HDTenEightyP/NetNews huggingface dataset:
From: yen@stsci.edu (Felix Yen)
Subject: DCL (was "Posting for someone...")
Organization: Space Telescope Science Institute
Date: Sat, 25 Jul 1992 20:32:05 GMT


Tony Watts (amw@maths.uq.oz.au) writing about Lagavulin:

>  [...]  The brewery seems to have been bought out by some bigger
>  company.  The brew, however, seems to be about as good as ever.

My understanding is that Lagavulin has been part of DCL (I can't
remember what the letters stand for) for quite some time.  According
to a book I read a long time ago, this conglomerate owned about 40%
of all Scotch distilleries in 1969 including Haig, Dewar, Walker,
Buchanan, White Horse (Mackie), and Sanderson (Vat 69).  I would
appreciate it if someone posted an up-to-date summary of DCL's
holdings and would especially appreciate learning how much autonomy
its distilleries have.


Felix
yen@stsci.edu
Newsgroups: rec.food.drink
From: dwarf@lusty.tamu.edu (J. A.Shoemaker)
Subject: Re: importing scotch
Organization: Los Alamos National Laboratory, NM
Date: Wed, 29 Jul 1992 23:51:21 GMT

In article <1992Jul28.185307.15200@porthos.cc.bellcore.com> gfl@hera.uucp (22402-lenahan) writes:
>
>Now that I've settled the basics of my itinerary for Scotland
>this fall, I'm soliciting your collective wisdom regarding 
>bringing single malts into the US from Scotland.
>
>I'm well aware of the 1-litre customs limit, and of the
>10% duty obove that figure.  My concern is how to get
>the stuff at a good enough price (eg: no UK liquor tax)
>to warrant my trouble.
>
>I will be at many of the distilleries of interest on
>Islay, Skye, and along the Spey reqion.  I will also be
>in Glasgow and Edinburgh.
>
>Since this is a group trip, 
>I'm willing to commit to significant quantities if the price
>is right (eg: cases).  Any ideas?  Experience?


      On my recent trip I discovered that what you are allowed
      to bring in depends more strongly on the port of entry.

      Since I was entering in Texas, I was allowed to only bring
      in 1 quart total. To bring in more than that, you have to 
      have a permit of some kind. Part of the requirements on the
      permit is that you be a licensed  distributor.

      A place to note on your tour. Drop by McAllans. Their Distillerie
      is in Craigellache(sp). If you hit the Whisky Trail, it is between
      GlenFiddich and Strathalia(sp). Not only do they make an excellent
      whisky, but on my tour we were allowed to nose a 1954 cask in their
      bonded warehouse. Once you have seen one set of production 
      equipement, the rest is the same... just hit the nosing and/or tasting
      rooms.

      While I was in scotland, I managed to find a map of all distilleries
      still operating, or at least according to the map. It had a list
      of 128, of which some 30 were in Spey. Try and find this map at
      one of the tourist boards. It was worth the investment.

      One last word of advice, don't try the scotch if they say it is 
      used mostly for blending. I found that I couldn't take them, 
      sort of like drinking lighter fluid in some cases.

			The Evil Dwarf from Hell

dwarf@lusty.tamu.edu             shoemaker@scan2.tamu.edu
What do I know, after 12 years I am still a white belt.
From: bondono@vnet.ibm.com (Philippe Bondono)
Date: Mon, 27 Jul 92 10:32:25 FST
Newsgroups: rec.food.drink
Subject: Re: Grand-Puy-Lacoste confusion
Organization: Essonnes IBM Lab
News-Software: Usenet 3.0

I haven't tasted yet the Grand Puy Lacoste 1976, but I find Michael
Broadbent's opinions usually more reliable than Robert Parker's.
(just my "deux centimes" opinion :>)

Philippe

Philippe Bondono                          bondono@vnet.ibm.com
Dept 1032                                 Tel. (+33) 1 60 88 69 41
Lab. IBM de Corbeil-Essonnes              Fax. (+33) 1 60 88 49 20
BP 58, 91105 Corbeil-Essonnes Cedex
France
From: peter@icad.com (Peter Masters)
Newsgroups: rec.food.drink
Subject: Re: Advice sought for upcoming dinner course, & wine
Date: 28 Jul 92 15:46:43 GMT
	<PETER.92Jul24100320@cancun.icad.com> <david.712151576@gmd.de>
Distribution: usa
Organization: ICAD Inc., Cambridge, MA

In article <david.712151576@gmd.de> david@gmd.de (David Murphy) writes:

   One idea is red fruit and the sweeter, fruitier kind of fizz. 
   Fresh wild raspberries and sub-Champagne, providing it isn't
   too dry, works very well.

