HDTenEightyP/NetNews huggingface dataset:
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.drink
Subject: Re: Beaujolais Nouveau: WHEN-SOON?
Date: 17 Nov 92 13:22:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

From: Barrie.J.Lax@Synapse.org

Doug Lucy wrote:
DL<I don't understand the appeal of Nouveau. It's a very simple young
DL<wine that must be drunk immediately. It's appeal in France is due to
DL<it's exceptionally low price, which we don't see here. I'd much rather
DL<spend the $8 that Nouveau costs on an excellent 1991 Beaujolais or one
DL<of the crus.

I agree. In this country (I should say this continent) paying the price
asked for a nouveau is ridiculous. In France however it's a different
thing. I remember wandering around Lyon some years ago and finding a
little Algerian restaurant tucked away. I had a yen for "Hot" that
evening so I went in and ordered a CousCous. It was delicious, the best
I ever had, served with Harissa that tasted freshly made, the whole
washed down with pitchers of Beaujolais Nouveau drawn from barrels in
the cellar, cold enough to frost the glass, pink rather than red and
fizzy with youth.

The combination of hot CousCous and cool cool Nouveau, The redolence of
the Harissa and the acid bite of that wine, these are memories that will
stay with me always.

Nouveau must be enjoyed fresh in it's season, it must be quaffed not
sipped out of little wineglasses, it must come from the barrel that it
was shipped in and drunk cool as a Limousin cave.

And last but not least, it must come from a respected vineyard, not a
great vineyard, not even a notable vineyard but rather from a vineyard
that sells the wine it produces and only that wine.

Anyone interested can access records of wine production for various
regions of France. How interesting then to note that the Beaujolais
region exports under it's "Nom de Appellation" much more wine than it
produces.

But enough of this. Why spoil the dreams of Yuppies yet to be born. As
long as there are great marketers there will be great scams, and people
who will pay top dollar for what is perceived rather than for what is.

               Bar.
---
 . 1st 1.01 #300 . 1st things 1st...nothing can be easier than that!
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.food.drink
Subject: Re: Beaujolais Nouveau: WHEN-SOON?
Date: 16 Nov 92 12:39:31 GMT
Organization: Sterling Software IMD, Vienna, Va.

dlucy@sandr.COM (Doug Lucy) writes:
: 
: I don't understand the appeal of Nouveau. It's a very simple young
: wine that must be drunk immediately. It's appeal in France is due to
: it's exceptionally low price, which we don't see here. I'd much rather
: spend the $8 that Nouveau costs on an excellent 1991 Beaujolais or one
: of the crus.

You answered your own question.  The appeal is that it is made to drink
immediately which gives cause for excellent festivals and parties.  Eight
bucks is kind-o-high though.  Here, I can usually find it for about six.
Anyway, pick up a few bottles of each type you can find.  Invite some 
friends over that enjoy red wine, cook up an evenings worth of different
appetizers, and have fun.  I do it every year and even those that I invite
who have high standards for wine enjoy themselves because the Nouveaus
are made to guzzle.

just an opinion,
--
-------------------------------------------------------------------------------
Jim Basara
     uunet!ssdc!jbasara                "All the other nations are drinking
     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
                                       Barry Manilow." - Dave Barry
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.drink
Subject: Cuban Cigars
Date: 22 Nov 92 13:49:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

Attention: Andrew Lewis Tepper <at15+@andrew.cmu.edu>

AL<I don't see a netnews.rec.cigar board, so I'll just post this inquiry here:
AL<I really enjoy an occasional cigar, and it seems to be true that cuban
AL<cigars are the best. (From what I've found, not all cuban's are better
AL<than non-cuban's, but in general the rule seems to hold.) The closest
AL<place that these are legal is in Canada, but that involves crossing the
AL<border with "contraband". I'm wondering how seriously they take this:

I can't comment on how seriously your government takes the importing of
Cuban cigars but I would like to suggest that excellent cigars are
available to you, certainly every bit as good as what you will find here
in Canada and a great deal less expensive. Dunhills in New York City is
one source. Their MonteCruz are excellent.
I myself buy all my cigars (MonteCruz included) from a company called
J.R. Tobacco. address is Box 656, Selma, North Carolina 27576-0656.
Call 1-800-J.R-Cigar   Fax Orders 1-800-4-J.R-Faxx  .
They put out a pleasant little catalog several times a year and offer a
tremendous variety at excellent prices. They have an outlet in New
Jersey ( I don't know where your from, your address doesn't say) and
probably elsewhere. My brother picks up for me and I also pick some up
from a small outlet on Long Island. Put yourself on their mailing list
and try them. You won't be disappointed. ( They were originally from New
York, moved South to get away from the ..everything..as I recall. Nice
people. Owner's name as I recall is Lew Rothman).

