HDTenEightyP/NetNews huggingface dataset:
From: ded@kps.UUCP (David Edwards /DP)
Newsgroups: rec.food.veg
Subject: Re: Vegetarian: I don't like vegetables.
Date: 28 Aug 92 08:13:53 GMT
Organization: Kuwait Petroleum, Stockholm, Sweden

In article <1992Aug26.162811.21901@vela.acs.oakland.edu> drmellen@vela.acs.oakland.edu (Dewayne Mellen) writes:
>I am a meat eater who would like to cut down on the meat (or quit
>eating it) but I don't like veggies that much and am worried that I
>would get borred with a vegi diet.  What I was wondering is Could
>somebody post some recipes to help me?? PLEASE??

Congratulations! If you like cooking there is absolutely no reason to
get bored with "just vegetables". There are far too many recipes to 
start naming. It depends on what kind of food you like. 

In my own case, I stopped eating meat 3 years ago and have since 
developed a taste for Indian cooking. I eat mostly Indian and Italian
based recipes. I have started using Indian methods of frying spices 
before mixing in the vegetables when making Italian recipes to make 
sauces and antipastos even more tasty. I can see getting into Chinese 
an Indoniesian. 

Start experimenting, learn and invent! Drool over a good recipe book
and pluck a few that tempt you. Go wild.

Anyway here are a few books that have been named in this group lately: 

The Vegegarian Epicure, 
Julie Sahni's "Classic Indian Vegetarian and Grain Cooking", 
The Vegetarian Handbook
The Jane Brody books
The Covert Bailey books
The Eat Well, Live Well cookbook
The Natural Foods Handbook
The Rocky Mountain Cookbook by Connie Chesnel
Anything by the Moosewood Cooperative.
The Wholefoods Cookbook 
Madhur Jaffrey's "World of the East Vegetarian Cooking".
The Laurel's Kitchen Bread Book
Marilyn Diamond's "The American Vegetarian Cookbook"

David Edwards
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Remember, Nature bats last.
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: an idea
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Sat, 29 Aug 1992 08:35:59 GMT

dyer@spdcc.com (Steve Dyer) writes:

>Maybe you need to work at Anne Nield's workstation for a while
>before you start calling something "hate mail".  Several hours
>of being called an asshole might qualify as "hate mail".  Being
>called a "pedant" doesn't.

Evidently your standards of polite and civil discourse are 
quite different than mine, as has already been observed.

First of all, what Anne had to suffer is indeed a lot worst and
more despictable than what I have received from Rich.
Still, this does not justify this kind of personal attack on
people that Rich has frequently sent on e-mail.

Let's think this through a little.
Now, to what purpose would a curt e-mail message
containing mere assertions that I am "a pedant", "dogmatic",
"immature", "stupid", etc. have?  These rude remarks were not
sent with benevolence, or with an entreaty for civil and rational
dialogue.  They simply constitute name-calling with no other
purpose but to hurt and demean my person.  They only
express the feelings of animus and contempt by the sender
towards the person he would send such destructive remarks to
via e-mail.  This, in my books, is "hate-mail".  


>>...> 
>>To take another example, consider your own slanderous remarks of
>>John Robbins and McDougall that I've reprinted below.
>>[omitted]
>>This kind of attack of yours on Robbins and McDougall is not
>>"truth", it is simply calumny motivated by prejudice.

>Snort.

Again (for brevity, I've ommitted citing all of the tiresome examples),
you are here retreating to sarcasm instead of rational argument.

In quoting my words, note how you "ommitted" the argument and evidence
I give to support my conclusion.  What's the matter, are you not
able or willing to address the argument and evidence on its own
terms?  Is mere sarcasm and nasal noise the best that you have to 
offer?

                                          ted

.
From: tara@socrates.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: Re: Where to get Soy Milk?
Date: 1 Sep 92 20:20:30 GMT
Distribution: usa
Organization: University of Maryland University College

mks@cbnewsm.cb.att.com (manishkumar.sharma) writes:

>My wife is lactose intolerant and hence cannot digest regular milk; even
>lactose-free (lactaid?) milk does her no good. I heard that soy milk
>(made from soy bean?) is a good substitute. Where can I get it? Brand name?
>Health food/specialty stores? I couldn't find it in our local supermarket.
>Thanks.

There are many substitutes for milk.  They include many different
brands of soymilk, which I will go into later, and rice milk.  Rice
milk is made by Rice Dream, and comes in many flavors.  They include:
Vanilla Light, Original Light, Carob, Chocolate (and carob and choc.
light I believe).  They come in small drink boxes and in large liter
aeseptic containers.  The large ones generally run about $2.60 (or
less if it's a good health food store).

