HDTenEightyP/NetNews huggingface dataset:
From: v066pz78@ubvmsb.cc.buffalo.edu (COMPUTER BLUE)
Newsgroups: rec.skate
Subject: Re: Braking System Survey - FEEDBACK PLEASE
Date: 14 Dec 92 02:30:00 GMT
Distribution: rec
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Dec12.000438.16493@vax5.cit.cornell.edu>, pl3x@vax5.cit.cornell.edu writes...
> 
>Are their any other inline-skatej braking devices on the market besides
>sacrificial rubber pads?
> 
>I don't like them - they wear out fast, they leave disgusting 'burn-out' marks,
>and frankly they don't work well. At high speeds, they are worthless.
> 
>Since I don't think I am alone in these opinions, I ask for your response
>to a device that may be a solution to the above problems.
> 
>How much would you be willing to pay for a better brake system?
> 
>Would you find it useful or necessary in your current skating?
> 
>What problems do you forsee with a braking system change on inline skates?
> 
>Would a better brake encourage beginners and first time skaters to
>participate in inline skating?
> 
>Sounds like a marketing survey? 
> 
>It is in a way. Its for a project that has developed some promising prototypes
>that work well, but consumer input and skater feedback will be necessary before
>mass production can begin.
> 
>Thank you for your time,
>Todd Stiers
>pl3x@vax5.cit.cornell.edu
>Appropo Design - RollerBrake Project Tester
>Ithaca, NY
>  / /
> /  ---
>O O O O
Since I used to skate on conventional skates, I never use the
heel brake.  I use either T-stops, or spin stops.  I am working
on hockey stopping, and I seemto be making progress, though
snow and ice now prevents me fromb skating except for ice skating,
which I plan to take up this winter.  Anyway, I don't really care 
what kind of brake you put on a skate.  All they do is add weight,
and get in the way, especially on rollerblades.  Hockey ice skates
don't need brakes, so why dpo rollerblades?

                                   Bret
Newsgroups: rec.skate
From: damon@nomad.osf.org (Damon Poole)
Subject: stopping techniques
Reply-To: damon@nomad.osf.org
Organization: Open Software Foundation
Date: Mon, 14 Dec 1992 20:53:01 GMT

Here's my two cents on the recent flurry of braking comments.

One poster mentioned a 1 mph per ft. de-acceleration. Some people may have
a hard time believing that, but it is true. I routinely do that on my
slalom blades, and they are five wheel skates.

On my racing skates, I use a T-stop which doesn't stop me nearly as fast,
but who needs to stop when you are racing? :-) And to those who say that
a T-stop is just as good, I challenge you to a stopping duel! :-)

It is my belief that the heel brake is the best stopping device available.
Period. I also agree with the poster who said that learning how to stop is your
best safety technique. If you aren't willing to invest some time into learning
how to stop, you are a hazard to everyone including yourself. And on the
other side of that coin, the better you are at stopping the more comfortable
you will be, the faster you will be able to go, and the more fun you will
have!

============================================================================
Damon B. Poole                  ___   ___   ___       Voice: (617) 621-8810
Open Software Foundation       /  /  /__   /__          Fax: (617) 225-2782
11 Cambridge Center           /__/  ___/  /        Internet: damon@osf.org
Cambridge, MA  02142                                   UUCP: uunet!osf!damon
From: loosemore-sandra@cs.yale.edu (Sandra Loosemore)
Newsgroups: rec.skate
Subject: Re: How to sharpen skates ??
Date: 14 Dec 1992 19:44:15 -0500
Organization: staff hacker @ Yale Haskell project
	<jkaplenk.724092938@lucpul.it.luc.edu>
	<ABOULANG.92Dec12123626@tiryns.bbn.com>
	<jkaplenk.724363772@lucpum.it.luc.edu>
NNTP-Posting-Host: functor.systemsz.cs.yale.edu
In-reply-to: jkaplenk@lucpum.it.luc.edu's message of Mon, 14 Dec 1992 20:09:32 GMT

jkaplenk@lucpum.it.luc.edu (Joe Kaplenk) writes:

   Whoever is doing the ice skating FAQ is free to include it.
   I am still not sure who, if anyone, is coordinating the 
   ice skating FAQ. I know Sandra Loosemore was mentioned.

