HDTenEightyP/NetNews huggingface dataset:
From: aboulang@bbn.com (Albert Boulanger)
Newsgroups: rec.skate
Subject: Re: Anybody prefer blading on worn wheels?
Date: 30 Jul 92 20:44:11 GMT
	<ABOULANG.92Jul23134848@kariba.bbn.com>
	<8eR49iS00WCsA22VpA@andrew.cmu.edu> <33757@cbmvax.commodore.com>
	<NIGEL.92Jul30124439@rs733.GSFC.NASA.Gov>
Reply-To: aboulanger@bbn.com
Organization: BBN, Cambridge MA
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: nigel@rs733.GSFC.NASA.Gov's message of Thu, 30 Jul 1992 17:44:39 GMT

In article <NIGEL.92Jul30124439@rs733.GSFC.NASA.Gov> nigel@rs733.GSFC.NASA.Gov writes:

   Probably because most proficient inliners I know don't venture
   indoors...with miles of bike trials, roads and so forth going in
   circles is somehow less exciting.  Plus there are no hills...

Yow, most of the stuff I do not want to have to deal with! Give me a
nice flat maple wood floor any day. (For the type of skating I do.)

   I've also
   noticed that my inlines are quite a bit slower indoors than out...
   which probably means that for indoor work I want much harder wheels or
   something.

Outdoor wheels are terrible rink wheels.



Different strokes for different folks,
Albert Boulanger
aboulanger@bbn.com
From: grr@cbmvax.commodore.com (George Robbins)
Newsgroups: rec.skate
Subject: Re: spins
Date: 29 Jul 92 06:32:42 GMT
Reply-To: grr@cbmvax.commodore.com (George Robbins)
Organization: Commodore, West Chester, PA

In article <1992Jul28.191923.12630@cs.yale.edu> loosemore-sandra@CS.YALE.EDU (Sandra Loosemore) writes:
> jkaplenk@lucpul.it.luc.edu (Joe Kaplenk) writes:
> 
>    In ice skating spins spotting has been discouraged by my coaches, who have
>    had very good ballet training. I'm not sure the reason but I think it
>    tends to make the spins uneven  and unstable.
> 
> I was also taught not to "spot" because it makes the spins appear
> jerky.  What I was told was to defocus your eyes and not look at
> anything during the spin, and then to immediately focus on a fixed
> object when you *stop* spinning.  I've also found the defocusing
> technique useful for helping to quell nausea in situations like roller
> coaster rides or bumpy plane flights....

The distress tends to be worse when the message from the inner ears
doesn't agree with the motion anticipated from the eyes.  Try just
doing turns while focusing on a book in front of your eyes and you'll
be one unhappy puppy.

Spotting probably makes sense for turns, where it is in line with
the look where you plan on going dictum.  Either the de-focus or
horizon techniques sound reasonable, coupled with a positive
expectation of what you expect to see/feel and training...

Of course, individuals will have different tolerances for this kind
of thing.  Some will master it quickly and others may just be too
sensitive.

I haven't mastered any spins yet, but have gotten pretty miserable
after some enthusiastic series of turns around the rink and the book
excercise mentioned above.  Any advice on whether to perserve when
the feel of distress arises or back off and try later?

-- 
George Robbins - now working for,     uucp:   {uunet|pyramid|rutgers}!cbmvax!grr
but no way officially representing:   domain: grr@cbmvax.commodore.com
Commodore, Engineering Department     phone:  215-431-9349 (only by moonlite)
From: aboulang@bbn.com (Albert Boulanger)
Newsgroups: rec.skate
Subject: Good rinks in Texas ???
Date: 28 Jul 92 03:08:37 GMT
Reply-To: aboulanger@bbn.com
Organization: BBN, Cambridge MA
NNTP-Posting-Host: kariba.bbn.com



Hi,

I am planning my trip to Austin Texas and would like to know about
good rinks with adult sessions along my vacation path. My definition
of a good rink is as follows:

  * Adult session(s) {The more the better.}
  * Session has current dance music
  * Wood floor
  * "Enlightened~ management

In Austin there only seems to be one rink (Playland on Tuesday -- the
two Skateworlds seem to be zip) that has an adult session. Is this
correct?

