HDTenEightyP/NetNews huggingface dataset:
From: moser@sw.stratus.com (Tom Moser)
Newsgroups: rec.food.veg
Subject: Re: Rich & Michael
Date: 12 Aug 92 17:11:06 GMT
Organization: Stratus Computer, Inc.

In article <1992Aug10.080510.4115@rtf.bt.co.uk>, traub@rtf.bt.co.uk (Michael Traub) writes:
> In article <1992Aug9.142612.4366@bb1t.monsanto.com> tjfeue@bb1t.monsanto.com writes:
> >Don't be ridiculous, many people contribute recipes.  Of course if you don't
> >care to show others your "Way to salvation" stop complaining about them.
> 
> Ah, here we have a prime example. A meat eater who has ***never ever****
> contributed a recipe, a meat eater who just sucks in those recipes
> he feels are of use to his collection, a meat eater who himself
> often attempts to ridicule the vegetarian/vegan members of this
> newsgroup, a meat eater who has shown many times in the past that he
> has no interest in vegetarianism other than snarfing recipes.
> 

Hey - chill out buddy. I too am a 'lurker' and I DO read this group mostly
for the recipes. BUT I also read other posts too and I glean quite a bit
of information from them. I have to say that Ted Feuerbach's posts are
usually very fair, informative and reasonable. Mike Traub's posts are also
often informative but face it pal - you are being EXTREMELY unreasonable
now.

> [stuff deleted]
> 
> >I'd like to know more about
> >Vegetarianism and it's variations (isn't that what this newsgroup is all
> >about?) and hear less self serving, petty holier than thou drivel.
> 
> Why lie? It's pretty obvious that you are not interested in vegetarianism.
> You have been sucking recipes off this newsgroup for over two years but
> you are still an eater of animal corpses.
> 

Does that phrase 'holier than thou' occur to you when reading this. I also
eat animal corpses - and I am interested in vegetarianism. No conflict
occurs in my mind - perhaps you should be a little more tolerant.

> >If 
> >there is anyone out there who would care to continue to enlighten me, 
> >I'll keep reading this newsgroup.  If not, then all of you deserve the
> >abuse that you constantly claim to suffer and your way of life has
> >nothing of benefit to offer.
> 
> The vegetarians/vegans in this newsgroup are not here to try and
> educate close minded people like yourself. If you really insist
> on snarfing recipes then go ahead, but try and keep your obvious
> dislike of vegetarians and vegans out of this newsgroup.
> 

Don't let it worry you Ted. The Omnivores in this newsgroup and probably
most of the reasonable posters and lurkers have no objection to your
snarfing, posting and discussing. Besides you have now been given 
dispensation to snarf by the Almighty one himself - so you can rest
easy tonite. 

Just to make it clear - I do not dislike vegetarians or vegans but I do
REALLY dislike self rightous bigots.

-Tom
From: masonp@physun.physics.mcmaster.ca (Peter Mason)
Newsgroups: rec.food.veg
Subject: Re: Indian cookbooks and some random comments
Date: 22 Aug 92 21:08:47 GMT
Organization: Dept. of Physics & Astronomy, McMaster University

[much stuff deleted]

Peter writes:
>>. . .
>>I feel that this generally happens because the 'loser' of a debate tends to
>>resort to accusations.  That is when we should stop the discussion with the
>>accuser.

Ted writes:
>Well, maybe not stop immediately until some civil and accurate
>feedback about this occurance of attacking the person instead of the
>arguments/facts be first point out.  I am not convinced that the
>perpetrator of insults is always aware that they have actually
>lapsed into this kind of incivility, and if they are, they often
>think that such insults are justified.  But you're right, continued
>discussion with someone who has resorted to insults is no longer
>useful, but curiously when rational feedback is provided to these
>folk who have lapsed into incivilities they tend to withdraw on their
>own.  

I think that last sentence sums everything up perfectly.  A point well made.


