HDTenEightyP/NetNews huggingface dataset:
From: Hinding.1@nd.edu (John E. Hinding)
Subject: Re: Vitamin supplements unnecessary
Followup-To: rec.food.veg
Organization: University of Notre Dame
Date: Thu, 1 Oct 1992 16:44:04 GMT

In article <1992Sep30.151453.9454@informix.com>, proberts@informix.com
(Paul Roberts) wrote:
> 
> I dunno, this sounds like a diatribe against ideological impurity
> to me.
> 
> Some people - and at least one Nobel Prize winner - think that
> substancial doses of vitamin C and/or E are anti-carcinogens.
> I have never heard any suggestion that they might do you any
> harm (A and D in sufficient doses - yes. But C and E, no).
> 
 You haven't done enough research then.  I know, from a variety of texts
(unfortuneatly now the title elude me) that Vitamin C, at least can have
one potential drawback.  I can attest to it personally as well. 

Vitamin C, for some people, in large doses can cause diarrhea.  As long as
the Vitamin C doses continue, so does the symptom.  Obviously, you are not
prone to this symptom.  But other's maybe.  I don't find excess vitamin C
all that miraculous.  I thought I had dysentery...

Sorry to be so base, but I thought this should be clarified.

John "Orange juice isn't for breakfast anymore" Hinding
From: tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!))
Newsgroups: rec.food.veg
Subject: Re: Residence food - ideas?
Date: 4 Oct 92 22:00:37 GMT
Organization: The Reality Liberation Front (pixels to the people!)

mefoster@undergrad.math.waterloo.edu (Mary Ellen Foster) writes:
>
>They told us that if we had any particular favourite foods, we could
>give the kitchen staff the recipe and they would attempt to make it.
>As a fairly recent veggie, I don't really have many ideas - I just know
>that I don't want to eat beans like they served us last night ever again!
>(Nothing against beans in general, but these looked like they had been
>sitting around for about a week!)
>
>If anyone out there has any ideas for recipes that could be made in an
>institutional kitchen (=easy, cheap), I would really appreciate having
>them! E-mail or post, whichever you think is more appropriate.   

     The Vegetarian Resource Group has a collection of such recipies.
Student price is $5. The Vegetarian Resource Group, PO Box 1463, Baltimore.
MD, 21203.

===============================================================================
Tom Swiss/tms@cs.umd.edu  |  "Born to die"   |   Keep your laws off my brain!
     "What's so funny 'bout peace, love and understanding?" - Nick Lowe 
          This is a .signature antibody. Vaccinate your .sig!
     "The powers not delegated to the United States by the Constitution
      nor prohibited by it to the States, are reserved to the States
      respectively, or to the people. "
      -- The Constitution of the United States of America
Newsgroups: rec.food.veg
From: abrams@binah.cc.brandeis.edu
Subject: Re: Kosher gelatin
Reply-To: abrams@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Thu, 1 Oct 1992 13:35:14 GMT

I wrote a big response to the kosher gelatin query, and I find
that I was wrong.  My cousin's schtick about the dead cows in
India may have been true about the Israeli marshmallow
scandal.  However, I am informed by a reliable source that 
when a label says "Kosher gelatin" that usually means that 
the gelatin is either from agar (which is seaweed) or 
is synthetic.

Since I had written "I'm nobody's rabbi" I decided to ask
somebody's rabbi.  He informed me of this, and said that in
general, vegetarians do not have to worry about eating yogurt
with kosher gelatin.  

In any case, gelatin is made not from hooves, but from an
enzyme found in animal intestines.  So it should be 
reasonably easy to synthesize without killing any animals. 

I still think the original poster should try the yogurts without
gelling agents, though.  

