HDTenEightyP/NetNews huggingface dataset:
From: zentnerl@wagner.ecn.purdue.edu (Lynn Zentner)
Newsgroups: rec.food.drink
Subject: wine magazines
Date: 27 Aug 92 22:16:26 GMT
Organization: Purdue University Engineering Computer Network

Hi.  My husband and I are quite excited about our new "hobby"---
trying to build up a decent wine "cellar" and were thinking
about subscribing to one of the wine magazines for a little
insight and education.  (we have learned a bit through tastings
and reading wine books that we have, so we're not complete
wine morons, but we're far from experts.)  Anyhow, I can't
seem to be able to find a single wine magazine here in town.
I'm interested in finding out what magazines are out there (I   
have only heard of the Wine Spectator and the Wine Enthusiast),
what people think of them, and a phone number or address for
their subscription dept.

Please email if you can as I have a 5 month old son (currently
pulling my hair and giving me an indian burn on my arm!) who makes
it tough to keep up with news.  Thanks in advance.

Lynn Zentner
zentnerl@ecn.purdue.edu
Newsgroups: rec.food.drink
From: roger@crux.Princeton.EDU (Roger Lustig)
Subject: Jaegermeister (was: Tequila)
Originator: news@nimaster
Organization: Princeton University
Distribution: rec
Date: Wed, 26 Aug 1992 19:56:44 GMT

In article <1992Aug24.203553.17063@eos.arc.nasa.gov> shrum@eos.arc.nasa.gov (Rick Shrum) writes:

>Also, someone told me that "Yagermeister" (sp) was chemically
>similar to THC. Truth or fiction?

Fiction.  Fiction not discouraged by the distributors, but fiction.

Jaegermeister is an herbal liqueur, no more, no less.  Herbs, but no
"herb."  

It does not contain opium.

It does not work like THC.

The power of suggestion, however, can really give you a hangover.

Roger
From: dougd@uts.amdahl.com (Douglas DeMers)
Newsgroups: rec.food.drink
Subject: Cheap barrel source? (was Re: Rookie Wine Maker Needs Help)
Date: 31 Aug 92 18:53:17 GMT
Organization: Amdahl Corporation, Sunnyvale CA

In <l9sgq0INNhq0@exodus.Eng.Sun.COM> kehlet@baudelaire.Eng.Sun.COM (Dave Kehlet) writes:

>In article 28AUG199209433604@ariel.lerc.nasa.gov, aavso@ariel.lerc.nasa.gov (Tom Quesinberry) writes:
>>
>>I am going to try my hand at amatuer wine making, and would
>>like some coaching.

>[...]
>    56-liter French oak barrel
>[...]

Where'd you get a 56-liter French oak barrel at a reasonable cost?  I'm
looking to do a lambic (right - I know it's not a wine) but the cost of
such a cask (new) is Very High Indeed (like $6-700).
-- 
Douglas DeMers,      | (408-746-8546) | dougd@uts.amdahl.com
Amdahl Corporation   |                | {sun,uunet}!amdahl!dougd
  [It should be obvious that the opinions above are mine, not Amdahl's.]
  [               Amdahl makes computers, not beer.                    ]
From: chan@hpfcmgw.FC.HP.COM (Chan Benson)
Date: Wed, 2 Sep 1992 19:02:47 GMT
Subject: Re: Coffee coffeetable book (was Re: Looking for a *great* coffeemaker)
Organization: HP Fort Collins, CO
Newsgroups: rec.food.drink

>     Charleen mentions a coffee brewing process in which one steeps the grinds to
>     produce a liquid "concentrate." Though convenient, coffee produced by
>     this method has little flavor and no aroma. If it's a shot of cafeine one
>     wants, or a comforting hot liquid (flavor unimportant and no aroma) it
>     works. But even filter process (not percolator process) instant has more
>     flavor and some aroma (via technology).

My experience with the "Toddy" process has been completely different. It
is most definitely flavorful and aromatic. For hot coffee, I preferred 
brewed, but iced coffee made with this liquid concentrate is outstanding.

