HDTenEightyP/NetNews huggingface dataset:
From: carroll@eastrg1.cray.com (Jeff Carroll)
Subject: Re: ISO Bar-B-Q
Organization: Cray Research, Inc.
Date: 25 Aug 92 21:12:49 CDT

Barbecue I have loved in the Frigid North:

Armadillo Barbecue, Seattle (actually Woodinville):

	A little bit of Texas in the Wet Northwest. I would unhesitatingly recommend this to the
most discerning barbecue aficionado as worthy of comparison with the very best, both for atmosphere
and for cuisine (these guys take their smoke very seriously indeed, and are otherwise serious about
very little else). Not for the faint-hearted; if you're intimate with someone who doesn't like
beer and smoke, give that person the car keys, arrange a pickup time, and send him/her to some
vegetarian cafe in the city.

The Rib Rack, Seattle (Bellevue):

	This is (was) my neighborhood ribbery in Bellevue. Good stuff, even if a teensy bit overpriced.
Haven't been there in a few months - any Eastsiders know if they're still around?

CJ's Rib Run, Billings:

	The magic here is in the sauce. The ribs are of very high quality, and probably as finely
smoked, but the sauce takes the  CJ's experience up a notch. It's as spicy as your average hot &
sour soup, and even more satisfying. Carry out and delivery only.

Rudolphs, Twin Cities:

	This is hyped in the local Yellow Pages as the best barbecue in America. It's not *that*
good, but it may be the best in MSP. There are several locations; I went to the one in downtown
St. Paul, and it was very nearly dead the night I was there (admittedly in mid-winter). I hear the
crowds are bigger (and the food may be better) at the Minneapolis locations.

-- 
Jeff Carroll
carroll@reston.cray.com

Newsgroups: rec.food.restaurants
From: wismith@amelia.nas.nasa.gov (William R. Smith)
Subject: Re: Victoria BC, Canada
Organization: NAS, NASA Ames Research Center, Moffett Field, CA
Date: Tue, 1 Sep 92 18:07:15 GMT

Several days ago someone requested information on restaurants in 
Victoria, British Columbia.  I never saw any follow up to this.
Was it all done by e-mail?  I'm going to visit Victoria in a couple
of weeks and would also like any recommendations anyone might have.

All cuisines, all price ranges.


Thanks,

William Smith
Intel, SSD
From: mbreen@sdacs.ucsd.edu (Michael Breen)
Newsgroups: rec.food.restaurants
Subject: Re: Tequila
Date: 2 Sep 92 23:25:47 GMT
Organization: University of California, San Diego
NNTP-Posting-Host: sdacs.ucsd.edu

In article <1992Sep2.183524.12790@csi.uottawa.ca> kiisaka@csi.uottawa.ca (Ken Iisaka (the mad pianist)) writes:
>While in Aspen, I was given a bottle of Patron tequila by a restaurant owner.
[other stuff deleted]

(is it possible to think about tequila without having the synapses do
the 'ba da da ba da da da duh' of the song?  Not my synapses.  Read on,
and you may find out why!)

Some tequila is made with the mescal cactus, from whence mescaline is
derived.  Does it contain the hallucinogen that is found in the cactus?
My wife swears that when I drink mescal (as opposed to 'tequila'), I get
much more loopy.  To me, I'm just smashed on tequila, but perchance all the
hallucinogens I ingested (ahem, many years ago in my mis-spent youth, of
course!) are coming back at me.

Anybody know the true scoop on mescal vs tequila?

Oh, by the way, we here in San Diego are quite spoiled by our access to
Mexico, thus way-inexpensive tequila, kahlua, etc.  I think I've heard of
the 'Patron' brand before.  Maybe next time I'm south-of-the-border...

