HDTenEightyP/NetNews huggingface dataset:
From: young@serum.kodak.com
Subject: Re: Most Popular Chinese Herbs
Originator: young@sasquatch
Reply-To: young@serum.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Date: Wed, 7 Oct 92 16:30:32 GMT

In article <1992Oct6.142355.18395@hemlock.cray.com> dadams@cray.com writes:
>In article 23933@pixel.kodak.com, young@serum.kodak.com () writes:
>
>|	On PBS last night, the show "NATURE" broadcast a couple of shows
>|	showing the wildlife of the late, unlamented Soviet Union.  During
>|	the course of the show, residents of one of the old S.S.R.s were
>|	shown cutting the velvet-covered antlers off reindeer to sell in
>|	China as aphrodesiacs (the reindeer apparently grow new antlers
>|	the following year).
>
>
>So it's a substitute for powdered rinoceros horn?

	I don't know that I would say that, but since I know very little
	about it, I wouldn't argue with it, either.  Isn't ginseng supposed
	to be aphrodesiac too?  I can see the logic with antler velvet, at
	least: something hard grows inside it...which suggests a new mode
	of use.......................

	:*)


-Rich Young (These are not Kodak's opinions.)

Newsgroups: rec.food.historic
From: bzs@ussr.std.com (Barry Shein)
Subject: Re: Ice Trade
Organization: The World
	<1992Oct5.173556.16011@jhunix.hcf.jhu.edu>
Date: Sat, 17 Oct 1992 01:16:31 GMT


Reading over the NY Times on the dates surrounding the Great Crash
(1929) I noticed that there were often notices on the front page
regarding the stocks at the ice house up the Hudson River. And finally
an article (also front page) announcing that the stocks were used up
(fortunately it seemed to be timed to coincide with the colder
weather.)


--
        -Barry Shein

Software Tool & Die    | bzs@world.std.com          | uunet!world!bzs
Purveyors to the Trade | Voice: 617-739-0202        | Login: 617-739-WRLD
From: cozzlab@garnet.berkeley.edu
Newsgroups: rec.food.historic
Subject: Re: Batter-dipped Chicken
Keywords: Request, Chicken
Date: 16 Oct 92 22:09:46 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: garnet.berkeley.edu

In article <1992Oct16.211318.22604@fcom.cc.utah.edu> dmathies@cs.weber.edu (Dawn Mathiesen) writes:
>My mother tells me that her mother used to make a wonderful chicken dish.
 Granny used to pressure cook chicken, then dip it in batter and deep fry it.

Sounds remarkably like Colonel Sanders.
Newsgroups: rec.food.historic
From: sbloch@silver.cs.umanitoba.ca (Stephen Bloch)
Subject: Llibre de Sent Sovi
Summary: let's translate!
Organization: Computer Science, University of Manitoba, Winnipeg, Canada
Date: Wed, 14 Oct 1992 18:20:13 GMT

Mark Schuldenfrei posted something two weeks ago about the 14th-century
Catalan cookbook, "El Llibre de Sent Sovi", edited by Rudolf Grewe.  He
sent me a copy (I know, copyrights and all that... but I'm starting to
think I may need to find my own copy anyway), and I immediately went to
the library to check out an introductory Catalan grammar and dictionary,
with an eye to translating some of the cookbook.  (It's not so bad,
really, if you already read Spanish and/or French.)  Is anyone else
currently working on this, or interested in doing so?  If so, it would be
good to get together and communicate.  I know Rufina's looking into it,
and I think Mark is too, isn't he? :-)

-- 
					Stephen Bloch
				sbloch@silver.cs.umanitoba.ca
From: jeq@i88.isc.com (Jonathan E. Quist)
Newsgroups: rec.food.historic
Subject: Re: Hops
Date: 14 Oct 92 22:01:35 GMT
Article-I.D.: i88.1992Oct14.220135.1644
Organization: INTERACTIVE Systems Corporation, Naperville, IL

