HDTenEightyP/NetNews huggingface dataset:
From: pae@blackcat.stortek.com (Phil Earnhardt)
Newsgroups: rec.skate
Subject: Re: Full size tracks of speed skating
Date: 27 Sep 92 05:05:26 GMT
Organization: StorageTek, Louisville, CO

In article <QINYI.92Sep26182016@r6i.uk.ac.man.cs> qinyi@uk.ac.man.cs (Yi Qin (BCW PhD)) writes:
>If some place rents speed skates, are the skates properly sharpened?

Shrug. Nobody who's serious about the sport is going to rent skates.  Also,
anyone's who's using speed skates for the first time is probably not overly
concerned about the nuances of skate sharpening -- they're far more interested
in survival!

It is really neat that folks are able to try speedskating without making a
huge finiancial committment up front.

>I have to lay my doubt on that.

There's no doubt about it at all. Nobody expects "stock" rentals at ski areas
to be anything to write home about, either.

>Another question, do those profesionals have their skates sharpened by
>themselves or by some other specialists?  When I did my training, we always
>did this ourselves. Firstly, no one did this for us, secondly, only we knew
>it the best how to shape the skates.

I've never met anyone who's serious about skating who didn't sharpen his own
skates.

>More interestingly, we sometimes had to use force to correct the slight bend
>on the blades due to the tremendous force used for starting off.

I've never heard of blades getting bent here.

>I'd love to buy a pair of speed skates (for 400m track skating). Can anybody
>out there suggest who makes the better (not necessarily the best, as I can't
>afford it.) skates, and what brands are generally preferred?

The norm is that you can't find any skates anywhere.

Viking skates are available in the Netherlands. That would probably be your
best bet, if you were able to take a trip over there...

>Yi Qin

--phil
Newsgroups: rec.skate
From: pae@blackcat.stortek.com (Phil Earnhardt)
Subject: Re: New, affordable skates?
Organization: StorageTek, Louisville, CO
Date: Mon, 28 Sep 1992 02:28:50 GMT

In article <Bv9KIF.JLF@news.cso.uiuc.edu> mci41087@uxa.cso.uiuc.edu (Occaisionally) writes:
>I am in the market to buy a pair of inline skates (my first pair), but have
>heard a lot about 'good' and 'bad' skates.  Is this a bunch of junk?  Do I
>really need to spend 100 bucks to get a good pair?

You might spend $100 to find out that what you thought was a good pair isn't.
Good skates start at around $150 when discounted. Also, decent protection costs
on the order of $50.

If you're going with Brand R skates, the Rollerblade Lightning is an excellent
kate that should last a long time. I've had mine for about 5 years; they
should live for at least another 10. Anything lower than a Lightning in the
Rollerblade line may have some quality problems.

>Matt Ivaliotes

--phil
Newsgroups: rec.skate
From: mci41087@uxa.cso.uiuc.edu (Occaisionally)
Subject: New, affordable skates?
Organization: University of Illinois at Urbana
Date: Mon, 28 Sep 1992 01:08:38 GMT

I am in the market to buy a pair of inline skates (my first pair), but have 
heard a lot about 'good' and 'bad' skates.  Is this a bunch of junk?  Do I   
really need to spend 100 bucks to get a good pair.  (I don't want 'beginner'
skates, but something I can use long-term).  Thanks.

Matt Ivaliotes

Newsgroups: rec.skate
From: adchen@news.weeg.uiowa.edu (Tony Chen)
Subject: Re: Formula for street-poles??
Organization: University of Iowa, Iowa City, IA, USA
Date: Wed, 30 Sep 1992 17:16:42 GMT

In article <1a89fnINNdoh@bigboote.WPI.EDU> ford@wpi.WPI.EDU (Matthew P Ford) writes:
>Anyone got any suggestions for making up poles to use while slaloming down
>the street??  What kind of poles?  What to use on the ends? etc?  Any info.
>or comments would be appriciated.

Easiest way is probably to get some ski poles that are a couple inches
longer that what you'd use for skis.  The rule of thumb I use is to have 
the poles come up to your armpits when you're standing on your skates.
The tips don't grip very well on asphalt or cement.  I know Rollerblade 
sells rubber tips for ski poles, around $5ish.  RB also sells 
skating-specific poles with sharp metal ends on the bottom.

