HDTenEightyP/NetNews huggingface dataset:
From: tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!))
Newsgroups: rec.food.veg
Subject: Potluck in Baltimore
Date: 19 Nov 92 17:09:25 GMT
Distribution: md
Organization: The Reality Liberation Front (pixels to the people!)


     Curious about vegetarianism? Want to know what we eat besides
bean sprouts and tofu? Or just hungry for some good food?

			     Food For All
			       presents
			  1st Annual Autumn
			     Veggie Fest

     An opportunity for vegetarians to share their foods with their
non-vegetarian neighbors and to answer their questions.

Tickets $3
Pot Luck - Bring your own beverage
Coffee provided

Bring your favorite Vegetarian Dish and Recipe

     Featured will be a selection of Gourmet & Traditional Entrees,
Side Dishes, & Desserts. Prepared by Food For All volunteers. Every
participant will recieve a book of all the recipes, copied and
disributed at the event. Non-vegetarians explicitly welcome!
(Vegetarians, this is a great event to bring those friends who are
always asking, "Well, what do you eat?")

Sunday, November 22, 1992
4:00pm - 8:00pm

Memorial Episcopal Church
1407 Bolton Street
Parish Hall, 2nd floor
Corner of Lafayatte and Bolton in Bolton Hill (Baltimore)

Directions:

     Take I95 north to I395 (Downtown Balimore) exit. Exit onto I395
and take Martin Luther King Jr Blvd north. Turn left onto Eutaw place,
then right onto Layfayette. Go straight until you reach Bolton Street;
Memorial Episcopal Chruch is on the left.

RSVP and 
For more information e-mail tms@cs.umd.edu

"An all-out opportunity to experience the possibilities of vegetarianism"






===============================================================================
Tom Swiss/tms@cs.umd.edu  |  "Born to die"   |   Keep your laws off my brain!
     "What's so funny 'bout peace, love and understanding?" - Nick Lowe 
                     Keep your values off my family.
     "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers
      and gunpowder and cordite!"
      -- Daffy Duck, "Duck! Rabbit! Duck!"
Newsgroups: rec.food.veg
From: c188-am@po.berkeley.edu (Leor Jacobi)
Subject: Re: Hiking boots.....
Keywords: non-leather hiking boots
Organization: University of California, at Berkeley
Distribution: na
Date: Mon, 23 Nov 1992 22:58:34 GMT

c188-am@po.berkeley.edu (Leor Jacobi) writes:


>I just bought some non-leather Hiking boots from Payless for $18.
>They're comfortable and at that price I don't care if they last.
>They also have other non-leather shoes.

>--
> Leor Jacobi                ,__o  |"Darkness is the shore of light.
> leor@ocf.berkeley.edu    _-\_<,  | The truth is framed with lies...
> c188-am@po.berkeley.edu (*)/'(*) | When you're thin and damp and shoddy,
>-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=| just remember you're in a body." - R.H.

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

Soneone mailed me this and asked me to post it.

-------------------------------------------------------------------
You SHOULD care if your boots last.  The poor quality of products results in 
their having to be replaced more often.  This places a demand on industry to 
mass produce which has negative repercussions of various forms.  The product 
might be cheap because it is produced in a third world country.  If so, the 
nworkers might be being exploited by their employers, their country is being 
polluted to provide a product for export, the company is probably owned by 
non-residents/nationals who have no interest in the country's well being, their 
land has been ravaged to make room for the factory, and perhaps more.

By having to replace your boots more often, you make more contributions to your 
local landfill and in this case, of a non-biodegradable object.

You get what you pay for, but everyone else subsidises your savings.

...../Maria
---------------------------------------------------------------------

I should add that my cheap boots are made in China.
I hate having to choose between such horrid alternatives.
What's worse, buying leather boots or products of the third world?


