HDTenEightyP/NetNews huggingface dataset:
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: So-Called Vitamin D (update)
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Tue, 17 Nov 1992 08:04:53 GMT

Ted Altar writes:
>	>Again, please don't EVER take my word for it or rest
>	>content with just a few citations.  Go read for yourself
>	>what I think to be an interesting and important paper.

Steve Dyer replies:
>That is to say, "Read it, especially if you don't know enough about
>calcium metabolism to recognize propaganda when its served to you."


Once again, Ben Johnson said,
"calumnies are answered best with silence"   ;-)
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did I hear a pin drop?

What's a nice person like you doing way down here at the
bottom with,
                                       
                         ted
From: young@serum.kodak.com (Rich Young)
Newsgroups: rec.food.veg
Subject: Re: miso recipe?
Date: 16 Nov 92 12:59:13 GMT
Reply-To: young@serum.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Originator: young@sasquatch

In article <1e3d4oINN3go@uwm.edu> eli@csd4.csd.uwm.edu (Elihu Lubkin) writes:

>young@serum.kodak.com (Rich Young) writes:
>: 
>:    HOT AND SOUR SOUP:
>: 
>: 	1 quart golden miso broth
>
>              ****Please define golden miso broth****
>                        --Thelma Lubkin

   Miso broth is sold commercially in several "grades": light, medium (or 
   "golden"), and dark.  Miso itself is apparently a real pain to make from
   scratch, but the broth is sold (dried, usually) at any oriental supply
   store.  I have a friend who runs the GNC franchises in town, and she
   stocks it in their stores.  If you have trouble finding it, send me
   e-mail and I'll make sure you get some.

   For what it's worth, and to help those who may want to make substitutions
   on their own, the miso broth replaces the chicken stock originally
   specified in the recipe.  It does alter the taste somewhat, but it's
   acceptable in its own right.  I'm sure that ANY liquid with a relatively
   mild flavor would work well enough.

   Good luck.


-Rich Young (These are not Kodak's opinions.)
Newsgroups: rec.food.veg
From: nsingh@hqsun5.oracle (Naunihal Singh)
Subject:  high calorie, filling, meals or recipes.
Organization: Oracle Corp., Redwood Shores CA
Distribution: rec
Date: Thu, 19 Nov 1992 19:59:33 GMT
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.


I have noticed two things about veg food that are causing some
problems for me. Firstly, veg food seems less filling. It is bulkier,
yet lighter, so I can fill my stomach, yet stil not feel satisfied.
This would not be much of a problem if not for a second factor -
that veg food is lower in calories. The combination of lower in
calories yet bulkier means that I cannot simply eat more (and believe
me I eat alot) to get the extra calories. While some people may not
see this as a problem, if one's caloric intake is dropped then one's
body's metabolism slows accordingly, something I do not want to
happen. 
I have two questions for the net - do people have recipes or meals
that feel filling ?  Secondly, do people have HIGH calorie recipes and
meals ? I have seen similar questions floating around so, if I
recieve enough responses, I will post a summary at the end. 

				Naunihal Singh

I have a .singh file
Newsgroups: rec.food.veg
From: radhika@june.cs.washington.edu (Radhika Thekkath)
Subject: Re: Pongali.... really curry leaves
Organization: Computer Science & Engineering, U. of Washington, Seattle
Date: Thu, 19 Nov 92 23:54:08 GMT

In article <Bxz83t.FKs@ra.nrl.navy.mil>, nrlfs1.nrl.navy.mil (Judy Karpen) writes:
|> 
|> Talk about coincidences... I just posted a query to rec.gardens about care
|> and feeding of curry-leaf plants! I bought one last spring from Well Sweep
|> Herb Farm in NJ (mail order), and it's still alive although spindly.  I
|> know it's possible to grow indoors in this area (Maryland) because a local
|> veg. restaurant (Siddhartha) has a big one growing in the window. In
|> summer I kept it outdoors and it seemed very happy. 

