HDTenEightyP/NetNews huggingface dataset:
From: emb@sumac15.cray.com (Eric Berge)
Subject: Re: espresso machines (re-post)
Originator: emb@sumac15
Organization: Cray Research, Inc.
Date: 12 Jan 93 13:28:21 CST


In article <1993Jan12.003839.1286@cybernet.cse.fau.edu>, tom@cse.fau.edu (Tom Horton) writes:
> I had been eyeing the Krups Espresso Novo, too.  But it seems to sell no
> cheaper than $200 around here (on sale).  Also, it seems to me that their
> specially designed tip *always* generates foamed milk for cappuccino and
> therefore can't generate steamed milk for latte.  Is this correct?

The perfect froth attachment can be removed for steaming milk.  In fact,
I prefer to remove it for frothing as well and seem to be able get a
denser froth as a result.


Eric Berge
Cray Research
655F Lone Oak Dr.
Eagan, MN 55121
emb@cray.com
Xref: sparky rec.food.drink:3963 rec.music.folk:8972 soc.culture.celtic:8571
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.drink,rec.music.folk,soc.culture.celtic
Subject: Re: Plastic Slivers found in Canned Guinness
Date: 6 Jan 93 11:25:26 GMT
Organization: Department of Computer Science, University of Edinburgh, Scotland

In article <C0B841.AAK@usenet.ucs.indiana.edu> ntaib@silver.ucs.indiana.edu (Iskandar Taib) writes:

   Hmmm.. can someone tell us how this thing works? I suppose
   the idea is to get a head of foam when you pour the stuff 
   into a glass, but wouldn't it cause the stuff to start spilling
   over once you open the can?

The instructions tell you to chill the can before opening it - when cold, the
substance doesn't spill out of the can so readily.  When it's chilled,
though, all you taste is a sort of cold texture, which makes the whole
exercise a bit pointless if you ask me.
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)

		
Newsgroups: rec.food.drink
From: davidm@macadam.mpce.mq.edu.au (David Murphy)
Subject: Re: German wine recommendations?
Followup-To: rec.food.drink
Summary:  Some good produces in Germany
Keywords: german wines
Organization: Macquarie University, Australia.
Date: Tue, 5 Jan 1993 02:56:32 GMT

In article <1992Dec29.212807.16246@riscsm.scripps.edu> mikec@scripps.edu (Mike A Christensen) writes:
>In article <1992Dec26.172634.20370@ariel.ec.usf.edu> gohel@csee.usf.edu writes:
>>Recently a local store has got a lot of German wines, ranging from
>>$7 - $30.  I'm not familiar with the German wineries, and vintage
>>years.  Can anyone recommend a few good german wines?
>
>Unfortunately, there are a dizzying array of German Winemakers (Weinguts).  I
>tend to stick with a few that are reliable and "reasonably" priced.  They are:
>	Zilliken (Mosel-Saar-Ruhr)
>	Gunderloch (Mosel-Saar-Ruhr)
>	J. J. Prum (Mosel-Saar-Ruhr)
>	Dr. Loosen (Mosel-Saar-Ruhr)
>	Franz Kuenstler (Reingau)
>This is certainly not an exhaustive list of very good to outstanding German
>Weinguts, merely the ones I've found (your mileage may vary).  All of the
>wines I've tried from them from 1988, 1989 and 1990 have been very good to
>outstanding (with a slight nod to the 90's).  Their Kabinets are all in the
>$10-$15 range, and should have good availability in the US.
>
>Mike Christensen

To that plausaible list, I'd add Fredrich Wilhelm Gymnaseum,
Schloss Vollrads and Schloss Johannisberg, Willi Haag, Egon Mueller
and von Schubert. You might like more bottle age than a couple of years
if you are going to drink the sweet stuff; '83 Auslesen, '76 Beerenauslesen
and '71 trocks are, to simplify a very complex area, drinking at their
peak.  I've had most convincing '53 Spaetlesen for that matter ...

Let us know what you find.