Ruth "I love yogurt" Abrams
Newsgroups: rec.food.veg
From: tara@socrates.umd.edu (Tara McDermott)
Subject: Re: Producing the perfect file :-)
Organization: University of Maryland University College
Date: Fri, 2 Oct 1992 23:32:47 GMT

red_trek@drycas.club.cc.cmu.edu writes:

>A bit back, I wrote suggesting that "someone[s]" should sit down
>and pull together a file detailing *all*the reasons why anyone
>should become a vegetarian (or at least eat less meat; or dairy;
>or egg), carefully eliminating any arguments that are false, inaccurate,
>based on misinformation, accurate but besides the point (e.g. it
>may be correct that such and such a number of people becoming 
>vegetarian would free up enough land to produce enough food to 
>feed all the starving chldren of the world, but it's not clear to
>me that *my* passing up a pound of steak in the United States
>will directly lead to a child in Ethiopia being able to eat
>red lentil curry and injeera).  i.e. only persuasive arguments,
>not arguments that people more in the know can shoot down, or 
>true-but-weak arguments that people can say "so what?" to.

I don't think you have a full idea of what you're asking.  If you
really want "the perfect file" advocating a vegan diet, I don't think
many systems could handle it.  You'd probably have to include (for
example) every PCRM article, from calcium, to b12, to iron, etc.  Then
you'd want to include every study advocating a vegetarian diet, such
as the China study, and every study showing up in newspapers.  You
might then want to end up with a recipe section showing alternatives,
and a "how to" method.  You'd most likely end up with a book, and a
rather LARGE one at that.  If someone really wants to read something,
I just suggest they read this group, lurk or ask questions, and check
out books such as Diet for a New America, A Vegetarian Sourcebook,
Vegan Nutrition: Pure and Simple, and every other good book about
vegetarianism, and then check out cookbooks that they think would fit
them best.  

I aplaud your well-meaning desire, but I think it's too difficult a
task to accomplish on a public forum such as usenet.  

Just my opinion.

Tara
-- 
Tara McDermott                     You've got a friend in Pennsylvania,
Newsgroups: rec.food.veg
From: osborn@socs.uts.edu.au (Tom Osborn)
Subject: Pulses and risks? (was Re: Inquiry.
Organization: Computing Sciences, Uni of Technology, Sydney.
Date:  2 Oct 92 05:55:37 GMT

prashant@cs.pitt.edu (The Peasant) writes:

>I wanted to know if anybody knows for a fact if Masur Dal (it's 
>a Red color Lentil, Masur is it's Indian name) is known to be
>carcinogenic or causes Gastric problems? 
>Furthur if it's sale has been banned in certain parts
>of India/World? >I would appreciate some light in this matter.

There is a red lentil look-alike which contains a neurotoxin. The
consequences of ingestion for improperly cooked look-alike would
probably include 'gastric' problems. Carcinogenicity is not something
I've heard of for any sort of lentil - could be a possible consequence
of a fungus - someone will know...

If you're not sure of your red lentils (and I don't know how to tell
the difference, except to say that responsible agriculturalists would
not make a mistake like this), soaking them for a few hours should
fix things. [I heard a report *today* of some look-alike lentils being
exported from Australia accidentally - not a large quantity, but 
certainly requiring condemnation and redress].

Most dried pulses (peas, beans, lentils, ...) need soaking (overnight)
to leach out digestion inhibiting enzymes (which can seriously knock you 
around if not dealt with for a period of time) and some indigestible carbo-
hydrates (which make you fart). Red and brown lentils don't require this 
soaking, but it doesn't hurt.

I've read something over the years on consequences of eating too many
chickpeas (garbanzos) - anyone recall?

Tomasso.
Newsgroups: rec.food.veg
From: begonias@wam.umd.edu (Jeremy Ritzer)
Subject: Anybody have a recipe for vegan lentil loaf????
Keywords: that's it......
Organization: Workstations at Maryland, University of Maryland, College Park
Distribution: na
Date: Tue, 6 Oct 1992 21:35:47 GMT


	That's about it.  If you've got a tasty recipe for a vegan lentil
	loaf, then i'd love to have it......

	Thanks.......