This calls to mind Moscato d'Asti:  the same stuff they use in Asti
Spumanti, but with a lot less fizz.  Ceretto makes a good, but
expensive one; in California, Bonny Doon makes (or did last year) a
wine in the same style under the Ca' del Solo (sp?) label.  Good
stuff; sweeter and less acidic than the German wines under discussion.

One of the great frustrations in dealing with California wines is that
things change so often.  I don't know if the Bonny Doon was an
experiment, never to be repeated, or something we can expect every
year.

By the way, these moscato wines are usually around 5% alcohol, and
should be drunk very young; I'd look for a '91 if possible.

Peter Masters
peter@icad.com
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Newsgroups: rec.food.drink
Subject: Re: In search of margarita recipes
Date: 29 Jul 92 18:58:14 GMT
Followup-To: rec.food.drink
Distribution: usa
Organization: Dept. of MSE at Illinois-Urbana

This isn't exactly a Margarita recipe, but it's good.  In Brazil, it's
called a caipiruca, and is made exactly like a caipirinha (made from
cachac,a, a cane liquor) except using tequila.  For one:

Cut 1-1/2 to 2 limes into small pieces.  Put in rocks glass.  Add about 2
heaping tablespoons of sugar.  Using a wooden lemon reamer or spoon, mash
the sugar into the limes.  Then add 2 to 3 ounces tequila.  Then crushed
ice.  Cover and shake, or stir.  Then rim with coarse koasher salt.

Uma deli'cia!

--Judy Tolliver
From: brad@buck.viewlogic.com (Bradford Kellogg)
Newsgroups: rec.food.drink
Subject: Re: Martinis
Date: 21 Jul 92 15:46:58 GMT
Organization: Viewlogic Systems, Inc.
Originator: brad@buck


spp@zabriskie.berkeley.edu (Steve Pope) writes:
|> 
|> > 12:1 is still not quite dry enough for me.
|> 

To me, the best martini is closer to 2:1 (the :1 is Noilly Pratt 
vermouth; must be my French lineage coming through). However, if 
you tend toward the other end of the spectrum, you should know 
about the Winston Churchill martini. What he reportedly would do 
is pour himself a glass of gin, and nod toward France.
From: simmon@eeel.nist.gov (Eric Simmon)
Newsgroups: rec.food.drink
Subject: Re: Mail Order Coffee Suggestions
Date: 29 Jul 92 14:02:30 GMT

IF your address is correct (Clark University) I would suggest
trying the coffee connection in Boston.  I don't have the
address, but if you need it I have it at home.

-Eric

simmon@eeel.nist.gov
From: rwyatt@hercules.acpub.duke.edu
Newsgroups: rec.food.drink
Subject: Sex on the Beach
Date: 29 Jul 92 14:18:05 GMT
Organization: Duke University; Durham, N.C.
Originator: rwyatt@raphael.acpub.duke.edu


Okay, I give.  I have had Sex on the Beach (only the drink :-( ) a
number fo times, and they never taste the same.  I have seen only
one or two recipies, and they werent my favorite.  Can anyone
please send me their recipies for the drink.  I will post the 
list  as soon as I get a respectable list.  I know there are
lots of recipies, but I'm sure yours is the best so please pass it 
along.

thanks for your time,
rwyatt@acpub.duke.edu
From: v148rb5b@ubvmsb.cc.buffalo.edu (COLLIN MCCULLEY)
Newsgroups: rec.food.drink
Subject: Re: Sulfite question
Date: 26 Jul 92 19:53:00 GMT
Article-I.D.: acsu.Bs0F5p.18K
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Jul26.063844.29119@leland.Stanford.EDU>, 
primal@leland.Stanford.EDU (Jodi Lynn Elgart) writes...
>I'm allergic to sulfites.  Just a few questions (I hope someone can
>help!!):
> 
>Do drinks that contain sulfites have to say so on their label?
> 
	Just about every wine I have ever gotten has said this.  A related
question: is this information provided just for people who are allergic,
or is there something bad in general about the consumption of sulfites?


