HDTenEightyP/NetNews huggingface dataset:
From: ggww@sjfc.UUCP (Gerry Wildenberg)
Newsgroups: rec.food.restaurants
Subject: Austin, Texas
Date: 19 Nov 92 20:16:32 GMT
Reply-To: ggww@sjfc.edu (Gerry Wildenberg)
Organization: Saint John Fisher College, Rochester, NY

I'll be in Austin, Texas for a few days.

I'd like to go to some restaurants and bars with some local character.
Are there any Tex-Mex, Mexican, Cajun or other distinctive restaurants
which you can suggest? In a similar vein are there any Country-Western bars
or jazz joints which have a distinctive South-western flavor?

As news is sometimes slow to arrive at this site, I'd be grateful for
direct email, but will be watching for postings.

-- 
Gerry Wildenberg                         
St. John Fisher College                  
Rochester, NY 14618                      ggww@sjfc.edu
Newsgroups: rec.food.restaurants
From: klur@cbnewsb.cb.att.com (david.s.klur)
Subject: San Fran
Followup-To: dklur@attmail.com
Organization: AT&T
Distribution: ba
Date: Thu, 19 Nov 1992 03:28:44 GMT


Hi,

I'll be in San Fran for a few days starting on Nov 21.

Lokking for good restaurants - around $10 per person.
I prefer exotic, interesting restaurants (i.e,
korean, thai, argentinian YES .... hamburgers,
tacos, hot dogs, chicken salad NO)

Any suggestions welcome!  Thanks,

Please follow up to dklur@attmail.com

Thanks

--
David Klur 	           | "There are two types of people in this world... 
AT&T			   |  Those that think there are two types of people,
dklur@attmail.com 	   |  and those that know better."
Me? Speak for AT&T?!?      |    -- Tom Robbins, "Still Life with Woodpecker"
From: alexm@nmr-z.mgh.harvard.edu (Alex Milshteyn)
Newsgroups: rec.food.restaurants
Subject: Skewers - not good (was Re: Recommendations for Boston)
Date: 20 Nov 92 13:54:16 GMT
Organization: Mass General Hospital CIPR

Hi:
No offense intended, but skewers is really BAD
restaurant.  It is not always clean, they cook
shawarma and other meats ahead of time and then
microwave them.

For midleastern cuisine my choices would be:

1. Karoun (West Newton, off Mass Pike) - excellent
	armenian food, including terrrrrrrific shish-
	kabobs (I slobber already), shawarma, etc.
	Their shrimp kabob is an event too.
	Do not go for appetizers, though.  Otherwise
	you will not be able to finish your entree.
    Sheap - Top priced plate is about $12.
	*****
	Note: they brew real (real) coffe in ibriks -
	not common in the Boston area - and it is excellent too.

2. Sabra (Newton Centre) - a little more expensive
	but still good.
3. Masada (Brookline, Beacon St, off Washington Street.)
	I haven't been there, but heard good things about it.

There may be more, but I do not know.
Again, if I had to choose and Skewers were my only
choice - I would not go.


******
I do not intend to offend the author of the previous posting.
It is just my own opinion.
Newsgroups: rec.food.restaurants
From: brekshyn@shearson.com (Bohdan Rekshynskyj)
Subject: Re: where are good restaurants in N.Y.C.?
Reply-To: brekshyn@shearson.com
Organization: Ordinatio
Date: Thu, 19 Nov 1992 16:53:39 GMT


In article 26279@leland.Stanford.EDU, igj@amy13.stanford.edu (Ian Glen Jacobs) writes:
>In article <1992Nov11.183108.813@blurt.oswego.edu> beatty@blurt.oswego.edu  
>writes:
>> I would like to know where there are good places to eat in New York  
>City.
>> I am going there for the first time on the first week of December and I 
>> don't know much about the area.  So if you know any good restaurants  
>(all
>> types of food) please let me know before December 3rd. Thanks!!!!
>
>
>For a little bit of a grungy - but "authentic" and yummy- Eastern European  
>deli/basics kind of place - try Kiev at 2nd and 7th. THeir Challah French  
>Toast fills you up and keeps you warm, even in December. It is also an  
>interesting place to people watch.


