HDTenEightyP/NetNews huggingface dataset:
From: kkr42091@uxa.cso.uiuc.edu (QUEEN ZENOBIA!)
Subject: Re: Restaurants in Chicago
Organization: University of Illinois at Urbana
Distribution: usa
Date: Tue, 29 Sep 1992 14:41:48 GMT

you mustnt foreget shuckers on east ontario street in downtown. also ginos 
east is a good place to go if you want a strange time and good pizza...
riccardos is a good place a little bit off of michigan avenue... [ the easiest
way to find riccardos is to go to the chicago trib tower and turn facing 
michigan avenue... there should be a great big neon sign saying riccardos on 
it.] 

from riccardos, there lemon soups are good....
shuckers has inexpensive seafood [considering it is downtown] at lunch, you 
can generally eat in shuckers for about 7 bucks a piece... 
riccardos i have no idea how much it costs and ginos east either as my boss
used to treat when we went there so i cant imagine it would be too expensive :)

gino's east i am not giving directions to.... anyone who feels they can give 
good directions to finding it please do.

[i can give directions from the nbc towers if necessary, but that would bekinda stupid to go there first..]

-kimberli roan
From: ewu@.SanDiego.NCR.COM (Elsie Wu)
Newsgroups: rec.food.restaurants
Subject: Dayton OH restaurants
Date: 28 Sep 92 15:37:16 GMT
Reply-To: ewu@.SanDiego.NCR.COM (Elsie Wu)
Distribution: usa
Organization: NCR Corporation, Rancho Bernardo


A while ago, someone posted a list of restaurants in Dayton, OH.  I lost
it.  Would someone please email it to me at 

                  elsie.wu@cheers.SanDiego.NCR.COM

Thanks.

                                                  -- Elsie
==============================================================================
Elsie Wu                      Open Systems Development, NCR E&M San Diego, CA
Phone: (619)485-2350          NCR Voice Plus: 8440-2350 
FAX:   (619)485-3010          E-mail:  elsie.wu@cheers.sandiego.ncr.com
Newsgroups: rec.food.restaurants
From: wung@puttgen.ee.gatech.edu (Peter Wung)
Subject: Re: is there any decent food in atlanta?
Reply-To: wung@puttgen.ee.gatech.edu
Organization: Sun Microsystems
Date: Tue, 6 Oct 1992 16:01:28 GMT

Well depending on what you mean good.  I think Atlanta restaurants are great, choice wise that is..


Chinese:

Oriental Pearl: Cantonese, pricey, good seafood.  In Chinatown Mall on New Peachtree Rd.
Honto:  a former #1, has dropped due to inconsistencies and rude waiters.  On Chamblee-Dunwoody Road, around the corner from Chinatown Mall.  Food is still good.
Pung Mie:  Great for northern chinese food, dumplings, noodles etc.  Cheap too.  On Buford Highway, just north of Shallowford Road.
Chinatown Mall food court:  many different stalls, you order from any number of them and build your own smorgasbord.

Thai:

Lots of those, The King and I, Bangkok in Ansley Shopping Center, Phuket on Buford Highway.  ETC.  Phuket is the best, I think.

Brick Oven Pizza:

Rockys Brick oven Pizza.  Tremendous pizza.  Even though I love Chicago style, Rocky's 
satisfies my pizza cravings.  Many locations, the original is on Peachtre Street, just north of the I-75/85 overpass.

Ethiopian:

We had a lot of these places a few years ago.  The only I know of that is still open 
is in the Little Five Points area, on Highland.  Don't remember the name offhand.

Vietnamese:

Bien Thuy on Buford Highway.  Authentic vietnamese food, really good summer rolls.



If you have any more questions, email me.