----------
Collin McCulley		University at Buffalo 		Mech & Aero Eng.
		***All the .sig that's print to fit***
From: brad@buck.viewlogic.com (Bradford Kellogg)
Newsgroups: rec.food.drink
Subject: The Martini (snippet)
Date: 24 Jul 92 21:20:46 GMT
Organization: Viewlogic Systems, Inc.
Originator: brad@buck


As legend has it, the very first martini, along with equal
portions of gin and vermouth, had a dash of aromatic bitters.
From: lynx@surrey.amigans.gen.nz (Lynsey Gedye)
Newsgroups: rec.food.drink
Subject: Re: How to wash old bottles
Date: 24 Jul 92 11:16:31 GMT-12
Distribution: world
Organization: Prime Line, Wanganui, New Zealand

In article <19920723.082016.848@almaden.ibm.com> bondono@vnet.ibm.com (Philippe Bondono) writes:
>I've found old bottles of wine (empty unfortunately :) hand-crafted
>and I'd like to clean them: 

  In an earlier life I used to work with glass - restoring leadlight windows
  to be precise.  We used caustic soda solutions to clean the old glass, and
  the results were literally sparkling.  Tore off old paint and grime easily. 

  Rather than mucking around with some solution though, what I've since used
  to clean old glass bottles was an aerosol oven cleaner that's available here.
  It has a 6.6% Sodium hydroxide content, and the spray foams up and sticks
  on contact.  I sprayed the bottles inside and out, left them outside for
  a day or so , washed 'em up and they're beautiful.  Wear gloves, be careful
  to follow the instructions about using in a well ventilated space - this 
  stuff is obnoxious. 

--           lynx@surrey.amigans.gen.nz    lynx@amigans.gen.nz
From: ramscar@castle.ed.ac.uk (M Ramscar)
Newsgroups: rec.food.drink
Subject: What's in the bottle?
Date: 27 Jul 92 15:35:24 GMT
Organization: Edinburgh University

This weekend, whilst pulling a couple of bottles from the cellar,
I came accross something rather disturbing. I was checking the
levels on a couple of bottles of Monticello's 1985 Jefferson
Cuvee Cabernet (I tend to prefer to drink bottles with lower levels 
first; I make no claims as ti its making any difference) when
I noticed that they sported different back labels, and closer
examination revealed that they contained two differtent wines;
one was a Cab/Merlot blend, the other 100% Cab.

I've drunk a number of bottles of this(these) wine(s) over the past
couple of years, and I had noticed a fair degree of variation (some
bottles were really very good, others fairly one dimensional and boring),
but I had previously put this down too bottle variation (albeit to a
fairly unacceptable degree). Now I discover that in fact Monticello
are passing off two different wines as one (the labels are identical,
save for the small print on the back). The merchant who sold me
the wine confirmed that he had bought all his stocks on the strength
of tasting the blend (good), rather than the straight cab (boring),
and was as nonplussed as I am about it.

I have two questions regarding this:

1/. Is this a widespread practise in California?

2/. What do people think of the ethics of selling two different
wines from the same vintage as being the same Cuvee (I think I'd
be less annoyed if one of the wines had been called Smith or
Jones (or Nixon?) Cuvee instead)?

Michael
From: C.D.Hall@cm.cf.ac.uk (C D Hall)
Newsgroups: rec.food.drink
Subject: TEQUILA:information please!
Date: 29 Jul 92 11:43:10 GMT
Organization: University of Wales College of Cardiff, Cardiff, Wales, UK.
X-Mailer: Cardiff Computing Maths PP Mail Open News Gateway


     I enjoy drinking tequila in the form of tequila sunrises,but would like
to know more about it.For instance:

  - how exactly is tequila made?

