HDTenEightyP/NetNews huggingface dataset:
From: aa470@cleveland.Freenet.Edu (Cyn Bell-Moores)
Newsgroups: rec.food.veg
Subject: RECIPE - Angel Hair Brocolini
Date: 30 Sep 1992 16:20:30 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc5.ins.cwru.edu


Angel Hair Broccolini
 
 
 1/2 lb. angel hair        1 (4 oz.) can
   pasta                     mushroom stems and
 2 T. olive oil              pieces, drained
 8-10 fresh garlic         1 c. White wine
   cloves, finely          Salt and pepper to
   minced (according         taste
   to taste)               Grated Parmesan
 2 c. frozen broccoli        cheese (optional)
   flowerettes,
   defrosted
 
 Fill a large pot with cold water.  Add 1 t. salt
 and a drop of oil.  Bring to a boil and add
 angel hair.  Boil for no longer than 10 minutes,
 stirring occasionally to keep strands of pasta
 from clumping together.  While pasta is cooking,
 prepare sauce.
 
 Heat olive oil at moderate heat.  Saute garlic,
 just until lightly browned.  Add mushrooms and
 broccoli pieces and stir until all ingredients
 have been warmed through.  Add wine, salt and
 pepper.
 
 Toss with drained pasta.  This is vegan as is.
 For lacto-s, may be sprinkled with Parmesan
 cheese, if desired.
 
 Serves 4
 
 NOTES:
=> Key: c. = cup, t. = teaspoon, T. = tablespoon
=> Fresh broccoli may be used instead of frozen.
 Steam flowerettes just until crisp-tender.  They
 should not be mushy.
=> Frozen broccoli may be taken straight from
 freezer and cooked in microwave on high, 3
 minutes or until completely defrosted.  Do not
 overcook.
Newsgroups: rec.food.veg
From: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Some improvement here regarding animal protection
Organization: Abo Akademi University
Date: Mon, 5 Oct 1992 11:35:14 GMT

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.


-- 
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
From: hemant@cbnewse.cb.att.com (hemant.b.bhatt)
Newsgroups: rec.food.veg
Subject: rennet in cheese
Date: 2 Oct 92 23:30:24 GMT
Distribution: usa
Organization: AT&T

I called 1-800 on craft cheese package about the rennet in cheese.
These was there reply..........

Thank you for asking if there are any animal derivatives in FRAFT
American singles Pasturized process cheese food. Our comments apply
only to product produced in the United States.

Many cheese products produced in this country contail a coagulating
enzyme derived from calt (rennet). The process of converting fluid
milk in to cheese is dependent on coagulating the milk through the
use of this enzyme preparation. It is also essential in the develope-
ment of the characteristics normally associated with these cheeses.
Although Kraft does use calf rennet in most of it retail cheese
products, we no longer use any type of enzyme derived from pork.

A more recent developement in this area has been the use of enzymes
derived from the growth of pure cultures of certain molds. These are
termed microbial rennets. They are commonly used for the production
of certain types of cheese and contain no animal derivatives. Kraft
Swiss cheese produced in the United States is made with microbial
rennet and contains no animal derivatives. (The label of this product
do not contain the word Imported from a foreign country.) This applies
to our process swiss cheese as well as our natural swiss.

Soft cheeses utilize another method of coagulating milk by the growth 
of pure cultures of bacteria in the milk and developement of lactic
acid. These cheeses have distinctivly different characteristics from
those products using coagulating enzymes. Our cream cheese products 
under the PHILADELPHIA BRAND name and our kraft brand neufchatel
cheeses fall in to this category. These cheeses do not contain any
type of animal derivatives.

Thank you again for allowing ........

This was from KRAFT consumer response center. Phone: 1-800-323-0768.
From: pjh@eng.cam.ac.uk (Philippa Hogben)
Newsgroups: rec.food.veg
Subject: Re: Egg substitute.
Date: 29 Sep 92 15:13:30 GMT
Reply-To: pjh@eng.cam.ac.uk
Organization: Sun Microsystems, Inc.

