HDTenEightyP/NetNews huggingface dataset:
From: murlr@uxa.ecn.bgu.edu (Roger L. Runquist)
Subject: Lemon Whup-Ass
Organization: Educational Computing Network
Date: Mon, 28 Sep 1992 22:08:21 GMT

Recently my friend gave me the recipe for something called Lemon
Whup-Ass.  I think that he invented it and I think everyone should try
it.  The recipe is as follows:

Juice from 1 whole lemon
1 tsp lemon juice
4-8 oz. of vodka
crushed ice
7-UP to taste

Mix them all together and try to drink it before all of the ice melts.
Newsgroups: rec.food.drink
From: kmanley@fc.hp.com (Keith Manley X4027)
Subject: Re: Red Death
Date: Thu, 1 Oct 1992 13:51:08 GMT
Reply-To: kmanley@fc.hp.com
Organization: BIT SLINGER From Know-Wear
X-Newsreader: TIN [version 1.1.3 PL6]

Mark E Porterfield (astinus+@pitt.edu) wrote:
: 
:  I love it when your sysadmin get vi scewed up...anyway...
: 
: My girlfriend swears she has had a drink called Red Death at a bar (God knows
: where).  Anyone out there have any idea how to make it...I can't find it 
: anywhere.
: 
: 

Red Death
--- -----
Big Glass (12oz +) paced with ice
equal parts (about an ounce, depending on size of glass, each):

Southern Comfort
Triple Sec
Sloe Gin
Vodka
Amaretto

Fill glass rest of the way with orange juice.  Stir.  Drink.  Fall
down.  Repeat.

-- 
If you give Congress a chance to vote on both sides of an issue, it
will always do it.
		-- Les Aspin, D., Wisconsin
Newsgroups: rec.food.drink
From: mblakele@jarthur.claremont.edu (Michael Blakeley)
Subject: Re: coffee FAQ, was Re: Coffee question
Organization: Harvey Mudd College, Claremont, CA 91711
Date: Wed, 30 Sep 1992 17:52:03 GMT

In article <1992Sep24.211007.6664@jhunix.hcf.jhu.edu> velde2@jhunix.hcf.jhu.edu (Velde Francois) writes:
>In article <9209241618.aa17686@DAN.APGEA.ARMY.MIL> pmiskel@DAN.APGEA.ARMY.MIL (Patricia Miskelly  , SFIL-CME-M 5-4213) writes:
>>Many posts to this group indicate that there have been numerous
>>references to coffee brands/kinds/makers/etc. and recommendations
>>for them.  
>>
>>But I am new to this newsgroup and do not have access to these
>>past postings, which have expired.  I would be extremely grateful
>>if someone with references and recommendations would e-mail them
>>to me.
>>
>>Thank you in advance,
>>
>>Pat Miskelly
>>pmiskel@dan.apgea.army.mil
>
>What we need is a coffee FAQ, which would include the coffee mail order list
>currently maintained.
>


	Argh! I missed the expiration date of this article on my machine. Could
some kind soul please post or e-mail me the coffee mail-order stuff?
Advance thanks,
-- mike
-- 
			ZD Labs --- The Ultimate Benchmark

	Internet: mblakele@jarthur.claremont.edu
	MCI Mail, CIS/ZiffNet coming soon...
From: sg@monsoon.com (Sunil Gupta)
Newsgroups: rec.food.drink
Subject: Re: Temperature for serving Eiswein?
Date: Fri, 25 Sep 92 10:46:46 EDT
Organization: Monsoon Software, Inc.

atovorni@engr.UVic.CA (Andreas  Tovornik) writes:

> In article 21255@leland.Stanford.EDU, jchokey@leland.Stanford.EDU (James Alex
> >
> >	Hi there!  I received a bottle of German Eiswein for my birthday,
> >and I've been eagerly looking forward to drinking it.  Does anyone know
> >at what temperature one is suppose to serve Eiswein?  Generally, I like
> >to serve desert wines slightly chilled--  warmer than a white wine, but
> >below room temperature.  Is that appropriate for an Eiswein?
> >
> >
> >	--  Jim C. <jchokey@leland.stanford.edu>
> 
>    Well Jim, put it on ice for awhile, a long while, just until your ice
> is completely melted :=)
> 
>    This is only a guess...But since EIS means ICE in German,
>    and since WEIN means WINE in German, it stands to reason that
>    EISWEIN should be served at 0 degrees Celsius (or 32 degrees Fahrenheit.)
> 
> Andy.

