HDTenEightyP/NetNews huggingface dataset:
From: macmillan@iscsvax.uni.edu
Newsgroups: rec.food.drink
Subject: Champagne tasting
Date: 8 Jan 93 20:25:17 -0600
Organization: University of Northern Iowa

Dear Netters,

About the middle of November our wine tasting group tasted the following
Champagnes.  Here our results for what they ar worth.  This was a blind
tasting.

Champagne:
     1.   Chateau St. Jean              $12.99    5         1     93
     2.   Argyle Brute                  $19.99    8         4    101
     3.   Bollinger, Brute Sp. Cuvee    $47.00    5         4    104
     4.   Moet Chandon, White Star      $28.00    6        10    110
     5.   Tott's Extra Dry               $5.99    5         2    117
     6.   S. Anderson, blanc de blanc   $17.99    2         9    133

I find these results interesting in that every one received some first
place and last place votes.  I am guessing that personal taste is more
important in champagnes than in other wines.  I found the differences
smaller for these wines than for others we have tasted.  

Speaking to another posting: As a chemist, I don't think the "machine" puts
the size of the bubbles in champagne.  It's more involved than that.

Jim Macmillan
MACMILLAN@ISCSVAX.UNI.EDU

"Wine should by enjoyed, not analyzed!".... J. Macmillan 1993
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Haute Champagne (was: Re: Champagne codes)
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Thu, 7 Jan 1993 18:54:57 GMT


In article <1ifr4aINNbla@hp-col.col.hp.com>,
dag@col.hp.com (David Geiser) writes:
|>
|>If you like some Korbels, try these two domestics:
|>Chateau St. Jean
|>Shadowcreek

My favorite domestic sparkler is Michel Tribaut.  It holds its own against
any of the normal (not the luxury bottlings) Brut Champagnes from the French
Champagne houses.

My experience with Chateau St. Jean sparkling wines has been disappointing.
Their early releases had an awful vegetal aroma and flavor (boiled asparagus).
They've gotten better recently, but there isn't much flavor or complexity
there, IMO.  Tribaut is both better and less expensive.

--PSW
From: ralf@cs.uq.oz.au (Ralf Muhlberger)
Newsgroups: rec.food.drink
Subject: cocktail list
Date: 12 Jan 93 02:57:17 GMT
Reply-To: ralf@cs.uq.oz.au


Hyia again,
  I forgot to add my e-mail, and in case it doesn't come up
on your newsreader automatically, it's ralf@cs.uq.oz.au.
(Oh, and the main post, could some kind soul please send me a copy
of any cocktail list they have.)

Thanks a million,
  Ralf

-----Ralf Muhlberger-----(ralf@cs.uq.oz.au)-----University of Queensland------
I wonder if other people can hear voices in their head. I certainly can. I can
hear one now. It's saying: "I wonder if other people can hear voices in ... "
From: bsmith@osf.org
Newsgroups: rec.food.drink
Subject: Instant Coffee
Date: 11 Jan 93 15:02:34 GMT
Organization: Open Software Foundation
Originator: bsmith@crustacean

Although I do not drink instant coffee, my father will drink nothing else
(except in restaurants or at someone else's house). I'm afraid that boiling
water is about the extent of his culinary expertise. Could it be that
somewhere exists some kind of instant that at least resembles something
drinkable? I'd like to get some for Dear Old Dad if there is.

Bruce Smith
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Haute Champagne (was: Re: Champagne codes)
Organization: Lockheed Missiles and Space Co.
Date: Fri, 8 Jan 93 22:09:36 GMT

In article <1993Jan7.185653.26514@e2big.mko.dec.com> winalski@adserv.enet.dec.com (Paul S. Winalski) writes:
>
>In article <1993Jan7.000656.7054@ncar.ucar.edu>,
>ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
>|>
>|>By the way, I noticed that the bubbles were smaller in the Chandon than
>|>the Chateau St. Jean.  What determines the bubble size, and do more
>|>expensive sparklers have tinier bubbles in general?
>
>Smaller bubbles are considered a sign of quality in sparkling wines.
>
>As with a lot of things, there isn't necessarily any correlation between price
>and quality in sparkling wine.  This is especially true with Champagne.
>

how true - except for Andre - its cheap, its awful and its bubbles are the
size of 7-up  .... B-)

unless of course you're a "champagen snob" and/or are trying to impress
someone....B-)



