HDTenEightyP/NetNews huggingface dataset:
From: artemis@netcom.com (Michelle Dick)
Subject: Re: VEGAN:  long haired gourmet goes nuts for NYE
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Sun, 3 Jan 1993 09:42:13 GMT

In article <1993Jan3.064422.10797@spdcc.com> dyer@spdcc.com (Steve Dyer) writes:
>In article <1993Jan3.043621.1184@sarah.albany.edu> la1002@albnyvms.bitnet writes:
>>What is "grain coffee substitute"? I THINK I might know, but I'm not
>>sure...
> 
>Postum.

or Kaffree Roma or Pero or Cafix or Inka or Bambu.

Did a taste comparison.  I prefer Kaffree Roma.  My housemate
likes Postum.

Ingredients:

Inka: Roasted barley, rye, chicory, beet roots.
Kaffree Roma: Roasted malt barley, roasted barley, roasted chicory.
Pero: Malted barley, barley, chicory, rye.
Cafix: Malt, chicory, barely, rye, figs, beet roots.
Postum: bran, wheat, molasses, maltodextrin.

I prefer them all to coffee.  But then I like my coffee, um, how do
the Italians put it? Latte macciatto con cafe?  Something like that,
anyway (excuse my butchery).

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.veg
From: Rosemary Waigh <rwaigh@zooid.guild.org>
Subject: Vegan Saucy Fudge Pudding (was Re: VEGAN:  long haired gourmet goes nuts for NYE
Reply-To: rwaigh@zooid.UUCP (Rosemary Waigh)
Organization: The Zoo of Ids
Date: Thu, 31 Dec 1992 23:04:28 GMT


(veganized from the original in the Desserts volume of the _Company's_Coming_
series by Jean Pare')

1 cup flour (whole wheat or white)
.75 cups granulated sugar
2 Tbs cocoa
2 tsp baking powder
.25 tsp salt
.5 cup soy milk (unsweetened)
2 T oil
.5 cup nuts if desired

.75 cup packed brown sugar
2 T cocoa
1.75 cup hot water

Measure flour, sugar, cocoa, baking powder and salt into bowl.  Stir.  Add
soymilk, oil and nuts, if using.  Mix together and scrape into an 8" casserole
or pan.

In the same bowl mix sugar and cocoa together.  Add water.  Stir to dissolve
sugar.  Pour over batter but do not stir.  Bake, uncovered, in 350 F oven for
about 40 minutes until batter has risen above sauce and is firm to touch. 
Serves 6 (or fewer :-) ).

Newsgroups: rec.food.veg
From: rcj10@cus.cam.ac.uk (Craig Jamieson)
Subject: Re: Terminology Re: meat eaters (was: Re: Gun Control Petition)
Keywords: vegetarian tendencies psychoses delusions of grandeur vague one
Organization: U of Cambridge, England
Distribution: World
Date: Tue, 22 Dec 1992 10:50:43 GMT

In article <50730@shamash.cdc.com> ldh@svl.cdc.com (Lawrence D. Hare) writes:
>Anyway - I agree with Ted's suggestion of using the term semi-vegetarian,
>a term of some sort - any sort - is needed. Giving up things we have
>become accustomed to can sometimes be extremely tough and we need to
>acknowledge the work people do when changing life styles for the better.
>So, for my part, a semi-vegetarian is a person who is in the process of
>converting to a vegetarian life style.
>Lawrence

I rather like Abhay's description of me as someone with vegetarian tendencies,
or something like that in his list...

Craig Jamieson
University of Cambridge
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Newsgroups: rec.food.veg
Subject: Re: Artifical Fur Manufacturers - Request for Info.
Date: 22 Dec 92 22:49:01 GMT
Organization: Simon Fraser University, Burnaby, B.C., Canada

ruman@meroot.eng.uci.edu (ruman) writes:

[...]
>ps: to be rid of all these irritating posts which don't
>have FOOD in them, why don't u  take the trouble and
>get a new veg culture newsgroup passed. 

I've heard of chemical and even food irritants, but it is odd
to think that the free expression of vegetarian related ideas should
be such an irritant to some people.  I wonder why they don't do what
a hay fever sufferer for instance does, simply avoid the
irritant or be prepared to take an anti-histamine  :-)

Another suggestion is simply have EVERYONE post more recipes
or more vegetarian relevant material, especially those who would
complain the most, and particularly

	Intent on changing others but not themselves,
	They are those who mostly complain and carp, 
	Whose only original thought is to quibble and snark.
	They are so very needy to condemn and vituperate,
	That they would even seek to malign and fustigate.
	Forever pettyfogging and nitpicking
	Faultfinding and hairsplitting
	Our chronic complainer who would so rudely vilify
	Does not know when he has been edified!   :-)  ;-)  :-)

Nothstanding this versemongering of mine,
	
				Have a Good Holiday Season,

						ted
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: Vegetarianism or fanaticism
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Wed, 30 Dec 1992 17:04:15 GMT

Mark Bevan writes:

>. . .
>I'm not in favour of trophy hunting and or English fox hunts.