********************************************************************
*Peter Wung			Email:wung@ee.gatech.edu	   * 
*Electric Power Laboratory	Snail mail: 33787 Ga. Tech Station * 
*School of Electrical Engineering	    Atlanta, GA 30332      *
*Georgia Institute of Technology			    	   *
*Atlanta, Georgia						   *
*   	"Pass, Set, CRUSH!"...					   * 
*  	Well, 2 out of 3 ain't bad for a short, fat guy. 	   *
*								   *
********************************************************************
From: byrd@mscf.med.upenn.edu
Newsgroups: rec.food.restaurants
Subject: Re: Philadelphia
Date: 28 Sep 92 14:22:20 GMT
Organization: Univ of Penn - Med School Computer Facility

In article <1992Sep23.174028.3629@Princeton.EDU>, tmwhited@phoenix.Princeton.EDU (Toni M. Whited) writes:
> I just moved to center-city Philadelphia and am at a loss to find any 
> interesting restaurants.  By "interesting" I mean "very good food."  I can't
> even find anything that looks like a restaurant guide.  Any help would be
> appreciated.

I just posted something that might help you out. I hope you saw it.

As for restaurant guides, you are right there's no one place to look.
Phila. Magazine used to publish a a guide every year. I don't know if
they still do. However do this: The City Paper, free weekly, has
listings(there are City Paper boxes all around Center City), The
Welcomat(delivered to various shops and bookstore), also free
has listings. The Phila. Magazine has listings. Even with those
three sources not all restaurants in town are represented. 



	Karen Byrd, VAX Sys. Manager
	University of Pennsylvania
	Medical School Computer Facility
	Philadelphia, PA 19104 (USA)
	Internet: byrd@mscf.med.upenn.edu
Newsgroups: rec.food.restaurants
From: kkr42091@uxa.cso.uiuc.edu (QUEEN ZENOBIA!)
Subject: Re: Restaurants in Chicago
Organization: University of Illinois at Urbana
Date: Tue, 29 Sep 1992 14:45:10 GMT

and another place btw is Andy's especially if you love jazz music...
go at lunch .... call ahead because you can find out who might be jamming 
at lunchtime that day.... also it is usually packed at lunch... but a wonderful
place, good food , not too expensive, and wonderful people and atmosphere. 
also if you play, sometimes they will let you jam along.... so ask about that
too if you call.
[you will have to bring your own instrument]

Not too surprisingly, a lot of the ol greats can be seen playing there every
once in a while.....  and a lot of the new talent that is coming up too.

Have fun and enjoy!

-kimberli roan

Newsgroups: rec.food.restaurants
From: pfleeger@IDA.ORG (Charles P. Pfleeger)
Subject: Re: "Foggy Bottom" area of Washington, D.C.
Organization: IDA, Alexandria, VA
X-Newsreader: Tin 1.1 PL4
Date: Tue, 29 Sep 92 12:29:31 GMT

Foggy Bottom is just southeast of Georgetown.  An excellent
and authentic French pasrty shop in Georgetown is Cafe Didier.
It is on a side street, just off Wisconsin Ave., just past
the canal.

In Foggy Bottom are two excellent restaurants.  The one I go
to more often is West End Cafe, at the 1 Washington Circle
hotel (not surprisingly, it is on Washington Circle, which is
the circle at Pennsylvania and NEw Hampshire, about a block
from the Foggy Bottom metro stop).  The Foggy Bottom Cafe, at
924 25th, was good about two years ago.  It is roughly two
blocks from the Foggy Bottom metro.

-- 
	Charles P. Pfleeger	Institute for Defense Analyses
	Computer Security	1801 N. Beauregard Street
	Research Staff		Alexandria, VA  22311-1772
	pfleeger@ida.org	(703) 845-6629   fax -6848
From: jsy@media04.cray.com (Jeff Young)
Subject: Re: Washington DC and environs
Originator: jsy@media04
Organization: Cray Research, Inc.
Date: 6 Oct 92 06:42:41 CDT



There are a couple of good restaurants in the DC area which I frequent when business
travels take me there:

1) Crisfields (Georgia Ave in Silver Spring, MD) - GREAT stuffed flounder with crab meat.
   (The seafood bisque is very good also).  There are now 2 Crisfields, but I still like
   the original one.
2) Chesapeake Bay Seafood House (restaurant chain - many locations) - all you can eat
   seafood.  This is a quantity place (as opposed to Crisfields which is a quality place.),
   but you can still get steamed crab legs and spiced shrimp.  (Most of the menu is deep
   fried.)
3) Dragon Inn (MD 175, approximately 1 mile east of the BWParkway - in the mall) - This
   place has 2 appetizers which I find to be very pleasing: Szechuan noodles and Crispy
   beef on stick.  The noodles are basically spaghetti with a spicy meat sauce.  They
   also have a good rendition of General Chou's (sp) Chicken.



