HDTenEightyP/NetNews huggingface dataset:
From: haynes@fivenine.apple.com (Charles Haynes)
Newsgroups: ba.food
Subject: Re: pomp w/o the circumstance
Date: 21 Aug 92 06:40:16 GMT
Organization: Apple Computer

In article <BtAJGy.E1J@taligent.com> cep@taligent.com (Christophe Pettus) writes:
>In article <l96ctfINNcgq@exodus.Eng.Sun.COM> carole@peregrine.Sun.COM (Carole Parker) writes:
>>Yep.  I had heard that Hunan Home had really *hot* chinese food as
>>rated in ba.food.  Hot as in spicy.  Hot as in burn your mouth and
>>wish you had a fire extinguisher.
>
>This is good?  Sounds like an avoid to me.  If I want to burn my mouth,
>I'll just down a bottle of Crystal pepper sauce.

Hi Christophe, btw - Crystal isn't really hot enough to do a good job... :-)

>OK, this provides me a place to jump in and say: _Why_ is extreme heat
>considered a good thing in an Asian restaurant's food?

'Tisn't. Hunanese and Szechuan food on the other hand are
authentically that hot. Likewise many curries are, authentically, that
hot. Again, similarly for much Thai, Korean, Filipino, and Indonesian
food. This just begs the question though. Why do people in Szecuan and
elsewehere like their food so hot?

I could repost the newspaper article on capscicums, but I'll just
summarize it instead:

	endorphins

Capisce? [ahem]

Actually there are other reasons, mostly to do with blood circulation,
vasodilation, and sweating in tropical climates.

>Why is there this strange "I can eat food that will pit surgical
>steel" macho thing among Anglo fans of Asian restaurants?

Some do it for the macho. I do it because I LIKE hot food. I eat hot
food when I cook for myself - in fact I usually eat HOTTER food when
I eat by myself, having too few dining companions who like food that
hot. I also have no problem admitting when food is hotter than I
like.

>Hunan Home's is definitely not, by any means, the spiciest Chineses
>restaurant that I've ever visited.  This is good, in my book; I can
>actually taste the food rather than turning the meal into a "will this
>end in the ER?" endurance contest.

It's a common myth by the way that hot peppers destroy any other
flavor in the food. I strongly disagree. If you aren't a pepper
afficionado you may be distracted, but the other flavors are certainly
there. I believe I have a fairly discriminating palate, but I find that
food I find pleasantly warm and full of intricate and subtle flavors other
people find inedibly volcanic with no flavor other than peppers.

What can I say?

	-- Charles
Newsgroups: ba.food
Subject: Re: Indian or Meat-less (HELP!)
From: deyl@pepper.ncd.com (Susan Deyl)
Date: 19 Aug 92 14:49:31 GMT
Organization: Network Computing Devices, Mt. View, CA, USA

In article <1992Aug18.161816.5308@crc.ricoh.com>, chilton@crc.ricoh.com (Jeff Chilton) writes:
|> 
|>    Sorry folks,
|> 
|>     I know we did both these recently, but I just wasn't paying
|>     attention.  I'd like to take a non-carnivore out for dinner tonight,
|>     and indian food sounds perect.

This is too late for Jeff's evening out.  I was dragging my feet because
I selfishly didn't want to reveal this place.  Passage to India on El Camino
(just around the corner from Castro in Mountain View)
has recently come under new ownership or management and has really delicious
food now.  They have a lunch buffet for $4.99 and they serve
lunch on Saturday and Sunday.  They print a handout listing all of the week's main
buffet dishes.  I've been twice and both times they had two meat dishes and
two vegetarian dishes plus dal and all the accoutrements (papadums, whatever that
fried pita-like bread is, dips, veggie samosas, little round sweet things in syrup,
saffron rice).  They're friendly folks, too.  Give 'em your trade (not too
many of you, though).
From: mdk1@netcom.com (Mark Kaplanoff)
Newsgroups: ba.food
Subject: Re: Czech restaurant near Pt. Reyes
Date: 14 Aug 92 23:58:36 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

In article <5099@unixhub.SLAC.Stanford.EDU> esr@unixhub.SLAC.Stanford.EDU (Edwin S. Russell) writes:
>It has been a while since we have been to Pt. Reyes area but I think I  
>remember a Czech restaurant on the road out there, Inverness perhaps?  As I  
>recall it came highly recommended.
>
>If my memory isn't playing tricks, can anyone remember the name of it?  Is it  
>still there?  Anyone been there recently?  

