HDTenEightyP/NetNews huggingface dataset:
From: brekshyn@shearson.com (Bohdan Rekshynskyj)
Subject: Re: espresso machines
Reply-To: brekshyn@shearson.com
Organization: Ordinatio
Date: Mon, 28 Dec 1992 21:45:40 GMT

Greetings,

   I also have a Krups (forget which model, but it's for two cups, bought nigh
unto two years ago).  The froth making apparatus didn't work until someone told
me to insert the nozzle just a tad under the surface of the milk.  Then, wallah!
Worked fine.  Now could someone please email me information about "crema"?  Is
this part of the espresso?  Also, my Krups has a Min/Max label where one inserts
the "coffee holder".  I couldn't find a reference to what this means.  Any
suggestions?  Thanks!


					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
From: rone@rchland.vnet.ibm.com (Ronald Elshaug)
Subject: Re: brewing, FAQ?
Date: Tue, 29 Dec 1992 14:25:17 GMT
Reply-To: rone@vnet.ibm.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM Rochester

Try rec.crafts.brewing, its a home brewing forum.
Newsgroups: rec.food.drink
From: taaustin@vaxb.acs.unt.edu
Subject: Interesting  Peruvian drink
Organization: University of North Texas
Date: Tue, 29 Dec 1992 14:24:38 GMT

On a recent trip to Anaheim, CA some of the folks in our lab stopped
at a Peruvian seafood place that had just opened for dinner.  We
were served the 'house drink' that the waitress (all staff appeared
to be family members recently arrived from Peru) called 'chicha'.  I
did  not get the spelling of it but she attempted to describe it to
us.  She said it began by boiling corn meal then filtering... the
resulting liquid was then boiled with citrus (oranges, ?lemons? etc)
and filtered... the resulting liquid was boiled with cloves and mint
(or did she say mince as one person thought he heard?)... and again
filtered.  The finished product was served over ice.  The drink is
a deep reddish purple, quite fruity and refreshing with, as you
might imagine, a quite unusual taste.
 
 
Now the question:  I got what seemed to me, rather scant information
to try and reproduce this interesting Peruvian drink.  Does anyone
know the proper preparation, spelling, history of this drink?
 
 
Please respond via e-mail if possible to:
 
 
taaustin@vaxb.acs.unt.edu 
 
Thanks,
 
Terry
From: sg@monsoon.com (Sunil Gupta)
Newsgroups: rec.food.drink
Subject: Re: 3 German wine recommendations?
Date: Fri, 01 Jan 93 13:23:43 EST
Organization: Monsoon Software, Inc. +1 (410) 235-2365

m1rts00@fed.frb.gov (Robert T. Semon) writes:

> This discussion about German wine "Pradikats" is very helpful to me in sortin
> 
> 
> les by which QmP wines are labelled Kabinett, Spatlese, etc.?
> Thanks.

I couldn't quote your message properly, since you put it all on one line.
Please use CR's to delimit lines.

As far as chaptalization goes, I believe that the regulations do allow
for a certain amount, even with QmP wines. As far as I remember, the
amount of chaptalization allowed varies according to the vintage.

Sunil Gupta
Monsoon Software, Inc.
sg@monsoon.com
Newsgroups: rec.food.drink
From: mikec@scripps.edu (Mike A Christensen)
Subject: Re: German wine recommendations?
Keywords: german wines
Organization: The Scripps Research Institute, La Jolla, California, USA
Date: Tue, 29 Dec 1992 21:28:07 GMT

In article <1992Dec26.172634.20370@ariel.ec.usf.edu> gohel@csee.usf.edu writes:
>Recently a local store has got a lot of German wines, ranging from
>$7 - $30.  I'm not familiar with the German wineries, and vintage
>years.  Can anyone recommend a few good german wines?

Unfortunately, there are a dizzying array of German Winemakers (Weinguts).  I
tend to stick with a few that are reliable and "reasonably" priced.  They are:
	Zilliken (Mosel-Saar-Ruhr)
	Gunderloch (Mosel-Saar-Ruhr)
	J. J. Prum (Mosel-Saar-Ruhr)
	Dr. Loosen (Mosel-Saar-Ruhr)
	Franz Kuenstler (Reingau)
This is certainly not an exhaustive list of very good to outstanding German
Weinguts, merely the ones I've found (your mileage may vary).  All of the
wines I've tried from them from 1988, 1989 and 1990 have been very good to
outstanding (with a slight nod to the 90's).  Their Kabinets are all in the
$10-$15 range, and should have good availability in the US.

Mike Christensen
From: toad@cellar.org (Tony Shepps)
Newsgroups: rec.food.drink
Subject: Re: Drinkable mass market wines?
Date: 21 Dec 92 06:54:11 GMT
Organization: The Cellar BBS and public access system

Please forgive me for being a WEEK late in following up to this message.

rand@skydiver.Eng.Sun.COM (Avant-Garde-A-Clue) writes:

> Here are most of the California wines rating 85 or above in the WS
> this year with a retail price below $10:
>
> rank  Winery & Appellation     year     Varietal        cost     issue
>
> 91 Wente Bros   Central Cst Est 91      Chardonnay      $ 8     Jul 15, 92

I've just had this.  The Wine Spectator must have been floated a ringer,
because this is NO top-class chard.  It's bitter, weak, lacking chard
character.  I wouldn't recommend it even as a bargain wine.

--
Tony Shepps toad@cellar.org
Preferred address: toad%cellar@tredysvr.tredydev.unisys.com
Public access and thoughtful conversation:  The Cellar BBS  +1 215 539 3043
From: lund@vms.macc.wisc.edu
Newsgroups: rec.food.drink
Subject: Beaucastel and the Wine Spectator
Date: 30 Dec 92 01:54:36 GMT
Organization: University of Wisconsin Academic Computing Center


	I was just glancing through the WS year-end issue and was curious about 
how the Chateau du Beaucastel 1990 Chateauneuf-du-Pape was rated, or whether 
it's been rated at all.  With the fanfare that followed the 1989, it seems odd 
that the 1990 would not be mentioned among the top 100, though it was mentioned 
in some of the "buying strategy" articles in this issue.

	On the topic of Chateauneuf-du-Pape, I received a bottle of 1990 Vieux 
Telegraphe (sp?) as a gift.  Any thoughts on this wine?  I figure it should 
cellar for awhile, but don't know much about it.

					*******************
					-Mitch Lundquist
					-lund@macc.wisc.edu
From: bwhite@oucsace.cs.ohiou.edu (William E. White )
Newsgroups: rec.food.drink
Subject: Re: Cleaning gold coffee filter
Date: 1 Jan 93 17:22:09 GMT
Distribution: rec
Organization: Ohio University, Computer Science Department

In article <23045@drutx.ATT.COM> seb1@druhi.ATT.COM (Sharon Badian) writes:
>What is the proper way to clean a gold coffee filter? Should
>I just use hot water? That doesn't seem to get it clean. I can
>feel the oils on the filter. But, I don't want to use soap for
>fear that it will get caught on the filter.

Actually I've wondered about this myself; I always used baking soda on
the assumption that it tends to wash out very easily (unlike soap) and that
it might saponify some of the oils; it seems to work very well.  I knew
someone else who used a citric acid solution followed by baking soda; again
that seemed to work for him.  From what I've heard, using soap on any part
of a coffee maker that comes in contact with the coffee tends to affect the
taste; I've noticed it sometimes (of course, one should also never make
coffee with chlorinated tap water, it really ruins the taste).  Same holds
with the coffee filter holder, and the pot; washing with soap may affect
the taste.
It is a good idea to get those oils off, though; they can and do turn rancid
after awhile.  Theoretically you could use pretty strong stuff, as gold
tends to be inert (thus its use), but I'd be hesitant to use, say, dilute
nitric acid.
I'd expect flavored coffees to leave an additional amount of oils which could
turn rancid.

>Experts in this matter please email to seb1@druhi.att.com.

I posted because I'm sure someone else has a better suggestion and I'd like
to hear it.

>Thanks for any help,
>Sharon Badian


-- 
|  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  |
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.drink
Subject: Re: LBV Port
Date: 31 Dec 1992 17:52:30 GMT
Organization: U.C. Berkeley -- ERL
Distribution: na
NNTP-Posting-Host: zion.berkeley.edu

In article <1992Dec31.174139.8316@cbnewsh.cb.att.com> ostroy@cbnewsh.cb.att.com (Dan Ostroy ) writes:

>I read that LBV port is supposed to be a compromise.  It gets some quick aging
>for a few years outside the bottle, and then finishes the job inside the 
>bottle.  The result is supposed to have some of the characteristics of a
>vintage port, but a lot sooner.  

I'll agree with this, but state it a little differently: LBV has
more age in barrels than vintage port, making it lighter than
vintage, but usually not as light as a tawny port.  "Compromise" is
a good word.

