HDTenEightyP/NetNews huggingface dataset:
From: hacksaw@cellar.org (Hacksaw)
Newsgroups: rec.food.drink
Subject: Air-Force Jet Fuel: One Wild Drink? Some questions!
Date: 23 Aug 92 23:40:44 GMT
Organization: The Cellar BBS and public access system


 
==============================================================================

        How To Make the Elusive Air-Force Test Pilots Jetfuel Drink
        --- -- ---- --- ------- --------- ---- ------ ------- -----
 
Necessary Ingredients: 
 
    A Fifth of Everclear(or any grain alcohol)
     (You can optionally substitute a high proof vodka)
 
    6oz can frozen concentrate Lime aide
 
    6oz can frozen concentrate Lemon aide.
 
    3 gallon bucket
 
    5 to 10lbs. of dry Ice
 
    Thick Towel for handling the DRY ICE.
 
    Water
 
 
Instructions:
 
    Empty the cans of frozen concentrate into the 3 gallon bucket. Also
empty half of the entire fifth of alcohol(or however strong you want it)
into the bucket. Mix and mash the concentrates together with the alcohol.
Once this is done, fill the bucket 1/2 to 2/3 full with cold tap water(at 
least 1.5 gals, not more than 2 gals). Mix the ingredients well again.
 
    Using a towel or gloves, place the block of dry ice into the bucket.
The bucket will begin to bubble and smoke. Swish the contents of the
bucket around every couple of minutes. When you're not swishing(I just
love that word), cover the bucket with that towel(or some kind of lid).
 
        After about 15 minutes or so you should have a slushy mixture, akin
to a 7-11 Slushy. At this point remove the block of dry ice and rewrap in
a towel or blanke. Stir the slush making sure there are no chips of dry
ice in it, and serve.
 
        Serves 10 to 15 people.
 
WARNING: Dry Ice can be dangerous if handled improperly. Never touch your
fingers to the ice as serious freeze burns will occur. Always handle
the ice using a thick towel or sturdy leather gloves. Don't allow anyone 
to play with the ice either.
 
==============================================================================

 
    From my non-scientific point of view, this sounds like one helluva
drink. But before I would even think of making it, I have some questions.
Who else but the people on rec.food.drink to ask for some answers... :)
 
    Is it legitimate? No harm will come to you from drinking a solution
that moments before had dry ice in it?
 
    What purpose does the dry-ice serve? Just to make it cold? Or does it
add some kind of carbonation? How does one go about removing the dry ice
from the mixture?
 
    Any recommendations on making it? Finally, and perhaps most important,
should I make plans for the next morning?
 
Cheers!
 

------
hacksaw@cellar.org (Hacksaw)
The Cellar BBS - (215) 654-9184
From: peter@icad.com (Peter Masters)
Newsgroups: rec.food.drink
Subject: Re: Air-Force Jet Fuel: One Wild Drink? Some questions!
Date: 27 Aug 92 15:32:41 GMT
Organization: ICAD Inc., Cambridge, MA

In article <26120004@hpcvra.cv.hp.com> billf@hpcvra.cv.hp.com (Bill Faus) writes:

   As I remember it, the cold tends to mask the alcohol, which makes
   it perfect for loosening up your date.  One of my schoolmates
   added powdered tea on the theory that tanin was also a strong
   masking agent.  In it's simplest form, one need only mix 
   together frozen grape concentrate, frozen lemonade and vodka.

   Also known as 'Purple Jesus Punch'.

There's a whole family of old punch recipes that call for tea and lots
of hard liquor.  I've made one called "Captain Joseph Peabody's
Punch", and attributed to a New England sea captain, which called for
a half pound of green tea, infused in a quart of water.  Plus a bunch
of limes, sugar, guava jelly, and a bottle each of rum, brandy, and
madeira. I also have seen a recipe from Savannah, GA, which was
remarkably similar:  different name, of course, and probably called
for whiskey.

Anyone know what the guava jelly is for?

Peter Masters
peter@icad.com
Newsgroups: rec.food.drink
From: david@gmd.de (David Murphy)
Subject: Re: Eastern European Wines: any advice?
Keywords: wine Bulgaria Hungary
Organization: GMD, Sankt Augustin, Germany
Date: Wed, 2 Sep 1992 10:20:27 GMT

In <1992Sep1.170635.7453@bnr.ca> rcborcic@bgtys23.bnr.ca (Rob Borcic) writes:

>I will be spending about a week in each of Czechoslovakia, Hungary and
>Bulgaria, and as a wine lover, I was hoping to taste the best wines each
>country has to offer.

