HDTenEightyP/NetNews huggingface dataset:
From: 6648470@LMSC5.IS.LMSC.LOCKHEED.COM
Newsgroups: rec.food.drink
Subject: Re: 3 oak & wine
Date: 20 Aug 92 18:51:26 GMT
Organization: Lockheed Missiles & Space Company, Inc.

------------------------- Original Article -------------------------
>Just curious...  If you're making your own wine, aging it in a 5-gal glass
>carboy for instance, and don't have the money to invest in an oak barrel,
>can you put pieces of the right type of oak in the carboy and then strain
>the result?

>--Judy Tolliver
Nevada City Winery (Nevada City, CA.)  has done this with some of their
Cab's.  The results were for oak lovers.  In any event, the technique
accomplished its aim.  Choose your oak carefully and remember that
new barrels are usually conditioned so the oak isn't so strong.
From: jb@crosfield.co.uk (john bartram)
Newsgroups: rec.food.drink
Subject: Re: oak & wine
Date: 21 Aug 92 14:10:30 GMT
Organization: Crosfield Electronics, Hemel Hempstead, United Kingdom.

In article <ahdlm-190892123103@mm-mac20.mse.uiuc.edu> ahdlm@Msu.oscs.montana.edu (Judy Tolliver) writes:
>Just curious...  If you're making your own wine, aging it in a 5-gal glass
>carboy for instance, and don't have the money to invest in an oak barrel,
>can you put pieces of the right type of oak in the carboy and then strain
>the result?
>
>--Judy Tolliver

When I was mad keen on home wine making. ie. when I had the time and
space. I decided to buy an oak cask. In Britain casks go in the range of 1
imp gal, 4.5, 9 etc.

Most of what I read said the 4.5's were only good for red wine and then
they suggested that the maturation time did not exceed 6-9 months. Regular
topping up is required either with wine or water. The size and topping are
to reduce oxidation. The cask I bought from Thomas Trevis Smith was wax
lined to reduce oxidation and transpiration.

One word of warning. The cask was made of tasmainian oak and imparts a
destinctive flavour to any wine it contains. Wines kept in it and topped
up over a year come out stronger than when they went in. One that did two
years near blows your shoes off ! You will need a half gallon of top up
per year and the cask must be rested on stillages rather than the bottom
curve of the barrel.

Check out Acton and Duncan's "making wines like those you buy" for more
details.

My advice is stay with glass if you don't want the extra hassle.

Regards JB.

-- 
+-----------+-----------+-----------+-----------+----------+---------+-------+
jb@crosfield.co.uk		We shall swally on the beaches, We shall
tel: +44 0442-230000-x3476	swally in the streets and kebab houses,
				we shall never be sober.   Rab C.  Nesbitt.
Newsgroups: rec.food.drink
From: shrum@eos.arc.nasa.gov (Rick Shrum)
Subject: Re: Jello "Jigglers"
Organization: NASA Ames Res. Ctr, Calif.
Date: Thu, 13 Aug 1992 20:39:33 GMT

In article <1992Aug13.164855.7387@news.ysu.edu> ae740@yfn.ysu.edu (Matthew Coda) writes:
>
>In a previous article, BROSE@SLACVM.SLAC.STANFORD.EDU () says:
>
>>If anyone has been to Maui (Lahaina) to a restaurant
>>on the main street (upstairs - called "Alligators" something?);
>>anyway, they have a drink that will knock your socks off -
>>Jello "Jigglers".  The drink is flavored (strawberry, cherry,etc.),
>>spiked with liquer, and jelled.  It is served in a shot glass
>>and you are supposed to suck it out and swallow it almost whole.
>>Boy, it gives you an *instant* very warm feeling inside!
>>stomach.
>>
>
>We have been doing this for years here at school (and before that in High
>School), though we usually did the normal jello mix untill within the past
>few years.  Some combinations that work particularly well are:
>	lime jello-midori-vodka (grain)
>	peach jello-peach schnaps-vodka (grain)
>	coffee gelatin-kaluah-vodka in a bowl with cream over it (as a desert)
>If you enjoy jello definatly give these a try!
>
> 
>-- 
>Virtual Matt, in his virtual office, doing virtually........
>


Could someone send me/post the recipe for these little jewels?