You are correct in your determination that Eiswein means "ice-wine"
literally, but this is due to the fact that the grapes are frozen
when picked. The wine should definitely NOT be chilled to freezing.
I usually chill dessert wines to about 45 degrees Fahrenheit. This
temperature works well for most Sauternes, Beerenauslese, TBA, as
well as Eiswein. Just make sure that this bottle has enough age on
it. In my experience, it takes quite a while for the acids in an
Eiswein to settle down.

Sunil Gupta
Monsoon Software, Inc.
sg@monsoon.com
Xref: sparky rec.food.drink:3003 soc.culture.indian:32315 soc.culture.indian.telugu:189
From: waynelui@nttica.ntt.jp (Wayne Lui)
Newsgroups: rec.food.drink,soc.culture.indian,soc.culture.indian.telugu
Subject: *** Chai anyone? ***
Keywords: chai, tea
Date: 28 Sep 92 06:33:11 GMT
Followup-To: rec.food.drink
Organization: NTT Opto-electronics Labs., Atsugi, Kanagawa Japan
Originator: waynelui@nttioe

For quite some time now, many of the more trendy cafes  in  Tokyo
and  Osaka put "chai" -- the Indian milk tea -- as a regular item
on their menu.  Some of them have quite an extensive menu, with a
variety  of  chai and a number of different spices to be added to
choose from.  So far, ginger chai remains to be my most favorite.

Recently, I bought a box of chai tea leaves (originally from  Sri
Lanka)  and  decided to try it out myself.  Since the instruction
on the box is rather brief (it didn't tell me how and when to put
the  spices  in,  for  example), wonder if some expert on the net
could fill in the details.  Would most appreciate it.

                                        Wayne Lui
                                        waynelui@nttica.ntt.jp
Newsgroups: rec.food.drink
From: mef@netcom.Netcom.COM (Mary Ellen Foley)
Subject: Good beer in a good cause!
Organization: Netcom Online Communications Service
Distribution: ba
Date: Thu, 1 Oct 1992 08:15:39 GMT


Come to an Octoberfest at the Palo Alto Cultural Center on Sunday,
October 4th and spend the hours of 3 to 6 PM convivially imbibing
Pete's Wicked Ale, Pete's Gold Coast Lager, Anchor Steam Beer, and
Anchor's Liberty Ale. Or, if you don't like beer, there'll be wine,
juices, and sodas to wash down your bratwurst or knockwurst.  Entertainment
provided by a visiting chorus from (formerly East) Berlin. Proceeds
to benefit the Peninsula Women's Chorus.

Beer lovers who are interested can get more information by sending
email to mef@netcom.com.

--
WARNING!!   Opinions in posting are farther away than they appear
^^^^^^^^^
-- 
WARNING!!   Opinions in posting are farther away than they appear
^^^^^^^^^
Mary Ellen Foley   (mef@netcom.com)
Newsgroups: rec.food.drink
Subject: testing please ignore
From: system@fallout.lonestar.org
Date: 29 Sep 92 08:45:44 CST
Organization: DECUS DFWLUG BBS *Dallas*TX*

testing please ignore
From: kevin@kentek.com (Kevin Graboski 806 1032)
Newsgroups: rec.food.drink
Subject: Trouble steaming milk with Krups 'Il Primo'
Date: 6 Oct 92 19:59:12 GMT
Organization: Kentek Information Systems


	I am starting to have trouble steaming milk with my Krups 'Il Primo'
espresso maker. It used to work great, giving even, dense foam. It used to 
take roughly 20-30 seconds to completely froth the milk; but the machine now 
injects so much air into the milk that it overflows the container in 5-7 
seconds (before the milk is even heated up). I have cleaned all components and 
confirmed that the 'perfect froth' attachment is not plugged up. I have also 
used a standard decalcifying agent as per the instructin booklet, all to no 
avail.

Any and all help would be grealty appreciated.
Newsgroups: rec.food.drink
From: jpaul@locus.com (James Hensley)
Subject: Re: HELP!!How do I ferment apple cider?
Organization: Locus Computing Corporation, Los Angeles, California
Date: Fri, 02 Oct 1992 21:32:47 GMT


Toss in a packet of red star champagne yeast, put an airlock on the top,
and wait 'till it stops bubbling.

If you don't know where to get this stuff, I can post a few homebrew mail
outlets that would mail you info.  DON'T use bread yeast!


