HDTenEightyP/NetNews huggingface dataset:
From: pc0837@sarah.albany.edu (COHEN PAUL L)
Newsgroups: rec.food.drink
Subject: Re: Strangest drink
Date: 7 Oct 92 14:10:24 GMT
Organization: State University of New York at Albany

In article <geoac_600WBOA_9fV_@andrew.cmu.edu> Andrew Lewis Tepper <at15+@andrew.cmu.edu> writes:
>What in hell is it?! That's pretty strange, but try this from Mr.
>Boston's: (I consider it the grossest drink.)
>
>Prarie Chicken:
>1 Egg Yolk
>1 Shot Gin
>
>Pour Gin over Yolk in a glass. Add salt and pepper "to taste".
>

Here's one that someone just told me: I haven't tried it, but it
sounds pretty gross.

DEEP THROAT
2 oz. techila
2 oz. kuluah

pour over ice.
Newsgroups: rec.food.drink
From: jcarroll@ferris.cray.com (Jeff Carroll)
Subject: Re: Espresso Machine Recommendations? (longish)
Originator: jcarroll@ferris
Organization: Cray Research, Inc.
Date: 7 Oct 92 14:20:00 CDT



>>My housemate got that, and I picked up the Gaggia MDF grinder from Zabars.
>>Again, their price was significantly lower than all other places I
>>checked, $130.
>
>If you are putting over $350 in a machine, you need to buy a decent
>grinder, with multiple fineness settings. I bought the assorted 
>Olympia grinder for $190, because it delivers the ground coffee in
>a compartment, whereas the Gaggia grinder delivers it in little
>scoopfuls.

except that he bought the Saeco model with the portafilter, that's supposed
to be relatively grind-insensitive. Does anybody have results with these?

Jeff Carroll
carroll@lemon.cray.com
Newsgroups: rec.food.drink
From: vcr@cs.brown.edu (Vincent C. Rubino)
Subject: strangest drink	
Organization: Brown Computer Science Dept.
Date: Thu, 8 Oct 1992 18:40:07 GMT

Possibly the strangest one I ever encountered was the chunky snakebite.

Shot of Tequila
Shot of Hot Salsa

A sure cry for help.

Vince Rubino (vcr@cs.brown.edu)
Newsgroups: rec.food.drink
From: ewagoner@nmt.edu (Eric L. Wagoner)
Subject: Sour Mix
Organization: New Mexico Tech
Date: Wed, 14 Oct 1992 20:09:36 GMT

A while back, a request was made to post recipes for sour mix.
I've been watching, but haven't seen any.
So, does anyone have a decent recipe? I've got three gallons of
homemade amaretto I'd like to play with . . .


eric
ewagoner@titan.nmt.edu



Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Any use for sour beer?
Keywords: sour beer
Organization: Lockheed Missiles and Space Co.
Date: Fri, 16 Oct 92 22:11:15 GMT

In article <Bw28HK.yM@news.larc.nasa.gov> yaros@sab57.larc.nasa.gov (Steve Yaros) writes:
>There are many recipes that require STALE beer, which is what I think you mean.
>These include all sorts of breads as well as chile and ethnic specialties, such
>as carbonnades flamandes.  
> 
beer batter pancakes

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: roxannen@cruzio.santa-cruz.ca.us
Newsgroups: rec.food.drink
Subject: strangest drink recipe
Keywords: strangest drink recipe
Date: Tue, 06 Oct 92 22:53:21 PDT
Reply-To: roxannen@cruzio.santa-cruz.ca.us


The recipe was certainly...er...interesting.

However, I'd be curious to know - what's it *called*?

-Rox
-- 
roxannen@cruzio.santa-cruz.ca.us

"Years of experience, days of success."
Newsgroups: rec.food.drink
From: iseman@chopin.udel.edu (Stephen Early)
Subject: Re: REQUEST: DRINK LIST
Organization: University of Delaware
Date: Tue, 13 Oct 1992 15:19:35 GMT

In article <1992Oct13.135231.5402@sarah.albany.edu> pc0837@sarah.albany.edu (COHEN PAUL L) writes:
>In my attempts to expand my "very little" bartending skills and knowledge
>I am hoping that is you have a drink list on the computer, that you will send 
>it to me.  I have a bartenders guide, but it seems to be outdated and
>not complete.  Anything you can send me would be appreciated.
>
>                                   Thanks,
>                                   Paul

I too, am interested in getting a copy of this list.

