HDTenEightyP/NetNews huggingface dataset:
From: cole@unix.SRI.COM (Susan Cole)
Newsgroups: ba.food
Subject: Good burritos (was Re: Three great meals under $5)
Date: 27 Aug 92 02:22:56 GMT
Organization: SRI International, Menlo Park, California

Burritos (specifically chicken burritos with black beans) are one of my
favorite meals.  My favorite places to get good ones to go in the Palo Alto
area are:

	MexTogo on El Camino near Santa Cruz in Menlo Park 

	Senor Taco on El Camino in South Palo Alto north of Arastradero
	  This place will fool you.  It looks like a burger stand and I think
	  it's still painted pink.  For years I assumed it had cheap Taco Bell 
	  style food, but the burritos, at least, are very good.
	  But if you want black beans instead of refried you have to ask
	  (and it's 25 cents extra for some reason).

	Taqueria La Bamba on Middlefield near the corner of Rengstorff
		in Mt. View.  Right next to La Costena, whose burritos 
		are more "have it your way" and are preferred by many.

Giant burritos are $4-$5 at all three places.

Additions to this list are welcome!
Newsgroups: ba.food
From: francis@oas.stanford.edu (Francis Muir)
Subject: Re: Why do people like spicy-hot food?
Organization: Stanford Exploration Project
Date: Mon, 31 Aug 1992 21:03:51 GMT

Lenny writes:

	I too can stand very hot food, but occasionally I eat something 
	beyond my tolerance.  A neat trick I do to cut the heat is to put 
	sugar on my tongue and let it sit there for a minute.  It works 
	much better than drinking water.

As a curry afficionado of some 50 years standing, and a chili lover of some
25 years standing, I too occasionally, very occasionally, get caught out by
heat. My remedy is a glass of whole milk. Its the fat that does it. Water
is totally useless, although a nice cold beer makes for a good companion to
pepper-hot food. I agree that water is totally useless for putting out fires.
Of course, it need not be milk, olive oil or gee wioll do nicely.

							Fido
From: lmtra@uts.amdahl.com (Leon Traister)
Newsgroups: ba.food
Subject: Re: Counting Calories
Keywords: Calorie counting
Date: 31 Aug 92 17:24:18 GMT
Distribution: ba
Organization: Amdahl Corporation, Sunnyvale CA

In article <1992Aug28.170019.21563@riacs.edu> jfouts@pioneer.arc.nasa.gov (Jeanne Fouts ACF) writes:
>
>   Being one of those people who is seriously trying to get rid of 40
>extra pounds I don't like ordering what I think should be a low-calorie
>item only to have it arrive smothered in mayonnaise. I am looking for a 
>place that lets you know how good/bad a particular item in the menu is. 
>   I am tired of going only to junk food places because I know which 
>items are around 300 calories.
[...]

OK, you will have to avoid the obvious junk food places, but there is
a couple of approaches that sometimes work very well with most good
restaurants:

1) If you know they have some dish you want, just ASK them to make it
with as little oil as possible, or serve the dressing or cheese on the
side, or order it with oil and vinegar separately.

2) If you're not sure they have something you can deal with, call
ahead and ask them if they have <name of some dish amenable to fat
reduction and appropriate for the restaurant>.  If the answer is yes,
ask if they can make a reduced fat version.  If it's not, you'd be
surprised how many times they will say: "It's not on our menu, but I
think we can make it for you."  One of the best servings of penne
arabiata I've ever had was made at a restaurant that didn't have it on
the menu.  In another case, the chef liked the outcome so much, he
subsequently put the dish on the menu.

The key to both of these methods is not being afraid to ask.  You'd be
surprised how often a really good restaurant will cooperate and be
creative about it.
========================================================================

<Usual Disclaimer>        "The best is the enemy of the good" - Voltaire

Leon Traister (lmtra@amdahl.uts.amdahl.com)

c/o Amdahl Corporation            (408)737-5449
1250 E. Arques Ave.  M/S 338
P.O. Box 3470
Sunnyvale, CA  94088-3470

Newsgroups: ba.food
From: venu@cirrus.com (Venu Nayar)
Subject: Re: Savera, and nine Indian places ranked
Organization: Cirrus Logic Inc.
Date: Tue, 1 Sep 1992 23:56:45 GMT

In <1992Sep1.172057.22967@adobe.com> sherwood@adobe.com (Geoffrey Sherwood)
writes: 

>The mutton taste (which for some reason always reminds me of
>old sweat socks) was *very* strong.  My wife (who is a lamb fancier) agreed.