In the vein of Ian's suggestion, I'd suggest trying the Ukrainian restaurant at
Ukrainian National Home (it's inside the building, in back) between 7th street
and St. Marks Place (located where 8th street would've been).  The varenyky, or
"pirogi" are probably the most authentic in a NY restaurant that I've come
across.  Of course, I am comparing them to a much higher standard, namely my
grandmother's.  Her vernyky were perfection themselves.  If I only had the
recipe (not found in any cookbook), sigh...

					Bohdan




=====================================================================
 
Bohdan Peter Rekshynskyj
 
Consultant                     
 
Compuserve:  72576.1754@compuserve.com


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


Newsgroups: rec.food.restaurants
From: roger@crux.Princeton.EDU (Roger Lustig)
Subject: Re: Seafood/Italian in NYC
Originator: news@nimaster
Reply-To: roger@astro.princeton.edu (Roger Lustig)
Organization: Princeton University
Distribution: umich
Date: Tue, 17 Nov 1992 15:50:10 GMT

In article <SWF=P5B@engin.umich.edu> rob@med.umich.edu (Robert Strawderman) writes:

>I will be going to NYC in the near future for an evening.  Can anyone recommend
>any *fantastic* seafood or italian restaurants - preferably near NYU but not 
>required.  

The ultimate seafood restaurant in NYC is Le Bernardin, which is not really
near NYU, but is only about 20 min. by subway.  Very, very expensive.

You can walk to Little Italy from NYU, and also to Chinatown; or take the
subway or a quick cab ride.  Chinatown has many excellent places to eat
seafood, of course.

>Also, if anyone has any suggestions for good jazz clubs, I'd like to
>hear them (again, preferably near NYU, *or* near a good restaurant...)

Buy a Village Voice before you come, or look in the Friday New York Times.
Bottom Line, Village Gate, Village Vanguard, Fat Tuesday's, S.O.B.'s,
Blue Note, Sweet Basil are all within striking distance of NYU; a few
are basically *at* NYU.

Note that jazz clubs can also be very, very expensive, as much as
$15 cover and $10 minimum.

Roger
Newsgroups: rec.food.restaurants
From: dnewcomb@whale.st.usm.edu (Donald R. Newcomb)
Subject: Re: New Orleans
Organization: University of Southern Mississippi
Date: Mon, 23 Nov 1992 17:37:29 GMT

In article <102621@bu.edu> anshu@guinness.bu.edu (Anshu Aggarwal) writes:
>Any recommendations for places to eat in New Orleans? Is there already
>a compilations somewhere that I can get a hold of? Thank you.

Ride the street car uptown to the intersection of St. Charles and
Carrolton and eat at the Camellia Grill. I suggest a spanish omelet
and an orange freeze (ice - no ice cream). If you want a truly fantastic
experience try the Louis XVI in the French Quarter.
-- 

Donald R. Newcomb                * The one who dies with the most toys
dnewcomb@whale.st.usm.edu        * has accomplished nothing beyond
newcomb@usmcp6.bitnet            * enslaving himself to his possessions.
Newsgroups: rec.food.restaurants
From: jsanchez@halcyon.com (Jim Sanchez)
Subject: Re: Recommnedations for restaurants in Seattle
Organization: The 23:00 News and Mail Service
Date: Sun, 22 Nov 1992 15:50:27 GMT

Some that I can reccomend are:
Dalia Lounge - eclectic but always interesting - moderate price
Reiner's - Elegant continental - kinda expensive (more than above)
Cactus - Southwest (Santa Fe New Mexico) - moderate
Rover's - French - VERY expensive and worth it (>$60/person)
Georgian Room (4 seasons hotel) - Elegant continental - expensive

Eastside
Thai kitchen - hard to beat for Thai
Lemon Grass (greenlake) - may beat above but not by much
Raja - Indian - moderate
Shahmiyama - Indian/Bangladesh
3 pigs - bar-b-q

These should keep you busy for a while.  I have been to them all and
like them a lot.
Cheers

