HDTenEightyP/NetNews huggingface dataset:
From: mkim@us.oracle.com
Newsgroups: ba.food
Subject: Re: Looking for Korean Restaurants.
Date: 9 Apr 92 20:47:50 GMT
Distribution: ba
Organization: Oracle Corporation, USA

More Good Korean Restaurants:

1.  Sf - Brother's Restaurant on Geary & 5th
         (Same block as KFC)

2.  Oakland - Sorabol on Grant

3.  San Jose - ? on Lawrence Expressway, East of Valley Fair Mall,
                 on the northside of the street.

Michael Kim

(Standard Disclaimer -- These are my opinions only and not of my emplyer's).
Newsgroups: ba.food
From: galey@Cadence.COM (James Galey)
Subject: Habenero Peppers
Keywords: hot,heat,sear,inflame,scorch,broil,boy you'll need air freshener
Organization: Cadence Design Systems, Inc.
Distribution: ba
Date: Mon, 13 Apr 1992 20:06:30 GMT

I read about Habenero Peppers in the Smithsonian magazine recently.
While I've yet to enjoy a whole pepper by itself, I did locate a
company in Arizona that makes a line of Habenero-based salsas, sauces
and jelly.

I've since sampled the BBQ sauce and salsa produced by the company,
and heartily recommend both.  The Habenero adds a nice bite.  Although
still a bit on the tame side for my taste, (on a 1 to 10 scale I'd rate
a jalapeno at 4-5 and the sauce/salsa an 8) the products are quite
flavorful.  The quesadilla I created using the salsa was *wonderful*.
A bite of it brought tears to my wife's eyes, followed shortly by sustained
aural abuse in my general direction.

The company's name is Southwest Specialty Food Company in Glendale, Arizona.
Their phone number(s) are: 1.800.536.3131 or 602.931.3131.  They also have 
an extensive line of other products for those with wimpy taste buds.


Prices:
        4.95 - Habenero Jelly from Hell (10 oz.)
        5.95 - Habenero Salsa from Hell (14 oz.)
        4.95 - Habenero Barbeque Sauce from Hell (14 oz.)

        Shipping & handling runs 3.95 for subtotals of 15.99 or less
        and scales upward from there.

ps - I am in no way affiliated with the company - I just like their products!
From: mcb@lacan.postmodern.com (Michael C. Berch)
Newsgroups: ba.food
Subject: Re: Looking for Korean Restaurants.
Summary: Korean Garden -- buffet
Date: 12 Apr 92 01:05:03 GMT
Article-I.D.: lacan.920411.300095418
Distribution: ba
Organization: Postmodern Consulting, San Francisco, California USA

In the referenced article, ssmith@eoin.net.netcom.com (Shannon Smith) writes:
> > There's one called Korean Garden (I believe) at the corner of Bernardo
> > and El Camino in Sunnyvale.  I've only been there once, but thought it
> > was great and will be going back soon.  I can't tell you whether it was
> > authentic or not, but it sure tasted good!  Prices were in the 8-10 or
> > so dollar range and you get all the neat side dishes too.
> 
> If it's the restaurant I'm thinking of, it's not quite on that corner...
> it's between El Camino and...Heatherstone(?) (Towards Cupertino)

I haven't been for dinner, but Korean Garden has (or at least had;
it's been a month or two) a very nice lunch buffet, which included
barbecue (bulgoki, galbi, and/or chicken), three or four cooked
steam-table dishes, usually including fried fish or squid, an
assortment of wonderful Korean cold salads, and even some sushi.
And soup and rice as well.  It's not as amazing as the spread at 
California Buffet, but is less expensive and very friendly.  

--
Michael C. Berch  
mcb@postmodern.com
From: root@fuzzy (Dr. Michael M. Cohen)
Newsgroups: ba.food
Subject: Re: Looking for Korean Restaurants.
Date: 8 Apr 92 01:43:34 GMT
Reply-To: mmcohen@fuzzy.ucsc.edu (Dr. Michael M. Cohen)
Organization: Univ. of Calif. - Santa Cruz, Program in Exp. Psychology

The restaurant on the east side of rt 17 summit is Korean.
Have not eaten there yet...
MMCohen
From: chew@macross.csd.sgi.com (Stephen Chew)
Newsgroups: ba.food
Subject: Re: Regional Pizza Differences:  Fact or Fiction
Date: 7 Apr 92 17:24:21 GMT
Organization: Silicon Graphics, Inc.