Have fun,
Jeff Young
jsy@cray.com
From: lmmst24+@pitt.edu (Lisa M Maslak)
Newsgroups: rec.food.restaurants
Subject: Re: Washington D.C. and environs
Date: 6 Oct 92 22:28:50 GMT
Organization: University of Pittsburgh

In article <22560@venera.isi.edu> vickiemc@isi.edu (Vickie McCorkendale) writes:
>
>I'll be DC and the surrounding area for 4 days later this month.  
>I'm looking for medium priced food good enough to die for, 
>especially regional foods which Los Angeles doesn't excel in.  
>
>For starters how about a list of Crab Houses in Maryland?  OR a 
>moderately Virginian Inn?  Are there any truly unique eating 
>adventures to be had in the area?   

I just spent the summer living with my grandparents in Alexandria,
and Old Town has a great seafood restaurant on King Street, which is
I think called the Fish Market- no, it's not one of the chain you
find in CA.  In any case, it is on the left side of King Street as
you head down towards the water.  If I come up with the exact name
I will let you know.  The food was great.

-Lisa :)
D
D
D
and Old Town has a great seafood place, on Market Street
Newsgroups: rec.food.restaurants
From: milo@cbnews.cb.att.com (guy.f.klose)
Subject: Re: Restaurants in Chicago
Organization: AT&T
Distribution: usa
Date: Tue, 29 Sep 1992 15:58:47 GMT

In article <BvCGzB.5HL@news.cso.uiuc.edu>, kkr42091@uxa.cso.uiuc.edu (QUEEN ZENOBIA!) writes:
> and another place btw is Andy's especially if you love jazz music...
> go at lunch .... call ahead because you can find out who might be jamming 
> at lunchtime that day.... also it is usually packed at lunch... but a wonderful
> place, good food , not too expensive, and wonderful people and atmosphere. 

While in Chicago this last summer, I had lunch at Andy's (on a day that
wasn't packed).  The food was good...basic pub grub.  A great old guy
playing piano.  Slightly more expensive than you'd imagine, but then there
is no cover to hear the jazz.  The beer is cheap.

The best part of all:  it is right around the corner from the "Jazz Record
Mart", which just may be the finest jazz record store in the Universe.
Good selection of new and used vinyl and CDs.

If you want to check out the jazz scene in Chicago, I think these two
places are  not to be missed.  I'd also suggest hanging out at the Green
Mill, too, which is north of downtown.

Guy
-- 
Guy Klose
milo@mvuxi.att.com
Newsgroups: rec.food.sourdough
From: fritz@fc.sde.hp.com (Gary Fritz)
Newsgroups: rec.food.sourdough
Subject: Re: Montana-86
Date: 2 Oct 92 15:57:38 GMT
Article-I.D.: fc.BvI4C4.K3C
Organization: HP SESD, Fort Collins, CO
X-Newsreader: TIN [version 1.1.4 PL6]

David Adams (dadams@cray.com) wrote:
: Montana-86 is a hybrid hard white spring wheat.  Spring wheat does not
: come in any white non-hybrid varieties.  (In fact Montana-86 is the 
: only hybrid white that I am aware of,...

David, what exactly is the difference between "red" and "white" wheat?