There are many soymilk brands and kinds, all of which are different.
If you try one and hate it, don't give up!  They are ALL different!
Eden brand makes Edensoy.  The flavors are Original, Vanilla, and
Carob.  Vitasoy makes Vanilla Delight, Rich Cocoa, Carob Supreme, and
Original.  These flavors are very very thick, almost malted.  They are
thicker than Edensoy, which is of average thickness.  They also make a
light soymilk which has less fat, but is also a lot thinner, in
Original light, Vanilla light, and Carob light.  There's a new soymilk
on the market called Soymoo by Health Valley.  It has no fat, but
twice as much sodium as Edensoy.  I have only seen it in original, but
that may change.  Westsoy by Westbrae Natural (I think), comes in
regular and light, and plus.  They have original, vanilla and carob
flavors (I'm not sure about the cocoa or chocolate flavors).  The
Westsoy Plus is their regular flavors with Calcium and Vitamins
A & D added.

Edensoy and Vitasoy seem to be fairly even in price.  Westsoy tends to
be more expensive, and the Soymoo is the most expensive (but this
could be because my store was not yet buying it in large bulk orders).
Rice Milk tends to be roughly equal to Westsoy in price.  All of these
vary of course... depending on what kind of market your health food
store has.

I have seen Edensoy soymilks (all flavors) in many supermarkets, even
ones that had no gourmet section.  Due to the increase of lactose
intolerance, or at least the acceptance of it, soymilk is beginning to
make an impact in supermarkets... 

Tara
-- 
Tara McDermott  tara@socrates.umd.edu  "Who'd've ever thought a VCR could
be more fun than poking someone in the eye with cuticle scissors, or or
or... slitting their throat with a carving knife!"  -  Psychos in Love
From: zeke@reed.edu (Zeke Koch)
Newsgroups: rec.food.veg
Subject: Re: how accurate is your sense of smell/taste?
Date: 4 Sep 92 03:55:44 GMT
Article-I.D.: reed.1992Sep4.035544.3626
Organization: Reed College, Portland, OR

mece1xg@Rosie.UH.EDU writes:
>howdy all!
>
>waitress came back WITH THE COOK!  they both informed us that
>there was absolutely NO MEAT in the soup!
>
>i was/am perplexed by their tenacity.  has anyone else had this,
>or similar type problem?  or, am i REALLY going crazy?
>
>peace,
>-purna

Well most bacon  bits (ie baco bits) _are_ vegan (as nasty as they might be they have no
animal products in them.

Zeke

-- 
                           zeke@reed.edu 
"NeXT has made it possible for Tiny Tim to over-extend himself and buy
a Ferrari for the price of a Hundai and now Tiny Tim is pissed because
the gas station attendant won't sell him gas for 3 cents a gallon."
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.veg
Subject: Re: Nutrasweet infoexit
Date: 27 Aug 92 17:56:32 GMT
Organization: Monsanto Company, St. Louis, MO

In article <1992Aug26.164606.29593@pixel.kodak.com>, young@serum.kodak.com writes:

 [....]
 
>       Only one small group of people must be certain to stay away
> 	from aspartame: those born with a rare metabolic disorder called
> 	phenylketonuria, or PKU.  
                         

Just a couple of things about PKU and Nutrasweet in case someone is 
worried about having PKU and not knowing:  All newborns in the US are 
tested for PKU and have been for as long as I can remember.  There
are alot of foods that Phenylketonurics must avoid.  If you were one
and didn't know it, you'd be dead by now.  

The best (and maybe only) reason to avoid Nutrasweet is because it
tastes bad.  (Sorry Monsanto)  But then again so does Saccharine.
Let's bring back those carcinogenic Cyclamates...  Now, that was
*GOOD* stuff.   ;-)

  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: adwright@iastate.edu ()
Subject: Re: help with old tofu
Organization: Iowa State University, Ames IA
Date: Thu, 27 Aug 1992 21:46:31 GMT

In <1992Aug27.005641.17067@leland.Stanford.EDU> coleman@leland.Stanford.EDU (Michele Coleman) writes:

>     How long does tofu in the original package stay fresh in the refrigerator?
>Someone moved out of my house some time ago and left it behind.
>     Thanks!
>				--Michele Coleman

I throw it out when the bubbles start coming out of the tofu and into the 
surrounding liquid, indicating fermentation is happening, I don't know if 
it is still good, but I would not want it. 