-- 
Jim Sanchez
Hughes LAN Systems jim@hls.com OR jsanchez@halcyon.com
Kirkland, WA 98033 (206)828-7417 (voice) (206)828-2454 (FAX)
Newsgroups: rec.food.restaurants,alt.restaurants,soc.culture.soviet
From: shmulevi@en.ecn.purdue.edu (Ilya Shmulevich)
Subject: NEED ADDRESS: Rasputin Restaurant, Chicago
Followup-To: soc.culture.soviet
Organization: Purdue University Engineering Computer Network
Distribution: na
Date: Tue, 24 Nov 92 00:20:35 GMT

Please help. I am writing from W. Lafayette, IN and would like to find the
address and telephone number of Rasputin restaurant in Chicago, IL. I have
called Chicago information, but they say that there are no restaurants with
that name. It is a Russian restaurant. I need to get that number quite
soon, since we are planning a birthday celebration and need to make
reservations.

Please respond by e-mail.

Thank you very much,

  ------------------------  Ilya Shmulevich  ----------------------------
  shmulevi@ecn.purdue.edu |                 | shmulevi@physics.purdue.edu
  Electrical Engineering  |                 | Physics
  Signal Processing       |                 | Systems Programmer
  ------------------------ Purdue University ----------------------------
From: lake@cwjcc.INS.CWRU.Edu (Dr. Robin Lake)
Newsgroups: rec.food.restaurants
Subject: Re: Thanksgiving in Washington, D.C.
Date: 20 Nov 1992 14:25:15 GMT
Organization: Case Western Reserve Univ. Cleveland, Ohio, (USA)
Distribution: usa
Reply-To: lake@po.CWRU.Edu
NNTP-Posting-Host: cwjcc.ins.cwru.edu

In article <1992Nov19.182300.23687@mcnc.org> carson@mcnc.org (Carson R. Stuart) writes:
>We are planning on spending the Thanksgiving holiday playing tourist in
>Washington, D.C. I would appreciate some suggestions on a reasonable motel
>in the Tourist area and family restaurants. We prefer Mexican and Szechuan.
>I was also wondering if Smithsonian, U.S. Mint and all the Art Galleries 
>will be open Friday and/or Saturday.
>
>Thank you


Don't stay in the "tourist area".  Stay further away and ride the Metro.
Even at $1 - $2 per ride, you'll more than make up the difference in
hotel rates.

Rob Lake
BP Research
lake@rcwcl1.dnet.bp.com
Newsgroups: rec.food.restaurants
Subject: Thanksgiving in Boston
From: fwu@husc8.harvard.edu (Felix Wu)
Date: 20 Nov 92 17:28:17 GMT

I was wondering if anyone had any suggestions for a good restaurant to go
to for a Thanksgiving dinner in the Boston area. I'm looking for something
fairly traditional in a price range of $15-$25/person, accessible by
public transport.

Thanks.

Felix Wu
(fwu@husc8.harvard.edu)

Newsgroups: rec.food.restaurants
From: rob@med.umich.edu (Robert Strawderman)
Subject:  Seafood/Italian in NYC
Date: Tue, 17 Nov 92 08:02:28 EST
Organization: University of Michigan Health Sciences, Ann Arbor
Distribution: umich
Reply-To: rob@med.umich.edu (Robert Strawderman)
Originator: rob@gaspra



I will be going to NYC in the near future for an evening.  Can anyone recommend
any *fantastic* seafood or italian restaurants - preferably near NYU but not 
required.  Also, if anyone has any suggestions for good jazz clubs, I'd like to
hear them (again, preferably near NYU, *or* near a good restaurant...)

You can post, or reply via e-mail to the Email account given below.

Thanks much....

-------------------------------------------------------------------------------
*******************************************************************************
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\

Rob Strawderman				Email:  rob@biostat.med.umich.edu
Department of Biostatistics  		Office:	(313) 936 - 1002
University of Michigan

              "Let no man lack for the thirst of real ale...."

