HDTenEightyP/NetNews huggingface dataset:
From: bhanafee@picasso.ads.com (Brian Hanafee)
Subject: Re: Plastic Slivers found in Canned Guinness
Organization: Advanced Decision Systems, Mountain View, CA 94043, +1 (415)
	960-7300
	<1993Jan4.144101.6346@aio.jsc.nasa.gov>
	<1993Jan05.014152.14552@i88.isc.com> <1993Jan5.055710.3550@adobe.com>
Date: Tue, 5 Jan 1993 16:54:09 GMT


In article <1993Jan5.055710.3550@adobe.com> cjackson@adobe.com (Curtis Jackson) writes:
>In article <1993Jan05.014152.14552@i88.isc.com> dye@i88.isc.com (Ken R. Dye ) writes:
>}	Now if they will only come out with one tuned to be
>}served at room temperature, as God intended Guinness to be served....

>Someone will correct me if I am wrong (or even if I am right; this
>is the net, after all), but I believe that Guiness theirselves would
>recommend, should you desire to serve their stout at room temperature,
>that your room be around 50 degrees Fahrenheit (although they'd likely
>express it in degrees Celsius these days).

You're right, but it's not the room (pub) where you drink that should
be 50 degrees.  It's the cellar, where stout (and other draughts) are
supposed to be stored.  English bartenders tend to have very strong
forearms, because they hand pump the drink up from the cellar into
your glass.  The only place in the US where I've actually seen this
done is in (or near?) Minneapolis, at a place called Sherlocks Home.
Well worth the trip--they also have a fantastic selection of single
malt scotch.  The food is, unfortunately, also English pub fare.

--
Brian Hanafee                         Advanced Decision Systems
bhanafee@ads.com                      1500 Plymouth Street
(415) 960-7300                        Mountain View, CA 94043-1230
Newsgroups: rec.food.drink
From: warren@athena.cs.uga.edu (Timothy Warren)
Subject: Re: Bloody Mary
Organization: University of Georgia, Athens
Date: Fri, 8 Jan 1993 21:12:26 GMT

In article <1id989INN46n@network.ucsd.edu> 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??

Bloody Mary    

Spicy V8 Juice
 
 Vodka

 Celerry

 Ground Pepper

 Tobasco Sauce
 or
 Chili Powder




 _______________________________________________________________________________

 warren@athena.cs.uga.edu

 _______________________________________________________________________________
From: kkopp@uxh.cso.uiuc.edu (koppenhoefer kyle cramm)
Newsgroups: rec.food.drink
Subject: Re: REQUEST: (Alcoholic) 'Screaming Orgasms'
Keywords: mixed drinks, orgasms
Date: 10 Jan 93 18:07:25 GMT
Article-I.D.: news.C0nH0E.5t7
Distribution: usa
Organization: University of Illinois at Urbana

linda@legs.gps.caltech.edu (Linda Maepa) writes:

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

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


  Two recipes which I have are as follows:


    1 Baileys
    1 Cointreau
    1 Galliano


( Rather good, but might want to go to 2 Baileys )

    1 Baileys
    1 Schnapps
    1 Vodka

( Doesn't sound as good as #1 to me )    
Newsgroups: rec.food.drink
From: neve@nlm.nih.gov (Leif Neve)
Subject: Water Filter Recommendations?
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine
Date: Tue, 12 Jan 93 14:54:23 GMT

Sorry if this is the wrong group for posting this, but...

Can anyone give me recommendations on drinking water
filters? I have an Ever-Pure under my sink, but I didn't
do much research before I bought that one several years
ago. My brother is in the market for one now and wants
to know which one he should get.

I suppose key factors are (1) filtering effectiveness, (2)
length of time between replacement, (3) ease of replacement
(i.e. can you just swap in a new cartridge, like I can on my
Ever-pure), (4) ease of installation, (5) price. 

It's not that he (or I) have heavy algae or sediment or anything.
We just like the taste of filtered water. Thanks in advance.

Leif Neve
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Champagne codes
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Wed, 6 Jan 1993 16:17:40 GMT


In article <T9XwwB3w165w@monsoon.com>, sg@monsoon.com (Sunil Gupta) writes:
|>
|>If by that you mean it's a newly-invented term used only for marketing
|>purposes, I would disagree. There is a great deal of difference
|>between the three types of Champagne: Blanc de Blanc, Blanc de Noir, and
|>Rose. While I enjoy all three styles, I like to know what I'm purchasing.

