HDTenEightyP/NetNews huggingface dataset:
From: fms@sw.stratus.com (Faith Senie)
Newsgroups: rec.food.veg
Subject: Non-fat cheese (was Re: Request Eggplant Recipes)
Date: 15 Sep 92 18:38:14 GMT
Organization: Stratus Computer, Inc.

In article <1992Sep14.221213.6403@spdcc.com>, dyer@spdcc.com (Steve Dyer) writes:
> Tell me more about this non-fat ricotta, and I'll entertain stories
> at the same time about the non-fat mozzarella.  All I see locally
> is so-called "part skim" which is, at best, lower-fat, not low fat.
> 
> Brand names?
> 

Hi Steve,

Locally (central Massachusetts) we've got Dragone skim mozzarella.  It's got the
taste of mozzarella, but it doesn't even come close to melting like either the
part-skim or the non-skim.  When we make pizza, we have been using little
cubes of part-skim sprinkled on the top; they melt into a lovely thin sheet
of cheese.  The full-skim cubes stayed as little cheese blobs -- they didn't flow.
I guess fat makes cheese melt nicely...


-- 
Faith M. Senie            InterNet: fms@vos.stratus.com
Stratus Computer, Inc.    InterNet: fms@hoop.sw.stratus.com
55 Fairbanks Blvd.       Pkt Radio: n1jit@ka1srd.ma.usa.na
Marlboro, MA 01752           Phone: (508)460-2632

"I'm afraid I don't know very much about Romulan Disruptor settings" --Spock
Newsgroups: rec.food.veg
From: cansoori@athena.mit.edu (Christina Ansoorian)
Subject: soy tempeh and corn masa
Organization: Massachusetts Institute of Technology
Date: Tue, 8 Sep 1992 08:41:41 GMT

Well, I just bought a package of soy tempeh and a package of corn masa.
Does anyone have any ideas or good recipes for either?

The tempeh has no cooking directions.  Can I crumble it up, and make
burgers out of it?  Am I better off just cutting it in chunks?  Does
it have a strong flavor, or is it bland like tofu?

The corn masa (it appears to be doughy in consistency) says "perfect for
traditional main dishes (arepas, empanadas, enchiladas).  Great in soups 
and stews.  Delightful in desserts and morning cereals"  Then gives
a recipe for arepas, which basically is to add some water, then make
little rounds and pan fry until browned.  Is this basically just going
to make corn tortillas?  How do you use this in soups, stews, or
morning cereals?

Thanks in adavance,
Christina

Newsgroups: rec.food.veg
From: bhushan@fmiapd.com (Bhushan Kerur)
Subject: TEST
Keywords: TEST
Organization: Fujitsu Microelectroics Inc
Date: Sat, 12 Sep 92 00:33:38 GMT

TESTING...
Newsgroups: rec.food.veg
From: rhuls@liebnitz.ssd.kodak.com (Robbin Huls)
Subject: Re: Looking for recipes
Organization: Eastman Kodak
Date: Mon, 14 Sep 92 16:06:38 GMT

>In a previous article, dancer@drycas.club.cc.cmu.edu () says:
>>   I'm looking for good, hearty recipes to help a fairly confirmed meat-eater 
>>(my husband) get accustomed to a less meaty diet. Specifically I'm looking 
>>for pasta, rice, or other starch based dishes.

In article <190h01INN8j4@usenet.INS.CWRU.Edu> aa470@cleveland.Freenet.Edu (Cyn Bell-Moores) writes:
>One of the dishes my husband misses the most is chili-mac (also
>called beefaroni or beef, tomato and macaroni), a standard in
>many American households.
>
>He says, "It's great and good enough on its own, but it's still
>not chili-mac, and I miss the beef."

You can substitute TVP (textured vegetable protein) for ground beef in
most recipes that call for the beef to be crumbled.  The key word here
is crumbled...TVP doesn't clump together as well as beef for, say,
burgers or meatloaf.  I've even made sloppy joes with the TVP and (OK,
so it's been 10 years, but) I can't tell the difference.  So pull out
those old recipes, cross out beef, write in TVP and enjoy!

