HDTenEightyP/NetNews huggingface dataset:
From: krissie@locus.com (Krissie Griffiths)
Subject: Re: Gnochi recipe request
Organization: Locus Computing Corporation, Los Angeles, California
Date: Tue, 15 Sep 1992 17:49:54 GMT

In article <1992Sep14.173412.158@ms.uky.edu> tek@ms.uky.edu (Thomas E. Kunselman) writes:
>
> I have this gnochi stuff whenever I visit relatives in eastern Pennsylvania.
>I guess it is some sort of patato dough made into balls and served in a 
>tomato sauce.
>
>I have never seen it anywhere else.  Does anyone on here have a recipe 
>for it?
>
this is an easy one.  the high road to health has a great recipe for gnocchi,
i don't have my book with me right now at work but i can post the exact
ingredients tomorrow.

i believe it was 2 cups whole wheat pastry flour
and three medium sized potatoes about a pound and a half
a tiny bit of salt
and i of course put in GARLIC

the only tricky part was really the boiling.  you have to get the water just
about right, and perhaps the first load may not be quite right, but after
that it is home free.

i will post tomorrow, also the sweet potato gnocchi recipe from the same
book.  my meat eating someone special MESS (tm) (hi debbie ;-) ) and i 
were talking about this sweet potato version being a wonderful dish for
the holidays, and now that it is just about sweet potato time again, i am
going to do an alpha test and sort of try to figure out how to incorporate it
as the sweet potato part of a holiday meal.  i think it would be pretty good
with maple syrup or brown sugar, etc.

watch for upcoming recipes.....coming to your screen soon.......

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: georgec@eng.umd.edu (George B. Clark)
Newsgroups: rec.food.veg
Subject: Re: fat addiction
Keywords: fat
Date: 4 Sep 92 22:10:01 GMT
Article-I.D.: eng.1992Sep04.221001.3955
Distribution: na
Organization: University of Maryland

My health newsletter states that a recent article in the Journal of
the American Dietetic Association reached this conclusion:

     "The best way to start and maintain a low-fat diet is to 
     stop depending on fat to make your food taste good. Use
     herbs and spices instead."

Of course, this just confirms what many vegetarians already know.
You have to become an expert at using spices.

My recommendation for those trying to rid themselves of the animal-
fat craving is to use a meat flavor base. Where I live, you can
only buy it at stores, such as Price Club, that sell to restaurants.
Unlike boullion cubes, which are desiccated, flavor base is a paste
of low-fat protein extract of meat, and it must be kept refrigerated. 

Gradually you'll be able do without the meat taste at all, and when
you learn to use spices, you'll be able to do without the fat, too.
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.veg
Subject: Re: Vegetarian Diet and Traditional Diets
Date: 8 Sep 92 19:27:06 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

howard@iscsvax.uni.edu wrote:
> jerpseth@sd.cadence.com (James Jerpseth) writes:
>> After becoming a veg. I went to visit my grandparents who eat meat daily
>> (almost at every meal). After talking with them, I found out that before
>> and during WWII, they often only ate meat on Sunday Noon-time or for
>> holidays. 
> This is true. I've found many meatless dishes in older American cookbooks,
> especially in Southern cooking, and American Indian Cooking.  Meat in these
> recipes also tends to be used differently than it is today: as part of a
> stew or soup, so many of these recipies lend themselves to using beans or
> tofu instead, or just using the rest of the ingredients without the meat. 
> Also traditional Caribbean and South American cooking has little meat in it. 

And to add another one: traditional Turkish cooking.  I spent most of my
holiday this year in Artvin province, near the ex-Soviet border in north-
east Turkey, and made a point of trying to find out as much as possible
about local food customs.  There is substantial use of yogurt, butter and
cheese in the diet, a bit of fish (trout from the river) but almost no meat
(and what I did see suggested that most people didn't even use it often
enough to have worked out techniques for cooking it well).  I'd guess the
same is true of most settled peasant communities anywhere.  Of course, to
read a typical Turkish cookbook (particularly one in English), or to see
the stuff sold in restaurants there, wouldn't give you much idea of this.


> I've been surprised to hear that in the Florida Hurricane relief effort
> many people have a great desire for ice in order to be able to keep meat
> and milk cold without refrigeration. [...]  What the Dominicans did [after
> the 1979 hurricanes], and what many people in Florida can do, is to rely
> more on the traditional Caribbean diets that do not require much
> refrigeration. Dried rice and beans, along with water, can be distributed.

