HDTenEightyP/NetNews huggingface dataset:
From: eamayne@eos.ncsu.edu (ELIZABETH ANNE MAYNE)
Subject: Re: Bananas and Digestion
Originator: eamayne@c00538-106ps.eos.ncsu.edu
Reply-To: eamayne@eos.ncsu.edu (ELIZABETH ANNE MAYNE)
Organization: North Carolina State University, Project Eos
Date: Thu, 23 Jul 1992 23:02:43 GMT



The only thing that I've heard about bananas is that you 
shouldn't eat them on an empty stomach.  That was from
a taiwanese friend of mine.  I think it was because
the high potassium content can give you a bit of a
stomach ache.

I was under the impression that bananas at night
would be o.k., but you wouldn't want to eat an orange
or drink orange juice.  I guess that goes along with
the school of thought that you shouldn't eat anything
but fruit before noon, and not eat any fruit after
noon.

any ideas?

beth
Newsgroups: rec.food.veg
From: traub@rtf.bt.co.uk (Michael Traub)
Subject: Re: Tissue Culture
Organization: BT Customer Systems, Brighton, UK
Date: Thu, 30 Jul 1992 08:25:43 GMT

In article <memo.548968@cix.compulink.co.uk> dingbat@cix.compulink.co.uk writes:
>In-Reply-To:  dingbat@cix.compulink.co.uk (Codesmiths)
>Quorn is a mycoprotein (a fungus that went to college 8-) ), which is
>grown in an industrial-scale fermenter vessel. It's appeared in
>quite a few supermarket ready-meals, but supposedly isn't yet
>available in sufficient volume to be available as a separate
>ingredient. Completely vegetarian, and considered vegan by nearly all
>(except a few people with some very strange views), it's broadly
>similar to TVP in the way that it's used.

There is no way in a million years that quorn can be considered vegan.
It also is not considered vegetarian by the UK Vegetarian society. This
is because the product uses the albumen of eggs from battery hens. The
bit about sufficient volume is also crap, the real reason has more to
do with profit motives. This same company claim they *have* to use
battery eggs are there are not sufficient free range eggs available.
Now they can't have it both ways can they?

You just damned over a 100,000 people with your taunt about "strange
views". Please don't do it again.


-- 
Michael Traub
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.veg
Subject: Re: a couple of questions ...
Date: 29 Jul 92 09:19:39 GMT
	<1992Jul29.001035.13414@dartvax.dartmouth.edu>
Organization: Department of Computer Science, University of Edinburgh, Scotland
In-reply-to: oldman@coos.dartmouth.edu's message of 29 Jul 92 00:10:35 GMT

In article <1992Jul29.001035.13414@dartvax.dartmouth.edu> oldman@coos.dartmouth.edu (Prakash Das) writes:

   Is this correct? Then how are they produced? Curious.

Hens lay eggs whether or not they've recently had sex; especially battery
hens. 
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)

		
Newsgroups: rec.food.veg
From: xmpp@uxa.ecn.bgu.edu (Melody Paul)
Subject: Re: Request for Catering info
Organization: Educational Computing Network
Date: Mon, 27 Jul 1992 17:10:34 GMT

In article <ccdu02pp1af901@JUTS.ccc.amdahl.com> msw10@nepenthe.as writes:
>Does anyone know of a Caterer (for a wedding) who puts on Vegetarian or Vegan
>spreads in the Sacramento or Bay Areas?
>
>Thanks in advance!
>
>Michael Wong.

I am looking for the same in Chicago

Thanks in advance

-- 
Melody P. Paul			Office: 708/534-0200
Technical Editor		Fax: 708/534-2042
Educational Computing Network	Internet:  xmpp@uxa.ecn.bgu.edu
University Park, IL 60466	BITNET:  xmpp@ecnuxa
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.veg
Subject: Road food, Seattle to Provo
Summary: Not Road Kill, Road Food!
Date: 27 Jul 92 23:12:04 GMT
Distribution: usa
Organization: Boeing Graphics project, Bellevue WA

I'm posting this with a distribution of usa, because I'm not sure how far
the pnw distribution extends.  Apologies to those on the east coast for the
irrelevance.

Saturday, I'm driving from Seattle to Provo Utah.  My route is:  I-5 from
Seattle to Ellensburg, I-82 from Ellensburg to Oregon (Pendleton?), then
I-84 to Ogden, Utah, then I-15/SR 89 to Provo.

Can anyone recommend veg-friendly restaurants along the way?  I get awfully
tired of living on grilled cheese sandwiches and iceburg lettuce salads when
I'm travelling (I'm ovo-lacto, but actually prefer vegan food when possible). 
Thanks muchly.

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das
From: zeke@reed.edu (Zeke Koch)
Newsgroups: rec.food.veg
Subject: Re: soy sauce expiration
Date: 26 Jul 92 02:16:02 GMT
Article-I.D.: reed.1992Jul26.021602.28814
Organization: Reed College, Portland, OR


sj@silma.com (Suzanne) writes:
>>Does soy sauce ever go bad?  

traub@rtf.bt.co.uk (Michael Traub) writes:
>The soya sauce I buy from the local chinese grocer (which is the pure
>soyabeans, water, wheat, salt variety) has an expiry date and says
>refrigerate after opening. I used it well past the expiry date and
>never refrigerated it. It seemed fine to the very last drop.

I use large amounts of soy sauce and I buy it in large quantities 
and I have never had it go bad.  I think it is too salty to grow
anything.   Does anyone out there know anymore about this?

Zeke


-- 
                           zeke@reed.edu 
"NeXT has made it possible for Tiny Tim to over-extend himself and buy
a Ferrari for the price of a Hundai and now Tiny Tim is pissed because
the gas station attendant won't sell him gas for 3 cents a gallon."
Newsgroups: rec.food.veg
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 21:51:04 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.

Rita Leibovitz
Newsgroups: rec.food.veg
From: star@ut-emx.uucp (Susan Catharine Starrett)
Newsgroups: rec.food.veg
Subject: Re: B12 strikes again!
Date: 21 Jul 92 18:10:40 GMT

In article <altar.711486991@sfu.ca>, altar@beaufort.sfu.ca (Ted Wayn Altar) writes:
>  
> Now, how is this empirical fact about long standing, non-
> deficient vegans to be explained?  Maybe we can't at this point,
> but theoretically, by your account, there should be a lot of
> sorry looking vegans shuffling around.
>  

For what it's worth, it took 28 years for my B12 reserves to be used up.
Only after that did the symptoms begin to start.

Susan
From: lt4@prism.gatech.EDU (Laurie Tucker)
Newsgroups: rec.food.veg
Subject: Re: Bananas and Digestion
Date: 23 Jul 92 16:28:09 GMT
Organization: Georgia Institute of Technology

In article <1992Jul23.134938.19423@crd.ge.com> charring@warwick.crd.ge.com (Sam Charrington) writes:

>Why do Mothers (didn't yours :-) say not to eat a banana at night, or before
> bedtime?  I

Not only did my mom not tell me this, I've never even heard of it
before now.

-laurie


-- 
Laurie Lynne Tucker ... lt4@prism.gatech.edu ... GTRI, Atlanta GA 30332
<< "It is easy to persuade [people] about some particular matter, but it   >>
<< is hard to hold them to that persuasion."  -- Niccolo Machiavelli, 1513 >>
Newsgroups: rec.food.veg,alt.co-ops,uiuc.general
From: jrw27953@uxa.cso.uiuc.edu (Jon W.)
Subject: Re: Co-op house forming in Urbana for fall, veg-friendly
Organization: University of Illinois at Urbana
Distribution: il
Date: Tue, 21 Jul 1992 06:28:27 GMT
Keywords: housing, vegetarian, roommate wanted, $200 or less, Urbana

> stuff about group house zoning deleted

If this is true, then literally hundreds of houses are probably breaking
this law during any given school year.

Sounds like something that might be used as a club if a group of people were
annoying their neighbors, at worst, and not a general-enforcement kind of law.

Perhaps someone with certain knowledge on this could post.

----JW
From: wheeler@SUPER.ORG (Ferrell S. Wheeler)
Newsgroups: rec.food.veg
Subject: Farm Animals Conference
Date: 27 Jul 92 22:50:07 GMT



                   FARM ANIMALS CONFERENCE
 
The Iowa Alliance for Animals announces the first Midwest Regional Animal
Rights conference, to be held in Des Moines, Iowa on October 9-10, 1992.
 