-- 

jpaul@locus.com  | ..ucsd!lccsd!jpaul   :  all views expressed are mine.
Clouds filled with blood rain on the water
While Nightime's fingers clench the light shut...
From: at15+@andrew.cmu.edu (Andrew Lewis Tepper)
Newsgroups: rec.food.drink
Subject: Robert Pecota Cabernet, 1980
Date: 28 Sep 92 22:15:27 GMT
Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA

Here in Pennsylvania I just bought 32 bottles (all I could get) of the
cab mentioned. I could not find any reviews of the wine, but after
tasting a bottle, I thought this was a great example of an older cab. If
anyone has a review, I'd like to see it to see how my assessment
compares to the "pros". Oh, one other thing: PA stores are selling a
VERY limited quantity for $4.99 per bottle. Current vintages are in the
$20 range. Get it while you can!

Andy
From: biga@infopls.chi.il.us (Andrew Kroll)
Newsgroups: rec.food.drink
Subject: Re: Lemon Whup-Ass
Date: Tue, 29 Sep 92 23:56:57 CDT
Organization: INFOPLUS support, Wheeling, IL


> Recently my friend gave me the recipe for something called Lemon
> Whup-Ass.  I think that he invented it and I think everyone should try
> it.  The recipe is as follows:
> 
> Juice from 1 whole lemon
> 1 tsp lemon juice
> 4-8 oz. of vodka
> crushed ice
> 7-UP to taste
> 
> Mix them all together and try to drink it before all of the ice melts.



It SURE sounds delicious!!!   I can't wait to try it!

BTW--The only two drinks I could find that came close to yours are:

1) PURPLE HAZE
   -----------
1/2 oz Chambord
1 1/2 oz lemon flavored Vodka
1 oz lemon-lime soda


2) VODKA COOLER
   ------------

2 oz Vodka
4 oz lemon-lime soda
1 lemon wedge


Source: The Bartender's Bible.

I think yours sounds better.  Hey! maybe you can be in the next edition 
of Bartender's Bible!  Try and submit your creation.


Let me know if I can be of further assistance.

Andrew Kroll
biga@infopls.chi.il.us


--
biga@infopls.chi.il.us (Andrew Kroll)
Infoplus BBS, +1 708 537 0247, v32bis. Home of Infoplus.
From: Dave.Aronson@f615.n109.z1.fidonet.org (Dave Aronson)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.drink
Subject: recipe for orange/chocolate liqueur?
Date: Fri, 02 Oct 1992 17:11:40 -0500

 CK-CC> From: koepp@cc1.unt.edu (Cynthia Koepp - Computing Center)

 CK-CC> I remember reading about a chocolate/orange liqueur made in Israel. 
 CK-CC> I love this combination, and I wonder whether anyone knows the name

Sabra.

Newsgroups: rec.food.drink
From: Orakel@sarpih.no (Jens Kr. Kirkeb)
Subject: Gammeldansk
Organization: stfold Ingenirhyskole
Date: Tue, 29 Sep 1992 09:01:28 GMT

I have done a bit of research on a subject posted here a while ago, and 
discovered the following:
Gammeldansk is not exported to the us, at leastnot directly from the 
destillery.
It is available in all scandinavian countrys as well as Germany.
It can be purchased directly from the destillery in Roskilde, Denmark.
It is one of the best bitters i the world (personal opinion)

Roasted				I Think this door is home alone.....
From: astinus+@pitt.edu (Mark E Porterfield)
Newsgroups: rec.food.drink
Subject: Red Death
Date: 1 Oct 92 03:05:28 GMT
Organization: University of Pittsburg


 I love it when your sysadmin get vi scewed up...anyway...

My girlfriend swears she has had a drink called Red Death at a bar (God knows
where).  Anyone out there have any idea how to make it...I can't find it 
anywhere.


