HDTenEightyP/NetNews huggingface dataset:
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.veg
Subject: Re: substitutes for dairy products
Date: 29 Sep 92 18:18:10 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

ksouth@dsd.es.com wrote:
> I eat a lot of dairy products, in particular, skim milk and lowfat yogurt.
> I've cut way back on cheese, because it's so high in fat. What would be
> a lowfat, non-dairy replacement for yogurt in my diet? I eat yogurt 
> primarily for snacks.

As a snack, a piece of fruit, perhaps?  In prepared foods, there are an
assortment of tofu-based products that work similarly.  They're mostly
way too expensive to consider as snack foods.


> It's easy to grab when I'm hungry and trying to
> prevent my blood sugar from dipping too low.

This I doubt.  Except for those commercial brands of yogurt with a very
high sugar content, there isn't anything in yogurt that should have any
immediate effect on blood sugar.  You may well feel better after eating
a snack, but I'd be sceptical about the "blood sugar" explanation unless
you've actually had that confirmed by laboratory tests.  Heck, what's
wrong with just saying "I like snacks because they make me feel good"?
Why medicalize it?

-- 
--  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
From: weemba@sagi.wistar.upenn.edu (Matthew P Wiener)
Newsgroups: rec.food.veg
Subject: Re: Question on kosher gelatin
Date: 5 Oct 92 14:34:43 GMT
Reply-To: weemba@sagi.wistar.upenn.edu (Matthew P Wiener)
Organization: The Wistar Institute of Anatomy and Biology
In-reply-to: das@voodoo.boeing.com (Deb Schwartz)

In article <3113@voodoo.UUCP>, das@voodoo (Deb Schwartz) writes:
>A similar thread took place last spring some time, and I remember
>that someone said that kosher gelatin could, in fact, be made from
>animals.

This is correct.  If the bone based material is less than 1/60 of the
final product, then the gelatin is even considered "parve", ie, neither
meat nor dairy.  (Your mileage may vary, depending on which rabbi you
ask, although the above is probably the most authoritative standard.
Half-Moon-K [their trademark is a K whose left side bulges out] gelatins
are not even considered kosher by most other rabbis, to name one for
instance.)

However, and this I cannot confirm, I have heard that kosher gelatin
nowadays is the agar stuff.  For any given gelatin-containing kosher
product, call the manufacturer and ask.
-- 
-Matthew P Wiener (weemba@sagi.wistar.upenn.edu)
From: alerman@terapin.com (Alexander Lerman)
Newsgroups: rec.food.veg
Subject: Re: vegetarians in institutions
Date: 28 Sep 92 23:49:41 PST
Organization: BBS

In article <1992Sep27.235728.4209@discus.technion.ac.il>,
s2874066@techst02.technion.ac.il (Eyal Peleg) writes:
>i live in a vegeterian village, the only one in the world that was set up
>as such (or at least the first one).
>
>i know that people that declare that they are vegans recive a special
allowance
>in the israely army, also the awarenss for vegeterianisem is much higher and
>you can get vegeterian food in the army (more than "just eat whatever you 
>can and leave the meet to thoses that like it", there are some soy products in
>use and u can ask for vegeterian food.
>
>anyway the greatest vegeterian food is here in amirim (my village)

can I assume that your village is in Israel? Was your village set up with more
than "just" vegetarianism in mind... a religion, perhaps?

Curious, Alex.

>eyal peleg
>a born vegeterian
From: ac@riemann.math.mun.ca (Alka Chandna)
Newsgroups: rec.food.veg
Subject: Re: "Murphy Brown" is a vegetarian
Date: 27 Sep 92 22:30:17 GMT
Organization: CS Dept., Memorial University of Newfoundland

Center for Conservation Biology <conbio@igc.apc.org> writes:



>Another to add to the list...the SF Chonicle had a short article
>this morning abo punk (?) rocker Ozzy Osbourne, infamous for
>--during a concert--biting the head off of a *bat* thrown on
>stage by a fan.  (Ozzy claims he thought it was rubber, not real)
>--along with his new fatherhood, Ozzy is now vegetarian.