----Leor Jacobi
Newsgroups: rec.food.veg
From: fsfrick@lerc.nasa.gov (David Fricker)
Subject: Re: RECIPE: TVP veggie burgers
Reply-To: fricker@lerc.nasa.gov
Organization: NASA Lewis Research Center, Cleveland, OH
Date: Wed, 18 Nov 1992 17:35:21 GMT

In article <Nov.18.09.37.34.1992.15236@gandalf.rutgers.edu>, deatz@gandalf.rutgers.edu (Gregory H Deatz) writes:
> Just thought I'd add this little recipe (I happen to love it).
> 
> Ingredients: TVP, grated carrots, soy sauce, worcershire (how the hell do
> you spell it anyway?), minced onion, egg (or white), minced/crushed garlic,
> sesame oil, sherry, lots 'o' bread crumbs, and water.
> 
> < rest deleted>

OK, here's the inevitable question:

	What is TVP?

I don't mind abbreviations, but a single definition would head off
followup articles (like this one).

-- 
--------------------------------------------------------------------------
David Fricker                                          voice: 216-433-5960
NASA Lewis Research Center                    email: fricker@lerc.nasa.gov 
         I don't speak for any government (and hope I never will)
--------------------------------------------------------------------------
"Of the seven dwarves, only Dopey had a shaven face.  This should tell us
something about the custom of shaving." -- Tom Robbins, <Skinny Legs and All>
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: RECIPE: TVP veggie burgers
Date: 19 Nov 92 13:14:28 -0600
Organization: University of Northern Iowa

In article <BxxB0p.4yA@acsu.buffalo.edu>, sivak-d@acsu.buffalo.edu (D Sivakumar) writes:
> Gregory H Deatz (deatz@gandalf.rutgers.edu) wrote:
> : 
> : Ingredients: TVP, grated carrots, soy sauce, worcershire (how the hell do
> : you spell it anyway?), minced onion, egg (or white), minced/crushed garlic,
> : sesame oil, sherry, lots 'o' bread crumbs, and water.
> 
> 	Sorry, I'm new to this newsgroup.. what is TVP?
> 	Thanks,
> 	Siva
> 
> -- 

TVP is textured vegetable protein. It is made by taking soybeans and
spinning the oil out of them. ADM (Archer-Daniels-Midland) is the largest
producer of TVP in the U.S. Most TVP is not aimed at vegetarians, but
rather is used as a "filler" in products that contain meat. For example, 
most "beef" burritos contain mostly TVP and a little bit of beef. 

By itself, the product is low in fat (about 1 gram per cup), and high
in protein (about 20 grams per 1/2 cup). Plain granules have little
taste themselves, but can be added to sauces such as spagetti sauce or
chili to add protein and texture. 

The forms of TVP are:

plain granules- available dry in health food stores. See Vegetarian
Times for mail order sources. 

chunks- One source is Heartline Meatless Meats. These come dry and
can be reconstitued with a little water. Spices and oil are added 
for flavor. 

patties- ADM makes a pattie called Harvest Burgers. Now available in 
frozen food markets of supermarkets. They also sell a dry pattie mix-
call 1-800-8-FLAVOR.  These are very good, and less than 30% fat per
pattie. 

Morningstar Farms, a Division of Worthington foods, also makes a pattie
from TVP. These do include egg whites. Available in frozen food section. 
They also have breakfast "sausages" and "links". 

-Mary Howard
From: hans@Software.Mitel.COM (Hans Johnsen)
Newsgroups: rec.food.veg
Subject: Vegan Pumpkin Pie Recipe
Date: 23 Nov 92 21:17:51 GMT
Organization: Mitel. Kanata (Ontario). Canada.


Well, not really vegan, as the recipe calls for canned evaporated
milk, but I've always thought that soya milk would make a nice
substitute since it is nice and thick. Everyone raves about this
recipe. It is my grandmother's, but has been modified slightly
(ie: I took out the egg).