You forgot the fourth, and most common, type of Champagne, namely, fizz made
from a blend of both red and white grapes.

--PSW
From: Linda.Cunningham@p811.f70.n109.z1.fidonet.org (Linda Cunningham)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.drink
Subject: mulled wine
Date: Thu, 07 Jan 1993 08:23:48 -0500

  JF> From: jfarrell@morgan.ucs.mun.ca (James Farrell)

  JF> I have read in numerous books about characters drinking "mulled wine".
  JF> I looked it up in a dictionary, and it said "heated, sweetened, and
  JF> spiced". Feeling adventurous, I tried it with a red wine, sugar,
  JF> cinnamon, and nutmeg, but I would like to know a recipe.

I have a very old recipe that works well.

Mix 4 c. clear apple juice, 4 inches of cinnamon stick, 24 whole cloves, 
1/2 c. good quality honey and the zest from a lemon and an orange.  Bring to a 
boil, then simmer in a non-metallic (I use my Pyrex coffeemaker with the guts 
removed) pan for 30 minutes, strain the solids out.  Mix with equal parts of 
cheap red swill and reheat gently in the same container (or in a microwave) and

serve.

I've been to The Rock; this is the ideal winter beverage there!  :-)

Linda

Newsgroups: rec.food.drink
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: Haute Champagne (was: Re: Champagne codes)
Organization: NCAR/UCAR
Date: Thu, 7 Jan 1993 00:06:56 GMT

In article <1ifr4aINNbla@hp-col.col.hp.com>, 
  dag@col.hp.com (David Geiser) writes:
> If you like some Korbels, try these two domestics:
> Chateau St. Jean
> Shadowcreek

I bought the Chateau St. Jean and Domaine Chandon (the California Chandon,
not Moet et Chandon) and liked the Chandon much better.  (The Chandon was 
four or so dollars more.)  

By the way, I noticed that the bubbles were smaller in the Chandon than
the Chateau St. Jean.  What determines the bubble size, and do more
expensive sparklers have tinier bubbles in general?

-- 
/\    "I'm only a human girl person.  I ain't always perfect."--Rambling Rose
  \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
      \______________________________________________________________________
Newsgroups: rec.food.drink
From: freedman@cs.colostate.edu (keith freedman)
Subject: Re: Question about Coca Cola co.
Date: Mon, 04 Jan 1993 20:42:57 GMT
Reply-To: freedman@cs.colostate.edu
Organization: Colorado State University -=- Computer Science Department

In article 1i7qaaINNpgg@shelley.u.washington.edu, dst@hardy.u.washington.edu (Dale Tanigawa) writes:
>In article <1993Jan3.183021.3342@mnemosyne.cs.du.edu> pciszek@nyx.cs.du.edu (Paul Ciszek) writes:
>>I was hoping someone out there could dispell or confirm some rumours I
>>once heard:
>>1)  Is it true that Coca-Cola is owned by the LDS (Mormon) church?
>
>I heard it was Pepsi, and that they own a substantial stake, but not the
>whole company.  From discussion relating to whether any dividends, capital
>gains, etc. would be tax exempt because they are a church.
>
while it is legal for a Church to own a portion of a company, non-proffit organizations
are not allowed to engage in direct competition or to advertise.  Could be that there
is a loophole--not sure?

---
Keith Freedman
Colorado State University
Department of Computer Science
Systems Administration
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.drink
Subject: Re: Question about the proper coffee amount per cup...
Date: 7 Jan 1993 21:20:30 GMT
Organization: U.C. Berkeley -- ERL
NNTP-Posting-Host: zion.berkeley.edu

I can make about 10, 3-cup batches of coffee out of a
pound of beans.  So that comes to about 1/2 ounce
per cup.

Steve
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Haute Champagne (was: Re: Champagne codes)
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Sat, 9 Jan 1993 20:16:56 GMT


In article <10500106@hpfcso.FC.HP.COM>,
cag@hpfcso.FC.HP.COM (Craig Gleason) writes:

|>It's the machine that puts the bubbles into the bottles.  The tiniest
|>bubbles come from finely engineered German bubble machines.  The larger
|>ones are made by domestic machines.  Clearly, the machines making the
|>finer bubbles are more expensive, hence the difference in price for
|>the wines.

