HDTenEightyP/NetNews huggingface dataset:
From: biga@infopls.chi.il.us (Andrew Kroll)
Newsgroups: rec.food.drink
Subject: Re: Red Death
Date: Thu, 01 Oct 92 23:59:21 CDT
Organization: INFOPLUS support, Wheeling, IL

astinus+@pitt.edu (Mark E Porterfield) writes:
> 
> My girlfriend swears she has had a drink called Red Death at a bar (God knows
> where).  Anyone out there have any idea how to make it...I can't find it 
> anywhere.


So far I've found:
  Red Bird, Red Cloud, Red Dane, Red light, Red Lion Cocktail,
  Red Rock Canyon, Red Rooster, Red Rover, Red Snapper, Red Top,
  Red Velvet Swing, Redcoat, Red Eye, Red Face, Red Gin, Red Ruby,
  BUT NO RED DEATH.
It might be similar to one of the above.  Do you know anything more about 
the drink, such as:  the main alcohol ingrediant?  Is the "Red" from 
tomatos, cherries or wine?  Or maybe something else?  How was it served?  
Was there any paraphernalia served with it, such as fruit slices on the 
side, or little paper umbrellas?  What size was the glass?

In the mean time, I'll keep looking for a "Red Death".  I'm sure the 
answer is out there somewhere.

Andrew Kroll
biga@infopls.chi.il.us

--
biga@infopls.chi.il.us (Andrew Kroll)
Infoplus BBS, +1 708 537 0247, v32bis. Home of Infoplus.
Newsgroups: rec.food.drink
From: ericr@vcd.hp.com (Eric Ross)
Subject: Espresso Machine Recommendations?
Date: Mon, 5 Oct 1992 17:16:38 GMT
Organization: Hewlett-Packard VCD
X-Newsreader: Tin 1.1 PL5

I am looking for a decent but not overly expensive pump espresso machine.
Are there any recommendations or things that I should be looking for
when shopping for on?

Thanks.

--
Eric Ross
CIM Engineering, 
Hewlett Packard, Vancouver Division
Internet:    ericr@vcd.hp.com
(206)944-2372
HPDesk:      Eric Ross /HP5400/AL
Newsgroups: rec.food.drink
From: jchen@beach.csulb.edu (James Chen)
Subject: Re: REQUEST:  Drink List (or FAQ)
Organization: Cal State Long Beach
Date: Mon, 28 Sep 1992 09:55:34 GMT

In article <22SEP199222502403@ulkyvx02.louisville.edu> rtsumn01@ulkyvx02.louisville.edu (Shaitan) writes:
>About a year or so ago I saw a drink list for many, many drinks & how to make
>them (alcoholic-type).  Could someone post of mail me that list?  Thanks.
>
>Rob Sumner

Please send one to me too.
James Chen
jchen@beach.csulb.edu
From: jason@ab20.larc.nasa.gov (Jason Austin)
Subject: Home brew beer
Reply-To: Jason C. Austin <j.c.austin@larc.nasa.gov>
Organization: NASA Langley Research Center, Hampton, VA
Distribution: rec
Date: Mon, 5 Oct 1992 21:16:29 GMT


	Does anyone have any good recipes for home brewing beer?
--
Jason C. Austin
j.c.austin@larc.nasa.gov

Newsgroups: rec.food.drink
From: steve@mikejag.wimsey.bc.ca (Steve (PrettyBoy) Barclay)
Subject: Re: Gammeldansk
Organization: mikejag (mike) is a private system in Vancouver, BC, Canada
Date: Wed, 30 Sep 1992 06:25:33 GMT

In article <4460003@hpspkla.spk.hp.com> brown@hpspkla.spk.hp.com (Pat R. Brown) writes:
>I have seen Gameldansk in the San Francisco Bay Area. Hope you find it.
>

For those in western Canada, it's also been spotted in small scandinavian
delis.  Particularly one in North Vancouvers Westview shopping centre.