Thanks!


>Matt Coda ae740@yfn.ysu.edu
>U-grad, Materials Engineering, Drexel University

                            R ****
                             I
                              C
                          **** K
Newsgroups: rec.food.drink
Subject: Re: REQUEST: Orange Julius???
From: john@spss.com (John Przyborowski)
Date: Mon, 17 Aug 1992 17:42:31 GMT
Distribution: na
Organization: SPSS Inc.

moe@rainier.lib.washington.edu (Joe Shippert) writes:


>Does anyone have a recipe for an Orange Julius. I tried to watch them make
>it but they usually already have some made up and I not in the mood to 
>hang out at the Orange Julius waiting for them to make the stuff.

>So any ideas? Thanks,

>-joe
>-- 
>==============================================================================
>moe@u.washington.edu
>If you can't talk about it, point to it.


Joe--I've been lusting after one of these things for years.  One of
my fondest memories is going shopping as a child and stopping for lunch
at the Orange Julius (hot dogs!!!!). This was always finished by a stop at
the Sears candy counter for gummy fish.

My father tried on several occasions to approximate these great things--
if I remember

ice
a good sturdy blender
fresh orange juice
sugar
vanilla extract

Basically: add your orange juice and sugar and vanilla to taste to the 
blender, add ice and puree until its thick and slushy. Of course it will
never taste the same as one of their's but hey...

If you find something better please, I mean please, let me know.

john@spss.com



Newsgroups: rec.food.drink
From: jbaron@dirac.ssc.gov (Jeff Baron)
Subject: The Wine Spectator (and other ramblings)
Reply-To: jbaron@dirac.ssc.gov (Jeff Baron)
Organization: Superconducting Super Collider Lab
Distribution: usa
Date: Fri, 14 Aug 1992 21:08:16 GMT

In article <1992Aug14.181157.17045@riscsm.scripps.edu>, 
			mikec@scripps.edu (Mike A Christensen) writes:

- I subscribe to Wine Expectorator, but I read the articles, I don't look at the
- centerfold.

Personally, I think that this is a mistake.  We can all agree that
the reviews may be only the reviews of one person (if that!) but
they are still reviews.  And why is this important?

Because it will give you a clue as to what others are doing.  And
in the business of getting the most for your buck, avoiding the
"hot" things, as promulgated by the WS, may be the order of the day.

A few years ago, the WS started giving out very, no extremely, high
scores to the Chardonnay *and* Cabernet from Silverado.  Now, Silverado
makes a decent wine for the $11 that it used to be, but $17 or $18
now?  And do we really think that a 1985 Silverado, which may have
scored a 94 or so, is really as good as a 1985 Stag's Leap SLV,
which scored (probably) the same 94 and cost (probably) twice as much?  

Now, Silverado, riding high on the horse, gets that $17 or $18 from
the retail buyer, and the restaurant gets $32.  What does this do?
It drives the prices of other things down.

Another story.  At one point, I was buying a case of Martha's Vineyard
every years.  Then the 1985 came out, and with it the WS cover
article on "the best wine ever produced in California" or something
like that, and my order was reduced from 12 to 4 bottles.  Now, Heitz
gets $65 (I think) for a bottle.  They lost me as a drinker.

The market is a tricky thing, one that all real consumers and
investors and all of us in between should be aware of.  You can't really
get mad at the market, for such things as the Heitz story, but
you can learn to ride the market, and find the underpriced things.
You can still get the Chateau Montelena cabernet for less than $30
a bottle when it is released if you pay just a little attention and
watch for it, or have your favorite retailer save a case for you.
It may be hard to find at the winery, but it's not hard to find in here
in Dallas.  Right now, you can get a bottle of the '85 for $42.  Hey,
if you want a very good cabernet with some age on it (some, but 
obviously not a lot) this is a real deal.