Steve
From: steger@iscsvax.uni.edu
Newsgroups: rec.food.drink
Subject: Re: REQUEST: DRINK LIST
Date: 13 Oct 92 14:16:18 -0500
Organization: University of Northern Iowa

I'd like a copy of the list, too.

Thanks in advance
Lori

steger@ccmail.iscs.uni.edu or steger@iscsvax.uni.edu

Newsgroups: rec.food.drink,alt.party
From: klclauss@mentor.cc.purdue.edu (Kent L. Claussen)
Subject: Re: Kool-aid
Organization: Purdue University Computing Center
Date: Thu, 15 Oct 1992 01:40:15 GMT

In article <14OCT92.17250155.0063@lafibm.lafayette.edu> CE42@lafibm.lafayette.edu (CE42000) writes:
>Hi, over the weekend, a bartender made me a drink called Kool-aid. I
>really liked it, but can't remember what was in it.  Anybody out there
>have the recipe?  Thanks in advance.
>                             Emily

Emily,
  First take 2 qts water then add 1 cup sugar, then stir... and the  big ending
  take one pack of "Kool-Aid"(TM) and stir in....  taaa daaa you have it....
kent

-- 


Kent Claussen  Ag Econ < InterNet:                           >  Try Not
Purdue University      <   klclauss@mentor.cc.purdue.edu     >  Do or Do Not
Newsgroups: rec.food.drink
From: michael@monitor.com (Michael Johnson)
Subject: Re: Stranger Drinks
Reply-To: michael@monitor.com (Michael Johnson)
Organization: Monitor Company / IE
Date: Thu, 8 Oct 1992 14:51:29 GMT

In article <1992Oct7.175510.6465@rtsg.mot.com>  
young_dick@macmail2.rtsg.mot.com (Dick Young) writes:
> For those with strong stomachs.
> CINCINutti:
> 1.5 oz. Lemon-Lime Gatorade
> 0.5 oz. Bottom Shelf Gin
> 0.25 tsp. ground CINnamon
> 1 whole sardine (canned)
                     ^
               Does that mean you put the unopened tin in the drink?
From: gal2@ellis.uchicago.edu (Jacob Galley)
Newsgroups: rec.food.drink
Subject: Re: strangest drink
Date: 13 Oct 92 17:40:26 GMT
Article-I.D.: midway.1992Oct13.174026.18765
Reply-To: gal2@midway.uchicago.edu
Organization: University of Chicago Computing Organizations


One more to add to the list:

Pepto Pete

1/2 shot grain alcohol
1/2 shot Pepto Bismol

Shake, swirl, or just do it and get it over with. "The one that coats
is the only one you need."

Cheers,
Jake.
-- 
Reinheitsgebot <-- "Keep your laws off my beer!" <-- gal2@midway.uchicago.edu
From: lmiller@aero.org (Lawrence H. Miller)
Newsgroups: rec.food.drink
Subject: Re: Trouble steaming milk with Krups 'Il Primo'
Date: 7 Oct 1992 23:26:31 GMT
Organization: The Aerospace Corporation, El Segundo, CA
NNTP-Posting-Host: anpiel.aero.org

In article <1992Oct6.195912.2188@kbsw1> kevin@kentek.com (Kevin Graboski 806 1032) writes:
>
>	I am starting to have trouble steaming milk with my Krups 'Il Primo'
>espresso maker. It used to work great, giving even, dense foam. It used to 
>take roughly 20-30 seconds to completely froth the milk; but the machine now 
>injects so much air into the milk that it overflows the container in 5-7 
>seconds (before the milk is even heated up).


	The boiler in this thing produces a certain amount of
	steam pressure.  If you use a very fine grind of coffee,
	packed densely, the pressure is released through the
	foamer, leading to your stated problem.  That's why
	most roasters recommend a slightly coarser grind for
	these machines.  If you do use a fine grind, DON'T
	pack it down tightly--just once to even the top.

