HDTenEightyP/NetNews huggingface dataset:
From: young@serum.kodak.com
Newsgroups: rec.food.veg
Subject: Re: Down, how is it made?
Date: 5 Sep 92 13:09:20 GMT
Reply-To: young@serum.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Originator: young@sasquatch

In article <1992Sep4.174235.7594@informix.com> proberts@informix.com (Paul Roberts) writes:

[...]

>Similarly, what about down (as in sleeping bags, down jackets, etc)?
>I am pretty sure that they kill a lot of geese to get enough down for
>a sleeping bag, but maybe it is "harvested" like wool - I don't know
>for certain.

	Down is the insulating feathers of the Eider Duck.  The female duck
	plucks herself and uses these insulating feathers as lining for the
	nest.  In the past, this down was gathered after the nesting season
	and used as insulation in comforters and clothing.  I do not know
	whether today's commercial gathering is as benign.  But it's clear
	that the supply of genuine eider down is not large, as evidenced by
	the prices one must pay for the "real thing."

	In fact, however, modern technology has lept in to fill the void
	and highly efficient Man-made jacket and sleeping bag fillers have
	been developed which are actually more practical than down: look
	for trade names like "Hollofil" and "Quallofil."  Both of these
	are, I believe, made by DuPont and are tiny hollow fibers...Quallofil
	differs from Hollofil only in that it has four hollow cores rather
	than one, and is supposed to provide even better insulation properties.

	I believe that most still consider down to be "The Best", but IMHO,
	unless you're planning to spend six months camping out in Antarctica
	in mid-winter, any loss of efficiency encountered by switching to
	the Man-made stuff is completely and utterly insignificant...and it's
	a LOT easier to take care of (essentially waterproof, doesn't "pack
	down" as easily, fluffs more readily, etc.).


-Rich Young (These are not Kodak's opinions.)
Newsgroups: rec.food.veg
From: molnar@Bisco.CAnet.CA (Tom Molnar)
Subject: Re: Taco Bell
Organization: UTCS Campus Access
Date: Tue, 8 Sep 1992 17:46:08 GMT

In article <1992Sep7.184610.9859@uoft02.utoledo.edu> vprasad@uoft02.utoledo.edu writes:
# In article <1992Sep7.160954.223@gmuvax2.gmu.edu>, amcmicha@gmuvax2.gmu.edu
# (Andrew McMichael) writes:
# > Be aware that Taco Bell beans are made with lard, so there is
# > no vegetarian Mexican food to be had there.
# 
# 	That *was* true till barely a couple of years ago, but it *is not* 
# 	true now. From your posting I can surmise that you haven't stepped 
# 	inside a Taco Bell for a long time. Nowadays you can see their 
# 	flyers advertising that they do not use lard and  that there is no 
# 	MSG in any of their products.

Would anyone happen to know what they use in their tortillas?  Most of the
recipes I've seen for torillas call for lard.  No doubt that vegetable
shortening can be used just as easily.  Do they?

Regards,
Tom
From: tzf@csl.biosci.arizona.edu (Theron Friedman)
Newsgroups: rec.food.veg
Subject: Re: Iron
Date: 11 Sep 92 21:47:27 GMT
Reply-To: tzf@csl.biosci.arizona.edu
Organization: U of Arizona, CS Dept, Tucson

In article <14754@gazette.bcm.tmc.edu>, pburch@bcm.tmc.edu (Paula Burch) writes:
|> 
|> The relationship between high iron levels and heart disease is certainly 
|> true statistically, because the small percentage of people who absorb 
|> iron at an unusually high rate tend to accumulate a LOT of iron in their 
|> tissues. It's no surprise that these people have more heart disease, 
|> because Fe+2 reacts with vitamin C (and some other compunds) to produce 
|> hydroxyl radicals, which attack the heart and everything else, and are 
|> known to increase the levels of the oxidized cholesterol probably
|> responsible for atherosclerosis.
|> 
|> I seriously doubt that this has much meaning for individuals without the 
|> iron uptake disorder, however, unless the study specifically demonstrates 

The new study was also reported in the New York Times, Tuesday, Sept 6 (it
made the front page!), in a fairly long article. From what I can tell, it
doesn't look like the results were skewed by any minor disorders.