Newsgroups: rec.food.veg
From: rhuls@liebnitz.ssd.kodak.com (Robbin Huls)
Subject: Re: questionaire on reasons to be veggie
Organization: Eastman Kodak
Date: Wed, 26 Aug 92 16:27:35 GMT

Andrew D Rothstein writes:
> If people could e-mail me their reasons (semi-veggies can send the reason(s) 
> that they are trying to cut out meat), with further sub-classifications 
> (perhaps someone out there is a vegetarian because they once had a pet 
>  turkey?  or maybe someone hates there parents so much that they gave up 
>  meat just to piss them off? :-) )if necessary, I will eventually post a 
>  summary of the results.  Thanks.

Siva Prasad writes:
>	Old timers on rec.food.veg may remember that one Ms. Meg Cawley has
>	done a survey like the one proposed above and posted the results on
>	the net. I have saved the survey results in my personal archives...

I would like a copy of the old survey.  I think it might also be of
interest to compare the results of a new survey with the old survey
(with age and length of veg-hood included) and see how things have
changed (if they have).

Robbin
From: Meat Eater
Newsgroups: rec.food.veg
Subject: Re: How To Win an Argument with a Meat Eate
Date: 27 Aug 92 18:40:20 GMT
Reply-To: meat.be.good
Organization: Beef

In article K78@usenet.ucs.indiana.edu, stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:
> The original post in this thread didn't have much in the way of material
> to help you win an argument with a meat eater.  How about this for
> vegetarians who persist in eating dairy products:
> 
> You can't eat any milk product without supporting the slaughter of veal
> calves, because to produce sufficient volume of milk to keep these
> products at a reasonable price, cows must be kept pregnant all the time.
> And all those new baby cows can't just be allowed to die of old age.
> 
> I realize, of course, that one could run a farm economy along these
> lines - look at India.  But we don't.  And eating dairy products in
> general supports the slaughter of cows, whether you eat THEM or not.
> -- 
> --------------------
> =
> (former rock star turned grad student)
> Steve Miller	 		    stcmille@copper.ucs.indiana.edu



Steve,  

If in order to make milk the female must be pregnant, makes me wonder 
how some female humans breast feed a child for a year or longer (someone
boasted on another group that she breast feed the child for three years).
Also, though it may not be easy at first, females can breast feed a child
without bearing a child (the stimulation of the child sucking on the female's
breast causes the production of hormones, which then starts the production
of milk).

Though if your "way" was how they did it there would be a lot more veal on
the market (and it would cost less too).

Stop by your local supermarket and see the percentage of veal to the other meats.
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg
Subject: Re: Vegan dilemma concerning pancreatic enzymes.
Date: 26 Aug 92 00:13:20 GMT
Article-I.D.: spdcc.1992Aug26.001320.10285
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <1992Aug25.124023.20850@newstand.syr.edu> jfrawley@rodan.acs.syr.edu (Judy Frawley) writes:
>I find it interesting that the very person who publicly flamed be
>because I did not provide references for something I said (and I
>later publicly apologized for having misspoken) is unwilling to provide
>references when they are requested of him.  Actually, Mr. Dyer,
>I was somewhat "hurt" by your flamage.  While I corrected myself
>publicly after your insult, I do not recall your apologizing or
>responding to my correction.  

Why should I apologize?  If I remember, you posted something about
aspartame causing brain damage or some such.  People need to take
some responsibility for what they say.  I corrected you.  That's
the end of it.  If you're hurt, that's your problem.

>Seems like a case of "do what I say, not what I do" to me.

No, if I make an outrageous claim, it is my responsibility
to provide references for such a claim, especially if I'm
asked.  I don't need to provide references for the world not
being flat, nor will I.

>I think it's time for me to sign off this group.  I was going
>to ask advice about my four-year-old and encouraging her love
>for fruits and vegetables, but I am sure I will get some sort
>of response about how irresponsible I am to have even considered
>bringing a child into this world.

No, you'll get a response simply observing that yours is a cheap,
manipulative comment.  And people like this presume to lecture
others about rudeness.  Amazing.

>It's too bad, too, because I really didn't mind Rich and Michael,
>but I think Mr. Dyer is just too rude for my taste.  

See ya, Judy.  E-hugs!