Mark, thank you for the confessio fidei, but I don't think any
one here intended to vilify or question your person.  That you
are properly against trophy hunting, etc., is not at issue here,
but thanks for helping us to understand a little better
your personal stance.
.

>What make SOME vegetarian go off on Pseudo-religious tangents looking
>for gurus who can reveal the scriptures in a light never seen before
>(possibly not even by God). Is it the desire to attract attention.

I really don't know who you are talking about here.  Can you
be more specific? 

That you seem to persist in flame-baiting by denigrating "some" 
unspecified vegetarians here on the net as religious votaries of
some unnamed gurus,  might well suggest that what you say about
motivation for posting applies right here with your own posting,
namely "the desire to attract attention".  Is this a possibility?



>Why do some insist if you cook your carrots wrong you will be 
>reincarnated as one?
>Maybe they need a reason to eat healthly, like a law " Don't eat white
>rice or it's 3 years of wild rice farming".

This is all news to me.  I don't know about the religious beliefs
of all omnivores or vegetarians, but I do know that NO ONE here
has seriously argued for such notions.   I think you are setting
up a STRAW MAN, or in this case, a CARROT MAN   ;-)



>Every hear of the story of the emperor clothes? Maybe they think
>they have to prove they are right, so they have to come up with
>stories and dogma, instead of letting their healthly appearance
>stand as a witness to world.

I have heard of this story.  Have you heard of the sequel?  When
the emperor learned that the little boy saw and announced his
nakedness, the emperor first proscribed him mad, irrational,
a fanatic and then had him executed.  Yes, the dominant culture
doesn't like to be criticized or be told that vegetarianism
has rational merits in addition to its health advantages.  :-)
.

>I personally hate fanatics who don't have a balance, double for 
>religious idiots who read anything they want into something they
>no nothing about, triple for religious idiots with degrees who quote
>obscure chucks of scripture then "interpret" them to say something they
>don't.

Well, here we both are in full agreement.  I would go further and
suggest that we also not become so fanatic about fanaticism that
we become fanatics ourselves.  I remember Victor Hugo once writing
somewhere that he was "religiously against religion", but there is
the risk that by being fanatically against fanaticism wherever we
might choose to see it, then we ourselves become that which we
rightly detest.  Just a thought.

				Happy Vegetarian New Year,
						ted
From: ruman@maemaster.eng.uci.edu (ruman)
Subject: Re: Limited vegetarianism of India
Newsgroups: rec.food.veg
Organization: Master Time Killers INc.
Date: 22 Dec 92 19:13:08 GMT
Followup-To: rec.food.veg

In article with message-id<1992Dec22.081644.6580@abo.fi>,  abulsari@abo.fi (Abhay Bulsari VT) posts:
=>
[...]
=>Eat lots of meat to get strength. This is what I see as exemplary
=>ignorance, which we (Indians) arrogantly preach to everyone.
=>Mahatma Gandhi also fell a victim to this belief for a few months
=>in his youth. Tell me how our Indian warriors protected our country 
=>from the 10th century to 1962 ?
=>

first yyyyyians is a very racist country, then xxxians is a very 
racist country and another  zzzians are anti-semitic people. 
now indians are an arrogant people preaching ignorance to everyone.
i suspect u get ur greatest kick running down nations and peoples.

heh heh, Gandhi sure would be rolling in his grave at his foremost
 follower's capability to make generalizations. 

btw i resent your slurs at Indian warriors. perhaps u need
a deng xiaoping in delhi or gauhati issuing communist diktats to be able
to comprehend what a loss is.  war and battles depend on 
far more than physical bravery and strength. 

[...]
=>
=>Please don't interpret my followup as a flame. I saw most of it as
=>utter nonsense, but I could be wrong. So, in that case, please correct
=>me.
=>

heh heh, smilar sentiment.

[..]

=>
=>With regards,
=>
=>Abhay
=>

With regards,

ruman
From: abulsari@aton.abo.fi
Newsgroups: rec.food.veg
Subject: Why be vegetarians ?
Date: 3 Jan 93 10:53:13 GMT
Organization: Abo Akademi University

It has been stated time and again that :

Vegetarian food is healthier. Vegan food is nutritionally sufficient.
Vegetarian food is environmentally much less destructive.
It is ethical to eat only vegan food. It is not ethical to eat animals.

