HDTenEightyP/NetNews huggingface dataset:
From: cnc@muppet.bt.co.uk (Colin Crist)
Newsgroups: rec.food.drink
Subject: Re: Beaujolais Nouveau: WHEN-SOON?
Date: 20 Nov 92 10:16:21 GMT
Reply-To: cnc@muppet.bt.co.uk
Organization: British Telecom

I was quaffing the stuff last night, it arrived here in the wilds of
Suffolk at 9am on the 19th. 

This years is surprisingly good, excellent for quaffing in large volumes
with friends - or am I remembering this through a drunken haze ???

Cheers, (but not just at the momemnt)

	Colin.

-----------------------------------------------------------------------
Colin Crist	
BT Research Labs			+44 473 648136
Martlesham Heath			cnc@muppet.bt.co.uk
Suffolk
United Kingdom				Standard disclaimer...
Newsgroups: rec.food.drink
From: brekshyn@shearson.com (Bohdan Rekshynskyj)
Subject: Re: Bush adminimstration to impose massive
Reply-To: brekshyn@shearson.com
Organization: Ordinatio
Date: Wed, 18 Nov 1992 19:47:05 GMT

Greetings,

  Another angle - why did the Bush administration single out wine to start out
the trade war?  Well, probably the religious right had something to do with it.
They have this schizoid mentality about wine.  They should've zapped beer
instead, chuckle!
  Somehow, I don't see the reason why they chose wine as tit-tat for oilseeds.
Basically, I don't see any problems with Italy or Germany's stance on farmer's
subsidies (in this case).  The basic problem is the French.  They still
haven't gotten over their resentment that America has displaced their position
in the world (cf:  lingua "franca", culture, unwillingness to join NATO during
the Cold War, et cetera.).  I guess they wouldn't have even helped us in our
revolution if they weren't so anti-British at the time.
   Of course, I don't mean to come across as a Francophobe (the wine tariff
really annoys me since I LOVE French wine and cheese), but I remember history.  
And history repeats itself...  (hat's off to Santayana).

					Bohdan




=====================================================================
 
Bohdan Peter Rekshynskyj
 
Consultant                     
 
Compuserve:  72576.1754@compuserve.com


                              
All promulgations are my own.  No corporate entity has authorization
to represent me.
 
Imprimatur.						Nihil obstat.
 
=====================================================================
From: stan@ntg.com (Stan Shepard)
Newsgroups: rec.food.drink
Subject: Re: turkey and wine
Date: 23 Nov 92 23:27:27 GMT
Organization: New Technologies Group, Inc.  Palo Alto CA

In article <1992Nov20.201648.13449@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>
>I believe that one should drink what one likes - many of the old
>rules have changed and you can have reds with traditionally white
>wine foods....and if you're doing reds, how about some of the nouveaus
>that are being released right now???? or a light (soft) beaujolais???
>

How about a nice Zinfandel.  The peppery flavor sould go well with the
traditional Thanksgiving meal.

-- 
						Stan

-----------------------------------------------------------------------
From: turgd00@DMI.USherb.CA (DAVID TURGEON)
Newsgroups: rec.food.drink
Subject: Anis Flavored Drink ( Was: Absinthe - ??? )
Date: 23 Nov 92 19:42:10 GMT
Organization: Universite de Sherbrooke -- Dept. d'Informatique

In article <102904@bu.edu> rohm@bucrf17.bu.edu (Ryan Rohm) writes:
>
>In article <1equhsINNrcj@transfer.stratus.com>, kaz@vineland.pubs.stratus.com (Karen Fegley) writes:

>In article <1992Nov23.080242.6014@panix.com> cht@panix.com (Chris Taylor)  
>writes:
>> I beg forgiveness if this is a FAQ...
>> 
>> I have always found old French paintings of absinthe and absinthe drinkers
>> interesting. Has anyone ever tried this stuff? Is it illegal as I have
>> often heard?
>> 
>Absinthe is a liqueur flavored with anise and other strong herbs.  It also
>includes oil of wormwood, which is apparently a neurotoxin if chronically
>used (i.e. it eats your brain).  
>
>There are similar liqueurs without the wormwood component;  one I am familiar
>with is Pernod.  They are commonly drunk diluted with (sparkling or still)
>water;  because of the oils dissolved in the alcohol, this produces a 
>cloudy mixture as microscopic drops of oil come out of solution.  This is
>fun, but IMHO Pernod is an acquired taste, and not a particularly versatile
>mixer, either.  
>
>There was a Scientific American article on absinthe a couple of years back,
>which described the alleged pathology in some detail.
>
>r rohm