+-------------------------------------+--------------------------------------+
| Mark E. Porterfield                 |"'Procede,' Astinus said in his deep  |
| Pittsburgh Supercomputing Center    |cool voice.  'The world passes as we  |
| Information Systems Analyst         |sit here.  You have called us here    |
| porterfi@theory.psc.edu             |together.  That is established.  For  |
| mp5a+@andrew.cmu.edu                | what reason?'                        |
| astinus@vm2.cis.pitt.edu            | - Astinus of Palanthas - Historian   |
|                                     |          of Krynn                    |
+-------------------------------------+--------------------------------------+
From: ngibbins@dcs.warwick.ac.uk (Nick Gibbins)
Newsgroups: rec.food.drink
Subject: Re: Looking for a *great* coffeemaker
Date: 30 Sep 92 10:17:04 GMT
Organization: Department of Computer Science, Warwick University, England

In article gorrindo@hpcc01.corp.hp.com (Sue Gorrindo) writes:
>The deal with using water at 180 degrees is that you pull more acid out of
>the coffee at higher temperatures.  That is why percolated coffee is so much
>more harsh.  I have also been told though, that if you boil water on the
>stove, by the time you turn off the fire, and remove the boiling container,
>the water is down to about 190 anyway.  But, I haven't tested this.

Percolated coffee can be pretty harsh, but I thought that this was more
because the grounds stew in the coffee for longer. I just use a filter cone
with unbleached papers (I think it improves the taste, but it's probably just
a figment of my imagination :), and use boiling, or just boiled water. Keeping
the coffee in a jug on a lowish heat (so it stays at about 80C) seems to
make it less harsh, as can adding a tiny pinch of salt to the coffee once it
has brewed (smoothes it out nicely).

>Even in Jamaica, JBM goes for about $12 for a 3/4 lb. bag of beans.

Sheesh! No wonder it costs about 20 pounds a lb (for beans) here in the UK.
And although it made a decent brew, the price wasn't justified (mind you, the
beans may have been a little stale - not many people buy coffee at those
prices). Has anyone tried the preground vacuum packed packs of JBM, and is the
extra cost worth it?
I think I may just stick with Kenyan Peaberry...

 - Nick

|ngibbins@dcs.warwick.ac.uk | "If the human brain was simple enough to      |
|                           | understand, we'd be so simple we couldn't"    |
Newsgroups: rec.food.drink
From: feldstei@silver.ucs.indiana.edu (ronald f. feldstein)
Subject: Re: Espresso Machine Recommendations?
Organization: Indiana University
Date: Tue, 6 Oct 1992 03:20:45 GMT

Around 2 years ago I was shopping for an espresso machine in Forzano's,        
in New York's Little Italy, and I asked them to recommend their favorite       
machine.  They said that it was the Pavoni Europiccola.  I was convinced       
and have been happy with the results.  A few cautions, though.  It has         
excellent pressure, but this means that many espresso grinds are too           
coarse.  Good results really depend on getting the grind right.  Also,         
I've had to do some maintenance, like periodically tightening the water 
tank onto the base, using an Allen wrench, and re-greasing the place where     
the pump handle enters the housing.  This was not too hard, though.            
According to the store, this was the household machine with the best           
pressure.  It comes both with a gauge and without one.    
R. Feldstein
From: ebuhwe@ebu.ericsson.se (Per Harwe)
Newsgroups: rec.food.drink
Subject: Pizza
Date: 6 Oct 92 14:41:34 GMT
Reply-To: ebuhwe@ebu.ericsson.se
Organization: Ericsson Business Communications, Inc.
X-Disclaimer: This article was posted by a user at Ericsson in North America.
              The opinions expressed are strictly those of the user and
              not necessarily those of Ericsson.

A while back, someone posted a summary of pizza recepies. I lost my
printout of it nad can no longer get the posting, so:

Can someone please repost it?

Thanks

---
Per Harwe       	 	       | Internet: ebuhwe@ebu.ericsson.se
Ericsson Business Communications, Inc. | UUCP:   uunet!ericsson.com!ebuhwe
Anaheim, CA.			       |
The opinions are my own, and do not necessarily reflect those of my employer.
Newsgroups: rec.food.drink
From: joelfire@elaine4.Stanford.EDU ( Firehammer)
Subject: Re: Cofee Concentrate -- REPOST REQUEST
Organization: DSG, Stanford University
Date: 29 Sep 92 16:49:04

Take one pound of your favorite coffee,regular grind and put it in a glass bowl
Add 8 cups of cold water
Poke the floating coffee down into the water so all the grounds are wet
Let the bowl stand in a cool, dark place for 10 to 20 hours
    (depending on how strong you want the concentrate)
When the brewing period is over, use a large coffee cone and filter
the concentrate into an airtight bottle and store in the refrigerator.
For hot coffee, use 1 to 2 ounces per cup.

note: I didn't originally post this, I requested it.  I would suggest not
trying the full recipe until you've done it a few times to play around with
the ratios and brewing time.