>I know that Hungary has produced wine for a very long time, and I am
>anxious to finally try some Tokay. Are there any other Hungarian wines
>I should look out for?

From a month's trip back in '86, I'd say in general, no. There were
a few good, cheap Chardonnays, and lots of over-acid over-oaked
rubbish then. Things are improving, though, but price does not seem
to be a guide to quality. 

>Does Czechoslovakia produce any wine, or should I just stick to the beer?

I was there last week. My impression was that although Czechoslovakia
does produce wine, it shouldn't. I had the nastiest red wine of the
past five years there, a local variety called Rulandske (forgive the
lack of accents), which I thought would be like the German Rulaender
(= Pinot Gris). Instead, it was like being beaten around the head with
a cricket bat. God knows how long the stalks sat on the grapes; a
couple of months, maybe. The tannins were unbelievable. My advice is
to stick to the beer...

>--
>Rob Borcic      | Bell-Northern Research      | Ottawa, Ontario, CANADA
>rcborcic@bnr.ca | Software Engineering Centre |

If anyone things this is an unfair summary, my apologies -- I'm
just telling it how I found it. Recommendations of things worth
trying appreciated ...

David Murphy, F2G2,  | Internet: david@gmdzi.gmd.de |`That orgy of wishful
GMD, Postfach 1240   | UUCP:  ..!mcsun!gmdzi!david  | thinking that has passed 
5205 Sankt Augustin, | Voice: (+49) (0)2241 142415  | for logic in the present
Germany              | Fax: (+49) (0)2241 142618    | century' (F.W. Lawvere)
Newsgroups: rec.food.drink
From: ra@asuvax.eas.asu.edu (Starcap'n Ra)
Subject: Re: Folie a Deux
Organization: winoland
Date: Mon, 31 Aug 1992 18:25:30 GMT

jchokey@leland.Stanford.EDU (James Alexander Chokey) writes:
> steve@mikejag.wimsey.bc.ca (Steve (PrettyBoy) Barclay) writes:
> >I have found a wine which I absolutely LOVE...
> >Is there anybody out there who is familliar with the Folie a Deux 86 Cabernet
> >Sauvignon, and can suggest anything similar that might be sold in Canada.

     There are any number of Napa Cabernets
similar to Folie a Deux.  Their Cab is pretty
good, but not what I'd call distinctive.

> 	Secondly, of all the wineries I have visited in Napa and Sonoma,
> Folie a Deux has been the most enjoyable visit.  It's a very small place
> off the main road in Napa (with a rather small sign), but the people who
> work there are very friendly, funny, and unpretentious.

     Yeah, I call F. a D. "The Cottage."  It's pretty
cool for Napa, but in Sonoma and Mendocino there are
lots of friendly, funny, and unpretentious places.

--Starcap'n Ra       {ames,gatech,husc6,rutgers}!ncar!noao!asuvax!kennedy
                        {allegra,decvax,ihnp4,oddjob}--^
                                          ^---------------The Wrong Choice
                             internet: kennedy@asuvax.asu.edu
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Irish whiskey
Organization: Lockheed Missiles and Space Co.
Date: Mon, 31 Aug 92 17:14:46 GMT

In article <p5ffncg@fido.asd.sgi.com> danac@morc.asd.sgi.com (Dana Crom) writes:
>In article <25320@castle.ed.ac.uk> rsk@castle.ed.ac.uk (R S Kingston) writes:
>>Probably the best Irish whiskey about is the Bushmills single malt.
>>Its the only Irish single malt and is almost up to scotch standard.
>>You probably cant get it in the States though, which is just as well as 
>>you would undoubtedly put ice in it or something....
>
>Is this the stuff known as "Black Bush"?  It is available in the states,
>and I only share it with those who drink it straight, with a water chaser.
>Good stuff indeed, but what do you mean "almost up to scotch standard"?
>It's *Irish*, not *Scotch* - if I wanted good scotch, I'd go for Laphroig
>or Talisker.

