HDTenEightyP/NetNews huggingface dataset:
From: lsc@ssd.intel.com (Linda Cline)
Newsgroups: rec.food.drink
Subject: Re: Sources for Wine Glasses
Date: 8 Jan 93 20:09:21 GMT
Organization: Supercomputer Systems Divison, Intel Corp.

In article <1993Jan8.185058.19548@nynexst.com>, fischman@nynexst.com (Gary Fischman) writes:
|> In article 17743@verdix.com, edm@verdix.com (Ed Matthews) writes:
|> >Well, through too many tastings and parties, my wine glass supply has
|> >dwindled.  I'm looking for sources for reasonably priced claret and
|> >hock glasses.  I'm looking for long stems, big tulip-shaped bowls, 
|> >and thin, clear glass.  Any ideas gratefully appreciated.
|> >
	<.sig deleted>
|> 
|> You can try the Wine Enthusiast in Harrison, NY - a fairly large mail order firm.
|> (Call 800-555-1212 for the number.)  They have a full line of Reidell stemware as
|> well as one or two others.  William-Sonoma also puts out a pretty good line of
|> reasonably priced wine glasses.
|> 
	<.sig deleted>

There was an article in the early December/late November (sorry,
can't remember exact date) issue of Wine Spectator where wine
glasses were rated.  There were very many different makes
covered.  If you can get ahold of this article, you may be able
to choose makes that fit your fancy and investigate from there.
Prices were also listed.

	linda

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
"Now, here, you see, it takes all the running you can do, to keep in
the same place.  If you want to get somewhere else, you must run at
least twice as fast as that!"	
                                        Lewis Carroll
Linda Cline                             Through the Looking Glass
Intel Supercomputer Systems Division 
email: lsc@ssd.intel.com
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Newsgroups: rec.food.drink
From: szielins@oracle.com (Stephan Zielinski)
Subject: Re: Hangover Cure? Please?
Organization: Oracle Corporation
Date: Wed, 6 Jan 1993 01:17:27 GMT
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.

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.

The most common folk-explanation of the "meaning" of this proverb is:
if one gets ripped on hard alcohol and then switches to beer, chances
are you won't ingest that One Last Drink into your system (the one
that will make you too drunk / ill / dead) before mild nausea warns
you off.  On the other hand, if one sucks down beer and then switches
to 80 proof alcohol, there is a good chance you'll take One Glass Too
Many (shots can go reeeeeal quick) and end up out in the bushes.

It matches my experience, at least...				-Z
_________________
Stephan Zielinski                                       szielins@us.oracle.com
Newsgroups: rec.food.drink,comp.sys.mac.misc
From: edwards@andy.bgsu.edu (Bruce Edwards)
Subject: How to play audio CD's on NEC CDR-74 music box
Followup-To: poster
Summary: NEC CDR-74 & audio disks
Organization: Bowling Green State University B.G., Oh.
Date: Mon, 4 Jan 1993 23:49:38 GMT

I received a CDR-74 Multimedia Gallery package for Christmas.                   
The drive's fine, the little speakers which attach to the
Mac are ok, the CD's which came with it range from brilliant
to ho-hum.  There's also a DA called music box and another
file called Audio CD Access (TYPE=ufob / CREATOR=ufox). I can't
keep the FINDER 'Wanna INIT dis' dialog from stepping on this
DA everytime I go to insert an audio disk.  Although if I'm quick
enough I can click on the PLAY button and the disk seems to be
tracking but no tunes.  What gives?  I have a feeling this
question's been asked a million times and the answer is squirreled
away in some FAQ but hey! .... email me please, I don't have time
to read this group a lot.  Thanks a bunch.

edwards@andy.bgsu.edu

-- 

edwards@andy.bgsu.edu
From: milnes_j@lincoln.gpsemi.com (James A Milnes)
Newsgroups: rec.food.drink
Subject: Re: Sloe Gin
Date: 11 Jan 93 13:03:43 GMT
Organization: GEC Plessey Semiconductors
X-Xxmessage-Id: <A77730F81C0170BA@mac_oob6.lincoln.gpsemi.com>
X-Xxdate: Mon, 11 Jan 93 14:13:12 GMT
X-Useragent: Nuntius v1.1.1d12

In article <1993Jan8.221813.20476@iscnvx.lmsc.lockheed.com> Sharen A.
Rund, sharen@iscnvx.lmsc.lockheed.com writes:
>its been a long time sine I've thought of sloe gin - there used be be
>a popular drink around called a sloe gin fizz which I think was
>just the sloe gin & some soda water (spritzer)
>
>I'm interested in the recipe

The recipe for distilling "Sloe gin" is as follows:

Ingredients: 1 litre of gin,2 lb of sloeberries,1 lb and a bit of sugar 
a medium-large bar of cooking chocolate,and some chopped nuts.