In article <MELLON.92Apr6093907@hansen.ncd.com>, mellon@ncd.com (Ted Lemon) writes:
|> Maybe that's because most people like California Style Pizza better
|> (I'm not convinced that there is such a thing, BTW).   Your
|> description of the pizza at Pizza-My-Heart isn't exactly inspiring -
|> ``oily enough to blotch up the way [sic] paper''??   Why would you
|> want to eat such a thing?
|> 
|> Some of the best pizza I've ever had has been in California; e.g., the
|> pizza at Bette's Seaside Diner
|> 
|> Anyway, my point is that there is more to pizza than thin, oily crusts
|> with hardly any toppings.   If you like your pizza that way, more
|> power to you.   I don't see any point in whining about how that sort
|> of pizza is fading away, though - obviously, that wouldn't be
|> happening if most people preferred it the way you do.
|> 
|> 			       _MelloN_

This thread has been going on for a while and I forget what it started 
with.  I'm suprised, however, no one has mentioned North Beach Pizza in
San Francisco.  I can only call this pizza two things: San Francisco and
DELICIOUS. 

If ever there was a regional pizza of the bay area I'd nominate North Beach.
Their crust is between thick and thin, and the pizzas are loaded with toppings.
A few people must agree since they have two stores ~2 blocks apart from each 
other and they are usually both packed.
--
Stephen Chew (chew@csd.sgi.com)  Why do people say, "Can we be frank?" 
SGI Product Support              Does this mean they B.S. all the other times?
Newsgroups: ba.food
From: david@Xenon.Stanford.EDU (David M. Alexander)
Subject: Re: Searching for Chow Fun
Organization: Computer Science Department, Stanford University.
Date: Fri, 17 Apr 1992 00:31:42 GMT


Actually, lots and lots of chinese restaurants in the south bay and the
peninsula serve many and various chow fun dishes.  Unfortunately, most of
these are overcooked (read burned).  You have been lucky to run into one of
the best places for chow fun right off the bat: Su Hong (Palo Alto and Menlo
Park locations).  Another good place for chow fun has also already been
mentioned: Treasure Pot (El Camino logical northeast of San Antonio), though
their's is different in that it contains bean sprouts (most other places also
put in too many bean sprouts for my liking).

Now for my special secret: Beef with Broccoli in Spicy Garlic Sauce Chow Fun,
a most wonderful concoction, can be found at Lucky's Chinese Restaurant (no
association with the supermarket chain) on State between Third and Fourth
in downtown Los Altos.  Yum yum yum yum yum yum yum yum yum yum.

Dave Alexander
From: Emily.Jorge@f501.n914.z8.rbbs-net.ORG (Emily Jorge)
Newsgroups: ba.food
Subject: Cardamom - where?
Date: 10 Apr 92 20:39:00 GMT

ladasky@netcom.com (John J. Ladasky II)
winken!elroy.jpl.nasa.gov!swrinde!mips!spool.mu.edu!umn.edu!csus.edu!ne

JJLI>Subject: Cardamom - where?

JJLI>Greetings, all!

JJLI>        I have just recently been introduced to the wonders of cardamom
JJLI>through Teasara restaurant in San Jose.  I've pulled out some cardamom-

You will find them in jars or boxes.  Not ground in a little
can.  The best is the green kind.  Buy in bulk in Palo Alto at
the Whole Earth Foods Outlet.  Spice Islands has the white
kind in jars.  When I am talking about green or white I am talking
about the skin of the pod.  You will want to grind the meat
inside.  Just use a pestle and morter or spoon or something.
I do not think you would want to use a rolling pin but you
could.

