HDTenEightyP/NetNews huggingface dataset:
From: lux@cheetah.inmos.co.uk (David Edwards)
Subject: Re: Tissue Culture
Organization: INMOS Limited, Bristol, UK
Date: Fri, 31 Jul 1992 08:16:57 GMT

In article <memo.548968@cix.compulink.co.uk>, dingbat@cix.compulink.co.uk (Codesmiths)
 writes:

|> Quorn is a mycoprotein (a fungus that went to college 8-) ), which is
|> grown in an industrial-scale fermenter vessel. It's appeared in
|> quite a few supermarket ready-meals, but supposedly isn't yet
|> available in sufficient volume to be available as a separate
|> ingredient. Completely vegetarian, and considered vegan by nearly all
|> (except a few people with some very strange views), it's broadly
|> similar to TVP in the way that it's used.

you can buy 'ingredient' quorn in both tesco and sainsburys for about
2 pound 50 for 8oz.

however i don't think its vegan - it contains egg albumen.

Dave Edwards, Software Group, INMOS Ltd.                              
  Email (UK) : lux@inmos.co.uk   | Snail : INMOS Ltd, 1000 Aztec West,
  Internet   : lux@inmos.com     |         Almondsbury, Bristol,       
  Janet      : lux@uk.co.inmos   |         BS12 4SQ, UK.              
          ".. endorsed by the moon in its crescent form"

Newsgroups: rec.food.veg
From: traub@rtf.bt.co.uk (Michael Traub)
Subject: Re: Vegetarian Desserts
Organization: BT Customer Systems, Brighton, UK
Date: Wed, 22 Jul 1992 00:39:33 GMT
Keywords: Health Hazard

Danger Mousse.

This dessert is *very* rich. You have been warned! This recipe is probably
enough for six people as one has to keep serving sizes small to survive.

Chocolate Base:

1/2 pound	Bar Plain Vegan Cooking Chocolate
2 tablespoons	Date Syrup
1 tablespoon	Organic Brown Rice Syrup
1 tablespoon	Malt Extract
2 tablespoons	Concentrated Apple Juice
1 teaspoon	Vanilla Essence
6 tablespoons	Concentrated Soya Milk
3/4 pound	mashed tinned Chestnut Puree

Melt chocolate in a pan placed in a larger pan containing boiling water.
Add all the other ingredients except the chestnut puree and combine
thoroughly. Slowly add the chestnut puree and mix well. Take the
mixture off the heat and blend thoroughly with a hand held blender.
Pour the mixture into ramekins and place in the fridge to set.

Topping:

1 teaspoon	Arrowroot
1 tablespoon	Cold Water
3 tablespoons	Hot Water
1/2 cup		Soya yoghurt made from enriched/sweetened soya milk
3 tablespoons	Concentrated Soya Milk

Mix arrowroot with cold water and then add boiling hot water to thicken.
Add soya yoghurt and soya milk and blend till smooth. If all this sounds
too complicated and you can get hold of a good soya cream then use that
instead.

Pour the topping over the *cold* chocolate fudge/mousse/whatever you call
it and place back in the fridge to set.

This dish is not entirely original, I ate something very much like it in a
restaurant once. The restaraunt has now closed down so they can't very well
sue me.->


-- 
Michael Traub
Newsgroups: rec.food.veg
From: dingbat@cix.compulink.co.uk (Codesmiths)
Subject: Re: soy sauce expiration
Cc: dingbat@cix.compulink.co.uk
Reply-To: dingbat@cix.compulink.co.uk
Date: Sun, 26 Jul 1992 11:51:18 +0000


> Does soy sauce ever go bad?

Not that I've ever experienced (even with the very old bottle that
lurks at my parent's house, for when I'm visiting). I buy the cheap
litre bottles of light & dark soy from our Chinese greengrocer, and
would assume that the amount of salt in soy sauce acts as a good
preservative.

Many other Chinese bottled sauces do go off, especially if you don't
wipe the tops after use. Miso certainly does, but it's still not as
bad as the Oyst*r sauce my carnivorous SO keeps !