You know, we the pseudo-serious drinkers *are* the mainstay of
these people's business.  In the long run, it is reputation and
track record that will keep these places going, and a lot of this
is our own personal experience and recommendations, especially when a
wine is not distributed through normal retail outlets.  We
shouldn't lose sight of that, especially when we have to ante up
$80 for a bottle of Caymus Special Selection.  Or not.

Jeff




From: jsabel@hpmwtd.sr.hp.com
Date: Fri, 14 Aug 1992 19:45:28 GMT
Subject: Re: Espresso Machine Help
Organization: HP Santa Rosa Site (NMD MTA MWTD)
Newsgroups: rec.food.drink

I believe the title of the song is "My Future's So Bright" and I know the
title of the band is Timbuk 3.  The song hails from their self titled first
album of 3 of 4 years ago.  Haven't a clue about any film connection.
From: hunter@work.nlm.nih.gov (Larry Hunter)
Newsgroups: rec.food.drink
Subject: Re: Unusual Cookbook
Date: 13 Aug 92 13:59:09 GMT
Organization: National Library of Medicine


Unfortunately, I can't answer Andy Tepper's request for the name of a cookbook
focused on "mock" dishes.  However, it reminded me of a somewhat similar quest
of my own.  

I once had in my hand a book that I thought was called "Taste Secrets."  It was
a compendium of advice about about spice and herb combinations, and what was
interesting was the emphasis on "underflavors."  The idea was that certain
flavors, when added in small (almost undetectable) amounts, would "bring out"
the main flavors of a dish.   Unfortunately, I didn't buy it when I had it, and
have never been able to find it again.  A search of online books in print shows
nothing with "taste" and "secrets" in the title, either.  Can anybody help me
find this book?

		Larry

--
Lawrence Hunter, PhD.
National Library of Medicine
Bldg. 38A, MS-54
Bethesda. MD 20894
(301) 496-9300
(301) 496-0673 (fax)
hunter@nlm.nih.gov (internet)
From: ahdlm@Msu.oscs.montana.edu
Newsgroups: rec.food.drink
Subject: judy tolliver
Date: 20 Aug 92 23:42:12 GMT
Reply-To: ahdlm@Msu.oscs.montana.edu
Organization: Montana State University

Hi there,
	you have attached my e-mail address to your posts.  Thanks for the
extra mail, but I think you may be able to use the responses better than I.
Laurel (ahdlm)
Newsgroups: rec.food.drink
From: mikec@scripps.edu (Mike A Christensen)
Subject: Re: 1987 Joseph Phelps Eisele Cab. Sauv.
Organization: Research Institute of Scripps Clinic; La Jolla, CA
Date: Thu, 13 Aug 1992 17:07:39 GMT

In article <l8jtkeINN7ps@pollux.usc.edu> kurtzman@pollux.usc.edu (Stephen Kurtzman) writes:
>In article <MARTIN.92Aug12104102@lyra.cis.umassd.edu>
>martin@lyra.cis.umassd.edu (Gary Martin) comments on a descrepency
>between Robert Parker's notes on a barrel sample (score 92-96) vs his
>later opinion of the wine (score: 82). I'm no big fan of Robert Parker
>because I dislike the affect his opinion has on the price of wine,
>though I find his comments on Bordeaux pretty good. This is an
>excellent example of some of the problems of relying on both barrel
>tastings and the opinions of the experts. Phelps obviously trotted out
>a sample of their best barrel for RP and 3 years later RP's opinion on
>that sample misleads someone on the quality of the bottled blend.

Actually, it says more about the wine shop that was so willing to hype the
87 Eisele with the "better" Parker review, without mention of the later, not so
hot review.  Compare that with my experience with the 86 Phelps Eisele, which
I noticed for sale (at $33) at the wine shop I frequent.  When I asked one of
the proprietors what he thought of the wine, he said "It's got a lot of
stuffing, but you probably won't like it because it has off odors, probably
Dekkera".  There is no substitute for dealing with a reputable wine shop with
knowledgeable staff.