Robbin

P.S.  If you plan the liquid portions of the recipe well, you don't even
have to rehydrate the TVP before you put it in the recipe! :-)
Newsgroups: rec.food.veg
From: sfjr@wam.umd.edu (Steve Russell)
Subject: Re: Why stop eating meat ?
Organization: University of Maryland, College Park
Date: Sun, 13 Sep 1992 15:42:17 GMT

In article <25780@castle.ed.ac.uk> david@castle.ed.ac.uk (D Mallon) writes:
>Book Recommendation Wanted:
>
>I have just subscribed to this group, as I'd like to inform myself
>more about the pros/cons of a vegitarian diet. Primarily I'd like to know
>what benefits there are (if any); in order to decide if I should stop eating
>dead animals.
>
>Can anyone point me in the direction of a good objective book on the 
>subject?. (Pref not too heavy.)
>
>I will post a summary.
>
>Thanks,
>  David.
>
>If this is a FAQ - apologies.

David-

     If you want to get all the information FAST and at one time get a good
book.  Magazines and even newsgroups:) will just give you a jumble of bits.
  The best book on vegetarianism, --why one should eschew meat from all the
angals, ie animal suffering, environmental issues, health issues, etc would
have to be DIET FOR A NEW AMERICA, BY JOHN ROBBINS.  You can polish it
off in a weekend and it has the most up to date nutritional information, backed
up with medical journal entries in the bibliography anywhere.  It is written
in an easy to read nonoffensive, nonproysletyizing manner which I think you
will like.

     If you decide to take the plunge after reading the book, start reading
veggie cookbooks, there are tons of them.  Slowly add new dishes into your
diet until all the stuff you dont want is gone.  This is the most comphortable
and healthy way to change

Steve R

Newsgroups: rec.food.veg
From: asannuti@phoenix.Princeton.EDU (Arun M. Sannuti)
Subject: Soy products (was vegetarian diet)
Originator: news@nimaster
Organization: Princeton University
Date: Fri, 11 Sep 1992 18:55:08 GMT

>Mary Howard writes:
>>What I most objected to the first two books was the total lack of
>>soy products for the vegan diet. For most vegans, soy products (and
>>other legumes such as black beans, garbanzos, etc.), form the basis
>>of their diet.

Well, that's news to me.  I've been vegan for two years, and I yet to
even see soymilk.  I rarely (once or twice a year) eat tofu, and I
stil don't know what TVP is, having never encountered it.  Vegans do
not need to eat soy products to substitute for meat.  Meat is entirely
unneccessary in the human diet, so substitutes are not necessary
either.  I do eat some legumes, but in my opinion, not anything that
could possibly be called 'a basis' for my diet.  The basis of my diet
is rice, whole wheat, and some other complex carbohydrates in lesser
amounts.

peace,
arun
From: kirk@cs.arizona.edu (Rebecca A. Kirk)
Newsgroups: rec.food.veg
Subject: Wanted: Pasta recipe (Vegan)
Keywords: recipe
Date: 11 Sep 92 20:00:49 GMT

I've been on a search for an eggless pasta recipe.  There must
be one somewhere since plenty of the pasta in stores say that they are
made only with Durum Wheat Flour.

Newsgroups: rec.food.veg
From: rfelix@netcom.com (Robbie Felix)
Newsgroups: rec.food.veg
Subject: Re: Vegetarian: I don't like vegetables.
Date: 6 Sep 92 14:59:02 GMT
Article-I.D.: netcom.+rpnz5#.rfelix
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

In article <charlesv.715277412@aupair.cs.athabascau.ca> charlesv@aupair.cs.athabascau.ca (Charles Van Duren) writes:
>drmellen@vela.acs.oakland.edu (Dewayne Mellen) writes:
>
>>I am a meat eater who would like to cut down on the meat (or quit
>>eating it) but I don't like veggies that much and am worried that I
>>would get borred with a vegi diet.  What I was wondering is Could
>>somebody post some recipes to help me?? PLEASE??
>

>My suggestion would be to invest in some cookbooks specializing in
>grains and vegetables. Perhaps other netters could help out here?

