HDTenEightyP/NetNews huggingface dataset:
From: tenney@netcom.com (Glenn S. Tenney)
Subject: Peninsula lunch lace to take a friend visiting from Japan?
Summary: lunch place wanted on the peninsula
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Distribution: ba
Date: Wed, 6 Jan 1993 07:55:44 GMT

I'm looking for a suggestion of someplace very special for lunch
on the peninsula (say from Burlingame down to Sunnyvale).  A friend
of mine from Japan is coming to town and I'm taking him out to
lunch and want it to be very special and very American.  If he could
have joined me for dinner, I would have taken him to Harris' in SF.
If we could go to SF for lunch, I would have chosen Tadich Grill.  If
we were in Berkeley, I might have taken him to Bette's Diner (very
American).

I know great dim sum places; sushi; mexican; etc.  When I was in Japan,
he took me out to an exquisite traditional Japanese dinner, so I want
to find someplace American -- but that I don't know!

So, I'm looking for some suggestions please.

-- 
Glenn Tenney
voice: (415) 574-3420      fax: (415) 574-0546
tenney@netcom.com          Ham radio: AA6ER
Newsgroups: ba.food
From: trentf@ultra.com (Trent Fierro)
Subject: Lunch Place/Japan
Reply-To: trentf@ultra.com ()
Organization: Ultra Network Technologies
Distribution: ba
Date: Thu, 7 Jan 93 21:07:41 GMT

Try Clarke's by the Bay.  You see a lot of San Francisco 49er
jackets and caps in Tokyo and he might enjoy saying he went
to a place owned by a ex-niner when he gets home.  

Good luck
-- 
***********************************************************************
Trent Fierro          trentf@ultra.com       	 Voice:  (408) 922-0100 
UltraNetwork Technologies ...!ames!ultra!trentf  FAX  :  (408) 433-9287 
101 Daggett Drive         			 San Jose, CA 95134
From: DeadHead@cup.portal.com (Bruce M Ong)
Newsgroups: ba.food
Subject: Re: China Moon
Date: Mon, 11 Jan 93 16:42:01 PST
Organization: The Portal System (TM)
Distribution: ba

>In article <ll3bhpINNstp@exodus.Eng.Sun.COM>,
>paular@kubiki.Eng.Sun.COM (Paul Arthur) writes:
>>Has anyone eaten at this place? I believe it's in San Francisco.
>>
>>#include standard_disclaimer.h
>>
>I was at one of those fundraisers where a number of local
>restaurants have a sample of their food available.  China Moon was
>there with the most impressive of all the food that evening.  Just
>from that experience I would recommend the restaurant.
>
>Janet W.
	
	If this is the joint that Barbara Throp (did I spell her name right?)
runs in San Francisco, then I would recommend it with a tad bit of a warning.

	First of all, it's not *really* authentic chinese food. It's one of
these 'western' interpretations of chinese food. I re-oriented myself after
realizing this fact the first time I was there. After the attitutde re-
adjustment or whatever you call it, I had a good meal.  Her cooking shouldnt
be compared to other chinese food -- because it isnt. It's in a style all by
itself.  One cautious note: I think she is a bit too liberal with her use of 
vinegar in some of her dishes.

	But it's a fun place. They have an open kitchen so you can look at the
chefs cooking. It's very small, like it's situated in a narrow hall way.  They
use very fresh ingredients in their dishes. The service was very nice. The 
hostess found us a table even when we didnt have a reservation last time we 
were there. And the price tag was around $35.00 per person.

	I havent been back there for a while because it's hard to find parking
in that part of the town and the name doesnt jump out of my mind like 
"Fountain Court" when I think about chowing chinese food in the city. But
still, for a variation on a theme, it's a good place to go.