In article AA20617@hadar.fai.com, balajiv@hadar.fai.com (Robi Bisesarji) writes:
>
>I intend making pizza pretty soon, and I noticed that my recipe lists eggs as
>one of the ingredients. Although I was once an active egg-eater, and am
>still not too averse to food that contain it (like cakes, ice-creams, etc.)
>I would like to avoid using it as far as possible. Are there any substitutes
>for eggs available in the market, and where can I get them? Also is it
>absolutely necessary to add eggs in the pizza dough?
>

I have a (non-authentic) pizza base recipe which consists of mashed potato,
flour, seasoning and a small amount of butter (no eggs). It is very easy to
make and very tasty, though (as I said) not like a "proper" pizza base. I
can't remember the exact quantities at the moment but if anybody wants I can
dig out the recipe.

Philippa

---
Philippa Hogben   pjh@eng.cam.ac.uk  (Reverse if mailing from Janet)
Any mistakes are mine, all mnie.

I am not a .sig virus. I am a free bug.
From: msieweke@hayes.com
Newsgroups: rec.food.veg
Subject: Re: Why does everyone talk only about weight loss?
Date: 29 Sep 92 15:16:16 EDT
Organization: Hayes Microcomputer Products, Norcross, GA

In article <30378@sophia.inria.fr>, chandy@marais.inria.fr (Chandra SHEKHAR) writes:
> I want to remain a vegan, but I also want to be
> well-built and muscular like my meat-eating friends.
> Any simple suggestions? (Avoid standard responses
> like "eat more protein", "do weights", etc. I have
> tried them all.)

There is only one way to gain weight in a healthy manner, and that
is to convince your muscles to gain more mass.  The only way to convince
your muscles to gain mass is to use them at or near their maximum
ability.  This is called exercise.

I'm not trying to talk down to you, but many people miss this simple
fact: exercise is the only way to gain weight in a healthy manner.

I am also a slim person, and I have been trying to gain weight.  I gained
10 pounds (5kg) in a year by running, cycling, and lifting weights.  I was
only exercising 1 hour per day and 4-5 days each week.  I lost most of it
when I stopped lifting weights.  I bet that if you asked your muscular meat-
eating friends, you would find that they exercise more than 10 hours each 
week.  If you want that type of body, you really have to work at it.

Once you start exercising, nutrition becomes a factor.  You must eat
sufficient carbohydrate calories so your body doesn't use protein for
energy.  It is not necessary to eat more that 10% of your calories as
protein, as long as most of the rest is carbohydrates (>60% of total).

It is also important to do the right type and frequency of exercise.
You can get most of this info from a good book on weight lifting, but
not one that promises quick weight gain.  Remember that there is no
single correct way to lift weights.  Do what works for you.

Basic rules: (1) Don't work a muscle 2 days in a row. (2) Work each
muscle to its limit. (3) Balance your muscles (i.e. work the extensors
and adductors equally - biceps/triceps for example). (4) Do a wide
variety of machines or weights. (5) Free weights put on muscle faster
than machines. (6) Use your common sense - if it hurts, take it easy.
It is normal for your muscles to hurt after the first time you lift,
because of lactic acid build up.  This is normal soreness.  If you
feel any other type of pain, then you may be doing something wrong.
(7) Stretch out after exercising.

All standard disclaimers apply.  TANSTAAFL - There ain't no such
thing as a free lunch.  The above info is for gaining muscle mass;
if you are only seeking fitness, then the rules are different.
-- 
Mike Sieweke                            ...!uunet!hayes!msieweke
Hayes Microcomputer Products            msieweke@hayes.com
Norcross, Georgia                       hayes!msieweke@uunet.uu.net
"I've never seen so many people obsessed with the trivial!"
   - a co-worker after his first time reading news
Newsgroups: rec.food.veg
From: sfjr@wam.umd.edu (Steve Russell)
Subject: Re: Why does everyone talk only about weight loss?
Organization: University of Maryland, College Park
Date: Mon, 28 Sep 1992 20:07:54 GMT

In article <30378@sophia.inria.fr> chandy@marais.inria.fr (Chandra SHEKHAR) writes:
>Aren't there any vegans out there who are trying 
>desperately to *gain* weight ... or am I the only
>weirdo around? It pisses me off that 99.99% of all
>veg. discussions deal with the issue of losing weight!
>You open any book on vegetarianism, and the first
>thing they talk about is how veg(itari)anism helps
>to reduce weight.
>
>I want to remain a vegan, but I also want to be
>well-built and muscular like my meat-eating friends.
>Any simple suggestions? (Avoid standard responses
>like "eat more protein", "do weights", etc. I have
>tried them all.)
>
>Chandy

