HDTenEightyP/NetNews huggingface dataset:
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Subject: Re: Washington State Pear Wine
Followup-To: rec.food.drink
Organization: Dept. of MSE at Illinois-Urbana
Date: Wed, 6 Jan 1993 15:39:44 GMT

In article <11058@vice.ICO.TEK.COM>, jbrewer@vice.ICO.TEK.COM (John Brewer)
wrote:
> 
> To the person who asked me for specifics on a winery named "Thomas"
> somewhere in Washington earlier this week -- I lost your email and


That was me.  I had some delicious pear wine from this winery a while back.
 I remember the wine as being dry and having the most wonderful pear nose. 
Very unusual.

--Judy Tolliver
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Hangover Cure? Please?
Organization: Lockheed Missiles and Space Co.
Date: Mon, 11 Jan 93 17:19:02 GMT

In article <86424@ut-emx.uucp> jshouman@ccwf.cc.utexas.edu (Joan-Marie Shouman) writes:
>
>The eating-and-drinking-water-before-and-during-alcohol-consumption idea is
>great -- for those who plan their evenings.  
>
>For those of us who do things on the spur of the moment:  I've discovered 
>that a sizeable glass of juice and some ibuprofin before bed will do the 
>trick nicely.  
>

even during an unplanned evening of drinking one can usually find
water (ice cubes) and some form of food (chips, peanuts, pretzels for
a start) so one is not drinking on an empty stomach & setting one up
for bouts of praying to the porcelin goddess and headaches the
following morning....B-)

-- 
________________       __        ________________   "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: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Sources for Wine Glasses
Organization: Lockheed Missiles and Space Co.
Date: Mon, 11 Jan 93 18:50:27 GMT

In article <revillot-110193094027@mm-mac24.mse.uiuc.edu> revillot@ux1.cso.uiuc.edu (Judy Tolliver) writes:
>I went to Chicago this weekend, specifically to look for wine glasses.  I
>wanted some every day glasses that I could stick in the dishwasher and that
>would not make my heart stop when broken.  Here's what I found:
>

surely you don't put any wine glasses that you put wine into, and/or
expect to 'taste' wine into a dishwasher do you?????

haven't you heard about the residues, etc that affect a wine glass that's
been throught the cycles in a dishwasher...????

>The Reidel glasses (14 oz?, $11) were beautiful.  I found them at several
>wine shops.  The Williams-Sonoma glasses (11 oz, $9) were also beautiful. 
>Either one of these would be my first choice for "good" (i.e., not every
>day) glasses.  I didn't like any comparable glasses at Pottery Barn or
>Crate & Barrel.  The stem of the C&B glass tapered at the bottom and though
>pretty, felt awkward to hold.
>
>What I got were 11 oz "Wine Bouquet" glasses at Crate & Barrel.  They also
>had a 15 oz version.  They were $2.50 each.  They had the shape that I
>wanted, very similar to the Reidel and W-S shape, but of course they were
>thicker, and it was almost impossible to find a flawless glass.  The rim
>was beaded, and often had an irregular spot on them, and there was the
>occasional bubble in the bowl part, but no mold lines were visible.  I'm
>quite happy with them.  For the price, I don't think you can beat them.
>
>--Judy Tolliver


-- 
________________       __        ________________   "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: freedman@cs.colostate.edu (keith freedman)
Subject: Re: Question about Coca Cola co.
Date: Mon, 04 Jan 1993 20:40:19 GMT
Reply-To: freedman@cs.colostate.edu
Organization: Colorado State University -=- Computer Science Department

In article 3342@mnemosyne.cs.du.edu, pciszek@nyx.cs.du.edu (Paul Ciszek) writes:
>I was hoping someone out there could dispell or confirm some rumours I
>once heard:
>
>1)  Is it true that Coca-Cola is owned by the LDS (Mormon) church?
>
One former roommate of mine (who is Mormon) swore by drinking Sprite. but would
neither confirm or deny that the LDS owned Coca-Cola.

>2)  Is it true that the LDS prohibition against drinking caffinated soda
>    was lifted when the church acquired Coke?
The ban against caffine was liftet several years ago by a "revalation from God."
(I think this was around the time they purchased a large interest in coca-cola)

>3)  Since Coke owns Taylor wines, and the LDS owns Coke, how does the LDS
>    feel about wine?
Alcohol is strictly forbidden!!
>

---
Keith Freedman
Colorado State University
Department of Computer Science
Systems Administration

Newsgroups: rec.food.drink
From: randys@otl.SanDiego.NCR.COM (Randy Smerik)
Subject: Re: Sources for Wine Glasses
Reply-To: randys@otl.SanDiego.NCR.COM (Randy Smerik)
Organization: NCR Corporation, Rancho Bernardo
Distribution: usa
Date: Fri, 8 Jan 1993 21:54:47 GMT

In article <1993Jan8.141421.17743@verdix.com> edm@verdix.com (Ed Matthews) writes:
>Well, through too many tastings and parties, my wine glass supply has
>dwindled.  I'm looking for sources for reasonably priced claret and
>hock glasses.  I'm looking for long stems, big tulip-shaped bowls, 
>and thin, clear glass.  Any ideas gratefully appreciated.

Ed,

A recent issue (around the middle of December) of the Wine Spectator had a
very comprehensive article/report on glassware specifically for wine
drinking.  It gave prices, suppliers, ratings, and so on.

It was a good article that you may want to dig up.

-Randy

Xref: sparky rec.food.drink:3904 ba.food:4065 rec.music.folk:8906 soc.culture.celtic:8520
From: mike@fionn.lbl.gov (Michael Helm)
Newsgroups: rec.food.drink,ba.food,rec.music.folk,soc.culture.celtic
Subject: Re: Plastic Slivers found in Canned Guinness
Date: 4 Jan 1993 07:12:06 GMT
Organization: N.I.C.E.
Reply-To: mike@fionn (Michael Helm)
NNTP-Posting-Host: 128.3.128.60
Summary: RTFM :-)

Iskandar Taib writes:
>>"THE PLASTIC device that produces the creamy head on cans
>>of draught Guinness may make the stout hard to swallow.

>Hmmm.. can someone tell us how this thing works? I suppose
>the idea is to get a head of foam when you pour the stuff 

It's a little canister of Nitrogen, I believe.  Indeed your
supposition is correct.  This has got to be the only can of beer
I have ever had that had a Manual of Instructions that you had
to read before quaffing your brew.  One for the recordbook.
Anyway, you can't drink it direct from the can (unless & except and
so forth). 

Xref: sparky rec.food.drink:3932 ba.food:4087 rec.music.folk:8942
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.drink,ba.food,rec.music.folk
Subject: Re: Plastic Slivers found in Canned Guinness
Date: 5 Jan 1993 04:45:58 GMT
Organization: U.C. Berkeley -- ERL
NNTP-Posting-Host: zion.berkeley.edu

In article <KERCH.93Jan4190943@reynaldo.parc.xerox.com> kerch@parc.xerox.com writes:

>Ummm, correct me if I'm wrong, but it seems to me that to use the
>words "draught" and "can" simultaneously to refer to a fermented malt
>bevereage forms a contradiction in terms, does it not?

Berry, you are totally correct.  It's just that this usage has
become so universally corrupted I have resigned myself to it
and repeated it in my post without qualification.

But the sentiment is correct.  Assuming you're lucky enough
to end of with a canned Guinness without the plastic shards,
it closely resembles a draft guinness.  Just about as good,
really.

Steve
From: ph600fcy@sdcc14.ucsd.edu (Matthew Harrington)
Newsgroups: rec.food.drink
Subject: What's the status of the coffee mail order list?
Date: 7 Jan 93 20:05:18 GMT

A while ago I saw some talk about a list of the various stores which
offer a mail order coffee service.  Did the list ever get finished
(or started?)  What's the scoop?  (pun intended  :-)  )

If noone has started it, I'll volunteer to coordinate making the
list.