Michael Breen
singing and philosophizing
(and all grown out of that phase...really...no! really!)
Newsgroups: rec.food.restaurants,rec.food.cooking
From: danielh@sequent.com (Daniel Hobbs)
Subject: Re: Food preferences (was Re: Why do people like hot-spicy food?)
Organization: Sequent Computer Systems Inc.
Date: Wed, 2 Sep 92 21:12:22 GMT

In article <1992Aug28.020945.19283@schbbs.mot.com> rbruce@robocomp.corp.mot.com (Rob Bruce) writes:
>I have made a casual observation regarding the cooking of foods. That being
>that a grown child generally prefers food cooked opposite of their parents.
>For example, I like my eggs runny, because my mother used to cook them until
>they had plastic on the bottom. She says that she likes them cooked to death
>because her mother used to cook them runny.
>
>My wife has made the same observations as well. Anybody else find this to be 
>true?

No.  I like some things "the way Mom fixed 'em", and some things not.  I 
don't really know why this is true.  Part of it is just plain health
consciousness -- my folks were raised in a rural area where they grew and
killed their own chickens, hogs, etc., and their four basic food groups
were grease, salt, butter, and sugar.  If things such as cholesterol
and fatty tissue did not exist, these would still be on my list.  But
so also would things my folks would never have thought of eating.

Dan Hobbs
danielh@sequent.com

Xref: sparky rec.food.restaurants:1890 rec.food.cooking:15518
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.restaurants,rec.food.cooking
Subject: Re: Why do people like hot-spicy food?
Date: 29 Aug 92 22:58:57 GMT
Followup-To: rec.food.restaurants
Organization: NYU Stern School of Business

In article <1992Aug28.175248.5266@zia.aoc.nrao.edu> mgraham@zia.aoc.nrao.edu (Maggie Graham) writes:

>	On a related note, I made a pork dish the other day that has
>	*a lot* of ground cloves in it. My husband and I both noticed
>	that the cloves seemed to make our tongues feel numb. He 
>	says the same thing happens when ever he has something that 
>	contains a significant amount of cloves in it. For me, it 
>	was the first time I experienced it. Anyone heard of this
>	happening?

It might be worth mentioning that dentists use clove oil on teeth after
they have messed with them.

I don't know any more than that, so read what you will into it. I assume
there are analgesics in the oil, but I don't know.

- Shankar
Xref: sparky rec.food.restaurants:1944 rec.food.cooking:15784
From: mbreen@sdacs.ucsd.edu (Michael Breen)
Newsgroups: rec.food.restaurants,rec.food.cooking
Subject: Re: Why do people like hot-spicy food?
Date: 3 Sep 92 22:37:15 GMT
Organization: University of California, San Diego
NNTP-Posting-Host: sdacs.ucsd.edu

Just to clarify: the 'spicy-food high' I spoke of is very much a 'high'.
Complete with dizzy sensations, the feeling that you're walking faster than
you really are, an over-all happy "the universe is a wonderful place"
feeling, all the trappings of the elusive first marijuana buzz.

But, then, I wouldn't know what *that's* like (at least not in public)

Michael Breen
singing and philosophizing
(and hoping facetiousness translates well in ASCII)
Newsgroups: rec.food.restaurants
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: New restaurants in Boston?
Organization: Indiana University
Distribution: usa
Date: Thu, 27 Aug 1992 04:24:35 GMT

lff@sequent.com (Lou Fernandez) writes:

>I'm making my first trip to Boston next week after moving away two years
>ago and need an update on restaurants.

Elephant Walk in Somerville (Cambodian/French) is truly exquisite.  Plan to
go there twice, and have the Cambodian food.

I've heard the Dolphin's star is rising as Legal and No-Name plummet.

>Barbecue was increasing in popularity when I left.  Are the East Coast
>Grill and Redbones still at the top of your list or have other places

I have my suspicions that the closest real barbecue is at Beal Street
in Freeport, ME.  Or is Green Mountain Vittles in Brattleboro, VT a
better choice?  Dunno, but I suspect these are the only great barbecue
in New England.  (I ate at Green Mountain, and it was as good as i've
ever had.  Beal Street is run by their nephew, who provided the
recipes.)