Emily

---
 * OLX 2.2 * Dont't Blame Me it is San Andreas Fault


 * Origin: SeaHunt BBS, PCBoard / HST-DS 1-415-431-0227  (8:914/501)
From: brad@optilink.UUCP (Brad Yearwood)
Newsgroups: ba.food
Subject: Re: Cardamom - where?
Date: 13 Apr 92 05:30:09 GMT
Organization: Optilink Corporation, Petaluma, CA

In article <#xrj51b.ladasky@netcom.com>, ladasky@netcom.com (John J. Ladasky II) writes:
# a few of them.  Well, I've been to three supermarkets this evening.  They
# all carry the same major brands of spices (Trader Horn, Schilling, Spice
# Islands, Crown Colony), and none of them appears to include cardamom in
# their lineup.  Does anyone have a clue where to find this stuff?  By the
# way, I'm in the South Bay.

The droids who run supermarkets these days cannot be troubled to carry
anything other than the top few sellers in any given category, what with
"slotting allowances" and other such corruption.  Every time I go to
the store, it seems that something else that I used to buy has disappeared.
A few weeks ago, there was no Cayenne pepper to be found in either of two
stores.  Unthinkable!

Find an Indian grocery.  I was surprised to find one recently sprouted up
here in Cotati, called something like "Indian Spices".  They have both green
and black varieties of cardamom, at reasonable prices.  The only other time
I've seen black cardamom was in a specialty catalog, at about 4X the price.

One source that I've read claims that white cardamom (which is what grocery
stores used to carry from Spice Islands) is actually green cardamom which
has been bleached.  If this is true, then it is a different sort of green
cardamom than what the local Indian grocery is supplying.  The Spice Islands
stuff has a more nearly spherical pod, whereas the stuff from the Indian
grocery is narrower and more elongated, and has a considerably different
flavor (more to the camphoraceous side).  The black cardamom has a heavier,
slightly animal quality to it.

If you drink coffee, try cardamom in it.  This was a helpful hint dropped
by someone from the Turkish embassy in a chance encounter in the old Safeway
International grocery store in Washington DC some years ago.  Thank you,
whoever you were.

Brad Yearwood    brad@optilink.com    {uunet, pyramid}!optilink!brad
Petaluma, CA
Newsgroups: ba.food
From: mjohnson@netcom.Netcom.COM (Mark Johnson)
Subject: (Regional) Chicago Pizza
Date: Tue, 07 Apr 92 15:35:48 GMT
Organization: Netcom Online Communications Service

For those who enjoy a deep-dish "Chicago Style" pizza,
allow me to present another option: make it yourself!

There's a paperback book in your neighberhood bookstore
which gives the recipe for Pizzeria Uno's deep-dish
pizza.  Having made it several times myself (and
served it to a few readers of this bboard), I can
attest that it is quite delicious.  Whether it is
"truly authentic" tasting or not, I'll leave to
Chicago residents to decide, but I sure do enjoy it
even if the experts decide it's actually more like
WallaWalla-style rather than Chicago-style.

Now, the author of the book makes some people
hold their nose: he's Jeff Smith, "The Frugal Gourmet."
However he didn't dream this one up himself, he got it
from the lady who runs the Chicago Pizzaria Uno's.
Took his cameras into their kitchen etc.  If you really
hate the idea of purchasing a Jeff Smith book, I
sympathize.  On the other hand, it's only a couple of
bux (paperback) and most of it goes to Tower Books
and Bantam :-).

The title is "The Frugal Gourmet Cooks American".

Recipe includes the crust, toppings, etc.  Quite yummy
and relatively easy; I'm a non-cook and I've managed to
get it right several times.  Joe Bob says check it out.

---
   Mark Johnson      mjohnson@netcom.com   415-941-1671
From: maslak@unix.SRI.COM (Valerie Maslak)
Newsgroups: ba.food
Subject: Re: seafood chowder (was: New England Clam Chowder)
Date: 9 Apr 92 22:58:29 GMT
Organization: SRI International, Menlo Park, California

In article <TNT.92Apr8232935@netcom.com> tnt@netcom.com (Terry Turner) writes:

>p.s. that's duhgin paawk.

More like duhhhgin paaak.

Valerie Maslak
From: babcock@manticore.Eng.Sun.COM (Gigi Babcock, Mgr IBM Connectivity)
Newsgroups: ba.food
Subject: mail order bagels
Date: 13 Apr 92 20:20:50 GMT
Distribution: usa
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: manticore

Any ideas on a place that one could purchase bagels
via the mail? I want to send some to a friend in
Minnisota who sorely misses the great bagels should
could get in CA. Someone told me they had heard of
a place in NY that does mail order but had no other
details. So I turn to the net for help!