-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: kehlet@baudelaire.Eng.Sun.COM (Dave Kehlet)
Newsgroups: rec.food.drink
Subject: Re: espresso machines (re-post)
Date: 12 Jan 1993 21:06:36 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: kehlet@baudelaire.Eng.Sun.COM
NNTP-Posting-Host: baudelaire

At Harrods in London after Christmas I saw an espresso machine at an
espresso bar that made me sit down and order.  The brand mark was
Kaffe Suisse.  Basically, this machine ground and packed the coffee,
pumped hot water through, and dumped the used coffee into a bin.  All
the server had to do was push a button and hold a cup under the outlet.
From the outside the machine looks normal except there was no handle
on the outlet and had a hopper of beans on top.  Pretty awesome.

Dave


Newsgroups: rec.food.drink
From: jeffy@cray.com (Jeffrey Neau)
Subject: Re: Hangover Cure? Please?
Organization: Cray Research, Inc.
Date: 12 Jan 93 15:12:11 CST

Here's a good one:  Don't drink so much
Newsgroups: rec.food.drink
From: wcsjc@alfred.carleton.ca (John Coughlin)
Subject: Re: Champagne codes
Organization: Carleton University
Date: Wed, 6 Jan 1993 04:15:16 GMT

wcsjc@alfred.carleton.ca (John Coughlin) writes:

> It refers to a white wine made from Pinot Noir.  And yes, it is a Franco-
> marketroid term.

sg@monsoon.com (Sunil Gupta) elaborates:

>If by that you mean it's a newly-invented term used only for marketing
>purposes, I would disagree. There is a great deal of difference
>between the three types of Champagne: Blanc de Blanc, Blanc de Noir, and
>Rose. While I enjoy all three styles, I like to know what I'm purchasing.

Good point, however I maintain that the Champagne industry is partly about
fine wine, and partly (largely?) about marketing and stratospheric prices.
-- 
John Coughlin                           [ insert clever saying here ]
Net: wcsjc@ccs.carleton.ca     Vox: +1 613 957-2851     Fax: 990-7370
Newsgroups: rec.food.drink
From: shawn@monitor.com
Subject: Re: What's the status of the coffee mail order list?
Reply-To: shawn@monitor.com
Organization: Monitor Company / IE
Date: Fri, 8 Jan 1993 14:23:57 GMT

I have been maintaining such a list, and posted it once some time ago.  Not  
much has changed.  If you have additions or comments or corrections about any  
of these folks please forward them to me.

It hasn't been posted in so long because nobody has really added deleted or  
commented on it - so it hasn't really changed much.  PLEASE give me feedback  
and we can keep this beast rolling!

The list below is just Name, Address, and Phone, but I also keep comments from  
netters which I can toss out by request via email.  The data is being stored in  
a simple flat-file database that can do pretty much any field delimiter you  
want - so just specify and I'll email the whole shebang out to you (though  
there's an RTF field that you'll have to deal with yourself!).  If you have a  
NeXT, I can just send out the DataPhile file.

Happy Caffeination!