  - what is the difference between 'light' and gold tequila?

  - what is the relationship (if any) between tequila and mescal?

  - what are the BEST/HIGHEST QUALITY makes of tequila,and how readily
    available are they outside of Mexico?

    
  Please e-mail me if you can help with any information.Thanks in advance!
Newsgroups: rec.food.drink
From: valluri@cco.caltech.edu (Siddhartha Valluri)
Subject: help: wine yeasts
Organization: California Institute of Technology, Pasadena
Distribution: usa
Date: Mon, 27 Jul 1992 01:51:59 GMT

I am trying to find a source of yeast for home fermentation of
wine for a friend. I would appreciate any help on where one
could get this yeast. I guess mail order would be the most convienient.

Thanks in advance.

      Sid.
.


-- 
######################################################################
##                                                                  ##
##   ...And Dirty Deeds Done Dirt Cheap                             ##
##                                             Siddhartha Valluri   ##
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Bretannomyces strain...
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Distribution: rec.food.drink
Date: Mon, 27 Jul 1992 18:43:15 GMT


Somebody who actually WANTS Brett for their wine?  I thought most techno-
winemakers try their best to avoid it.

--PSW
Newsgroups: rec.food.drink
From: gfl@hera.uucp (22402-lenahan)
Subject: importing scotch
Organization: Bellcore, Livingston, NJ
Date: Tue, 28 Jul 92 18:53:07 GMT


Now that I've settled the basics of my itinerary for Scotland
this fall, I'm soliciting your collective wisdom regarding 
bringing single malts into the US from Scotland.

I'm well aware of the 1-litre customs limit, and of the
10% duty obove that figure.  My concern is how to get
the stuff at a good enough price (eg: no UK liquor tax)
to warrant my trouble.

I will be at many of the distilleries of interest on
Islay, Skye, and along the Spey reqion.  I will also be
in Glasgow and Edinburgh.

Since this is a group trip, 
I'm willing to commit to significant quantities if the price
is right (eg: cases).  Any ideas?  Experience?

Thanks, all!

Grant
gfl@hera.cc.bellcore.com
From: moe@rainier.lib.washington.edu (Joe Shippert)
Newsgroups: rec.food.drink
Subject: REQUEST: Blue Hawaiian
Date: 29 Jul 92 22:25:56 GMT
Organization: University of Washington Libraries, Seattle


Does anyone have a recipe for Blue Hawaiians? I had this drink a couple of 
months ago at a restaurant and I want to make it for a friend. Anyone? Thanks,

joe
-- 
_______________________________________________________________________________
moe@u.washington.edu
ad Kalendas Graecas
Xref: sparky rec.food.drink:2449 rec.food.cooking:13556
From: iseman@ravel.udel.edu (Stephen Early)
Newsgroups: rec.food.drink,rec.food.cooking
Subject: Re: espresso lore
Keywords: espresso
Date: 31 Jul 92 04:54:02 GMT
Organization: University of Delaware

>Ok, I have heard many different stories about the origins
>of espresso and the name espresso.  But does anyone
>know the TRUTH about espresso???

Why don't you read The Joy of Cooking?  It will tell you all you want to know.
From: majcher@acsu.buffalo.edu (Salamander~)
Newsgroups: rec.food.drink
Subject: Red Death
Summary: how to...
Keywords: help!
Date: 29 Jul 92 21:53:31 GMT
Organization: UB

Heya,

	I'm looking for a drink recipe for a friend...the drink is
called a Red Death, and I've only seen it made in the Syracuse, NY
area...it contains about six shots worth of all sorts of nasty stuff,
but it tastes _really_ good...if anyone can help me out on this one,
I'd be eternally grateful, and I'd even be willing to trade the deal
for a Liquid Bodacity! :)
	Thanks in advance for any help...

Marc


-- 
  majcher@acsu.buffalo.edu     *  The meek shall inherit the earth,   *
    Rev. M @P.O. Box 156             and the wise keep moving on...
     Amherst, NY  14226        *   The Earth is our Mother, but how   *
    Voice: (716) 834-1648       many of us still live with our mother?
From: halpin@vax.oxford.ac.uk
Newsgroups: rec.food.drink
Subject: Elderberry wine recipe?
Date: 26 Jul 92 17:32:22 GMT
Organization: Oxford University VAXcluster

I was taking a stroll by the river today, and I noticed that the
elderberry bushes are beginning to fill with berries. They're still
green, of course, and won't be ripe for another 6 to 8 weeks, but it's
started me thinking about maing some elderberry wine this autumn. 

Any good recipes out there? 
Both quick and slow recipes appreciated.

(Aside: given the majority of the readers of this will be in the US,
do elderberries actually exist in North America?)


Brendan

Brendan Halpin                    International: HALPIN@VAX.OXFORD.AC.UK
Nuffield College                          JANET: HALPIN@OX.VAX
Oxford OX1 1NF
United Kingdom
From: hunter@work.nlm.nih.gov (Larry Hunter)
Newsgroups: rec.food.drink
Subject: Campbeltown whisky (was Posting for someone...)
Date: 27 Jul 92 14:16:37 GMT
Organization: National Library of Medicine


Tony Watts writes:

   There is one whisky which I have only tried once about 20 years ago, in its
   local habitat, and have not been able to find since.  I would like to
   compare it with the others.  That was Campbellton (sp?) Loch, from Kintyre.
   Does it still exist?

Well, as far as I know, there are only two Campbeltown distilleries still
producing: Springbank and Glen Scotia.  On a recent trip to Scotland I tasted
both.  Here are my notes: 

Springbank (15 year old/92 proof/Cambeltown, Kintyre)
 This malt makes clear why Cambeltowns are often put in class by
 themselves.  Thick and rich, with relatively little of the iodine that
 distinguishes the other Maritime malts.  Wonderful.

Glen Scotia (8 year old/80 proof/Campbeltown, Kintyre)
 Much less distinguished than the Springbank.

I'd be interested to find out about the history of other Campbeltown
distilleries.  Anyone know?

			Larry
--
Lawrence Hunter, PhD.
National Library of Medicine
Bldg. 38A, MS-54
Bethesda. MD 20894
(301) 496-9300
(301) 496-0673 (fax)
hunter@nlm.nih.gov (internet)
Newsgroups: rec.food.drink
From: malodah@pbhyf.PacBell.COM (Martin A. Lodahl)
Subject: Re: Bretannomyces strain...
Reply-To: malodah@PacBell.COM (Martin A. Lodahl)
Organization: Pacific * Bell, San Ramon, CA
Distribution: rec.food.drink
Date: Mon, 27 Jul 1992 15:52:19 GMT

In article <PORCO.92Jul27093700@scws9.harvard.edu> porco@scws9.harvard.edu (John Porco) writes:
>
>
>i'm looking for a source of the strain Bretannomyces (sp?) lambicus
>for home brewing and am having a difficult time locating same.
>
>anybody have a lead?

Sure, though you may have to have it ordered.  G. W. Kent handles both
Brettanomyces lambicus and Brettanomyces bruxellensis, I'm told, as
well as Pediococcus damnosus.  It may not be in the catalog, but
their (Kent's) supplier does have it.  Your Friendly Neighborhood
Retailer can try ordering it.

Good luck!

	- Martin

-- 
= Martin A. Lodahl    [DoD, AHA, NRA]  Systems Analyst, Pacific*Bell =
= malodah@PacBell.COM		Sacramento, CA, USA     916.972.4821 =
= If it's good for ancient Druids, runnin' nekkid through the wuids, =
= Drinkin' strange fermented fluids, it's good enough for me!!  8-)} =
Newsgroups: rec.food.drink
From: primal@leland.Stanford.EDU (Jodi Lynn Elgart)
Subject: Sulfite question
Organization: DSG, Stanford University, CA 94305, USA
Date: Sun, 26 Jul 92 06:38:44 GMT

I'm allergic to sulfites.  Just a few questions (I hope someone can
help!!):

Do drinks that contain sulfites have to say so on their label?

What are the trickier/sneakier ways to hide it on the label?