-- gigi
--
------------
Gigi Babcock babcock@Sun.COM 
Sun Microsystems, 2550 Garcia, Mailstop MTV14-49, Mt. View, CA 94043
Newsgroups: ba.food
From: aimee@leland.Stanford.EDU (Amy Lim)
Subject: Re: Looking for Korean Restaurants.
Organization: DSG, Stanford University, CA 94305, USA
Distribution: ba
Date: Thu, 9 Apr 92 04:54:19 GMT

In article <1L2ViB6w164w@xocolatl.com> ssmith@eoin.net.netcom.com (Shannon Smith) writes:
>chris@hpspdla.spd.HP.COM (Chris Bostak) writes:
>
>> There's one called Korean Garden (I believe) at the corner of Bernardo
>> and El Camino in Sunnyvale.  I've only been there once, but thought it
>> was great and will be going back soon.  I can't tell you whether it was
>> authentic or not, but it sure tasted good!  Prices were in the 8-10 or
>> so dollar range and you get all the neat side dishes too.
>
>If it's the restaurant I'm thinking of, it's not quite on that corner...
>it's between El Camino and...Heatherstone(?) (Towards Cupertino)
>
>I agree--fine food.

Yes, it is good Korean food.  I have been there a few times, and have
not failed to see the waitresses talking to some customers in Korean.

The address is 
3430 El Camino Real
located 1 1/2 blocks east of Lawrence Expressway 
in the Rancho Center

-- 

  -------------- Aimee --------------

                //-n-\\
From: davee@hpcuhe.cup.hp.com (Dave Elliott)
Newsgroups: ba.food
Subject: Re: Searching for Chow Fun
Date: 15 Apr 92 15:59:34 GMT
Organization: Hewlett Packard, Cupertino

tristan@hp-ptp.ptp.hp.com (Tristan Colson) writes:

>   I love chow fun...where in this area can I find Chinese restaurants
>   that have it on their menu? Preferably South Bay, although I would
 

   1.  Imperial Restaurant -  El Camino & Lawrence Expy (behind Chili's)
   2.  Ho Ho -  Bollinger at Blaney
   3.  (???) -  Homestead Road at Lawrence Expy (next to Thrifty & Lucky's)

  Most places will use any meat that you ask for (chicken, pork, shrimp, beef)
  even if it's not on the menu.  Back in New York (oh no! he's one of *those*),
  I always had roast duck chow fun.  I haven't been able to get that here yet.

  The quality is somewhat variable, but I think Imperial has the best chow fun.

                                      Dave Elliott
                                      davee@hpda.hp.com
From: mkim@us.oracle.com
Newsgroups: ba.food
Subject: Re: Stinking Rose?
Date: 15 Apr 92 00:20:34 GMT
Distribution: ba
Organization: Oracle Corporation, USA

In article <a5Tl02xo0f1301@JUTS.ccc.amdahl.com>, jdg40@pecan.spa.amdahl.com (Jeff Gee) writes:
> In article <2081@cypress.UUCP> wl@cypress.com (Wilbur Luo/COMM) writes:
>>Has anybody tried the food at the Stinking Rose in SF?
>>How is it?
>>
>>-W
> 
> Pretty bad food at not-inexpensive prices.  Didn't get good reviews
> in any of the major publications either.  Best to skip this one.
> 
> Jeff


Ditto.  Long wait, "stinking" food....

