HDTenEightyP/NetNews huggingface dataset:
From: francis@oas.stanford.edu (Francis Muir)
Subject: Mutton dressed as Lamb
Organization: Stanford Exploration Project
Date: Wed, 2 Sep 1992 13:36:18 GMT

Geoffrey Sherwood writes: 

	The mutton taste (which for some reason always reminds me of
	old sweat socks) was *very* strong.  My wife (who is a lamb 
	fancier) agreed.

In my experience New Zealand Lamb is quite superior to domestic (usually
from Texas) Lamb in this respect. But I'm really surprised that the mutton
flavor got through the currying process. At least one reason why curries
were (and are) so popular in India and the Colonies in times gone by was
precisely because false flavors could be masked. During a 2-yr stint living
in the bush in West Africa we always had an Indian cook. Of course,
there was also a theory that blindingly hot curries and gallons of gin
tonics wre a certain way of warding off malaria.

							Fido

Newsgroups: ba.food
From: malan@leland.Stanford.EDU (Paul Malan)
Subject: Re: Scones
Organization: ME Dept., Stanford University, CA 94305, USA
Distribution: ba
Date: Fri, 28 Aug 92 22:21:11 GMT


jane@tortoise.ee.lbl.gov (Jane Colman) writes:
>In article <l8l698INNpls@exodus.Eng.Sun.COM> bls@sector7g.Eng.Sun.COM writes:
>>Ah, but the real question is: does "scone" rhyme with "cone" or "con"?
>>
>The most knowledgeable people I have heard pronounce it use a
>sound that is somewhere in between.  I'm not sure it's a sound
>that exists in American English.

Exactly! The first time I read the question, I thought "con, of course".
But Americans pronounce "con" very much line "caan". Most English
will pronounce the syllable as a very short, clipped sound, not
the long sound of American English. 

When I was growing up in South Africa, kids had an inane saying: 
"On like a scone". They did not say "Own like a scone"!  Not that 
this is definitive evidence, since it presumes that South African 
English is more like English English than American English is.

On the other hand, if I walk into a bakery in America and ask 
for a "scon", the shop-keeper will probably look at me strangely 
and say: "Oh, you mean a scone" (as in cone)! (This has happened.)

The debate rages on.
From: cep@taligent.com (Christophe Pettus)
Newsgroups: ba.food
Subject: Re: Seto Review, was another We Be Sushi Review
Date: 28 Aug 92 22:11:34 GMT
Distribution: ba
Organization: Taligent, a little subsidiary of two really big companies.

In article <1992Aug28.211839.6468@adobe.com> cjackson@adobe.com (Curtis Jackson) writes:
>In article <BtpF3z.E6z@taligent.com> cep@taligent.com (Christophe Pettus) writes:
>}Is this the Seto on El Camino Real near Lawrence, or the Seto on
>}Maude?  Are they operated by the same people?
>
>What! There's a Seto on Maude? I certainly hope it is run by the same
>people; it is dangerously close to work here in Mountain View!

Sure is, somewhat south of Mathilda, I believe; it is very-so-slightly
seedy-looking, which can be a good recommendation for a restaurant ... :-)
--
-- Christophe

"Black is the color of non-conformity.  Everyone has to have it."
	T-shirt company executive
From: lmtra@uts.amdahl.com (Leon Traister)
Newsgroups: ba.food
Subject: Re: Counting Calories
Keywords: Calorie counting
Date: 31 Aug 92 17:38:27 GMT
Distribution: ba
Organization: Amdahl Corporation, Sunnyvale CA

In article <38223@unix.SRI.COM> maslak@unix.SRI.COM (Valerie Maslak) writes:
>The Fresh Choice salad bar etc. chain puts a little heart next to
>those items that meet the American Heart Association guidelines.
>That doen't tell you the calorie count, but it assures you of
>low-fat, low-sodium, which is most of the problem anyway.
>

Actually, they do.  Fresh Choice has a little pamphlet you can take
with you that has ALL of their foods with a fat/sodium/calorie
breakdown for each.
========================================================================

