HDTenEightyP/NetNews huggingface dataset:
From: rose@galtee.cs.wisc.edu (Scott Rose)
Newsgroups: rec.food.drink
Subject: Re: turkey and wine
Date: 18 Nov 92 15:43:12 GMT
Organization: University of Wisconsin, Madison -- Computer Sciences Dept.

In article <wcsjc.722038989@cunews> wcsjc@alfred.carleton.ca (John Coughlin) writes:
>In <168A2B302.MARWALT@nervm.nerdc.ufl.edu> MARWALT@nervm.nerdc.ufl.edu writes:
>
>>I'm looking for a good Thanksgiving turkey recipe AND a great wine to go
>>with it. Any intriguing suggestions would be wonderful! Thanks in advance.
>
>In my experience, Gewurztraminer goes well with turkey.

Besides being conventional wisdom, this is also consistent my experience.
So it _must_ be true.  For opinions with more credibility, you may wish to
read Frank Prial's 18 November wine column in the Living section of the 
New York Times.  He has alot to say about the matter.
Newsgroups: rec.food.drink
From: casper@fwi.uva.nl (Casper H.S. Dik)
Subject: Duvel available in Canada? (Toronto)
Organization: FWI, University of Amsterdam
Date: Mon, 16 Nov 1992 14:37:04 GMT

A cousin of mine who lives in Canada is very fond of Duvel.
He has never come across it in Canadian stores.

Does anyone know where he can buy Duvel in Canada?
Preferably in the Toronto area, as that's where he lives.

Thanks,

Casper
Newsgroups: rec.food.drink
From: jmemon@shearson.com (Janine Memon)
Subject: Re: Trade war
Organization: Lehman Brothers, NY
Distribution: rec.food.drink
Date: Fri, 20 Nov 1992 17:32:51 GMT

 I just read over Telerate market news that a US-EC trade agreement has been reached
thus a trade war has been averted. I am assuming this means a 50% tax on white wines will 
not happen. The agreement is that the EC will reduce or set aside 15% of oilseed output.

				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
Newsgroups: rec.food.drink
From: cht@panix.com (Chris Taylor)
Subject: Absinthe - ???
Date: Mon, 23 Nov 1992 08:02:42 GMT
Organization: PANIX Public Access Unix, NYC

I beg forgiveness if this is a FAQ...

I have always found old French paintings of absinthe and absinthe drinkers
interesting. Has anyone ever tried this stuff? Is it illegal as I have
often heard?

Most importantly- can it be had in New York City?
-- 
Chris Taylor
cht@panix.com
71201.3537@compuserve.com
Xref: sparky rec.food.drink:3422 rec.crafts.brewing:6926
From: kv@aifh.ed.ac.uk (Karen Valley)
Newsgroups: rec.food.drink,rec.crafts.brewing
Subject: Ginger Beer
Date: 23 Nov 92 14:08:50 GMT
Reply-To: kv@aifh.ed.ac.uk ()
Organization: Dept AI, Edinburgh University, Scotland

Due to lots of machine gremlins I missed all of the recent postings on
how to make ginger beer. Can someone e-mail me a recipe?

Thanks in advance
Karen
From: esharp@sage.cc.purdue.edu (The Baker)
Newsgroups: rec.food.drink
Subject: Help with Vodka.
Date: 19 Nov 92 01:26:04 GMT
Distribution: all
Organization: Purdue University Computing Center


	My final speech in my Com. class is a presentation of a beer 
(aka budmilloors) that is to be mass produced and sold in Russia as
a domestic drink so that Vodka production can be increased for export. 
(No, this is not my choice of a subject, I would have done it on porter).  
What I need is opinions on Russian Vodka.  Any responses helpful, as I have
never had any.