The Turkish example shows that yogurt is a pretty reasonable way of dealing
with milk in a hot climate without a refrigerator (almost nobody in Artvin
seems to have one).  They have the advantage of being fairly close to their
cows, though; is the same true in Florida?

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
Newsgroups: rec.food.veg
From: leslie@cgrg.ohio-state.edu (Leslie Bishko)
Subject: what's all this fuss about calcium?
Organization: Advanced Computing Center for the Arts and Design
Date: Sun, 13 Sep 1992 21:22:30 GMT

All the dialogue over calcium has gotten me confused.  (sorry to be
jumping into this one a little late!)

Factors:
	a) vegan
	b) female
	c) family history of lactose intolerance and osteoperosis to consider
	d) wicked pms

I get calcium from greens, tofu and soymilk, all of which I eat at 
least once a day.  And, I take a calcium supplement, (I forget how
many mg.) in the morning and at night.  I am probably getting too
much, yes?  I drink gallons of water, so I'm not going to dwell on
the kidney stone thing, but I also drink way too much coffee, which
may be leaching some calcium from my system.

Comments anyone?

Also, I'm suprised to hear so many saying that tofu and soymilk are
high in fat!  All the soy product labels I read show low-fat, high 
protein and high calcium percentages.

-- 
Leslie Bishko
leslie@cgrg.ohio-state.edu
From: charlesv@aupair.cs.athabascau.ca (Charles Van Duren)
Newsgroups: rec.food.veg
Subject: Re: Vegetarian: I don't like vegetables.
Date: 31 Aug 92 16:10:12 GMT

drmellen@vela.acs.oakland.edu (Dewayne Mellen) writes:

>I am a meat eater who would like to cut down on the meat (or quit
>eating it) but I don't like veggies that much and am worried that I
>would get borred with a vegi diet.  What I was wondering is Could
>somebody post some recipes to help me?? PLEASE??

IMHO it is typical of meat-centred meal preparation and diet that
grains and vegetables do not get the attention and care that they
deserve. 

As well, there is often a family history of vegetable neglect and/or
abuse. You know, the boiled cabbage syndrome.

The variety of tastes and textures of dishes prepared from grains and
vegetables is immense. I can't imagine that you couldn't find a good
selection that would appeal to your taste. Of course I'm prejudiced:
I have never yet met a vegetable I don't like (although I did hate
boiled spinach when I was a kid).

My suggestion would be to invest in some cookbooks specializing in
grains and vegetables. Perhaps other netters could help out here?
I'll have to check the cookbook shelf at home. You'll likely find
that the meat on your plate becomes less and less important and
appealing as you discover what vegetables and grains CAN taste like.
Before you know it, meat won't be part of your meal planning.

I'm sorry I can't offer concrete help right now. Just regard this
as an inspirational message to help you on your way :-)

CvD
*----------------------------------------------------------------------------*
| Charles van Duren - Senior Systems Analyst - Center for Distance Education |  
|      Athabasca University, Athabasca, Alberta, Canada T0G 0B0              |
*-------------------------------------\/-------------------------------------*
| Now Tom he claims, that a man's true joy, is in the work he likes to do    |
| And if I understand, Tom's a right joyous man...                           |
|                                             Tom Blasingame (Ian Tyson)     |
*-------------------------------------/\-------------------------------------*
From: wheeler@SUPER.ORG (Ferrell S. Wheeler)
Newsgroups: rec.food.veg
Subject: Toronto Food Fair
Date: 9 Sep 92 20:43:29 GMT


 
The Toronto Vegetarian Association will be hosting their 8th Annual Food
Fair in York Quay Centre, Harbourfront, Toronto.  This is Canada's largest
vegetarian gathering with an expected 5,000 folks attending. The date Sept.
12-13, 1992.  For more information contact Nancy Kelly, fair coordinator at
416-533-3897.
 
 
In Defense of Animals and The American Anti-Vivisection Society will be
presenting a workshop on teaching Animal Rights.  The dates are November
7-8, 1992 in San Rafael, CA.  For more information contact Ellen at
415-453-9984.
From: IO92142@MAINE.MAINE.EDU
Newsgroups: rec.food.veg
Subject: Diet-Oracle??
Date: 15 Sep 92 15:05:33 GMT
Organization: University of Maine System

Hello.  I really enjoy reading rec.food.veg, as I can always
pick up a new receipe.  I'm always working hard to balance
my diet in an attempt to make life easier on my body.