That is how lamb is eaten in India...and it is called mutton. So at least
they were authentic ;-). 
-- 
Venu Nayar			|		Internet: venu@cirrus.com
Cirrus Logic Inc.		|		(510)-226-2100 X3737 
My opinions may have changed, but not the fact that I am right.
From: paulde@riverwhy.Corp.Sun.COM (paulde@riverwhy.corp.com)
Newsgroups: ba.food
Subject: Highway 35 Restaraunts
Date: 4 Sep 1992 17:36:28 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: paulde@riverwhy.Corp.Sun.COM
NNTP-Posting-Host: riverwhy.corp.sun.com

Help!!!
A friend of mine wants to take his parents out to dinner someplace in the Santa
Cruz mountains - preferably north of Page Mill Road on Highway 35.   Does
anyone have any recommendations (other than Alice's and Bella Vista)?

Thanks in advance!!

Paul

---------------------------------------------- 
Paul DeBacker       |"How come we play war and not peace?"-Hobbes
Sun Microsystems |"Too few role models" - Calvin
From: deyl@pepper.ncd.com (Susan Deyl)
Newsgroups: ba.food
Subject: Back to coffee
Date: 3 Sep 92 16:51:51 GMT
Organization: Network Computing Devices, Mt. View, CA, USA

Let's talk about coffee houses,  My favorite place in Mountain
View, Augusto's (really called Cafe Gourmet or something like
that) recently closed.  He had an eclectic clientele with a
mixture of local cops who dropped by to play chess and folks
from the Digital building on the corner.  A new place has
opened up on Dana that has really strong and flavorful
double lattes for $2.  I don't know the name of this place
either.  They open up at 6:30 in the morning for those of
us who like to take a mug of coffee to work and they sure
could use some business.  There were some deadly looking
cakes in the display case including a white chocolate thing
with curls of the stuff all over the outside.
From: johnf@Auspex.COM (John Fereira)
Newsgroups: ba.food
Subject: Re: Passage to India and Empress of India
Date: 28 Aug 92 18:11:24 GMT
Organization: Auspex Systems, Inc.

In article <p3ppqn4@zuni.esd.sgi.com> steve@europa.esd.sgi.com (Motorin' Flarey Henderson) writes:
 
|I thought chicken tikka masala curry *IS* tandoori chicken in a curry sauce.
|That's how it is served in every restaurant I've ordered it in.  That's how
|it is made in a couple of cook books I have.  I don't find it that wierd! %^>

One of my favorite Indian restaurants is "Tandoor" on Saratoga Sunnyvale Rd.
For tandoori this is one of the best.  While many other restaurants serve
Chicken Tikka Masala they serve something called Chicken Tikka Makhani.  The
chicken is cooked in the tandoor oven and covered in a smokey flavored 
tomatoe based sauce.  It's very tasty and I have yet to see it in any other
Indian restaurant that I've been to.
-- 
+============================================================================++
| John Fereira            "Is that all you ever think about?"                |
| johnf@auspex.com                                                           |
+============================================================================++
Newsgroups: ba.food
From: J105270@LMSC5.IS.LMSC.LOCKHEED.COM
Subject: Re: Seto Review, was another We Be Sushi Review
Organization: Lockheed Missiles & Space Company, Inc.
Date: Mon, 31 Aug 92 14:28:38 GMT

The two Seto restaurants are owned by Susan Yoshimine. She started the first
on Maude/Borregas I think about ten years ago. She got tired of being a
secretary. Business did well, remodelled, bought the bldg. Remember the chinese
 restaurant in front? Closed it,remodelled/expanded, opened Seto Sushi. Her
life seems to be her business. Wonderful person, good places to eat, but with
the number of meals served there is bound to be a disappointing one from time
to time?
From: jane@soave.swdc.stratus.com (Jane Beckman)
Newsgroups: ba.food
Subject: Re: Isobune & Sushi A
Keywords: sushi
Date: 4 Sep 92 01:02:51 GMT
Distribution: ba
Organization: Stratus Computer, Inc., San Jose, CA

I will say this for Isobune---it has two advantages.

1.)  It's a great place to take sushi novices who aren't sure
about the whole sushi-bar experience.  They get to case the
merchandise before deciding to sample.  I've scared a few
people off the concept by tossing them into the "sushi bar
experience" unprepared, and blythely ordering things for us,
and sometimes forcing them to actually have to interact with
the sushi chef.  (Believe it or not, to some folks, its an
intimidating experience.)