Gary
Newsgroups: rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Re: where's the FAQ?
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 28 Sep 92 12:45:32 CDT

 nils@cabot (Nils Nieuwejaar) writes:
|ejb@csli.stanford.edu (Beth Bryson) writes:
|
|>Did anyone ever post the location of the FAQ in response to the recent
|>requests?  Did I miss it, or was the response by email?  I too would
|>like to know where to find the FAQ.  Thanks.
|
|>-Beth Bryson
|>ejb@csli.stanford.edu
|
|ditto.

Ok, I get the hint.  I will post all of the FAQ files shortly.

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.sourdough
Subject: Re: K-TEC
Date: 30 Sep 92 19:58:19 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.


 fsf@hpic006.mentorg.com (Rick Farnbach) writes:

| On Mon, 28 Sep 1992 20:33:55 GMT, rhatch@sdsu.edu (Richard Hatch) said:
|
|	Richard> Some people say that stone-grinding is the way to go, 

Well I am a strong supporter of the modern technology represented by K-TEC
and Magic Mill.  I think it is better.

|K-Tec and Magic Mill are steel grinders, but the steel does not contact
|itself, so whole wheat, germ and all, can be used.  Still, these mills cannot
|grind really high fat seed such as soy beans.

And they can't make "cracked wheat".

|Richard> Incidentally, a hand-cranked flour mill gives great exercise.  I'm seriously
|Richard> considering a return to that type.  Any suggestions of good sources for a
|Richard> hand-cranked stone mill?

I'm looking for a better one myself.  The cheap one I bought just won't cut
it.  ;^)  I think you would be well advised to make sure you find a quality
mill.

|I see no reason why the K-Tec grinding element design cannot be incorporated
|into a hand grinder.  Has anybody, i.e., K-Tec or Magic Mill, done this yet?
|
|Rick

All you have to do is come up with a mechanism that will allow you to turn 
the milling plate at 28,000 rpm.   (With a little bit of power.)  I think
this might take a little more energy than my weak arms can handle, but
maybe and excercycle could handle it?




---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
Newsgroups: rec.food.sourdough
From: cf603@cleveland.Freenet.Edu (Dave Sill)
Newsgroups: rec.food.sourdough
Subject: Re: First bread
Date: 28 Sep 1992 12:28:54 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: cf603@cleveland.Freenet.Edu (Dave Sill)
NNTP-Posting-Host: hela.ins.cwru.edu


In a previous article, rip@sequent.com (Paul T Taylor) says:
>
>My only other disapointment was when my *^%@#& wooden spoon broke,
>while I was *cleaning* it!  If they can put a man on the moon, why
>can't they make a descent wooden spoon!  :-)

They can, but you won't find them in the supermarket.  A local (Sunbright,
Tennessee, to be specific) craftsperson (Karen Davis, to be specific) makes
the most exquisite spoons and scoops.  She uses various hardwoods such as
poplar, butternut, walnut, cherry, etc.  They're pretty enough to hang on
the wall, but she prefers them to be used in the kitchen.  Don't know if
she does mailorder, but she goes to most of the local craft shows (Rugby
craft festival [summer], Museum of Appalachia Homecoming [early October]).

-- 
Dave Sill
Play: cf603@cleveland.freenet.edu
Work: de5@ornl.gov
Newsgroups: rec.food.sourdough
From: bakerdds@milton.u.washington.edu (David Baker)
Subject: Where do I buy GOOD sourdough (yes... I'm lazy)
Reply-To: bakerdds@u.washington.edu
Organization: University of Washington, Seattle
Distribution: seattle
Date: Fri, 2 Oct 1992 01:55:04 GMT

I love sourdough bread, and went to undergrad at Cal Poly in San Luis Obispo.
They had a great shop there called San Luis Sourdough. Is there anything like that around my neighborhood here?  I live in the U district but I am will to
drive to get good sourdough bread!  

	Thanks, David Baker  (bakerdds@u.washington.edu)


Newsgroups: rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Re: K-TEC
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 1 Oct 92 09:19:08 CDT

I called K-TEC yesterday seeking more information on hand mills.
One in particular that I am interested in is called the 
"Cracker-Roller".  It is made by Kitchenetics, not K-TEC,
but K-TEC sells it.  Has anybody heard of Kitchenetics?