-Tony Chen
 adchen@lee.cs.uiowa.edu
 adchen@umaxc.weeg.uiowa.edu
Newsgroups: rec.skate
From: loosemore-sandra@CS.YALE.EDU (Sandra Loosemore)
Subject: Re: A Real Ice Skating Posting
Organization: staff hacker @ Yale Haskell project
	<1992Oct1.143012.2055@mksol.dseg.ti.com>
	<1992Oct1.190037.9649@ulowell.ulowell.edu>
Date: Thu, 1 Oct 1992 18:25:32 GMT

Re nationals:  they're in Phoenix, Jan 19-24.  Looks like I'll be going
this year!

Re Paul & Nancy:  lots of people don't realize that Paul was once a serious
pairs skater -- national junior champion in 1980, even.  My guess is that
he gave it up when it became obvious that he just wasn't going to grow
any more.  I think he and Nancy are both about 5'4" -- he's short, she's
tall.

-Sandra
From: rmaratas@novell.com (Robert Maratas)
Newsgroups: rec.skate
Subject: Re: Ice Skating mailing list?
Date: 1 Oct 92 19:58:08 GMT
Organization: Novell Inc., San Jose, Califonia

Yes, I agree!
Newsgroups: rec.skate
From: kevin@dipl.rdd.lmsc.lockheed.com (Kevin Anderson)
Subject: Re: A Real Ice Skating Posting
Reply-To: kevin@dipl.rdd.lmsc.lockheed.com
Organization: Sun Microsystems, Inc.
Date: Mon, 5 Oct 92 17:06:23 GMT

kevin@dipl.rdd.lmsc.lockheed.com (Kevin Anderson) writes:

>>I saw Paul Wylie perform in the Olympic champion tour several months ago.  He
>>was definetly one of the best perfomers in the show.  After seeing how great
>>he really is in that exhibition, I wonder why he never did better than second
>>or third in an Olympics (he's been around awhile: I think he's almost 30).  I

<Oct.3.17.24.07.1992.23502@pilot.njin.net> writes:

>Sandra already mentioned reasons that I agree with (especially the part
>about him going to Harvard and not being able to spend full-time 
>in practice) so I won't repeat them all.

>I did want to take issue with the line "I wonder why he never did better
>than second or third at the Olympics" because that's an attitude that
>really bothers me. First, it's been established that he got the Silver.
>No one ever expected him to medal at all, so his acomplishment is more
>than anyone, even Paul himself, could have imagined. He should be
>applauded, not asked why he didn't get the Gold. I've been a Paul Wylie
>fan for years and I was jumping around in ecstacy I was so happy for
>him. By asking why he didn't get the Gold, people are automatically
>demeaning what he *did* do, and that's wrong, IMO.

>We saw *far* too much of that in the Summer Olympics, and I had hoped 
>that attitudes would change. Obviously not. 

Did I miss something?  I was complimenting Wylie, not putting him down.
The only attitude I have is that I think he's a great skater.  Please don't
try reading between lines.  To quote that great zen philosopher, Popeye, 
"I means what I says, and I says what I means"

Kevin Anderson
From: phil@muppet.bt.co.uk (Phil DNM44)
Newsgroups: rec.food.drink
Subject: Re: HELP!!How do I ferment apple cider?
Date: 2 Oct 92 14:41:54 GMT
Reply-To: phil@muppet.bt.co.uk
Organization: British Telecom

IIn article 717975824@convex.convex.com, auwen@convex.com (John David Auwen) writes:
##In <1992Oct1.135510.3891@sarah.albany.edu> pc0837@sarah.albany.edu (COHEN PAUL L) writes:
##>I would also love to know this. Please email to:
##
##>      pc0837@sarah.albany.edu
##Me too.  Please post so we can ALL find out.
 