Sometimes the best cure for vegetable-haters are some really good
sauces. If you have never tried sauces like "Bunny Moon Garlic
Schezuan", "Goes Great", or some of your favorite salad dressing on
veggies, well, you haven't lived!!!

I love to use honey-mustard dressing or dill-flavored dressings on
many of my veggies.

Try it,you may like it!

Also, If you have never tried organic vegetables, you may be eating
vegetables that are third rate. Try a few organics and see if that
helps.

rf
From: Christine_Code@mindlink.bc.ca (Christine Code)
Newsgroups: rec.food.veg
Subject: Las Vegas restaurants needed!
Date: 15 Sep 92 17:35:56 GMT
Organization: MIND LINK! - British Columbia, Canada

Hello!

I'll be going to Las Vegas in a few weeks, and I need to know where I can get
good vegetarian meals.  (Vegan, really.)

Anybody know of good veggie places to eat in Las Vegas?   I'll be at the mercy
of restaurants for several days, so I'm eager to hear your suggestions.

Please post or send me e-mail if there's a place you can recommend.

Thanks!


--

==========================================================================
Christine Code                 *
                               *  "A bear, however hard he tries,
Vancouver, B.C, CANADA         *   Grows tubby without exercise."
Christine_Code@MindLink.bc.ca  *                   -A.A. Milne
==========================================================================
From: pat@sleepy.UUCP (Pat Eyler   )
Newsgroups: rec.food.veg
Subject: Re: VEGAN: James' "Dirty Rice"
Summary: boullion or stock
Keywords: rice, vegan
Date: 12 Sep 92 21:54:02 GMT
Organization: Boeing Computer Services, Seattle

In article <92vn2hl.strnlght@netcom.com>, strnlght@netcom.com (David Sternlight) writes:
> I've noticed that most bouillon cubes are very heavy with salt, which
> I'd like to minimize. Any suggestions?
> I have a number of recipes that use meat stock as an ingredient. Any
> suggestions for substitutes?

I also don't like the flavor of boullion, instead I make 'stock cubes'.  I 
make my stock (whatever kind you normally make), then cook it down to 1/4 to
1/6 volume.  ONce reduced I let it cool then freeze it.  Leave frozen stock
cubs in baggies in the freezer and use like boullion....
Newsgroups: rec.food.veg,ont.events,tor.general
From: kevin@perle.UUCP (Kevin Pickard)
Subject: Vegetarian Food Fair (Free)
Keywords: vegetarian food fair free
Organization: Perle Systems Ltd.
Distribution: na
Date: Wed, 9 Sep 1992 14:40:22 GMT

The Toronto Vegetarian Association

                                 presents...

                     The 8th Annual Vegetarian Food Fair

BE PART OF CANADA'S LARGEST VEGETARIAN GATHERING!

This event is held yearly as part of our efforts to promote a meat-free
diet.  Come learn about the benefits of vegetarianism - health, ethics,
and environmental issues.  Last year's attendance reached the 5,000 mark
over the two days.  Don't miss out!

                         FREE ADMISSION

         Saturday September 12, Sunday September 13, 1992
             York Quay Centre, 235 Queen's Quay West
       HARBOURFRONT, (just west of Queen's Quay Terminal)
                        11 a.m. - 6 p.m.

Featuring:

     * Over 40 exhibits
     * Informative lectures
     * 14 cooking demonstrations
     * Free food samples
     * A vegetarian marketplace
     * Educational videos
     * International Vegetarian Cafe
     * Meatless Barbeque
     * Organic Food Market

                         FREE ADMISSION

For more information, contact Nancy Kelly at (416) 533-3897.  For
out of town guests, leave your name and address and a special Fair
package will be sent directly to you.  Mail can also be sent to the
following address.

                        Nancy Kelly
                        Fair Coordinator
                        Toronto Vegetarian Association
                        736 Bathurst Street
                        Toronto, Ontario
                        Canada   M5S 2R4

--
---------------------------------- ~~~~~~~ -----------------------------------
 Freedom is doing what you love.  | o   o | Kevin Pickard
 Happiness is loving what you do. |   .   | UUCP: ...!uunet!censor!perle!kevin
------------------------------^^^-----------^^^-------------------------------
Newsgroups: rec.food.veg
From: strnlght@netcom.com (David Sternlight)
Subject: Re: VEGETARIAN DIET
Date: Sat, 12 Sep 92 00:57:14 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


Steve Dyer mentions the "they laughed at Einstein, too" argument as
if his surface analysis (for every Einstein there are a thousand nuts)
had any validity.