Time to try some of those vegetarian Indian recipes everyone kindly helped me
with...


peace,


Peter

-- 
----------------------------------
Peter Mason
masonp@nukie.physics.mcmaster.ca
Newsgroups: rec.food.veg
From: Tom Christiansen <tchrist@convex.COM>
Subject: calcium (was: Tofu, fat and protein)
Originator: tchrist@pixel.convex.com
Date: Fri, 21 Aug 1992 14:23:48 GMT
Distribution: usa
Reply-To: tchrist@convex.COM (Tom Christiansen)
Organization: Convex Computer Corporation, Colorado Springs, CO
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

From the keyboard of abrams@binah.cc.brandeis.edu:
:For people who don't drink milk, tofu is 
:a great food.  Especially for women, who need lots of calcium to
:prevent osteoporosis.  

Could you please document studies correlating calcium intake
with decreased bone loss?  The only studies I'm aware of
correlate protein consumption with bone loss: the more protein
you eat above what you need, the more calcium you piss out,
because it's leached from your bones to metabolize the protein.

--tom
-- 
    Tom Christiansen      tchrist@convex.com      convex!tchrist

The probability of someone watching you is proportional to the
stupidity of your action.
Newsgroups: rec.food.veg
From: "Sekhar R. Sarukkai" <sarukka@moose.cs.indiana.edu>
Subject: Veggie food in Quebec??
Organization: Indiana University, Bloomington
Distribution: na
Date: Sat, 22 Aug 1992 19:06:06 -0500


Are there any vegetarian resturants/cafes in Quebec city (Canada)?  
Any information on such places will be very much appreciated.  

Or is it a typical tourist town with minimal lacto-veggie support?

Thank you,

--sekhar

Newsgroups: rec.food.veg
From: spratt@src.honeywell.com (Steve Pratt)
Subject: Organic vs. cruelty free
Organization: Honeywell Systems & Research Center
Date: Thu, 13 Aug 1992 16:27:21 GMT

All this discussion of animal by-products and what is or is not cruelty
free has led me to a very disturbing train of thought.

For the normal reasons (health, socio-economic, and environmental
conciousness) I have recently started to focus on so-called "organically"
grown products.  I have also, due in no small part to the eloquent advocacy
of the many vegans in this group, started to move from being an ovo-lacto
vegetarian to reduce my use of any animal derived products, food and
non-food alike.

Now comes my dilemma.  I started thinking about what "organic" farming
means.  If you look in a dictionary, you will see something like "grown
with only animal and vegetable fertilizers, as manure, bone meal, compost,
etc."  I have no problem with compost (although this may be an issue for
fruititarians :-) but bone meal?  This sounds very reminiscent of the
discussion that we just had about the use of bone char in the refining of
sugar.  And manure?  Surely, the animals are not kept around *just* to
produce fertilizer (is so, it sounds incredibly inefficient, so it raises
economic and environmental issues, at a minimum), so we can hardly call
manure an innocent by-product.

All this makes me really depressed.  Can someone point out the error in
this thinking, or are we doomed ultimately to drawing arbitrary lines in
this "cruelty free" business?

Steve Pratt                                spratt@src.honeywell.com
Honeywell Systems & Research Center        (612) 782-7267

P.S.  Please forgive me if this is related to some FAQ, but I couldn't find
anything which mentioned it.
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.veg
Subject: Re: Nutritional information
Date: 19 Aug 92 17:57:51 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

[ oops - first attempt didn't have a blank line between header and body,
  so who knows what will happen to it... ]

> According to the U.S. Department of Agriculture:
> 1 California avocado (173 grams without skin and seed) contains:
>	   4.5 grams of saturated fat
>	   19.4 grams of mono-unsaturated fat
>	   3.5 grams of poly-unsaturated fat
> 1 Florida avocado (304 grams without skin and seed) contains:
>	   5.3 grams of saturated fat
>	   14.8 grams of mono-unsaturated fat
>	   4.5 grams of poly-unsaturated fat

Non-portable nomenclature strikes again... are these what the rest of the
world calls Hass (small purple ones with knobbly skin) and Fuerte (large
green ones with smooth skin)?