##Dave
## 
probably if you added sugar to it, (if required) to bring the sg up to
about 1050 (strongish at around 4.5%abv if you go to 1.000) then put
some strong yeast in - ferment to about 1.000 for strong, dry, or add a
little more sugar, to maybe 1060, then ferment to not quite as far down
as 1.000 for a sweeter brew, it should work. try fermenting a little
bit first ( a cupful) to see if the nasty preservatives kill the yeast
off.

i've never tried this, but it should work ok.

you'll probably need a general purpose wine yeast to take that much
alcohol ...


cheers, phil


---
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phil@muppet.bt.co.uk    		    | email
tel no +44 473 64 8199                      | voice-to-voice mail
fax no +44 473 64 8219                      | turbosnailmail
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----------------------------------------------------------------------
Newsgroups: rec.food.drink
From: jason@news.larc.nasa.gov (Jason Austin)
Subject: Strangest drink
Reply-To: Jason C. Austin <j.c.austin@larc.nasa.gov>
Organization: NASA Langley Research Center, Hampton, VA USA
Date: Tue, 6 Oct 1992 13:42:10 GMT


	I have just found the strangest drink.  Here's how to make it:

1 pint dark rum
1 pound rock candy
1 dozen eggs
1 dozen lemmons

Squeeze the juice from all the lemons into a crock pot.  Break the
eggs and add them to the lemon juice shells included.  Cover with a
damp cloth and let it sit for a few days until the egg shells dissolve.
Strain through cheese cloth into another pot.  Boil rum, rock candy,
and a quart of water in a saucepan until smooth.  Combine with egg
mixture and bottle.
--
Jason C. Austin
j.c.austin@larc.nasa.gov
From: bault@hpnmdla.sr.hp.com (Bob Ault)
Date: Fri, 2 Oct 1992 15:27:01 GMT
Subject: Re: testing please ignore
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.food.drink

In rec.food.drink, sandy@hpwrce.mayfield.hp.com (Sandy Knight) writes:

   I have just started brewing beer and wondered if there we re any fellow beer
   enthusiasts wanting to share experiences and recipes. I am at the stage of 
   contemplating a brew starting from whole grains and am a little nervous about
    all the temeratures, times etc that need to be adheared to but believe that 
    the results are well worth it.


     Sandy
----------------------------
 Sandy 
   You should check out rec.crafts.brewing. That notesgroup talks about
   all phases of home brewing beer and mead and responces come from
   many people who are experts in the fields. Experience runs from first
   time brewers and brewer hopefuls to true experts. 

   good brewing
   Bob
Newsgroups: rec.food.drink
From: gjg2001@andy.bgsu.edu (gjg2001@andy.bgsu.edu)
Subject: HELP!!How do I ferment apple cider?
Followup-To: rec.food.drink
Organization: bgsu
Date: Wed, 30 Sep 1992 22:28:16 GMT

I need some instructions on how to ferment apple cider.  I have two
one-gallon plastic jugs of apple cider and I want to turn them into an
alcoholic beverage.  Exactly how do I go about doing this?

thanks, please email me if you can, but if you can't then post here
Xref: sparky rec.food.drink:3013 soc.culture.indian:32405 soc.culture.indian.telugu:202
From: dag@col.hp.com (David Geiser)
Subject: Re: Sangria
Date: Fri, 2 Oct 1992 21:02:20 GMT
Organization: HP Colorado Springs Division

ahn@ac.wfunet.wfu.edu (Dave Ahn) writes:
> Sangria- (I am translating this from German)

  [ excellent recipe deleted ]


For a nice addition, add one ounce (30 cc) anisette.

-- 

 To the cat, the experimenter is problematic.
From: gorrindo@hpcc01.corp.hp.com (Sue Gorrindo)
Date: Wed, 23 Sep 1992 19:10:16 GMT
Subject: Re: Looking for a *great* coffeemaker
Organization: the HP Corporate notes server
Newsgroups: rec.food.drink

I own several different devices for making coffee - I am not a quantity
coffee drinker (caffeine doesn't do much to me), but do enjoy a GOOD cup
of coffee.

