HDTenEightyP/NetNews huggingface dataset:
From: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Re: Hamburger disease kills girl
Organization: Abo Akademi University
Date: Fri, 14 Aug 1992 05:49:15 GMT

In article <14253@mindlink.bc.ca> Christine_Code@mindlink.bc.ca (Christine Code) writes:
>Want one more reason not to eat meat?   Here's an article that appeared on the
>front page of the Vancouver Sun newspaper on Wednesday, August 12, 1992.
>It may be of particular interest to the lurking omnivores!
>
>==============================================================================
>HAMBURGER DISEASE CLAIMS GIRL, 12; FIVE CHILDREN ADMITTED TO HOSPITAL
>
>By Rebecca Wigod
>Sun Medical Reporter
>
>A disease that normally results from undercooking meat on a backyard barbecue
>is being blamed for the death of a 12-year old Langley girl and the need for
>five other Lower Mainland children to have hospital treatment.

Long sob story deleted

>==============================================================================
>
>I can't imagine why this nurse didn't suggest that people barbecue fresh
>veggies, like corn-on-the cob, INSTEAD of meat.

One long story for one girl - How many animals go into hamburgers ?
-- 
A. Bulsari                                       Tel.  358 (21) 654 721
V{rmeteknik, ]bo Akademi                         Fax   358 (21) 654 792
Va"rmeteknik, A'bo Akademi   (for the non-Scandinavian screen impaired)
SF 20500 Turku, Finland                          Tlx  57 62301 AABIB SF
Newsgroups: rec.food.veg
From: traub@btcs.bt.co.uk (Michael Traub)
Subject: Re: Veggie food in Paris?
Organization: BT Customer Systems, Brighton, UK
Date: Sat, 22 Aug 1992 16:35:10 GMT
Keywords: Paris Vegetarian

In article <l9bqbjINNitn@roundup.crhc.uiuc.edu> arunki@uirvld.csl.uiuc.edu (Arun Krishnan) writes:
>Can someone suggest nice places to obtain vegetarian food in 
>Paris?  Places that are not costly will be helpful.

Things seem better in Paris than the last time I was there (84). Here
is the list I have in my International Vegetarian Travel Guide.
Unfortunately this guide is for 1989/90 so some establishments may 
have shut down.

Aquarius, 54 Rue Sainte Croix de la Bretonnerie
Auberge In, 34 Rue du Cardinal Lemoine
Country Life, 6 Rue Daunou
Grain Sauvage, 15 Rue Letellier
La Macrobiotheque, 17 Rue de Savoie
Rayons de Sante, 8 Place Charles Dullin
Roselight, 29 Quai de la Cournell


A newer edition of the book is available from:

The International Vegetarian Travel Guide.
The Vegetarian Society of the United Kingdom
Parkdale
Dunham Road
Altrincham
Cheshire
WA14 4QG
UK

If you send them a credit card number they should be able to fill your order
immediately.

-- 
Michael Traub
From: skutvik@sleepy.UUCP ( ECMS TEST)
Newsgroups: rec.food.veg
Subject: Re: Posting Cookbook recipes on Net
Summary: posting from cookbooks
Date: 15 Aug 92 16:13:39 GMT
Organization: Boeing Computer Services, Seattle


t was my impression (from the Frugal Gourmet I believe, but will look up
the source when I get some time at home) that the only thing that is    
covered by copyright (in a cookbook) is the non-recipe text, and the 
verbatim directions.  That is, the ingredients (by amount), and the general
idea of how to combine them are not protected.....
From: 11mbruce@gallua.gallaudet.edu (Mere)
Subject: Request for Recipe
Organization: Gallaudet University
Date: Fri, 14 Aug 1992 04:26:47 GMT

------------------------------------------------------------------------------ 
Meredith Bruce       11mbruce@gallua.gallaudet.edu        Gallaudet University
-------------------------------------------------------------------------------


Folks,

Hello. Do any of you have a recipe for Vegetable Lagassna? 

I would like to try that out. Heard of it but do not know how!

Help!

Thanks,
Mere
From: young@serum.kodak.com
Newsgroups: rec.food.veg
Subject: Re: Hamburger disease kills girl
Date: 17 Aug 92 12:01:28 GMT
Article-I.D.: pixel.1992Aug17.120128.16898
Reply-To: young@serum.kodak.com
Organization: Clinical Products Division, Eastman Kodak Company
Originator: young@sasquatch

In article <1992Aug14.073711.24085@btcs.bt.co.uk> traub@btcs.bt.co.uk (Michael Traub) writes:

>[...]  ...a dog's diet should be broadly similar to a humans.

