HDTenEightyP/NetNews huggingface dataset:
From: grr@cbmvax.commodore.com (George Robbins)
Newsgroups: rec.skate
Subject: Re: Music at Public Skating Sessions
Date: 9 Jan 93 06:12:43 GMT
Reply-To: grr@cbmvax.commodore.com (George Robbins)
Distribution: all
Organization: Commodore, West Chester, PA

In article <1ifq30INN1ip@gap.caltech.edu> jeff@maggot.gg.caltech.edu (Jeff Goldsmith) writes:
> Our rink plays whatever the person dealing with the
> sound system brings in.  These days, that's lots of
> rap music, which, best I can tell, appeals to none 
> of the skaters, most of whom are not in the typical
> rap-music-age-group (or social group.)  Very few 
> people complain, though.  I have, and my experiences
> have been mostly, "We're sorry; go away."
> 				--Jeff

I've been to several rinks lately, and from my perspective
they all have musical problems.

One of them plays a half-decent mix of music, but leans a bit
too far in the rap direction and plays the same stuff week
after week after week.  I haven't tried any requests since
the crowd 90% teens and they must like these tunes...

Another tried an "music from the 60-70-80's" adult night but
did silly things like play Little Eva's Locomotion twice in
the same session.   I tried to get them to some alternative/
dance music and the DJ acted like he would get fired.  Not
long afterward the session was canceled for lack of interest.

Another has two "adult nites" with live organ music.  The
organist is pretty good, but the music is always the same
things or at least sounds the same except at Christmas.


It's actually kind of an intersting problem.  The rink
operators will stick with whatever seems to work until they
notice that no one is attending the session, then they'll
cancel it.  Different sub-groups of skaters want different
music and act offended if their favorites aren't played
daily.  There is always one group that thinks whatever they
are used to is the best possible and who will bitch to no
end at any attempted change.

Probably the best alternative in many cases is conspiracy.
Find enough people who want better music, call it a club
and hire a "professional" DJ for one or two nights a month.
Since you pay, you can give him some guidance as far as
musical direction.  If he's good, he should be able to pick
up on what works for skating music and what doesn't.
Assuming that it works, the rink managment should see that
these sessions are more popular and you can talk them into
picking up part of the tab or getting "good" DJ's for other
nights.

-- 
George Robbins - now working for,     work:   to be avoided at all costs...
but no way officially representing:   uucp:   {uunet|pyramid|rutgers}!cbmvax!grr
Commodore, Engineering Department     domain: grr@cbmvax.commodore.com
From: RRATEICK@vma.cc.nd.edu
Newsgroups: rec.skate
Subject: Re: Rec.skate FAQ: Wheels, Bearings, and Brakes (2/7)
Date: 6 Jan 93 05:03:44 GMT
 <rec-skate-faq-2-726096344@umaxc.weeg.uiowa.edu>

The measurement of wheel hardness has been a recent topic of interest.  A
recent poster mentioned hardness values in excess of 100 Shore A (commonly
referred to as Durometer Hardness).  By definition, a value of A/100
applies to zero deflection of the indentor, i.e., when impinged on a glass
plate.  The ASTM (American Society for Testing and Materials) standard
ASTM D 2240 describes the test in detail.

Rick Rateick
University of Notre Dame
Newsgroups: rec.skate
From: kcantrel@nyx.cs.du.edu (Ken  Cantrell)
Subject: Rollerblading Races
Organization: Nyx, Public Access Unix @ U. of Denver Math/CS dept.
Distribution: usa
Date: Wed, 13 Jan 93 05:16:54 GMT

In early March, I'll have the opportunity to participate in a
RollerBlading race.  I'm familiar with the IISA, and their minimum racing
guidelines -- namely, to be able to skate with them you must (at a
minimum) be able to complete a 10K (@6.2 miles) race with an average speed
of about 19 miles per hour.  (I forgot what it is exactly).