-- 
--  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: cansoori@athena.mit.edu (Christina Ansoorian)
Subject: Re: Are there any reasonably priced cruelty free products???
Organization: Massachusetts Institute of Technology
Distribution: na
Date: Thu, 13 Aug 1992 21:53:21 GMT

In article <JEFFT.92Aug13145906@m11-116-2.mit.edu> jefft@athena.mit.edu (Jeff Tang) writes:
>
>BTW, what *is* castille soap?  And how many of the zillions of uses on the
>bottles are practical.  And does anyone actually use the bubble gum soap?
>
>--
>Jeff Tang
>jefft@athena.mit.edu

Hi Jeff!
Well, the dictionary says it's made from olive oil and sodium hydroxide.
What bubble gum soap?  He makes bubble gum soap?  Cool!

Christina
From: kmarko@hpbs654.boi.hp.com (Kurt Marko)
Newsgroups: rec.food.veg
Subject: Recipe Request:  Hummus
Date: 18 Aug 92 19:36:06 GMT
Organization: Hewlett-Packard / Boise, Idaho

I've scoured a couple cookbooks for a hummus recipe, and have a pretty
good basic recipe.  I was just curious if anyone had one they were
particularly fond of and could post.  Any other sandwich/pita spread
ideas would be welcome as well.

Thanks in advance,

Kurt Marko

P.S.	Thanks to whoever posted the felafel recipe, it looks good and
	I'll be giving it a try.
Newsgroups: rec.food.veg
From: tara@socrates.umd.edu (Tara McDermott)
Subject: VEGAN: Maple Pecan Muffins
Organization: University of Maryland University College
Date: Thu, 13 Aug 1992 18:04:57 GMT

From:  The Laurel's Kitchen Bread Book

These are excellent, light chewy muffins.  My husband has devoured the
whole batch in less than a day.

Ingredients:
1 1/2 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt

1/2 cup chopped pecans (I used some walnuts, since the pecans are
SOOOO expensive)

1/4 - 1/3 cup maple syrup
2 Tbsp. soft margerine, or oil
1 "egg" (egg replacer)
2/3 cup water
1 tsp. vanilla

Preheat oven to 375 degrees.  Grease a 12-cup muffin tin (double the
recipe if your tin makes large muffins). 

Sift flour, baking powder, and salt together.  Stir in nuts.  Beat
syrup and butter or oil, and add egg.  Add water, vanilla, and the dry
ingredients, stirring just enough to mix.  Spoon into muffin tin, and
bake 12 - 15 minutes.

Tara
-- 
Tara McDermott            "We suggest people take their Food Pyramids,
                            cut off the top and make a Healthy Eating
tara@socrates.umd.edu         Trapezoid."  -Neal Barnard, M.D.
Newsgroups: rec.food.veg
From: traub@btcs.bt.co.uk (Michael Traub)
Subject: Re: Organic vs. cruelty free
Organization: BT Customer Systems, Brighton, UK
Date: Fri, 14 Aug 1992 07:35:11 GMT

In article <1992Aug13.162721.19657@src.honeywell.com> spratt@src.honeywell.com (Steve Pratt) writes:
[...]
>Now comes my dilemma.  I started thinking about what "organic" farming
>means.
[...]

I suggest you look into Veganic Gardening. The book of that name by
Kenneth Dalziel O'Brien is published by Thorsons. I personally have
not read the book (I don't have a garden), but I have read extracts
which were published in the Vegan magazine a year or so ago. Reduced
yields were common, but that isn't too surprising. The good news is
that this technique uses far less of the earth's resources and of
course is morally acceptable to vegans.