<Usual Disclaimer>        "The best is the enemy of the good" - Voltaire

Leon Traister (lmtra@amdahl.uts.amdahl.com)

c/o Amdahl Corporation            (408)737-5449
1250 E. Arques Ave.  M/S 338
P.O. Box 3470
Sunnyvale, CA  94088-3470
From: dbell@cup.portal.com (David J Bell)
Newsgroups: ba.food
Subject: Re: Mutton
Date: Wed,  2 Sep 92 12:19:26 PDT
Organization: The Portal System (TM)
Distribution: ba
  <92244.160533RAJA@SLACVM.SLAC.STANFORD.EDU>
  <1992Sep1.172057.22967@adobe.com> <1992Sep1.235645.22302@cirrus.com>
  <khaw.715418283@parcplace.com>

>>>The mutton taste (which for some reason always reminds me of
>>>old sweat socks) was *very* strong.  My wife (who is a lamb fancier) agreed.

>>That is how lamb is eaten in India...and it is called mutton. So at least
>>they were authentic ;-). 

Michael Khaw adds:

>Awright! Now we can start a thread about how mutton tasted in the old
>country(*) and how the wimpy US/California rendition can't compare with
>the real thing -- just like New Yorkers perennially complaining about
>CA pizza being unlike "the real thing"!

Great!  Now, where in the Bay Area do we find even wimpy, California
style mutton??? I've always loved lamb, even very old and strongly
flavored lanb; I've had absolutely *wonderful* roast/BBQ mutton
in Kentucky, but out here, I can't even find it in large full service 
butcher shops...

Dave
dbell@cup.portal.com
Newsgroups: ba.food
From: cliff@cylink.COM (Clifton Shak)
Subject: Re: Yu Shan in Sunnyvale has a special
Organization: Cylink Corp.
Date: Thu, 27 Aug 92 21:23:15 GMT


Yu Shan is good if you like cockroaches.  We found one in a take out
noodle dish a while ago.  Have not been back since.
Newsgroups: ba.food,rec.crafts.brewing
From: psrc@pegasus.att.com (Paul S R Chisholm)
Subject: Re: Gordon Biersch, Palo Alto
Reply-To: psrc@pegasus.att.com (Paul S R Chisholm)
Organization: AT&T Bell Laboratories
Distribution: na
Date: Mon, 24 Aug 1992 02:23:52 GMT
Summary: who's Gordon, and who's Biersch

In article <1992Aug21.072721.27384@news.csd.sgi.com> jweldon@sgi.com (Jack Weldon) writes:
>A minor nit: His Name is DAN Gordon.  Not to worry, just an FYI.

In fact, the place is a collaboration of a brewer (Dan Gordon) and a
chef (Mr. Biersch, whose first name escapes me).  Any puns on "beer"
and "Biersch" are your own, and have nothing to do with the etymology
of the place's name.

(My current project brings me to Silcon Valley quite often.  I usually
stay at the Palo Alto Holiday Inn, about a ten minute walk from Gordon
Biersch.  It's even closer to the Rose and Crown; I should check out
their beer selection more thoroughly, but I'm enamored of their hard
cider on tap!)

Paul S. R. Chisholm, AT&T Bell Laboratories/EasyLink Services,
att!pegasus!psrc, psrc@pegasus.att.com, AT&T Mail !psrchisholm
I'm not drinking for the company, I'm just speaking my mind.
Newsgroups: ba.food
From: pharvey@quack.sac.ca.us (Paul Harvey)
Subject: Re: Looking for a *quality* grocery store
Organization: The Duck Pond public unix: +1 408 249 9630, log in as 'guest'.
	<l9305qINN1vu@jethro.Corp.Sun.COM> <55782@olivea.atc.olivetti.com>
Date: Thu, 27 Aug 1992 02:33:19 GMT

In article <55782@olivea.atc.olivetti.com> 
sweeney@flash.ATC.Olivetti.Com (Peggy Sweeney) writes:
>IMHO, the best *quality* grocery store I've ever seen is Cosentino's. They
>have *everything!* and their prices are no higher than a standard grocery
>store -- sometimes lower. There's one on Bascom in San Jose -- another
>in -- I think -- Sunnyvale.