          Andy Dingley    dingbat@cix.compulink.co.uk
From: jane@tortoise.ee.lbl.gov (Jane Colman)
Newsgroups: rec.food.veg
Subject: Re: Vegetarian Stores/Restaurants in Vancouver & Montreal
Keywords: n
Date: 30 Jul 92 17:33:38 GMT
Organization: Lawrence Berkeley Laboratory, California
NNTP-Posting-Host: 128.3.112.27

The best vegetarian restaurant I found when I was in Vancouver
last year (one of the best I've found anywhere) is called Naam.
Casual, relatively inexpensive, and *wonderful* food.  Don't
remember the address, but it is in the phone book.

Jane         jane@cse.lbl.gov
Newsgroups: rec.food.veg
From: eli@cisco.com (Steve Elias)
Subject: Re: Veg burgers--is this as good as it gets?
Organization: cisco Routers-R-us Systems, CA, USA
Date: Thu, 30 Jul 1992 18:34:57 GMT


many veggie burgers are chock full of oil and calories from the oil.
more so than a decent hamburger!  read those labels...
there are a few varieties on the market and at least one brand
has fewer than 20% of calories from fat.

/eli
--

/* eli@cisco.com */
Newsgroups: rec.food.veg
From: michael@resonex.com (Michael Bryan)
Subject: Re: Good Thai Recipies! (Vegan)
Organization: Resonex Inc., Sunnyvale CA
Date: Thu, 23 Jul 1992 14:35:27 GMT

In article <1992Jul23.044606.22539@abo.fi> abulsari@abo.fi (Abhay Bulsari VT) writes:
>Eggs are by no means vegetarian. Before you tell me to read the FAQ, I
>will say that I don't agree with everything  that is in there. I don't

Well, feel free to do what you like.  However, it is generally accepted
that there are four general classifications of vegetarian: ovo-, lacto-,
ovolacto-, and "strict" or vegan.  Major publications and books recognize
and use these terms frequently.  If you decide to use the term differently
than most others, you're destined for conflict and misunderstanding.

The story you relate about being asked about beef being vegetarian is
another story.  It indicates a lack of knowledge on the other person's
part, and has nothing to do with the different types of vegetarianism.

-- 
Michael Bryan        michael@resonex.com                     |     ,_,
"Pretenders I meet are making a trail along the way.         |    /oo \
They say that they know how to show me a path to guide my    |    <>__|
way to truth..." --- David York, "The Quiet of a Candle"     |    |  U|
Newsgroups: rec.food.veg,alt.co-ops,uiuc.general
From: nagorsky@engin.umich.edu (Brian Nagorsky)
Subject: Re: Co-op house forming in Urbana for fall, veg-friendly
Date: Thu, 23 Jul 92 20:28:46 EDT
Organization: University of Michigan Engineering, Ann Arbor

In article <BruM1B.JIz@news.cso.uiuc.edu> bwhitlock@uiuc.edu writes:
>nagorsky@engin.umich.edu (Brian Nagorsky) writes:
>
>>P.S.  If there are co-ops out there that don't know of NASCO which is a the
>>bi-national student co-op umbrella orgnization should email me with your
> ^^^^^^^^^^^
>	What are the two nations?
>
US and Canada
Newsgroups: rec.food.veg
From: mkay@sequent.com (Mary Kay Petersen)
Subject: Re: Bitter Baba Ganouj
Organization: Sequent Computer Systems, Inc.
Distribution: na
Date: Thu, 23 Jul 92 00:02:18 GMT

lt4@prism.gatech.EDU (Laurie Tucker) writes:



>Well, I have a batch of Baba Ganouj that's about to go bye-bye, unless
>someone can help.  The problem is that it's too bitter to eat.  I'm
>not sure *why* it's bitter (I'm not an experienced cook), and have
>absolutely no idea about what to do about it.

>I'd appreciate any ideas from the net, either for fixing the problem I
>have now or for preventing it in the future!

