HDTenEightyP/NetNews huggingface dataset:
From: engelson-sean@cs.yale.edu (Sean Philip Engelson)
Newsgroups: rec.food.veg,soc.culture.jewish
Subject: Kosher slaughter (was Re: Medicine & the Mall)
Date: 18 Dec 1992 10:48:58 -0500
Organization: Yale AI Mobile Robotics Project
Distribution: world
Reply-To: engelson-sean@cs.yale.edu
NNTP-Posting-Host: fridge.ai.cs.yale.edu


In article <tara.724656637@starburst.umd.edu>, tara@starburst.umd.edu (Tara McDermott) writes:
|> 
	......
|> This of course only applies to those who agree that plants suffer
|> horribly by being harvested and eaten.  I wonder if the kosher people
|> know about this angle.  They had better devise a way of slowly
|> torturing plants to fit in with their religious beliefs when it comes
|> to devouring plant food!  This refers to the kosher method of killing
|> cows - letting them bleed dry, while still alive, and not bothering
|> with more humane ways of killing them such as using a stun gun.  This
|> whole thread has got to be a joke.  I can't believe people are taking
|> this seriously.  

On the offchance that the comment about kosher slaughter was not meant
as an ironic joke and that it reflected a serious belief about the
nature of such slaughter, I am forced to note once again that
describing it as "letting them bleed dry, while still alive, and not
bothering with more humane ways of killing them..." is highly
inaccurate.  This statement calls to mind images of throats cut with
big, nasty-looking serrated knives, left to scream and jerk while the
blood slowly drains from a ragged hole.  This could not be further
from the truth.  In kosher slaughter (called "shechita"), the animal's
throat is slit with a razor-sharp knife with no detectable nicks or
serrations (i.e., painless).  Both the esophagus and trachea must be
cut through, ensuring that all the large arteries and veins in the
neck are cut.  The animal is instantly unconscious and dead within
seconds.  As a comparison, stun guns may not work on the first shot
(often the case with less well-trained personnel), leaving the animal
in great pain for a significant period of time.  Arguments against
"inhumane kosher slaughter" stem either from ignorance or
anti-semitism.

For the tofu-counters: I am a vegetarian.


-- 
Sean Philip (Shlomo) Engelson		
Yale Department of Computer Science	
Box 2158 Yale Station			
New Haven, CT 06520
From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: Re: Help with non-perishable snacks for New Vegan
Date: 18 Dec 92 05:56:03 GMT

twain@milton.u.washington.edu (Barbara Hlavin) writes:

>Eating french fries served with malt vinegar in a Canadian 
>restaurant ranks right up there with my other Great Food 
>Experiences, such as the first time I ate cheesecake at David's 
>Deli in San Francisco.  A sensual shock of delight ran through 
>my entire body, rendering me temporarily speechless with 
>sensation and joy.... 

You are soooo cruel!  The biggest thing I miss about being vegan is
cheesecake!  I can still fantasize about the blackberry cheesecake I
had at the Whole in the Wall in Binghamton, NY.  It was homemade, with
a sweet melt in your mouth butter granola crust, rich cheesecake, and
loads of sweet blackberries on top.  WIMPER.  I think if there was one
food I would give in to just that once (which I probably won't do, but
if I did...) it would have to be that cheesecake.  I'm drooling all
over my keyboard...

>>--Barbara 
>>

Tara (who wishes that there will eventually be a soy substitute of
--
Tara McDermott               
tara@starburst.umd.edu       
I eat tofu, and I vote.
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: Medicine & the Mall
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Fri, 18 Dec 1992 16:33:33 GMT

avi@hawk.imagen.com (avi zelmanov) writes:


>   Plants are just as much ALIVE as are animals, and studies suggest that they 
>   are also just as conscious as animals, and both detect and react to pain !!!

Alive yes, and reactive to tissue injury yes again, but to then
infer the perception of "pain" is a further step NOT justified
by the facts nor entailed by logic.


>   I STRONGLY suggest you get a copy of "The Secret Life of the Plants" in your
>   local library, and read it through !!!  AFTER you will read it, if you still
>   wish to argue, I'll be happy to accomodate.