The theme of the conference is "Farm Animals: What is Their Future in
American Agriculture?"  Speakers include Jeremy Rifkin, author of Beyond
Beef; Jim Mason, author of Animal Factories; and Dr. T. Colin Campbell of
Cornell University, director of the widely publicized Chinese diet study.
 
The conference is sponsored by grassroots animal rights and animal welfare
organizations in Iowa, Minnesota, South Dakota, Nebraska, and Missouri. For
information or to receive conference registration materials, call
515/233-5347 or write to:
 
 Iowa Alliance for Animals
 P.O. Box 1263 Welch Ave. Station
 Ames, IA  50010
From: lt4@prism.gatech.EDU (Laurie Tucker)
Newsgroups: rec.food.veg
Subject: Bitter Baba Ganouj
Date: 21 Jul 92 12:28:01 GMT
Organization: Georgia Institute of Technology



Well, I have a batch of Baba Ganouj that's about to go bye-bye, unless
someone can help.  The problem is that it's too bitter to eat.  I'm
not sure *why* it's bitter (I'm not an experienced cook), and have
absolutely no idea about what to do about it.

I'd appreciate any ideas from the net, either for fixing the problem I
have now or for preventing it in the future!

For those of you who might be able to help, but don't know what Baba
Ganouj is, here's a short description:

Roast two medium-small eggplants in the oven for about 45 minutes.
Let cool, and scoop out the insides and mash well.  Add juice from one
good-sized lemon, 1/2 cup tahini, 3 crushed garlic cloves (or 6 large
one, like I used!), 1/2 cup chapped parsley, 1 tsp salt, and lots of
black pepper and mix well.  You're also supposed to drizzle 1 Tbs of
olive oil on the top of it, but I left that out.

Thanks for any help!

-laurie


-- 
Laurie Lynne Tucker ... lt4@prism.gatech.edu ... GTRI, Atlanta GA 30332
<< "It is easy to persuade [people] about some particular matter, but it   >>
<< is hard to hold them to that persuasion."  -- Niccolo Machiavelli, 1513 >>
From: stoesser@i31s21.ira.uka.de (Achim Stoesser)
Newsgroups: rec.food.veg
Subject: Re: Rainforests and McDonalds
Date: 30 Jul 92 14:21:42 GMT
Organization: University of Karlsruhe, FRG
NNTP-Posting-Host: i31s21.ira.uka.de

In article <1992Jul30.121333.2952@pixel.kodak.com>, young@serum.kodak.com [Rich Young (x37176)] writes:
|> In article <1992Jul29.154953.23834@acuson.com> lawson@acuson.com (Drew Lawson) writes:
|> >In article <1992Jul28.233649.18167@usenet.ins.cwru.edu> ab870@cleveland.Freenet.Edu (Eric Rickin) writes:
|> >>
|> >>Question: I've heard from people that the majority of the land being cut
|> >>down in the rainforests is to provide grazingg lands for cattle (who
|> >>will be slaughtered), esp. for favorite companies like Wendy's and
|> >>McDonalds.  Does anyone have any stats, thoughts, comments, etc. on
|> >>this?
|> >>-- 
|> >>Eric Rickin (ab870@cleveland.freenet.edu)
|> >>Pro-Choice/Pro-Clinton/Gore '92
|> >
|> >For what it's worth, McDonalds has a policy (widely advertised) of not
|> >using beef from rainforest areas.
|> >
|> >Of course, this doesn't have much automatic effect, since McD's can buy
|> >a lot of Texas beef and leave everyone else's demand to buy the
|> >rainforest beef.
|> 
|> 	According to the USDA, America imports less than 1% of its beef
                               ^^^^^^^
Do you really mean America? Or North America? Or the US of America?

|> 	from Central and South America, and even that percentage is steadily
|> 	declining.

America is not the world.  McDonald's is some 2 miles from where I sit right now
(Germany, that is) as well as in Moscow.

Why do they burn rainforests to gain pasture grounds if nobody is buying their
beef -- are the cattle their pets? 
 							        Achim
_____________________________________________________________________

I'm an anarchist, atheist, pacifist, and vegetarian.  This does _not_
mean that I'd bomb kings, worship Satan, let soldiers bleed to death,
or eat fish.
From: dab@brunnhilde.chm.msu.edu (David A. Bennett)
Newsgroups: rec.food.veg
Subject: Jello is NOT made from hooves!
Keywords: vegan
Date: 30 Jul 92 00:22:15 GMT
Reply-To: dab@brunnhilde.chm.msu.edu (David A. Bennett)
Organization: MSU-CHM

Article in "The Christian Science Monitor" newspaper (a great newspaper,
BTW) stated that animal hooves were a poor source of gelatin.  It's
really made by soaking animal hides and bones in acid and then boiling
them.  That's *SO* much more appetizing, don't you think?  :-)

Dave Bennett                           18399dab@msu.edu
Michigan State University
Newsgroups: rec.food.veg
From: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Re: Hey you Weiners -  quit bickering   Was: kids & veggie lifestyle
Organization: Abo Akademi University
Date: Wed, 22 Jul 1992 04:58:43 GMT

In article <21JUL199206591414@bestsd.sdsu.edu> mccurdy@bestsd.sdsu.edu (McCurdy M.) writes:
>In article <1992Jul20.203231.7917@acuson.com>, lawson@acuson.com (Drew Lawson)      writes...
>>In article <1992Jul18.135928.4223@rtf.bt.co.uk> traub@rtf.bt.co.uk (Michael Traub) writes:
>>>In article <1992Jul18.045418.24989@murdoch.acc.Virginia.EDU> spm2d@uvacs.cs.Virginia.EDU (Steven Miale) writes:
>> 
>
>You heard me. Stop it. Go to your wombs.

Let's learn to make a kill file. It is very easy, if you use rn
Just press CAPS k if the subject has become too boring. It will
mark as read articles with the given subject when you pressed the
CAPS k. Please tell me how to kill an author or a keyword.

>
>Mike McCurdy			"Everything I say may be wrong."	
>VAX Systems Management		     	 
>San Diego State University	..
>mccurdy@bestsd.sdsu.edu  	


-- 
A. Bulsari                                       Tel.  358 (21) 654 721
V{rmeteknik, ]bo Akademi                         Fax   358 (21) 654 792
Va"rmeteknik, A'bo Akademi   (for the non-Scandinavian screen impaired)
SF 20500 Turku, Finland                          Tlx  57 62301 AABIB SF
Newsgroups: rec.food.veg
From: spg@Xenon.Stanford.EDU (Stephen P. Guthrie)
Subject: Re: B12 strikes again!
Organization: Computer Science Department, Stanford University.
Date: Tue, 21 Jul 1992 20:23:21 GMT

In article <76308@ut-emx.uucp> star@ut-emx.uucp (Susan Catharine Starrett) writes:
>
>For what it's worth, it took 28 years for my B12 reserves to be used up.
>Only after that did the symptoms begin to start.
>
Really! What are the symptoms?



Newsgroups: rec.food.recipes
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: BAKERY VEG Tollhouse Cookies
Keywords: BAKERY OLVEG COOKIE CHOCOLATE
Organization: NASA Dryden, Edwards, Cal.
Date: Sat, 25 Jul 1992 02:30:28 GMT

I keyed this in a few weeks ago to send to a friend.

From the back of the Nestle's Tollhouse Morsels bag.

Tollhouse Cookies

2-1/4 C all-purpose flour
1 t baking soda
1 t salt
1 C (two sticks) butter
3/4 C sugar
3/4 C firmly packed brown sugar
1 t vanilla extract
2 eggs
1 12-oz pkg (2 cups) chocolate chips
1 C chopped nuts (optional)

Preheat oven to 375 deg F.  Combine flour, baking soda, and salt in a
small bowl and set aside.  In large bowl, combine butter, sugar, brown
sugar, and vanilla extract and beat until creamy.  Beat in eggs.
Gradually add flour mixture.  Stir in chocolate chips and (optional) nuts.
Drop by level table spoon on ungreased cookie sheets.  Bake for 9 to 11
minutes.  Makes about 5 dozen.

Bar cookies:  Instead of dropping individual cookies, press dough into
a greased 15-1/2x10-1/2x1 baking pan and bake for 20-25 minutes.  Cool
and cut into 36 squares.


--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot
From: demcma@bb1t.monsanto.com
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: No-oil marinated vegetables
Date: 22 Jul 92 19:57:31 GMT
Article-I.D.: bb1t.1992Jul22.135731.4302
Organization: Monsanto Company, St. Louis, MO

Here's a marinade I enjoy for a mixture of diced raw tomato,zuccini(preferably
tiny ones, unpeeled),cucumber and onion in roughly equal proportions.  I
ususlly just make this to taste so the measurements are my best guess.

                         cider vinegar          1/2cup
                         water                1 1/2cup
                         Mrs. Dash spices      2-5 tspn
                          (I use the garlic+ ? flavor)
                         salt to taste, probably 1-2 tspn
                         garlic powder           1-2 tspn (or fresh, minced)
                         sesame oil              2 drops to 2 tspn, to taste
                         Sweet & Low             1/2 packet (could use sugar)

Cover the veggies with this mixture and let stand overnight in the
refrigerator.

Dudley McMackins           demcma@bb1t.monsanto.com
From: hwt@bwdlh490.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: Re: raspberries
Date: 24 Jul 92 11:59:28 GMT
Reply-To: Henry.Troup@BNR.CA
Distribution: world
Organization: Bell-Northern Research Ltd., Ottawa, Canada

In article <1992Jul16.140808.13169@m.cs.uiuc.edu>, howard@m.cs.uiuc.edu
(Bonnie Howard) writes:
|>oexmann@convex.com (Carla Oexmann) writes:
|>
|>>Anybody have any good raspberry recipes ? 

Raspberry teacake.  The recipe is in Fannie Farmer.  Cover the bottom of
a baking pan
(12x18x2 inches ?) with berries and pour over a sweetened biscuit type
dough.  You could adapt a coffee cake recipe, I think.

Raspberry wine.

Raspberry jam - see the Certo pectin package insert.

Bottled Raspberries - can raspberries in sugar syrup.

                
  Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions
		      "Every absurdity has it's defender"
Newsgroups: rec.food.cooking
From: hyler@jaana.ast.saic.com (Buffy Hyler)
Subject: "Tunnel Of Fudge Cake" Recipe & Question
Reply-To: hyler@jaana.ast.saic.com
Organization: SAIC
Date: Thu, 30 Jul 1992 20:17:20 GMT

Here's the recipe (found in the 7/30/92 edition of the San Diego
Union/Tribune, Reader's Ask column):

========================================================================
Pillsbury's Tunnel Of Fudge Cake
================================
16 servings

For cake:
      1 3/4 cups  margarine or butter, softened
      1 3/4 cups  granulated sugar
          6       eggs
          2 cups  powdered sugar
      2 1/4 cups  all purpose flour
        3/4 cup   cocoa
          1 cups  chopped walnuts
For glaze:
        3/4 cup   powdered sugar
        1/4 cup   cocoa
 1 1/2 to 1 tbsp  milk

Heat oven to 350 degrees.  Grease and flour 12-cup fluted tube pan or
10-inch angel food tube pan.  In large bowl, beat margarine and
granulated sugar until light and fluffy.  Add eggs, one at a time,
beating well after each addition.  Gradually add powdered sugar; blend
well.

By hand, stir in remaining cake ingredients until well blended.  Spoon
batter into prepared pan; spread evenly.  Bake at 350 degrees for 58 to
62 minutes (since this cake has a soft tunnel of fudge, ordinary
doneness test cannot be used.  Accurate oven temperature and bake time
are critical).  Cool upright in pan on cooling rack 1 hour; invert on
serving plate.  Cool completely.  In small bowl, combine glaze
ingredients until well blended.  Spoon over top of cake, allowing some
to run down sides.  Store tightly covered.
  
Tip: The nuts are essential for the success of the recipe.
========================================================================

Here's the question:
  Why are the nuts "essential for the success"?  I personally love
nuts and have no problems eating such a cake, but my husband prefers
no nuts so I usually leave them out of cookies/cakes destined to be
eaten by him.


---
----------------------------------------------------------------------
Buffy Hyler (hyler@jaana.ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------

Newsgroups: rec.food.cooking
From: sharonc@meaddata.com (Sharon Crichton)
Subject: Re: Seeking Noodle "pie"
Organization: Mead Data Central, Dayton OH
Date: Sun, 26 Jul 1992 16:30:08 GMT
Reply-To: sharonc@meaddata.com

In article <8400.117.uupcb@cccbbs.UUCP>, catharine.vinson@cccbbs.UUCP (Catharine Vinson)  writes:
|> To: rec.food.cooking
|> From: cvinson@world.com
|> Date: Sat, 25 Jul 92 12:30:00 EDT
|> 
|>   Twenty-five years ago the only reason I would baby-sit a neighbor's
|> three children was because their parents bribed me with huge servings of
|> a noodle casserole made with egg noodles, brown sugar, butter, pecans,
|> nutmeg, and something like fine curd cottage cheese as a binder. I
|> suppose eggs were also used to bind.  Anyway, it was wonderful.
|> Hot/warm/cold, it made no difference; I would simply inhale the stuff
|> and ignore the kids fighting.
|>   I've never been able to replicate the dish.  Anybody out there who can
|> help?
|>   Another sort of noodle pie/pudding follows in next message.  It's a
|> great variation on Creole-style dishes and is very handy for parties,
|> etc.

Try looking in a Jewish or Kosher cookbook for a kugle (sp?) recipe. Noodle
kugle has a lot of variations, and I've had some that sound very similar to
what you describe. My mom used to make a kugle with pineapple, cottage cheese,
noodles, butter, etc. We're not Jewish, so I can't vouch for how authentic the
use of pineapple was! :-)

-- 
Sharon Crichton         *****************   Mead Data Central
sharonc@meaddata.com    **HAPPY! HAPPY!**   P.O. Box 933
uunet!meaddata!sharonc  **  JOY! JOY!  **   Dayton, OH 45401
                        *****************   FAX: (513) 865-1655
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: Canning question (RECIPE)
Keywords: jelly, canning
Date: 28 Jul 92 19:42:29 GMT
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <14166@borg.cs.unc.edu> bell@pooh.cs.unc.edu (Andrew Bell) writes:

>In article <1992Jul23.165427.3504@jfwhome.FUNHOUSE.COM> babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:

>  I just want the hot pepper jelly recipe!  Please post. 
>>
>>				-babs

>Okay, okay.  :-)

>R. H.'s Jalapeno Pepper Jelly (RH is who gave me the recipe)

>2 large green or red bell peppers
>7 jalapenos (red or green)
>..................

	Leslie,

a)  how hot is this?
b)  is there any reason not to substitute all jalapenos for the mixed
	peppers?

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: vxv4@po.CWRU.Edu (Virgilio Velasco)
Newsgroups: rec.food.cooking
Subject: Re: How to ripen pears and pineapples?
Date: 27 Jul 92 15:26:51 GMT
Reply-To: vxv4@po.CWRU.Edu (Virgilio Velasco)
Organization: Case Western Reserve University, Cleveland, OH (USA)


In a previous article, theresa@cmatter.physics.indiana.edu (Theresa Vaughan) says:

>In article <1992Jul26.222239.28498@ads.com> charleen@ADS.COM (Charleen Bunjiovianna) writes:
>>I belong to a food co-op where I can get $25-35 worth of food for
>>$13, but it's a fixed distribution; i.e. I can't choose what I get.
>>Thus I get lots of produce, some of it unripe.
>>
>>I have two bags of hard-as-a-rock pears, and two green pineapples.
>>Help!
>>
>
>   I have heard the it is possible to ripen fruit much more quickly
>if placed in a paper bag with a ripe banana. The banana apparently
>gives off some sort of gas that stimulated ripening. I am not
>sure if putting it in with another kind of ripe fruit would work,
>since I have only been told about bananas.

	I believe that storing fruit in tightly sealed bags will
generally speed up ripening.  That's because most fruits exude that gas
you mentioned.  Perhaps bananas are just particularly effective; I don't
know.

-- 
Virgilio "Dean" Velasco Jr., grad student & roboticist-in-training, CWRU

"If God does not judge the United States, then He owes |    My boss is a 
 an apology to Sodom and Gomorrah."   - Billy Graham   |  Jewish carpenter.