There are a few Anis (Black Liquorice) Flavored drinks: here's a few and their applications:

Pernod: (French) with Water, OJ, soda.
Sambucca: (Italian) In a shooter, place a whole grain of coffee and LIGHT..
                    Serve!!! Don't forget to blow out the fire before you drink
Arak (Lebenase) (watch out 45% alcool (90 proof)) either with Water or Pure
OZOO (Greek)  Usually Striaht in a Shooter)
RIcard (french) just like Pernod

THere are a lot more !!!! But basicly the same "Recipes" apply...

Oh yes, Italians put Sambucca in their COffee!!  VERY VERY GOOD !!!!

They are all very much alike...The difference is in the % of alcool and
how sweet they are...  (Pernod and Ricard are very sweet)


Sorry for the spelling!

-- 
David Turgeon                        Computer Science Student
(819) 823-BILL                       University of Sherbrooke (Quebec)

"GOOD Judgment comes from experience....Experience comes from BAD Judgment"
Newsgroups: rec.food.drink
From: velde2@jhunix.hcf.jhu.edu (Francois Velde)
Subject: Re: Absinthe - ???
Organization: HAC - Johns Hopkins University, Baltimore
Date: Mon, 23 Nov 1992 14:34:10 GMT

In article <1992Nov23.080242.6014@panix.com> cht@panix.com (Chris Taylor) writes:
>I beg forgiveness if this is a FAQ...
>
>I have always found old French paintings of absinthe and absinthe drinkers
>interesting. Has anyone ever tried this stuff? Is it illegal as I have
>often heard?

I think it's been illegal in France since the beginning of this century.

>Most importantly- can it be had in New York City?

Is there anything that can't?   :-)


-- 

	Francois Velde

Newsgroups: rec.food.drink
From: klang@daimi.aau.dk (Karsten Lang Pedersen)
Subject: WANTED ---- Recipe for KHALUA ----
Summary: khalua
Keywords: recipe
Organization: DAIMI: Computer Science Department, Aarhus University, Denmark
Date: Fri, 20 Nov 92 10:14:31 GMT

About a year ago in real time ( that is about 200 zillion light years 
on the net, I know ). Once a guy from Japan posted an article including
a recipe of KHALUA, I copied it, but threw it away. Does anyone have
a copy of this OR another recipe of KHALUA?

Please e-mail info to klang@daimi.aau.dk.


Thanks in advance


Karsten Lang Pedersen, Denmark
 
Newsgroups: rec.food.drink
From: jpsmith@mta.ca (Jeffery Smith)
Subject: Re: I lost my Egg Nog
Reply-To: jpsmith@mta.ca
Organization: Mount Allison U, Sackville, N.B. Canada 
Date: Wed, 18 Nov 1992 08:04:32 GMT

In article <1992Nov17.161752.2386@cnsvax.uwec.edu>, whitemp@cnsvax.uwec.edu writes:
>Hello-
>	Since the begining of the holiday season is approaching (go to 
>any mall if it isn't obvious :) I decided to dig up my favorite Egg Nog
>formula... only to discover that it has vanished.  The recipe calls for
>confectioner's sugar blended with egg whites or something like that, along
>with alot of Half and Half and Whipping Cream.
>
>Anyhow, if anyone has such a recipe (or any other great 'Nog recipes,) would
>you send them to me?  If I get a bunch, I'll repost.
>
>Thanks Much-
>				-mw-
>
	I would too be very interested in gtting a list of Egg Nog recipes.
I knew about Christmas coming and the celebrations but I forgot completely
about the Egg Nog business. Thanks for reminding me about it. If I get several
responses to my request I will compile a list of all the recipes and send to
the group plenty in advance of Christmas so everyone can enjoy them too!!
Thanks in advance.
					JEFF
******************************************************************************
*                  JEFFERY P. SMITH               *  A regular user of       *
*          Contact by:                            *  REC.RADIO.SHORTWAVE     *
*  Canada Post               *   E-Mail Internet  *  REMEMBER!!!!            *
* Mount Allison University   *  JPSMITH@MTA.CA    *  "Commit Random Acts Of  *
* Box M-1117 , Sackville ,   *                    *   Kindness and Unnatural *
* New Brunswick , Canada.    *                    *   Beauty"                *
*    EOA 3CO                 *                    *                          *
Newsgroups: rec.food.drink
From: turgd00@DMI.USherb.CA (DAVID TURGEON)
Subject: Re: Beaujolais Nouveau: WHEN-SOON?
Organization: Universite de Sherbrooke -- Dept. d'Informatique
Date: Thu, 19 Nov 1992 23:54:15 GMT

