HDTenEightyP/NetNews huggingface dataset:
From: esharp@sage.cc.purdue.edu (The Baker)
Subject: German Wine Glasses
Organization: Purdue University Computing Center
Distribution: all
Date: Wed, 27 Jan 1993 20:58:08 GMT

 I am looking for a set of decorative German-style wineglasses (the ones
with the massive stems and etched bowls).  If anyone has any sources and/or
prices, please e-mail or post.
Thank you,

******************************************************************************* All animals are strictly dry, they sinless live and swiftly die.
But sinful, Ginful, beer soaked man survives three score years and ten
                                                -origin unknown-
*******************************************************************************
Edwin Sharp
esharp@sage.cc.purdue.edu
Finger me often to see the amazing plan changer in action!
Newsgroups: rec.food.drink
Subject: Re: REQUEST RECIPE TEQUILA SUNRISE
From: parvin1@husc11.harvard.edu (Douglas Parvin)
Date: 23 Jan 93 18:33:21 GMT

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

>In article <++d3#qg@rpi.edu> jimenv@rpi.edu writes:
>>	THE SUBJECT IS VERY CLEAR AND TO THE POINT. DOES ANYONE
>>HAVE THE RECIPE FOR A TEQUILA SUNRISE? PLEASE POST IT TO THE NET.


>in a glass, add ice cubes, then pour:
> 1 shot tequila
> fill with orange juice to 1" from top & stir
>add 
> 1 shot grenadine (since this is heavy, it should sink to the bottom
>   and look like the sun is rising

Hmm.. More exact proportions might be:

Stir 2 oz. Tequila and 4 oz. Orange Juice with ice and strain into highball
glass.  Add ice cubes. Pour in Grenadine slowly and allow to settle.  Before
drinking, stir.
-- 
-------------------------------------------------------------------------
Douglas Parvin
parvin1@husc.harvard.edu
Newsgroups: rec.food.drink
From: derose@a.chem.upenn.edu (Paul DeRose)
Newsgroups: rec.food.drink
Subject: Absinthe
Date: 25 Jan 93 23:14:04 GMT
Organization: University of Pennsylvania


	Absinthe is a distillate of wormwood. It has a narcotic effect
and is addicting. It was given to prostitutes by their pimps in
France during the late 19th and early 20th century.


Newsgroups: rec.food.drink
From: motani@watson.ibm.com
Subject: Wine Bottle Question
Date: Wed, 27 Jan 1993 18:51:48 GMT
News-Software: IBM OS/2 PM RN (NR/2) v0.17c by O. Vishnepolsky and R. Rogers
Reply-To: motani@vnet.ibm.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM T.J. Watson Research Center

Over lunch, a group of workmates got into a hot-and-heavy argument about wine 
bottles. Specifically, we were discussing the dimple in the glass at the base of
a wine bottle. One person claimed that the dimple is put in to allow someone 
pouring the wine to tip the bottle using one finger while resting the neck of 
the bottle on one arm. Needless to say, most people scoffed at this suggestion, 
but this person was still adamant about his explanation. Still others claimed 
that the dimple was a product of the glass-blowing process for making the 
bottle. Can anyone help settle this argument?

________________________________________________________________________________
Muiz Motani
IBM Canada Lab                  motani@vnet.ibm.com
Distributed System Products
Newsgroups: rec.food.drink
From: lsc@ssd.intel.com (Linda Cline)
Subject: Re: A stupid question about wine.
Organization: Supercomputer Systems Divison, Intel Corp.
Date: Thu, 28 Jan 1993 20:02:38 GMT

In article <JASON.93Jan26101035@ab20.larc.nasa.gov>, jason@ab20.larc.nasa.gov (Jason Austin) writes:
|> In article <C1Furw.44q@javelin.sim.es.com> cdimick@javelin.sim.es.com (Clint Dimick) writes:
|> ->    Rumor amongst my friends has it that wine contains a small amount of lead
|> -> which is the reason why most people get headaches after drinking.  Does this
|> -> have any validity, or is she does spouting out the mouth?  (She claims to
|> -> have heard it from several people, so it must be popular opinion.)  Replies
|> -> appreciated.
|> ->  
|> 
|> 	Are you talking about a headache right after drinking a glass
|> of wine, or the headache the next morning after drinking too much
|> wine?
|> 
|> 	I have heard the headaches can be caused by the phosphates in
|> most wines.