For more details, keep reading this newsgroup.
Some of us will continue to post informative articles on these topics.

If you are a busy person, avoid reading followups and read only new
postings. You will have plenty of information from new postings. Followups
mainly have arguments.

With regards,

A. Bulsari
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: Vegetarians or not vegetarians?
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Tue, 22 Dec 1992 19:16:15 GMT

George B. Clark writes:
[...]
>Also, your argument that Lee fails to counter specific assertions in
>your own posts is without merit. When you post articles in excess of
>100 lines of text on a daily basis, nobody but yourself and Abhay is
>going to take the time to read them. Besides, much of what you post
>is read in by an optical scanner, so I'm unconvinced you've even
>read it yourself.
. . .

George, you're being very presumptious and rude again.  Just ask if 
you don't know, no need to presume or resort to ESP.  :-)

No, I don't have an optical scanner.  Yes, I type everything
out by hand (hence the frequent typos).  And yes, I write
my own stuff after I've done some readings on the matter.  No, I don't
lazily re-post other people's postings.  Yes, in order to be helpful
I try to summarize what are at time some complex primary sources.
Yes, when dealing with a complex issue more than a mere one or
two screenfuls of print is required if a fair summary is to
be provided, and one that is carefully referenced so that good
people like yourself can learn for themselves what little I might
happen to know.  No, I don't presume to be an expert or pantologist.
Yes, I don't make empirical claims unless I have referenced
and respectable sources backing up those claims.  No, I don't
expect you to take my word for it on any empirical or theorectical
point.  Hence, the extra labour on my part to provide references
so that you can check it for yourself.  And finally, I would hope you W
WOULD think for yourself rather than blindly accept mine or another's
posted knowledge claims here on the net.  So, please do check things 
out for yourself and please feel free to simply and politely ask about 
something you don't know about, before rashly presuming the worst.

			Have a Happy Vegetarian Holiday George,
					ted
Newsgroups: rec.food.veg
From: Jack_Webb@mindlink.bc.ca (Jack Webb)
Subject: Re: Vegetarian Cats2: Final Word
Organization: MIND LINK! - British Columbia, Canada
Date: Wed, 30 Dec 1992 21:26:25 GMT

> George B. Clark writes:
>
> Msg-ID: <1992Dec30.133625.17519@eng.umd.edu>
> Posted: Wed, 30 Dec 92 13:36:25 Org.  : University of Maryland
>
>
> No cat with any self respect would accept a vegetarian diet. Without
> meat, a cat would soon become an impotent, gay, wimp, unable to
> stand tall among his neighborhood peers who hunt birds, mice, and
> squirrels for their meals.
>
>


although I am an advocate of letting your cat eat what makes him the
happiest, be it vegetarian or not...

this opinion sounds suspiciously like the opinions that a lot of people I
know have about people who become vegetarian...  the wimpy grass eater vs.
the meat eating warrior guy... I just don't think it's valid!

*j*  :)

--
WE SAIL TONIGHT FOR SINGAPORE - WE'RE ALL AS MAD AS HATTERS HERE!!

*******************Jack_Webb@mindlink.bc.ca***********************
****VANCOUVER, BRITISH COLUMBIA, CANADA...HOME OF THE NEUROTIC****
Newsgroups: rec.food.recipes
From: Marilyn Schultz <mschultz@csd4.csd.uwm.edu>
Subject: Request
Cc: mschultz@csd4.csd.uwm.edu
Organization: Taronga Park BBS
Date: Mon, 21 Dec 92 08:48:21 -0600

     I am looking for a recipe for Serbian Sarma (cabbage Rolls).
I have had them at two very good restaurants in Milwaukee, Three Brothers,
and Old Town>  The sarma there is great.  I have looked for this recipe
in several cook books with no luck.  If anyone can help I would 
appreciate it. 
                                           Thanks,
                                        Marilyn Schultz

Newsgroups: rec.food.recipes
From: jbrennan@ubvmsb.cc.buffalo.edu (Joseph A. Brennan)
Subject: REQUEST: LEG OF LAMB RECIPE
Apparently-To: rec-food-recipes@cis.ohio-state.edu
News-Software: VAX/VMS VNEWS 1.41    
Keywords:  REQUEST,RECIPE,LAMB
Organization: University at Buffalo
Distribution: usa
Date: Thu, 31 Dec 1992 20:40:00 GMT

I am looking for a recipe for roast leg of lamb.  I am especially interested
in getting the recipe used for "gigot d'Agneau" at the now-defunct 
Ponchartrain Wine Cellars in
Detroit (anybody ever been there?).