[quoted without permission:]
  "The researchesr measured the amount of ferritin, a protein that binds iron
in the blood. Tests for ferritin are commonly used in medical practice. 
.....
	" For each 1 percent increase in the amount of ferritin in the blood,
there was a more than 4 percent increase in heart attack in the study.
	" A higher proportion of men with heart attacks had ferritin levels
above 200 micrograms/liter of blood than those who did not have heart
attacks. A ferritin level of 200 or greater more than doubled the
relative risk of heart attack in the study.
	" Typical ferritin levels for pre-menopausal women are from 25-50
micrograms and for adult males from 100-150 micrograms.
	" Ferritin was the second strongest risk factor for heart attacks,
behind a combination of the number of cigarettes smoked and the number of
years that a participant smoked.
	........
	" The iron hypothesis also challenges mthe theory that says that the
female hormone, estrogen, protects premenstral women against heart attacks."
(Elsewhere in the article it explains that this might be due instead to
menstration reducing the level of iron in the blood.)

	There's more in the article about where the iron theory came from and
other observed phenomena that it helps to explain. Interesting stuff.
Newsgroups: rec.food.veg
From: ac@riemann.math.mun.ca (Alka Chandna)
Subject: Starting Vegetarian Socia;l/Awareness Raising Group in St.John's, Nfld.
Organization: CS Dept., Memorial University of Newfoundland
Date: Wed, 9 Sep 1992 21:37:37 GMT

An earlier poster to this group, and then from London, Ontario, I've since 
moved to a paying job at Memorial University in St. John's, Newfoundland.  For
the information of any readers who may be interested, St. John's is a semi-
hospitable area for vegetarians in the sense that there are 2 health food 
stores that stock specialty foods, and even one "health foods" restaurant 
(which, reflective of the culture here, does serve fish as well as the 
regular corpse-less delights of vegan caesar salads, tofu burgers, veggie 
stir-frys and soups, vegan cakes and so on).  On the other hand, the northern
peninsula of this island also bore witness to the dramatic closure of the
young seal hunt; many people blame the end of the seal hunt to the declining
cod population, and the subsequent 2 year moratorium on cod fishery.  
Greenpeace is a bad word around here ... 

	On the happier side of things, I've managed to garner the interest
of a good number of people to start a vegetarian group.  The group hopes to
accomplish three tasks:     
		i.  act as a social support for vegetarians and interested
	            non-vegetarians through monthly potluck dinners,
	       ii.  provide a means for sharing information with one another,
	    & iii. raise awareness of the health/ethical/environmental issues
		   involved, throughout the community.

	If you do live in St. John's or in one of the nearby outposts, the
first meeting of the group will take place on SATURDAY, SEPT. 19 @ 7 pm.
This will also be the first potluck that the group will hold.   The meeting
place is 129 Pennywell Rd. in St. John's.  Any questions can be directed to:
(709)-753-9171.

	Any co-miserating stories from other people who have tried to get such
a group (or even an animal rights group, which would be my ultimate goal)
going in an environment that seems to be as trying as this one would be most
appreciated.  
	Thanks,
	alka
Newsgroups: rec.food.veg
Subject: Re: soy tempeh and corn masa
From: stvnolan@oneb.almanac.bc.ca
Date: Wed, 09 Sep 92 08:29:28 PDT
Organization: The Old Frog's Almanac, Nanaimo, B.C.
Summary: Tempeh

abrams@binah.cc.brandeis.edu writes:

> Responding to <1992Sep8.084141.18184@athena.mit.edu>, 
> Christina asked about tempeh and corn masa.  I don't know about
> corn masa, though you and I must have shopped in the same co-op,
> because masa is right by tempeh where I shop, too!  
> 
> Tempeh is definitely NOT bland like tofu!  When you open in, you
> will smell the distinctive vinegary smell, which is kind of gross.
 
