HDTenEightyP/NetNews huggingface dataset:
From: lmiller@aero.org (Lawrence H. Miller)
Newsgroups: rec.food.drink
Subject: More on mail order coffee
Date: 9 Sep 1992 23:25:26 GMT
Organization: The Aerospace Corporation, El Segundo, CA
Distribution: usa
NNTP-Posting-Host: palomar.aero.org


In article <5551@ucsbcsl.ucsb.edu> 6500derk@ucsbuxa.ucsb.edu (Derek) writes:
>In the September issue of Bon Appetit magazine
>there is a listing of mail order coffee around the U.S.
>This is on page 28.  In brief it is as follows:
>
>(2) Caffe Latte in Los Angeles  213 936 5213
	Very good.  Small hole in the wall restaurant
	in a strip mall.  Roasts their own.

>(5) Greffeo Coffee in Beverly Hills  800 367 9499
	Only two types: light and dark (decaff in each too).
	One or two stores in SF, one in BH.  If you like
	what they've got, you're in luck.  I find it a
	bit tasteless, though.

>(10)Starbuck's Coffe Co. in Seattle  800 445 3428
	I just had a Starbucks cappucino in Chicago.
	Yuck.


Background: I gave up coffee two years ago, but fell off
the wagon this summer in Italy.  It's amazing what two 
years away did--greatly increased my appreciation for
really good stuff, while seeing how bad the ordinary
really is.  I don't know what it was about Italian
cappucino, but it was both milder than what I get
here, and much more flavorful.  Now that I'm back, I've
sworn off coffee again.

-- 
Larry Miller		The Aerospace Corporation
lmiller@aero.org	PO Box 92957		
310-336-5597		LA, CA 90009-2957
From: jp@wuntvor.norman.ok.us (J.P.)
Newsgroups: rec.food.drink
Subject: Re: Request for Purple Punch
Date: Tue, 15 Sep 92 08:21:59 CDT
Distribution: world
Organization: The Eternal Apprentice BBS, Norman, OK

       I make an alcoholic punch that is purple.  For non-alcoholic
ingredients I use Cran Strawberry, Mt. Dew, Grape Shasta, Fruit Punch and a
little 7-Up.  You might try mixing these ingredients to come up with a punch.
Good Luck.


--
jp@wuntvor.norman.ok.us (J.P.)
The Eternal Apprentice BBS, Norman, OK -- +1 405 447 3772
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Lead Crystal Decanters: Valid Health Concern?
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Distribution: usa
Date: Mon, 14 Sep 1992 20:11:54 GMT


In article <192ojkINN9cq@agate.berkeley.edu>, 
markh@sag4.ssl.berkeley.edu (Mark Hurwitz) writes:
|>
|>	I would like to purchase a nice crystal decanter for
|>occasional use as a wine carafe.  No long-term (more than a few
|>hours) storage of liquor in it is envisioned.  I am not pregnant,
|>lactating, nor is it likely I will take on either of these
|>conditions in the foreseeable future.  Should I worry about lead
|>leaching into the wine, and try to find a no-lead / low-lead decanter,
|>or is lead pretty much a non-issue for this application?

As long as you're not going to store wine in it for long periods (more than a
few hours), I wouldn't worry about it.  A lead crystal decanter for long-term
storage of sherry, port, or spirits is a completely different matter.

--PSW
Newsgroups: rec.food.drink
From: klr@umbc4.umbc.edu (Kurt Reisler)
Subject: Anyone know of a "peanut flavored" liquor?
Organization: Hadron.com in exile
Date: Fri, 11 Sep 1992 02:55:39 GMT


It was recently asked in a local FidoNet conference if anyone knew of a
"peanut flavored" liquor.  When my favorite liquor store was able to
come up with the comment of "I seem to remember one a few years ago, but
I do not remember the name, I decided to turn to the greatest collection
of experts in the universe :-)

So, does anyone remember such a beast?  Does anyone know if it is
possible to still get it?