>For those of you who might be able to help, but don't know what Baba
>Ganouj is, here's a short description:

>Roast two medium-small eggplants in the oven for about 45 minutes.
>Let cool, and scoop out the insides and mash well.  Add juice from one
>good-sized lemon, 1/2 cup tahini, 3 crushed garlic cloves (or 6 large
>one, like I used!), 1/2 cup chapped parsley, 1 tsp salt, and lots of
>black pepper and mix well.  You're also supposed to drizzle 1 Tbs of
>olive oil on the top of it, but I left that out.

>Thanks for any help!

>-laurie


>-- 
>Laurie Lynne Tucker ... lt4@prism.gatech.edu ... GTRI, Atlanta GA 30332
><< "It is easy to persuade [people] about some particular matter, but it   >>
><< is hard to hold them to that persuasion."  -- Niccolo Machiavelli, 1513 >>

The bitterness is caused by the seeds in the eggplant.  When you scoop
out the innards of the eggplant, remove the veins of seeds.  You'll be
*much* happier with the results.  Sorry, I don't have any ideas on what
to do with your current batch.  I would be tempted to feed it to my
garbage disposal, but then, that's me...  Hope someone else has a better
idea.
----
  /_ _   /		sequent computer system, inc.	+-----+
 / / /  /__/ __		15450 sw koll parkway		|   # |
/ / /  / \__(_/_/_/	beaverton, or  97006-6063	|     |
mary kay petersen/	mkay@sequent.com 		+-----+
(503)578-5817 __/
From: young@serum.kodak.com [Rich Young] (x37176)
Newsgroups: rec.food.veg
Subject: Re: a couple of questions ...
Date: 29 Jul 92 21:36:51 GMT
Reply-To: young@serum.kodak.com
Organization: Clinical Products Division, Eastman Kodak Company
Originator: young@sasquatch

In article <1565vbINNc27@iraul1.ira.uka.de> stoesser@i31s21.ira.uka.de (Achim Stoesser) writes:
>
>Laying (unfertilized) eggs is nothing but the chicken's menstruation.

	And cooking fresh corn-on-the-cob is boiling living embryos alive...
	usually followed by consumption of the corpses.  So what?

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>|<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Rich Young                             | Phone: (716) 253-7176
Eastman Kodak Company                  | FAX: (716) 253-7254
Clinical Products Division             | Internet: young@serum.kodak.com
100 Carlson Road                       |
Rochester, New York, USA   14653-9122  | These are MY opinions, not Kodak's!!!
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>|<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

Don't get angry, get accurate information.
Newsgroups: rec.food.veg
From: ab870@cleveland.Freenet.Edu (Eric Rickin)
Subject: Rainforests and McDonalds
Reply-To: ab870@cleveland.Freenet.Edu (Eric Rickin)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Tue, 28 Jul 92 23:36:49 GMT


Question: I've heard from people that the majority of the land being cut
down in the rainforests is to provide grazingg lands for cattle (who
will be slaughtered), esp. for favorite companies like Wendy's and
McDonalds.  Does anyone have any stats, thoughts, comments, etc. on
this?
-- 
Eric Rickin (ab870@cleveland.freenet.edu)
Pro-Choice/Pro-Clinton/Gore '92
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.veg
Subject: Re: Good Thai Recipies! (Not-Vegan) Apology
Date: 27 Jul 92 15:11:19 CST
Organization: Monsanto Company, St. Louis, MO

In article <1992Jul26.170935.1620@drycas.club.cc.cmu.edu>, kristen@telerama.pgh.pa.us (Kristen McQuillin) writes:
> Zeke, I don't think you need to apologise. The recipes you posted are
> great. Thanks.
> 
> If the more militant vegetarians who read this newsgroup don't
> appreciate your efforts, well, perhaps they should learn some
> tolerance. 
> 
> Why is it that people who don't eat meat insist on proselytising?

In any group of people you will find nasty, bitter people with an
inflated sense of self-worth and ego.  Ignore such biggots and 
don't judge the rest of the group by them be they a different 
color, sexual orentation, political persuasion or whatever (even
veg ;-).