-- 
*****************************************************************************
The opinions expressed above, represent those of my employer, my government
and everyone that I have come into contact with in the last five years.  
These are not my own, but rather based on a mosaic of the beliefs of those
Newsgroups: rec.food.drink
From: koepp@cc1.unt.edu (Cynthia Koepp - Computing Center)
Subject: recipe for orange/chocolate liqueur?
Organization: Computing Center, UNT
Date: Wed, 30 Sep 1992 15:52:45 GMT

I remember reading about a chocolate/orange liqueur made in Israel. 
I love this combination, and I wonder whether anyone knows the name of 
this liqueur and/or whether anything similar can be created at home.

Thanks for any help.

Cynthia Koepp
Newsgroups: rec.food.drink
From: tdlg9831@uxa.cso.uiuc.edu (Tracey Dianne Layng)
Subject: Re: *** Chai anyone? ***
Organization: University of Illinois at Urbana
Date: Tue, 29 Sep 1992 01:46:25 GMT
Keywords: chai, tea

waynelui@nttica.ntt.jp (Wayne Lui) writes:

>For quite some time now, many of the more trendy cafes  in  Tokyo
>and  Osaka put "chai" -- the Indian milk tea -- as a regular item
>on their menu.  Some of them have quite an extensive menu, with a
>variety  of  chai and a number of different spices to be added to
>choose from.  So far, ginger chai remains to be my most favorite.

>Recently, I bought a box of chai tea leaves (originally from  Sri
>Lanka)  and  decided to try it out myself.  Since the instruction
>on the box is rather brief (it didn't tell me how and when to put
>the  spices  in,  for  example), wonder if some expert on the net
>could fill in the details.  Would most appreciate it.

>                                        Wayne Lui
>                                        waynelui@nttica.ntt.jp

I am not sure about the spices, but "chai" is the Hindi word for tea.
If one says chai tea leaves, it's like saying tea tea leaves. I would,
however, imagine that the spices would go in at the beginning of the
brewing. I would just put whatever spices you like in a little at a time until
you find a taste that you like.

Tracey
Newsgroups: rec.food.drink
From: steve@mikejag.wimsey.bc.ca (Steve (PrettyBoy) Barclay)
Subject: Re: non-alcoholic wine
Organization: mikejag (mike) is a private system in Vancouver, BC, Canada
Date: Tue, 6 Oct 1992 03:10:38 GMT
Keywords: Any good ones???

In article <1509@stake.DaytonOH.NCR.COM> emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
>
>        I know, I know, but with the holiday season coming up,
>        and a very pregnant sister-in-law, I was wondering if
>        anyone out there knew of a good non-alcoholic wine or
>        champagne that we/she could all enjoy together?
>
>        We/she have always enjoyed wine, so something- if decent-
>        dry would be the ticket!
>
>        Thanks...

Having tasted a few de-alcoholized wines, I found that I much prefered the
taste of a good grape juice over any I tried.  If you are somewhere near where
they sell "Presidents Choice" products, you might try a grape-pear juice
combination which they put out, or their sparkling white or red grape juice.
In my opinion these products beat non-alcoholic wine hands down!

Steve

P.S.  Happy holidays!
>
>        On my quest for the holy grail...Elizabeth
>


-- 
THE OPINIONS EXPRESSED ABOVE ARE NOT MY OWN, AS I AM INCAPABLE OF FORMING AN
INDEPENDANT OPINION.  THEREFOR, ALL OPINIONS EXPRESSED ARE AN AMALGAMATION OF
ALL THE VIEWPOINTS AND IDEAS THAT EVERYONE ELSE FEEDS ME DAILY.  IF YOU ARE
OFFENDED BY THEM, FLAME EVERYONE ELSE, I'M NOT TO BE HELD ACCOUNTABLE!!!!!!!
From: budn@hpmwtd.sr.hp.com (Bud Noren)
Date: Thu, 1 Oct 1992 16:38:33 GMT
Subject: Re: Robert Pecota Cabernet, 1980
Organization: HP Santa Rosa Site (SRSD MWTD)
Newsgroups: rec.food.drink

at15+@andrew.cmu.edu (Andrew Lewis Tepper) writes:

>Here in Pennsylvania I just bought 32 bottles (all I could get) of the
>cab mentioned. I could not find any reviews of the wine, but after
>tasting a bottle, I thought this was a great example of an older cab. If
>anyone has a review, I'd like to see it to see how my assessment
>compares to the "pros". Oh, one other thing: PA stores are selling a
>VERY limited quantity for $4.99 per bottle. Current vintages are in the
>$20 range. Get it while you can!