			-- Chan
Newsgroups: rec.food.drink
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Subject: Thx for wine book rec
Followup-To: rec.food.drink
Organization: Dept. of MSE at Illinois-Urbana
Date: Tue, 25 Aug 1992 20:48:02 GMT

Many thanks to those of you who have recommended the book From Vines to
Wines: The Complete Guide to Growing Grapes & Making Your Own Wine by Jeff
Cox.  I am planning on making some backyard grape wine this fall and have
been asking some preliminary questions in this newsgroup about winemaking. 
You'd be hardpressed to find winemaking books in my town, in east central
Illinois.  So, upon your recommendations, I ordered a copy of From Vines to
Wines.  I have just read it and it answered every question I've asked here,
and provided a wealth of information and advice.  It is very clearly
written and has a nice spirit to it as well.
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: more on Irish Whiskey
Organization: Lockheed Missiles and Space Co.
Date: Thu, 27 Aug 92 20:09:56 GMT

In article <seazuyj0Bwx_5f18lR@transarc.com> Dino_P._Chiesa@transarc.com writes:
>
>Speaking of Irish Whiskey, I found this of interest:
>
>Recently, I've heard a bit of a rumor regarding the two most popular
>Irish Whiskies in the USA, Jameson's and Bushmills.  The story was
>that Jameson's is made by a "Catholic" distillery and Bushmills is a
>"Protestant" product.  
>
>Is this true?   Also, if so, does this justify me shooting the fellow
>next to me at the bar, if he's drinking what I'm not?  Or are car
>bombs appropriate in this situation?
>
>Seriously folks, what's the best Irish Whiskey?
>

I've never tried "Powers", but between the two you mentioned, I prefer
Jameson's - its a bit smoother - but both are good - _and_, as for your
earlier question about a bar scene, there's no reason for you to shoot
the man merely because he's not drinking the same stuff you are - 
afterall, there's a lot of Romans and Prods that go to mixed bars and
drink together.....B-)


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: bobk@ESD.3Com.COM (Bob Konigsberg)
Newsgroups: rec.food.drink
Subject: Re: transferring wine: pump?
Date: 28 Aug 92 16:50:51 GMT

kehlet@baudelaire.Eng.Sun.COM (Dave Kehlet) writes:

>I've been thinking of buying a fish tank centrifugal pump to help me
>move the wine around.  I'd just hook up fittings to the pump and to 
>some hoses, mount the pump to a base and pump away.

I (and others) use a small flexible impeller pump.  It's food grade,
and pumping rates vary from 1 to 4 gallons per minute.
It seems to me it cost about $160, but that was a while ago.  I'm
assuming from your email address that you are in the SF Bay area.  I
got my pump from Ryan-Herco in San Jose/Milpitas area.

Best bet is to call Ryan-Herco on Monday (They're taking inventory 
today) at (408) 436-1141.  The person I talked to said that
Jabsco pumps are what's presently available.

BobK
Newsgroups: rec.food.drink
From: jmemon@shearson.com (Janine Memon)
Subject: Re: French Wines
Organization: Lehman Brothers, NY
Distribution: rec.food.drink
Date: Wed, 26 Aug 1992 13:58:34 GMT



Recently I had the pleasure of trying 2 new wines while I was in London. (I know, wine 
in London). While I was able to get the areas they were from, I did not get the names of the 
vineyards.

On that note, I'd like some recommendations on which vineyards and years are the best 
to drink, how long they should age, etc. My price range is between $15-35. 

The 2 wines were a Chateauneuf du Pape and a Crozes-Hermitage (sp).

Any feedback will be appreciated.



