HDTenEightyP/NetNews huggingface dataset:
From: th@isr.harvard.edu (Todd Heatherton)
Newsgroups: ne.food
Subject: Re: Opinions about Red Lobster (drinks, actually)
Summary: Actually about Caesars -- drinks that is!
Date: 13 Oct 92 02:27:48 GMT
Organization: Harvard University, Cambridge, MA

In article <1992Oct9.194500.11540@mv.mv.com> mem@mv.mv.com (Mark E. Mallett) writes:
>
>It was OK; especially compared to the other places that I tried
>thereabouts.  The most interesting thing about it, to me, was that
>they served a Bloody Mary drink with Clamato instead of tomato juice.
>It wasn't the first I'd heard of that, but the first I'd seen it on a
>menu anywhere.
>


The Caesar is the most popular mixed drink in Canada.  It is
served very similar to a bloody mary, but the clamato juice
adds a very nice flavor (IMHO).  Glass is rimmed with celery
salt, 2.5 parts of Clamato to vodka, add a few dashes of
Worcestershire sauce, tabasco sauce, lime juice, salt and
pepper.  Add a bit of lime and put a celery stalk (crisp and
green) in the glass.  Red Lobsters in Canada include a jumbo
shrimp on the glass.  I love caesars and must admit that
I miss them since I moved to the states three years ago.
I can make them myself, but it's not the same as being
able to get them in restaurants

p.s called a Caesar because a bartender at Caesar's
Steak House in Calgary came up with them (or so
the story goes).  I've heard they are also popular
in Hawaii (popular Cdn travel destination).

Cheers, Todd Heatherton
From: boomer@sylsoft.com (Richard Akerboom)
Newsgroups: ne.food
Subject: Re: Cambridge Brewery (ReFlame)
Date: Tue, 13 Oct 92 13:22:59 EST
Organization: Sylvan Software
Reply-To: boomer@sylsoft.com (Richard Akerboom)
Distribution: ne
X-Mailer: uAccess - Macintosh Release: 1.6v1


In article <MERRITT.92Oct12155807@macro.bu.edu> (ne.food), merritt@macro.bu.edu (Sean Merritt) writes:
> 
> In article <D2150032.fu6cq5@sylsoft.com> boomer@sylsoft.com (Richard Akerboom) writes:
> 
> responds to:
> 
>    In article <9210092357.AA13313@iecc.cambridge.ma.us> (ne.food), johnl@iecc.cambridge.ma.us (John R. Levine) writes:
>    > >I have been there a few times and the service is mixed.
>    > >Sometimes excellent and sometimes the pits.  The food is mediocre
>    > >at best, but the beer is good.  For good food in a brewery, go
>    > >to the Commonwealth brewery in Boston instead.  
>
> %   another data point. I dinner there about 10 days ago with a few friends.
> %   The service was slow and almost surly. You had to hail the waitron
> %   to get any attention.
> 
> Call me crazy but I go to CBC,BBW, etc for BEER/ALE not for food.
> 
A valid point, but we had to work to get our waitron to deliver beer as
well. The food was fine, the service, both for beer and food, was
terrible. As others have noted, we were seated at a table, not the
bar.

Rich 

-----------------------------------------------------------------------
Richard Akerboom       Domain: boomer@sylsoft.com or akerboom@dartmouth.edu
Sylvan Software          uucp: dartvax!sylsoft!boomer
Mechanic St.            Phone: 802-649-2231
P. O. Box 566             FAX: 802-649-2238
Norwich, VT 05055 USA 
Newsgroups: ne.food
From: pascoe@rocky.gte.com (Dave Pascoe)
Subject: Re: Looking for Buffalo Wings
Organization: GTE/MSED - Needham Heights, MA
X-Newsreader: TIN [version 1.1 PL6]
Distribution: ne
Date: Wed, 7 Oct 1992 19:52:01 GMT

Cliff Young (cyoung@virtual8.harvard.edu) wrote:
: 
: Can anyone suggest a place that serves good Buffalo Wings in the
: Boston Area?  So far Wing-It and Pizzeria Uno's are the only ones I've
: found.