The extract in the ad from the Vegan Society states:

"A comprehensive, yet easy-to-follow guide to vegetable organic
composting with natural weed control and a surface cultivation
('no dig') technique." The UK price is 6.99.


-- 
Michael Traub
From: akcobb@amherst.edu
Newsgroups: rec.food.veg
Subject: VEGAN: ORANGE VEGETABLES
Date: 20 Aug 92 02:08:38 GMT
Organization: Amherst College, Amherst Mass.

VEGAN: Orange Vegetables
 
  2  Carrots, julienned
  1  pepper, cut in 1/2" squares
  1  yellow summer squash, thinly coined
1 c  raisins, plumped in hot water for 2 minutes
8 oz frozen orange juice, thawed
1 T  cornstarch
1 T  lemon juice
1 t  vanilla

In a frypan, sautee carrots, squash, and pepper to desired tenderness.
(I like my sqush translucent.)  

Heat 2/3 c OJ to simmering.  Put cornstarch and remaining OJ in a
tightly capped container.  (I use those Rubbermaid ones.)  Shake well.
Add this mixture to the hot juice, stirring constantly. 
(Look, no lumps!)  Reduce heat.  Add vanilla, lemon juice, and raisins.
Cover.  Cook 2 more minutes.

Add vegetables.

Super over brown rice or cous-cous.  Enjoy!


Amy
Newsgroups: rec.food.veg
From: georgec@eng.umd.edu (George B. Clark)
Newsgroups: rec.food.veg
Subject: Re: Vegan dilemma concerning pancreatic enzymes.
Date: 23 Aug 92 01:20:54 GMT
Organization: University of Maryland

In article <1992Aug22.103147.3162@btcs.bt.co.uk> traub@btcs.bt.co.uk (Michael Traub) writes:
>
>You have a knack of dismissing things as nonsense without backing up
>your claims. *You* are nonsense Mr. Dyer. You come into this newsgroup
>purporting to be some kind of medical know-it-all and dismiss work
>performed by thousands of people as "just nonsense".
>
Mike, colon cleansing has been intensely studied for decades. In fact, 
there is a very fascinating history to it that dates back to the turn
of the century. Yet after years of searching for these unnamed colon "toxins"
that destroy one's longevity if they are not periodically flushed, there
is no data anywhere suggesting these "toxins" actually exist.  In
hindsight, the theory was based on a misunderstanding of how the colon
actually works. 

You should be angry, but not at Steve. You should be angry at whoever
suggested to you that colon cleansing is a worthwhile procedure in
the first place because the data does not support their claim.

It's one thing to say, "I'd like to try colon cleansing just out of
curiousity."  That's perfectly fair. But when someone asserts a
claim on a newsgroup that colon cleansing makes their breath fresher, their
hair shinier, etc, then they have to be challenged because there are
innocent bystanders who might believe it.

So anyway, I see no personal attacks here. Steve's not trying to make
others appear foolish. His only purpose is to ensure the facts prevail.

.
From: rhuls@liebnitz.ssd.kodak.com (Robbin Huls)
Subject: Re: BEST CARROT JUICER
Keywords: carrot  juicer
Organization: Eastman Kodak
Date: Thu, 20 Aug 92 12:38:28 GMT

In article <des.3@helix.nih.gov> des@helix.nih.gov (David E. Scheim) writes:
>I'm looking for a good juicer, primarily for carrot juice, for home use (
>about 1-2 glasses per day maximum).  Qualities I seek are:
>
>	Reliability and long life
>	Infrequent need to sharpen or replace parts
>	EASY TO CLEAN
>	Good quality juice with minimal waste
>
>The vitamix looks very good in theory but I'm not sure how the juice will 
>taste with the carrot pulp pulverized in, even if the texture is smooth.  I 
>saw a German brand (AEG?) recommended at the Albuquerque, NM Coop.
>
>I'd appreciate any comments as to recommended brands of juicers, or also 
>mail order sources to buy any such brands that may not be generally 
>available.  -- David Scheim

I've seen several queries on this topic lately, and I've replied to the
individuals via e-mail, but now for the public declaration:-) I do NOT
like the carrot juice from my VitaMix.  It is not even close to the same
as what comes out of "traditional" juicers.  It's not the pulp texture
that bothers me, it seems that all the sweetness of carrot juice.  And
no, it's not the carrots; I did a comparison taste test with the same
batch of carrots.

