HDTenEightyP/NetNews huggingface dataset:
From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg,rec.food.cooking
Subject: Help! Cranberry sauce (jellied) needed w/out refined sugar
Date: 23 Nov 92 00:19:53 GMT


Now that thanksgiving is just around the corner, I'll be having
several friends come down for Thanksgiving.  Most of them don't eat
refined sugar (myself among them), so I'm at a lost as for what to do
for Cranberry sauce.  One of the people coming said that's all he
wants to have, and I'm looking for either a recipe to make it, or a
natural brand that health food stores might carry.  It can't have any
refined sugar like white cane sugar, or fructose, or any (high
fructose) corn syrup and it can't have any gelatin in it.  I know that
store brands don't have any gelatin in it, but I'm completely
mystified as to how to make it from scratch.  Is there a recipe out
there for it?  Or am I out of luck?  Any help is greatly appreciated!

--
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: georgec@eng.umd.edu (George B. Clark)
Subject: Re: George at his worst - was Conclusions about Michael Traub. 
Date: Sun, 15 Nov 92 18:35:35 GMT
Organization: University of Maryland

In article <1992Nov15.100952.23966@walter.cray.com> tinamou@ferris.cray.com (Doug Nicholson) writes:
>
>I am vegetarian for primarily health reasons and one of those health
>reasons is to minimize contact with a profession I view as decreasingly
>ethical.

>I think the interest in alternative medicine is a reaction to a
>tradition that no longer meets some people's needs.

Hopefully, President Clinton will do something to make quality
health care available to all Americans. If he succeeds, then the
overall image of health-care providers will improve.

When people cannot afford health care, it's easy to blame the "rich,
greedy doctors with deep pockets," when in fact the doctors are just
as much victimized by the system as are their patients.
Newsgroups: rec.food.veg
From: ph@pencom.com (Patrick Hester)
Subject: Re: WANTED thanksgiving ideas (yams)
Reply-To: ph@pencom.com
Organization: Pencom Systems Incorporated
Date: Fri, 20 Nov 1992 21:42:35 GMT

In article <1992Nov19.235619.19192@actrix.gen.nz>  writes:
> In article <1992Nov18.043632.22012@u.washington.edu>  
andrew@louise.stat.washington.edu (Andrew Schaffner) writes:
> > Does anybody have any good ideas for a vegetarian menu in the spirit  
of 
> > thanksgiving?  And please, some ideas other than squash would be  
great!
> >  
> > How about any special yam recipes?
> 
> 
> I make this recipe with our local kumera which is very similar to US  
yams.
> 
> Peel or scrub the yams.  Chop into even chunks.  Place in a greased
> ovenproof dish.  Pour over 1/2 cup freshly sqeezed orange juice and a
> teaspoon grated orange rind, 1/2 cup vegetable stock and 1/4 cup
> melted butter or vegetable oil.  Turn the pieces of yam to coat.  Bake
> at 350F for around an hour, or until the yam is tender, basting with
> the liquid from time to time.  The liquid will gradually caramelise  
away.
> Serve the yam garnished with a few spirals of orange rind.

Also throw in any or all of the following:

	pineapple, fresh or canned, crushed or chunks
	grated coconut
	pecans
	raisins
	brown sugar

And the dish will survive without the butter
From: mvms@cbnewsk.cb.att.com (mary.spinazola)
Newsgroups: rec.food.veg
Subject: Re: Environmental reasons, Part 3
Date: 18 Nov 92 17:22:53 GMT
Article-I.D.: cbnewsk.1992Nov18.172253.2415
Distribution: usa
Organization: AT&T

In article <1992Nov18.114642.2597@drycas.club.cc.cmu.edu> red_trek@drycas.club.cc.cmu.edu writes:
>Simple answer:  not enough demand.
>
>===============
>
>In article <1992Nov18.145224.4706@rulway.LeidenUniv.nl>, desmedt@ruls40.LeidenUniv.nl (Koenraad de Smedt) writes:
>> According to Abhay Bulsari, agriculture is much cheaper than meat and dairy
>> production.  Then how come soybean-based substitutes such as soybean milk,
>> soybean pudding, etc. etc. are outrageously priced??  Anyone has an
>> explanation?
>> 
>> Koenraad de Smedt  (Leiden University)
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
According to TV last week our government pays other countries to
produce soybeans which makes the cost of farming soybeans for our
farmers too much to make even a little profit.