	Could you please expand on this statement?

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>|<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
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  |
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>|<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Newsgroups: rec.food.veg
From: matt@centerline.com (Matt Landau)
Subject: RECIPE: [lacto-veg] Roasted Asparagus Lasagna
Keywords: recipe, lacto, non-inflammatory :-)
Organization: CenterLine Software, Inc.
Date: Sun, 23 Aug 1992 06:26:04 GMT

This lacto-vegetarian roasted asparagus lasagna is fairly labor intensive
to make, so I don't make it often, but it's good enough to make even the
most adamant meat-eater consider other alternatives :-)   Be warned, tho,
that it's extremely rich and cholesterol-laden.  

I think this was originally published in "Food and Wine" or some such 
place; I got it from my (omnivorous) SO.

Ingredients:

	5 tablespoons butter (pref. unsalted)
	3 tablespoons flour
	1.5 cups hot (not boiling) milk
	1.5 teaspoons salt
	2.5 tablespoons cold pressed extra virgin olive oil
	1 pound onions, quartered and thinly sliced
	2 pounds *fresh* asparagus
	0.5 cup heavy cream
	4 ounces freshly grated parmigiano cheese
	4 ounces grated or shredded mozzarella cheese
	1 lb lasagne noodles

Begin by making a bechamel sauce:

	1.  Melt three tablespoons of butter over low heat.
	2.  Add the flour and stir with a wooden spoon until well mixed.
	3.  Cook over low heat, stirring constantly, for about 1 minute.
              	Do not let the flour brown.
	4.  Remove from heat and slowly add hot milk, stirring constantly
	      	with a wire whisk.
	5.  Return to heat and cook, stirring frequently, until the sauce
		thickens.  This should take about 10 minutes.
	6.  Add 1/2 teaspoon of salt and stir well.
	7.  Transfer the bechamel to a bowl and set aside.

Next, prepare the onions:

	1.  Melt the remaining two tablespoons of butter and one
		tablespoon of olive oil in a large skillet.
	2.  Add the onions and sprinkle with 1/2 teaspoon of salt.
	3.  Cook over very low heat, stirring occasionally, until
		onions are very soft, about 15 minutes.

Meanwhile, roast the asparagus:

	1.  Preheat oven to 500 F degrees.
	2.  Toss the asparagus with the rest of the olive oil,
		then arrange in a single layer on a baking sheet.
	3.  Bake until tender and slightly shriveled, about 10 minutes.
	4.  Let cool, then slice on a diagonal into 1 inch pieces.
	5.  Combine roasted asparagus with cooked onions.

Finally, prepare the lasagna for baking:

	1.  Lower oven temperature to 375 F degrees.
	2.  Spread 2 tablespoons of bechamel in the bottom of your
		lasagna pan.  (An 8" baking pan will serve as well.)
	3.  Drizzle 2 tablespoons of heavy cream over the bechamel.
	4.  Cover with one layer of lasagna noodles.
	5.  Cover first layer of noodles with 2 more tablespoons
		of bechamel.
	6.  Add about 1 cup of the asparagus/onion mixture.
	7.  Add about 1 ounce each of mozzarella and parmigiano cheeses.
	8.  Drizzle with 2 more tablespoons of heavy cream.
	9.  Repeat layering two or three more times; cover the last
		noodle with the remaining bechamel and cheeses, and
		drizzle with 2 tablespoons of cream.

To bake, cover loosely with aluminum (or aluminium, if you're in the 
British Isles :-) foil and bake for 10 minutes.  Remove foil and bake
for an additional 20 or 30 minutes, until top is golden.

Serve with green salad and a dense crusty bread.
From: traub@btcs.bt.co.uk (Michael Traub)
Newsgroups: rec.food.veg
Subject: The Vegan Holiday and Restaurant Guide
Date: 12 Aug 92 12:41:43 GMT
Reply-To: traub@btcs.bt.co.uk
Organization: BT Customer Systems, Brighton, UK

I keep posting extracts from the VSUK Travel Guide but I had forgotten
that the Vegan Society also have a guide. Unfortunately it covers the
UK only, but it may be of use to some people. My copy is very old
(1988) but I guess it is still in print. My copy cost 2.50 pounds
but I guess that doesn't mean very much.

The Vegan Society are on (0)424 427393.


-- 
Michael Traub
Newsgroups: rec.food.veg
From: anne@cs.UAlberta.CA (Anne J.R. Nield)
Subject: Re: Hamburger disease kills girl
Organization: University of Alberta, Edmonton, Canada
Date: Thu, 13 Aug 1992 23:19:09 GMT

jack@dcs.glasgow.ac.uk (Jack Campin) writes:


>Please.  It is easier to get revolting kinds of food poisoning from meat than
>vegetable products, but where vegetable products are handled in similar ways
>to meat similar results can follow.  I'll spare you the details of my bout of
>gastric spasms from an impeccably vegan wholefood item produced by the local
>veggie bakery.

