HDTenEightyP/NetNews huggingface dataset:
From: lara@yorgi.csd.sgi.com (Lara Allen)
Subject: Russian Quaalude
Organization: Silicon Graphics Computer Systems,  Mountain View CA.
Date: Thu, 9 Apr 1992 21:28:37 GMT

I checked the ftp site and all of the drink compendiums,
but I can't find the recipie for a Russian Quaalude
anywhere.  They're a VERY strong milk based drink.

Does anyone know what's in one?

thanks
lara


--
--------------------------------------------------------------------------------
  /\ /\       |   lara@sgi.sgi.com   (yorgi's home)  (415) 335-1609
   . .        |--------------------------------------------------------------
  =   =       |Silicon Graphics Customer Support
Organization: Penn State University
Date: Wednesday, 8 Apr 1992 20:09:38 EDT
From: <AMS138@psuvm.psu.edu>
Newsgroups: rec.food.drink
Subject: REQUEST: VULCAN MIND MELD

Years ago I heard this drink being mentioned, but I never found a recipe
for it.  I'm currently taking a bartending class and the instructor never
heard of it either.  Can someone help?

P.S. If someone knows how to UUDECODE (re:Cat's Meow 1&2) on Penn States
VM/CMS system, please tell me.

                                                    Andrew
Newsgroups: rec.food.drink
From: imcvey@selkirk.sfu.ca (Iain McVey)
Subject: Re: Recipes that use Blue Curaco
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Sun, 5 Apr 1992 23:36:17 GMT


My favorite blue drink is usually termed 'electric iced tea', and is
basically long island iced tea mix (whatever you usually use) then instead
of adding coke and iced tea, add seven up and blue curaco.  Pretty decent
stuff.

- Iain -
From: jp45+@andrew.cmu.edu (Jim Thomas Park , Jr.)
Newsgroups: rec.food.drink
Subject: Re: Russian Quaalude
Date: 11 Apr 92 00:00:45 GMT
Organization: Comp & Comm - Computer Operations, Carnegie Mellon, Pittsburgh, PA

Lara,
	A Russian Quaalude is made with the following ingredients.

1oz. Stolinichia (sp) Vodka
1oz. Frangelico
1oz. Baily's Irish Cream
1oz. Kaluha
50/50 Ultra-pasturized cream. And ice.

	Hope this helps.

			-Jim
From: bigstar@milton.u.washington.edu (william)
Newsgroups: rec.food.drink
Subject: ever popular ftp request
Date: 6 Apr 92 16:54:08 GMT
Organization: University of Washington

I've been asked by a friend to gather a collection of opinions and information
concerning wine on the net. If possible I'd like to find out about any ftp 
sites housing such info.  I am assuming the only group carrying discussion
on wine is rec.food.drink.  If this is not the case please inform me otherwise.
Thanks in advance and apologies for not following this group previously.  

Jarrett paschel
From: user028@memstvx1.memst.edu
Newsgroups: rec.food.drink
Subject: menu
Summary: help
Date: 9 Apr 92 16:25:41 GMT
Article-I.D.: memstvx1.1992Apr9.102541.1787
Organization: Memphis State University




In article <1992Apr4.052217.26772@sol.UVic.CA>, gschnide@uglw.UVic.CA (Greg  Schnider) writes:
> 
> Zaphod Beeblebrox in Ottawa uses Blue Curaco in its Pan-Galactic Gargle Blaster.
> I have also seen in a really disgusiting drink called a Swimming Pool.
> 
> grEg
Newsgroups: rec.food.drink
From: lmiller@aero.org (Lawrence H. Miller)
Subject: Re: Looking for GOOD Champagne
Keywords: champagne
Organization: The Aerospace Corporation, El Segundo, CA
Date: Wed, 15 Apr 1992 21:46:52 GMT

In article <si2qlINNr9d@agate.berkeley.edu> spp@zabriskie.berkeley.edu (Steve Pope) writes:
>For the very expensive bottle go for a Krug....
>(The other thing that comes to mind would be a Bollinger R.D.)