I had an idea that seemed possible, but I'm not a programmer
by the least.

I've seen many services that you can send subject specific mail
to and the machine that receives this mail will process it
and do what ever it's supposed to do.  Well, I thought that
it would be very interesting if you could have a machine that
would accept mail from users that contained exactly what they
ate for that day or past few days.  This machines would keep
everybody's database for them and could calculate, on request,
or automatically how this person is doing approximatley.
Such as ammount of calories, calcium, etc..etc...

I also realize that this would have to be very approx. as the
format of how much you eat would change.

I think this would be very helpful to me and possibly others.
Just an idea...

peace
Jim Gray
University of Maine
io92142@maine.maine.edu
Newsgroups: rec.food.veg
From: kwc@eng.ufl.edu (Ken Colson)
Subject: Moral Question
Keywords: Moral Question
Organization: College of Engineering, University of Florida
Distribution: na
Date: Wed, 9 Sep 92 17:12:21 GMT

Greetings,

This is a real world moral problem that I am now facing.  Prior to becoming a vegetarian I
wanted to be included on a fishing trip that is planned about every 2 years by my 4 brother-
in-laws.  Now the obvious conflict:

Can a vegetarian catch and release fish in all good faith?  Can someone be a vegetarian
fisherperson?  On thing I do know is that I would not keep the fish and let my in-laws eat them.

This has me wondering.

ken colson


Newsgroups: rec.food.veg
From: roger@crux.Princeton.EDU (Roger Lustig)
Subject: Re: Animal blood in wine?
Originator: news@nimaster
Reply-To: roger@astro.princeton.edu (Roger Lustig)
Organization: Princeton University
Date: Sat, 12 Sep 1992 02:30:16 GMT

In article <3010@voodoo.UUCP> das@voodoo.boeing.com (Deb Schwartz) writes:
>In another newgroup, someone claimed that Italian wines often contain pig
>blood, which is used as a fermenting agent.  Anyone know if this is true
>or not?

Yes and no, mainly no.  

Blood is occasionally used in wine, but not as a fermenting agent.
It doesn't do much in that capacity; and grapes have all the natural
yeast they need, usually.

Blood can be used in small quantities as a fining agent, i.e., as something
that removes impurities and makes cloudy wine clear.

However, it is used less and less these days.  There are so many other
good fining agents out there, including other traditional ones such as
isinglass and egg white.

Suffice it to say that kosher wines are fined with kosher substances,
if at all.  This includes the Italian ones -- and I've had a few good Italian
kosher wines.

Roger
From: rhuls@liebnitz.ssd.kodak.com (Robbin Huls)
Newsgroups: rec.food.veg
Subject: Re: fat addiction
Keywords: fat
Date: 8 Sep 92 16:31:34 GMT
Distribution: na
Organization: Eastman Kodak

In article <1992Sep04.221001.3955@eng.umd.edu> georgec@eng.umd.edu (George B. Clark) writes:
>My health newsletter states that a recent article in the Journal of
>the American Dietetic Association reached this conclusion:
>
>     "The best way to start and maintain a low-fat diet is to 
>     stop depending on fat to make your food taste good. Use
>     herbs and spices instead."
>
>Of course, this just confirms what many vegetarians already know.
>You have to become an expert at using spices.

I don't think you even have to become an expert.  I rebelled from my
mother's cooking when I left for college.  I gave up salt and most added
fat (cause she overdid both :-b ).  My taste buds became more sensitive
to the subtle flavors.  I've become rather an expert at spicing over the
last 10 years, but I'd still rather have well cooked veggies plain, than
over-cooked ones with spices added :-9

Robbin
Newsgroups: rec.food.veg
From: jerryg@ssd.intel.com (Jerry Gaiser)
Subject: Re: Wanted - Indian Vegetarian Cookbook
Organization: Supercomputer Systems Division, Intel Corp.
Date: Fri, 11 Sep 1992 17:57:36 GMT

In article <1992Sep11.100142.10747@waikato.ac.nz> susan@waikato.ac.nz writes:
>> Author:         Devi, Yamuna,  30$
>>  Title:          Lord Krishna's cuisine : the art of Indian vegetarian
>
>A number of people have suggested this one (thanks to everyone who
>answered, BTW). I'm put off by the title, suggestive of people
>in saffron robes. Hare Krishna food is very sweet and generally
>revolting - is this what this book is about, or have I missed
>some cultural boat?