*******************************************************************************
Edwin Sharp********************************************************************
esharp@sage.cc.purdue.edu******************************************************
Brewer, Baker, Sir Walter Scott collector**************************************
Current search: Scott's _Border Minstrelsy_***********************************
******************************************************************************  *
Newsgroups: rec.food.drink
From: brekshyn@shearson.com (Bohdan Rekshynskyj)
Subject: Re: Bush adminimstration to impose massive
Reply-To: brekshyn@shearson.com
Organization: Lehman Brothers, Inc.
Date: Thu, 19 Nov 1992 22:30:29 GMT

In article 2409@jhunix.hcf.jhu.edu, velde2@jhunix.hcf.jhu.edu (Francois Velde) writes:
>In article <1992Nov18.194705.22271@shearson.com> brekshyn@shearson.com writes:
>>Greetings,
>>
>>  Another angle - why did the Bush administration single out wine to start out
>>the trade war?  Well, probably the religious right had something to do with it.
>>They have this schizoid mentality about wine.  They should've zapped beer
>>instead, chuckle!
>
>As Chris Cooke says, the main target is France, but the US cannot legally
>distinguish French imports from other EC imports, so it will hit a EC product
>that comes mainly from France. It could have taxed cheese, but I doubt
>the volume affected would have been significant.  And, as Chris says, France
>probably doesn't export much beer to the US (although, French beer is lousy, 
>but no worse than Budweiser).  
>

  text deleted

>
>	Francois Velde



I know a lot has been made of French wine being hit in particular but let's not
forget that Italy (and Spain) will be hit hard as well.  I can't imagine paying $25 for
a Frascati, for example!


					Bohdan


=====================================================================
 
Bohdan Peter Rekshynskyj
 
Consultant                     
 
Compuserve:  72576.1754@compuserve.com


                              
All promulgations are my own.  No corporate entity has authorization
to represent me.
 
Imprimatur.						Nihil obstat.
 
=====================================================================
Newsgroups: rec.food.drink
Subject: Re: Beaujolais Nouveau: WHEN-SOON?
From: erkamp@JANUS.ARC.AB.CA (Bob Erkamp)
Date: 18 Nov 92 13:54:28 MDT
Reply-To: erkamp@JANUS.ARC.AB.CA
Organization: Alberta Research Council

In article <570@ssdc.UUCP>, jbasara@ssdc.UUCP (Jim Basara) writes:
>dlucy@sandr.COM (Doug Lucy) writes:
>: 
>: I don't understand the appeal of Nouveau. It's a very simple young
>: wine that must be drunk immediately. It's appeal in France is due to
>: it's exceptionally low price, which we don't see here. I'd much rather
>: spend the $8 that Nouveau costs on an excellent 1991 Beaujolais or one
>: of the crus.
>
>You answered your own question.  The appeal is that it is made to drink
>immediately which gives cause for excellent festivals and parties.  Eight
>bucks is kind-o-high though.  Here, I can usually find it for about six.
>Anyway, pick up a few bottles of each type you can find.  Invite some 
>friends over that enjoy red wine, cook up an evenings worth of different
>appetizers, and have fun.  I do it every year and even those that I invite
>who have high standards for wine enjoy themselves because the Nouveaus
>are made to guzzle.
>

It's a tradition to celebrate the harvest...Anyways I would also recommend the 
Vino Novello if you can get it. I prefer this to Beaujolais Noveau. Cheers.

Bob
From: wpt@po.CWRU.Edu (William P. Taylor)
Newsgroups: rec.food.drink
Subject: Margaritas!!
Date: 17 Nov 1992 14:51:08 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: wpt@po.CWRU.Edu (William P. Taylor)
NNTP-Posting-Host: hela.ins.cwru.edu



	I'm looking for recipes for Margaritas.  I've tried several 
mixes, and a few experiments with made-from-scratch, but I haven't
been satisfied yet.  If anyone has any favorites, or tricks of the 
trade, let me know.  Either post or mail me, and after exhaustive
research and product testing I'll post a summary :)   Thanks!!
-- 
William Taylor  CWRU '92                 "Never knew something so strong
wpt@po.cwru.edu                              Could be washed away by tears
Indiana University PhD Chem              But this wall of denial
"That's _DR._ Taylor to you.."               Was just built on fear"    -SRV
Newsgroups: rec.food.drink
From: hardy@ug.cs.dal.ca (S.Hardy)
Subject: Pina Coladas...
Organization: Math, Stats & CS, Dalhousie University, Halifax, NS, Canada
Date: Thu, 19 Nov 1992 19:36:45 GMT

