HDTenEightyP/NetNews huggingface dataset:
From: mfoster@alliant.backbone.uoknor.edu (Marc Foster)
Subject: RE: Blade shops in Fort Worth Texas 
Originator: news@essex.ecn.uoknor.edu
Date: Wed, 14 Oct 1992 04:47:26 GMT
Organization: University of Oklahoma, Norman, OK

From: cowl@elec.canterbury.ac.nz (DAve.)
Subject: Blade shops in Fort Worth Texas?


/Hiya.

     Howdy, y'all.

/Can anyone recommend rollerblade shops in the Fort Worth or even Dallas
/area of Texas? I have a friend who is looking out for stuff for me.

/US make stuff like Blading Edge edge kits and roller hockey stuff is what
/I seek - these things are impossible to find locally.

     Tons 'o stuff available in the Metroplex.  My best suggestion is to go
     to SKI-TEX in Bedford (in the MidCities, between Ft. Worth and DFW
     Airport).  It's on the westbound frontage road of Airport Freeway  
     (TX-183) just west of Industrial (TX-157).  The best way to get there is
     to get on TX-183, exit at TX-157, get on the westbound frontage road of
     TX-183, and SKI-TEX is about 3/4 mile away.  Be careful not to miss it,
     as the frontage road is one-way.  There's lots of boats there, so it's 
     not too hard to miss it if you know what to look for.   

     SKI-TEX has most of the roller hockey stuff on the market.  They carry
     all the Mylec equipment (including the new goalie pads), and a pretty 
     good selection of skates.  They don't have a great variety of sticks,
     but I'm picky about that, so just ignore me there.

/Thanks in advance.

     No prob...

/Cheers!
/DAve.
 
     Later...
     Marc
Newsgroups: rec.skate
From: htr@world.std.com (Helena T Robinson)
Subject: Re: Who's Doing What
Organization: The World Public Access UNIX, Brookline, MA
Date: Tue, 13 Oct 1992 22:01:03 GMT

In article <1992Oct12.210735.27282@u.washington.edu> icedance@carson.u.washington.edu (Ann Schmidt) writes (in part):
>In article <vwodgg@Unify.Com> barb@ufycorp.Unify.Com (Barbara Kane) writes:
>>In article <1992Oct9.154153.22376@wdl.loral.com> zeke@wdl50.wdl.loral.com (Solly Ezekiel) writes:
>>>
>>      Any knews on the other men - Chris Bowman, Mark Mitchell?
>         
>         Bowman joined a show, I don't remember which one

USA Today reported the other day that "Bowman the Showman" has signed with 
Ice Capades.

BTW, this could be a pivotal time for several of those skaters we followed so 
closely during the last Olympics.  The latest ruling's by skatings governing 
bodies (sorry, can't recall which - ISU or just USFSA) permit some pro 
competition while retaining eligibility for amateur events.  My guess is that 
there may be some "sanctioned events" clause(s) involved; which is at the root 
of Brian Boitano's unsuccessful appeal to re-enter another Olympics.  In a 
recent interview, Kristi Yamaguchi indicated she would enter a few pro events 
this season, then make a decision whether to commit to Olympic-related 
training sometime in '93.  Look for some of the others to do likewise.

Clarifications, corrections, etc. most welcome!  ;-)
Helena Robinson
htr@world.std.com
From: pae@teal.csn.org (Phil Earnhardt)
Newsgroups: rec.skate
Subject: Re: questions on skating technique
Date: 15 Oct 92 17:53:33 GMT
Article-I.D.: csn.Bw6CDA.828
Organization: Colorado SuperNet, Inc.

In article <42090041@hplvec.LVLD.HP.COM> aites@hplvec.LVLD.HP.COM (Jim Aites) writes:

>I would have thought that the dissemalarities between ice-blades and r-blades
>would include things like edge control.  On in-lines, you can't 'catch an
>edge' cuz you're always on one (edge that is).

When I'm in-line skating, the skates occur to me as if there are edges there.
I set my skate down on the outside edge, my skate tracks across my centerline.
I'm then on the "flat" of the skate; it glides out effortlessly. I then
transition onto the inside edge with my power stroke.

If I get sloppy on my recovery, I can set a skate down on its "inside edge."
It sure as heck feels like I'm catching an edge, because, at best, it will
totally knock me out of my rhythm. At worst, it'll send me on a quick trip
to the ground.

When I see a good in-line skater cruising at me dead-on, I definitely see
edges on his skates. Maybe what I'm seeing is the skater *visualizing* 
the edges of his skates. Being a speedskater on and off the ice, this is
quite distinct when I see good skaters.

>And the whole idea of traveling sideways (hockey stop or spinning) using the
>'flat' part of the blade seems totally foreign on r-blades.

This is totally out of my league. I don't know anything about figure skating
on in-lines. 

>All the stuff done on roller-skates makes sense on in-lines. Ice? Doesn't
>seem the same.  Comments?

I think the good in-line speedskaters are thinking about edges all the time.
I understand it's only a model for what's going on under your feet, but it's a
model that helps me go faster, have more control, and have more fun. I'll
probably stick with the fiction that there are edges under my feet!

--phil
Newsgroups: rec.skate
From: sjl3@ns1.cc.lehigh.edu (STEPHEN J. LAROCHELLE)
Newsgroups: rec.food.drink
Subject: Re: Kool-aid
Date: 16 Oct 92 04:34:30 GMT
Organization: Lehigh University

In article <15OCT92.16763049.0025@lafibm.lafayette.edu>, CE42 <CE42@lafibm.lafay
ette.edu> writes:
>In article <Bw53B5.Isu@mentor.cc.purdue.edu> klclauss@mentor.cc.purdue.edu (Ken
t L. Claussen) writes:
>>In article <14OCT92.17250155.0063@lafibm.lafayette.edu> CE42@lafibm.lafayette.
edu (CE42000) writes:
>>>Hi, over the weekend, a bartender made me a drink called Kool-aid. I
>>>really liked it, but can't remember what was in it.  Anybody out there
>>>have the recipe?  Thanks in advance.
>>>                             Emily
>>
>>Emily,
>>  First take 2 qts water then add 1 cup sugar, then stir... and the  big endin
g
>>  take one pack of "Kool-Aid"(TM) and stir in....  taaa daaa you have it....
>>kent
>>
>>--
>>
>>
>>Kent Claussen  Ag Econ < InterNet:                           >  Try Not
>>Purdue University      <   klclauss@mentor.cc.purdue.edu     >  Do or Do Not
>
>Thanks Kent, but does anyone know the alcoholic version?  And I'm not
>talking Kool-aid and everclear here.  I know it had Vodka and cranberry
>juice, but it also had something else.  Amaretto maybe?  I don't know
>but I do know of a great drink that is made with Kool-aid and everclear.
>Smurf Piss:
>           Berry Blue Kool-Aid(tm)
>           Everclear
>           Mountain Dew
>           ice
>believe it or not, it's pretty good.
>                                        Emily
>
    I use 1 part vodka, 1 part peach schnapps, and 2 parts cranberry juice.
    That might be what you had, every bartender has their own recipe.
                    This is my first post, I hope it was as good for you as it
                    was for me.
                                    Steve

     LEHIGH RULES and lafayette, well, it doesn't really matter.
Newsgroups: rec.food.drink
From: jason@ab20.larc.nasa.gov (Jason Austin)
Subject: Re: strangest drink recipe
Reply-To: Jason C. Austin <j.c.austin@larc.nasa.gov>
Organization: NASA Langley Research Center, Hampton, VA
Date: Wed, 7 Oct 1992 21:21:41 GMT

In article <4409@cruzio.santa-cruz.ca.us> roxannen@cruzio.santa-cruz.ca.us writes:
-> 
-> The recipe was certainly...er...interesting.
-> 
-> However, I'd be curious to know - what's it *called*?
-> 
-> -Rox
-> -- 
-> roxannen@cruzio.santa-cruz.ca.us
-> 
-> "Years of experience, days of success."


	It's called an A-1 Pick-Me-Up.
--
Jason C. Austin
j.c.austin@larc.nasa.gov
From: lindhurs@schaefer.math.wisc.edu (Scott Lindhurst)
Newsgroups: rec.food.drink
Subject: Any use for sour beer?
Keywords: sour beer
Date: 12 Oct 92 21:46:00 GMT
Organization: Univ. of Wisconsin Dept. of Mathematics

I have some beer that went sour and I want to know if it's
good for anything other than pouring down the sink.

The only idea I have is watering plants, and I don't know if
even they would like it.  Or I suppose I could sell it to
some 15 year olds :-).

Scott
-- 
Scott Lindhurst                lindhurs@math.wisc.edu
From: tmenzies@hpmwtd.sr.hp.com (Tom Menzies)
Date: Wed, 14 Oct 1992 23:04:23 GMT
Subject: Re: H2S wine disaster
Organization: HP Santa Rosa Site (SRSD MWTD)
Newsgroups: rec.food.drink

In rec.food.drink, revillot@ux1.cso.uiuc.edu (Judy Tolliver) writes:


>   My first attempt at winemaking was a disaster.  The strong sulfur odor I
>   had at pressing lasted to the first racking, which I did last night.  I
>   attempted to aerate the wine during the racking, to eliminate the gas, but
>   I don't think it worked.  I never want to have this problem again, so I'd
>   appreciate hearing any causes you might know about for hydrogen sulfide
>   production, to aid in my post morten analysis.
>
>   Thanks,
>   													Judy Tolliver
----------------------------------------------------------------------------
	H2S in wines can be a real stinker, but it is not uncommon, and can
	be handled.  For one thing, it will sometimes go away with some
	aerations at the first 2 or 3 rackings, and some time.  If left
	around too long, mercaptans (read skunky) can form.  The condition of
	the grapes at crush (amount of sulfuring in the vineyard) can affect
	H2S production, but I've found that the choice of yeast has the
	greatest influence.  I like to use Champagne yeast (available freeze
	dried).  The popular Montrachet (Burgundy) yeast is notorious for H2S
	production. 

	Don't give up, what stinks in October can turn out pretty good by
	March.  Aerate again when you rack, and keep the SO2 concentration
	around 50-70ppm.  Have patience.

	If you are brave, and careful, H2S can be reduced by addition of
	copper sulfate.  CuSO4 is toxic in substantial doses, but in small
	amounts can give you CuS, which precipitates, and an insignificant
	amount of H2SO4.  Unfortunately, the CuS is very finely divided, and
	probably needs filtration to remove it.  An old (and not very
	reliable) trick is to throw a penny or two into the must.  Make sure
	it is a copper one, not one of the new copper plated ones.
	More info on use of CuSO4 can be found in one of the UC Davis texts,
	if you have access to them somewhere.

	Good luck,
--
Tom Menzies
Hewlett-Packard Co.
Microwave Technology Division
Santa Rosa, California
tmenzies@sr.hp.com

Newsgroups: rec.food.drink
From: bwatson@nyx.cs.du.edu (bruce watson)
Subject: Re: Japaneese green tea, how to make it???
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Mon, 12 Oct 92 20:32:46 GMT

In article <MARY.92Oct12135032@martinique.Cayman.COM> mary@Cayman.COM (Mary Malmros) writes:
>
>I was lucky enough to get, as a gift, a very nice celadon teacup with
>strainer, lid, and bowl, plus some very nice tea, from Korea.  The way
>I was told to prepare the tea is like this:
>
>	- Place tea in strainer
>	- Place strainer in teacup
>	- Boil water
>	- Pour boiling water in the bowl (not the cup)
>	- Let the water cool for 30 seconds
>	- Pour the water slowly over the tea
>	- Place the lid over the strainer and teacup
>	- Let the tea steep for 2 minutes
>	- Remove the lid and strainer
>
>...and you're all set.
>
>The only problem is, I would like to find out how much caffeine is in
>green tea.  Does anyone know?

Less than black tea. I couldn't find a reference, but it considerably
less than black tea.

--
Bruce Watson  wats@nyx.cs.du.edu  Toy Cows, Toy Cows in Africa, Toy Cows
jhsegal
Newsgroups: rec.food.drink
Subject: Drink..to legs
From: jhsegal@wiscon.weizmann.ac.il (Livy)
Date: Thu, 8 Oct 1992 19:04:37 GMT
Organization: Weizmann Institute of Science, Computation Center

Hi!
Does anyone knows how to make this kind of drink which you first feel it in the
head,and then it goes down to the legs,and you can't move your legs for a
while?
Please post it to the newsgroup.
Sorry about my indulgence...

 ---------------This Was Another L I V Y ' S  Production----------------------

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    |___   |       /     |    _  \    |  \  | UNIX:
        |  |      /      |   /    \   |     |  JHSEGAL  @ Wiscon.weizmann.ac.il
From: lmiller@aero.org (Lawrence H. Miller)
Newsgroups: rec.food.drink
Subject: Re: Espresso Machine Recommendations? (longish)
Date: 7 Oct 1992 23:28:25 GMT
Organization: The Aerospace Corporation, El Segundo, CA
NNTP-Posting-Host: anpiel.aero.org

In article <PETER.92Oct6112820@alpha-centauri.icad.com> peter@icad.com (Peter Masters) writes:
>All this makes me long for one of those hand-pumped models:
>there seems to be less to go wrong.  Coffee Connection carries a
>lovely looking chrome-plated Pavoni machine.  Anyone have any
>experience with these?

	My brother had one, claimed he could never get
	a really good cup of espresso out of it.  But
	there was a recent article in this group from
	someone who says the opposite.  Oh well.

-- 
Larry Miller		The Aerospace Corporation
lmiller@aero.org	PO Box 92957		
310-336-5597		LA, CA 90009-2957
Newsgroups: rec.food.drink
From: steve@mikejag.wimsey.bc.ca (Steve (PrettyBoy) Barclay)
Subject: Re: What is everclear?
Organization: mikejag (mike) is a private system in Vancouver, BC, Canada
Date: Sat, 17 Oct 1992 02:00:40 GMT

In article <jdelorey.47.719272250@fairfax.stfx.ca> jdelorey@fairfax.stfx.ca (John DeLorey) writes:
>What is everclear?
>
>thanks
>john

Everclear is as close to pure alcohol as you can buy in a bottle.  A shot of
Everclear is roughly the equivalent of swallowing sandpaper and then pulling
it out, then swallowing it....you get the idea.

A drink that a bunch of friends and I came up with:

1/2 Everclear
1/2 Jolt Cola

It's called a Violent Fuck.

There is a variation on it as well

In a large glass, mix the above ingredients, and then drop into the centre of
it, in a shotglass, one candy-cane shooter.  It's called a Violent Fuck Under
the Christmas Tree.

You'd be amazed at the things you can come up with at a Science fiction 
convention.

Steve

Oh, by the way, a friend of ours got nicknamed Everclear after doing three
shots of the stuff, which is something that I hope I never do.  Also, in
Hyder Alaska, they give you a shot of Everclear and if you drink it without
throwing up, they give you a beer and a card saying "I've been Hyderized".
Of course this is a town where the major cause of death is gunshots.

There is another brand of alcohol called "Clear Spring" which is identical
to Everclear I believe.

Steve (again)

-- 
*******************************************************************************
* My Canada includes Quebec without veto powers, without a guaranteed 25% of  *
* the seats in the house of commons, and without 1/3rd of the Supreme court   *
*******************************************************************************
Newsgroups: rec.food.drink
From: saxe_dh@jhunix.hcf.jhu.edu (Dean H Saxe)
Subject: Ingredients to Sweet Tart shooters?
Keywords: Mmmmmmm Good!
Organization: HAC - Johns Hopkins University, Baltimore
Date: Fri, 16 Oct 1992 13:02:49 GMT

	Anyone out there have the ingredients to a sweet tart shooter? The
recipe would be greatly appreciated.