2.) If you go there on off-hours, when the sushi-chefs are
bored and have time on their hands, you can find things you've
never seen before, and wouldn't know what to ask for.  I've
seen some really amazing hand-rolls done up at around 3:30 on
a Thursday afternoon.  ;-)  I think the most fascinating one
had enoki mushrooms with white tuna strips and something that
looked like clover, rolled into one of those ice cream
cone-shaped rolls.  (I seem to remember something else, but
can't remember what the other ingredient was!)

I also don't know how much time Isobune's fish has to get
stale.  The place is almost always packed at "normal" eating
times, and I've rarely seen things make more than two or three
rounds of the canal, when there's a full house.  Unlike a lot
of pathetic plates that have been circling forever in
off-the-beaten-track boat places.  I wouldn't go to a
sushi-boat place that doesn't seem to be doing a booming
business.  I've made this mistake, and don't intend to repeat
it.
--
  Jilara   [jane@swdc.stratus.com]

I was wearing black when everyone else was wearing
psychodelics.  You people are copying *me*.
From: jhd@uts.amdahl.com (John Danielson)
Newsgroups: ba.food
Subject: Coffeemakers, espresso
Date: 28 Aug 92 00:04:43 GMT
Distribution: ba
Organization: Amdahl Corporation, Sunnyvale CA


     Another diversion on the same topic.  What differences would one
expect to find in the range of espresso makers on the market.  What I'm
looking for is something to make single/double espresso drinks.  

    You can go for the bottom of the line electric Krups or Braun for 
something like 60-80 bucks, and I've seen a similar function machine 
(single espresso) at the LGCRC for $600.  A buddy of mine got one of the
cheaper models as a wedding gift and claims it doesn't do all that
well.


John
    
    
-- 
John Danielson                                     jhd@uts.amdahl.com
                                                   x22181     M/S 316
From: greg@netcom.com (Greg Bullough)
Newsgroups: ba.food
Subject: Re: Scones
Date: 29 Aug 92 04:08:02 GMT
Distribution: ba
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

In article <1992Aug28.222111.22317@leland.Stanford.EDU> malan@leland.Stanford.EDU (Paul Malan) writes:
>
>But Americans pronounce "con" very much line "caan". Most English
>will pronounce the syllable as a very short, clipped sound, not
>the long sound of American English. 

Sorry. But you haven't heard enough Americans speak to address the
subject with any authority, apparently. The short 'o' sound is
probably one of the single most regionally variable elements of
American English. The 'caan' sound is common to Chicago and New
England, though you can hear a difference between the two. 
 
New Yorkers will give you 'cawn,' with variability by borough and
economic class. Southerners will vary from 'cawn' to 'cawwwwwwn'
and California natives will give you a very clear 'kahn.'

Thus saying how "Americans" pronounce short-o is about as valid
as generalizing the pronunciation of short and long "u" in 
England and the British Empire.

>When I was growing up in South Africa, kids had an inane saying: 
>"On like a scone". They did not say "Own like a scone"!  Not that 
>this is definitive evidence, since it presumes that South African 
>English is more like English English than American English is.

Also a bad presumption. South African English has a much stronger
Dutch influence than American English. Interestingly, some linguists
claim that American English, particularly the Brooklyn variety, is
much closer to, say, the sound of Elizabethan English than is the
modern English pronunciation. Thus "Hey. To be or not to be. Dat's
da friggin question."


Greg
Newsgroups: ba.food
From: tedh@cylink.COM (Ted Hadley)
Subject: Re: Yu Shan in Sunnyvale has a special
Organization: Cylink Corp.
Date: Thu, 27 Aug 92 22:23:18 GMT

In article <1992Aug27.212315.28066@cylink.COM> cliff@cylink.COM (Clifton Shak) writes:
>
>Yu Shan is good if you like cockroaches.  We found one in a take out
>noodle dish a while ago.  Have not been back since.

I live nearby and occasionally pick up dinner there on the way home from work.
I have never found the food to be better than just OK. On one occasion, the
food was quite poor in quality (and I ate there then -- not carryout).