The restaurant you're thinking of is probably Manka's in Inverness, the one
town on the Point Reyes Peninsula.  It was indeed owned for many years by
a Czech and offered Middle European cuisine.  I'm told, however, by friends
who have a house in Inverness that the restaurant was recently (a year and
a half ago) sold to someone who offers a rustic version of Californian 
cuisine.  Rumor has it, though, that Manka continues to prepare rich
Middle European desserts/
From: ctopp@cup.portal.com (Carol F Topp)
Newsgroups: ba.food
Subject: Source for Cheese in South San Francisco
Date: Thu, 20 Aug 92 09:38:43 PDT
Organization: The Portal System (TM)
Distribution: ba

Hi -

My company recently moved from San Francisco to South San Francisco.
We have regular wine and chees get togethers on Fridays and I'm looking
for a source for cheeses in the SSF area. In the past we would go to
Say Cheese in SF and it is possible for people who live there to
do the purchasing, but I would like to find sources that don't require
a day or two notice. 

Please respond by E-mail and I will summarize the replies. (I can't keep
up with the traffic on the food groups on a regular basis and still
have time to cook.)

Carol
From: RAJA@SLACVM.SLAC.STANFORD.EDU
Newsgroups: ba.food
Subject: Re: Indian or Meat-less (HELP!)
Date: 22 Aug 92 08:43:41 GMT
 <1992Aug21.220254.28691@ictv.com>
Organization: Stanford Linear Accelerator Center

I finally decided to try out Kathmandu west today. It deserves the praise it ha
s got. Excellent food and big portions (proof in my refrigerator now) and a cou
rteous staff. Some ladies at the next table wanted to see their oven and they w
ere shown around. How many restaurants do you know who are sure enough of their
 kithchen, clewan etc., that they will let customers have a look around.

Recommend it to anyone going there especially with someone else. My solitary tr
ip provided me with tomorow's breakfast and most of lunch as well!

rajagopalan....We just got a lot of ZZZZZZ"s anybody care?!
Xref: sparky ba.food:2820 rec.food.drink:2656 alt.beer:4981
From: charly@hal.COM (Charly Rhoades)
Newsgroups: ba.food,rec.food.drink,alt.beer
Subject: Re: Soliciting Opinions on Tied House "Mini-Kegs"
Date: 20 Aug 1992 17:11:55 -0700
Organization: HaL Computer Systems, Inc.
Distribution: ba
NNTP-Posting-Host: renoir.hal.com

In article <1992Aug15.173231.1637@rosedale.uucp> dcb@rosedale.uucp (Dave Breneman) writes:
>In article <1992Aug12.235734.2031@crc.ricoh.com> chilton@crc.ricoh.com (Jeff Chilton) writes:
>>
>>   What a silly keg.  The pump goes on the top, and the spigot out the
>>   side at the bottom. If you want to keep it cold this creates some real
>>   problems.  What we did was put it in a plastic tub and add ice as
>>   usual, but in order to attach the spigot, we had to cut a hole in the
>>   side of the tub near the bottom, put the keg in the tub, attach the
>>   spigot, then fill the tub with ice.  In all it took 3 engineers to do
>>   this (which means probably one non-engineer or 25 managers :-)).
>>
>Is this a Golden Gate style keg?  (Except for the ease of cooling,
>I still think these have it all over the ball-seal type now in
>favor by major brewers.)  The only thing I don't understand is the

Actually, the Tied House "party kegs" (1.3 gallons) we got didn't
have this type of separate pump/spigot arrangement mentioned above.
It was a simple, plastic, three-piece affair that you insert through
the bung on the top of the keg.

And contrary to another poster's experience, we didn't have any
problems with the pump seizing or requiring any lubrication.  It
worked just fine (actually we had two going at the same time, and
both worked fine).  Perhaps they have changed taps?  My only wonder
is how long it will last ....