D.
Newsgroups: rec.food.drink
From: emeeks@unity.ncsu.edu (Edward Meeks)
Subject: Re: Hangover Cure? Please?
Organization: North Carolina State University Computing Center
Distribution: na
Date: Thu, 7 Jan 1993 15:41:39 GMT

In article <1993Jan7.130109.2095@nmr-z.mgh.harvard.edu> milsh@nmr-z.mgh.harvard.edu (Alex Milshteyn) writes:
>
>
>Generally speaking, anything warm and liquid, highly proteinateous and
>moderately fatty (yuk) will help.  
>
>
>
No wonder a bowl of Egg-drop soup does wonders when I have a sour
stomach! That, preceded by a few glasses of water, a mulitivitamin, and
a few aspirin always seems to do the trick.
From: rubin@procon.jhuapl.edu (Don Rubin)
Newsgroups: rec.food.drink
Subject: Re: Help!!, Too much camden??
Date: 11 Jan 93 17:45:16 GMT
Distribution: usa
Organization: Johns Hopkins Univ APL


It turns out that adding a SMALL bit of Hydrogen Peroxide (I forget the exact
calculation and will look up if you like) a few drops per carboy, will get
rid of excess meta. BTW there are test kits available from winemaking suppliers
(eg. Presque Isle Wine Cellar in PA) that test free SO2. I highly recommend
testing this before bottling, depending on PH the amount of free SO2 needed
varies from 20ppm to 100ppm (at which point most people can taste it!).

--
Don Rubin
Johns Hopkins Univ APL
rubin@procon.jhuapl.edu
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: mulled wine
Organization: Lockheed Missiles and Space Co.
Date: Wed, 6 Jan 93 23:01:14 GMT

In article <C0G6xy.5qy@news.ucs.mun.ca> jfarrell@morgan.ucs.mun.ca (James Farrell) writes:
>I have read in numerous books about characters drinking "mulled wine".
>I looked it up in a dictionary, and it said "heated, sweetened, and
>spiced". Feeling adventurous, I tried it with a red wine, sugar,
>cinnamon, and nutmeg, but I would like to know a recipe.
>

your recipe is pretty right on - you can substitute a white wine also

Bargetto winery has a mulled wine they sell and during our 'cold'
weatherm they have it hot in both their tasting rooms in Capitola &
Monterey - its sweet, with honey, and it does warm you up


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.drink
From: morrissey@stsci.edu
Subject: Re: Sloe Gin
Organization: Space Telescope Science Institute
Distribution: na
Date: Sat, 9 Jan 1993 03:00:42 GMT

In article <Jan08.194956.65356@yuma.ACNS.ColoState.EDU>, freedman@cs.colostate.edu (keith freedman) writes:
> In article 4qz@bailgate.gpsemi.com, milnes_j@lincoln.gpsemi.com (James A Milnes) writes:
>>
>>Here in the United Kingdom we have a drink called "Sloe Gin".This is
>>where the gin is made with the addition of 
>>the juice of sloeberries to give it it's purple appearance.Unlike
> 
> I don't have a recipe for Sloe Gin, but I do enjoy a Sloe Gin Fizz
> periodically.
> 
> Sloe Gin Fizz
> 1 part Sloe Gin
> 3 parts Orange Juice
> (I prefer  Tangello juice in place of OJ in most drinks!!)
> 
> ---
> 

I always made it with Squirt (a grapefruit flavored softdrink).

Janet Morrissey
"Mostly Harmless"

Newsgroups: rec.food.drink
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: Re: Hangover Cure? Please?
Organization: Energy, Mines, and Resources, Ottawa
Distribution: na
Date: Tue, 5 Jan 1993 21:34:31 GMT

In article <1993Jan2.102820.1@stsci.edu> morrissey@stsci.edu writes:
>In article <1993Jan1.170608.2394@uvm.edu>, djohnson@moose.uvm.edu (Musician!) writes:
>> Hey! Does anyone have an old home remedy for the ever lasting hangover?
>> I am writing a paper on the topic of home medicine and decided that
>> hang over cures might be good for the audience reading it.
>> 
>> Thanks Much!
>> Dave  *Doogie*
>>   djohnson@moose.uvm.edu 
>>   Dave C Johnson
>
>
Take a Stresstab (vitamin C and Mutliple B complex) and
about a gallon of water before bed.  In the morning,
get up and go straight to Dairy Queen for a creme de
menthe milkshake. If by afternoon you still suffer,
investigate one of many Dickensian cures, all of which
include copious amounts of alcohol.

