HDTenEightyP/NetNews huggingface dataset:
From: twl10@ccc.amdahl.com (Tom Littauer)
Newsgroups: ba.food
Subject: Re: Vietnamese coffee
Date: 31 Aug 92 19:38:14 GMT
Reply-To: twl10@JUTS.ccc.amdahl.com (Tom Littauer)
Distribution: ba
Organization: Amdahl Corporation, Sunnyvale CA

In article <1992Aug31.032017.4322@adobe.com> zstern@adobe.com (Zalman Stern) writes:
>I was going to post to the coffee thread saying I don't care what kind of  
>beans you use so long as they are ground fine...

> ...               I have intentionally neglected this line of research as I
>might never sleep again if I learned how to make Vietnamese Iced Coffee.  

I've found that many of these little hole-in-the-wall Vietnamese places
will sell you a pound of their coffee... and my it's good.
-- 
Tom Littauer at Amdahl M/S 278, PO Box 3470, Sunnyvale CA 94088-3470 USA
+1 408 737 5056     twl10@juts.ccc.amdahl.com     twl10@amail.amdahl.com
I'll tell you when I'm speaking as Amdahl's Spokesman - usually I'm not.
V'z n fgrnygu-grpuabybtl rapelcgrq .fvtangher ivehf - TBGPUN!!!
From: cjackson@adobe.com (Curtis Jackson)
Newsgroups: ba.food
Subject: Re: Another We Be Sushi Review
Date: 28 Aug 92 06:21:46 GMT
Distribution: ba
Organization: Adobe Systems Incorporated

In article <1992Aug27.161152.26841@cylink.COM> tedh@cylink.COM (Ted Hadley) writes:
}I haven't been to Motomachi (YET), but I an NOT returning to SETO in this
}lifetime -- Seto get's my "Terrible Service of the Decade" award. If the
}food were free AND I didn't have to eat in their restaurant, I would only
}then consider them again. Why? Here goes:

The only time we had an even marginally bad time at Seto was the
one time when the sushi bar was full and we had to eat at a table
instead. And the only bad thing about that was that the waitress
(a new one I didn't recognize) told me they had no salmon skin.
After we ordered a lot of sushi using nihongo names, and perhaps
after she talked to the sushi chef who probably recognized us, she
returned and said, "Excuse me, some salmon skin has just arrived.
Would you still like some?"

I was more amused than upset, because I have had this happen before.
Apparently salmon skin is in short enough supply that they discriminate
against us round-eyes.

I have also entered Seto on several occasions with a Japanese couple
or group on my heels. The only time they have been seated first was
when it was a large group crowding the entrance, and the hostess asked
me if I wouldn't mind waiting a moment.

Sounds like we'll stick with the sushi bar at Seto regardless,
-- 
Curtis Jackson		cjackson@mv.us.adobe.com	(415) 962 4905
Adobe Systems, 1585 Charleston Rd., POB 7900, Mountain View, CA 94039-7900
  "They that can give up an essential liberty to obtain a little temporary
   safety deserve neither liberty nor safety." -- Benjamin Franklin (1759)
From: llittle@tis.llnl.gov (Larry Little)
Newsgroups: ba.food
Subject: Regina's Sonoma
Date: 2 Sep 92 03:12:14 GMT
Distribution: ba
Organization: LLNL

From San Francisco Chronicle, Wednesday, August 26, 1992:

"Sonoma Welcomes Regina

Her biscuits are back - and so is the rest of Regina Charboneau's
Louisiana-style repertoire - at her new outpost in the Sonoma Hotel on
the town square.

The dining room officially opened mid-June with a limited menu,
although Charboneau, the chef-owner of Regina's in San Francisco's
theater district until it closed last January, waited until last
Sunday to throw herself a launching party.

The intermission allowed the chef to freshen up the old style
Victorian setting she inherited, and bring it up-to-date with new
wainscoting, glazed yellow wallpaper graced with handsome trim and
Mission-style bronze metal chairs.  Throughout, vibrant hues prevail.