Any suggestions on what to drink/what not to drink/horror stories
(or otherwise) on bad reactions to the above?

Email me and I'll post a summary...

Thanks!

Jo
From: rwyatt@hercules.acpub.duke.edu
Newsgroups: rec.food.drink
Subject: Easiest (and best) Margarita
Date: 28 Jul 92 14:41:21 GMT
Organization: Duke University; Durham, N.C.
Originator: rwyatt@raphael.acpub.duke.edu


     The best margarita I have had is also the easiest to make.  I
learned this in Texas, where I lived for a few years, and it seemed
very popular there.  This is a frozen version, and the rocks
version is not as good, so try something else if you dont want it
frozen.

6 oz. Minute Maid Limeade  (4 or 8 ounces will also work)
6 oz. Cuervo Gold Tequila  (4 or 8 also...match the limeade)
3 oz. Triple Sec           (half of the limeade)
ice to fill blender

Have all of the ingredients cold if possible...this will help prevent
the drink from melting too quickly.

Drink up and enjoy

rwyatt
  
Newsgroups: rec.food.drink
From: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Subject: Re: Sulfite question
Organization: Texas Instruments, Inc
Date: Mon, 27 Jul 1992 14:42:22 GMT

Martini 

I just purchased Stoli's Cristall Premium Vodka.  Kept in the freezer for a few
hours, filled the Martini glasses with ice water, let sit for 10 minutes, removed
Vodka from freezer, poured Vodka into pitcher with ice, stirred.  Discarded the
ice from the glasses, waved the vermouth bottler over the glasses, strained in the
vodka, added olives.  It was the best.


Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Sulfite question
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Wed, 29 Jul 1992 19:23:18 GMT


In article <1992Jul29.010438.20110@leland.Stanford.EDU>,
velde@gopher.Stanford.EDU (Francois Velde) writes:
|>
|>I think I read somewhere that sulfites have been added to wine since the 
|>15th century.  Just a tidbit.
|>
That's right.  Sulfites (in the form of SO2 from burning sulfur candles) have
been used for disinfecting wine barrels and other equipment for centuries.
Furthermore, sulfites are a natural by-product of alcoholic fermentation and
will always occur in wine in trace amounts (usually below the concentration
that requires the labeling).

My question is, if this labeling is required in order to protect those
consumers with sulfite sensitivity, why aren't other major sources of sulfites,
such as bread, processed french fries, dried fruit, and restaurant salad bars,
all of which have a greater sulfite concentration than most wine, also required
to carry cautionary labels?

--PSW
Newsgroups: rec.food.drink
From: brown@cbnewsh.cb.att.com (john.carl.brown)
Subject: Re: importing scotch
Organization: AT&T
Distribution: usa
Date: Tue, 28 Jul 1992 21:02:50 GMT
Summary: Scotch by the case

In article <1992Jul28.185307.15200@porthos.cc.bellcore.com>, gfl@hera.uucp (22402-lenahan) writes:
> 
> Now that I've settled the basics of my itinerary for Scotland
> this fall, I'm soliciting your collective wisdom regarding 
> bringing single malts into the US from Scotland.
> 
> Since this is a group trip, 
> I'm willing to commit to significant quantities if the price
> is right (eg: cases).  Any ideas?  Experience?
> 
> Thanks, all!
> 
> Grant
> gfl@hera.cc.bellcore.com
> 


  Grant,
     When you are in Edinburgh, stop by Cadenhead's on the
Royal Mile at the Holyrood end.  Besides the great collection
of single-barrel single-malts they have, the person I talked
with there mentioned the possibility of shipping cases.  Not
knowing enough single-malt devotees with money I didn't enquire
further.
     When you walk into Cadenhead's you'll see 'normal' bottles
of single-malts and bottles with black labels.  The black lables
are bottles that Cadenhead's bottles themselves from single casks
at various ages (no scotch before its time).  If you're feeling
puckish, tell the person there that Glenfiddich is your favorite,
can he suggest another just like it.  "Glenfiddich, it's craaaaap!"
     The scotch is not cheap, but it is exquisite and difficult
to find here.  Let me know if you're falling a few bottles short
of a case and need another committment.

John Carl Brown