Tracy 


Xref: sparky rec.food.drink:3926 ba.food:4083 rec.music.folk:8939 soc.culture.celtic:8538
From: hunt@squid.Eng.Sun.COM (Jim Hunt)
Newsgroups: rec.food.drink,ba.food,rec.music.folk,soc.culture.celtic
Subject: Re: Plastic Slivers found in Canned Guinness
Date: 5 Jan 93 03:34:49 GMT
Organization: Sun
NNTP-Posting-Host: squid

Despite the wide distribution, I think the overseas readers might enjoy
an insight into the conflict between American and British views.

Guiness comes in bottles, (but they aren't as good as draft) but bottles
are a limit to profit margin, so the American distributors of Guiness
wanted to put out a canned version of Guiness.

(This is a couple years ago, before the fancy new can that started this
thread off, I look forward to trying one of the new cans.)

But the American Food and Droog Administration is very picky about
health and safety.  In fact, beer must either be stored at a high
enough pressure to prevent bacteria growth, or must be Pasteurized
in the can.  They have no concept of Stout, with enough alcohol to
prevent growth.  Since cheap cans cannot support enough pressure,
99+% of American beer is Pasteurized.  This is closely related to
the fact that 99+% of American beer isn't fit for teeth brushing,
much less drinking.

I will let one of the british posters describe their reaction to the 
concept of boiled beer.

To make a long story short, canned Guiness has been available for
quite some time, but they couldn't bring themselves to call it Stout.

The can are very plainly labelled:

	Guiness PASTEURIZED Stout

--
jim hunt@Eng.Sun.COM		yatta yatta disclaimer
Bill Clinton is 46 years old and Dan Quayle is an idiot.
In '96, Bill Clinton will be 50 and Dan Quayle will still be an idiot.
(temporary .sig until I remember my old one, or a better one)
Newsgroups: rec.food.drink
From: jmemon@shearson.com (Janine Memon)
Subject: Re: Honeysett
Organization: Lehman Brothers, NY
Date: Tue, 12 Jan 1993 17:46:00 GMT

In article <C0qy85.2Ct@usenet.ucs.indiana.edu> albrigh@bronze.ucs.indiana.edu (thomas g albright) writes:
>Last night I watched "the Godfather part II" and in it one of the mobsters
>requests a drink called "Honeysett" (spelling?).  Can anyone tell me what 
>this is?
>
>-Tom Albright

I believe he is referring to Anisette, a licoriche tasting cordial which can be imbibed
as either a shot or in a cup of espresso.

				Janine
--
Janine N. Memon				| All views expressed here are my own  
Lehman Bros, Inc.			| and should not be confused with those 
Amex Tower, World Financial Center	| of my employer.
New York, N.Y.				| email address jmemon@shearson.com
Xref: sparky rec.food.drink:3938 ba.food:4089 rec.music.folk:8947 soc.culture.celtic:8552
From: rji@nyquist.cs.nott.ac.uk (Rob Ingram)
Newsgroups: rec.food.drink,ba.food,rec.music.folk,soc.culture.celtic
Subject: Re: Plastic Slivers found in Canned Guinness
Date: 5 Jan 93 12:49:28 GMT
Organization: Communications Research Group

In article <1993Jan5.055710.3550@adobe.com>, cjackson@adobe.com (Curtis Jackson) writes:
|> a 50-55 degree serving temperature. A prime example is Sheaf Stout
|> (formerly Tooth Sheaf Stout) from Australia -- as fine a stout as one
|> could wish and one I would definitely put up against Guiness in a bottle
|> vs. bottle comparison. 

This may be right, but who'd drink Guiness out of a bottle! :-)


			Rob.


-- 
_______________________________________________________________________________
|                       | Rob Ingram                                          |
|  By request.          | University of Nottingham                            |
|  Englands Finest.     | Department of Computer Science                      |
|                       | Nottingham, UK.                                     |
|_______________________|_____________________________________________________|
|                       |      "Women: Can't live with 'em, can't get them    |
|  rji@cs.nott.ac.uk    |       to dress in skimpy leather Nazi outfits"      |
|_______________________|_____________________________________________________|
From: linda@legs.gps.caltech.edu (Linda Maepa)
Newsgroups: rec.food.drink
Subject: REQUEST: (Alcoholic) 'Screaming Orgasms'
Date: 10 Jan 1993 16:06:14 GMT
Organization: California Institute of Technology, Pasadena
Distribution: usa
NNTP-Posting-Host: legs.gps.caltech.edu
Keywords: mixed drinks, orgasms

Hello! I've been trying to lean over the bar counter the last few months but to no avail. Anyone know how to make a drink known as a Screaming Orgasm? Chief amongst it's ingredients is Bailey's Irish Cream and that is about all I've been able to pin down.