For the sake of planning by trip I would like to know about good rinks
(and session times) in the following towns:


Texas:
Huston
San Antonio
Dallas/Ft. Worth
(Waco)
Austin

Louisiana:
Shreveport
Baton Rouge
New Orleans

By the way, these towns form a loop am planning to take on my visit.
I heard of a *two* floor rink in Texas. Where is (was) it located?


Filling my ten-gallon hat with rink information,
Albert Boulanger    (Have skates -- will travel.)
aboulanger@bbn.com
From: beh10@duts.ccc.amdahl.com (Barry Holsinger)
Newsgroups: rec.skate
Subject: Criminal types on 'blades, WAS Re: Outragious Behavior
Date: 21 Jul 92 16:10:51 GMT
Reply-To: beh10@DUTS.ccc.amdahl.com (Barry Holsinger)
Organization: Amdahl Corporation, Sunnyvale CA


>Gosh! Somebody actually committing a crime on in-lines! Is there really an
>outcry to ban skates because someone robbed someone on them? Once someone out
>there commits a crime with an automobile, can we start a similar drive to ban
>cars? How about bicycles? How about pedestrians? Pogo sticks? Hippity hop
>balls? What will be left? Will there be any modes of transportation that are
>too *silly* to have criminals use that mode while committing a crime? 


Ohmygosh ohmygosh!!! This is EXCELLANT!  Just picture some criminals on
pogo sticks, perhaps with pin-striped suits and umbrellas.  Holy crime spree,
Batman!  Adam West, where are you? ;-)


   -barry h.

--
 | Robin Hood, William Tell, | There's just one thing that's on my mind 
 | Ivanhoe and Lancelot      | It's that I wanna get it on with you
 | They don't envy me        | Before I serve my time
                                                          -ELO-
From: grr@cbmvax.commodore.com (George Robbins)
Newsgroups: rec.skate
Subject: Re: skating barefoot
Date: 30 Jul 92 06:52:04 GMT
Reply-To: grr@cbmvax.commodore.com (George Robbins)
Organization: Commodore, West Chester, PA

In article <1992Jul29.110801.15996@fia.dmg.ml.com> jogulin@camelot.fia.dmg.ml.com (Joseph Ogulin) writes:
> In article <1992Jul28.080917.1556@cco.caltech.edu>, jcc@cco.caltech.edu (Julian C. Chen) writes:
> |> I'm wondering whether there is anybody who prefers to skate barefoot, i.e.
> |> not wearing socks while skating (either on the road or on the ice). Does
> |> anybody have a preference one way or the other. I hear that it enables one
> |> to feel the surface better, and I personally find it more comfortable skating
> |> without socks.
> |> Any comments or opinions?
> 
> Skating without socks may seem more comfortable now... until your skate boots
> start picking up all kinds of nasty fungi, bacteria, etc, which will make your
> feet REALLY unhappy. 

This is not neccessarily a problem.  Socks are no real barrier against these
nasties, though they do provide a simple way to remove most of the dermal
detritus from the boot.

The first line of defense is to unpack the skates immediately on arriving
home from skating and open them to dry.  Dry skates are less hospitible to
fungi and bacteria and last longer too...

Secondly, since skate  boots lace almost to the toe and the insole is usually
removable, there need be no dark, inaccessible toe for accumulating gook
and grue (aka toe jam) as in conventional leather boots.  Further it is
easy to wax or otherwise treat (mink oil, silicone) the lining to minimize
water retention and provide a noxious chemical envrionment for the nasties.

The bottom line is if you are prone to foot problems, you may have problems
with your skating boots, if you are not, you probably won't - assuming you
take reasonable care of them...

-- 
George Robbins - now working for,     uucp:   {uunet|pyramid|rutgers}!cbmvax!grr
but no way officially representing:   domain: grr@cbmvax.commodore.com
Commodore, Engineering Department     phone:  215-431-9349 (only by moonlite)
From: grr@cbmvax.commodore.com (George Robbins)
Newsgroups: rec.skate
Subject: Re: Advice needed - exercise/conditioning
Date: 30 Jul 92 06:13:59 GMT
Reply-To: grr@cbmvax.commodore.com (George Robbins)
Distribution: na
Organization: Commodore, West Chester, PA

> There are two books that you may want to check out, depending on the age
> of your daughter.  One is by Robert S. Ogilvie and is essentially a parents
> guide to figure/freestyle/competitive skating - the title escapes me at
> the moment(*).  The other book is by Michael Petkevitch - "The Skaters
> Handbook" - and is oriented towards a more mature skater.