	Jeremy    begonias@wam.udm.edu
			nope...... that's
			begonias@wam.umd.edu


-- 
Popular culture is the art of making do with what the system provides!
                 Jeremy Ritzer          begonias@wam.umd.edu
From: saarinen@sp1.csrd.uiuc.edu (Sirpa Saarinen)
Subject: Re: cow's milk
Keywords: new report
Organization: UIUC Center for Supercomputing Research and Development
Date: Wed, 30 Sep 92 14:50:38 GMT

zedaker@next08wor.wam.umd.edu (Pamela Marie Weller) writes:

>Hello, 
>	Does anyone have an opinion on the new report on cow's milk by the  
>Johns Hopkins University, et. al. ( also includes Dr. Spock )?

>	The Dairy Council doesn't like it! Well, screw 'em!  

>	Opinions?!?!

Using the current PC language: its a *good thing* that these kind of
reports finally surface! The dairy industry will probably sue these people
for un-American activities or something like that.

However, on the NPR program that I listened to, I thought that the
reporter then said in the end that "children have to drink milk anyway"
(I wasn't listening so attentatively). So, if it is the case that when
a study recommends that children don't need much milk and then the
reporter rounds up by saying that they need, I don't have much hope for
any kind of change in people's diets. 

Sirpa Saarinen
saarinen@csrd.uiuc.edu
Newsgroups: rec.food.veg,rec.food.cooking
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: FALAFAL??? they fall apart
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Tue, 6 Oct 1992 20:53:58 GMT

susan@waikato.ac.nz writes:
>>
>>Is there any key ingredient that holds it together?
>>
I use a little chickpea flour (which I buy in the local East Indian
grocery store). For 2 cups of chickpeas, plus all the other stuff
in the recipe, I add about 2 Tbsp of the flour. (I'm purposely not
giving the exact recipe here, because I do this with several different
recipes; it works for all of them.)

Marcy

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sqwest.wimsey.bc.ca (preferred) or marcy@sq.com (if you must)
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.veg
Subject: Re: "cabbage" family recipes!
Date: 29 Sep 92 14:44:02 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

mathieu@geod.emr.ca (Pierre Mathieu) writes:
> Does anyone know any good vegan recipes using "cabbage" family vegetables

One amazing thing I had in a Chinese restaurant recently: finely shredded
cabbage, quickly deep-fried and served still hot.  As far as I could tell
they must have just dunked it in very hot oil for a matter of seconds.  It
had a weird crunchy texture and was still dark green.  It only worked
because the cabbage was sliced *very* finely indeed.

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
Newsgroups: rec.food.veg
From: mefoster@undergrad.math.waterloo.edu (Mary Ellen Foster)
Subject: Residence food - ideas?
Organization: University of Waterloo
Date: Sat, 3 Oct 1992 18:11:48 GMT

This is my first year living in residence while at university, and
I am rather disappointed with the calibre of the vegetarian meals
offered. It seems that almost every other day, there is a plate of
cheese, a plate of sliced tomatoes, and a loaf of bread - that is 
the "vegetarian alternative"!

They told us that if we had any particular favourite foods, we could
give the kitchen staff the recipe and they would attempt to make it.
As a fairly recent veggie, I don't really have many ideas - I just know
that I don't want to eat beans like they served us last night ever again!
(Nothing against beans in general, but these looked like they had been
sitting around for about a week!)

If anyone out there has any ideas for recipes that could be made in an
institutional kitchen (=easy, cheap), I would really appreciate having
them! E-mail or post, whichever you think is more appropriate.   

Thanks in advance!