The real question is, is it really a "kadi-leaf plant"?  I remember we discussed
this a while ago in rec.gardens and it turned out that what a nursery in Indiana
was selling as curry-leaf plant turned out to be something else. I know, because
a fellow-netter from Indiana mailed me a plant! Its thriving, has a wonderful
flavour (I use it in Italian pasta dishes), but it is not the Indian curry plant.

But you seem to have seen curry leaves at a Indian grocers, so you are probably
not fooled by the nursery.

Here is a recipe for a 

Curry-leaf chutney:
------------------
(Note: you need a fair amount of leaves for this, so either you have a whole lot
of money that you are willing to bestow on the Indian grocer, or you have a 
curry-leaf tree in the backyard.)

Ingredients:
-----------
2 cups curry leaves, washed
3/4 t tamarind paste or 
     extract tamarind water from a small lemon sized ball of tamarind fruit.
salt to taste

Fry in 1/2 teaspoon of oil:
1/2 t asafoetida (hing)
2 t urad dal (the whitish one)
2 t chana dal 
2-4 dried red chilis (or to tolerance level)

Fry for a minute or two until the dal and the chilies turn dark brown (but not 
black). Cool, and then grind with the rest of the ingredients adding a little 
water if using the tamarind paste.

Notes:
How do you eat this? Typically mixed in with rice. It is usually part of a dinner
menu and never served alone with rice.
Newsgroups: rec.food.veg
Subject: Re: What are the 4 common reasons for being vegetarian or vegan ?
From: <VKVAISH@MIAMIU.BITNET>
Date: Monday, 16 Nov 1992 12:32:03 EST
Organization: Miami University - Academic Computer Service

Can somebody expand on health and environmental reasons for being
a vegetarian. I know bits and pieces but I am sure that there
is much more to it.
 
I have been a vegetarian for most of my life, mainly due to the way
I was brought up i.e., in a Hindu family. Though I started eating meat
sometimes when I was a sophomore, when one wants to experiment everything
that is there. Frankly, I never very much liked it and never could eat
chicken legs and stuff, which had  bones. Sometimes  I even used to feel
sick nibbling on the bones as it gave me the feeling of eating an  animal.
I used to find boneless meat ok but not exoctic. I used to (and still do
-though now I don't eat meat) find most vegetarian dishes equally appealing
and couldn't see any reason why I should eat meat. But this wasn't the only
reason which  made me shun meat, a  more stronger reason was the article
I read about how the psysiology  (sp?) of humans is adapted for  being
a herbivore than a  carnivore i.e., (1) the structure of the teeth matches
better to herbivores like rabbit and not to carnivores like a dog or a lion
. Humans don't have long canines which are meant to tear flesh in case of
carnivores. (2) Our intestines are very  long as opposed to that of a
carnivore and as a result rotten meat will stay longer in the human body
whereas for the carnivores if the meat is rotten then it will be thrown
out sooner. Of course, this applies to eating raw meat but that's the
natural way and not the processed stuff which we eat today. The article
convinced me beyond doubt that eating meat was completely unnatural for
human beings and anyway I felt repulsive while eating it, so what the
heck! I completely stopped eating meat as I could see no reason as to why
I should eat meat.Since then I've never regretted my decision (except
of course when I have to ask to take out the meat from a hamburger!!) and
have learned many more reasons as to why one should be a vegetarian.
 
That's it on my part, I look forward to hearing from many of you and expect
to compile a list on the reasons as to why be a vegetarian.
 
Vaibhav
 
 
Newsgroups: rec.food.veg
From: tinamou@ferris.cray.com (Doug Nicholson)
Subject: Re: A beginner's guide to vegetarianism
Organization: Cray Research, Inc.
Date: 15 Nov 92 08:34:35 CST