What I'm curious about is training techniques for a rollerblade race.  The
race I'll get to skate in will be about 3 miles long, have two experience
levels, and be open to the general public.  Flat ground, probably a 1 mile
circle around a park, 3 times.  I've got a pair of CoolBlades, and before
the race will purchase new wheels, and finally maybe German higher grade
servicable bearings.  Any suggestions for how I, my roomie and my
girlfriend should train? (She has CoolBlades, he has Lightening TRS's).

Please reply to kcantrel@nyx.cs.du.edu or NetNews, the other account is
temporarily disabled.  Thanks in advance.

--
####################
Ken Cantrel **  kec158s@vma.smsu.edu  **  kcantrel@nyx.cs.du.edu
Better Known As 'Marius' to the Net.         **Don't Forget To Smile
#################### 		               That's why God gave us Fangs.**
Newsgroups: rec.skate
From: thole@cs.rulimburg.nl (Johan Thole)
Subject: Re: when to have ice skates sharpened
Organization: University of Limburg, Maastricht
Date: Wed, 6 Jan 1993 09:30:23 GMT

fc03@ns1.cc.lehigh.edu (Frederick W. Chapman) writes:

>In article <C0E1Bu.10H@rice.edu>, mmzn@rice.edu (Mark Mazina) writes:

>>How do people decide its time to have a pair of skates sharpened?  I
>>was once told that if the edges will shave a layer off the flat side
>>of your fingernail, then the blades are still sharp; but that may be
>>an old wife's tale [hmmm, I believe it was my ex who told me it, but I
>>digress :-)]
>>
>>How do people decide?  Number of hours of use?  How the bite feels?  This
>>latter method doesn't work well for those of us that don't have lots of
>>experience.  Sometimes I know its just me being sloppy or tired.
>>
>>Oh, and I skate in hockey skates if it matters, but don't play hockey.

>One test I was told by the ice pro who owns the rink where I skate is
>to (carefully) run your finger along the length of the blade, feeling
>the inside and outside edges of the blade for nicks and burrs.  If
>there are a lot of nicks and burrs, you need to get those puppies
>sharpened.  You can also get a feel for it by brushing your thumb
>sideways across the edges of the blade (as though you were testing a
>pocket knife for sharpness).  Or, you could try shaving with it.  :-)

At least for speed skates, you can feel the sharpness with your fingers
or fingernails indeed. But of course, if you are not comfortable with this
method, you could decide to sharpen them when you feel the grip on the ice
is getting worse. I don't have any experience in skating on hockey or
figure skates but things shouldn't be very different.

And now for something completely different...

Here in Holland we had the possibility to skate on natural ice this
weekend. Really fantastic! We have made some really nice trips on the
canals and lakes in the neighbourhood. That's *real* skating, at least for
me! Much better than a boring ice-hall.

Happy skating,

Johan Thole.

>Fred Chapman

--
--------------------------------------------------------------------------------
Johan Thole (thole@cs.rulimburg.nl) | This species has amused itself to death!
University of Limburg               | (Roger Waters)
Dept. of computer science           | #include <std/disclaimer.h>
From: grr@cbmvax.commodore.com (George Robbins)
Newsgroups: rec.skate
Subject: Re: Pregnant roller-blading
Date: 10 Jan 93 21:52:39 GMT
Reply-To: grr@cbmvax.commodore.com (George Robbins)
Organization: Commodore, West Chester, PA

In article <1io258INNlun@network.ucsd.edu> kim@guppy.uucp (Isaac Kim) writes:
> >>I have a friend who is about 7 months pregnant.  She has stopped 
> >>playing roller hockey (thank god), but she still insists on 
> >>"pleasure" roller blading.
...
> >>have a bad accident and have to start over again.  I know that one of the 
> >>advantages of rollerblading is the low-impact nature of the exercise, and 
> >>I understand that it is important for pregnant women to continue to get 
> >>some kind of exercise up to labour, but when is the best time to hang up 
> >>the blades and just settle for boring walks down the beach.
> >>
> >The beach walks could do more damage - walking in sand isn't that easy.
> 
> The La Jolla Shores beach near Scripps is composed of very firm sand.
> The chances of her falling while walking along this beach is much less
> than falling on rollerblades.