Chandy-

   You probally already heard this but it is the only thing I can think of
that you might not have heard.  I tried this several years back when I was
a body builder and it seemed to work well.  Eat many small meals a day.
About 6 or a meal every 2-3 hours.  It is more efficent to burn foood this
way, sort of like getting the most out of load of wood by putting a little
bit into the fire place at a time as opposed to dropping many logs on.

  You might also want to try jacking up the fat content of your diet with
polyunsaturates.  Use things like tahini, good oils, nuts, and seeds.
Most are nutritional powerhouses as well.

  If all else fails try those awfull weight gain shakes, most are soy based
anyway.  I had a friend like you in highschool.  He drank tons of this stuff
and worked out hard.  After months he started to gain weight.

Also, read all the literature on how to lose weight and do the exact opposite
if all fails:)

Good Luck
Steve R
From: xmpp@uxa.ecn.bgu.edu (Melody Paul)
Newsgroups: rec.food.veg
Subject: Brocolli and Tofu
Date: 1 Oct 92 15:34:26 GMT
Organization: Educational Computing Network

I need a good recipe for brocolli and tofu, does anyone have one ore
two..?  Also, I can't find TVP in the large discount stores like Cubs or
Sams..so are the health food stores the best place to look?

-- 
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
Newsgroups: rec.food.veg
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.veg
Subject: Re: grapefruit
Date: 5 Oct 92 15:07:40 GMT
Organization: Department of Computer Science, University of Edinburgh, Scotland

In article <1afks3INNeu9@hpsdlss3.sdd.hp.com> kra@sdd.hp.com (Katherine Albitz) writes:

   When I was a kid, my mother made this great "side dish" by cutting a
   grapefruit in half, sprinkling the top with brown sugar, putting a 
   cherry in the middle and broiling it till the fruit is hot and the
   sugar melted. Sounds odd but it's delicious. It's then eaten with a
   serrated grapefruit spoon. Then try to talk your sister out of her
   cherry...

Try it with a bit of powdered ginger mixed with the sugar, it's even better.
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Inexpensive veggie dinners
Date: 30 Sep 92 10:07:01 GMT
Article-I.D.: iscsvax.1992Sep30.150701.7218
Organization: University of Northern Iowa

I promised a few recipies for "poor, starving, students". This
is very inexpensive and filling. Cabbage and potatoes are an
Irish combination, but the traditional recipies call for lots
of cheese. I've used spices that are more Chinese in origin instead. 

Cabbage and Potato Stew

About 2 large potatoes, washed, peeled, and chopped
1/2 head cabbage, chopped
water

1 tablespoon corn oil
1 onion, peeled and chopped
1/2 cup ketchup
1 tablespoon red pepper sauce (moderate, not hot like tabasco. Usually called
       "Chicken Wing" sauce in supermarkets)
1 tablespoon soy sauce 
2 cloves garlic
1 cup vegetable broth, or water with 1 tablespoon vegetable broth seasoning
salt and pepper to taste

1 cup soymilk

In one large saucepan, heat the water and add the potatoes and cabbage. 
Cook the cabbage until done, then pull out with a slotted spoon and 
transfer to a bowl. Continue to cook the potatoes until done, about 10
minutes.

In a separate saucepan, heat the oil and add the onion. Saute until soft. 
Add the ketchup, red pepper sauce, soy sauce, garlic, veg. broth, and
salt and pepper. Add the cooked cabbage to the saucepan and cook for about
5 minutes. 

Remove the potatoes from the other saucepan. Drain and put in a bowl. 
Add the soymilk, then use a mixer or masher to make mashed potatoes. 

Add the cabbage mixture to the mashed potatoes and stir well. Serve 
in bowls. 