If you want _good_ Chinese at low prices, go to either Grand China in Los Altos
(El Camino & Distel) or to Szechuan Garden in Mountain View (Castro & Evelyn).
-- 
------------------------------------------------------------------------------
Ted A. Hadley ---------------- tedh@cylink.COM ---------------- (408) 735-5847
       Cylink Corporation, 310 N. Mary Ave., Sunnyvale, CA 94086  USA
  All opinions expressed are my own, and probably not liked by my employer.
Xref: sparky ba.food:3078 rec.food.restaurants:1909
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: ba.food,rec.food.restaurants
Subject: Re: West/Central African Restaurants
Date: 1 Sep 92 02:02:00 GMT
Distribution: usa
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Aug31.182754.9019@leland.Stanford.EDU>, jchokey@leland.Stanford.EDU (James Alexander Chokey) writes...
  > 
  >	Well, I know of a place that advertises itself as a West African 
  >restaurant in San Francisco.  It's a block or two south of Haight Street,
  >near the Haight-Ashbury district, but I can't remember it's name.  I've
  >been wanting to go there but the person I usually go to the city with is
  >a real food wimp  and she seems a bit afraid of it.  *sigh*  I seem to
  >remember it having a lot of veggie dishes, and being fairly inexpensive.
  > 
  >	Does anyone know the name of this restaurant?  More importantly,
  >does anyone know if it's any good?

I just posted a response about this restaurant myself.  My
husband and I ate there.  It was quite pleasant and the food
tasty as I recall.  But the thing that we enjoyed most was
the wonderful artwork and the friendly waiter who spent
time explaining the historical story unfolding on canvas
around the restaurant.  I remember buying a t-shirt from the
restaurant to give to my nephew, but alas he's not around at
the moment to ask about the name of that restaurant (and I
can't seem to recall the name right now).

As for expense, I don't recall it being very costly, though I
don't think it was a "cheap eats" sort of place either.

Oh well.....

Carol
riacmt@ubvms.cc.buffalo.edu
From: drp@dosbears.UUCP (David R. Preston)
Newsgroups: ba.food
Subject: Re: Why do people like spicy-hot food?
Date: 4 Sep 92 03:55:26 GMT
Reply-To: drp@dosbears.uucp
Organization: DosBears

In article <9208201801.AA05919@minos.nmt.edu> js@MINOS.NMT.EDU (John Shipman) writes:
>
>[2] While we're on the subject of beans, her beans don't
>give you gas.

That reminds me of a joke, the punch line of which is: I think
we can do something about your flatulence, but first I'd like
to fit you with a hearing aid and then see if we can unblock your
sinuses....

--
         David R. Preston   drp@dosbears.uucp dosbears@netcom.com
              Information gladly given but safety requires
               the avoidance of unnecessary conversation.
            D. R. Preston 584 Castro St. #614 SF CA 94114 USA
Newsgroups: ba.food
From: jojo@leland.Stanford.EDU (Joanne Spetz)
Subject: Re: Coffeemakers, espresso
Summary: Krups Mini
Organization: DSG, Stanford University, CA 94305, USA
Distribution: ba
Date: Fri, 28 Aug 92 19:56:54 GMT

In some previous info about espresso makers, we learn...

>|> (1)  In the steam pressure type, the water is enclosed in a pressure-tight
>|> vessel; as it heats, steam pressure builds up and forces the water through
>|> the coffee grounds (the same steam is used to heat and build froth on the
>|> milk).  
>|> (2)  In the mechanical pressure type, the water is maintained below 180 F
>|> and pushed through the grounds either with a piston (the older models with
>|> the pump handle) or with an electric pump (the new models without). 

And Sam replied,

>The other advantage of the mechanical models is that they produce more 
>consitantly good espresso because they don't depend on steam pressure.
>With the steam machines, results are dependant on the amount of water, how
>hard you compressed the grounds, etc.  The mechnical models are much easier
>and almost always produce great coffee.  Unfortunately they also cost a lot
>more.

The price is probably worth it.  I got a Krups Mini-Espresso (~60-80 bucks)
for X-mas and am only moderately pleased.  The espresso is only ok and 
the steam vent which is used to froth milk is not working now (within a 
year).  Since it was a gift I don't have a receipt, but it supposedly is u
nder warranty.  I'll do some checking around to see if it can be fixed 
for free.

I'd strongly recommend getting something in a pump version and try to test
a cup (from a friend's?) before buying.  Of course the flavor will vary
by coffee bean.  A good approach might be to go to the gourmet shop and get
info and then check the discount places (e.g., Best) for what you want.

For my two cent's worth, I've found that coffee from Peets and other Bay
Area roasters is far better and much less expensive than that from Coffee
Connection (in Boston).  But I'm not too much the expert and I like a
darker roast...

Time to caffeinate...   

-- 
Joanne Spetz
Economics Department
Stanford University
From: mdk1@netcom.com (Mark Kaplanoff)
Newsgroups: ba.food
Subject: Re: Dahlak is closing
Date: 2 Sep 92 21:53:42 GMT
Distribution: ba
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

Where is Dahlak?  What is its cuisine?
Xref: sparky ba.food:3103 rec.food.drink:2838
From: johnf@Auspex.COM (John Fereira)
Newsgroups: ba.food,rec.food.drink
Subject: Re: Wine bars/tasting sessions
Date: 1 Sep 92 22:29:53 GMT
Followup-To: ba.food
Distribution: ba
Organization: Auspex Systems, Inc.