___________________________________________________________________
| "Who am I trying to impress?   |          Dean H. Saxe          |
|  Who could care less?"         |   saxe_dh@jhuvms.hcf.jhu.edu   | 
| 		     --Ministry  |   saxe_dh@jhunix.hcf.jhu.edu   |
|				 |   wi.6243@n7kbt.rain.com	  |
|--------------------------------|---------------------------------
|  All opinions expressed herein Copyright 1992, DHS Enterprises  | 	
-------------------------------------------------------------------
From: bill@toto.info.com (Bill Cerny)
Newsgroups: rec.food.drink
Subject: Beer & Wine Shopping in Phoenix
Keywords: price & selection
Date: 14 Oct 92 02:26:38 GMT
Organization: Sun, Surf 'n Sushi, San Diego, CA

Four months ago I asked for recommendations for Phoenix area wine &
spirits merchants in this newsgroup.  My thanks to ra at AZ State, 
Stan Fisher, Duane Morse and George Lloyd for their replies.  A friend
volunteered to sample these merchants, and I've included her comments
in this article.  She's a recent transplant to Phoenix from
Albuquerque, so don't flame me if her remarks are jaded!  ;-)

Drinkwater's (Scottsdale) - the Boone's Farm HQ!  My local Walgreen's
	has about the same selection of wine and beer, but is much
	cheaper and closer to home.  This is definitely not worth
	fighting the traffic on Scottsdale Road for!

Duck & Decanter (18th St & Camelback) - the beer selection is limited
	but there is something for everyone (any place that serves
	Guinness Stout can't be all bad ;-).  They even have _real_
	Oktoberfest beer on tap.  However, their wine selection is
	small and too expensive.  At about $40 for a decent dinner
	wine, I'd have to choose between buying dinner or buying the
	wine.  D&D is obviously aiming for a more exclusive clientele
	than me (obvious from the people sitting inside sipping wine on
	a Friday after work).  They don't have enough imported wines,
	but at least you won't find Gallo there!  Best bet: a cold brew
	and a sandwich from their deli, consumed outside under an
	umbrella.

Neuman's (?) - the wine selection is like Walgreen's, but definitely
	come here for beer!  We went home with Japanese, Dutch and
	Chinese beer on the first trip and then went back for Guinness
	Stout.  They have more beer from more places in the world than
	I've ever seen anywhere!  We'll be back again and again and
	again trying new stuff -- we figure this will keep us quite
	busy for a while!

Sportsman's (3205 E. Camelback) - this is by far the best selection of
	wine we've found in Phoenix.  They have the best selection of
	Spanish wine I've seen in a while, and found some wonderful
	Australian port.  They also have a great section of liquers
	(chocolate lovers should try "Truffles" -- both dark and
	white!), but their beer selection is definitely Walgreen's.

She closed her letter with, "But there's still so much yet to explore!"
If you have a suggestion or two in the greater Phoenix area, please
reply by e-mail.  Then check back in around January for the next
Phoenix report!
-- 
Bill Cerny  <bill@toto.info.com>	|	10288-0-700-FON-BILL
She called me a "nazi."  I should protest; but so far I haven't.
From: branch@webb.psych.ufl.edu (Marc Branch)
Newsgroups: rec.food.drink
Subject: Re: What should we taste?
Date: 12 Oct 92 12:49:59 GMT
Organization: Univ. of Florida, Psychology Dept.

I am preparing to host two tastings of 1989 Bordeaux, six wines per tasting.
I would appreciate any recommendations as to what wines are best (both
taste and value wise) to get.  Our group would prefer to taste wines that
we might be able to afford, so that makes first growths and "super seconds"
not good choices for us.  Merci.
Marc
From: rshapiro@bbn.com (Richard Shapiro)
Newsgroups: rec.food.drink
Subject: Re: Espresso Machine Recommendations? (longish)
Date: 7 Oct 92 10:31:33
Organization: BBN, Cambridge MA
	<PETER.92Oct6112820@alpha-centauri.icad.com>
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: peter@icad.com's message of 6 Oct 92 16:28:20 GMT

In article <PETER.92Oct6112820@alpha-centauri.icad.com> peter@icad.com (Peter Masters) writes:
   We've had a dead Gaggia machine here at the office for some time.  I
   have come to think of this machine much as I did my Fiat 128: fun when
   it works, but calling it unreliable is overly generous.



Here's a counter-example: I've had a Baby Gaggia for 5 years which
I've used *every* day. I've never had any problem whatever with it; it
works as well now as the day I bought it (used!). On the other hand, I
know that the cheap Gaggias don't do so well. But then, I doubt any
cheap machine would deal well with office use.

   And it was
   impossible to find a Gaggia repairman or spare parts when it did
   break.