"A cup of wine, a MonteCruz and thou, Ah wilderness were paradise enow.

               Bar.
---
 . 1st 1.01 #300 . No matter where you go, there you are.
                    
Newsgroups: rec.food.drink
From: fthp@acad3.alaska.edu
Subject: Glo"gg recipe?!?
Organization: University of Alaska Fairbanks
Date: Sun, 22 Nov 1992 02:50:41 GMT

Hey fellow Netters:

Does anybody out there have a good recipe for glo"gg? Now that Christmas is
close it would be nice to be able to have friends over for glo"gg and
aebleskiver/waffles in the true Scandinavian fashion. Also, has anybody seen
the special pan for making aebleskiver anywhere?
							Xmas Greetings!
From: tdonnell@ncrsoph.Sophia.NCR.COM (Tom Donnelly)
Newsgroups: rec.food.drink
Subject: Re: Beaujolais Nouveau: WHEN-SOON?
Date: 20 Nov 92 11:35:14 GMT
Reply-To: tdonnell@ncrsoph.Sophia.NCR.COM (Tom Donnelly)
Organization: NCR European Development Center

In article <1992Nov18.201346.22628@shearson.com> brekshyn@shearson.com writes:
>In article 3826@sandr.COM, dlucy@sandr.COM (Doug Lucy) writes:
>>In article <1992Nov13.071253.1@bb1t.monsanto.com>
>>  jmrots@bb1t.monsanto.com writes:
>>
>>> Does anybody know about the Beaujolais Nouveau?,it's about the
>>> time of the year and I haven't heard a thing.If they keep the
>>> tradition right,it should be this weekend or early next week.

I missed the original article, but think I can answer the question ( even though
it is a day late ).  Beaujolais Nouveau comes out the Third Thursday in Nov, or
at least that is what my French co workers tell me.  All I can say is Yesterday
during lunch and after work EVERYBODY was running out to the cafes and the
bistros for the first glass.


--------------------------------------------------------------------------------
These views are my own and do not represent those of my company.
No guarantee, implied or other, unless specified by law. Details on back.
--------------------------------------------------------------------------------
Tom Donnelly               | WIN: Tom.Donnelly@Sophia
NCR Europe Group ISS       | UUCP: ..ncrcom!ncrsoph!tdonnell
Sophia Antipolis, Valbonne |                              
France			   | TEL: 33-92 94 45 40

From: budn@hpmwtd.sr.hp.com (Bud Noren)
Date: Thu, 19 Nov 1992 00:15:21 GMT
Subject: Cognac!
Organization: HP Santa Rosa Site (SRSD MWTD)
Newsgroups: rec.food.drink

The other night I picked up a bottle of Remy Martin VSOP cognac for no par-
ticular reason.  I guess it's the promise of winter's chill that will 
call for some stronger stuff than the wine I usually find myself drinking.
Anyway, this stuff was fantastic!  I've either never had cognac, never
had a good one, or don't remember it if I have.  It had the complexity
and bite of a good whiskey and the oily 'fatness', as I heard it once
aptly described, of an Oloroso Sherry.  This was one of the most enjoyable
liquors ever to find its way between my lips.  I dug through back issues
of the Wine Expectorator in search of an article I recalled seeing that
dealt with cognacs.  Apparently, the RM VSOP is one of the most highly
regarded cognacs in its class, at least according to that publication.

Being that the difference between a lush and a connoisseur lies in
knowledge, does anyone have any wisdom they would care to pass on
regarding cognacs?  I can see myself drinking a lot of this in the
future and would rather be in the latter category.  Any tips in regard
to price/performance would be great.

Thanks,

-Bud
From: v061regm@ubvmsb.cc.buffalo.edu (THE MAN WITH FOUR FINGERS)
Newsgroups: rec.food.drink
Subject: liquid bodacity
Date: 19 Nov 92 03:44:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

Hi,

	Has anyone heard of a drink called a "Liquid Bodacity"?  If so,
could you please post or email me the recepie?  It's a shot drink.

Thanks,
M
From: velde2@jhunix.hcf.jhu.edu (Francois Velde)
Newsgroups: rec.food.drink
Subject: Re: Bush adminimstration to impose massive
Date: 19 Nov 92 14:46:06 GMT
Organization: HAC - Johns Hopkins University, Baltimore

In article <1992Nov18.194705.22271@shearson.com> brekshyn@shearson.com writes:
>Greetings,
>
>  Another angle - why did the Bush administration single out wine to start out
>the trade war?  Well, probably the religious right had something to do with it.
>They have this schizoid mentality about wine.  They should've zapped beer
>instead, chuckle!