In article <1992Nov13.194552.10709@pixel.kodak.com> young@serum.kodak.com writes:
>In <1992Nov13.092503.5625@abo.fi>, Abhaymichael Bulsaritraub writes:
>>
>>
>>             ***********************************************
>>                   A Beginner's Guide to Vegetarianism
>>             ***********************************************
>
>[...]
>
>>   Health reasons aside, there are ethical reasons why you should
>>consider going meatless.
>>
>>   These reasons may include concern about the environment: every
>>quarter pound  of hamburger you  eat destroys  55 square  feet of rain
>>forest because many cattle eaten in the U.S. have been fattened up  in
>>former  rain forests converted to grazing  ground.   Altogether,  more
>>than 50% of current tropical rain forest destruction has been directly
>>linked  to   raising  livestock.
>
>	"...some experts believe that the worst of the plunder
>	is over and that the American taste for beef has little impact
>	today on what happens in the tropical rain forests.  Less than one
>	percent of the beef Americans eat is imported from Central and
>	South America, according to the United States Department of
>	Agriculture, and even that small amount is steadily declining." [1]

Does your citation make any reference to trends in worldwide meat
consumption?  If meat consumption is rising worldwide then the worst
may not be over.

>
> [1] TUFTS UNIVERSITY DIET AND NUTRITION LETTER, Vol. 10, No. 4, June 1992.
>
>
>-Rich Young (These are not Kodak's opinions.)
Newsgroups: rec.food.veg
From: ckp2n@faraday.clas.Virginia.EDU (Christina Powell)
Subject: Re: RECIPE:  Quick Black Bean Salad 
Organization: University of Virginia
Date: Thu, 19 Nov 1992 23:35:30 GMT

Here's a version of the same thing that I make--I don't have any
nutritional information, since it's all made up.

I can black beans
1 can garbanzo beans
1 sweet red pepper, diced
3 stalks of celery, chopped
1/3 cup of your favorite Italian dressing

Rinse beans, toss together, chill, enjoy.

Even die-hard meat-eaters have commented on the attractiveness of
the colors.

Chris
From: timi@mendel.berkeley.edu ( Tim Ikeda)
Newsgroups: rec.food.veg
Subject: Re: About this Kimchee
Date: 17 Nov 1992 19:57:21 GMT
Organization: /etc/organization
Distribution: usa
NNTP-Posting-Host: mendel.berkeley.edu

From: amcmicha@gmuvax2.gmu.edu (Andrew McMichael)
>About the Kimchee recipe that was recently posted:
>
>Do I have to add the shrimp?  Is there some substitute for
>it that will still add flavor?  Or can I just
>forget that ingredient entirely?

Shrimp is optional. It is added for flavor and, some say, to 
assault the olfactory senses. (How anyone can still smell the 
shrimp after fermenting the cabbage with two heads of garlic I 
don't know.) 

My source tells me that in some parts of Korea raw fish, squid, 
or other meats are added for different flavors. Sometimes the
the red pepper is ommitted, producing a pale Kimchee.
Carrots and other vegetables can also be added.  Overall, the recipe
is pretty flexible.

Regards, 
Tim Ikeda
Newsgroups: rec.food.veg
From: amcmicha@gmuvax2.gmu.edu (Andrew McMichael)
Subject: About this Kimchee
Organization: George Mason University, Fairfax, Virginia, USA
Distribution: usa
Date: Tue, 17 Nov 1992 17:13:10 GMT

About the Kimchee recipe that was recently posted:

Do I have to add the shrimp?  Is there some substitute for
it that will still add flavor?  Or can I just
forget that ingredient entirely?




-- 
Andrew McMichael
George Mason University
Fairfax, Va
amcmicha@gmuvax2.gmu.edu
From: eckam@cs.utexas.edu (Daniel James Eckam)
Newsgroups: rec.food.veg
Subject: Vegetarians traveling in Mexico
Date: 15 Nov 1992 18:08:39 -0600
Organization: CS Dept, University of Texas at Austin
NNTP-Posting-Host: latexo.cs.utexas.edu


I would like to take a vacation somewhere in Mexico during January, but
I'm unsure how easy it is to get good food there.  Can anyone offer any
suggestions as to where to go, good restaurants, and how to avoid getting
sick ?  I don't have any specific plans yet, but I would prefer to avoid
places that are overly popular with tourists.  The other consideration
is that I don't speak Spanish.  (This sounds like a tough one, I know ;-) )

Thanks in advance.