I saw the Cracker-Roller when I visited K-TEC more than a year
ago.  It looks like a nice contraption.  It has two steel rollers
each about 1" in diameter.  The surface of each roller is scored
kind of like a file, but the rollers seemed to be made of stainless
steel.  If you set things up one way the rollers roll together
and you can roll grain for oat meal or rolled wheat for making
granola etc.  If you reverse some little mechanism, the rollers
roll against each other to make them grind instead of roll.  
If the pressure is set loose you get cracked wheat.  If the
pressure is tight you get flour.

I am interested in this because we make quite a bit of homemade 
granola.  This roller mill would allow us to roll our own home
stored wheat as well as making craked wheat or grinding flour
in situations where the power is out.  (Ok, so I don't live in
Dade County, Florida, but there are other things that can happen
in MN.  Last winter there were storms that took the power out
for days to some communities here.  If you can't make flour when
there is no power, then your emergency storage is useless, No?)

None of the hand mills will make fine flour like a power mill, 
expecially compared to a high tech machine like the K-TEC.
On the other hand, in a situation where you can't get other
food, a heavier loaf is far better than none at all.



--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: rip@sequent.com (Paul T Taylor)
Newsgroups: rec.food.sourdough
Subject: Re: First bread
Date: 26 Sep 92 07:54:27 GMT
Article-I.D.: sequent.1992Sep26.075427.12005
Distribution: usa
Organization: Sequent Computer Systems Inc.

In article <1992Sep25.141245.27995@walter.cray.com> dlm@lampasas.cray.com (David Miller) writes:
>In article <1992Sep25.144546.19984@sequent.com>, rip@sequent.com (Paul T Taylor) writes:
>|> My only other disapointment was when my *^%@#& wooden spoon broke,
>|> while I was *cleaning* it!  If they can put a man on the moon, why
>|> can't they make a descent wooden spoon!  :-)
>                     ^^^^^^^
>Some of the early re-entry modules were made of wood; however,
>they were destroyed on descent through the earth's atmosphere.
>Fortunately *THEY* found a decent material from which to build
>their descent modules.

I *never* *ever* said spelling or grammar was my strong suit!  But you
never did answer the question....

rip
Newsgroups: rec.food.sourdough
From: fsf@hpic006.mentorg.com (Rick Farnbach)
Subject: Re: K-TEC
Date: 28 Sep 92 16:30:17
	<AHALL.92Sep18171428@slothrop.fmrco.com>
	<1992Sep22.080604.1@ducvax.auburn.edu> <83641@bcsaic.boeing.com>
	<rhatch.7@sdsu.edu>
Organization: Mentor Graphics Corp. Wilsonville, OR

>>>>> On Mon, 28 Sep 1992 20:33:55 GMT, rhatch@sdsu.edu (Richard Hatch) said:

	Richard> Some people say that stone-grinding is the way to go, and the Kitchen Aid
	Richard> mill is a steel-to-steel grinder.  Some say that the steel grinders cause
	Richard> deterioration of the nutritive content of the flour because they generate
	Richard> more heat at the grinding surface.

Steel grinders do not have much of an adverse effect on nutrition.  Steel
ground flour is typically of lower nutritive value simply because the milling
process requires that the wheat be defatted or, more descriptively, degermed.
Oil in the germ lubricates the steel and interferes with the grinding action.
Stone grinding avoids this problem.  Stone grinding also leaves grit in the
flour, however.

K-Tec and Magic Mill are steel grinders, but the steel does not contact
itself, so whole wheat, germ and all, can be used.  Still, these mills cannot
grind really high fat seed such as soy beans.

	Richard> Incidentally, a hand-cranked flour mill gives great exercise.  I'm seriously
	Richard> considering a return to that type.  Any suggestions of good sources for a
	Richard> hand-cranked stone mill?

I see no reason why the K-Tec grinding element design cannot be incorporated
into a hand grinder.  Has anybody, i.e., K-Tec or Magic Mill, done this yet?