Other than a relatively short discussion about her teacher this is really
nothing but a cookbok and one of the best Indian Vegetarian cookbooks around.
A little spendy, but worth it.

-- 
Jerry Gaiser
         Usenet: jerryg@ssd.intel.com
        Fidonet: 1:105/380
           PBBS: n7pwf@n7pwf.or.usa.na
From: IO92142@MAINE.MAINE.EDU (James)
Newsgroups: rec.food.veg
Subject: Re: inviting meat-eaters to dinner
Date: 9 Sep 92 14:47:45 GMT
 <1992Sep4.035544.3626@reed.edu>
 <1992Sep4.175345.19615@muddcs.claremont.edu>,<Bu9Loq.104@dcs.glasgow.ac.uk>
 <1992Sep9.124627.7073@menudo.uh.edu>
Organization: University of Maine System

Yes!  I know exactly what your relating to.  I haven't been
able to have many guests over to dinner, as I just moved into
an apartment with a decent kitchen and dining area.  Yet,
when I go to friends houses for 'Veggie Feasts' we really get into
a huge meal on a Friday night and they tend to last upwards of 6-7
hours.

Well, the 'meat eaters' that come with open minds really tend to
think that they have to eat *alot* to get the 'full' feeling.
(I tend to think they miss the fat in the food and are trying to
substitute or something).  But they *do* really put back the food.
Kinda funny, but hey....they can have all the rice they want!

Cheers!
JimG
Newsgroups: rec.food.veg
From: dnryan@mundil.cs.mu.OZ.AU (Damien RYAN)
Subject: Re: silk, how is it made?
Keywords: meat-eaters
Organization: Computer Science, University of Melbourne, Australia
Distribution: na
Date: Sun, 6 Sep 1992 13:47:28 GMT

kuan@taquito.engr.ucdavis.edu (Frank Kuan) writes:

>How is silk made? Specifically, I'd like to know what degree silk
>worms are inconvenienced, and whether they are killed
>to facilitate mass production of silk. I'm a vegetarian for ethical
>reasons, and I'd like to know so I can alter my wardrobe accordingly.
>Thanks in advance.

As a kid I can remember keeping silk worms. The way we got the silk
was to wait for them to come out of their coocon and then use the
silk, (which we never could do much with anyway). However from memory
(No references sorry) Commercially they kill the silk worm while it is 
in the coocon so that they can unravel the silk before it is destroyed
by their exit. I think they killed the worms by heating the coccon.

That help ?

BTW keeping silk worms was a great hobby.
Newsgroups: rec.food.veg
From: tara@socrates.umd.edu (Tara McDermott)
Subject: Re: Meatless vs No meat products
Keywords: meatless
Organization: University of Maryland University College
Distribution: na
Date: Sun, 6 Sep 1992 03:39:30 GMT

kwc@eng.ufl.edu (Ken Colson) writes:

>I was just wondering what various people felt about or did about 'meatless'
>dishes.  If you go to restuarants and order meatless dishes, do you also
>have to tell people that you don't want the broth from chicken etc? or do you
>even bother or always bother?

Cool question!  I avoid restaurants that have mostly meat meals, since I'm
able to patronize resturants that serve only vegetarian meals.  That's
when I'm home of course.  When I occasionally go out to meat
restaurants, I question the waiter/waitress very carefully about the
content, and often they have to go ask the cook what's in it.  Is
there chicken or beef broth, or dairy or eggs in the bread, sugar in
the dressing, etc...  When I'm at an indian restaurant, even those
completely vegetarian places, I still ask if they use ghee (clarified
butter) to cook in, or just oil.  A word of advice.  Avoid those foods
using raita, which is a type of yogurt. Oh, I also ask them to point
out which foods use yogurt and cheese and milk, since it may not
always be apparent.  I probably always over-stress the "no meat, no
eggs" when at chinese places I don't know, even if vegetable fried
rice is easy enough to understand, but I don't want any mistakes!  If
someone does make a mistake and I get eggs in my rice (which yas yet
to happen, though I DID get pork fried rice once, when I was expecting
plain WHITE rice, bleck!) is it better to eat it or let them throw it
out and have them make more for you?  I know, I know, it's still BAD
for you, and sets a bad example.  It was a rhetorical question, not
meant to be taken seriously. 