-- 
*   /|  /|    /     /      *  Mary Ellen Foster                   *
   / | / |   /--   /--     *  MEFOSTER@undergrad.math.uwaterloo.ca   
  /  |/  |  /___  /        *  Mathie-in-training                  
**    "This is getting on my nerves, now that I have them!"      **
Newsgroups: rec.food.veg
From: tara@socrates.umd.edu (Tara McDermott)
Subject: Re: grapefruit
Keywords: grapefruit
Organization: University of Maryland University College
Date: Tue, 29 Sep 1992 17:55:13 GMT

eln411d@monu1.cc.monash.edu.au (Mr BG Lawrence) writes:

>Hello. Does anyone know what to do with a tree
>full of perfectly ripe grapefruit?  Adding honey or
>other sweeteners seems to me to be a cop-out since
>it really means I'll be eating/drinking it for 
>the taste of the sweetener.  What I wouldn't
>mind knowing is of some other fruit/veg I could
>add that would decrease the bitterness of the 
>grapefruit.      Cheers, Ben.

On a recent Frugal Gourmet show I saw a bunch of cooked fruit recipes
being made.  One used grapefruit.  He took brown sugar and packed it
over the top of grapefruit halves, then baked it in the oven for a
while (forgot the time and temp, sorry).  Very interesting looking
results!
-- 
Tara McDermott                     You've got a friend in Pennsylvania,
From: strnlght@netcom.com (David Sternlight)
Newsgroups: rec.food.veg
Subject: Re: The protein myth
Date: 27 Sep 92 18:32:43 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


A. Bulsari either has his tongue planted firmly in his cheek, or
he is a slough of misinformation about Americans. Many of us have
visited Norway, Sweden, Denmark, and Finland, some of us repeatedly.

Some of us have visited places well outside the capitals of those
countries as well.

I'd be willing to bet I've visited more countries outside the U.S.
than Bulsari has outside Finland, and spent more time there as well.

Let's see, in addition to the Scandinavian ones, there's Canada,
Mexico, Costa Rica, El Salvador, Britain, France, Germany (West and
former East), Switzerland, Italy, Yugoslavia, Turkey, Leichtenstein,
Spain, Austria, the former USSR, Iran, Israel, Japan, India, Thailand,
Hong Kong. I suppose for geographic completeness (they are far, after
all, from where I live), I should also include Alaska and Hawaii.

I am not involved in the travel business.

David
Newsgroups: rec.food.veg
From: janet@indetech.com (Janet Christian)
Subject: Re: What's wrong with free-range eggs ?
Organization: Independence Technologies, Inc. Fremont, CA
Date: Tue, 6 Oct 1992 19:00:39 GMT

In article <6963@transfer.stratus.com> moser@sw.stratus.com (Tom Moser) writes:
>
>Why do so many vegetarians believe this? I disagree with this completly.
>I would eat just as much chicken (maybe more in the case of chicken) if I
>had the opportunity to kill and clean the birds myself.
>

Well, speaking only for myself - having to murder another living creature
myself would certainly not bring back my appetite for meat.

>Another argument which holds no weight is that most people do not associate
>packaged meat with animals. I was at a local fair recently and we were
>standing near a pen containing a few pigs. A family walked up and the father
>said to his son (who looked to be about age 3) "Do you know what these are?".
>The boy was not sure but he said he thought they were pigs. and his father said,
>"That's right - that is where your bacon comes from". 
>
I completely disagree here. I was at a job fair and had stopped near the
Foster Farms booth. A man walked up and, in the course of the conversation,
indicated that his 3 year old daughter had finally come to understand that
"chicken comes from chickens". He then went on to say that she didn't
yet understand that "chicken *WAS* chickens" and that should would probably
refuse to eat chicken when she learned this. The father of the small boy
you describe above probably thought the same thing - that bacon comes from
pigs - but not that bacon *is* pigs. I was horrified as a child to learn
that we killed these warm furry (or feathery) things to eat. 