	Our newsfeed has been stalled for a couple days due to the problems at
uunet, so my apologies if this has already been mentioned...  Some folks are
sensitive to the *sulphites* (sulphides?) in wines, especially white wines, 
which may lead to headaches.  Sulphites gained notoriety in the early/mid 80's 
when some people had reactions, including headaches, from eating at salad bars 
which were heavily dosed in sulphites to preserve the greens.  This is why there 
is a warning on the label of many wines:  "Contains sulphites" because many 
people are sensitive to them.

	linda

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
"Now, here, you see, it takes all the running you can do, to keep in
the same place.  If you want to get somewhere else, you must run at
least twice as fast as that!"	
                                        Lewis Carroll
Linda Cline                             Through the Looking Glass
Intel Supercomputer Systems Division 
email: lsc@ssd.intel.com
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=


Newsgroups: rec.food.drink
From: litt3509@mach1.wlu.ca (Carl Litt u)
Subject: Mixology program???
Organization: Wilfrid Laurier University
Date: Fri, 22 Jan 1993 00:19:38 GMT

Does anyone know of a good program that has drink recipes (eg. Long Island
Ice Tea, etc.)?  It would be nice to find one that tells how to make
different shots also.  BTW: I'm running on MS-DOS 5.0.

Thanks,
litt3509@mach1.wlu.ca
From: nodrog@byron.u.washington.edu (Gordon Rubenfeld)
Newsgroups: rec.food.drink
Subject: Re: A stupid question about wine.
Date: 28 Jan 1993 02:54:20 GMT
Organization: University of Washington, Seattle
NNTP-Posting-Host: byron.u.washington.edu

What follows is a little light rather than heat:

Acute headache (within minutes to hour) of wine (red) ingestion is felt to
be due to the presence of *tyramine*.  I'll note there is a reference in
Lancet that disputes this and attriubutes it to some other migrainogenic
factor.

Headache the next AM is a hangover.  I, too have heard the usual
explanations of this including the *volatiles*.

It is ludicrous to think that whatever small amount of lead that exists in
wine could lead to an acute symptom.  IF there are health effects from
lead in this situation it is from long term accumulation.

Sulfites cause allergic symptoms (wheezing, rash, ?diarrhea).  those
affected will have symptoms from a variety of foods as sulfites are
present in many restaurant and other prepared foods.

None of this should be confused with Marchiafava-Bignami syndrome.
-- 
******************************************************************************
nodrog@byron.u.washington.edu     |University of Washington Medical Center
Gordon D. Rubenfeld               |Department of Pulmonary and Critical Care
******************************************************************************
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Wine Bottle Question
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Thu, 28 Jan 1993 00:07:56 GMT


In article <1993Jan27.185148.18783@watson.ibm.com>,
motani@watson.ibm.com writes:
|>
|>Over lunch, a group of workmates got into a hot-and-heavy argument about wine 
|>bottles. Specifically, we were discussing the dimple in the glass at the base of
|>a wine bottle. One person claimed that the dimple is put in to allow someone 
|>pouring the wine to tip the bottle using one finger while resting the neck of 
|>the bottle on one arm. Needless to say, most people scoffed at this suggestion, 
|>but this person was still adamant about his explanation. Still others claimed 
|>that the dimple was a product of the glass-blowing process for making the 
|>bottle. Can anyone help settle this argument?

The dimple is called a punt.  I've never heard a satisfactory explanation of
what it's for.  The best theory I've heard is that it provides a place for
wine sediment to settle out.

--PSW
Newsgroups: rec.food.drink
From: feldstei@silver.ucs.indiana.edu (Ronald F. Feldstein)
Subject: Re: In Defense of the Braun Grinder
Organization: Indiana University
Date: Sun, 24 Jan 1993 19:07:09 GMT

I found that the Braun did not grind fine enough when lighter roasts than
French or Italian roast were used.  I happen to prefer using coffee
roasted lighter than that in my espresso machine.  My impression was
that in Italy the espresso does not use beans that are as dark roasted
as our darkest ones, though the general impression seems to be that
French or Italian roast are requirements for espresso.


Xref: sparky rec.food.drink:4235 comp.sys.atari.st:21135
From: mlrettel@cip.informatik.uni-erlangen.de (Michael Rettelbach)
Newsgroups: rec.food.drink,comp.sys.atari.st
Subject: Re: Cocktail recipe program for Atari ST?
Date: Wed, 27 Jan 1993 09:46:04 GMT
Organization: CSD., University of Erlangen
NNTP-Posting-Host: faui00g.informatik.uni-erlangen.de

despair@netcom.com (Scott Hanson) writes:

>I have the above program and have corrupted one of the database files.
>I cannot find it at any ftp sites; does anyone know of a cocktail recipe
>program for the st?  I cannot remember the name, but chances are good it
>is the one I am using (or a decent substitute)  Many thanks, and
>regards.