I trust you're joking here.  In methode champanoise, the bubbles are
introduced by the secondary fermentation in the bottle, not by a machine.

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

I meant the standard NV Champagnes (not the luxury cuvees).  Over the holidays,
I had a chance to taste Michel Tribaut Brut side by side with Joseph Perrier
NV Brut.  As you say, there is a stylistic difference.  The Perrier had the
edge when the bottles were first opened, but after a few minutes, we all
agreed that the Tribaut had gained the upper hand:  the extra complexity of
the Perrier faded after a couple of minutes, while the Tribaut seemed to open
up and show more complexity.  All in all, I rate them equivalent.

--PSW
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.drink
Subject: Re: Xtabentun: Yucatean Anis(e) Liqueur
Date: 4 Jan 93 18:33:21 GMT
Followup-To: rec.food.drink
Organization: Apple Computer Inc.

In article <1992Dec30.175416.774@julian.uwo.ca>, derek@csd.uwo.ca (Derek
Krezeski) wrote:
> 
> I just returned from a lovely Christmas in Mexico and I brought back a bottle
> of a traditional Mayan liqueur which I had a chance to sample while I was
> down there.

My sister brought me a bottle of this a few years ago.

> Its called Xtabentun and is basically licorice flavoured and has the colour
> of weak tea.  I've heard it described as being anis (or anise) and honey 
> based, so I was wondering if anybody out there knows whether it is safe to 
> drink.  I had followed the discussion of Absinthe liquors about a month ago 
> and recall hearing about the health hazards involved due to wormwood.  My 
> guess is that its OK, but I was hoping someone out there could put my mind 
> at ease.

Don't worry.  If it had wormwood in it, it would probably be notorious. 
This isn't absinthe, it's just one of the large, world-wide family of anise
liqueurs.

> The Spanish on the bottle says:
> 
> "Licor de anis y miel de abeja
>   XTABENTUN
>     crema
>     MAYA
>   original de yucatan"
> 
> which I understand to say something like "liquor of anis and bee honey ..."

That's right.

> The brand which I sampled down there was more of a green colour and said 
> "seca" instead of "crema" on the bottle.  It was a bit harsh when drank
> straight, but was good in mixed drinks.  I'm hoping the crema version will
> be a bit smoother - haven't tried it yet.

Enjoy!

--

David Casseres
Exclaimer: Wow!
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Bloody Mary
Organization: Lockheed Missiles and Space Co.
Date: Wed, 6 Jan 93 18:32:11 GMT

In article <29315@oasys.dt.navy.mil> smennitt@oasys.dt.navy.mil (Stuart Mennitt) writes:
>In rec.food.drink, jschwarz@lonestar.utsa.edu (Jan A. Schwarz) writes:
>>
>>Could someone please post a recipe for a Bloody Mary??
>
>    The Bloody Mary is a very individual drink.  Its taste can be altered
>greatly by using different ingredients in different proportions.  I
>rarely like those made from store-bought mixes and like to make mine
>from scratch.  BMs are also easily ruined by too much alcohol, IMHO.

I agree on the mixes - they seem to have a 'vinegar' aftertaste to them

>
>Try for starters:
>1 oz vodka
>shake of ground celery seed or celery salt
>healthy grind of black pepper
>1/8-1/4 lemon or lime squeezed and thrown in
>dash each worchestershire (sp?) and Tabasco sauces
>tsp horseradish [my favorite option]
>
>    Fill a tall glass with ice and then add the above ingredents.  Fill
>with tomato juice and shake.  Garnish with celery stick.
>    Options include using Clamato, Beefamato, and or V8 juice instead
>of straight tomato juice.  Old Bay seasoning works instead of celery
>salt.  Many other spices and sauces can be tried.  I've seen pickled
>string beens, jalapenos, and dill pickle spears used as garnishes.
>

other comments (or variations): 
- salt the rim of the glass
- if you like gin, substitute gin for vodka
- for a variety, instead of tomato juice use, V8 juice, clamato juice, etc
- if you don't like gin or vodka and like beer - use beer & adjust it
  to taste (this was the original bloody mary) - it's called red eye in
  some places
- vary the worchestershire & tabasco sauces to your particular liking
- add some garlic powder or minced garlic

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: glazier@isr.harvard.edu (Andrew Baker Glazier)
Newsgroups: rec.food.drink
Subject: Re: Hangover Cure? Please?
Date: 4 Jan 93 18:24:39 GMT
Organization: Harvard University, Cambridge, MA

