HDTenEightyP/NetNews huggingface dataset:
From: mad4@ellis.uchicago.edu (Bill Maddex)
Newsgroups: rec.food.veg
Subject: Re: Vegan Resturants in Bay Area?
Date: 8 Nov 92 21:50:28 GMT
Reply-To: mad4@midway.uchicago.edu
Organization: Pranksters for Peace

In article <jerry.0emd@marin.uucp> jerry@marin.uucp (Jerry C. Hudgins) writes:
>In article <1992Nov5.023718.27715@delfin.com> brad@delfin.com (Brad Heckman) writes:
>> Forgive me if this has been asked already.
>> 
>> Due to a heart problem I'm limited to 5 mg cholesterol/day and <10% of
>> calories from fat.
>> 
>> This essentially does away with cooking with dairy products and oils of
>> any kind.
>> 
>> I assume that unless I have a special agreement with the chef, I may
>> as well just forget nonvegan vegetarian establishments.
>> 
>
>The Bay Area has more options than most, but my favorite vegan restaurant
>there is Milly's on 4th Street in San Rafael.  *Very* highly recommended!
>
>-- 
>----------------------------------------------------------------------------
>Jerry C. Hudgins                   Internet: jerry%marin.uucp@seq.uncwil.edu
>125 Cherokee Trail                 UUCP    : uunet!marin!jerry
>Wilmington, NC 28409-3407 (USA)    Voice   : (919) 392-2358


Actually, even w/a little oil you can get <10% calories from fat, but you gotta
be anal about measuring the fat.  What Jerry doesn't point out is that more
than half the menu @Milly's is oil free, and they'll definitely make other
stuff oil free on request.  The food is also awesome almost beyond description.
Xref: sparky rec.food.veg:10120 talk.politics.animals:9402
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.veg,talk.politics.animals
Subject: Re: AR Prisoners in need of your written support
Date: 5 Nov 1992 18:14:01 GMT
Organization: U.C. Berkeley -- ERL
NNTP-Posting-Host: zion.berkeley.edu

vanetten@unix.cie.rpi.edu (John S. Van Etten) writes:

>Steve Pope writes:
>
>>"poaching" is also a form of HUNTING.
>
>Do you honestly believe this?

Yes -- it's obvious isn't it?

>All I can say is WOW.  You really don't get it.  I don't consider
>myself any more responsible for poachers because I have a hunting
>license, than I do for drunk drivers because I have a driver's
>license.

Van E., I didn't ASK you whether you felt responsible for
poachers...

Steve
Newsgroups: rec.food.veg
From: anne@cs.UAlberta.CA (Anne J.R. Nield)
Subject: Re: Conclusions about Ted Altar
Organization: University of Alberta, Edmonton, Canada
Date: Wed, 11 Nov 1992 19:09:32 GMT

georgec@eng.umd.edu (George B. Clark) writes:


>Nonsense. It's Ted's mis-quoted clinical data and Michael Traub's
>medical quackery that forced them into exile in the first place. Others
>would no longer tolerate it.

>You yourself, Abhay, are nothing more than a colon-cleansing
>medical quack cut from the same mold. With no opinion of your
>own, all you do is post articles written by Michael Traub, and then
>agree with everything he and Ted say. 

 For this reason, many participants with worthwhile contributions
>abandoned the group, leaving us now with you three guys and newcomers.


So, George, why are you still here? 
Speaking for myself (PLEASE NOTE), I quit reading this newsgroup
some time back (I plan to go back into exile after this little
experiment) because of the incredible rudeness and narrow-mindedness
of posts such as yours.  There are issues related to vegetarianism that
people often have questions about -- mostly concerning alternative
medicine.  People such as myself who have used alternative methods
sucessfully are usually happy to share their experience.  For this
we have been royally dumped on, and our experience invalidated, by
people such as yourself.  

It IS a fact of life that many people are practising and using
alternative medicine -- successfully.  Whether you agree with this
or choose to use it is up to you.  Your faith in "established"
medicine and the millions of "scientific" papers it spews out
every year I'm sure is much appreciated by those responsible.

It is not the only game in town, however, and many people who have
been failed by their doctors have had success with OTHER doctors
using different treatments -- or with non-medical (not to be
equated with "non-scientific" and/or "non-validated") methods.