Oops!  Just to jump in here:  if your tempeh smells "gross", toss it 
immediately into the compost.  Fresh tempeh has a mushroomy smell and tastes 
rather like cold pea soup.  Perhaps you should check with your co-op as to 
their shipping or storage procedures.  Most commercially produced tempeh is 
shipped frozen, but not all shippers have freezer compartments, and some 
stores display it in the cooler where it will go bad fairly quickly.  I work 
at a health food store and I know we've had problems with receiving tempeh  
before.
 
 -Steve.

           stvnolan@oneb.almanac.bc.ca (Steve Nolan)
     The Old Frog's Almanac  (Home of The Almanac UNIX Users Group)    
(604) 245-3205 (v32)    <Public Access UseNet>    (604) 245-4366 (2400x4)
        Vancouver Island, British Columbia    Waffle XENIX 1.64  
From: deannab@hpmwtd.sr.hp.com (Deanna Bergstrom)
Date: Thu, 10 Sep 1992 16:29:07 GMT
Subject: Re: pre-frozen tofu is firmer
Organization: HP Santa Rosa Site (NMD MTA MWTD)
Newsgroups: rec.food.veg

Sure firm tofu barbeques just fine on a grill....I just did some
a couple of nights ago.

I've had it marinated and even plain.  I almost prefer it plain,
with some grilled vegetables on the side.  it will soak up any
marinade, very strongly, so I have learned to dilute marinades
that might be appropriate for something that doesn't soak them
up so strongly (like for vegies or meat).

You might need to lightly oil the grill just before putting the
tofu on, and turn it every few minutes so it doesn't get a
chance to stick.  Also, it'll work best if the grill is clean.


Deanna
Newsgroups: rec.food.veg
From: karches@utdallas.edu (Tom Karches)
Subject: Re: vive valeque
Organization: Univ. of Texas at Dallas
Date: Sun, 6 Sep 1992 02:01:23 GMT

In article <1992Sep06.010538.20935@eng.umd.edu> georgec@eng.umd.edu (George B. Clark) writes:
>In article <1992Sep05.075724.26234@btcs.bt.co.uk> traub@btcs.bt.co.uk (Michael Traub) writes:
>
>>                                I'm not even here and people still
>>find it necessary to publicly flame me.
>>-- 
>>Michael Traub
>
>And why do you suppose this is so? People don't flame other people,
>unless you give them a reason. You have given me plenty of reason.
>I'm tired of receiving you inflammatory e-mail, among other things.
>
>Furthermore, nobody gives a damn about reading your saved copies
>of our old conversations. They can infer all they need to know just
>by the inflammatory tone of your current posting.
>
>Your self-imposed exile from rec.food.veg has obviously ended. It
>didn't last very long either. I knew it wouldn't. It was nothing but a
>transparent, childish ploy to gain sympathy. 

Is airing this kind of stuff publically really necessary?

Neutral corners, guys.

I feel like I'm watching a bad soap opera.

Concerned and confused,
Tom
-- 
-------------------------------------------------------------------------------
Tom Karches          |"If rap music had been around when I was a kid,
karches@utdallas.edu | I would have become a musician instead of a politician."
karches@holonet.net  '-------------------------------------- Richard Nixon
Newsgroups: rec.food.veg
From: strnlght@netcom.com (David Sternlight)
Subject: Re: Soy products (was vegetarian diet)
Date: Fri, 11 Sep 92 21:30:18 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


arun says his diet is mainly rice and whole wheat. I recall something
called the "Macrobiotic Diet" which sounds a bit like that. As I
recall, a number of people became quite ill from it, though I'm not in
full command of the facts since my recollection is peripheral.

Can anyone remind me of the data and outcome of that matter?