-joel

Newsgroups: rec.food.drink
From: C96@vm.urz.uni-heidelberg.de (Alexander EICHENER)
Subject: Re: Temperature for serving Eiswein?
Organization: University of Heidelberg, Germany
Date: Mon, 05 Oct 92 19:19:31 CET

In article <1992Oct2.200044.23567@riscsm.scripps.edu>
mikec@scripps.edu (Mike A Christensen) writes:
 
>According to Hugh Johnson, the "ideal" temperature for serving Sweet German
>wines is closer to 55-58F ("Cellar temperature"), but the ideal temperature for
>serving Sauternes is 42-45F (Close to "Refrigerator tempurature").  This
>suprised me, since I normally serve BAs, TBAs and Eisweins closer to 45F than
>to 60F also.
 
Well, Mike - I certainly don't esteem Hugh Johnson's wine "connaisseurship"
very highly; but where he is right, he has to be given credit.
   Judging from my own Eiswein experience, I'm afraid you've been losing
something by chilling down these fine wines... They're being drunk here at
cellar or room temperature.
   18-20 degrees Celsius should be appropriate; of course, you might choose
to start lower and then warm up the glass in your hand.
 
Greetings and regards,
Alexander Eichener <c96@vm.urz.uni-heidelberg.de>
From: ahn@ac.wfunet.wfu.edu (Dave Ahn)
Newsgroups: rec.food.drink
Subject: Re: Sangria
Date: 2 Oct 92 06:28:55 GMT
Organization: J. Random Misconfigured Site
X-Posted-From: ac.wfunet.wfu.edu
NNTP-Posting-Host: sol.ctr.columbia.edu

ricegm@ecf.toronto.edu (RICE George Matthew) writes:

>So could anyone jot down quick and specific instructions on 
>making this drink?

>Thanks,
>Matthew


I was just looking thru the subjects and saw this real quick. If someone
has already posted the recipe for Sangria, my apologies...

Sangria- (I am translating this from German)
 Take 1 orange and 1 lemon and wash well in hot water. Slice the fruits
with the skin (do not peel) into 3mm thick slices. If the slices are big,
halve them. Heat 1/8 liter of water with 7 dkg (I guess that's 7/10ths of
a kg) of sugar until it begins to boil. Remove from heat. Add the slices
of orange and lemon and 1/8 liter of freshly squeezed orange juice to
the water. Leave the water and its contents in room temperature for
about 3 hours (saturation). Then add 7/10 liter of good red wine and
12 or so ice cubes and serve.

By the way, this is VERY VERY good Sangria. Home-made, and by far the
best Sangria that I have had.

-dka
-- 
Dave Ahn
ahn@wfunet.wfu.edu
From: brown@hpspkla.spk.hp.com (Pat R. Brown)
Date: Tue, 29 Sep 1992 23:25:57 GMT
Subject: Re: Gammeldansk
Organization: Hewlett Packard Company, Spokane, Wa.
Newsgroups: rec.food.drink

I have seen Gameldansk in the San Francisco Bay Area. Hope you find it.
From: mikec@scripps.edu (Mike A Christensen)
Newsgroups: rec.food.drink
Subject: Re: Temperature for serving Eiswein?
Date: 2 Oct 92 20:00:44 GMT
Organization: The Scripps Research Institute, La Jolla, California, USA

In article <N9VNRB5w165w@monsoon.com> sg@monsoon.com (Sunil Gupta) writes:
>atovorni@engr.UVic.CA (Andreas  Tovornik) writes:
>
>> In article 21255@leland.Stanford.EDU, jchokey@leland.Stanford.EDU (James Alex
>> >
>> >	Hi there!  I received a bottle of German Eiswein for my birthday,
>> >and I've been eagerly looking forward to drinking it.  Does anyone know
>> >at what temperature one is suppose to serve Eiswein?  Generally, I like
>> >to serve desert wines slightly chilled--  warmer than a white wine, but
>> >below room temperature.  Is that appropriate for an Eiswein?
>> >
>> >
>> >	--  Jim C. <jchokey@leland.stanford.edu>
>> 
>> [ Silly stuff about serving an Eiswein at 32F deleted ]

>I usually chill dessert wines to about 45 degrees Fahrenheit. This
>temperature works well for most Sauternes, Beerenauslese, TBA, as
>well as Eiswein. Just make sure that this bottle has enough age on
>it. In my experience, it takes quite a while for the acids in an
>Eiswein to settle down.