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: skutvik@sleepy.UUCP ( ECMS TEST)
Newsgroups: rec.food.veg
Subject: Re: Public Statement.
Summary: does kill file mean anything
Date: 2 Sep 92 16:35:48 GMT
Organization: Boeing Computer Services, Seattle

In article <1992Sep1.183634.13686@spdcc.com>, dyer@spdcc.com (Steve Dyer) writes:
> >I also am very angry at the tone of Steve Dyer's posts and his nearly
> >total domination of this group over the past month.
> 
> Get real.  Let me tell you what I think is despicable, and I'll call
> it for what it is.  This whining by a few individuals who would like
> to turn this into the electronic form of a cockfight, trying to get
> the other hens to peck someone to death.

Speaking of picking fights....Maybe the appropriate response is to ignore
repeat offenders, (a kill-file is a wonderful will-power supplement)
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.veg
Subject: Re: Nutrasweet infoexit
Date: 28 Aug 92 22:59:17 GMT
Organization: NYU Stern School of Business

In article <1992Aug27.115633.4427@bb1t.monsanto.com> tjfeue@bb1t.monsanto.com writes:

>The best (and maybe only) reason to avoid Nutrasweet is because it
>tastes bad.  (Sorry Monsanto)  But then again so does Saccharine.

So, is there actually any real empirical evidence to suggest that some
people find the taste of aspartame unpleasant ? I don't mean anecdotal
stuff, I mean controlled work by people whose aspartame is of known
purity, and who know what they are doing with it ?

Diketopiperidine, the product of the cyclization of aspartame, tastes
horrible, and the formation of this compound is a common cause for
complaints about the taste of aspartame. Keeping aspartame-sweetened
foods hot will produce this compound, as will various other kinds of abuse
of aspartame, included long storage under various conditions. So my
question is: has it ever been demonstrated, when people say aspartame
tastes bad, that they are actually complaining about aspartame and not
about diketopiperidine?

I don't think this is a nitpicky point, by the way. It is something for
which people have to allow when they develop products containing
aspartame, and is related to reasons why aspartame was authorized
product by product.

(And I'm not responsible for the name "diketopiperidine", so don't blame me
for using it.)

- Shankar
Newsgroups: rec.food.veg
From: drew@cs.anu.edu.au (Drew Corrigan)
Subject: Re: Version 2 of who is who on rec.food.veg (still not serious)
Organization: Computer Science Department, ANU, Australia
Date: Thu, 3 Sep 1992 01:00:37 GMT

cindy@meshugge.media.mit.edu (Cindy Blank-Edelman) writes:
>Might I suggest that whoever compiles the FAQ consider appending a
>list of "introductions" from participants in this newsgroup?  Anyone
>who wanted to could introduce her/himself to the group, and the group
>of introductions could be posted with the FAQ on a regular basis.
>This would eliminate judgemental characterizations ("joking" or not),
>would let people get to know who's who, and would allow others to not
>participate if they don't want to.  Also, anyone should be able to
>revise or remove her/his introduction at any point, or add one at any
>point.  

I agree that a voluntary poster's list is best. I read misc.kids and I am
on a couple of mailing lists (one for home educators and another for 
gymnastics). Each of these has a voluntary list of the names of participants
and their interest in the forum. The merit of the voluntary approach is
that no one is offended and misattributions are less likely. Plus it is
fun to see who contributes/reads the group and why.

Perhaps Abhay could offer to collect introductions from readers of this
group and thus prepare an inoffensive and collectively supported list.
(I would volunteer to this task myself but I am far too busy.)

Regards,

Drew.
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg
Subject: Re: an idea
Date: 28 Aug 92 22:10:54 GMT
Article-I.D.: spdcc.1992Aug28.221054.23562
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <altar.715031729@sfu.ca> altar@beaufort.sfu.ca (Ted Wayn Altar) writes:
>Then why the hate mail and the insulting name-calling?
>Sending me curt e-mail messages simply asserting  that I am "a
>pedant", "immature", "dogmatic", etc. is "hate-mail".

Maybe you need to work at Anne Nield's workstation for a while
before you start calling something "hate mail".  Several hours
of being called an asshole might qualify as "hate mail".  Being
called a "pedant" doesn't.

I mean, Ted, your stuff is here for all to read.  Some people might
come to conclusions.

> Note that
>I have never in turn resorted to such name-calling, yet you have
>freely expressed an enmity towards my person by such name-calling.

Butter would melt in his mouth, if he'd let it.
 
>To take another example, consider your own slanderous remarks of
>John Robbins and McDougall that I've reprinted below.
>[omitted]
>This kind of attack of yours on Robbins and McDougall is not
>"truth", it is simply calumny motivated by prejudice.