And the food?  'It's a combination of my downtown restaurant's and
what you'd have at my house on Sunday,' says Charboneau, who features
Sonoma products as much as possible.

Eggplant with shrimp and crab ($14.50), a mixed grill of quail, lamb,
and pork ($18), ribeye stuffed with blue cheese ($18), and a chocolate
bread pudding with white chocolate sauce ($5.50) are among the
enticements at dinner.

In a bow to the health-conscious, Charboneau created several low-fat
options, including asparagus and crab chowder ($5.50) and seared
turkey with corn and tomatoes ($13.50).  But her popular bananas
Foster ... returns to the chef's culinary spirit....

Regina's Sonoma
Sonoma Hotel
110 West Spain Street, Sonoma
707-938-0245"

Well, this is what many of us were waiting for.  There was a thread
earlier this year discussing Regina's and wondering what happened.
The biscuits at the S.F. restaurant were simply the best ever.  
Will the first person to try the new place please be sure to send 
in a review.
Xref: sparky ba.food:3098 rec.food.drink:2835
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: ba.food,rec.food.drink
Subject: Re: Wine bars/tasting sessions
Date: 1 Sep 92 19:57:30 GMT
Distribution: ba
Organization: Lockheed Missiles and Space Co.

In article <1992Aug31.211814.4487@pbhyc.PacBell.COM> amdease@pbhyc.PacBell.COM (Ann Dease) writes:
>
>Thanks to all the people who responded to my request for information
>about wine bars and tasting sessions in the bay area.  The following is
>a summary of responses.
>
>Cava 555, San Francisco
>Pacific Wine Co, SF 800-464-5202
>Taster's Guild, SF 415-921-6300 (Silicon Valley area 408-257-6473)
>Complements, SF 415-777-0433
>London Wine Bar, SF 415-788-4811
>Solano Cellars, Berkeley
>Vino, Berkeley
>Mirassou Champagne Cellars (Los Gatos area)

Mirassou Winery (So San Jose area)

>Congress Springs (Gilroy area)

Beltramo's (Mountain View area)

J.Lohr (central San Jose area)

>UC Berkeley Extension (usually offers wine appreciation classes quarterly)
>SRO, SF
>
then we have the whole Hecker Pass group of wineries...


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: ba.food
From: greg@netcom.com (Greg Bullough)
Subject: Re: Monteray Tips Needed
Date: Thu, 27 Aug 92 19:40:58 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

In article <1992Aug27.183644.26787@PacBell.COM> kxbehni@srv.PacBell.COM writes:
>
>However, be kind enough to suggest a couple of good places for dinner (seafood) and a good breakfast place and a good lunch place anywhere in that area. Also tips on charming B&B would be greatly appretiated. 
>
You must try "Triples," down in Old Town Monterey. Make reservations. This is
the best of "California Bistro" cooking which serves only what is good and
fresh. The service is fine, and the food is more than fine. You can eat 
healthy and extravagently, at once. 
 
It should make the touristy places hang their heads in shame.
 
Greg
Newsgroups: ba.food
From: vonzelow@adobe.com (Jon von Zelowitz)
Subject: Ti Couz (Crepes)
Organization: Adobe Systems Incorporated
Distribution: ba
Date: Thu, 3 Sep 1992 01:09:38 GMT


Somebody posted about Ti Couz about a week ago, and was right on 2 counts:
1. It's great.
2. It has "been discovered".

Ti Couz is a small restaurant on 16th Street in SF, between Valencia and
Guererro. (Across the street from the Roxie Theatre, if that helps.) They
serve about 50 kinds of crepes, divided into "dinner" and "dessert"
varieties. Prices range from about $2 for basic ones (butter, egg) to $4.75
for fancy ones (scallops and tomatoes). You can also add extras like basil
butter. The menu also includes a few basics like French onion soup and 3
kinds of salad. There is a selection of wines, 2 kinds of French cider
(served in what I assume are traditional bowls), and espresso drinks.

I've been there twice. The food was all delicious and beautifully prepared.
The service was friendly, though sometimes slow. Customers are typically
groovy-looking SF people aged 20-40.

