HDTenEightyP/NetNews huggingface dataset:
From: TONY@SLACVM.SLAC.STANFORD.EDU (Tony Roder)
Newsgroups: ba.food
Subject: Re: Fresh clotted cream - does it exist here?
Date: 23 Jul 92 17:11:48 GMT
Organization: Stanford Linear Accelerator Center

In article <james.711843902@wrs.com>, james@wrs.com (James Moore) says:
>
>Does anyone know if there's any place one can find clotted cream (sometimes
>known as "Devon cream") in the bay area?  I've found it in jars, but that's

Not exactly clotted cream, but if it helps, 'creme fraiche' is available at
a Mexican store on Middlefield Ave near 5th Ave in Redwood City, Aguililla,
made fresh [fraiche] on the premises.  Nothing like it to deglaze a pan into
a sauce, or for pasta.  Bon appetit!

-----------------------------------
Tony Roder, speaking his mind .....
Newsgroups: ba.food
From: francis@oas.stanford.edu (Francis Muir)
Subject: Re: Fresh clotted cream - does it exist here?
Organization: Stanford Exploration Project
Date: Thu, 30 Jul 1992 13:18:19 GMT

James Moore writes:

	Unfortunately, creme fraiche and clotted cream are totally
	different things.  Clotted cream is sort of like a cross between 
	cream cheese and cottage cheese, but stringy and doesn't taste 
	at all like either of them.  The taste is sort of like whipping 
	cream before it's whipped.  Anyone else have a better description?

An earlier poster complained that the potted Devon Cream (which is also
labeled Creme Fraiche for the French who buy it in quantity) has an "off"
taste. For my money this is precisely the extra quality that a Devon Cream
should have. The same someone mentioned scones. I quite like American
scones -- the Menlo Safeway Bakery, whose Rustic loaves are worth mentioning,
has some nice ones =-- are OK, but rather more doughy than their British
counterparts. great toasted, but terrible raw. So, to cut a story short,
where can I get more British scones to eat untoasted?

							Fido
From: johnf@Auspex.COM (John Fereira)
Newsgroups: ba.food
Subject: Re: Best South Bay Restaurant (continental)
Date: 23 Jul 92 17:47:58 GMT
Distribution: ba
Organization: Auspex Systems, Inc.

In article <1992Jul22.193625.3229@cypress.com> jql@cypress.com.UUCP (Julie Lewis--Applications) writes:
|Emile's on third street (SJ) is wonderful, and I like Les Saisons at the
|Fairmont too.  I don't know how they stack up the Chez T.J., though.
 
I'd like to second Les Saisons.  For  sheer elegance it can't be beat.  Le
Mouton Noir was also mentioned and I'd recommend it as well however there
are at least three other restaurants in Saratoga Village that could be
considered.  They are Mere Michelle, The Plumed Horse, and my personal
favorite The Adriatic.  If I my choice of all of these, and I have been to
all of them,  I would choose the Adriatic.  For your occasion, however I
think I would choose Les Saisons.  It just has more "glitz" than the others.

-- 
+============================================================================++
| John Fereira            "Is that all you ever think about?"                |
| johnf@auspex.com                                                           |
+============================================================================++
Newsgroups: ba.food
From: apurmal@us.oracle.com
Subject: What is this Vietnamese dish?
Organization: Oracle Corporation, USA
Date: Tue, 28 Jul 1992 23:21:38 GMT
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.

      Last night I ate at Thanh Da in Sunnyvale.  The place is pretty
tacky as far as the atmosphere is concerned, but the food was quite
good.  We ended up getting one of the specials as one of our dishes.
It was prawns charbroiled on sugar cane.  It was served with some sort
of rice crepes, mint leaves, cucumber slices, bean sprouts, lettuce
and a sauce.  One would take a strip of prawn meat, put it in the
crepe with the other stuff, roll it up, dip it in the sauce and eat it.
It was very good, and I enjoyed it quite a bit.  However, I was
wondering if this is a regular dish at any other Vietnamese restaurant.
If so what is it called?