					Regards,

					Matt Harrington

-- 
Matthew B. Harrington
mbharrington@ucsd.edu
From: tom@cse.fau.edu (Tom Horton)
Newsgroups: rec.food.drink
Subject: espresso machines (re-post)
Date: 12 Jan 93 00:38:39 GMT
Organization: Florida Atlantic University, Boca Raton

[I posted this between Christmas and New Year, but it occurred to me that some  
people may have missed it due to the holidays.  Apologies to those who've seen
it, and thanks again to those few who've replied.  -- Tom ]

Have I just missed a discussion of espresso machines?  I see a bunch of old
message headers without messages on our news system.  Oh no!  I don't
normally read this group but was just about to ask for some advice in this
area.  If someone could answer the following or even send me copies of the
older messages on this subject I'd be grateful.

There's a good price locally for an espresso machine by DeLonghi; the model
is the Caffe Italia (which is the next model up from that one Consumer
Reports rated a "Best Buy" 18 months ago).  The price is $159.  Does anyone
have any experience with this machine or other machines by DeLonghi?

I had been eyeing the Krups Espresso Novo, too.  But it seems to sell no
cheaper than $200 around here (on sale).  Also, it seems to me that their
specially designed tip *always* generates foamed milk for cappuccino and
therefore can't generate steamed milk for latte.  Is this correct?

Are there cheaper mail order sources for buying espresso machines?
Thanks for any info on all this!

Tom
-------------------------------------------------------------------------
Dr. Thomas B. Horton, Assistant Professor
Dept. of Computer Science and Engineering, Florida Atlantic University
Boca Raton, FL 33431  USA        Phone:  407/367-2674   FAX: 407/367-2800
Internet:  tom@cse.fau.edu       Bitnet: HortonT@fauvax
Newsgroups: rec.food.drink
From: rwieler@ee.umanitoba.ca (wieler)
Subject: Re: Hangover Cure? Please?
Reply-To: rwieler@ee.umanitoba.ca
Organization: Elect & Comp Engineering, U of Manitoba, Winnipeg, Manitoba,Canada
Date: Thu, 7 Jan 1993 18:28:02 GMT

ok although this covers much of whats been said already,  I know from brutal experience
that it works the best.

	1. drink lots of water before you pass out (if possible)
	2. get up in the morning and force down one more beer (eating the hair of the
	   dog that bit you theory)
	3. go back to sleep
	4. when you wake up take two pain killers and go on with the day


ric

Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Hangover Cure? Please?
Organization: Lockheed Missiles and Space Co.
Distribution: na
Date: Fri, 8 Jan 93 22:05:09 GMT

In article <1993Jan7.130109.2095@nmr-z.mgh.harvard.edu> milsh@nmr-z.mgh.harvard.edu (Alex Milshteyn) writes:
>
>Back in U.S.S.R. all SOUTHERN nationalities (georgians, armenians, tajicks, 
>etc..), have a special meal, specifically cooked to cure hangover.  
>From a very nice turkish person, who now works with me, I found out that turks 
>have it too, with different name, of course.
>
>The meal is soup based on highly concentrated bouillon from cow's stomach,
>certain other giblets, shanks, head, vegetables, greens and spices.  Moderately
>salty.  Georgians usually start cooking it before festivities start, slow
>cook it overnight for morning cure.  It did work on me - fantastic.
>You have to take into the account, that traditional folk [ ;-) ] georgian drink
>- chacha - contains a lot of not-so-well-refined spirits and from time to time
>gives a bad hangover.
>
>Generally speaking, anything warm and liquid, highly proteinateous and
>moderately fatty (yuk) will help.  It should have a some vits and potassium.
>High content of large protein molecules, IMHO, is essential.
>
>RUSSIANS usually treat hangover by a pint of beer or a shot of vodka.
>Either works fine.
>
>However you treat your hangover, if you have it, you shoud avoid driving
>that day by all means.
>
>DISCLAIMER:  ALL ABOVE IS JUST A PERSONAL OPINION, 
>			 AND MUST NOT BE CONSIDERED A MEDICAL ADVICE.
>
>			 THE AUTHOR CONDEMNES EXCESSIVE DRINKING AND HANGOVER
>
>Alex
>-- 
>Alexander M. Milshteyn M.D.   <milsh@cipr-server.mgh.harvard.edu>
>CIPR, MGH in Boston, MA.     (617)724-9507 Vox  (617)726-7830 Fax

Alex, I have a friend of Mexican descent and he makes Menudo Soup which
has the tripe, hominy (corn) etc in it - it works on the same principle
as your soup

Sharen
-- 
________________       __        ________________   "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: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Subject: Re: Sources for Wine Glasses
Followup-To: rec.food.drink
Organization: Dept. of MSE at Illinois-Urbana
Date: Fri, 8 Jan 1993 21:06:50 GMT


> 
> There was an article in the early December/late November (sorry,
> can't remember exact date) issue of Wine Spectator where wine
> glasses were rated.  There were very many different makes
> covered.  If you can get ahold of this article, you may be able
> to choose makes that fit your fancy and investigate from there.
> Prices were also listed.


In the article, both red wine glasses and sparkling wine glasses were
"tested," rated, and pictured. Of the lower priced stemware (<$10), it
ranked the Reidel highest (Very Good), followed by Crate & Barrel and
Williams-Sonoma (Good).  The other two or three (forgot what they were)
were not rated as high.  They also had moderate and expensive categories,
an article on history of wineglasses, and a blurb about the lead content
debate.

	--Judy Tolliver
Newsgroups: rec.food.drink
From: dugal@austin.ibm.com (Doug Gray)
Subject: Re: REQUEST: (Alcoholic) 'Screaming Orgasms'
Originator: dugal@wotan.austin.ibm.com
Date: Mon, 11 Jan 1993 19:26:42 GMT
Distribution: usa
Reply-To: dugal@vnet.ibm.com
Organization: Advanced Workstation Division, IBM Corp
Keywords: mixed drinks, orgasms


linda@legs.gps.caltech.edu (Linda Maepa) writes:
 
>Hello! I've been trying to lean over the bar counter the last few months but to no avail. Anyone know how to make a drink known as a Screaming Orgasm? Chief amongst it's ingredients is Bailey's Irish Cream and that is about all I've been able to pin down.
 
>Any help would be most appreciated.
>Post here or to my email
>linda maepa
>linmaepa@romeo.caltech.edu

I've had about 3 main variations - cold, hot and disgusting.  The disgusting
one was made with Drambouie (sp?) and I will ignore that recipe.  Here are
the other two.

1 Baileys
1 Kahlua
1 Vodka
(some people like adding a bit of club soda as well)


1 Baileys
1 Hot Coffee
1 Vodka



By the way, usually the difference between a screaming and a non-screaming
versions of a drink is the addition of vodka (or another 80 proof alcohol) to
a liqueur-based drink.

-Doug
-- 
Doug Gray               Phone: (512) 838-2366
IBM AWSD  Zip 9260      T/L: 678-2366
11400 Burnet Rd.        Internet: dugal@austin.ibm.com
Austin, Tx 78750        vnet: dugal@ausvm6
Newsgroups: rec.food.drink
From: C96@vm.urz.uni-heidelberg.de (Alexander EICHENER)
Subject: Re: 3 German wine recommendations?
Organization: University of Heidelberg, Germany
Date: Mon, 04 Jan 93 13:39:46 CET

In article <C06p0C.Cyv@math.uwaterloo.ca>
wgilbert@math.uwaterloo.ca (William Gilbert) writes:
 
>Tafelwein and Landwein must both be dry (trocken or halbtrocken) and are
>everyday drinking wines.
 