>Goes to show ANYone can change his lifestyle with a bit of effort!

>---Kathy Switky      conbio@igc.org  *or* krswit@leland.stanford.edu
---------

Interesting article, Kathy, but just for the record, Ozzy Osbourne is most
definitely *not* a punk musician (I know people chuckle when the words "punk"
and "music" are put together).  His form of noise would probably be better
classified as some kind of "heavy or hard metal".

The only reason I even bring this up is because a vast number of punk musicians
are heavily into animal rights and/or vegetarianism.  I won't draw up an
exhaustive list here (there are way too many, and I couldn't possibly know or
think of all of them right now), but here's a sampling:

1.  Joe Strummer (of the Clash) is a vegetarian.

2.  M.D.C. is a San Francisco-based group, who are heavily into Francis Moore
Lappe's "Food First" stuff.  They even have a song called "Tofu Spaghetti"
which talks about eliminating world hunger by eating lower on the food chain.
The verses give us a recipe for tofu spaghetti (if you can imagine it, try 
singing "throw some garlic in a pan, fry it up, add some peppers, .." really
fast).  Another song is called "Chicken Squawk" & some of the lines from *that*
song make the reference, "when i walk into the store/they're selling chickens 
by the score/ i can't remember the other lyrics .../ain't no chickens gotta die
for me/.../i don't take order from colonel sanders, do you?".  I'm sure you get
the idea - it's a really fun band.  In fact, when they tour, they always have
reams of literature on vegetarianism.

3.  Skinny Puppy is a Vancouver-based "industrial" band, who put out an album
some years ago called "Vivisect 6".  When the band toured, they had scenes from
"Slaughter of the Innocent" (Hans Reusch's film) projected onto a huge screen
behind the stage, and again much animal rights literature was disseminated.

4.  Crass is a premier punk band from Britain (now defunct).  Their albums were
really books that had records thrown in.  Again, lots of animal rights sympath-
ies.

5.  Chumbawamba is also Britain-based (they're playing in S.F. on Monday & 
Tuesday, i.e., the 28th & 29th).  They're strong vegetarians as well.  In fact,
they had donated a couple of songs to various animal rights compilation albums.
The song that I remember was called "Knit your own Balaklava".  It was quite
funny.

etcetera, etcetera, etcetera

 
r

so
Newsgroups: rec.food.veg
From: dooley@aurora.physics.utoronto.ca (Lois-Anna Dooley)
Subject: Re: Why does everyone talk only about weight loss?
Organization: University of Toronto Physics/Astronomy/CITA
Date: Fri, 2 Oct 1992 17:03:30 GMT

In article <60694@mimsy.umd.edu> tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!)) writes:
>chandy@marais.inria.fr (Chandra SHEKHAR) writes:
>>
>>I want to remain a vegan, but I also want to be
>>well-built and muscular like my meat-eating friends.
>>Any simple suggestions? (Avoid standard responses
>>like "eat more protein", "do weights", etc. I have
>>tried them all.)
>
>     Weight training will help you gain some musculature, although you
>have to stick with it. But if your genes say you're going to be a
>slender fellow, you're going to be a slender fellow whatever you eat
>and however much you work out.


In my book, well-built and muscular are not necessarily synonymous.
I LIKE slender fellows!  I liked one so much, I married him!


Lois-Anna 


Newsgroups: rec.food.veg
From: tara@socrates.umd.edu (Tara McDermott)
Subject: Re: Suspicious Foods
Organization: University of Maryland University College
Distribution: na
Date: Sat, 3 Oct 1992 15:06:12 GMT

jlacey@cbnewsl.cb.att.com (james.w.lacey) writes:

>>This got me thinking...
>>Does anybody know of any apparently vegetarian foods which are not as they  
>>seem? I'm a bit wary now of buying things like soups which seem to be veggie  
>>but do not say so on the label {and they seem to always be full of 
>>unnecessary junk like MSG and colours etc anyway}
>>...