-- 
   Charly Rhoades               Now I could walk into any old bar
                                and find a fight without looking too far
   HaL Computer Systems         But I never killed someone I don't know
   charly@hal.com               just because someone told me to.  --CvB
From: tonse@csa2.lbl.gov (Shaheen Tonse)
Newsgroups: ba.food
Subject: RE: ENGLISH PUBS & SHEPHERDS' PIE
Date: 15 Aug 92 17:31:21 GMT
Organization: LBL - Berkeley, CA, USA
Reply-To: tonse@csa2.lbl.gov
NNTP-Posting-Host: 128.3.254.197
News-Software: VAX/VMS VNEWS 1.3-4   

Kensington Circus Pub in the East Bay has good shepherds' pie as well as
fish and chips. Located on Colusa Ave, at the roundabout near the 
Kensington/Berkeley border.
				ST.
From: jimj@cleanplate.EBay.Sun.COM (James D. Jones)
Newsgroups: ba.food
Subject: Re: Milk Farm?
Date: 18 Aug 92 21:37:30 GMT
Distribution: ba
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: cleanplate.ebay.sun.com

In article <2302@unet.UUCP> linda@wendy.net.com (Linda Hill) writes:
>Has anyone ever stopped at the place off of I-80 (near Davis?) with the
>big black and white cow on top of it called the Milk something?  I've always
>wondered about it, but I've never taken the time to actually stop to try it.
>
>linda@net.com

Did it look like it was open?  It closed a few years ago, even though
they kept the cow up on the roof; I haven't been
by that way in a year or so, though, so it could have reopened.

It used to be your basic roadside restaurant/gift shop, nothing special.
The kind of place where bus tours stop for lunch.

Jim Jones
(conoisseur of dining/drinking establishments with cows or submarines
  on the roof) 
Newsgroups: ba.food
From: goodman@thebay.enet.dec.com (Roy Goodman)
Subject: Re: Scones
Reply-To: goodman@thebay.enet.dec.com (Roy Goodman)
Organization: Digital Equipment Corporation
Date: Thu, 13 Aug 1992 20:31:03 GMT

In article <l8l698INNpls@exodus.Eng.Sun.COM>, bls@sector7g.Eng.Sun.COM (Brian Scearce) writes:
->Ah, but the real question is: does "scone" rhyme with "cone" or "con"?
->
->Be sure to suffix your answer with "of course".
->

Neither (and how do you pronounce *that*?).

It rhymes with "sun"....of course.  Actually, the vowel sound is a little longer than your average
American-speaker puts in "sun".  Ask someone from Scotland about the Stone of Scone and you'll
see (hear) what I mean...

--
Roy Goodman                                 Digital Equipment Corporation
goodman@thebay.enet.dec.com                 455 Market Street, Suite 700
...!decwrl!thebay.enet!goodman              San Francisco, CA  94105
goodman%thebay.enet@decwrl.dec.com          +1 415 882 3690
          Disclaimer: These opinions are mine only.  Thank goodness.
From: dan@BofA.com (Dan Brockman)
Newsgroups: ba.food
Subject: Re: REQ: places to buy sushi materials in sf
Date: 18 Aug 92 23:43:13 GMT
Distribution: ba
Organization: Bank of America, Capital Products, RMTG #5906

In article <64137@cup.portal.com> DeadHead@cup.portal.com (Bruce M Ong) writes:
>I am hoping that those in the 'know' on the net would point me to few
>stores in SF that sell sushi meat. Basically, I am looking for a replacement
>of Yaohan's of south bay in the City. Having followed my bliss and moved back
>to SF, Yaohan's is probably the only thing that I'll miss from south bay.
> 
>thanks for sharing any info on this...



Try American Fish Market Sutter St. at Buchanan in Japan Town.
It's not American Fish anymore -- it changed owners and names --
but still there, still sell sushi fish.  You may find another
source if you wander around Japantown.  The key thing about 
sushi is freshness.  You want it very very very fresh.  Beyond
that, it is little more than fish.  Maybe your nearest sushi
bar would cut a slab of yellowfin from their inventory for you
(and for a price).


-- 
 ------------------------------------------------------
 Daniel Brockman                       tel 415-953-0406, fax 415-622-2892
 Bank of America, Dept 5906, 555 Calif St
 San Francisco 94104 USA              email uunet!odinba!dan dan@BofA.COM
From: reid@pa.dec.com (Brian Reid)
Newsgroups: ba.food
Subject: Re: how do they age beef (was: Re: Birk's)
Date: 20 Aug 92 00:29:29 GMT
Organization: DEC Network Systems Laboratory

In article <bf!nn7q.bilan@netcom.com> bilan@netcom.com (Steve Bilan) writes:
>
>This is a question that has always puzzled me.  How in the world do
>they age beef?  More specifically, what is the difference between
>aging beef and beef just sitting in the freezer or refrigerator
>getting old?