Rick
Newsgroups: rec.food.sourdough
From: zola@hardy.u.washington.edu (Queen of the Netherlands)
Subject: Re: Where do I buy GOOD sourdough (yes... I'm lazy)
Organization: University of Washington, Seattle
Distribution: seattle
Date: Mon, 5 Oct 1992 17:49:31 GMT

 bakerdds@u.washington.edu writes:
>I love sourdough bread, and went to undergrad at Cal Poly in San Luis Obispo.
>They had a great shop there called San Luis Sourdough. Is there anything like that around my neighborhood here?  I live in the U district but I am will to
>drive to get good sourdough bread!  
>
>	Thanks, David Baker  (bakerdds@u.washington.edu)
>
>

Well, there are a couple of places around Seattle.  The (perhaps) most obvious
choice is Seattle Sourdough- but the main office (freshest bread) is on one of
the piers below Pike Place downtown.  If you want something in the U-district
it becomes more complicated.  I don't know of a good sourdough source on the 
Ave or nearby.  Maybe A La Francais in University Village.  QFC's fresh 
sourdough is acceptable although mild.  The most raved about general bakery
is the Honeybear, in Greenlake/Wallingford.  I don't think they have 
sourdough.  This is not much help, but ...  I just make my own on the weekends.

good luck :)
-Rebecca
 
Newsgroups: rec.food.sourdough
From: ajpierce@med.unc.edu (Andrew Pierce)
Subject: how to make it light and fluffy?
Organization: UNC-CH School of Medicine
Date: Mon, 28 Sep 1992 20:02:41 GMT

   Help!  I made starter from scratch and it works great and rises the
bread well so I don't think that's the problem.  What happens is that I
follow the recipe for "World Bread" in the FAQ and the bread comes out
with a nice crust and lots of little holes in it etc. BUT it is quite
heavy.  It makes great toast but is kind of on the intense side for
sandwiches.  How do I make it more light and fluffy a la standard
store-bought sandwich bread?
     -Andy
ajpierce@med.unc.edu 
From: walker@hpl-opus.hpl.hp.com (Rick Walker)
Date: Tue, 29 Sep 1992 22:57:53 GMT
Subject: Re: K-TEC
Organization: HP Labs, High Speed Electronics Dept., Palo Alto, CA
Newsgroups: rec.food.sourdough

Mellinger's Nursery and Garden Center carries a manual grain mill.

The catalog says,

	"#294 (12 lbs): Table top mill grinds fresh
	wheat, corn nuts, seeds coarse or fine. Durable
	cast iron parts, tinned finished. Steel burr."

Price is $39.95 + 15% for shipping.

Mellinger's
2310 W. South Range Road
North Lima, OH 44452-9731

(216) 549-9861
(216) 549-3716 (FAX)

--
Rick Walker  
Newsgroups: rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Montana-86
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 1 Oct 92 09:31:36 CDT

I recently aquired two 50 lb. bags of Montana-86 wheat.  I paid $27.50 for
the 100 lbs.  I think that is alot for 100 lbs of wheat, but I wanted to have
alittle to experiment with.  I'll be making bread with it this weekend so
I will have more experience to report soon.

My other wheat, for which I paid $10 for 100 lbs, is also a high protein
wheat <hard red winter wheat> so I am especially interested to see how 
the wheat will compare loaf to loaf.

Montana-86 is a hybrid hard white spring wheat.  Spring wheat does not
come in any white non-hybrid varieties.  (In fact Montana-86 is the 
only hybrid white that I am aware of, but then I don't really know
wheat varieties like a farmer would.  ;^)  I have the notion that
most wheat grown today is probably some sort of hybrid.

I have another experiment going on, which I will need to report on soon.
I bought a yard of a fine chiffon fabric for the purpose of sifting flour.
I hope that by sifting, I will be able to produce a flour that is not
greatly unlike unbleached white four.  Why?  Well I'm just that kind
of guy.  I'm in this whole thing partly for what I can learn.  Why ask
why?  ;^)

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.sourdough