I'm doing the competitive skating FAQ list -- the one that deals with
figure skating as a spectator sport.  I don't really know very much
about equipment or other aspects of skating as a participant sport so
I'd prefer it somebody else did that.  I'm sure there's probably
enough material for a separate post, anyway.  Besides questions about
boots and blades, we've seen periodic discussions about "weak ankles",
off-ice conditioning, and pain/injuries from skating.

-Sandra
Newsgroups: rec.skate
From: togata@iscnvx.lmsc.lockheed.com (Thomas V. Ogata)
Subject: Re: How to sharpen skates ??
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Date: Mon, 14 Dec 92 17:09:39 GMT

aboulang@bbn.com (Albert Boulanger) writes:
: 
: Material for an Ice FAQ eh?
: 
: Regards,
: Albert Boulanger
: aboulanger@bbn.com

If I get more responses I'll post them ...

I've only received a couple of responses to my original post.  Thanks Kevin
and Sol for telling me where to go locally (San Jose) to get my skates done.
(I can forward those messages if anybody needs the info.)  I have a copy of
Joe's article on what can be done in between sharpenings also.  What I'm still
looking for is information on radiusing (sp ?) skates, i.e. how much blade
should touch the ice,  should hockey forwards have more or less radius than a
defenseman,  do figure skates have the same radius as hockey skates ?  Are
there any books on the subject ?  Is there any rhyme or reason to skate
sharpening ?  I've noticed big differences before and after I had my skates
reshaped and would like to know why (maybe they can be improved even more).

Also, who makes skate sharpening machines ?  I'd like to write a few of them
for information also.

Again, thanks in advance.
(Please mail me if you can, this group gets whiped out on my server
every day.  I'll post results.)

Tom Ogata
togata@lmsc.lockheed.com
From: pl3x@vax5.cit.cornell.edu
Newsgroups: rec.skate
Subject: Braking System Survey - FEEDBACK PLEASE
Date: 12 Dec 92 00:04:37 EST
Distribution: rec
Organization: Cornell University


Are their any other inline-skatej braking devices on the market besides
sacrificial rubber pads?

I don't like them - they wear out fast, they leave disgusting 'burn-out' marks,
and frankly they don't work well. At high speeds, they are worthless.

Since I don't think I am alone in these opinions, I ask for your response
to a device that may be a solution to the above problems.

How much would you be willing to pay for a better brake system?

Would you find it useful or necessary in your current skating?

What problems do you forsee with a braking system change on inline skates?

Would a better brake encourage beginners and first time skaters to
participate in inline skating?

Sounds like a marketing survey? 

It is in a way. Its for a project that has developed some promising prototypes
that work well, but consumer input and skater feedback will be necessary before
mass production can begin.

Thank you for your time,
Todd Stiers
pl3x@vax5.cit.cornell.edu
Appropo Design - RollerBrake Project Tester
Ithaca, NY
  / /
 /  ---
O O O O


Newsgroups: rec.food.drink
From: jaimiep@cortex.physiol.su.oz.au (Jaimie Polson)
Subject: Re: wine news from oz
Organization: Department of Physiology, University of Sydney, NSW, Australia
Date: Thu, 17 Dec 1992 04:28:57 GMT

In <ByxMrs.42E@stl.dk> knc@stl.dk (Knud Christensen) writes:
>Penfolds Grange Hermitage has been labelled without Hermitage for at least the
>last 8 years in Denmark, and I think this goes for the rest of the EC as well.

>In any case I wouldn't buy a bottle of wine labelled Burgundy if it wasn't
>from Burgundy. If the wine can't stand on its own, why buy it ?