---
/bruce	"Nothing to say now, let the words be yours I am done with mine."
Newsgroups: ba.food
From: mdouglas@netcom.com (Hokh'Ton)
Subject: Re: Bread Machines
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Distribution: usa
Date: Tue, 12 Jan 1993 04:23:36 GMT

jmm@s1.gov (Jeff Marsh) writes:

>In article <1iqou6INN77k@garnet.msen.com> josephs@msen.com (Joseph Stroup) writes:
>> Anyone ever hear of a bread machine called the Zoji Model S-15.
>>
>> Thanks all.
>>-- 
>>Joseph Stroup  

>I awoke yesterday morning to the wonderful smell of just finished fresh baked
>bread.  My wife had set up the Zojirushi to automatically start in the middle
>of the night so that the bread would be ready for breakfast.  This is a 
>wonderful (but expensive if you don't have a discount source available) top-
>of-the-line home machine.  It will supposedly make cakes and jams as well as
>1.5 pound loaves of any type of bread. 
> . . .
>So far, only good things to say about the machine!
>			Jeff
	I agreee whole-heartedly. I have the cheaper Zojirushi (doesn't do
rice and jam, but is, otherwise, the same), and I love it. It will also do
whole wheat bread that is *not* dense. If you use the fresh milk cycle (as
opposed to the dry milk cycle) bread only takes 3 hours 'stead of 4. I've 
had mine for several months now and have never had a problem w/ it. Talked
five very happy friends into buying it and got one for my in-laws for Xmas.
I say go for it!

-- 




	Hokh'Ton	:	The Crystal Wind is the Storm,
  mdouglas@netcom.com	:	 and the Storm is Data,
Michael Douglas-Llyr	:	  and the Data is Life.
			:		---Player's Litany (The Long Run)
From: garygm@leland.Stanford.EDU (Gary Brainin)
Newsgroups: ba.food
Subject: Your food, my food (Was Re: pickles)
Date: 10 Jan 93 18:17:39 GMT
Distribution: ba
Organization: Stanford Law School, Stanford University

In article <1993Jan10.054600.1675@netcom.com> bob@netcom.com (Bob Becker) writes:
>In article <1993Jan10.045100.15684@CSD-NewsHost.Stanford.EDU> david@Xenon.Stanford.EDU (David M. Alexander) writes:
>>
>>WARNING: Transplanted New Yorker in search of food like back east.
>>         Please do not bother flaming.
>>
>>That said, despite the many overwhelming benefits of living out here
>>(at least since I found good NY pizza and bagels out here), I could use
>
>You did?  Somebody has them flown out from New York?
>I mean if they're not flown out from New York they must actually
>be good CALIFORNIA pizzas and bagels, aren't they?

   Excuse me for posting a direct response to an individual, but this
has been a public debate in the past, so it might as well continue to
be.  Difficult as it may be, I will try to refrain from outright
flamage.

   Bob: why do you feel obliged to poke your nose in every time
someone asks after a place to find a particular type of food?
Particularly after a reasonably respectful request that you not do so?
I think most people know what David meant, there, in the same way that
when I suggest to my friends that we go for Italian food they know
that I don't mean let's find a place where they have meals prepared in
Rome, vacuum sealed, and FedExed to your table.

   Only a blind man would deny that certain foods tend to be prepared
differently in different regions, and that some places are known for
some particular foods or styles thereof.  Furthermore, some places in
other regions go to great lengths to attempt to emulate those styles,
because there is a market for it.  What, then, is wrong with asking
after the location of such places?

			-Gary

-- 
|Gary Brainin                     |BITNET: garygm%leland.stanford.edu@stanford|
|garygm@leland.stanford.edu       |UUCP: ...decwrl!leland.stanford.edu!garygm |
|"...the right to be let alone-the most comprehensive of rights and the right |
|most valued by civilized men."    Olmstead v. U.S. (Brandeis, J., dissenting)|
Newsgroups: ba.food
From: jql@synopsys.Synopsys.COM (Julie Lewis)
Subject: Re: Peninsula lunch lace to take a friend visiting from Japan?
Organization: Synopsys Inc., Mountain View, CA 94043
Date: Fri, 8 Jan 1993 00:11:14 GMT

In article <530086@hpcc01.corp.hp.com>, tmerriam@hpcc01.corp.hp.com (Tom Merriam) writes:
|> 
|> My current favorite for "American Food" in this area is Birk's in Sunnyvale
|> on Freedom Circle (Great America Parkway). Great decor, good food etc.
|> The "classic" power lunch stop has always been the Lion&Compass also in 
|> Sunnyvale (Fair Oaks), preferred by the Silicon Valley movers and shakers
|> (or whatever).

I'll second both of these recommendations, although they are not exactly
peninsula locations.  

I think L&C makes for a more "special" lunch. It's smaller, the decor there 
is more imaginative (make sure you get a table in the "garden room"), and 
it's much quieter. Unfortunately the 5-spice quail is no longer on the menu.:( 

Birk's is much bigger and noisier.  

The food is wonderful at both. And yes, I have been to both for lunch.

-- 
Julie Lewis                                    jql@synopsys.com
"What did I expect to find behind a door that's been sealed for
three centuries?  Monty Hall?"  --Erica Kane, locked in a crypt
Newsgroups: ba.food
From: jql@synopsys.Synopsys.COM (Julie Lewis)
Subject: Re: Peninsula lunch lace to take a friend visiting from Japan?
Organization: Synopsys Inc., Mountain View, CA 94043
Distribution: ba
Date: Wed, 6 Jan 1993 23:12:02 GMT

I'm surprised no one has mentioned Fresco on El Camino in Palo Alto.
Is it still there?

It's been awhile since I've eaten there, but I always liked
the fact that it had a casual atmosphere, but excellent food
and service.

The roasted red pepper soup is to die for!
-- 
Julie Lewis                                    jql@synopsys.com
"What did I expect to find behind a door that's been sealed for
three centuries?  Monty Hall?"  --Erica Kane, locked in a crypt
From: bette@wc.novell.com (Elizabeth Brennan)
Newsgroups: ba.food
Subject: Re: Looking For A Good Emulsifier
Date: 12 Jan 93 00:04:19 GMT
Reply-To: bette@wc.novell.com
Distribution: ba
Organization: Novell, Inc.

In <1993Jan11.190221.24625@oracle.us.oracle.com> rchilder@us.oracle.com (Richard Childers) writes:


>Like most members of my generation, I have a significant addiction to
>chocolate milk.		(-:

>I'm looking for a way to make my own powdered chocolate milk. When one
>looks at the side, one sees the ingredients are, listed in terms of the
>percentage of the total ... sugar, chocolate, emulsifier.

>I'm interested in lowering that sugar amount, as well as exchanging the
>less nutritional sugar sucrose (?) for a more nutritional sugar, maltose,
>since, being a home brewer, I have lot of malt lying about.

>Previously I've found that using straight baking cocoa doesn't work unless
>one has an emulsifier. ( An emulsifier is a substance which expedites the
>mixture of two other substances which by themselves would not mix, such as
>oil and water .... or milk and cocoa, which is alkaline, I think, and has
>a tendency to float on top of the milk instead of becoming wet and heavy
>and sinking to the bottom. )

>Vanilla is an emulsifier ... so is vanillan, whatever that is. So are egg
>whites, I think. None of these are suitable for a dry and powdered mix.

>Does anyone have any suggestions for a good emulsifier ?


>-- richard

My mother used to mix up her own batches of instant hot chocolate by
using a can of baking cocoa, a box of instant milk, a jar of Coffee Mate
and lord-only-knows-how-much sugar. She would keep it in a giant
tupperware drum by the sink and us kids would scoop some out and
mix it with hot tap water whenever we wanted. I don't remember it
ever not dissolving so I would guess that either the powdered milk or
the coffee mate was having the desired effect. I suppose that the
hot water could have been the deciding factor since I don't recall
ever attempting to use cold milk or water.

For the record, Mom's version of instant hot chocolate tasted as good,
if not better, than any of the stuff you get in those little foil pouches.
It also kept perfectly well throughout the winter. If anyone is interested
I'll try to find out the exact ingredients/portions that went into this
concoction. I imagine the cost savings would be substantial.

Good luck,
Bette
From: Jawara@Applelink.Apple.COM (Ron Drake)
Newsgroups: ba.food
Subject: Re: whole fish wanted
Date: 7 Jan 93 00:24:17 GMT
Followup-To: ba.food
Distribution: ba
Organization: Me, The Whole Me and Nothing But

In article <1992Dec30.011721.16211@lucid.com>, sap@lucid.com (Synthia
Petroka) wrote:
> 
> I'm looking for a fish market between San Jose and Menlo Park that sells whole
> fish.  I've been to a few and they mostly carry fillets or whole trout.  I'd
> like something a little more interesting than trout.  Big scales and fancy
> fins are a plus! 