As Chris Cooke says, the main target is France, but the US cannot legally
distinguish French imports from other EC imports, so it will hit a EC product
that comes mainly from France. It could have taxed cheese, but I doubt
the volume affected would have been significant.  And, as Chris says, France
probably doesn't export much beer to the US (although, French beer is lousy, 
but no worse than Budweiser).  

Aside:
I have found a French beer in a Vietnamese restaurant in Baltimore: they 
claimed that it was the most popular beer in pre-1960s Vietnam, and so 
served it as "Vietnamese beer".

>The basic problem is the French.  They still
>haven't gotten over their resentment that America has displaced their position
>in the world (cf:  lingua "franca", culture, unwillingness to join NATO during
>the Cold War, et cetera.).  I guess they wouldn't have even helped us in our
>revolution if they weren't so anti-British at the time.

But the French have always been anti-British, at least in the past 600 years...

It's a love-hate relationship between France and the US. France, like Britain,
had a hard time during the Retreat from Empire after 1945: Britain turned
pesimistic and inward, France became aggressive and boisterous. Also, France
ended up on the wrong side of history (and moral right) in 1940; it was 
liberated by a suspicious US army which initially planned to occupy France
like it occupied Germany.  
Nevertheless, McDonald's prospers in Paris, American movies outsell French
ones, TV plays Kojak and Dallas reruns, any Frenchman will die for a 50's
Cadillac, and we all love US Route 66. Some intellectuals will say that 
the people have to be protected from US influence for their own good, and
it is easy for US newspapers to play up and ridicule these posturing snobs.
The concept of "cultural bilingualism" (that you can belong to and enjoy two
cultures at once) is becoming more and more accepted.

-- 

	Francois Velde
Newsgroups: rec.food.drink
From: rwarren@vax2.concordia.ca (Rosemary A. Warren -- Montreal, Quebec, Canada)
Subject: Re: I lost my Egg Nog
Summary:  try this ...
News-Software: VAX/VMS VNEWS 1.41    
Keywords: eggnog
Organization: Concordia University
Date: Wed, 18 Nov 1992 19:21:00 GMT

In article <1992Nov17.161752.2386@cnsvax.uwec.edu>, whitemp@cnsvax.uwec.edu writes...
>Hello-
>	Since the begining of the holiday season is approaching (go to 
>any mall if it isn't obvious :) I decided to dig up my favorite Egg Nog
>formula... only to discover that it has vanished.  The recipe calls for
>confectioner's sugar blended with egg whites or something like that, along
>with alot of Half and Half and Whipping Cream.
> 
>Anyhow, if anyone has such a recipe (or any other great 'Nog recipes,) would
>you send them to me?  If I get a bunch, I'll repost.
> 
i used to enjoy my grandmother's (non-alcoholic) eggnog, but the recipe died 
with her.

a much more agreeable substitute:  Sealtest Eggnog (in the dairy case, as 
they say on tv).  it comes in a cardboard box like milk, and is only 
available around christmas.  i imagine it can be "doctored up", if you want 
something more in it.

"Eat it, eat it, get yourself an egg and beat it ..."
	Weird Al Yankovic, "Eat It"

Rosemary Warren		rwarren@topaz.concordia.ca
Montreal's Favorite Jacksonmaniac !!!
Newsgroups: rec.food.drink
From: bwatson@nyx.cs.du.edu (bruce watson)
Subject: Re: turkey and wine
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Mon, 23 Nov 92 21:22:58 GMT

Don't leave out the reds, especially if you like dark meat. Try
Syrah, Rhone, and a Cabernet. I'm going to my sister-in-laws for
the holiday and she doesn't like white wines, so I expect to see
a cab or a Pinot Noir.

But, pinot grigio or a Sauvignon blanc is good, too.