 It's probably ATHE most simple, bloody thing to do in this entire world,
but I can never get it QUITE right. HELP. :)

 Thanks,
       Simone J. Hardy
       Halifax, Nova Scotia,
       Canada, eh? ;)
From: bwhite@oucsace.cs.ohiou.edu (William E. White )
Newsgroups: rec.food.drink
Subject: Re: Absinthe - ??? (wormwood and neurotoxicity)
Date: 23 Nov 92 21:22:18 GMT
Organization: O.U., Harvard on the Hocking, Berkeley in the Boondocks!

In article <1equhsINNrcj@transfer.stratus.com> kaz@vineland.pubs.stratus.com (Karen Fegley) writes:
>In article <1992Nov23.080242.6014@panix.com> cht@panix.com (Chris Taylor)  
>writes:
>> I have always found old French paintings of absinthe and absinthe drinkers
>> interesting. Has anyone ever tried this stuff? Is it illegal as I have
>> often heard?

>> Most importantly- can it be had in New York City?

>I believe it is illegal.  If I remember correctly, it is made with an
>abstract of wormwood (an herb?) that has narcotic properties, and this
>is why it was declared illegal.  Can anyone confirm or deny this?

Absinthe is indeed made with wormwood in such a process (distillation) as
to extract a good deal of rather, um, interesting compounds (wormwood tea,
for example, will not extract much; soaking wormwood in pure grain alcohol
may or may not; I think heat may be needed).

What makes these compounds interesting, as well as acute effects (narcotic)
are the long-term effects of neurotoxicity.  Please consult Scientific
American; they had a very good article a number of years ago (it'll be in
the indices -- I think the name, appropriately enough, was "Absinthe").

I doubt a single dose would hurt you that much; on the other hand, if it's
neurotoxic to specific neurons (like MPTP is to dopaminergic neurons or
MDMA seems to be w/ serotoninergic) the effects could easily show up much
later, especially if you had any existing organic damage or problem.

I don't know the mechanism of acute effect of the drug; I think the presence
of alcohol would compound things.

Pernod, I've heard, makes a similar substitute.  In any case, Absinthe is
extremely bitter (wormwood itself is pretty damned bitter; see the Book of
Revelations :-) ); it also changes color from transparent green to cloudy
yellow when diluted (some ingredients are soluble in alcohol but not in
water).


>Karen


-- 
|  Bill White   +1-614-594-3434     | bwhite@oucsace.cs.ohiou.edu             |
|  31 Curran Dr., Athens OH  45701  | bwhite@bigbird.cs.ohiou.edu (alternate) |
|  SCA: Erasmus Marwick, Dernehealde Pursuivant, Dernehealde, Middle Kingdom  |
Newsgroups: rec.food.drink
From: dcoder@u.washington.edu
Subject: Re: turkey and wine
Reply-To: dave@nucleus.immunol.washington.edu
Organization: University of Washington
Date: Thu, 19 Nov 1992 22:39:56 GMT

In article <1992Nov18.202113.22713@shearson.com> brekshyn@shearson.com (Bohdan  
Rekshynskyj) writes:
Greetings!

   I like Beaujolais Noveau (and Gamay).  See also the wine column in today's
New York Times - Frank Prial who also espouses them (along with some American
wines in the French style).

					Bohdan

P.S. - I've enjoyed Duboeuf's Beaujolais and Gamay..., but a Village is fine  
too!
[parts deleted]

I'd second that. A Beringer Gamay Beaujolais 1991 is a good choice for a very  
inexpensive, no, cheap wine. At ~$5 a bootle it's underpriced. A good wine,  
though not exceptional, very young nouveau-like fruit, light in body and color  
that will complement turkey quite well. Imagine the combinations of cranberry  
with turkey. That should suggest the possibilities for light reds and the bird.  
Of course, there are a good number of zinfandels that will work here as well.