You might not like the answer. Basically what it means to age beef is that
you hang it in a refrigerator for a while before you cut it into pieces, and
only the outside gets rancid; when you butcher the carcass you then trim off
all of the pieces that got rotten when it was aging and the inside is all
healthy and aged. 

One of my college roommates came from a family that did meat packing for
gourmet restaurants, and I've seen the process much more closely than I
really cared to...
From: jane@soave.swdc.stratus.com (Jane Beckman)
Newsgroups: ba.food
Subject: Re: Why do people like spicy-hot food?
Date: 21 Aug 92 18:33:58 GMT
Organization: Stratus Computer, Inc., San Jose, CA

In article <9208201801.AA05919@minos.nmt.edu> js@MINOS.NMT.EDU (John Shipman) writes:
>Someone in ba.food asked why people deliberately eat very
>spicy food.  
>
>Capsaicin is the chemical in chiles [1] that gives you the
>burn.  No one starts out liking heat, it's definitely an
>acquired taste.  When I started school at New Mexico Tech, I
>couldn't stand it.  But since chiles were everywhere
>(especially in the cafeteria), I got used to it, and
>eventually got to be quite hooked.

I must be weird.  When I was five, the folks took me to a
salad bar, and I discovered how *wonderful* pickled hot
peppers were.  I loved them from the first taste!  (The folks
thought I was totally weird, because they *hated* the damned
things.)

>He divides a group of chile addicts into two groups.  The
>control group eats a bunch of hot food and then they sit
>around with big grins on their faces.  The experimental
>group is given a drug that blocks the action of endorphins,
>and it wipes the grins off *their* faces in a big hurry.
>Suddenly they are in the kind of pain that someone from
>Cincinnati would experience if they drank from a bottle of
>tabasco.

This overlooks the fact that some of us like the *taste* of
chile peppers.  (Some folks claim that all you can taste is
hot, but this is blatantly untrue.  There are subtle nuances
even to various ground chile powders that you get from
roadside stands in New Mexico.  Some are sweeter, some more
savory, some with more roasted flavor.  The range of flavor in
fresh peppers themselves is even more amazing.  A jalapeno
tastes very different (delicious!) from a habenero or a Thai
chile pepper.  (I could wish they had a little less fire,
actually, so I could eat more of them without wearing out my
mucous membranes!) 
>
>co-owner of the Owl Bar in San Antonio, NM (home of the
>world's finest green chile cheeseburger and, IMHO, the
>world's best burger, period), refers to "chili" as "gringo
>bean soup."  Order a bowl of chile in *her* establishment
>and you get a bowl of green chiles with just a tiny bit of
>ground meat and garlic for flavor.  You want beans [2], you
>order beans.

And *real* chili has no tomato, just lots of chile powder!
Yum!
--
  Jilara   [jane@swdc.stratus.com]

I've worn high-heeled pointed-toed fashionable shoes for the past 
twenty years, and you ask me about if *getting tattooed* hurt?!
Newsgroups: ba.food
From: aviva@ultra.com (Aviva Garrett)
Subject: Re: Czech restaurant near Pt. Reyes
Reply-To: aviva@ultra.com (Aviva Garrett)
Organization: Ultra Network Technologies
Date: Mon, 17 Aug 92 21:41:22 GMT

In article <BszEKw.1sI@well.sf.ca.us> louis@well.sf.ca.us (Louis Jaffe) writes:
>There are actually two Czech restaurants in Inverness, if I
>remember right.  Haven't been to either, but people have
>spoken well of Manka's.

We recently went to Vladimir's, which is in "downtown"
Inverness, and I can't recommend it. The food was not bad, but
it was not good either, and the service was surly.