> Anyway, Zeke, thanks for the recipes.
> 
> --Kristen

  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.           
Newsgroups: rec.food.veg
From: traub@rtf.bt.co.uk (Michael Traub)
Subject: Re: Veggie Beer (sort of)
Organization: BT Customer Systems, Brighton, UK
Date: Wed, 29 Jul 1992 00:35:07 GMT

In article <memo.546536@cix.compulink.co.uk> dingbat@cix.compulink.co.uk writes:
>Some of the alcohol removal processes would give a 16th century
>braumeister a few surprises !  I don't know how Clausthaler does it,
>but looking for German purity laws on a low-alcohol beer strikes me
>as a pretty pointless process.

Most Australian low alcohol/alcohol free beers are made by distilling
the alcohol out of the liquid, which sounds fairly free of added
chemical agents to me.-) 

I presume the rest of the world has caught up with the ozzies by now.


-- 
Michael Traub
From: pburch@roc.mbcr.bcm.tmc.edu (Paula Burch)
Newsgroups: rec.food.veg
Subject: Re: food additive
Date: 24 Jul 1992 21:59:28 GMT
Reply-To: pburch@roc.mbcr.bcm.tmc.edu (Paula Burch)
Distribution: rec
Originator: pburch@roc.mbcr.bcm.tmc.edu


In article <1992Jul19.190001.5565@spdcc.com>, dyer@spdcc.com (Steve Dyer) writes:
|> In article <1992Jul18.1523.6890@channel1> "jon edelston" <jon.edelston@channel1.com> writes:
|> >Like many others, I am sensitive to even small amounts of MSG. I have
|> >had a very bad experience with food clearly labelled "No MSG added".
|> >Does MSG occur naturally in any foods?
|> 
|> Glutamate is an amino acid, a natural constituent of all proteins.
|> When you digest protein, the glutamate (along with the other amino acids)
|> is liberated.  Sounds like you're out of luck.

While there's no good evidence for the evils of MSG, there's also no 
reason to believe that consuming too much of a single amino acid, rather 
than the balance of various amino acids found in natural foods, could 
not *possibly* have any ill effects on *any* individual. It's unlikely, 
but possible. Some amino acids are precursors to neurotransmitters, so 
consuming too much of one might have some effect on the brain.

An imbalance of tryptophan, the precursor for seratonin, does have effects 
on the brain after all. People claim it's safe to create this imbalance 
in order to encourage sleeping, because amino acids are foods, not drugs. 
Besides, they're "natural", and we all know that Nature would never do us 
any harm!

Some individuals could possibly find an imbalance of amino acids to disagree 
with them. Jon Edelston could be one such. If so, he might be well advised 
to avoid soy sauce.

An impurity appeared in supplies of tryptophan being sold because the 
manufacturer decided to skip some purification steps to save money. This 
impurity made some people quite ill. As the tryptophan had been prepared 
with the aid of genetic engineering, cries immediately went out to ban 
genetic engineering, of course. But that's not the subject of my post.

Paula Burch
pburch@bcm.tmc.edu
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.veg
Subject: Re: soy sauce expiration
Date: 27 Jul 92 15:02:10 CST
Organization: Monsanto Company, St. Louis, MO

In article <1992Jul26.021602.28814@reed.edu>, zeke@reed.edu (Zeke Koch) writes:
> 
> sj@silma.com (Suzanne) writes:
>>>Does soy sauce ever go bad?  
> 
> traub@rtf.bt.co.uk (Michael Traub) writes:
>>The soya sauce I buy from the local chinese grocer (which is the pure
>>soyabeans, water, wheat, salt variety) has an expiry date and says
>>refrigerate after opening. I used it well past the expiry date and
>>never refrigerated it. It seemed fine to the very last drop.
> 
> I use large amounts of soy sauce and I buy it in large quantities 
> and I have never had it go bad.  I think it is too salty to grow
> anything.   Does anyone out there know anymore about this?

It is generally too salty to grow anything pathogenic, however the 
expiration date and the refrigeration requirement is probably simply
to preserve the taste due to breakdown of the ingredients (since the
above ingredient list doesn't contain all those essencial "vitamins"
such as EDTA, BHT and BHA ;-) and not due to a safety concern.  
Expiration dates are, for the most part, very conservative.

  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.           