Janet

-- 
   Janet Christian             jchristian@indetech.com

My boss agrees with everything I say - well, actually, he thinks I'm working.  
"Never argue with a Scorpio - it's frustrating and you'll lose, anyway..."
Newsgroups: rec.food.veg
From: maxc0452@ucselx.sdsu.edu (Legene)
Subject: Kosher gelatin
Organization: San Diego State University Computing Services
Date: Wed, 30 Sep 1992 22:00:46 GMT


  Hi!  I'm a lacto-ovo vegearian.  I was eating some yogurt (that's my
effort toward political correcness for the year) and noticed that it
had "kosher gelatin" as one f the ingredients.  Did a horse die just so I could
eat yogurt?  I really don't like it *that* much!


Newsgroups: rec.food.veg
From: ksdavis@silver.ucs.indiana.edu (Karleenus Schwartz Davis)
Subject: FAQs and where to put them (was Re: FTP site)
Organization: Indiana University
Date: Mon, 5 Oct 1992 01:59:34 GMT

>music@erich.triumf.ca (FRED W. BACH) writes:
>>
>>   Aren't all FAQ lists also supposed to go into news.answers newsgroup?
>> I did a subject search for "food" and nothing showed up.

Tom Swiss (tms@cs.umd.edu) says:
> . . . I haven't bothered to post my leather
>alternatives FAQ there because I don't think anyone outside of
>rec.food.veg would care.

I actually browse through news.answers to see if there are any groups
to which I'm not subscribed that I ought to be.  If I'd seen any FAQs
from this newsgroup there, I'd have been here a lot sooner.

WRT people outside of r.f.veg caring -- I read FAQs from groups with 
which I'm not sure I agree, because I like to know what's in their
heads.  It's also easier to skim a FAQ to see what will be discussed
in a group rather than lurking to see if you're in the right place.

Of course, every FAQ needs a person to write/update it.  If you've
got one, don't feel like it's a waste to post it to news.answers.

-sz
From: jpinteri@gdansk.qualcomm.com (Jaye Pinterics)
Newsgroups: rec.food.veg
Subject: Re: mustard: how to make?
Date: 6 Oct 92 18:33:39 GMT
Article-I.D.: qualcomm.1992Oct6.183339.4883
Organization: Qualcomm, Inc., San Diego, CA

In article <BvnLFK.L4C@gpu.utcs.utoronto.ca> molnar@Bisco.CAnet.CA (Tom Molnar) writes:
>
>Would anyone know how to make prepared mustard at home?  I like the taste of
>mustard on steamed veggies, but the salt content is too high for my liking.
>The label on my bottle of French's mustard lists the contents as vinegar,
>mustard seed, salt, spices.  So it doesn't sound too complicated.  I tried
>mixing some dry mustard with vinegar and water, but the mustard powder was
>far too potent, and the mixture far too watery when I reduced the amount of
>mustard.  So, does any kind soul know how to make prepared mustard at home?
>If so, I'd really appreciate pointers.
>
>Thanks,
>Tom

Here is a great recipe I found several years ago in some Holiday Hints 
that came with my gas and electric bill.  It is very easy to prepare
and is a good basic recipe to experiment with your own spices and 
flavors.  This recipe does call for eggs, but it looks like egg replacer 
would work (I haven't tried it).

Champagne/Chive Mustard

1 cup dry white champagne
2 cups white wine vinegar or tarragon vinegar
1 cup chopped onion
1/4 cup dried chopped chives
2 chopped garlic cloves

1 4-oz. can dry mustard
1/4 cup sugar
2 tsp. cornstarch
1-2 tsp. salt  (I use 1/2 tsp. or omit completely)

2 well-beaten eggs
2 tsp. dried chopped chives

Combine champagne, vinegar, onion, 1/4 cup chives and garlic in a
medium saucepan.  Bring to a boil; reduce heat.  Simmer, covered,
5 minutes.  Let cool 2 hours.  Strain champagne mixture into 1-qt. 
bowl, discarding onion, garlic and chives.

Combine dry mustard, sugar, cornstarch and salt on top of double 
boiler.  Using whisk, gradually blend in champagne mixture.  Add 
2 well-beaten eggs and mix thoroughly.  Cook over hot, not boiling, 
water, beating constantly until thick (about 15 minutes).  Stir in 
2 more tsp. dried chives.