According to Hugh Johnson, the "ideal" temperature for serving Sweet German
wines is closer to 55-58F ("Cellar temperature"), but the ideal temperature for
serving Sauternes is 42-45F (Close to "Refrigerator tempurature").  This
suprised me, since I normally serve BAs, TBAs and Eisweins closer to 45F than
to 60F also.

Mike Christensen
Newsgroups: rec.food.drink
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Subject: Making wine
Followup-To: rec.food.drink
Organization: Dept. of MSE at Illinois-Urbana
Date: Mon, 28 Sep 1992 19:37:46 GMT

I am making wine for the first time.  If anyone is interested in a
blow-by-blow account or wants to share wisdom, please e-mail me.  I'm
trying for 5 gallons of dry red wine from backyard Concord grapes.  I just
started--crushed the grapes yesterday.

--Judy Tolliver
Newsgroups: rec.food.drink
From: davidson@ccrs.emr.ca (David Davidson)
Subject: Re: HELP!!How do I ferment apple cider?
Organization: Canada Centre for Remote Sensing, Ottawa
Date: Fri, 2 Oct 1992 02:39:11 GMT

Its apple season again and I know a place where I can buy a very large basket
of Mac's for $25 bucks. If any one has that recipe for apple cider, please
post it for all of us up and comming lushes.

P.S. I remember in a book by Brendan Behan a reference to an old Paddy
who revealed that the secret of his renown cider was the addition of a medium
sized rat. 

Ta very much
David
davidson@ccrs.emr.ca

Newsgroups: rec.food.drink
From: ahn@ac.wfunet.wfu.edu (Dave Ahn)
Subject: Re: Sangria
Organization: J. Random Misconfigured Site
Date: Fri, 2 Oct 1992 06:48:01 GMT
X-Posted-From: ac.wfunet.wfu.edu
NNTP-Posting-Host: sol.ctr.columbia.edu

ahn@ac.wfunet.wfu.edu (Dave Ahn) writes:

<...deleted...>
>halve them. Heat 1/8 liter of water with 7 dkg (I guess that's 7/10ths of
>a kg) of sugar until it begins to boil. Remove from heat. Add the slices

<...deleted...>

Oops. Made a stupid error. It's 2:50 am in the morning, please bear with
me.

The 7 dkg is 70 grams of sugar. BIG mistake. Do NOT put in 700 grams of
Sugar! :)

-dka
-- 
Dave Ahn
ahn@wfunet.wfu.edu
Newsgroups: rec.food.drink
From: kiisaka@csi.uottawa.ca (Ken Iisaka (the mad pianist))
Subject: Re: Japaneese green tea, how to make it???
Organization: Dept. of Computer Science, University of Ottawa
Date: Mon, 5 Oct 92 17:20:17 GMT

In article <1992Oct2.123310.1423@netcom.com> magus@netcom.com (John Schmid) writes:
>
>Put some (about 1 tsp per cup of tea desired) in a teapot and cover with boilingwater.  Steep for 2-3 min.
>

No, no, no.  Do not  use boiling water, unless it's low-quality bancha.  Most
likely, the tea is of decent quality.  If it's gyokuro, use hot water which 
has been boiled first, but cooled to about 60-65 degrees Celsius.  Otherwise,
you would not be able to bring out the sweetness of the tea.

-- 
Ken Iisaka               \ NEXT RECITAL  |12:00 pm, Thursday, January 7th, 1993
kiisaka@csi.uottawa.ca     \ Produced by |National Gallery of Canada, Ottawa
AI Lab, University of Ottawa \ CBC Stereo|Berg        Sonata, b minor, op. 1
H: +1 613 237 6642 W: 564 8155 \ 103.3 FM|Mussorgsky  Pictures at an Exhibition
Newsgroups: rec.food.drink
From: drw41888@uxa.cso.uiuc.edu (Dave Wiltz)
Subject: Re: Home brew beer
Organization: University of Illinois at Urbana
Distribution: rec
Date: Tue, 6 Oct 1992 02:37:43 GMT

jason@ab20.larc.nasa.gov (Jason Austin) writes:


>	Does anyone have any good recipes for home brewing beer?
>--
Take a look at rec.crafts.brewing, especially at the faq.

This will be enough to give you too much to do in a year.
-Dave
-- 
David Wiltz                                 wiltz@after.math.uiuc.edu
Calculus&Mathematica Development Team
University of Illinois at Urbana-Champaign  NeXT Mail always welcome!
-Doing business with the government is a lot like playing poker with God-