Kaffeeklatsch	103 Jefferson Street	Huntsville	AL	35801	 
205/539-1636
Coffee Connection	119 Braintree St.	Boston	MA	02134	 
800/284-JAVA
Bong Brother's Coffee	P.O. Box 1658	Kealakekua	HI	95670	 
808/328-9289
Seattle's Best Coffee (SBC)	P.O. Box 1050	Vashon Island	WA	 
98070-9980	800/962-9659
Peet's Coffee and Tea	P.O. Box 8247	Emeryville	CA	94662	 
800/999-2132
House of Coffee	1618 Noriega St.	San Francisco	CA	94122	 
415/681-9363
Green Mountain Coffee	33 Coffee Lane	Waterbury	VT	05676	 
800/223-6768
Starbucks Coffee		Seattle	WA		800/445-3428
M. E. Swing Co.	437 11th St. NW	Washington	DC	2004	202/628-7601
Gevalia Kaffee	Box 11424	Des Moines	IA	50336	800/438-2542
Orleans Coffee Co.					800/
Boston Stoker		Dayton	OH		800/827-JAVA
Caffe Latte		Los Angeles	CA		213/936-5213
Gillie's Coffee Co.			NY		800/244-5526
Greffeo Coffee		Beverly Hills	CA		800/367-9499
J. Martinez & Co.		Atlanta	GA		800/642-5282
La Creme Coffee & Tea		Dallas	TX		214/369-4188
Lion Coffee		Hawaii	HI		800/338-8353
Torrefazione Italia		Seattle	WA		800/827-2333
City Roasters	8363 Beverly Boulevard		CA		213/655-4834
Victor Allen's Coffee and Tea	713 Post Road	Madison	WI	53713	 
608/274-4666
Coffee Merchant		Rancho Bernardo	CA	92128	619/487-1758
-- 
Shawn Broderick
Monitor Company / Information Engineering
Director, BCS NeXT
shawn@monitor.com
Xref: sparky rec.food.drink:3934 ba.food:4088 rec.music.folk:8944 soc.culture.celtic:8542
From: cjackson@adobe.com (Curtis Jackson)
Newsgroups: rec.food.drink,ba.food,rec.music.folk,soc.culture.celtic
Subject: Re: Plastic Slivers found in Canned Guinness
Date: 5 Jan 93 05:57:10 GMT
Organization: Adobe Systems Incorporated, Mountain View

In article <1993Jan05.014152.14552@i88.isc.com> dye@i88.isc.com (Ken R. Dye ) writes:
}	Now if they will only come out with one tuned to be
}served at room temperature, as God intended Guinness to be served....

Someone will correct me if I am wrong (or even if I am right; this
is the net, after all), but I believe that Guiness theirselves would
recommend, should you desire to serve their stout at room temperature,
that your room be around 50 degrees Fahrenheit (although they'd likely
express it in degrees Celsius these days).

Certainly most of your finer stouts of repute, and even fine stouts
of disrepute (merely because of their Aussie origin) recommend around
a 50-55 degree serving temperature. A prime example is Sheaf Stout
(formerly Tooth Sheaf Stout) from Australia -- as fine a stout as one
could wish and one I would definitely put up against Guiness in a bottle
vs. bottle comparison. Now, it would be difficult to beat the lower
alcohol (and thus creamier) stout served on draught in Ireland, but
then I've never had Sheaf Stout on draught.
-- 
Curtis Jackson			'91 Black Lab/Blue Heeler "Studley Doright"
cjackson@mv.us.adobe.com	'92 Collie/Golden "George"
DoD #721			'91 Hawk GT	'81 Maxim 650
"I'd rather die while I'm living than live while I'm dead." -- J. Buffett
From: carrot@bear.stonemarche.org (Little red-headed girl)
Newsgroups: rec.food.drink
Subject: Re:  Sources for Wine Glasses
Date: 9 Jan 93 14:08:24 GMT


	There are Lenox crystal outlets in various places. We picked up
some very nice crystal wineglasses at the one in Kittery, Maine for $7.00
apiece.

--
+--------------------------+----------------------------------------------+
|	carrot		   |	carrot@bear.stonemarche.org               |
+--------------------------+----------------------------------------------+ 
|   "Feel what might be. See what I see. Again and again and again and    |
| again say you don't. You say you don't, but you will.                   |
|   "How can you be so near and not see?" -"If You Intend"-10,000 Maniacs |
+-------------------------------------------------------------------------+
From: luis@outland.wpd.sgi.com (Luis Oleson)
Newsgroups: rec.food.drink
Subject: Re: Haute Champagne
Date: 7 Jan 93 00:30:48 GMT
Organization: Silicon Graphics, Inc.  Mountain View, CA
NNTP-Posting-Host: outland.wpd.sgi.com

I don't know that much about champagne/sparkling wine myself but I do
have some idea about what I like.