I once had a conversation with Jeremy Bernstein of the Princeton
Institute for Advanced Study, Einstein's "home." Bernstein was in
charge of the walk-ins--those who showed up with ideas and wanted
attention. It was his job to figure out who were the crackpots and who
were worthy of being taken seriously.

I asked him how he did it. It's much easier than one would think, he told
me. The crackpots start nowhere and end nowhere. The serious people
start from what is known, and though they may go dramatically and
radically beyond it, they are connected to the scientific past and
present.

Just so with food combining, which does not come out of the sky,
but out of what is known about digestion, the difference between
high-fructose (fruit) and other carbohydrates, the enzymatic
process of starch vs. protein digestion, etc.

From there, it goes beyond conventional wisdom, but so does all
discovery.

David
Organization: Fifth yr. senior, English, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.veg
Date: Thu, 10 Sep 1992 12:44:42 -0400 
From: "David F. McWade" <dm3o+@andrew.cmu.edu>
Subject: Re: VEGETARIAN DIET


strnlght@netcom.com (David Sternlight) writes:

>Those who follow the Diamond's
>recommendations are full of energy in the morning and don't need the
>artificial stimulus of caffeine.

Just for the record, I follow part of the Diamond's regimen (I usually
start my day off by eating fruit), and, while this makes me feel much
healthier, I still take caffeine, because that helps too, particularly
my mental abilities.  Of course, I usually only sleep an average of 4
hours a night....

Dave

Your eyes are weary from staring at the CRT for so long.  You feel
sleepy.  Notice how restful it is to watch the cursor blink.  Close your
eyes.  The opinions stated above are yours.  You can't imagine why you
ever felt otherwise.
Newsgroups: rec.food.veg
From: omitchel@jarthur.claremont.edu (Ocie *crow* Mitchell)
Subject: Re: Do vega or vegi eat fries in McDonald or Kentucky?
Keywords: fries
Organization: Harvey Mudd College, Claremont, CA 91711
Date: Tue, 8 Sep 1992 21:36:56 GMT

In article <1992Sep8.180100.3205@jetsun.weitek.COM> weaver@jetsun.weitek.COM (Michael Gordon Weaver) writes:
[stuff deleted]
>
>I believe, at least in the USA, that you can assume that refried beans
>have lard in them unless otherwise stated. Hydrox/Oreo cookies had 
>fillings made with tallow last time I heard.
>
[more stuff deleted]
Well, there is certainly a debate over this.  At least I won't have to write
a venomous letter to Taco Bell for using lard in my beans.  Anyhow, Oreo
cookies contain lard as a "possible" ingrediant (i.e. if it is cheaper than
other oils when they made that particular batch) but Hydrox cookies do NOT
contain lard.
Ocie
P.S. is it just me or are other people bothered by the statement "may
contain one or more of the following ..." in the ingrediants list?

----------------------------------------------+-------------------------------
``What do you think sirs?''  -Joel (mst3k)    | do not write above this line
----------------------------------------------+------------------------------- 
   __             _ _ _                       | Ocie Mitchell
  / ')           ' ) ) )  _/_    /      /) /) | omitchel@jarthur.claremont.edu
 /  / _. o _      / / / o /  _. /_  _  // //  | Q:is that your real name? 
(__/ (__(_(<_    / ' (_(_(__(__/ /_(<_(/_(/_  | A:yes, it is my real name.
----------------------------------------------+-------------------------------
Newsgroups: rec.food.veg
From: mark3@dcs.glasgow.ac.uk (Mark Magennis)
Newsgroups: rec.food.veg
Subject: Re: Question for ethical vegans and vegetarians.
Date: 11 Sep 92 09:56:30 GMT
Organization: Glasgow University Computing Science Dept.

carlo@wg.estec.esa.nl (CDfreak) writes:

>2. Let's look around us, let's analyze our life style: isn't there really
>anything we could do or not do for our friendly animals (and the environment
>in general) that is more important than eating or not eating eggs? 