In article <1992Nov18.135428.136@janus.arc.ab.ca> erkamp@JANUS.ARC.AB.CA writes:
>In article <570@ssdc.UUCP>, jbasara@ssdc.UUCP (Jim Basara) writes:
>>dlucy@sandr.COM (Doug Lucy) writes:
>>: 
>>: I don't understand the appeal of Nouveau. It's a very simple young
>>: wine that must be drunk immediately. It's appeal in France is due to
>>: it's exceptionally low price, which we don't see here. I'd much rather
>>: spend the $8 that Nouveau costs on an excellent 1991 Beaujolais or one
>>: of the crus.
>>
>>You answered your own question.  The appeal is that it is made to drink
>>immediately which gives cause for excellent festivals and parties.  Eight
>>bucks is kind-o-high though.  Here, I can usually find it for about six.
>>Anyway, pick up a few bottles of each type you can find.  Invite some 
>>friends over that enjoy red wine, cook up an evenings worth of different
>>appetizers, and have fun.  I do it every year and even those that I invite
>>who have high standards for wine enjoy themselves because the Nouveaus
>>are made to guzzle.
>>
>
>It's a tradition to celebrate the harvest...Anyways I would also recommend the 
>Vino Novello if you can get it. I prefer this to Beaujolais Noveau. Cheers.
>
>Bob


Actually, it out now in Quebec, as of yesterday (Maybe today..not 100% sure)

The price is  between  9.30 and 13.00 Canadian $$$  Quite expensive...
but hey, a deck of smokes is 6.50 here and gas is 60 cents a liter...
(oh, did I mention taxes are at 35% ?) + 15% sales tax + + + +
news.univie.ac.at!hp4at!mcsun!sunic!chalmers.se!news.chalmers.se!dtek.chalmers.se!d0fursta
Newsgroups: rec.food.drink
Subject: Re: Beaujolais Nouveau: WHEN-SOON?
From: d0fursta@dtek.chalmers.se (Patrik Furst)
Date: 15 Nov 92 15:42:06 GMT
Organization: Chalmers University of Technology, Gothenburg Sweden

jmrots@bb1t.monsanto.com writes:

>Hi,
>Does anybody know about the Beaujolais Nouveau?,it's about the time of the year
>and I haven't heard a thing.If they keep the tradition right,it should be this
>weekend or early next week.
>If you know anything,please let me know.

It's actually on November 19.

>Thanks

You're welcome.

>Jean M Rotsaert
>JMROTS@BB1T.MONSANTO.COM

/Patrik
--
--------------------------------------------------------------------
d0fursta@dtek.chalmers.se  Chalmers University of Technology, Sweden
                           Dept of Computer Science & Engineering
--------------------------------------------------------------------
Newsgroups: rec.food.drink
From: morrissey@stsci.edu
Subject: Re: Glo"gg recipe?!?
Organization: Space Telescope Science Institute
Distribution: na
Date: Sun, 22 Nov 1992 13:43:06 GMT

In article <1992Nov21.185041.1@acad3.alaska.edu>, fthp@acad3.alaska.edu writes:
> Hey fellow Netters:
> 
> Does anybody out there have a good recipe for glo"gg? Now that Christmas is
> close it would be nice to be able to have friends over for glo"gg and
> aebleskiver/waffles in the true Scandinavian fashion. Also, has anybody seen
> the special pan for making aebleskiver anywhere?
> 							Xmas Greetings!


