HDTenEightyP/NetNews huggingface dataset:
From: smmyers@foghorn.srv.pacbell.com (Sean Myers)
Subject: Re: A stupid question about wine.
Organization: Pacific Bell OSSEM
Date: Wed, 27 Jan 1993 19:08:06 GMT

In article <C1IyE9.9JI@bailgate.gpsemi.com>, dhopkins@gpsemi.lincoln.com (Dave Hopkins) writes:
|> In article <C1Furw.44q@javelin.sim.es.com> Clint Dimick,
|> cdimick@javelin.sim.es.com writes:
|> >   Rumor amongst my friends has it that wine contains a small amount of
|> lead
|> >which is the reason why most people get headaches after drinking.  Does
|> this
|> >have any validity, or is she does spouting out the mouth?  (She claims to
|> >have heard it from several people, so it must be popular opinion.) 
|> Replies
|> >appreciated.
|

     What your friend is most likely referring to is the lead wrapper at the top
of the bottle that covers the cork.  Here in California it seems that stores 
are being required to post a warning on this.  All that is necessary to get rid
of this is to take the wrapper completely off and wipe the top with a wet cloth.

     I'm not sure why they're getting headaches.  Fusil oils in beer production
are blamed for "beer headaches" perhaps there is an equivalent in wine?


       _____  _____   ___   __  _       __  __ _____ ____  _____  _____ 
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      |__   ||   __||  ^  ||     |     |      | | | |  __||  ^  /|__   |
      |_____||_____||__|__||_|\__|     |_|\/|_| |_| |____||__|__\|_____|
  -+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+-
  + Sean M. Myers (smmyers@foghorn.srv.PacBell.COM) | WANTED...             +
  = Systems Analyst                                 |                       =
  + Operator Services                               |                       +
  = Software Engineering and Maintenance            |                       =
  + Pacific Bell (SRV complex) CA. USA              |                       +
  -+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+-
From: dst@hardy.u.washington.edu (Dale Tanigawa)
Newsgroups: rec.food.drink
Subject: Hanns Kornell --- what happened?
Date: 28 Jan 1993 14:14:30 GMT
Organization: University of Washington, Seattle
NNTP-Posting-Host: hardy.u.washington.edu

In article <1993Jan27.211610.16738@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>and champagne bottles have the indentation for riddling purposes (champagne
>fermented in this bottle - methode champanoise - is turned a 1/4 turn
>every day to help riddle the sediment to the neck for disgorging)

This reminded me to ask if anybody knew what happened to my favorite 
champagne maker who happens to make their champagne this way.  We special
ordered 2 cases from Hanns Kornell for our wedding, apparently just 
before they stopped selling.  Are they really gone bankrupt, or are 
they in reorganization and will reappear later?  We have one bottle
left over from the wedding that we had planned to have on our first
anniversary, but now I am thinking maybe we should save it as a keepsake.

Sigh.  It was fun to look at the bottom of the bottle and see the white
paint mark used to keep the riddling constant.  Maybe never again.

Newsgroups: rec.food.drink
From: feldstei@silver.ucs.indiana.edu (Ronald F. Feldstein)
Subject: Re: Coffee Grinders
Organization: Indiana University
Distribution: na
Date: Sat, 23 Jan 1993 15:47:52 GMT

It depends on what kind of grind you want.  If you want a medium or coarse
grind, almost any hand grinder will work.  But, if you want a fine grind,
such as for espresso or Turkish coffee, you have to be more careful.  For
Turkish coffee, you could get the traditional brass hand grinder, which
works very well, but is very slow and tiring to use.  As to espresso,
the best choice is probably an expensive electric grinder that is specially
designed for that purpose.  I was unhappy with the Braun and switched to
the Olympia for espresso grinding.


Newsgroups: rec.food.drink
From: jamys@yoyo.cc.monash.edu.au (David Godley)
Subject: Re: Absinthe
Organization: Monash University, Melb., Australia.
Date: Tue, 26 Jan 1993 01:07:39 GMT

In <parvin1.727949476@husc.harvard.edu> parvin1@husc11.harvard.edu (Douglas Parvin) writes:

>I was flipping through my uncle's old drink book, and I noticed a bunch
>of drinks calling for Absinthe.  I've been told it's illegal here in
>the USA.  This piqued my curiosity.  What is it, why is it illegal,
>and is there a good substitute?  Enquiring minds want to know....


If I remember correctly Absinthe is produced from a wormwood extract.
As such it is an Hallucinagenic in rather small quantities.  In larger
ones it is fatal.  It was used for quite some time as a cure/treatment of
Manic/Depressive behaviour.....