Well, all you can really do is ask her to consider her condition and
be careful.  I'd agree that skating is a bit more hazardous than walking
on the beach, but a reasonably competent skater doesn't fall (hard)
very often and pregnancy (usually) isn't all that fragile a state.

If she seems determined to persist up till the eve of delivery, you
could suggest that she talk to her doctor, but chances are things will
get more awkward in the upcoming weeks and she'll pretty much give it up.

-- 
George Robbins - now working for,     work:   to be avoided at all costs...
but no way officially representing:   uucp:   {uunet|pyramid|rutgers}!cbmvax!grr
Commodore, Engineering Department     domain: grr@cbmvax.commodore.com
From: cfb@hpfcmgw.FC.HP.COM (Charlie Brett)
Date: Mon, 4 Jan 1993 20:35:47 GMT
Subject: Re: Re: Wheel lore (skating floors)
Organization: HP Fort Collins, CO
Newsgroups: rec.skate

IMHO;
From what I learned in Physics and from experience, The harder the wheel,
the more rebound, therefore the faster it rolls. However, this is not always
true. Rebound (or lack of internal friction) is the measure of efficiency
and is more related to rolling resistance than hardness is. One of the
common properties of hard compounds is to have a high rebound, but not always.
SuperBalls have a very interesting property in that they are "soft", but
still have a very high rebound. In "theory", they would roll faster than
a "hard" wheel with a lower rebound. There is one other problem besides
temperature and humidity that have been mentioned. Rebound can be related
to the level of distortion. A compound that is 95% efficient under light
load, may only be 80% under a heavy load. Under a even heavier load, the
compound could actually become permanently distorted (read break apart).
This is one of the problems with SuperBalls. You can only throw them so
hard before they shatter. Could you imagine your wheels doing this?
Also, Don't forget that there are 2 surfaces involved, the wheel and the
surface your skating on. Asphalt, concrete, wood (different types) all
have their own properties.

            Charlie Brett - Ft. Collins, CO
From: loosemore-sandra@cs.yale.edu (Sandra Loosemore)
Newsgroups: rec.skate
Subject: Re: Amateur vs Pros
Date: 6 Jan 1993 19:43:31 -0500
Organization: staff hacker @ Yale Haskell project
NNTP-Posting-Host: functor.systemsz.cs.yale.edu
In-reply-to: kevin@dipl.rdd.lmsc.lockheed.com's message of Wed, 6 Jan 93 22:08:44 GMT

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

   Over the last several months I've heard rumours that just
   about every big name skater since 1980 is going to apply
   for amateur status to compete in the next Olympics.  I'm
   curious as to how that works.  How can you be a pro one
   day and then an amateur the next?  

By desisting from the activities that caused one to lose eligibility
in the first place.  I haven't actually seen the new rulebook, but
from reports I've read in the newspaper (etc) it appears that the major
banned activity has been participating in unsanctioned pro competitions.
Also, pros can only be reinstated once -- if they lose eligibility a
second time, they're out for good.

I believe skaters have until April to apply for reinstatement for the next
competition season.  They have to go through the same qualification process
(regional competitions, etc) as any other skaters.

   If you let pros compete, I think 
   eventually the overall quality of skating in this country
   would go down because most young skaters wouldn't hang in there long
   enough to be able to compete against older, more experienced 
   skaters.

I'm concerned about this, too.  On the other hand, relaxing the rules for
amateur skaters to allow them earn money from their skating should work
in favor of keeping them in competition for a longer period of time.

   Speaking of pros turning amateur, does anybody know what
   the status is of the following skaters:

   Brian Boitano
   Scott Hamilton
   Katarina Witt

Boitano is supposed to be pretty serious about competing next year.  I
think he'd have a pretty good chance of qualifying for the Olympic
team.  Hamilton is considering it also -- he's training harder than he
has been for years, but I don't think he's quite up to the same level
as the top amateurs these days.  I have no clue about Witt; the Germans
have been so weak since she retired she might very well be able to capture
a spot on their team, but she is certainly not technically competitive
with the top amateurs anymore either and I don't know what she'd want
to prove by going to yet another Olympics and finishing 10th or whatever.