Thanks,

Tony Purmal
From: aahz@netcom.com (Aahzmandius)
Newsgroups: ba.food
Subject: Re: San Jose Ethiopian Restaurants
Date: 23 Jul 92 11:55:05 GMT
Organization: Bill 'n' Opus for Prez

In article <1992Jul22.145240@watchman.sfc.sony.com> jerry@watchman.sfc.sony.com (Jerry Scharf) writes:
>
>I remember a few months ago there was a posting for a good Ethiopian place in
>San Jose. Could somesone send me a name and location of the place.

It's called the Red Sea, it's on First St., I think the address is
something like 480.  It's on your right going north, in a house.
-- 
                         --- Aahz (the *other* Dan Bernstein)
                             @netcom.com 

Hugs and backrubs -- I break Rule 6

Babbage's Birthday Bargain Bash -- December 26th, 1992
From: mcnally@wsl.dec.com (Mike McNally)
Newsgroups: ba.food
Subject: Re: Rincon Tarasco
Date: 23 Jul 92 15:26:28 GMT
Organization: DEC Palo Alto

hunt@squid.Eng.Sun.COM (Jim Hunt) writes:
>Recently somebody let slip a mention of Rincon Tarasco
>at 5th and Middlefield in the barrio of Redwood City.

>I went & this place is a step function above the others.

I'm glad somebody else agrees.  The near-legendary Charles
Haynes pointed me to it, and I am forever in debt.

>So what does Rincon Tarasco (w/ various little marks) mean?

"Tarasco" Corner.

Also good are the frijoles refritos, which my wife generally
orders as a main course.  There's a dish on the "specials"
list on the left-hand page of the menu that involves little
tortillas and pork, topped with salad and an unusual but
fascinating dried fried beef called "cecina".  Some of the
chicken dishes on the right-hand page are great too.

It's never been smoky when I've eaten there.  We generally go
for a late (~1:30) Saturday lunch.

--
==============y=o=u='=r=e===a=l=l===s=t=e=a=m=e=d===u=p===j=o=e================
   Mike +   Software +   Digital Equipment +   Western Software +      mcnally@
McNally +    Laborer +         Corporation +         Laboratory +   wsl.dec.com
===============================================================================
From: sherwood@adobe.com (Geoffrey Sherwood)
Newsgroups: ba.food
Subject: Re: Buffalo Wings
Date: 27 Jul 92 20:58:57 GMT
Distribution: ba
Organization: Adobe Systems Incorporated

In article <1992Jul27.172459.28576@ads.com> charleen@ADS.COM (Charleen Bunjiovianna) writes:
>I was under the impression that Hooters is a uniquely Texan phenomenon
>(thank God).

Not true.  They have a significant presence in Florida as well.  In fact, when
my wife and I were in Ft Lauderdale last Christmas the local Hooters' (there
are maybe 4 or 5 of them in Miami/Ft Lauderdale) had set up a trip to the
Blockbuster Bowl (what a stupid name!) where we saw Colorado and Alabama
play.  Great time.  They may be politically incorrect, but they do know how
to throw a party!  (And I have to admit I am politically incorrect enough to
enjoy the scenery)  Anyway, while I wouldn't call their wings 'Buffalo wings'
they are good.  (Part of the football trip was unlimited wings; yum!)

	Geoff Sherwood
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: ba.food
Subject: Re: Gilroy Garlic Festival
Date: 21 Jul 92 20:35:30 GMT
Organization: Lockheed Missiles and Space Co.

In article <Brr6Jq.5y5@wrs.com> gak@wrs.com writes:
>This may have been covered already, but I checked the articles here and
>couldn't find it...
>
>When is the Gilroy Garlic Festival?  This weekend (7/24-26) or next
>(7/31-8/2) ?
>
This weekend - Friday morning (which is the best time to go, get in early
and leave early - Christmas park is in a hole and the air stops moving
down there about 1pm)

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: jet@win30.nas.nasa.gov (J. Eric Townsend)
Newsgroups: ba.food
Subject: South Bay vegetarian places
Date: 21 Jul 92 18:56:49 GMT
Distribution: ba
Organization: Numerical Aerodynamic Simulation, NASA Ames


Any suggestions for "real" vegetarian restaurants in the south bay?  I
miss going into a place and not having to dig through the menu to
figure out what I can/cannot eat...