For the every day stuff I choose Chandon (Napa Valley) brut or blanc de
noir.  It goes for around $10/bottle.  We had this at our wedding and it
was quite a hit.

For somewhat more special occaisions I'll drink Moet & Chandon White Star, 
Mumm Cordon Rouge, or Taittinger La Francais.  That's about the $20/bottle
range.

The next step up for me is the Veuve Cliquot.  I think this is a
wonderful champagne.  The price on this can vary quite a bit.  Safeway
had it on sale over the holidays for about $24.  They've raised the
price to $27 now.  The trendier liquor stores carry it for around $35
and my favorite restaurant has it for $40.

A friend of mine once treated me to a bottle of the Cliquot Grand Dame.
It has an absolutely remakable flavor, quite unlike any champagne I've
ever tasted.  I think it's started with a dosage of cognac instead of
sugar.  I've seen it in Liquor Barn for about $85.

As far as the '85 Dom goes, I was in Costco today (wholesale-warehouse
type store) and they have it for $64/bottle.

I've been thinking that I'd like to try some of the California sparkling
wines in the $15 - $20 range (J, Iron Horse, etc.).  If I get around to
having a tasting with friends, I'll share the results with the net.

L
Newsgroups: rec.food.drink
From: ahearn@cadence.com (John Ahearn)
Subject: Re: Help!!, Too much camden??
Organization: Harris Semiconductor
Distribution: usa
Date: Thu, 7 Jan 1993 18:02:26 GMT

>I am trying to make my first batch of wine from local grapes.  I crushed out 
>about 2 gallons of must, then I threw in 8 (yes, eight) camden tablets into 
>the must and mixed.  About 6 hrs later, I pitched my yeast into the mix.  All
>weekend I mixed the batch about every 4 hours.  Now on Monday morning, I have
>a soured smelling non-active batch.  What did I do wrong, (I know... too much
>camden)???  What can I do to get this going (it will be a nice sweet rose' if
>it finished) or pitch the whole batch and get a can of rose' consentrate???
>
>
>Mark Witherspoon (mwithers@serum.kodak.com)

I believe that aerating the must will alleviate, at least partially, the
overdosing of potassium metabisulfate (campden tablets).

Second step is to use a yeast starter.  Place a small sample of the must into 
a beaker or flask.  Warm the must using a double boiler approach (float the 
beaker in warm water) for a few minutes.  Add the yeast to the must.   
Give the yeast a few minutes (I usually give it 10 minutes for most yeasts; 
champagne yeasts require less time) and then add the mix back to the must.

This should start the fermentation going.  Hope this helps.
--
John Ahearn 		Cadence Design Systems / RO3-3127
ahearn@cadence.com	555 River Oaks Parkway
			San Jose, CA 95134
			(408)428-4470 FAX (408)944-7265
From: dcoder@u.washington.edu
Newsgroups: rec.food.drink
Subject: Re: Speaking  Guinness
Date: 8 Jan 1993 00:03:32 GMT
Organization: University of Washington
Reply-To: dcoder@u.washington.edu
NNTP-Posting-Host: nucleus.immunol.washington.edu

In article <12275@lochhead.ed.ac.uk> bill@cogsci.ed.ac.uk (Bill Hewitt) writes:
[parts deleted]

]There is also bottled guinness
]imported from Ireland (brewed in dublin) which is a much better brew than
]that brewed in london, Export guinness brewed in Dublin, which is stronger
](7% alcohol(ish)), and even Nigerian Guinness, which is strong, and
]reputed to be very good. Please don't tar all bottled guinness with
]the same brush ! some of it is very good !