I for one have actually read this book.  Unfortunately,  ALL attempts
to replicate the experiments purportedly showing that plants respond to 
thgouths or emotions have failed and the "positive" findings 
of the original experiments have been shown to be due to
various well understood artifacts and improper controls.
If you have ever worked with a GSR instrument you would appreciate
how very easy it is to get misreadings with this device since even
the slightest change in water vapour levels are picked up.
Hence, the need to adequately control for unseen water vapour
levels inadvertently affecting the measuring instruments.

Now, you don't need to take my word for it.  Here are some very
credible references that I highly recommend and which one MUST
read if one is to properly assess the merits or dismerits of 
Tompkins & Bird's "The Secret Life of the Plants".   
I'll also re-post an older message of mine pertaining to
the general issue of "plant pain".
			   
			Respectfully,
				ted

REFERENCES:

	Kmetz, J. M. (1978).  Plant primary perception: The other
		side of the leaf.  THE SKEPTICAL INQUIRER, 2(2), 57-61.

	Horowitz et al. (1975).  Plant 'primary perception': Electrical
		unresponsiveness to brine shrimp killing.  SCIENCE,
		189, 478-80.

	Backster, C. (1968).  Evidence of a primary perception in plant
		life.  INTERNATIONAL J. OF PARAPSYCHOLOGY, 10, 329-48.
.

			.
Newsgroups: rec.food.veg
From: jereese@silver.ucs.indiana.edu (jean reese)
Subject: Re: "Sausage"
Organization: Indiana University
Date: Mon, 14 Dec 1992 15:59:31 GMT

In article <Bz9AB5.94t@cs.uiuc.edu> tthiel@cs.uiuc.edu (Terry Thiel) writes:
>exusag@exu.ericsson.se (Serena Gilbert,cs,x0364) writes:
>>Does anyone have a reciepe for making "Sausage" with TVP?  I am looking for a spicy
>>"sausage" that holds together.
>>Thanks,
>>-Serena
>
>ADM which makes the "harvestburger" also makes a very good sausage product
>which they call "breakfast patties".  I see them in alot of stores around here
>(Illinois) perhaps because the company is nearby.
>-Terry


I don't have a recipe either, but if you're going to buy it, Morningstar
Farms makes great "sausage." Fantastic. Look for it in the frozen
breakfast foods section. 

Jean


-- 
	"It is my view that the  vegetarian manner  of living by its 
	purely physical effect on the  human temperament  would most 
	beneficially influence the lot of mankind." - Albert Einstein
	++++++++++++++++jereese@silver.ucs.indiana.edu+++++++++++++++
Newsgroups: rec.food.veg
From: sannuti@math.washington.edu (Arun Meda Sannuti)
Subject: The Tale of the Bees
Originator: sannuti@zeno.math.washington.edu
Organization: University of Washington, Mathematics, Seattle
Date: Mon, 14 Dec 1992 01:53:40 GMT

Newsgroups: rec.food.veg
From: c60c-3gi@web-3d.berkeley.edu (Masayuki Karahashi)
Subject: macaroni and potato salad
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: University of California, Berkeley
Date: Mon, 14 Dec 1992 07:03:52 GMT


this is totally off the wall and probably not even worth posting, but...

can anyone email me a good recipe for: 

	(1) macaroni salad and 
	(2) potato salad

?

thanks in advance!

---Masayuki Karahashi
c60c-3gi@web.berkeley.edu
"I think its time to change major"

Newsgroups: rec.food.recipes
From: margaret@msw104i.b24b.ingr.com (Margaret Wiginton)
Subject: Microwave Candies
Status: RO
Organization: Taronga Park BBS
Date: Fri, 11 Dec 92 13:22:04 CST
X-Mailer: ELM [version 06.05.01.03 (2.3 PL11)]

Hi Stephanie,

I posted this request to rec.food.cooking, _then_ I remembered
rec.food.recipes....     

Do happen to have a collection of microwave candy recipes?
The one that I remember is a combination of chocolate, 
marshmellows, and peanuts -- you nuke it, let it harden,
then break it into chunks.  