Newsgroups: rec.food.recipes
From: Gene Haas <ghaas@prancer.sandiego.ncr.com>
Subject: Cioppino Recipe
Apparently-To: <recipes@taronga.com>
Reply-To: Gene Haas <ghaas@prancer.sandiego.ncr.com>
Organization: NCR Corporation, Rancho Bernardo
Distribution: usa
Date: Mon, 28 Dec 1992 16:57:59 GMT

Does anyone out there have a really good recipe for cioppino?  I'm not sure
that I've spelled that right.

Thanks  in advance for your help.....................GH

E.F. Haas, Large Systems Product Marketing, Europe Group, WHQ/2
1700 S. Patterson Blvd.   Dayton, OH  45479-0000
513-445-6072, VP-622-6072, FAX 513-445-6078, Home: 513-885-4963
EMail: Gene.Haas@DaytonOH.NCR.COM      Bonanza V35TC    N1500F

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Posting Guidelines
Keywords: Welcome to rec.food.recipes?
Organization: Taronga Park BBS
Date: Sun, 3 Jan 1993 08:58:50 GMT

First: There seems to be some confusion over what is a moderated 
group.  A moderated group means all messages must be first approved 
by the moderator (in this case me) before they are posted.  That means
they first come to me (via email) and then I repost each one
individually.  If you don't see your article right away, be patient --
sometimes it takes a few days for things to propagate through the
net.  If you still don't see it, instead of reposting, drop a note
to me asking about its status.

Second: There seems be be some confusion between rec.food.recipes
and rec.food.cooking.  Rec.food.cooking is an unmoderated, fairly
high-volume discussion group.  Cross-posting to both groups isn't
recommended.

Third: I've decided to throw away the whole business about the
keywords (they were a silly idea to begin with).  From now on, if
you submit a request, have the Subject: line in this format:
REQUEST <recipe description>.  Try to be as specific as possible
with your request.  If you're answering a request or posting a
recipe, put the name of the recipe in the Subject: line.  If I
have to modify your header in any way, it bumps your article back
to the end of my queue, delaying it even further.

Last, here's the old keywords file <sans keywords>:

These are the informal guidelines for posting to rec.food.recipes.
This is a MODERATED newsgroup.  It is for posting recipes and 
requests ONLY.  It is not for discussion so please don't send any
hints, tips, comments, etc.  Post those to rec.food.cooking.

To post to the group, you can either post news as you would do
normally (your article will automatically be forwarded to the
moderator), or you can send to one of the addresses aliased at 
this site.  Use recipes@taronga.com for recipes and recipe requests 
and recipes-request@taronga.com for administrative matters.  Test 
posts are considered to be bad netiquette, and it will not endear 
you to the moderator if you fill up her mailbox with test posts.  
(Users new to the net are encouraged to read news.announce.newusers 
for further information). 

If you are posting a request, please be sure to tag it as such.

If you are responding to a request and the original poster asks for 
replies to be sent via email, then please reply to them through mail, 
and not with a followup to the newsgroup.

Things that absolutely will not be posted include: repeats of requests,
"me-too" followups, requests that stipulate a time limit, articles 
with a lot of quoted text and/or excessive .signature files, and 
requests for Buffalo wings.

There are currently no plans to put this group into a digested format.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.recipes
From: laura@hobbes.acs.umbc.edu (Laura L. Brown (SYSTEMS))
Subject: Oatmeal Rasin Cookies (cake like)
Apparently-To: rec-food-recipes@uunet.uu.net
Reply-To: laura@hobbes.acs.umbc.edu (Laura L. Brown (SYSTEMS))
Organization: University of Maryland, Baltimore County
Date: Tue, 22 Dec 1992 15:33:33 GMT

Hi,

	My father was over helping me bake cookies this year for christmas.
He got to talking about an oatmeal cookie that his mother used to make.  
These cookies were almost like little individual oatmeal rasin cakes 
Unfortunately.. he never got the recipe written down.... I'd really like to 
find a recipe and surprise him with them.  

If you have a recipe like this or know how I can tamper with a regular 
cookie recipe ...please email responses to me (I can't always find a lot 
of time to read news)...

