HDTenEightyP/NetNews huggingface dataset:
From: sam@esl.com (Samuel Hahn)
Newsgroups: ba.food
Subject: Re: Seto Review, was another We Be Sushi Review
Date: 29 Aug 92 02:18:31 GMT
Reply-To: Samuel Hahn <sam@esl.com>
Distribution: ba

> >What! There's a Seto on Maude? I certainly hope it is run by the same
> >people; it is dangerously close to work here in Mountain View!

The Seto near Maude and Sunnyvale / Borregas is the original Seto, and is  
much better than the one on El Camino, particularly for service.  Decor's  
better as well.  Food is slightly better.  

-- Sam
From: cnc@Apple.COM (Chris Christensen)
Newsgroups: ba.food
Subject: Re: Monteray Tips Needed
Date: 28 Aug 92 17:05:10 GMT
Organization: Apple Computer Inc., Cupertino, CA

kxbehni@srv.PacBell.COM (Keyvan Behnia) writes:

>My girlfriend is going back to France for a few weeks. We are planning to take a two
>day R&R trip down through the Monteray Peninsula. At last I will get to try the BBQ
>place in Castroville which I have heard so much about. Will see how it compare to Doug's
>BBQ in Emeryville. 

and what is the name of the place in Castroville? Being from Salinas, I get
down that way often.
From: billd@informix.com (William Daul)
Newsgroups: ba.food
Subject: OCT 3rd Benefit:  MacArthur's Park Wine Tasting
Date: 4 Sep 92 06:39:13 GMT
Distribution: ba
Organization: Informix Software, Inc.
Originator: billd@cheetah

BENEFIT:  MacArthur Park's 11th Annual Wine Festival
====================================================

Two hundred great wines from eighty-five wineries!

Taste over 200 great wines from 85 of California's most prestigious wineries
enjoy MacArthur Park's oakwood-smoked baby back ribs, mesquite
charcoal-grilled meats, homemade sausages, fresh fruit, and an array of
cheeses.  Non-alcoholic beverages also featured.  Listen to live music. Bid
at a silent auction for spectacular wine items, including imperials and
jeroboams.  But, most of all, have a great time.

Proceeds will benefit the senior day health program of Palo Alto, one of
the programs of the senior coordinating council of the Palo Alto Area, Inc.

Saturday, October 3, 1992 from 11:30 AM to 3:00 PM at MacArthur Park
Restaurant, 27 University Avenue, Palo Also.  Call MacArthur Park at
415.321.9990 or mail in the coupon.

---------------------- CUT HERE ----------------------------- 

MACARTHUR PARK WINE FESTIVAL


Yes, I would like to attend.  Please send me ____

tickets at $35 each.  Enclosed is a check for $________

made payable to MacArthur Park Wine Festival.  Tickets 

are tax deductible to the extent allowed by law.



Please mail to:

MacArthur Park Wine Festival
27 University Avenue
Palo Alto, CA  94301


___________________________________________
NAME 


___________________________________________
ADDRESS 


___________________________________________
CITY                  STATE         ZIP

(   )
___________________________________________
PHONE
-- 
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
 William Daul             Advanced Support      INFORMIX SOFTWARE INC.
 4100 Bohannon Dr.        (415) 926-6488 - wk
 Menlo Park, CA. 94025    uunet!infmx!billd  or  billd@informix.com
From: Lyle_Scheer@NeXT.com (Lyle Scheer)
Newsgroups: ba.food
Subject: Fire extinguishers (was: Re: Why do people like spicy-hot food?)
Date: 25 Aug 92 21:46:53 GMT
Reply-To: Lyle_Scheer@NeXT.com (Lyle Scheer)

In article <71637@apple.Apple.COM> stef@Apple.COM (Stef Jones) writes:
] sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
] 
] >Raymond@Newton.Apple.Com (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.
] >>
] >white bread does the same job too, I used to go to a place in
] >downtown phoenix that had _very_ hot food (peppers) they 
] >served with their BBQ food - they always had a stack of plain
] >white bread on the table, thought it was peculiar till I needed it
] 
] In the New Yorker magazine's review of the original Hunan restaurant on
] Kearny in SF (the review declared the Hunan "the best Chinese restaurant in 
] the world"), the author claimed that drinking Coke was the best way to
] soothe your tongue after you had eaten something very hot (and the Hunan 
] served just about everything very hot).