I don't know of that program, but I'm very interested in it. Is it
public domain?

I've made a database by my own with some drinks, but it is not working
correctly and it is VERY SLOW (*yawn*). For example: searching all
drinks with white rum inside lasts about 3 to 4 minutes. :-(

So: if anyone knows about this program, and where to get it (if it is a
pd-program), please email or post here.

thanks.

michael
---

-------------------------------------------------------
 Michael Rettelbach,  Universitaet Erlangen-Nuernberg,
 Informatik VII, Martensstr. 3, 8520 Erlangen, Germany
 email:      mlrettel@immd7.informatik.uni-erlangen.de
 Phone: +49 9131 / 85 7009       Fax: +49 9131 / 39388
-------------------------------------------------------
From: Bernulf Bruckner <bruckner@nestroy.wu-wien.ac.at>
Newsgroups: rec.food.drink
Subject: Re: Port Questions (passing of & vintages)
Date: 25 Jan 1993 17:03:29 GMT
Organization: University of Economics and Business Administration at Vienna / Austria
Distribution: world
NNTP-Posting-Host: j121mac1.wu-wien.ac.at
X-UserAgent: Nuntius v1.1.1d12
X-XXMessage-ID: <A789CDEA02011509@j121mac1.wu-wien.ac.at>
X-XXDate: Mon, 25 Jan 93 16:03:38 GMT

Subject: Port Questions (passing of & vintages)
From: Graham Cutting, grahamc@hpwin052.uksr.hp.com
Date: Tue, 19 Jan 1993 12:44:36 GMT
In article <C13q2E.Dpp@hpwin052.uksr.hp.com> Graham Cutting,
grahamc@hpwin052.uksr.hp.com writes:
>Can anyone tell me which port vintages are coming up for consumption
this year.
>Or even better, which ones come up when.  I have a two bottles of
vintage port,
>one a early 80's and the other a late 70's.
>
>Also, and this is something that I have never been able to answer for
years;
>
>Why is port passed to the left?
>
>Cheers,
>Graham
>
>--
>Graham Cutting
>grahamc@hpwin052.uksr.hp.com
>Hewlett-Packard, Bracknell, Berkshire RG12 1HN, England

Dear Graham!

1. The port vintages:

The time of opening a bottle of vintage port depends first on the vintage
and second on the producer. There were some extraordinary vintages in the
seventies and eighties but there were also some awful ones. If you are
interested I can send you the official ratings of the Portuguese
"Instituto do Vinho Porto" (Portwine Institute). The second thing is a
rating of producers, also from the above mentioned institute.

2. Why to pass left?

Because the protocol says that your best friend is sitting to your right
and you give him first, then pass the bottle to the left till it comes
round the table back to you. When everyone
to propose a toast and drink together with your friends.

That is the British protocol of drinking port as I found it in the
traditional wine literature of Serena Sutcliffe (Master of Wine).

Hope that helped!

                                Bernie

=================================================================
Mag. Bernulf Bruckner / Institut fuer Kreditwirtschaft / WU-Wien
Institute for Bank Administration / University of Economics and
               Business Administration Vienna
             Augasse 2 - 6 / 1090 Wien / Austria 
     Tel.: +43 1 31336 / 4686           Fax: +43 1 3100580
           e-mail: bruckner@nestroy.wu-wien.ac.at
=================================================================
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Grain Alcohol Drink Recipes
Organization: Lockheed Missiles and Space Co.
Date: Tue, 26 Jan 93 17:36:26 GMT

In article <1993Jan25.190821.1332@stortek.com> amc@mccartney.stortek.com (Alan McCartney(support services)) writes:
>I might soon come into possession of a moderate quantity of 
>grain alcohol (Everclear). Anyone know of recipes in which this
>stuff could be used?
>
the biggest thing about everclear is that it has a kick to it so you
should drink a bit less of it to get a similar effect as what you 
currently drink
- straight: in a shot glass with a coke chaser
- mixed with anything vodka can be mixed with, such as:
	      orange juice for a screwdriver
	      tomato juice for a bloody mary


>Being a drinker of fine Scotch (MacAllan) and Rum (Mt. Gay Spec. Reserve),
>I have discounted any attempts at making ersatz versions of same.
>
>I have made Kahlua before, as well as Welches+Grain in ye olde
>college days gone by, but I'm looking for something different.
>
>I did try some time ago the "flavored carbonated mineral water" + grain.
>Not bad if the alcohol concentration was kept low enough.
>
>FYI: I detest sweet drinks or those made with milk.
>
>
>Thank-you for your support, (Visualize Whirled Peas),
>Alan Mc (reply to amc@blackcat.stortek.com, all other addrs will bounce)
>
>