Oops, make that John Misha Petkevich.

-- 
George Robbins - now working for,     uucp:   {uunet|pyramid|rutgers}!cbmvax!grr
but no way officially representing:   domain: grr@cbmvax.commodore.com
Commodore, Engineering Department     phone:  215-431-9349 (only by moonlite)
Newsgroups: rec.skate
From: nigel@rs733.GSFC.NASA.Gov
Subject: Re: Good indoor roller skating in the DC area?
Organization: Goddard Space Flight Center, Greenbelt, Md, USA
Date: Tue, 21 Jul 1992 20:09:56 GMT

In article <ABOULANG.92Jul21110552@kariba.bbn.com> aboulang@bbn.com (Albert Boulanger) writes:


   In my forays of rinks in the DC area, I have not found a really good
   rink -- ideally for an area like Washington DC there would be a rink(s)
   that has adult sessions with a "dance club" feel. Does any exist in the
   DC/Baltimore area?

Uh...I haven't noticed any...I usually go to Columbia if I'm in an
indoor mood.  They have an Adult night there that is more fun for me.
Plus they rent rollerblades ;-).

   Regards,
   Albert Boulanger
   aboulanger@bbn.com

nigel
--
Nigel Tzeng
.sig under construction
From: grr@cbmvax.commodore.com (George Robbins)
Newsgroups: rec.skate
Subject: Re: wide feet!
Date: 29 Jul 92 07:10:59 GMT
Reply-To: grr@cbmvax.commodore.com (George Robbins)
Distribution: usa
Organization: Commodore, West Chester, PA

In article <1992Jul21.035414.28917@athena.mit.edu> jjwong@athena.mit.edu (Jeffrey J Wong) writes:
> 
> Got a question.  Can anybody recommend a skate that fits people with wide 
> forefeet AND narrow ankles?  Presently, my skates are size 10 Coolblades. They
> are a bit long for my feet, and my forefoot presses against the sides of the
> liner/skate.  Consequently, I cannot tighten the middle strap without 
> squeezing my forefoot and causing quite a bit of pain.  Although I can skate
> pretty well with just the top straps tightened, my ankle floats around in the
> boot, and I lose stability and control during tight crossovers and slalom 
> turns. Furthermore, my forefoot still feels a bit compressed and comfortable.

The generic solution involves putting a spreader down into the un-conforming
zone and heating the platic boot with a hot-air gun (hair blower contraption).
If your skate shop seems confused by this prospect, try a couple ski shops
offering "custom boot fitting" services.

You have little to lose if you are considering buying other skates and much
to gain from a tight, but comfortable fit.  Pain will only train your feet
to perversions, and looseness is only a delaying tactic.

-- 
George Robbins - now working for,     uucp:   {uunet|pyramid|rutgers}!cbmvax!grr
but no way officially representing:   domain: grr@cbmvax.commodore.com
Commodore, Engineering Department     phone:  215-431-9349 (only by moonlite)
Newsgroups: rec.food.drink
From: davidson@ccrs.emr.ca (David Davidson)
Subject: A new martini
Organization: Canada Centre for Remote Sensing, Ottawa
Date: Sun, 26 Jul 1992 05:00:38 GMT


AAAh, to be young, and in the prime of life adn to be this drunk.................
I digress.
I have a friend. She has a sister. This sistere tends bar in Quebec city.She
invented a regional martini. We did it justice tonight. It is called
"h'allo police". Unfortunately I cannot get this keyboard to print the
correct french spelling, but it would be pronounced something like this...
aa-low poe-liss....
The ingredients are basically 1:3 or 1:4 russian vodka to fresh leamon juice.
Its best on a hot July night. I cant imagine this passing my throat in the 
depths of winter. Definitely a summer drink. Should be served as cold as 
physically possible.

Go on, do my liver a dis-service and post the recipe of your favourite
martini.

disclaimer...all the usual stuff about the Government of Canada not
sharing my drinking habits or caring what kind of glass it drinks from.

davidson@ccrs.emr.ca     who dares wins!


Newsgroups: rec.food.drink
From: gfl@hera.uucp (22402-lenahan)
Subject: Thanks for the Scotch / Scotland tips!
Organization: Bellcore, Livingston, NJ
Date: Fri, 31 Jul 92 20:42:10 GMT

Thanks to all who provided information on
Scotland for my trip this summer!

I appreciate all your generous help.

Grant
From: josh@cqs.washington.edu (Josh Hayes)
Newsgroups: rec.food.drink
Subject: Sattui winery/wines
Keywords: Napa
Date: 22 Jul 92 17:40:43 GMT
Article-I.D.: mowgli.josh.711826843
Organization: University of Washington

Here's a quick question: I've been tasting in Napa and Alexander
Valleys (in California, for you out there in the wide world who
don't know), and one of my favorite wineries in either place is
the Sattui winery. They make some spectacular reds; I'm not as
fond of their whites, but that's hardly surprising as I don't care
for white wines in general.

Has anybody else had any experience with this winery and its products?
Any other comments? I'm curious to know if I'm the only one who likes
what they do....

Josh

--
Josh Hayes, Quantitative Sciences HR-20 U of Washington
josh@mowgli.cqs.washington.edu             206 685-2793
Exclaimer: Hey!           Plan: Birth School Work Death
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.drink
Subject: Re: Grand-Puy-Lacoste confusion
Date: 29 Jul 92 22:04:23 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

In article <PETER.92Jul28103704@icad.icad.com>, peter@icad.com (Peter Masters) writes:
|> I'd vote with Broadbent, based largely on the age of Parker's
|> comments.  While I think Parker is always honest and usually accurate
|> in his descriptions of what a wine is like when he tasted it, I'm not
|> so convinced he always knows how to predict how a wine will age.  Case
|> in point:  I just had a 1983 Echezeaux from Bouree, which Parker liked
|> in 1985, but which he gave 2-4 years to maturity, saying it tasted
|> light or delicate (I don't have his comments in front of me).  Well,
|> the '83 Echezeaux is still deep red and tannic, and is just coming
|> into its own.

As someone else mentioned, Parker isn't considered to be an expert on
Burgundies. His speciality is Rhones and Bordeaux. This might account
for the reason that he can't accurately assess the aging potential on
Burgundies. I have had a few pinot noirs that I really, really liked
that Parker didn't (rated in the high 70's), so I don't believe that
my taste in pinots is the same as Bob's.

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
Newsgroups: rec.food.drink
From: usenet@samba.oit.unc.edu
Subject: Re: Scotch and vessels
Organization: Radiation Oncology, NCMH/UNC, Chapel Hill, NC
Date: Wed, 22 Jul 1992 19:26:39 GMT

In article <CC.92Jul16141405@arran.dcs.ed.ac.uk> cc@dcs.ed.ac.uk (Chris Cooke) writes:
>In article <91104@bu.edu> greacen@csa.bu.edu (Chris Greacen) writes:
>
>   With some interesting talk about Scotch recently in the group, 
>   I'd like to add a question. Some time ago, I saw the Frugal
>   Gourmet in an episode where he prepared scottish foods. At the
>   end, he showed (and used) a small silver cup/plate which is a 
>   traditional way of drinking Scotch. I think I've even seen them 
>   in Glenfiddich magazine ads. Does anyone know what his vessel is
>   called? Or, where I could get one in the Boston, Mass area?
>
>I'd guess it was a quaich.   Don't know Boston though.
>	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)


The Concise Oxford Dictionary, 8th Ed., Copyright 1991 Oxford
University Press says:

"/quaich/ <<kweIx>> n. /(also /quaigh/)/ [Sc.][Drink] a kind of
drinking-cup, usually of wood and with two handles {foreign word?}.
Gael.  cuach cup, prob. f. L caucus"

May I suggest that you write to the Frugal Gourmet and ask where he
got it.  The store he visited might do mail order.