Dan
From: tinamou@ferris.cray.com (Doug Nicholson)
Newsgroups: rec.food.veg
Subject: Re: George at his worst - was Conclusions about Michael Traub.
Date: 15 Nov 92 16:09:52 GMT
Organization: Cray Research, Inc.

In article <1992Nov14.233726.14591@eng.umd.edu> georgec@eng.umd.edu (George B. Clark) writes:
>In article <2B057D40.3640@news.service.uci.edu> ruman@meroot.eng.uci.edu (ruman) writes:
>>
>>Your public speculation shows you to be a pretty pathetic person.
>
>I'm a person who would like to discuss recipes and health issues
>relevant to vegetarianism without people using r.f.v. as a haven for
>promoting medical quackery and making inflammatory remarks about
>traditional medicine and the physicians who practice it. Promoting
>quackery is Abhay's whole purpose for being here. He seldom posts
>anything but misinformation about medical science. 

Although Abhay's attitude has shown a definite increase in abrasiveness
lately, I doubt his sole purpose is to promote medical quackery.  I
would surmise that there are a significant number of people (myself
among them) who do not trust physicians who practice traditional
medicine.

I am vegetarian for primarily health reasons and one of those health
reasons is to minimize contact with a profession I view as decreasingly
ethical.  While I have not been to a doctor for a good dozen years I
do need dental treatment and I have yet to meet a dental practitioner
here in Minnesota that is able to make it appear that his patients
take precedence over his bottom line.  The very first dentist I went
to here wanted to KNOWINGLY repeat a periodontal treatment which I
had done only six months previous rather than refer me to a perio-
dontist for a more effective treatment.

I think the interest in alternative medicine is a reaction to a
tradition that no longer meets some people's needs.
From: gph@hpcc01.corp.hp.com (G. Paul Houtz)
Date: Wed, 18 Nov 1992 19:17:23 GMT
Subject: Re: Learn to make a kill file
Organization: the HP Corporate notes server
Newsgroups: rec.food.veg

nlc@vulcan.xtel.co.uk (Neil Cook) writes:
>In article <1992Nov17.081616.13238@abo.fi>, abulsari@aton.abo.fi writes:
>|> Learn to make a kill file. If you are using rn on Unix,
>|> pressing CAPS k will kill a subject. No more followups on
>|> that subject will be shown after that.
>|> 
>|> If you want to avoid reading a person's postings, e.g. mine,
>|> edit the kill file by typing Ctrl-k and then entering a line
>|> /Abhay/h:j or /abulsari@aton.abo.fi/h:j
>|> 
>|> Kill files make life easier for everyone.
>
>This is simply not true. Kill files are an artifact which have had to be 
>created to deal with people such as yourself. Shouting rhetoric on street 
>corners with the excuse "You can put your hands over your ears if you want",
>is a good analogy. I don't want to have to use my kill file. 

   Actually, both of you sound a bit provincial, and your comments are 
   basically out of line.

   Many people use "notes" because they like the format better for 
   discussions.  "Notes" does not support kill files.   I am sure there are
   other news readers around as well.   

   For these and other reasons, comments about the specifics of a given
   newsreading software are best left out of groups that are not designed
   for discussing software.

   You should both read the guidelines in news.announce.newusers for more
   helpful information about what is appropriate to post to usenet.
Newsgroups: rec.food.veg
From: craig@kentek.com (Craig Smith 806 1080)
Subject: Re: All This Talk About KILL Files
Date: 19 Nov 92 11:44:40
Organization: Kentek Information Systems

Ted Altar writes:
>Now, these are my touchstones for what would qualify somebody to be
>placed into my KILL file.  You may have your own.  In any case, I
>don't think anybody really expects me, or you, to feel obligated
>to respond to those who have shown themselves to be contemptuous
>towards the independent intelligence and personhood of another.

Your 'intelligence' allows you to take unrelated pieces of information
and lump them together as 'proof' to make your point, does require
to substantiate your purpose in posting.  If the person replying to
your post is caustic that does not mean that you have to reply in
a caustic manner.  If you could simply reply as to how you were able
to link concepts that have no relationship to make a point, that some
of us who are less enlightened may be able to understand you.