I own a Filtron - this is the cold water process of making coffee.  It
makes a good cup of coffee, free of acid (mostly), free of oils (mostly),
but without the acid, it tends to make it more bland.  Consequently, I
have a tendency to make it much stronger.  What I miss with this method
of coffee is the nose.  The smell of brewed coffee is one of life's
pleasures.  It is very convenient as the concentrate keeps in the frig
for quite a while.  For those of you who are into coffee for the caffeine
this method is great.  I have a friend who doesn't move before the first
3 or 4 cups of coffee in the morning, and with cold water processed coffee,
he can get a full "jag" with one cup.  You get absolutely no sediment with
this coffee as the method for extraction uses a 3/4 inch thick fibrous
filter.

I also have a french press coffee maker (a cheap one from Cost Plus).  For
home use this is my favorite.  It is a small maker (about 3 cups), it is
fast, and makes a really good cup of coffee.  Grind beans, throw them in
pot, pour in hot water, let sit for a couple of minutes and plunge.  The
only problem with this method is there is no way to keep the coffee warm
once it is made, so I end up putting it in a thermos.

I also make coffee at work and use a standard Melitta coffee pot - not
a bad cup either.

The deal with using water at 180 degrees is that you pull more acid out of
the coffee at higher temperatures.  That is why percolated coffee is so much
more harsh.  I have also been told though, that if you boil water on the
stove, by the time you turn off the fire, and remove the boiling container,
the water is down to about 190 anyway.  But, I haven't tested this.

JBM is my favorite also.  Fortunately, it seems like many people are doing
Caribbean cruises these days, so anytime I hear of someone going, I put in
my bid for coffee.  It still isn't cheap.  Even in Jamaica, JBM goes for
about $12 for a 3/4 lb. bag of beans.  The only time I had JBM bought from
a store, I was not impressed.  So keep your ears open for friends who are
travelling.
Newsgroups: rec.food.drink
From: ogut@ecs.umass.edu
Newsgroups: rec.food.drink
Subject: Japaneese green tea, how to make it???
Date: 1 Oct 92 18:40:50 GMT

	My husband just recently got back from Japan with Japaneese green
tea but without the instructions on how to make tea. Does anyone know
how to brew green tea?
	Thanks,

	Serap Ogut
jhsegal
Newsgroups: rec.food.drink
Subject: Re: Arabic (turkish?) coffee
From: jhsegal@wiscon.weizmann.ac.il (Livy)
Date: Sun, 27 Sep 1992 08:32:26 GMT
Organization: Weizmann Institute of Science, Computation Center

This is TURKISH coffee,alex honey!!
The guy wanted arabic coffee...
There IS a difference!
Turkish coffee is very known in the East;The arabic coffee is almoust
unknown,especially due the bitterness on this coffee.

 ---------------This Was Another L I V Y ' S  Production----------------------

  __     __  __    ___ __     _     ___   __
    |      |   \     /   |     \       \    | VM/CMS:
    |      |    \   /    |    _ \       \   | JHSEGALL @ Weizmann.weizmann.ac.il
    |___   |       /     |    _  \    |  \  | UNIX:
        |  |      /      |   /    \   |     |  JHSEGAL  @ Wiscon.weizmann.ac.il
Organization: Stanford Linear Accelerator Center
Date: Tuesday, 6 Oct 1992 15:35:54 PST
From: Tony Roder <TONY@SLACVM.SLAC.STANFORD.EDU>
Newsgroups: rec.food.drink
Subject: Re: Trouble steaming milk with Krups 'Il Primo'

In article <1992Oct6.195912.2188@kbsw1>, kevin@kentek.com (Kevin Graboski 806
1032) says:
>
>        I am starting to have trouble steaming milk with my Krups 'Il Primo'
>espresso maker. It used to work great, giving even, dense foam. It used to
....
>confirmed that the 'perfect froth' attachment is not plugged up. I have also

The problem might be that the 'pf' attachment is *too* unplugged, i.e. that
it lets in too much air (is the button with the pinhole still there?, is
the rubber gadget intact?).  I have learned to control the amount of foam
by placing my finger over the pinhole while the milk is heating up, and
allowing air to enter only afterwards.

I hope I've guessed right....  Good luck.

-----------------------------------
Tony Roder, speaking his mind .....
From: kyoung@hpcc01.corp.hp.com (Young Ko)
Date: Thu, 1 Oct 1992 21:18:47 GMT
Subject: Re: Temperature for serving Eiswein?
Organization: the HP Corporate notes server
Newsgroups: rec.food.drink



Q!














Qq1
q!
From: bobk@ESD.3Com.COM (Bob Konigsberg)
Newsgroups: rec.food.drink
Subject: Characteristics of Wine
Summary: What characteristic am I tasting
Keywords: acid wine flavor
Date: 28 Sep 92 18:06:49 GMT
Distribution: rec

When I taste a particular wine, the flavor is very smooth, and I
can taste no acid on my tongue.  However, when I swallow, there
is a definite bite on the back of my throat, and to some extent,
palate.

Can anyone tell me what this is?

Thanks,

BobK
From: sandy@hpwrce.mayfield.hp.com (Sandy Knight)
Date: Thu, 1 Oct 1992 21:22:03 GMT
Subject: l
Organization: the HP Mtn.View Resp. Cntr.
Newsgroups: rec.food.drink

 I have just started brewing beer and wondered if there we re any fellow beer
 enthusiasts wanting to share experiences and recipes. I am at the stage of 
 contemplating a brew starting from whole grains and am a little nervous about
 all the temeratures, times etc that need to be adheared to but believe that the results are well worth it.


 Sandy

Newsgroups: rec.food.drink
From: st1q9@rosie.uh.edu (Devine, Della M)
Subject: Re: REQUEST:  Drink List (or FAQ)
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Houston
Date: Mon, 28 Sep 1992 18:34:00 GMT

In article <22SEP199222502403@ulkyvx02.louisville.edu>, rtsumn01@ulkyvx02.louisville.edu (Shaitan) writes...
>About a year or so ago I saw a drink list for many, many drinks & how to make
>them (alcoholic-type).  Could someone post of mail me that list?  Thanks.
> 
>Rob Sumner

  I would also like a list.
                                william c devine ii
---------------------------------------------------------------------------
reply to: devine@pvhep.pvamu.edu
---------------------------------------------------------------------------
From: kehlet@baudelaire.Eng.Sun.COM (Dave Kehlet)
Newsgroups: rec.food.drink
Subject: Re: non-alcoholic wine
Date: 6 Oct 1992 16:02:01 GMT
Organization: Sun Microsystems
Distribution: world
Reply-To: kehlet@baudelaire.Eng.Sun.COM
NNTP-Posting-Host: baudelaire

In article 22846@mikejag.wimsey.bc.ca, steve@mikejag.wimsey.bc.ca (Steve (PrettyBoy) Barclay) writes:
>Having tasted a few de-alcoholized wines, I found that I much prefered the
>taste of a good grape juice over any I tried.

Definitely.  Navarro Winery in Philo, CA (Anderson Valley, Mendocino County)
sells Pinot Noir and Gewurztraminer grape juice in wine bottles for (last
I bought some) $3.50.  Even with UPS shipping to Ohio it would still be worth
it.  I don't have their ph # here but a call to information should secure it.

Dave




Newsgroups: rec.food.drink
From: auwen@convex.com (John David Auwen)
Subject: Re: HELP!!How do I ferment apple cider?
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Thu, 1 Oct 1992 21:43:44 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In <1992Oct1.135510.3891@sarah.albany.edu> pc0837@sarah.albany.edu (COHEN PAUL L) writes:
>I would also love to know this. Please email to:

>      pc0837@sarah.albany.edu
>    

Me too.  Please post so we can ALL find out.

Thanks,
Dave
auwen@convex.com
From: chemsn@emory.edu (Sreehari Nimmala)
Newsgroups: rec.food.drink
Subject: Re: *** Chai anyone? ***
Date: 28 Sep 92 18:18:30 GMT
Article-I.D.: emoryu1.1049
Organization: Emory University, Atlanta, GA
X-Newsreader: Tin 1.1 PL3

Warm the water and add little amount of milk. When
water(along with milk) is hot, add your leaves and
allow it boil good. Now, add sugar and drink. Thats
the way *Chai* is made.

---Sree
Newsgroups: rec.food.drink
From: schweda@iastate.edu (Christopher Schweda)
Subject: Cofee Concentrate -- REPOST REQUEST
Organization: Iowa State University, Ames IA
Date: Mon, 28 Sep 1992 19:46:30 GMT

(oops -- sorry about the misspelling the title!)