Yes -- I was interested to find out that cooked beans (ie, chickpeas in
hummus) can produce horrendous stuff too.  Don't know exactly what, not
being an expert on all this -- but I was told it is VERY important to
keep them refrigerated.  Interesting....  I've never had any such problems.
Definitely due to LUCK rather than being well informed, in this case!!
 

Anne

Newsgroups: rec.food.veg
From: shenoy@iastate.edu (Shiva Shenoy)
Subject: Re: Indian cookbooks
Organization: Iowa State University, Ames IA
Date: Fri, 21 Aug 1992 12:50:03 GMT

In <1992Aug20.203855.7001@mcshub.dcss.mcmaster.ca> masonp@physun.physics.mcmaster.ca (Peter Mason) writes:

>Since becoming vegetarian, my cooking skills have certainly grown.  My
>favourite type of food, without a doubt, is Indian.  Can anyone 
>recommend a really good Indian cookbook.  I saw one recently
>in Toronto called _Vegetarian Indian Cooking_ but an Indian friend
>of mine said it wasn't so great.  I can only afford one cookbook per
>year and this will be it...

The most comprehensive one I have come across is 
------------------------------------------------------------------------------
 Author:         Devi, Yamuna, 1942-

 Title:          Lord Krishna's cuisine : the art of Indian vegetarian Cooking
                   / Yamuna Devi ; illustrations by David Baird.

 Edition:        1st American ed.

 Publisher:      New York : E.P. Dutton, 1987.

 Description:    xiii, 799 p. : ill. ; 27  cm.

------------------------------------------------------------------------------

This has been written especially for the North American cook. It contains
recipes from all over India unlike a lot of other books which restrict
themselves to North Indian cooking. 

Happy Cooking!

-- 
Shiva Shenoy                           | e-mail: shenoy@iastate.edu 
2066 Black,                            | Office: (515)-294-0082
Dept. of Aero. Engg. & Engg. Mechanics | Home  : (515)-296-7640
Iowa State University, Ames, IA 50010  |
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.veg
Subject: Re: E1404 etc. (Re: LIST OF INGREDIENTS DERIVED FROM ANIMALS)
Date: 13 Aug 92 16:03:11 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

hpiirai@cs.joensuu.fi (Heikki Piirainen) wrote:
> Does anybody know anything about those E numbers they use over
> here to identify some ingredients? E1404 (or something like
> that) is gelatin; are there others to be aware of?

"E" means the ingredient has been approved by the European Community food
regulatory body, whatever it is.  There are several complete listings of
them in print: one is a book called "E for Additives", which also includes
information about what sort of health problems each may cause, and for
who.  Several bodies produce leaflets giving an unadorned list of what
they mean.


-- 
--  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
From: ruman@meroot.eng.uci.edu (ruman)
Subject: Re: the term "vegetarian"
Distribution: world 
Newsgroups: rec.food.veg
Organization: University of California, Irvine
Date: 22 Aug 92 06:47:59 GMT
Followup-To: rec.food.veg

In article <1992Aug21.210552.7136@cerritos.edu> radams@cerritos.edu writes:
[....]
>Another variation would be "I am a vegetarian
>most of the time".
>

OurOrdinaryOmnivore:I am a vegetarian most of the time
VeggieAcquaintance:Oh! How long do you remain veggie at a stretch..
OurOrdinaryOmnivore:<in all seriousness> All day except when I have my meals.
VeggieAcquaintance:<grr grr grits his teeth.> <weak smile.> You should
                   try to make your diet vegetarian
OurOrdinaryOmnivore:<blah blah about how 90% of a hamburger is veggie>
VeggieAcquaintance:<Silence> Did u watch the new show yesterday..<blah
                   blah> 