Newsgroups: rec.food.veg
From: traub@rtf.bt.co.uk (Michael Traub)
Subject: Re: a couple of questions ...
Organization: BT Customer Systems, Brighton, UK
Date: Tue, 28 Jul 1992 23:48:17 GMT

In article <1992Jul28.164606.2797@umbc3.umbc.edu> kuntal@algol.cs.umbc.edu (survivor) writes:
>- The cheese that is available in the shops eg. Kraft etc, does it contain
>  animal fat or any animal product that in the normal sense could be termed
>  as non-vegetarian ?

It usually contains rennet, an enzyme taken from the lining of the stomach
of a newborn calf. One should assume a particular cheese is *not* suitable
for vegetarians unless it is clearly labelled as such.

>- The eggs in the supermarket, would they hatch if incubated ?

In almost all cases they would not hatch as they have not been fertilized,
sexual fulfillment does play a part in most chickens lives.



-- 
Michael Traub
From: wheeler@SUPER.ORG (Ferrell S. Wheeler)
Newsgroups: rec.food.veg
Subject: Cattlemen's Black Hats
Date: 28 Jul 92 23:14:56 GMT


OPPOSITION; CATTLEMEN; WASHINGTONIA
 
 
* Washingtonian Apologizes - In February, 1990, "Washingtonian"
magazine printed a vindictive attack on animal protection groups by
Katie McCabe.  McCabe alleged that Alex Pacheco, of People for the
Ethical Treatment of Animals, had staged a photo of a monkey in a
laboratory, and raised financial allegations about PETA.  The
article was frequently distributed by proponents of animal
experimentation.  In December, 1991, the magazine apologized for
McCabe's article, admitting that much of it was not truthful.  The
monkey photo was, in fact, real, the financial allegations were not
supported by independent audits, and other statements made by
McCabe were wrong.  The "Washingtonian" printed a two-page
"correction and clarification" and made a donation to an animal
protection group.
 
* Cattlemen Give PCRM a "Black Hat" - "National Cattlemen" magazine
has listed PCRM among its top ten "Black Hats" for those making
headlines unfriendly to the beef industry.  PCRM took third place
for our New Four Food Groups proposal.  Also among those getting
"Black Hats" were Oklahoma Congressman Mike Synar, People for the
Ethical Treatment of Animals, Harvard University's Walter Willett,
the U.S. Environmental Protection Agency, and Dr. Richard Adamson
of the National Cancer Institute.  Among the beef-pushing "White
Hats": McDonald's, Hardee's, and the Secretary of Agriculture.
 
 From: Physicians Committee for Responsible Medicine
 PO Box 6322, Washington, DC 20015
 PCRM Update: Spring 1992
 
 *  AmNet News Service * BBS 303/223-1297  *
 * P.O. Box 9517 * Ft. Collins, CO * 80525 *
 * N.Y.C. Node 212/724-6826 FIDO 1:278/716 *
 * Denver Node 303/364-2257 FIDO 1:104/536 *
--  
Internet: Amnet.News.Service@f12.n306.z1.fidonet.org
From: tomwa@gorn.echo.com (tom wallace)
Newsgroups: rec.food.veg
Subject: Re: Fasting
Date: 24 Jul 92 18:32:22 GMT
Organization: The Planet Gorn

RE: Fasting at work - 
I have often done 1, 2 or 3 day fasts at work with no problem.
I should qualify that the one day fasts have been "real" (water)
but I have used juice and tea on the 3 day fasts.  The only "serious"
(more then three day) fasts I have done have been while on vacation, and I wouldnot have it any other way.

-Tom
From: blosser_cy@lrc.edu
Newsgroups: rec.food.veg
Subject: TO: Warwick Allison, Australia (why, hello!)
Date: 29 Jul 92 12:10:33 EDT
Organization: Lenoir-Rhyne College, Hickory, NC

My dear Warwick,

Many thanks for posting my other exploits in flamage to this newsgroup. I 
wasn't planning to post them to this newsgroup, as I doubt whether any of
you would fit the bill as 'angst-ridden social recluses' or 'auto-freaks'
but well, now you've gone and done it. 