I'd like to try some similarly quick-n-easy things to make
for my nieces and nephews.

Thanks!
________________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

Newsgroups: rec.food.recipes
From: Judith L Robinson <jrobinso@magnus.acs.ohio-state.edu>
Subject: COOKIES Black Walnut Recipe
Organization: Taronga Park BBS
Date: Mon, 21 Dec 92 0:25:50 EST
X-Mailer: ELM [version 2.3 PL11]

The following is just a list of ingredients to make these oatmeal cookies.  
Standard preparation for cookies should apply.  I would have to make them again
inorder to tell you how long to bake them at 350 degrees F.

This makes a very large batch.

GRIND TOGETHER:
     1 C Raisins
     1 C Black Walnuts ( we tend to lighten up a little on the walnuts - they
have a very strong flavor )

CREAM TOGETHER
     1 1/2 C Brown Sugar
     1 C Butter ( margarine )

Add raisin/walnut mixture, and
     2 C Oatmeal
     2 C Flour
     2 T Water
     1 t Soda
     1 t Nutmeg
     2 Eggs

--
     Judy
          Robinson.19@osu.edu

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST Tuna Salad
Status: RO
Organization: Taronga Park BBS
Date: Fri, 11 Dec 92 14:05:25 CST
X-Mailer: ELM [version 2.2 PL16]

From: dvllhd@cs.umu.se (Lars H{gglund)
Subject: Tuna salad
Organization: Dep. of Info.Proc, Umea Univ., Sweden
Date: Fri, 11 Dec 1992 14:41:09 GMT

How shall I do the very best tuna salad ?
Can someone help and give me a recipe.

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Tsaziki
Status: RO
Organization: Taronga Park BBS
Date: Tue, 15 Dec 92 15:10:39 CST
X-Mailer: ELM [version 2.2 PL16]

From: ames!woodowl!dweaver (Dream Weaver)
Date: Sun, 13 Dec 92 23:52:10 PST
Organization: Woodowl, Livermore CA

Key words: Tzajiki, yogurt, Greek
                       Tzajiki
                      Greek Yogurt/Cucumber dip or spread
 1 medium cucumber, peeled and finely chopped
 1/2 pint (1 Cup) thick yogurt (you may want to drain U.S. yogurt in
    cheesecloth/strainer overnight to achieve the Greek thickness) can
    also use "blender" sour cream made with cottage cheese
 1 Tbsp. olive oil
 1 tsp. vinegar
 1 clove garlic
 1 tsp. chopped dill weed (optional)
 Mix together and chill for at least 1 hour. Serve as a dip, with fried
 fish, or with fried eggplant or fried zucchini. Excellent with crudites. 
 If you run whole thing through blender it makes a delicious cold soup. It 
 is also great as a virtually non-fat salad dressing.

--
dweaver@woodowl.UUCP  (Dream Weaver)
Woodowl BBS, Livermore, CA

Newsgroups: rec.food.recipes
From: reb@amc.com (Bob Brunjes)
Subject: Re: REQUEST: Buttermilk
Status: RO
Apparently-To: uunet!rec-food-recipes
Keywords: buttermilk sour
Organization: Applied Microsystems, Redmond, WA
Date: Wed, 16 Dec 1992 16:54:37 GMT

In article <WXYLMB1@taronga.com> ianj@meiko.co.uk writes:
>Hi everyone.
>
>I've got a few recipes that use Buttermilk, but can't find anywhere
>that sells it here in Bristol (UK). Can anyone tell me how I can
>make it from ordinary milk or point me at a shop that sells it locally.
>
Add lemon juice to sweet milk, perhaps a tablespoon per cup.
This works well for quickbreads that require the acid to
activate the leavening.  For other applications, I'm not 
sure.