	I'll second the Bollinger RD.  This is a superb
	champagne, the best I've had.  In fact, I have a
	bottle chilling in the frig right now.  Time to head home.
-- 
Larry Miller
The Aerospace Corporation
lmiller@aero.org
310-336-5597
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.drink
Subject: Re: cats meow
Date: 9 Apr 92 15:39:31 CST
Distribution: na
Organization: Monsanto Company, St. Louis, MO

In article <ku8rknINNqm8@paris>, aem@paris.cs.miami.edu (a.e.mossberg) 
mumbles:

> Re Jonathon Cohen's message:
> 
> It is, and has been available at an archive site, accessible both via
> mail and ftp -- mthvax.cs.miami.edu   The original announcements for
> both Cat's Meow 1 and 2 clearly showed methods of retrieval. Many people
> seem just too stupid to use netlib or ftp though.

One person is too stupid to know that not all of us can use ftp from
our sites.  But, on Internet we have to be tolerant of the less
fortunate!      ;-)  

> Re Ted Feuerbach's message:
> 
> Strange, it clearly says "uuencoded, compressed file" in the top of the
> article.

Of *WHAT*.  Sheesh, pass the Scotch!
                                    
  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.           

Newsgroups: rec.food.drink
From: jmellby@iluvatar.dseg.ti.com (John R. Mellby)
Subject: Expresso/Cappuccino Machines?
Organization: TI-DSEG Spring Creek
Date: Tue, 14 Apr 1992 13:06:41 GMT

My wife has decided she wants to be able to make cappuccino at home
as close as possible to what she can buy in good coffee shops.
After shopping for machines, we found that "Consumer Reports" looked
at them (about Nov '91) and judged that the steam machines produced
a "rich, dark coffee" which was not really expresso.  They said the
pump machines were the only ones that produced good expresso at home.

Now the problem - we can get steam machines for $70-$100, but the pump
machines are at least $160 and probably $200 or more.  Quite a price
difference.

Does anyone have experience with home expresso machines, and can
recommend ones?

Thanks,
JRM

John R. Mellby                       Texas Instruments
jmellby@iluvatar.dseg.ti.com         P.O.Box 869305, MS 8513
jmellby@mcopn2.ti.com                Plano, Texas, 75266
(214)517-5370                        (214)575-6774


Newsgroups: rec.food.drink
From: ijr@canard.waterloo.edu (Ilana Jayne Rosenshein)
Subject: REQUEST: 'mocktails'
Organization: University of Waterloo
Date: Wed, 8 Apr 1992 15:05:33 GMT


I am interested in finding some recipes for non-alcoholic
specialty drinks.  For example, daquiris or margaritas.

This is the second time I am asking this; I received no responses on my
first attempt.

Thank you in advance,

Ilana
From: d0fursta@dtek.chalmers.se (Patrik Furst)
Newsgroups: rec.food.drink
Subject: A wine to recommend!
Date: 6 Apr 92 08:18:51 GMT
Organization: Chalmers University of Technology


Hi to you all,

I've just got to share an experience I had yesterday. I've had a bottle of
Puilly-Vinzelles '89 in my wine-cellar since January and yesterday I felt
like tasting it. I must say I have not drunk white wine that much before but
I know what I like. This wine is the best I've ever tasted ( among the white
wines). It's from Maconnais (Bourgogne) and made of the Chardonnay grape.
It's got a delicious taste of nuts, perhaps a bit of apple as well. A full
bodied wine.
This is noting like a tasting note, I just want to recommend this wine to
everybody. Don't miss it!

 \Patrik
--
--------------------------------------------------------------------
d0fursta@dtek.chalmers.se  Chalmers University of Technology, Sweden
                           Dept of Computer Science & Engineering
--------------------------------------------------------------------
From: hunter@work.nlm.nih.gov (Larry Hunter)
Newsgroups: rec.food.drink
Subject: Re: Looking for GOOD Champagne
Date: 15 Apr 92 21:43:21 GMT
Organization: National Library of Medicine


Dom Perignon for the best, of course.  You should be able to find
vintage DP for under $200.  I've never had the money (or the
inclination, really) to sample a lot of those, so checks the books or
your local somalier.