This life is crazy.

mary spinazola
Newsgroups: rec.food.veg
From: collins@eol.ists.ca (Mike Collins)
Subject: Re: veget. beyond food (medicine)
Organization: Earth Observations Laboratory, ISTS
Date: Mon, 16 Nov 92 23:03:51 GMT

In article <1992Nov13.060221.448@abo.fi> abulsari@aton.abo.fi writes:
>In article <1992Nov12.1006.1520@ALMAC> jeffrey.burrows@almac.co.uk writes:
>
>>Anyhow, the other issue which recently came to mind was the use of
>>animal products in medicine. I know people have different attitudes
>>towards leather shoes, and I'd like to hear anyone's opinions on the
>>latter - I've formed no definite ones of my own yet.
>
>I once posted a query about this matter.   I  found that many (perhaps
>most) medicines (and  vaccinations, etc.) contain animals, and on  top
>of  that, they  are  tested on animals.  There are various alternative
>systems of  medicine which work  and  don't  use animals. In fact, the
>common western system is becoming more and  more questionable. Much of
>what the mainstream physicians say has limited credibility.
>
>With regards,
>
>Abhay Bulsari


  Oh boy, this is utter malarkey. like or not, we would be dying in
droves if not for 'modern' medicine. and modern medicine has been
built on the paradigm of testing its ideas on living systems, ie
animals. the result? death to millions of laboratory animals? yes
substantial reduction in human death and suffering? yes also.
there is no easy answer to this one, in spite of what extremists
will tell you. it seems a little ridiculous to debunk modern
medicine now, after its figured out cholera, diabetes, tuberculosis
etc, etc, etc. the western system has delivered us from a good deal
of suffering. there is obviously a balance to be struck as we increase
our knowledge. we have to start to include animals in our ethical
consciousness if we are to survive. but to suggest that 'much
of what mainstream physicians have to say has limited credibilty'
is an absurd generalisation. 

wouldn't you say? (get ready folks!)

mjc
-- 
michael collins
institute for space and terrestrial science
toronto, canada M3J 3K1
collins@eol.ists.ca
From: gph@hpindda.cup.hp.com (Paul Houtz)
Date: Fri, 13 Nov 1992 19:13:08 GMT
Subject: Re: Aluminum and Alzheimer's disease
Organization: HP Information Networks, Cupertino, CA
Newsgroups: rec.food.veg

fawcett@unix1.cs.umass.edu (Tom Fawcett) writes:
>This was in a recent Homebrew Digest:
>--------------------
>Date: Wed, 11 Nov 92 12:49:28 EST
>From: "Spencer W. Thomas" <Spencer.W.Thomas@med.umich.edu>
>Subject: Aluminum
>
>(Flame-proof suit on...)
>
>The November 5 issue of the journal Nature has an article titled "Absence of
>aluminium in neuritic plaque cores in Alzheimer's disease."  The authors used
>nuclear microscopy to try to detect aluminum in the brain plaques
>characteristic of Alzheimer's disease.  They didn't find any (that is, no more
>than in "control" tissue).  The method is allegedly significantly more
>sensitive than chemical techniques that were used previously.  They conclude
>that previous experiments had introduced the aluminum as part of the staining
>process (their method doesn't require staining), and that aluminum neither
>causes Alzheimer's nor is it associated with Alzheimer's.
>
>Clearly more research is needed...
>
>If you don't believe me, or don't trust my summary, look it up yourself.
>Nature is available at any university science library, and should be at good
>public libraries.  The reference:
>
>J. P. Landsberg, B. McDonald and F. Watt "Absence ...," Nature, Vol
>360, No. 6399, Nov 5, 1992. Pp 65-68.
>--------------------