Pig out,
	-kiran
-- 
Kiran Wagle     <kiran@bronze.ucs.indiana.edu>     (812) 335-0420
Newsgroups: rec.food.restaurants
From: mark@cobb.enet.dec.com (Mark Trumpler)
Subject: Re: [Don't!] Avoid Lemon Grass in Lexington, Ma
Reply-To: mark@cobb.enet.dec.com (Mark Trumpler)
Organization: Digital Equipment Corporation
Distribution: usa
Date: Mon, 31 Aug 1992 18:28:00 GMT


Every meal I've had at the Lemon Grass (including one last Friday) has been
excellent.  Since I'm vegetarian, I can't comment on the quality of the soup,
or the quality of their meat, but the curries are top-notch, and my non-veg
friends seem to keep coming back.

Mebbe they had a bad day.

Mark
From: blamb@rodan.hri.com (Bill Lambert)
Newsgroups: rec.food.restaurants
Subject: Re: Why do people like hot-spicy food?
Date: 3 Sep 92 14:46:16 GMT
Reply-To: blamb@rodan.hri.com (Bill Lambert)
Organization: Horizon Research

I got into this late, so I don't know if this has
been mentioned before.

On another newsgroup <rec.food.historic> someone
pointed out some of the history involved in the
use of spices in general, and hot stuff in particular.

Without refrigeration, meat would tend to rot rather
quickly. Cooking kills any harmful bacteria, but the
taste would still be terrible. Hot peppers and such
help cover the bad taste. According to the poster(s),
this tradition has a lot of basis for the use of spices
and was one of the reasons why the spice trade was so
important in Europe during the middle ages and later.

Personally, I believe that spices, and especially the
heat from peppers sort of wakes up the taste buds to
an intensified receptive state, and blended flavors
are detectable on their own when contained in spicy
food.

- Bill Lambert

Newsgroups: rec.food.restaurants
From: ecl@cbnewsj.cb.att.com (Evelyn C. Leeper)
Subject: Re: Brussels/Berlin
Organization: AT&T
Date: Thu, 27 Aug 1992 15:59:59 GMT

In article <3440@bcstec.ca.boeing.com> warrenc@bcstec.ca.boeing.com
(Cherie Warren) writes:
> sekuler@psych.toronto.edu (Allison Sekuler) writes:
> 
> >Can anyone recommend good restaurants in Brussels and/or
> >Berlin?
> 
>                                                      '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.

I want to second this most heartily!  We liked this place so much that
we went back a second time in our five-day stay, and our friends went a
third time!  Each time, the service was friendly and the prices
reasonable, two characteristics we did not find on the much over-rated
Petit Rue de Bouchers.  And the mussels were better at 'T Kelderke also,
and they had some more traditional Belgian dishes (carbonnades flamandes,
waterzooi, steack de cheval, etc.).

Evelyn C. Leeper  |  +1 908 957 2070  |  att!mtgzy!ecl or  ecl@mtgzy.att.com
--
"IQ describes how big your gas tank is, but it doesn't tell if you're
running on empty." -- Harvey Newstrom (hnewstro@x102c.ess.harris.com)
Newsgroups: rec.food.restaurants
From: lff@sequent.com (Lou Fernandez)
Subject: New restaurants in Boston?
Organization: Sequent Computer Systems Inc.
Distribution: usa
Date: Wed, 26 Aug 92 16:55:35 GMT

I'm making my first trip to Boston next week after moving away two years
ago and need an update on restaurants.

Is Biba still great?  How about Michela's?  Are there any new
restaurants you would go to instead of these?  Does L'Espalier still
deserve the reputation it had two years ago?  What places are at the top
of your list of the best food in the Boston area?

Barbecue was increasing in popularity when I left.  Are the East Coast
Grill and Redbones still at the top of your list or have other places
surpassed them?

Any new good cheap places in Central Square?  Has Mary Chung's found a
new home yet?

Thanks for your help with these questions and for any other suggestions
you might have.

...Lou
-- 
Louis F. Fernandez			Sequent Computer Systems
lfernandez@sequent.com			Beaverton, OR 97006-6063
Newsgroups: rec.food.restaurants
From: brekshyn@shearson.com (Bohdan Rekshynskyj)
Subject: Favorite New York City restaurants
Reply-To: brekshyn@shearson.com
Organization: Ordinatio
Date: Thu, 3 Sep 1992 15:15:07 GMT

Greetings,

   What about people's favorites (which they attend regularly, not just once or
twice a year) in New York City?  I'll start of the list:

	Union Square Cafe
	Periyali


					Regards,
					 Bohdan






=====================================================================
 
Bohdan Peter Rekshynskyj
 
Consultant                     
 
Compuserve:  72576,1754


                              
All promulgations are my own.  No corporate entity has authorization
to represent me.
 
Imprimatur.						Nihil obstat.
 
=====================================================================

 

Newsgroups: rec.food.restaurants
From: ellis@osf.org (Ellis S. Cohen)
Subject: Avoid Lemon Grass in Lexington, Ma
Organization: Open Software Foundation
Distribution: usa
Date: Mon, 31 Aug 1992 13:26:36 GMT

I thought I had remembered seeing a recommendation on this list
for the Lemon Grass restaurant in Lexington (not the one in
Philly, which I have heard is excellent), so when we found 
ourselves in Lexington last night, we were looking forward to a
good dinner.  Wrong.

The hot & sour soup was the worst I have ever tasted.
Too much nam pla, too much vinegar, too much sugar.
We sent it back and the one they brought in its place was
almost as bad, so we tried the glass bean thread soup,
which was also horrible -- the broth had an off flavor
(perhaps it was too old) and there was way too much salt.
Another appetizer (which sounded wonderful) had very little
taste and came to the table lukewarm.

The main dishes (we had a beef curry and a seafood dish)
were good, but not great -- I've had better ingredients and
certainly better sauces in any number of Thai restaurants
in the Boston area.  I tend to eat at the King & I downtown
and at Sawasdee in Brookline Village, since they're near work
and home respectively.  Anything I've had at either of them
is better than the food I had last night.

  -- Ellis
Newsgroups: rec.food.restaurants
From: woodside@maestro.mitre.org (Jim Woodside)
Subject: Re: Favorite New York City restaurants
Reply-To: woodside@maestro.mitre.org (Jim Woodside)
Organization: The MITRE Corporation, McLean, Va
Date: Thu, 3 Sep 1992 18:52:32 GMT

Any of the Indian restaurants on 6th st between 1st and 2nd ave., Mitali
is one that I like.
Newsgroups: rec.food.restaurants
From: jcarroll@ferris.cray.com (Jeff Carroll)
Subject: Re: Dayton Eats
Originator: jcarroll@ferris
Organization: Cray Research, Inc.
Distribution: na
Date: 2 Sep 92 19:49:35 CDT


>It's actually pretty common for first-timers to confuse Cincinnati Chili
>with other kinds of chili, but really it's in a category of its own,
>and the name "chili" is kind-of a misnomer.  I prefer to think of it as
>more of a Greek-style meat sauce, for spaghetti or coneys, and I would
>certainly never eat just a plain bowl of chili.  In Cincinnati, I've rarely
>seen anyone do so.

I feel rather strange about this, having been a lifelong Reds fan and spent
some of the most blissful moments of my life in Cincinnati, but I can't recall
the taste of Skyline Chili. I'm pretty sure I was there once, but the taste
doesn't stick in my mind like a lot of other tastes I remember and a lot of
other moments in Cincinnati.

Here in Northern Virginia there's a small chain of chili parlors (Hard Times) that claims to serve Cincinnati and Texas chili. The Texas chili is not authentic, but I like it anyway; I like the "Cincinnati chili" too, but I
can't make up my mind about its authenticity.

It clearly and palpably tastes of cinnamon and (I think) nutmeg; in fact,
it's almost sweet. Is that authentic Cincinnati chili?

>Certainly lots of people will prefer Texas Chili over Skyline, I just
>think they are completely different kinds of food.  Apples and oranges,
>so to speak!

And then there's what you get in most of the country when you roll into
Denny's and ask for chili - the stuff with the beans that you put all the
crackers in.

The best chili I had on my last trip to Dallas was at Denny's - but in Dallas
Denny's chili is authentic Texas-style stuff, no beans. What am I doing
wrong in my pursuit of Dallas' finest chili? Please don't tell me to go
to Tolbert's; the stuff I had there was truly insipid.

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

Jeff Carroll
carroll@reston.cray.com

Newsgroups: rec.food.sourdough
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Dried Yeast
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Tue, 1 Sep 1992 14:09:45 GMT

Back when this was still a mailing list there was some discussion
about dried yeast and how it wasn't yeast spores (as I had thought)
but actual yeast cells.

While reading a book on mead I discovered a short section on
how they dry the yeast for brewing (and I would assume the
method for baker's yeast would be the same).  They freeze
dry active yeast.  Naturally, when the water is extracted many
yeast cells die and up to 90% of the others are damaged.  However,
most of the damaged cells can repair themselves once they are
placed in a yeast-friendly environment.

Julie
#include "std_disclaimer.h"
#include "witty_sig.h"


Newsgroups: rec.food.sourdough
From: jeff@onion.rain.com (Jeff Beadles)
Subject: Re: Bread machines
Reply-To: jeff@onion.rain.com (Jeff Beadles)
Date: Sat, 29 Aug 1992 17:00:15 GMT

peri@cco.caltech.edu (Michal Leah Peri) writes:

>Wendy Campbell <WCAMPBEL@vma.cc.nd.edu> writes:
>>>
>>>the bread-machine mailing list

>Can somebody please tell me how to get on this mailing list?
>Reply by e-ma, please.

[ I'll do this via email, and via a posting, as I've seen more than one request]

To join the breadmaker's mailing list, just send a note to
"bread-request@onion.rain.com"  You'll get an acknowledgement back, saying that
you have been added to the list.

The list is primarily for people who use automated breadmakers (Like the
DAK R2D2)

Submissions to the list should be sent to "bread@onion.rain.com"

	-Jeff
-- 
Jeff Beadles  jeff@onion.rain.com  (Maintainer of the breadmaker's mailing list)
Newsgroups: rec.food.sourdough
From: sm@jyu.fi (Seismo Malm)
Subject: yeast and starch, storage of cultures
Followup-To: rec.food.sourdough 
Organization: University of Jyvaskyla, Finland
Date: Sat, 29 Aug 1992 11:24:33 GMT

(bread) Yeast can ferment starch, if conditions are right. For example,
some moonshiners make their stuff from (boiled) potatoes, witch are
practically 100 % starch. The recipe goes something like that:
take 10 kg of old potatoes, boil em and peel. Mush with water and
add juice of two lemons. Dilute to 30 l and add yeast. It will take
forever to ferment (2-3 months) and taste awfull. Distillation will
produce a vodka like drink, not surprisingly because most vodkas
are made from potatoes.

In some parts of Finland, it was customary to bake bread only two
times a year. Bread was dried and eat as a lunch box. The culture 
was just left to dry on the wooden dough tub. Before making the 
bread, water was added several days ahead and flour added gradually.
The bread was of course 100% rye.

This speaks for lactobasilli surviving drying for about half a year
and freecing too. In those days, as little of things as could be kept
on the warm part of house were kept there and non-used dough tub was
often stored in the cold part.

seismo
 

-- 
-------
   sm@tukki.jyu.fi  (seismo malm)

Newsgroups: rec.food.sourdough
From: megs@atlantis.CS.ORST.EDU (Meg Sisson)
Newsgroups: rec.food.sourdough
Subject: yogurt recipe request
Date: 3 Sep 92 17:40:58 GMT
Organization: Computer Science Outreach Services - Oregon State University

A few weeks ago, I saw two simple recipes for making yogurt. I thought 
I had saved them but now I can't find them. If anyone has them or 
others, I would appreciate having the recipes e-mailed to me. Or, if 
anyone can point me to an archive site so I can root around there, 
please let me know.

Thanks in advance,
megs@atlantis.cs.orst.edu
Newsgroups: rec.food.sourdough
From: sm@jyu.fi (Seismo Malm)
Subject: Re: viili update
Followup-To: rec.food.sourdough
Organization: University of Jyvaskyla, Finland
Date: Fri, 28 Aug 1992 13:49:29 GMT

In article <1992Aug27.151255.26320@hemlock.cray.com> dadams@cray.com writes:
>I wrote:
>
>|
>|This time it came out like a thick and slimy yogurt.  I suppose
>|this is more like what the viili was supposed to be like.  I
>|haven't tasted it yet.
>|
>
>This morning I had a chance to tase the viili.  This was an 
>experience.  I can hardly describe it.
>
>It supprised me that it has a very mild taste, almost tasteless.
>(How do you describe a new taste?  How do you describe the taste
>of tofu?)
>
>I discovered there was a whole new dimension to "slimy".

Fun part of article removed.

>This batch was raised on powdered milk.  (No fat)  Siesmo
>indicated that the villi wasn't so slimy like when 
>whole milk was used so I will have to try that.
>
>
>For you fellow Estado Unodenses (US citizens) I will
>have viili culture available just like the sourdough
>cultures.  Send SASE and a SMALL ziplock bag to
>
>David Adams
>1625 Dixon Dr.
>St. Paul Park, MN 55071.
>
>Please email me first.
>
>---
>--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
>___________________________________________________________________
>       member--Minnesotans for Global Warming.
>
David got it just right. That is how no fat viili should be. Adding
more milk powder will make it more firmer and viili from whole milk
is considerrably firmer. The starter I send to David was from Valio
viili (Valio is a co-operative dairy, the biggest producer of milk
products in Finland.) There is a other co-op that produces viili too.
their product is a bit firmer, but not so tasty IMHO.

Taste of viili can't be described, it is very mild and smooth, but
it still has a taste of its own. Especially kids, who don't like
other soured foods generally, like viili.

seismo











-- 
-------
   sm@tukki.jyu.fi  (seismo malm)
Newsgroups: rec.food.sourdough
Subject: Starter Overflow
From: mgum@OAVAX.CSUCHICO.EDU (MARK GUM)
Date: Fri, 28 Aug 1992 19:19:10 GMT
Reply-To: mgum@OAVAX.CSUCHICO.EDU
Organization: California State University, Chico

Sourdough Friends;
  I have been feeding my starter potato water, flour and sugar.  The other day
it was real active and overflowed my container.  I put the starter in 
the fridge in hopes to slow down the reaction.  I finally got a chance to 
make some bread the other day.  I took the starter and let it warm to room
temp before proceding.  The bread tastes pretty good.  My starter is now
bubbling away again and tastes *SOUR* .  My question is:
  Is  the starter still good??  After spending a week in the refrigerator??
  What is the proper way to slow down the bubbling, raising that occurs in
the starter (other than get a larger container)??
 
I really enjoy reading this group.  and many thanks to the information that
is posted here.
                             -- Mark --
 
**********************************************************
MARK GUM, CALIFORNIA STATE UNIVERSITY, CHICO
MGUM@OAVAX.CSUCHICO.EDU