Try Cook's Seafood there in Menlo Park. It's on El Camino--first right
after the Arby's if you're eastbound (toward Stanford).
Newsgroups: ba.food
From: swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang)
Subject: Re: Real Donuts[tm] Like They Make Back East
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Distribution: ba
Date: Thu, 7 Jan 93 20:01:23 GMT

jym@mica.berkeley.edu (Jym Dyer) writes:
: =o= Subject line says it all.  Does anyone know where
: I can find Real Donuts[tm] like they make Back East?

  I agree! Where are they in the South Bay area? (i.e. not 
  as far as San Jose)

*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
 Sophia W. Wang (swwang@iscnvx.lmsc.lockheed.com)
 The views expressed above are only mine.
*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
Ahhh, comforts: thick down comforter on a cold night...
		and the smells of dinner wafting throughout the house!
*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
From: joshua@Veritas.COM (Joshua Levy)
Newsgroups: ba.food
Subject: Re: Peninsula lunch lace to take a friend visiting from Japan?
Date: 6 Jan 93 20:20:47 GMT
Distribution: ba
Organization: VERITAS Software

In article <1993Jan6.075544.902@netcom.com> tenney@netcom.com (Glenn S. Tenney) writes:
>A friend of mine from Japan is coming to town and I'm taking him out to
>lunch and want it to be very special and very American.  

A very interesting question.

You might try the Sundance Mining Co. in Palo Alto on El Camino.  It
has great steaks and other red meat.

Another idea would be the Tide House in Mountain View on Villa near
Castro.  It is a micro brewery which has good food.  You could argue 
that any place which has hamburgers, grilled fish, quesadillias, cajun, 
fish 'n chips, and sausage, beans, 'n rice could only be American.

My two cents.  I think these places are very American.  I'm not sure
how "special" they are, but that is hard for lunch, anyway.

Joshua Levy  (joshua@veritas.com)
From: leej@sgi.com (Lee Jones)
Newsgroups: ba.food
Subject: Re: Peninsula lunch lace to take a friend visiting from Japan?
Date: 8 Jan 93 22:13:15 GMT
Distribution: ba
Organization: Silicon Graphics, Inc.
NNTP-Posting-Host: diver.asd.sgi.com

In article <8825.27@stratus.SWDC.Stratus.COM> jane@soave.swdc.stratus.com (Jane Beckman) writes:
>There are few things more "American" than a chunk of dead cow
>on a platter.  And to the beef-scant Japanese, the sheer
>excess of this huge piece of meat is enough to impress them.
>I would suggest a good steak or prime rib place.  

Right.  Take him to Garden City and order the prime rib.  He's probably never
seen an entire side of cow on a plate (and it's tender too :-).
From: hartman@informix.com (Robert Hartman)
Newsgroups: ba.food
Subject: Re: Looking For A Good Emulsifier
Date: 12 Jan 93 01:47:43 GMT
Distribution: ba
Organization: Informix Software, Inc.

In article <1993Jan11.190221.24625@oracle.us.oracle.com> rchilder@us.oracle.com (Richard Childers) writes:
>
>Vanilla is an emulsifier ... so is vanillan, whatever that is. So are egg
>whites, I think. None of these are suitable for a dry and powdered mix.
>
>Does anyone have any suggestions for a good emulsifier ?

You might try lecithin granules.  You might have to incorporate them
into your dry mix using a high-speed blender or coffee-grinder, but
they should work.  Lecithin is used in an awful lot of chocolate
products.  It's a non-toxic derivative of soybeans.  It does have a
gamey flavor, but in small amounts it tasteless--so don't use too much.