I don't know if it's the case for this Cab, but the local cooperative
around here, Costco, will occasionally have an older vintage on the 
shelves.  I think what is happening is that the wineries find a wine
in their library collection that is near or at the end of its life and
decide to get rid of it, usually at a good price, before it becomes
undrinkable.  

I've bought two older vintages like this.  The 1981 Mount Veeder Cab
was still in good shape - it was an excellent opportunity to buy an
older vintage that was still vigorous and a terrific deal at about $10.
A 1983 Clos du Val Cab, on the other hand, was noticibly past it's peak
and had a good deal of acidity, bordering on unpleasant.

Buying wines like that appears to be a gamble but I'll continue to do
it because the occasional payoff is big.  It's hard to find older wines
except at high end shops or resaurants and they make you pay dearly.
It sounds like you got a great deal on the Pecota Cab.

-Bud
Newsgroups: rec.food.drink
From: ricegm@ecf.toronto.edu (RICE George Matthew)
Subject: Sangria
Organization: University of Toronto, Engineering Computing Facility
Date: Thu, 1 Oct 1992 22:05:04 GMT

So could anyone jot down quick and specific instructions on 
making this drink?

Thanks,
Matthew
Newsgroups: rec.food.drink
From: keisu@sics.se (Torbj|rn Keisu)
Subject: Re: Japaneese green tea, how to make it???
Organization: Swedish Institute of Computer Science, Kista
Date: Mon, 5 Oct 1992 07:44:25 GMT


In article <1992Oct2.123310.1423@netcom.com> magus@netcom.com (John Schmid) writes:

>>   In article <18607.2acb4632@ecs.umass.edu> ogut@ecs.umass.edu writes:
>>   > Does anyone know how to brew green tea?

>>   The same way as with any other loose tea :-)

>>   Put some (about 1 tsp per cup of tea desired) in a teapot and cover with boilingwater.  Steep for 2-3 min.

>>   One thing about green tea (at least for me) is that if left to steep too long
>>   it develops an unpleasant taste.

I was told by a japananese friend of mine the following:

1) Pour the hot water and let it steep until the leaves have been saturated, now this
takes about 1 minute. If you have a white teapot you can also watch the colour. 
As soon as it starts to turn into brown it has gone too far.

2) Reuse the leaves a number of times, but don't let the tea steep. Just pour the hot
water into the pot and then almost immediately pour it into the cup.
If you leave it longer it will become very bitter.

An important note: Don't make more tea than you will consume at a time. The 
colour will change (to brown) and the taste will become more bitter.

/tk
From: exusag@exu.ericsson.se (Serena Gilbert,cs,x0364)
Newsgroups: rec.food.veg
Subject: Re: cow's milk
Date: 30 Sep 92 19:42:43 GMT
Reply-To: exusag@exu.ericsson.se
Organization: Ericsson Network Systems, Inc.
X-Disclaimer: This article was posted by a user at Ericsson in North America.
              The opinions expressed are strictly those of the user and
              not necessarily those of Ericsson.

In article 10331@csrd.uiuc.edu, saarinen@sp1.csrd.uiuc.edu (Sirpa Saarinen) writes:
> zedaker@next08wor.wam.umd.edu (Pamela Marie Weller) writes:
> 
> >Hello, 
> >	Does anyone have an opinion on the new report on cow's milk by the  
> >Johns Hopkins University, et. al. ( also includes Dr. Spock )?
> 
> >	The Dairy Council doesn't like it! Well, screw 'em!  
> 
> >	Opinions?!?!
> 
> Using the current PC language: its a *good thing* that these kind of
> reports finally surface! The dairy industry will probably sue these people
> for un-American activities or something like that.
> 
> However, on the NPR program that I listened to, I thought that the
> reporter then said in the end that "children have to drink milk anyway"
> (I wasn't listening so attentatively). So, if it is the case that when
> a study recommends that children don't need much milk and then the
> reporter rounds up by saying that they need, I don't have much hope for
> any kind of change in people's diets. 
> 
> Sirpa Saarinen
> saarinen@csrd.uiuc.edu