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.drink
From: gfl@herahera.cc.bellcore.com (lenahan,grant f)
Subject: Re: Questions on Fine Bourbons etc.
Organization: Bellcore, Livingston, NJ
Distribution: na
Date: Thu, 21 Jan 93 18:34:00 GMT
Summary: book idea

In article <1993Jan21.093715.1@stsci.edu>, houck@stsci.edu writes:
> 
> 
> I recently started sampling some of the small batch bourbons that Jim Beam
> is offering: Bookers, Bakers, Knob Creek etc. I am really enjoying them, but
> I have several questions about them. Does anyone know of a book (I have
> looked in several bookstores and can only find books on wine) on bourbons
> or any of the other delights in the whiskey family (Scottish Malts etc.)

Get Jackson's "World guide to whiskey".  Good book.

Grant
gfl@hera.cc.bellcore.com
From: schweda@iastate.edu (Christopher Schweda)
Subject: In Defense of the Braun Grinder
Organization: Iowa State University, Ames IA
Date: Sun, 24 Jan 1993 17:40:25 GMT


Let me say this: I just purchased a Braun burr grinder and am very happy.
I've found that the grinder does indeed grind *excellent* espresso. I
have a GranGaggia and have found that if I set the grinder on the
finest setting, use a fresh French Roast, and pack the grounds lightly,
the Braun grinder in conjunction with the GranGaggia, makes a near-perfect
cup of espresso with excellent creama, a pleasant after-taste, and none
of the bitterness associated with overly-extracted espresso.

I purchased my Braun grinder at Service Merchandise for $49. I highly
recommend the grinder. Any other opinions?


Chris Schweda
--
g opnaea,pack the e

Xref: sparky rec.food.drink:4203 soc.culture.spain:5236
From: monaghan@dcs.glasgow.ac.uk (N.O. Monaghan)
Newsgroups: rec.food.drink,soc.culture.spain
Subject: Re: Absinthe
Date: 25 Jan 93 21:24:37 GMT
Organization: Glasgow University Computing Science Dept.

neve@nlm.nih.gov (Leif Neve) writes:
>In article 727949476@husc.harvard.edu, parvin1@husc11.harvard.edu (Douglas Parvin) writes:
>>I was flipping through my uncle's old drink book, and I noticed a bunch
>>of drinks calling for Absinthe.  I've been told it's illegal here in
>>the USA.  This piqued my curiosity. 
>I can't help you with the ingredients, but from what I know of
>it, it's very toxic. I believe it was widely drunk in Paris
>sometime in the latter half of the last century.  I guess
>it was cheap and effective?

I read about a year or two ago that it was still available in Spain.
When I was in Madrid just before Christmas, I tried to get some, but the
couple of stores that I had time to try did not stock any. I understand
that a brand name of a currently available absinthe is 'le vrai
absinthe' or somethinf similar.

I cross-posted this to soc.culture.spain in the hope that someone might
be able to tell me if there are any shops in Madrid where it can be
obtained.

Nils.

---------------------------------------------------------------------
N.O. Monaghan

monaghan@dcs.gla.ac.uk
---------------------------------------------------------------------
From: jason@ab20.larc.nasa.gov (Jason Austin)
Newsgroups: rec.food.drink
Subject: Re: A stupid question about wine.
Date: 26 Jan 93 10:10:35
Organization: NASA Langley Research Center, Hampton, VA
Reply-To: Jason C. Austin <j.c.austin@larc.nasa.gov>
NNTP-Posting-Host: ab20.larc.nasa.gov
In-reply-to: cdimick@javelin.sim.es.com's message of Tue, 26 Jan 1993 01:57:31 GMT

In article <C1Furw.44q@javelin.sim.es.com> cdimick@javelin.sim.es.com (Clint Dimick) writes:
->    Rumor amongst my friends has it that wine contains a small amount of lead
-> which is the reason why most people get headaches after drinking.  Does this
-> have any validity, or is she does spouting out the mouth?  (She claims to
-> have heard it from several people, so it must be popular opinion.)  Replies
-> appreciated.
->  


	Are you talking about a headache right after drinking a glass
of wine, or the headache the next morning after drinking too much
wine?