Yes, it has been discovered. Apparently there have been newspaper articles
about it, and it is so good that word of mouth must be helping too. The room
is rather small, with a "bar" around the kitchen (like a sushi bar) and
tables in back. There is a waiting list at the door. You may get a seat
faster if you go for the bar. They open in late morning, and close late. No
hours are posted, but count on at least 11pm. Monday night there was a wait
for seating until about 10pm. A chef told me that there had been a waiting
list constantly since lunchtime. The staff were working at capacity, but
were in good cheer. (I don't know if this will last.)

I give the place a '10', but you've got to deal with the crowds. I'd suggest
going near closing time. Good luck.

Ti Couz, 3108 16th Street (nr. Valencia), SF. (415) 25-CREPE.

   Jon von Zelowitz   vonzelow@mv.us.adobe.com   ...uunet!adobe!vonzelow
From: JWB@SLACVM.SLAC.STANFORD.EDU
Newsgroups: ba.food
Subject: Re: Afterburn tricks - Why do people like spicy-hot food?
Date: 1 Sep 92 22:29:57 GMT
 <1992Aug21.072356.24197@pasteur.Berkeley.EDU>
 <1992Aug21.171724.11269@gallant.apple.com>
 <1992Aug25.144525.20824@iscnvx.lmsc.lockheed.com> <71637@apple.Apple.COM>
 <malcolm.714869994@wrs.com> <6acn65p.pmahler@netcom.com
Organization: Stanford Linear Accelerator Center

In article <6acn65p.pmahler@netcom.com>, pmahler@netcom.com (Paul Mahler) says:
>
>malcolm@wrs.com (Malcolm Humes) writes:
>
>
>>Someone else mentioned milk too.
>
>The active ingredient of peppers is fat soluble, not water soluble. So eat
>fat.
>Ice cream works well.
>
I tuned in late to this discussion and may have missed someone else's
suggestion for the same thing. If so, please forgive me for repeating
it again. I have found that Indian Restaurants serve a yogurt dressing
with their spicy dishes. This takes the burn out very nicely, thank you.
>--
>--------------------------------------------------------------
>Paul Mahler                   internet: pmahler@netcom.com
>Consultant
>1800 Market St. #257          voice: 415.327-6737
>San Francisco, CA 94102       fax: 415.322.1603
>
>"I work for myself; there's no one else to blame it on."
>-------------------------------------------------------------
John Beach             Just my opinion as if anyone cares...
From: robin@netcom.com (Robin Rosenberg)
Newsgroups: ba.food
Subject: source for vanilla beans?
Date: 1 Sep 92 17:48:32 GMT
Distribution: ba
Organization: The Rosenberg Group, Sunnyvale, CA

[My apologies if this has been discussed recently; if it has, I've
obviously missed it!] 

Anyone know of a good source for vanilla beans? I'd like to buy some
in bulk, so cost is a factor...

Thanks much.
-- 
Robin Rosenberg
robin@netcom.com     (formerly robin@borland.com)
"Growing roses makes every day seem like Valentine's Day."
Newsgroups: ba.food
From: rchilder@us.oracle.com (Richard Childers)
Subject: Re: source for vanilla beans?
Organization: Memes-R-Us
Distribution: ba
Date: Wed, 2 Sep 1992 18:33:25 GMT
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.

robin@netcom.com (Robin Rosenberg) writes:

>Anyone know of a good source for vanilla beans?

Pier One Imports.

"I'd like to buy some in bulk, so cost is a factor...

Call an importer ?

-- richard

-- 
=====
-- richard childers		rchilder@us.oracle.com		1 415 506 2411
         oracle data center  --  unix systems & network administration
                    Klein flask for rent. Inquire within.
From: sam@esl.com (Samuel Hahn)
Newsgroups: ba.food
Subject: Re: Seto Review, was another We Be Sushi Review
Date: 29 Aug 92 02:16:51 GMT
Reply-To: Samuel Hahn <sam@esl.com>
Distribution: ba

> >What! There's a Seto on Maude? I certainly hope it is run by the same
> >people; it is dangerously close to work here in Mountain View!
> 
> Sure is, somewhat south of Mathilda, I believe; it is very-so-slightly
> seedy-looking, which can be a good recommendation for a restaurant ... :-)
> --
> -- Christophe

The Seto on Maude is near Maude and Sunnyvale / Borregas.  It is the original  
Seto, and in my opinion, is much better than the one on El Camino.

-- Sam
Newsgroups: ba.food
From: rog@Ingres.COM (Roger Taranto)
Subject: Re: Three great meals under $5
Organization: Ingres, An ASK Company, Alameda, CA 94501
Date: 29 Aug 92 02:23:38 GMT

In article <9208260300.AA01469@minos.nmt.edu> js@MINOS.NMT.EDU (John Shipman) writes:
>#3: Chef Wang's, Tan Tan Noodle, $4.30.  On Castro right
>next to Sue's Kitchen, Mountain View.

I suggest you avoid the cream sauce.

-Roger
rog@ingres.com
From: jet@win30.nas.nasa.gov (J. Eric Townsend)
Newsgroups: ba.food
Subject: Bay City coffee..
Date: 4 Sep 92 17:38:48 GMT
Distribution: ba
Organization: Numerical Aerodynamic Simulation, NASA Ames


Yeesh, am I the only person who goes to this place?  Coffee and
dessert are good, several nights a week there's live music, and it's
by tower records/books.  What more could one want?

Oh, and it's often populated by lots of <21 folks with nothing better
to do.  Hey, maybe that's why nobody here's mentioned it...
--
             J. Eric Townsend --  jet@nas.nasa.gov -- 415.604.4311
                              '92 R100R, DoD# 0378
      "Heads.  Heads.  Heads.  Heads.  Heads.  Heads." -- R & G Are Dead
Newsgroups: ba.food
From: lgold@callahans.Cadence.COM (Lynn Gold)
Subject: Re: Good burritos (was Re: Three great meals under $5)
Organization: /mnt4/lgold/.organization
	<1992Aug26.233202.11342@pasteur.Berkeley.EDU> <38159@unix.SRI.COM>
	<BtnDy4.CHB@well.sf.ca.us> <71724@apple.Apple.COM>
Date: Thu, 20 Aug 1992 05:28:06 GMT

In article <71724@apple.Apple.COM> cnc@Apple.COM (Chris Christensen) writes:

>No list of good burito joints would be complete without
>Pollo's on Grant road by El Camino in Mountain View. There Pollo
>Burito is good! 

>Taqueria La Bamba is still my favorite.

I'll second the nomination of Pollo's.  They make VERY fresh chicken
and they're not a chain.

When going to Taqueria La Bamba, I also like the pupusas.  IMHO,
they're not as good as the ones from El Calderon in Mtn. View (corner
of Calderon Ave. and Church St., about a block in from El Camino),
but you can get them any time of day and they're still quite tasty.

--Lynn
--
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?<&QY97(@=V5R92!T;R!H97)E(&%B;W5T('1H:7,A"F%P
`
From: mcb@robbe-grillet.postmodern.com (I want my garmonbozia!)
Newsgroups: ba.food
Subject: Re: Back to coffee
Date: 4 Sep 92 07:58:41 GMT
Organization: Postmodern Consulting, San Francisco, California USA

In the referenced article, deyl@pepper.ncd.com (Susan Deyl) writes:
> Let's talk about coffee houses,  My favorite place in Mountain
> View, Augusto's (really called Cafe Gourmet or something like
> that) recently closed.  He had an eclectic clientele with a
> mixture of local cops who dropped by to play chess and folks
> from the Digital building on the corner.  A new place has
> opened up on Dana that has really strong and flavorful
> double lattes for $2.  I don't know the name of this place
> either.  

If you mean Dana between Castro and Hope St., I believe the place is
called Jumpin' Java Coffee House.  Haven't been in, but from the large
picture window the place seems to have the same ambience as those
so-called "delis" that exist to serve quick food to lunching office
workers.  

I often park my car in front of this place on my way to Printers' Inc.
on the corner, which is my regular cafe in Mountain View.  (Just look for
the balding guy with a ponytail wearing black jeans and drinking an
iced mega-latte.)

--
Michael C. Berch  
mcb@postmodern.com
From: bshearer@budman.Corp.Sun.COM (Bill Shearer (Budman))
Newsgroups: ba.food
Subject: Re: Three great meals under $5
Date: 1 Sep 1992 18:53:57 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: bshearer@budman.Corp.Sun.COM
NNTP-Posting-Host: budman.corp.sun.com

In article AA01469@minos.nmt.edu, js@MINOS.NMT.EDU (John Shipman) writes:
By "great meals" I mean that in both senses of the word: good
tasting, and filling.

#1: Togo's, large #16, $3.99.  Outlets everywhere.

This is the standard Italian submarine-type sandwich.  I
started eating these in 1972 at the original Togo's on
William Street in downtown San Jose (hard by SJSU) long
before they became a chain, but the product you get at any
Togo's outlet is not significantly different than what I
remember.  Three meats and two cheeses (cotto salami, Genoa
            ^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^
salami, capicolla, provolone, mortadella), lettuce, onion,
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
pickles, and peppers on a roll.  Normally I don't care
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
much for sandwich shops, but this is a real meal.  It
tastes better if you can let it sit for an hour or two
and let the flavors marry.

  A small correction on the ingredients, that's 4 meats and one cheese.
Mortadella is a type of bologna, and the sandwich also comes with tomatoes
if desired.


---

        _/_/_/_/_/   _/_/_/_/_/_/    _/_/        _/_/
       _/      _/       _/_/        _/_/        _/_/
      _/_/_/_/_/       _/_/        _/_/        _/_/
     _/      _/       _/_/        _/_/        _/_/
    _/_/_/_/_/   _/_/_/_/_/_/    _/_/_/_/_/  _/_/_/_/_/

    Bill Shearer  bshearer@budman.corp.sun.com  Sun Microsystems  Mtn.View,CA
From: stef@Apple.COM (Stef Jones)
Newsgroups: ba.food
Subject: Vietnamese coffee story
Date: 31 Aug 92 05:01:19 GMT
Distribution: ba
Organization: Apple Computer Inc., Cupertino, CA

zstern@adobe.com (Zalman Stern) writes:

>I have intentionally neglected this line of research as I  
>might never sleep again if I learned how to make Vietnamese Iced Coffee.  

I know. The last time I went off caffeine was in 88 because of stomach
flu. I decided to stay off for a while because the world literally *looked*
different to me. 

But a few days later, my SO and I took some visiting friends to a
Vietnamese restaurant. (This was in Montreal.) Both I and my friend 
Joyce (who never drinks coffee) succumbed to the Vietnamese Iced Coffee. 
So much for my decision to remain drug free. As for Joyce, she was
bouncing off the walls. She went off with my other friend for a hike in the
Laurentian Mountains and when they returned that evening, they were floating 
a couple of inches off the ground -- they'd started a romance up there. 
They got married a year later.

--
Stef                 Where am I going, and what am I doing in this handbasket?
stef@apple.com
From: leeab@soda.berkeley.edu (Ark-Boon Lee)
Newsgroups: ba.food
Subject: Recommendations Wanted
Date: 2 Sep 1992 20:46:57 GMT
Organization: U.C. Berkeley,
Distribution: ba
NNTP-Posting-Host: soda.berkeley.edu

I just moved to Richmond and I have been looking around for good restaurants.
Do you know of any good ones there or in the vincinity? 
Mail me their address and the recommended dishes.


leeab@soda.berkeley.edu

PS.  Some eat to live but I live to eat.
From: khaw@parcplace.com (Mike Khaw)
Newsgroups: ba.food
Subject: Re: Savera, and nine Indian places ranked
Date: 2 Sep 92 07:18:03 GMT

In <1992Sep1.235645.22302@cirrus.com> venu@cirrus.com (Venu Nayar) writes:

>In <1992Sep1.172057.22967@adobe.com> sherwood@adobe.com (Geoffrey Sherwood)
>writes: 

>>The mutton taste (which for some reason always reminds me of
>>old sweat socks) was *very* strong.  My wife (who is a lamb fancier) agreed.