Try Wendell's in Taunton, MA, especially if you like *really hot*
stuff.  It's a little dive, but isn't that where we find the best food
anyway?  It's worth the drive if you have a little time.

--
Dave Pascoe
Internet: pascoe@rocky.gte.com
Newsgroups: ne.food
From: scb@ll.mit.edu (Steve Blackmon)
Subject: Re: Looking for Buffalo Wings
Organization: MIT Lincoln Laboratory
Distribution: ne
Date: Thu, 8 Oct 92 11:17:09 GMT

In article <CYOUNG.92Oct7123904@virtual8.harvard.edu> cyoung@virtual8.harvard.edu (Cliff Young) writes:
>
>Can anyone suggest a place that serves good Buffalo Wings in the
>Boston Area?  So far Wing-It and Pizzeria Uno's are the only ones I've
>found.
>
>Thanks,
>Cliff Young
>
>cyoung@das.harvard.edu

Since there are so many people interested in Buffalo wings,
I thought I would contribute my recipe for restaurant style
buffalo wings at home. I am a big fan of hot wings and after
many attempts, I believe this recipe has been perfected:


		-- Steve's Buffalo Wings -- 

	8-10 chicken wings (perdue or holly farms is best because
			    they dont have to much fat on them )

	1 Tbspn butter

	1/8 cup of Frank's Original (Durkee) hot sauce
			    This is not real hot but alot
			    of the restaurants use it and
			    it has a real good flavor.

	Tobasco  -  This is your heat, mix this with the
		    Durkee to make up 1/8 cup total. I usually
		    use 4 or 5 shakes and thats pretty hot.

Preheat oven to 425 degrees.

With a sharp knife, cut your wings at the joints, and discard the
tips.
 
Place on a broiler pan, (this is one of those pans that often comes with
your oven, it has 2 pieces, the top is slotted so the grease will
drip to the bottom, and the wings wont sit in it.) 

Cook for 25 minutes, turn them over, cook for another 25 minutes, 
and then turn them again. Now crank your oven all the way up.
Leave the wings in about 10-15 more minutes, depending on how
crispy you want them.

Take the butter and melt in a bowl deep enough to hold the wings.
I usually do this in the microwave. After the butter is melted,
add the tobasco and Durkee and mix it up. Now place your wings
in the sauce and stir them around until they are well coated.

Note: Although it will appear that you do not have enough 
      sauce, it will be plenty so dont add more until your
      sure you need it. You will have to mold this recipe
      to your own tastes (heat, crispness), but I have 
      really enjoyed it.

Serve with LOTS of cold beer, celery and carrots, and some dip
of your choice.

Let me know how they turn out!!!!!!!!!!!!!!!!!!1



++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
	Steve Blackmon				scb@ll.mit.edu       +
+	MIT Lincoln Laboratory					     +
+	Lexington, MA				(617) 981-3366       +
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

	
-- 

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
	Steve Blackmon				scb@ll.mit.edu       +
+	MIT Lincoln Laboratory					     +
From: tracy@apollo.HP.COM (Tracy Hoover)
Newsgroups: ne.food
Subject: What's the status of Mary Chung's?
Date: 14 Oct 92 15:34:54 GMT
Distribution: ne
Organization: Hewlett-Packard Company, Chelmsford, MA

Does anyone know if has opened, and what the new location is?  If someone
could email me the info, that would be great - I don't want to start a
flame fest about Mary and her food.

Thanks,
Tracy Hoover
tracy@apollo.hp.com

-- 
========
Being called a poetess brings out the terroristress in me. --Audre Lorde
From: jmann@vineland.pubs.stratus.com (Jim Mann)
Newsgroups: ne.food
Subject: Re: Looking for a Red Lobster
Date: 7 Oct 92 12:20:38 GMT
Reply-To: jmann@vineland.pubs.stratus.com