--
Bruce Watson  wats@nyx.cs.du.edu  Toy Cows, Toy Cows in Africa, Toy Cows
From: brekshyn@shearson.com (Bohdan Rekshynskyj)
Subject: Re: Beaujolais Nouveau: WHEN-SOON?
Reply-To: brekshyn@shearson.com
Organization: Ordinatio
Date: Wed, 18 Nov 1992 20:13:46 GMT

In article 3826@sandr.COM, dlucy@sandr.COM (Doug Lucy) writes:
>In article <1992Nov13.071253.1@bb1t.monsanto.com>
>  jmrots@bb1t.monsanto.com writes:
>
>> Does anybody know about the Beaujolais Nouveau?,it's about the
>> time of the year and I haven't heard a thing.If they keep the
>> tradition right,it should be this weekend or early next week.
>
>It should be out on Nov 15. I believe French regs don't allow it's
>sale before then.
>
>I don't understand the appeal of Nouveau. It's a very simple young
>wine that must be drunk immediately. It's appeal in France is due to
>it's exceptionally low price, which we don't see here. I'd much rather
>spend the $8 that Nouveau costs on an excellent 1991 Beaujolais or one
>of the crus.
>-- 
>| Doug Lucy             | Xenus(tm)                                   |
>| VP Technical Services | Total Security Automation for the           |
>| S&R Software, Inc     | protection of Classified, Proprietary, and  |
>| dlucy@sandr.com       | Sensitive information 804.320.4057          |




Greetings to all (and Doug too!)

   Most wine is meant to be "quaffed" within the first year.  The appeal of
the Noveau is just that - "New".  There's a nice, mayhaps, pagan sense of
drinking something so close to nature; after all it just came off the vine
two months prior!  This is not a wine meant to be analyzed, just drink with
a delightful meal!  Hurry though, I hope this time next year we won't have
a stupid tariff on red wines as well!
   According to the New York Times today, November 18th, the French begin
drinking it tonight.  I'll be trying the new vintages on Friday night here
in Manhattan.
   I wonder if Duboeuf (spelling?) will be as good as he has been?  His
Gamay (under $5) was perfect for Turkey on Thanksgiving!
Newsgroups: rec.food.drink
From: wcsjc@alfred.carleton.ca (John Coughlin)
Subject: Re: turkey and wine
Organization: Carleton University
Date: Tue, 17 Nov 1992 22:23:09 GMT

In <168A2B302.MARWALT@nervm.nerdc.ufl.edu> MARWALT@nervm.nerdc.ufl.edu writes:

>I'm looking for a good Thanksgiving turkey recipe AND a great wine to go
>with it. Any intriguing suggestions would be wonderful! Thanks in advance.

In my experience, Gewurztraminer goes well with turkey.
-- 
Flesh: John Coughlin                            Elvis ate my Cadillac
Net: wcsjc@ccs.carleton.ca     Vox: +1 613 957-2851     Fax: 990-7370
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Beaujolais Nouveau: WHEN-SOON?
Organization: Lockheed Missiles and Space Co.
Date: Fri, 20 Nov 92 20:24:25 GMT

In article <1992Nov18.135428.136@janus.arc.ab.ca> erkamp@JANUS.ARC.AB.CA writes:
>In article <570@ssdc.UUCP>, jbasara@ssdc.UUCP (Jim Basara) writes:
>>dlucy@sandr.COM (Doug Lucy) writes:
>>: 
>>: I don't understand the appeal of Nouveau. It's a very simple young
>>: wine that must be drunk immediately. It's appeal in France is due to
>>: it's exceptionally low price, which we don't see here. I'd much rather
>>: spend the $8 that Nouveau costs on an excellent 1991 Beaujolais or one
>>: of the crus.
>>
the whole concept behind the nouveaus is to taste the grapes - granted they
are young and _must_ be drunk immediately (properly chilled they can
last for a year if necessary) BUT the reason for tasting the nouveaus is to
determine whether that harvest was a good one - the wine makers, judges, etc
taste the bottles from the  different wineries and start making their comments
on life, qualities, its subtle nuances, the base arome, bouquet, taste, 
acidity, tannins, etc, whether it'll be a good wine, mediocre, etc - its
this tasting that sometimes can make or break that winery for that year's
harvest - its a time of tasting and predictions (kind of like reading
the critics reviews after opening night)

 [ extra stuff deleted ]
-- 
________________       __        ________________   "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: hardy@ug.cs.dal.ca (S.Hardy)
Subject: Jolt Cola...
Organization: Math, Stats & CS, Dalhousie University, Halifax, NS, Canada
Date: Tue, 24 Nov 1992 02:54:41 GMT


 Exam time is coming closer, and assignments are due very soon, yet there is
not a DROP of Jolt Cola here in Maritime Canada. :( Does anybody know how I
could get ahold of some?