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com

Newsgroups: rec.food.recipes
From: marj@matt.ksu.ksu.edu (Marjorie P Devlin)
Subject: nuts
Status: RO
Organization: Taronga Park BBS
Date: Thu, 17 Dec 92 11:41:22 CST
From: marj@matt.ksu.ksu.edu (Marjorie P Devlin)
Newsgroups: rec.food.recipes
Subject: nuts
Date: 17 Dec 1992 11:41:19 -0600
Organization: Kansas State University
Keywords: nuts

Candied Spice Nuts
1 egg white
3 T water
3 c walnut (pecan) halves
1/2 c sugar
1/2 t salt
1 t cinnamon
1/2 t cloves
1/2 t nutmeg

Beat egg white and water until frothy.  Stir into nuts until all
moist.
Mix together all dry ingredients.  Stir into nuts until all coated.
Spread onto greased pan.  Bake 300 for 30 minutes.  Stir to evenly
brown and dry.

marj@matt.ksu.ksu.edu

Newsgroups: rec.food.recipes
From: hem@col400.att.com
Subject: halvah recipe text
Status: RO
Organization: Taronga Park BBS
Original-From: col400!hem (Hillel E Markowitz +1 301 369 7715)
Date: Mon, 14 Dec 92 16:43 EST

Newsgroups: soc.culture.jewish
From: jones@pyrite.cs.uiowa.edu (Douglas W. Jones,201H MLH,3193350740,3193382879)
Subject: Re: HALVAH Recipies Please
Date: Mon, 14 Dec 1992 15:32:42 GMT
Organization: University of Iowa, Iowa City, IA, USA

>From article <1992Dec14.144139.21974@cbnewsl.cb.att.com>,
by saal@cbnewsl.cb.att.com (samuel.saal):
> 
> For those of you with PostScript printers (or viewers), ...
For those without PostScript, I've extracted the text from Sam's recipe:

Halvah

  1 cup sesame seeds
  2 Tbsp honey
  1 tsp vanilla (optional)
  1 Tbsp cocoa or carob powder (optional)

Grind sesame seeds past meal stage into a nut butter.
Scrape out into a bowl and dribble in the honey.
Mix well until you get one sticky mass.
For a ``chocolate'' halvah, mix in cocoa (or carob) powder don't over-mix;
allow it to become marbled.
For more vanilla flavor, add 1 teaspoon of vanilla with the honey.
Line a small (about 4 inches) box with waxed paper and press in the mixture.
Put in the refrigerator to chill for an hour or so,
take out, and slice into cubes.

Yield: about 1 dozen 1 inch cubes

Hints/Suggestions: There is no reason you couldn't use Tahini instead of
grinding the sesame seeds into a butter.  However, you'll have to drain
some of the oil from the tahini, or else the halvah won't solidify well.
You could probably let the tahini separate, and then use some of the solid
part, and add a little oil.  The original recipe suggested using unhulled
sesame seeds.  I made it that way, and wasn't very satisfied with the
results.  Using hulled seeds will result in a slightly less sesame tasting,
and lighter colored halvah.

Newsgroups: rec.food.recipes
From: strnlght@netcom.com (David Sternlight)
Subject: Re: REQUEST: Iranian dish
Status: RO
Apparently-To: rec-food-recipes@ames.arc.nasa.gov
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Date: Wed, 16 Dec 1992 18:24:01 GMT


John Trinterud posts some excellent Iranian recipes. However, I
understand the secret of Iranian rice (in which each grain is
separate and there's no starchy stickiness) includes boiling
the rice with a cloth over the top of the pot (dunno if with
or without a lid on top of or under the cloth). John's
recipe omits this critical step. Can anyone enlighten us
with a recipe for the real Real Iranian Rice?

David

Newsgroups: rec.food.recipes
From: dona@zelda.nwra.com (Dona)
Subject: Re: REQUEST British Foods
Status: RO
Organization: Northwest Research Associates, Inc.
Date: Wed, 16 Dec 92 14:58:43 PST

Kent,

Sorry, don't have any recipes, but some things that might work
as menu items are:
1) Pasties -- get a GOOD recipe, not the stuff they sell in SD
2) Sausage rolls
3) Other meat pies -- beef, chicken, steak & kidney probably
won't sell until you've got a steady clientel.
4) Cheese pies
5) Beer & Ale - keep it refrigerated, despite what folks tell
you is authentic.  Authentic is around 40 deg F, not 70!
6) Tarts for dessert.