P.S.  I'm actually benignly indifferent to Parker (and the Wine Spectator),
since there is such a low correlation between their tastes and mine.  I can't
help but smile at people who go out and buy a case of 89 Ch. de Beaucastel at
$40/btl, without trying it first, just because the Wine Spectator and/or
Parker told them to.

Mike Christensen
From: rperkins@astro.as.arizona.edu (Rachel J. Perkins)
Newsgroups: rec.food.drink
Subject: Re: Jello "Jigglers"
Date: 13 Aug 92 18:50:50 GMT
Organization: University of Arizona, Tucson, AZ

In article <1992Aug13.164855.7387@news.ysu.edu> ae740@yfn.ysu.edu (Matthew Coda) writes:
>
>
>We have been doing this for years here at school (and before that in High
>School), though we usually did the normal jello mix untill within the past
>few years.  Some combinations that work particularly well are:
>	lime jello-midori-vodka (grain)
>	peach jello-peach schnaps-vodka (grain)
>	coffee gelatin-kaluah-vodka in a bowl with cream over it (as a desert)
>If you enjoy jello definatly give these a try!
>
> 

rum also works very well, and adds a little flavor of its own, especially if
you use dark spiced rum. i have made alcoholic aquariums (aquaria?) with 
berry-blue jello, rum, and gummi-fish. they were pretty darned yummy.

--
		-just give me what for,
	rachel perkins =  rperkins@astro.as.arizona.edu
      "Chastity..the most unnatural of all the sexual perversions...."
					-Aldous Huxley
From: jbrewer@vice.ICO.TEK.COM (John Brewer)
Newsgroups: rec.food.drink
Subject: Phelps Eisele CS
Date: 13 Aug 92 21:53:11 GMT
Article-I.D.: vice.10153
Distribution: usa
Organization: Tektronix, Inc., Beaverton,  OR.


There has been a lot of conversation over the quality of
1987 Phelps Eisele CS in the last few days.  The majority
opinion seems to be that the wine is somehow overrated or
flawed.  I would like to interject some comments at this
time which tend to oppose these views.

I have followed Phelps Eisele CS for a number of years now.
I enjoy the minty quality of the wine and feel that it
complements the deep cassis/blackberry fruit flavors and the chocolate
background flavors nicely.  One thing that is certain about the wine,
however, it that it's not meant for early consumption.  Perhaps this
is where all of the controversy about the wine begins.

I have been periodically tasting my way through a case of 1985 Eisele,
a "controversial" wine if there ever was one, and have found that the
wine went through a two-year period of utter ugliness between 1989 (I
believe it was released in 1988) and 1991.  It was barely palatable
due to stale, vegetal flavors which thoroughly dominated the wine.
The color even seemed to be a little thin (especially for a wine which
is usually dense).  I was aware of bottle variation in the vintage,
but not at this level of low quality.  However, I stuck with the wine.

I opened my most recent bottle four months ago.  After smelling the
same gases upon opening, I decanted the bottle and left it stand for
20 minutes.  It then began to reveal the beautiful fruit, mint and
chocolate qualities that it is known for.  I even noted hints of
cinnamon in the wine's nose.  I think I spent 15 minutes just
lingering over the nose before tasting it even once.  To say that the
wine performed well with dinner that night would be a lie -- it didn't
last long enough to make it to the table.

The Wine Spectator (reviled in this group often, usually justifiably)
ran a back-page article recently on the "mid-life crisis" that most
Bordeaux and Ca. CS wines tend to go through.  Winemakers such as Bo
Barrett discussed the "dumb" periods that Chateau Montelena CS
typically goes through as just part of the wine's life cycle.  I
wonder if Phelps Eisele (which has been labeled as having everything
from cooperage problems to God knows how many bacterial infections)
doesn't encounter the same transition period.

Whatever people say, I can attest to the fact that the 85 and 84
Eiseles are some of the best Ca. CS that my lips have touched.  I only
hope that my lousy cellar conditions don't destroy the wines before I
can drink them all.


