HDTenEightyP/NetNews huggingface dataset:
From: junck@okra.fnal.gov (Kevin Junck)
Newsgroups: rec.food.drink
Subject: Re: Long Island Iced Tea
Date: 11 Dec 92 19:25:14 GMT
	<1992Dec7.152329.22668@sarah.albany.edu>
	<1992Dec8.025546.28139@sarah.albany.edu>
	<1992Dec8.171201.21988@ncsu.edu>
Distribution: usa
Organization: Fermilab, Batavia, IL
NNTP-Posting-Host: okra.fnal.gov
In-reply-to: emeeks@unity.ncsu.edu's message of Tue, 8 Dec 1992 17:12:01 GMT

In article <1992Dec8.171201.21988@ncsu.edu> emeeks@unity.ncsu.edu (Edward Meeks) writes:

>    In article <1992Dec8.025546.28139@sarah.albany.edu> la1002@albnyvms.bitnet writes:
>    >I've had L. I. Iced Tea at several different bars - some made it with
>    >the sour mix, others as I described.  I personally found the ones made
>    >with sour mix to be not sour enough and cloyingly sweet - even to the   
>    >point of not drinking it.
>    > 
>    >Clover, who thinks that Mahars may have made a decent one... maybe...
>    >I can't remember... it was so long ago
> 
>    Perhaps the difference is regional. In the south (well, in NC, at least),
>    iced tea is usually served very sweet. Some BBQ joints around here serve
>    tea that could double as pancake syrup :) Hence L.I. Teas are assumed to
>    be "sweet" also. I have tried lemon juice in a pinch, but I prefer sweet
>    n' sour mix. To each her/his own, I say.
> 
>    --Ed
> 

	My wife and I have tried several brands of Sweet 'n' Sour Mix
and have found Mr. and Mrs. T's to be the best of the "store bought"
variety.  I've heard of other's who have their own homemade formula
but I have always been apprehensive about that.  You can easily end up
wasting a lot of good liquor.

--
Kevin L. Junck     a.k.a. Junck@okra.fnal.gov            708-840-8368
Fermi National Accelerator Lab                 Batavia, Illinois, USA
#include <std.disclaimer.h>                 ** HAIL TO THE VICTORS **
Newsgroups: rec.food.drink
From: mikec@scripps.edu (Mike A Christensen)
Subject: Re: Drinkable mass market wines?
Organization: The Scripps Research Institute, La Jolla, California, USA
Date: Mon, 14 Dec 1992 19:57:34 GMT

In article 1093@mnemosyne.cs.du.edu, pciszek@nyx.cs.du.edu (Paul Ciszek) writes:
> Are there any?
> 
> I'm looking for tolerable wines that one can find in most liquor stores
> (in the U.S.) for under $7 a bottle.  I thought I'd give Gallo a chance,
> just to be fair, but there was a seam in the cork and the stuff tasted
> like wine that has been opened for quite a while.  I have found some
> good Ste. Michelle and Charles Krug for under $7, but they are not always
> available in unenlightened booze marts.
> 

The Current December-January issue of the California Grapevine recommended the
Bel Arbors Merlot (list retail $6.75) as the Best Value of The Year.

Mike Christensen
Xref: sparky rec.food.drink:3730 talk.environment:5000
From: hilary@netwise.com (Hilary Lane)
Newsgroups: rec.food.drink,talk.environment
Subject: "Green" Wines
Date: 14 Dec 92 17:44:09 GMT
Organization: Netwise Inc.  Boulder, CO

I'm looking for names of wineries that produce organic or "environmentally
conscious" wines, such as those made without harmful chemicals or those
that give a portion of their profits to environmental organizations. If
you have any information about these "green" wineries, please send it to
the address below. 

If there is any interest, I'll post a summary. Thanks so much.

-- 
Hilary Lane
Netwise, Inc., Boulder, Colorado
hilary@netwise.com
From: cm199@cleveland.Freenet.Edu (Thomas G. Moore)
Newsgroups: rec.food.drink
Subject: Re: Drinkable mass market wines?
Date: 13 Dec 1992 16:49:03 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc10.ins.cwru.edu


I like Beringer Gamay for about $6.56 a botlle it's a solid, good
tasting wine.
Newsgroups: rec.food.drink
From: roger@crux.Princeton.EDU (Roger Lustig)
Subject: Re: Drinkable mass market wines?
Originator: news@nimaster
Reply-To: roger@astro.princeton.edu (Roger Lustig)
Organization: Princeton University
Date: Sat, 19 Dec 1992 06:17:15 GMT

In article <4453@cvbnetPrime.COM> csroc@dime.UUCP (Charles Sroczynski x4014 5-2) writes:

>Probably the best are the Zinfandels(RED especially,
>but the white isn't bad, if you like that sort of wine)
>made by Sutter Home.  

imho, Sutter Home's quality went to the dogs about three years ago.
the Amador Reserve is still OK, but not a bargain.  The basic zin
and cab are dreadful.  (Unless a miracle happened real recently.)

>A close second is the Chardonney and Carbernet by Glen Ellen.  

That's more like it, imho.

>For around that price,
>you can find Italian REd by Antinori and the Valpolicelli
>by Bolla. You can find a California red called Old Vine RED
>in many places, I forget the producer but its very good.

On the tip of my tongue, darn it.  Very good, but a few dollars more 
than some of the above.  

>Try the Australian Orlando Jacobs Creek Cabernet, one of my
>favorites at any price.  On sale you can get Guigels Cote de rhone
>for that price...also one of the best wines at any price.
>Less consistent, but good values are the Chilean cabernets and Merlots.

You bet.  Santa Rita has some good ones. 

>For Whites, choose Fetzers Johanissberg Reisling and Gerwetztrameiner.

Napa Ridge, for a few pennies more, beats Fetzer's Gewuerztraminer
by a mile.  And the Fetzer is *very* good for the money already.

>Savignon Blanc from California can be had in this price range and
>most are pretty good.  

And htere's a wide variety.  Don't form your opinion of this grape 
based on one or two wines.

Cheers!
Roger
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Drinkable mass market wines?
Organization: Lockheed Missiles and Space Co.
Date: Mon, 14 Dec 92 19:10:23 GMT

In article <1geqnpINN91m@agate.berkeley.edu> annie@garnet.berkeley.edu  (Anne Jessop) writes:
>In article <1992Dec13.013821.1093@mnemosyne.cs.du.edu> pciszek@nyx.cs.du.edu (Paul Ciszek) writes:
>>I'm looking for tolerable wines that one can find in most liquor stores
>>(in the U.S.) for under $7 a bottle.  I thought I'd give Gallo a chance,
>>just to be fair, but there was a seam in the cork and the stuff tasted
>>like wine that has been opened for quite a while.  I have found some
>>good Ste. Michelle and Charles Krug for under $7, but they are not always
>>available in unenlightened booze marts.
>
>To cleanse your palate, some unabashed Gallo bashing:
>First off, Gallo is, by and large, shit.  Don't believe those
>yuppie-wannabe-california-cuisine ads they've had out for the last six
>months or so... where they display some artfully arranged prawns and lemon
>grass and cilantro and say something like, "It's time to go back to Gallo."
>They know they put out a low end product and they are trying to compensate
>for that image.
>The best "jug" wine I have tried (about $6 a bottle) is James Arthur
>Field's table wine.  I'm not sure about the widespread availability of it,
>but it's fairly easy to find in Northern California. I prefer the red to
>the white, but then again, that reflects my general preference.
>Good luck...
>Annie
>
>

I agree with Annie on the James Arthur Field, the red's good

as for other "jug" wines in a similar price range,
Carlo Rossi & Barefoot Bynam are also in this catagory...

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: deatz@gandalf.rutgers.edu (Gregory H Deatz)
Newsgroups: rec.food.drink
Subject: Re: Drinkable mass market wines?
Date: 13 Dec 92 04:16:11 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

pciszek@nyx.cs.du.edu (Paul Ciszek) writes:

>I'm looking for tolerable wines that one can find in most liquor stores
>(in the U.S.) for under $7 a bottle.  I thought I'd give Gallo a chance,
>just to be fair, but there was a seam in the cork and the stuff tasted
>like wine that has been opened for quite a while.  I have found some
>good Ste. Michelle and Charles Krug for under $7, but they are not always
>available in unenlightened booze marts.

Try Bull's Blood. It's a hungarian red wine that I find to be one of the best I have ever had. I'm no connosieur, but I do appreciate my wine, and
it only costs about 6.99 a bottle. That's what I like the best.
Newsgroups: rec.food.drink
From: rthoff@pieman.compserv.utas.edu.au (Rude -THE- Dude)
Subject: Re: Bar Drink Database program
Organization: University of Tasmania at Launceston
Date: Fri, 18 Dec 92 12:59:15 GMT

In article <1g0gv2INN6v8@tamsun.tamu.edu>, duane@tamsun.tamu.edu (Duane K Fields) writes:
>
>
>I am currently working on writing a database of bar drinks.  The database
>would not only let you pull up the recipe for drink X, but would also let
>you tell it "I have gin, I have whiskey, I have lime juice, what can I make??"
>Or perhaps "list all the FROZEN drinks that contain rum", that kind of
>thing
>
>before I reinvent the wheel, does this type of thing already exist?
>
>-duane

Hi, thanks, I would love that. I have been wanting something like that for ages
and I don't think one has come out yet, How's about you mail it to me..

Thanks,

Rudolph............

-- 
-----MERRY CHRISTMAS EVERYBODY-------FROM RUDOLPH THE RED NOSED REINDEER-------    	     ~\  \   /  /~	     AKA : rthoff@esk.compserv.utas.edu.au                    `\_/   \_/
		`\'^`/'										 |O O|    							Red nose------	 \ * /## /~~~~~~~~~~~~~~\
		  "^"  ##		/|								\~()~~~~~~~~()| #								   ||	     ||  
			   ()	     ()									   /|	     /|						AND HAPPY NEW YEAR......WELL GOOD RIDDANCE TO THE OLD ONE!...........
From: Garvey@Themis.CS.UMASS.EDU (Alan Garvey)
Newsgroups: rec.food.drink
Subject: Re: Drinkable mass market wines?
Date: 16 Dec 92 14:32:56 GMT
Reply-To: garvey@themis.cs.umass.edu
Organization: Computer and Information Science, University of Massachusetts, Amherst, MA

Since I've been a graduate student I've spent a significant amount of time researching
inexpensive wines.  I survived for a long time without ever spending more than $5 on
any 750ml bottle of wine.  More recently I've been willing to spend a little more, but
certainly no more than $7 as an upper limit.  My major focus has been on red wine, both
because of personal preference and because I've found that inexpensive red wine is
considerably more reliable than inexpensive white wine.

On to the wines:

Teobar --- Nonvintage Portugese red and white wines.  $4 for a 1 liter bottle.
           The red is a nice, light wine reminding me some of a light Rioja.
           The white is bone dry and kind of boring, probably Chenin Blanc, making
           a great cooking wine.

1988 Fetzer Valley Oaks Cabernet --- I've gotten this for as little as $5 a bottle,
           but $7 seems to be the more common price.  This is a very good, full-bodied
           cabernet with typical cabernet varietal flavors and plenty of oakiness.
           This is the best wine value I have ever found and I regularly buy out a 
           stores supply when I find it at a reasonable price.  The '89 has recently
           appeared and seems to be not quite as good, but still as good value.

1987 Fonseca Perequita -- Also from Portugal.  This is a light-bodied red with lots of
           berry in the nose and a slightly spritzy taste.  Another favorite at our
           house.  The '88 was not nearly as good as the '87.  The '89 has recently
           appeared, but I haven't tried it yet.  Also in the $5 a bottle range.

There are a lot of other wines that I have liked, but these three really stand out as
the favorites.  They are all commonly available here in western Massachusetts.

--Alan
garvey@cs.umass.edu



Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: A Funny Cartoon 
Organization: Lockheed Missiles and Space Co.
Date: Mon, 14 Dec 92 22:38:15 GMT

received a funny, 2-part, cartoon:

 first part: picture a group of people at a winery being told by the
             attendant: "Trust me - NOTHING can go wrong... all you 
	     need for a blind tasting is SIX bottles, SIX bags and 
	     SIX glasses"

 second part: six people sitting around a table with the bags over 
	     their heads trying to pour from the bottles into the 
	     glasses

-- 
________________       __        ________________   "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: melissa joan cameron <mcameron@silver.ucs.indiana.edu>
Subject: can anyone help me?
Content-Type: text/plain; charset=US-ASCII
Content-Transfer-Encoding: 7bit
Organization: Indiana University
Mime-Version: 1.0
Date: Tue, 15 Dec 1992 01:24:14 GMT
X-Mailer: ELM [version 2.4 PL13]
Content-Length: 488       

> I judiciously saved recipies for Alabama Slammer, Long Island Iced
> Teas, a wassail (non-alcoholic), and a few other alcoholic drinks, and
> en route to the printer (after I stupidly deleted the file), they were
> lost.  Can anyone provide a summary or a copy of the original
> recipies?  Replies need not be posted; e-mail will be gladly accepted.
> Thanks!       Melissa Cameron      mcameron@silver.ucs.indiana.edu
> 

(the ">"s are because I addressed this message wrong at first:)
From: Linda.Cunningham@p811.f70.n109.z1.fidonet.org (Linda Cunningham)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.drink
Subject: Samichlaus
Date: Sat, 19 Dec 1992 16:22:05 -0500

The U.S. distributor of Samichlaus is Phoenix Imports of Baltimore, MD.

Linda

Newsgroups: rec.food.drink
From: stefan@leland.Stanford.EDU (Stefan Michalowski)
Subject: Re: Drinkable mass market wines?
Organization: DSG, Stanford University, CA 94305, USA
Date: Thu, 17 Dec 92 23:15:51 GMT

In article <Dec.12.23.16.11.1992.22347@gandalf.rutgers.edu> deatz@gandalf.rutgers.edu (Gregory H Deatz) writes:
>pciszek@nyx.cs.du.edu (Paul Ciszek) writes:
>
>>I'm looking for tolerable wines that one can find in most liquor stores
>>(in the U.S.) for under $7 a bottle....
>
>Try Bull's Blood. It's a hungarian red wine that I find to be one of 
>the best I have ever had. I'm no connosieur, but I do appreciate my wine, and
>it only costs about 6.99 a bottle. That's what I like the best.


I second this recommendation. Egri Bikaver has been around for
many years and has always been a good value. But $6.99 a bottle??
You can get it at Trader Joe's in California for around $3.00 [sic].

Stefan

P.S. Caution must be used when bashing Gallo wines. It used to
be cool to scoff at all American wines, especially Gallo. Then
the cognoscenti decided that Gallo was just not the thing compared
with such exotica as Beaulieu and Mirassou. My advice is to skip the
judgements that are based on image, advertising, etc, and to
recognize it for what it is: a decent, medium-priced product.
No more, no less.

S.
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.drink
Subject: Re: yerba mate....
Date: 11 Dec 92 18:57:58 GMT
Followup-To: rec.food.drink
Organization: Apple Computer Inc.

In article <1992Dec4.105715.2490@netcom.com>, despair@netcom.com (Scott
Hanson) wrote:
> 
> deatz@gandalf.rutgers.edu (Gregory H Deatz) writes:
> >
> >All this talk about yerba mate and its wonderful stimulant properties
> >makes me want to drink it right now. Finals are coming up, and this
> >sounds like a useful "tea" to have around.
> >
> >Where can I purchase this stuff? Is it always called yerba mate????
> >-- 
> 
> I usually found it at health food stores or herb/tea/coffee stores.
> It is always called yerba mate.  If you ask for it and want to seem
> experienced, pronounce it "urbuh muhtay."  I found a grocery store
> now that I live in Los Angeles that sells a kilo for $10, quite a bit
> cheaper than I paid before.  The quality is inferior, unfortunately.
> Good luck.

The real pronunciation is more like YAIR-bah MAH-teh.  It comes from the
countries at the south end of South America, so try to find a place that
sells Argentine or Chilean things.  Or maybe Brazilian.  Brazilians drink
it iced, with lots of sugar.  Yum!

By the way, the claim that it is more stimulating than coffee is a crock,
unless the coffee is extremely weak.

--

David Casseres
Exclaimer: Wow!
Newsgroups: rec.food.drink
From: john@chance.gts.org (John R MacMillan)
Subject: Re: Canadian wine and poison
Organization: $HOME
Date: Thu, 17 Dec 1992 15:23:15 GMT

|...  Does anybody know the names
|of any Canadian wines?  I have looked at all the beverage stores around
|here and they don't have any.

There are a number of good Canadian wines; they've really picked up
over the last decade (they used to be mostly swill).  Wines marked VQA
have met certain production standards, and most are drinkable.  Wines
with a VQA medallion (usually on the neck) have in addition scored
well in independent taste tests.

I'm not very familiar with wines from outside of Ontario so I'll
concentrate on those.

I find the better Ontario wines to be Rieslings and Chardonnays, and
the Canadian ice wines are some of the best in the world (we get a lot
of practice :-) ).  A lot of the producers are quite small, which may
explain why you don't see them; among my favourites are Cave Spring
and Henry of Pelham.  Of the larger producers, Inniskillin is probably
the best.

Other Canadian wineries: Andres, Brights, Cartier, Chateau des Charme,
Colio, Hillebrand, Konzelmann, Marynissen, Montravin, Pelee Island,
Reif, Stonechurch, Stoney Ridge, Vineland Estates, Willowbank.

Andres, Brights, and Hillebrand are the largest, so you're most likely
to see them.  Unfortunately, I don't think they're the among the best
Canada has to offer.
From: krop@sam.hw.stratus.com (Rich Kroposki)
Newsgroups: rec.food.drink
Subject: Re: Society of Scotch Malt Connoisseurs' whisky selections
Date: 17 Dec 1992 17:35:57 GMT
Organization: Stratus Computer, Inc.
Distribution: rec
NNTP-Posting-Host: sam.hw.stratus.com

	Hi, I'm looking for the ingredients to a drink called fireball.
	The taste would be similar to the little red hot candies found 
	at the check out counters of most drug stores like CVS. I think
	the recipe contains cinnamon schnapps and cherry brady, but I'm
	not sure of the proportions.

					Thanx in advance,
From: tad@dementad.Central.Sun.COM (Tad Davis [Dallas District SE])
Newsgroups: rec.food.drink
Subject: Re: Exotic fruits in wine
Date: 15 Dec 1992 14:25:40 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: tad@dementad.Central.Sun.COM
NNTP-Posting-Host: dementad.central.sun.com


There is a distinct aroma of kiwi in the 1991 Morgadio Rias Baixas (Spain).

demenTad

Newsgroups: rec.food.drink
From: max@currawong.bhs.mq.edu.au (Max Coltheart)
Subject: Re: wine news from oz
Organization: School of Behavioural Sciences, Macquarie University, Australia
Date: Thu, 17 Dec 1992 08:28:58 GMT

>In <ByxMrs.42E@stl.dk> knc@stl.dk (Knud Christensen) writes:
>Penfolds Grange Hermitage has been labelled without Hermitage for at least the
>last 8 years in Denmark, and I think this goes for the rest of the EC as well.
>
>>In any case I wouldn't buy a bottle of wine labelled Burgundy if it wasn't
>>from Burgundy. If the wine can't stand on its own, why buy it ?
delete the word hermitage from Grange Hermitage is like deleting the
words Sauvignon Blanc from Cloudy Bay Sauvignon Blanc.