Remember, that whatever else you may think, doctors often disagree
WITH EACH OTHER.  Papers are written attacking the conclusions of
OTHER PAPERS.  People ultimately have to decide what is right for
themselves.  And often, anecdotal experiences of other people are
very helpful -- whether or not it qualifies as "scientific" in your
estimation.

Getting wonderful vegetarian recipes is great -- and a step in the
process, but ultimately people will run into things that they need
more information about -- information that is not always forthcoming
from "established" sources.  Naturopaths, chiropractors, and other
health practitioners have much to contribute, as do the people who
are familiar with their methods.  To write them all off as "quacks"
(or, as I recall from one of your posts, "mean as a snake") is
hardly productive.

Have a nice day! :):):)

Anne


Newsgroups: rec.food.veg
From: abrams@binah.cc.brandeis.edu
Subject: Re: Need vegetarian ideas for thanksgiving
Reply-To: abrams@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Sun, 8 Nov 1992 06:44:59 GMT

There is a full Thanksgiving menu in Mollie Katzen's _Still Life with
Menu_ cookbook.  I haven't made it, but everything else from that 
book has been very successful.  

I made a Thanksgiving dinner about a year ago with recipes from 
Sundays at Moosewood Restaurant.  I included an incredible stuffed
eggplant recipe from the section of the book about Provence.  It is
dynamite, and can be made with or without dairy products.  I served
it with saffron butterflies (also from that book) and cranberry
cake for dessert.  

(If you don't have these books, I can e-mail you these recipes.  
I don't post them to the net because they are published, but if
you can't get the books, I can help out. )

R. Abrams
Newsgroups: rec.food.veg
From: omitchel@jarthur.claremont.edu (Ocie *crow* Mitchell)
Subject: Re: Sugar (Animal bones *are* used)
Organization: Harvey Mudd College, Claremont, CA 91711
Date: Tue, 10 Nov 1992 00:21:59 GMT

In article <BxGMnn.JGu@gpu.utcs.utoronto.ca> molnar@Bisco.CAnet.CA (Tom Molnar) writes:
>I'm afraid I don't have many suggestions for sugar replacements for I try
>to avoid using sweeteners (with the exception of my own maple syrup).
>
>My apologies for posting incorrect information.
>
>Regards,
>Tom
>-- 
>Tom Molnar
>Unix Systems Group, University of Toronto Computing & Communications.

I remember someone posting an excerpt from a letter they got from C&H stating 
that C&H does use bone charcoal.  The letter also said that their "Hawian Raw"
sugar does not.  If this helps...

----------------------------------------------+-------------------------------
``What do you think sirs?''  -Joel (mst3k)    | .sig lite- all .sig no guilt
----------------------------------------------+------------------------------- 
   __             _ _ _                       | Ocie Mitchell
  / ')           ' ) ) )  _/_    /      /) /) | omitchel@jarthur.claremont.edu
 /  / _. o _      / / / o /  _. /_  _  // //  | Q:is that your real name? 
(__/ (__(_(<_    / ' (_(_(__(__/ /_(<_(/_(/_  | A:yes, it is my real name.
----------------------------------------------+-------------------------------
From: georgec@eng.umd.edu (George B. Clark)
Newsgroups: rec.food.veg
Subject: Re: Conclusions about Ted Altar
Date: 12 Nov 92 13:59:36 GMT
Organization: University of Maryland

In article <1992Nov12.063839.20343@abo.fi> abulsari@abo.fi (Abhay Bulsari VT) writes:
>In article <1992Nov11.194916.20513@u.washington.edu> twain@milton.u.washington.edu (Barbara Hlavin) writes:
>>
>>Abhay Bulsari informs me 
>>
>>>You don't count.
>>
>>I see. 
>
>You people are really humour impaired.   You have  to  see a smiley or
>hear someone laughing before you know that it was supposed to be joke.
>I don't use  smileys and expect people to understand a joke as a joke,
>which is clearly the case here.  Who am I to decide who counts and who
>does not ?
>
>Abhay

We are not humour impaired. People were only reacting as any person would
under same or similar circumstances.

Rather than apologizing, you are instead telling others that it is their
own fault they misinterpreted your "intended meaning." You even argued
with Ted himself, during this thread, or did we misinterpret that, too?