Michael 
(my opinion only...)
From: siu@hplred.HP.COM (Stuart Siu)
Newsgroups: ba.food
Subject: Re: Demographics (Was: Mark of a good Chinese Restaurant)
Date: 7 Apr 92 15:01:38 GMT
Organization: Hewlett Packard Labs, Palo Alto CA

>/ hplred:ba.food / alan@StarConn.com (Alan Deikman) / 10:15 am  Apr  6, 1992 /
>In article <1992Apr01.094917.19704@clarinet.com> (Brad Templeton) writes:
>>It is often said that the mark of a good Chinese (or other asian) restaurant
>>is how many Chinese are in the restaurant.  [stuff deleted]
>
>My favorite test is how good the hot-and-sour soup is.  I have never
>been to a Chinese restaurant that had good h-a-s soup that did not
>have other good things on the menu.  Conversely, most restaruants
>that can't make h-a-s never seem to be worth anything.  I'm not sure
>why this is, but I think it has to do with the fact that most h-a-s
>soup is made (so I'm told) with leftover ingredients from other dishes.
>
>In Fremont, try the Ho-Chow on Warm Springs Blvd.
>
>Alan Deikman
>============
>----------

Problem with that logic is that hot-and-sour soup is a regional Chinese dish,
ala northern styles. I would not expect a Cantonese-HK style restaurant to have
a decent hot-and-sour soup; but does that mean they do not serve good Chinese
food? I don't think so. Same thing as saying a good test of Italian food is
the red sauce (tomato based sauce is more southern Italian) and going into
a good northern Italian restaurant and finding the red sauce pasta not
very good. Does not mean that Italian restaurant is no good, it means you
didn't order what is there specialty.

Stuart Siu
From: wl@cypress.com (Wilbur Luo/COMM)
Newsgroups: ba.food
Subject: Stinking Rose?
Date: 8 Apr 92 15:36:28 GMT
Article-I.D.: cypress.2081
Distribution: ba
Organization: Cypress Semiconductor, San Jose, CA
Originator: wl@coast

Has anybody tried the food at the Stinking Rose in SF?
How is it?

-W
From: joanne@hpcc01.corp.hp.com (Joanne Petersen)
Newsgroups: ba.food
Subject: Re: Searching for Chow Fun
Date: 14 Apr 92 21:35:54 GMT
Article-I.D.: hpcc01.530045
Organization: Hewlett-Packard PAITC Data Center

Chef Chu's has chow fun and so does Chef's King, a small restaurant on
El Camino at College Avenue in Palo Alto.
From: sybalsky@parc.xerox.com (John Sybalsky)
Newsgroups: ba.food
Subject: Re: Interesting Markets in the East Bay or SF
Summary: Housewives Market & GB Ratto's, Oakland
Date: 10 Apr 92 03:09:40 GMT
Distribution: ba
Organization: Xerox Palo Alto Research Center

In article <s2rgaINN6mn@agate.berkeley.edu> oliver@redwood.CS.Berkeley.EDU (Oliver Sharp) 
asks about places in the East Bay to get spices and other "ethnic" supplies.

Allow me to repeat my recommendation for two places in downtown Oakland,
the Housewive's Market, and GB Ratto's.  They're both just North of Broadway
at about 8th street -- Ratto's by a block, and the HWM by 2 blocks or so.

Ratto's is a fairly normal store -- except that it's chock-full of oddball
culinary items, including a supply of bulk spices to die for.

The HWM looks like a converted warehouse.  Inside there is a FULL service
butcher shop, a sausage shop, a greengrocer, a spice store, a regular
grocery, a liquor store,... you get the idea.  A WONDERFUL place to go
looking for the odder items of life!

-- 
--John
Venue
I OWN the company.  Of COURSE they're official opinions!
Xref: sparky ba.food:1359 ba.general:1709 rec.food.cooking:7432
From: noring@netcom.com (Jon Noring)
Newsgroups: ba.food,ba.general,ba.market,rec.food.cooking
Subject: Looking For East Bay Store Selling Thai Curry Paste
Date: 12 Apr 92 16:06:14 GMT
Distribution: ba
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

Hello,

I've been looking for a store in the East Bay that sells various Thai curry
pastes. 

Jon Noring

-- 
=============================================================================
| Jon Noring          | noring@netcom.netcom.com | "The dogs bark, but the  |
| JKN International   | IP    : 192.100.81.100   |  caravan moves on."      |
| 1312 Carlton Place  | Phone : (510) 294-8153   | "Pack your lunch, sit in |
| Livermore, CA 94550 | V-Mail: (510) 862-1101   |  the bushes, and watch." |
=============================================================================
"If your annual income today is $50,000, you have the same buying power as
the average coal miner did in 1949, adjusted for taxes and inflation," John
Sestina, nationally recognized Certified Financial Planner;  quoted in 1987.
Newsgroups: ba.food
From: malan@leland.Stanford.EDU (Paul Malan)
Subject: Food Dehydrators
Organization: DSG, Stanford University, CA 94305, USA
Distribution: ba
Date: Wed, 8 Apr 92 03:45:56 GMT

I have been thinking about buying a food dehydrator, to make my own dried
fruit and preservative-free jerky. However, I have absolutely no experience 
with such devices.