..Aviva

-- 
Aviva Garrett
Ultra Network Technologies / 101 Daggett Drive / San Jose CA 95134
aviva@ultra.com  ...!ames!ultra!aviva  (408) 922-0100 
Newsgroups: ba.food,rec.food.drink,alt.beer
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: Soliciting Opinions on Tied House "Mini-Kegs"
Organization: The Spud Goodman Show
Distribution: ba
Date: Sat, 22 Aug 1992 21:21:41 GMT

In article <171ccbINN281@renoir.hal.COM> charly@hal.COM (Charly Rhoades) writes:
>
>Actually, the Tied House "party kegs" (1.3 gallons) we got didn't
>have this type of separate pump/spigot arrangement mentioned above.
>It was a simple, plastic, three-piece affair that you insert through
>the bung on the top of the keg.
>

Hmmm... This sounds almost like the German 5-liter "party kegs".
I suppose the case is academic, since I've only been in Mountain
View for any period of time once in my adult life, but I always
like to keep up on keg technology :-) .  BTW, does anybody down
that way know what happened to the Paul Masson Winery?  When I
was down there they were tearing it down.  It was kind of a big
industrial type of thing, but it had a 60's kind of high-tech
charm about it.

-- 
David Breneman            #################          Historical revisionism:
The Spud Goodman Show      ####### #######           Elvis Presley was a joke
dcb@rosedale.uucp           #####   #####            A washed-up has-been.
 ..uunet!camco!rosedale!dcb      (_)  - - - Ciao.    Then he died... The King!
Newsgroups: ba.food
From: chilton@crc.ricoh.com (Jeff Chilton)
Subject: Re: Scones
Organization: Waldo Fudpucker's Flea Circus   
Date: Mon, 17 Aug 92 21:16:40 GMT

   You are all wrong.

   Its pronounced "scorn"... ryhmes with corn

   (I guess it does matter where your from  :-) )
From: cole@unix.SRI.COM (Susan Cole)
Newsgroups: ba.food
Subject: Re: Add to late-night Peninsula eateries
Date: 19 Aug 92 18:18:26 GMT
Distribution: ba
Organization: SRI International, Menlo Park, California

In article <1992Aug18.143500.16596@ads.com> charleen@ADS.COM (Charleen Bunjiovianna) writes:
>In article <37925@unix.SRI.COM> cole@unix.SRI.COM (Susan Cole) writes:
>>For those seeking late-night dining:

>>Jose's Caribbean Restaurant has completed its expansion and is now
>>advertising food service until midnight, with the bar open until 2.

>This must be a very recent change.  Alan and I were there a week ago,
>and they were preparing to close around 9:30 pm.


I'm surprised if this happened since the extension opened, which it did
only a couple of weeks ago.  The sign on the door says Food Service until
Midnight and I also called and confirmed it before I posted.

-- 
cole@unix.sri.com
{amdahl,rutgers}!sri-unix!cole
Newsgroups: ba.food
From: zimm@leland.Stanford.EDU (Dylan Yolles)
Subject: Re: Looking for a *quality* grocery store
Organization: DSG, Stanford University, CA 94305, USA
Distribution: ba
Date: Tue, 18 Aug 92 20:20:35 GMT


>In article <JET.92Aug18115944@win30.nas.nasa.gov> jet@win30.nas.nasa.gov (J. Eric Townsend) writes:
>>
>>Where are all the yuppie/granola grocery stores I heard so much about
>>before I moved out here?  I live in MV (near rengstroff and central)
>>and all I've seen are Safeway's (ick) and Lucky's (double ick, but
>>they have good prices on rene junot).  I've been to Country Sun (?) on
>>California in Palo Alto, and they're ok...
>>
>>I don't know how to explain exactly what I'm looking for except to say
>>that in Houston I liked going to Auchan's (french hypermarket), Rice
Unfortunately the best supermarket in the world is a tad far from
you. It's Andronico's, in Berkeley. Check it out if you're in the
East Bay (best location: Shattuck near Cedar).