My fave for the $50 neighborhood is Verve Cliquot.  In fact, the two
bottles of DP that I've had didn't strike me as any better.  That may
peg me as a philistine, but damn the Cliquot is good.

Sounds like a fun evening....

			Larry
--
Lawrence Hunter, PhD.
National Library of Medicine
Bldg. 38A, MS-54
Bethesda. MD 20894
(301) 496-9300
(301) 496-0673 (fax)
hunter@nlm.nih.gov (internet)
From: markh@sag4.ssl.berkeley.edu (Mark Hurwitz)
Newsgroups: rec.food.drink
Subject: Good Champagne: Varieties of Veuve Clicquot
Date: 17 Apr 1992 07:03:57 GMT
Organization: Space Science Labs
Distribution: usa
NNTP-Posting-Host: sag4.ssl.berkeley.edu

My all too limited experience with good champagnes is...

Veuve Clicquot orange (aka yellow) label would be a great
choice for a champagne for the masses.

Perrier-Jouet (*floral bottle*) may be a bit better, but quite
a bit more expensive, and I haven't had any in years, so
perhaps I was overly impressed and impressionable the first time I had it.

Vintage Veuve Clicquot (gold label) 1982 is the best stuff I've tasted.
But I've heard that the more widely available 1983 is not exceptional.

-M
Newsgroups: rec.food.drink
From: rpm@wag.caltech.edu (Richard P. Muller)
Subject: Wine recommendation
Reply-To: rpm@wag.caltech.edu (Richard P. Muller)
Organization: California Institute of Technology, Pasadena, CA
Date: Mon, 6 Apr 1992 15:12:35 GMT

Last night I tried a wine from the Languedoc region of France. Parker
wrote an article on this region in a Wine Advocate a few months
past, which was the first that I ever heard of it. While doing my
grocery shopping I saw a bottle of Chateau Beauregard (really) Cote du
Languedoc for an extravagent $4.65, and I couldn't pass it up.

I was quite impressed with the wine. The Languedoc region is adjacent
to the Rhone valley, and this wine tastes a great deal like a Cote du
Rhone. Now, I sometimes have problems with Rhone wines; they taste too
vegetal and syruppy to me (I realize I'm not describing this well).
But this wine was lighter and fruitier than most Rhones I've had,
while still preserving many of the positive qualities of Rhones. If it
had any flaws it was that the wine was a bit watery.

Nonetheless, it's hard to find a good red wine for under $5. Check it
out. I know that I'm going to keep my eyes open for more wine from the
Languedoc region.

--
Try to relax and enjoy        			  Rick Muller
the crisis.  	    	      			  rpm@wag.caltech.edu
     	  	    	      			  818.397.2722
     	  	    	      			  818.585.0918 FAX
Newsgroups: rec.food.drink
From: martin@lyra.cis.umassd.edu (Gary Martin)
Subject: Re: Mexican Coffee
Organization: University of Massachusetts Dartmouth
	<1992Apr15.130248.3447@Princeton.EDU>
Date: Thu, 16 Apr 1992 18:10:42 GMT

In article <1992Apr15.130248.3447@Princeton.EDU> roger@phoenix.Princeton.EDU (Roger Lustig) writes:

   In article <1992Apr15.013749.11112@husc3.harvard.edu> 
   schoen2@husc10.harvard.edu (Michael Schoen) writes:
   >Does anyone have a recipe or any information about mexican coffee?

   >I just had a cup in a local restaurant, and it was INCREDIBLE! Rich and
   >spicy taken black, and absolutely heaven with just a drop of cream.

   >Can this be made from regular coffee, spiced, or is some particular
   >type used? Please, I need more...

   It's an espressoid roast, and they sell several brands of it in
   enlightened supermarkets and ethnic groceries.  Bustelo and El Pico are
   two brands you might look for.  Not expensive, either.  You can either
   make it in whatever variety of espresso maker you prefer, or just use it
   in the drip filter.  Experiment.  

   Of course, you might be referring to a drink called Mexican Coffee,
   which probably involves Kahlua.  Or perhaps your eatery adds some
   spices.

   Mexican hot chocolate is wonderful, too...

The one cup of coffee I remember from a trip to Mexico in 1980 contained,
I believe, a dash of brandy, some cinnamon, and perhaps a drop of vanilla
extract.  I vaguely recall it being the standard conclusion to a prix fixe
meal in an Acapulco hotel, so I have no idea about its authenticity or
popularity.


--
Gary A. Martin, Assistant Professor of Mathematics, UMass Dartmouth
Martin@cis.umassd.edu
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Looking for GOOD Champagne
Keywords: champagne
Organization: Lockheed Missiles and Space Co.
Date: Tue, 14 Apr 92 20:09:23 GMT

In article <1992Apr13.212238.14769@ctp.com> pghol@ctp.com (Preeti Gholap) writes:
>Its my parents silver anniversary in a week or so, and 
>I'm looking for suggestions for one REALLY good bottle
>for the toast, as well another fairly decent type for
>all the guests. 
>
>I've no idea how much these things run per bottle,
>but I'd appreciate recommendations under $200 for 
>the one bottle, (or over that amount, if I've
>totally missed the price range) and under $50
>for the kind I'll need to keep the party very happy!
>
>I'll have access to London's duty-free as well as
>whatever might be available here in the U.S.
>If you have any recommendations for me, please
>mail me direct, as our news service is a bit erratic.
>Thanks!
>
>

For the toast: there's so many good ones (avoid Dom Perignon unless
you're trying to impress someone) - Mumm's or Cordon Rouge are
delightful, also, Roederer...find a great looking bottle that they
can keep as a momento

For general drinking: Cook's American Dry, or Brut if you like a
yeastier taste (these run from 2/$7.00 to about 2/$10.00) - its
a good all around champagne and won't break you - for my wedding,
my husband and I picked out the Cook's magnum's at Costco/Price Club
and really saved - there are others in the $8-12.00 per bottle range
like Mirrasou, Paul Masson, Korbel, Korvel, etc and then there's
the Spanish one with the black label (can't remember the name)
that are good, but the price starts rising - how many people
are going to be there, what is your pice range, etc???



-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: yen@stsci.edu (Felix Yen)
Newsgroups: rec.food.drink
Subject: Re: Looking for GOOD Champagne
Date: 16 Apr 92 22:37:01 GMT
Distribution: na
Organization: Space Telescope Science Institute


Josh Hayes (josh@cqs.washington.edu) writes:
>  I'll second the vote for Veuve Cliquot for the "cheaper" champagne.
>  I can't speak (alas!) to the more expensive selections, never having
>  tried them, but partook of two different bottles of VC this last
>  New Years Eve.
>
>  I have no idea what the difference is, for the bottles were subsequently
>  whisked away, but the orange label VC was better than the other. 
>  Anybody know what that was?

So happy to see someone else describing their NV label as orange.
(The writers say it's yellow.)  I never liked it very much; I even
turned down seconds on New Year's Eve once.  (An old wine clerk
acquaintance of mine claimed that it was being shipped too green.)

The gold label is for vintage Cliquot which was one of my favorites
before it became so popular here.  An excellent wine, but I think
serving it in quantity would be a little excessive.  The white label
is demi-sec; I had some at a tasting not expecting to like it but it
made a very good impression perhaps because it was so different from
all the dry wines.


Felix
yen@stsci.edu
From: owen@ducvax.auburn.edu
Newsgroups: rec.food.drink
Subject: Re: REQUEST: Good (made from scratch) Bloody Mary 2nd try
Date: 16 Apr 92 14:13:06 GMT

In article <1992Apr15.215315.17326@hubcap.clemson.edu>, dowling@hubcap.clemson.edu (william a dowling) writes:
> 
> 	It seems that the first post got screwed so here I am agian.  Does 
> anybody have a good Blood Mary recipe? I've tried a few 'store bought' mixes
> and was not impressed at all. Email or post here would be fine.  Better
> yet everyone send me a recipe and I'll try them all and rank them.

I don't measure any of this stuff (and haven't made them in a while, but
just thinking about it has me craving one :-), but here's my general
recipe.  Plunk a few cubes of ice into a largeish glass (the larger, the
better ;-).  Fill a little more than halfway with Beefamato or Clamato
juice (I always use Clamato).  Fill most of the rest of the way with a
decent Vodka, say Suntori, but don't waste the good stuff on a Bloody
Mary.  Sqeeze in juice from up to a quarter of a lime (depending on
glass size), or hang it on the edge of the glass if you're serving
someone else and are concerned with presentation.  Add, to taste,
celery salt, Worcestershire sauce, tabasco sauce, and freshly ground
black pepper.  Stir with a stick of celery, and leave the celery in
the glass.  Breakfast of champions!

Larry Owen
From: matt@physics16.berkeley.edu (Matt Austern)
Newsgroups: rec.food.drink
Subject: Kosher wines
Date: 16 Apr 92 05:23:31 GMT
Article-I.D.: physics1.MATT.92Apr16002331
Reply-To: matt@physics.berkeley.edu
Organization: Lawrence Berkeley Laboratory (Theoretical Physics Group)
NNTP-Posting-Host: physics16.berkeley.edu

OK, it's that time of the year again, when even non-observant Jews
like me drink Kosher wine for one evening.

Now we all know that Kosher wine doesn't necessarily have to taste
like alcoholic Kool-aid, right?  So what are the favorites of you
folks out there?  
--
Matthew Austern              I dreamt I was being followed by a roving band of
(510) 644-2618               of young Republicans, all wearing the same suit,
matt@physics.berkeley.edu    taunting me and shouting, "Politically correct
austern@theorm.lbl.gov       multiculturist scum!"... They were going to make
austern@lbl.bitnet	     me kiss Jesse Helms's picture when I woke up.
From: delisle@fornax.phy.ulaval.ca (Sonya Delisle)
Newsgroups: rec.food.drink
Subject: Re: Still looking for Pan Galactic Gargleblaster.
Date: 8 Apr 92 06:38:57 GMT
Organization: Universite Laval, Ste-Foy, Quebec (Canada)

In article <ku3hleINNc63@network.ucsd.edu> spl@dim.uucp (Steve Lamont) writes:
>In article <1992Apr6.232525.12708@unvax.union.edu> johnsond@unvax.union.edu (Dale Johnson) writes:
>>Does anyone know, can find, or has access to a recipe for a Pan
>>Galactic Gargleblaster from "The Hitchhiker's Guide To The Galaxy"
>>(forgive my spelling)?  
>>I'm still looking.  Please e-mail or elm to my address below.
>
>Pan Galactic Gargleblaster
>
>Ingredients
>
>1 large gold brick (preferably Algolian Bullion)
>1 slice of lemon
>
>Wrap slice of lemon around gold brick.  Apply to cranium with great
>force.  Repeat if necessary.
>
>An application form for Galactic Alcoholics Anonymous will accompany
>the next posting.
>
>						spl (the p stands for
>						please attempt to spell
>						your name correctly, if
>						you can remember it)
>-- 
>Steve Lamont, SciViGuy -- (619) 534-7968 -- spl@dim.ucsd.edu
>UCSD Microscopy and Imaging Resource/UCSD Med School/La Jolla, CA 92093-0608
>"In the room women come and go/Talking of Michelangelo."
>                           - T.S. Eliot, "The Love Song of J. Alfred Prufrock"
	Sorry, but that isn't it. Here is the recipe as quoted from
the book (HHGTTG, p.19) The brick and lemon slice stuff is the
effect the drink creates, not the drink itself.

Pan Galactic Gargle Blaster:
	- Take the juice from one bottle of the Ol' Janx Spirit.
	- Pour into it one measure of water from the seas of Santraginus
	V -- Oh, that Santraginean seawater. Oh, those Santraginean
	fish!
	- Allow three cubes of Arcturan Mega-gin to melt into the
	mixture (it must be properly iced or the benzine is lost).
	- Allow four liters of Fallian marsh gas to bubble through it,
	in memory of all those happy hikers who have died of pleasure
	in the Marshes of Fallia.
	- Over the back of a silver spoon float a measure of Qualactic
	Hypermint, redolent of all the heady odors of the dark
	Qualactin Zones, subtle, sweet and mystic.
	- Drop in the tooth of an Algolian Suntiger. Watch it
	dissolve, spreading the fires of the Algolian Suns into the
	heart of the drink.
	- Sprinkle Zamphuor.
	- Add an olive.
	Drink...but...very carefully.


It's as simple as that! Enjoy!

Sonya.

.sig coming soon to a screen near you. Usual disclaimers.
From: wbb@duke.cs.duke.edu (William)
Newsgroups: rec.food.drink
Subject: Re: Recipes that use Blue Curaco
Date: 7 Apr 92 17:07:08 GMT
Organization: Duke University Computer Science Dept.; Durham, N.C.

Lucy's Retired Surfers' Bar in Manhattan makes a drink called a "Shark
Attack" which uses Blue Curacao and is pretty, er, interesting.  You
mix Blue Curacao, Vodka, and maybe some other clear adulterants into a
highball glass to make the "ocean".  Then you fill a toy plastic shark
up with red grenadine and dump it in there.  The syrupy grenadine is
really heavy, so you get this shark floating around in a blue void
with red stuff oozing out of it's mouth.

	Boyce
From: sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.veg
Subject: Re: India (was Re: Dairy farming (Was: Ben & Jerry's ice cream))
Date: 17 Apr 92 03:33:46 GMT
Organization: NYU Stern School of Business

In article <24267@sales.GBA.NYU.EDU> I wrote :

>  ................. Brahmins from Kashmir and Bengal eat meat and fish. I
>believe those from Assam and Bihar do, too.
                              ^^^^^
                         Sorry about that.

I do know better. I meant Orissa, which is another of the states in  the
east. The Brahmins of Bihar do *not* eat meat or fish. Orissa and Bengal
are fairly closely related in cultural and dietary terms.

I have not received any death threats for so blatantly misrepresenting what
the people of Bihar do and do not eat, and I trust that the rapid
correction of my slip will forestall any such intentions.

Just a slip, folks. I really do know better.

- Shankar
From: shankar_k@mscf.med.upenn.edu
Newsgroups: rec.food.veg
Subject: Kudos for Tofu Bacon
Date: 8 Apr 92 18:28:24 GMT
Article-I.D.: mscf.1992Apr8.182824.1
Organization: University of Pennsylvania, Med School Computer Facility

I tried making the "tofu bacon" recipe that got so many people riled
recently...GO FOR IT!!!  It's chewy, tasty, and very very useful.  One of my
more carnivorous roommates was milling about (we both have a weakness for
bacon) and even he declared it a success.  As he put it, "First use I've ever
seen for tofu!"

Suggestion: DON'T overcook your tofu' you get carbonized things.
            Cut the tofu slabs as thing as possible; the flavors penetrate 
             better

Kalpana
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.veg
Subject: Re: A suggestion for rec.food.recepies
Date: 15 Apr 92 12:42:26 CST
Organization: Monsanto Company, St. Louis, MO

Isn't this rec.**FOOD**.veg?  This is getting out of hand, stupid, wasteful
of bandwidth and downright tiring....  I'm not trying to call kettles
black, point fingers or anything (but Michael, you are *such* a... oops, 
sorry), I am instead calling for votes for rec.flame.veg  ;-).  

I think that e-mail would be a real good forum for this now that everyone 
has gotten their digs, slams, insults and inuendos.

And keep in mind that *I'M RIGHT AND NONE OF THE REST OF YOU KNOW
ANYTHING ABOUT ANYTHING*!!!  ;-).

  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.