In article <16715@bcars664.bnr.ca> Henry.Troup@BNR.CA writes:
>In article <1992Oct3.185339.1@venus.resntl.bhp.com.au>,
>vibard@venus.resntl.bhp.com.au writes:
>|>HOPS (Humulus, Lupulus, Linn)
>|>
>|>Non Medicinal Uses
>|>Both cloth and paper have been made from the stems while the flower
>heads have
>|>been used to produce a brown dye.
>
>Interesting that this source (what is it, BTW) does not list the most
>famous use of hops, the flavoring & bittering of beer.
>                                    
>Henry Troup - H.Troup@BNR.CA (Canada) - BNR owns but does not share my opinions
>	Change your clock, change the battery in your smoke detector(s)


Or more importantly, the preservation of beer.
-- 
Jonathan E. Quist                              INTERACTIVE Systems Corporation
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
        There are many things a person should experience in a lifetime.
       Among them are an infant's first cry, and an infant's first laugh.
From: daveb@greenman.sybase.com (David Birkhead)
Newsgroups: rec.food.historic
Subject: Re: Quote in my .sig
Date: 14 Oct 92 15:40:51 GMT
Reply-To: daveb@greenman.sybase.com
Organization: Sun Microsystems, Inc.

In article 6767@iscsvax.uni.edu, klier@iscsvax.uni.edu () writes:
 >Both Cannabis and Humulus have nice resin-secreting trichomes (plant
>hairs)-- the "active ingredient" in both cases is in the resin.
>Don't know if anyone has tried substituting Cannabis in flavoring beer,
>but I'll bet it's been tried...


A friend of mine who works in a local beer making supply shop told me about 
someone who thied this.

The results where the worst thing that had ever happened to either cannabis
or beer!



daveb
From: jane@soave.swdc.stratus.com (Jane Beckman)
Newsgroups: rec.food.historic
Subject: Re: Ice Trade
Date: 14 Oct 92 00:04:49 GMT
Organization: Stratus Computer, Inc., San Jose, CA

[lots of historic references to ice...]

>I recall that the ice industry became important in the early 19th
>century, when large estates in Europe (esp. England) would build
>ice-houses: ice cut from frozen lakes was stored there for the 
>summer.  Of course, such a basic technology was available, and I
>am sure used, much earlier, as the Steve's anecdote suggests.
>The industry also developed in the US, and in the 1840's
>a British traveler noted the Americans' insistence on being served 
>iced water at the dinner-table.... Some things don't change.

Well, I have a booklet written in French and published in 1747
arguing over the merits of putting ice into various drinks,
alcoholic and not, and whether it was a healthy practice.
There was also a mention of the current fad for shipping
blocks of ice that had developed over the past twenty years or
so, so we may have a clue to an origin date in France, at
least.  (With regard to the health merits, one would have to
wonder at the source of water for the ice, I would think.)
With a typical Frenchness, the author regards iced wine as an
abomination, and is a bit more open-minded on other uses.  

Ice, however, was also a requisite for making ice cream, which
was beginning to enjoy a fad among the upper classes of
Europe, and probably indicated a further need for ice imports.
Jefferson returned from France with a passion for ice cream.
He probably used ice from his own ice house for home use, but
I have read of him serving it at White House receptions, so
they were importing ice into Washington D.C. in the early
years of the 19th century.  

(Our site just started receiving this group - can you tell I'm
catching up with everything, here?) ;-)


--
  Jilara   [jane@swdc.stratus.com]

"Don't be so open-minded your brains fall out."  --Einstein,
by way of Barry Shein on the net
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.historic
Subject: Re: Most Popular Chinese Herbs
Date: 7 Oct 92 19:13:05 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

dadams@cray.com wrote:
> In article 6948@actrix.gen.nz, Pat.Churchill@bbs.actrix.gen.nz () writes:
>| Maybe someone knowledgeable about these things could also comment on
>| the use of antler velvet.  Harvesting same is a growing local
>| industry.

> I didn't know they had deer in NZ.
> Well, you learn something new every day.  Were these imported by sportsmen?

Yup, like rabbits in Australia.  So that the equally imported and equally
pestiferous English gentry would have something furry to blast to buggery,
NZ's native mammalia consisting of bats and seals neither of which has
quite the right image for someone whose ancestors shot on a Scottish moor.

They (the deer, not the scions of the English ruling class) have since
chewed their way through most of what native forest the sheep farmers have
left standing.  They are an ecological disaster.  It wouldn't have been all
that difficult to exterminate them but the green-welly brigade left a
hunting lobby behind them that made this politically impossible.
-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
Newsgroups: rec.food.historic
From: kdw@icd.ab.com (Kenneth D. Whitehead)
Subject: Pemmican
Organization: Allen-Bradley Company, Inc.
Date: Wed, 7 Oct 1992 19:50:44 GMT


Does anybody know the composition/recipe for pemmican, the
frontier staple used by native Americans and pioneers?

Please respond via email.

Ken Whitehead
kdw@icd.ab.com
From: poore@ds13.scri.fsu.edu (David Poore)
Newsgroups: rec.food.restaurants
Subject: Re: is there any decent food in atlanta?
Date: 7 Oct 92 13:57:59 GMT
Reply-To: poore@ds13.scri.fsu.edu (David Poore)
Organization: Florida State University

In article <1992Oct6.160128.23117@ee.gatech.edu> wung@puttgen.ee.gatech.edu writes:
>Brick Oven Pizza:

I dunno if it qualifies as brick oven pizza, but Fellini's in Little 5
Points has pretty good pie. Thin, lots of Oregano, Bass on draught.

>Ethiopian:

What about the Blue Nile? Is it still around? Used to be good, in
Virginia Highlands. 

>Vietnamese:

I always liked Chagio on Peachtree.

Tasty noodles.

David Poore
poore@ds13.scri.fsu.edu
Newsgroups: rec.food.restaurants
From: jchu@dobie.cis.udel.edu (Jennifer Chu)
Subject: Japanese restaurants in Philly?
Organization: University of Delaware, Newark
Distribution: usa
Date: Fri, 16 Oct 1992 04:00:48 GMT

Could anyone recommend a decent Japanese restaurant in Philadelphia
that serves Sushi? 

Friends are visiting _tonight_, any help would be appreciated.

Thanks,
Jennifer
Newsgroups: rec.food.restaurants
From: george@access.digex.com (George Tsibouris)
Subject: Restaurant recommendations for Zurich wanted
Keywords: restaurant Zurich 
Organization: Express Access Online Communications, Greenbelt, MD USA
Date: Mon, 12 Oct 1992 14:30:05 GMT

Does anybody have any recommendations for restaurants in Zurich 
Switzerland?  Any insight would be greatly appreciated.

George
From: bw361@cleveland.Freenet.Edu (Peter M. Liiva)
Newsgroups: rec.food.restaurants
Subject: Bay area, CA resturants?
Date: 10 Oct 92 02:04:51 GMT
Article-I.D.: usenet.1b5do4INN7rt
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: hela.ins.cwru.edu


I will be in the bay area for 1 and 1/2 weeks and would like to
'sample' some of the 'characteristic' restuarants of the area.
I'm heading out on Oct 14 so any sugestions befor then will be
highly valued, but after then I'll be unable to read my mail

:-(

so any suggestions before then will be much appreciated.
for the sake of the 'spirit of the internet' i would like to
end on a happy note, so
\
:-)

(SF, CA is a cool place, as I understand it)

take care, and thanx in advance...
-pete
p.s. please send responses to:

peteski@texaco.com

it is the most direct route to me.
Newsgroups: rec.food.restaurants
From: James Peters <peters@convex.COM>
Subject: Re: Portland, ME: All U Can Eat?
Originator: peters@mikey.convex.com
Reply-To: peters@convex.COM (James Peters)
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Distribution: rec
Date: Fri, 16 Oct 1992 19:35:57 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In article <SAGAN.92Oct14114021@pluto.rtp.dg.com> sagan@pluto.rtp.dg.com (Cyril Sagan) writes:
>
>I'll be heading to Portland, Maine this weekend with family, and we'd
>like to find a moderately priced "all you can eat" style seafood house.
>
>Our favorites are crab legs or lobster....
>
>Any ideas??
>
>Thanks.
>
>--Cyril Sagan
>  sagan@dg-rtp.dg.com

you are definitely looking on the wrong coast for crab legs. i do not
know of an all you can eat lobster restaurant but if you can find a
lobster bake that would probably suffice. 

for a good restaurant which mostly caters to locals i would recommend
esposito's. espo's is low-key, italian with seafood, and family style.

my personal favorite in portland for seafood is street and co. the 
scallops in pernod is exceptional. on my last visit i was surprised
to learn they had started excepting reservations. i preferred the
walk-in policy, much less pretentious. but with success comes it
compromises. 

another recommendation is the baker's table especially for lunch.

regards,
james, peters@convex.com
Newsgroups: rec.food.restaurants
From: m14430@mwunix.mitre.org (Lawrence Larson)
Subject: Re: Washington D.C. and environs
Organization: The MITRE Corporation
Date: Wed, 7 Oct 1992 14:32:41 GMT

lmmst24+@pitt.edu (Lisa M Maslak) writes:

>I just spent the summer living with my grandparents in Alexandria,
>and Old Town has a great seafood restaurant on King Street, which is
>I think called the Fish Market- no, it's not one of the chain you
>find in CA.  In any case, it is on the left side of King Street as
>you head down towards the water.  If I come up with the exact name
>I will let you know.  The food was great.

Sorry, I must disagree here. I live in Old Town, and the Fish Market has
fresh seafood (over)cooked in the least imaginative ways, served with
dishwater beer and diluted lemonade. The tea is OK, fries and veggies
are pathetic. Good music upstairs at times. and nice outdoor tables on
the second story balcony. In short, it is about the worst food on or
near King Street. The quality of preparation cannot even approach the
Chart House, a chain restaurant about a block away.

If you want the best fresh local seafood enjoyed in an authentic local
environment, it is well worth a side trip to Cantler's in Annapolis.
Local shellfish and Norfolk-style preparation are worth sampling. The 
fact that Cantler's is on the water gives it a big edge over DC places
like Crisfield for atmosphere, and I think Cantler's has much better food.

-- Larry
From: byrd@mscf.med.upenn.edu
Newsgroups: rec.food.restaurants
Subject: Re: Japanese restaurants in Philly?
Date: 16 Oct 92 17:35:54 GMT
Article-I.D.: mscf.1992Oct16.123554.1
Distribution: usa,world
Organization: Univ of Penn - Med School Computer Facility

In article <1992Oct16.040048.10739@udel.edu>, jchu@dobie.cis.udel.edu (Jennifer Chu) writes:
> Could anyone recommend a decent Japanese restaurant in Philadelphia
> that serves Sushi? 
> 
> Friends are visiting _tonight_, any help would be appreciated.

Hmmm... looks like I'm may be too late. But ones I recommend are:

	Kawabata, between 2nd and Front Sts. On Chestnut St.
	Shiroi Hana, 15th and Locust Sts.
	Ziggy's, 12th and Walnut Sts.
	Genji House, 40th and Locust Sts.



	Karen Byrd, VAX Sys. Manager
	University of Pennsylvania
	Medical School Computer Facility
	Philadelphia, PA 19104 (USA)
	Internet: byrd@mscf.med.upenn.edu
Newsgroups: rec.food.restaurants
From: tyg@HQ.Ileaf.COM (Tom Galloway)
Subject: San Francisco recommendations sought
Organization: Interleaf, Inc.
Distribution: usa
Date: Thu, 8 Oct 92 21:40:34 GMT

My mother and stepfather will be in San Francisco for a week later this
month, and I offered to try to get some restaurant recommendations for
them. While I'm not sure about my stepfather, this will be my mother's
first time in California.

It's a bit hard to describe what sort of restaurants would be right for
them, partially because the best description I've been able to get from
my mother was "not food like we can eat here". Given that they're from
Western North Carolina, this basically rules out hushpuppies, grits, and
NC style barbecue, none of which SF is known for anyway. The catch-22 is
that they're not tremendously adventurous eaters, so really "exotic"
places wouldn't be it either. While my stepfather likes spicy foods, my
mother doesn't. She's also allergic to shellfish, but wouldn't mind a
seafood restaurant with non-shellfish items.