Any help would be most appreciated.
Post here or to my email
linda maepa
linmaepa@romeo.caltech.edu



From: knudsen@hpl-opus.hpl.hp.com (Knud Knudsen)
Date: Fri, 8 Jan 1993 20:11:43 GMT
Subject: Re: Hangover rhyme (was Hangover Cure?)
Organization: HP Labs, High Speed Electronics Dept., Palo Alto, CA
Newsgroups: rec.food.drink

The mechanism for why "Bier nach Wein" hits so hard is I believe
well understood:

CO2 facilitates the absorbtion into the bloodstream of alcohol
in the stomach. So if a stomach pleasantly loaded with wine
gets a dosage of anything carbonated - even club soda - things
can get overwhelming.

This is also why Champagne quickly gets us into the spirit -
and wears off quickly.

But if Roger like to do some basic research, by all means -
but don't overdo it - I'd rather read your music notes!

                              Knud Knudsen
From: cag@hpfcso.FC.HP.COM (Craig Gleason)
Date: Thu, 7 Jan 1993 16:25:11 GMT
Subject: Re: Haute Champagne (was: Re: Champagne codes)
Organization: Hewlett-Packard, Fort Collins, CO, USA
Newsgroups: rec.food.drink

>By the way, I noticed that the bubbles were smaller in the Chandon than
>the Chateau St. Jean.  What determines the bubble size, and do more
>expensive sparklers have tinier bubbles in general?
>
It's the machine that puts the bubbles into the bottles.  The tiniest
bubbles come from finely engineered German bubble machines.  The larger
ones are made by domestic machines.  Clearly, the machines making the
finer bubbles are more expensive, hence the difference in price for
the wines.

>I know enough about Champagne-style wines to know that I don't like
>anything under $10US/bottle - I find some Korbel varieties pleasant,
>and find most other inexpensive sparkling wines to be akin to soda pop.
>For more than casual celebration, I've found Moet et Chandon quite pleasant.
>
Depending on where you live, you might be able to find Maison Deutz or
Mumm Cuvee Napa for less than $10.  I like both of these.  If you taste
through the range of Spanish Cavas (usually $5-9), you may be able to
find some that you like.

My favorite California Sparkling wines, in order:

 Iron Horse 1986 Brut Late Disgorged (this is the only California 
 sparkling wine I've tasted that comes close to my favorite "real"
 Champagnes, but it also costs the same)  
 
 Roederer Estate 
 Maison Deutz
 Mumm Cuvee Napa
 Chandon Blanc de Noir
 Chandon Brut
 Domaine Ste. Michelle NV
 
>The Chicago radio market has been invaded by Veiuve (sp?) Cliquot
>ads over the past year, which have me curious.  Is it worth it?

In my area the Veuve Cliquot has been selling for quite a bit more
than my favorites, so I haven't been too interested in buying it. 
When I have tasted it, I haven't been too impressed.  My favorite
NV Champagnes, also in order of preference:

 Bollinger Special Cuvee
 Perrier Jouet Grand Brut
 Roederer Brut
 Charles Heidseck Brut

The first two of these, at least, can benefit from some aging.  I've
tasted the Special Cuvee after two years of cellaring and it can
improve quite a bit.  A Perrier Jouet that I just opened at Christmas
had been in my cellar for a year and it was significantly better than
a wine bought at the same time last year and drunk immediately.  I don't
have any experience with aging the California wines.

>> You're missing out on some good stuff at reasonable prices, then.  Michel
>> Tribaut's sparkling Brut (a methode champanoise sparkling wine from Monterey,
>> CA) can hold its own against any of the nonvintage bruts from the Champagne
>> houses, at about 1/2 the price.
>
Do you mean the NV Champagnes, or their California equivalents?  I've
rarely had the Tribaut, but I'd say it's on a level with some of the
California wines I listed, not the Champagnes.  Some of this is personal
taste, of course.  The Champagnes I listed have a distinctly different
style from the California sparklers.

Craig Gleason
From: moser@sw.stratus.com (Tom Moser)
Newsgroups: rec.food.drink
Subject: Re: Haute Champagne (was: Re: Champagne codes)
Date: 11 Jan 1993 20:30:53 GMT
Organization: Stratus Computer, Inc.
Distribution: world
NNTP-Posting-Host: iconoclast.sw.stratus.com

I find that Domaine Ste. Michelle NV from Washington State is a very good
sparkling wine. Slightly better than Domaine Chandon and VERY MUCH better
than Moet & Chandon White star or Veuve Cliquot NV. Domaine Ste. Michelle
costs about $7 a bottle.