Thanks;
Newsgroups: rec.food.veg
From: ilango@cbnewsd.cb.att.com (thirumalaiswamy.ilango)
Subject: Veg barbecue recepies
Organization: AT&T
Distribution: na
Date: Tue, 8 Sep 1992 21:40:13 GMT
Keywords: Vegetarian barbeque recipies


Hello,
Anybody have a collection of vegetarian barbecue receipies for an
outdoor gas grill. Send me email. Thanks.
Ilango
ilango@cbnewsd.att.com
att!cbnewsd.att.com!ilango
From: jll@doc.ic.ac.uk (Janice )
Newsgroups: rec.food.veg
Subject: marrow recipes?
Date: 7 Sep 92 12:31:26 GMT
Followup-To: rec.food.veg
Organization: Imperial College London
NNTP-Posting-Host: wplmacd-56.doc.ic.ac.uk

HI, 

has anyone got a good marrow recipe, especially
a stuffed one!

Janice
From: pjh@eng.cam.ac.uk (Philippa Hogben)
Newsgroups: rec.food.veg
Subject: Re: England
Date: 10 Sep 92 11:03:04 GMT
Reply-To: pjh@eng.cam.ac.uk
Organization: Sun Microsystems, Inc.

In article 17205@informix.com, proberts@informix.com (Paul Roberts) writes:
>In article <1992Sep9.163349.4883@umbc3.umbc.edu> cs311113@umbc8.umbc.edu (cs311113) writes:
>>A quick request... I have a vegetarian friend going to England for 3 months 
>>this fall, and she could use any information on Vege resturants or food
>>places.  She will be relatively near London...
>>

I think that most restaurants provide some vegetarian dishes. The only specifically 
vegetarian restaurant I can think of off hand is Cranks in Covent Garden (in London).
I have not actually eaten there though.

Hope this helps

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. 
Newsgroups: rec.food.veg
From: masonp@physun.physics.mcmaster.ca (Peter Mason)
Subject: osteoporosis
Organization: Dept. of Physics & Astronomy, McMaster University
Date: Fri, 11 Sep 1992 21:06:08 GMT

I've just come from a medical physics symposium discussing the
various factors involved with osteoporosis.  The speaker
(not a vegetarian) suggested that a meatless diet may be
beneficial in reducing the instances of this disease.

And avoiding soft drinks (due to their phosphorous content)
was recommended as well.

peace,


Peter

-- 
Peter Mason
masonp@nukie.physics.mcmaster.ca
Hamilton, Ontario (ack! pfffthpt!), Canada
-displaced Nova Scotian
Newsgroups: rec.food.veg
From: krissie@locus.com (Krissie Griffiths)
Subject: Re: Gnochi recipe request
Organization: Locus Computing Corporation, Los Angeles, California
Date: Tue, 15 Sep 1992 17:56:06 GMT

In article <1992Sep15.000031.1443@cs.yale.edu> bell-peter@CS.YALE.EDU (Peter Bell) writes:
>
recipe deleted to save bandwidth...

>Just looking at this recipe, I wonder what will happen when I add chopped 
>walnuts or possibly raisins to this next time I make it.  Probably in the 
>dough rather than on top....
>
i think the sweet potato gnocchi recipe that i will post tomorrow would be
absolutely spectacular with the addition of walnuts or perhaps pecans and
raisins.  i thank you for the suggestion or mussings (sp?) of your recipe
with the added ingredients.  yummmmmmm......is it time for the holidays yet?

oh, i will have to delete some of the ingredients and veganize it but that is
always the most fun, being creative in our cooking, right?

kg


-- 
so what if i am a vegan?  so what if i try to live a cruelty free lifestyle?
i'll tell you what, i sleep better at night knowing that nothing suffers for
anything i eat or wear and i try to use products that have not involved 
animal testing.
From: amacdona@ac.dal.ca
Newsgroups: rec.food.veg
Subject: Re: Hi, I'm new.
Date: 8 Sep 92 12:33:10 -0300
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <1992Sep8.081043.15937@athena.mit.edu>, cansoori@athena.mit.edu (Christina Ansoorian) writes:
> 
> Strangely enough, I was just thinking tonight about how ever since I gave
> up meat at the beginning of the summer, I have been losing my tolerance
> for large amounts of sugar.  Hmmmm... does anyone know if there really
> is a connection between sugar and meat consumptions?
> 
> Christina
> 
>
	I never thought about the connection between meat consumption 
and sugar metabolism, but now that you mention it, I get extremely 
"hyper" from sugar, especially on an empty stomach.  I don't know if this was
always the way I was or if this is just since I stopped eating meat.
Also, other substances - alcohol, caffeine... seem to have a big effect 
from a small amount.  Does anyone else share this experience?