No offense, but you must not have looked very hard. There's a super
Gaggia repairman in the Boston area who's not only a nice guy but
who's happy to make house calls. Try getting a Pavoni repairman to do
that.

   All this makes me long for one of those hand-pumped models:
   there seems to be less to go wrong.  Coffee Connection carries a
   lovely looking chrome-plated Pavoni machine.  Anyone have any
   experience with these?


The Pavoni's have a serious problem: no separate water reservoir. I
would never use a machine like this for home. Also, in my experience,
electric pump machines do a *much* better job overall, though I
certainly prefer the aesthetics of a manual pump (a soft whoosh,
rather than a 60Hz buzz). Other than aesthetics, the only reason to
get a Pavoni is for its steamer, which is better than most other home
machines.


Newsgroups: rec.food.drink
From: geiste@hsi.com (Doug Geiste)
Subject: Greeny Meany
Organization: 3M Health Information Systems, Wallingford CT
Distribution: na
Date: Fri, 16 Oct 1992 20:29:21 GMT

About 12 years ago, I stopped into a bar with a friend. We asked the
bartender what he suggested. He brought a drink called  Greeny Meany.

No one I've talked to has ever heard of the drink and I'd sure like to
know how to make it. The bar was in Westport CT area.

Thanks

-- 
 Doug Geiste                           ||   "We are all faced with a series
 3M Health Information Systems         ||    of great opportunities brilliantly
 ...!uunet!his!geiste                  ||    disguised as impossible situations"
 geiste@hsi.com                        ||
Newsgroups: rec.food.drink
From: davidson@ccrs.emr.ca (David Davidson)
Subject: Martini Recipes
Organization: Canada Centre for Remote Sensing, Ottawa
Date: Sat, 10 Oct 1992 03:17:23 GMT

Purests may argue that the only martini is pouring a martini glass full
of Boodles and showing it an unopened bottle of vermouth. I have been
collecting martini recipes for some time and at my last martini party I had
a body count of three. Thats the number of guests who pass-out and I find
them the next day behind the couch or other-such furniture.

The poison responsible:

SIDE CAR: 1/3 leamon juice
          1/3 cointreau
          1/3 brandy
          shake with ice, strain and serve, swing

BRONX: 1/2 dry gin
       1/6 french vermouth
       1/6 italian vermouth
       1/6 fresh orange juice
       shake with ice, strain and serve

MARTINI ESOTERICA: 2/3 - 4/5 dry gin
                   1/3 - 1/5 french vermouth 
                   Pernod to taste ( 1/2 tsp)
                   shake with ice, strain and serve.

These seemed to tbe the party favourites that night. If any one has a favourite
martini I would appreciate them e-mailing me the recipe.

Regards
David
davidson@ccrs.emr.ca


Newsgroups: rec.food.drink
From: pc0837@sarah.albany.edu (COHEN PAUL L)
Subject: Re: Halloween Drink
Organization: State University of New York at Albany
Distribution: na
Date: Fri, 9 Oct 92 12:31:24 GMT

In article <1992Oct8.191216.20653@cbnewsi.cb.att.com> calvin@cbnewsi.cb.att.com (scott.a.kaye) writes:
>	My roommates and I are thinking of throwing a Halloween Party this 
>year, and are looking for a good drink to serve our guests.  I remember going
>to a party a few years ago, and there was some kind of really disgusting looking
>drink, that tasted pretty good, it was called witches brew or something like
>that.  Can anyone make a suggesting for a good drink to serve at a Halloween
>party??
>					Thanks
>						Scott
>-- 
>    Scott Kaye				  "Were going to need another Timmy."	
>    AT&T			    		-Mr. Lizard               
>    100 Southgate Pkwy			   I can't speak for myself, so how 
>    Morristown, NJ  07960		   could I speak for AT&T?


I would also like this recipe.
                                      thanks,
                                      Paul
                                      pc0837@sarah.albany.edu
From: allg@troi.cc.rochester.edu (Allan Greenleaf)
Newsgroups: rec.food.drink
Subject: What foods go with Viognier?
Date: 8 Oct 92 14:02:33 GMT
Organization: University of Rochester (Rochester, NY)


  The subject line says it all: What foods go well with Viognier wines?