>However, I will say that if, for example, a wine is made from semillon
>grape, it should not be called a riesling.
>(am I being hippocritical?)
>Jaimie

No, just not very precise. The semillon wines you have in mind are not
called rieslings, they are called hunter rieslings. Hunter riesling is
the name of a grape (aka semillon). Riesling is the name of a
different grape.

MaxC


Newsgroups: rec.food.drink
From: dave@maven.b29.ingr.com
Subject: Australian Wines
Reply-To: dave@maven.b29.ingr.com
Organization: Intergraph Corporation, Huntsville, AL.
Date: Mon, 14 Dec 1992 23:24:13 GMT

All this talk about good wine value (I don't like to say cheap wines,
that sounds disgusting) has got me wondering why I don't hear more
about Australian wines when this subjet comes up.

For the money, I would say that you can get the best wine/dollar if
you go with some of the Aussie labels. You can get some very good
Cabernet, Shiraz, and Chardonnay from Rosemount, Seppelt, Wolf Blass,
Brown Bros., et al for a lot less than you would pay for a comparable
wine from the US.

Also, I have yet to come across a California Chardonnay which tastes
anywhere as good as something like the Seppelt Reserve Bin Chard which
I have found as low as $8 per bottle on sale in Nashville, TN. The Aussie
Chards have a much richer, buttery flavor which I think beats hell out of
the drier styles you find from California, or at least the ones I have tried.
If anyone out there knows the flavors I'm talking about and knows of a
California wine which compares, please let me know. (And I don't mean 
something you have to pay $25 a bottle for either.)

On second thought, maybe I should keep this all a secret. After all, I can
afford to drink these good Australian wines at the moment and I wouldn't want
my secret to get out and them to get trendy. ;)
-- 
Dave Bradford	dave@maven.b29.ingr.com      (Internet)
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: rec.food.drink
Subject: Re: Black Velvet
Date: 17 Dec 92 13:48:24 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")

In rec.food.drink, callahan@biffvm.cs.jhu.edu (Paul Callahan) writes:
>esharp@sage.cc.purdue.edu (The Baker) writes:
>
>> I have heard of a drink called a Black Velvet that is trad. a New Year's
>>Eve drink.  It is 1/2 champaigne and 1/2 Guinness poured together.  I am

>I would second this request for opinions.  My initial reaction when I first

Although gross sounding, they are actually tasty.  If you were adverse
to champagne *or* guinness you probably wouldn't like them, but the
two go remarkably well together.
--____________________________________________________
]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
]         was: David Taylor Research Center           [
]     was: David Taylor Naval Ship R&D Center         [
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: igb@fulcrum.co.uk (Ian G Batten)
Subject: Re: Society of Scotch Malt Connoisseurs' whisky selections
Organization: Fulcrum Communications
Distribution: rec
Date: Tue, 15 Dec 1992 17:38:00 GMT

In article <HUNTER.92Dec13163156@work.nlm.nih.gov> hunter@work.nlm.nih.gov (Larry Hunter) writes:
>  Macallan (the classic)

Their advertising budget must be an order of magnitude more than anyone
else's, so I wonder what that says for the value for money.  They have
adverts in essentially all the serious Sundays, all the middle-class
magazines (and Private Eye).  They're about the only Scotch outside of
GlenFiddich and, once in a while, GlenMorangie, to fo serious
advertising.

ian

Newsgroups: rec.food.drink