 -Simone J. Hardy,
  Halifax, Nova Scotia, 
  Canada, eh? ;)
Newsgroups: rec.food.drink
From: ijr@canard.uwaterloo.ca (Ilana Jayne Shewchun)
Subject: EggNog - cooked version
Keywords: recipe
Organization: University of Waterloo
Date: Thu, 19 Nov 1992 20:39:29 GMT

Here's an egg nog recipe using cooked eggs, so no one has to be paranoid
about salmonella..

INGREDIENTS:

1 c. granulated sugar
2 Tbl. + 1/4 c. water
1/2 tsp lemon juice
6 ea. eggs
4 c. milk
1/2 tsp. vanilla
1/8 tsp. nutmeg
1/8 tsp. salt
3/4 c. heavy cream
2 Tbl. hazelnut liquer
1 Tbl. 10x sugar

METHOD:

1. Mix granulated sugar, 2 Tbl. of water, and lemon juice in a med.
   sized sauce pan.  Let boil, cook 5 min, until it turns dark amber.
   Remove from heat, and slowly stir in remaining 1/4 c. of water.

2. Beat eggs and milk together in a bowl.  Stir into sugar mixture,
   cook over med.-low heat for about 10 to 12 minutes. (It should thicken
   enough to stick to spoon)  Poor into a clean bowl, stir in vanilla,
   nutmeg and salt.  Refigerate, covered, until cold.

3. Before serving, beat together cream, liquer, adn 10x sugar, until
   soft peaks form.  Pour chilled eggnog into a serving bowl, fold
   in whipped cream with a whisk.

Enjoy.

Ilana
From: slayman@husc9.harvard.edu (Andrew Slayman)
Newsgroups: rec.food.drink
Subject: Re: Absinthe...
Date: 24 Nov 92 04:07:05 GMT
Article-I.D.: husc3.1992Nov23.230706.17748
Organization: Harvard University Science Center



What a flurry of notes about Absinthe! I, too, have had the 
real stuff, bought in Spain, where it is still legal. It is
also legal in Portugal, or so I understand, but it is cer-
tainly not legal in France. It's really quite delicious, and
I disagree with those who say that it doesn't taste a whole
lot different from the other anise liqueurs. Someone men-
tioned that wormwood is bitter, and this is noticeable in 
Absinthe; there's also a pitchy sort of taste which is absent
from things like Pernod. In fact, Pernod Fils started out
making Absinthe, but got out of the business when it became
illegal in France. Now, I believe, they make the same, but
without the wormwood. A nice book with lots of colored
pictures (mostly green!) about Absinthe, entitled _Absinthe_
came out a couple of years ago. I forget who wrote it, but
it's really fascinating. When a few friends and I went on
our experimental Absinthe binge, we took pictures. Comparing
the look on our eyes in those photos with the look on, say,
Rimbaud's eyes in many of the absinthe paintings, I have to
take issue with those who argue that wormwood is not narcotic
in the levels present in Absinthe. On the other hand, there's
so much alcohol in the stuff that you'd never notice the 
wormwood if it weren't for the photos!

Salud a la Fee Verte,
Andrew Slayman
slayman@ikaros.harvard.edu
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: turkey and wine
Organization: Lockheed Missiles and Space Co.
Date: Fri, 20 Nov 92 20:16:48 GMT

In article <josh.722126676@mowgli> josh@cqs.washington.edu (Josh Hayes) writes:
>Yes, do read Prial's column. It will no doubt be informative.
>
>I have had good luck with strongly-oaked Chardonnays, especially
>Australian ones. If you want to be a little daring and try a red
>(gasp!) you might do well with a lighter pinot noir. This would
>be especially good if you use a powerfully herbed stuffing or
>otherwise pungent foods.
>

I believe that one should drink what one likes - many of the old
rules have changed and you can have reds with traditionally white
wine foods....and if you're doing reds, how about some of the nouveaus
that are being released right now???? or a light (soft) beaujolais???



-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Margaritas!!
Organization: Lockheed Missiles and Space Co.
Date: Thu, 19 Nov 92 23:06:09 GMT

In article <1eb0ssINN2gj@usenet.INS.CWRU.Edu> wpt@po.CWRU.Edu (William P. Taylor) writes:
>
>
>	I'm looking for recipes for Margaritas.  I've tried several 
>mixes, and a few experiments with made-from-scratch, but I haven't
>been satisfied yet.  If anyone has any favorites, or tricks of the 
>trade, let me know. 

I like to do the following:

Using a blender, pour in:
1 can frozen limeade
1 can tequila (fill up limeade can)
1/3 can triple sec (use limeade can, again)
put cover and start blending, 
through the cover add about 6 ice cubes and continue
 blending until the ice is gone
pour into prepared glasses

enjoy


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