These (except for 5) are typical items in english-style bakeries, and
seem to suit American tastes.  Isn't there an English-style bakery
somewhere in Hillcrest?  Perhaps you can work a deal for daily
deliveries.

2) If you ever get a chance to go to Victoria, BC, check out the
Fish & Chips at Spinnaker's Pub.  It's very different from what
I ever tasted in the states, and MUCH better.  Perhaps a new
recipe would help for your shop.  Also near Victoria is the
Sydney Bakery -- replete with typical English baked goods.

3) If there's an English community in SD, try to contact them &
see what they want & what's authentic.  If you've no leads,
there's a guy named Johnny Walker who will be doing a Christmas
concert with Sam Hinton.  He's a pretty authentic highlands type
and would know if there are any contacts to be had.

Good Luck.

Don Altman
-- 
Don Altman                                 Northwest Research Associates, Inc.
dona@nwra.com                              Bellevue, WA
(206) 453-8141                             (206) 646-9123 (FAX)

Newsgroups: rec.food.recipes
From: Michael J Valinis <mvalinis@magnus.acs.ohio-state.edu>
Subject: Re: REQUEST: Liver recipes
Status: RO
Organization: Taronga Park BBS
Date: Fri, 11 Dec 92 19:24:47 EST
X-Mailer: ELM [version 2.3 PL11]

This is a rather unusual liver recipe.  I got it from a native German woman 
with whom I worked several years ago.  It is not "heavy" tasting at all.  For 
obvious reasons, it is best to use very fresh liver.  Sorry if I don't give 
exact amounts of ingredients... I usually just do this off the top of my head.

---------------------

FRESH beef liver
eggs
bread crumbs
flour
salt & pepper
butter or margerine
lemon juice

Wash the liver in cold water.  Remove ALL extraneous tissue, veins, etc. & cut 
into comfortably bite sized pieces.  Dredge in flour.  Beat eggs with a pinch 
of salt & pepper.  Dip liver pieces in eggs, coating thoroughly.  Roll liver in
breadcrumbs.  Saute QUICKLY in butter or margerine only until the coating is 
golden in color.  DO NOT OVERCOOK!!! Liver will still be pink inside.  Serve 
immediately with lemon juice (or lemon wedges) to sprinkle on top.  I also like 
to eat the leftovers cold, but then I always have been considered strange...
---
*>   Michael J. Valinis   -=+<*>+=-   mvalinis@magnus.acs.ohio-state.edu   <*
*>=>  "Music is your own experience, your thoughts, your wisdom. If you  <=<*
*>+>=> don't live it, it won't come out of your horn." -Charlie Parker <=<+<*
*>=>+>=>+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+<=<+<=<*

Newsgroups: rec.food.recipes
From: jojo@leland.Stanford.EDU (Joanne Spetz)
Subject: Re: RECIPE: Chicken Divan
Status: RO
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: DSG, Stanford University, CA 94305, USA
Date: Wed, 16 Dec 92 20:15:58 GMT

>From: healy@BBN.COM (Kathleen M. Healy)
>Subject: REQUEST: Chicken Divan
>
>Does anyone out there have a tried and true (and relatively easy) recipe for
>Chicken Divan. 

Hmmm, I can't find my recipe card, but I know my version looks something
like this:

Cook 3-4 Chicken breasts, cool the meat, and cube it.
Layer it on the botton of a 9x13" casserole.
Cover with broccoli, fresh or frozen.
Mix in a bowl:  1 can condensed cream of chicken soup (cr. of broccoli ok)
		1 cup mayonnaise
		2 tablespoon lemon juice
		1-2 teaspoons curry powder
Taste it.  If it taste too mayonnaisey, add another can of soup.
Pour sauce over the chicken/broccoli.
Cover with 1 cup grated cheddar cheese.
Cover this with 1/2 cup buttered bread crumbs (mix 1/2 cup dry bread
crumbs and about 1/4 cup melted butter).
Bake at 350F until bubbly.
Yum!