In article <1993Jan2.050654.10899@cltr.uq.OZ.AU> mattd@cltr.uq.oz.au (Matthew Deshon) writes:
>djohnson@moose.uvm.edu (Musician!) writes:
>
>>Hey! Does anyone have an old home remedy for the ever lasting hangover?
>>I am writing a paper on the topic of home medicine and decided that
>>hang over cures might be good for the audience reading it.
>
>Stay drunk.
>
>;-)
>
>matt
>
"What's a good thing for a hangover?"
"Drinking heavily the night before."
The Young Ones`

-- 
"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: alekz@welchgate.welch.jhu.edu (Alekz Vermont)
Subject: Re: Sources for Wine Glasses
Organization: Johns Hopkins Univ. Welch Medical Library
Date: Fri, 8 Jan 1993 20:04:41 GMT

In article <1993Jan8.185058.19548@nynexst.com> fischman@nynexst.com 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.

try IKEA... pretty reasonable.  they don't have anything too fancy, but
very nice standard classic _beverage-ware_.  it's where i buy my Martini
glasses for when i want matched sets...

plus IKEA is everywhere--isn't it?			-alekz

 ~~~~~~~~~~~~~~~~~~~~~~~~~~~  \\\\\\          ~~~~~~~~~~~~~~
! alekz vermont               /    *~~~~~~<||||>            !
! My name is Vermont          \____                         !
! I do what I want  (haha)     o| o  "Trepanation --        !
!                             ( |_    I need it like I need !
! alekz@library.welch.jhu.edu  |-->   a hole in my head"    !
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ \___/  ~~~~~~~~~~~~~~~~~~~~~~
MY OPINIONS ARE NOT MY OWN -- THEY'VE BEEN *DRILLED* INTO ME.

Newsgroups: rec.food.drink
From: michael@monitor.com (Michael Johnson)
Subject: Re: Sources for Wine Glasses
Reply-To: michael@monitor.com (Michael Johnson)
Organization: Monitor Company / IE
Date: Sat, 9 Jan 1993 18:34:22 GMT

In article <revillot-080193145841@mm-mac22.mse.uiuc.edu>  
revillot@ux1.cso.uiuc.edu (Judy Tolliver) writes:

> ranked the Reidel highest (Very Good), followed by Crate & Barrel and
> Williams-Sonoma (Good).  The other two or three (forgot what they were)

FYI I went to Crate & Barrel in Cambridge, MA looking for wine glasses and  
had a very difficult time.  There were a lot of glass types, but usually only  
one option in each category, which wasn't always the shape I really wanted.   
Also, the glass quality seemed a bit lacking--lots of irregularity and  
bubbles.  This was one year ago, so they may have improved since then.

Mike Johnson
michael@monitor.com
From: captain@tigger.cc.utexas.edu (Bran Muffin)
Newsgroups: rec.food.drink
Subject: Re: Bloody Mary
Date: 6 Jan 93 14:38:16 GMT
Organization: UT Austin Computation Center, Unix Services
X-Newsreader: Tin 1.1 PL5

Jan A. Schwarz (jschwarz@lonestar.utsa.edu) wrote:
: I know this has been posted several times before but at the time
: I didn't think I needed it.
: 
: Could someone please post a recipe for a Bloody Mary??

1 jigger vodka
2 jiggers tomato juice
1/3 jigger lemo juice
1 dash worcestershire sauce
salt & pepper to taste

Shake well with ice & strain into a glass.

--
|The opinions expressed above are merely the result of chaotic synapse firings|
|Electrics and electronics work on smoke. If you let the smoke       -   O    |
|out, they stop working.   --   Fight AIDS.  Play safe.                |      |
|captain@ccwf.cc.utexas.edu  (Brian Murfin)  DoD# 0690  nt650gt     \_^___/   |
Organization: Stanford Linear Accelerator Center
Date: Monday, 4 Jan 1993 16:08:47 PST
From: <SECBU@SLACVM.SLAC.STANFORD.EDU>
Newsgroups: rec.food.drink
Subject: Re: Hangover Cure? Please?
 <1993Jan1.214531.11816@sarah.albany.edu> <C0Bw6z.CxI@malihh.hanse.de>

In article <C0Bw6z.CxI@malihh.hanse.de>, clu@malihh.hanse.de (Carsten Lutz)
says:
>
>In <1993Jan1.214531.11816@sarah.albany.edu> la1002@albnyvms.bitnet (Clover M.)
>writes:
>>This may or may not count as a hangover CURE, but instead as a preventative.