>That is how lamb is eaten in India...and it is called mutton. So at least
>they were authentic ;-). 

Awright! Now we can start a thread about how mutton tasted in the old
country(*) and how the wimpy US/California rendition can't compare with
the real thing -- just like New Yorkers perennially complaining about
CA pizza being unlike "the real thing"!

(* - to avoid misunderstanding, "old country" in my case is Burma, but
it could be just about anywhere outside of N America where people eat
mutton as a matter of course.)
--
Michael Khaw	Domain=khaw@parcplace.com, UUCP=...!uunet!parcplace!khaw
ParcPlace Systems, Sunnyvale, CA	PRODUCT INFO: info@parcplace.com
Newsgroups: ba.food
From: berry@athos.cronkite (Berry Kercheval)
Subject: Re: Passage to India and Empress of India
Reply-To: berry@pei.com
Organization: Protocol Engines, Inc., Mt. View, California
	<l9q6rqINN936@exodus.Eng.Sun.COM> <1992Aug27.183457.1854@ads.com>
Date: Fri, 28 Aug 1992 14:16:29 GMT

>>>>> On 27 Aug 92 18:34:57 GMT, charleen@ADS.COM (Charleen Bunjiovianna) said:

Charleen> In article <l9q6rqINN936@exodus.Eng.Sun.COM> petolino@joe.Eng.Sun.COM (Joe Petolino) writes:
Charleen> The times I've been there, the chicken curry has typically not been
Charleen> tikka masala.  But if it's true that chicken tikka masala traditionally
Charleen> made from leftover tandoori, why does the proprietess deny it?


Sounds like the meaning of 'leftover' is at question here.  Perhaps
Charleen is asking "Is the chicken tikka masala made from leftover
tandoori" meaning "is it made from tandoori cooked and then not served
to anyone", and the proprietess is answering "No", meaning "No, it is
not made from tandoori served to someone and then not eaten".  

Reusing food previously served to someone is, of course, a Health Code
violation; I suspect the proprietess is properly denying that she
engages in such dangerous and illegal practices.


  --berry
--
Berry Kercheval :: berry@pei.com :: Protocol Engines, Inc.  Mt. View, CA
"Car pool fatigue: it's like shell shock, but you don't get any VA benefits.
They just fill your gas tank and send you back to the front."
From: bart@netcom.com (Harry Bartholomew)
Newsgroups: ba.food
Subject: Re: how do they age beef (was: Re: Birk's)
Date: 3 Sep 92 10:22:44 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)
X-Newsreader: Tin 1.1 PL4

Perhaps more than you want to know, but here goes:

In "On Food & Cooking" Harold McGee writes:
"Like cheese and wine, meat benefits from a certain period of "aging",
or slow chemical change, before it is consumed. It's flavor improves and
it gets more tender. Exactly what happens during aging is not known, but
the general impression is that the muscle's own enzymes are the principal
agents. As lactic acid accumulates in the tissue after slaughter, it begins
to break down the walls of lysosomes, the cell bodies that store protein-
attacking enzymes. As a result, these enzymes, whose normal function is to
digest proteins in a controlled way for use by the cells, are liberated and
attack the cell proteins indiscriminately. Flavor changes are probably the
result of the degradation of proteins into individual amino acids, which
generally have a strong flavor. ....
Stored at 34 to 38 degrees F., a temperature range that limits the growth
of microbes, beef profits from 10 days to 3 weeks of aging, and lamb from
a week. "
-- 
"Partly it may be due to a phenomenon known since the very dawn of spaceflight
in connection with certain pharmaceutical drugs. They induced adverse
psychological effects, including radical changes of mood and personality.
However the fact that they were prescribed by a physician militated
against the patient's chance of deducing that they were the proximate cause
of his suffering; indeed, he would be more inclined to ask for further drugs
to counteract the first, and since the whole process was extremely profitable
for all concerned save the ultimate consumer, they would be provided.
				John Brunner in "A Maze of Stars"