That said, I use my VitaMix for many, many other things.  It's fast,
easy to use, easy to clean, and versatile (from making nut butters to
grinding coffee). 

In specific response to one of David's quality listings: the VitaMix
blades are squared, not sharp, so it requires no sharpening.  My only
replacement part so far, it has a hard plastic top with a detachable
pouring center.  My roommate put the spout in upside down, and I tossed
some coffee beans in, turned it on, and the blade movement jiggled the
spout down out of the lid into the blades...shattered that sucker!  It
wasn't too hard to get a replacement, but I had to get the whole top, I
couldn't get just the spout.

Robbin
Newsgroups: rec.food.veg
From: parr@acs.ucalgary.ca (Charles Parr)
Subject: Re: Rich & Michael
Date: Fri, 14 Aug 92 22:12:44 GMT
Organization: Fed up to *HERE*

In article <1992Aug10.080510.4115@rtf.bt.co.uk> traub@rtf.bt.co.uk (Michael Traub) writes:

>Ah, here we have a prime example. A meat eater who has ***never ever****
>contributed a recipe, a meat eater who just sucks in those recipes
>he feels are of use to his collection, a meat eater who himself
>often attempts to ridicule the vegetarian/vegan members of this
>newsgroup, a meat eater who has shown many times in the past that he
>has no interest in vegetarianism other than snarfing recipes.

>Why lie? It's pretty obvious that you are not interested in vegetarianism.
>You have been sucking recipes off this newsgroup for over two years but
>you are still an eater of animal corpses.

Look, friend. I am a meat eater, a fisherman, a hunter of small
game and a pet owner. In the eyes of some fanatics, that makes me
Satan himself.

I read this group for the recipes as well. To give you an even
bigger case of indigestion, you squealing evangelist, I often
modify them to include *meat*. I have never yet flamed anyone
on this group for the self righteous arrogance I have seen
so often, but all good things come to an end.

So live with it, pal, I ain't just an eater of animal corpses,
I'm a *maker* of animal corpses, and I *enjoy* it...So why
don't you eat a little nice raw filet, I think you are showing
signs of the intellectual decay associated with protein
deficiency.

Gee, that felt good...
-- 
Within the span of the last few weeks I have heard elements of
separate threads which, in that they have been conjoined in time,
struck together to form a new chord within my hollow and echoing
gourd. --Unknown net.person
Newsgroups: rec.food.veg
From: suzanne@sfsuvax1.sfsu.edu (Suzanne McCaffrey)
Subject: Re: request: tomato recipes
Followup-To:  a bumper crop of . . .
Summary:  if you have a lot of tomatoes
Keywords:  tomato, tomatoes, lotsa, freeze
Organization: San Francisco State University
Distribution:  us
Date: Fri, 21 Aug 1992 23:54:54 GMT

it's not a recipe, and it sounds like you have a lotta tomatoes (or are
expecting a lottamatoes) . . . such being the case, and if you've used
as many as you can stand, and if you've extra ripe tomatoes - you can
put them in a plastic bag and then into the freezer with them, letting
them freeze to hard red balls. then in the future when you need a tomato
for a recipe - salsa, sauce, soup - you take the frozen red ball, put it
in some hot water, and you should then be able to slide the skin off
easily, and add to your recipes.

ps - do not use aluminium utensils for cooking tomatoes; acid in
tomatoes reacts with the aluminium and produces something that gives a
bitter taste.
From: giber@pollux.cs.uga.edu (Carolyn Giberson)
Newsgroups: rec.food.veg
Subject: tomato recipe -- tomato rice soup
Date: 21 Aug 92 16:32:25 GMT
Organization: University of Georgia, Athens
Originator: giber@pollux


In response to a request for tomato recipes, here is one for 
tomato rice soup.