Some of us cocky little computer brats derive entertainment from posting
offensive messages to various and particular newsgroups and then sitting 
back and waiting for the flood of replies to come pouring in. Of course,
I realize that this occasinal pastime can bring potential harm, to one's
reputation & one's credibility. But if only you had read the public apo-
logy I had recently made from this newsgroup you might of refrained from
posting your message. 

And hey, I DID offer to post a recipe for 'vegetarian enchiladas' as one
means of compensating for all the damage and undue stress I've caused to
all the vegetarians out there, tossing & turning at night...plagued with
horrible nightmares of soft, furry animals gunned down by drunk red-neck
bastards toting shotguns. =)

As for the people in alt.angst--I've got a personal vendetta against the
newsgroup. A real, honest complaint. Perhaps if you had read the posting
I included AFTER that one, you might have discovered the reason I flamed
the newsgroup in the first place (read a little bit of Nietzsche and you
will understand what 'angst' is all about--and what it isn't).

Thanks again for reading this, I apologize if I annoyed you and hope you
apologize in return. 

P.S.	So you live in Australia, huh? How are the Kangaroo steaks??? =)

Newsgroups: rec.food.veg
From: jjohnson@convex.com (Jennifer L. Johnson)
Subject: High fat = low sex drive
Originator: jjohnson@muse.convex.com
Organization: Engineering, CONVEX Computer Corp., Richardson, Tx., USA
Date: Thu, 30 Jul 1992 00:36:10 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.


High fat = low sex drive

"A study at the University of Utah Medical Center found that testosterone
(sex hormone) levels in men fell by 30 percent within four hours of their
eating a high-fat (57%) meal, whereas hormone levels stayed the same for
men who had consumed a low-fat (2%) meal.

			-Self Magazine, Aug/1992



-- 
Jennifer L. Johnson | "If beef is your idea of `real food for real people,'
		    |  you'd better live real close to a real good hospital."
jjohnson@convex.com |			-Neal D. Barnard, President, PCRM
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: Vegetarian Desserts
Date: 21 Jul 92 12:37:53 -0500
Organization: University of Northern Iowa

You can make these for dessert, and freeze what you don't use. In the
morning, you can reheat them in the oven or microwave for a fast, 
healthy breakfast. This is a way to get vegetables and other healthy
stuff into the mouths of picky-eater children!


Zucchini Muffins

1 1/2 cups wheat flour, bran removed
1 cup wheat germ
1 1/2 tablespoons baking powder
1 tablespoon egg replacer
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves

1 cup soymilk
2 tablespoons soy margarine, melted
2 tablespoons brown rice syrup
1 tablespoon frozen orange juice concentrate, undiluted

1 cup zucchini, grated or chopped fine (about 1 large-no need to peel)


Preheat the oven to 350. Lightly grease a muffin pan (for 8 large muffins). 
In a mixing bowl, mix the flour, wheat germ, baking powder, egg replacer
salt, cinnamon, and cloves. In a blender, mix the soymilk, soy margarine,
brown rice syrup, and orange juice concentrate. Add the mixture from
the blender to the dry mixture and mix well- batter should be stiff. 
Fold in the zucchini. Put into the muffin pan and bake until brown-
about 35-40 minutes. Remove from the oven and let sit for 10 minutes
before removing from the pan.  

-Mary Howard
From: busuioc@acsu.buffalo.edu (Anca I. Busuioc)
Newsgroups: rec.food.veg
Subject: Re: Bitter Baba Ganouj
Date: 23 Jul 92 00:27:19 GMT
Organization: UB

responding to <63958@hydra.gatech.EDU>

	i totally agree with the draining method, that's exactly
	what my grandmother always did.  she said the _juice_ 
	gives the eggplant that unpleasant bitter taste.  

	if it still seems bitter after draining, you may want
	to add some boiled & drained & mashed zucchini to your
	eggplant salad; their sweetness will compensate whatever
	bitterness there was left.  this also works if you
	happened to put too much salt in the salad and you want
	to fix it.

	put at least _some_ olive oil in it.  it's so much
	tastier that way.  don't expect the best results if
	you don't use what the recipe called for.

	good luck

	anca
	innocent abroad