-r
From: jane@soave.swdc.stratus.com (Jane Beckman)
Newsgroups: ba.food
Subject: Re: Real Donuts[tm] Like They Make Back East
Date: 9 Jan 93 00:00:49 GMT
Distribution: ba
Organization: Stratus Computer, Inc., San Jose, CA

Personally, I'm looking for a *real* bakery like I used to
frequent in San Luis Obispo (the DeLite Bakery).  I haven't
found one yet.  More of a 1920's style/English style bakery.
One that makes good fig bark.  And cream horns.  And fills
things with real custard, not this cottage cheese stuff.
Anyone seen anything even remotely related?  The last one I
found was run by (I think) Vietnamese, and was in
Vallejo---rather a long run from San Jose.  (The real test is
if they leaven their cakes with beaten eggs, not with baking
powder.)

Forget donuts---I want decent baked goods, not this bunch of
grease and sugar mixed with flour. 

--
  Jilara   [jane@swdc.stratus.com]

"Every now and then, a big rock falls out of the sky, and everyone has 
a *very bad* day."  --from the PBS "Dinosaurs" special.
From: wallich@ncd.com (Ken Wallich)
Newsgroups: ba.food
Subject: Re: Peninsula lunch place to take a friend visiting from Japan?
Date: 7 Jan 93 19:25:48 GMT
Reply-To: wallich@ncd.com (Ken Wallich)
Distribution: ba

tenney@netcom.com (Glenn S. Tenney) writes:

>Note:  A few people have recommended Mac Arthur Park.
>       A friend of mine was in town a couple of months ago and I
>       took him there for lunch.  It was the WORST meal either of
>       us had recalled ever having.  [...]

I've only eaten at Mac Arthur Park twice, and both times the meals
were absolutely terrible, and the service was abyssmal.  I gave it a
second chance only because a lot of folks told me how good it was when
*they* went there.  The second experience was much worse than the
first, especially service-wise (even the manager, who we complained
to, after the waitress spilled oil and vinegar all over the floor,
didn't bother to clean it up, and it soaked into the jacket sleeve of
one person in the party, seemed entirely uninterested in the fact that
we all had a bad experience), that I have decided it must just be bad
Karma between us.  I'm glad to hear that someone else had as bad of
an experience there as I had.

I'll never return.

-- 
Ken Wallich

wallich@ncd.com ~ ken@wallich.com ~ kmw@al.org ~ [...]decwrl!vixie!amber!ken
From: lim@addvax.llnl.gov (Doug Lim)
Newsgroups: ba.food
Subject: Re: Tsing Tao, on Broadway (Oakland)
Date: 11 Jan 93 22:18:00 GMT
Reply-To: DougLim@llnl.gov
Distribution: ba
Organization: LLNL
News-Software: VAX/VMS VNEWS 1.41

In article <1993Jan11.195026.3610@news.csd.sgi.com>, chew@macross.csd.sgi.com
(Stephen Chew) writes...
>I think both these restaurants would be good for a banquet as long
>as they can accomodate your party.  Comparable restaurants in the 
>area would be Lantern and Jade Villa.  (though I really like the 
>atmosphere at Lantern for banquets)

I would not consider the Jade Villa for a banquet or a special occasion like
a wedding reception. My experience has been rather poor to rude service at the
Jade Villa. I would go with Stephen's recommendation of the Lantern for nice
atmosphere over the Jade Villa.

| | | |     +----------------------------------------+
| | | |     |      Doug Lim - DougLim@llnl.gov       |
| | | |__   | Lawrence Livermore National Laboratory |
| | |___/   |        Computer Scientist - ASD        |
\ \____/    |    (510) 423-6019 FAX: (510)423-2419   |
 \____/     +----------------------------------------+
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: ba.food
Subject: Re: Greek food in Santa Cruz (not taverna)
Date: 7 Jan 1993 19:22:22 GMT
Organization: U.C. Berkeley -- ERL
Distribution: ba
NNTP-Posting-Host: zion.berkeley.edu

> The Greek Festival is also held at the Greek Orthodox church
> just off Park Ave in San Jose, same timing, if I recall.

There are Greek festivals all OVER the place during the
warmer part of the year.  There's always one up at the
Greek Orthodox church in the Oakland hills.  And the food
is great -- even routine items like dolmas, gyros, and baklava
are *way* better than you will usually find.