Pumpkin pie
-----------
1 c brown sugar (firmly packed)
1.5-3 t cinnamon
0.5 ginger (optional, I leave it out)
0.25 tsp cloves (I sometimes leave this out too)
2 c mashed pumpkin
1 can evaporated milk (or 1.5 cups of a thick brand of soya milk)
3-4 T flour (or 1T flour + one egg) more flour for vegan version probably

Mix sugar and spices and flour, then add pumpkin and milk.  Whip up
with braun hand blender (I find this works very well, as I make 3 pies
or more at once and I can make them nice and smooth with the hand
blender, whereas it would take several batches in the tabletop
blender). I usually just wing the spice amounts. As a matter of fact
my SO and I just had a 'discussion' about how much cinnamon we use. The
original calls for 1.5. We use significantly more.

Pour in unbaked 9 " crust and bake at 375 for 50-55 minutes.

-- 
Take off all your clothes and walk down the street waving a machete
and firing an Uzi, and terrified citizens will phone the police and
report: "There's a naked person outside!" - Mike Nichols
Newsgroups: rec.food.veg
From: abulsari@aton.abo.fi
Subject: What are the 4 common reasons for being vegetarian or vegan ?
Organization: Abo Akademi University
Date: Mon, 16 Nov 1992 06:20:43 GMT

What are the 4 common reasons for being vegetarian or vegan ?

1, Ethical reasons
      
2, health reasons

3, environmental reasons

4, religious reasons

Most of us claim at least three of them for being vegetarians or vegans.

With regards,

Abhay
From: avi@seal.imagen.com
Newsgroups: rec.food.veg
Subject: Re: Isaac Singer
Date: 18 Nov 92 02:26:01 GMT
Reply-To: avi@seal.imagen.com
Organization: none

>In an interview Issac Singer was asked whether he
>was a vegetarian for religious reasons or because
>of this health".  The interviewer apparently had
>a limited understanding about the various reasons
>for vegetarianism:
>
>     "It is out of consideration for the chicken"
>
>was Singer's simple but pointed reply

Actually, when he was asked whether his vegetarianism was for health reasons -
his reply was "it not for my health but for the health of the chickens"...
Newsgroups: rec.food.veg
From: eldridge@tachyn.enet.dec.com (Kathi Eldridge)
Subject: Re: RECIPE: TVP veggie burgers
Reply-To: eldridge@tachyn.enet.dec.com (Kathi Eldridge)
Organization: Digital Equipment Corporation, Merrimack, NH
Date: Wed, 18 Nov 1992 19:55:47 GMT


In article <BxxB0p.4yA@acsu.buffalo.edu>, sivak-d@acsu.buffalo.edu (D Sivakumar) writes:
|>
|>Gregory H Deatz (deatz@gandalf.rutgers.edu) wrote:
|>: 
|>: Ingredients: TVP, grated carrots, soy sauce, worcershire (how the hell do
|>: you spell it anyway?), minced onion, egg (or white), minced/crushed garlic,
|>: sesame oil, sherry, lots 'o' bread crumbs, and water.
|>
|>	Sorry, I'm new to this newsgroup.. what is TVP?
|>	Thanks,
|>	Siva
|>
|>-- 
|>D Sivakumar                                    Dept. of Computer Science,
|>                                               226 Bell Hall,
|>					       SUNY at Buffalo,
|>					       Buffalo, NY 14260
|>

	TVP = Textured Vegetable Protien.  It can be flavoured or not.  It
	commonly comes as dried granules, but can be found in many other
	"shapes" as well.  It is a common ingredient in vegetarian chili
	and some canned vegetarian foods.  Ask for it at your local Health
	food store.  It has become allot more widely available recently.

	- Kathi
Newsgroups: rec.food.veg
From: red_trek@drycas.club.cc.cmu.edu
Newsgroups: rec.food.veg
Subject: Re: Environmental reasons, Part 3
Date: 18 Nov 92 16:46:42 GMT
Organization: Carnegie Mellon Computer Club

Simple answer:  not enough demand.

I'll let more knowledgeable folk give a more detailed response.
===============

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)
Newsgroups: rec.food.veg
From: tjfeue@bb1t.monsanto.com
Subject: Re: Bye
Organization: Monsanto Company, St. Louis, MO
Date: Mon, 16 Nov 1992 21:15:09 GMT

In article <1992Nov16.083754.1@vax.sonoma.edu>, abel@vax.sonoma.edu writes:
> I'm leaving.  

OOOOH, no you don't.  Get *BACK* here!  

> I've left before, and I probably will be back.  I'm 
> leaving for the same reason, that the flame wars have abandoned the 
> facts and are now turning to personal attacks (changing your name so 
> that someone *has* to read your meaningless attack even though you've 
> been put in a kill file?  come on!).  I am seeking to become more of 
> a vegetarian, but I don't find this group helpful right now.  Thanks 
> to the majority of you who have been helpful and reasonable.

I don't know if I've been helpful or reasonable, but I'd hate to see
you leave because of one nasty little person.  Most of the rest don't
have that trait.  If you'd stay, maybe this forum can be more 
constructive and have less hate and anger.

Just because someone posts bullshit, doesn't mean that you have to
believe it or even care (including this post ;-)

Ted Feuerbach - Scientific Systems Consultant
Disclaimer:     Monsanto didn't say this, I did!
Stupid Quote:   Money is simply alcohol in a 
                more easily transportable form.
                                         - Me
Newsgroups: rec.food.veg
From: vlee@vis.toronto.edu (Victor Yuencheng Lee)
Subject: Re: About this Kimchee
Organization: Department of Computer Science, University of Toronto
Distribution: usa
Date: 17 Nov 92 20:06:19 GMT

amcmicha@gmuvax2.gmu.edu (Andrew McMichael) writes:

>About the Kimchee recipe that was recently posted:

>Do I have to add the shrimp?  Is there some substitute for
>it that will still add flavor?  Or can I just
>forget that ingredient entirely?

I missed the original post, sorry. I just want to make sure:
Is there really "shrimp ingredients" in the Kimchee?

Thanks,

--vlee
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: How to Use the "Kill" File
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Tue, 17 Nov 1992 18:10:35 GMT


If your system is using the unix news reader, net news
(pressing "nn" starts up the net news reader), the procedure
is quite easy.


8 STEPS TO A SUCCESSFUL NON-VIOLENT KILL  :)

1.  Start up net news and turn to a page where some of the
     offending postings in question are listed.  Now press the
     uppercase "K" key.

2.  A menu will appear for (k)ill or (s)elect.  Press "k" to
     choose (k)ill

3.  You will then be asked to choose between (s)ubject or (n)ame.
     Let us say you choose n for (n)ame so that the offending
     flamer is forever out of sight and out of mind, where they
     belong ;-)

4.  Next, you will be asked to choose between how you would kill
     the name (=/)  Either press "=" or simply the ENTER key

5.  Now you will be asked which name to select "from article:"
     Now, simply press the letter of the message from the
     offending person whom you would like to select.  For
     instance, lets us say that the listing of messages has as it
     first two entries following posted flames:

         Source                     Subject
    a.   Mr X                  "Ted is full of BS"
    b.   Ted Wayn Altar        "Worst: Mr X is full of Himself"

     Well, I of course, would choose "a" so as to select Mr X for
     my kill entry.  Hence, I would now simply press "a"   Your
     preference, however, might well be "b"  ;-)

 6.  Next you will be asked to choose between killing for this
     (g)roup only or for (a)ll groups.  You might decide to only
     exclude the offending person from just r.f.v, in which case
     simply choose "g"

7.  Now, you will asked if you want this to be a (p)ermanent kill
     or simply a temporary (30) day kill.

     If you choose the latter I think that you can specify any
     number, but in any case you have to type out, say "30" if it
     is a 30 day kill that you desire.  If you choose (p), then
     the offending person is forever vanquished from your reading
     of r.f.v.  (you can later undo this by simply editing the
     kill file itself by using, say, the vi editor).

8.  Finally, you will be asked to "confirm" the choice of kill
     you have made.  If you press "y" or simply push the ENTER
     key, a confirmation will be assumed and the name of the
     offending person will immediately vanish from the screen.
     Another miracle of the computer age!

Note that you can also KILL particular threads or "subjects"
Hence, there is no need to be bothered by those misplaced cross
postings from t.p.a. which don't belong here, or any particular
subject line for that matter.  Anything that has degenerated into
a flame should be killed.

       Peace, and may the KILLED no longer bother you,

                                          ted
From: warwick@cs.uq.oz.au (Warwick Allison)
Newsgroups: rec.food.veg
Subject: Re: So-Called Vitamin D (olddate) [rebuttal from August]
Date: 17 Nov 92 05:17:54 GMT
Reply-To: warwick@cs.uq.oz.au


Rich, please READ articles before you repost them under your name.
Steve Dyer's analysis of Ted's production of Moon's article is very
poor, and simply makes him (Steve) look stuborn, as all he does is say
"No, that's not right", "Sure Teddy", and the like.

I'd much prefer your usually well documented analyses.


(That's why Steve is mounted in my kill file, while you roam around in the wild)
--
Warwick
--
  _-_|\      warwick@cs.uq.oz.au            /Disclaimer:
 /     * <-- Computer Science Department,  /  
 \_.-._/     University of Queensland,    /   C references are NULL && void*
      v      Brisbane, Australia.        /  
Newsgroups: rec.food.veg
From: karches@utdallas.edu (Tom Karches)
Subject: Re: *Hot* Sauce----- The hottest!
Organization: Univ. of Texas at Dallas
Date: Sun, 22 Nov 1992 20:34:04 GMT

In article <22NOV199212071762@trentu.ca> rbarclay@trentu.ca (Ross Barclay) writes:
>In article <1992Nov21.015818.18828@gmuvax2.gmu.edu>, amcmicha@gmuvax2.gmu.edu (Andrew McMichael) writes...
>
>>Take 4 or 5 habanero peppers and chop them finely.  Wear rubber
>
>I was wondering:
>
>         What are and where can one get habanero peppers
>
>         and
>
>         Will other peppers (jalapeno, banana, jamaican etc...) act
>         as suitable substitutes?
>
>Thanks.

Habanero peppers are the hottest peppers know to exist (I think.)
I don't think that there is a substitute.

Regards,
Tom Karches
-- 
-------------------------------------------------------------------------------
Tom Karches          |"If rap music had been around when I was a kid,
karches@utdallas.edu | I would have become a musician instead of a politician."
karches@holonet.net  '-------------------------------------- Richard Nixon
From: pwestlak@eoe.co.uk (Peter Westlake)
Newsgroups: rec.food.veg
Subject: Canola oil?
Date: 16 Nov 92 18:24:44 GMT
Organization: EO Europe Limited, Cambridge, UK
X-Newsreader: TIN [version 1.1 PL6]


I've seen canola oil in several recipes, but never heard of it.
Is it known by a different name in Britain, or is it not
sold here?

Peter.
-- 
Peter M Westlake                        EO Computer Ltd.,
Tel: +223-843131                        Abberley House,  Granhams Road,
Fax: +223-843032                        Great Shelford,
email:  pwestlak@eoe.co.uk              Cambridge CB2 5LQ,   England
From: pjh@eng.cam.ac.uk (Philippa Hogben)
Newsgroups: rec.food.veg
Subject: Re: Trivia : What is the Christian argumen
Date: 16 Nov 92 14:11:43 GMT
Reply-To: pjh@eng.cam.ac.uk
Organization: Sun Microsystems, Inc.

In article 721845648@sfu.ca, altar@beaufort.sfu.ca (Ted Wayn Altar) writes:
>
>Was Christ a Vegetarian?  

At the risk of being irreverent (and irrelevant) I could ask was King Arthur
a Vegetarian? But of course the two questions are totally unrelated because
one of them was a "mythical"  (not totally the right word, try legendic?)
character _based_ on somebody (or several people) who actually existed and
the other one was....

Philippa.

---
Philippa Hogben   pjh@eng.cam.ac.uk  (Reverse if mailing from Janet)
Any mistakes are mine, all mnie.

I am not a .sig virus. I am a free bug. 
Newsgroups: rec.food.veg
From: c188-am@po.berkeley.edu (Leor Jacobi)
Subject: First Post - messed up last one.
Organization: University of California, at Berkeley
Date: Mon, 16 Nov 1992 06:36:57 GMT

Hello!  This is my first post here.
I only recently discovered USENET and even more recently, this newsgroup.
It is quite heartening to see.

I am very interested in obtaining information about vegetarian restaurants
in the SF Bay area and would be happy to provide what little info that I
have about Berkeley and Oakland eateries that are veg-friendly.

I have been a vegetarian for about six years and a vegan (not strict) for
almost a year.

I'm interested in meeting vegetarians and possibly moving into a vegetarian
household in Berkeley.  I live with a bunch of carnivores and cooking for
one is a drag...

--
 Leor Jacobi                ,__o  |"Darkness is the shore of light.
 leor@ocf.berkeley.edu    _-\_<,  | The truth is framed with lies...
 c188-am@po.berkeley.edu (*)/'(*) | When you're thin and damp and shoddy,
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=| just remember that you're in a body."-R.H.
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Newsgroups: rec.food.veg
Subject: Re: Miscellaneous (especially for newcomers)
Date: 23 Nov 92 19:23:49 GMT
Organization: Simon Fraser University, Burnaby, B.C., Canada

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

>Better still, it would be nice if you and Ted would simply go away. The
>success of r.f.v. does not revolve around your participation, as
>evidenced by absence of flames and the presence of cooperation we
>experienced over the summer when you guys were gone.

I don't know why you keep on insisting and flaming that others post 
only what you want them to post.  I've already explained how in fact
the people you want to "go away" can indeed do just that for
YOU if only you would use the KILL file or simply show some
personal self-restraint and press that darn N key.  Instead,
you seem to what to dictate for others what they should read
or not read.

Now, how about some more constructive and positive postings
from your end.  All we've see for some time now are mere
complaints and personal attacks.  Hey, I'm not complaining,
I going to be using some self-retraint via the N key or
KILL file  ;-)

                                Cheers,
                                     ted
Newsgroups: rec.food.veg
From: twain@milton.u.washington.edu (Barbara Hlavin)
Subject: RECIPE:  Quick Black Bean Salad 
Organization: University of Washington, Seattle
Date: Thu, 19 Nov 1992 19:48:05 GMT


Here's another delightful recipe from a public source (The New York 
Times).  It's beautiful, it tastes great, and as the title says, it's 
quick. 

QUICK BLACK BEAN SALAD
Total time:  15 minutes 

2 16-ounce cans black beans 
1 sweet yellow pepper, cored, seeded and diced 
1 sweet red pepper, cored, seeded and diced 
1/4 cup chopped red onion 
2 tablespoons sherry vinegar 
1 teaspoon ground cumin 
4 tablespoons extra-virgin olive oil 
Salt and freshly ground black pepper

1.  Turn the cans of beans upside down and open them from the bottom. 
This makes it easier to remove the beans.  Dump the beans into a 
colander and rinse them with cold water.  Drain them well and place 
them in a mixing bowl. 

2.  Fold in the yellow and red pepper and the onion. 

3.  Beat the vinegar and cumin together, then beat in the oil.  Fold 
the dressing into the bean mixture and season with salt and pepper. 
Transfer the salad to a serving dish and cover.  It can be kept at 
room temperature for many hours before serving or refrigerated.  Remove 
it from refrigerator at least 1 hour before serving. 

Yield:  six servings. 

Nutritional analysis per serving:  169 calories, 9 grams fat, 0 milligrams 
cholesterol, 422 milligrams sodium, 5 grams protein, 17 grams carbohydrate. 

This is very pretty served in cups made from Bibb lettuce leaves.   

--Barbara 


Newsgroups: rec.food.veg