Actually from what I heard of the report, it doesn't seem to be anything new.
At least for the past five years (my oldest son is 5 tomorrow) the pedestricians
have been telling mothers not to give a child under 1 year cow milk as they
can not digest it.
Newsgroups: rec.food.veg
From: tara@socrates.umd.edu (Tara McDermott)
Subject: Re: VEGAN: James' "Dirty Rice" 
Keywords: rice, vegan
Organization: University of Maryland University College
Date: Tue, 29 Sep 1992 18:03:58 GMT

strnlght@netcom.com (David Sternlight) writes:


>Thanks to Jamey B for the dirty rice recipe.

>I've noticed that most bouillon cubes are very heavy with salt, which
>I'd like to minimize. Any suggestions?

>I have a number of recipes that use meat stock as an ingredient. Any
>suggestions for substitutes?

Vegetable bouillon cubes come in salt free or low salt flavors.
Vegetable stock is an easy substitution for meat stock.
-- 
Tara McDermott                     You've got a friend in Pennsylvania,
From: darsie@eecs.ucdavis.edu (Richard Darsie)
Newsgroups: rec.food.veg
Subject: Re: REQUEST:  Broccoli recipes
Date: 1 Oct 92 15:43:15 GMT
Organization: University of California, Davis

In article <mccabe.717861373@deca>, mccabe@deca.cs.umn.edu (Mary Margaret Boyer) writes:
> 
> I'm always looking for new ways to use broccoli.  Anybody have any 
> favorite recipes that they would be willing to share?

Here's one of my standards.

BROCCOLI-MUSHROOM STROGANOFF

2 T. butter or marg.
1 onion, chopped
1/2 lb .mushrooms
2 T. lemon juice
1/2 tsp. each salt, basil
1 c. sour cream
1-1/2 lb. broccoli
spinach noodles (10-12 oz pkg)
1/3 c. chopped walnuts or sunflower seeds
1 c. Jack cheese
1 c. cheddar cheese

Saute onions & sliced mushrooms in butter until soft.  Remove from
heat, stir in lemon juice, salt, basil, sour cream, and 1/2 c. each 
of the jack and cheddar.  Mix until blended, set aside.  Cut broccoli 
into small flowerets, steam until crisp-tender (~ 5 min.).  Cook noodles 
until just underdone.  Combine all ingredients, place in shallow baking 
dish. Bake, covered, at 350F for 30 minutes.  Remove from oven, sprinkle 
nuts and remaining cheese on top.  Bake uncovered for 5 more minutes.

Newsgroups: rec.food.veg
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Taco Bell's products ...
Organization: NASA Dryden, Edwards, Cal.
Distribution: na
Date: Sun, 4 Oct 1992 01:43:21 GMT

On Fri, 2 Oct 92 12:24:22 EDT, rshankar@top.cis.syr.edu (Ravi V. Shankar) said:

RS> Taco Bell is my most favorite fast food joint. I was assuming that there
RS> vegetarian items don't have any animal products. Is that true? I am talking
RS> about tostadas, Mexican Pizza (without meat), Bean Burritos, and Hard Tacos
RS> (minus meat plus bean). Is there any lard or any other animal product 
RS> in these?

Why not go directly to the source?  Taco Bell has a leaflet with all
the ingredients of everything they sell listed, along with the
nutritional data.

This would be a primary source, not rumor and vague remembrances.

It's free, too.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: What do you eat?
Date: 2 Oct 92 15:49:09 -0500
Distribution: world
Organization: University of Northern Iowa

In article <1ai387INN4ki@hpsdde.sdd.hp.com>, davids@hpsdde.sdd.hp.com (David Schwantner) writes:
> One of the things I struggle with as I think of how I would maintain a veg.
> lifestyle is what do I eat? Please don't take this as an ignorant comment,
> but I have always been into maximum variety, and going veg. means learning
> a whole new way of thinking about what I can eat, so therefore, creativity 
> is inhibited by lack of foundation.
> 
> Thank you ahead of time. And, please try and make this a historical record,
> not just "this is what you could do", but "This is what I did last week".