In article <1992Sep1.195730.244@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
|In article <1992Aug31.211814.4487@pbhyc.PacBell.COM> amdease@pbhyc.PacBell.COM (Ann Dease) writes:
|>
|>Thanks to all the people who responded to my request for information
|>about wine bars and tasting sessions in the bay area.  The following is
|>a summary of responses.
|>
|then we have the whole Hecker Pass group of wineries...

As I told Ann, I have a small flyer from the Santa Clara Valley Wine Growers
Association that I picked up from one of the Hecker Pass wineries a couple of
years ago.  This lists the names, address, phone numbers, and tasting/tour
hours for many wineries in the bay area.  If someone else wants a copy you
can mail or call:

Santa Clara Valley Wine Growers Association
P.O. Box 1192
Morgan Hill, Ca 95037
(408) 779-2145 or (408) 778-1555

I would assume that the member wineries would have copies of the flier as well.

Members include:

A. Conrotto Winery
Casa de Fruta 
Congress Springs Vinyards
Emilio Guglielmo Winery
Fellom Ranch Vinyards
Fortino Winery
Hecker Pass Winery
J. Lohr Winery
Jory Winery
Kirigin Cellars
Mirassou Champagne Cellars
Mirassou Vinyards
Pedrizzetti Winery
Rapazzini Winery
San Martin Winery
Solis Winery
Sunrise Winery
Sycamore Creek Vineyards
Thomas Kruse Winery
Troquato Vineyards

-- 
+============================================================================++
| John Fereira            "Is that all you ever think about?"                |
| johnf@auspex.com                                                           |
+============================================================================++
From: c60a-zh@volga.Berkeley.EDU (A L L E N --exLabA)
Newsgroups: ba.food
Subject: Re: Three great meals under $5
Date: 26 Aug 92 23:32:02 GMT
Organization: University of California, at Berkeley

In article <9208260300.AA01469@minos.nmt.edu> js@MINOS.NMT.EDU (John Shipman) writes:
>By "great meals" I mean that in both senses of the word: good
>tasting, and filling.
>
>#1: Togo's, large #16, $3.99.  Outlets everywhere.
>
>This is the standard Italian submarine-type sandwich.  I
>started eating these in 1972 at the original Togo's on
>William Street in downtown San Jose (hard by SJSU) long
>before they became a chain, but the product you get at any
>Togo's outlet is not significantly different than what I
>remember.  Three meats and two cheeses (cotto salami, Genoa
>salami, capicolla, provolone, mortadella), lettuce, onion,
>pickles, and peppers on a roll.  Normally I don't care
>much for sandwich shops, but this is a real meal.  It
>tastes better if you can let it sit for an hour or two
>and let the flavors marry.

Togo's bread is wonder bread tht happens to look like a 
sandwitch roll!

For a really good sandwitch, try IB Hoagies on Durant@Telegraph
in Bezerkeley! 

ALLEN
Newsgroups: ba.food
From: cjackson@adobe.com (Curtis Jackson)
Subject: Re: Vietnamese coffee
Organization: Adobe Systems Incorporated
Distribution: ba
Date: Wed, 2 Sep 1992 22:55:26 GMT

In article <1992Sep1.195816.15502@tandem.com> danp@tandem.com (Dan Phan) writes:
}We Vietnamese refer to what you call as "Vietnamese coffee" as "cafe phin suu
}da" (phin: filtered; suu: milk, da: ice).

Thanks for the language info -- now I can order it easier!

}other ingredients: a can of Cafe du Monde ground coffee and a can of Suu Ong

Good, this will give me a source for Cafe du Monde coffee to
adulterate with chicory without having to mail order from Cafe
du Monde itself. While we could all look in the yellow pages under
Grocers, Retail, could you perhaps give us the name and location
of one or more Vietnamese grocers? I live in west San Jose, but
am willing to drive to stock up on such yummy supplies!

Thanks,
-- 
Curtis Jackson		cjackson@mv.us.adobe.com	(415) 962 4905
Adobe Systems, 1585 Charleston Rd., POB 7900, Mountain View, CA 94039-7900
  "They that can give up an essential liberty to obtain a little temporary
   safety deserve neither liberty nor safety." -- Benjamin Franklin (1759)