-- 
_____________________________________________________________________________
David Godley: c/- Department of Geography, Monash University,
	          Clayton 3168 AUSTRALIA
jamys@yoyo.cc.monash.edu.au			davidg@vaxc.cc.monash.edu.au
From: parvin1@husc11.harvard.edu (Douglas Parvin)
Newsgroups: rec.food.drink
Subject: Absinthe
Date: 25 Jan 93 08:11:16 GMT
Article-I.D.: husc.parvin1.727949476

I was flipping through my uncle's old drink book, and I noticed a bunch
of drinks calling for Absinthe.  I've been told it's illegal here in
the USA.  This piqued my curiosity.  What is it, why is it illegal,
and is there a good substitute?  Enquiring minds want to know....
-- 
-------------------------------------------------------------------------
Douglas Parvin
parvin1@husc.harvard.edu                  "Homercles cares not for beans"
From: young@hpcs4.bear.com (Eric Youngblood)
Newsgroups: rec.food.drink
Subject: REQUEST: Perfect Marguerita
Date: 27 Jan 93 13:38:32 GMT
Organization: wouldn't you like to know...
X-Newsreader: TIN [version 1.1 PL6]

I've seen such a variation in the qualities of
margueritas in bars; now I'm looking for the
'perfect' recipe...

Do you have it?

If so, please share...

Thanks,
Eric

Eric Youngblood
young@wildcat.bear.com

Newsgroups: rec.food.drink
From: esharp@sage.cc.purdue.edu (The Baker)
Subject: Coffee Grinders
Organization: Purdue University Computing Center
Distribution: all
Date: Fri, 22 Jan 1993 02:20:59 GMT

 I am looking for a hand coffee grinder, a search I thought would be easy
enough.  I have, however, only found electric grinders which are not what I
want.  Any suggestions excepting antique shops?

******************************************************************************* All animals are strictly dry, they sinless live and swiftly die.
But sinful, Ginful, beer soaked man survives three score years and ten
                                                -origin unknown-
*******************************************************************************
Edwin Sharp
esharp@sage.cc.purdue.edu
Finger me often to see the amazing plan changer in action!

Newsgroups: rec.food.drink
From: yen@stsci.edu (Felix Yen)
Subject: Re: Coffee Grinders
Organization: Space Telescope Science Institute
Distribution: na
Date: Fri, 22 Jan 1993 17:16:37 GMT


Edwin Sharp (esharp@sage.cc.purdue.edu) writes:
>  I am looking for a hand coffee grinder [...]

On the other hand, I am looking for an electric coffee grinder and have
pretty much decided on the new Bunn unit, but I'd like to know a little
more about how it works before I buy it.  For example, it's billed as a
multi-stage grinder.  Does this mean that it has several sets of burrs,
or is this merely a reference to its dechaffing mechanism?  Also, should
I assume that its burrs cannot be removed and sharpened?  Finally, I see
that the grind-size adjustment knob only has about 90 degrees of range;
is it easy to use and how fine a grind can it produce?


Felix
yen@stsci.edu
From: velde2@jhunix.hcf.jhu.edu (Francois Velde)
Newsgroups: rec.food.drink
Subject: Re: Wine Bottle Question
Date: 27 Jan 93 23:05:45 GMT
Organization: Homewood Academic Computing, Johns Hopkins University, Baltimore, Md, USA
NNTP-Posting-Host: jhunix.hcf.jhu.edu

In article <josh.728170956@pogo> josh@cqs.washington.edu (Josh Hayes) writes:
>motani@watson.ibm.com writes:
>
>I have also heard that the reason sparkling wines have a more pronounced
>dimple in the bottom of the bottle (THAT is true, at least) is because
>the dimpled bottle is much more resistant to rupture from internal 
>pressure than, say, a flat-bottomed bottle. They are certainly more 
>sturdy than other wine bottles: when I worked in a small recycling
>center during college we used to break the bottles by just striking
>two together, then picking up another and repeating the process. A
>champagne bottle survived this treatment basically forever....

That may just be that the glass is thicker in champaign bottles.

Paradoxically, although the glass is quite thick in a champagne bottle,
it is easy to open them with a light tap of a knife on the neck, and thus
break the neck just below the cork. 







-- 

	Francois Velde
Newsgroups: rec.food.drink
From: carlsonb@mari.acc-admin.stolaf.edu (Bradley P Carlson)
Subject: Where do you purchase crushed ice?
Organization: St. Olaf College; Northfield, MN
Distribution: usa
Date: Fri, 22 Jan 1993 22:06:13 GMT

After spending more time crushing ice than cooking before a recent
dinner, I decided to purchase my ice pre-crushed.  But I haven't
found a store willing to sell crushed ice.  I've tried liquor, wine
and beer stores (don't stock it), grocers and restauranteurs (won't
sell it) and caterers (only deliver it!).