I've seen variations that call for milk to replace some of the mayo in
the sauce, and some that don't call for curry.  I think my Grandmother
uses broccoli-cheese soup now and skips the cheddar layer.  I usually
add a dash of cayenne and white pepper to the sauce...in short, experiment
at will.


-- 
Joanne Spetz				Department of Economics
jojo@leland.stanford.edu		Stanford University

"Red-haired women buck like goats."  --James Joyce in _Ulysses_

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST Cookie dough for cookie press
Organization: Taronga Park BBS
Date: Fri, 18 Dec 92 9:33:06 CST
X-Mailer: ELM [version 2.2 PL16]

From: jmc@controls.ccd.harris.com (Julia Cesary)
Date: Fri, 18 Dec 1992 14:48:01 GMT


Would someone have a cookie dough recipes to use in a cookie press.
The recipe I have is a little too dough tasting, so would like
to find a new one.

Thank you!

Newsgroups: rec.food.recipes
From: ellis@osf.org (Ellis S. Cohen)
Subject: REQUEST: West African Recipes
Status: RO
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: Open Software Foundation
Date: Mon, 14 Dec 1992 14:41:32 GMT

I'm looking for good, but unusual recipes from West
Africa (e.g. Ghana, Sierre Leone, etc.).  I have
the African News Cookbook and the Black Africa Cookbook,
and plenty of recipes for Jollof Chicken,
Groundnut Stew, and Yassa Au Poulet.  Anyone know of
other interesting recipes?

Newsgroups: rec.food.recipes
From: deganit@cs.duke.edu (Deganit Armon)
Subject: CHICKEN: Sweet and sour LIVER
Status: RO
Organization: Taronga Park BBS
Date: Tue, 15 Dec 92 15:22:36 -0500


A surprisingly good liver recipe from a chinese cookbook,
of al places.  The sauce is excellent and effectively smothers
the liver taste.

1 lb  chicken liver

marinade:
	1 T soy sauce
	2 T dry white wine
	1 t sugar
	1 green onion, minced
	salt, pepper

1/2 c flour
oil for deep frying

Sauce:
	1/2 cup clear chicken soup or bouillon
	1 T honey
	2 T sugar
	3 T vinegar
	1 T soy sauce
	2 T dry white wine
	1 clove garlic, minced
	1/2 t grated ginger
	2 T tomato paste
	1 t tabasco or hot pepper sauce
	salt, pepper

1 T cornstarch 
1/4 c water
1 green onion, minced
1/4 c roasted almonds, coarsely chopped
sesame oil

1.  Cut each liver in two, clean from fat, tendons, etc.
2.  Mix marinade ingredients, pour over livers and let stand
    30 minutes or more.  If using frozen liver, make sure it
    is completely thawed.
3.  Drain liver, dredge each piece in flour, and deep fry.
    Do not overcook.  Drain on paper towels.
4.  Put sauce ingredients in a small pan, bring to a boil
    stirring constantly.  Mix cornstarch and water and add
    to the sauce to thicken it.
5.  Pour half the sauce into a serving plate, arrange liver
    pieces on the sauce, and pour remainder of sauce over
    the liver.  Sprinkle green onion, almonds, and a few 
    drops of sesame oil over everything.

NOTES:
1.  Indtead of deep frying, just fry livers in a bit of oil.
2.  For fancy roasted almonds, cook raw almonds in a mix of
    one part sugar to three parts water for 10 minutes.  
    Let almonds dry, then deep fry them until well browned.
    

Newsgroups: rec.food.recipes
From: alb@ais.org (Alan Brushaber)
Subject: REQUEST: Egg Foo Young
Status: RO
Organization: UMCC
Date: Thu, 17 Dec 1992 19:55:44 GMT



Greetings,

  I'm looking for an Egg Foo Young recipe. I'm hoping to find the
variation where the patty recipe includes, I believe, bean sprouts
and is usually served with gravy.

  All variations are welcome though. Thanks.

Al - alb@ais.org

Newsgroups: rec.food.recipes