Santa Clara at Homestead and Lawrence. I just picked up 22lbs. of paste
tomatoes for a buck, that's a hard price to beat. I'm making sun dried
tomatoes up on my roof right now as I type. There are also lots of "ethnic"
stores that are useful for those hard to find things. Tin Tin in Cupertino
is good, Indian stores are great for spices, Persian stores are great for
saffron ice cream and sumac ... Ya gots ta shop around, that's what my
momma told me. Sometimes even Safeway has some deals. But the best Durian is
always at Lucky7 on Capitol near 680 in Milpitas. To get any better you'd
have to go to Singapore.
From: mcb@garcia-marquez.postmodern.com (Michael C. Berch)
Newsgroups: ba.food
Subject: Re: Coffee Source (was: The Coffeemaker I bought)
Summary: Gevalia Kaffe
Date: 1 Sep 92 07:24:05 GMT
Organization: Postmodern Consulting, San Francisco, California USA

In the referenced article, jamies@tartan.csd.sgi.com (Jamie Schein) writes:
> |> By the way, as for great coffee, I swear by one mail
> |> order place:  Gevalia Imports (1-800 GEVALIA).
> 
> I have had bad luck with Gevalia by mail.  Didn't seem fresh to me, and 
> the flavor was nothing special. Although I did take advantage of their 
> offer of a small coffee maker for $10 with the purchase of a pound of 
> coffee :-)  

Yikes -- when I took Gevalia up on their offer, the coffeemaker was
*free* with the purchase of 2lbs of coffee.  (The coffeemaker,
assuming it's the same one, is a very nice 4-cup [2-mug] Melitta model
that takes a No. 2 paper filter.)

But my experience with the coffee was similar -- it was pretty poor in
aroma and flavor, and had sort of an off taste, even though I ground it
freshly for every cup or pot.  They don't say what's in it (bad sign)
though it is supposed to be 100% arabica beans.

As for my piece in the Coffee Wars, I tend to agree that Jamaican Blue
Mountain just ain't what it used to be, or else is being driven out of
the market by imitators in some weird application of Gresham's Law.
(The replacement of crab with krab seems to be a similar principle.) 
My personal favourite is real San'ani Mocha from Yemen, which
practically disappeared from the U.S. market for reasons of trade
politics during the late '70s and early '80s, but is said to 
be available again.  Its replacement in Mocha-Java blends was usually
Ethiopian Harrar, which is not a bad bean but not as good as the
real stuff.

I have had good luck with Sumatra Mandehling, Lintong, and Celebes
coffees, but my one experience with Colombian Supremo was not
impressive.  When I lived at Berkeley I bought all my coffee at
Istanbul Express, which tried to out-Peet Peet's with the full European
richness of their roasts, so I grew up with dark roasts and still crave
them.  So these days I tend to buy various coffees at Trader Joe's and
alternate drinking them with cups of filtered coffee made from Espresso
Roast.

--
Michael C. Berch  
mcb@postmodern.com
Newsgroups: ba.food
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Three great meals under $5
Organization: Lockheed Missiles and Space Co.
Date: Wed, 26 Aug 92 17:55:54 GMT

In article <9208260300.AA01469@minos.nmt.edu> js@MINOS.NMT.EDU (John Shipman) writes:
>By "great meals" I mean that in both senses of the word: good
>tasting, and filling.
>
>#1: Togo's, large #16, $3.99.  Outlets everywhere.
>
>This is the standard Italian submarine-type sandwich.  I
>started eating these in 1972 at the original Togo's on
>William Street in downtown San Jose (hard by SJSU) long
>before they became a chain, but the product you get at any


I had heard that they started near Colma

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: fineberg@win31.nas.nasa.gov (Samuel A. Fineberg)
Newsgroups: ba.food
Subject: Re: Coffeemakers, espresso
Date: 28 Aug 92 17:21:36 GMT
Reply-To: fineberg@nas.nasa.gov
Distribution: ba
Organization: CSC, NASA Ames Research Center, NAS Division

