HDTenEightyP/NetNews huggingface dataset:
From: HF.RRL@forsythe.stanford.edu (Rita.Leibovitz)
Subject: Mary Howard, Zeke, Tara and M. Traub
Organization: Stanford University, California, USA
Date: Thu, 23 Jul 1992 21:52:28 GMT


Many thanks to Mary Howard, Zeke Koch, Tara McDermott and Michael
Traub for the various recipes.  I made some of them for neighbors
and guests...and they want MORE!  Delicious!

Rita Leibovitz
From: charring@warwick.crd.ge.com (Sam Charrington)
Newsgroups: rec.food.veg
Subject: Re: Bananas and Digestion
Date: 23 Jul 92 19:32:34 GMT
Organization: General Electric Corporate R & D

In article <1992Jul23.155848.4805@pixel.kodak.com>,
  young@serum.kodak.com [Rich Young] (x37176) writes:
|> In article <1992Jul23.134938.19423@crd.ge.com> 
|>   charring@warwick.crd.ge.com (Sam Charrington) writes:
|> 
|> >Does anyone know about how long it takes to digest...[remainder deleted]
|> 
|>    Depends on what you mean by "digest"...[remainder deleted]
|> Rich Young  

I guess I mean something along the lines of clear the stomach, but I'm interested
in the other figures, as well as any other insights.  I also asked for light 
references because I don't know too much about the process.  (Is there such
a thing as a simple book about human physiology? )

Thanks.

-- 
Sam Charrington
charring@warwick.crd.ge.com

*******
                                           /
Good bye RPI, Northwestern here I come!   /  << Standard disclaimers in effect >>
                                         /
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: Vegetarian Desserts
Date: 23 Jul 92 17:53:56 GMT
Organization: University of Northern Iowa

More ways to throw vegetables into desserts... I tried this one
on the impossible children of a [non-vegetarian] friend. They 
liked them!


Carrot-Oatmeal Bars

1 cup wheat flour, bran removed
1 cup rolled oats
2 tablespoons egg replacer
1 tablespoon cream of tarter
1/2 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom (optional-hard to find spice)

4 tablespoons soy margarine
3 tablespoons brown rice syrup
1/4 cup soymilk
3-4 medium carrots, cleaned and chopped

3/4 cup raisins


Preheat the oven to 350. Lightly grease a glass pie plate or 9" square
baking pan with soy margarine. In a bowl, combine the flour, oats, egg
replacer, cream of tarter, baking powder, salt, cinnamon, and cardamom
and mix well. In a small saucepan, melt the margarine with the brown
rice syrup. Put in a blender with the soymilk and blend. Add the carrots
to the blender a few pieces at a time until all the carrots are grated
in the mixture. Pour the blender mixture into the dry ingredients and
mix well. Work in the raisins- batter will be thick. Press into the 
baking pan. Bake until browned- about 35 minutes. Let cool 5-10 minutes
before serving. 


-Mary Howard
Newsgroups: rec.food.veg
From: traub@rtf.bt.co.uk (Michael Traub)
Subject: Re: Good Thai Recipies! (Vegan)
Organization: BT Customer Systems, Brighton, UK
Date: Thu, 23 Jul 1992 00:10:08 GMT

In article <1992Jul22.115151.4300@bb1t.monsanto.com> tjfeue@bb1t.monsanto.com writes:
>In article <1992Jul21.141930.28533@abo.fi>, abulsari@abo.fi (Abhay Bulsari VT) writes:
>> In article <1992Jul20.174145.13482@reed.edu> zeke@reed.edu (Zeke Koch) writes:
>>>1 egg
>> *** ??? ***
>
>I *DON'T* believe it.  Zeke goes through the trouble to post a whole
>bunch of recipes and you flame him for including *ONE* ovo one?  Sheesh,
>just leave out the egg.

There was a recent discussion on the pronunciation of the word vegan.
We didn't bother discussing what a vegan ate, that was assumed to be
understood. It seems we were wrong in that assumption. For your
future reference Ted vegans do not eat eggs and therefore the above
recipe should not have been labelled as vegan.