	Where do you buy your crushed ice?

-"Desperate" in Minnesota

-carlsonb@stolaf.edu

Newsgroups: rec.food.drink
From: houck@stsci.edu
Subject: Questions on Fine Bourbons etc.
Organization: Space Telescope Science Institute
Distribution: na
Date: Thu, 21 Jan 1993 14:37:15 GMT



I recently started sampling some of the small batch bourbons that Jim Beam
is offering: Bookers, Bakers, Knob Creek etc. I am really enjoying them, but
I have several questions about them. Does anyone know of a book (I have
looked in several bookstores and can only find books on wine) on bourbons
or any of the other delights in the whiskey family (Scottish Malts etc.)

I suppose I am trying to find out just what the differences are that seperate
all of the numerous types of whiskies from the others. Is it simply locale
or is it process or age factors or combinations?

Why are there bourbons, bourbon whiskies, malts, Scotch Malts, Scotches, blends,
single barrel spirits, plain old whisky, rye etc.?

I admit this is all very impressive and somewhat intimidating to a novice when
faced with an extremely well stocked liquor store.

Any info and/or help would be greatly appreciated. Thanks.

Cheers.

Newsgroups: rec.food.drink
From: gordons@CS.ColoState.EDU (vahl scott gordon)
Subject: dimple in bottles
Date: Wed, 27 Jan 1993 22:40:15 GMT
Organization: Colorado State University

josh@cqs.washington.edu (Josh Hayes) writes:
>I have also heard that the reason sparkling wines have a more pronounced
>dimple in the bottom of the bottle (THAT is true, at least) is because
>the dimpled bottle is much more resistant to rupture from internal 
>pressure than, say, a flat-bottomed bottle. They are certainly more 
>sturdy than other wine bottles: when I worked in a small recycling
>center during college we used to break the bottles by just striking
>two together, then picking up another and repeating the process. A
>champagne bottle survived this treatment basically forever....

Champagne bottles are made thicker because the contents are under pressure.

I have noticed that most wine bottles with dimples in the bottom are also
thicker, but I assume this is just because they are better quality bottles.
Empty wine bottles vary in weight considerably.

I had always thought that the dimple developed in wine bottles out of
tradition, since the dimple serves a purpose in champagne bottles (riddling).
Fancy wines were served in a fancy way (i.e., thumb-in-dimple), and that's
why you tend to find better wines bottled in bottles with the dimple.

Scott
From: parvin1@husc11.harvard.edu (Douglas Parvin)
Newsgroups: rec.food.drink
Subject: Re: Absinthe
Date: 26 Jan 93 19:04:15 GMT
Article-I.D.: husc.parvin1.728075055

derose@a.chem.upenn.edu (Paul DeRose) writes:


>	Absinthe is a distillate of wormwood. It has a narcotic effect
>and is addicting. It was given to prostitutes by their pimps in
>France during the late 19th and early 20th century.

Hmm. I suppose that means that Absinthe makes the heart grow fonder...

*He ducks*

-- 
-------------------------------------------------------------------------
Douglas Parvin                  
parvin1@husc.harvard.edu              
Newsgroups: rec.food.drink
From: david@monitor.com
Subject: Re: Wine Bottle Question
Reply-To: david@monitor.com
Organization: Monitor Company / IE
Date: Thu, 28 Jan 1993 23:47:53 GMT

Michael Johnson writes
> kennedy@asuvax.eas.asu.edu (Ralph Kennedy) writes:
> > lstein@adobe.com (Larry Stein) writes:
> > > The reason for the dimple is to help facilitate the collection
> > > of sediment as a bottle of red wine ages.
> > 
> >      Wrong.  It's there because it makes the bottle
> > much more difficult to break than flat-bottomed
> 
> I can attest to that--I once saw someone tap the lower part of a Kalhua  
> bottle on a table edge accidentally and the whole bottom came away in one  
> nice, clean piece.  Nasty bit o' work, that.
> 
> > > This, of course, leads to the question as to why such glass is
> > > needed for white wine...
> > 
3 glassFacts:
(1)Glass gets significantly less strong when wet.  
(2)Glass strengthens under compressive force and weakens when expanded.  
(3) Glass is much stronger now than in champagne's early days..
In champagne bottles, the dimple used to be necessary in order to limit  
explosions.  Under pressure, the dimple compresses, strengthening the bottle.   
The winery tours I have taken claim that now dimples (punt is the "real" name)  
are only needed to be traditional.