-Sandra
Newsgroups: rec.skate
From: sokay@cyclone.mitre.org (Stephen J. Okay)
Subject: Re: helmets/lids
Organization: Mitre Corporation, McLean, VA
Date: Thu, 31 Dec 1992 14:38:33 GMT

In article <C03n48.3EJ@csn.org> pae@teal.csn.org (Phil Earnhardt) writes:
>In article <1992Dec30.210157.20475@linus.mitre.org> sokay@cyclone.mitre.org (Stephen J. Okay) writes:
>>Okay, I got a new pair of rollerblades for the recent National Mall Day
>>festivities and it appears I need to get a helmet. 
>
>Yea! Did you acquire knee/wrist/elbow pads, too?

Well, now that you mention it, yes in a way. Seems I have these knee and
elbow pads from a few years back when I did the soccer thing in HS a few years
back.
They were huge on me then and always falling off(I was a stick) so I
hardly ever wore them, but now they happen to fit just fine, so I was going
to use those...

>>Is there a specific type that I should be looking at?  is $50-70 a reasonable
>>price to pay for a good lid? More? Less?  The BladeLid looks kind of cool,
>>but its a tad expensive...

>If you have a current bike helmet, use that. If not, buy a new one. Besides
>ANSI/Snell certification, the criteria for choosing a helmet are fit,
>ventilation, weight (mass), and price. Your local bike shops should have a
>variety of helmets to choose from. 

Cool!...I have a couple shops around here I'll look at...thanks.

Oh, one final question:
After looking at a number of these, I've noticed a small label on the inside 
of most of them that says something to the effect of "is designed absorb and dissipate
kinetic energy from a blow or impact by damaging itself. If this occurs return to
a competant professional for examination or destroy immediately"

How true is this and how much of it is designed to be a cruft for the lawyers?
Should I be worried about having to trash it everytime I take a spill?
Is there anything out there more survivable or is this the way they're pretty
much supposed to be?

>I'd generally avoid any helmet with "blade" in the name, mostly because they
>will have a gratuitously higher price.

Yeah, thats what I was kind of thinking myself...

Thanks,
----Steve
-- 
---------
sokay@cyclone.mitre.org
		"Your Mind....My Playground" ---me
From: dag@col.hp.com (David Geiser)
Newsgroups: rec.food.drink
Subject: Re: Haute Champagne (was: Re: Champagne codes)
Date: 6 Jan 93 23:48:26 GMT
Organization: HP Colorado Springs Division
NNTP-Posting-Host: hplsdor.col.hp.com

If you like some Korbels, try these two domestics:
Chateau St. Jean
Shadowcreek
-- 
To know recursion, you must first know recursion.
--
Newsgroups: rec.food.drink,ba.food,rec.music.folk,soc.culture.celtic
From: fischman@nynexst.com (Gary Fischman)
Newsgroups: rec.food.drink
Subject: Re: Sources for Wine Glasses
Date: 8 Jan 93 18:50:58 GMT
Reply-To: fischman@nynexst.com
Organization: NYNEX Science & Technology, Inc

In article 17743@verdix.com, edm@verdix.com (Ed Matthews) writes:
>Well, through too many tastings and parties, my wine glass supply has
>dwindled.  I'm looking for sources for reasonably priced claret and
>hock glasses.  I'm looking for long stems, big tulip-shaped bowls, 
>and thin, clear glass.  Any ideas gratefully appreciated.
>
>-- 
>
>Ed Matthews                                                edm@verdix.com
>Manager, APSE Development
>Verdix Corporation Headquarters                            (703) 318-5800

You can try the Wine Enthusiast in Harrison, NY - a fairly large mail order firm.
(Call 800-555-1212 for the number.)  They have a full line of Reidell stemware as
well as one or two others.  William-Sonoma also puts out a pretty good line of
reasonably priced wine glasses.