///////////////////////////////////////////////////////////////////////////////
*******************************************************************************
-------------------------------------------------------------------------------

-- 
-------------------------------------------------------------------------------
*******************************************************************************
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\

Rob Strawderman				Email:  rob@biostat.med.umich.edu
Department of Biostatistics  		Office:	(313) 936 - 1002
University of Michigan

              "Let no man lack for the thirst of real ale...."

Newsgroups: rec.food.restaurants
From: chin@watson.bms.com (Michael Chin)
Subject: Recommnedations for restaurants in Seattle
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: Bristol Myers Squibb Pharmaceutical Research Institute
Date: Sun, 22 Nov 1992 01:56:00 GMT

I have just moved up to Seattle from the Bay Area and was wondering if anyone 
could recommend some good restaurants in the Seattle area.  I am especially 
interested in Chinese food, but I would appreciate any and all input.

Thanks in advance,
Michael Chin 
From: jeffs@nmdoc1.sr.hp.com (Jeff Silva)
Date: Thu, 19 Nov 1992 17:03:07 GMT
Subject: rookie questions
Organization: HP Santa Rosa Site (SRSD MWTD)
Newsgroups: rec.food.sourdough

Hi

I just recently inherited a bread making machine and am still a rookie,
and was wondering if someone could answer a few questions.
 
My Dad used this machine once to make french bread. It didn't taste like
french bread to me. I mean, it tasted ok, but it was more like white
bread. Does sourdough starter improve french bread consistency? 

How long can a sourdough starter/batter last in the frig, and do you
have to feed it?

If I use the timer feature on the bread machine, how long can the
yeast sit in the liquid without being ruined?
Newsgroups: rec.food.sourdough
From: matthews_k@cubldr.colorado.edu
Subject: Re: Milk and Beer Bread
Organization: University of Colorado, Boulder
Date: Mon, 16 Nov 1992 20:44:21 GMT

In article <1992Nov15.215338.10140@vax.oxford.ac.uk>, emetzger@vax.oxford.ac.uk writes:
> Two comments:
> 
>    Thereis been some mention of adding milk to starters, anbd this
> gets me a little worried. Whenever I put milk into a bread, I always
> scald it, because I have been told (and experience hasborn eit out
> every time) that something in unscalded milk kills the culture. Do
> other people find this to be so?
> 
>    A second comment: if I can be permitted to combine two topics,
> I've found that making bread with dark beer, heated uhntil it gets
> smelly, a good 'substitute' (well, not really a substitute) for
> sourdough bread when you don;'t have a culture handy.
> 
> Ernie metzger
> emetzger@uk.ac.ox.vax

I had a yogurt-based starter for several years before I killed it,
I added water & flour sometimes, and milk & water other times.  It
seemed to work just fine.  I got the recipe out of the "Bread" cookbook,
I've forgotten the author.  His only warning was that if your culture
ever developed a pink tinge to it, toss it immediately, because it had
become infected with some sort of inimical bacterium.  Mine never did,
but I let it go about 3 months without feeding, and it wouldn't revive.
I buried it at sea with due honors.

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.sourdough
From: dixon@spot.Colorado.EDU (Life is real?)
Subject: Re: My Dog Ate It!/Bays Sourdough Muffins
Organization: University of Colorado, Boulder
Date: Thu, 19 Nov 1992 05:31:42 GMT

In article <1992Nov13.120234.12811@hemlock.cray.com> dadams@cray.com writes:
>In article 20569@actrix.gen.nz, Pat.Churchill@bbs.actrix.gen.nz () writes:
>|In article <43610003@hpmwetg3.sr.hp.com> dondd@hpmwtd.sr.hp.com (Don Dillon) writes:
>
>
>|> Is this hooch drinkable?  I mean, it probably tastes bad, but would it make
>|> you sick or what?
>|> 
>
>|I don't think I want to be the one to try it out.  It looks kind of
>|vicious :)  Anyone got a still.  Rec.food.sourdough.bootleg?
>
>Didn't someone tell us that the Eskimos will drink the hooch to get 
>drunk? 
>
>
>
>---
>--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
>___________________________________________________________________
>       Old Sourdoughs never die.  They just ferment away.
>
>
>

The story is that old "Sourdoughs" would often drink the hooch from
their starters to get drunk, i.e. old miners/trappers in Alaska.  Never
heard much about Eskimos, or more properly, Alaskan Indians, using
sourdough much...let alone drinking the hooch.  I lived in Alaska
for years, but those years were a long way separated from the 1800's
gold rush days, so who knows?

Brian D.

PS: FYI, Eskimos are just one people...they live in northern Canada (I
believe) in addition to Alaska.  Alaska has many other groups of indians,
for example, the Aluets which find their home on the Aluetian chain.
(Pardon my spelling..)

Newsgroups: rec.food.sourdough
From: dixon@spot.Colorado.EDU (Life is real?)
Subject: Re: Goldrush correction
Organization: University of Colorado, Boulder
Date: Mon, 23 Nov 1992 04:40:42 GMT

In article <1992Nov20.103659.18762@hemlock.cray.com> GOMBERG%UCSFVM.BITNET@CORNELLC.edu writes:
>Goldrush Enterprises DOES NOT EXIST at the SSF address listed.  I went
>there one day just to look, and no one ever heard of them.  They are
>not in the phone book either.   Dave
>
>Dave Gomberg    GOMBERG@UCSFVM  Internet node UCSFVM.UCSF.EDU  (415)731-7793
>Seven Gateview Court, San Francisco CA 94116-1941

Try looking under the name of "Gold Rush Sourdough Company, Inc." instead.
That's who produced the Gold Rush starter I tried many years ago.  The
yellowish/brownish packets of sourdough still look identical to the one
I played with, so I'm sure it's the same company.  The address listed in
"Adventures in Sourdough" is:

  122 E. Grand Ave.
  So. San Francisco, CA 94080

That address was current as of 1981, so it may have changed, i.e. if that's
the address you went to, then you got the same old information I just
gave you!  (grin)

Brian D.

Newsgroups: rec.food.sourdough
From: fritz@fc.sde.hp.com (Gary Fritz)
Subject: Re: Not sour enough!
Organization: HP SESD, Fort Collins, CO
X-Newsreader: TIN [version 1.1.4 PL6]
Date: Mon, 23 Nov 1992 18:09:35 GMT

Julie Kangas (julie@eddie.jpl.nasa.gov) wrote:
: Proofing times will tweak the sourness up and down a little, but won't turn
: a Goldrush starter into a Russian starter.

Right, Julie -- I forgot to mention I'm working with a Goldrush starter.
I'm not looking for something that eats holes in the starter jar :-),
just a bit more zing.

: Also, new cultures are usually not as sour as when they mature.
: So if you just got your culture maybe you just need a little patience :)  

Well, this isn't exactly new -- it's about, oh, 6 months old or more?
But I haven't been feeding it every week.  I'd say it's gone through
maybe a dozen or 15 feeding cycles.

Gary
Newsgroups: rec.food.sourdough
From: dixon@spot.Colorado.EDU (Life is real?)
Subject: Re: My sourdough isn't very sour
Organization: University of Colorado, Boulder
Distribution: usa
Date: Thu, 19 Nov 1992 05:43:15 GMT

In article <1992Nov13.202827.15621@nmt.edu> salper@nmt.edu (Samantha Alper) writes:
>Greetings -
>
>I know this is probably asked a lot, but it isn't in the FAQ :
>is there any way I can encourage my sourdough culture to produce
>sourer bread?  Please, nothing too exotic because I am in the middle
>of nowhere here and ingredients can be hard to get!
>
>-Samantha,
>novice sourdough baker
>

Hi Samantha!

Actually, there was just a couple of posts concerning this very topic
posted just recently.  It seems someone else had asked the same question!

The concensus was:

1) Warmer (90-95 degree) proofs for the starter, i.e. do it the same as
always but heat 'er up a bit.
2) Warmer, longer rise times for the bread (I don't trust this answer a
lot....sorry to whoever posted it).
3) Adding rye flour to your starter during the proof, i.e. blend it in
right at the start and proof as always.
4) Using milk rather than water in your starter.  Skim is the sourest,
whole is the mildest.
5) Get your hot little hands on a starter known for being more sour, i.e.
try David Adams russian...