-Mary Howard

"A crisis of community, a spiritual crisis calls upon each of us to remember 
and to act upon our obligations to one another.  The purpose of community, 
the purpose of our government, the purpose of our leaders should be to call 
us to pursue common values and common good, not simply in the moment of 
extreme crisis but every day in our lives, starting right now, today. "
                              -Bill Clinton, at Notre Dame, 9/11/92
Newsgroups: rec.food.veg
From: tara@socrates.umd.edu (Tara McDermott)
Subject: Re: mustard: how to make?
Organization: University of Maryland University College
Date: Tue, 6 Oct 1992 21:31:29 GMT

Last Christmas I asked for mustard recipes to make (you guessed it -
Mustard!) for Xmas presents.  These were the only good ones out of the
bunch I got.  I made the first recipe, which is great, though it
doesn't taste like regular table mustard - it is sweet and spicy.
Haven't tried the second one.

German-style Mustard
Adapted from Gift Ideas from the Kitchen

1/4 cup yellow mustard seed
2 Tbsp. black or brown mustard seed, heaping
1/4 cup dry mustard
1/2 cup water
1 1/2 cups cider vinegar
1 small onion chopped
2 Tbsp. firmly packed brown sugar
1 tsp. salt
2 garlic gloves, minced or pressed
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. dried tarragon leaves
1/8 tsp. turmeric

In a small bowl, combine mustard seed and dry mustard.  In a 1- to 2-quart
non-aluminim pan, combine remaining ingredients.  Simmer uncovered, on
medium heat until reduced by half, 10-15 minutes.  Pour the mixture into
the mustard mixture.  Let mixture soak at room temperature 24 to 48 hours,
adding additional vinegar if neccesary in order to maintain enough liquid
to cover seeds.

Process the seeds and mixture in a blender or food processor until pureed
to the texture you like --this can take at least 3 or 4 minutes.  Some
prefer whole seeds remaining, others a smooth paste.  The mixture will
thicken considerably upon standing.  If it gets too thick after a few days,
stir in additional vinegar.

Scrape mustard into clean, dry jars; cover tightly and age at least 3 days
in the refrigerator.  Will keep for 2 years.  Makes about 1 1/2 -2 cups.

Southwest Chile Mustard

1/2 cup brown mustard seed
1/4 cup mustard seed
3/4 cup red wine vinegar
3/4 cup beer
2 tsp. red pepper flakes
3 cloves garlic chopped
1 Tbsp. cumin powder
1 tsp. Tabasco sauce

In non-aluminum pot or jar, combine mustard, vinegar, beer, pepper, and
garlic.  Cover and soak for 36 to 48 hours; adding additional vinegar and
beer, in equal proportions, in order to maintain enough liquid to cover
seeds.

Puree mixture with cumin and Tabasco in food processor.  Process until
mixture becomes creamy and flecked with seed, about 3-4 minutes.  Add
additional vinegar as neccesary to create a creamy mustard. (The mustard
will thicken upon standing)  Makes about 3 cups.


Tara
-- 
Newsgroups: rec.food.veg
From: mece1xg@menudo.uh.edu (purna)
Subject: Re: Egg substitute.
Organization: Dept. of Wizardry, Univ. of Houston
Date: Tue, 29 Sep 1992 17:49:29 GMT

In article <48052@shamash.cdc.com> ldh@svl.cdc.com (Lawrence D. Hare) writes:
>In article <9209222242.AA20617@hadar.fai.com> Robi Bisesarji,
>balajiv@hadar.fai.com writes:
>>absolutely necessary to add eggs in the pizza dough?
>
>Pizza does not have eggs in it. I lived in Italy for 6 years and married
>one of their magnificant women, believe me - pizza no 'avva da egg.
>

umm....question.  i always believed that pizza and italy really don't
have THAT much to do with each other.  specifically, i heard that
pizza was "invented" in china, but has changed quite a bit since
then.  of course, i could be COMPLETELY wrong, in which case please
ignore my babble :)

peace,
-purna

ObVegComment:  i also have a pizza recipe which requires eggs in it.
however, i just ignore that and just add a little more water.  i have
Newsgroups: rec.food.veg
From: omitchel@jarthur.claremont.edu (Ocie *crow* Mitchell)
Subject: Re: vegetarians in institutions
Organization: Harvey Mudd College, Claremont, CA 91711
Date: Tue, 29 Sep 1992 01:16:39 GMT