In article <92241.080752TONY@SLACVM.SLAC.STANFORD.EDU>, TONY@SLACVM.SLAC.STANFORD.EDU (Tony Roder) writes:
|> First things first. There are two types of espresso machines on the market:
|> steam pressure and mechanical pressure.
|> 
|> (1)  In the steam pressure type, the water is enclosed in a pressure-tight
|> vessel; as it heats, steam pressure builds up and forces the water through
|> the coffee grounds (the same steam is used to heat and build froth on the
|> milk).  Its disadvantages are that the water temperature extracts more from
|> the grounds than it should for good espresso; and that coffee can be made
|> only in batches limited by the capacity of the pressurized vessel.
|> 
|> (2)  In the mechanical pressure type, the water is maintained below 180 F
|> and pushed through the grounds either with a piston (the older models with
|> the pump handle) or with an electric pump (the new models without).  Its
|> advantages are that the lower water temperature reduces the extraction to
|> the good part of the grounds, and that the water reservoir can be refilled
|> any time without having to cool down the machine (as a rule; there are
|> differences in models).
The other advantage of the mechanical models is that they produce more 
consitantly good espresso because they don't depend on steam pressure.
With the steam machines, results are dependant on the amount of water, how
hard you compressed the grounds, etc.  The mechnical models are much easier
and almost always produce great coffee.  Unfortunately they also cost a lot
more.

Sam
From: jane@tortoise.ee.lbl.gov (Jane Colman)
Newsgroups: ba.food
Subject: Re: Scones
Date: 28 Aug 1992 21:11:51 GMT
Organization: Lawrence Berkeley Laboratory
Distribution: ba
Reply-To: jane@tortoise.ee.lbl.gov (Jane Colman)
NNTP-Posting-Host: 128.3.112.27

In article <l8l698INNpls@exodus.Eng.Sun.COM> bls@sector7g.Eng.Sun.COM writes:
>Ah, but the real question is: does "scone" rhyme with "cone" or "con"?
>
The most knowledgeable people I have heard pronounce it use a
sound that is somewhere in between.  I'm not sure it's a sound
that exists in American English.
From: mwoo@pyrnova.mis.pyramid.com (Margaret Woo)
Newsgroups: ba.food
Subject: Re: Good burritos (was Re: Three great meals under $5)
Date: 27 Aug 92 16:26:14 GMT
Reply-To: mwoo@pyrnova.pyramid.com (Margaret Woo)
Organization: Pyramid Technology Corp., Mountain View, CA
Originator: daemon@sword.eng.pyramid.com

In article <38159@unix.SRI.COM> cole@unix.SRI.COM (Susan Cole) writes:
>Burritos (specifically chicken burritos with black beans) are one of my
>favorite meals.  My favorite places to get good ones to go in the Palo Alto
>area are:
>
>	MexTogo on El Camino near Santa Cruz in Menlo Park 
>
>	Senor Taco on El Camino in South Palo Alto north of Arastradero
>	  This place will fool you.  It looks like a burger stand and I think
>	  it's still painted pink.  For years I assumed it had cheap Taco Bell 
>	  style food, but the burritos, at least, are very good.
>	  But if you want black beans instead of refried you have to ask
>	  (and it's 25 cents extra for some reason).
>
>	Taqueria La Bamba on Middlefield near the corner of Rengstorff
>		in Mt. View.  Right next to La Costena, whose burritos 
>		are more "have it your way" and are preferred by many.
>
>Giant burritos are $4-$5 at all three places.
>
>Additions to this list are welcome!

Addition:  Rosita's Taqueria on 5th Avenue in Redwood City (1.5 blocks
east of El Camino).  Their special steak burrito is fantastic!

Margaret
From: louis@well.sf.ca.us (Louis Jaffe)
Newsgroups: ba.food
Subject: Re: Union Sq area suggestions?
Date: 30 Aug 92 19:58:05 GMT
Organization: Whole Earth 'Lectronic Link

Unfortunately, just about any neighborhood of San Francisco is
richer than Union Square in "places that are casual with
1st-rate food."  If you venture a few blocks further, into 
Chinatown or North Beach, you'll find much more to choose
from.  Also, if not faint of heart, you can find some good
places in the Tenderloin district SW from Union Sq. 

Union Sq itself is somewhat polarized into a two-tier scheme:
either high-end places, or rip-off joints.  What price range
were you thinking of?