_ditto_
if I want scotch, I'll drink scotch
if I want whiskey, I'll drink whiskey
they do _not_ compare (its like comparing gin to vodka)


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: leighann@sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.drink
Subject: Re: Air-Force Jet Fuel: One Wild Drink? Some questions!
Date: 27 Aug 92 21:31:12 GMT
Organization: Sybase, Inc.

In article <1992Aug25.202832.5435@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>I like Pochin (sp?) (home made Irish
>liquor - not liqueur) and its at least as potent, if not more so, 

That's "potin", but good on you for getting the pronunciation right.
Where in the states do you get it?  Do you have friends who distill, or
are they actuall *gasp* importing the stuff now?

	- Leigh Ann


Leigh Ann Hussey 		leighann@sybase.com
"They're mine!  All mine!  And what's mine is mine!" - Daffy Duck
Organization: University of Illinois at Chicago
Date: Thursday, 3 Sep 1992 15:40:22 CDT
From: <U52025@uicvm.uic.edu>
Newsgroups: rec.food.drink
Subject: REQUEST: PEACH BRANDY


  Can someone tell how to make a peach brandy? You can e-mail me or post.

                                 Thanks!
From: brown@cbnewsh.cb.att.com (john.carl.brown)
Newsgroups: rec.food.drink
Subject: Re: more on Irish Whiskey
Date: 2 Sep 92 14:40:17 GMT
Distribution: usa
Organization: AT&T

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...

  Bushmill's Malt is in fact simply called Bushmills Malt, I checked
the label.  Black Bush is another Bushmills product.  I have not
seen Bushmills Malt in the US, and in fact most questions to
store owners about whether it is available result in the answer,
"Sure, but it is called Black Bush".
  I have noticed that Bushmills Malt is widely available in duty
free shops in European airports, so if you know someone who is
traveling soon it probably would be easy to find.
  If you like the regular Bushmills you would probably like the Malt.
If you are a fan of Scotch you are likely to be disappointed.
There is a cloyingness about Bushmills that I personally don't like.


 John Carl Brown
Newsgroups: rec.food.drink
From: bsmith@osf.org (Bruce Smith)
Subject: Irish Whiskey question
Originator: bsmith@serverx.osf.org
Organization: Open Software Foundation
Date: Tue, 25 Aug 1992 21:46:15 GMT

I was in my favorite beverage emporium the other night when I espied a bottle
of something called "Powers Irish Whiskey" (Three Swallows). This blend
seemed a pretty good deal at < $16, but I thought I'd check here before I
took the plunge. Anyone had this stuff? 

Bruce Smith


Newsgroups: rec.food.drink
From: stefan@leland.Stanford.EDU (Stefan Michalowski)
Subject: Re: Eastern European Wines: any advice?
Keywords: wine Bulgaria Hungary
Organization: DSG, Stanford University, CA 94305, USA
Date: Wed, 2 Sep 92 17:43:40 GMT

In article <1992Sep1.170635.7453@bnr.ca> rcborcic@bgtys23.bnr.ca (Rob Borcic) writes:
>I will be spending about a week in each of Czechoslovakia, Hungary and
>Bulgaria, and as a wine lover, I was hoping to taste the best wines each
>country has to offer.....


Why does poor Poland always get left out? During my youth (much of
it mis-spent, thank the Lord) in that country, I developed an 
appreciation for the finer fruit wines that were produced 
by the state monopoly. Some of the better known vintages are 
"jabcok", "alpaga" and the italianized "paticino". I suggest that,
"as a wine lover", you seek them out. They are best consumed at 
ambient temperature, downed quickly on a stairway before a party.


Na zdrowie!

Stefan Michalowski
stefan@sunrise.stanford.edu
From: ajcarr@ccvax.ucd.ie
Newsgroups: rec.food.drink
Subject: Re: more on Irish Whiskey
Date: 30 Aug 92 20:24:21 GMT
Organization: University College Dublin

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?
> 
> 
> -dpc

Both the Cork Distillery Company (where Jameson's, Powers and
Paddy are made) and the Old Bushmills Distillery are owned by
Irish Distillers. CDC is (naturally) in Cork (in the Republic of
Ireland) and Old Bushmills is in Bushmills (in Co. Antrim in
Northern Ireland - also where the Giant's Causeway is, so you
can take the distillery and the Causeway in on one day). What
counts as 'Protestant' and 'Catholic' depends on your own point
of view. I don't think things are seen that way down here in the
Republic for the most part.

