HDTenEightyP/NetNews huggingface dataset:
From: c60a-zh@volga.Berkeley.EDU (A L L E N -LabA-)
Newsgroups: ba.food
Subject: Re: WARNING: India Cookhouse Cock Roach Alert!!!
Date: 30 Jul 92 03:33:05 GMT
Organization: University of California, at Berkeley

In article <1992Jul29.221803.12447@morrow.stanford.edu> mlw@cisco.com (Monica Waldman) writes:
>In article <2387@cronos.metaphor.com> jlautman@mettech1.metaphor.com (John Lautmann) writes:
>>Tonight a friend and I had dinner at the India Cookhouse in Mountain View
>>During dinner we had several insect visitors who were quite curious
>>about our meal.  There were two cockroaches (BIG) crawling along the
>>wall.
>
>We had one visit our table a few weeks back at India Cookhouse.  They offered us a
>drink and took the meal awaay, no charge, but we won't be back.
>

A few months ago I was dragged into Great China in Bezerkeley and there 
was a whole family of cockroaches having a picnic on the wall by our table.
I was with a couple of girls and they kept screaming "Ewwwwww! Smash
it Allen" every couple of seconds when roach would scurry up the wall.
It was kinda embarassing because everyone in the restaurant would turn
around and stare at us while I'd go smash the roach. After awhile, people
started yelling at us to shut up because the girls kept on saying how 
totally grossed out they were. One couple actually walked out. Then
the waiter had the nerve to GET MAD AT US simply because we don't like
dining with roaches!

the food was lousy anyway....

ALLEN
From: jwd@briones.ced.berkeley.edu (John Wilbrand Dahlgren)
Newsgroups: ba.food
Subject: Re: Intro to Japanese food
Date: 28 Jul 1992 19:52:00 GMT
Organization: /etc/organization
NNTP-Posting-Host: briones.ced.berkeley.edu


ld@callahans.Cadence.COM (Lynn Gold) in Article 12271 states;
	>UDON: Thick noodles in broth.  I forget what Nabeyaki Udon
	>is, but I believe it is a meat or fish dish.
	Yaki is chicken, if that's any help.

Actually Yaki means to burn or grill, hence yakitori means grilled tori
(chicken). Yakimono means grilled mono (things). Shioyaki means grilled with
shio (salt). a "nabe" is a pot, usually a small earthenware cauldron.
Nabeyaki udon means that the udon was cooked in a nabe (and served in
a nabe). Usually there is seafood in Nabeyaki Udon, but the name
refers to the method of cooking rather than the ingredients. A few words
of Japanese and recognizing some basic characters can go a long way in
understanding what sort of food is on the menu. (although most Japanese
resturants in the U.S. have English language menus)

Jack Dahlgren
jwd@ced.berkeley.edu
From: jordan@IMSI.COM (Jordan Hayes)
Newsgroups: ba.food
Subject: Re: "pot sticker"
Date: 22 Jul 92 23:09:00 GMT
Organization: Investment Management Services Inc., NYC

Judy Lin <lin@Apple.COM> writes:

	Well, I guess you haven't looked in Chinese-speaking areas.

Hmmm.  I guess I live in a "Chinese-speaking area" (I suppose New York
City's Chinatown would qualify?) and I still have never seen it that
way.  It's possible that I just can't read the characters for guo-tieh,
but the translation (on the menu) is always "fried dumplings" ...

/jordan
From: bart@netcom.com (Harry Bartholomew)
Newsgroups: ba.food
Subject: Re: Hire's Root (Beer) Extract?
Date: 23 Jul 92 08:09:52 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)
X-Newsreader: Tin 1.1 PL4


	Self answering, I found some root beer extract today at the local
beer and wine brewing supply house. Not Hires brand, but the proprietor
said they are no longer in the business.
From: lin@Apple.COM (Judy Lin)
Newsgroups: ba.food
Subject: Re: "pot sticker"
Date: 21 Jul 92 22:55:32 GMT
Organization: Apple Computer Inc., Cupertino, CA

jordan@IMSI.COM (Jordan Hayes) writes:

>I always called them pot stickers on the left-coast, but I've yet to
>find a place here that calls them other than dumplings (steamed or

Well, I guess you haven't looked in Chinese-speaking areas. In Chinese, 
this item is called "guo-tieh", literally "pot"(guo) "stick"(tieh).