LJ
Newsgroups: ba.food
From: vonzelow@adobe.com (Jon von Zelowitz)
Subject: Re: Good burritos (was Re: Three great meals under $5)
Organization: Adobe Systems Incorporated
Date: Fri, 28 Aug 1992 01:48:38 GMT

In article <BtnDy4.CHB@well.sf.ca.us> louis@well.sf.ca.us (Louis Jaffe) writes:
>Well, as long as we're on the subject of burritos...
>Casa Sanchez, 24th St off Potrero; La Cumbre and El Toro, approximately
>across the street from each other on Valencia S of 16th.

Right on. And don't forget Pancho Villa on 16th bet. Mission & Valencia.
It's many peoples' favorite. However, Sanchez does offer unlimited free
homemade chips and salsa.

>Casa Sanchez is the best deal, but has the least restaurant amenities and
>is on a tough part of 24th.

Now hang on, pal. I live around the corner from Sanchez. This is the NICE
part of 24th Street. :-) 16th and Mission (where the other places are) is
tougher than here!

>El Toro is unusual in offering a black bean
>option, and also has the largest assortment of plates including carnitas,

Black beans are also found at Pancho Villa, in addition to tasty prawns.

   Jon von Zelowitz   vonzelow@adobe.com   ...sun!adobe!vonzelow
Newsgroups: ba.food
From: greg@netcom.com (Greg Bullough)
Subject: Re: Afterburn tricks - Why do people like spicy-hot food?
Date: Thu, 27 Aug 92 01:43:41 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

In article <malcolm.714869994@wrs.com> malcolm@wrs.com (Malcolm Humes) writes:
>
>Any other afterburn soothing ideas? I wonder if the differences between
>various kinds of peppers would make one "cure" work better than another
>depending on which peppers you ate. 

Following a meal at Brandy Ho's (likely the best Chinese restaurant
on earth, though I haven't been to 'em all), the San Francisco
Brewing Company is ready to hand, their curative libations ready
to hand.
 
Greg
From: geoff@netcom.com (Geoffrey Leach)
Newsgroups: ba.food
Subject: Gourmet back issues available
Date: 28 Aug 92 17:36:29 GMT
Distribution: ba
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

I've got 20 years of Gourmet.  Anyone interested in giving them
a good home?

Geoffrey Leach		geoff@netcom.com
415-325-8717
-- 
Geoffrey Leach		geoff@netcom.com
From: jimj@cleanplate.EBay.Sun.COM (James D. Jones)
Newsgroups: ba.food
Subject: Re: "cheap" mexican restaurants (was Re: Good burritos (was Re: Three
Date: 28 Aug 1992 22:09:53 GMT
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: cleanplate.ebay.sun.com

In article <JET.92Aug28104236@win30.nas.nasa.gov> jet@win30.nas.nasa.gov (J. Eric Townsend) writes:
>
>In Houston (arguably a home of some of the best tex-mex and mex-mex
>restaurants) chips and salsa are always free.  In 6 years I didn't
>encounter a restaurant where they weren't. (This excludes, of course,
>places like Two Pesos and Taco Hell.)  Some restaurants not only had
>free chips and salsa, but they had other spicy toppings (pickled
>onions, carrots and jalapenos) for free as well.

My neighborhood taqueria offers all those toppings, two kinds of salsa, and
a bowl of radishes on every table.  Sounds like you been hangin' at the wrong
places.  Chips are not usually provided at taquerias out here.  Pancho Villa's
the only place I've seen that throws chips in with a take-out burrito, but
PV's is not really just a taqueria
From: leighann@sybase.com (Leigh Ann Hussey)
Newsgroups: ba.food
Subject: Re: Looking for a *quality* grocery store
Date: 27 Aug 92 20:19:10 GMT
Distribution: ba
Organization: Sybase, Inc.

In article <17dr4rINNqjb@agate.berkeley.edu> jwd@briones.ced.berkeley.edu (John Wilbrand Dahlgren) writes:
>
>Andronicos? What about Berkeley bowl...