Seriously Carlo, have you never heard of battery hens? The point about not
consuming animals or their products is, as you've pointed out, more than just 
killing. It's about the environment (your point), but also about the processes
involved in animal rearing, handling, transportation, feeding, housing, health 
care, etc. Many of these practices are carried out without regard for the
welfare of the animals, their 'natural' lifestyles and their place in the
ecosystem. On a deeper level it's about how much we wish to manipulate and 
control nature and about what are sensible practices for a race with so much 
actual and potential effect on the planetary system and its lifeforms.

Egg production just doesn't score too well on these points.

Mark
-- 
___________________________________________________________
mark3@dcs.glasgow.ac.uk		Mark Magennis
				Dept. of Computing Science
				The University, Glasgow, UK
Newsgroups: rec.food.veg
From: loboa@williams.cs.rpi.edu (Austin Lobo)
Subject: Recipe request: MALAI KOFTA (vegetarian)
Organization: Rensselaer Polytechnic Institute, Troy, NY
Date: Wed, 9 Sep 1992 13:06:45 GMT

I am looking for a good recipe for (vegetarian) malai kofta's.
So far, the only recipes I have found use meat in the koftas.

Could anyone who has a good recipe please post it to this 
newsgroup? 

Thanks,

Austin 
-- 
Austin Lobo

alias loboa
From: tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!))
Newsgroups: rec.food.veg
Subject: Re: Fat of the land (American) by Alan Durning from WorldWatch
Date: 14 Sep 92 01:59:09 GMT
Organization: The Reality Liberation Front (pixels to the people!)

twain@milton.u.washington.edu (Barbara Hlavin) writes:
>In article <1992Sep13.152818.9932@uoft02.utoledo.edu> vprasad@uoft02.utoledo.edu writes:
>>	I don't think Michael Traub is posting indirectly via Abhay. It is
>>	Abhay who is doing it, of his own volition - as he sees it, and I 
>>	concur, it is "important information for newcomers". 
>
>Then let Abhay (or you) volunteer the responsibility of maintaining 
>a FAQ list.  That would be genuinely helpful.  

     <sigh> There IS a FAQ list. Two, in fact. I keep the Leather
Alternatives FAQ, there's also a general FAQ, I forget who keeps it. I
will also be starting an FTP archive soon. (If you want a copy of the
leather alternatives FAQ, ftp to flubber.cs.umd.edu, cd to other/tms).

===============================================================================
Tom Swiss/tms@flubber.cs.umd.edu| "Born to die" | Keep your laws off my brain!
     "What's so funny 'bout peace, love and understanding?" - Nick Lowe 
          This is a .signature antibody. Vaccinate your .sig!
                 "I want to be Robin to Bush's Batman."
                  -- Vice President Dan Quayle
Newsgroups: rec.food.veg
From: spg@Xenon.Stanford.EDU (Stephen P. Guthrie)
Subject: Re: Ethical Treatment of Animals
Organization: Computer Science Department, Stanford University.
Date: Fri, 11 Sep 1992 20:32:14 GMT

In article <47478@shamash.cdc.com> ldh@svl.cdc.com (Lawrence D. Hare) writes:
>
>Is there any news groups that works with, is associated with, helps...
>the PETA group? (People for the Ethical Treatment of Animals). Is there
>perhaps a posting of companies that use cruelty free testing methods,
>Peta has such a letter, but I do not know if it is in electronic form.

As a start you could pick up the book '101 ways to save the animals' (or
something like that) by Ingrid Newkirk? of PETA. This has lots of info 
and pointers to further sources.
From: kupstas@tlab3.cs.unc.edu (Eileen Kupstas)
Newsgroups: rec.food.veg
Subject: Re: Wanted: Simple Backpacking recipes w/ minimal cooking
Keywords: Simple backpacking
Date: 15 Sep 92 15:04:36 GMT
Distribution: usa
Organization: The University of North Carolina at Chapel Hill