>--

You quite probably miss out on a lot of good wines by disregarding them so 
easily. Granted, it would be nice if wines were not labelled in such a
confusing way, but it has been going on for a number of decades now. Perhaps
you should read it as Burgundy style if it makes you feel better.
Penfolds Grange Hermitage is still called that in Australia. And it's a 
damned sight better than many French Hermitages I've tasted. It was called
Hermitage because in the 1950's wines made from shiraz grape were called
hermitage in Australia. There are other wines whose origins are from the
same era, that are not regarded as highly as Grange, but are still excellent.
Many of these wines also have names like Hermitage, or Burgundy, or Chablis,
or Bordeaux. Regardless of their name, thay are good wines.

However, I will say that if, for example, a wine is made from semillon
grape, it should not be called a riesling.
(am I being hippocritical?)
Jaimie
From: mikec@scripps.edu (Mike A Christensen)
Newsgroups: rec.food.drink
Subject: Re: Wine Spectator "Wine of the Year" Handicapping
Date: 16 Dec 92 17:23:10 GMT
Distribution: usa
Organization: The Scripps Research Institute, La Jolla, California, USA

In article <1992Dec15.193351.22427@shearson.com> jmemon@shearson.com (Janine Memon) writes:
>In article <1992Dec9.190510.13743@riscsm.scripps.edu> mikec@scripps.edu (Mike A Christensen) writes:
>>It's that time of year again.  Last year was a real no-brainer with the 89
>>Ch. de Beaucastel (Rated 98 at under $40).  This year, there doesn't seem to
>>be any run-away winner.  Anyway, here's my handicapping:
>>
>>1. 1989 Chateau Olivier Bordeaux, rated 95, $19.  Definitely the front-runner.
[stuff deleted]
>
>The winner for the Wine Spectator wine of the year went to the '89 Ch Pichon-
>Longueville with a score of 98 and a price of $45.
>
>The '89 Clerc-Milon came in second with a score of 96 and price of $32
>
>Chateau Margaux and Mouton-Rothschild came in 3rd and 4th respectively
>
>I just bought the issue today.

What's even worse (as a reflection on my handicapping) is that the Ch. Olivier
didn't even make the list...  I do about as well playing the horses too...

Mike Christensen
Newsgroups: rec.food.drink
From: dlucy@sandr.COM (Doug Lucy)
Subject: Re: Beringer Gamay <was: Drinkable mass market wines>
Organization: S&R Software, Inc.
Date: Thu, 17 Dec 1992 10:08:27 GMT

In article <1gfphvINNrk5@usenet.INS.CWRU.Edu>
  <cm199@cleveland.Freenet.Edu> (Thomas G. Moore) writes:

>> I like Beringer Gamay for about $6.56 a botlle it's a solid, good
>> tasting wine.

In article <BzDHBB.6yv@usenet.ucs.indiana.edu>
  albrigh@bronze.ucs.indiana.edu (thomas g albright) replies:

> I agree completely - it's good stuff.  I sometimes find it on sale for
> $4.50 a bottle and I stock up.

I found the slight bit of sparkling in the Beringer Gamay to be
a rather unpleasant and unhappy surprise.


NB: While I'm not responsible for my employers opinions, I am
responsible for the opinions of my tastebuds.

-- 
| Doug Lucy        | "I'm just sipping champagne like a good tycoon..."  |
| S&R Software Inc |                                   -Floyd, Pink      |
| dlucy@sandr.com  |                                                     |
From: kehlet@baudelaire.Eng.Sun.COM (Dave Kehlet)
Newsgroups: rec.food.drink
Subject: Re: Drinkable mass market wines?
Date: 15 Dec 1992 17:40:37 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: kehlet@baudelaire.Eng.Sun.COM
NNTP-Posting-Host: baudelaire

In article 16521@iscnvx.lmsc.lockheed.com, sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
...
> as for other "jug" wines in a similar price range,
> Carlo Rossi & Barefoot Bynam are also in this catagory...

Carlo Rossi is made by Gallo.

Dave

Newsgroups: rec.food.drink
From: wkirkpat@javelin.sim.es.com (THE Wademeister)
Subject: Help..WASSAIL
Reply-To: wkirkpat@javelin.sim.es.com
Organization: Evans & Sutherland Computer Corp.
Date: Wed, 16 Dec 1992 17:34:20 GMT

Does anyone have a Wassail recipe that is good,
or do you have any inkling of what to spike it with ??????