Over-rated and over-run by yuppies.  There's never a time to go there
when it's quiet and you don't have to stand in line for 20 minutes at
checkout (sometimes more).  I'm willing to pay a little extra for the
convenience of being able to park right by the store and not have to
worry about some asshole trying to run me down with a shopping cart
because they can hear their cellular phone ringing in their BMW.  Yeah,
Park&Shop (sorry, it was Park&Shop when I was growing up in the
neighborhood, and it will always *be* Park&Shop, just like it will
always be *GROVE STREET DAMMIT!!!*) has its share of yuppies, but it
feels much more like a friendly grocery and less like a
warehouse/sweatshop/war zone.

Just IMNSHO...

	- Leigh Ann


Leigh Ann Hussey 		leighann@sybase.com
"They're mine!  All mine!  And what's mine is mine!" - Daffy Duck
From: jjh00@outs.ccc.amdahl.com (Joel J. Hanes)
Newsgroups: ba.food
Subject: Re: Another We Be Sushi Review
Date: 25 Aug 92 21:12:00 GMT
Reply-To: jjh00@OUTS.ccc.amdahl.com (Joel J. Hanes)
Distribution: ba
Organization: Amdahl Corporation, Sunnyvale CA


  wallich@iti.org (Kenneth Wallich) writes:
> So, I'll still go to ....  or the good place on
> University in Palo Alto whose name I often forget,

Sushi-Ya

>                                                    if I want really
> good sushi, but if I want to pig out, and don't want to spend a lot


--
Joel Hanes
Newsgroups: ba.food
From: cjackson@adobe.com (Curtis Jackson)
Subject: Re: "cheap" mexican restaurants (was Re: Good burritos (was Re: Three 
Organization: Adobe Systems Incorporated
Date: Fri, 28 Aug 1992 21:08:52 GMT

In article <JET.92Aug28104236@win30.nas.nasa.gov> jet@win30.nas.nasa.gov (J. Eric Townsend) writes:
}While I'm on this little rant, I also don't understand what the
}problem is with iced tea "out here".  Iced tea should only be served
}in 32oz plastic tumblers which are only about half full of ice.  One
}should not have to ask for more tea until at least halfway through a
}meal...

You are correct, of course. Please go back to Houston immediately
before you go into anaphelactic shock from lack of large plastic
tumblers.

And don't let the door hit you on the way out....
-- 
Curtis Jackson		cjackson@mv.us.adobe.com	(415) 962 4905
Adobe Systems, 1585 Charleston Rd., POB 7900, Mountain View, CA 94039-7900
  "They that can give up an essential liberty to obtain a little temporary
   safety deserve neither liberty nor safety." -- Benjamin Franklin (1759)
From: roger@genie.UUCP (Roger H. Scott)
Newsgroups: ba.food
Subject: Re: how do they age beef (was: Re: Birk's)
Date: 31 Aug 92 05:49:14 GMT
Reply-To: roger@genie.UUCP (Roger H. Scott)
Organization: proCASE Corporation, Santa Clara, CA

In article <1992Aug20.053305.5719@pasteur.Berkeley.EDU> c60a-zh@volga.Berkeley.EDU (A L L E N --LabA) writes:
>Why age the beef?

Well, for one thing freshly killed beef contains too much water.  During
the aging process the meat "dries out" somewhat, improving and intesifying
the flavor.  I believe there are also chemical processes that take place
that make the meat more tender (and no, I don't mean rotting :-]).

Being aware that high-quality beef *is* aged, I've always found claims
of extremely fresh beef by pseudo-gourmet establishments (and others) to
be rather ludicrous.  I'd much rather hear about their extremely fresh
poultry or seafood, but those (which *matter*) probably *aren't* so fresh.
Newsgroups: ba.food
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Seto Review, was another We Be Sushi Review
Organization: Lockheed Missiles and Space Co.
Distribution: ba
Date: Mon, 31 Aug 92 15:22:54 GMT

In article <1992Aug28.211839.6468@adobe.com> cjackson@adobe.com (Curtis Jackson) writes:
>In article <BtpF3z.E6z@taligent.com> cep@taligent.com (Christophe Pettus) writes:
>}Is this the Seto on El Camino Real near Lawrence, or the Seto on
>}Maude?  Are they operated by the same people?
>
>What! There's a Seto on Maude? I certainly hope it is run by the same
>people; it is dangerously close to work here in Mountain View!

yep, just off Mathilda

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin