HDTenEightyP/NetNews huggingface dataset:
From: kevin@perle.UUCP (Kevin Pickard)
Subject: Re: Veggie food in Quebec??
Organization: Perle Systems Ltd.
Distribution: na
Date: Fri, 28 Aug 1992 21:42:28 GMT

In article <1992Aug22.190611.23809@news.cs.indiana.edu> "Sekhar R. Sarukkai" <sarukka@moose.cs.indiana.edu> writes:
>
>Are there any vegetarian resturants/cafes in Quebec city (Canada)?  
>Any information on such places will be very much appreciated.  
>
>Or is it a typical tourist town with minimal lacto-veggie support?
>
>Thank you,
>
>--sekhar
>

     I was in Quebec city back in July and I found  a  place
down  in  Old Quebec city.  If my memory serves me correctly
(which it has been known to do on occasion)  the  place  was
called "Le Hobbit".

     I found it listed in the phone book and was able to get
a vegan meal there.  The place was not really all that large
and it was divided into two areas.  One area was a "go up to
the counter and order" style while the other had tablecloths
on the tables and a wait-person (?)  served  you.   I  guess
each area could have seated 15-20 people.

     I only ate there the one night since I  was  travelling
around Quebec and was only in Quebec city one day.  The food
was good but I do not really remember any details about  it.
I  do  recall that there was not a lot of choice for a vegan
though.

     I also do not remember if the people who  worked  there
could  speak  English  since  I  can  speak  French as well.
Parlez-vous francais?

--
---------------------------------- ~~~~~~~ -----------------------------------
 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: squint@viking.den.mmc.com (Kirk Blackburn)
Subject: Re: Public Statement.
Organization: Martin Marietta Astronautics Group
Date: Fri, 4 Sep 1992 13:23:39 GMT


Well, I have to come out of the closet. I am a lurking veggie,
have been meat-free for more than a year, and have  been
reading r.f.c for more than a year. It is really too bad Michael
is in exile. Hopefully he will return.


I agree with Anne Nields' recent post:
 
>> Every network has its goofballs,
>>masquerading in various forms.  Attention is what they want; giving
>>it to them encourages more of the same.  There are certain people I
>>just plan to ignore;

Perhaps we can just ignore/blackball certain individuals by not responding
nore taking offense to their messages. Maybe they will go away?

Regards, 

Kirk Blackburn

(which category?)
Newsgroups: rec.food.veg
From: cliff@evax0.eng.fsu.edu (CLIFF BROWNING)
Subject: Re: How To Win an Argument with a Meat Eate
News-Software: VAX/VMS VNEWS 1.3-4   
Reply-To: cliff@evax0.eng.fsu.edu
Organization: Florida State University Computing Center
Distribution:  world
Date: 31 AUG 92 11:35:01    

In article <1992Aug27.184020.8631@exu.ericsson.se>, Meat Eater writes...
>In article K78@usenet.ucs.indiana.edu, stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:
> 
> 
> 
>Steve,  
> 
>If in order to make milk the female must be pregnant, makes me wonder 
>how some female humans breast feed a child for a year or longer (someone
>boasted on another group that she breast feed the child for three years).
>Also, though it may not be easy at first, females can breast feed a child
>without bearing a child (the stimulation of the child sucking on the female's
>breast causes the production of hormones, which then starts the production
>of milk).
> 
>Though if your "way" was how they did it there would be a lot more veal on
>the market (and it would cost less too).
> 
>Stop by your local supermarket and see the percentage of veal to the other meats.

I used to live close to a dairy, and had several friends that worked there. 
Only the male calves are raised for slaughter. Most were sold to individuals 
that work on the dairy. The females are raise for milk cows. 

Cliff Browning                    |      Please deposite another quarter.
                                  |      This ride ends on the next go 'round.
Outer space docking station:      |
Famu/Fsu College of Engineering   |      
Room 118                          |        
                                  |      Disclaimer: Nope, never saw her before
E-mail: Cliff@evax.eng.fsu.edu    |                  before in my life.
        Cliff@avm.bitnet          |
        Cliff::evax               |
                                  |
Phone: Use E-mail                 |
Newsgroups: rec.food.veg
From: matt@centerline.com (Matt Landau)
Subject: Re: Quitting milk, another reason (was: winning argument w/meat eater)
Organization: CenterLine Software, Inc.
Date: Thu, 27 Aug 1992 00:34:11 GMT

In <1992Aug26.181926.1918@drycas.club.cc.cmu.edu> red_trek@drycas.club.cc.cmu.edu writes:
>Chances are, if you drink milk and eat cheese, you do so as a way
>of getting calcium.

Huh?  Where does this conclusion come from.  I drink milk because I
like the way it tastes.  And no, I'm not an omnivore :-)
--
 Matt Landau			Waiting for a flash of enlightenment
 matt@centerline.com			  in all this blood and thunder
From: georgec@eng.umd.edu (George B. Clark)
Newsgroups: rec.food.veg
Subject: Re: There used to be someone called Michael Traub
Date: 2 Sep 92 13:18:52 GMT
Organization: University of Maryland


Come to think of it, I remember Michael as being the center of
attention six months ago concerning a dispute about whether
coffee should be eradicated from the face of the earth. Michael's
position was that since coffee contains caffeine, and since he
personally didn't like the taste of it, that it was poisonous.
He arrogantly defended his belief against those who disagreed
with him. You guessed it, he resorted to sending inflammaory
e-mail.
Newsgroups: rec.food.veg
From: kwc@eng.ufl.edu (Ken Colson)
Subject: good thing about meat-eaters
Keywords: meat-eaters
Organization: College of Engineering, University of Florida
Distribution: na
Date: Thu, 3 Sep 92 21:55:58 GMT

Just to put my 2 cents in this whole flame-kindo-thing.

Remember that the best thing about a meat-eater is that they will be 
dead sooner than you. ;^)

OK that was only worth 1/2 cent, sorry

Really I was just kidding.


kwc@tapeworm.engnet.ufl.edu


Newsgroups: rec.food.veg
From: dyer@spdcc.com (Steve Dyer)
Subject: Re: vegan sources: B12, D3 and iron
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Thu, 27 Aug 1992 02:45:10 GMT

In article <1992Aug26.180350.1917@drycas.club.cc.cmu.edu> red_trek@drycas.club.cc.cmu.edu writes:
>I'm aware I can take supplements for all three, but I've noticed many
>B12 supplement pills have something like 8-100 times what you really
>need per day.  Isn't too *much* B12 supposed to be bad for you?

B12 is really quite non-toxic.  Taking a bit more than your RDA (and
remember, the RDA isn't quite a value of what you really need, it's an
insurance policy against getting too little) isn't a bad idea anyway,
because B12 is stored in the liver and is used when you aren't getting
it from your diet.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: rec.food.veg
From: rhuls@liebnitz.ssd.kodak.com (Robbin Huls)
Subject:  zucchini overload
Organization: Eastman Kodak
Date: Wed, 2 Sep 92 20:00:08 GMT

In article <SHAFER.92Sep1112340@rigel.dfrf.nasa.gov> shafer@rigel.dfrf.nasa.gov (Mary Shafer) writes:
>On 1 Sep 92 17:29:10 GMT, Christine_Code@mindlink.bc.ca (Christine Code) said:
>
>CC> I've been thinking of delivering monster
>CC> zucchinis to my neighbours, under cover of darkness, and not 
>CC> bothering to ring their doorbells!
>
>Oh, little foundling zucchinis!  Now I'm going to have to worry about
>finding baskets of abandoned zucchinis outside my front door.

On the question of what to do with those zucchini that get away and hide
out under the leaves until they're almost too big to carry...

My officemate (not a veg) came in with this idea.  Cut the "top" side of
the zuke off.  Scrape out the seedy center so it looks like a canoe-type
boat.  Cube up the top part that you just cut off.  Cube up some other
vegetables (tomatoes, summer squash, carrots, celery, etc) and load up
the "boat" with the veggie cubes.  Drizzle olive oil over the top and
sprinkle bread crumbs over it.  Put it in the oven and bake till done.
Quick, easy, and DELICIOUS!

Robbin
Newsgroups: rec.food.veg
From: molnar@Bisco.CAnet.CA (Tom Molnar)
Subject: low fat recipe
Organization: UTCS Campus Access
Date: Thu, 3 Sep 1992 16:55:58 GMT


Here is a recipe adapted from a traditional Hungarian dish called Letcho.
The adaptations exclude all fat from the recipe.

Low Fat Letcho
--------------

Ingredients:  	8  Hungarian sweet yellow peppers
		3  large ripe tomatoes
		1  large cooking onion

		sweet paprika to taste  (not the hot stuff)
		salt to taste

Chop up the onion and saute it in a fat free manner (either water or
a good teflon pan).  Section the peppers lengthwise (not rings) into
several pieces (1 inch wide or so).  Add peppers to the onions and cook
until the peppers soften a bit (but not too soft!).  Then add the tomatoes
paprika and salt and cook for about 1/2 hour or so.  Don't overcook the
peppers.

Serve over steamed short grain brown rice.

Tastes suprisingly good for such a simple dish.


Newsgroups: rec.food.veg
From: jet@win30.nas.nasa.gov (J. Eric Townsend)
Subject: Re: Vegetarian: I don't like vegetables.
Organization: Numerical Aerodynamic Simulation, NASA Ames
Date: 27 Aug 92 17:34:24

"sploke" == ;-}  <sploke@undergrad.math.waterloo.edu> writes:

sploke> Does anyone have the same problem before?? You called yourself vegetarian
sploke> and everybody else expects you to like vegetables!!

Yes!  I pretty much dislike most green vegetables.  I'm allergic to
many fruits and nuts.  I subsist, usually, on legumes, grain products,
dairy products, eggs, and vitamins.  I can't stand many of the
vegetables often found in non-meat cooking:  zuchini (hate it so much
I can't spell it :-), cucumbers, okra, squash, etc etc.  I've
discovered that I can usually explain that I don't like meat and I
don't like some veggies, but I'll eat damn near anything else.

an aside:  I've discovered that it's easier for me to just say "I
don't eat meat" and leave it at that instead of saying "I think eating
meat is bad" and starting a firefight over lunch...
--
             J. Eric Townsend --  jet@nas.nasa.gov -- 415.604.4311
           '91 CB750, soon to be replaced by a '92 R100R, DoD# 0378
      "Heads.  Heads.  Heads.  Heads.  Heads.  Heads." -- R & G Are Dead
Newsgroups: rec.food.veg
From: kwc@eng.ufl.edu (Ken Colson)
Subject: Meatless vs No meat products
Keywords: meatless
Organization: College of Engineering, University of Florida
Distribution: na
Date: Thu, 3 Sep 92 21:49:38 GMT

I was just wondering what various people felt about or did about 'meatless'
dishes.  If you go to restuarants and order meatless dishes, do you also
have to tell people that you don't want the broth from chicken etc? or do you
even bother or always bother?

This is just a random survey, and for the record: Yes I have to go into
carefull explainations about the broth to be used even if the dish is 'meatless'.

Ken Colson
kwc@tapeworm.engnet.ufl.edu
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg
Subject: Re: aspertita(sp?)
Date: 4 Sep 92 04:09:56 GMT
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <pinky.715570225@milton> pinky@milton.u.washington.edu (Robert Burbank) writes:
>we see this vegitarian cook show on PBS early sat. morning here in seattle
>called cooking with korma, or something like that.  he uses a spice
>which is the sap of some plant.  two questions, what is the plant and
>where in the hell can we find this?  he uses it in everything.

Perhaps you mean "asafetida".  I think you can find this in East Indian
food and spice shops.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: vprasad@uoft02.utoledo.edu
Newsgroups: rec.food.veg
Subject: Re: questionaire on reasons to be veggie
Date: 26 Aug 92 02:17:53 GMT
Organization: University of Toledo, Computer Services

In article <1992Aug25.211054.24995@athena.mit.edu>, adrothst@athena.mit.edu
(Andrew D Rothstein) writes:
> 
> If people could e-mail me their reasons (semi-veggies can send the reason(s) 
> that they are trying to cut out meat), with further sub-classifications 
> (perhaps someone out there is a vegetarian because they once had a pet 
>  turkey?  or maybe someone hates there parents so much that they gave up 
>  meat just to piss them off? :-) )if necessary, I will eventually post a 
>  summary of the results.  Thanks.

	Old timers on rec.food.veg may remember that one Ms. Meg Cawley has
	done a survey like the one proposed above and posted the results on
	the net. I have saved the survey results in my personal archives. I
	have sent a copy to Andrew via Email, but if anyone is interested, I
	can post it on the net or send via Email to individuals (if the no.
	of requests are small enough). Remember that the file is 700+ lines
	long, so I hesitate a bit to repost it.

	Siva Prasad.				vprasad@uoft02.utoledo.edu
From: jrdodd@waikato.ac.nz
Newsgroups: rec.food.veg
Subject: Rich and Michael reveal all?
Date: 23 Aug 92 22:41:45 GMT
Organization: University of Waikato, Hamilton, New Zealand


	Concerning Rich and Michael's arguing,  the amusing/sad factor is
what their ravings  and the manner in which they conduct them reveals about
themselves.   Their lack of concern for other readers seems to be explained by
one of three possible factors.  (1) They want everyone else to know they
haven't backed down from each other,  and so the argument remains public; 
(2) Neither of them are  aware of being able to personally post answers to
specific sites (where they could get really nasty); and (3) They have a 
masochistic delight in filling up the newsgroup with their bitching,  
possibly feeling a shallow joy in their miniscule,  yet public victories over
each other.

I'll probably get flamed severe for this,  but if it's from Rich or Michael
it'll be meaningless,  having already an insight into their natures.

Onve again, this isn't a comment on the topics of their arguments,  but the 
manner of conducting them.  

Jonathan (read between the lines) Dodd.
Newsgroups: rec.food.veg
From: young@serum.kodak.com
Subject: Re: Who is who of rec.food.veg - Version 1
Originator: young@sasquatch
Reply-To: young@serum.kodak.com
Organization: Clinical Products Division, Eastman Kodak Company
Date: Mon, 31 Aug 92 20:30:17 GMT

In article <1992Aug31.121939.1249@abo.fi> abulsari@abo.fi (Abhay Bulsari VT) writes:

>A directory of this newsgroup's posters/participants is
>a good idea. To start with, here is one. It is not very
>serious, but we can improve on this one. Please correct
>me if you are in the wrong category, and don't expect n
>answer till 13 September. More people need to be listed
>as well.
>
>Category 0 : Lurking omnivores (Dangerous to your health)
>
>Rich Young	Poor Old Fellow speaks for Kodak and why gelatin is good stuff

	No real problem with the category, but please be advised that I
	most assuredly DO NOT speak for Kodak or any of its subsidiaries.


-Rich Young (These are not Kodak's opinions.)
From: martin@adpgate.UUCP (Martin Golding)
Newsgroups: rec.food.veg
Subject: Re: request: tomato recipes
Date: 25 Aug 92 23:52:01 GMT
Article-I.D.: adpplz.1518
Organization: ADP Dealer Services R&D, Portland, OR

henders@eos.ncsu.edu (HANS  ENDERS) writes:

: does someone out there have
: any unique resipes for tomatoes?


My very favorite bean recipe. Five more this good and I'd seriously consider
going vegetarian myself.


Fagioli all'Uccelletto
(white beans cooked like small birds) ((sorry))


1 lb cooked fresh white beans (or dried beans, soaked overnight and cooked).

[The cookbook says that fresh beans should be simmered in salted water
1 1/2 hours. We used fresh shelled cranberry beans, and simmered 15 minutes]

3/4 cup olive oil
2 cloves garlic, crushed
1 sprig sage
 [I've never tried it with dried sage. It's too yummy to mess with.]
14 oz can Italian peeled tomatoes
 [6 Romas, peeled. Or, don't peel them. Peel isn't pretty, but it tastes fine]
salt and pepper


Heat the oil in a large pan and saute the garlic until brown. Discard the
garlic, add the beans, sage, and tomatoes. Season to taste with salt and
pepper [1/4 teaspoon salt, two dashes tobasco is good] and cook for about
20 minutes or until the sauce is thick.


Martin Golding   | If there were a God,
   DoD #236      |  cocoa butter would be monounsaturated.
[motcsd!]mcspdx!adpgate!martin
Newsgroups: rec.food.veg
From: buglady@silver.lcs.mit.edu (Aliza R. Panitz)
Newsgroups: rec.food.veg
Subject: RECIPE:  Really Easy Tabouli
Date: 31 Aug 92 17:22:46 GMT
Organization: MIT Laboratory for Computer Science

The box of bulghur wheat came with a recipe for tabouli (tabouleh)
that looked great, but used ingredients I didn't have...

EASY TABOULI
------------

2 1/2 cups bulghur wheat (most of a 16-oz box.)
2 1/2 cups boiling water
5 cups chopped fresh tomatoes
1 medium head broccoli, cut into bite-sized pieces.
1 16-oz bottle salad dressing (wine-vinegar or Italian;
  regular or low-cal)

Add boiling water to bulghur.  Let sit for 1/2 hour.
Mix in all other ingredients.  Refrigerate for a few hours.  

Yield:  About 15 1-cup servings.

Optionally add canned black olives, scallions, reconstituted
dried onions, extra herbs, or whatever seems appropriate...
Newsgroups: rec.food.veg
From: drew@cs.anu.edu.au (Drew Corrigan)
Subject: Query - what were the original 12 food groups?
Organization: Computer Science Department, ANU, Australia
Date: Mon, 31 Aug 1992 06:33:37 GMT

My wife and I were discussing some past r.f.v postings and she noted that
someone had mentioned the "12 Food Groups" promoted by the USDA in the 
1930's. Does anyone know what these were?

Down Under it is (was?) common to refer to 5 Food Groups, which from
memory were:
   meat, dairy and eggs, vegetables, grains, and fruits.

BTW thanks to everyone who has been taking the time to post informative
and helpful articles to this group. These have been the catalyst in
helping us make the switch away from an animal products centred diet,
to a (lacto) vegetarian diet.

Drew.
Newsgroups: rec.food.veg
From: trwagner@bronze.ucs.indiana.edu (Ted Wagner)
Subject: Question
Organization: Indiana University
Date: Thu, 3 Sep 1992 14:37:20 GMT

	

	Hi.  I am not sure if this is a FAQ, but I'd like to
see this discussed.

	Due to a resent blood test, I need to back off of 
foods high in cholesteral and fat, and eat high fiber foods.
I'd like some ideas.
	I thought about eating vegetarian.  BUT, a lot of dishes
I know that are vegetarian have cheese....and cheese is high in fat.

	So, what are some common dishes that would steer away from
fat?  Also, if I go vegetarian, how important is this amino acid thing
and protein thing everyone warns against out here in cow land?

	I know protein is important, but how important are the amino
acids?  Which ones do I need?  Don't have to worry about?  etc.

Thanks

Ted
-- 
         Swallowing your pride rarely leads to indigestion.
         A hard thing about business is minding your own!
-trwagner@bronze.ucs.indiana.edu   &    trwagner@kiwi.ucs.indiana.edu-
----------------------------------------------------------------------
From: georgec@eng.umd.edu (George B. Clark)
Newsgroups: rec.food.veg
Subject: Re: Question
Date: 3 Sep 92 16:18:27 GMT
Article-I.D.: eng.1992Sep03.161827.13064
Organization: University of Maryland

In article <Bu0BA9.4Lz@usenet.ucs.indiana.edu> trwagner@bronze.ucs.indiana.edu (Ted Wagner) writes:
>
>	Due to a resent blood test, I need to back off of 
>foods high in cholesteral and fat, and eat high fiber foods.
>I'd like some ideas.