Hmm... Sugar on the tounge.  Coke has sugar.  Bread contains starches which  
convert to suger.  Hmmm....  Anyway, I have a cookbook titled _Some Like it  
Hotter:  The Cookbook for the Galvinized Gullet_, which recommends yogurt.  I  
believe they also suggest fresh fruit, but I'm not positive on that.  When  
eating Indian food, I enjoy drinking a Lassi, which is a yogurt drink, and  
seems to do a nice job at fire extinguishing.

--
                             E-Mail (NeXTmail accepted): Lyle_Scheer@NeXT.com
                    "Character is what you are in the dark." -Buckaroo Banzai
"A little nonsense now and then, is relished by the wisest men." -Willy Wonka
From: james@cats.ucsc.edu (James C. Bohem)
Newsgroups: ba.food
Subject: Coffee Grinders (Was Re: Looking for a *great* coffeemaker)
Date: 1 Sep 92 16:20:05 GMT
Distribution: ba
Organization: University of California, Santa Cruz
NNTP-Posting-Host: am.ucsc.edu


aland@informix.com (Colonel Panic) writes:
>The basic Braun small burr grinder is great, and it can be had at Service
>Merchandise or Best for $45-50.  To me, burr-ground coffee tastes much richer;
>seems to hold the oils better than blade-ground.

Warning - these are good grinders in the sense that you get 
uniformly-ground coffee in several possible sizes, but the Braun
needs to be cleaned quite frequently when grinding oily, dark-roast
beans (esp. on the finer settings, for espresso) as they will gum
up the spout from the grinder into the grounds drawer. If this 
is what you grind, clean the spout at least weekly, and take off the
hopper and clean the interior monthly. A new motor goes for about
$30-35, and it doesn't take long to burn them out when clogged up.
If the motor sounds stressed or unhappy, UNPLUG it immediately -
it could be dead by the time the timer shuts it off.

Next time, I'm gonna check out the Krups mill...

-- 

James C. Bohem          +1 408 458 5358          fax: +1 408 423 6519
james@cats.ucsc.edu   (or preferably)  james@holycow.santa-cruz.ca.us
From: mlb@CISCO.COM (Marcia Bednarcyk)
Newsgroups: ba.food
Subject: Re: Looking for a *great* coffeemaker
Date: 28 Aug 92 00:07:42 GMT

In article <2A9AB376.59A6@deneva.sdd.trw.com>, shla@spf.trw.com (Sheila Wallace) writes:
|> I recently purchased one of these plunge-pots from Crate and Barrel for
|> $16 (plus tax and shipping).  I'm fairly pleased with the coffee it makes,
|> but I wish the mesh in the plunger was finer as there is quite a bit
|> of sediment in the coffee, even when the beans are ground rather coarsely.
|> I also recently spied one in the latest Gevalia catalog, but it was on the 
|> order of $40, which is not exactly cheap.

I would also like to recommend these: I'm not fond of the sediment myself, 
but they have managed to take what I consider to be very ordinary coffee (the
stuff in foil packets they have at work) and make it taste much better, and
take good coffee and make it heavenly. 

I recently purchased a very small one (makes one mugful) from Cost Plus for
around $12. I love it...I keep it at work. Life is too short to drink bad
coffee :-).

------------------------------------------------------------------------------
Marcia Bednarcyk                                        ADDRESS: mlb@cisco.com
"Sweaty Snugglebunnies."
"... the meaning of life is to be happy, try not to hurt people, and hope
you fall in love."
Newsgroups: ba.food
From: pmahler@netcom.com (Paul Mahler)
Subject: Re: Czech restaurant near Pt. Reyes
Date: Thu, 27 Aug 92 05:54:50 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

>There are two good czech restaurants in Inverness. One is Manka's on Argyle
>which is part of the Inverness Lodge. I recommend it highly.  The menu is
>a little limited and pricey, but the food is very good and the atmosphere
>is very nice and old-worldy.  The czech founder of the inn and rest. died
>a few years back, and it is not as good as it was, but I still go 
>about as often and always enjoy it.  
>The other restaurant is Vladimir's.  I believe the owner of this one is
>the brother of the late founder of Manka's.  Vladimir's is on the main 
>road that goes through town, not far from Manka's.  I have never eaten
>dinner there, but coffee and dessert has been great and it looks to be a
>good eatery.  I just gravitate towards Manka's when I'm in the neighbor-
>hood - why switch from a winner.
>If you plan to eat at either, get reservations. M's tends to fill up 
>quickly on the weekends.   
>-- 
Actually, i have always found valdamir's to be more pleasant and to have 
better food. Vladamir's has been consistently good for the last 25 years, or
so. Manka's comes and goes.  Vladamir's also has the best apple strudle I have
ever found anywhere, including demmel in vienna.   