Good subject. Given that it occurs to me I had the same cereal for
breakfast every day this week, I'll record for next week and try to 
be more innovative. Hope others will do the same- could make for 
good reading.

-Mary Howard
Newsgroups: rec.food.veg,rec.food.cooking
From: coon@en.ecn.purdue.edu (Matthew S Coon)
Subject: Re: FALAFAL??? they fall apart
Organization: Purdue University Engineering Computer Network
Date: Mon, 5 Oct 92 14:04:16 GMT

In article <1992Oct5.141722.11232@waikato.ac.nz> susan@waikato.ac.nz writes:
> 
>I've actually tried a number of recipes that tasted ok, but none of them
>stuck together while frying. It can't be my technique, bought mix works
>out perfectly, so whats wrong with my recipes? The last time, I tried adding
>arrowroot to see if it would help bind it together - still didn't work.
>I ended up baking them in the oven, still a bit flakey, but they were
>edible.
>
>Is there any key ingredient that holds it together?
>
>Susan

I have had the same problem with falafel. I have seen some recipes that call for
baking powder and sometimes flour.  I recently tried a flour+baking powder 
recipe, and the falafel held together but had a very light and airy texture
(falafel "puffs").  Maybe the amount of baking powder needs to be reduced.
I am also interested in any suggestions. 

-- 
  |        Matt Coon         |        "... a thousand points of faint          |
  |    en.ecn.purdue.edu     |   and unhallowed radiance ..."                  |
  |                          |   -- H.P. Lovecraft, "The Colour out of Space"  |
Newsgroups: rec.food.veg
From: ssave@ole.cdac.com (The Devil Reincarnate)
Subject: Re: Vegetarian Caters
Organization: CDAC, WA
Date: Fri, 2 Oct 1992 22:18:03 GMT

  I am curious to know what people consider to be a "meal".
To answer this question, please tell me what you usually 
eat when you have a meal called:

********************************************************************************
Breakfast:
Lunch:
Tea:
Dinner:

Also,
    Where do you come from (country)?:
or: What is your background?:

How do you consider the above meals to be balanced?:
	Protein:
	Vitamins:
	Carbohydrates:
	Fats:

********************************************************************************

Breakfast is what you eat for the first meal in the morning.
Lunch is the meal at midday.
Tea is the meal in mid-afternoon.
Dinner is the meal in the evening or at night.

  (just to clarify the supper/dinner thing.)

  The purpose of this question is to understand what you consider
to be a meal, since I have read a number of posts which claim to
be complete meals, when in fact they are one entree.  I have a feeling
that people eat more than just that, and I want to know what you,
from different parts of the world think as complete meals at different
times of the day.
  Obviously, to answer the questions completely, will require an exhaustive
listing of everything you generally eat, please use "etc" for similar things.:-)

  Let me begin by answering my own questionaire:
********************************************************************************

Breakfast: Tea/juice, toast, an omelette/hard-boiled egg, oopma/pohe/etc, a fruit.
Lunch: Chapattis, a vegetarian entree, chutney, pickles, raita/salad, rice, curry.
Tea: Tea, biscuits/some snacks (chiwda/ganthia/etc).
Dinner: Chapattis(not always), vegetable (curried), rice, curd, pickles

    Where do you come from (country)?:  USA.
or: What is your background: Indian (Asian).

How do you consider the above meals to be balanced?:
	Protein: Egg, lentils in curry, all milk products.
		 Vegetarian entree of peas/beans/etc.
	Vitamins: Vegetables, fruit, milk, sunshine :-)
	Carbohydrates: Toast, chapattis, rice.
	Fats: Milk products, oil in pickles, and ghee on rice.

PS: oopma is a dry "porridge" with spices and groundnuts, made from cream of wheat.
    Pohe is made from potatoes and flattened puffed rice.
    Chapattis are Indian bread, similar to (Mexican)Torillas.