- Allison
Newsgroups: rec.food.veg
From: georgec@eng.umd.edu (George B. Clark)
Subject: Re: Juicing:Pros and Cons
Date: Fri, 04 Sep 92 22:27:27 GMT
Organization: University of Maryland

Juicers are toys. I own the all stainless-steel Acme model, which is
among the best. I used it for a while, but now it just sits. It's
even still in new condition.

As a consequence of intense advertising, the prices of juicers have
appreciated to three to four times what they are really worth.
Furthermore, if that guy on TV is not presently being investigated
by the FDA, he should be. He has no data to support the health claims
he attributes to juicers, and therefore his claims are fraudulent.
(I'm talking about real data, not that stuff you see in shopping-mall
bookstores.)

Let me tell you what I do. I take four apples to work each day, and
they are eaten before I return home. I eat one or two grapefruit per
day, or when I don't have grapefruit, I eat several oranges. That's
just the fruit. I haven't even mentioned the vegetables. When you
have those kind of eating habits, a juicer is clearly an unnecessary
appliance.

Most juicers, except the VitaMix, also remove the pulp. That's a
negative feature, of course.

Having said all that, I will be happy to sell you my Acme. However,
I'm not going to lie to you, and tell you that you need it.
Newsgroups: rec.food.veg
From: squint@viking.den.mmc.com (Kirk Blackburn)
Subject: Re:  Recipe request: MALAI KOFTA (vegetarian)
Organization: Martin Marietta Astronautics Group
Date: Thu, 10 Sep 1992 16:36:45 GMT

In article <g04yaq_@rpi.edu>, loboa@williams.cs.rpi.edu (Austin Lobo) writes:
|> I am looking for a good recipe for (vegetarian) malai kofta's.
|> So far, the only recipes I have found use meat in the koftas.
|> 
|> Could anyone who has a good recipe please post it to this 
|> newsgroup? 
|> 
|> Thanks,
|> 
|> Austin 
|> -- 
|> Austin Lobo
|> 
|> alias loboa

Here is my Malai Kofta recipe. It rivals (IMO) the same dish served
at one of the best (IMO) Indian restaraunts in the US, Akbar's of Dallas, Tx.

There are two parts to the preparation. I start with the Kofta (vegetable) balls.
While baking (or deep fry if you like grease) the Kofta balls, prepare the
Malai (Hindi for "cream") sauce.

KOFTA BALL INGREDIENTS:
2 yellow squash
2 zuchini squash
1 white or yellow onion
~2 cups chickpea (garbonzo) flour.
1 Tablespoon ground Coriander
1/2 teaspoon Cayenne
bit of salt.
1/2 teaspoon baking powder
1 egg (optional) 

Heat oven to 425 or so.
In large bowl, grate the squashes and onion
add spices
add optional egg 
mix chickpea flour till breaddough consistency
form kofta "dough" into 1 inch diameter balls.
place on cookie sheet, bake for 25 minutes or so.

While cooking: mix Malai sauce

MALAI SAUCE INGREDIENTS:
4 large tomatoes
1 hot chili (serrano or Jap). Remove seeds if wimpy.
1.5 inch fresh ginger. or full teaspoon powdered.
2 cups cream

Puree above in blender.

Heat 4 tablespoons peanut oil in saucepan
Mix 2 teaspoons ground Cumin with:
    3/4 teaspoon Turmeric
    2 teaspoons Garam Masala
    2 teaspoons Paprika

add the above spices all at once to hot oil for 1 minute.
add tomato(e) puree to spices.
add 1 more cup cream to spices and the puree.
Boil.
reduce heat, simmer for 10 minutes.
add half of the cooked Kofta balls.
simmer another 10 to soften them.

Serve with brown rice, chapatis, vinegar soaked onions and chilies.