Moet & Chandon Dom Perignon is somewhat tastier but I would rather have
10 bottles of Domaine Ste. Michelle than one bottle of Dom.

Personally, I would rather drink Busch Light Draft than most champagne. 
Champagne seems like a big waste of money considering the taste. YMMV.

-Tom
From: sg@monsoon.com (Sunil Gupta)
Newsgroups: rec.food.drink
Subject: Re: Champagne codes
Date: Tue, 05 Jan 93 11:49:50 EST
Organization: Monsoon Software, Inc. +1 (410) 235-2365

iott@rtsg.mot.com (Joel K. Iott) writes:

> 
> So what does "Blanc de Noir" mean, anyway?  Champagne seems to be full of
> mis-labels (marketing genius?)

It should be translated more properly as "light from dark". The label
means that red wine grapes were pressed to produce a white wine.

> 
> Champagne Translations I know 
> 
> Asti Spumante      Italian sparkling wine, very sweet

Thus, not proper for champagne but for sparkling muscat wine from the
Asti region of Italy.

> "Extra Dry"        a little sweet

If you see "extra dry, it's probably an American sparkler.

> 
> Brut               dry (french "strong"?)

Nope, translates as dry (in the context of Champagne).

> 
> Blanc de Noir      "white of black(s)???"

As above.

> 
> --
> Joel Iott


Sunil Gupta
Monsoon Software, Inc.
sg@monsoon.com
From: bsmith@crustacean.osf.org (Bruce Smith)
Newsgroups: rec.food.drink
Subject: Re: Hangover Cure? Please?
Date: 5 Jan 93 17:29:28 GMT
Distribution: na
Organization: Open Software Foundation

>In article <1993Jan1.170608.2394@uvm.edu>, djohnson@moose.uvm.edu (Musician!) writes:
>> Hey! Does anyone have an old home remedy for the ever lasting hangover?
>> I am writing a paper on the topic of home medicine and decided that
>> hang over cures might be good for the audience reading it.
>> 

I have found that an assortment of vitamins (B-complex, C, and minerals),
taken with a glass of water and a couple of aspirins before retiring, greatly
reduces the after-effects over overconsumption.

Bruce Smith

  
Newsgroups: rec.food.drink,ba.food,rec.music.folk,soc.culture.celtic
From: dye@i88.isc.com (Ken R. Dye )
Subject: Re: Plastic Slivers found in Canned Guinness
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Tue, 05 Jan 1993 01:41:52 GMT

In article <1993Jan4.144101.6346@aio.jsc.nasa.gov> andy rogers <rogers@ial3.jsc.nasa.gov> writes:
>In article <C0B841.AAK@usenet.ucs.indiana.edu> Iskandar Taib,
>ntaib@silver.ucs.indiana.edu writes:
>>Hmmm.. can someone tell us how this thing works? I suppose
>
>excerpts from a post by someone else follow
....very nice description of nitrogen sytstem deleted.....

>Prior to serving, the beer must be chilled.  Guinness suggests a two hour
>stint in a refrigerator, with a target serving temperature of 45-50 degrees
>(if opened while warm, the beer gushes with excess force).  This is the one
>area where flavor will be variable since most American refrigerators hold
>their temperatures closer to 35-40 degrees.  We all know the colder the beer
>the less the flavors are perceptible.  Education will be the key here.  The


	Now if they will only come out with one tuned to be
served at room temperature, as God intended Guinness to be served....

--Ken
-- 
Ken R. Dye				an optimist is a guy		 |
Interactive Systems Corp., Chicago	that has never had		 | 
(800) LAI-UNIX x341			much experience			 |
dye@i88.isc.comm						archy	 |
Newsgroups: rec.food.drink
From: vsh@etnibsd.uucp (Steve Harris)
Subject: Re: Hangover Cure? Please?
Organization: Eaton Corp, Semiconductor Equipment Div., Beverly, MA
Distribution: na
Date: Thu, 7 Jan 1993 22:29:27 GMT

In article <1993Jan5.132144.62472@cc.usu.edu> slh4r@cc.usu.edu writes:
>
>Also I have heard the rime -- Beer before liquor never sicker and liquor before
>beer nothing to fear.  This may be close to what a lot of people say about you
>should not mix your drinks and just drink one thing.