-- 
Larry Miller		The Aerospace Corporation
lmiller@aero.org	PO Box 92957		
310-336-5597		LA, CA 90009-2957
Newsgroups: rec.food.drink
From: bwatson@nyx.cs.du.edu (bruce watson)
Subject: Re: Sangria
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: Thu, 8 Oct 92 21:54:18 GMT

In article <1992Oct2.210220.5835@col.hp.com> dag@col.hp.com (David Geiser) writes:
>ahn@ac.wfunet.wfu.edu (Dave Ahn) writes:
>> Sangria- (I am translating this from German)
>
>  [ excellent recipe deleted ]
>
>
>For a nice addition, add one ounce (30 cc) anisette.
>
White wine works well if you don't like red.

--
Bruce Watson  wats@nyx.cs.du.edu  Toy Cows, Toy Cows in Africa, Toy Cows
Newsgroups: rec.food.drink
From: velde2@jhunix.hcf.jhu.edu (Velde Francois)
Subject: Re: Espresso Machine Recommendations? (longish)
Organization: HAC - Johns Hopkins University, Baltimore
Date: Wed, 7 Oct 1992 14:12:26 GMT

In article <CSS.92Oct5172355@boa.ccsf.caltech.edu> css@boa.ccsf.caltech.edu (Chris Shenton) writes:
>
>Given the shaky appearance of Gaggia (as a company, not as a machine
>:-), we began to look for other brands/options. Zabars had the Baby
>for about $425, the lowest I'd seen anywhere, very tempting; they also
>had the highly rated Olympia Cremina (piston) for about $375 and
>Coffex (pump) for I think about $475.

I also avoided Gaggia, bacause of the feedback on the net (unreliable,
hard to service, etc.), and bought the Cremina at Zabar's 2 weeks ago
($390 I think).  Works fine up to now, although I have had to iterate
on the fineness setting for the grinder: too coarse and water flows 
through, too fine and it doesn't + no foam.  I am working on the 
cappucino as well (I find it difficult to get enough foam before
the milk boils).

>My housemate got that, and I picked up the Gaggia MDF grinder from Zabars.
>Again, their price was significantly lower than all other places I
>checked, $130.

If you are putting over $350 in a machine, you need to buy a decent
grinder, with multiple fineness settings. I bought the assorted 
Olympia grinder for $190, because it delivers the ground coffee in
a compartment, whereas the Gaggia grinder delivers it in little
scoopfuls.

>
>It's *real* nice to have high quality espresso, several times a day.
>The only bummer is that I've found out quite quickly how badly most
>restaurants can screw it up: thin, bitter, no body, no crema -- bleh!
>
>PS: We've been trying a bunch of different espresso vendors, too: Illy

San Francisco's Graffeo still works for me :-) In fact, it is much
better than before, with the new machine and the grinder...
Newsgroups: rec.food.drink
From: dbreiden@dsuvax.dsu.edu (Danny Breidenbach)
Subject: Wine books for beginners
Organization: Dakota State University, Madison, SD
Distribution: usa
Date: Tue, 13 Oct 1992 17:00:21 GMT

I'm looking for a book or books on wine for me -- I'm no pro when it
comes to wine, but I'm not completely ignorant either.  What I'd like
it something that speaks a lot about what kind of *tastes* to expect
from various styles, grapes, regions.  Minimal text on wine with
food -- I'll make the combinations that sound good to *me* thank you.
Iff the book contains stuff which would make it easier for me to
converse with a wine merchant, that too would be fantastic.
I'd appreciate as much info as possible on any book you suggest,
and I'd appreciate responses via email, as I don't have time to read
news.

Thanks so much,
--Danny
From: brein@gpvax.jpl.nasa.gov (Barry S. Rein)
Newsgroups: rec.food.drink
Subject: Pink Cadillac Margarita
Date: 16 Oct 92 23:03:24 GMT
Article-I.D.: 128.brein-161092160021
Followup-To: rec.food.drink
Organization: Jet Propulsion Laboratory

At a local Mexican restaurant last week I had an excellent Pink Cadillac
Margarita.  Unfortunately I didn't think to ask the bartender for the
recipe.  Would someone care to post the recipe for the aforementioned
libation.