   Thanks for the info, Tom.
Newsgroups: rec.food.veg
From: zaphod@ctrg.rri.uwo.ca (Lance R. Bailey)
Subject: pasta makers
Reply-To: zaphod@ctrg.rri.uwo.ca
Organization: University of Western Ontario
Distribution: na
Date: Thu, 19 Nov 1992 19:41:21 GMT

in my never ending quest to end up buying only basic food and making
most things from scratch, i am looking towards a pasta maker.

i suddenly occurs to me that i have no idea what goes into pasta... someone
out there please tell me it is possible to make pasta without eggs. without
milk is even better...

ta
--
Lance R. Bailey  System/Network Manager         Robarts Research Institute
     NeXT/email: zaphod@ctrg.rri.uwo.ca    box: Clinical Trials Resources Group
            fax: +1 519 663 3789                P.O. Box 5015, 100 Perth Dr.
            vox: +1 519 663 3787 x4108          London, Canada N6A 5K8
Far too few people correctly spell the word "connexion"
Newsgroups: rec.food.veg
From: olin@sics.se (Peter Olin)
Subject: Re: Trivia : How much of rain forest is destroyed by one hamburger ?
Organization: Swedish Institute of Computer Science, Kista
Date: Mon, 16 Nov 1992 10:54:47 GMT

In article <1992Nov13.092217.5506@abo.fi> abulsari@aton.abo.fi (A. Bulsari) writes:

   How much of rain forest is destroyed by one hamburger ?


   Answer : About 55 sq ft for a quarter pound one.

---

Really?

I thought most meat for hamburgers here in Sweden, and I suppose in
many other countries was produced locally. Am I misinformed? Or did
you just forget that this is an international newsgroup?

/Peter
--
Peter Olin                            ! Email: olin@sics.se
Swedish Institute of Computer Science ! Tel: +46 8 752 1557 (direct)
Box 1263                              !  or: +46 8 752 1500
S-164 28 KISTA, SWEDEN                ! Fax: +46 8 751 7230
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: Hypoglycemia
Date: 18 Nov 92 12:26:47 -0600
Organization: University of Northern Iowa

In article <1992Nov17.220638.3945@henson.cc.wwu.edu>, n8946410@animal.cc.wwu.edu (Cameron Parish) writes:
> Please pardon me for jumping in a little late...
> 
> Controlling hypoglycemia
> through diet was/is a major lifestyle change for me (eating every 2-3 hours,
> ugh!) and such a meal plan could be a help. 
> 
> 	Again, anecdotal evidence:  it has been effective *for me* in
> controlling my condition. The key seems to be, not so much the content of 
> the diet, but the frequency of eating.  Furthermore, large amounts of 
> simple sugars tend to give me a BIG sugar spike and then a pronounced 
> sugar 'coma'; I don't have any statistics for you to play with, but if four 
> of my friends and I each eat a couple of Hershey bars, *I'm* the one 
> who winds up moaning groggily.  :(   Whether that's due to my hypoglycemia
> I can't say for sure, of course, but my sugar tolerance went way down at
> about the same time as I started mysteriously fainting and so on.  

Thanks for your response. You gave good information about the role
of diet in controlling hypoglycemia. I learned much more from you than
I learned from the PCRM post. 

-Mary Howard
From: anne@cs.UAlberta.CA (Anne J.R. Nield)
Newsgroups: rec.food.veg
Subject: Re: Request: Vegan Pumpkin Pie recipe
Keywords: recipe thanksgiving
Date: 23 Nov 92 16:44:00 GMT
Organization: University of Alberta, Edmonton, Canada

kirk@cs.arizona.edu (Rebecca A. Kirk) writes:

>I'm looking for a Vegan Pumpkin Pie recipe.  I've previously tried both 
>egg replacer and tofu for a binder and wasn't too pleased with the results of
>either.  Any suggestions would be appreciated. 

>Thanks,
>  Beccy

Me too!  Please post if you have one.  Thanks!