John Brewer
Portland, OR
From: peter@icad.com (Peter Masters)
Newsgroups: rec.food.drink
Subject: Re: Birthday gift?
Date: 12 Aug 92 21:25:43 GMT
Organization: ICAD Inc., Cambridge, MA

In article <2998@isgtec.isgtec.com> ted@isgtec.com (Ted Richards) writes:

   lb2r+@andrew.cmu.edu (Lorraine Blasik) writes:
   : I hope you guys can help me out.  I'm invited to a 40th birthday party
   : and need some ideas.  I was thinking about either a 1952 bottle of wine
   : or whiskey.  I'm a liitle short on cash, so nothing over $ 50.00 (is
   : that possible for a vintage bottle?).   All ideas welcomed.  Oh yeah, I
   : need it for 8/22/92.

   I don't know about whiskey, but it might be possible for wine.  There
   are several possibilities.

   You might find vintage dated Armagnacs of that age for under $50 (I am
   not an Armagnac drinker so I don't really have a feel for the price).
   Vintage-dated Cognacs do exist, but they are rare, and would probably
   be well over $50.

I'm pretty sure armagnac would be well over $100 at this age.

'52 was a pretty good year in Bordeaux, not classic, but apparently
long-lasting.  There is a shop in the Boston area, the Brookline
Liquor Mart, which recently brought in a stock of '52 Bordeaux AC,
which I believe is still available and sells for $60.  I have tried
the '66 of the same wine, and it is in perfectly good shape.  Not
terribly exciting, but certainly not old-tasting. 

Peter Masters
peter@icad.com
From: rshapiro@bbn.com (Richard Shapiro)
Newsgroups: rec.food.drink
Subject: Calvados (was: Help with Cognacs)
Date: 14 Aug 92 10:09:53
Organization: BBN, Cambridge MA
Distribution: usa
	<1992Aug14.005203.14019@ns.network.com>
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: dotytr@nscultrix2.network.com's message of 14 Aug 92 00:52:03 GMT

In article <1992Aug14.005203.14019@ns.network.com> dotytr@nscultrix2.network.com (Ted Doty) writes:

   > Can anyone suggest a good cognac for under (say) $60?  I am looking
   > for a gift and know very little about cognacs.
   >

   One of the more interesting and unusual choices is calvados, a distilled
   hard cider, typically found in normandie, france.  It is cognac-ish, but
   (IMHO) smoother and more interesting.  It's also harder to find in the
   states and offers less snob appeal, but it's your $$$.


I'm no expert on calvados but I have tried a number of them, and I
generally don't seem them for sale at this price point. There's
cheaper calvados available, which is pretty awful, real fire-water;
and there's more expensive calvados available, which is delightful
but, well, expensive. What brands of calvados are you thinking of in
the $50-$60 range?

It's also quite risky to buy someone calvados as a present if you
don't know for sure that they like it. Plenty of cognac drinkers
wouldn't care for calvados, I'm sure.

As for calvados offering less snob appeal, that's kind of silly. If
anything, cognac is more of a mass market spirit than calvados and so
has less snob appeal. In any case, buying a bottle on the basis of
anti-snob appeal is just as misguided as buying one on the basis snob
appeal. But, as you say, it's your $$$.
From: ahdlm@Msu.oscs.montana.edu (Judy Tolliver)
Newsgroups: rec.food.drink
Subject: Re: What is Tequila (?) made from ?
Date: 20 Aug 92 14:16:50 GMT
Article-I.D.: 128.ahdlm-200892091348
Followup-To: rec.food.drink
Organization: Dept. of MSE at Illinois-Urbana

It's made from pulque, a fermented juice from a maguey plant.  A maguey is
a hard, flesh-leaved plant related to the agave.  They grow in Mexico.  The
picture on most bottles is of an agave.  Since it has spiny, spike-like
leaves, it could be referred to as a cactus.
From: whit@milton.u.washington.edu (John Whitmore)
Newsgroups: rec.food.drink
Subject: Re: Mail Order Coffee Suggestion <coffee scoop measure>
Date: 16 Aug 92 06:48:59 GMT
Organization: University of Washington, Seattle

In article <1992Aug12.222927.17952@corax.udac.uu.se> magnus@solaris.astro.uu.se (Magnus Selhammar) writes:
>(Obviously I lost McConnel's article.)