In article <c90yg+=@rpi.edu> philhowr@unix.cie.rpi.edu (Bob Philhower) writes:
>In article <8060@lee.SEAS.UCLA.EDU> craig@hyperion.loni.ucla.edu writes:
>>
>>	THe title says it.  I've gotten a last minute opportunity to go
>>	off in the woods for 4 days, and haven't been packing for years.
>
>I would strongly recommend: _Simple_Foods_for_the_Pack from Sierra
>Club Books.  (I found it in a mainstream bookstore.)  Except for one

I second the recommendation. Also, if you can stomach the thought,
look at the standard grocery store shelves for things like
Lipton (brand) Beans & Rice. Some of these are vegetarian (red beans
and rice is one) -- read ingredients carefully. Other prepackaged
items exist, plus the old standbys of pasta. We get a lot of 
mileage out of Rye Krisp (brand) crackers, cheese, peanut butter, miso,
and tahini. Eat in whatever combination strikes you. And the 
all-purpose Ramen type noodles -- eat as directed, add something, 
eat dry with lots of water, or however else you like them.  

Standard cookbooks offer a few things to make, too. Heavy gingerbreads
and brownie type bars are easy to make and keep well (2 weeks or more,
depending upon your standards) and don't get too mushed in the pack.


Have fun!

Eileen
From: krissie@locus.com (Krissie Griffiths)
Subject: Re: Lebanese Vegipes
Organization: Locus Computing Corporation, Los Angeles, California
Date: Tue, 15 Sep 1992 18:02:42 GMT

In article <+6ynwmf.strnlght@netcom.com> strnlght@netcom.com (David Sternlight) writes:
>
>Readers might like to know about a book of traditional Lebanese
>vegetarian recipes I came across this weekend, "Food for the Vegetarian"
>by Aida Karaoglan. I'ts a large-sized paperback published by Interlink
>Books of New York in 1987. I bought it from the So. Cal. Vegetarian Society
>booth at the Whole Life Expo in Los Angeles this weekend.
>
>Readers in Los Angeles might also like to know of a new Chinese vegetarian
>restaurant, "The Fragrant Vegetable" on Wilshire a few blocks west
>of the San Diego freeway. It is a branch of a restaurant of the same
>name in Monterey Park.
>
it is actually about a mile west of the 405 at wilshire and westgate.  it is
just about l00 perecent vegan, except for the green tea ice cream, sherbert 
and i think they use egg to seal the ends of one dish.

as for new, nope its been around for at least 4+ years.  it is the second
restaurant by the owners of the monterey park place.

>I ate at the Monterey Park branch yesterday--they had a wonderful
>and delicate Chinese Broccoli in bean sauce, and a robust eggplant
>dish. The Monterey Park branch also serves fresh seafood, so those
>offended by the sight of waitresses taking live fish and crustaceans
>out of a tank with a net and dumping them in buckets to be taken
>to the kitchen might want to avoid the place. Dunno if the West
>L.A. branch does the same.
>
the l.a. restaurant serves NO FLESH WHATSOEVER....also no msg, for those
who have problems with msg which is in so many chinese foods.  

i was there for lunch about four weeks ago with debbie schwartz from seattle
on a recent trip she and keith made to the greater los angeles area, and i
must say, the food was about as spectacular as i have tasted.  i am a very
frequent diner there, the owners consider me family.  

it certainly is the place for a vegan to get great chinese food.

kg

-- 
so what if i am a vegan?  so what if i try to live a cruelty free lifestyle?
i'll tell you what, i sleep better at night knowing that nothing suffers for
anything i eat or wear and i try to use products that have not involved 
animal testing.  
Newsgroups: rec.food.veg
From: amcmicha@gmuvax2.gmu.edu (Andrew McMichael)
Subject: recipie
Organization: George Mason University, Fairfax, Va.
Distribution: na
Date: Tue, 8 Sep 1992 13:48:40 GMT

Here's a simple, quick [lacto] recipie that goes well as a side dish.

Mix together

1 can string beans
1 can cream of mushroom soup
1/2 can french fried onion rings 

[Drain beans first!]

Put in oven at 350 degrees until it bubbles [~15 min]

Add the rest of the onion rings on top.
cook till it browns.




Newsgroups: rec.food.veg