Thanks in advance

-- 
                Kurt Reisler (UNISIG Chair, DECUS US Chapter)
		  Captain, UNISIG International Luge Team
		     Only a guest at klr@umbc4.umbc.edu
	     Are creative spellings like a patentable life form?
Newsgroups: rec.food.drink
From: howard@monitor.com (Howard Brenner)
Subject: Re: Scotch
Reply-To: howard@monitor.com (Howard Brenner)
Organization: Monitor Company / IE
Date: Fri, 11 Sep 1992 15:29:57 GMT

22402-lenahan writes
> There are many fine malts, includeing: Cragganmore, Laphroaig,
> Lagavulin, Talisker, Highland Park, Glen Garioch, McCallan, 
> Balvenie (proves Glenfiddich can make good scotch), Bowmore,
> Glenmorangie, Achentoshan, Glenfarclas, Springbank, Longmore,
> etc., etc., etc. Regrettably, prices on most of these have
> shot up over the past three years to $35-$45 / bottle.
> 
> Have fun.
> 
> Grant
> 
> 

Thanks for all the responses I've received.  I now have a long list and a  
reason to wast more of my money.

Howard
From: budn@hpmwtd.sr.hp.com (Bud Noren)
Newsgroups: rec.food.drink
Subject: Re: this years harvest
Date: 9 Sep 92 23:43:51 GMT
Organization: HP Santa Rosa Site (NMD MTA MWTD)

macmillan@iscsvax.uni.edu writes:

>My son is working the harvest in the San Yanez valley and they started the last
>week in August.  The word is that the fruit was ripening early.  Is this true
>all over California?  What is the word on the quality of the fruit this year?

Yes, even up here in the northern regions of CA the harvest has begun -
there are signs that even the reds will soon come in.  It's an early
harvest in spite of the relatively cool weather that persisted for most
of the early growing season.  Bud break was very early this year and 
that, even with the somewhat early harvest, means a long hang time.
The growers are happy because they aren't having trouble meeting the 
winemakers' sugar/acid spec's.  The winemakers are happy because the 
crop is coming in at a good but not overwhelming rate.  Looks like 
another good year!  (The '91 crop is looking like it may produce some
excellent wines, as predicted, according to a winemaker friend.)

-Bud
Newsgroups: rec.food.drink
From: arien@milton.u.washington.edu (in*con*sistent kat)
Subject: Wine and Sherry to Cook With
Organization: University of Blegga
Date: Fri, 11 Sep 1992 01:41:04 GMT

Sorry if this is a FAQ, but I'm looking for inexpensive wine (both red & white)
to cook with -- preferably mellow and flavorful -- as well as a dry sherry.

Any recommendations?

			Arien.

|> "Anyone can have the harmony, if they would leave us the counterpoint." <|
|>  --Dorothy Sayers' _Gaudy Night_  //  arien@u.washington.edu            <|
|>                                  //  arien@blegga.cac.washington.edu    <|
From: tmenzies@hpmwtd.sr.hp.com (Tom Menzies)
Date: Tue, 15 Sep 1992 17:35:29 GMT
Subject: Re: Scotch
Organization: HP Santa Rosa Site (NMD MTA MWTD)
Newsgroups: rec.food.drink

	If you can find it, try Linkwood (12 yr).  It usually runs around $16
	a bottle.  It's often available at Safeway and Trader Joe's markets
	in the SF bay area.  Not quite in a class with MacAllan et al. but
	half the price, and much better than blended scotches in the same
	price range.

-----

Tom Menzies
Hewlett-Packard Co.
Microwave Technology Division
Santa Rosa, California
tmenzies@sr.hp.com
Newsgroups: rec.food.drink
From: dcoder@u.washington.edu
Subject: Re: Lead Crystal Decanters: Valid Health Concern?
Reply-To: dave@nucleus.immunol.washington.edu
Organization: University of Washington
Date: Mon, 14 Sep 1992 21:16:15 GMT

In article <192ojkINN9cq@agate.berkeley.edu> markh@sag4.ssl.berkeley.edu (Mark  
Hurwitz) writes:

	I would like to purchase a nice crystal decanter for
occasional use as a wine carafe.  No long-term (more than a few
hours) storage of liquor in it is envisioned.  I am not pregnant,
lactating, nor is it likely I will take on either of these
conditions in the foreseeable future.  Should I worry about lead
leaching into the wine, and try to find a no-lead / low-lead decanter,
or is lead pretty much a non-issue for this application?
..

for this application--wine for a few hours--there's no need to worry. Lead  
extraction takes higher alcohol (think brandy not wine) and weeks to months. I  
don't have the recent citations from the medical literature on hand, but I  
could find them if need be.