Funny, the version I heard was:

	Beer on whisky, very risky,
	Whisky on beer, all clear.

(where "on" == "on top of" == "after").

Note that this mnemonic is the reverse of yours --  I guess we need to
perform an experiment to determine which is correct ;-)


Re: hangover prevention, I find alternating a glass of water with each
glass of wine/beer/whatever is most efficacious, both for prolonging
one's enjoyment of the evening and for the morning after.  Vitamins
before bed are good too.

-- 
... Steve Harris - Eaton Corp. - Beverly, MA - vsh%etnibsd@uunet.uu.net
Newsgroups: rec.food.drink
From: jking@nmt.edu ('Admiral JC')
Subject: Re: Sloe Gin
Organization: New Mexico Tech
Date: Sun, 10 Jan 1993 02:42:24 GMT

In article <Jan08.194956.65356@yuma.ACNS.ColoState.EDU> freedman@cs.colostate.edu writes:
>In article 4qz@bailgate.gpsemi.com, milnes_j@lincoln.gpsemi.com (James A Milnes) writes:
>>
>>Here in the United Kingdom we have a drink called "Sloe Gin".This is
>>where the gin is made with the addition of 
>>the juice of sloeberries to give it it's purple appearance.Unlike
>
>I don't have a recipe for Sloe Gin, but I do enjoy a Sloe Gin Fizz
>periodically.
>
>Sloe Gin Fizz
>1 part Sloe Gin
>3 parts Orange Juice
>(I prefer  Tangello juice in place of OJ in most drinks!!)
>
>---
>Keith Freedman
>Colorado State University
>Department of Computer Science
>Systems Administration
>

   Whoops, almost missed it.... that recipe is not a Sloe Gin Fizz.. a Sloe
Gin Fizz typically has Sloe Gin, Lemon Juice and Carbonated Water in it.  To
be a Fizz, A drink must have something fizzy in it.

   The above drink is a Sloe Screw (Yes, a Sloe Screw)..  add a splash of 
Southern Comfort to it and it becomes a Sloe Comfortable Screw.  There are 
other variations, but I can't think of them right now...

   Both are excellent drinks, IMHO...
        _
/\/\/\/\> ... Slither ...
From: spl@ivem.ucsd.edu (Steve Lamont)
Newsgroups: rec.food.drink
Subject: Re: Bloody Mary
Date: 6 Jan 93 01:38:01 GMT
Organization: University of Calif., San Diego/Microscopy and Imaging Resource
NNTP-Posting-Host: ivem.ucsd.edu

In article <bkt.726281830@blacks.jpl.nasa.gov> bkt@blacks.jpl.nasa.gov (Barrie Trinkle) writes:
>spl@ivem.ucsd.edu (Steve Lamont) writes:
>
>>In article <1993Jan5.224923.11249@ringer.cs.utsa.edu> jschwarz@lonestar.utsa.edu (Jan A. Schwarz) writes:
>>>Could someone please post a recipe for a Bloody Mary??
>
>>Spicy tomato juice (Snappy Tom or the like), vodka, and a piece of
>>celery.  Maybe some ground pepper.
>
>	Don't forget the Worcester!  

Ooops.  Never!

							spl
-- 
Steve Lamont, SciViGuy -- (619) 534-7968 -- spl@szechuan.ucsd.edu
UCSD Microscopy and Imaging Resource/UCSD Med School/La Jolla, CA 92093-0608
"Personally, I don't care whether someone is cool enough to quote Doug
Gwyn--I only care whether Doug Gwyn is cool enough to quote." - Larry Wall
From: markg@county.lmt.mn.org (Mark Gilbert)
Newsgroups: rec.food.drink
Subject: Re: Hangover Cure? Please?
Date: 4 Jan 93 20:24:32 GMT
Organization: LaserMaster R&D, Minneapolis, MN  USA

In article <1993Jan1.170608.2394@uvm.edu> djohnson@moose.uvm.edu (Musician!) writes:

>Hey! Does anyone have an old home remedy for the ever lasting hangover?

Before going to bed take 3-4 aspirin and a multi vitamin (B vitamins are 
the most important, but I just take 'em all to be sure), with as much water 
as you can drink.

Mark Gilbert