Anyway, a question: could someone repost the 'method' for making
coffee concentrate? The 'method' where you let soak a bunch of coffee
grounds in order to create a concentrated little batch of the stuff.
I mean, is that all there is to it -- just let a bunch of grounds soak
in cold water over night? Or is it more complex? I've seen
cold-filtered 'makers' in coffee stores but am wondering if I can
save myself the expense and make the stuff myself.


ThanbODks for any info...



Chris Schweda
--




esivecefeejnust uld copu
Newsgroups: rec.food.drink
From: pc0837@sarah.albany.edu (COHEN PAUL L)
Subject: Re: HELP!!How do I ferment apple cider?
Organization: State University of New York at Albany
Date: Thu, 1 Oct 92 13:55:10 GMT

In article <gjg2001-300992182706@m248-97.bgsu.edu> gjg2001@andy.bgsu.edu (gjg2001@andy.bgsu.edu) writes:
>I need some instructions on how to ferment apple cider.  I have two
>one-gallon plastic jugs of apple cider and I want to turn them into an
>alcoholic beverage.  Exactly how do I go about doing this?
>
>thanks, please email me if you can, but if you can't then post here

I would also love to know this. Please email to:

      pc0837@sarah.albany.edu
From: raghu@hal.COM (Raghu Sakleshpur)
Newsgroups: rec.food.drink
Subject: Re: *** Chai anyone? ***
Keywords: chai, tea
Date: 30 Sep 92 18:52:47 GMT
Organization: HaL Computer Systems, Inc.
NNTP-Posting-Host: homer.hal.com

In article <4387@nttica.ntt.JP> waynelui@nttica.ntt.jp (Wayne Lui) writes:
>For quite some time now, many of the more trendy cafes  in  Tokyo
>and  Osaka put "chai" -- the Indian milk tea -- as a regular item
>on their menu.  Some of them have quite an extensive menu, with a
>variety  of  chai and a number of different spices to be added to
>choose from.  So far, ginger chai remains to be my most favorite.
>
>Recently, I bought a box of chai tea leaves (originally from  Sri
>Lanka)  and  decided to try it out myself.  Since the instruction
>on the box is rather brief (it didn't tell me how and when to put
>the  spices  in,  for  example), wonder if some expert on the net
>could fill in the details.  Would most appreciate it.
>
>                                        Wayne Lui
>                                        waynelui@nttica.ntt.jp


Ahem, let me take the opportunity too, cause I'm sure many others would too.

This is one of my specialities and hence could not resist:

Start to Boil Milk (can add water too if you like, but I prefer just milk).

Add a small piece of finely cut ginger into milk. This has to be proportional

to the amount of milk being boiled. I would go by 1/4 inch long piece for a

cup.

Add a dash of powdered pepper now. This will be two to three shakes (if 

you have a shaker)for each cup.

Next add two to three cloves for each cup in to the milk 

Finally add 1 small tb spoon of tea powder and boil till the milk start to

overflow. 

Add 2 small tb spoon of sugar for each cup of tea. 

Pour the tea through a tea strainer into a tea cup and enjoy your drink.


raghu

PS: Note you can add a pinch of tea masala, if you can get hold of it instead

of all the ingrediants except for ginger and tea.
Newsgroups: rec.food.drink
From: magus@netcom.com (John Schmid)
Subject: Re: Japaneese green tea, how to make it???
Organization: Hellwell Enterprises Ltd.
Date: Fri, 2 Oct 1992 12:33:10 GMT

In article <18607.2acb4632@ecs.umass.edu> ogut@ecs.umass.edu writes:
> Does anyone know how to brew green tea?

The same way as with any other loose tea :-)

Put some (about 1 tsp per cup of tea desired) in a teapot and cover with boilingwater.  Steep for 2-3 min.

One thing about green tea (at least for me) is that if left to steep too long
it develops an unpleasant taste.

good luck.

-- 
John Schmid		Internet: magus@netcom.com

  Do you ever feel like every day is a monday?
Newsgroups: rec.food.drink