Anne
Newsgroups: rec.food.veg
From: nsingh@hqsun5.oracle (Naunihal Singh)
Subject: Re: Household pesticides on supermarket produce...
Organization: Oracle Corp., Redwood Shores CA
Date: Wed, 18 Nov 1992 17:19:47 GMT
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.

well, most New York supermarkets and produce stores wax alot of their
produce with house wax. they do this to make Tomatoes, Apples and
cucmbers "look better". I dont know how harmful this stuff is either
but is really gross to pick up a cucumber and have the wax come off in
your hands. I think I read about this in the NYT before I ever noticed
it (God knows why I thought these items were all waxy before then).


Naunihal Singh - unauthenticated user
From: rhuls@liebnitz.ssd.kodak.com (Robbin Huls)
Newsgroups: rec.food.veg
Subject: Re: Hiking boots.....
Keywords: non-leather hiking boots
Date: 19 Nov 92 17:02:11 GMT
Article-I.D.: pixel.1992Nov19.170211.12850
Distribution: na
Organization: Eastman Kodak

In article <1992Nov19.083157.19673@sfu.ca> mcoyle@fraser.sfu.ca (Strider Coyle) writes:
>	I am actively seeking replacements for the above materials,
  ...(wool, silk, leather, down)...
>and while there are certain alternatives, I find myself still unable
>to rid myself of certain wool garments and leather boots.

	Don't "rid" yourself of wool garments and leather boots that you
already have.  That would only add to the solid waste problem.  One of the
things that I miss most about leather and wool is that they last virtually
forever if you take care of them.  I have put a number of new synthetic
soles on old leather shoes.  And my wool sweaters look great with a
"shaving" every now and then to get rid of the "pills" that build up.  

	And when people ask me why I am veg and wearing leather shoes, I
tell them...and educate them on two subjects :-)

Robbin
Newsgroups: rec.food.veg
From: tinamou@ferris.cray.com (Doug Nicholson)
Subject: Re: Trivia : What is the Christian argument for vegetarianism ?
Organization: Cray Research, Inc.
Date: 15 Nov 92 16:39:31 CST

In article <altar.721845648@sfu.ca> altar@beaufort.sfu.ca (Ted Wayn Altar) writes:

[some references to Christ's being a vegetarian deleted for the sake
 of brevity]

1.  Most people believe that Christ's confrontation at the temple was
    a reaction to certain individuals turning a place for the worship
    of God into a place for the conduct of commerce.  This is because
    the accounts do not refer solely to the sale of animals for
    sacrifice but also to "moneychangers".

2.  Am I to infer that Christ prescribed vegetarianism because he was
    a vegetarian?  By that logic I would also have to infer that he
    prescribed celibacy because by all accounts he was celibate!
Newsgroups: rec.food.veg
From: saarinen@sp1.csrd.uiuc.edu (Sirpa Saarinen)
Subject: Re: Novice Vegetarian stuff...
Organization: UIUC Center for Supercomputing Research and Development
Date: Thu, 19 Nov 92 19:23:46 GMT

hardy@ug.cs.dal.ca (S.Hardy) writes:

> I am also trying to decrease my meat intake, and increase my vegetable 
>intake (which is about nil at the moment). I was wondering if someone could
>maybe post some interesting things to do with vegetables, besides Stir-frying,
>because I'm at a complete loss. If anyone knows of any other neat things and
>tips for meat-replacement, please tell me. I've always wanted to be more of a
>vegetable eater, than a meat eater, yet I can find no variety or really good
>recipes. 

My secret answer to this is: pasta, pasta and pasta. You can make 10^*
different sauces with it and pasta does fill you (and it is easy to make). 
Of course you can also make rice with vegetables and try to make Indian or 
Mexican dishes (i.e. get a cookbook).

BTW: why talk about "meat-replacement"? I am not asking you specifically
but everyone: has meat been such an integral part of the meal that one has
to start discussing "meat-replacement"? I have never heard of vegetarians
talking about "broccoli" replacements or "potato" replacements.

Do some people really eat *only* meat, and *nothing* else? How do they
survive?