---
	Gary J. Fischman
	NYNEX Science & Technology
	fischman@nynexst.com
From: jbrewer@vice.ICO.TEK.COM (John Brewer)
Newsgroups: rec.food.drink
Subject: Washington State Pear Wine
Date: 6 Jan 93 08:09:35 GMT
Organization: Tektronix, Inc., Beaverton,  OR.

To the person who asked me for specifics on a winery named "Thomas"
somewhere in Washington earlier this week -- I lost your email and
post addresses in our wonderful mail system.  If you are still
interested in a copy of the newsletter, please resend your postal
address.  The name and address of the winery you are looking for is:

	Paul Thomas Wine Cellars
	1717-136th Place NE
	Bellevue, WA  98005

This is the only winery in WA that I can find listed anywhere with
the name "Thomas" in it; my most recent data is two months old from
the Wa. Department of Tourism.  They have a special promotional
group dedicated to the wine industry there.

Good luck in your hunt!


John Brewer
Portland, OR
From: cockburn@edieng.enet.dec.com (Craig Cockburn)
Subject: Re: Plastic Slivers found in Canned Guinness
Organization: Digital Equipment Co. Ltd., Reading, England
Date: Mon, 4 Jan 1993 07:21:07 GMT


In article <C0B841.AAK@usenet.ucs.indiana.edu>, ntaib@silver.ucs.indiana.edu (Iskandar Taib) writes...
> 
>Hmmm.. can someone tell us how this thing works? I suppose
>the idea is to get a head of foam when you pour the stuff 
>into a glass, but wouldn't it cause the stuff to start spilling
>over once you open the can?
> 
 Yes it does, you only have about 10 seconds max before opening the can
and emptying it into a glass big enough (I use a pint).


------------------------------------------------------------------------------
Craig Cockburn  (leaving Digital on 4th Jan)
New internet address: craig@smo.ac.uk (working now)
Voice after 7th Jan: +[44] 31 554 2926
Moving to Edinburgh, yahoo!
Newsgroups: rec.food.drink
From: gooley@netcom.com (Mark. Gooley)
Subject: homemade Chartreuse?
Organization: The Discarded
Date: Thu, 7 Jan 1993 18:47:37 GMT

I recall seeing a recipe for Chartreuse posted here a long while back.
The exact actual formula is a secret, though I've seen lists (incomplete)
of the herbs and spices used (balm, mace, cinnamon, hyssop, saffron,
angelica, etc.) without proportions.

I'm not so much interested in making my own Chartreuse as using the same
herbs and spices to flavor a mead.  A recipe for Chartreuse would be a
big help, obviously.

Mark.
gooley@netcom.com
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Sources for Wine Glasses
Organization: Lockheed Missiles and Space Co.
Distribution: usa
Date: Fri, 8 Jan 93 22:15:35 GMT

In article <1993Jan8.141421.17743@verdix.com> edm@verdix.com (Ed Matthews) writes:
>Well, through too many tastings and parties, my wine glass supply has
>dwindled.  I'm looking for sources for reasonably priced claret and
>hock glasses.  I'm looking for long stems, big tulip-shaped bowls, 
>and thin, clear glass.  Any ideas gratefully appreciated.
>

one, look in your yellow pages for someone who does engraving, embossing,
painting on glasses for "wine & art' festivals, etc - they'll usually
sell glasses by the dozen (the more you get the better the price)

two, see if there are any discount stores like price club, sams club, costco
near you - they may have good prices

three, check out a restaurant supply place - they'll sell to the public

four, try some house, garage, estate sales


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.drink
From: ljg@ecosoft.com
Subject: Re: Help!!, Too much camden??
Organization: Eco Software, Inc.
Distribution: usa
Date: Wed, 6 Jan 93 00:02:10 GMT