In answer to your query, YES, I always "bother".  If you don't show
that the food you eat is a concern, then they won't be honest or care
about what foods they serve!

Tara (who doesn't ALWAYS post recipes, but who may have a vegan recipe
archive set up in the semi-near future)
-- 
Tara McDermott  tara@socrates.umd.edu  "Who'd've ever thought a VCR could
be more fun than poking someone in the eye with cuticle scissors, or or
or... slitting their throat with a carving knife!"  -  Psychos in Love

Newsgroups: rec.food.veg
From: cansoori@athena.mit.edu (Christina Ansoorian)
Subject: Re: Meatless vs No meat products
Keywords: meatless
Organization: Massachusetts Institute of Technology
Distribution: na
Date: Tue, 8 Sep 1992 08:25:17 GMT

In article <1992Sep3.214938.4317@eng.ufl.edu> kwc@eng.ufl.edu (Ken Colson) writes:
>I was just wondering what various people felt about or did about 'meatless'
>dishes.  If you go to restuarants and order meatless dishes, do you also
>have to tell people that you don't want the broth from chicken etc? or do you
>even bother or always bother?
>
>This is just a random survey, and for the record: Yes I have to go into
>carefull explainations about the broth to be used even if the dish is 'meatless'.
>
>Ken Colson
>kwc@tapeworm.engnet.ufl.edu
>

Well, I had a bad experience soon after I became ovo-lacto veggie.  I went
to a Mexican restaurant and asked if a particular option was veggie.  The
waiter said yes, but went on to say that the beans it came with were not,
so he would have the cook substitute extra rice.  The next time I went, I
asked for the same thing, explaining that I was veggie, but this time the
waitress said that the rice was cooked with chicken broth, and substituted
grilled veggies for both beans and rice.  She also gave me a copy of their
"vegetarian" menu, which was basically a listing of all their seafood
things.

Now, I specifically ask if ALL of the individual components of my meal
are veggie.

A side question: I love Chinese food, but since I became veggie I have
been avoiding Chinese restaurants.  The reason is that on lots of 
cooking shows, they use broth as a flavoring in lots of Chinese dishes,
and I am worried by waiters/waitresses who don't speak English very well.
Are there particular dishes that I could feel safe about there never
being broth in, like maybe fried rice?
Annoyingly, I just purchased a book called _Asian Vegetarian Feast_
by Kem Hom, because I wanted to be able to make some of these things
myself.  I brought the book home, and opened it up to a page giving 
instructions on how to make chicken broth.  (Granted, the recipes all
call for chicken or vegetable broth (he gives instructions for this too)).
The recipes do look good, though, so I think I'll just use the veggie
broth and ignore his other references.

Christina
From: x91miley@gw.wmich.edu
Newsgroups: rec.food.veg
Subject: Re: fat addictionexit
Date: 5 Sep 92 00:57:01 EST
Distribution: na
Organization: Western Michigan University

In article <1992Sep4.165523.15959@spdcc.com>, dyer@spdcc.com (Steve Dyer) writes:
> In article <1992Sep4.143207.10282@eng.ufl.edu> kwc@eng.ufl.edu (Ken Colson) writes:
>>I was just wondering if anyone else had ever heard of research being conducted
>>concerning whether animal fat can be addictive...

> Well, I suspect this is a misuse of the word "addiction", and I suspect
> that animal fat and vegetable oils aren't that much different.  However,
> it's definitely possible to have a "fat tooth" and have that contribute
> markedly to obesity.  Fats are calorie-dense, and when you eat them,
> you get far more calories than the same volume of carbohydrates.
> If we're going to use the word "addiction", I can say that I was far
> more addicted to peanut butter sandwiches than I was ever to beef or
> chicken. :-)
> 
.
.
.
> -- 
> Steve Dyer
> dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
-- 

I believe that humans have a craving for high-fat foods precisely for the
reason that they are calorie-dense.  The human animal ate and liked high-fat
foods more because in our evolutionary history, food was not always available. 
So when a good source of fat came along, the humans, with their natural fat
craving, pigged out!

******************************* "I draw the line at eating corpses." - George 
* Tim Miley                   * Bernard Shaw
* X91MILEY@GW.WMICH.EDU       * "You aren't volunteers, are you?!" - P. Opus 
* Western Michigan University * "If liberty means anything at all, it means
* Kalamazoo, MI               * the right to tell people what they do not
******************************* want to hear." - George Orwell.