I have been wary of the brand name "RONCO" advertised on late-night TV 
infomercials and in Parade Magazine on Sundays, simply because of the way
it is advertised. It sells for about $60 plus shipping. Price Club sells an
alternative brand, I think "Harvest Maid" or something, for about $70.

Are these worthwhile appliances? Does the dried food taste good? Is drying
time/power consumption a primary consideration? What are the pitfalls?

I would appreciate any advice in this regard. Please feel free to e-mail me.

Paul Malan
malan@leland.stanford.edu
From: jennifer@strobe.ATC.Olivetti.Com (Jennifer Grieves)
Newsgroups: ba.food
Subject: California Buffet?
Date: 16 Apr 92 18:22:11 GMT
Distribution: ba

Has anyone tried the California Buffet?  It is located in Sunnyvale
on the corner of Sunnyvale/Saratoga Rd. and Remington Rd.
I pass by it everyday on the way to work and have always wondered
if it would be worth eating at.  What kind of food do they serve
and what are the prices?

			Thanks.....Jennifer
From: jim@ncd.com (Jim Fulton)
Newsgroups: ba.food
Subject: Re: Empress of India
Date: 7 Apr 92 01:53:56 GMT
Distribution: ba
Organization: Network Computing Devices, Mt. View, CA, USA

Sorry to beat a dead issue....


        Question: is this consistent with outher people's findings, 
        or have some people been offered menus? Or at least a choice
        of dishes?

    I've been a regular at Empress of India for a couple of years, and I have
    yet to see a menu.

Last night Jeanne said that because some people have been bothered
by the lack of a menu, she now has a little one pager for those
who want to see it.  I still strongly encourage people not to bother
with the menu since part of the charm of the place is being surprised
at what you end up with for dinner (I personally have never been
at all disappointed; perhaps there's no accounting for taste :-).

She also has a note on the whiteboard explaining that she tries to give the 
same service to everyone (for those who prone to conspiracy theories).
From: luzeaux@roma.berkeley.edu (Dominique Luzeaux)
Newsgroups: ba.food
Subject: Re: Cardamom - where?
Date: 9 Apr 92 19:44:40 GMT
Article-I.D.: pasteur.1992Apr9.194440.17785
Reply-To: luzeaux@roma.berkeley.edu (Dominique Luzeaux)
Organization: International Computer Science Institute, Berkeley

I can give you some addresses in the North Bay:
you can find cardamon at all Andronico's in Berkeley (there is one in
San Francisco
too), or at the market in Oakland on College Avenue near the Bart station.
I used cardamon to make a drink with water and yogurt, it is an Indian
recipe from
a book on spices.
If you like lassi (spelling??), you'd like this one too.
	
	Dominique Luzeaux
Newsgroups: ba.food
From: delise@mikado.dfe.dec.com (Chris DeLise)
Subject: New England Clam Chowder
Keywords: Chowder, FishStuff, Clams
Reply-To: delise@mikado.dfe.dec.com (Chris DeLise)
Organization: Digital Equipment Corporation - Santa Clara, CA
Date: Thu, 9 Apr 1992 02:55:13 GMT

--

Oops! Let me try that again... (Sorry, hacking xrn again...)

Other than at the Shore Bird Cafe in HMB, I haven't been able to
find an authentic tasting New England style Clam Chowder (the white
stuff) in the area - particularly in the south bay. Do any of you
NE expatriates have any recommendations as to where to find it?

Ahh, some days I really miss the "Chowda" at Durgin Park...

        =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
				   Chris DeLise

	Digital Equipment Corporation	  Phone: (408) 748-6722
	3255-3 Scott Boulevard		  FAX:   (408) 748-1032
	Santa Clara, CA 95054		  INTERNET: delise@dfe.dec.com