--
J. Eric Townsend --  jet@nas.nasa.gov -- 415.604.4311
'91 CB750, DoD# 0378
Newsgroups: ba.food
From: cep@taligent.com (Christophe Pettus)
Subject: Re: WARNING: India Cookhouse Cock Roach Alert!!!
Organization: Taligent, a little subsidiary of two really big companies.
Date: Wed, 29 Jul 1992 18:57:47 GMT

In article <1992Jul29.182938.19852@odin.corp.sgi.com> mikey@sgi.com (Mike Yang) writes:
>Maybe it's just the MV/Castro cockroach expansion.  A friend and I
>were at Double Rainbow a couple months ago and there was one there.
>Rather disgusting.

It's a combination of that and the warm weather; the heat always brings
the little suckers out.
--
-- Christophe

"Be calm.  Look cute."
From: chew@macross.csd.sgi.com (Stephen Chew)
Newsgroups: ba.food
Subject: pomp w/o the circumstance
Date: 30 Jul 92 22:16:56 GMT
Organization: Silicon Graphics, Inc.

Hi ba.food-ites,

WE haven't had a good flame fest in awhile so I thought
I would try and kindle some sparks.

Have you ever been to a highly rated restaurant and have
it fall way short of the hype?  I want to hear about these.
The first criteria is that the restaurant must be highly rated
by some published media.  (ie. Epicurean Rendezvous, S.F.
Chronicle, etc)  

Examples that come to mind are Fog City Diner and Nan King.
These are good examples because they were both reviewed
here on ba.food and we got both ends of the spectrum.  I would
like to ask that you state WHY something was bad or good.
"The food Sucked" is not helpful.  So here is your chance to
vent a bad experience or "possibly" coerce someone into giving
an old time favorite a second chance.

I will start with the Cypress Club.  From an article in the SF
Chonicle (though I don't remember which) this place was supposed
to be the city's new "in" spot.  The concept was Masa's food
without the price.  Before going here I've heard both great and
bad reviews.  I guess it's one of those places that you have to have
an opinion about.

I found the atmosphere was pretty much as advertised.  On the 
weekend we went, you could feel the "good life" with smiling
people fashionably attired.  So far so good.  The architecture
is very unique.  Someone in my party said the architect was inspired
by voluptuos women.  It shows! 

The menu is what I would call california-continental.  Basic meats and
potatoes but with stylish presentation.  My problem with the place
is that the food did not come up to the atmosphere.  It wasn't bad 
but it wasn't memorable.  I was truely disappointed.  Was this an
off night?  What are other's impressions?  I like to go to restaurants
for the food first and atmosphere second.  Not the otherway around.
If I compare the food to a place like Bix, Cypress Club falls well below
the mark.  Any comments? :-)

--
Stephen Chew (chew@csd.sgi.com)  I don't mean to dis, but let's disperse.
SGI Product Support              I'll see you later, unless you see me first.
Newsgroups: ba.food
From: kyle@Ingres.COM (Kyle Smith)
Subject: Killer Thai Veggie restaurant
Reply-To: kyle@Ingres.COM (Kyle Smith)
Organization: Ask Computer Systems Inc., Ingres Division, Alameda CA 94501
Distribution: usa
Date: 27 Jul 92 21:54:49 GMT

There's a great Thai place at the corner of Fillmore and Haight in the lower 
Haight district called "Veecha". It is excellent! They have a nice menu that
conatins some meat dishes but also a good selection of veggie dishes too.
Try the corn-cake appetizers, thet are fried and served w/ a sweet cucumber
sauce and they are really good! Also they serve a lot of dishes with "gluten",
could someone please tell me what it is? I think it's a vegetable, right?
It's weird cause it has the same texture as meat, if I'm thinking about the 
right stuff. 