Sirpa Saarinen
saarinen@csrd.uiuc.edu
From: avi@hawk.imagen.com
Newsgroups: rec.food.veg
Subject: Re: Kindred spirits (Vegans)
Date: 18 Nov 92 00:28:01 GMT
Reply-To: avi@hawk.imagen.com
Organization: none

>altar@beaufort.sfu.ca writes:
>With respect to Geller, see:
>
>	Marks & Kammann (1980)  THE PSYCHOLOGY OF THE PSYCHIC
>		[reports of some detailed field investigations
>		of Geller's feats]
>
>  ... [ rest deleted for space]  ...
>

Thanks for your post about Uri Geller and the numerous scientifical studies
that were done on him.

Note, however, that I cited as an example the famous experiments where he
goes on the air (Radio or TV) and make CLOCKS and WATCHES in
different houses around the country, simultaneously, which were broken for a 
long time,(sometimes for YEARS) suddenly, start to work.

And, I wouldn't accept the argument of accomplices phoning in from all over
because I saw such a watch IN MY OWN EYES, as my brother had a watch which was
completely broken for over 3 years. As well, neighbours & friends reported the
same and judging from the responses to the Radio program - there were HUNDREDS
of others all over the country that had the same experience.

I did not see ANY of the cited scientific research that you quoted - tackle
this phenomena. I am not saying he is not a fraud, I'm just saying the
burden of proof FOR THIS PHENOMENA (and not trivial "bent spoons" ,etc.) 
lays on the scientists if they claim that he is a fraud.

Do you know if ANY of the cited works specifically tackle this phenomena
of massive country-wide influence of broken objects ?

Also, some of the cited examples said how Uri Geller "MIGHT" have done it.
This does not mean that he did it this way. Suppose somebody has a real
supernatural powers (for argument sake) and manages to fly in the air,
you could say "well, he could have had a small jet engine hidden under his
jacket, etc."  - but that does not means that that's what he did !


So, to sum it all up, do you know of any scientifical explanation for the
"broken clocks" phenomena and/or an account/confession about this sepcific
thing (NOT spoon bending and other trivial "magic" tricks) ?

Thanks,
Newsgroups: rec.food.veg
From: suzanne@sfsuvax1.sfsu.edu (Suzanne McCaffrey)
Subject: Re: Canola oil?
Organization: San Francisco State University
Date: Mon, 16 Nov 1992 22:41:28 GMT

canola, along with safflower and sunflower oils, are low in
those fatty fats and have an innocuous taste.

Newsgroups: rec.food.veg
From: zkym02@hou.amoco.com (Keerthi Y. McIntosh)
Subject: Re: Pongali.... really curry leaves
Reply-To: zkym02@hou.amoco.com
Organization: Amoco
Date: Thu, 19 Nov 1992 17:02:59 GMT

Siva Prasad From vprasad@uoft02.utoledo.edu  writes

	No. Curry leaves are NOT bay leaves. These leaves are quite small
	compared to bay leaves, they are sold as twigs, at an atrocious
	price of $1 for a couple of twigs in the local Indian stores :-(
	Which made me forever forget about curry leaves :-(  Back in India,
	we used to get a handful for about 25 paise (less than 1 cent; when
	adjusted for living standards, that would be about 25 cents).

My mom has a curry leave tree growing in her back yard.  It is quite big now, I would venture to guess that it is about 3-4 feet.  (I think she has had it 4-5 yrs)  It is planted in a big barrel garden pot.  Admittedly she does treat it with care ... brings it in out of freezing weather and that she lives in Houston where the weather is more like in India. But you too can have FRESH curry leaves.  I have been begging her to trim of a branch for me to start my curry tree, but she just hasn't had time.  I do







 know that she originally purchased her curry plant in a Houston, Indian grocery store.  

Maybe a netter in Houston can tell you how to get a curry plant for yourself. There is NOTHING like fresh saroo (Kanada (sp) word for rasam) with fresh curry leaves and fresh corriander.... mmmmmm that make me homesick too!


Keerthi
From: kirk@cs.arizona.edu (Rebecca A. Kirk)
Newsgroups: rec.food.veg
Subject: Request: Vegan Pumpkin Pie recipe
Keywords: recipe thanksgiving
Date: 22 Nov 92 19:30:36 GMT

I'm looking for a Vegan Pumpkin Pie recipe.  I've previously tried both 
egg replacer and tofu for a binder and wasn't too pleased with the results of
either.  Any suggestions would be appreciated. 

