone in ba.food asked why people deliberately eat very
>> spicy food.  I am crossposting this reply more widely
>> because it's a Frequently Asked Question in my experience.
> 
> I suppose it's too simplistic to answer "because it tastes good?"
> 
> Ken
======

Well, in a word... Yes.

I think it's too simplistic because it suggests an absolute standard of 
goodness. "it tastes good"... to whom? The question is why they taste good 
to some cultures and not others? Chance?

rlwilliams@gallua
Newsgroups: rec.food.restaurants
From: anne@cray.com (Anne Chenette)
Subject: Re: West/Central African Restaurants
Organization: Cray Research, Inc.
Distribution: usa
Date: 2 Sep 92 12:59:40 CDT

In article <1992Aug31.133038.4935@osf.org> ellis@osf.org (Ellis S. Cohen) writes:
>I've eaten in plenty of Ethiopian and Morrocan restaurants,
>but I've never found a West or Central African restaurant in
>the US or Canada.  Does anyone know of any?

Then Doris writes:

> I seem to remember there is a Nigerian place in the Mpls/St. Paul 
> area also. I'll call my friend tonight and find out exactly where.
>
>     Doris

There is indeed an African restaurant in St. Paul, MN, called Dupsey's.
According to the (favorable) reviews I've read, it serves West/Central
African food.  The owners could very well be Nigerian - I don't recall
if this was identified in the reviews. 

I've never been there, but it's on my list to try!  (We've got a lot
of good ethnic restaurants here, and I can eat out only so much....)

For anyone in the area, here's some information about this place,
from the Mpls/St.Paul magazine's restaurant listing (3/92):

	Dupsey's African Cuisine
	(612) 225-1525
	474 University Av., St. Paul
	"African restaurant offers assorted soups, stews,
	and rice dishes.  No liquor.  11 am - 9 pm M-Th,
	11 am - 10 pm F-Sa.  Call for Sunday hours. 
	Inexpensive.  No charge cards."

				Anne Chenette
				  anne@cray.com
				    or
				      ..!uunet!cray!anne
From: failsafe@cellar.org (Failsafe)
Newsgroups: rec.food.restaurants
Subject: Good restaurant in/near Miami
Date: 31 Aug 92 23:51:04 GMT
Organization: The Cellar BBS and public access system

I'm visiting relatives in Boca Raton in a few weeks and would like to take
them to a really good restaurant to celebrate a special occasion. Does
anyone have any suggestions in the Miami/Ft. Lauderdale/Boca/ West Palm
areas? A good wine list is a plus!

----------------------------------------------------------------------------
Steve Roth                      The Cellar BBS (215) 654-9187
Philadelphia, PA.               No witty saying yet, maybe not ever!
Preferred Mailpath: cellar%failsafe@tredysvr.tredydev.unisys.com
Alternate mailpath: failsafe@cellar.org
From: parsons@doc.bmd.trw.com
Newsgroups: rec.food.restaurants
Subject: Re: Daytona Beach & Clearwater FL
Date: 4 Sep 92 21:51:38 GMT
Article-I.D.: doc.1992Sep4.145138.336

In article <22334@venera.isi.edu>, jlacoss@isi.edu (Jeff LaCoss) writes:
>  Gotta travel for 10 glorious expenses-paid days, hobnobbing with the
> great and the near-great in my area of research.
> 
>  Ah, Florida bound.... heard they had some bad weather recently.
> 
>  When in Daytona Beach and Clearwater, the questions are:
> 
>  What to do?
>  Where to go?

There is a great little place called Shells for crab and beer
in Clearwater or St Petersburg.
Newsgroups: rec.food.restaurants,rec.food.cooking
From: ssave@ole.cdac.com (Shailendra Save)
Subject: Re: Why do people like hot-spicy food?
Organization: CDAC, WA
Date: Thu, 27 Aug 1992 03:31:40 GMT

In article <1992Aug26.033738.6504@mnemosyne.cs.du.edu> sborders@nyx.cs.du.edu (Scott Borders) writes:
>sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>>In article <1992Aug25.133612.4307@clpd.kodak.com> staffan@ca.serum.kodak
>com (Kenneth Staffan (x37507)) writes:
>>>> Someone in ba.food asked why people deliberately eat very
>>>> spicy food.  I am crossposting this reply more widely
>>>> because it's a Frequently Asked Question in my experience.
>>>I suppose it's too simplistic to answer "because it tastes good?"
>Actually, it may be too simplistic to say "because it tastes good."
>The real question here is why do some people (like me) love spicy
>food, while others cringe at the thought of jalapenos and all of the
>other wonderful members of the hotter-than-hell-on-a-really-warm-day
>family of foods?  Has anyone heard of a scientifically sound explanation
>for the wide variance of sensitivities to "heat" in the spicy sense of
>the word?
>             Scott "I-never-met-a-pepper-I-didn't-like" Borders

  
   I think we should first make a distinction that spicy food does
not necessarily mean "hot" food.   Spicy food can include a lot of 
spice which can, or cannot, induce pungency.  Tumeric, cumin, cardammom,
etc, are all spices, and the variety is what makes the food taste
good. That is what I like best. Chilies, cayenne and the rest are included
of course, but I don't think they are the only spices that people like.
Ever tasted biriyani with black pepper, bay leaf, cloves and dry-fried 
onions? mmmmmm, mmmmmm!  Or stuffed brinjals and lady-fingers!  

  Darn! Now I have a puddle of drool on my lap.

  -Shailendra
  ssave@ole.cdac.com
Newsgroups: rec.food.restaurants,rec.food.cooking
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: Re: Why do people like hot-spicy food?
Organization: NASA/Jet Propulsion Laboratory
Date: Mon, 31 Aug 1992 17:53:00 GMT

|> You eat hot food which contains a chemical irritant that causes pain.
|> As a response to pain, your brain releases endorphins which are 10 to
|> 100 times more addictive than morphine.  The next time you dine, you
|> can take a bit more heat, and you synthesize more endorphins as a
|> response---you've become slightly tolerant to your previous endorphin
|> level.  The next time, you can take even more heat ... and so on.
|> 
|> Basically, you've become tolerant and/or addicted to your own
|> endorphins---which make you feel good.

Oh wow - my roommates and I were discussing endorphin levels the other
day...  So if you develop a tolerance for your own endorphins, does 
that mean other things that raise your endorphin levels are also less
effective?  I heard working out raises your endorphin level - so if
I eat spicy foods often does this imply I need to work out more to
get that "runner's high"?

Jennifer
From: sstorry@axion.bt.co.uk (Simon Storry)
Newsgroups: rec.food.restaurants
Subject: Places to eat in Orlando/Miami/Keys ?
Date: 28 Aug 92 10:18:08 GMT
Organization: BT Laboratories


Any of you folks got any good suggestions for places to eat/go in any of 
these areas? 

Many thanks

Simon

+:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::+
::                              ::                                     ::
::        Simon Storry          ::    email: sstorry@axion.bt.co.uk    ::
::                              ::    voice: +44 473 646642            ::
:: Mail:  Rm 306, SSTF          ::    fax  : +44 473 643019            ::
::        British Telecom       ::                                     ::
::           Laboratories       ::::::::::::::::::::::::::::::::::::::::+
::        Martlesham Heath      ::
::        IPSWICH               ::  `Nothing's really a problem...  
::        IP5 7RE               ::    if you've got a big enough hammer!'
::        UK                    ::   
+::::::::::::::::::::::::::::::::+
Newsgroups: rec.food.restaurants
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Columbus pizza (was Re: Dayton Eats )
Organization: Indiana University
Distribution: na
Date: Thu, 3 Sep 1992 05:52:48 GMT

jcarroll@ferris.cray.com (Jeff Carroll) writes:

>Third question for all you Ohioans: where is there good "road food"
>for a lone driver in Columbus? 

In Grandview Heights, there are two very good pizza joints: Spagio and
Figlio.  Figlio has a much better crust that Spagio, but Spagio easily
wins on creative toppings.  The smoked duck, scallion, ginger, and
garlic pie is exquisite--the duck is smoked on the spot--and the
prosciutto, calamata olive paste, goat cheese antomato pie is also
wonderful.  I try and hit one of these two whenever I'm passing thru,
the nod for overall quality and atmosphere must go to Spagio.

-- 
Kiran Wagle     <kiran@bronze.ucs.indiana.edu>     (812) 335-0420
From: ajay@acsu.buffalo.edu (Ajay Shekhawat)
Newsgroups: rec.food.restaurants
Subject: Re: Ethnic places in Wash. DC
Date: 28 Aug 92 20:04:19 GMT
Distribution: na
Organization: University at Buffalo, Dept. of Computer Science

Earlier, I wrote: 
: 
: I'll be visiting Washington DC for a few days starting this weekend, and
: I'd like recommendations for some inexpensive, _good_ places to get
: Ethiopian, Thai and Indian food (not necessarily in the same place ...  ;-) ).
: The only requirement is that they should be easily reachable via the subway
: (or on foot; I'll be staying at the Sheraton Washington (next to the Zoo)).
: 
: Please mail me your suggestions at:   ajay@cs.Buffalo.EDU
: 
: Thanks!
: 
: Ajay S.
: --
: Dept. of Computer Science,           State University of New York at Buffalo
: --

I have gotten tons of replies, and all of them say that that section of the
town is full of ethnic restaurants...  I'll try to check out as many as I
can!  (my stomach's already grumbling...  ;-)

Thanks to all the people who responded. I have the replies with me; in case
anyone needs a copy, just send me mail.

Ajay
Xref: sparky rec.food.restaurants:1904 ne.food:1132 alt.restaurants:61
From: selick@csa.bu.edu (Steven Selick)
Newsgroups: rec.food.restaurants,ne.food,alt.restaurants
Subject: John Harvard's - new restaurant in Harvard Sq, MA
Date: 31 Aug 92 21:45:44 GMT
Followup-To: rec.food.restaurants
Distribution: usa
Organization: Computer Science Department, Boston University, Boston, MA, USA
Originator: selick@csa


Last night I happened upon a new restaurant in Harvard Sq, in Cambridge,
Massachusetts. Apparently, it opened in the middle of last week. The
food was excellent, as well as the service. They even brew their own
beer! I got a Brittisher Burger which came on an English Muffin, with
cheddar and bacon. I also got as an appetizer the Neon Chicken, which
was really good!

For a dessert, I went for the pecan pie, and my girlfriend had the ice
cream sundae. They were both fantastic! I assume this restaurant would
be a lot more exciting if I drank, but I still enjoyed myself, as I
always do...without drinking.

Directions: Coming west on Mass Ave towards Harvard Sq, away from
Boston, it is the last street that you see on the left before Mass Ave
turns and goes North towards Sommerville. The street was called Dunster
Street, and I think it was number 33.

Enjoy!

-Steve <selick@csa.bu.edu>