I would prefer recipes from scratch, rather than using a mix -- where's the
pleasure in that.

******************************************************************************
*                               Barry Rein                                 
 *
*                        brein@dsfvax.jpl.nasa.gov                         
 *
******************************************************************************
*                              No clever comment.                          
 * 
******************************************************************************
Newsgroups: rec.food.drink
From: pally@mikejag.wimsey.bc.ca (Pally Hoffstein)
Subject: Re: What is everclear?
Organization: mikejag (mike) is a private system in Vancouver, BC, Canada
Date: Sat, 17 Oct 1992 02:21:35 GMT

In article <1992Oct17.020040.6196@mikejag.wimsey.bc.ca> steve@mikejag.wimsey.bc.ca (Steve (PrettyBoy) Barclay) writes:
>
>Everclear is as close to pure alcohol as you can buy in a bottle.  A shot of
>Everclear is roughly the equivalent of swallowing sandpaper and then pulling
>it out, then swallowing it....you get the idea.
>A drink that a bunch of friends and I came up with:
>1/2 Everclear
>1/2 Jolt Cola
>
>It's called a Violent Fuck.
>

I was there when we thought of it. In November we'll be drinking these. We'll
post a report on what it's like. Assuming we survive that is.

>You'd be amazed at the things you can come up with at a Science fiction 
>convention.

It's true. I have the pictures.
 
>Oh, by the way, a friend of ours got nicknamed Everclear after doing three
>shots of the stuff, which is something that I hope I never do.  

Yes but he spent an hour on the patio feeling ill. I had three and was fine.
Although Steve, we never did figure out what I was laughing so hard about.

>There is another brand of alcohol called "Clear Spring" which is identical
>to Everclear I believe.

Actually, it tastes even worse.

Pally
Vancouver, Canada
-- 
 ***** Look for me, somewhere down the Crazy River - Robbie Roberstson *****
Newsgroups: rec.food.drink
From: young_dick@macmail2.rtsg.mot.com (Dick Young)
Subject: Stranger Drinks
Organization: Motorola, Inc. (Cellular Infrastructure)
Date: Wed, 7 Oct 1992 17:55:10 GMT

For those with strong stomachs.
CINCINutti:
1.5 oz. Lemon-Lime Gatorade
0.5 oz. Bottom Shelf Gin
0.25 tsp. ground CINnamon
1 whole sardine (canned)

Kooch:
1 oz. peppermint schnapps
1 oz. clam juice
garnish with an onion wedge
From: jdelorey@fairfax.stfx.ca (John DeLorey)
Newsgroups: rec.food.drink
Subject: What is everclear?
Date: 16 Oct 92 21:50:50 GMT
Organization: University Computer Services, St. Francis Xavier University

What is everclear?

thanks
john
From: jtbell@acsu.buffalo.edu (Jonathan T. Bell)
Newsgroups: rec.food.drink
Subject: Re: Sour Mix
Date: 15 Oct 92 20:01:34 GMT
Organization: UB

In article <1992Oct14.200936.15767@nmt.edu> ewagoner@nmt.edu (Eric L. Wagoner) writes:
>A while back, a request was made to post recipes for sour mix.
>I've been watching, but haven't seen any.
>So, does anyone have a decent recipe? I've got three gallons of
>homemade amaretto I'd like to play with . . .

	You can get sour mix already made at any grocery store, or possibly
at a liquor store...

				-Jonny B.
Newsgroups: rec.food.drink
From: yaros@sab57.larc.nasa.gov (Steve Yaros)
Subject: Re: Any use for sour beer?
Keywords: sour beer
Organization: NASA Langley Research Center, Hampton, VA  USA
Date: Tue, 13 Oct 1992 12:39:20 GMT

There are many recipes that require STALE beer, which is what I think you mean.
These include all sorts of breads as well as chile and ethnic specialties, such
as carbonnades flamandes.  
 