Judy

PS: Steamed dumplings are "giao dze", which the Japanese call "gyoza".
Won-tons are a variation of this, where the wrappers are square rather
than round. (OK, to be totally technical, you're not suppose to use the
same skin for these three things. Pot sticker wrappers should be thicker
than steamed dumplings, and won-tons skins are thinner)
Newsgroups: ba.food
From: sloane@concha.corp.sgi.com (Gary Sloane)
Subject: Re: San Jose Ethiopian Restaurants
Reply-To: sloane@concha.corp.sgi.com (Gary Sloane)
Organization: Silicon Graphics, Inc., Mountain View, CA, USA
Date: Fri, 24 Jul 1992 19:04:50 GMT

In article <1992Jul22.145240@watchman.sfc.sony.com>, Jerry Scharf writes:

I remember a few months ago there was a posting for a good Ethiopian place in
San Jose. Could somesone send me a name and location of the place.

Thanks
 
-- 
Jerry Scharf	Systems and Network Administrator
Advanced Video Technology Center  Sony America, San Jose, CA
email: jerry@sfc.sony.com	Phone (408) 944-4989

In addition to the Red Sea (First St. near Taylor, San Jose),
don't forget Dahlak, located in a strip mall on Duane Ave. 
near Lawrence Expressway and 101 in Sunnyvale.  Although
the owner is Eritrean (I'm omitting a major political 
discussion as to whether Eritrea is really a part of Ethiopia), 
the food is similar in quality and price -- definitely
worth a try.

********************************************************
Gary Sloane      (415) 390-5359      sloane@corp.sgi.com
********************************************************
From: chucko@kronos.arc.nasa.gov (Chuck Fry)
Newsgroups: ba.food
Subject: Re: WARNING: India Cookhouse Cock Roach Alert!!!
Date: 29 Jul 92 15:40:26 GMT
Organization: Recom Technologies, NASA Ames Research Center, Moffett Field, CA

In article <2387@cronos.metaphor.com> jlautman@mettech1.metaphor.com (John Lautmann) writes:
>Tonight a friend and I had dinner at the India Cookhouse in Mountain View
>During dinner we had several insect visitors who were quite curious
>about our meal.  There were two cockroaches (BIG) crawling along the
>wall.

Unfortunately this is not the first I have heard of the problem; I was
dining with some friends a couple of months ago when something similar
happened.  Apparently they haven't yet solved the problem.

Too bad, because I like the food there.  I guess the management hasn't
gotten the message yet.

 -- Chuck Fry  Chucko@charon.arc.nasa.gov
Newsgroups: ba.food
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Re: "pot sticker"
Keywords: ba ny potsticker dumpling Chinese ravioli
Organization: DSG, Stanford University, CA 94305, USA
Distribution: ba
Date: Fri, 24 Jul 92 16:42:24 GMT

In article <1992Jul24.095440.16522@pasteur.Berkeley.EDU> tjoa@cory.Berkeley.EDU (Richard Tjoa) writes:
>In article <4492@bacon.IMSI.COM> jordan@IMSI.COM (Jordan Hayes) writes:
>>Judy Lin <lin@Apple.COM> writes:
>>
>>	Well, I guess you haven't looked in Chinese-speaking areas.
>>
>>Hmmm.  I guess I live in a "Chinese-speaking area" (I suppose New York
>>City's Chinatown would qualify?) and I still have never seen it that
>>way.  It's possible that I just can't read the characters for guo-tieh,
>>but the translation (on the menu) is always "fried dumplings" ...
>>
>>/jordan
>
>When I left the NY area for college, everyone was talking about getting
>potstickers, but I had no idea what the hell they were talking about.
>(In addition, they weren't my absolute favorite menu item--I've had
>a sweet tooth for egg tarts.)  If I recall correctly, I even remember
>seeing it in a SF Chinatown restaurant being described as "Chinese
>ravioli".  (although it may have been referring to any ravioli-like
>Chinese food [won tons?])
>
>
	I had never heard the term pot-sticker until I went to the Midwest
(Milwaukee), and at first I thought it was some local name for "dumpling."
Later, when I came out to CA, I heard people use the term here.  I suspect
that _not_ using pot-sticker might be an east coast thing.