Janine

Newsgroups: rec.food.drink
From: steve@mikejag.wimsey.bc.ca (Steve (PrettyBoy) Barclay)
Subject: Re: more on Irish Whiskey
Organization: mikejag (mike) is a private system in Vancouver, BC, Canada
Date: Wed, 2 Sep 1992 06:47:19 GMT

In article <23016@sybase.sybase.com> leighann@sybase.com (Leigh Ann Hussey) writes:
>In article <m14430.715023340@mwunix> m14430@mwunix.mitre.org (Lawrence Larson) writes:
>>scott@festival.ed.ac.uk (Scott Larnach) writes:
>>
>>>Bushmills make the only Irish single malt available. I think it's just
>>>called _Bushmills Malt_. It comes in the same sort of bottle as the two
>>
>>I still haven't found Bushmill's Malt in the U.S. - anyone got a source?
>>
>
>I think it's actually called "Black Bush", and comes in the standard
>Bushmill bottle with a black label instead of a white one.
>Anybody actually tried it yet?  I haven't had a chance...
>
>Slainte!
>	- Leigh Ann
>
Sorry, I may have missed most of this thread, so bare with me.  There is a
product from Bushmills called "Black Bush" (no blonde jokes please) and I
understand it is Bushmills blended with 12 year old brandy.  I have tried it,
a couple of friends have bought it and it came highly recommended.  WOW!

Good stuff!

I've seen it both in the states and in Canada.  It's about $26.00 US and 
about $36.00 Canadian.  It's worth every penny!

Steve
>
>Leigh Ann Hussey                                      leighann@sybase.com
>"Turkeys, heresy, hops and beer / All came to England in the one year."
>What year was it?
>Answer: 1520


-- 
****************************************************************************
********Reality is a sandwich I didn't order********************************
***********Sanity is a pickle that they served on the side******************
****************************************************************************
Newsgroups: rec.food.veg
From: drew@cs.anu.edu.au (Drew Corrigan)
Subject: Re: Query - what were the original 12 food groups?
Organization: Computer Science Department, ANU, Australia
Date: Tue, 1 Sep 1992 04:49:32 GMT

I wrote:
>Down Under it is (was?) common to refer to 5 Food Groups, which from
>memory were:
>   meat, dairy and eggs, vegetables, grains, and fruits.

Well my memory was faulty :-). I think the 5 groups taught in Australia
were:
   meat, fish, and eggs
   dairy
   fruit and vegetables
   grains
   fats and oils

>My wife and I were discussing some past r.f.v postings and she noted that
>someone had mentioned the "12 Food Groups" promoted by the USDA in the 
>1930's. Does anyone know what these were?

This query still stands.

Thanks,

Drew.
Newsgroups: rec.food.veg
From: adrothst@athena.mit.edu (Andrew D Rothstein)
Subject: questionaire on reasons to be veggie
Organization: Massachusetts Institute of Technology
Date: Tue, 25 Aug 1992 21:10:54 GMT


Perhaps this has already been looked at, but I was wondering how many people are
vegetarians for various reasons.  I would make 3 main catagories:

1) Health
2) Ethics
3) Environment


If people could e-mail me their reasons (semi-veggies can send the reason(s) that
they are trying to cut out meat), with further sub-classifications (perhaps
someone out there is a vegetarian because they once had a pet turkey?  or maybe
someone hates there parents so much that they gave up meat just to piss them off?
:-) )if necessary, I will eventually post a summary of the results.  Thanks.



-- 
Andy Rothstein			"If you want to kiss the sky,
adrothst@athena.mit.edu		you'd better learn how to kneel" - U2

*****************************************************************
The views expressed herein are mine own and do not necessarily 
reflect the opinions and beliefs of MIT
****************************************************************
From: tara@socrates.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: Re: meat cravings/soybean politics
Date: 3 Sep 92 20:06:27 GMT
Organization: University of Maryland University College

jack@dcs.glasgow.ac.uk (Jack Campin) writes:

>("Health food" industry in quotes, because the companies that market most
>of the major specialist veggie products are subsidiaries of transnational
>corporations that produce all kinds of evil shit - there's very little
>veggie produce made by independents.  One of the few such independents is,
>surprise, surprise - the Moonies).