In article <1993Jan4.151840.13253@clpd.kodak.com> mwithers@pb.serum.kodak.com (Mark Witherspoon (x37360)) writes:
>
>HELP!!!!!!!!
>
>	I am trying to make my first batch of wine from local grapes.  I crushed out 
>about 2 gallons of must, then I threw in 8 (yes, eight) camden tablets into the
>must and mixed.  About 6 hrs later, I pitched my yeast into the mix.  All weekend
>I mixed the batch about every 4 hours.  Now on Monday morning, I have a soured smelling
>non-active batch.  What did I do wrong, (I know... too much camden)???  What can
>I do to get this going (it will be a nice sweet rose' if it finished) or pitch the 
>whole batch and get a can of rose' consentrate???
>
>
>Mark Witherspoon (mwithers@serum.kodak.com)
>
The campden tablets weren't too much a problem, you didn't wait long enough
before putting in your yeast. You may be able to save it by:

1) add 4 more campden tablets
2) wait 24 hours
        --
3) add a fresh batch of yeast

You may want to skip the extra campden and just go ahead and add more yeast
now. If it starts to get colonies of nasties, then forget it.

-- 
Lowell J. Gray    ljg@ecosoft.com, uunet!ecosoft!ljg
Eco Software, Inc.
From: alexm@nmr-z.mgh.harvard.edu (Alex Milshteyn)
Newsgroups: rec.food.drink
Subject: Re: Question about the proper coffee amount per cup...
Date: 8 Jan 93 14:39:07 GMT
Organization: Mass General Hospital CIPR Imaging Center

Hi:
Let's start with the premise:

One will _never_ be able to make a good CUP of coffee,
if (s)he makes it in a POT.  (S)he will be at best
be able to make it "dark and rich, shouldn't....."

IMHO, and the O is based on experience, turkish
way of making coffee would consistently let you
get a perfect cup every single time.
After all, one will not spend significantly more time and effort
making coffee in jezve (or ibrick, whichever), than in drip.
The only type of filtered coffee that may once in a while come close
to turkish - a very good espresso - is still inferior.

As far as dosage goes, we use about one heaping tsp per approximately
2-2,5 oz cup of coffe.  Good water is as essential as good coffee.


**********************************************************************
Alex M. Milshteyn MD	<milsh@cipr-server.mgh.harvard.edu>
617/726-7834 Voice      Center For Imaging And Pharmaceutical Research
617/726-7830 Fax        Massachusetts General Hospital
617/724-9507 Direct     Boston, MA
**********************************************************************
-- 
Alexander M. Milshteyn M.D.   <milsh@cipr-server.mgh.harvard.edu>
CIPR, MGH in Boston, MA.     (617)724-9507 Vox  (617)726-7830 Fax
Newsgroups: rec.food.drink,ba.food,rec.music.folk,soc.culture.celtic
From: andy rogers <rogers@ial3.jsc.nasa.gov>
Subject: Speaking of Sheaf (was RE: Canned Guinness)
X-Xxdate: Tue, 5 Jan 93 14:17:50 GMT
Organization: Lockheed Engineering
X-Useragent: Nuntius v1.1.1d13
Date: Tue, 5 Jan 1993 14:23:09 GMT

In article <1993Jan5.055710.3550@adobe.com> Curtis Jackson, cjackson@adobe.com
writes:
>Certainly most of your finer stouts of repute, and even fine stouts
>of disrepute (merely because of their Aussie origin) recommend around
>a 50-55 degree serving temperature. A prime example is Sheaf Stout
>(formerly Tooth Sheaf Stout) from Australia -- as fine a stout as one
>could wish and one I would definitely put up against Guiness in a bottle
>vs. bottle comparison. Now, it would be difficult to beat the lower

is not the Sheaf stout bottle conditioned? (even in the U.S.)

the last couple i had seemed to contain something at the bottom which i
assumed to be yeast sediments. this would explain why it's so good (especially
compared to bottle guinness).

andy
----
Newsgroups: rec.food.drink,ba.food