An apology, rather than an excuse, would have been more appropriate. I
question your sincerity. It's just a ploy to mitigate damages you
didn't anticipate.
Newsgroups: rec.food.veg
From: abulsari@aton.abo.fi
Subject: Trivia : What is the Christian argument for vegetarianism ?
Organization: Abo Akademi University
Date: Fri, 13 Nov 1992 09:32:22 GMT

Since animals belong to God, have value to God and live for God, their
needless destruction  is  sinful.  In  short:  animals have a right to
their life.

Contrary to popular belief, the bible does  not permit eating animals.
People freely misinterprete and mistranslate things according to their
convenience.


- A. Bulsari
From: kuan@dms.agames.com (Frank Kuan)
Newsgroups: rec.food.veg
Subject: Re: Vegan Resturants in Bay Area?
Summary: White Lotus in downtown SJ
Date: 9 Nov 92 21:57:42 GMT
Article-I.D.: dms.1992Nov9.215742.22907
Organization: Atari Games Corporation

In article <1992Nov5.023718.27715@delfin.com> brad@delfin.com (Brad Heckman) writes:
>Forgive me if this has been asked already.
>
>Due to a heart problem I'm limited to 5 mg cholesterol/day and <10% of
>calories from fat.
>
>This essentially does away with cooking with dairy products and oils of
>any kind.
>
>I assume that unless I have a special agreement with the chef, I may
>as well just forget nonvegan vegetarian establishments.
>


In San Jose, there's an excellent 100% vegetarian restaurant called
White Lotus on N. Market St. It's a Vietnamese restaurant, but  
the dishes are kind of oily. The food there is fantastic. Even
my vegetarian challenged friends like their dishes.  

While we're on the topic of vegetarian restaurants, does anyone know
of any other restaurants than these:

1. White Lotus
2. Pasands - indian food, lots of vegetarian dishes
3. fresh choice
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Succotash Chowder
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Tue, 10 Nov 1992 20:48:48 GMT

UCCOTASH CHOWDER
 
     "Kissing don't last: cooker do!"
                        George Meredith (from The Ordeal
                        of Richard Feverel, ch. 28)
 
Here is a low fat succotash chowder that allows one to make
use of that surplus of corn that might be coming from your
gardens or lying dormant in your freezers.  This recipe
works well to get rid of old and tired veggies that might be
lying around.  The sweetness of the soy or rice milk
compensates for whatever bitterness or lacklustre might be
setting in with old veggies.  :-)
 
 
Ingredients:
 
     1.5 cups of chopped onions
     1 cup minced celery
     5-6 cups of low fat non-dairy soya milk (or low fat,
          low sodium Rice Dream Beverage, Plain)
     2 cups of cooked broad beans or Lima beans or whatever
          your favorite or available beans might be (before
          cooking it would be about 1 cup of dry beans)
     2 cups raw corn (definitely NOT canned; fresh or
          frozen)
     1-2 tsp tamari
     1/2 tsp basil
     1/4 tsp thyme
     lots of freshly-grated black pepper
     freshly chopped parsley and chives
 
 
Procedure:
 
In a large pot saute in water the chopped onions.  A little
     later add celery and saute until onions are transparent
     and the celery is tender
Add corn and cook for 5 minutes.
Add basil, thyme, soya-milk, tamari and Lima beans.  Let it
     sit, away from heat and then heat it lightly for
     serving.
Serving can be toped with parsley and/or chives.
 
                  Happy vegetarian epulation,
 
                              ted
From: bain0002@bullnext.mc.duke.edu (Landen Bain)
Newsgroups: rec.food.veg
Subject: What's a moulin mill
Date: 11 Nov 92 19:53:21 GMT

I just got a new veg cookbook, Sweet Basil, Garlic, Tomatoes, and Chives,  
which recommends a moulin mill rather than a blender because it has better  
control over consistency of purees and such.  I like the idea of a hand  
driven machine better than a motorized one becauce it would be quieter and  
I guess more "peaceful", but have never heard of a moulin mill.  Anyone  
know what this is, how much it costs, and relative merits compared to a  
blender?  

Landen Bain, Duke University Medical Center
From: jvanderw@darwin.helios.nd.edu (jeff vanderwilt)
Newsgroups: rec.food.veg
Subject: Re: Hummus recipes
Date: 10 Nov 92 22:22:41 GMT
Article-I.D.: news.1992Nov10.222241.17727
Distribution: na
Organization: OUC, University of Notre Dame

Hummus has:

chickpeas
tahini
garam masala
cumin
[garlic] optional

also
chives or parsley if desired

If yours is bland (and most are) it might be the spices you're using.