There are some non-vintage ports that closely resemble vintage
ports.  They are usually called "crusting" or "crusted" ports.
They are not easy to find, but are usually great values
if you find them.

Whereas LBV port is available all over the place.  

Steve
Newsgroups: rec.food.drink
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: Hangover Cure? Please?
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Fri, 1 Jan 93 21:45:31 GMT

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.

Clover
Clover
la1002@albnyvms.bitnet
This is my very first sig.file
From: gohel@zeus.csee.usf.edu (Himanshu Gohel)
Newsgroups: rec.food.drink
Subject: German wine recommendations?
Keywords: german wines
Date: 26 Dec 92 17:26:34 GMT
Reply-To: gohel@csee.usf.edu
Followup-To: poster
Organization: U of South Florida, Dept. of Computer Science

Recently a local store has got a lot of German wines, ranging from
$7 - $30.  I'm not familiar with the German wineries, and vintage
years.  Can anyone recommend a few good german wines?

-- 
Himanshu Gohel, Gohel@csee.usf.edu
U of South Florida, Tampa, FL 33620-3140
Newsgroups: rec.food.drink
From: fischman@nynexst.com (Gary Fischman)
Subject: Re: LBV Port
Reply-To: fischman@nynexst.com
Organization: NYNEX Science & Technology, Inc
Date: Wed, 30 Dec 92 18:08:55 GMT

In article 7797@verdix.com, edm@verdix.com (Ed Matthews) writes:
>For Christmas, someone gave my a Taylor Fladgate LBV Port (86 or 88).  
>I drink vintage ports typically and have no experience with LBVs. 
>Will an LBV continue to improve in the bottle (that is, should I lay
>it aside in the cellar with all the vintage ports for another ten
>to fifteen years or should I drink it now?)
>
Drink it now.  LBV does *not* continue to improve in the bottle.  The quality is
also reflected in the price.  For my $$, I'd rather have a tawney than an LBV.  A
good tawney is  a much better value, IMHO.  I've never had an LBV I thought was
special.

---
	Gary J. Fischman
	NYNEX Science & Technology
	fischman@nynexst.com
From: seb1@druhi.ATT.COM (Sharon Badian)
Newsgroups: rec.food.drink
Subject: Cleaning gold coffee filter
Date: 30 Dec 92 16:15:40 GMT
Distribution: rec

What is the proper way to clean a gold coffee filter? Should
I just use hot water? That doesn't seem to get it clean. I can
feel the oils on the filter. But, I don't want to use soap for
fear that it will get caught on the filter.

Experts in this matter please email to seb1@druhi.att.com.

Thanks for any help,
Sharon Badian
From: sg@monsoon.com (Sunil Gupta)
Newsgroups: rec.food.drink
Subject: Re: 3 German wine recommendations?
Date: Fri, 01 Jan 93 13:29:04 EST
Organization: Monsoon Software, Inc. +1 (410) 235-2365

emeeks@unity.ncsu.edu (Edward Meeks) writes:

> A "predicate" can be a term which indicates a special property,
> condition, etc. Perhaps in this case, what is listed below are predicates
> used to _distinguish_ the different wines in a class. In other
> words, the predicate is the distinction. So both are right.

While that may be true, I think you will find that most people will
translate praedikat as the quality of being distinguished or
praiseworthy, rather than being a cognate of predicate (which is
technically correct).

Sunil Gupta
Monsoon Software, Inc.
sg@monsoon.com
Newsgroups: rec.food.drink
From: morrissey@stsci.edu
Subject: Long Island Ice Tea
Organization: Space Telescope Science Institute
Distribution: na
Date: Mon, 21 Dec 1992 12:09:47 GMT

	I was saving the recipes for Long Island Ice Tea that were
on here a week or so ago on a floppy disk which dies on me.  If
anyone else saved them, could you please repost or e-mail them to
me, please?  IN%"morrissey@stsci.edu"

Janet Morrissey
"Mostly Harmless"


Newsgroups: rec.food.drink
From: planger@mailbox.fwrdc.rtsg.mot.com (Paul Langer)
Subject: Re: Samichlaus
Organization: Oompa Loompa Preservation Society
Distribution: usa 
Date: Tue, 22 Dec 1992 00:41:49 GMT

Previously, Linda.Cunningham@p811.f70.n109.z1.fidonet.org (Linda Cunningham) scribed upon the tablet:
>The U.S. distributor of Samichlaus is Phoenix Imports of Baltimore, MD.
>
>Linda
>


 Is this 'Samichlaus' beer? If so, is it like that God Awful beer with the
name EKU Urtyp Hell that is 28 proof? Many of my college buds and I 
experimented with several foreign beers and I think we did have some
Samichlaus. Is this an ice bock?