This actually happened to me when I first joined school here.
I personally don't care what people call themselves. If it gives
them great mental satisfaction to go about calling themselves
veggies or near veggies let that be. I can stand the nuisance of
ill-informed or AccustomedtoFisheating"Veggies" waitresses 
ask me if I don't mind seafood etc (sizzlers..). To those vegetarians
who feel irritated at people calling themselves 'near veggies' etc, I
would like to suggest that probably they are, in their sub-conscious
atleast, deriving some sense of superiority and feel that they are
at a higher plane than such psuedo veggies having changed their 
lifestyle with great self-discipline and will power (personal experience
:) :)). In fact I suspect that most of the people who feel irritated are
 probably vegetarians who have converted because of ethical reasons
 rather than medical reasons.   
>
>-------------------------------------------------------------------------------
>	Roger Adams
>	radams@cerritos.edu               To those in whom love dwells,
>	Cerritos College                  the whole world is one family.
>	11110 Alondra Blvd                             A Hindu Proverb
>        Norwalk, California 90650
>	USA        		          292 Dwapara :-)
>-------------------------------------------------------------------------------

ruman
From: skutvik@sleepy.UUCP ( ECMS TEST)
Newsgroups: rec.food.veg
Subject: veggie pasta recipe
Keywords: pasta recipe yummy from_WHERE??
Date: 22 Aug 92 21:14:32 GMT
Organization: Boeing Computer Services, Seattle


 was reading through my current copy of Bon Appetit (yes I am an omnivore)
when I happened across something unusual, a veggie blurb complete with
recipe.  I'm  at work, so haven't tried it yet...but it looks yummy.

SPINACH FETTUCCINE WITH MUSHROOMS AND ARTICHOKES
================================================

4 TBS olive oil							1 Lb mushrooms, sliced
3 large cloves pressed garlic			1 Tsp dried thyme, crumbled
1 large red bell pepper,				.5 Lb artichoke hearts
     coarsely chopped					.5 cups vegetable stock
(then calls for .5 cup each of whipping cream and Parmesan Cheese,
 I would venture that pureed tofu could cover for the cream but am
unsure of what to replace the cheese with, any ideas???)

Heat 3 TBS oil over high heat, add mushrooms garlic and time and saute 'till
mushrooms are starting to brown (6 min).  Add red pepper and saute 3 min
more.  Add remaining ingredients and simmer.

Toss 6 servings of fettuccini with remaining olive oil, pour sauce over 
pasta and serve.

(( sorry 'bout the lack of replacements, but I think you can manage ))
From: rghoff@bb1t.monsanto.com
Newsgroups: rec.food.veg
Subject: Re: Rich & Michael
Date: 17 Aug 92 12:32:26 CST
Organization: Monsanto Company, St. Louis, MO

In article <altar.714066221@sfu.ca>, altar@beaufort.sfu.ca (Ted Wayn Altar) writes:
> Charles Parr writes:
> 
>>Look, friend. I am a meat eater, a fisherman, a hunter of small
>>game and a pet owner. In the eyes of some fanatics, that makes me
>>Satan himself.
> 
[stuff deleted]

> 
> I think Aldous Huxley was correct when he said of fanaticism:
>  
>      "Defined in psychological terms, a fanatic is a man who
>      consciously over-compensates a secret doubt"
>           (from Vulgarity in Literature, chp. 4)
>      
> Well, the over-zealous declaration of Faith and the belligerent
> vegetarian bashing by our inveterate hunter above is indeed
> displaying this very over-compensation.  Note the admittedly
> unrestrained compulsion to boast of his inconsistency of being a
> pet owner and hunter, and, to taunt the peaceful vegetarians on
> this conference with his gloating about his own meat-eating.
>  

Hey Charles, I think you're right. He thinks you're Satan. :-)

Of all the groups I routinely thumb through from time to time, this has
got to be worst when it comes to putting people down and being totally
intolarant of any point of view other than their own. 

I personally think the vast majority of vegans that contribute to this
group are probably a decent group of people. But there's several 
individuals in this group that have been very successfull in spending their
days loading up the bandwidth with their own personal opinions and attacks
and turning this entire subject into a total joke for the rest of us.

Just my 2 copper coated zinc disk.

Rick Hoffman.
From: rghoff@bb1t.monsanto.com
Newsgroups: rec.food.veg
Subject: Re: I love red meat! I love sugar!
Date: 14 Aug 92 14:57:55 CST
Organization: Monsanto Company, St. Louis, MO

In article <1992Aug13.080556.18699@btcs.bt.co.uk>, traub@btcs.bt.co.uk (Michael Traub) writes:
> In article <1992Aug12.164113.21981@csrd.uiuc.edu> saarinen@sp1.csrd.uiuc.edu (Sirpa Saarinen) writes:
>>Is it so that every meal might contribute to the fat in the arteries and 
>>do also *slim* people have this problem? I.e. can you be slim *and* get 
>>clogged arteries? I have often thought about this, since people around me 
>>(in my office) eat hamburgers and junk food and still stay slim. Do their 
>>arteries also clog or not? Or is it a very long term thing?
> 
> Absolutely! You can be slim as anything and still die from heart disease.
> Saying that you can also be just fine, it depends on your genes as well as
> your diet.
> 
> I saw a program on TV last night about an actress from an Australian TV
> soap called 'Neighbours'. She had had a quadruple bypass operation
> while still quite young, and needed another operation less than ten
> years later. She admitted her diet was high in fats. She also used to
> smoke forty cigarettes a day which couldn't have helped.
> 
> 
> -- 
> Michael Traub

Gee, my great grandma smoked (and inhaled) a pipe from the time she was
a kid and ate fried everything from the day she was born and died a very
premature death at 98.