1.prick each sloeberry two or three times and then place in either
a demijohn or a large container that has a lid.

2.add the sugar to the sloe's.

3.pour in all the gin(no drinking it beforehand!!)

4.place a stopper in the demijohn or a lid on the container,this keep's
the flavour in and stops spillage when you shake it.
 
5.shake the mixture for 3-4 minutes.

6.shake for 1 minute,once a day for four weeks.if you can,shake it at
the same time every day.

You are probably wondering where the chocolate comes into this recipe,
after four weeks remove the stopper or lid and decant the mixture into
a seperate bottle,do this through a strainer/sieve to keep the sloe's out
of the finished drink.take the chocolate and melt it in a saucepan,put a
thin
layer of the melted chocolate into a baking tray then place the sloe's
and 
chopped nuts in it and then cover with the remaining chocolate and leave
to
harden and "voila",home-made fruit and nut chocolate with a hint of
gin.leave the
bottle of sloe gin for a further two weeks before drinking,no shaking is
neccessary
for this part.

In britain sloeberries are available in the late autumn(fall) -early
winter,so if you
time it right you can enjoy a piece of chocolate and a drink of sloe gin
with your family
on christmas day,or as a winter warmer when out with your friends
shooting pheasants
on boxing day(old english tradition)

James Milnes                               
  
E-mail : milnes_j@lincoln.gpsemi.com
Post    : 2 Albert crescent
             Lincoln,Lincs
             LN1 1LX.
Newsgroups: rec.food.drink
From: bkt@blacks.jpl.nasa.gov (Barrie Trinkle)
Subject: Re: Bloody Mary
Organization: Image Analysis Systems Group, JPL
Date: Wed, 6 Jan 1993 01:32:59 GMT

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 Worcestershire!
--
--------------------------------------------------------------------
..nothing is so fatal to maidenly delicacy of speech as the run of 
a good library.
				Robertson Davies, _Tempest Tost_
Newsgroups: rec.food.drink
From: jfarrell@morgan.ucs.mun.ca (James Farrell)
Subject: mulled wine
Organization: Memorial University of Newfoundland
Date: Wed, 6 Jan 1993 19:46:46 GMT

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.

Thanks for any help.

Jim

-- 
********************************************************************
* Jim Farrell  -  Memorial University of Newfoundland (ie. CANADA) *
* These are my opinions, so BUGGER OFF!!!                          * 
********************************************************************
From: spl@ivem.ucsd.edu (Steve Lamont)
Newsgroups: rec.food.drink
Subject: Re: Bloody Mary
Date: 6 Jan 93 00:31:05 GMT
Organization: University of Calif., San Diego/Microscopy and Imaging Resource
NNTP-Posting-Host: ivem.ucsd.edu

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.

							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
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Champagne codes
Organization: Lockheed Missiles and Space Co.
Date: Wed, 6 Jan 93 18:20:01 GMT

In article <1993Jan5.232445.23045@rtsg.mot.com> iott@rtsg.mot.com (Joel K. Iott) writes:
>In article <1iaogiINNl33@agate.berkeley.edu> spp@zabriskie.berkeley.edu (Steve Pope) writes:
>>
>>Of course if the sparkling wine in question is not Champagne,
>>then "Blanc de Noir" might be used more fancifully.
>>But if the sparkling wine in question is not Champagne,
>>I generally don't drink it in the first place so why should I
>>care.
>>
>>
>>>Asti Spumante      Italian sparkling wine, very sweet
>>
>>   "Asti Spumante" is not Champagne.
>>
>
>So, which Champagne do you like better?  "Andre" @ $3 or "Cooks" @ $3.50 ??  

just before New Year's Eve you could get Cook's for $2.99   ...B-)

>Or you opt for the non-alcoholic Champagne? "Welch's ???"
>
>Oh no...  My vision is clouding over...  Maybe that bottle of Thunderbird I
>drank has something to do with it.  Oh, well, gotta go, I've got a bottle
>of MD 20/20 waiting for me.  Uuuuuuuurp!  Looks like I'm gonna have a "rerun"
>of the Thunderbird! 
>
>(sarcasm, yes I know only real Champagne comes from France.)
>


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: fiddick@condor.ucsb.edu (Laurence Fiddick;)
Newsgroups: rec.food.veg
Subject: veg ghee
Date: 9 Jan 93 02:03:16 GMT
Distribution: rec.food.veg

i was wondering how i'd make vegetable ghee? could i just use regular
margarine?
Newsgroups: rec.food.veg
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: Brunch idea for Clover
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Sun, 10 Jan 93 01:38:29 GMT

to come home for lunch.  It was a GRUELING day, we shopped from 9:30AM
to 7:30PM with only a short break at the local hamburger place for lunch.  
I ordered a plate of fries and a large mug of hot water for my instant
lentil soup and was quite happy.

Cashew Chili??? That sounds potentially yummy... Sure! I'd love the
recipe!

   
Newsgroups: rec.food.veg
From: waffle@steer.sdsu.edu (Kevin M. Savetz)
Subject: Looking for online resources for vegies.
Followup-To: poster
Organization: San Diego State University Computing Services
Distribution: US
Date: Sun, 10 Jan 1993 17:59:45 GMT

Hello, all.
I'm looking for on-line resources for and about vegetarians on-line. This can
include BBSes (anywhere nationally), internet FTP or telnet sites, mailing
lists, or SIGS on Compuserve, whatever. If it's available via computer, I'm
interested. Right now the only one I'm sure of it rec.food.veg, so if you
know of one -- tell me. I'll followup to this group.

I'm a freelance writer, gonna do an article about this. Thanks in adavance!

--Kevin Savetz
 waffle@steer.sdsu.edu
From: jaj@hal.gnu.ai.mit.edu (Jill A. Johnson)
Newsgroups: rec.food.veg
Subject: Asthma
Date: 7 Jan 1993 06:04:47 GMT
Organization: MIT Artificial Intelligence Lab
Distribution: world
NNTP-Posting-Host: hal.gnu.ai.mit.edu

Well I can tell you that my asthma is certainly not gone since I've quit 
eating milk products.  In fact, I just had a mild attack earlier today.  The
book that I read explained that milk products tend to make asthma worse either
because the person with asthma is allergic to milk, or it can also make things
worse because it tends to create excess mucus.  While being on a vegan diet
hasn't totally gotten rid of the asthma, it's made mine better.   

I would suggest though that if you know you'll be around a cat or whatever 
else causes you asthma, it could help to make an effort not to eat any dairy
products for a couple days before and during the time you'll be around the 
offending allergen.  Obviously this is hard to do, but it would probably also
be good to stay off dairy products for a couple days after being around the 
allergen (providing it is something like a cat that you can get away from - 
if it's an allegy to mold, then you could try being off dairy products for a 
week or two).  I'm sure that being off dairy doesn't work for all people. It 
probably depends on the type and severity.  I would also say that it's probably
worth a try....if you stay off the dairy and improve greatly, then maybe it's 
good to totally avoid.  If you stay off the dairy and it really doesn't help 
that much and dairy products are something you really enjoy, then I'd say it's 
probably not worth it to bother.  

I hope these suggestions help.  I am a firm believer in the theory that what 
works for some people doesn't work for everyone - so if you feel like it, you
can give it a try.  

Jill

Newsgroups: rec.food.veg
From: mad4@ellis.uchicago.edu (Bill Maddex)
Subject: Bill's NYE Dinner, the bibliography
Reply-To: mad4@midway.uchicago.edu
Organization: Pranksters for Peace
Date: Fri, 8 Jan 1993 00:20:13 GMT

As a means of appeasing my conscience for posting published recipes, I hereby
commend you all to buy the following books;-)

The hors d'ouvres and zucchini dish are from:

Yamuna's Table, Devi, Yamuna, New York, Dutton 1992.

The author of the definitive book on Indian veg food turns to European food 
but brings her subcontinental palate along.  In general I find 'East meets
West' sood one of the more unfortunate outgrowths of the '60s and '70s, right
up there w/protein complementarity, but when a skilled chef does it it's 
worth checking out.  There's some awesome stuff in this book.  It's lacto, but
vegan friendly; she acknowledges something we vegans had known for a long time-
that tofu is a fine sub for panir.  I've also had some success subing in my
own ideas in a few of the non-panir cheese dishes.

The bread, entrees and dessert come from:

Friendly Foods, Pickarski, Br. Ron, Berkeley, Ten Speed, 1991.

The best vegan cookbook I've ever seen.  This guy is my hero, and I can't wait
for his next book.  I don't recommend this, I order you to buy it:-)

The soup and appetizer come from:

Great Vegetables from The Great Chefs, Khalsa, Baba S, ed.  New York, Chronicle
1990.

The editor interviews some of the best gourmet chefs in the country for their
views on vegetables, as well as many recipes from most of them.  Fun to read,
fun to cook-some spectacular dishes here that only a food nut like me would
make.  Lacto, but I haven't had trouble adapting the interesting lacto recipes.
I may post some here soon--the secret is knowing how to turn tofu into a goat
cheese sub.

The Frey Ellis quote is from _Compassion:  the Ultimate Ethic_ Moran, Victoria,
Somewhere, NJ, American Vegan Society, 1992.

The Chez Robert story is from the most famous work of America's greatest living
novelist.  (That's Naked Lunch for the unhip:-)

Newsgroups: rec.food.veg
From: das@emmapeel.ca.boeing.com (Deb Schwartz)
Subject: Re: Man made fur company address info
Organization: Yet Another Graphics Project, Bellevue, WA
Date: Sun, 10 Jan 1993 02:11:58 GMT

In article <1ikmpaINN6fl@cbl.umd.edu> tara@starburst.umd.edu (Tara McDermott) writes:
>
>For a free brochure, call:
>1-800-848-4650
>
>or write:
>Donna Slayers' 
>Fabulous-Furs
>700 Madison Avenue
>Covington, KY 41011
>
Another source of fake furs is:

Escapades
613 "J" Street
Tenrose, CA 81240

(719)-372-0731  ask for Jeanette

This is from an ad in a belly dancer's magazine.  The ad copy reads
"Fake Fur, Real Class.  Faux Fur Originals.  Original styles and
designs custom-fit for you are available by calling or writing."
They didn't say whether they sell ready-to-wear stuff or not.
------
Debbie Schwartz // das@voodoo.ca.boeing.com  // ....uw-beaver!bcsaic!voodoo!das
  "I've never fallen in love, but I've stepped in it a few times."
				     - from _Peter's Friends_
From: ztsindi@ubvmsd.cc.buffalo.edu (The Independents - SUNY Buffalo)
Newsgroups: rec.food.veg
Subject: Please help a community kitchen!
Date: 11 Jan 93 18:49:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

I am looking for some help.

I volunteer one day per week as a cook for a local community kitchen.
In that one day per week I have to try to come up with one week worth of
healthy food for aproximately 30-70 people per day, depending on what time
of the month it is.

Our only resources are donated food and I only cook vegetarian meals; vegan
whenever possible.  (Other volunteers can throw together canned meat if they
feel it is needed.  I will not touch the stuff.)

The problems are as follows.

1)  I need simple recipes that use primarily the following ingredients.
    (we have large amounts of each)

                canned corn, green beans, kidney beans, pumpkin pie filling,
                        apple sauce, and tomato sauce;
                government surplus raisins, peanut butter, corn meal, and
                        wheat flour;
                and bulk rigatoni.

2)  We do not get any fresh vegetables, only canned, and I have yet to find a
    way to make canned vegetables taste good.

3)  Recipes have to be simple because I have a very small, understocked
    kitchen to work with.  No food processors, no blenders, mixers, juicers,
    crock pots, etc., and minimal refrigeration and freezer space.  We have
    a microwave, an eight-burner stove, and an industrial-sized oven.

4)  These people have been living off of canned chipped beef, chili, instant
    potatoes, and reheated plain canned vegetables for years now.