-- 
Michael Traub
Newsgroups: rec.food.veg
From: dingbat@cix.compulink.co.uk (Codesmiths)
Subject: Re: Good Thai Recipies! (Not-Vegan) Apology
Cc: dingbat@cix.compulink.co.uk
Reply-To: dingbat@cix.compulink.co.uk
Date: Sun, 26 Jul 1992 14:31:55 +0000


> Until then it makes me sad that the net cannot be a better place.

It isn't, for which I am sorry 8-(


OTOH, thanks for the recipes - *I* enjoyed them  8-)


          Andy Dingley    dingbat@cix.compulink.co.uk
Newsgroups: rec.food.veg
From: poirier@bnr.ca (Daniel Poirier)
Subject: Help: looking for vegen / vegan version of butter icing.
Organization: Bell-Northern Research, Ottawa, Canada
Date: Thu, 23 Jul 1992 14:27:30 GMT


With the recent debate on vegen vs vegan, I didn't quite know how to
address the r.f.v readers without offending anyone, but here I go...

I used to make an extremely decadent black forest chocolate cake, back
when I still used dairy products and eggs. Now that I'm striving to
become vegen, this particular recipe has become a major no-no, mainly
because of the butter icing I used. The cake itself can probably still
be made to be delicious using egg replacer. For reference, I will hereby
provide the recipe for my butter icing, and I would hope that someone
might be able to tell me how I can replace this decadent ammount of
butter with something else. The problem is that I can't stand the taste
of margarine (it fools my taste buds into believing I'm eating a mouthfull
of petroleum jelly along with a dash of Quaker-State 10W30 engine oil, 
with a touch of salt). Maybe I'm using the wrong brands of margarine,
but they all taste pretty gross to me. I'm afraid my cake would be
ruined if I smothered it with that much margarine.

Here's the butter icing recipe (all approximate, I never measured any
of the ingredients):

   1 cup butter, room temperature
   1.5 cups icing (pulverised) sugar (yuck! I'd like to replace this too)
   dash of salt
   dash of natural vanilla extract
   1/2 cup VERY VERY strong, hot coffee

   With electric mixed, beat sugar into the butter until smooth (thick,
   but still smooth). Then continue beating while you add the salt, the
   vanilla, and then the coffee. The coffee must be added VERY gradually,
   unless you don't mind the stuff to turn into mush. The heat from the
   coffee should disolve the sugar without really melting the butter.
   It's a very touchy procedure, but the results are phenomenal, with
   a genuine melt-in-your-mount texture, and a nice not-too sweet but
   very rich coffee taste.

   Of course the coffee is optional, but you need some hot liquid to
   achieve the texture. Hot cocoa could be another idea, but the coffee
   taste with the chocolate cake and the black cherries is VERY nice.


So, if anyone out there has any ideas on how I could duplicate this
without the butter, I'd realy appreciate it. I intend to bake one of
these for my sister's upcoming birthday, and she would be quite happy
if I could do it. Thanks...


-- 
-----------------------------------------------------------------
 Daniel Poirier  * * * *  e-mail: Daniel.Poirier@x400gate.bnr.ca
 Standard disclaimers... - BNR does not own or share my opinion!
-----------------------------------------------------------------
Newsgroups: rec.food.veg
From: tara@socrates.umd.edu (Tara McDermott)
Subject: VEGAN: Oven fried hash browns
Summary: Warning: can be quite oily 
Organization: University of Maryland University College
Date: Fri, 24 Jul 1992 16:19:17 GMT

I made this last week with great success!  I'm always looking for new
recipes for potatoes, since they're my favorite food, and I stumbled
upon this.  Take however many red potatoes you want to eat and cut up
in chunks.  Add to a casserole dish with as many sliced onions as you
want (they taste great as large chunks).  Pour in enough oil to
marinate and cover all the potatoes.  Add spices of your choice.  The
ones that I used that tasted great were a heaping amount of garlic
powder (quite a bit), a fairy amount of chili powder, a bunch of
paprika, and salt.  I then added to a preheated oven at about 400
degrees (so that they would cook fast, as I was famished).  In about
30 - 35 minutes, they will be completely done.  I didn't cover
the potatoes, or stir them, so the top was crip and slightly black,
and the bottom was soft and squishy.  YUM!  I then made this recipe
again the next night and turned it once in the 30 minutes, so that the
oil was prevelant along the top of the potatoes, and they were much
softer, and almost no crunchiness or burnt parts. 