I have to disagree with this.  I work in a health food store.  MOST of
the products my store carries are from smaller companies.  They have
to be.  Health food stores around here tend to carry products with no
refined sugars, and many alternatives to wheat and rye, and products
without eggs and milk in them.  I can't say that larger corporations
would care about eliminating those type of ingredients.  Some of the
better known companies:  Health Valley, Arrowhead Mills, Barbaras,
Little Bear (maker of Bearitos), Deboles, Erewon (a macrobiotic
company), Shilo Farms, Tree of Life, Neshamany Farms, Eden Foods
(macrobiotic), Knudson, Lakewood, Walnut Acres (a company that I do
NOT care for - cruel and expensive), Vegetarian Health, and a plethora
of very small companies that only make a few products and distrubute
through very small companies.  Maybe you're talking about vegetarian
food that appears in supermarkets, made by large corporations?

Tara
-- 
Tara McDermott  tara@socrates.umd.edu  "Who'd've ever thought a VCR could
be more fun than poking someone in the eye with cuticle scissors, or or
or... slitting their throat with a carving knife!"  -  Psychos in Love
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: an idea
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Wed, 26 Aug 1992 19:08:13 GMT

agc@cci632.cci.com (Anupama Chathampally - co-op) writes:

>In article <altar.714802798@sfu.ca> altar@beaufort.sfu.ca (Ted Wayn Altar) writes:
>>I don't think this is a good idea.  Vegetarians or would-be
>>vegetarians should be interested in a larger horizon of things 
>>besides just recipes.  Do you really want this conference to

>I think splitting the group is a great idea.  People are vegetarians for 
>a variety of reasons.  Putting the recipes and tips in a different group
>would save having to wade through all the other discussions.  What vegetarians
>should or should not be interested in is not the point.  If they dont want to
>read the stuff they will skip it anyway, this just saves time.

But what they ARE interested in IS the point and to be a vegetarian
for most people involves some understanding of nutritional needs
and health, otherwise even recipes will be skewed by wrongheaded
notions like that of worrying about protein complementarity and
that palm oil is equally as bad as lard since it contains more
saturated fat, and so on and so forth.   Indeed, what would make our 
recipes distinctively vegetarian?  Heck, I know some novice vegetarians
("semi-vegetarians"? ;-))  who think jello is vegetarian and
that shortening is shortening.  It is because of the nutritional
information that is posted that we have an interest in considering
vegan recipes in the first place, otherwise their simply wouldn't
be as much interest in such ORIGINAL recipes (most standard 
standard vegetarian books use diary and eggs).  And who
would have cared to consider how to lessen the amount of
vegetarian fats/oils were it not for the vegetarian health
information that I and others have posted?  Things are 
working here as an integral whole and you would be
likely destroying that natural continuity.

Also, can you imagine what a bland and trivial interest group
this would be if all we do is exchange vegetarian muffin
recipes?  Don't we have more to proffer than simply swapping
recipes (or drying up with something to contribute so that
we turn to simply plagerizing verbatum from published
cookbooks)?  I think we do have more to offer, at least the 
practicing vegetarians generally do have a lot to contribute,
if given a chance.  And if it should turn out that some 
vegetarians might not be posting interesting messages for everybody,
your point was that people would skip those kinds ofp
postings anyway.  So why bother severing the conference?
As the saying goes "If it ain't broke, don't fix it".