In article <1892@sousa.ltn.dec.com> pimentel@earrth.enet.dec.com  
(John Pimentel) writes:
> 
> In article <1992Oct5.235041.9127@netcom.com>, wcorea@netcom.com  
(William C. Corea) writes...
> >In article <GLEN.92Oct5135035@midway.Cayman.COM> glen@Cayman.COM  
(Glen B. Glater) writes:
> >>Although I'm not sure why anyone would want one with all of the  
good/
> >>great seafood restauraunts around here
> >>
> > 
> >I have to agree with Glen. With so many good seafood restaurants  
in
> >New England, why go to a mediocre-at-best chain like Red Lobster.
> 
> ** flame on **
> It's unfortunate that two people can't read well.  I do recall  
asking where
> to find a Red Lobster, but I DO NOT RECALL asking if it was any  
good.
> (YO anyone home?)
> ** flame off **
> 

The folks were responding were doing so via post, not e-mail.
I'd agree with you if they were saying those types of things
in e-mail.  But by posting the response, they are talking to far
more people than just you. By asking for the location of a 
Red Lobster, you opened up a discussion about Red Lobster.

> Why go?
> Primarily, because it's there.  I assume that you've gone, right?
> How about letting me go without further negative comments or  
suggesting that 
> I spend ***** MY DOLLARS ****** someplace else!
> 

Go ahead. Spend your dollars wherever you like. (And if you find
a Red Lobster closer than Rhode Island, let us know, because
I'd like to try one again.)  But don't assume that posted answers
are just intended for you, or try to tell people to only tell
you where something is, but to refrain from comments on the
quality.  If nothing else, those comments are valuable to those
folks in this area (most, I'd say) who haven't even heard
of Red Lobster.  

(By the way, you also only seem to have noticed negative comments.
At least two of us made favorable comments about Red Lobster.)

--
Jim Mann            
Stratus Computer   jmann@vineland.pubs.stratus.com
From: shari@bigwpi.WPI.EDU (Shari Deiana)
Newsgroups: ne.food
Subject: Re: Looking for Buffalo Wings
Date: 13 Oct 1992 21:26:38 GMT
Organization: Worcester Polytechnic Institute
Distribution: ne
NNTP-Posting-Host: bigwpi.wpi.edu

In article <CYOUNG.92Oct7123904@virtual8.harvard.edu> cyoung@virtual8.harvard.edu (Cliff Young) writes:
>
>Can anyone suggest a place that serves good Buffalo Wings in the
>Boston Area?  So far Wing-It and Pizzeria Uno's are the only ones I've
>found.
>
>Thanks,
>Cliff Young
>
>cyoung@das.harvard.edu


I had great wings at the Ground Round on Rt. 9 in Worcester, but then had
terrible ones at the Ground Round near Lincoln Plaza (i think that's the name,
been away too long).  Anyway, one out near Boston might have decent wings!

*******************************************************************************
Shari Deiana                                                     |   ^
Open Systems Unix Environment Manager                  /   /   / |_/_/_/   
Department of Computer Science                         \__/ __/     
Ferguson 17C   472-9477                                 ..
University of Nebraska at Lincoln
From: hersh@expo.lcs.mit.edu (Jay Hersh)
Newsgroups: ne.food
Subject: Re: Looking for Buffalo Wings
Date: 9 Oct 92 22:12:37 GMT
Distribution: ne
Organization: X Consortium, MIT Laboratory for Computer Science

Well having gone to school in Western NY and having many buddies from there
here is a recipe (approximate, no self respecting wing cook would work
from an actual recipe :-) that I feel is (and is touted by my friend who
gave it to me) as being very authentic Buffalo Style....


12 oz Bottle of Crystal Brand Louisiana Hot Sauce (or inferior substitute 
	since you can't get this in Mass. gotta mail order it or take a drive)
Stick of butter
Tomato(e?) Paste
White Vinegar
Tabasco sauce
Cayenne Papper

Of course you have to deep fry the wings until very crispy. drain them well
then soak them in the sauce.

Having enjoyed Buffalo Wings in Buffalo and Rochester for many years
I personally believe this sauce is very close to a great majority of
the wings I inhaled in College which were sold under the nome de plume
of "Buffalo Wings", your mileage may vary....