--gregg

Gregg Tracton              (919)-966-7710  FAX:966-7681
Radiation Oncology         GEnie:G.TRACTON
School of Medicine         tracton@godot.radonc.unc.edu
Univ of North Carolina     {...}mcnc!godot!tracton
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Newsgroups: rec.food.drink
Subject: Re: Sulfite question
Date: 29 Jul 92 18:48:58 GMT
Followup-To: rec.food.drink
Organization: Dept. of MSE at Illinois-Urbana



Oops!  You're right--vasoDILATOR.  Thank goodness I'm not a doctor.

--Judy Tolliver
Xref: sparky rec.food.drink:2439 rec.food.cooking:13445
From: simmon@eeel.nist.gov (Eric Simmon)
Newsgroups: rec.food.drink,rec.food.cooking
Subject: espresso lore
Keywords: espresso
Date: 29 Jul 92 20:23:50 GMT


Ok, I have heard many different stories about the origins
of espresso and the name espresso.  But does anyone
know the TRUTH about espresso???


When was espresso invented (and in what country)?

Where does the name come from?

Who was the first person to add a pump to an espresso machine?

Why was espresso invented?

How (and when) is espresso traditionally consumed?

Enquiring minds want to know!
(please qoute references if possible, this isn't NE :^)


Eric Simmon
------------
Coffee Addict

simmon@eeel.nist.gov
Newsgroups: rec.food.drink
From: schweda@iastate.edu (Christopher Schweda)
Subject: Re: Mail Order Coffee Suggestions
Organization: Iowa State University, Ames IA
Date: Tue, 28 Jul 1992 18:41:53 GMT

In <28JUL92.18182997@vax.clarku.edu> jwolfenden@vax.clarku.edu writes:

>Pardon this post if the subject matter has been
>discussed to death, but I just stumbled upon this
>newsgroup and seek advice.

>Can anyone suggest a good (great) source of whole
>bean coffee.  I currently order my coffee from
>Lion Coffee in Honolulu Hawaii.  I order
>frequently by the two pound bag.

>Are there any other similar/comparable mail
>order coffee companies out there?  Thanks
>for your help.

Someone posted this a couple days ago -- and I agree completely -- but
one *fantastic* mail order company is Green Mountain Coffee Roasters.
I don't have their number handy, but they have a toll-free number. You
can find out the number by calling 1-800-555-1212 and asking for 
Green Mountain Coffee Roasters.

Highly, highly, highly recommended. They advertise occasionally in the
back of the _The New Yorker_, and I stumbled across them about a year
ago. Since then, I've ordered all my espresso and regular roasts from
GMC. Occasionally, I buy a pound of Starbuck's or Gloria Jean's -- but
GMC is by far the best.



Chris Schweda
--
From: alexm@nmr-z.mgh.harvard.edu (Alex Milshteyn)
Newsgroups: rec.food.drink
Subject: Re: RECOMMENDATION:GMC Coffee
Date: 28 Jul 92 17:27:42 GMT
Organization: Mass General Hospital CIPR

In article <0eQjA9K00WBLE1xGRU@andrew.cmu.edu> yp02+@andrew.cmu.edu (Yashodhara P. Pawar) writes:
>I have searched a lot of mailorder as well as local coffee roasters
>looking for the best, freshest coffee. My search ended last month with
>Green Mountain Coffee, a  mailorder source in Vermont. Their varietal,
>Estate Java and the Espresso blend is STUPENDOUS! I strongle recommend
>them! They have a 1-800#.
>Yashodhara 

******** 1-800-223-6768 ********** , their coffee _is_ good
alexm
Organization: Doctoral student, Chemical Engineering, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.drink
Date: Sun, 26 Jul 1992 14:46:33 -0400 
From: "Yashodhara P. Pawar" <yp02+@andrew.cmu.edu>
Subject: RECOMMENDATION:GMC Coffee 

I have searched a lot of mailorder as well as local coffee roasters
looking for the best, freshest coffee. My search ended last month with
Green Mountain Coffee, a  mailorder source in Vermont. Their varietal,
Estate Java and the Espresso blend is STUPENDOUS! I strongle recommend
them! They have a 1-800#.
Yashodhara 
Newsgroups: rec.food.drink
From: sloan@bert.eecs.uic.edu (Bob Sloan)
Subject: Dynamite Margarita
Organization: University of Illinois at Chicago
Date: Thu, 30 Jul 1992 17:01:08 GMT

	The following is adapted from Frontierra Grill/Topolobompo
here in Chicago, and is wonderful.

	Note:  Use good tequila (i.e., Comemorativo or 1800 if you
only have access to Sauza and Cuervo); the triple sec doesn't matter
much.  

Sour mix:
1.5 oz. sugar
4.5 oz. water
2   oz. fresh squeezed lime juice
lime zest (grated lime peel)

6 oz.  tequila
1.5 oz. triple sec

Let sour mix sit in fridge 1 hour to several days.  Combine with
tequila and triple sec, shake over ice, strain, and serve.  
Newsgroups: rec.food.drink
From: velde@gopher.Stanford.EDU (Francois Velde)
Subject: Re: Sulfite question
Organization: ^
Date: Wed, 29 Jul 92 01:04:38 GMT

In article <Bs0F5p.18K@acsu.buffalo.edu> v148rb5b@ubvmsb.cc.buffalo.edu (COLLIN MCCULLEY) writes:
>In article <1992Jul26.063844.29119@leland.Stanford.EDU>, 
>primal@leland.Stanford.EDU (Jodi Lynn Elgart) writes...
>>I'm allergic to sulfites.  Just a few questions (I hope someone can
>>help!!):
>> 
>>Do drinks that contain sulfites have to say so on their label?
>> 
>	Just about every wine I have ever gotten has said this.  A related
>question: is this information provided just for people who are allergic,
>or is there something bad in general about the consumption of sulfites?
>

I think I read somewhere that sulfites have been added to wine since the 
15th century.  Just a tidbit.

Newsgroups: rec.food.drink
From: bwatson@nyx.cs.du.edu (bruce watson)
Subject: Re: Martinis
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, 23 Jul 92 03:20:58 GMT

>
>Also, what is the best Gin to use for a martini?
>
>-Eric Simmon
>
>simmon@eeel.nist.gov

Beefeaters!

--
 ___________________________________________________________________________ 
|wats@nyx.cs.du.edu |   "To the extent that it doesn't use mathematics;     |
|   Bruce Watson    |               it is not a science."                   |
From: stine@jeeves.ucsd.edu (Blaine Stine)
Newsgroups: rec.food.drink
Subject: Re: Advice sought for upcoming dinner course, & wine
Date: 21 Jul 92 22:48:43 GMT
Distribution: usa
Organization: University of California, San Diego

In article <14hulfINNmf@agate.berkeley.edu> markh@sag4.ssl.berkeley.edu (Mark Hurwitz) writes:
>
>I need a little net-wisdom here.  Friday evening I will be hosting a 
>group of about 14 for an informal evening of barbecue,wine-sipping, and 
BBQ = Zinfnadel or Petit Syrah. To keep the price down try some
Ridge Lytton Springs  Zinfandel and Stags Leap Petit Syrah

>socializing.
>
>I would like to have some food dishes out and available for guests to
>snack on as they arrive.  Here is what I have thought of:
>
>	-Assorted cheeses.  Problem: too heavy.  People eat too much.
>	-Vegetable crudites.  Problem: boring.
                                       ^^^^^^^ Only if you shop
at a boring market!

>	-Fresh fruit.  Problem: I don't know what wine(s) if any
>		could be successfully served with fruit.

Try the '90 Grgich Fume, Kunde Sauvignon Blanc ('90) or maybe a
good Chenin Blanc like Beringer. People love sparkling wines at
parties - pick up a couple magnums of Mumm's Blanc de Noir or
Chandon Reserve. Try and find the magnum, way better than the
750ml.
>
>	Any suggestions out there?  What wine(s) to serve with fruit?
>Any other ideas for types of easy food to put out on a help-yourself basis?
Sure, I'll cater it for you for a small price :-) How could you
go wrong in Berkeley?!!! Go to the "gourmet ghetto" where Chez
Panise is, there's a market across the street, called
Andronico's (I think). They have fantastic stuff for a party.


>
>Thanks in advance
>-Mark

Blaine Stine
stine@jeeves.ucsd.edu

Newsgroups: rec.food.drink