I don't recommend making this often at all, since it uses such large
amounts of oil, but it does taste great (if you LIKE your potatoes
oily). It's probably not all that healthy for you.

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.
From: CGL@LNS62.TN.CORNELL.EDU ("Chuck Goelzer Lyons, Newman Laboratory Secretary")
Newsgroups: rec.food.veg
Subject: subscription
Date: 29 Jul 92 16:19:00 GMT


Could someone tell me how to subscribe to this list from the Internet or
Bitnet?

Thanks!
Chuck Goelzer Lyons

pls respond direct
Newsgroups: rec.food.veg
From: poirier@bnr.ca (Daniel Poirier)
Subject: Re: Help: looking for vegan version of butter icing.
Organization: Bell-Northern Research, Ottawa, Canada
Date: Wed, 29 Jul 1992 16:23:41 GMT

In article <1992Jul29.000058.22292@rtf.bt.co.uk> traub@rtf.bt.co.uk (Michael Traub) writes:
>In article <1992Jul23.142730.17203@bcrka451.bnr.ca> poirier@bnr.ca (Daniel Poirier) writes:
>>The problem is that I can't stand the taste
>>of margarine (it fools my taste buds into believing I'm eating a mouthfull
>>of petroleum jelly along with a dash of Quaker-State 10W30 engine oil, 
>>with a touch of salt). Maybe I'm using the wrong brands of margarine,
>>but they all taste pretty gross to me.
>
>If margarine tastes like petroleum jelly then I guess butter tastes
>like lard.->
>
>>I'm afraid my cake would be ruined if I smothered it with that 
>>much margarine.
>
>Why not try it? If you can find Vitasieg where you are I recommend
>that, we make some great cakes with it and I have made a pretty
>decent chocolate icing once (not something I make very often though).
>
>Try it out once before your sister's birthday, you haven't really
>got that much to lose have you?
>
>
>-- 
>Michael Traub


Thanks Michael for your suggestion. You're quite right about the taste of
butter. I simply cannot stand it anymore, otherwise I may have been tempted
to go ahead and use butter anyway, basically cheating a little.

I have asked around for recomendations of good-tasting margarines, and have
to go and buy a few brands, in hope of finding something that'll do the
trick. Maybe with the icing sugar and the coffee it'll turn out to be an
acceptable substitute.

What is this Vitasieg you mentioned? Is it a margarine brand, or is it some
other sort of vegan butter substitute ('cause, as you know, most margarines
are not vegan and contain milk solids, whey powder, buttermilk, etc...).

-- 
-----------------------------------------------------------------
 Daniel Poirier  * * * *  e-mail: Daniel.Poirier@x400gate.bnr.ca
 Standard disclaimers... - BNR does not own or share my opinion!
-----------------------------------------------------------------
From: jerry@marin.uucp (Jerry C. Hudgins)
Newsgroups: rec.food.veg
Subject: Re: Paprika Re: RECIPE (vegan): Spicy Baked Potato Slices
Distribution: world
X-NewsSoftware: GRn 1.16e (7/4/92) by Mike Schwartz & Michael B. Smith
Date: 30 Jul 92 22:33:06 EDT
Organization: Private Use

In article <DDL683.92Jul30163923@esther.albany.edu> ddl683@csc.albany.edu (Dreaming) writes:
> In article <1992Jul29.004840.12596@udel.edu> carroll@bugs.cis.udel.edu (Mark C. Carroll) writes:
> 	   - lots of paprika
> [rest of recipe reluctantly deleted]
> 
> Have any other Americans ever wondered why the paprika we can buy here
> is so bland?  I don't know if it's true over in Europe, but here
> paprika is essentially food coloring, instead of the spicy pepper
> powder [I think] it should be.  My SO Laurie (hi hon!) brought back
> half a kilo of the good stuff from her trip to Turkey, and it's been
> great to have around.
> 
> Is there a common brand I've just been missing?
> 
> 						Derek L.