Steve
From: jane@soave.swdc.stratus.com (Jane Beckman)
Newsgroups: ba.food
Subject: Re: Greek food in Santa Cruz (not taverna)
Date: 7 Jan 93 02:04:49 GMT
Distribution: ba
Organization: Stratus Computer, Inc., San Jose, CA

>
>"Greek restaurants DO exist here. There's Zorba's (of course) in San Jose-
A Greek co-worker of mine has some pretty awful things to say
about Zorba's.  He also calls it "American food."  I've eaten
there, and it's nothing to write home about.

>per year, generally one or two weekends after Labor Day, the Greek church in
>Downtown Santa Cruz (Locust and Center streets) has an all weekend festival
>- food, Greek knik-knaks for sale, dancing, drinking. It's open until 10 PM,
>friday and Saturday and 'til 8 PM Sunday.
> 
The Greek Festival is also held at the Greek Orthodox church
just off Park Ave in San Jose, same timing, if I recall.  It's
on the street that has the 880 soundwall on one side, two
blocks off Park Ave.


--
  Jilara   [jane@swdc.stratus.com]

"Every now and then, a big rock falls out of the sky, and everyone has 
a *very bad* day."  --from the PBS "Dinosaurs" special.
From: rchilder@us.oracle.com (Richard Childers)
Newsgroups: ba.food
Subject: Looking For A Good Emulsifier
Date: 11 Jan 93 19:02:21 GMT
Distribution: ba
Organization: Memes-R-Us
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.


Like most members of my generation, I have a significant addiction to
chocolate milk.		(-:

I'm looking for a way to make my own powdered chocolate milk. When one
looks at the side, one sees the ingredients are, listed in terms of the
percentage of the total ... sugar, chocolate, emulsifier.

I'm interested in lowering that sugar amount, as well as exchanging the
less nutritional sugar sucrose (?) for a more nutritional sugar, maltose,
since, being a home brewer, I have lot of malt lying about.

Previously I've found that using straight baking cocoa doesn't work unless
one has an emulsifier. ( An emulsifier is a substance which expedites the
mixture of two other substances which by themselves would not mix, such as
oil and water .... or milk and cocoa, which is alkaline, I think, and has
a tendency to float on top of the milk instead of becoming wet and heavy
and sinking to the bottom. )

Vanilla is an emulsifier ... so is vanillan, whatever that is. So are egg
whites, I think. None of these are suitable for a dry and powdered mix.

Does anyone have any suggestions for a good emulsifier ?


-- richard

-- 
=====
-- richard childers		rchilder@us.oracle.com		1 415 506 2411
         oracle data center  --  unix systems & network administration
                    Klein flask for rent. Inquire within.
Newsgroups: ba.food
From: bette@wc.novell.com (Elizabeth Brennan)
Subject: Re: Thai Markets?
Reply-To: bette@wc.novell.com
Organization: Novell, Inc.
Distribution: ba
Date:  6 Jan 93 02:04:31 GMT

In <dwarner.21@ub-gate.ub.com> dwarner@ub-gate.ub.com (Dave Warner) writes:

>G'Day All,

>Does anyone know of a Thai market in the South Bay?

>Much Thanks.

Also, anyone know about any Thai market's in the East Bay? My boyfriend
got me a Thai cookbook for Christmas and we got some serious experimentin'
to do.

Thanks
Bette

bette@novell.com

Newsgroups: ba.food
From: paulf@umunhum.stanford.edu (Paul Flaherty)
Subject: Re: Peninsula lunch lace to take a friend visiting from Japan?
Organization: The Three Packeteers
Distribution: ba
Date: Wed, 6 Jan 1993 18:55:02 GMT

In article <1993Jan6.075544.902@netcom.com> tenney@netcom.com (Glenn S. Tenney) writes:
>So, I'm looking for some suggestions please.

Some place American, eh?  My suggestion would be a good bar and grill; around
Stanford, in order, try:

1. The Dutch Goose
2. Pudley's
3. The Oasis

If the bar aspect bothers you, try Kirk's (about 1.2 on the above scale).



--
-=Paul Flaherty, N9FZX | "Just name a hero, and I'll prove he's a bum."
->paulf@Stanford.EDU   |  -- Col. Gregory "Pappy" Boyington, USMC (ret)
Newsgroups: ba.food