Snort.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: rec.food.veg
From: anne@cs.UAlberta.CA (Anne J.R. Nield)
Subject: Re: There used to be someone called Michael Traub
Organization: University of Alberta, Edmonton, Canada
Date: Tue, 1 Sep 1992 15:37:43 GMT

I agree that Michael Traub is/will be missed -- and that the trade-off
we have got is not a good one.  

I really would like to suggest that people respond only to those posts 
where people seem to be genuinely interested in sharing/exchanging
information -- and are able to do it in a polite, caring, and concerned
manner.

Misunderstandings are inevitable in any form of communication, but
those can be dealt with if the people involved are really interested
in a dialogue (multi-logue??!).  Every network has its goofballs,
masquerading in various forms.  Attention is what they want; giving
it to them encourages more of the same.  There are certain people I
just plan to ignore; if anyone else queries what they say, I will
respond to them directly.

But -- many thanks to Michael for all I have learned; we don't agree
on everything -- but the differences are minor in a context of 
concern for the health and wellbeing of planet earth and its creatures.

Anne
From: jerry@marin.uucp (Jerry C. Hudgins)
Newsgroups: rec.food.veg
Subject: Re: Request for Soup Cookbook
Date: 29 Aug 92 02:19:57 GMT
Organization: Private Use
X-NewsSoftware: GRn 1.16e (7/4/92) by Mike Schwartz & Michael B. Smith

In article <1992Aug28.171030.29055@nntp.uoregon.edu> nsax.uoregon (Norma Sax) writes:
> I'm looking for a good vegetarian soup cookbook. Any suggestions?
> 
> Thanks, norma sax

Ron Pickarski's 'Friendly Foods' has some excellent soup recipes, IMHO.

-- 
----------------------------------------------------------------------------
Jerry C. Hudgins                   Internet: jerry%marin.uucp@seq.uncwil.edu
125 Cherokee Trail                 UUCP    : uunet!marin!jerry
Wilmington, NC 28409-3407 (USA)    Voice   : (919) 392-2358
Newsgroups: rec.food.veg
From: cdonnell@magnus.acs.ohio-state.edu (Chris E Donnell)
Subject: Vegetarian foods with all necessary amino acids?
Organization: The Ohio State University
Distribution: usa
Date: Fri, 28 Aug 1992 21:21:40 GMT

I am a new vegetarian and have a few questions for experienced vegetarians out 
there in netland.  I read somewhere that a human needs all 8 essential amino 
acids at each meal so that they can be synthesized into the body.  If this is 
true, is there any vegetarian foods that contain these 8 amino acids?  Do
soybeans and chick peas contain the proper amino acids?  I realize that I could
always mix rice and legumes to get all of the needed amino acids but was 
wondering if there was just one food that had them all.

Is there a recognized vegetarian 'bible'?  I am looking for a book on 
vetarianism that has calorie, protein, and carbohydrate info on all vegetables 
and fruits?  I would appreciate any info and even suggestions to help me 
continue my healthy but sometimes difficult vegetarian lifestyle.  I am also 
looking for good mailorder vegetarian companies that sell vegetarian burgers, 
soybean chese(preferably motzerella grated for pizzas), and anything else that 
is healthy and tasty.  Thanks again.
Newsgroups: rec.food.veg
From: xmpp@uxa.ecn.bgu.edu (Melody Paul)
Subject: Re: questionaire on reasons to be veggie
Organization: Educational Computing Network
Date: Wed, 26 Aug 1992 17:45:13 GMT

I would also lik a copy please.  

-- 
Melody P. Paul			Office:   708/534-0200
Technical Editor		Fax:      708/534-2042
Educational Computing Network	Internet: xmpp@uxa.ecn.bgu.edu
University Park, IL 60466	BITNET:   xmpp@ecnuxa
From: jrdodd@waikato.ac.nz
Newsgroups: rec.food.veg
Subject: How sheep love to be shorn
Date: 24 Aug 92 10:32:36 +1200
Organization: University of Waikato, Hamilton, New Zealand

	Here's another few points on the advantages of shearing sheep...
	Flystrike in particular.  For you townies,  this is when flys discover
that a shaggy sheep in summer is a lovely warm,  moist place,  and the flys
decide to lay their eggs in the sheep's flesh.  Pretty soon you've got sheep
a la maggots.  Shearing sheep and trimming infected areas is defintely an act
of kindness.
	There's also the question of dags,  those wonderful faeces-encrusted
shards of wool that collect around sheeps nether-regions.  Leaving sheep
unsheared over summer can see dags become fly/maggot infested and can lead to
the sheep actually becoming blocked up,  literally 'corked' by dried and 
matted wool/shit.

	Jonathan


Newsgroups: rec.food.veg