My last experience with Guinness Stout brewed in Canada was about 15 years ago.  
Carling brewed it under license just south of Vancouver. Victoria was the  
closest city to San Juan Island and we would bring back the needed supplies on  
the ferry. (This, boys and girls, was long before the Northwest brewing craze.)  
The US Customs officials didn't seem to notice the straps of backpacks cutting  
into our shoulders. The locally brewed Guinness was much fresher (and better)  
than the Dublin import that sat around who-knows-how-long before purchase.

Dave Coder
Newsgroups: rec.food.drink
Subject: Re: Hangover Cure? Please?
From: reed@pa881a.inland.com
Date: 11 Jan 93 12:37:38 CDT
 <1993Jan5.132144.62472@cc.usu.edu> <1993Jan7.041554.29674@cbfsb.cb.att.com>
Distribution: na
Organization: Inland Steel Company, East Chicago, IN
Nntp-Posting-User: nason

 > Drink lots of water, eat a few bananas and replenish your vitamin b complex.
 
I find that if you limit the amount of sleep you get after drinking
to approximately 6 hours or so, you tend not to have a hangover, or at
least not as bad of one.  Of course, you sometimes wake up with a little
buzz, but that's not too bad, is it :-)

					Dave
Newsgroups: rec.food.drink
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Subject: Re: Software for Wine Collection Mgmt
Followup-To: rec.food.drink
Organization: Dept. of MSE at Illinois-Urbana
Date: Mon, 11 Jan 1993 17:22:54 GMT

In article <C0K09A.AEB@monitor.com>, shawn@monitor.com wrote:
> 
> I need a piece of software for Macintosh that can manage a wine collection.   
> The twist (I think it's a twist) is that it should be able to tell me (based  
> upon entered data) what wine in my collection is at the peak of the  
> 'drinkability' curve (excuse my ignorance of the terminology).  Most  
> specifically you'd want to be able to say "Hey, which wine would be THE BEST  
> today".
> 
> I think I remember seing a post of software packages - could someone repost or  
> reply to me directly?
> 
> Thanks!
> -- 
> Shawn Broderick
> Monitor Company / Information Engineering
> Director, BCS NeXT
> shawn@monitor.com

I recommend using FileMaker Pro.  It's by Claris and works a lot like
Hypercard.  I'm writing a wine program in FMPro right now and would be glad
to share it when it's done.  It's basically just a stack of cards, with one
wine per card, and contains fields for winemaker, vineyard, grape, vintage,
tasting notes, where purchased, price, how much, if cellared-where is it?
when should it be drunk?, etc.  All of these cards can be cross referenced,
extracted, sorted, etc. in every conceivable way by filling in fields,
pressing buttons, etc.  You can have your data displayed in a multitude of
layouts.  Writing a "program" in FileMaker Pro is essentially just
stringing a bunch of macros (that are already contained in FMPro) together.
 It's especially easy if you know Hypercard.

--Judy Tolliver
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Hangover Cure? Please?
Organization: Lockheed Missiles and Space Co.
Distribution: na
Date: Fri, 8 Jan 93 22:28:46 GMT

In article <1993Jan7.222927.20780@etnibsd.uucp> vsh@etnibsd.uucp (Steve Harris) writes:
>In article <1993Jan5.132144.62472@cc.usu.edu> slh4r@cc.usu.edu writes:
>>
>>Also I have heard the rime -- Beer before liquor never sicker and liquor before
>>beer nothing to fear.  This may be close to what a lot of people say about you
>>should not mix your drinks and just drink one thing.
>
>Funny, the version I heard was:
>
>	Beer on whisky, very risky,
>	Whisky on beer, all clear.
>
>(where "on" == "on top of" == "after").
>
>Note that this mnemonic is the reverse of yours --  I guess we need to
>perform an experiment to determine which is correct ;-)
>
>
>Re: hangover prevention, I find alternating a glass of water with each
>glass of wine/beer/whatever is most efficacious, both for prolonging
>one's enjoyment of the evening and for the morning after.  Vitamins
>before bed are good too.
>
>-- 