Tomato Rice Soup
================

3 quarts (approx) fresh tomato puree
1 large onion, minced
2 - 3 tbsp olive oil
1 tbsp (approx) minced garlic
salt, pepper, and Tabasco to taste
1 cup uncooked rice (white or brown)
2 - 3 tbsp chopped fresh basil and/or parsley


To make tomato puree, I use a Vittorio food press -- great device!
It takes quartered tomatoes and generates seed-free and skin-free puree.

Place the chopped onion in a 5 quart stock pot and saute until soft in
a few tbsp. of olive oil.  Add the puree and garlic.  Simmer about half
an hour.  Add the rice, and stir.  Simmer until the rice is cooked to
taste (about 20 minutes), stirring ocassionally to prevent the rice
from sticking together.

Add salt (maybe a tbsp), pepper, and Tabasco to taste.  Garnish with
the chopped herbs.  This soup keeps well, and doesn't freeze badly
(rice may get a bit mushy though).
From: slais02@unixg.ubc.ca (Robyn Stewart)
Newsgroups: rec.food.veg
Subject: The mighty onion-hunter
Date: 13 Aug 92 02:50:12 GMT
Organization: University of British Columbia, Vancouver, B.C., Canada

My omnivorous fiance (who is trying to lose weight) has decided to test my 
theory that most of his dietary fat comes from animals.  He reports  
on his vegetarianism attempt:
-----------------------
From: Wade Richards <wader@microsoft.com>
Subject: Pearls of being a vegetarian

I thought this only happened to carnivores.  I figured that if I was becoming
a herbivore for a month, I'd be safe.

I was hungry last night, and I spied a small, innocent looking onion.  Trained
hunter that I am, I snuck up on it.  I dealt it a crippling blow with 
my knife, and then prepared to deal the death blow.

As I was trying to strike this vegetable dead, the vicious, evil thing
twisted out of my grasp and I felt a sudden sharp pain in my finger.
There was blood all over the place.  Hunter that I am, this shouldn't
have bothered me.  But, this time it wasn't onion blood.
It was Wade blood.

How the mighty hunter roared!  Once I discovered what this impetuous
vegetable had done to me, I did what any other great hunting animal who
has roughly 400 times the mass, and more arms, legs, and knives than the
pitiful creature that hurt it would do:  I yelped and ran away.  During the
confusion, the onion made good its escape.

I'm didn't eat anything that night, and I'm afraid to go back to my 
apartment now, because I know it's in there, somewhere, waiting for me.  
Meanwhile, I will have this scar on the end of my finger to remind me of how 
dangerous it is to be a vegetarian, and I have a new respect for those who 
can master the dangerous beasts.

	--- Wade
---
Robyn Stewart: Library, Dominion Astrophysical Observatory, Victoria, Canada
stewart@dao.nrc.ca  OR  slais02@unixg.ubc.ca    * (sig virus inoculation scar) 
Newsgroups: rec.food.veg
From: dyker@locutus.colorado.edu (Barbara Dyker)
Subject: Vegetarian in the Netherlands
Organization: University of Colorado, Boulder
Date: Thu, 13 Aug 1992 21:01:57 GMT


I'll be going to the Netherlands in November.  I'm interested in any
informatin about being vegetarian in that country: restaurants,
organizations, politics, life.  I would also like to begin
correspondence with someone who lives there.

Thanks.

Barbara J. Dyker                       Department of Computer Science
Computer Systems Manager               Campus Box 430B, ECEE00-69
barb@cs.colorado.edu                   University of Colorado
(303) 492-2545                         Boulder, CO  80309-0430