-- 
--------------------------------------------------------------
Paul Mahler                   internet: pmahler@netcom.com
Consultant
1800 Market St. #257          voice: 415.327-6737
San Francisco, CA 94102       fax: 415.322.1603

"I work for myself; there's no one else to blame it on." 
-------------------------------------------------------------
From: mcb@robbe-grillet.postmodern.com (Michael C. Berch)
Newsgroups: ba.food
Subject: Re: Passage to India and Empress of India
Summary: "Chicken Tikka Masala" vs. "Leftover Tandoori Chicken"
Date: 1 Sep 92 07:03:20 GMT
Organization: Postmodern Consulting, San Francisco, California USA

In the referenced article, charleen@ADS.COM (Charleen Bunjiovianna) writes:
> >My understanding, from reading cookbooks, etc, is that Chicken Tikka
> >Masala (chicken pieces in tomato cream sauce, one of my favorite Indian
> >buffet items) is traditionally made from leftover tandoori chicken.  The
> >buffets I've eaten at all made it that way.  I'm not sure if this is the
> >'chicken curry' we're talking about here.
> 
> The times I've been there, the chicken curry has typically not been
> tikka masala.  But if it's true that chicken tikka masala traditionally
> made from leftover tandoori, why does the proprietess deny it?

This sounds like a semantic problem, particularly if the word
"leftover" was used.  There are at least two usages of leftover, i.e.,

leftover[1]:	We made too much tandoori chicken, so we put some
aside and used it for a chicken curry (or tikka masala).

leftover[2]:	(a) There was a bunch of tandoori chicken that had
been picked over in the buffet, so we took it back and turned it into
chicken curry (or tikka masala); or [worse] (b) Some of our customers
don't eat all they piggishly take from the buffet, and we hate to
waste all that tandoori chicken, so we took it back and turned it into
chicken curry (or tikka masala).

Perhaps you meant leftover[1] which is a perfectly good idea, but the 
proprietress thought you heard leftover[2a], or heavens forbid,
leftover[2b], which is tantamount to accusing them of a health
violation.

--
Michael C. Berch  
mcb@postmodern.com
From: stef@Apple.COM (Stef Jones)
Newsgroups: ba.food
Subject: Re: Why do people like spicy-hot food?
Date: 25 Aug 92 17:58:32 GMT
Organization: Apple Computer Inc., Cupertino, CA

sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:

>Raymond@Newton.Apple.Com (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.
>>
>white bread does the same job too, I used to go to a place in
>downtown phoenix that had _very_ hot food (peppers) they 
>served with their BBQ food - they always had a stack of plain
>white bread on the table, thought it was peculiar till I needed it

In the New Yorker magazine's review of the original Hunan restaurant on
Kearny in SF (the review declared the Hunan "the best Chinese restaurant in 
the world"), the author claimed that drinking Coke was the best way to
soothe your tongue after you had eaten something very hot (and the Hunan 
served just about everything very hot).

The original Hunan was damaged in the '89 earthquake, but a new restaurant
run by the same family, Hunan #2, exists a few blocks away. It is enormous 
compared to the original Hunan and spoiled by too much neon, but most of 
the food is still excellent, especially the barbecued pork with string 
beans (with which you still need to drink Coke). If you get a seat at the
counter, you can watch the cooks vigorously stir-frying (just like at the 
original Hunan).

--
Stef                 In the force if Yoda's so strong, construct a 
stef@apple.com       sentence with words in the proper order then 
                     why can't he?                         /fortune
From: jet@win30.nas.nasa.gov (J. Eric Townsend)
Newsgroups: ba.food
Subject: "cheap" mexican restaurants (was Re: Good burritos (was Re: Three
Date: 28 Aug 92 17:42:36 GMT
	<BtnDy4.CHB@well.sf.ca.us> <1992Aug28.014838.25003@adobe.com>
Organization: Numerical Aerodynamic Simulation, NASA Ames

"vonzelow" == Jon von Zelowitz <vonzelow@adobe.com> writes:

vonzelow> In article <BtnDy4.CHB@well.sf.ca.us> louis@well.sf.ca.us (Louis Jaffe) writes:
vonzelow> Right on. And don't forget Pancho Villa on 16th bet. Mission
vonzelow> & Valencia.  It's many peoples' favorite. However, Sanchez
vonzelow> does offer unlimited free homemade chips and salsa.

What is the problem with mexican restraunts "out here" when it comes
to chips and salsa?  I've had to *pay* for chips and salsa at about
half the places I've tried.

In Houston (arguably a home of some of the best tex-mex and mex-mex
restaurants) chips and salsa are always free.  In 6 years I didn't
encounter a restaurant where they weren't. (This excludes, of course,
places like Two Pesos and Taco Hell.)  Some restaurants not only had
free chips and salsa, but they had other spicy toppings (pickled
onions, carrots and jalapenos) for free as well.

As an example, El Paso Cafe tries to be tex-mex.  It fails on several
counts:
 - no service.  Only bars have no service.
 - chips/salsa cost money
 - iced tea comes in what would be juice glasses in texas
 - too much avocado in everything :-)

While I'm on this little rant, I also don't understand what the
problem is with iced tea "out here".  Iced tea should only be served
in 32oz plastic tumblers which are only about half full of ice.  One
should not have to ask for more tea until at least halfway through a
meal...

umount /soapbox

--
             J. Eric Townsend --  jet@nas.nasa.gov -- 415.604.4311
           '91 CB750, soon to be replaced by a '92 R100R, DoD# 0378
      "Heads.  Heads.  Heads.  Heads.  Heads.  Heads." -- R & G Are Dead
Newsgroups: ba.food
From: rob@vitsemi.com (Rob Eccles)
Subject: Re: Looking for a *quality* grocery store
Organization: Vitesse Semiconductor
Distribution: ba
Date: Thu, 27 Aug 1992 00:10:14 GMT

In article <55782@olivea.atc.olivetti.com> sweeney@flash.ATC.Olivetti.Com (Peggy Sweeney) writes:
>
>IMHO, the best *quality* grocery store I've ever seen is Cosentino's. They
>have *everything!* and their prices are no higher than a standard grocery
>store -- sometimes lower. There's one on Bascom in San Jose -- another
>in -- I think -- Sunnyvale.
>
>Peggy Sweeney
>
The other Cosentinos is at the corner of Homestead and Lawrence Expy. in 
Santa Clara.
-- 
------------------------------------------------------------------------
Rob Eccles         | Disclaimer: The statements made here do not 
rob@vitsemi.COM    | represent my employer or anyone else.
From: stef@Apple.COM (Stef Jones)
Newsgroups: ba.food
Subject: Re: Coffeemakers, espresso
Date: 28 Aug 92 07:18:32 GMT
Distribution: ba
Organization: Apple Computer Inc., Cupertino, CA

jhd@uts.amdahl.com (John Danielson) writes:

>     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.  

I have a Krups at home. I like the espresso it makes, and it doesn't take
too long, but it only makes 2 demitasse and then you have to go through the
whole procedure all over again. The Gran Gaggia that I got for the office 
also makes good espresso, and set-up for more servings is minimal, but it 
takes a very long time to warm up (about 5-7 mins). Also, the instructions
were somewhat more complex to follow, and it was easier to screw up. It 
stopped working after a year (granted, it was in frequent use by a number of
office coffeeholics).

So, if you only want to make small amounts, the Krups is fine. If you want
to make a number of servings to serve all at once, and if you don't mind
extra complexity and a somewhat heftier price, the Gran Gaggia is a better
choice.

--
Stef                 In the force if Yoda's so strong, construct a 
stef@apple.com       sentence with words in the proper order then 
                     why can't he?                         /fortune
From: lmtra@uts.amdahl.com (Leon Traister)
Newsgroups: ba.food
Subject: Re: Counting Calories
Keywords: Calorie counting
Date: 31 Aug 92 17:36:47 GMT
Distribution: ba
Organization: Amdahl Corporation, Sunnyvale CA

In article <38223@unix.SRI.COM> maslak@unix.SRI.COM (Valerie Maslak) writes:
>The Fresh Choice salad bar etc. chain puts a little heart next to
>those items that meet the American Heart Association guidelines.
>That doen't tell you the calorie count, but it assures you of
>low-fat, low-sodium, which is most of the problem anyway.

Actually, they do.  Fresh Choice has a little pamphlet you can take
with you that has ALL of their foods with a fat/sodium/calorie
breakdown for each.
========================================================================

<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
From: devine@cory.Berkeley.EDU (DEVINE  ROBERT)
Newsgroups: ba.food
Subject: Re: Afterburn tricks - Why do people like spicy-hot food?
Date: 31 Aug 92 21:04:54 GMT
Organization: University of California, at Berkeley
X-Newsreader: Tin 1.1 PL3

malcolm@wrs.com (Malcolm Humes) writes:
: My sister spent some time in college in Mexico, and she told me that a lot
: of the places she ate at had a squeeze bottle of honey on the counter, used
: for soothing afterburn. 

The honey is for sopapillas, the doughnut-like desert.  Though I suppose
it could be used to sooth a burning tongue.

Capsicum is fat soluble so that if you like to drink a beer with
your spicy meal (as I do), be aware that the alcohol just spreads
around the heat rather than ameliorating it.  Milk or starchy
things (bread or tortillas) work well to reduce the burn.

Bob "ex-Coloradoan now a Californicator" Devine
From: dstine@cisco.com (David Stine)
Newsgroups: ba.food
Subject: Re: Followups, and the Mango Cafe (was re: roasted taste buds)
Keywords: Woof!
Date: 23 Aug 92 10:19:39 GMT
Distribution: ba
Organization: BitBashers, Ltd.
X-Disclaimer: The views expressed in this message are those of an
	      individual at SRI International, and do not necessarily
	      reflect those of the company.

In article <9208212040.AA04343@minos.nmt.edu> js@MINOS.NMT.EDU (John Shipman) writes:
>
>I would like to recommend a Palo Alto restaurant for you
>heat addicts out there: the Mango Cafe, on University
>about four blocks towards Stanford from Middlefield.  Try
>the "jerked joints," chicken wings with haba\~nero chile
>powder.  Nice flavor, LOTS of heat.  The menu is short, but
>it's all pretty good.  If there is anything you get that
>is not hot enough, ask for some "scotch bonnet" sauce;
>scotch bonnet is another name for haba\~neros.
>

I can second this. It isn't the hottest food that I've had, but it is unusual
enough for those who haven't yet met up with Jamaica jerk sauce before. You
can also buy a bottle of the jerk sauce there. Quit zippy of chicken and such
on the BarBQ.

dsa


-- 
Diplomacy is the art of saying "Nice doggie" until you can find a rock.
	-- Will Rogers
Newsgroups: ba.food
From: akkana@netcom.com (Akkana Peck)
Subject: Re: Passage to India and Empress of India
Date: Fri, 28 Aug 92 20:35:58 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)

In article <14350@auspex-gw.auspex.com> johnf@Auspex.COM (John Fereira) writes:
>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

       ^ You aren't related by any chance to our vice pres, are you?
       (Sorry, my self-control is low today. :-)

This posting reminded me of two things:

(1) I was on S-S Rd recently and noticed that Vindu, the Indian
restaurant near S-S and Bollinger which used to be run by a netter,
had changed names.  What's the scoop?  Anyone been there recently?

(2) On smoky tomato-based Indian sauces: Little India, my favorite San
Diegan hole-in-the-wall Indian restaurant back before I moved to the bay
area, used to serve three sauces with their curries: a tomato-and-onion
mixture, a yoghurt-and-cucumber mixture, and an odd red sauce with the
consistency of thick tomato paste but with a taste that was nothing like
tomato paste.  After hundreds of samples I never did figure out what
was in that sauce (it also had small black seeds -- cardomon? -- mixed in
it).  It had the odd property that it tasted hot when sampled by itself,
but when mixed with Masala curry it tasted sweet and cut the spiciness.
I've never encountered this sauce in bay area restaurants (nor have I
found a local restaurant that can match Little India's fried dhal
appetizer, which I've had imperfect success in recreating at home).
Does this description sound at all familiar?  What is this stuff?

	...Akkana (I should never read ba.food around lunchtime!)
From: bilan@netcom.com (Steve Bilan)
Newsgroups: ba.food
Subject: Re: Why do people like spicy-hot food?
Date: 26 Aug 92 19:44:12 GMT
Organization: Netcom


Milk is also a good way to cool down the palette after eating something
too spicy.




M, BATR..
..Steve Bilan
From: goldston@goldston (dan goldston)
Newsgroups: ba.food
Subject: Re: Looking for a *great* coffeemaker
Date: 28 Aug 92 03:11:46 GMT
Distribution: usa
Organization: San Jose State University - Math/CS Dept.


I read somewhere (possibly the Grab Bag in the Sunday Chronicle)
that you can remove the bitter taste in coffee by adding some
walnuts to the beans when grinding them.  I tried it several times
and it actually seems to work. However I could never figure out
how much walnut to add, and found it difficult to get use to
ground coffee with little white bits of walnut mixed in, so 
I gave up. Is this just a wacky idea, or is there something to it?

----
Dan Goldston    goldston@sjsumcs.sjsu.edu