Dave Coder
From: josh@cqs.washington.edu (Josh Hayes)
Newsgroups: rec.food.drink
Subject: Re: turkey and wine
Date: 18 Nov 92 22:44:36 GMT
Organization: University of Washington

Yes, do read Prial's column. It will no doubt be informative.

I have had good luck with strongly-oaked Chardonnays, especially
Australian ones. If you want to be a little daring and try a red
(gasp!) you might do well with a lighter pinot noir. This would
be especially good if you use a powerfully herbed stuffing or
otherwise pungent foods.

In re wine with Indian food: good luck. I gave up long ago and
now drink beer with it: Kingfisher is excellent, as is Singha.
Our best local indian restaurant has Heineken (bleah) and Samuel
Smith Nut Brown Ale, which is surprisingly good with their food;
ah, wonderful nans and jalfraizies.....

Josh


--
Josh Hayes, Quantitative Sciences HR-20 U of Washington
josh@mowgli.cqs.washington.edu             206 543-5004
Let's talk about your car. It's screaming, "Wash me please!"
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: turkey and wine
Organization: Lockheed Missiles and Space Co.
Date: Fri, 20 Nov 92 20:12:47 GMT

In article <1992Nov18.154312.20768@cs.wisc.edu> rose@galtee.cs.wisc.edu (Scott Rose) writes:
>In article <wcsjc.722038989@cunews> wcsjc@alfred.carleton.ca (John Coughlin) writes:
>>In <168A2B302.MARWALT@nervm.nerdc.ufl.edu> MARWALT@nervm.nerdc.ufl.edu writes:
>>
>>>I'm looking for a good Thanksgiving turkey recipe AND a great wine to go
>>>with it. Any intriguing suggestions would be wonderful! Thanks in advance.
>>
>>In my experience, Gewurztraminer goes well with turkey.
>

and champagne
    french columbard
    rhines
    reislings

-- 
________________       __        ________________   "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: dlucy@sandr.COM (Doug Lucy)
Subject: Re: Beaujolais Nouveau: WHEN-SOON?
Organization: S&R Software, Inc.
Date: Sun, 15 Nov 1992 16:49:09 GMT

In article <1992Nov13.071253.1@bb1t.monsanto.com>
  jmrots@bb1t.monsanto.com writes:

> Does anybody know about the Beaujolais Nouveau?,it's about the
> time of the year and I haven't heard a thing.If they keep the
> tradition right,it should be this weekend or early next week.

It should be out on Nov 15. I believe French regs don't allow it's
sale before then.

I don't understand the appeal of Nouveau. It's a very simple young
wine that must be drunk immediately. It's appeal in France is due to
it's exceptionally low price, which we don't see here. I'd much rather
spend the $8 that Nouveau costs on an excellent 1991 Beaujolais or one
of the crus.
-- 
| Doug Lucy             | Xenus(tm)                                   |
| VP Technical Services | Total Security Automation for the           |
| S&R Software, Inc     | protection of Classified, Proprietary, and  |
| dlucy@sandr.com       | Sensitive information 804.320.4057          |
Newsgroups: rec.food.drink
Subject: Re: Absinthe - ???
From: comjohn@ccu1.aukuni.ac.nz (Mr. John T Jensen)
Date: Mon, 23 Nov 1992 20:51:05 GMT
Organization: University of Auckland, New Zealand.

kaz@vineland.pubs.stratus.com (Karen Fegley) writes:

>In article <1992Nov23.080242.6014@panix.com> cht@panix.com (Chris Taylor)  
>writes:
>> I beg forgiveness if this is a FAQ...
>> 
>> I have always found old French paintings of absinthe and absinthe drinkers
>> interesting. Has anyone ever tried this stuff? Is it illegal as I have
>> often heard?
>> 
>> Most importantly- can it be had in New York City?
>> -- 
>I believe it is illegal.  If I remember correctly, it is made with an
>abstract of wormwood (an herb?) that has narcotic properties, and this
>is why it was declared illegal.  Can anyone confirm or deny this?