                                   ted

                        

.
From: epperly@valeron.che.wisc.edu (Tom Epperly)
Newsgroups: rec.food.veg
Subject: Re: The ?Christian? Argument for Vegetarianism
Date: 1 Sep 92 15:38:27 GMT
Article-I.D.: valeron.EPPERLY.92Sep1083827
	<1992Sep1.082055.12215@abo.fi>
Organization: University of Wisconsin-Madison, Chemical Engineering
In-reply-to: abulsari@abo.fi's message of Tue, 1 Sep 1992 08:20:55 GMT

In article <1992Sep1.082055.12215@abo.fi> abulsari@abo.fi (Abhay Bulsari VT) writes:

   Newsgroups: rec.food.veg
   From: abulsari@abo.fi (Abhay Bulsari VT)
   Date: Tue, 1 Sep 1992 08:20:55 GMT
   Lines: 42

   Also the following may be of interest:

   'Not  by  shedding  innocent blood, but by living a righteous life shall ye
   find  the  peace  of God ... Blessed are they who keep this law; for God is
   manifested  in  all creatures. All creatures live in God, and God is hid in
   them...

   'The  fruit  of  the  trees  and  the  seeds  and  of  the herbs alone do I
   partake,  and  these  are changed by the spirit into my flesh and blood. Of
   these  alone  and  their  like  shall  ye  eat who believe in me and are my
   disciples;  for  of  these, in the spirit, come life and health and healing
   unto man...'

	   (From The Gospel of the Holy Twelve, trans. by G. J. Ouseley.)


   'And  the  flesh  of slain beasts in his own body will become his own tomb.
   For  I  tell  you  truly,  he  who kills, kills himself, and whoso eats the
   flesh of slain beasts, eats the body of death.

	   (From The Gospel of Peace of Jesus Christ by the Disciple John,
	   Trans. by E. B. Szekely, C. W. Daniel, London 1937.)

Most Christians do not except these books as canonical.  You should
establish their canonicity if you wish to use them as compelling
Christian references to other believers.

				Tom
--
-------------------------------------------------------------------------------
Tom Epperly	University of Wisconsin-Madison		Chemical Engineering
(608) 262-8264	epperly@osnome.che.wisc.edu		Graduate Student
Member of the League for Programming Freedom(fighting software monopolies)
	For more info contact me or league@prep.ai.mit.edu
If you feel you must flame, please send email rather than posting.
-------------------------------------------------------------------------------
Newsgroups:   rec.food.veg
From: vprasad@uoft02.utoledo.edu
Newsgroups: rec.food.veg
Subject: Re: questionaire on reasons to be veggie
Date: 26 Aug 92 19:18:19 EST
Organization: University of Toledo, Computer Services

	Quoting myself:


vprasad@uoft02.utoledo.edu writes:
> 	can post it on the net or send via Email to individuals (if the no.
> 	of requests are small enough). Remember that the file is 700+ lines
> 	long, so I hesitate a bit to repost it.

	So far, I have received 5 requests to send this survey via Email. I
	have also received suggestions asking me to post it on the net, if
	only to improve the signal-to-noise ratio on this net. So, I am
	reposting the survey. Look for articles nearby this one, under the
	header "rec.food.veg survey results" - I am posting it in 2 parts,
	which was how it was posted on the net then. The first part contains
	certain statistical information, like the number of respondents,
	what percentage of them are vegans, vegetarians, semi-vegs, neither
	etc. The second part contains the actual reasons people gave for
	choosing their diet. Unfortunately, I did not keep a copy of the
	original questionnaire of the survey; I felt it was irrelevant to
	for me.

	Regards,
	Siva Prasad.
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: Public Statement.
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Wed, 2 Sep 1992 21:19:58 GMT

dyer@spdcc.com (Steve Dyer) writes:


>Get real.  Let me tell you what I think is despicable, and I'll call
>it for what it is.

Some folk are so very impulsive  ;-)


>This whining by a few individuals who would like
>to turn this into the electronic form of a cockfight, trying to get
>the other hens to peck someone to death.  If I have "dominated"
>this group over the past month it is because of the reactions of Ted
>and Michael who do not seem to respond well when their view of
>reality is challenged, however slightly.  