Thanks,
  Beccy
From: rhuls@liebnitz.ssd.kodak.com (Robbin Huls)
Subject: Re: miso recipe?
Organization: Eastman Kodak
Date: Mon, 16 Nov 92 16:11:27 GMT

In article <1992Nov14.010907.6246@muddcs.claremont.edu> omitchel@jarthur.claremont.edu (Ocie *crow* Mitchell) writes:
>Hi, I was wondering if anyone out there has a good miso recipe.

Yes, I found a brown gravy recipe several years ago.  Gravy was one of
the things that I missed, after I went veg, and I couldn't find anything
to replace it.  This recipe comes close (of course, it had been 7 or 8
years since I had gravy when I found this, so my memory may be a bit
off).  In any case, omni's who have eaten it at my house have liked it
quite a bit.

I've lost the original recipe, but I have the basic procedure down and
you can play with the amounts as you make it.  It really is tough to
screw up. :-)

Miso Brown Gravy
----------------
1 small onion
2 - 3 T margarine or olive oil
3 - 4 T whole wheat flour
2 - 3 T miso (I've used a couple of different kinds)
1 - 1 1/2 C water

Chop the onion.  Melt the margarine or use the olive oil to sautee the
onion until it is translucent.  As this is brown gravy, it's OK if you
brown them.  Mix the flour slowly into the onion/oil mixture until it is
very thick (all the oil is soaked up, and you could form balls with the
mixture...if you wanted to :-).  Add the miso and brown the glop as you
mix the miso with the flour/oil/onion until it is a uniform paste.  Now,
start adding water...sloooooowly, mixing it with the glop (which will
thin out to become the gravy).  Add water until the gravy is just a
little thinner than you would serve it...it thickens somewhat on
cooling.  Enjoy.  If you have leftovers, you can add more water when you
reheat it, if it is too thick.

Robbin
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Bulgar Pilaf, Lentil Soup, Lentil Spread
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Fri, 20 Nov 1992 17:01:22 GMT

Here are 3 more interesting recipes that Janet Hatch would
like to post to the group.  :-)



From janet.hatch@acadiau.ca Fri Nov 20 06:54:54 1992

-----------------------------------------------------------------
BULGAR WHEAT PILAF

3 tbls   oil
1        medium onion, chopped
1 cup    cracked wheat/bulgur
2        small tomatoes, peeled & chopped
2-3 cups vegetable stock
         spices to flavor

Heat oil in skillet. Saute onions until transparent. Add wheat
and saute, stirring constantly, until wheat begins to brown.
Add tomatoes and stir.  Add stock, salt, pepper & spices.
Bring to a boil. Cover, lower heat to simmer, and cook until
all liquid is absorbed (@ 30 minutes).
__-----------------------------------------------------------------

LENTIL SOUP

1 tblsp   oil
1 1/2 cup chopped onions
1 1/2 cup dried lentils
1 bay leaf
8 cups vegetable stock
2 celery stalks, sliced thin
1 carrot, peeled & grated
1 large potato, peeled & chopped
2 cups tomato juice
1 tblsp chopped fresh basil
Salt/pepper to taste

Heat oil in a large saucepan. Saute onions until tender.
Add lentils, bay leaf, stock. Bring to a boil, cover and
reduce heat. Simmer until lentils are tender (@ 1 hour)
Add rest of vegetables and more stock if necessary.
Cover and continue to simmer until vegetables are tender

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

LENTIL SPREAD

1 cup well cooked lentils (save the liquid)
1 teaspoon red, barley or Hatcho miso
1/4 teaspoon nutmeg
1 tablespoon chopped fresh parsley
Salt to taste

Puree lentils in blender, add reserved liquid until the
beans are well blended and smooth.  The puree should be
thick. Add the miso, nutmeg, parsley and salt. Simmer
mixture in a saucepan for 5 minutes or so.  Serve warm
(or cold) on pita bread, crackers, etc.

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