--
*****	Kyle E. Smith  ********************************************************
*****	Ingres Tech Support Server Dude  **************************************
*****	510.748.2431  *********************************************************
*****	kyle@ingres.com  ******************************************************
From: ISW@cup.portal.com (Isaac S Wingfield)
Newsgroups: ba.food
Subject: Best South Bay Restaurant (continental)
Date: Tue, 21 Jul 92 08:08:44 PDT
Organization: The Portal System (TM)
Distribution: ba

My SO has a significant birthday coming up, and we usually celebrate those
with nice-to-very nice dinners. I'd appreciate suggestions for a no-holds-
barred, pull-out-the-stops, merely-fabulous-is-not-good-enough, cost-is-no-
object continental style restaurant for dinner. Someplace below Palo Alto 
preferred, French or Italian is fine, nouvelle California need not apply.

Thanks, Isaac   isw@cup.portal.com
Newsgroups: ba.food
From: reid@pa.dec.com (Brian Reid)
Subject: Re: Italian Ices?
Organization: DEC Network Systems Laboratory
Date: Tue, 28 Jul 92 21:59:24 GMT

In article <l7b1h1INNt5@exodus.Eng.Sun.COM> petolino@joe.Eng.Sun.COM (Joe Petolino) writes:
>Bravo Fono, in the Stanford Mall, makes the best gelato and granita (sp?)
>I've ever had.

I second this vote, except that the best granita in California is made in his
own kitchen by a guy named Maurice Bizzarri. He lives in Palo Alto. The best
that you can buy in a commercial establishment is at Bravo Fono.

Maurice once brought me a 1-quart Tupperware full of raspberry ice. I thought
I had died and gone to heaven.
Newsgroups: ba.food
From: ronan@leland.Stanford.EDU (Anne Ronan)
Subject: Santa Cruz restaurants (help!)
Reply-To: ronan@hydro.stanford.edu
Organization: DSG, Stanford University, CA 94305, USA
Distribution: ba
Date: Fri, 24 Jul 92 17:24:27 GMT

I know this is short notice, but I figure it is worth a try:

I am going to Santa Cruz this weekend and was looking forward to finally
having an excuse to try out a couple of the restaurants from the lists of
reviews that have been posted recently.  Unfortunately, it seems that
the printout that I had so diligently made, and filed away for
safekeeping, is missing.  And of course I was space-conscious and
deleted the file from my account once I printed it!!

So...if anyone else has saved copies of the recent Santa Cruz restaurant
reviews, or has some (inexpensive) suggestions, PLEASE send me e-mail
ASAP!!!

THANKS!!!!!   Anne   (ronan@hydro.stanford.edu)
From: mcb@robbe-grillet.postmodern.com (Michael C. Berch)
Newsgroups: ba.food
Subject: Re: Buffalo Wings
Keywords: Hooters
Date: 28 Jul 92 22:28:34 GMT
Organization: Postmodern Consulting, San Francisco, California USA

In the referenced article, charleen@ADS.COM (Charleen Bunjiovianna) writes:
> >Also, is there a "Hooters" in the Bay Area anywhere ?? There
> >wings are not "Original Buffalo" but they are good.
> 
> I was under the impression that Hooters is a uniquely Texan phenomenon
> (thank God).  When Usenix was in Dallas, a female delegation from a
> local Hooters, clad in high heels, short-short-shorts and
> tightly-stretched t-shirts, came to the convention hotel apparently
> trolling for nerds.  At first we thought they were hookers.
> 
> For those not in the know, the Hooters logo gives you a clue:  the twin
> O's are stylized to look like...well, you know.

Egad. Hooters.  

I was in Chicago a couple of months back, and was wandering around
River North and because of some scheduling problems I had to find
somewhere to eat quickly, and after a couple of false starts (the rib
place I wanted to eat at was packed, and Ed Debevic's was loud enough
to make my headache even worse) I ended up at an outdoor table at
Hooters.   I ordered a salad and a small bucket of clams, and since
things were rather slow I listened to the conversation of the couple at
the table next to me, who were recounting their Hooters experiences at
various places across the U.S.

Evidently (according to the woman at the next table) one ex-Hooters
employee is suing the chain on the grounds that she was raped while
walking to her car after work, and claims Hooters is responsible
because she was required to wear sexually provocative clothing and was
not given adequate space/time to change clothes before and after work.
(I should point out that I have heard versions of this story with
reference to other bars/restaurants dating back to when I used to
practice law in the early '80s, so who knows.)