Since your goal is to reduce blood cholesterol, you must restrict
dietary fat more severely than someone whose goal is only to lose
a few pounds. When done correctly, you can begin to see results as
early as seven days. It's a goal worth pursuing because if you fail,
your alternative is to take prescription drugs.

>	So, what are some common dishes that would steer away from
>fat?  Also, if I go vegetarian, how important is this amino acid thing
>and protein thing everyone warns against out here in cow land?

Restrict you diet to dried beans, fresh fruits and vegetables, and whole
grains. Skim milk is the only dairy product allowed for someone trying
to lower cholesterol. Restrict your consumption of non-fat yogurt,
non-fat ice cream, and other non-fat foods because these are
calorie dense, even though they contain no fat. The typical non-fat
breads that you can buy are non-fat pita and non-fat French.

Be cautious about eating processed foods because many contain hidden
sources of fat.

>	I know protein is important, but how important are the amino
>acids?  Which ones do I need?  Don't have to worry about?  etc.
>
Don't be preoccupied with amino acids. Just eat a variety of dried
beans, corn, and brown rice, and you'll be OK. Jane Brody's Nutrition
Book gives a good discussion, if you want something to read.

Anyway, restrict total dietary fat to 20 grams per day, restrict
calorie-dense, non-fat foods, and hopefully you'll lower your
cholesterol without having to take drugs.

rec.food.diet is another newsgroup that would be good for you to 
follow.
From: x91miley@gw.wmich.edu
Newsgroups: rec.food.veg
Subject: Re: The Christian Argument for Vegetarianism
Date: 3 Sep 92 22:48:57 EST
Organization: Western Michigan University

In article <1992Sep1.173521.14467@lamont.ldgo.columbia.edu>, medina@jake.plk.af.mil (David F. Medina) writes:
> A. Bulsari writes:
> 
> |> >"Christian Argument for Vegetarianism" should cite at least a little
> |> >scripture.   There are several passages where man is clearly given
> |> >permission to eat animals(*).  Any "christian" argument needs to address
> |> >those passages. 
> |> >
> |> >
> |> >* KJV Genesis 9:3 Every moving thing that liveth shall be meat for you;
> |> >even as the green herb have I given you all things. 
> |> 
> |> This means human beings also. This can make people lose some respect
> |> for the great scripture.
> |> 
> |> 
> No, this does not imply cannibalism.  The context clearly indicates that 
> there were strict dietary laws regarding animal foods in effect at this
> time.  These laws divided meat into "clean" and "unclean" as any 
> practicing Jewish person can attest.  "Unclean" meat included shellfish,
> pork, horse, elephant, humans, etc.
> 
> Also, the verse you quoted takes place right after the world wide flood of
> Noah's time.  Meat eating may have been a matter of expediency at this
> time.  I understand the Bible to imply that a vegetarian diet is the
> ideal situation although meat consumption is not prohibited.
> 

I would also like to point out that this directive was given right after the
"Great Flood", when much of the plant life was likely destroyed.  They were
given permission to eat mostly ruminant animals (clean animals) who could feed
on the grasses.  One could argue that it was intended to be a temporary
measure.

Clearly, in the scriptures, reference is made to the coming paradise when "They
shall not hurt nor destroy on all my holy mountain, for the Earth shall be full
of the knowledge of the Lord as the waters fill the seas." in Isiah.  Also,
though I cannot pinpoint it's location in the Bible, the Lord makes a covenant
with the wild beasts (note: not man, but with the beasts themselves, implying a
moral agency) that the Lord "...shall break the sword and bow and weapon of
war."  You can't kill food animals very well with your hands, can you?


-- 
******************************* "I draw the line at eating corpses." - George 
* Tim Miley                   * Bernard Shaw
* X91MILEY@GW.WMICH.EDU       * "You aren't volunteers, are you?!" - P. Opus 
* Western Michigan University * "If liberty means anything at all, it means
* Kalamazoo, MI               * the right to tell people what they do not
******************************* want to hear." - George Orwell.