An interesting note about champagne bottles:  at a New year's eve party a  
freind of a friend showed several of us, very dramatically, that you can remove  
the wrapping and cage from a bottle of champagne, and then, holding the bottom  
in one hand, you run a sharp knife up the edge of the bottle.  The knife edge  
catches the glass rim, breaking a small piece which flies "safely" away with  
the cork.  This is the theory at any rate.  He did this twice at the party, and  
once half the bottle took off with the cork.  He ended up with about 12 ounces  
of Piper Heidsick on his suit.  

I will not be responsible for any injuries resulting from y'all trying this at  
home.  It's impressive when it works, but embarrassing and potentially  
dangerous if you screw up.

-- 
===============================================================================
   /vvvvvvv\
   \       /
   -|-     |   David Adams
Newsgroups: rec.food.drink
From: neve@nlm.nih.gov (Leif Neve)
Subject: Re: Absinthe
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine
Date: Mon, 25 Jan 93 16:38:51 GMT

In article 727949476@husc.harvard.edu, parvin1@husc11.harvard.edu (Douglas Parvin) writes:
>I was flipping through my uncle's old drink book, and I noticed a bunch
>of drinks calling for Absinthe.  I've been told it's illegal here in
>the USA.  This piqued my curiosity. 
 
I can't help you with the ingredients, but from what I know of
it, it's very toxic. I believe it was widely drunk in Paris
sometime in the latter half of the last century.  I guess
it was cheap and effective?

Cafe patrons succumbing to its noxious effects were the subject 
of paintings by artists such as Manet and Toulouse Latrec.



>What is it, why is it illegal, and is there a good substitute? 

Sniffing glue will, I think, achieve the same effect.

Bottoms up!

Leif Neve


Newsgroups: rec.food.drink
From: lstein@adobe.com (Larry Stein)
Subject: Re: Wine Bottle Question
Followup-To: rec.food.drink
Organization: Adobe Systems
Date: Thu, 28 Jan 1993 19:08:26 GMT

In article <1993Jan28.005710.25934@asuvax.eas.asu.edu>,
kennedy@asuvax.eas.asu.edu (Ralph Kennedy) wrote:
> 
> lstein@adobe.com (Larry Stein) writes:
> > The reason for the dimple is to help facilitate the collection
> > of sediment as a bottle of red wine ages.
> 
>      Wrong.  It's there because it makes the bottle
> much more difficult to break than flat-bottomed
> bottles, which tend to break right along the bottom
> edge leaving you with a bottomless empty bottle
> with the cork still in place and a mess to clean up.

       BOTH answers are correct!!

       
> 
> > This, of course, leads to the question as to why such glass is
> > needed for white wine...
> 
>      Duh.

       And, what pray tell, is this supposed to mean??

       (Christ, I didn't spend 5 years in wine retail and wholesale
        and 14 years in professional tasting groups to get a mindless 
        answer like the one above.  No wonder I got out of that business.
        Too many wine dweebs...too little time...)
> 
> --Ralph Kennedy      {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: martin@lyra.cis.umassd.edu (Gary Martin)
Subject: Re: Absinthe
Organization: University of Massachusetts Dartmouth
Date: Thu, 28 Jan 1993 02:06:47 GMT

In article <parvin1.727949476@husc.harvard.edu> parvin1@husc11.harvard.edu (Douglas Parvin) writes:

   I was flipping through my uncle's old drink book, and I noticed a bunch
   of drinks calling for Absinthe.  I've been told it's illegal here in
   the USA.  This piqued my curiosity.  What is it, why is it illegal,
   and is there a good substitute?  Enquiring minds want to know....
   -- 
According to recent discussion in sci.math, absinthe makes the font grow
harder.


--
Gary A. Martin, Assistant Professor of Mathematics, UMass Dartmouth
Martin@cis.umassd.edu
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.drink
Subject: Re: Where do you purchase crushed ice?
Date: 25 Jan 93 22:18:43 GMT
Distribution: usa
Organization: Lockheed Missiles and Space Co.

In article <1993Jan22.220613.18793@news.stolaf.edu> carlsonb@mari.acc-admin.stolaf.edu (Bradley P Carlson) writes:
>After spending more time crushing ice than cooking before a recent
>dinner, I decided to purchase my ice pre-crushed.  But I haven't
>found a store willing to sell crushed ice.  I've tried liquor, wine
>and beer stores (don't stock it), grocers and restauranteurs (won't
>sell it) and caterers (only deliver it!).
>
>	Where do you buy your crushed ice?
>
>-"Desperate" in Minnesota
>
>-carlsonb@stolaf.edu
>

there used to be 'ice chests' that had ice blocks, ice cubes, and ice pieces
(not really crushed) - other than buying a crusher you may be SOL -

seriously, what did you need so much crushed ice for? why didn't you
invite your guests to play an ice crushing game (there's a party
'ice' breaker) - or your blender may have helped - or take the ice from a
tray, put it in a towel, roll it up a bit & hit it with a hammer



-- 
________________       __        ________________   "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: cdimick@javelin.sim.es.com (Clint Dimick)
Subject: A stupid question about wine.
Reply-To: cdimick@javelin.sim.es.com
Organization: Evans & Sutherland Computer Corp.
Date: Tue, 26 Jan 1993 01:57:31 GMT

   Rumor amongst my friends has it that wine contains a small amount of lead
which is the reason why most people get headaches after drinking.  Does this
have any validity, or is she does spouting out the mouth?  (She claims to
have heard it from several people, so it must be popular opinion.)  Replies
appreciated.
 

-- 
"Major corporations make decisions that lead people   | Clint Dimick = cdimick@
 to adopt harmful products, such as alcohol, tobacco, | javelin.sim.es.com = I
 and sugar-coated cereals." - _Human_Societies_ 6thed.| speak for myself, thank
 Your average overpriced, opinionated college text.   | you. Wow: 801-288-0887!
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: A stupid question about wine.
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Thu, 28 Jan 1993 15:08:44 GMT


In article <MARTIN.93Jan27212831@lyra.cis.umassd.edu>,
martin@lyra.cis.umassd.edu (Gary Martin) writes:
|>
|>I'd agree with you that the health hazzard is overblown, but I imagine
|>that disposal of the capsules in landfills poses a long-term environmental
|>problem.  Is there any advantage to using lead over plastic or other
|>alternatives?

The purpose of the capsule historically has been to prevent mold, insects, and
mice from degrading the cork.  Before the invention of plastics, lead foil
admirably served all three purposes.  Nowadays, there's little reason other
than tradition to use lead foil.  It is a bit more convenient than plastic,
though, in that it can be easier to remove.  But the environmental concerns
outweigh the tradition and convenience--why needlessly put more lead in our
environment?

--PSW
From: entrpoop@access.digex.com (Dexter Medley)
Newsgroups: rec.food.drink
Subject: Re: Absinthe
Date: 28 Jan 1993 11:12:54 -0500
Organization: Express Access Online Communications, Greenbelt, MD USA
NNTP-Posting-Host: access.digex.com

parvin1@husc11.harvard.edu (Douglas Parvin) writes:

>>	Absinthe is a distillate of wormwood. It has a narcotic effect
>>and is addicting. It was given to prostitutes by their pimps in
>>France during the late 19th and early 20th century.

>Hmm. I suppose that means that Absinthe makes the heart grow fonder...

Yecchhh! In the absinthe of evidence to the contrary, I must conclude that
only a wormwould make such a comment.
From: glazier@isr.harvard.edu (Andrew Baker Glazier)
Newsgroups: rec.food.drink
Subject: Send me your drink recipes ...
Date: 21 Jan 93 18:20:14 GMT
Organization: Harvard University, Cambridge, MA

Seeking any and all drink recipes meeting these criteria: 

that the ingredients would be found at most liquor stores, 
and that the main ingredients are rum, whiskey, vodka or gin
-- 
"A horse! A horse! Somebody give me a horse, man, because|glazier@ 
I come to bury this dirtball, not to praise him. Whaddya |harvard.isr.edu
think I am? Whether it's nobler for the mind to make people suffer with all
these totally outrageous arrows arrows for a fortune, or what!" -- D.R.
Newsgroups: rec.food.drink
From: tcooper@kean.ucs.mun.ca
Subject: Information on Wine Databases
Followup-To: rec.food.drink
Summary: I am looking for information on wine databases
Keywords: database wine
Reply-To: tcooper@kean.mun.ucs.ca
Organization: Memorial University. St.John's Nfld, Canada
Date: Mon, 25 Jan 1993 23:24:10 GMT

HI.

I am looking for databases on wine and related items for a friend of mine 
who is setting up a wine tasting and consulting business.  Anything on the 
vax or on bulletin boards would be appreciated.  Also any information that 
you know of about newsletters of wine consultants and/or wine tasters would 
be greatly appreciated.  Thanks alot in advance.

Cheers

Tom Cooper