Meanwhile, much later, I was informed that they were out of clams, and
did I want an order of mussels instead.  No, they did *not* serve half
orders of mussels, only half-orders of clams.  Would they let me have a
half order of mussels since they were out of clams through no fault of
mine?  The waitress wanted to go for it, but was overruled by the
manager, who was no more accomodating in person when I asked to see
him.  So I left.  (Three false starts.)

Personally, Hooters can stay in Texas/Florida/Illinois/wherever, as
far as I am concerned.

--
Michael C. Berch  
mcb@postmodern.com
From: chrisk@hercules.esd.sgi.com (Chris Kotsiopoulos)
Newsgroups: ba.food
Subject: Re: Gilroy Garlic Festival
Date: 22 Jul 92 01:15:50 GMT
Organization: Silicon Graphics, Inc.

In article <1992Jul21.234513.29068@clarinet.com>, brad@clarinet.com
(Brad Templeton) writes:
|> What does one do at the festival?  Where does one go?  Where is the
|> best
|> food?
|> -- 
|> Brad Templeton, ClariNet Communications Corp. -- Sunnyvale, CA
|> 408/296-0366

Look in the local newspapers for details. I'm sure the Weekend section
will list everything, such as the schedules for the Garlic Train from
SF thru SJ to Gilroy. They will also list the bands playing each day.
If you will be a first-timer, my advice is to go early, bring
sunscreen, and money. This thing is huge! Parking is plentiful and
free but the admission is $8.00. There will be road guides as you
approach Gilroy to tell you how to get to the park. I think it runs
from 10am to 7pm each day. Be sure to try the garlic ice cream!
I spent my first 6 years as a Bayarean without ever going, and it is
something I'll always regret. If you are a true garlic lover, nothing
else can come close. I plan to go all three days!

CK
From: zio@garg.Campbell.CA.US (Zio zZz)
Newsgroups: ba.food
Subject: Re: Hire's Root (Beer) Extract?
Keywords: root beer hires food
Date: Fri, 31 Jul 92 11:56:53 PDT
Distribution: ba
Organization: The Land of Garg

leej@sgi.com (Lee Jones) writes:

> In article <#kgmlyj.bart@netcom.com> bart@netcom.com (Harry Bartholomew) writ
> >
> >Not Hires brand, but the proprietor said they are no longer in the business.
> 
> How sad.  We drank it back east 10 years ago mostly because we could
> refer to it (geeky nerds that we were) as "high-res" root beer.
> 
> Regards, Lee

Oh man.  Now I am depressed.  That stuff was the BEST.  This one place I 
used to go to charged 10 cents extra for all their sodas, but carried Hires, 
so that made it worth it.  Then all of a sudden, the May 84 quake comes 
along, and he splits.  No damage to the store, save for a few broken glass 
jar items, and he had been around for a while, so I don't think that the 
quake freaked him out, but it was a bit sad.  Then I found another place 
that had it, and charged the average price.  But 2 weeks later, it 
disappeared, and they got that Fanta (Coca Cola Bottling Company) stuff.  
Well, it was new, I never heard of it before, so I decided to try it.  BAD 
MOVE!!!  IMHO, the stuff is CRAP!  Absolute crap!
 
Anyone that liked Hires, tho, should note that there is this new company 
that is putting out a soda line called STARS.  It is great, and CHEAP!  The 
store I go to charges $1.16 for a 6 pack of whatever flavor!  19.2 cents 
apiece, and they taste better than anything else I ever tasted!  Even Mug 
and A&W can't compare to STARS Root Beer, and the other flavors are very 
good.  For those living in West San Jose, the two places to go are:
 
    Walgreens Drug Store (the place I go)
    Next to Lucky Supermarket in Saratoga Plaza
    Corner of Payne Avenue and Saratoga Avenue

    Mrs. Robbie's Food Store - part of Rotten Robbie Gas Station
    Corner of Saratoga Ave and Graves Rd, across from Westgate Mall
    (This place has, in the past, sold single cans of STARS soda for
     35 cents apiece.  A good place to check if you simply want to try
     the stuff out.  6Packs are $1.89, so if you like STARS, then hop
     over to Walgreens to stock up :)  Dunno how long the price and
     current stock will last.   MEGA popular!