********************************************************************************


Shailendra
ssave@ole.cdac.com
From: abel@vax.sonoma.edu
Newsgroups: rec.food.veg
Subject: Re: What's wrong with free-range eggs ?
Date: 2 Oct 92 05:44:37 GMT
Article-I.D.: vax.1992Oct2.134437.1
Distribution: world
Organization: Sonoma State University

In article <1992Oct2.113802.2801@nic.csu.net>, ekeller@aerie.CalStateLA.EDU (eddy keller) writes:
> In article <6963@transfer.stratus.com>, moser@sw.stratus.com (Tom Moser) writes:
> |> In article <1992Oct1.061205.3088@abo.fi>, abulsari@abo.fi (Abhay Bulsari VT) writes:
> |> > 
> |> > Comparatively  few  people  would eat chicken if they had to kill the birds
> |> > themselves,  
> |> 
> |> Why do so many vegetarians believe this? I disagree with this completly.
> |> I would eat just as much chicken (maybe more in the case of chicken) if I
> |> had the opportunity to kill and clean the birds myself.
> |> 
> |> [stuff deleted]

> |> If you are an omnivore reading this group - please respond and let us know if
> |> you would butcher the meat you eat if there was no other way to get it.
> |> 
> |> -Tom
> 
> I too would be interested in hearing from other omnivores on this.  Maybe I 
> have just been a vegetarian too long but I when I ate meat I never can recall

[stuff deleted]

If I had to kill and butcher my own meat, my consumption would 
instantly go to zero.  My favorite meat is hamburger, I suspect 
partly because it is disguised.  If my wife and kids didn't like meat 
so well, I think that I would be mostly vegetarian, though.

My kids seem comfortable with the idea that meat comes from animals, 
although I don't know just *how* much they understand about the 
killing part.
From: susan@waikato.ac.nz
Newsgroups: rec.food.veg
Subject: Re: FALAFAL??? they fall apart
Date: 5 Oct 92 14:17:22 +1300
Distribution: world
Organization: University of Waikato, Hamilton, New Zealand

In article <lc6csqINNj3u@jethro.Corp.Sun.COM>, ruthb@hotspring.sitka.sun.com (Ruth Blackburn) writes:
> The Moosewood has a pretty good falafel recipe - it's not too hard to make,
> even though rolling up all the falafels can be pretty messy.
> 
I've actually tried a number of recipes that tasted ok, but none of them
stuck together while frying. It can't be my technique, bought mix works
out perfectly, so whats wrong with my recipes? The last time, I tried adding
arrowroot to see if it would help bind it together - still didn't work.
I ended up baking them in the oven, still a bit flakey, but they were
edible.

Is there any key ingredient that holds it together?

Susan
Newsgroups: rec.food.veg
From: mathieu@geod.emr.ca (Pierre Mathieu)
Subject: Re: cow's milk
Organization: Dept. of Energy, Mines, and Resources, Ottawa
Date: Fri, 2 Oct 1992 13:09:11 GMT

young@serum.kodak.com writes:

>>a non-profit association of 2,000 doctors

>	...which is .005% of U.S. physicians...

Let's see now. By that figure, there are 40 million physicians in the U.S!
I thought the medical profession suffered from overpopulation in the U.S.
but this is amazing!! :-) 

>-Rich Young (These are not Kodak's opinions.)
--
Pierre Mathieu
Geodetic Survey of Canada
Ottawa, Canada
Internet: mathieu@geod.emr.ca
Newsgroups: rec.food.veg
From: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Why ?
Organization: Abo Akademi University
Date: Mon, 5 Oct 1992 11:31:20 GMT

From: Michael Traub <traub@BTCS.BT.CO.UK>

From the "Observer" Sunday, 5th October 1990

---------------------------------------------------------------------------

Every  year  in  Britain  more  than  35  million  day-old  male chicks are
killed. They are mainly used for fertiliser or dumped in landfill sites.

---------------------------------------------------------------------------


-- 
A. Bulsari                                       Tel.  358 (21) 654 721
V{rmeteknik, ]bo Akademi                         Fax   358 (21) 654 792
Va"rmeteknik, A'bo Akademi   (for the non-Scandinavian screen impaired)
SF 20500 Turku, Finland                          Tlx  57 62301 AABIB SF