>Are you trying to bait us?  Well, as you know, there are
>plenty of other fish in the sea and of course, there is
>always better bait.  :-)

Don't bait, just respond.

>Incidentally, vegetarians (esp. vegans) have much less of a
>problem with being over-weight than omnivores.  I doubt that
>Abhay's gluteus maximus is as you describe.  

Don't bait, just respond.

>Now, if you wish to cordially voice some worries or objections
>about what I (or someone else) has posted, then of course feel
>free to state them in a more concrete manner.  What exactly is it
>that you find problematic with my posting about vitamin D?

Dyer covered that, although it may have been a bit caustic, it was
nonetheless to the point.

>>Afterall, according to Abhay's "List of Participants," you
>>are "our most valuable contributor."   :-)

>That news to me!  I thought it only read,
>     "another extremely valuable contributor to r.f.v.; well
>     informed and well read".
>Nothing here about being "our most valuable contributor".  Could
>this be a Freudian slip on your part??  I'm surprised that your
>Unconscious thinks so highly of me  ;-)  :-)  :-)

Continued self-righteous baiting.

Get a life.

				craig
Newsgroups: rec.food.veg
From: nsingh@hqsun5.oracle (Naunihal Singh)
Subject: Re: Meat Substitutes in Veg. Resturants in Bay Area
Organization: Oracle Corp., Redwood Shores CA
Date: Mon, 16 Nov 1992 22:08:48 GMT
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.

There is a veg restaraunt on Grant St. in SF. Chinatown which meats
(sorry it just looks like meats - I meant meets) both your criteria.
It is under a buddhist temple. I forget its name and cannot vouch for
it, having only seen it on the outside.
From: bain0002@bullnext.mc.duke.edu (Landen Bain)
Newsgroups: rec.food.veg
Subject: Re: miso recipe?
Date: 17 Nov 92 18:34:10 GMT

In article <1992Nov16.225611.7766@muddcs.claremont.edu>  
omitchel@jarthur.claremont.edu (Ocie *crow* Mitchell) writes:
> Oops, I guess I am a little unfamiliar in the terminology. 

Miso is a paste made from fermented grains.  I buy little tubs of the  
stuff at my whole foods store in the refrigerated foods section.  I think  
the brand is The Great American Miso Company, not that it matters.  I use  
chickpea miso, but there are many other types.  Chickpea miso is a light  
brown color, with a mild flavor.  The darker, reddish miso has a stronger  
flavor.

I make a very simple soup, great for breakfast, by disolving a heaping  
tablespoon of the paste in 2 cups of water which I've heated to the  
boiling point in the microwave.  It takes some stirring to dissolve the  
paste into a milky soup with the familiar salty tang.  I usually add a  
chopped scallion, and some kombu, a seaweed. which I snip into the soup  
with scissors.

Landen
Newsgroups: rec.food.veg
From: nrlfs1.nrl.navy.mil (Judy Karpen)
Subject: Re: About this Kimchee
Organization: NRL
Date: Wed, 18 Nov 1992 00:14:55 GMT

Yes, commercial kimchee usually (if not always) has dried shrimp
or shrimp paste or similar fish-based substances in it. A good 
vegetarian substitute is miso (same quantity as shrimp paste in
any recipe).
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.veg
Subject: Re: Restaurants in Seattle, WA.
Date: 19 Nov 92 16:29:19 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

In article <1992Nov18.164620.11221@u.washington.edu> andrew@louise.stat.washington.edu (Andrew Schaffner) writes:
>A great restaurant in Seattle is Cafe Flora in Capitol Hill.  I
>believe it is on Madison, but you should check the phone book.  They
>are a bit pricy, but gourmet and vegetarian.  They also have quite a
>few vegan dishes as well.  
>-- 
>--
It is wonderful, and they have a good Saturday and Sunday brunch, too.  
Technically speaking, it's in the Madison Valley, not Capitol Hill. 
The address is 2903 E Madison.
------
Debbie Schwartz // das@voodoo.ca.boeing.com  // ....uw-beaver!bcsaic!voodoo!das