Try the Maid of Scandinavia catalog.  Their phone number is 1-800-328-6722.

Janet Morrissey
"Mostly Harmless"

Xref: sparky rec.food.drink:3440 soc.culture.turkish:12017
From: luis@outland.wpd.sgi.com (Luis Oleson)
Newsgroups: rec.food.drink,soc.culture.turkish
Subject: Re: Anis Flavored Drink ( Was: Absinthe - ??? )
Date: 23 Nov 92 23:35:44 GMT
Organization: Silicon Graphics, Inc.  Mountain View, CA
NNTP-Posting-Host: outland.wpd.sgi.com

Does anyone have the vital statistics on Raki?  I aquired a 
taste for that while I was in Turkey.

Luis

> >Absinthe is a liqueur flavored with anise and other strong 
> >herbs.  It also includes oil of wormwood, which is apparently 
> >a neurotoxin if chronically used (i.e. it eats your brain).  
>  
> There are a few Anis Flavored drinks: here's a few and their
> >applications:
> 
> Pernod: (French) with Water, OJ, soda.
>
> Sambucca: (Italian) In a shooter, place a whole grain of coffee 
> and LIGHT..
> Serve!!! Don't forget to blow out the fire before you drink
>
> Arak (Lebenase) (watch out 45% alcool (90 proof)) either with 
> Water or Pure
>
> OZOO (Greek)  Usually Striaht in a Shooter)
>
> Ricard (french) just like Pernod
> 
> THere are a lot more !!!! But basicly the same "Recipes" apply...
> 
> Oh yes, Italians put Sambucca in their Coffee!!  VERY VERY GOOD !!!!
> 
> They are all very much alike...The difference is in the % of alcohol 
> and how sweet they are...  (Pernod and Ricard are very sweet)
> 
> 
> Sorry for the spelling!

==========
Luis Oleson						   Ex-Technical Writer
luis@outland.wpd.sgi.com				Technical Publications
Silicon Graphics, Inc.
From: mpeter@OAVAX.CSUCHICO.EDU (Margot Peter)
Newsgroups: rec.food.drink
Subject: Re: Absinthe - ???
Date: 23 Nov 92 21:44:42 GMT
Reply-To: mpeter@OAVAX.CSUCHICO.EDU
Organization: California State University, Chico
NNTP-Posting-Host: oavax.csuchico.edu

In article <1992Nov23.080242.6014@panix.com>, cht@panix.com (Chris Taylor) writes:
>I beg forgiveness if this is a FAQ...
>
>I have always found old French paintings of absinthe and absinthe drinkers
>interesting. Has anyone ever tried this stuff? Is it illegal as I have
>often heard?

>Most importantly- can it be had in New York City?

I have had the real stuff and I understand that it is indeed illegal. My
father-in-law smuggled some in from Switzerland in his diplomatic pouch. It was
served by pouring it very slowly through a cube of sugar and it turned slightly
greenish yellow and took on a cloudy appearance. I understand that the wormwood
in the absinthe is what fried your brains. It didn't taste much different than
Ricard which is legal, but without the wormwood.


Margot                 "I had to sink my yacht to make the guests go home."
                                      F. Scott Fitzgerald
                                                   
                                                   
Newsgroups: rec.food.drink
From: saxe_dh@jhunix.hcf.jhu.edu (Dean H Saxe)
Subject: Re: Margaritas!!
Organization: HAC - Johns Hopkins University, Baltimore
Date: Tue, 17 Nov 1992 20:52:54 GMT

In article <1eb0ssINN2gj@usenet.INS.CWRU.Edu> wpt@po.CWRU.Edu (William P. Taylor) writes:
>
>
>	I'm looking for recipes for Margaritas.  I've tried several 
>mixes, and a few experiments with made-from-scratch, but I haven't
>been satisfied yet.  If anyone has any favorites, or tricks of the 
>trade, let me know.  Either post or mail me, and after exhaustive
>research and product testing I'll post a summary :)   Thanks!!
>-- 
>William Taylor  CWRU '92                 "Never knew something so strong
>wpt@po.cwru.edu                              Could be washed away by tears
>Indiana University PhD Chem              But this wall of denial
>"That's _DR._ Taylor to you.."               Was just built on fear"    -SRV

	Well, y'all will think this is a weirde recipe, but it is damn
good!  I got this from a bartender friend (Thanks Carrie!)