-- 
                           |                                                   
    Steve from Norfolk     | ...be aware that a walk through the river of most           
 yaros@sab57.nasa.larc.gov | people's souls would scarcely get your feet wet...
      804-864-3050         |                                  Deteriorata 1977
___________________________|____________________________________________________
Xref: sparky rec.food.drink:3123 alt.party:513
From: CE42@lafibm.lafayette.edu (CE42)
Newsgroups: rec.food.drink,alt.party
Subject: Re: Kool-aid
Date: 15 Oct 92 20:31:16 GMT
Organization: Lafayette College
Originator: news@lafcol

In article <Bw53B5.Isu@mentor.cc.purdue.edu> klclauss@mentor.cc.purdue.edu (Kent L. Claussen) writes:
>In article <14OCT92.17250155.0063@lafibm.lafayette.edu> CE42@lafibm.lafayette.edu (CE42000) writes:
>>Hi, over the weekend, a bartender made me a drink called Kool-aid. I
>>really liked it, but can't remember what was in it.  Anybody out there
>>have the recipe?  Thanks in advance.
>>                             Emily
>
>Emily,
>  First take 2 qts water then add 1 cup sugar, then stir... and the  big ending
>  take one pack of "Kool-Aid"(TM) and stir in....  taaa daaa you have it....
>kent
>
>--
>
>
>Kent Claussen  Ag Econ < InterNet:                           >  Try Not
>Purdue University      <   klclauss@mentor.cc.purdue.edu     >  Do or Do Not

Thanks Kent, but does anyone know the alcoholic version?  And I'm not
talking Kool-aid and everclear here.  I know it had Vodka and cranberry
juice, but it also had something else.  Amaretto maybe?  I don't know
but I do know of a great drink that is made with Kool-aid and everclear.
Smurf Piss:
           Berry Blue Kool-Aid(tm)
           Everclear
           Mountain Dew
           ice
believe it or not, it's pretty good.
                                        Emily
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Newsgroups: rec.food.drink
Subject: Re: Wine books for beginners
Date: 14 Oct 92 20:50:13 GMT
Article-I.D.: mm-mac23.revillot-141092155410
Followup-To: rec.food.drink
Distribution: usa
Organization: Dept. of MSE at Illinois-Urbana

I recommend

Making Sense of Wine by Matt Kramer (Morrow, 1989)

Angels' Visits: An Inquiry Into the Mystery of Zinfandel by David
Darlington (Holt, 1991)

--Judy Tolliver
From: agrant@mta.ca
Newsgroups: rec.food.drink
Subject: Tequila Sunrise
Date: 12 Oct 92 20:58:27 GMT
Reply-To: agrant@mta.ca
Organization: Mount Allison U, Sackville, N.B. Canada

Tequila Sunrise
  In a glass full of ice, pour  2oz of Orange Juice
                                1 oz of Tequila
                              1/4 oz of Grenadine Syrup
Add Cherry or Orange Slice 

The Grenadine Syrup should be added after the Tequila and Orange Juice
the dispersion of the Grenadine is what creates the Sinrise effect.

I would like to see here some more NORMAL drinks that i could drink
or if someone has a big list of drink could you e-mail it to me.

Thanks,   Andrew

e-mail  agrant@mta.ca
Newsgroups: rec.food.drink
From: gooley@netcom.com (Mark. Gooley)
Subject: Re: Strangest drink
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Wed, 7 Oct 1992 15:12:08 GMT

2 oz. double espresso, fresh (of course).
1 oz. Everclear.

I drink this occasionally.  Surprisingly good.

Mark., several times a year is plenty
gooley@netcom.com
From: pc0837@sarah.albany.edu (COHEN PAUL L)
Newsgroups: rec.food.drink
Subject: REQUEST: DRINK LIST
Date: 13 Oct 92 13:52:31 GMT
Organization: State University of New York at Albany

In my attempts to expand my "very little" bartending skills and knowledge
I am hoping that is you have a drink list on the computer, that you will send 
it to me.  I have a bartenders guide, but it seems to be outdated and
not complete.  Anything you can send me would be appreciated.

                                   Thanks,
                                   Paul


                   pc0837@sarah.albany.edu
From: bondono@vnet.ibm.com (Philippe Bondono)
Date: Fri, 9 Oct 92 09:29:09 FST
Newsgroups: rec.food.drink
Subject: Re: What foods go with Viognier?
Organization: Essonnes IBM Lab
News-Software: UReply 3.0

In <1992Oct8.140233.15344@galileo.cc.rochester.edu> Allan Greenleaf writes:
>
>  The subject line says it all: What foods go well with Viognier wines?