Absinthe does indeed contain a tincture of wormwood which is not narcotic
but poisonous (over a longish period).  There was an article some years back
in Scientific American about this.  It was not prudishness but prudence that
led to its illegality.

jj

John Thayer Jensen                      64 9 373 7599 ext. 7543
Commerce Computer Services              64 9 373 7437 (FAX)
Auckland University                     jt.jensen@aukuni.ac.nz
Private Bag 92019
AUCKLAND
New Zealand
From: whitemp@cnsvax.uwec.edu
Newsgroups: rec.food.drink
Subject: I lost my Egg Nog
Date: 17 Nov 92 16:17:52 -0600
Organization: University of Wisconsin Eau Claire

Hello-
	Since the begining of the holiday season is approaching (go to 
any mall if it isn't obvious :) I decided to dig up my favorite Egg Nog
formula... only to discover that it has vanished.  The recipe calls for
confectioner's sugar blended with egg whites or something like that, along
with alot of Half and Half and Whipping Cream.

Anyhow, if anyone has such a recipe (or any other great 'Nog recipes,) would
you send them to me?  If I get a bunch, I'll repost.

Thanks Much-
				-mw-
From: kaz@vineland.pubs.stratus.com (Karen Fegley)
Newsgroups: rec.food.drink
Subject: Re: Absinthe - ???
Date: 23 Nov 92 15:49:16 GMT
Organization: Stratus Computer Inc, Marlboro MA
NNTP-Posting-Host: pogo.pubs.stratus.com

In article <1992Nov23.080242.6014@panix.com> cht@panix.com (Chris Taylor)  
writes:
> I beg forgiveness if this is a FAQ...
> 
> I have always found old French paintings of absinthe and absinthe drinkers
> interesting. Has anyone ever tried this stuff? Is it illegal as I have
> often heard?
> 
> Most importantly- can it be had in New York City?
> -- 
> Chris Taylor
> cht@panix.com
> 71201.3537@compuserve.com

I believe it is illegal.  If I remember correctly, it is made with an
abstract of wormwood (an herb?) that has narcotic properties, and this
is why it was declared illegal.  Can anyone confirm or deny this?

Karen
From: bwm0@ns1.cc.lehigh.edu (Brian Maurer)
Newsgroups: rec.food.drink
Subject: Afterburner Recipe?
Date: 18 Nov 92 02:12:28 GMT
Organization: Lehigh University

Yo!

My friend's mom had this nasty habit of downing pitchers of this drink called
an AFTERBURNER . . . .anybody have the recipe for it?  Please post for the
good of all fellow drinkers!  Thanx in advance.

                                        -Brian "da BULL" Maurer

                                        
-- 

                    /-------------------------------------\
                    | Brian Maurer         (215)-758-0921 |
                    | Lehigh University Civil Engineering |
                    | bwm0@ns1.cc.lehigh.edu              |
                    | chubby@biff.cc.lehigh.edu           |
                    \-------------------------------------/
From: turgd00@DMI.USherb.CA (DAVID TURGEON)
Newsgroups: rec.food.drink
Subject: Re: Duvel available in Canada? (Toronto)
Date: 16 Nov 92 16:03:58 GMT
Article-I.D.: DMI.BxtGMn.GL9
Organization: Universite de Sherbrooke -- Dept. d'Informatique

In article <1992Nov16.143704.11478@fwi.uva.nl> casper@fwi.uva.nl (Casper H.S. Dik) writes:
>A cousin of mine who lives in Canada is very fond of Duvel.
>He has never come across it in Canadian stores.
>
>Does anyone know where he can buy Duvel in Canada?
>Preferably in the Toronto area, as that's where he lives.
>
>Thanks,
>
>Casper


It is available EVERYWHERE in liquor stores in Quebec....  Usually things
are more available elsewhere and not here.....

See Y'a
Newsgroups: rec.food.drink
From: dbeedle@rs6000.cmp.ilstu.edu (Dave Beedle)
Subject: Getting started with wine - FAQ?
Date: Mon, 23 Nov 1992 22:31:00 GMT
Organization: Illinois State University

   Being a home brewer and only recently discovering that there are some
wines I do actually like I've begun sampling different wines.  Does anybody
know where I might find a description of the different styles of wine.
Looking at lables is fine but I don't know what it all means!  Also, any
suggestions for a good, not terribly expensive wine?  My tastes tend to the
dry to semi-dry.  Thanks!

-- 
  Dave Beedle                                    Office of Academic Computing
                                                    Illinois State University
  Internet:  dbeedle@rs6000.cmp.ilstu.edu                    136A Julian Hall  
  "Relax, don't worry!  Have a homebrew!"                  Normal, IL   61761
Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.drink
Date: Thu, 19 Nov 1992 22:38:14 -0500 
From: Andrew Lewis Tepper <at15+@andrew.cmu.edu>
Subject: Cuban Cigars

I don't see a netnews.rec.cigar board, so I'll just post this inquiry here:

I really enjoy an occasional cigar, and it seems to be true that cuban
cigars are the best. (From what I've found, not all cuban's are better
than non-cuban's, but in general the rule seems to hold.) The closest
place that these are legal is in Canada, but that involves crossing the
border with "contraband". I'm wondering how seriously they take this:
would they simply confiscate the cigars, or would there be more serious
consequences. (Say, 1 box of cigars or less.) If anyone has firsthand
knowledge, let me know.

Andy

Newsgroups: rec.food.drink
From: jcarroll@ferris.cray.com (Jeff Carroll)
Subject: Re: Bush adminimstration to impose massive wine/spirits tax
Originator: jcarroll@ferris
Organization: Cray Research, Inc.
Date: 18 Nov 92 16:28:08 CST



>Point well taken, and not just for wine.  If a producer can't make it 
>without subsidies and/or price protection from the government, then he 
>should not be in the business. Either people really enjoy good quality
>food, and they will pay the price to get them; or they don't, and it
>is not the government's role to artificially sustain inefficient producers. 

>Those who enjoy good quality produce, of course, are happy if *everyone*
>is taxed to pay for the cost of production: they get their produce cheaply.
>So you will hear French senior officials, who could damn afford the stuff,
>explain that it is in everyone's interest to subsidize the helpless small
>producer, etc.

>-- 

>	Francois Velde

The thing that I find most interesting about this business is that the
biggest issue I've heard the US GATT delegation making noise about in
the last week is EC subsidies of *rapeseed* farmers. The wine tariff,
to hear the reporters (some of whom admittedly are BBC) talk, is not
about wine at all, but merely a retaliatory tactic against EC rapeseed
subsidies.

Now, I grew up in the Midwest, and I've never met a rapeseed farmer.
The only place I know of on North America where the stuff is grown on
a large scale is in Canada, and we seem to import an awful lot of the
stuff from Canada.

On the other hand, when Mr. Bush went to Australia (about the time
he was throwing up in Tokyo), he refused to even consider the question
of whether our own massive domestic agricultural subsidies might be
just a teensy bit unreasonable. Radio Australia spent a lot of time
hammering that point home.

Is there any rationale to our trade policy? Are there rapeseed farmers
in North Dakota that I haven't met? Am I missing something?
From: MARWALT@nervm.nerdc.ufl.edu
Newsgroups: rec.food.drink
Subject: turkey and wine
Date: 17 Nov 92 16:43:46 GMT
Organization: University of Florida, NERDC

I'm looking for a good Thanksgiving turkey recipe AND a great wine to go
with it. Any intriguing suggestions would be wonderful! Thanks in advance.
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Trade war
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Distribution: rec.food.drink
Date: Sun, 22 Nov 1992 20:57:53 GMT


In article <1992Nov20.173251.13754@shearson.com>,
jmemon@shearson.com (Janine Memon) writes:
|>
|> I just read over Telerate market news that a US-EC trade agreement has been
|>reached
|>thus a trade war has been averted. I am assuming this means a 50% tax on 
|>white wines will 
|>not happen. The agreement is that the EC will reduce or set aside 15% of 
|>oilseed output.

However, it may not be over yet.  The French farmers are already organizing
protest demonstrations, and the French prime miniter has vowed to fight the
argrement.

--PSW
Newsgroups: rec.food.drink