Dave Coder
From: chan@hpfcmgw.FC.HP.COM (Chan Benson)
Date: Fri, 11 Sep 1992 22:58:08 GMT
Subject: Re: Cloth coffee filter
Organization: HP Fort Collins, CO
Newsgroups: rec.food.drink

>  What kind of cloth works well as a reusable coffee filter, or alternatively,
>  where could I buy such a thing?

Locally (Colorado) the small "health-food" type grocery stores and
a few coffee shops sell a thing called the "Coffee Sock". It's a reusable
cloth coffee filter suitable for Melitta type cone drip systems.

I have no idea what the gurus at Peets or Starbucks think of it. It
works okay for me.

			-- Chan

Newsgroups: rec.food.drink
From: gfl@hera.uucp (22402-lenahan)
Subject: Re: Scotch
Organization: Bellcore, Livingston, NJ
Date: Fri, 11 Sep 92 13:35:50 GMT

howard@monitor.com (Howard Brenner) writes:
> I have been an avid scotch drinker for years.  Some people think I am  
> crazy but I happen to enjoy the flavor of some of the better scotches.   
> What I am curious to know are some peoples favorite scotches (mine are  
> Pinch, Glennfiddich (sp?) and Chivas).
> 
> I am also curious to know what the difference between single and double  
> malts are.

Howard-

Let's start with the basic question: single vs "double" malts.

Single malts are traditional whiskeys made from 100% malted barley
in a pot still, by a single distillery.  The "malt" whiskey is aged
in wood casks, and then several casks, from one distillery, are
mixed together and diluted to 40-46% for bottling as a single malt.

Vatted malts are similar, but rather than blending various casks from
one ditillery, malt from several distilleries are mixed to form
a unique taste.  These are still 100% whiskey made from malted
barley.

Blended Scotch is a mixture of 25%-50% (generally) malt whiskey,
from dozens of distilleries, with grain (not malted barley)
whiskeys.  Grain spirits are not made in a pot still, but in a 
continuous column still as are vodka and bourbon.  These grain
spirits are lighter, less flavorful, and to many, rougher, than 
pure malt whiskeys.

About 97% of all Scotch sold is blended scotch.  These include
Chivas and Pinch.

As to my favorites, I find the variety in taste to be the most
appealing part of fine spirits (and wine), and prefer not to
choose one or two.  Alas, Glenfiddich is not one that I'd keep
in my selection, except based on price.

There are many fine malts, includeing: Cragganmore, Laphroaig,
Lagavulin, Talisker, Highland Park, Glen Garioch, McCallan, 
Balvenie (proves Glenfiddich can make good scotch), Bowmore,
Glenmorangie, Achentoshan, Glenfarclas, Springbank, Longmore,
etc., etc., etc. Regrettably, prices on most of these have
shot up over the past three years to $35-$45 / bottle.

Have fun.

Grant


Newsgroups: rec.food.drink
From: ericc@uswmrg.mrg.uswest.com (The Mad Monkey)
Subject: Re: REQUEST: Sangria
XUserAgent: Nuntius v1.1
Organization: SII Telco Systems Divisions
NntpPostingHost: 192.56.220.25
Date: 15 Sep 92 15:05:24 GMT

In article <17222@ulysses.att.com> Tom Smith, tom@ulysses.att.com writes:
>Anyone willing to share his or her favorite recipe for Sangria?  Sorry
>if this is an FAQ; I've been lurking for about a week and haven't seen
>an FAQ posting.

This won't qualify as Sangria, per se, but it is a recipe for a
fruity wine punch drink that my friends and I tend to make and
drink on warm summer evenings. It is definitely sweeter than
commercial Sangria, but so far none of my friends have complained.

2  750 ml bottles of Gallo Red Rose (or other sweet red wine.
     I use Gallo because it is cheap and no one cries when they see
     what you've done to a bottle of Gallo)
1 cup sugar (more or less, to taste)
A variety of apples, oranges, limes, lemons, grapefruit, etc.
2 cans Fresca (adds bubbles and a little grapefruit flavor)

Melt the sugar in a couple of cups of hot water. I do this
so I don't end up with a lot of undissolved sugar in the
end. Cut apples into small chunks (1" or so)the apples
absorb the wine the most, so I tend to use a lot of apples.
Peel the citrus fruits (lemons and limes are difficult to
peel) and break into wedges. Mix the wine, sugar, fruit,
and Fresca and put in the fridge for a few hours. I tend
to take out the lemons and limes before serving because
they get slimy and no one wants to munch on them anyway.
Serve in an iced tea glass with a straw and one of those 
cocktail swords so your guests can get at the fruit without 
getting their fingers sticky.
+========================================================================+
| Eric "another pathetic sheep following the herd" Cloninger             |
| (ericc@uswmrg.mrg.uswest.com, ericc@a.cs.okstate.edu)                  |
| SII, 9250 E Costilla Ave #400, Englewood, CO 80112  303/649.9481 x3147 |
+========================================================================+
"In my opinion, there's nothing in this world,
 Beats a '52 Vincent and a red headed girl" = Richard Thompson
From: css@sampson.ccsf.caltech.edu (Chris Shenton)
Subject: Re: More on mail order coffee
Organization: Hughes/STX, Lanham, MD
	<RSHAPIRO.92Sep10104444@kariba.bbn.com>
Distribution: usa
Date: Thu, 10 Sep 1992 22:38:31 GMT


In article <1992Sep9.220305.5168@walter.cray.com>
jcarroll@ferris.cray.com (Jeff Carroll) writes:

  Italian espressos (after which our domestic vendors take
  the term "Italian roast") are much, much darker roasts
  than these


In article <RSHAPIRO.92Sep10104444@kariba.bbn.com> rshapiro@bbn.com
(Richard Shapiro) writes:

   This just isn't so. There's great variety in Italian espresso roasts,
   but the most popular varieties (eg Lavazza) are, if anything,
   *lighter* than espresso roasts in the US - closer to what in the US is
   called "Vienna" roast than they are to "Italian" roast.


I'll second Richard: the Segafredo and Illy's that I brought back from
Italy are much lighter (definitely brown) than the Starbuck's espresso
roast.

Of course, everything that *$ does is pretty darkly roasted...
Newsgroups: rec.food.drink
From: klr@umbc4.umbc.edu (Kurt Reisler)
Subject: Re: Scotch
Organization: Hadron.com in exile
Date: Sat, 12 Sep 1992 22:28:34 GMT

In article <BuF71x.Esu@monitor.com> howard@monitor.com (Howard Brenner) writes:
>
>Thanks for all the responses I've received.  I now have a long list and a  
>reason to wast more of my money.
>

Something you should do first, is get a copy of "Michael Jackson's
Complete Guide to Single Malt Scotch" (ISBN 0-89471-861-4 by Running
Press).  It contains reviews and commentary on 250 different malts, from
120 different distilleries.  However, there are more malts than this.
There is a bar in Adelaide Australia (I will be there in 2 months) which
claims over 275 on its shelves.  Personally, I like the 18 year old
Glenmorangie, the 10 year old Edradour, and if you can find it, Dallas
Dhu (I have a bottle at home).  For fun, get a bottle of "Sheep Dip".
Yet, it is a real single malt, a product of Oldbury in Severn.  The 8
year old is a bit rough, but the 12 year old is supposed to be quite
good.  They also do a blend, called "Pig Snout".


-- 
                Kurt Reisler (UNISIG Chair, DECUS US Chapter)
		  Captain, UNISIG International Luge Team
		     Only a guest at klr@umbc4.umbc.edu
	     Are creative spellings like a patentable life form?
Xref: sparky rec.food.drink:2916 soc.culture.spain:3049
From: ubacw00@ucl.ac.uk (Mick Farmer)
Newsgroups: rec.food.drink,soc.culture.spain
Subject: What is Orujo?
Keywords: orujo
Date: 14 Sep 92 10:24:06 GMT
Organization: Bloomsbury Computing Consortium

Hi,

While on holiday in northern Spain we came across a spirit
(?) called Aguardiente de Orujo.  From the bottle and our
dictionary, I think this is made by distillation from
something found in the Picos de Europa.  The bottle we
brought back is labelled 50%, higher than the other spirits
we have.  Does anyone know what is Orujo?

Regards,

Mick
From: zen@hophead (Nick Zentena)
Newsgroups: rec.food.drink
Subject: Re: WINE MAKING
Date: Sun, 13 Sep 92 19:14:26 EDT
Reply-To: zen%hophead@canrem.com (Nick Zentena)
Organization: The Hop Head Saloon

bobk@ESD.3Com.COM (Bob Konigsberg) writes:

> Given the caveat that I'm not an expert, but nonetheless involved in making
> my own....
> 
> 1) If the grape juice is really fresh, then the first 24 hours it should
> be shocked with about 50 ppm SO2 to stun the wild yeasts.  This is a
> conservative figure, as some wineries go as high as 150 ppm.

        Only if you are going to add yeast. The "wild" yeast
        can do the job quite well.

> 
> 3) If this is red wine, then the juice and skins should be all together.
> At least twice a day, the cap (made of grape skins, seeds) needs to be
> punched down to remix with the juice so that it doesn't get dry and
> moldy.  All of this should be covered to keep out bugs and dirt, but
> not airtight, since fermentation will be generating a lot oc CO2.

        I've never seen or heard of this. The foam that is
        created by fermentation should be screwed with. It
        helps protect the beer. But yes the ferment should
        be covered to prevent access by fruit flies.
> 4) Once the cap (of skins/seeds) has fallen back into the must (about
> 2 weeks) then fermentation is about complete, since there is not enough
> CO2 being generated to raise the cap.

        The grapes most likely will have been pressed before
        this. Depending on what you are looking for.

> 
> 5) From beginning to end, specific gravity readings need to be taken
> and logged.  It's also a good idea to buy an acid testing kit from
> a local wine/beer making shop and test for total acid.
> 

        Why? It's nice to know but not need.

> 6) When fermentation is finished, then the wine needs to be pressed off
> the skins/seeds, and put in a barrel or carboy away from air.  It's
> especially important now that it contains alcohol to keep it away from
> air, since acetobacter is an aerobic bacteria and can now ruin your
> wine (unless you WANT vinegar).  In addition, the wine can oxydize badly
> even without being turned to vinegar.  At least you can make use of
> vinegar.  You can't do much with oxydized wine except throw it out.
> 

        See above. I think that we usually press red wine
        after 4 days maybe a little longer.
        I think that you covered the process well but maybe
        in too techincal a bent. Wine has been made
        practically forever without the help of gravity
        readings or yeast starters.
        Nick


*****************************************************************************
I drink Beer I don't collect cute bottles!
zen%hophead@canrem.com
*****************************************************************************
From: rshapiro@bbn.com (Richard Shapiro)
Newsgroups: rec.food.drink
Subject: Re: Scotch
Date: 11 Sep 92 10:22:18
Organization: BBN, Cambridge MA
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: howard@monitor.com's message of 10 Sep 92 19:30:17 GMT

In article <BuDnIH.C6n@monitor.com> howard@monitor.com (Howard Brenner) writes:
>   What I am curious to know are some peoples favorite scotches (mine are  
>   Pinch, Glennfiddich (sp?) and Chivas).

Personally, my three favorites are probably 16-year Lagavulin, 12-year
Macallan and 12-year Clynelish (I'm eager to try the 14-year variant
of the last, but I haven't seen it for sale around here yet). Other
ones I like would include Talisker, Cragganmore, The Balvenie and
Oban, among others.

>   I am also curious to know what the difference between single and double  
>   malts are.

That's single vs blended. There's no such thing as a double malt,
though I like the sound of it :) 

Single malts come from a single distiller. Glennfiddich, Lagavulin,
Macallan, and Clynelish are all singles, and there are *many* others,
on the order of 100 or so, I believe. A few dozen are more or less
readily available in the US. There are also Irish and Japanese single
malts avaiable.

Blends are just that: blends of various singles, along with some
amount of grain-neutral spirits. Pinch, Chivas, Johnny Walker, White
Horse, Ballantine's, etc are all blends. A number of singles are
produced primarily, or even exclusively, for use in blends and aren't
available at the retail level as single malts. Vatted malts are a
special kind of blend that do not use any grain-neutral spirits. There
aren't many vatted malts available in the US (Michel Couvreur markets
one that I've tasted).

Blends are more consistent and somewhat mellower than singles. Singles
have more individual character and usually have more intensity, and
tend to vary a bit from batch to batch. There are also a number of
mediocre (at best) blends, but I've never met a single I didn't like,
though of course some appeal to me more than others.  Blends have
fallen out of favor somewhat, especially since the distillers started
marketing their singles in a big way (this process started in the mid
70s). There's certainly nothing wrong with the premium blends. But if
it's notable character you want, you have to go with singles.
Fortunately there are now plenty for consumers to choose from, in
widely varying styles.




Organization: Doctoral student, Chemical Engineering, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.drink
Date: Fri, 11 Sep 1992 13:28:53 -0400 
From: "Yashodhara P. Pawar" <yp02+@andrew.cmu.edu>
Subject: Roast Coast to Coast

All this discussion on Italian vis a vis American espressos sort of
bolsters an idea I have had for a long time; coffee is possibly roasted
darkest on the west coast and it progressively becomes light as you go
east, ....well, as a trend, at least. For example, I find Peet's
(Berkeley) espresso roasts and other varietals too dark, to the point of
tastelessness. Whereas Green mountain in Vermont is *just right* for me.
But, go north into Canada, and piff! back are the darkest, burnt out
roasts (at least the Timothy's are)! 
    I think the *correct* espresso roast is one which has been roasted
to the first point at which the oils are secreted. 

Yashodhara

Newsgroups: rec.food.drink
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Re: Eastern European Wines: any advice?
Originator: brad@buck
Organization: Viewlogic Systems, Inc.
Date: Thu, 10 Sep 1992 16:23:46 GMT


In article <1992Sep9.202121.19418@shearson.com>, brekshyn@shearson.com (Bohdan Rekshynskyj) writes:
|> Greetings,
|> 
|>   Any stuff on Ukrainian wines, anyone?
|> 
|> I've had "Egri Bikaver", Bull's Blood from, I think, Hungary.  Monipex imports?
|> 'Twas a few years ago.  It's a robust wine - superb for spicy Indian dishes!
|> 
I've never seen any wine from Ukraine. Maybe we will in the next few years.
The Hungarian wine I have not tried; it may be worth investigation.
There are some passable wines from Romania (Premiat) and Bulgaria (Luna), 
but what is available in the US seems to be consistently outclassed by only 
slightly costlier wines from California, Australia, and France, in particular.

There probably is no reason why we ultimately can't have excellent wines
from Eastern Europe, but I suspect it will take some years for their quality
to be really competitive.
Newsgroups: rec.food.drink
From: blythedr@infonode.ingr.com (Dennis Blythe)
Subject: Cracker Barrels-Hashbrown casserole?
Keywords: casserole
Organization: Intergraph Corporation, Huntsville, AL.
Date: Thu, 10 Sep 1992 06:14:07 GMT


 Could anyone tell me how to make a hashbrown casserole? My husband really

loves Cracker Barrel's hashbrowns. They add some kind of cheese in it.

I have expeimented at home and have not been able to even come close.

Any ideas?

                Pam
Newsgroups: rec.food.drink
From: crosslan@progress.COM (Adam Crossland)
Subject: Re: Scotch
Organization: Progress Software Corp.
Date: Sat, 12 Sep 1992 04:56:23 GMT


In article <BuDnIH.C6n@monitor.com> howard@monitor.com (Howard Brenner) writes:
>   What I am curious to know are some peoples favorite scotches (mine are  
>   Pinch, Glennfiddich (sp?) and Chivas).

Usqeabach.  It's all you'll ever need to drink.
--
---
Adam A. Crossland - System Administrator, Education Services, Progress Software
"I'm a GENIUS!  I want to dispute sentence structure with SUSAN SONTAG" - Zippy
Newsgroups: rec.food.drink