Yep Michael, you seem to ALWAYS be right. And you're awlfully good at telling
us too.... :-)

Rick Hoffman.
From: 6175190@LMSC5.IS.LMSC.LOCKHEED.COM
Subject: Re: Wool Machines
Organization: Lockheed Missiles & Space Company, Inc.
Date: Wed, 12 Aug 92 16:27:11 GMT

>Well I wouldn't exactly call England warm but I suppose you could live
>somewhere colder (is that possible ?-). I find cotton a more than
>adequate substitute, occasionally I buy synthetics for jumpers.
>
for those of us in the US, jumpers are sweaters. ;-)

>--
>Michael Traub
Thanks Michael
Diane
Newsgroups: rec.food.veg
From: dyer@spdcc.com (Steve Dyer)
Subject: Re: High fat = low sex drive
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Sat, 15 Aug 1992 21:39:48 GMT

In article <1992Aug14.162042.8416@jhunix.hcf.jhu.edu> jehlgg@jhunix.hcf.jhu.edu (Joyce E Hartley) writes:
>>>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.
>>	And what of the women? 
>Umm, if I remember correctly from one of my bio classes, estrogen is present
>in both men and women, and it is the hormone that controls sex drive.
>Someone may want to check this out.

Testosterone and other androgens, and not estrogen, appear to have a large
influence on the sex drive.  In females, these are primarily produced by the
adrenal glands.

I don't have any comment on the primary assertion above.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: red_trek@drycas.club.cc.cmu.edu
Newsgroups: rec.food.veg
Subject: RE: fat in milk
Date: 21 Aug 92 15:59:05 GMT
Organization: Carnegie Mellon Computer Club

RE: fat in milk --

WHOLE milk does get 36% of its calories from fat.  2% milk gets 18% of
its calories from fat.

This still isn't great when you consider that the ideal (especially,
but not --I understand -- necessarily exclusively, for those of us
with a cholestrol problem) is to maintain a diet that obtains 10%
of its calories from total fat (1/3 or less from saturated fat).
But at least it's under the 30% target.
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.veg
Subject: Re: Hamburger disease kills girl
Date: 13 Aug 92 20:04:55 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

Christine_Code@mindlink.bc.ca (Christine Code) wrote:
> HAMBURGER DISEASE CLAIMS GIRL, 12; FIVE CHILDREN ADMITTED TO HOSPITAL
> By Rebecca Wigod
> [Vancouver] Sun Medical Reporter
> A disease that normally results from undercooking meat on a backyard barbecue
> is being blamed for the death of a 12-year old Langley girl and the need for
> five other Lower Mainland children to have hospital treatment.
> Christina Ann Fraser died last Wednesday of hemolytic uremic syndrome (HUS),
> colloquially known as "hamburger disease."
> HUS is caused by a type of E. coli bacterium found in raw meat.

Please.  It is easier to get revolting kinds of food poisoning from meat than
vegetable products, but where vegetable products are handled in similar ways
to meat similar results can follow.  I'll spare you the details of my bout of
gastric spasms from an impeccably vegan wholefood item produced by the local
veggie bakery.

In particular, things intended as *substitutes* for meat - and why any veggie
would *want* their food to look like a chunk of ground-up cow I have never
figured out - are an obvious candidate: leave a cooked vegeburger around for
hours before heating and serving it, and you're asking for exactly the same
outcome.  Complacency is not a good idea.

-- 
--  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
From: giber@pollux.cs.uga.edu (Carolyn Giberson)
Newsgroups: rec.food.veg
Subject: nutrasweet composition
Date: 18 Aug 92 21:07:42 GMT
Organization: University of Georgia, Athens
Originator: giber@pollux


Nutrasweet's active ingredient is aspartame, a dipeptide formed from
aspartic acid and phenylalanine -- two amino acids which are present
in the diet anyway.  I do not think these amino acids are exclusively
of animal origin (occur naturally in both plants AND animals), so
a vegan should be able to use the product without a problem.

Carolyn Giberson
giber@pollux.cs.uga.edu
University of Georgia
Newsgroups: rec.food.veg