HUERISTICS:
1) slightly wet hands when forming Kofta balls 
2) Freeze other half of Kofta balls and use with next batch of Malai 
   to save time.
3) keep Kofta balls seperate from Malai sauce till needed. (they absorb
   the liquid from sauce)
4) milk can be substituted for some of the cream. Have not tried soy milk
5) add 1 drop red and 1 drop yellow food coloring to vinegar to make
   reasonably authentic orange onions (a la Akbar's)
From: crabtree@drivem.enet.dec.com (Alyson Crabtree)
Newsgroups: rec.food.veg
Subject: "Natural" Flavorings
Keywords: suspicious ingredients
Date: 4 Sep 92 22:49:52 GMT
Reply-To: crabtree@drivem.enet.dec.com (Alyson Crabtree)
Organization: Digital Equipment Corporation



I've noticed some Knorr's soups have "natural flavorings" as one
of the ingredients.  Exactly what _is_ natural flavorings?  I mean,
what kinds of things are companies allowed to include in this
mystery category?

sincerely,

Suspicious

--

He that would make his own liberty secure must guard even 
his enemy from oppression.                 - Thomas Paine
From: prashant@cs.pitt.edu (Prashanth Cannanbilla)
Newsgroups: rec.food.veg
Subject: Re: how accurate is your sense of smell/taste?
Date: 8 Sep 92 20:11:43 GMT
Organization: Univ. of Pittsburgh Computer Science

In article <1992Sep4.003017.6751@menudo.uh.edu> mece1xg@Rosie.UH.EDU writes:
>well, as i went down to take that 1st sip, i smelled an....odor.
>it smelled VERY MUCH like bacon bits.  however, to see if i was

>if i had tried the soup.  i acknowldged that i had SMELLED it and
>it smelt like bacon.
>
>well, by this time, the others around us decided to check for themselves.
>i was/am perplexed by their tenacity.  has anyone else had this,
>or similar type problem?  or, am i REALLY going crazy?

We had an experience of similar nature at a Chinese Restaurant when 
couple of Ova-Lacto's ordered egg drop soup, that stuff had a peculiar 
odor and smelt of some broth that definately was'n't vegetarian and 
the waitress was insisting that it was vegetable broth, while we were
arguing that it was'n't the case finally the cook came out and 
sleepishly confirmed it was beef broth.  Same thing happened at a
Italian restaurant, The Minestrone Soup had Chicken Broth. 
Well I do not know about other Vegetarians but I definately can 
smell a vegetarian stuff from a Non Vegetarian stuff.

-P.

-- 
My .signature has been truncated due to government cutbacks.
----------------------------------------------------------
From: ldh@svl.cdc.com (Lawrence D. Hare)
Newsgroups: rec.food.veg
Subject: Ethical Treatment of Animals
Date: 11 Sep 92 19:35:18 GMT
Organization: Control Data Systems
X-UserAgent: Nuntius v1.1.1d9
X-XXMessage-ID: <A6D641D7CB010456@ethelred.svl.cdc.com>
X-XXDate: Fri, 11 Sep 92 12:30:15 GMT

This may be an inappropriate place to post this but I need a place
to start and this seems a good one to me.

Is there any news groups that works with, is associated with, helps...
the PETA group? (People for the Ethical Treatment of Animals). Is there
perhaps a posting of companies that use cruelty free testing methods,
Peta has such a letter, but I do not know if it is in electronic form.
It should be in my mind.

I think most people would be far more careful of what, and how, they
eat if they knew the effect the process of creating the food was having
on our environment. If they knew how the animals that they eat are
treated,
the life they lead, the manner of their death; they would rethink their 
choice of food.

This is also true of products tested on animals. We are below human in 
the way we test these products, and it is not necessary to be this way.

Excuse me for for stating this here, especially if I am out of bounds(!)
But
we badly need to change our society and the US would have a wonderful
impact on global society if we could get ourselves in line. And the first
step is education, and that means publicity.

Thanks.
--
Lawrence D. Hare       ldh@svl.cdc.com