--
Hopfen und Malz, Gott erhalts
From: glen@Cayman.COM (Glen B. Glater)
Newsgroups: ne.food
Subject: Re: Opinions about Red Lobster
Date: 8 Oct 92 18:24:27 GMT
Organization: Cayman Systems Inc., Cambridge, MA
In-reply-to: pimentel@earrth.enet.dec.com's message of 7 Oct 92 18:13:50 GMT

In article <1900@sousa.ltn.dec.com> pimentel@earrth.enet.dec.com (John Pimentel) writes:

<whining deleted>

Actually, I didn't have anything negative to say about Red Lobster.
I just commented on my lack of understanding of why someone would go
out of their way to find a seafood chain when there are so many good 
restaraunts around here.

By the way, my negative comments were directed to New London, not towards 
the Red Lobster.  My qualifications for those negative comments?  I grew
up there, my family still lives there.

So there.

Glen
--

	*************************************************************
	Glen B. Glater				Phone: (617) 494-1999         
	Technical Support Engineer		Fax:   (617) 494-5167         
	Cayman Systems Inc.			Internet: glen@cayman.com     
	26 Landsdowne Street			AppleLink:  CAYMAN.TECH	      
	Cambridge, MA   02139            SneakerNet:  3rd cube on the left    
Newsgroups: ne.food
From: spike@coke.std.com (Joe Ilacqua)
Subject: Re: Looking for Buffalo Wings
Organization: Software Tool & Die
Distribution: ne
Date: Wed, 7 Oct 1992 20:32:29 GMT

In the referenced article cyoung@virtual8.harvard.edu (Cliff Young) writes:
<Can anyone suggest a place that serves good Buffalo Wings in the
>Boston Area?  So far Wing-It and Pizzeria Uno's are the only ones I've
<found.

	Tom's Busy Bee at the corner of Main and Lexington Streets. in
Watertown has FIERY wings, which I can highly recommend.  I also like
the wings at Buff's Pub on Washington St. in Newton Corner. and at
George's further up Washington St. in Newton (about two blocks beyond
Cabot's Ice Cream).

	The Busy Bee and Buff's are bars with booths, George's is an
unfancy restaurant.

->Spike
--
The Truly K00L don't have signatures.
Newsgroups: ne.food
From: wcorea@netcom.com (William C. Corea)
Subject: Re: Looking for a Red Lobster
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Wed, 7 Oct 1992 21:01:57 GMT

In article <1892@sousa.ltn.dec.com> pimentel@earrth.enet.dec.com (John Pimentel) writes:
>
  .... negative comments about Red Lobster deleted ..
>> 
>
>** flame on **
>It's unfortunate that two people can't read well.  I do recall asking where
>to find a Red Lobster, but I DO NOT RECALL asking if it was any good.
>(YO anyone home?)
>** flame off **
>
>Why go?
>Primarily, because it's there.  I assume that you've gone, right?
>How about letting me go without further negative comments or suggesting that 
>I spend ***** MY DOLLARS ****** someplace else!
>
>
That's an interesting response: I don't know where it is, but I'm
going because it's there. ????

My main complaint about Red Lobster is based on what they did to a
very good seafood restaurant in Southern California. There, a small
chain called Seafood Broiler was showing that good quality seafood
could be served at reasonable prices. Red Lobster bought out Seafood
Broiler and converted them to Red Lobsters.

You are right, you did ask for the location of Red Lobsters, and several
people told you to find a better seafood restaurant. It is *your* money.
I waste mine on computers and software. You can waste yours on bad seafood.
Newsgroups: ne.food
From: wald@theory.lcs.mit.edu (David Wald)
Subject: Latest from JH's Brew House (was Re: Cambridge Brewing Company (Flame))
Organization: Laboratory for Computer Science, MIT
            <Bvr93r.259@monitor.com>
            <MERRITT.92Oct7123235@macro.bu.edu>
Date: Mon, 12 Oct 1992 16:51:37 GMT

In article <MERRITT.92Oct7123235@macro.bu.edu> merritt@macro.bu.edu
(Sean Merritt) writes:
>Has anyone tried John Harvards first batch yet? I went when they
>still had the stale Harpoon wannabe beers.

I dropped by there yesterday.  They still don't have their lagers
(they said two to three weeks), but I tried the light and the stout.
I mentioned in my previous review that the beers were all lacking in
body, and this was still true.  In addition, the light wasn't as well
blended as before; there was a slight spike of bitterness that didn't
fit in.  On the other hand, the stout had a very nice coffee-like
blend of flavors.

On the mechanical side, they seemed to be having a great deal of
difficulty getting the taps to work right with the stout.  They kept
introducing too much air, and it took forever just to fill up a 10oz
glass.

-David
--
============================================================================
David Wald                                           wald@theory.lcs.mit.edu
   "Blessed are the peacocks, for they shall be called sonship of God"
             -- Matt 5:9, from a faulty QuickVerse 2.0
============================================================================
Newsgroups: ne.food
From: mock@space.mit.edu (Patrick C. Mock)
Subject: Re: Looking for a Red Lobster
Originator: mock@benz
Reply-To: mock@space.mit.edu (Patrick C. Mock)
Organization: MIT Center for Space Research
Date: Wed, 7 Oct 1992 15:00:46 GMT


In article <1892@sousa.ltn.dec.com>, pimentel@earrth.enet.dec.com (John Pimentel) writes:
> 
> 
> ** flame on **
> It's unfortunate that two people can't read well.  I do recall asking where
> to find a Red Lobster, but I DO NOT RECALL asking if it was any good.
> (YO anyone home?)
> ** flame off **
> 
> Why go?
> Primarily, because it's there.  I assume that you've gone, right?
> How about letting me go without further negative comments or suggesting that 
> I spend ***** MY DOLLARS ****** someplace else!
> 
> 
Sir,

I think you owe the net an apology.  You asked a question and received
an adequate answer.  Howver, you also created a topic for discussion.  I don't
think anyone was telling you not to go to Red Lobster.  This group is for
discussing opinions of food in New England.  You do not own the topic you raised
and others are free to post their opinions.  You do not have the right to censor
anyone in this group.

Pat
From: jne@rice-chex.ai.mit.edu (Jeff Eisen)
Newsgroups: ne.food
Subject: Re: Cambridge Brewery (ReFlame)
Keywords: Cambridge Brewery Bad Service Flargh Eit Ick
Date: 9 Oct 92 17:27:42 GMT
Organization: MIT Artificial Intelligence Laboratory


I have been there a few times and the service is mixed.
Sometimes excellent and sometimes the pits.  The food is mediocre
at best, but the beer is good.  For good food in a brewery, go
to the Commonwealth brewery in Boston instead.  

My favorite experience at the Cambridge Brewery was a year or so
ago.  I went there with a few friends at night to throw some darts.
Well, one of the darts went a little high and pierced the window behind
the dartboard at just the right angle.  The (very large) window 
completely shattered, kind of like a car window -- no large pieces,
just thousands of little pieces holding together while the window
made threatening -- about to collapse -- noises for several minutes.

We received a round of applause from the whole place.  Even the 
bartender offered to buy us a drink.  You can try to use this
method there to get a free drink, but your mileage may vary :-)

-Jeff Eisen
jne@ai.mit.edu
From: wsadkin@bbn.com (Will Sadkin)
Newsgroups: ne.food
Subject: Re: Looking for Buffalo Wings
Date: 8 Oct 1992 14:52:41 GMT
Distribution: ne
NNTP-Posting-Host: daedalus.bbn.com

In article <1992Oct8.111709.629@ll.mit.edu>, scb@ll.mit.edu (Steve Blackmon) writes:

|> Since there are so many people interested in Buffalo wings,
|> I thought I would contribute my recipe for restaurant style
|> buffalo wings at home. I am a big fan of hot wings and after
|> many attempts, I believe this recipe has been perfected:
|> 
|> 
|> 		-- Steve's Buffalo Wings -- 
|> 
|> 	8-10 chicken wings (perdue or holly farms is best because
|> 			    they dont have to much fat on them )
|> 
|> 	1 Tbspn butter
|> 
|> 	1/8 cup of Frank's Original (Durkee) hot sauce
|> 			    This is not real hot but alot
|> 			    of the restaurants use it and
|> 			    it has a real good flavor.
|> 
|> 	Tobasco  -  This is your heat, mix this with the
|> 		    Durkee to make up 1/8 cup total. I usually
|> 		    use 4 or 5 shakes and thats pretty hot.
|> 
|> Preheat oven to 425 degrees.