Jiffy brand Corn Muffins (the really small box at least) has beef fat
in it.  Can you believe it?!?
-- 
Tara McDermott                     You've got a friend in Pennsylvania,
From: wild@cs.uq.oz.au (Luke Wildman)
Newsgroups: rec.food.veg
Subject: Pulses
Keywords: cooking
Date: 5 Oct 92 09:39:03 GMT
Reply-To: wild@cs.uq.oz.au

-------
There has been some discussion on the cooking and soaking times required in order
to remove some supposedly toxic or inhibative chemicals, proteins, whatever from
pulses before they can be eaten safely or efficiently.

Could somebody please explain what this is all about to me who has recently
become vegetarian and who uses pulses of various sorts as sources of proteins
iron, etc. And also can we consider whether pressure cooking can be safetly used
to shorten the time needed to prepare pulses. I have recently been cooking pulses
in the cooker without any soaking time and with a little extra water and cooking
time. Instead of soaking soy beans for a day and cooking for I don't remember how
many hours, I just cook them in the pressure cooker for 20-30 minutes until they
are mushy.



-------------
               \_()__o                                             o
                |  /   |  SNAIL: c/o Dept. Comp Sci.         \_()_/
                 \\    |  The University of Qld. QLD 4072.    |  / 
                  \`   |  Australia.                           \\
Luke Wildman       `   |  EMAIL: wild@cs.uq.oz.au               \`          
                       |  Play Team Handball                     `
-----------------------------------------------------------
From: adwright@iastate.edu
Newsgroups: rec.food.veg
Subject: Re: What's wrong with free-range eggs ?
Date: 5 Oct 92 14:51:48 GMT
Organization: Iowa State University, Ames IA

In <RIGG.92Oct5092029@osnome.che.wisc.edu> rigg@osnome.che.wisc.edu (Tim Rigg) writes:

>
>     In fact, this is
>one of the many reason why I hunt:  I know the meat is not pumped full
>of hormones and antibiotics.  I also know the animal lived a free and
>rewarding life until it met a quick, humane death.
>tim

Have you ever talked to hunters that almost got their deer? I used to hunt
and i know that so many times the death is not quick and humane. Many deer
hunters are only in the woods during deer season and are not very good
shots. I have heard countless stories like "i shot it and found the blood
trail but lost it about a half mile later" . If you are the kind of hunter
that waits until he is sure of making a quick kill, then i salute you, but
many of your fellow hunters will squeeze off as soon as they see hair in 
the sights. It would not be easy to pass up a deer because you could not
get a proper shot, after waiting several hours in unpleasant weather and
perhaps not seeing any other game. I've been there.
From: tara@socrates.umd.edu (Tara McDermott)
Subject: Re: Hi, I'm new.
Organization: University of Maryland University College
Date: Tue, 29 Sep 1992 17:17:10 GMT

osborn@socs.uts.edu.au (Tom Osborn) writes:

>amacdona@ac.dal.ca writes:

>>	I never thought about the connection between meat consumption 
>>and sugar metabolism, but now that you mention it, I get extremely 
>>"hyper" from sugar, especially on an empty stomach.  I don't know if this was
>>always the way I was or if this is just since I stopped eating meat.
>>Also, other substances - alcohol, caffeine... seem to have a big effect 
>>from a small amount.  Does anyone else share this experience?
>>
>>- Allison

>Rather than the animal flesh consumption, it's the amount of fat consumed
>which buffers the sugar/booze/(even) caffeine. A friend who went from a
>typical eastern European diet (sugar, sausage, meat, fat, eggs, booze) to a
>steamed veges and light dead flesh (not quite veg, but better than before)
>because the doctor told him to do so or have a heart attack became very
>sensitive to sugar and alcohol. The doc gave the explanation in terms of
>fat (mainly).