I haven't had the Turkish stuff (!), but try 'Pride of Szeged' Hungarian Hot
Paprika.  This is imported stuff in a red and white box, and can usually be
found in specialty food stores.  It's a good bit more flavorful than the
standard American type.

--- 
----------------------------------------------------------------------------
Jerry C. Hudgins                   Internet: jerry%marin.uucp@seq.uncwil.edu
125 Cherokee Trail                 UUCP    : uunet!marin!jerry
Wilmington, NC 28409-3407 (USA)    Voice   : (919) 392-2358

Newsgroups: rec.food.veg
From: ddl683@csc.albany.edu (Dreaming)
Subject: Paprika Re: RECIPE (vegan): Spicy Baked Potato Slices
Organization: State University of New York at Albany
	<1992Jul29.004840.12596@udel.edu>
Date: 30 Jul 92 16:39:23

In article <1992Jul29.004840.12596@udel.edu> carroll@bugs.cis.udel.edu (Mark C. Carroll) writes:
	   - lots of paprika
[rest of recipe reluctantly deleted]

Have any other Americans ever wondered why the paprika we can buy here
is so bland?  I don't know if it's true over in Europe, but here
paprika is essentially food coloring, instead of the spicy pepper
powder [I think] it should be.  My SO Laurie (hi hon!) brought back
half a kilo of the good stuff from her trip to Turkey, and it's been
great to have around.

Is there a common brand I've just been missing?

						Derek L.

-- 
ddl683@csc.albany.edu
eight arms to hold you
From: wheeler@SUPER.ORG (Ferrell S. Wheeler)
Newsgroups: rec.food.veg
Subject: Farm Sanctuary
Date: 28 Jul 92 23:09:44 GMT



JOIN US AT THE SANCTUARY!

Volunteers are need for our special SANCTUARY FOR FARM ANIMALS. As
a volunteer-based shelter, we depend on caring, committed people ... people
who also want to do everything possible to help factory farm victims.
Your active participation will litteraly keep our doors open for
needy animals, so please get involved today!  For further information, please
call Farm Sanctuary at 607-583-2225.

FARM ANIMAL CAREGIVER

Our unique Sanctuary cares for hundreds of formerly abused farm animals,
ranginf from chickens to cows.  Volunteers are needed to help maintain
the Sanctuary and care for Sanctuary animals.

The Farm Animal Caregiver Program is a weekly committment.  Caregivers
work a regular 3 hour shift per week.  The shelter is open 7 days a week;
shifts are available from 9 am to 3 pm.


FARM WORK PARTIES

Farm Sanctuary Work Parties are definitely "working parties" and you'll
have a great time for a good cause!  And don't worry if you're not a
farmer, we'll teach you how to be one!  Work parties are held the first
Saturday of every month from 9 am to 4 pm.  Please mark your calendars
now.  May 2   June 6  July 4  August 1  September 5

Farm Sanctuary
P.O. Box 150
Watkins Glen, NY  14891
(607) 583-2225
From: proberts@informix.com (Paul Roberts)
Newsgroups: rec.food.veg
Subject: Re: veg lunches
Date: 21 Jul 92 07:15:38 GMT
Article-I.D.: informix.1992Jul21.071538.11543
Organization: Informix Software, Inc.

In article <Brox26.2LF@news.cso.uiuc.edu> mbvg9741@uxa.cso.uiuc.edu (plain) writes:
>
>  We (my wife and I) have attempted going veggy a couple times
>  in the past, but we always wind up going back to meats because
>  its more convenient.  Sorry if you don't like it, but that's
>  what we've found.  I guess it's just that we were both raised
>  with meat at damn near every meal, if not every one.
>
>  Part of our problem with vegetarianism so far is that the people
>  we know are extreme ....

It certainly doesn't help promote vegetarianism when people start
going over the top.

I'd like to think that this group could help some non-veggies to
see that a lot of perfectly reasonable and apparently quite smart
people are vegetarians ... I tend to shudder a bit when I see a
slew of postings that say things like "You don't drink beer do
you - how gross!" or "Of course, coffee is terribly unhealthy and
destructive!" or "Never eat anything with refined sugar in it".
It *sounds* too much like some kind of food-puritanism ("everything
you enjoy is bad for you").

I'd hate to think that this sort of thing would scare away the
"toying with the idea of vegetarianism but not quite sure what
to eat" readership. 
Newsgroups: rec.food.veg,alt.co-ops,uiuc.general
From: 6175190@LMSC5.IS.LMSC.LOCKHEED.COM
Newsgroups: rec.food.veg
Subject: Re: veg lunches
Date: 24 Jul 92 14:34:58 GMT
Organization: Lockheed Missiles & Space Company, Inc.

When I was looking for easy and tasty lunch ideas, I found some good
sandwiches in the "Fit for Life" (original) book. These may not be vegan
but they are a good intro to vegetarian lunches. I don't know how other
posters feel about frozen vegetables (without added ingredients), but I
use them as a quick source of sandwich contents (no cutting up).Sometimes
I just mash them with a little mayo to make a spread and stuff a pita or
use one of those sandwich makers. They work like a waffle iron but you
put the "made" sandwich in and close the top for a couple minutes and it
toasts the bread and seals the edges. I've even taken one to work at times.
From: brigid@geovax.ed.ac.uk
Newsgroups: rec.food.veg
Subject: Re: Bananas and Digestion
Date: 24 Jul 92 16:40:12 GMT
Organization: University of Edinburgh, Geography Department.

My son will quite happily eat bananas morning, noon and night
and has done so since he was weaned. [He's now 2.]

The first thing he demands when he gets up in the morning is
a banana. 

The first thing he demands when he gets home from nursery is 
a banana. 

I sometimes think he'd eat nothing else if left to his own 
devices. Actually, he is very healthy, big for his age and 
eats more than any other toddler I know (second helpings at 
almost every meal). He just has a passion for bananas.

My mother thinks I shouldn't let him eat as many as he does
because, she claims, they are a diuretic.

Seems like bananas get a bad press all round.

Brigid
--
Bananas, bananas, bananas are best,
A nice squidgy middle in a big yellow vest!
Xref: sparky rec.food.veg:7291 rec.arts.books:13028
From: gtaylor@vme.heurikon.com (Gregory Taylor)
Newsgroups: rec.food.veg,rec.arts.books
Subject: Re: B12 strikes again!
Date: 24 Jul 92 18:45:46 GMT
Reply-To: gtaylor@vme.heurikon.com (Gregory Taylor)
Organization: Heurikon Corporation, Madison, WI

proberts@informix.com (Paul Roberts) quotes this:
>``D---- was alive again. Consciousness was upon him before
>  he could get out of the way; not for him the slow, gracious
>  wandering from the halls of sleep, but a summary, forcible
>  ejection. He lay sprawled, too wicked to move, spewed up
>  like a broken spider-crab on the tarry shingle of the morning.
>  The light did him harm, but not as much as looking at things
>  did; he resolved, having done it once, never to move his eyeballs
>  again. A dusty thudding in his head made the scene before
>  him beat like a pulse. His mouth had been used as a latrine
>  by some small creature of the night, and then as its mausoleum.
>  During the night, too, he'd somehow been on a cross-country run
>  and then expertly beaten up by secret police. He felt bad.''

Sh*t. I *hate* unattributed quotes, and I've read this [particularly
the latrine/mausoleum bit]...it's taken the entire morning or banging
my head against the terminal. The best I can do is to think that it's
Kingsley Amis from "Lucky Jim." Izzatit?



--
-The world exhausts everything except my eyes/because it is a long walk to the
world/begun before I was born. In the far corner/the dead woman bows off stage
The television/crumples into a white dot as the last/train of the evening - my
train, is announced/I lived in one place. I want to die in another 608-828-3385
Newsgroups: rec.food.veg
From: abrams@binah.cc.brandeis.edu
Subject: Re: Bitter Baba Ganouj
Reply-To: abrams@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Tue, 21 Jul 1992 18:57:30 GMT

responding to <63958@hydra.gatech.EDU>

I wouldn't eat the bitter baba; blech!  