	I have heard the headaches can be caused by the phosphates in
most wines.
--
Jason C. Austin
j.c.austin@larc.nasa.gov

Newsgroups: rec.food.drink
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Subject: Re: Coffee Grinders
Followup-To: rec.food.drink
Organization: Dept. of MSE at Illinois-Urbana
Distribution: na
Date: Fri, 22 Jan 1993 21:56:45 GMT

In article <1993Jan22.171637.17843@stsci.edu>, yen@stsci.edu (Felix Yen)
wrote:
> 
> 
> Edwin Sharp (esharp@sage.cc.purdue.edu) writes:
> >  I am looking for a hand coffee grinder [...]
>
I think your best bet would be an antique show or shop.  (I really needed
one a few years ago when we had an ice storm and our power was off for a
week.  We had a gas stove, so could still cook.  I tried to put coffee
beans through my handcrank food mill.  It worked terribly, and I swore that
if I ever found a hand coffee grinder, I'd snatch it up.)

--Judy Tolliver
Newsgroups: rec.food.drink
From: martin@lyra.cis.umassd.edu (Gary Martin)
Subject: Re: A stupid question about wine.
Organization: University of Massachusetts Dartmouth
	<1993Jan26.174351.11359@iscnvx.lmsc.lockheed.com>
	<1993Jan26.230530.6489@e2big.mko.dec.com>
Date: Thu, 28 Jan 1993 02:28:31 GMT

In article <1993Jan26.230530.6489@e2big.mko.dec.com> winalski@adserv.enet.dec.com (Paul S. Winalski) writes about lead capsules on wine bottles:

   To say that "it may cause some lead poisoning" is to badly overstate the
   case and to be overly alarmist.

   The worst that will happen is that the wine might end up exceeding EPA
   approved lead concentrations for beverages due to contact between the wine
   and lead deposited on the bottle rim by the lead capsule.  This is a LOT 
   different from saying it will cause lead poisoning.  You'd have to go 
   around licking the rims of wine bottles daily for over a year to get lead
   poisoning this way.


   Part of what is going on here is an attempt by the anti-alcohol extremists 
   to twist environmental laws so that they can use them to ban wine, or at 
   least make it difficult for wine producers.  It seems that California (and
   perhaps other states) have regulations on containers for hazardous 
   substances (such as lead) and rules on how much is allowed to escape into 
   the environment.  These laws were intended to regulate things like leaded 
   gasoline, but the law is loose enough that if taken literally it can be 
   applied to wine as well.
   
   Attempts by anti-alcohol extremists to shut down some California wineries by
   applying this law to the situation of lead capsules on wine bottles brought
   this issue to the attention of the press.  The case was settled by the wine
   industry agreeing to distribute posters/diagrams showing how the "lead 
   hazard" can be avoided.

   Lead capsules on wine bottles have been in use for centuries.  If it were a
   serious source of lead poisoning, I think somebody would have noticed long
   before now.

I'd agree with you that the health hazzard is overblown, but I imagine
that disposal of the capsules in landfills poses a long-term environmental
problem.  Is there any advantage to using lead over plastic or other
alternatives?


--
Gary A. Martin, Assistant Professor of Mathematics, UMass Dartmouth
Martin@cis.umassd.edu
From: entrpoop@access.digex.com (Dexter Medley)
Newsgroups: rec.food.drink
Subject: Re: Absinthe
Date: 25 Jan 1993 22:13:00 -0500
Organization: Express Access Online Communications, Greenbelt, MD USA
NNTP-Posting-Host: access.digex.com

>>I was flipping through my uncle's old drink book, and I noticed a bunch
>>of drinks calling for Absinthe.  I've been told it's illegal here in
>>the USA.  This piqued my curiosity.  What is it, why is it illegal,
>>and is there a good substitute?  Enquiring minds want to know....

>If I recall correctly it is illegal everywhere (there could be exceptions,
>but...). It contained, in addition to a fair amount of alcohol, wormwood
>and this made it vaguely hallucinogenic (?) and very toxic.

>OED: absinth - a liquor made from (originally at least) wine and wormwood.

It is also often distilled from old wooden hammers used to remove knock-
off type wire wheels from Jaguar XK-120s, 150s, etc.

For more detailed documentary information, rent the tape of the recent
movie "Absinthe of Mallets".
From: entrpoop@access.digex.com (Dexter Medley)
Newsgroups: rec.food.drink
Subject: Re: Where do you purchase crushed ice?
Date: 25 Jan 1993 22:09:29 -0500
Organization: Express Access Online Communications, Greenbelt, MD USA
Distribution: usa
NNTP-Posting-Host: access.digex.com

>>	Where do you buy your crushed ice?
>>
>>-"Desperate" in Minnesota
               ^^^^^^^^^^^^
Is this a gag? Like selling refrigerators to Eskimos? At this time of
year? Just reach out any second-floor or lower window and grab a
handful (white, not yellow).  8')


Newsgroups: rec.food.drink