>Tomasso.

Hmm.  That's interesting.  I always thought it had to do with a
cleaner internal system.  Since drug infested, and fatty unhealthy
meat is missing from your diet, your body becomes healthier.  Because
one might be eating a diet a little lower on the food chain - more
whole foods, you become more susceptable to chemicals, drugs and
toxins (catagories which sugar, caffeine, alcohol, and junk food fit
into).   I guess it could be fat related.  Either way, I'm glad I no
longer WANT these foods.

Tara
-- 
Tara McDermott                     You've got a friend in Pennsylvania,
Newsgroups: rec.food.veg
From: peg@cs.rochester.edu
Newsgroups: rec.food.veg
Subject: cookbook recommend'n.
Date: 28 Sep 92 18:43:11 GMT
Organization: Computer Science Department University of Rochester


I just purchased a book called "Wholesome Harvest" by Carol Gelles,
Little Brown, 1992. The recipes are based on grains, beans, vegetables
and fruits. Some use dairy products, but those that don't are indicated.
The recipes that are fairly easy and quick are also indicated.
And many of them are fairly low fat (20% or so).  I haven't used it
much yet, but it looks good.
From: was@ils.nwu.edu (Wayne Schneider)
Newsgroups: rec.food.veg
Subject: Re: FALAFAL??? they fall apart
Date: 5 Oct 92 18:43:33 GMT
Article-I.D.: mac75.was-051092144716
Followup-To: rec.food.veg
Organization: Institute for the Learning Sciences

In article <1992Oct5.141722.11232@waikato.ac.nz>, susan@waikato.ac.nz
wrote:
> I've actually tried a number of recipes that tasted ok, but none of them
> stuck together while frying. It can't be my technique, bought mix works
> out perfectly, so whats wrong with my recipes? The last time, I tried adding
> arrowroot to see if it would help bind it together - still didn't work.
> I ended up baking them in the oven, still a bit flakey, but they were
> edible.
> 
> Is there any key ingredient that holds it together?
> 
> Susan

I've found that HEAT is the key ingrediant.  Make sure your frying pan is
heated up well before dumping the little guys in.

Another useful trick is to make the falafel into little disks rather than
round balls - they stay in one place a little better, and you can just flip
them to cook them easily.

Wayne A.
Schneider------------------|-----------------------------------------
Institute for the Learning Sciences | "O Koenigin, das Leben ist doch
schoen!"
1890 Maple Ave., Evanston, IL 60201 |                - Friedrich Schiller
was@ils.nwu.edu---------------------|-----------------------------------------
Newsgroups: rec.food.veg
From: jcole@osiris.cso.uiuc.edu (Joan Cole)
Subject: Re: lentil loaf
Organization: US US Army Corps of Engieneers - Construction Eng Research Lab
Date: Sat, 26 Sep 1992 16:39:03 GMT


I don't know which recipe was posted last year, but this lentil loaf is a
big hit at our house.

    ******************************
    ***** Savory Lentil Loaf *****
    ******************************

    Categories: Diner Food      Meat Substitute Lentils        

    Calories     per serving:             Number of Servings:   4
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks: F   

    INGREDIENTS ------------------------------------------------------------

       1         cup   lentils, cooked                                  
       2               onions, chopped                                  
       1         stlk  celery, chopped                                  
       2         clv   garlic, minced                                   
       2         Tbsp  vegetable oil                                    
       2         cup   cheddar cheese, shredded                         
       1         cup   bread crumbs, soft                               
       1         eggs , beaten                                          
       1/2       tsp   sage, ground                                     
       1/2       tsp   thyme, ground                                    
       1/2       tsp   pepper                                           
                       ketchup                                          