-Paul

-planger@mailbox.fwrdc.rtsg.mot.com
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.drink
Subject: Re: Dry Martini, anyone?
Date: 17 Dec 92 17:31:52 GMT
Followup-To: rec.food.drink
Organization: Apple Computer Inc.

In article <1992Dec8.105849.1961@guvax.acc.georgetown.edu>,
tim@cs.cosc.georgetown.edu (Tim Snyder) wrote:
> 
> I enjoy these gin/vermouth jokes.  They are, however, in line with a
> relatively recent and American trend that has dried the martini to
> Sahara proportions.  The amount of vermouth has trickled to one-sixteenth
> and less!

Actually I wish I had specified in my original post that I am *not*
interested in reading a lot of dopey jokes about how to not put any
vermouth in a martini (just as I'm not interested in the claim someone made
that a dry martini is 50-50 gin and dry vermouth).

> I think this is sad.  Straight gin shaken or stirred is delicious (especially
> if it's Boodles!), but it ain't a martini.  Unfortunately, many martini
> drinkers have never tasted a martini with vermouth flavor.  Many I know
> have tried a traditional "dry" martini (no less vermouth than one part
> in eight) and thought it delicious.

One in eight sounds pretty good.  I measure by eyeball, and I would guess
I'm mixing somewhere around 1:7.

> Vermouth is neither an accident nor plonk--- Give it a shot 
> : )   put some vermouth in there and see what happens!
> 
> While you're at it, for a real (in this case, sweet) vermouth experience,
> order a nigroni at a fine Italian restaurant.  Mmmmm!

So what's a nigroni?  I don't have much access to fine Italian restaurants
:^(

> One more comment: The twist in a martini is _critical_.  The difference
> between the bartender who knows martinis and the 'tender who does not is
> perhaps 90% twistworthy.  _Never_ twist the peel _anywhere_ but into the 
> gin.  The drop of oil from the peel is what creates the magic of the 
> twist!

Yup.  Gotta get that oil into the drink -- or else use an olive, since you
don't always have a fresh lemon in the house.

--

David Casseres
Exclaimer: Wow!
Newsgroups: rec.food.drink
From: djohnson@moose.uvm.edu (Musician!)
Subject: Hangover Cure? Please?
Organization: University of Vermont -- Division of EMBA Computer Facility
Date: Fri, 1 Jan 1993 17:06:08 GMT

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.

Thanks Much!
Dave  *Doogie*
  djohnson@moose.uvm.edu 
  Dave C Johnson
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: rye whiskey (was: CC Classic vs Crown Royal)
Organization: Lockheed Missiles and Space Co.
Date: Tue, 22 Dec 92 17:43:47 GMT

In article <RSHAPIRO.92Dec18100327@kariba.bbn.com> rshapiro@bbn.com (Richard Shapiro) writes:
>In article <1992Dec10.214613.12416@osf.org> bsmith@crustacean.osf.org (Bruce Smith) writes:
>   Is Canadian whiskey = to rye whiskey?
>
>
>No, Canadian is not rye. There isn't much rye whiskey on the market
>these days. The one with the most rye flavor is Old Overholt, but
>don't expect much finesse. For better balance overall, if less rye
>taste, I'd recommend Wild Turkey Rye. This is my personal favorite.
>Two other brands you may find are Pikesville Rye (undistinguished,
>imho) and Jim Beam Rye (never tried it). 
>
>   Has anyone
>   tried any straight Canadian; that is, the equivalent of a single malt?
>   *Is* there an equivalent?
>
>I believe all Canadian whiskey is blended, so there's no equivalent.
>You can get straight US corn whiskey, but I don't know why you'd want
>to.
>

if you're referring to certain Canadians, no, there is no equivalent - 
especially for one like Windsor - I used to love this with water or
on the rocks (can't get it out here) - and, since "call" drinks are 
charged more at bars its nice to know that you can really tell the
difference - I was at a bar once, ordered Windsor & water, the drink came,
I tasted it and asked the waitress to bring it back and get me a Windsor
& water - she took it back - and replaced it; then I ordered a second
drink (Windsor & water), again, it was wrong, I told the waitress and she
yelled at me that it was right and she wasn't taking it back - so I asked
her which bartender poured the drink - I went up to him and told him I 
had ordered a Windsor & water, & this wasn't it - he said he poured the
drink himself and it was - I said pour another drink here and taste them
both - he looked at me and said - you got me lady, sorry....so, you can
tell the difference between one Canadian, at least, for sure....B-)


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Xref: sparky rec.food.drink:3850 comp.sys.mac.misc:21155
From: Robert.T.Warfield@dartmouth.edu (Robert T. Warfield)
Newsgroups: rec.food.drink,comp.sys.mac.misc
Subject: Re: New Hypercard bartenders guide on Sumex-Aim
Date: 29 Dec 92 12:30:53 GMT
 <1992Dec29.042231.19617@sarah.albany.edu>
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0b3@newshost.dartmouth.edu


  Yes, it is available via FTP to sumex-aim.stanford.edu in the
/info-mac/card folder.

**********************************************************************
* Arthur, king of the Britons    * King of the who?                  *
* King of the Brittons!          * Who are the Brittons anyway?      *
* I am, you are, we all are the  *                                   *
* Brittons and I am your king!   * Well, I didn't vote for you.      *
**********************************************************************
Robert T. Warfield@dartmouth.edu
From: m1rts00@fed.frb.gov (Robert T. Semon)
Newsgroups: rec.food.drink
Subject: Re: 3 German wine recommendations?
Date: 30 Dec 92 18:59:52 GMT
Reply-To: m1rts00@fed.frb.gov (Robert T. Semon)
Organization: Federal Reserve Board, Wash, DC

This discussion about German wine "Pradikats" is very helpful to me in sorting out the various styles of product available.  I seem to recall that Johnson, in the Wine Atlas, describes the actual regulations that govern labelling of German wines as categorizing them by must weight (I think that means sugar content), rather than by how the grape is harvested.  All QmP wines are unchaptelized, so the sugar concentration is that which occurs naturally in the juice.  Can anyone shed more light on the actual ru


les by which QmP wines are labelled Kabinett, Spatlese, etc.?
Thanks.
Newsgroups: rec.food.drink,comp.sys.mac.misc
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: New Hypercard bartenders guide on Sumex-Aim
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Wed, 30 Dec 92 04:31:33 GMT

Oops! I didn't realize it was for Macintoshes! Sorry...

Clover
la1002@albnyvms.bitnet
This is my very first sig.file
From: sg@monsoon.com (Sunil Gupta)
Newsgroups: rec.food.drink
Subject: Re: 3 German wine recommendations?
Date: Wed, 30 Dec 92 13:13:06 EST
Organization: Monsoon Software, Inc. +1 (410) 235-2365

6648470@LMSC5.IS.LMSC.LOCKHEED.COM writes:

>  Qualitiswein mit Pradikat  (sometimes abreviated QMP).  If you select
>  a QMP wine it may have a predicate (Pradikat).  These include

As far as I know, QMP is equivalent to "Quality Wine with Distinction",
not "Quality Wine with Predicate".

>  Trocken (dry)  (not very sweet)
>  Auslese        (sweeter)
>  Spatlese       (sweeter than that)
>  Beerenauslese  (hand selected grapes)
>  Trockenbeerenauslese  (hand selected raisins)
>  Eiswien        (made from frozen grapes)
>  No predicate indicated on a QMP means trocken

Spatlese is drier than Auslese. I believe that Trocken, Halb-Troken and
Liebfraumilch are used only on QbA wines (a lower designation than QMP).
None of these categories are meant to imply that the berries are
hand-picked (though TBA often are). A TBA is not made from raisined
grapes but from those suffering from noble rot (i.e., they have been
botrytised). It should also be noted that these categories are strictly
government-controlled and that there is a specified sugar and quality
level for each category. There is also an additional category below
Spatlese, which is Kabinett.

An oft-stated rule of thumb for German wines is that the higher the
sweetness, the better the quality, hence the higher pricing. While this
is generally true, the past few vintages ('88-'90) have produced some
excellent Kabinett and Spaetlese wines.

> The German objective in wine is not like the French at all.
> I'd say think about them as dessert wines.  Also german reds are quite

I would say that the German objective in making wine is fruity acidity.
At each designation, neither of these characteristics should overwhelm
the other, so that you can have a dryish Kabinett whose fruit prevents
the acid from souring your palate, and you can have a Beerenauslese
whose acidity prevents it from being cloyingly sweet.

Some of the producers I've had luck with in the most recent vintages:

	JJ Prum
	Donhoff
	Gerhard
	Merkelbach

Sunil Gupta
Monsoon Software, Inc.
sg@monsoon.com