(But, then, I often cheat and use the Fantastic Foods Hummus mix in a box
anyhow. . . .)
Newsgroups: rec.food.veg,talk.politics.animals
From: kalki33!system@lakes.trenton.sc.us
Newsgroups: rec.food.veg
Subject: Re: Godhead or Meathead?
Date: Wed, 04 Nov 92 13:58:26 EST
Reply-To: kalki33!system@lakes.trenton.sc.us
Organization: Kalki's Infoline BBS, Aiken, SC, USA

atri@eecs.umich.edu (Atri Indiresan) writes:

> In article <3TwiTB1w165w@kalki33> kalki33!system@lakes.trenton.sc.us writes:
> > Anyone want to discuss the facts?
> 
> > _______________________________________________
> 
> > From The New York Times, Tuesday, June 20, 1989
>            ^^^^^^^^^^^^^^!!!!
> > _______________________________________________
> 
> > Number of people worldwide who will die of starvation this year: 60
> > million.
> 
> [snip - lots of good stuff deleted]
> 
> While I generally agree with the contents, I think the poster is
> misrepresenting the source. The post was an extract of "Realities
> 1989" which is an extract from John Robbins "Diet for a New America".
> If at all it appeared in NYT, I am sure it would have been as a paid
> advertisement - the poster implied that NYT endorsed the contents.
> 
> Perhaps, sometime in the future, NYT would endorse such a view, but I
> would be astonished if that day had already arrived.
> 
> Atri

Yes, you are correct. I was given the list second-hand in the form of a
xerox copy with the words "From The New York Times, Tuesday, June 20,
1989" printed at the top. I did not personally check the source before I
sent the list. I stand corrected and apologize for any anger I have
caused. However, the facts presented are, as you say, probably true and
can surely be verified. I will work on it! Thank you for pointing out my
error.
                                      Sincerely,
                                       Kalki Dasa

       -------------------------------------------------------
      |  Don't forget to chant:   Hare Krishna Hare Krishna   |
      |                           Krishna Krishna Hare Hare   |
      |                           Hare Rama Hare Rama         |
      |                           Rama Rama Hare Hare         |
      |                                                       |
      |   Kalki's Infoline BBS Aiken, South Carolina, USA     |
      |        (kalki33!kalki@lakes.trenton.sc.us)            |
       -------------------------------------------------------
Newsgroups: rec.food.veg
From: omitchel@jarthur.claremont.edu (Ocie *crow* Mitchell)
Subject: Re: Godhead or Meathead?
Organization: Harvey Mudd College, Claremont, CA 91711
Date: Fri, 6 Nov 1992 20:26:28 GMT

I'm posting this at the request of Maria Nunes (mnu@ipsalab.ipsa.reuter.com) and 
all e-mail should be addressed to her.  Now on with the post...

>I'm sorry but I'm stating 'that a vegetarian lifestyle is ecologically more 
>efficient and less of an impact upon the environment' seems a little too self 
>righteous.  The only difference is the evironmental impact (all levels) of the 
>consumption of 'dead'.  And granted, given the statistics recently posted 
>regarding the most environmentally unfriendly part of a fast food burger being 
>the meat itself, that's a big difference.
>
>However, the postings I've seen since I started reading this newsgroup about 2 
>weeks ago show an incredible support for all of the other evironmentally 
>unfriendly fallout of modern eating habits:  eating fast food, requesting 
>information about ingredients with polysyllabic names, asking about the 
>contents of ketchup!!  Being vegetarian in and of itself does not make one 
>efficiently ecological.  Now I might be misinterpreting what a vegetarian 
>lifestyle and eating only vegetarian foods are, so please correct me if I'm 
>wrong.
>
>
>...../Maria Nunes (Toronto)
From: jerry@marin.uucp (Jerry C. Hudgins)
Newsgroups: rec.food.veg
Subject: Re: Vegan Resturants in Bay Area?
Date: 7 Nov 92 02:35:10 GMT
Organization: Private UUCP Node
X-NewsSoftware: GRn 1.16f (10.17.92) by Mike Schwartz & Michael B. Smith

In article <1992Nov5.023718.27715@delfin.com> brad@delfin.com (Brad Heckman) writes:
> Forgive me if this has been asked already.
> 
> Due to a heart problem I'm limited to 5 mg cholesterol/day and <10% of
> calories from fat.
> 
> This essentially does away with cooking with dairy products and oils of
> any kind.
> 
> I assume that unless I have a special agreement with the chef, I may
> as well just forget nonvegan vegetarian establishments.
> 

The Bay Area has more options than most, but my favorite vegan restaurant
there is Milly's on 4th Street in San Rafael.  *Very* highly recommended!