>>Since hangovers are caused by dehydration, drink lots of water with alcohol.
>>It seems that my body knew this before I ever heard this, since I get a
>>very dry mouth when I imbibe, and consequently drink 2-3 glasses of water
>>for every alcoholic drink - and have never had a hangover.
>Well, I usually drink my whisky with water, but this doesn't prevent me
>from a hangover. ;-)
>
>Carsten
>
>
>--
>* Carsten Lutz, Rellingen, FRG / clu@malihh.hanse.de ( NeXTmail accepted )  *
>*   Voice : +49 4101 512493  Fax: +49 4101 27757  Traily : +49 4101 22306   *




Before going to bed, drink as much water as you can and take one to two
asprin.  This trick almost ALWAYS works for me.


Sharon
From: ph600fcy@sdcc14.ucsd.edu (Matthew Harrington)
Newsgroups: rec.food.drink
Subject: Question about the proper coffee amount per cup...
Date: 7 Jan 93 20:00:03 GMT

I've read a book (and seen catalogs) which say that coffee should
contain 2 tablespoons per 6 ounce cup of water.  Does 2 Tbs. equal
one "Approved Coffee Measure?"  What is the ratio in metric units?
I'm asking because I came across a coffee scoop which says "7 gr.
coffee per cup" on it.  Does cup mean coffee-cup (6 oz.) or regular
cup (8 oz.)?

Also, I came across a scoop which says "CBC Approved Coffee
Measure."  I assume it is 2 Tbs, but what does "CBC" mean?

					Thanks,

					Matt Harrington

-- 
Matthew B. Harrington
mbharrington@ucsd.edu

Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Champagne codes
Organization: Lockheed Missiles and Space Co.
Date: Tue, 5 Jan 93 21:15:28 GMT

In article <1993Jan4.212548.14616@rtsg.mot.com> iott@rtsg.mot.com (Joel K. Iott) writes:
>[From rec.humor]
>
>In article <1993Jan4.173644.21511@choate.edu> dsohl@spock.uucp (Daniel Sohl) writes:
>>Roger Taranto writes:
>>>Have you seen the commercial for the new champagne
>>>from Tott's called "Blanc de Noir"?  It shows a group
>>>of people oohing and aahing over the name without a
>>>clue as to what it means.  Are there really people
>>>who believe that if it has a French name it must be good?
>>
>>For those of you who do not know, might I point out what "Blanc de Noir"
>>means?
>>"White of Black"
>>
>>Terrible, isn't it?
>>
>
>So what does "Blanc de Noir" mean, anyway?  Champagne seems to be full of
>mis-labels (marketing genius?)
>
>Champagne Translations I know 
>
>Asti Spumante      Italian sparkling wine, very sweet
>
>"Extra Dry"        a little sweet
>
>Brut               dry (french "strong"?)
>
>Blanc de Noir      "white of black(s)???"

Blanc de Noir: actually it stands for white from Pinot Noir - the
   Pinot Noir grape is used in this process, but the skins from the
   grape are only in the crush long enough to give the faint pink
   color to the liquid, they are then removed and the champagne
   making process continues on to change the still wine into a
   sparkling wine


-- 
________________       __        ________________   "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: michael@monitor.com (Michael Johnson)
Subject: Re: REQUEST: (Alcoholic) 'Screaming Orgasms'
Reply-To: michael@monitor.com (Michael Johnson)
Organization: Monitor Company / IE
Distribution: usa
Date: Tue, 12 Jan 1993 14:29:39 GMT

In article <C0pFCJ.1AB0@austin.ibm.com> dugal@austin.ibm.com (Doug Gray)  
writes:
> linda@legs.gps.caltech.edu (Linda Maepa) writes:
> > Anyone know how to make a drink known as a Screaming Orgasm
> one was made with Drambouie (sp?) and I will ignore that recipe.  Here are
> the other two.
> 
> 1 Baileys
> 1 Kahlua
> 1 Vodka
> (some people like adding a bit of club soda as well)

Screaming Orgasm?  Who let their adolescent son name drinks?  Anyway, I'm  
sorry to inform you that you have just reinvented the Mudslide without ice.

Michael Johnson
"Drinks Mudslides All The Time"
michael@monitor.com