>
><1992Aug7.170015.9671@b11.b11.ingr.com>, mcconnel@b11.b11.ingr.com (Guy McConnell) writes:
>|> In article <21983@sybase.sybase.com> leighann@sybase.com (Leigh Ann Hussey Oster) writes:

>|> ... my parents and
>|> in-laws, do not appreciate coffee made to the strength God intended.
>|> Both my parents and in-laws buy supermarket coffee and put three
>|> scoops to 10 - 12 cups of water. 

>How much is a scoop? I put approximately one "scoop" for every cup
>and that is quite normal here. Are your scoops different? To me a scoop 
>is about 15 gram. (I AM sorry, but I have no idea how I convert it to 
>american units). 

>Do americans in general prefer weaker coffee?

	My coffee scoop holds 28 ml= 2 tbsp, and that comes to 10g of ground
coffee.  Three scoops is about right for four cups (970 ml) of water, IMO.
The extraction efficiency is different for different coffeemakers,
and I find that I need finer grind than supermarket coffee in order
to get adequate flavor (I could as easily have used more scoops, but
I'm a thrifty sort).

	I too know Americans who brew their coffee weak (three scoops
to twelve cups is believable), and my own parents think my recipe is
'too strong'.

	Perhaps the weak coffee is better for those who sip regularly
throughout the day.  I limit myself to two cups per day: any more,
and I feel... wierd.  I know people who drink eight or more cups,
and one would hope they aren't actually dosing themselves with
four times my caffeine limit.

	John Whitmore
Newsgroups: rec.food.drink
From: shrum@eos.arc.nasa.gov (Rick Shrum)
Subject: Bosco
Organization: NASA Ames Res. Ctr, Calif.
Distribution: w
Date: Thu, 13 Aug 1992 20:37:35 GMT


Does anyone know if Bosco is still being made/know where to get some?
Thanks-in-advance!

RS
From: dotytr@nscultrix2.network.com (Ted Doty)
Newsgroups: rec.food.drink
Subject: Re: Help with Cognacs
Summary: Don't forget Calvados
Keywords: cognac calvados
Date: 14 Aug 92 00:52:03 GMT
Followup-To: ted.doty@network.com
Distribution: usa
Organization: Network Systems Corporation

Previously, esm@che.utexas.edu (Edward Scott Meadows) writes:

> Can anyone suggest a good cognac for under (say) $60?  I am looking
> for a gift and know very little about cognacs.
>

One of the more interesting and unusual choices is calvados, a distilled
hard cider, typically found in normandie, france.  It is cognac-ish, but
(IMHO) smoother and more interesting.  It's also harder to find in the
states and offers less snob appeal, but it's your $$$.

--------------------------------------------------------------------------
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.
From: tmenzies@hpmwtd.sr.hp.com (Tom Menzies)
Date: Fri, 21 Aug 1992 22:11:41 GMT
Subject: Re: Re: 3 oak & wine
Organization: HP Santa Rosa Site (NMD MTA MWTD)
Newsgroups: rec.food.drink

In rec.food.drink, ahdlm@Msu.oscs.montana.edu (Judy Tolliver) writes:

    Just curious...  If you're making your own wine, aging it in a 5-gal glass
    carboy for instance, and don't have the money to invest in an oak barrel,
    can you put pieces of the right type of oak in the carboy and then strain
    the result?

    --Judy Tolliver


    This works ok if all you want to do is add oak flavor.  You can buy oak
    shavings from winemaker supply stores.  Be careful, you can extract a lot
    of flavor pretty quickly.  One way to do it is to make a "concentrate" of
    oak flavored wine, and then blend in small amounts to your wine until you
    like the taste.  This technique does not contribute all the benefits of
    barrel aging, but it works pretty well.  Some wineries do it, but
    probably wouldn't admit it.

    Tom Menzies
    Hewlett-Packard Co.
    Santa Rosa, Calif.
    tmenzies@sr.hp.com