Really?  Now, let us not forget that it was you and not I that
who has resorted to name-calling, referring to me as a "prick" and as
as "prophet" of a "zealot".  Do you really think this is a proper
and mature criticism.  Yes, such epithets that you are so fond
of dispensing do challenge my view of reality and so does
the above confessio fidei that you are so very blameless
and all the fault lies on "Ted and MIchael".  Did you not here
make a call to "get real"?
.
                                     ted
.
From: young@serum.kodak.com
Newsgroups: rec.food.veg
Subject: Re: Vegan dilemma concerning pancreatic enzymes.
Date: 26 Aug 92 21:06:42 GMT
Reply-To: young@serum.kodak.com
Organization: Clinical Products Division, Eastman Kodak Company
Originator: young@sasquatch

In article <altar.714855540@sfu.ca> altar@beaufort.sfu.ca (Ted Wayn Altar) writes:

[...]

>I recall you posting some pretty mean-spirited remarks 
>remarks about SOME vegetarians (pointedly myself) being akin to
>"religious fanatics".  And you yourself have lapsed into personal
>insults at my person both publically and with some very insulting
>e-mail not to long ago.

	This is the kind of thing that starts flame wars.  I do not intend
	to play the game this time; suffice it to say that:

	  1. You are taking these discussions far too personally for your
		own good,

	  2. I called your Rifkin POSTING inane, not you, and,

	  3. E-mail is private, but since you brought it up, some of YOUR
		messages haven't exactly been models of decorum, either, and
		I always respond in kind.

	Now, continue this if you must, but you'll do it without me.


-Rich Young (These are not Kodak's opinions.)
Newsgroups: rec.food.veg
From: strnlght@netcom.com (David Sternlight)
Subject: Re: Public Statement.
Date: Wed, 02 Sep 92 01:07:47 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


In Dyer's latest message he once more proves he is a liar when, in a
previous message he claimed he only posted scientific facts and didn't
attack people personally.

In his latest message he speaks of "sanctimonious harping and
ridiculous high dudgeon by Ted and Michael". If those aren't personal
attacks I don't know what are.

I'm starting to think he's Mutlu in disguise. :-)

David
From: tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!))
Newsgroups: rec.food.veg
Subject: Re: Some people you may have heard of are/were vegetarians
Date: 30 Aug 92 17:00:31 GMT
Article-I.D.: mimsy.59972
Organization: The Reality Liberation Front (pixels to the people!)

abulsari@abo.fi (Abhay Bulsari VT) writes:
>Join other famous vegetarians, such as 
>
>Albert Einstein, 

     Not sure about Al. He was definately a vegetarian sympathizer, but
I've heard conflicting reports on whether he was one or not.

>Socrates, Plato, Leonardo da Vinci, George Bernard Shaw, Linda and
>Paul McCartney, Paul Newman, Bob Dylan,

     These folks I'm pretty sure were or are vegetarians. Add also
Pythagorous (of the famous theorem), Buddha, Gandhi, St. Francis, and
the B-52's.

>John Denver, Leo Tolstoy, Sir Isaac Newton, H.G. Wells, Upton
>Sinclair, Charles Darwin, Madonna, Christie Brinkley, Leonard Nimoy,

     Not sure about these guys.

>Benjamin Franklin, 

     I don't think so. I've seen at least one quote that suggests Ben
was anything but.

> and athletes like Murray Rose, Paavo Nurmi, Peter Burwash, and Chip
>Oliver

     Let's not forget Dave Scott, Edwin Moses, Bill Pickering, Andreas
Cahling (1980 Mr. International), Roy Hilligan (former Mr. America),
and Ridgely Abele (U.S. Karate Association World Champion).

===============================================================================
Tom Swiss/tms@flubber.cs.umd.edu| "Born to die" | Keep your laws off my brain!
     "What's so funny 'bout peace, love and understanding?" - Nick Lowe 
          This is a .signature antibody. Vaccinate your .sig!
"And all should cry, Beware! Beware! / His flashing eyes, his floating hair!
 Weave a circle round him thrice, / And close your eyes with holy dread,
 For he on honeydew hath fed, / And drunk the milk of Paradise."
 - "Kubla Khan", Samuel Taylor Coleridge
Newsgroups: rec.food.veg