I drink Bushmills because I like it. I have a postgraduate
student from Cork who only drinks products from Cork - i.e.
Paddy, Murphy's Stout - and who won't touch drink from Dublin -
i.e. Guinness. Nothing particularly religious about that, just
regionalism.

As for the best Irish Whiskey, it has to be Bushmills Malt (but
Redbreast (from Cork) isn't too bad, either).

Alun

Dr Alun J. Carr
Mechanical Engineering Department
University College Dublin
Belfield
Dublin 4
Ireland
Newsgroups: rec.food.drink
From: m14430@mwunix.mitre.org (Lawrence Larson)
Subject: Re: more on Irish Whiskey
Organization: The MITRE Corporation
Date: Fri, 28 Aug 1992 17:35:40 GMT

scott@festival.ed.ac.uk (Scott Larnach) writes:

>As ever, it's a matter of taste. If it's single malts you're after,
>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
>Bushmills blends. It's triple distilled. Compare with Auchentoshan, a
>triple distilled Scotch Lowland malt.

I still haven't found Bushmill's Malt in the U.S. - anyone got a source?

>I'm waiting for a chance to try _Yamazaki Pure Malt Whisky_ or one of the
>other Japanese single malts.

I have the Suntory malt - it's worth trying as a curiosity, but that's
about it.

-- Larry

Newsgroups: rec.food.drink
From: yen@stsci.edu (Felix Yen)
Subject: Re: Looking for a *great* coffeemaker
Organization: Space Telescope Science Institute
Distribution: na
Date: Tue, 1 Sep 1992 13:02:24 GMT


Jeff Carroll (jcarroll@ferris.cray.com) writes:
]  David Sternlight (strnlght@netcom.com) writes:
]  >On the subject of Krups vs. Bunn, Starbucks, which sells both, claims
]  >that the Bunn makes better coffee because of its flat-bottomed filter
]  >paper. I have both and if there's any difference, it's marginal.
]
]  I got exactly the opposite opinion from the last Starbucks barista I
]  talked to about this. Starbucks is highly unlikely to have a corporate
]  doctrine on which Mr. Coffee clone is better - they're more likely to
]  try to sell you a French press.

and David Sternlight (strnlght@netcom.com) responds:
>  Jeff Carroll may be correct that the cone filters extract a better
>  brew than the flat-bottomed ones, but the official Starbucks position
>  is contained in their newsletter issued when they started carrying the
>  Bunn. It is an extended paean of praise to the Bunn, with invidious
>  comparisons with the cones. They claim it comes close to the coffee
>  they make in their shops. This is not surprising since they use a
>  flat bottomed commercial coffee machine there.

The newsletter article says:

	Starbuck's favorite brewing methods are those that deliver
	maximum coffee flavor: the French Press, espresso machines,
	vacuum pots, and so on.  But wonderful as these methods are,
	none offer the combination of clean, sediment-free flavor
	and supreme convenience that have made electric drip coffee-
	makers so dominant in recent years.  [...]

This is accompanied by an illustration of the Bunn Home Brewer with a
caption that says (among other things): "Contrary to popular misconception,
it is the basket rather than the cone shaped filter that provides optimum
extraction of the coffee's flavors."

Their premise, also described in this issue (Winter '92), is that a good
cup is achieved by:

    1)	using the right proportion of coffee to water,
    2)	using the appropriate grind,
    3)	using good water heated to the right temperature, and
    4)	brewing just before serving.

Their newsletter neglects to mention two other fundamentals:

    a)	using freshly roasted coffee, and
    b)	wetting or blooming the grounds.

Obviously (b) does not apply to espresso, but I would say that these two
are just as important as the other four.  (I would also guess that any
machine that brews a pot in less than four minutes, e.g. the Bunn Home
Brewer, probably doesn't do a good job of wetting the grounds.)

This omission and my experience with their blends left me thinking that
Starbuck's is controlled by its advertising department.

My favorite (so far) mail-order company is the Coffee Connection.  And no,
this isn't one of those East coast vs. West coast religious preferences;
I also like Graffeo's dark roast.  (They both have 800 numbers.)


Felix
yen@stsci.edu
Organization: University of Illinois at Chicago
Date: Thursday, 3 Sep 1992 22:33:50 CDT
From: <U52025@uicvm.uic.edu>
Newsgroups: rec.food.drink
Subject: REQUEST: Peach Brandy
Distribution: usa

Can someone post the ingredients for making a Peach Brandy.



                                  ,Thanks in advance!
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Air-Force Jet Fuel: One Wild Drink? Some questions!
Organization: Lockheed Missiles and Space Co.
Date: Tue, 25 Aug 92 20:28:32 GMT

>
>Is the only reason for the Everclear so you can show your guests a
>scary-looking bottle when you're done?  It would seem to me that you
>could use a whole bottle of vodka and cut the water by 1/2 a pint or
>so.  The only plausible use for Everclear I have yet seen on the net
>was to extract aromatics from herbs, etc. for making liquors.  In that
>instance, it was argued that the lower-proof vodka wouldn't do the
>job, because the desired compounds were alcohol soluable but not water
>soluable.
>
Everclear was not available in MN (where I grew up) but we could go
over the border to get it - I had a number of friends who prefered it
to vodka or gin (of course its proof was/is quite high) - I never
really got into Everclear, I like Pochin (sp?) (home made Irish
liquor - not liqueur) and its at least as potent, if not more so, 
than Everclear - so, it [Everclear] does have plausible uses other
than as a liqueur base - just ask people from the Dakotas!!! - 
many people like it in their bloody marys, etc....

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: leighann@sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.drink
Subject: Re: more on Irish Whiskey
Date: 1 Sep 92 17:41:55 GMT
Organization: Sybase, Inc.

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


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
From: kehlet@baudelaire.Eng.Sun.COM (Dave Kehlet)
Newsgroups: rec.food.drink
Subject: Re: Rookie Wine Maker Needs Help
Date: 28 Aug 1992 15:16:16 GMT
Organization: Sun Microsystems
Distribution: world
Reply-To: kehlet@baudelaire.Eng.Sun.COM
NNTP-Posting-Host: baudelaire

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.

Here's my Crush Checklist from last year following this list of stuff to buy.
This is oriented toward red wine; I haven't yet tried white.

    Grapes
    Six-gallon food grade containers
    Fermentation tank (new trash can)
    Potassium metabisulfite powder
    Wine yeast
    1/2" polyvinyl tubing and racking tube
    Glass carboys (five-gallon bottles)
    A few 1-gallon and 1/2 gallon glass jugs (apple jiuce containers)
    Hoe for punching down the cap
    100ml graduated cylinder
    1000ml Erlenmeyer (sp!) flask
    Hydrometer for measuring specific gravity, hence sugar
    Funnel
    Flashlight
    Cellar log notebook
    56-liter French oak barrel
    2x4s to build barrel stand
    Carboy stoppers
    Fermentation locks
    Silicone bung for barrel
    Cellar


Crush Checklist

22 October 1991

David C. Kehlet


Mix up potassium metabisulfite solution for use at 1 teaspoon/gallon 
grape must for 30ppm.  Solution is 1 oz metabisulfite in 21 oz water.
    (From Greg Bruni: 13.6 grams/60 gallons grape juice.  This 
     is .2266 gram/gallon, .0079 oz/gallon.  To create a sol'n so
     one adds 1 tsp/gallon grape juice, .0079 oz/tsp or 1 oz/21 oz.)

Wash the four six gallon containers, lids, corks and 25 gallon tank.

Get grapes, dump into 25 gallon tank, stomp and destem if not done
already.

Record sugar and temperature.

Mix in metabisulfite solution at 1 teaspoon/gallon of grape must to get 
30 ppm.

Wait 30 minutes.

Mix up yeast in a pitcher of juice, mix into grape must.

Cover tank.

Every day do the following:
    Punch down skins.
    Record sugar and temperature.

One day after fermented dry (skins should sink), press.  Use pitchers
to collect pressed juice and a bowl to dump wine and skins into press.
Dump wine into 6 gallon containers temporarily.

Add in metabisulfite solution at 1 teaspoon/gallon of wine to get  
additional 30 ppm.

Siphon wine into 15 gallon barrel and glass; top off and seal.

Keep wine fully topped off.

Every few months rack the wine.  Add metabisulfite solution at 1/3
teaspoon/gallon of wine (10ppm additional).  Total sulfite added must
be <= 100ppm, so this will work for four rackings (30+30+10+10+10+10).
Last racking should be 1 week before bottling.