    DIRECTIONS  ------------------------------------------------------------

    Bake: 50 min      @ 350 
    Cook lentils in 2 to 2 1/2 cups water covered,
    for 1 hour or until tender and almost free of liquid.  Drain well.    
    Saute the onion, celery and garlic in oil, adding garlic at the last  
    minute. Combine lentils, sauteed mixture, cheese, crumbs, egg and     
    seasonings. Place the mixture in a greased 5 x 9" baking pan. Spread  
    top with ketchup. Bake for 50 minutes. Cool for 5 minutes before      
    slicing or inverting.  Sprinkle with some cheddar cheese before       
    serving.   
                                                          

    *** Recipe Via Compu-Chef (tm) ***


Newsgroups: rec.food.recipes
From: tony@trident.arc.nasa.gov (Tony Quartuccio)
Subject: REQUEST Sushi recipes for Beginners
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: NASA Ames Research Center, Moffett Field, CA
Date: Tue, 6 Oct 1992 02:20:49 GMT


I want to make sushi, and have never attempted it before.

Can anyone send/post great (easy) recipes that have been
successful for you?

-- Any good ideas for lo-cal/lo-fat fillings???

Thanks in advance for help.

Newsgroups: rec.food.recipes
From: David T Ho <dth2@cunixb.cc.columbia.edu>
Subject: REQUEST Tofu Burgers
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: NASA Dryden, Edwards, Cal.
Date: Tue, 6 Oct 1992 02:23:40 GMT


[I've sent the vegan burger collection that I posted earlier this
year.  I'll make another collection with these new recipes.  MFS]

I have lost a tofu-burger recipe that I got from the Net.  By the
way, the person who posted the recipe mentioned that it was gotten
from the American Vegetarian Society.

Newsgroups: rec.food.recipes
From: rmjarol@afterlife.ncsc.mil (Robert Jarolin)
Subject: REQUEST: Szechuan Crispy Beef and others
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: The Great Beyond
Date: Tue, 6 Oct 1992 02:21:35 GMT


	I am very interested in getting a recipe for szechuan crispy beef.
I am also interested in the other following oriental recipes:

				szechuan beef
				general tso's chicken

						Rob Jarolin
						afterlife.ncsc.mil

-- 
It all comes out in the wash.
Ford
E-Mail rmjarol@afterlife.ncsc.mil

Newsgroups: rec.food.recipes
From: uflorida!novavax!vaccaro@gatech.edu (N. Trafford Vaccaro)
Subject: REQUEST Spinach Lasagna
Keywords: MAIN
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: Nova University, Fort Lauderdale, FL
Date: Mon, 28 Sep 1992 00:56:46 GMT


Anyone got a spinach lasagna recipe?

Thanks!

[Let me make this more general--how about _any_ lasagna recipe?
Florintine, eggplant, veg, vegan, no pre-cook?  Send the recipes
and I'll do a collection.  MFS]
Newsgroups: rec.food.recipes
From: nebbe@di.epfl.ch (Robb Nebbe)
Subject: COLLECTION FRENCH (=lots of cream) PASTA RECIPES
Keywords: COLLECTION PASTA
Organization: Ecole Polytechnique Federale de Lausanne
Date: Mon, 28 Sep 1992 00:46:14 GMT


walnut pasta salad
(this is not like most pasta salad)

sauce: fry 1 onion (if possible in walnut oil) then add 1 lb peeled tomatos
        1/2 cup (or more) walnut halves. Cook 20 minutes and let cool
cook 1 lb pasta (little pinwheels are cool).

To serve, toss pasta with sauce and add 1/2 cup vinegar, salt, pepper
and a lot of chopped basil

Spaghetti with cawliflower:

1 small cawliflower: cut in flowerets and cook
pasta              : cook

rich cheese sauce: beat 6 egg yolk with 1/2 cup cream and salt and
pepper in a saucepan. Add 1.5 cups hot milk and heat sauce to thicken.
when sauce coats spoon add 5 oz grated cheese.  