AHHHHH
The first meal hall you describes sounds to me like our meal hall in
reverse.  It is in the US so there is always meat at every meal, and often
times no vegetarian option worth mentioning (except cereal).  Fortunately,
the same food service works for the school next door and I eat there
every day because they have vegetarian food available.
Ocie

----------------------------------------------+-------------------------------
``What do you think sirs?''  -Joel (mst3k)    | do not write above this line
----------------------------------------------+------------------------------- 
   __             _ _ _                       | Ocie Mitchell
  / ')           ' ) ) )  _/_    /      /) /) | omitchel@jarthur.claremont.edu
 /  / _. o _      / / / o /  _. /_  _  // //  | Q:is that your real name? 
(__/ (__(_(<_    / ' (_(_(__(__/ /_(<_(/_(/_  | A:yes, it is my real name.
----------------------------------------------+-------------------------------
Newsgroups: rec.food.veg
From: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Re: World Vegetarian Day:  Potluck in St.John's, Nfld.
Organization: Abo Akademi University
Date: Mon, 28 Sep 1992 05:26:42 GMT

In article <1992Sep27.223708.7610@cs.mun.ca> ac@riemann.math.mun.ca (Alka Chandna) writes:
>********************************************************************************
>********************************************************************************
>
>As many of you may know, October 1st is World Vegetarian Day (coinciding with
>the anniversary of Gandhi's birthday).  Marking this occasion, our newly 

Please clarify : Mahatma Gandhi's birthday is 2 October, not 1st. Is
the World vegetarian day on 1st or 2nd ?

Thanks.

With regards,

-- 
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: bill@gaza.uhcc.Hawaii.Edu (William J. King)
Subject: Natural Ovens Breads of Wisconson  QUESTION.
Organization: University of Hawaii
Distribution: usa
Date: Tue, 6 Oct 1992 17:19:04 GMT


Saw a blurb on CNN about "Natural Ovens" Bread Baking company of Wisconson.

Anyone know how to order from them?  Something of a catalogue was
mentioned but of course no  mention of an address.

Anyone tried these breads?

Thanx
in advance,

Wm.

--
    bill@uhunix.bitnet 
    bill@uhunix.uhcc.Hawaii.Edu 
    21.19 N.LAT by 157.52 W.LONG          
    Fish on the Byte
From: tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!))
Newsgroups: rec.food.veg
Subject: Re: FTP site
Date: 28 Sep 92 17:42:33 GMT
Organization: The Reality Liberation Front (pixels to the people!)

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.


     Well, it's not a rule or anything... (Rules? On USENET? Ha!)  The
moderator of news.answers has some requirements for formatting of FAQs
that annoy some people. I haven't bothered to post my leather
alternatives FAQ there because I don't think anyone outside of
rec.food.veg would care.

     WRT to rec.food.veg general FAQ list: I haven't seen it posted lately; I
searched back postings to rec.food.veg and news.answers, and didn't find
it. I want to put a copy in my FTP collection, but my latest copy is from
April. Do we still have a FAQ keeper??

===============================================================================
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 reasonable man adapts himself to the world; the unreasonable one
      persists in trying to adapt the world to himself.  Therefore all
      progress depends on the unreasonable man."
      -- George Bernard Shaw
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg
Subject: Re: Mushrooms
Date: 4 Oct 92 05:24:36 GMT
Article-I.D.: spdcc.1992Oct4.052436.21849
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <1992Oct3.213758.24234@galileo.cc.rochester.edu> baltman@prodigal.psych.rochester.edu (Brian Altman) writes:
>I know that Shitake mushrooms contain vitamins/minerals and are
>supposedly good for the immune system. But, I was wondering, do
>the regular white mushrooms that I buy "bulk" contain. I don't
>know the name of 'em....does anyone have any idea what the
>nutritional value of these guys are? Just wondering.

Shiitake mushrooms contain a compound called lentinan which
appears to lower cholesterol, though I'm not sure how many of
these you're supposed to eat to get a beneficial effect.  They're
great in any case--rather "meaty" in texture and more flavorful
than the common mushroom.  White mushrooms are yummy, but
I think they're best viewed as a low-calorie condiment/flavorant.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer