HDTenEightyP/NetNews huggingface dataset:
From: sg@monsoon.com (Sunil Gupta)
Newsgroups: rec.food.drink
Subject: Re: Help with Cognacs
Date: Wed, 12 Aug 92 16:57:20 EDT
Organization: Monsoon Software, Inc.

esm@che.utexas.edu (Edward Scott Meadows) writes:

> Can anyone suggest a good cognac for under (say) $60?  I am looking
> for a gift and know very little about cognacs.

I would opt for one of the single-vineyard Cognacs from Moyet. They
have a couple of selections in your price range.

> Another possibility would be a good port, but again, I am woefully
> undereducated in this area.  Any help would be appreciated.

The 1977 vintage is just starting to drink well but can be cellared
for quite a few more years. Look for Graham, Dow, "Taylor, Fladgate,
and Yeatman", or Warre's.

Sunil Gupta
Monsoon Software, Inc.
sg@monsoon.com
Newsgroups: rec.food.drink
From: tinsethg@ucs.orst.edu (Glenn Tinseth)
Subject: Musical Tequila???
Organization: University Computing Services - OSU
Date: Thu, 13 Aug 1992 20:31:55 GMT

In article <1992Aug3.202351.7402@tandon.com> manes@tandon.com 
(Dane Manes) writes:
>Herradura Silver is the *best* tequila I've ever tasted.  It's got a very 
>fruity, almost musical, taste to it that really makes a difference...
                ^^^^^^^
Aw, come on, seriously. I have waded through some pretty "deep" tasting notes
here, but have never seen this descriptor. What the heck does this mean. Am I
a hopeless trog? Is this a club with those secret handshakes and stuff?

Well, I gotta go; I smell a gentle tune coming from that glass of Chimay I just
poured.

Glenn
-- 
 Glenn Tinseth                                 Chemistry Department
 tinsethg@ucs.orst.edu                      Oregon State University
     Brewing all the beer I drink, drinking all the beer I brew.
Newsgroups: rec.food.drink
From: jungsj@nynexst.com (Shana-Ji Jung)
Subject: Re: Lapsang Souchong Tea
Reply-To: jungsj@nynexst.com
Organization: Sun Microsystems, Inc.
Date: Mon, 17 Aug 92 20:14:42 GMT

In article 92Aug17101849@polaris.cv.nrao.edu, kcrady@polaris.cv.nrao.edu (Kirk Crady) writes:
> 
> 	Are there any tea connoisseurs out there who can tell me
> what gives this tea its distinctive smokey flavor? Is it an 
> additive or is there something about the tea leaf itself?
>

In Taiwan, Tea was produced in two steps.  On the first step the tea leaves
was dry into raw tea with 6-8% water.  On the second step, the manufacturer
put in more fire to dry it to 4-6% water.  The smoky flavor was added
(mostly from smoky fire) into some kinds of tea on this step base on their need.
 
-------------------------------------------------------------------------
 Shana-Ji Jung   <email: jungsj@nynexst.com>    NYNEX Science & Technology
 voice: (914) 644-2317                          500 Westchester Avenue
 fax:   (914) 644-2211                          White Plains, NY  10604
From: kcalica@pyrman2.mis.pyramid.com (Kelly Calica)
Newsgroups: rec.food.drink
Subject: Re: Where can I buy properly stored, older Burgundy in Bay Area?
Date: 19 Aug 92 22:36:30 GMT
Reply-To: kcalica@pyrman2.pyramid.com (Kelly Calica)
Distribution: ca
Organization: Pyramid Technology Corp., Mountain View, CA
Originator: daemon@sword.eng.pyramid.com

The two stores I would try would be:

Robert's of Woodside.  They have a good selection of red burgundies and
a fair(?) volume of older red burgundies.  You can either talk to the
manager, George Thaler.  He has been in the business for 15 year??  
The other guy there is David Goodwin.

The other shop I would try would be K&L Liquors in Redwood City. 
I know a couple which visits these two shops on a regular basis to
satisfy their burgundy habit.

Hopefully you will be able to find what you want.

Wish I had your budget!

kcalica
From: kurtzman@pollux.usc.edu (Stephen Kurtzman)
Newsgroups: rec.food.drink
Subject: Re: 1987 Joseph Phelps Eisele Cab. Sauv.
Date: 12 Aug 1992 22:43:42 -0700
Organization: University of Southern California, Los Angeles, CA
NNTP-Posting-Host: pollux.usc.edu

In article <MARTIN.92Aug12104102@lyra.cis.umassd.edu>
martin@lyra.cis.umassd.edu (Gary Martin) comments on a descrepency
between Robert Parker's notes on a barrel sample (score 92-96) vs his
later opinion of the wine (score: 82). I'm no big fan of Robert Parker
because I dislike the affect his opinion has on the price of wine,
though I find his comments on Bordeaux pretty good. This is an
excellent example of some of the problems of relying on both barrel
tastings and the opinions of the experts. Phelps obviously trotted out
a sample of their best barrel for RP and 3 years later RP's opinion on
that sample misleads someone on the quality of the bottled blend.

-- 

Stephen Kurtzman             | "where desire writhed there stands a stone;
kurtzman@pollux.usc.edu      |  the change was sudden and complete"
                             |                              -- Maggie Roche
Newsgroups: rec.food.drink
From: shawn@monitor.com
Subject: Mail Order Coffee places....
Reply-To: shawn@monitor.com
Organization: Monitor Company / IE
Date: Wed, 12 Aug 1992 17:35:17 GMT

I came in at the end of this thread, and was wondering if some one could  
post a list of these places and their phone numbers (comments too if  
you've got 'em!).  I'd be happy to tabulate and repost if there's inerest.

Shawn Broderick
shawn@monitor.com
From: cam@milton.u.washington.edu (Cameron Ritchie)
Newsgroups: rec.food.drink
Subject: REQUEST: Grape Nehis
Summary: Anyone know how to make a grape nehi?
Keywords: Grape Nehis
Date: 22 Aug 92 00:37:04 GMT
Article-I.D.: milton.cam.714443824
Organization: University of Washington

Does any enlightened soul know how to make a grape nehi?
I think they have vodka, chambord, and lemon in them,
but I'm not sure and I don't know the correct proportions.

Pls. E-mail any responses.

Many thanks,

Cam Ritchie
From: at15+@andrew.cmu.edu (Andrew Lewis Tepper)
Newsgroups: rec.food.drink
Subject: Re: Pregnant Pina Coladas
Date: 22 Aug 92 14:32:44 GMT
Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA

Pina Coladas are a blend of Pineapple Juice and Creme of coconut. This
basic recepie can be improved on:

Use fresh pineapple juice. (Small improvement - I find pineapple juice
                            unlike most juices degrades only slightly when
                            canned.)
Add a small amount of heavy cream. (Big improvement - Makes the drink taste
                                    much richer.)
Replace Creme of Coconut with homemade sweetened coconut milk! (Huge
                                    improvement. Leave out the heavy cream.)

How to make coconut milk: (A real pain, but worth the effort.)
1. Scald 2 cups of milk.
2. Shell a coconut. Puree the coconut with the hot scalded milk in a blender.
   Caution: drape a heavy towel over the blender whenever you blend something
   hot. It will often "explode".
3. Squeeze the milk/coconut puree mixture thru cheesecloth. Be sure to
   really get all the milk out.
4. Sweeten to taste.

Andy Tepper
Newsgroups: rec.food.drink
From: magnus@solaris.astro.uu.se (Magnus Selhammar)
Subject: Re: Mail Order Coffee SuggestionIn article 
Organization: UDAC, Uppsala, Sweden
Date: Wed, 12 Aug 1992 22:29:27 GMT

(Obviously I lost McConnel's article.)

<1992Aug7.170015.9671@b11.b11.ingr.com>, mcconnel@b11.b11.ingr.com (Guy McConnell) writes:
|> In article <21983@sybase.sybase.com> leighann@sybase.com (Leigh Ann Hussey Oster) writes:
|> >Magnus says that Gevalia is most popular in Sweden because of the price,
|> >but over here, the price is far from competetive; $10/lb as I recall, or
|> >maybe $20, for coffee that I couldn't wait to get rid of.
...
|> I have found that their
|> regular blend is good for serving people who, like my parents and
|> in-laws, do not appreciate coffee made to the strength God intended.
|> Both my parents and in-laws buy supermarket coffee and put three
|> scoops to 10 - 12 cups of water. 


From your descriptions it looks as if they sell the usual blends also
available here in Sweden. Here we pay around 25-30 Skr (say 4$) for
a 1/2 kg package.

How much is a scoop? I put approximately one "scoop" for every cup
and that is quite normal here. Are your scoops different? To me a scoop 
is about 15 gram. (I AM sorry, but I have no idea how I convert it to american units). I understand that you think three are too little, but to me it is
so incredible little I probably would refuse to drink it just by the
colour of it. This strikes me as interesting. Do americans in general
prefer weaker coffee?

Magnus
 
Newsgroups: rec.food.drink
From: mikec@scripps.edu (Mike A Christensen)
Subject: Re: Phelps Eisele CS
Organization: Research Institute of Scripps Clinic; La Jolla, CA
Distribution: usa
Date: Fri, 14 Aug 1992 18:11:57 GMT

In article <10153@vice.ICO.TEK.COM> jbrewer@vice.ICO.TEK.COM (John Brewer) writes:
>
>There has been a lot of conversation over the quality of
>1987 Phelps Eisele CS in the last few days.  The majority
>opinion seems to be that the wine is somehow overrated or
>flawed.  I would like to interject some comments at this
>time which tend to oppose these views.
>
> [Really enjoyable stuff about his experiences with the 85 Eisele deleted]

Hmmm, I thought I was suggesting the Parker score of 82 was underrating the
wine.  Seriously, I said, or at the very least suggested, that if you could
get past the nose, the 85-87 Eisele's are awsome wines.  If the off-odors blow
off in 20 minutes after decanting, then there you have it.  Though I am quite
surprised that this is the case.  Typically the California Grapevine panel will
taste wines immediately after being opened, and then after letting them aerate
for a while.  If the wine improves after time, they will definitely note it.

The other thing your tastings suggest is bottle variation, the other bugaboo
of "one number fits all" wine rating systems.  At least the Underground Wine
Journal will give a range if they encounter bottle variation, and the
California Grapevine will note bottle variation.

>The Wine Spectator (reviled in this group often, usually justifiably)
>ran a back-page article recently on the "mid-life crisis" that most
>Bordeaux and Ca. CS wines tend to go through.  Winemakers such as Bo
>Barrett discussed the "dumb" periods that Chateau Montelena CS
>typically goes through as just part of the wine's life cycle.  I
>wonder if Phelps Eisele (which has been labeled as having everything
>from cooperage problems to God knows how many bacterial infections)
>doesn't encounter the same transition period.

I subscribe to Wine Expectorator, but I read the articles, I don't look at the
centerfold.

"Dumb" is a little different than "Funky".  Dan Berger, wine columnist for the
LA Times and The California Grapevine, and head sheriff of the Brett Posse
himself, has written several articles in the California Grapevine about wines
that have gone through "Funky" stages.  The difference being was that the wines
weren't funky when he bought them.  I believe that it is far more typical for
wines that are vegetal to get worse over time, rather than better.

>Whatever people say, I can attest to the fact that the 85 and 84
>Eiseles are some of the best Ca. CS that my lips have touched.

The thing I got out of reading your notes was:  This is not a wine for
everyone.

>I only
>hope that my lousy cellar conditions don't destroy the wines before I
>can drink them all.

I hope so too.  Have you looked into renting a wine storage locker?  Typically
they can be rented for about $1/case/month.

>John Brewer
>Portland, OR

Michael Christensen
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.drink
Subject: Silver Tip Oolong Tea
Date: 17 Aug 1992 22:33:03 GMT
Organization: U.C. Berkeley -- ERL
Distribution: na
NNTP-Posting-Host: zabriskie.berkeley.edu

Anybody know any sources for silver-tip Oolong tea?
Northern California retailers would of course be most
useful, but any lead would be appreciated.

thanks,

Steve
From: leonard@devnull.mpd.tandem.com (Leonard Toohey)
Newsgroups: rec.food.drink
Subject: TOOHEYS BEER - where is it?
Date: 14 Aug 92 14:46:27 GMT
Reply-To: leonard@devnull.mpd.tandem.com (Leonard Toohey)
Distribution: usa
Organization: Tandem Computers; Austin TX
Originator: leonard@norma

Greetings,


Does anyone know where I can buy TOOHEYS BEER?
It is an Australian beer. 
I have looked for it locally to no avail.

Thanks,

-- 
| Leonard E. Toohey              PCB Designer                            |
| Tandem Computers Incorporated  Guardian: SMTPGATE@AUSTIN(leonard@tzone)|
| 14231 Tandem Blvd.             Internet: leonard@mpd.tandem.com        |
|_Austin, Texas 78728-6699_______Phone: (512) 244-8427___________________|
From: moe@rainier.lib.washington.edu (Joe Shippert)
Newsgroups: rec.food.drink
Subject: REQUEST: Orange Julius???
Date: 17 Aug 92 17:05:27 GMT
Article-I.D.: u.1992Aug17.170527.5703
Distribution: na
Organization: University of Washington Libraries, Seattle


Does anyone have a recipe for an Orange Julius. I tried to watch them make
it but they usually already have some made up and I not in the mood to 
hang out at the Orange Julius waiting for them to make the stuff.

So any ideas? Thanks,

-joe
-- 
==============================================================================
moe@u.washington.edu
If you can't talk about it, point to it.
Newsgroups: rec.food.drink
From: mcconnel@b11.b11.ingr.com (Guy McConnell)
Subject: Re: Mail Order Coffee SuggestionIn article
Organization: Intergraph Corp. Huntsville, AL
Date: Fri, 14 Aug 1992 20:47:34 GMT

In article <1992Aug12.222927.17952@corax.udac.uu.se>, magnus@solaris.astro.uu.se (Magnus Selhammar) writes:
> (Obviously I lost McConnel's article.)
> 
> <1992Aug7.170015.9671@b11.b11.ingr.com>, mcconnel@b11.b11.ingr.com (Guy McConnell) writes:
> ...
> |> I have found that their (Gevalia's)
> |> regular blend is good for serving people who, like my parents and
> |> in-laws, do not appreciate coffee made to the strength God intended.
> |> Both my parents and in-laws buy supermarket coffee and put three
> |> scoops to 10 - 12 cups of water. 
> 
>
> And also how much is a scoop?

    About a tablespoon.  My handy-dandy Gevalia scoop has this inscription
on it:

    1 matt = 8g kaffe
    6 matt ger cal lit kaffe

> I put one "scoop" to each cup of coffee
> and that is quite normal here. 

    So do I, as recommended by most coffee suppliers.

> Are your scoops different? To me a scoop 
> is about 15 gram. (I AM sorry, but I have no idea how I convert it to 
> american units). I understand that you think three are too little, but to 
> me it is so incredible little I probably would refuse to drink it just by the
> colour of it. This strikes me as interesting. Do americans in general
> prefer weaker coffee?

    For the majority of people, apparently so.  Mass marketing has convinced
most people that Maxwell House is the finest coffee in the world because it
is "blended with Columbian beans".  I'm sure that is a true statement but first,
Columbian beans are *not* the worlds finest and second, I'll bet that the 
percentage of Columbian beans in their blend is quite small.  No lies there
but the statement is grossly (and I'd guess intentionally) misleading.  It is
much like most Americans' idea of beer.  The slick commercials have most people
convinced that, if it isn't piss-yellow, you can't see through it, and it has
flavor, it ain't beer and you don't want it.  Kind of like Lemmings.  There are
the relative few who have broadened their coffee (and beer) horizons to 
encompass more than this fortunately.

--
Guy McConnell  guy@mspe5.b11.ingr.com

Newsgroups: rec.food.drink
From: iacovou@myria.cs.umn.edu (Danny Iacovou)
Subject: Ever Heard of an "Ocean Motion"?
Organization: University of Minnesota
Date: Sun, 16 Aug 1992 02:15:28 GMT



  I am looking to make a drink called an "Ocean Motion" but I am not
  having any luck in any "drink books". I can't remember all of the
  ingredients but some are:

  melon liquor
  orange juice
  7-UP
  Black Rum
  White Rum

  The drink has about 3 layers of coloring. On the bottom it is clear,
  the middle is oraganish, and the top is green.


  Anyone ever seen this before?

--
--------------------------------------------------------------------------------
Neophytos Iacovou                                
University of Minnesota                     email:  iacovou@cs.umn.edu 
Computer Science Department                         ...!rutgers!umn-cs!iacovou
From: kehlet@baudelaire.Eng.Sun.COM (Dave Kehlet)
Newsgroups: rec.food.drink
Subject: Re: oak & wine
Date: 20 Aug 92 15:57:06 GMT
Reply-To: kehlet@baudelaire.Eng.Sun.COM
Organization: Sun Microsystems
NNTP-Posting-Host: baudelaire

In article 190892123103@mm-mac20.mse.uiuc.edu, ahdlm@Msu.oscs.montana.edu (Judy Tolliver) writes:
>Just curious...  If you're making your own wine, aging it in a 5-gal glass
>carboy for instance, and don't have the money to invest in an oak barrel,
>can you put pieces of the right type of oak in the carboy and then strain
>the result?

It seems this should work; oak chips are sold at winemaking shops.
I've never tried them however and there must be some drawback or commercial
wineries would use chips (more often!  no one ever admits using them).

A 15gal American oak barrel can be had for ~$100 and a 56liter French oak
can be had for $205.  They take considerably more effort than carboys.  For
example they need topping off every week.  Depending on the humidity of
your winery (garage in my case) they can evaporate as much as a pint a month.
They expand and contract with temperature also so temp control is 
important.

With all the work, they are visually pleasing and do provide results.  The
same wine aged in oak and aged in something neutral are quite different.
The oak aged wine is smoother with vanilla and toastiness in addition to the
fruit flavors that the wine itself provides.

Dave
Newsgroups: rec.food.drink
From: trb@cbnews.cb.att.com (tom.balent)
Subject: Re: Mail Order Coffee places....
Organization: AT&T
Distribution: na
Date: Mon, 17 Aug 1992 11:39:29 GMT

In article <Bsvsuu.DLE@monitor.com> shawn@monitor.com writes:
>I came in at the end of this thread, and was wondering if some one could  
>post a list of these places and their phone numbers (comments too if  
>you've got 'em!).  I'd be happy to tabulate and repost if there's inerest.

This months Bon Apetit has a short article of places to order coffee 
from.
From: v148rb5b@ubvmsb.cc.buffalo.edu (COLLIN MCCULLEY)
Newsgroups: rec.food.drink
Subject: REQUEST:cinnamon schnapps recipes
Date: 19 Aug 92 17:40:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41


	If anyone has recipes for the use of cinnamon schnapps, could you
please e-mail them to me?  Any and all recipes wanted.
	I'll post a summary of the responses, if there are any.  Thanks
in advance.

----------
Collin McCulley		University at Buffalo 		Mech & Aero Eng.
		***All the .sig that's print to fit***
From: ben@bailey.UUCP (Ben Bailey)
Subject: Re: Wine Barrels
Newsgroups: rec.food.drink
Date: 22 Aug 92 14:11:56 GMT
Distribution: world
Organization: Ben Bailey's Home..Tampa Fl.

knudsen@hpl-opus.hpl.hp.com (Knud Knudsen) writes:
> Does anyone know of a source of healthy used winebarrels?
> I need two 55/60 gl barrels for storing my new Zinfandel vintage.
>                         Thanks
>                                      Knud Knudsen

Sorry no; just wanted to add an interesting note.

Bern's Steakhouse here in Tampa has a large dessert room that is seperate
from the main dinning room.  In the dessert room, they have adapted old
large wine casks to make private dinning tables.  Each table is housed
in the wine casks, and can seat from 2 to 8 people.  It provides a very
cozy atmosphere!  Each has private music selection, and tv if desired.


Ben
--
Ben Bailey                 ben@bailey.uucp -- bailey!ben@uunet.uu.net
12210 Shady Forest Dr.     ben@bailey.tscs.com
Riverview, Fl. 33569       -- The main thing is to keep the main
813-677-5021                  thing the main thing.  Mainly. 
Newsgroups: rec.food.drink
From: ae740@yfn.ysu.edu (Matthew Coda)
Subject: Re: Jello "Jigglers"
Reply-To: ae740@yfn.ysu.edu (Matthew Coda)
Organization: St. Elizabeth Hospital, Youngstown, OH
Date: Fri, 14 Aug 1992 15:01:49 GMT


In a previous article, shrum@eos.arc.nasa.gov (Rick Shrum) says:

>
>Could someone send me/post the recipe for these little jewels?
>
>Thanks!

I'd love to send you recipes for these but they are a trade secret.  (ha ha ha
just kidding)  Really they are easy to make, I don't have an actual written
recipe but there are some general guidlines:
	1. Use less water for the given amount on the box of jello.
	2. Don't use alcohol to fill the difference (i.e. leave the mixture
		slightly "dry")
	3. The taste of the wet (unset) jello is very close to finished
		product, so you can fine-tune the mixture before you let
		it set.
	4. Some people like to use the "jiggler" recipe where you use half
		(if I remember correctly) the liquid in the normal jello 
		recipe (check for a box with the "jiggler" recipe). Its
		ok but I like the other better
	5. Try it in a mold and add fruit!  YUMM YUMM!!

Hope you enjoy it!

 

-- 
Virtual Matt, in his virtual office, doing virtually........

Matt Coda ae740@yfn.ysu.edu
U-grad, Materials Engineering, Drexel University
From: bkt@blacks.jpl.nasa.gov (Barrie Trinkle)
Newsgroups: rec.food.drink
Subject: Re: REQUEST: Orange Julius???
Date: 17 Aug 92 20:18:09 GMT
Distribution: na
Organization: Image Analysis Systems Group, JPL

Recipe from last week's LA Times:

6 ounces frozen orange juice concentrate
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp vanilla
5 or 6 ice cubes

Combine all ingredients in blender container and blend until smooth,
about 30 seconds.  Serve immediately.  Makes about 3 cups.

Each serving contains about:

141 calories, 22 mg sodium, 3 mg cholesterol, 1 gm fat, 32 gm carbohydrates,
2 gm protein, 0.06 gm fiber
--
--------------------------------------------------------------------
..nothing is so fatal to maidenly delicacy of speech as the run of 
a good library.
				Robertson Davies, _Tempest Tost_
Newsgroups: rec.food.drink,rec.food.cooking
From: andy@comp.vuw.ac.nz (Andy Bond)
Subject: Brett/Dekkera
Organization: Dept. of Comp. Sci., Victoria Uni. of Wellington, New Zealand.
X-Mailer: mail-news 4.0
Date: Thu, 13 Aug 1992 22:26:14 GMT


I have never heard of the term Brett/Dekkera ... could someone
enlighten me as to its meaning?

thanks,
andy
From: peter@icad.com (Peter Masters)
Newsgroups: rec.food.drink
Subject: Re: Another Mail Order coffee place
Date: 12 Aug 92 20:42:19 GMT
Distribution: na
Organization: ICAD Inc., Cambridge, MA

In article <1992Aug11.165426.10461@beaver.cs.washington.edu> dylan@cs.washington.edu (Dylan McNamee) writes:

   <Starbuck's> roasts are much darker than, say Vermont's Green
   Mountain, but a bit lighter than the average Peet's.  The quality
   is always top-notch, and I think their prices show this...being a
   bit more expensive than peets.

It seems we have an East vs West Coast thing going on here:  Coffee
Connection (Cambridge, MA) coffee is also light roasted.  I found all
the Starbuck coffee I had on a recent trip to Seattle to be
over-roasted for my taste.  Maybe it's like California wine and oak
:-).

Peter Masters
peter@icad.com