Hints on the non-standard (milk, rye, etc) starters: Maintain your starter as
usual, feeding it plain water and white flour.  Using *freshly fed* plain
starter, add to it the other ingredients and proof it for your recipe.  But
*don't* put back any of the modified starter into your original starter.
That's why you use a *freshly fed* plain starter...so it won't need feeding
or restoring, thereby preventing the need to place the modified starter
back into it.  Modified starters change the types and levels of bacteria
found in the starter, and you don't want to pollute the original stuff with
it....but they can be fun when made on an as-needed basis for various
recipes.  I do it all the time!
 
Brian D.

Newsgroups: rec.food.sourdough
From: fritz@fc.sde.hp.com (Gary Fritz)
Subject: Re: rookie questions
Organization: HP SESD, Fort Collins, CO
X-Newsreader: TIN [version 1.1.4 PL6]
Date: Mon, 23 Nov 1992 16:28:48 GMT

Life is real? (dixon@spot.Colorado.EDU) wrote:
: >If I use the timer feature on the bread machine, how long can the
: >yeast sit in the liquid without being ruined?
: 
: Good question!  Based on non-bread machine experience, I'd say not to let
: the yeast sit in the water for more than 20-30 minutes if you've added any
: sugars or sweeteners.  

True for non-machine baking, Brian, but not for robo-bread.  One of the
delights of owning a bread machine is dumping the ingredients in the
hopper, setting a timer, and waking up the next morning to hot bread.
The yeast needs to sit undisturbed for hours in this case.

I know of three methods used/recommended by different manufacturers:

  - Put the yeast in first, cover with flour & other dry ingredients,
    liquid in last.  The flour protects the yeast & keeps it dry.
    This is the method espoused by DAK & others, and works for me.

  - Just the opposite.  Liquids in first, float the flour on top,
    yeast on the flour "island".

  - Some machines (including Panasonic, I think) have a separate yeast
    container which dumps the yeast in at the appropriate time.

Gary
Newsgroups: rec.food.sourdough
From: fritz@fc.sde.hp.com (Gary Fritz)
Subject: Re: Not sour enough!
Organization: HP SESD, Fort Collins, CO
X-Newsreader: TIN [version 1.1.4 PL6]
Date: Mon, 23 Nov 1992 21:28:10 GMT

And here's the latest installment of the "Gary and Julie" show... :-)

Julie Kangas (julie@eddie.jpl.nasa.gov) wrote:
: How much sugar did you use? (I don't remember what you said)  Sugar 
: will definitely mask the taste of the sourness.  I know Wood's 
: 'world bread' recipe has sugar but not enough to mask the sourness.

I was roughly following the world bread recipe (other than the variation
of not doing the "culture-prep" stage), but not measuring very carefully.  
I put in maybe 2T of sugar, as it calls for.  I *think* the other ingredients 
were roughly in proportion for the recipe.  Maybe I should cut back on sugar.
But then won't the yeasties get hungry and have trouble raising the bread?

: (I've occasionally 'walked-in' on it while it was in it's puffy mode.  
: I just discretely shut the oven door and quietly walk away.)  

As long as it's happening among consenting yeasts in the privacy
of your own oven.  :-)

Gary
From: auerbach@ncsu.edu (David D Auerbach)
Newsgroups: rec.food.sourdough
Subject: Re: rookie questions
Date: 23 Nov 92 14:05:19 GMT
Organization: North Carolina State University

Previous poster, talking about french bread, made a mistake.  If he meant
the classic baguette (and not merely bread made in France and he must have
meant baguette because he said it was a white flour bread and there are
plenty of non-white breads of France) then it is precisely NOT made with
hard flour. One can of course make a baguette shaped delicious sourdough
bread from hard flour; it just isn't the classic baguette. One reason
that, even in France, the true baguette is rare (most bakeries fake it
with factory dough often frozen) is that it is a long laborious process
involving soft flour (somewhere I have the gluten rating in a technical
French baking book)--but basically it is somewhat SOFTER than our typical
all-purpose!  
Newsgroups: rec.food.sourdough