	--  Jim C. <jchokey@leland.stanford.edu>
From: mcb@kristeva.postmodern.com (Michael C. Berch)
Newsgroups: ba.food
Subject: Re: Intro to Japanese food
Date: 28 Jul 92 07:21:43 GMT
Organization: Postmodern Consulting, San Francisco, California USA

In the referenced article, lgold@callahans.Cadence.COM (Lynn Gold) writes:
> pepper) and YAKITORI (chicken barbequeued with a teriyaki-like sauce).
> 
> >SUKIYAKI: A beef and vegetable stew, usually including "bean
> >threads", a transparent noodle made from mung beans.
> 
> Sukiyaki was developed by the Japanese in response to stew.  The best
> sukiyaki is prepared fresh at your table, rather than served as a soup.
> Very few places do this.
> 
> >UDON: Thick noodles in broth.  I forget what Nabeyaki Udon
> >is, but I believe it is a meat or fish dish.
> 
> Yaki is chicken, if that's any help.

Uh, actually, "yaki" is "cooked", or more properly "prepared
with/using".  Chicken (actually any fowl on a menu) is "tori".  "Yaki" is
combined with an ingredient or method to produce the name of a dish or
style.  Thus: yakitori ("cooked chicken"), nabeyaki ("pot-cooked"),
kushiyaki ("skewer-cooked"), shio-yaki ("salt-cooked"), robata-yaki
("gridiron-cooked"?), and so forth.  "Sukiyaki" I can't figure out, but
since it is not an authentic Japanese dish I think they probably just
borrowed the kanji for "suki" as in "like/desire" but I have not seen
it in Japanese.

I'd say the best way to learn about and sample Japanese cuisine on your
own is to get yourself to the Kinokuniya Bookstore in Japan Center in
SF, look through the books on Japanese cooking and restaurants, choose
a couple, then walk through the Center and stop in here and there for a
bowl of noodles, a few pieces of sushi, maybe an order or two of
robata-yaki.

> An Americanized sushi that's cooked (you won't find THIS one in
> Japan!) is "California Roll" or "California Maki" -- crab (or more
> often, imitation crab) and avocado in a sushi roll.  

Guess again -- I haven't been in Japan since the mid-'80s, but even
then California Roll was quite popular, along with a bunch of other
Americanisms like Ho-no-ruu-ruu [Honolulu] Roll, Fee-Ree [Philly] Roll
(that's smoked salmon and cream cheese), and Ehh-Ray [L.A.] Roll (I
think this was cooked tuna and hot peppers, but I forget).  

--
Michael C. Berch  
mcb@postmodern.com
From: JWB@SLACVM.SLAC.STANFORD.EDU
Newsgroups: ba.food
Subject: Re: "pot sticker"
Date: 21 Jul 92 23:52:24 GMT
Organization: Stanford Linear Accelerator Center

In article <4462@bacon.IMSI.COM>, jordan@IMSI.COM (Jordan Hayes) says:
>
>Mike McNally <mcnally@wsl.dec.com> writes:
>
>        Another good pot sticker place ...
>
>The other day I ordered some food here in New York City, and tacked
>onto the order was an order of "pot stickers" ... I wasn't the one who
>made the phone call, but apparently there was some question about it.
>When the order arrived, I found no pot stickers, just a carton with 4
>large-ish, thick slabs of pork, with some sweet glaze on top.  A quick
>phone call confirmed my suspicion that "pot sticker" is a
>left-coast-ism; here we call 'em (so I'm told, now I know :-) "fried
>dumplings" ...
>
>Apparently they thought we wanted "pork steak" or somesuch.
>
>I always called them pot stickers on the left-coast, but I've yet to
>find a place here that calls them other than dumplings (steamed or
>fried; now that I've been gone from the Bay Area for almost 9 months,
>I've forgotten what left-coasters call the steamed variety?).
                                   ^^^^^^^^^^^^^^^^^^^^^^^^^
                                   Steamed Pork Buns
>
>Grrr.  :-)
>
>/jordan

John
Newsgroups: ba.food
From: gak@wrs.com (Richard Stueven)
Subject: Re: Gordon Biersch, Palo Alto
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Tue, 21 Jul 1992 19:03:30 GMT

In article 5302@fivenine.apple.com, haynes@fivenine.apple.com (Charles Haynes) writes:
>Last time I talked to the brewmaster at the Palo Alto Gordon Biersch he was
>willing to give (sell?) slants of their yeast to homebrewers.

Mike the brewer told me that they reuse some of their yeast and throw
the rest away.  He'll probably give you some yeast if you asked...I
can't imagine him asking any money for it.

He may, however, demand some of your homebrew as compensation...  :-)

---
gak
107/H/3&4

Newsgroups: ba.food
From: sue@askinc.ASK.COM (Sue Volkmann)
Subject: Re: Rating various Sizzlers
Organization: ASK Computer Systems, Inc.
Date: 22 Jul 92 19:31:46 GMT



	I like the Sizzler in Redwood City on Veterans Blvd. They have a large
	salad bar, two pasta's, a nacho, burrito, taco bar, two soups, ice cream,
	and best of all they have a hot finger food bar. You can even do up your
	own baked potaoe. The finger food is the fried stuff, like mushrooms,
	zuchini, other veggies and also fried chiken wings. It does get busy
	during the peak dinner hours, but doesn't get too noisy......we go early.


	Sue V.
Newsgroups: ba.food
From: mcnally@wsl.dec.com (Mike McNally)
Subject: Re: Brioche molds?
Organization: DEC Palo Alto
Distribution: ba
Date: 27 Jul 92 19:06:37 GMT

charleen@ADS.COM (Charleen Bunjiovianna) writes:
>Anyone know of a source for 1 to 2 cup brioche molds?  I'm looking to buy
>about 2 dozen, so obviously want to get the best price.

I'd try Chef's Cordon Bleu Warehouse, in Daly City (Westlake) or in
Redwood City (on Broadway real near the highway).  The prices are
pretty good.  You might also try any of the local restaurant supply
places; one I know of is "Garden City", which I think is on Park just
out of downtown SJ.


--
==============y=o=u='=r=e===a=l=l===s=t=e=a=m=e=d===u=p===j=o=e================
   Mike +   Software +   Digital Equipment +   Western Software +      mcnally@
McNally +    Laborer +         Corporation +         Laboratory +   wsl.dec.com
===============================================================================
From: rtt00@duts.ccc.amdahl.com (Ronan Taaffe)
Newsgroups: ba.food
Subject: Re: Motomachi, Mountain View (orgasmic review)
Date: 22 Jul 92 15:59:31 GMT
Reply-To: rtt00@DUTS.ccc.amdahl.com (Ronan Taaffe)
Organization: Amdahl Corporation, Sunnyvale CA

Hi,
  This is my first posting to a Net bulletin board, so please be gentle on
me........
I would really like to try Japanese food, but I wouldn't have a clue what to
order in a restaurant (this is where I need the help). I'm not too interested
in Sushi, just yet!!!, as my wife is not very adventurous when it comes to
fish. Coming from Ireland where spuds are the staple diet, it is nice to try
all the other types of cuisine, Japanese is one I still have to get around to.
So if someone would be kind enough to spend a little time explaining what that
main, or most popular, Japanese dishes consist of and how they are cooked I
would be very grateful. Also it would allow me to enter a restaurant and
order a dish with confidence, without ordering Number 8 and hoping for
the best!!!!!!!!!
An Example of the type of thing I would be interested in would be,
      Hamachi Nigiri
      Nabeyaki Udon
Newsgroups: ba.food
From: mcnally@wsl.dec.com (Mike McNally)
Subject: Re: WARNING: India Cookhouse Cock Roach Alert!!!
Organization: DEC Palo Alto
Date: 29 Jul 92 21:53:31 GMT

jlautman@mettech1.metaphor.com (John Lautmann) writes:

>Tonight a friend and I had dinner at the India Cookhouse ...
>... two cockroaches (BIG) 

I'm from Dallas.  Talk to me about big cockroaches someday.  Then I'll
send you to my friends from Houston.