1) I usually drink viognier before starting to eat (aperitif???)

2) My second choice would be with fruits (peaches, pears, apricots) and
dessert made with them (but with not too much sugar)

3) With fishes (salmons) or veal (delicate meal)

At the restaurant "la Pyramide" (in Vienne, near Condrieu) they
usually used to advise it with a "gigot d'agneau en croute" (lamb
legs), but I've never tried this.

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
Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.drink
Date: Wed,  7 Oct 1992 00:39:38 -0400 
From: Andrew Lewis Tepper <at15+@andrew.cmu.edu>
Subject: Re: Strangest drink

What in hell is it?! That's pretty strange, but try this from Mr.
Boston's: (I consider it the grossest drink.)

Prarie Chicken:
1 Egg Yolk
1 Shot Gin

Pour Gin over Yolk in a glass. Add salt and pepper "to taste".

Newsgroups: rec.food.drink
From: dag@col.hp.com (David Geiser)
Subject: Re: Sour Mix
Date: Thu, 15 Oct 1992 19:44:28 GMT
Organization: HP Colorado Springs Division

per shot of liquor:
  3/4 oz lemon juice
  3/4 oz heavy sugar syrup
  2-3 dashes bitters
  1 teas marachino cherry juice (optional, 
	 I usually include it for whiskeys, but leave it out
	 for sweeter liquors)
-- 

 To the cat, the experimenter is problematic.
From: sg@monsoon.com (Sunil Gupta)
Newsgroups: rec.food.drink
Subject: Re: What foods go with Viognier?
Date: Fri, 09 Oct 92 15:53:46 EDT
Organization: Monsoon Software, Inc.

allg@troi.cc.rochester.edu (Allan Greenleaf) writes:

> 
>   The subject line says it all: What foods go well with Viognier wines?

I mostly enjoy a good Condrieu by itself or with some fruit.
However, I have had success with fish and white meats. In fact,
one of the best meals I've had was at Le Beau Rivage in
Condrieu, where I had a glass of Condrieu with sweetbreads.

Sunil Gupta
Monsoon Software, Inc.
sg@monsoon.com
Newsgroups: rec.food.drink
From: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Re: Drink..to legs
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Fri, 09 Oct 1992 17:38:02 GMT

In article <1992Oct8.190437.3294@wisipc.weizmann.ac.il> jhsegal@wiscon.weizmann.ac.il (Livy) writes:
>Hi!
>Does anyone knows how to make this kind of drink which you first feel it in the
>head,and then it goes down to the legs,and you can't move your legs for a
>while?
>Please post it to the newsgroup.
>Sorry about my indulgence...

Maybe you should just buy her flowers, do dinner and a show, and ask
politely without forcing the issue.  She might take a liking to you
and say yes, without slipper her a Mickey...
-- 
Jonathan E. Quist                              INTERACTIVE Systems Corporation
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
        There are many things a person should experience in a lifetime.
       Among them are an infant's first cry, and an infant's first laugh.
From: ewagoner@nmt.edu (Eric L. Wagoner)
Newsgroups: rec.food.drink
Subject: Re: Strangest drink
Date: 8 Oct 92 05:07:24 GMT
Organization: New Mexico Tech

In article <BvpCqB.Jtv@news.larc.nasa.gov> Jason C. Austin <j.c.austin@larc.nasa.gov> writes:
>
>	I have just found the strangest drink.  Here's how to make it:
>
>1 pint dark rum
>1 pound rock candy
>1 dozen eggs
>1 dozen lemmons
>
>Squeeze the juice from all the lemons into a crock pot.  Break the
>eggs and add them to the lemon juice shells included.  Cover with a
>damp cloth and let it sit for a few days until the egg shells dissolve.
>Strain through cheese cloth into another pot.  Boil rum, rock candy,
>and a quart of water in a saucepan until smooth.  Combine with egg
>mixture and bottle.
>--
>Jason C. Austin
>j.c.austin@larc.nasa.gov

I'm scared. What's it like? Details, please.

eric
Newsgroups: rec.food.drink