			Thanks...   Laura
--
Laura L. Brown	                          Internet: laura@umbc3.umbc.edu
Academic Computing Services	          Bitnet: laura@umbc2
UMBC, Catonsville, MD 21228		  FAX: (410)455-1065

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Chicken and Rice Salad
Organization: Taronga Park BBS
Date: Sun, 27 Dec 92 2:44:14 CST
X-Mailer: ELM [version 2.2 PL16]

Subject: RECIPE: Chicken & Rice Salad  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 27 Dec 92 22:38:33 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: reb@amc.com (Bob Brunjes)  
>of a cold rice salad served to me at a blacksmith's get-together  
This one doesn't have olives in it but it's WORTH a try:-  
  
    CHICKEN & RICE SALAD  
  
2 cups col, cooked rice, 1/2 cup chopped green pepper  
1/4 cup chopped red pepper, 1 cup grated cheese  
1/2 cup stoned chopped dates or prunes, 1.1/2 cups French dressing  
1/2 cup diced cooked carrot, 1/2 cup cooked peas or beans  
1/2 cup finely chopped celery, 1/4 cup finely chopped spring onions  
s & p, cold chicken pieces, blanched almonds, tomatoes & parsley  
  
Turn rice into a large bowl, Add all remaining ingredients except  
almonds & some of the chicken pieces. Combine well & turn onto a flat  
platter. Decorate with the rest of the chicken & slivers of blanched  
almonds, slices or tomato & parsley. Serves 6 to 8.  
Note: Mayonnaise may be used instead of French dressing and  
chives/shallots/whatever you call them may be substituted for spring  
onions.  
  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST Soft Peanut Brittle
Organization: Taronga Park BBS
Date: Thu, 24 Dec 92 15:09:22 CST
X-Mailer: ELM [version 2.2 PL16]

From: bogey@tc.fluke.COM (R.L. Gesinger)
Subject: REQUEST: Soft Peanut Brittle
Organization: John Fluke Mfg. Co., Inc., Everett, WA
Date: Thu, 24 Dec 1992 16:36:42 GMT

During a summer vacation trip we bought a box of "soft peanut brittle".  The
texture of this brittle is somewhat like that of a 5th Avenue candy bar.  The 
taste is peanut brittle.

If someone has the recipe for this marvelous candy, I would appreciate a copy.

Thank you

Newsgroups: rec.food.recipes
From: keri@maths.uwa.oz.au (Keri Watson)
Subject: REQUEST:   What to do with polenta?
Keywords: Polenta
Organization: The University of Western Australia
Distribution: rec
Date: 2 Jan 1993 10:06:44 GMT

an anyone tell me what I can make with polenta?  

Any ideas appreciated,  I'm not familiar with it at all.  Is it some
sort of corn?

--
Keri Watson             Internet keri@maths.uwa.edu.au
Perth, WA               (09) 385 2227
Australia                         

Newsgroups: rec.food.recipes
From: eddie@railnet.nshore.org (Eddie Van Huffel)
Subject: REQUEST: Left-over turkey recipies
Organization: Railnet BBS +1 216 786 0476
Date: Tue, 29 Dec 92 12:32:03 EST

tscwhitehead@cc.weber.edu (Clarke Whitehead) writes:

> Hi, I'm new to this list.  After the holidays, I am stuck with a LOT of
> left-over cooked turkey.  I've been eating a lot of turkey sandwiches, but
> would like to get some easy recipies for soups or other dishes where I
> can use the bird.
> 
> Thanks  - Clarke
> 


You hit one of my favourites...

After the feast, there usually is a sub feast, using up all of the 
accompaniments which were served with Christmas dinner.  After this, I 
take and peel all the meat from the bones, and toss the carcass into a 
stock pot.  I have a couple of neighbors who give me their turkey 
carcasses, thinking that I am an addled old man.  However, the more, ther 
merrier with the bones.  I cover the bones with water and put on low heat 
and simmer for at lease 8 hours.  After I am sure that all the goodness 
is extracted from the bones, I let the soup cool down, and put on the 
porch which is very cold usually at this time of the year.  However, you 
can refrigerate the broth.  (I forgot to mention that I strain the broth 
from the bones, I'm sorry)  The bones cool down, and I pick them once 
again.  The next day, I peel the hardened fat from the turkey gelatain.
I then put the stove on low, heating up the broth.  I slice a bunch of 
celery, a bag of carrots, one or two leeks, dice a few potatoes, and add 
a couple of cans of whole tomatoes.  Also, if I am in the mood, I add 
some barley, and dumplings.  Soup is generally a free for all, and this 
kind of soup is great on a snowy day.  For seasoning, I use salt, 
Louisiana hot soss in place of pepper, and if I am in the mood, about 1 
tablespoon of file gumbo.  Others use 1/4 tsp of ginger.  All of this 
will make for a hearty and tasty soup.

Other turkey is used in ala king, and salads.  Sandwiches usually are at 
the bottom of the leftovers list.

Hope that this helps


--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 786 0476

Newsgroups: rec.food.recipes