>...crawling along the wall....

Well, I don't know about that restaurant, but roaches are just one of
those things that, short of catastrophic fire, can be very difficult to 
control.  Assuming that this restaurant uses reasonable sanitation
techniques, I think I'd rather see live roaches than dead ones that
succumbed to poison.

For some reason, roaches don't seem to be as much of a problem here.
I've seen roaches survive minutes of full-intensity microwave attack,
mutilation by cats, fire, bleach, Lysol Basin Tub 'n Tile Cleaner, and
just about anything else you can name with EPA warnings written on
it.  Bug spray does work, but only in massive quantities.  I suppose
some of the newer "carry the toxins back to the nest" things might
be effective, but in a place where the roach population is about 4
orders of magnitude greater than the human population, there's not
much you can do.

--
==============y=o=u='=r=e===a=l=l===s=t=e=a=m=e=d===u=p===j=o=e================
   Mike +   Software +   Digital Equipment +   Western Software +      mcnally@
McNally +    Laborer +         Corporation +         Laboratory +   wsl.dec.com
===============================================================================
From: jrtrint@srv.PacBell.COM (John Trinterud)
Newsgroups: ba.food
Subject: Re: Ethiopian/Eritrean food
Date: 24 Jul 92 19:39:12 GMT
Organization: Pacific * Bell

In article <70435@apple.Apple.COM> stef@Apple.COM (Stef Jones) writes:
>
>I've eaten at Masawa in the Haight, Blue Nile in Berkeley, and Red Sea in
>San Jose. I like them all, but Masawa is usually much less crowded than
>Blue Nile.  I think Masawa is slightly cheaper than the others.

.. And also in the East Bay, try Asmara and/or Cafe Eritrea
D'Afrique, both on Telegraph. I think I like both over the Blue
Nile.

John Trinterud




-- 

John Trinterud
jrtrint@srv.PacBell.COM
From: rw@donner.Rational.COM (Bob Weissman)
Newsgroups: ba.food
Subject: Re: Best South Bay Restaurant (continental)
Date: 22 Jul 92 23:52:01 GMT
Distribution: ba

>In article <62522@cup.portal.com>,
>ISW@cup.portal.com (Isaac S Wingfield) writes:

>>My SO has a significant birthday coming up, and we usually celebrate those
>>with nice-to-very nice dinners. I'd appreciate suggestions for a no-holds-
>>barred, pull-out-the-stops, merely-fabulous-is-not-good-enough, cost-is-no-
>>object continental style restaurant for dinner. Someplace below Palo Alto
>>preferred, French or Italian is fine, nouvelle California need not apply.

In article <1992Jul21.170520.29343@morrow.stanford.edu>,
AH.PBL@forsythe.stanford.edu (Mark) writes:

>  Well, assuming that "below Palo Alto" means south of Palo Alto,
>  there's "Chez T.J." in Mtn View on Villa Street.  Expensive, but
>  worth it, in my opinion.

Personally, I don't think TJ's is worth it.  I think the food is better
at Les Saisons in the San Jose Fairmont.  The two are in the same price
range.

The ambiance is nicer at TJ's (if you ignore the drunken yuppies from
Tied House next door), but from Les Saisons, you can just go upstairs
to a room in the Fairmont and continue pulling out all the stops, if
you know what I mean and I think you do...   	;^>

--
-- Bob Weissman
-- Internet: rw@rational.com
-- UUCP:     uunet!igor!rw
--
From: wrl@wdl1.wdl.loral.com (Bill Lewandowski)
Newsgroups: ba.food
Subject: Re: Buffalo Wings
Date: 29 Jul 92 20:42:58 GMT
Distribution: ba
Organization: Loral Western Development Labs

In article <1992Jul27.172459.28576@ads.com>, charleen@ADS.COM (Charleen Bunjiovianna) writes:
> 
> In article <1992Jul27.163729.17586@wdl.loral.com> wrl@wdl1.wdl.loral.com (Bill Lewandowski) writes:
> >
> >Also, is there a "Hooters" in the Bay Area anywhere ?? There
> >wings are not "Original Buffalo" but they are good.
> 
> I was under the impression that Hooters is a uniquely Texan phenomenon
> (thank God).  When Usenix was in Dallas, a female delegation from a
> local Hooters, clad in high heels, short-short-shorts and
> tightly-stretched t-shirts, came to the convention hotel apparently
> trolling for nerds.  At first we thought they were hookers.
> 
> For those not in the know, the Hooters logo gives you a clue:  the twin
> O's are stylized to look like...well, you know.
> 
> Charleen
> 
> --
> I went to the museum where they had all the heads and arms from the
> statues that are in all the other museums.   -- Steven Wright
> 
> 

Hooters are up and down the east coast and a few other
areas of the country.

Yes, the girls do wear the 'tight' stuff but the food is actually
good. I was at one last month in Orlando (4 Hooters there) and
it was not near the "tourist" areas. There were a lot of
women there in groups having fun and enjoying the food. It was
different from the ones in Baltimore and Sarasota I've been
to recently. There it was mostly guys gawking at the women.

I for one don't go there to gawk but as long as it's there....

Bill
Newsgroups: ba.food
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: Fresh clotted cream - does it exist here?
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Thu, 30 Jul 1992 21:15:12 GMT

In article <1992Jul30.204023.10157@Csli.Stanford.EDU> olsen@Csli.Stanford.EDU (Diane Olsen) writes:
>In article <1992Jul30.131819.7114@morrow.stanford.edu> francis@oas.stanford.edu (Francis Muir) writes:
>>where can I get more British scones to eat untoasted?
>
>I haven't the slightest notion what authentic British scones taste like,
>but the ones sold at the Palo Alto Baking Company on California Avenue
>are the closest thing to godliness that I have ever found in scones.

"Authentic" scones are small, round, sort-of-flattish, and don't taste like
much of anything.  I base this evaluation on experiences in eating in London
restaurants and having partaken of some expensive afternoon teas there.

I've never actually heard of toasting a real scone; there doesn't seem to 
be much point to it.  Toasting crumpets, yes; English muffins, of course.

I prefer scones that have some flavor, so even though the English Rose
scones aren't "authentic", they're awfully good.

Also, Francis, I'm the "someone" you referred to who commented that
potted Devon Cream tastes off.  If that slightly sour, mostly stale
taste is what Devon Cream is supposed to taste like, you can have my
share.

Charleen

--
We tend to scoff at the beliefs of the ancients. But we can't scoff at them
personally, to their faces, and this is what annoys me.
Newsgroups: ba.food
From: aahz@netcom.com (Aahzmandius)
Subject: Los Pericos is closed
Date: Tue, 28 Jul 92 01:02:16 GMT
Organization: Bill 'n' Opus for Prez
Distribution: ba

Just like the subject says, folks, the Salvadoran/Mexican restaurant
Los Pericos (in Campbell) is permanently closed.  Soon to replace it Yet
Another Italian Restaurant, Giuseppe's (opening Aug. 1).
-- 
                         --- Aahz (the *other* Dan Bernstein)
                             @netcom.com 

Hugs and backrubs -- I break Rule 6

Babbage's Birthday Bargain Bash -- December 26th, 1992
Newsgroups: ba.food
From: zukor@blacks.jpl.nasa.gov (Karen Zukor)
Subject: Corcord Restaurants?
Organization: Image Analysis Systems Group, JPL
Distribution: ba,la
Date: Wed, 22 Jul 1992 17:09:35 GMT

Two friends have just moved to Pittsburg, and
have had trouble finding good restaurants in the
area.  Any tips in Concord?  (They have already
despaired of finding anything in Pittsburg.)

Karen Zukor
devoted foodie  (from la, who was in the bay area this weekend)
e-mail:   zukor@logos.jpl.nasa.gov