Newsgroups: talk.bizarre
From: al037@cleveland.Freenet.Edu (Dave Polewka)
Subject: Re: bathroom reading
Reply-To: al037@cleveland.Freenet.Edu (Dave Polewka)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Sun, 16 Aug 92 06:36:59 GMT


In a previous article, gypsy@alembic.acs.com (hippolyte) says:
                       ^^^^^^^^^^^^^^^^^^^^^

>"Uncle John's Bathroom Reader",
>		"Well shit eat, dude."  - Starcap'n Ra

 gypsy@alembic.acs.com -- (@=r)
*********************************
  OSSARAC = Pigmy B.M. cycle!!
*********************************

-- 
=======================
"Endeavor to persevere"
=======================
Newsgroups: talk.bizarre,alt.cascade
From: bhoughto@sedona.intel.com (Blair P. Houghton)
Subject: Re: toast
Followup-To: misc.test
Organization: Intel Corp., Chandler, Arizona
Date: Thu, 20 Aug 1992 03:58:10 GMT

In article <5948@taurus.cs.nps.navy.mil> rpwhite@cs.nps.navy.mil (rpwhite) writes:
>>>>Currants.
>>>Currency.
>>Crabalocker Fishwife.
>Coxswain.
Cousin, Cousine.

				--Blair
				  "Muy Caliente'."
From: mjd@saul.cis.upenn.edu ("[*] Thomas Pynchon's Little Brother")
Newsgroups: talk.bizarre
Subject: Re: Band Information sought
Date: 18 Aug 92 16:19:37 GMT
Organization: Eaters of Wisdom
In-reply-to: rone@alcor.usc.edu's message of 18 Aug 92 07:57:05 GMT

In article <l91bahINNkui@alcor.usc.edu> rone@alcor.usc.edu (Ron Echeverri) writes:
>   Exsqueeze me?  MJD?  Newbie?  Are we talking about the same Dominus?

                             .
The beautiful and divine Ms. O has two things:

	1. seniority and 
	2. a grudge.

--

                And for to see, and eke for to be seye
Mark-Jason Dominus 	  			    mjd@central.cis.upenn.edu
From: bc@Apple.COM (bill coderre)
Newsgroups: talk.bizarre
Subject: Re: meeee!!!
Date: 12 Aug 92 14:29:16 GMT
Organization: Apple Computer Inc, Cupertino, CA

In article <1992Aug12.123545.202339@uctvax.uct.ac.za> hstsha01@uctvax.uct.ac.za writes:
|      A         LLL               A           NNNNNN   NNN

Is it that time ALREADY? Sheesh, is the global warming pushing it a
few days earlier every year, or it is just

	PERIODICITY

mr HEINOUS
Newsgroups: talk.bizarre
From: aaron@space.ualberta.ca (Aaron Humphrey)
Subject: From _Over 2000 Place Names of Alberta_
Reply-To: aaron@space.ualberta.ca
Organization: University Of Alberta, Edmonton Canada
X-Newsreader: Tin 1.1 PL4
Date: Thu, 13 Aug 1992 04:15:00 GMT

SANGUDO, village
   Deep Creek was the name first suggested for the original settlement here
   because most of the settlers lives in the vicinity of Deep Creek.  The Post
   Office, however, would not accept that name as there was aready a Deep
   Creek post office.  So, to get an original name the settlers decided to make
   one from initial letters of some of their names:
     S for Sutton or Sides
     A for Albers
     N for Nanton where Mrs. Albers originally lived
     G for Gaskell
     U they were united in that name
     D for Deep Creek
     O for Orangeville, their school district which was organized before there
       was a post office.

--
---Alfvaen(a.k.a. Aaron V. Humphrey)
"So you found a girl who thinks really deep thoughts
 what's so amazing about really deep thoughts"
Current Album--Tori Amos:Little Earthquakes
Current Read--Henry David Thoreau:Walden and Other Writings
Newsgroups: talk.bizarre
From: schnitzi@cs.ucf.edu (Mark Schnitzius)
Subject: Re: annoyance
Organization: University of Central Florida
Date: Thu, 20 Aug 1992 14:57:20 GMT

sho@gibbs.physics.purdue.edu (Sho Kuwamoto) writes:

>I hate it when you're on stage, in the midddle of a song,
>when you realize, "AIGH!  I don't know how to play these
>instruments!  Maybe that's why everyone looks mad."

This is my favorite post of the week.  Maybe it's because
I've had the dream where you show up at school and realize
that you forgot to wear pants more often than I can count.

mark
From: rosencra@athena.mit.edu (John Buck)
Newsgroups: talk.bizarre
Subject: reflection of the day, i
Date: 18 Aug 92 17:17:00 GMT
Organization: Sixth Circle, Wrathful and Sullen

the wages of sin may be death, but the wages of sloth are bad parking
spaces.

jb
take the long way home
Newsgroups: talk.bizarre
Subject: Re: BEST IN BED