4)  A lot of the other volunteers and some of the people we cook for do not
    want to try ethnic foods (making many of my own favorite recipes useless)
    and want to stay as close to possible to traditional American food.
    (read: the same stuff they have been eating even if it is going to kill
     them eventually.)

5)  I am the only current volunteer with any ability to cook, so I have to be
    able to do the cooking alone.


If you have any recipes that you believe would help despite the above
problems, or that you believe might help solve any of the above problems,
please send me a copy.  I appreciate any help you can provide.

And if you have one morning or afternoon free per week, please volunteer
some time at the community kitchen in or near your community.


                                Thank You

                                   Thom

............................................................................
       Posted by authority of Thom Kulesa, President, The Independents

        No portion of this message is meant to represent the views of
                    The Independents, Student Association,
       The University of Buffalo, or The Office of Disability Services.
From: schiles@valentine.us.oracle.com (Suzanne Chiles)
Newsgroups: rec.food.veg
Subject: Re: Insulting you family?
Date: 7 Jan 93 00:10:30 GMT
Reply-To: schiles@us.oracle.com
Organization: Oracle Corporation
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.

In article <C0EtMz.Iut@news.cso.uiuc.edu>, cgk@n.tam.uiuc.edu (Chris
Kocher) writes:
|>
|>	I've recently made a conversion to a new, healthier diet, but I'm
|>the only one in my family to do so.  My parents are both of German
|>extraction, though at different points down the line, so our family diet
|>was all meat and potatoes.  Well, whenever I go to visit my parents, 
|>that's all they eat.  It's hard for me to tell them that I don't want to
|>eat their food, especially when I know they've gone to considerable
|>effort to fix it.  I feel especially uneasy when they prod me further to
|>ask about my diet, and I tell them how unhealthy their food is.  
|>Fortunately, they appear to understand.  Does anyone else have this
|>difficulty?  I'm curious to know what others' experiences have been.
|>

Hi Chris,

I found when I dealt with my parents that it was best for me to stress
that eating this way was my choice and not a judgement on their eating. 
I'm finding non-vegetarians can become amazingly sensitive and
over-react to vegetarians.  My mother, who is a politically liberal
woman and is pro-choice, tried to form an analogy between eating eggs
and abortion -- both killing a potential fetus.   So I try not to
convert anyone -- I just do my thing.  Good luck,

Suzanne


|>Chris
|>
|>P.s.  If anyone near Janesville, Wisconsin, is interested, I can put
|>them in touch with a FANTASTIC nutripath there.
                
-----------------------------------------------------------------------
Suzanne Chiles         Honor Diversity            schiles@us.oracle.com
415-506-6194                                         Oracle Corporation
                   Hate is not a family value
------------------------------------------------------------------------
Newsgroups: rec.food.veg
Subject: New vegitarian seeks info
From: NICK@dirac.physics.jmu.edu (Nick Mcdowell)
Date: 9 Jan 93 12:15:42 -0500
Distribution: world
Organization: JMU Physics Dept.
X-News-Reader: VMS NEWS 1.24

Hello,
   I've recently decided to become a vegetarian (lacto-ovo for now) and I 
was wondering if there was a FAQ out there or an archive site that could
help me get started.  I'd like to get a basic meal-plan that gives me all the
nutrition I need yet is simple to prepare. (That's not asking too much is it?)
Thanks in advance.
 
Nick McDowell
STU_NTMCDOWE@vax1.acs.jmu.edu
NICK@dirac.physics.jmu.edu
Newsgroups: rec.food.veg
From: bslandry@undergrad.math.waterloo.edu (Bruno S. Landry)
Subject: Questions
Organization: University of Waterloo
Date: Fri, 8 Jan 1993 03:29:02 GMT

Sorry if this is a re-post but I'm not sure if the "distribution"
was set properly the first time.

Hi!

My girlfriend and I have recently switched to a vegetarian diet.
We've been reading rec.food.veg for a few months but still have a 
few unanswered (basic) questions:

Since we have to change the water in tofu every day or so, does
that mean that any food (not cooked) prepared using tofu will only keep
a day or so in the fridge?

We've seen kosher cheeses which include "microbial enzymes".  What is
this stuff?  Vegetarian?

One more...  Are pinto beans and romano beans the same?

Thanks!

Bruno & Brigitte
Newsgroups: rec.food.veg