Price range is reasonably open; they probably won't want the "eat here
on expense account" places, but probably would like to have a "really nice"
meal or two while there. They're also interested in lunch places and 
the like on the relatively inexpensive side. If you can include a rough
price estimate, that'd be helpful.

Final caveats; they're in their 60s and aren't particularly streetwise,
so suggestions should be in reasonable neighborhoods and fairly easily
accessible. 

Email suggestions to me, and I'll post a summary.

tyg   tyg@hq.ileaf.com
From: cwong@boole.seas.ucla.edu (Chun Wong)
Newsgroups: rec.food.restaurants
Subject: Dinner on boat
Date: 16 Oct 92 20:55:19 GMT
Distribution: ca
Organization: SEASnet, University of California, Los Angeles

I heard that there are boat-restaurants that serve romantic dinner while
cruising the harbor at night.  Can anyone recommend any in the Los Angeles
area?

Thanks,
cwong@seas.ucla.edu
From: pw@cubmol.bio.columbia.edu (Paul Wakenight)
Newsgroups: rec.food.restaurants
Subject: South Bend eateries
Summary: where to go?
Date: 17 Oct 92 02:36:16 GMT
Distribution: rec.food.restaurants
Organization: Hardly any


Where are really good/cheap restaurants in South Bend, preferably Mexican
restaurants.  I will be spending some time there and need suggestions.
Thanks.

Paul Wakenight
.
From: liroff@firenze.wpd.sgi.com (Stuart Liroff)
Newsgroups: rec.food.restaurants
Subject: Manhattan Restaurants
Date: 15 Oct 92 23:28:57 GMT
Reply-To: liroff@wpd.sgi.com
Organization: Silicon Graphics, Inc.

My wife and I (and Jessica, 15 months) are going to New York City for
2 nights only, and Friday night we are on our own.  Can you suggest a
wonderful Northern Italian style restaurant for us to go to (one that
doesn't mind a well mannered little girl).  We'll be staying at the
Hotel Parker Meridien (tres chic, non?), which is near E57th and 5th
Ave.

Thank you,

Stuart


-- 
***************************************************************
Stuart Liroff  MS 1-545  	Telephone (415) 390-1387      *
Engineering Manager, CASE 	Fax (415) 390-6159     	      *
Silicon Graphics, Inc.  	liroff@sgi.com                *
2011 N. Shoreline Blvd.                                       *
Mountain View, CA 94043                                       *
***************************************************************
Newsgroups: rec.food.restaurants
From: wung@puttgen.ee.gatech.edu (Peter Wung)
Subject: Re: is there any decent food in atlanta?
Reply-To: wung@puttgen.ee.gatech.edu
Organization: Sun Microsystems
Date: Wed, 7 Oct 1992 15:33:39 GMT

In article 11030@sun13.scri.fsu.edu, poore@ds13.scri.fsu.edu (David Poore) writes:
>|In article <1992Oct6.160128.23117@ee.gatech.edu> wung@puttgen.ee.gatech.edu writes:
>|>Brick Oven Pizza:
>|
>|I dunno if it qualifies as brick oven pizza, but Fellini's in Little 5
>|Points has pretty good pie. Thin, lots of Oregano, Bass on draught.
>|
Fellini's now have a few locations, the quality is varied, as expected.  They have also opened a pasta place at where the Little Five Points Community Pub location.

>|>Ethiopian:
>|
>|What about the Blue Nile? Is it still around? Used to be good, in
>|Virginia Highlands. 
>|

They died a few years ago. I think a Thai place took over the building.


>|>Vietnamese:
>|
>|I always liked Chagio on Peachtree.
>|
>|Tasty noodles.
>|
Chagio is good for lunch and sometimes dinner, but it has been americanized a lot.
I do go there for the summer rolls, when I get a gluttony attack.

>|David Poore
>|poore@ds13.scri.fsu.edu



********************************************************************
*Peter Wung			Email:wung@ee.gatech.edu	   * 
*Electric Power Laboratory	Snail mail: 33787 Ga. Tech Station * 
*School of Electrical Engineering	    Atlanta, GA 30332      *
*Georgia Institute of Technology			    	   *
*Atlanta, Georgia						   *
*   	"Pass, Set, CRUSH!"...					   * 
*  	Well, 2 out of 3 ain't bad for a short, fat guy. 	   *
*								   *
********************************************************************

Newsgroups: rec.food.restaurants
From: sagan@pluto.rtp.dg.com (Cyril Sagan)
Subject: Portland, ME: All U Can Eat?
Date: 14 Oct 92 11:40:21
Distribution: rec
Organization: Data General Corporation


I'll be heading to Portland, Maine this weekend with family, and we'd
like to find a moderately priced "all you can eat" style seafood house.

Our favorites are crab legs or lobster....

Any ideas??

Thanks.

--Cyril Sagan
  sagan@dg-rtp.dg.com
Xref: sparky rec.food.restaurants:2133 ba.general:4418
From: schratt@bambam.uucp (Nicola Schratte)
Newsgroups: rec.food.restaurants,ba.general
Subject: Sunday Brunch in SLO or Pismo
Date: 12 Oct 92 18:17:47 GMT
Followup-To: rec.food.restaurants
Distribution: ca
Organization: ESL, Sunnyvale, CA



  Could anyone recommend any good restaurants or hotels in San Luis
Obispo or Pismo Beach that serve Sunday brunch?

Thanks,

Nicola
-- 
---------------------------
Nicola Schratter, ESL Inc.    
Nicola_Schratter@SMTP.esl.com
From: owen@ducvax.auburn.edu
Newsgroups: rec.food.restaurants
Subject: Re: is there any decent food in atlanta?
Date: 7 Oct 92 13:34:02 GMT
Distribution: usa
Organization: Auburn University, AL

In article <rolandi.718377066@andy>, rolandi@hssc.scarolina.edu (Walter Rolandi) writes:
> 
> can anyone suggest some good restaurants in atlanta?  any thai or ethiopian
> places?  any plain old brick oven pizza joints?
> 
Phuket Thai is reputedly the best Thai in the city.  Although not what
you asked for, I would recommend Nino's (Italian, on Cheshire Bridge
Road) and Indigo's (seafood with a Carribean twist, North Highland Ave.).

Larry Owen
Newsgroups: rec.food.restaurants
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: Washington D.C. and environs
Organization: Gallaudet University
Date: Thu, 8 Oct 1992 14:39:37 GMT

> If you want the best fresh local seafood enjoyed in an authentic local
> environment, it is well worth a side trip to Cantler's in Annapolis.
> Local shellfish and Norfolk-style preparation are worth sampling. The 
> fact that Cantler's is on the water gives it a big edge over DC places
> like Crisfield for atmosphere, and I think Cantler's has much better food.
> 
> -- Larry
> 
--------
Crisfield for Atmosphere? You've got to be kidding.  Long lines, crabby 
waitresses, linolium floors, noise, overcrowding... I think people go there 
INSPITE of the atmosphere because of good food. I agree about Jimmy 
Cantler's though. That place is great and the atmosphere there is 
wonderful.

skip

Newsgroups: rec.food.sourdough
From: uad1031@dircon.co.uk (Julian Templeman)
Subject: Dried starters... how to use?
Date: Tue, 13 Oct 1992 15:08:50 GMT


Hi all... Chris Teagarden was kind enough to send me some dried 
sourdough starters. Can some knowlegeable person advise me how 
to set the starters started? I certainly don't want to take 
any chances on wasting any of these!

Thanks,
julian
-- 
---------------------------------------------------------------------
Julian Templeman                           Baker Jardine & Associates
Tel: +44-71-371-5644 (fax:5182)               London SW6 4TJ, England
"When all's been said and done,               ...uknet!dircon!uad1031
Newsgroups: rec.food.sourdough