In a blender mix:

1 can limeade (frozen for frozen ritas)
3/4 - 1 can full of tequila (the better the tequila the better the drink)
1/2 bottle of a DARK beer...it must be dark or else it doesn't come out right
Some Rose's lime juice to taste
Blend it all together, but ignore the color (last time i did it it was
BROWN!  but mmmmmmmm it was good.)  Put it in a mug with salt on the rim and
enjoy!  Send me email on your results or other variations you think of!
-------------------------------------------------------------------
| "Release the pressure that     |          Dean H. Saxe          |
|  builds within, scratching     |   saxe_dh@jhuvms.hcf.jhu.edu   |  
|  scraping, breaking, shaking." |   saxe_dh@jhunix.hcf.jhu.edu   |
|           -Scratch by          |   saxe_dh@jhuvm.hcf.jhu.edu    |
|         	Contagion	 |   wi.6243@n7kbt.rain.com	  |
|--------------------------------|---------------------------------
|  All opinions expressed herein Copyright 1992, DHS Enterprises  | 	
-------------------------------------------------------------------
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.drink
Subject: Re: Bush adminimstration to impose massive
Date: 19 Nov 92 11:00:21 GMT
Organization: Department of Computer Science, University of Edinburgh, Scotland

In article <1992Nov18.194705.22271@shearson.com> brekshyn@shearson.com (Bohdan Rekshynskyj) writes:

   Another angle - why did the Bush administration single out wine to start
   out the trade war?

Because it hits France more than other EEC countries, I'd have thought.  The
French farmers are the ones who are holding up the GATT deal, it seems, so
they're the ones that the trade war should be targetted at.  There'd be
little point in imposing punitive sanctions on Scotch whisky, for instance,
since the UK government probably quietly agrees more with the American
negotiating stance than it does with the French one.  And I doubt that France
is a major beer exporter to the USA...
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
From: silvert@cs.dal.ca (Bill Silvert)
Newsgroups: rec.food.drink
Subject: Re: Duvel available in Canada? (Toronto)
Date: 16 Nov 92 19:22:15 GMT
Reply-To: silvert@biome.bio.ns.ca (Bill Silvert)
Distribution: na
Organization: Math, Stats & CS, Dalhousie University, Halifax, NS, Canada

In <BxtGMn.GL9@DMI.USherb.CA> turgd00@DMI.USherb.CA (DAVID TURGEON) writes:

>>A cousin of mine who lives in Canada is very fond of Duvel.
>>He has never come across it in Canadian stores.
>>
>>Does anyone know where he can buy Duvel in Canada?
>>Preferably in the Toronto area, as that's where he lives.

>It is available EVERYWHERE in liquor stores in Quebec....  Usually things
>are more available elsewhere and not here.....

And in Nova Scotia at the Port of Wines.
-- 
William Silvert, Habitat Ecology Division, Bedford Inst. of Oceanography
P. O. Box 1006, Dartmouth, Nova Scotia, CANADA B2Y 4A2.  Tel. (902)426-1577
InterNet Address: silvert@biome.bio.ns.ca
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: Hypoglycemia
Date: 16 Nov 92 13:27:45 -0600
Organization: University of Northern Iowa

In article <1992Nov12.083848.27491@abo.fi>, abulsari@aton.abo.fi writes:
> 
> * What is Hypoglycemia?
> 
>      Hypoglycemia, also known as low blood sugar, is a relatively rare
> condition.   The  symptoms  include  shakiness,  weakness,  faintness,
> headaches, mental dullness, and confusion. Such symptoms can be caused
> by  any number  of other problems, including stress.  The only  way to
> diagnose  hypoglycemia  is through a  glucose tolerance  test the same
> type of test used to diagnose diabetes.
> 

Here's an example of what I was saying: no information is given as to 
exactly what the occurance of Hypoglycemia is in the population. The 
symptoms given are misleading- exactly what proportion of patients get 
which symptoms? It does state that there could be lots of other problems. 
If the cause is not diet, how can the solution be diet? Why then, the 
implication (via the proposed menu!) that a vegetarian diet is the solution? 


> * Hypoglycemia and Diet
> 
>      The best way to control hypoglycemia is through a diet similar to
> that used to control diabetes mellitus:  a reduction in simple sugars,
> a large intake of complex carbohydrates, and frequent feedings. 
> Also  advised is an increase in meal  frequency. 

Who is doing the advising? Where is the statistical proof? What proportion
of physicians who treat this condition agree with the recommendations
given here? I see nowhere in this article any proof that a vegetarian diet 
can do better than a diet that includes meat but has moderate amounts of fat 
and protein. Indeed, a vegetarian diet that is high in fat (such as a dairy 
diet including whole milk and cheese), or a vegan diet that includes
high-fat oil, nuts and avocado, may actually make the condition worse. 
What is needed are control groups and experimental groups who are given
different diets over time. This article does not make the case for a
vegetarian diet, nor do I see proof that a low-fat, high carbohydrate
diet that may include meat is effective in controlling this rare condition. 


> Physicians Committee for Responsible Medicine
> 

-Mary Howard
(Statistical Consultant)




Newsgroups: rec.food.veg
From: fend0001@student.tc.umn.edu ()
Subject: Well, I have a question for Ted...
Followup-To: All this stuff about civilized Debate...
Organization: University of Minnesota
Date: Fri, 20 Nov 1992 22:08:34 GMT


Steve Dyer pointed out that vitamin D was not necessarily the same type of
steroid as (or even at all similar to) anabolic steroid hormone.  Yet your
article, Ted implied that vitamin D was dangerous because it was and/or
did act as that kind of hormone.

Could you elaborate on your conclusions about the similar dangers of these
two substances?

Aside from a simple plant biology course, I have had no training in
biochemistry what soever, and find the subject facination.

Thanks.

~Melony


.sigs are for people who can't type.    .I just can't spell.


"Work is what you do for others, Liebchen/
Art is what you do for your self"
---Stephen Sondheim  
"Sunday in the Park with George"
From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: Re: Canola oil?
Date: 23 Nov 92 21:20:26 GMT

carroll@hercules.cis.udel.edu (Mark C. Carroll) writes:


>Canola is a _very_ light oil, which is very low in unhealthy fats. (My
>apoligies for not being more specific; I've got a lousy memory, and I
>always confused the mono-onsaturated fats and the poly-onsaturated
>fats...)

Portion size: 1 TBSP (14 g)
calories: 120
Fat: 14 g
  % of calories from fat: 100
  Polyunsaturated: 5 g
  Monounsaturated: 8 g
  Saturated: 1 g


>-- 
>|| Mark Craig Carroll: <MC>     || "There is no such thing as a problem 
>|| Univ of Delaware, Dept of CIS||  without a gift for you in its hands. You
>|| Grad Student/Labstaff Hacker ||  seek problems because you need their 
>|| carroll@udel.edu             ||  gifts" - _Illusions_, by Richard Bach

--
Tara McDermott                                  tara@starburst.umd.edu

Sweet and sweet is their poisoned note, the little snakes' of silver throat,
in mossy skulls that nest and lie, ever singing "die, oh! die."
From: gph@hpcc01.corp.hp.com (G. Paul Houtz)
Date: Wed, 18 Nov 1992 19:25:24 GMT
Subject: Re: All This Talk About KILL Files
Organization: the HP Corporate notes server
Newsgroups: rec.food.veg

georgec@eng.umd.edu (George B. Clark):
>
>Hey, Abhay.  Move your candy ass to front and center stage, and let's
                        ^^^^^^^^^
>hear some vitamin D expertise from you.

   Mr. Clark:

   Your remarks are patently offensive, and degrade everyone who participates
   in this discussion.  You should apologize for this kind of remark, which
   sheds no light on any fact, but rather serves only to indicate how 
   intellectually bankrupt your opinions really are.


   To the rest of you:

   Please stop wasting bandwidth about kill files.   As I said before, it
   is a function of one particular newsreader, is not available to everyone,
   and is TOTALLY INNAPPROPRIATE to this discussion group.
Newsgroups: rec.food.veg