To serve: toss pasta and veggie, pour sauce on top. If desired,
sprinkle with p arsley

noodles "au gratin" (a classic):

cook 10 oz noodles for 5 minutes

make a white sauce: melt 3 oz butter with 2 oz flour. Add 1 cup milk
and thicken

add 5 oz sliced mushrooms and 7 oz diced ham. Mix this with noodles.
Pour noodles in an oven-dish

Beat 2 eggs with 1 cup milk or cream, salt, pepper and 2 oz parmigian.
Pour over noodles. Bake at 350 until golden brown





Newsgroups: rec.food.recipes
From: rsaigal@jade.tufts.edu (Ranjani Saigal)
Subject: REQUEST Rasagulla
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: Tufts University - Medford, MA
Date: Tue, 6 Oct 1992 02:19:22 GMT


Does anyone have a good recipe (a detailed complete one) for
Rasagulla? I have the basic one - Make paneer, mash paneer and boil in
syrup. But I would like to know tricks to make it really spongy.
Should the Paneer be really dry or slightly moist? Should we put only
a few at a time in the syrup?  If so , how many? Any other
suggestions?

			-Thanks

			ranjani saigal
Newsgroups: rec.food.recipes
From: warren@nysernet.org (Warren Burstein)
Subject: DESSERT VEG Pretty Cake Frosting
Keywords: DESSERT VEG
Organization: NASA Dryden, Edwards, Cal.
Date: Mon, 28 Sep 1992 00:50:32 GMT


I just made the following buttercream from "Pretty Cakes", Smallwood
and Stewart, Harper + Row, 1986, ISBN 0-06-015443-8

Of course you should have a cake to go with it.  The three-year old
son of my guests asked for "more light brown cake" (the frosting was a
lighter shade of brown than the cake) but adults have this hang-up
about not being seen in public eating frosting without some cake.

It makes enough for two 8 or 10 inch layers.

Cut into T size pieces
    1.25 c butter, cold but not hard

Place over, not in (or it will cook), a pot 1/3 full of simmering water
    1/2 c whites (from 3 to 4 eggs)
    1 c sugar
Whisk until warm.

Remove from heat, whip at hight until stiff peaks.  Beat at medium
until it cools to room temp.

Beat in butter, one piece at a time.  Increase to high, beat just until
smooth and light.  Add
    8 oz semisweet chocolate, melted and slightly cooled

In place of the chocolate you can add anything else, other suggestions
are:

1/4 c amaretto, 1 T vanilla
1/2 c currant jelly, 2 T Creme de Cassis
8 oz sweetened chestnut puree
1/4 cream of coconut
3 T instant coffee dissolved in 1 T hot water
zest and juice of 3 lemons
juice of 1, zest of 2 oranges
3/4 ground praline
8 oz white chocolate, melted and slightly cooled
3 to 4 T of any liqueuer or spirit

Of course there are many other frostings that use egg whites.

BTW, why are there all-yolk buttercreams and all-white buttercreams,
but I haven't come across a whole-egg buttercream?  What happens if I
frost a cake with one recipe of each type?  Do they annihilate one
another, leaving me with raw egg all over my cake?
-- 
/|/-\/-\       The entire ***		Jerusalem
 |__/__/_/     is a very bitter hamantasch.
 |warren@      But the hiker
/ nysernet.org is concerned.

Newsgroups: rec.food.recipes
From: Ward Tomlinson <TOMLINSON@neurophys.wisc.edu>
Subject: REQUEST:  Laugenbrezeln and Vollkornbrot (german baked goods)
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: NASA Dryden, Edwards, Cal.
Date: Mon, 28 Sep 1992 00:52:12 GMT


I lived in Germany for a couple of years and grew to love the wonderful
breads that they have there.  I can't find them anywhere in the stores
here in the USA, and I haven't seen recipes either.  Could anyone out there
post some recipes for "Laugenbrezeln", a prezel baked in Swabia, "Broetchen",
the normal breakfast rolls that they have, and "Vollkornbrot" their version
of Whole kernel breads.

Thanks in advance,

Ward Tomlinson
tomlinson@neurophys.wisc.edu
Newsgroups: rec.food.recipes