               E-mail replies to dmiddleton@javelin.sim.es.com
-- 
---------------______________-------------______________--------------_________
 Let me say I am some say anyway a vary poor speller, I know what you are..... 
thinking,gee I hardly noticed but its true....|  THE WADEMEISTER
Newsgroups: rec.food.drink
From: roger@crux.Princeton.EDU (Roger Lustig)
Subject: Re: Drinkable mass market wines?
Originator: news@nimaster
Reply-To: roger@astro.princeton.edu (Roger Lustig)
Organization: Princeton University
Date: Mon, 14 Dec 1992 21:33:58 GMT

In article <MARTIN.92Dec14104549@lyra.cis.umassd.edu> martin@lyra.cis.umassd.edu (Gary Martin) writes:
>In article <1992Dec13.052956.17980@Princeton.EDU> roger@crux.Princeton.EDU (Roger Lustig) writes:

>   From France, La Vielle Ferme continues to deliver great value.  Their 
>   white-label white and red are always well-made, and their gold-label
>   Cotes du Rhone are also good value at one price-notch up.  

>It should be interesting to see what happens to the price and quality
>of this wine over the next year or two.  It's been my favorite bargain
>wine for about 4 years now, during which time I've seen the price
>go from 3 for $10 up to about $7 or $8 per bottle (for the Cotes du
>Ventoux).  I still see it occasionally on sale for around $5.  I've

I still get it for that at one place (not in NJ).  

>also seen it in Texas for $9.  It's a good value at any of these
>prices.  But Parker says that the bad years in the Rhone Valley in
>1991 and 1992 have affected the quality, and that he won't be
>recommending it.  My guess is that it will still be drinkable,
>but not worth the current price.  So, will the price come back
>down or will they try to make the most of the reputation they've
>built over the last few years to charge more than it's worth?

Interesting question.  It holds up nicely for a couple years, so 
it would seem to be time to buy, n'est-ce pas?

>I'm currently working on a bottle of the Cotes du Rhone reserve (1987?),
>which has reminded me how wonderful this wine can be.

Wish I'd known about it when that was in the stores...enjoy!

Roger
Newsgroups: rec.food.drink
From: bsmith@osf.org ()
Subject: Ballantine's 12-year-old
Originator: bsmith@crustacean
Organization: Open Software Foundation
Date: Thu, 17 Dec 1992 20:28:45 GMT

At $14 U.S. per 750ml, Ballantine's 12-yr.-old Special Reserve has got to be
considered something of a bargain. I generally favor single-malt Scotch
whiskies, but this blend has nothing to be ashamed of. It is smooth, malty,
and somewhat light-bodied, although not to the point of being too thin.

I have tried other 12-yr.-old-and-up blends, such as Dewar's 12 (~$24) and
J&B 15 (~$25-30), but the Ballantine's was better than either. It contrasts
nicely with the Lagavulin 16 I've been nipping at. 

Ballantine's also comes in an even older version -- 17 or 30, perhaps both.
Has anyone sampled this?


Bruce Smith
From: zweig@Apple.COM (Johnny Zweig)
Newsgroups: rec.food.drink
Subject: Re: Whisky -- how does Glenlivet fit in?
Date: 14 Dec 92 02:32:12 GMT
Organization: Apple Computer Inc., Cupertino, CA

saavik@mentor.cc.purdue.edu (Marla Belzowski (K-9's)) writes:
>
>I just bought my first single-malt a few weeks ago.  It's a 12-year aged
>bottle of Glenlivet.  It was on special for $29.75  (maked down from $35.50).
>So I said, what the heck, I always wanted to try some, and bought the thing.
>
>It has a light taste, but it is quite peaty to me.  I was wondering
>how the other whisky's would compare.  I'm looking for one a bit lighter
>in taste, but not a mixture!  Any suggestions?  
>
I am a big fan of Cragganmore. I don't go in for heavy, syrupy, smoky malts
like Laphroig or Talisker (or HIghland Park, or...), and I've found that
Cragganmore has a complex, wonderful taste that doesn't curl my nostrils and
chest-hairs the way the Islay malts do.  As suggested recently, I am going to
try some Dalmore real soon.

If money's no objext, you cannot do better than the Macallan, however. (Though
now that I've gotten so used to Cragganmore, I find the Macallan has lost some
of its ability to make my heart palpitate....)

-Johnny Malt
From: Robert.T.Warfield@dartmouth.edu (Robert T. Warfield)
Newsgroups: rec.food.drink
Subject: Update on Bob's Bar Guide.
Date: 17 Dec 92 21:29:53 GMT
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0b3@newshost.dartmouth.edu


  I just posted the guide to comp.binaries.mac. It will probably take a
while to apear.

**********************************************************************
* Arthur, king of the Britons    * King of the who?                  *
* King of the Brittons!          * Who are the Brittons anyway?      *
* I am, you are, we all are the  *                                   *
* Brittons and I am your king!   * Well, I didn't vote for you.      *
**********************************************************************
Robert T. Warfield@dartmouth.edu
From: anderses@cnsvax.uwec.edu
Newsgroups: rec.food.drink
Subject: Re: ports 
Date: 17 Dec 92 22:42:35 -0600
Organization: University of Wisconsin Eau Claire

I have been happy with the Christian Brothers vintage port (1976).  How do
others feel about it, and how does it compare with the other ports mentioned in
this group.   I found it nutty with a hint of orange, like a Grande Mariner
port.  

EA

Newsgroups: rec.food.drink
From: mikec@scripps.edu (Mike A Christensen)
Subject: Re: Wine Spectator "Wine of the Year" Handicapping
Organization: The Scripps Research Institute, La Jolla, California, USA
Date: Fri, 11 Dec 1992 19:20:55 GMT

In article <10500104@hpfcso.FC.HP.COM> cag@hpfcso.FC.HP.COM (Craig Gleason) writes:
>> 1. 1989 Chateau Olivier Bordeaux, rated 95, $19.  Definitely the front-runner.
>> 
>> 2. 1989 Clerc-Milon, rated 96, $34.  A dark-horse, not even a Spectator
>> 	Selection or Cellar Selection.  Still, it's the highest rated wine
>> 	under $40.
>> 
>> Any I've overlooked?  Also, there could be a "December suprise".  The bottom
>> line is, if you were considering buying any of the 1989 Ch. Olivier or
>> Clerc-Milon, I'd do it now.  BTW, I've recently seen the 1989 Clerc-Milon in
>> the $18 range.  Just shows that the prices listed in the Wine Spectator are
>> typically wine-maker's or distributor's fantasies.
>> 
>Yes, you overlooked the 1989 Chateau Pichon-Baron.

Oops, you're right, I did overlook it.  It wasn't a Specatator Selection or
Cellar Selection or one that stuck out in my mind.

>They rated it 98 and
>had their usual puffed-up price (maybe $50 or $60), but it's my prediction
>as their number one wine.

They listed it as $60, I've seen it in the low $30 range.

>Remember, Jean-Michel Cazes makes it, and the
>WS likes him even more than Mondavi.  I agree that the two wines above 
>have potential to make #1, but I suspect that they needed that extra 
>point or two to nudge them over the edge.  The Pichon-Baron is a bit too
>expensive to make this a no-brainer, but I still think they'll pick it.

You could very well be right.   Positives are: 1989 Bordeaux, 98 rating, good
availabilty.  Negatives are:  Cost (>$40 by the WS pricing), Not a Spectator
Selection or Cellar Selection, Lynch-Bages (another Cazes wine) was wine of the
year about three(?) years ago.

Anyway, if you were thinking of buying some of the 1989 Pichon-Baron, I'd buy
it now too.

Mike Christensen
Newsgroups: rec.food.drink
From: dotytr@nscultrix2.network.com (Ted Doty)
Subject: Re: Drinkable mass market wines?
Followup-To: ted.doty@network.com
Summary: Ben Giliberti's Washington Post recommendations
Organization: Network Systems Corporation
Date: Sun, 13 Dec 92 21:04:57 GMT

Ben Giliberti, the Washington Post wine reviewer, made a number of
recommendations for wines available in magnums (1.5 liter bottles).
Most of these were available for $10 or less (equivalent to $5 a fifth).

This review appeared in the November 18, 1992 Washington Post (see page
E7).

Reds:
	Monterey Vinyard 1989 "Classic" Cabernet Sauvignon, $9 (best buy)
	Canaletto 1991 Montepulciano D'Abruzzo ($10) (Italy)
	Citra 1991 Montepulciano D'Abruzzo ($7) (Italy) (best buy)
	Cuvee du Patron Rouge (NV) ($10) (France)
	Chantefleur Rouge (NV) ($7) (France)
	Frescobaldi Borraie Rosso (NV) ($9) (Italy)
	Marini 1990 Merlot "Piave" ($10-$11) (Italy)
	Santa Anna 1990 Cabernet-Merlot "Mendoza" ($6-$7) (Argintina)
		(best buy)
	Colombo 1990 "Rosso Del Salento" ($10) (Italy)

White:
	Round Hill 1991 Chardonnay ($10-$11)
	Mirassou 1991 Sauvignon Blanc ($9) (best buy)
	Darting 1991 Durkheimer Fronhof Riesling Kabinet Halbtrocken
		($8 for 1.0 liter) (Germany)
	Santa Catharina 1990 Pinot Blanc 60% Pinot Gris 40%
		($6-$7 for 750 ml) (Germany)
	Marini 1991 Chardonnay "del Veneto" ($10-$12) (Italy)
	Chantefleur 1991 Chardonnay ($9-$10)
	Citra 1991 Trebbiano D'Abruzzo ($7) (Italy)
	Meadow Glen 1991 Sonoma White ($9)

Notes:
	NV = Non Vintage
	Giliberti enjoins us to pay attention to the year (if any);
		he doubts that any of these will improve with age.
	Wines are listed in order of preference.
	Prices are Washington DC area retail.

As a personal note from my cellar - Domaine de Pouy graces my table
frequently, as the quality/price ratio is irresistable ($4.99/fifth on
sale).  We alfo frequently dring Muscadet, which can be had for $6-$7
(look for Domaine de la Quilla "Sur Lie").  Both of these are imported
by Robert Kacher.  Reds I drink frequently are Georges Duboeuf Cotes du
Rhone "Domaine des Moulins" (imported by Washington Wholesale Liquor
Co), and Chateau de Gourgazaud Minervois (a Robert Haas Selection).
Last year I drank J.Vidal Fleurie's Cotes du Ventoux.

I don't believe that any of these wines cost more than $6.99/750 ml.

- Ted

--------------------------------------------------------------------------
Ted Doty, Network Systems Corporation | phone:      +1 301 596-2270
8965 Guilford Road, Suite 250         | fax:        +1 301 381-3320
Columbia, MD, 21046 USA               | voice mail: (800) 233-1485
--------------------------------------------------------------------------
These opinions are my own, not necessarially those of Network Systems.
Newsgroups: rec.food.drink
From: gfl@herahera.cc.bellcore.com (lenahan,grant f)
Subject: Re: Society of Scotch Malt Connoisseurs' whisky selections
Organization: Bellcore, Livingston, NJ
Distribution: rec
Date: Mon, 14 Dec 92 15:14:38 GMT
Summary: Islay ===> Skye

> Islay:
>  Lagavulin (my regional fave)
>  Laphroig (buy at least the 12 yr old; the 10 is not as good, IMHO)
>  Bruichladdich (bargain)
  ...and a remarkably light Islay, popular with the locals
>  (Talisker is from another, nearby island called Skye)
 ...Hey Larry, you ever drive from Islay to Skye?  Nearby????
:-) :-) :-)
> 

Just my $.02

Grant


Newsgroups: rec.food.drink