Ladle mustard into 3 jars (8 - 12-oz. size) with tight fitting lids.
Store in refrigerator.  Will keep at least 9 months.  Makes about 3
cups.
Newsgroups: rec.food.veg
From: jr55+@andrew.cmu.edu (Jyothi Rengarajan)
Newsgroups: rec.food.veg
Subject: TORTILLA IDEAS
Date: 6 Oct 92 00:03:42 GMT
Organization: Carnegie Mellon, Pittsburgh, PA

Quick, easy and tasty!

Here are some suggestions for fillings in flour or whole wheat tortillas:

-rajma (kidney beans: see recipe posted earlier) and chedder cheese
-any bean recipe + cheese
-cooked lentils with garam masala, sauted onions 
-boiled/steamed mixed veggies + cheese
-steamed broccoli + cheese
-stir-fried chinese veggies with soy sauce and chilli sauce
-fresh salad: eg onions, peppers,cucumber, tomatoes, lettuce : cut up
into small pieces + any dressing( this need not be baked later)
-mashed potatoes with green peas and carrots,+ pepper, butter/cheese
- lightly mashed chick peas with tomatoes and onions / leftover hummous
-any leftover veggie dish you may have lying in your fridge. Can be
pepped up with chilli sauce, cheese or seasonings
 ( I've even used lefover spaghetti and sauce with a dash of pepper and
Italian seasoning)

USE YOUR IMAGINATION!!EXPERIMENT!

Place your favorite filling in the middle of a pre-heated (open pan or
microwave). Sprinkle cheese, spice, seasoning, salsa, sauce or whatever
you like, on top. Fold over to look like a burrito. Bake lightly till
chesse melts. Can also be microwaved or placed on griddle with a little
oil and heated up.

Jyothi
Newsgroups: rec.food.veg
From: amcmicha@gmuvax2.gmu.edu (Andrew McMichael)
Subject: cheeses with rennet
Organization: George Mason University, Fairfax, Va.
Distribution: usa
Date: Mon, 28 Sep 1992 20:55:59 GMT

A few weeks back, there was a lively discussion concerning cheeses
made with rennet.  AS far as I saw, noone posted a comprehensive
list of those cheeses which are made without rennet, or even a 
way to tell by reading the packaging.  Could someone either post
a list of those cheeses that are not made using rennet, or tell us
how to read it from the packaging?  I see the ingredient 'enzymes'
on virtually every cheese, but am ignorant as to what this is.



Thanks.
From: proberts@informix.com (Paul Roberts)
Newsgroups: rec.food.veg
Subject: Re: Some improvement here regarding animal protection
Date: 5 Oct 92 19:42:32 GMT
Organization: Informix Software, Inc.

In article <1992Oct5.113514.20508@abo.fi> abulsari@abo.fi (Abhay Bulsari VT) writes:
>It was a surprise to see the topic of animal protection on 
>the front page of Finland's leading Swedish language newspaper
>today. Most of page 4 covers this subject.
>
>This week starting Sunday, 4th October, is animal protection
>week in Finland.
>
>Civilisation seems to be spreading fast even to remote corners
>of the earth.
>
>

Good. Wonder when it will reach the US?
Newsgroups: rec.food.veg
From: dth2@cunixb.cc.columbia.edu (David T Ho)
Subject: REQUEST: Tofu-burgers
Reply-To: dth2@cunixb.cc.columbia.edu (David T Ho)
Organization: Columbia University
Date: Sun, 27 Sep 1992 17:51:13 GMT

Someone posted a recipe for tofu-burgers a while ago (ca. May '92), I
lost the recipe and was wondering if someone could email it to me or
repost it.  By the way, it was really good.  I think the person
mentioned that the recipe is from the American Vegetarian Society.
Thanks.

--
David T. Ho                       
dth2@cunixb.cc.columbia.edu