For true Western NY wings, nothing beats using a deep fat fryer.  This
give the wings that truly crispy, heart-disease inducing character.  Also,
while there are different styles even in the Buffalo area, I believe the
original Anchor bar recipe exclusively uses butter and Frank's.  (Believe
me; you add enough Frank's to your butter, and your wings will get very
hot!  (I use more butter than Steve, too, as I like "saucy" wings.)  
Also, as I remember, A typical order in WNY is a dozen (1 person's worth), 
and a bucket is around 50 (for a party of 4 or more).

|> Serve with LOTS of cold beer, celery and carrots, and some dip
|> of your choice.

Gads! Don't forget the Blue Cheese Dressing! (Can be used on Celery or
the wings themselves!)
 
-------------------------------------------------------------------------------
Will Sadkin                | "Never draw what you can copy;
BBN Systems & Technologies |  never copy what you can trace;
wsadkin@bbn.com            |  never trace what you can cut out and paste down!"
-------------------------------------------------------------------------------
Newsgroups: ne.food
From: wcorea@netcom.com (William C. Corea)
Subject: Re: Opinions about Red Lobster
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Distribution: usa
Date: Mon, 12 Oct 1992 04:31:01 GMT

In article <1900@sousa.ltn.dec.com> pimentel@earrth.enet.dec.com (John Pimentel) writes:
>
>It's been stated here that there were good opinions about Red Lobster
>as well as bad.  IMO, the good opinions dealt with what the person thought

>   If you have a bad experience with either the food
>or the service or the atmosphere, then relate it, simply saying not to
>go there is IMO not sufficient reason comment about it.
>
>tell why you feel/think/believe... such-and-such.
>

OK, you want spcifics:

I have tried four different shrimp dishes on Red Lobster's menu, in at
least three different Red Lobsters. In every case, the shrimp were
obviously frozen and defrosted, then left to sit. When shrimp are
left sitting like that, they get mushy, and develop a "fishy" taste.
I dont like mushy, off-tasting shrimp, but that is what Red Lobster
has served me every time, but once. That one time, the "Shrimp Scampi"
tasted more like "art erasers in garlic/oil sauce".

I __love__ swordfish. I have tried the swordfish at two different Red
Lobsters. Again, the "defrosted" syndrome, and the worst fish I've had.

Similarly, "bay scallops" are more erasers.

They just can't do seafood right, just __CHEAP__.

There used to be a Red Lobster on Route 1, north of Boston (Saugus??).
I think they went bust.
 
BTW, If you want a *decent* chain, try the Pelican Grill (formerly
"Rusty Pelican". They are a chain, but, be warned, they are not
inexpensive.


Newsgroups: ne.food
From: cyoung@virtual8.harvard.edu (Cliff Young)
Subject: Looking for Buffalo Wings
Organization: Aiken Computation Lab, Harvard University
Distribution: ne
Date: Wed, 7 Oct 1992 17:39:04 GMT


Can anyone suggest a place that serves good Buffalo Wings in the
Boston Area?  So far Wing-It and Pizzeria Uno's are the only ones I've
found.

Thanks,
Cliff Young

cyoung@das.harvard.edu
Newsgroups: ne.food
From: bsmith@serverx.osf.org (Bruce Smith)
Subject: Re: Opinions about Red Lobster
Organization: Open Software Foundation
Distribution: usa
Date: Mon, 12 Oct 1992 15:45:19 GMT

In article <1992Oct12.043101.10168@netcom.com> wcorea@netcom.com (William C. Corea) writes:

 (stuff about RL deleted)
>
>Similarly, "bay scallops" are more erasers.

The bay scallops they use are probably *southern* bay scallops, perhaps even
Mexican. These are not the same as Cape Cod bay scallops, which are small,
sweet, and delicious. Bay scallops are found in shallow waters all over Cape 
Cod. They are selling for $9 or $10 per pound at the moment -- at least on the
Cape.

Bruce Smith