Well, time to end this runaway post!     Enjoy!  I'm sure you will!

--
		Zio zZz		zio@garg.Campbell.CA.US			
		Land of Garg BBS -- (408) 378-5108
Newsgroups: ba.food
From: eps@futon.SFSU.EDU (Eric P. Scott)
Subject: Re: Rincon Tarasco
Reply-To: eps@cs.sfsu.edu
Organization: San Francisco State University
Date: Thu, 23 Jul 1992 07:23:12 GMT

The food would taste even better without the tobacco smoke
accompaniment.  Ruined for me what otherwise would have been a
most enjoyable dining experience.

					-=EPS=-
Newsgroups: ba.food,rec.crafts.brewing
From: watson@pioneer.arc.nasa.gov (John S. Watson - FSC)
Subject: Re: Gordon Biersch, Palo Alto
Followup-To: rec.crafts.brewing
Organization: NASA Ames Res. Ctr. Mtn Vw CA 94035
Distribution: ba
Date: Tue, 21 Jul 1992 23:11:29 GMT

In article <Brr69v.5Gn@wrs.com> gak@wrs.com writes:
>In article 5302@fivenine.apple.com, haynes@fivenine.apple.com (Charles Haynes) writes:
>>Last time I talked to the brewmaster at the Palo Alto Gordon Biersch he was
>>willing to give (sell?) slants of their yeast to homebrewers.
>
> Mike the brewer told me that they reuse some of their yeast and throw
> the rest away.  He'll probably give you some yeast if you asked...I
> can't imagine him asking any money for it.
>
> He may, however, demand some of your homebrew as compensation...  :-)

Happy Happy, Joy Joy!

Alas, though, I'm still brewing Ales, since it's still to warm for me 
to brew lagers until late Fall (my brewing opperation is to small 
for refrigeratino), 

So, if any of my fellow homebrewers succeeds  borrowing and brewing with
some GB yeast, be sure and tell us how it goes.

Did he indicate what type of yeast it is?  Maybe what the closest
Wyeast it is (could it possibly be a Wyeast)?  
If I see him when I'm there this Thursday, I'll ask. 

I'll definitely be giving it a shot this fall.

Thanks again,
chow!
John S. Watson, Civil Servent from Hell          ARPA: watson@ames.arc.nasa.gov

HOMEBREW NAKED! --- Ursus cerevisiae nudium  (The Bare Beer Bear)
All right, then, I'll GO to hell"  --- Mark Twain
From: leighann@sybase.com (Leigh Ann Hussey Oster)
Newsgroups: ba.food
Subject: Re: "pot sticker"
Date: 23 Jul 92 18:23:04 GMT
Organization: Sybase, Inc.

I've heard them called all kinds of wierd things Out There, including
(oog!) Chinese Kreplach.  Sometimes I found that I'd get them if I
ordered Kuo Teh, no matter what they might call them on the menu...

	- Leigh Ann

--
Leigh Ann Hussey Oster
leighann@sybase.com
Siobhan ni hEodhusa
"They're mine!  All mine!  And what's mine is mine!" - Daffy Duck
Newsgroups: ba.food
From: olsen@Csli.Stanford.EDU (Diane Olsen)
Subject: Re: Fresh clotted cream - does it exist here?
Organization: Stanford University CSLI
Date: Thu, 30 Jul 1992 20:40:23 GMT

In article <1992Jul30.131819.7114@morrow.stanford.edu> francis@oas.stanford.edu (Francis Muir) writes:
>where can I get more British scones to eat untoasted?

I haven't the slightest notion what authentic British scones taste like,
but the ones sold at the Palo Alto Baking Company on California Avenue
are the closest thing to godliness that I have ever found in scones.

The Palo Alto Baking Co.
381 California Avenue
Palo Alto, CA 94306
(415) 321-3234
-- 
Diane L. Olsen		"A woman with a mind is fit for all tasks."
olsen@csli.stanford.edu		--Christine de Pizan (c.1363-c.1431)