Correct legal description... however, you'll have a hard time looking
for such a "everyday drinking wine" in Germany. On the other hand, much
alike to the Italian situation, some of the best and most expensive
German wines are marketed as simple "Tafelweine", notably the Barrique
wines.
 
Alexander Eichener <c96@vm.urz.uni-heidelberg.de>
From: ralf@cs.uq.oz.au (Ralf Muhlberger)
Newsgroups: rec.food.drink
Subject: cocktail list
Summary: cocktail list
Keywords: cocktail list
Date: 12 Jan 93 01:38:38 GMT
Reply-To: ralf@cs.uq.oz.au


Hyia, could some kind soul please post me the cocktail list?
(or is that AN cocktail list?)
Thanks in advance,
  Ralf
From: harvey@indyvax.iupui.edu
Newsgroups: rec.food.drink
Subject: Re: Question about the proper coffee amount per cup...
Date: 8 Jan 93 00:09:39 -0500
Organization: Indiana University-Purdue University at Indianapolis

In article <1993Jan7.235907.22024@netcom.com>, despair@netcom.com (Scott Hanson) writes:
> In article <beepbeep> ph600fcy@sdcc14.ucsd.edu (Matthew Harrington) writes:
>>I've read a book (and seen catalogs) which say that coffee should
>>contain 2 tablespoons per 6 ounce cup of water.  Does 2 Tbs. equal
>>one "Approved Coffee Measure?"  What is the ratio in metric units?
>>I'm asking because I came across a coffee scoop which says "7 gr.
>>coffee per cup" on it.  Does cup mean coffee-cup (6 oz.) or regular
>>cup (8 oz.)?
>>
>>Also, I came across a scoop which says "CBC Approved Coffee
>>Measure."  I assume it is 2 Tbs, but what does "CBC" mean?
>
> 2 Tbs must mean per 2 oz demitasse cup.  I use a quarter pound of
> coffee to make a pot.
>
> What I meant to say was this.  2 Tbs must mean per pot.  My
> friend bought a pound of coffee and it has lated for months making a pot
> a day.
>
> I'm sorry.  What I really meant to say was CBC must mean my other friend,
> Charlie "Bob" Chan, who uses 2 Tbs per 6 oz water.  He never uses tap H2O.
>
> Why don't you make it as strong as you like?  Isn't that the simplest
> and most pleasurable solution?  Even my German love of order doesn't
> tempt me to measure my coffee to a certain ratio.  I eyeball the fucker
> and like my coffee strong.
>
> This is not an irritable reply, I just think you are wasting your effort.

I have to agree with this.  A friend of mine moved out west for a while
and found the coffee in a small town in Colorado to be undrinkable; he
said it tasted like a cup of hot water that had been waved in front of a
bag of coffee!  The pre-package coffee we use with the Bunn machine here
at work is 1.3 ozs.  It looks like about maybe 4-5 tablespoons at the most.
This makes an acceptable pot for me (the pots hold a little more than five
6-ounce cups - call it 32 ounces).  But when I buy my own coffee I might
use more like 10 to 12 tablespoons per pot!  My general rule of thumb is
if you can see the bottom of the pot, it's water, not coffee - dump it.
And if I'm making it with my own coffee for just myself, it's not gonna
be wimpy coffee.
--
James Harvey
harvey@iupui.edu
Newsgroups: rec.food.drink
From: jschwarz@lonestar.utsa.edu (Jan A. Schwarz)
Subject: Bloody Mary
Organization: University of Texas at San Antonio
Date: Tue, 5 Jan 1993 22:49:23 GMT

I know this has been posted several times before but at the time
I didn't think I needed it.

Could someone please post a recipe for a Bloody Mary??

Thanks in advance.
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: rec.food.drink
Subject: Re: Bloody Mary
Date: 6 Jan 93 14:35:27 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")

In rec.food.drink, jschwarz@lonestar.utsa.edu (Jan A. Schwarz) writes:
>
>Could someone please post a recipe for a Bloody Mary??

    The Bloody Mary is a very individual drink.  Its taste can be altered
greatly by using different ingredients in different proportions.  I
rarely like those made from store-bought mixes and like to make mine
from scratch.  BMs are also easily ruined by too much alcohol, IMHO.

Try for starters:
1 oz vodka
shake of ground celery seed or celery salt
healthy grind of black pepper
1/8-1/4 lemon or lime squeezed and thrown in
dash each worchestershire (sp?) and Tabasco sauces
tsp horseradish [my favorite option]

    Fill a tall glass with ice and then add the above ingredents.  Fill
with tomato juice and shake.  Garnish with celery stick.
    Options include using Clamato, Beefamato, and or V8 juice instead
of straight tomato juice.  Old Bay seasoning works instead of celery
salt.  Many other spices and sauces can be tried.  I've seen pickled
string beens, jalapenos, and dill pickle spears used as garnishes.

--____________________________________________________
]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
]         was: David Taylor Research Center           [
]     was: David Taylor Naval Ship R&D Center         [
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.drink
From: vsh@etnibsd.uucp (Steve Harris)
Subject: Re: Question about the proper coffee amount per cup...
Organization: Eaton Corp, Semiconductor Equipment Div., Beverly, MA
Date: Fri, 8 Jan 1993 23:09:28 GMT

In article <43145@sdcc12.ucsd.edu> ph600fcy@sdcc14.ucsd.edu (Matthew Harrington) writes:

>Does 2 Tbs. equal one "Approved Coffee Measure?"

    yes


From what I've read, coffee experts have determined that:

To make a "good cup of coffee", you must extract the correct proportion
of "stuff" from the ground coffee (sorry, I don't remember the
percentage, it's something like 0.019% by weight).  If the extraction
ratio is too high, the coffee is bitter, too low and it is bland.

This "extraction ratio" is not the same as "coffee strength" --
strength (or weakness) relates to the proportion of water to coffee
extract.  For example, I like full-strength coffee and my wife likes it
weaker, so she adds hot water to her cup.

N.B., over-extracted (bitter) coffee is often too strong.

Correct water temperature affects extraction of volatiles which
contribute to the flavor of a good cup of coffee -- as I recall,
the water temperature should be just below boiling (190 deg F ?)

The proportion of "stuff" extracted depends on the fineness of the
grind and the time of exposure.  In general, if you make "normal"
coffee (drip, mellior, etc.), you will achieve the correct extraction
ratio if you use 2 tbs coffee per 6 oz water.

Interestingly, a well made cup of espresso will also have the same
extraction ratio, though with much less water.


-- 
... Steve Harris - Eaton Corp. - Beverly, MA - vsh%etnibsd@uunet.uu.net
Newsgroups: rec.food.drink
From: alekz@welchgate.welch.jhu.edu (Alekz Vermont)
Subject: Re: Hangover Cure? Please?
Organization: Johns Hopkins Univ. Welch Medical Library
Distribution: na
Date: Fri, 8 Jan 1993 14:46:44 GMT

once upon a time, a _very_ wise bus driver gave me some hang-over
advise... it has *always* worked for me.

before bed, take 2 asprin w/glass of orange juice.

 ~~~~~~~~~~~~~~~~~~~~~~~~~~~  \\\\\\          ~~~~~~~~~~~~~~
! alekz vermont               /    *~~~~~~<||||>            !
! My name is Vermont          \____                         !
! I do what I want  (haha)     o| o  "Trepanation --        !
!                             ( |_    I need it like I need !
! alekz@library.welch.jhu.edu  |-->   a hole in my head"    !
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ \___/  ~~~~~~~~~~~~~~~~~~~~~~
MY OPINIONS ARE NOT MY OWN -- THEY'VE BEEN *DRILLED* INTO ME.