Here's something I learned from a Libyan Jewish woman in Israel:

when you prepare eggplant for eggplant salad, there is a way to
make it extra tasty and not bitter.  Cut the eggplant in half and
broil it face down (skin side up.)  Then, when the purple skin
is totally charred, take it out and let it cool a bit.  
Then you can easily drain off the liquid from the inside of the
eggplant before scraping the flesh off the charred skin.
Squeeze the eggplant a bit and it will go "Goosh!"  
(You may want to put a colander underneath this operation in the
sink, so that you don't lose your eggplant.)

I really liked the eggplant made this way; my host didn't even 
make it into Baba Ganoosh, but added just mayonaise, lemon juice,
parsley (and garlic? maybe.)  I know mayo and eggplant sounds
gross, and anyway vegans won't eat it, but it was pretty good.

Another thing people do to get rid of the potential bitterness
of eggplant is to salt the eggplant and let it stand in a colander
for awhile.  (Say, 20 minutes.)  Then they press the bitter
juice out and rinse the salt off.  (Reminds me of how my
grandmother used to kasher meat.  Feh.)  The disadvantage
of this procedure is that some of the salt will be retained,
and some people worry about too much salt in the diet.  
My housemate's mother does this, though, and she is reputed to
be the greatest cook in the world.  Not that he actually
eats eggplant, but just judging by her cookies alone.  

Good luck with your eggplant (or aubergines in case there
is confusion.)  and enjoy your baba in the future.

Ruth "Captain Digression" Abrams
Newsgroups: rec.food.veg
From: traub@rtf.bt.co.uk (Michael Traub)
Subject: Re: Help: looking for vegan version of butter icing.
Organization: BT Customer Systems, Brighton, UK
Date: Wed, 29 Jul 1992 23:23:39 GMT

In article <1992Jul29.162341.6179@bcrka451.bnr.ca> poirier@bnr.ca (Daniel Poirier) writes:
>
>What is this Vitasieg you mentioned? Is it a margarine brand, or is it some
>other sort of vegan butter substitute ('cause, as you know, most margarines
>are not vegan and contain milk solids, whey powder, buttermilk, etc...).

It is a German brand of margarine. It has the advantage of being un-
hydrogenated and salt free as well as being suitable for vegans.

-- 
Michael Traub
From: 6175190@LMSC5.IS.LMSC.LOCKHEED.COM
Newsgroups: rec.food.veg
Subject: Re: Oils: what's the answer?
Date: 22 Jul 92 16:17:40 GMT
Organization: Lockheed Missiles & Space Company, Inc.

Hi, Mike/Judi,

I've seen a dietician recently and will throw in a couple of things I've
learned there.

#I'm confused about dietary fats. On one hand, I hear that
#all fats are bad and should be limited to 70-90 grams or less
#per person per day. As I understand it, all saturated fats
#should be avoided in favor of polyunsaturated fats.  On the
#other hand, I hear that there is new information which
#indicates that monounsaturated fats are more desirable.

First, I don't know if you watch calories but there are 9 calories per
gram of fat! 70-90 grams of fat would be 630-810 calories in addition to
any other food intake. TOO MUCH FOR ME!!!

Everyone needs some fat; but it's difficult to not get enough in
food without adding it. Cholesterol is manufactured by the body from
all kinds of fat; but more easily from saturated fat. I have also heard
that monounsaturated fats are most desirable, but I'm not sure why.

This is a pretty basic explanation but I'm sure you'll get some more
technicals ones!

Good luck!

Diane
Newsgroups: rec.food.veg
From: nepokroe@hpcc01.corp.hp.com (Nick Nepokroeff)
Newsgroups: rec.food.veg
Subject: New Orleans veggie restaurants?
Date: 30 Jul 92 03:30:34 GMT
Organization: the DNA Lounge


   I will be in New Orleans next month and was wondering if anyone had any 
suggestions for good veggie restaurants. Please let me know and thanks
in advance.

Nick Nepokroeff
Hewlett Packard
Newsgroups: rec.food.veg