I've found that I've only encountered hangovers when I started drinking
on an empty stomach - in the old days (before all these drinking laws
when the local policemen would either drive you home or follow you home)
I always made sure I ate something before we went out dancing & drinking
one good thing was McDonald's fries 1 or 2 bags, or a good old cheese
burger - something that would help coat the stomach - then, during the 
course of drinking we would eat (this would help absorb a lot), and
then we would stop and eat again after drinking - if I followed this
pattern, and drank a good amount of water, I didn't get 'drunk' and I
didn't have a hangover - if, for some reason, probably dehydration, I
felt dry in the morning, I would drink a can of room temperature coke
(it tasted better than alka seltzer)

of course, today, I would still follow a similar pattern, except that
when drinking I now drink more water between glasses of alcohol, or,
now don't flame me too much, keep adding ice to my wine until its
almost water - I still have the wine glass, and people don't know I'm
not drinking (this is really great with people who insist on trying to 
keep your glass full)



-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: milnes_j@lincoln.gpsemi.com (James A Milnes)
Newsgroups: rec.food.drink
Subject: Sloe Gin
Date: 8 Jan 93 17:21:20 GMT
Organization: GEC Plessey Semiconductors
X-Xxmessage-Id: <A77378CF8C0170B5@mac_oob1.lincoln.gpsemi.com>
X-Xxdate: Fri, 8 Jan 93 18:30:39 GMT
X-Useragent: Nuntius v1.1.1d12


Here in the United Kingdom we have a drink called "Sloe Gin".This is
where the gin is made with the addition of 
the juice of sloeberries to give it it's purple appearance.Unlike
gin,Sloe gin is very sweet and can be drunk on it's
own without tonic or any other mixer.Sloe gin is made commercially by
distillers such as Gordon's and Hawker's but
I find that home made sloe gin is much nicer,does anybody else apart from
the british have experience of this drink
or any suggestions on alternative methods of home distilling.Also if
anybody wants the recipe,E-mail me and I will 
send it to you,but you must have access to sloeberries otherwise you
might as well give up before you start.

  James Milnes                               
  2 Albert Crescent                       
  Lincoln                                          
  Lincolnshire
  LN1 1LX
Newsgroups: rec.food.drink
From: jcarroll@ferris.cray.com (Jeff Carroll)
Subject: Re: Hangover cure...
Originator: jcarroll@ferris
Organization: Cray Research, Inc.
Date: 4 Jan 93 19:13:06 CST


In article <1993Jan3.161707.13946@news.cs.indiana.edu>, "Dave Breece" <dbreece@kiwi.ucs.indiana.edu> writes:
> 
> I've heard that vitamin B is also good.  (Forgive me if this has
> already been mentioned...I've been away a good while).
> 
> 
> 
> -- 
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Dave Breece ("Druid")                     "We are heros, we are dreamers
> dbreece@cherry.ucs.indiana.edu                of the big dream..."
>                                                               A/B/W/H

I can testify to the efficacy of this. When I used to drink more than I do now,
I fended off a number of what would otherwise have been nasty hangovers
with a couple of garden-variety B-complex tablets, taken before the first
drink.
Newsgroups: rec.food.drink
From: clu@malihh.hanse.de (Carsten Lutz)
Subject: Re: Hangover Cure? Please?
Organization: malihh, Hamburg, Germany
Date: Mon, 4 Jan 1993 12:04:11 GMT

In <1993Jan1.214531.11816@sarah.albany.edu> la1002@albnyvms.bitnet (Clover M.) writes:
>This may or may not count as a hangover CURE, but instead as a preventative.
>Since hangovers are caused by dehydration, drink lots of water with alcohol.
>It seems that my body knew this before I ever heard this, since I get a
>very dry mouth when I imbibe, and consequently drink 2-3 glasses of water
>for every alcoholic drink - and have never had a hangover.
Well, I usually drink my whisky with water, but this doesn't prevent me
from a hangover. ;-)

Carsten


-- 
* Carsten Lutz, Rellingen, FRG / clu@malihh.hanse.de ( NeXTmail accepted )  *
*   Voice : +49 4101 512493  Fax: +49 4101 27757  Traily : +49 4101 22306   *
Newsgroups: rec.food.drink