-- 
----------------------------------------------------------------------------
Jerry C. Hudgins                   Internet: jerry%marin.uucp@seq.uncwil.edu
125 Cherokee Trail                 UUCP    : uunet!marin!jerry
Wilmington, NC 28409-3407 (USA)    Voice   : (919) 392-2358
From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: Re: American Celebrity Vegetarians
Date: 7 Nov 92 16:35:27 GMT


Elmira, Linea Quigley (of horror film fame), River Phoenix (vegan),
Madonna (vegan I think, but can't be certain).  There are tons of
other people.  As soon as I think of them I'll post their names.
Elmira and Linea Q. both support the Animal Rights movement as well. 

--
Tara McDermott                                  tara@starburst.umd.edu

Sweet and sweet is their poisoned note, the little snakes' of silver throat,
in mossy skulls that nest and lie, ever singing "die, oh! die."
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: substitute for eggs
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Sun, 8 Nov 1992 23:21:16 GMT

deatz@gandalf.rutgers.edu (Gregory H Deatz) writes:

>Does anybody know of an *inexpensive* non-egg *substitute* for eggs?
. . . 

The following come from the July-Aug edition of GUIDE TO HEALTHY
EATING (sponsored by the PHYSICIANS COMMITTEE FOR RESPONSIBLE
MEDICINE).  Again, I am posting this information with the hope
that some people will subscribe to the new quarterly GOOD MEDICINE
that is going to be coming out in place of this fine magazine. 
Write to:
 
     Physicians Committee for Responsible Medicine
     P.O. Box 6322
     Washington, DC 20015
     
I think we vegetarians ought to support these non-profit
publications of vegetarian information, otherwise valuable
sources and centers of information will be lost.  Our omnivore
friends are not going to subscribe.  Besides, it is nice to have
delivered at one's doorstep an respectable periodical or
intelligent magazine of vegetarian information, instead of the
usual junk mail :-)
                                  ted
 
 
COOKING WITHOUT EGGS (LOW-FAT SOLUTIONS)
 
There is good reason to eliminate eggs from your diet.  An egg is
about 70% fat, and a big portion of that fat is saturated.  They
are also loaded with cholesterol -- about 215 milligrams for an
average sized egg.  And the dirty, crowded conditions of egg
farms, coupled with the fact that egg shells are porous and
fragile, makes eggs the perfect host to salmonella -- the
bacteria that is the leading cause of food poisoning in this
country.  An increase in the number of outbreaks of salmonellosis
have been traced to contaminated eggs.
 
Eggs are frequently used in baked products because of their
binding and leavening properties.  But smart cooks have found
good substitutes for eggs.  If a recipe calls fro only 1 or 2
eggs, you can usually skip them.  Add a couple of extra
tablespoons of water for each egg eliminated to balance out the
moisture content of the product.  If a recipe calls for more than
2 eggs, there are several substitutes you can use.
 
Eggless egg replacers are available in many natural food
groceries.  These are different from reduced-cholesterol egg
products, which do contain eggs.  Egg replacers are egg-free and
are usually in a powdered form.  Replace eggs in baking with a
mixture of the powdered egg replacer and water according to
package directions.
 
Other good egg substitutes are sitting right in your kitchen
cabinets.  Try one of the following the next time you bake a cake
or a batch of muffins:
 
     1 heaping Tbs of soy flour and 2 Tbs of water
     1 oz of blended soft tofu
     2 Tbs of cornstarch
     1/2 of a ripe banana, mashed
 
For vegetarian burgers or loaves, try the following egg
substitutes to bind ingredients together:
 
     Tomato paste
     mashed potato
     moistened bread crumbs or oats
     peanut butter
 

Newsgroups:   rec.food.veg