HDTenEightyP/NetNews huggingface dataset:
From: giber@pollux.cs.uga.edu (Carolyn Giberson)
Newsgroups: rec.food.veg
Subject: Potato bakes
Date: 7 Oct 92 11:10:41 GMT
Organization: University of Georgia, Athens
Originator: giber@pollux


This recipe is similar to one I use frequently.  You can spice things
up a bit by putting some garlic and paprika in the oil and dusting
a little pepper on top before baking.  Even a sprinkle of Parmesan
cheese is nice!  Rest of recipe follows unchanged:


 	A yummy recipe (or at least I think so)
from "The New Laurel's Kitchen" 

	FRENCH "BAKES"

	3 large potatoes
	1 Tablespoon oil   <-- about 14 cal.
	1/2 teaspoon salt, 
	    or to taste

	Preheat oven to 400 F.

	Scrub potatoes and cut into french fry-sized pieces.  Put
them in a bowl with the oil and toss them very well, so that each
piece is coated with the oil.  Spread them on greased cookie sheets
one layer deep, and sprinkle with salt.  Bake about 35 minutes, or
until done to your taste.

	Serves 4.

	[I just use one potato and combine oil and potato in a 9x9 
square pan, so that there's not much to clean.  I hate to clean.]

--karl

Carolyn Giberson
Newsgroups: rec.food.veg
From: rfelix@netcom.com (Robbie Felix)
Subject: Re: Suggestions for wedding reception
Keywords: menu, suggestions
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Distribution: usa
Date: Sat, 10 Oct 1992 14:48:15 GMT

In article <1992Oct9.204028.26700@infonode.ingr.com> anagha@i3212.b17c.ingr.com writes:
>I have been reading this newsgroup for a while now...but its my first post!
>Its difficult to write without having a mental picture of the person/s you
>are writing to...But anyway, here it goes.
>
>My fiancee and I are to be married in January.  We are from India and we
>plan to hold the wedding ceremony and a reception, here in the US.
>Can you suggest what kind food is generally served on such occasions? (I have
>never been to a wedding here.) I would be very happy if someone could
>suggest possible menus and provide tips to arrange such a reception.  There
>should be no meat or alcohol involved...else my father will disown me!!
>There should be about 125 guests...  I would like everyone to really enjoy
>the food.  But it has to be vegetarian, both of us are vegetarians(not vegans).

We are getting married in February and are serving a vegetarian faire,
non alcohol beers and wines, and avoiding many of the tacky traditions.

Today most people feel free to make a wedding a reflection of *their
wishes* and not necessarily a reflection of tradition.

We are having tropical flowers ( birds of paradise, antheriums and
hibiscus), serving "tropical" foods, and doing away with several
out-of-date traditions. I feel that we are spending an awful lot of
money and ought to be able to do things our way.

I couldn't tell what part of the country you are in, but if it is
Northern California I have a list of caterers that can probably help
you do a great vegetarian wedding. You can serve any kind of food you
want, by the way!

Best wishes and send mail if you need a pointer to  Bay area
resources!

rf

ps. Public libraries have TONS of information about weddings. ANd BEST
WISHES!


>
>I would really appreciate your help.
>Anagha


Xref: sparky rec.food.veg:9531 rec.martial-arts:13220
From: bsimon@elvis.stsci.edu (Bernie Simon)
Newsgroups: rec.food.veg,rec.martial-arts
Subject: Re: ISO: Vegetarian Martial Artists
Date: 12 Oct 92 14:47:32 GMT
Followup-To: rec.food.veg
Organization: None. This saves me from writing a disclaimer.

Yes, I am a vegetarian martial artist and so is one of my instructors
(who is a vegan). Actually, we're both on the thin side. Bulking up is
a matter of lifting weights and consuming more calories. But I don't
see why it should be necessary for a martial artist to carry a lot of
muscle. 
--
Bernie Simon	(bsimon@stsci.edu)		similia similibus curantur
Newsgroups: rec.food.veg
From: zaphod@ctrg.rri.uwo.ca (Lance R. Bailey)
Subject: Re: Which brand of yoghurt should I use as starter to make my own?
Reply-To: zaphod@ctrg.rri.uwo.ca
Organization: University of Western Ontario
Distribution: na
Date: Thu, 15 Oct 1992 11:16:58 GMT

In article <1992Oct7.181853.19870@newstand.syr.edu> meena@top.cis.syr.edu  
(Meenakshi Arunachalam) writes:
>I would like to know from people who have experience making 
>yoghurt at home, which brand is good to use as a starter.
>Back home in India, we add a little drop of the left over
>curd[yoghurt] to milk to make fresh yoghurt. Any tips on 
>yoghurt making is welcome also.

i've been making yogurt for ohhh 5 years or so. off and on.  yes starter is a  
problem, most times when i stop, it is because i have not made the next batch  
soon enough and thus have to buy starter.

when buying starter, check for geletin. sigh. idiot commercial yogurt 
makers make thin yogurt and then thicken it. sugar is another clever additive.  
sigh. a health food store is the best bet for good starter.

i use the approach from the "Joy of Cooking"

1. boil 4 cups of milk to 180F, a dairy thermometor is cheaply found at
   beer making stores.

2. pour the milk into 4 jars. (i use jam jars) which are in your nest(*)

3. let cool to about 85-90F.

4. take 1/2 teaspoon starter from last weeks batch. (too much starter makes
   thin sour yogurt, but that 'bad' yogurt is still fine for starter -- go 
   figure) adjust to taste the amount of starter.

5. take 1 tablespoon milk from each jar and mix with the starter. distribute
   back into the jars.

6. replace the lid of the nest and let sit overnight.

7. store in fridge next morning.

* the nest.
  the nest is an insulated box in which you slowly cool the milk. i took a
  8" X 8" box, and filled it with layers of 1" styrofoam board. I then
  took a knife and cut out 4 holes, one for each jar, leaving the bottom layer
  intact. a final layer forms a lid. a layer of tinfoil betwixt the lid and
  the jars is recommended.

--
Lance R. Bailey  System/Network Manager         Robarts Research Institute
     NeXT/email: zaphod@ctrg.rri.uwo.ca    box: Clinical Trials Resources Group
            fax: +1 519 663 3789                P.O. Box 5015, 100 Perth Dr.
            vox: +1 519 663 3787 x4108          London, Canada N6A 5K8
My Canada Includes the World Series
From: kv2@vax5.cit.cornell.edu
Newsgroups: rec.food.veg
Subject: Re: safe and effective ant=away formula
Date: 9 Oct 92 16:28:37 EDT
Distribution: rec
Organization: Cornell University

While I was visiting georgia this summer, the house i was staying in had
a huge ant invasion. The old-timers at the hardware store recommended a
product called (if i remember correctly) ANt Killer, which is a sucrose
solution mixed with boric acid. You put a few drops on a card, the ants clamor
to drink it, then they carry it back to the nest. It was very effective.

Earlier, while staying in California, we had a similar ant invasion. The
Sierra Club recommended using vinegar to repel them; however, repel them
is all it was good for. Ants are great at finding ways around any repellent
you use. The Ant killer stuff is the only thing that seemed to work properly.

So what is it with these ants? are these the famed "argentine ants" that are
taking over the world? small black things that walk in a line and suddenly
show up in huge numbers?

weird.

Lucie Melahn
kv2@vax5.cit.cornell.edu


Earlier, while staying in california, we had a similar ant invasion. The
Sierra Club recommended using vinegar to keep them back; however, that's
From: marcotte@acsu.buffalo.edu (Brian Marcotte)
Newsgroups: rec.food.veg
Subject: Re: FTP site
Date: 10 Oct 92 04:37:06 GMT
Organization: UB

In article <60691@mimsy.umd.edu> tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!)) writes:
>     WRT to rec.food.veg general FAQ list: I haven't seen it posted lately; I
>searched back postings to rec.food.veg and news.answers, and didn't find
>it. I want to put a copy in my FTP collection, but my latest copy is from
>April. Do we still have a FAQ keeper??

I missed the month of September :( ... The October FAQ has been out
for a while now, and should have reached most of the world. I haven't
missed any other months. Every time it goes to news.answers also.

If you have not received it yet, I can mail it to you.

--
- Brian
Newsgroups: rec.food.veg
From: coleman@leland.Stanford.EDU (Michele Coleman)
Subject: Re: Taco Bell's products ...
Organization: DSG, Stanford University, CA 94305, USA
Distribution: na
Date: Fri, 9 Oct 92 01:24:00 GMT

In article <1992Oct8.232757.5537@informix.com> proberts@informix.com (Paul Roberts) writes:
>According to Taco Bell, their bean burritos are now vegetarian, and
>contain 14g of fat. That seems fine to me.

    Could anyone here make an intelligent guess as to how much of that
fat is due to the beans, and how much due to the cheese?  What might
be a reasonable percentage of fat from calories of just the beans,
and also of the taco shells or tortillas?
    I called Taco Bell's customer service number, but they weren't able
to help.

--Michele Coleman
Newsgroups: rec.food.veg
From: rfelix@netcom.com (Robbie Felix)
Subject: Re: Taco Bell's products ...
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Distribution: na
Date: Fri, 9 Oct 1992 14:13:09 GMT

In article <1992Oct8.232757.5537@informix.com> proberts@informix.com (Paul Roberts) writes:
>In article <1992Oct8.170710.1948@newshub.sdsu.edu> cs108069@pandora.sdsu.edu (DeRose) writes:
>>My roommate used to work at a Taco Bell some six years ago.  Some
>>very gruesome stories...He assured me that in every vat of their
>>beans, one large block (1~2lbs) of LARD would follow.  Pretty
>>sick stuff.  Bad news about most of their entrees:  A plain
>>bean burrito has close to 20g of FAT.  Bummer.  :-(
>
>Tempora mutantur, et nos mutamur in illis.
>
>According to Taco Bell, their bean burritos are now vegetarian, and
>contain 14g of fat. That seems fine to me.
>
>Paul


For those countng fat, eliminate the cheese on the bean burritto  ( or
tostada, another lower fat choice) and have it replaced with extra
lettuce, tomatoes and onions if you like them. This reduces the fat
*and* makes the thing vegan...

I bet the cheese is about a third of those fat grams and would reduce
the fat to an acceptable level for almost anyone!

Bon Apetit

rf
From: meena@top.cis.syr.edu (Meenakshi Arunachalam)
Newsgroups: rec.food.veg
Subject: Which brand of yoghurt should I use as starter to make my own?
Date: 7 Oct 92 22:18:53 GMT
Distribution: na
Organization: Syracuse University, CIS Dept.

I would like to know from people who have experience making 
yoghurt at home, which brand is good to use as a starter.
Back home in India, we add a little drop of the left over
curd[yoghurt] to milk to make fresh yoghurt. Any tips on 
yoghurt making is welcome also.
thanks in advance,
-meena
[meena@top.cis.syr.edu]
Newsgroups: rec.food.veg
From: Christine_Code@mindlink.bc.ca (Christine Code)
Newsgroups: rec.food.veg
Subject: Re: Vegan in Vancouver?
Date: 10 Oct 92 22:34:30 GMT
Organization: MIND LINK! - British Columbia, Canada
Distribution: world

> Bill Voss writes:
>
> Msg-ID: <VOSS.92Oct9205912@laslo.cs.uiuc.edu>
> Posted: Sat, 10 Oct 1992 02:59:1
>
> Org.  : Typed Smalltalk Group, Dept of Comp Sci, Univ of IL in Urbana.
>
> I'm going to be in Vancouver (British Columbia, Canada) for the
> OOPSLA computer conference from October 17th through October 23rd.
>
> Where should I go to eat?
>         (Personally I like spicy food.)
>         (We will be staying downtown near the "building with sails," no
> car.)
> Can I bring my m**t eating friends?
>         (Without them butchering me. ;-)
>         (They will often, but not always, be eating with me.)
>
>                                 thanks a bunch,
>                                 Bill Voss <voss@cs.uiuc.edu>


I'm a vegan and I live in Vancouver.  We've got a wonderful selection of
vegetarian and vegan restaurants here, and your meat eating friends will love
the food served in those places as much as you will.

For the past couple of years I've been collecting notes and info about
various vegetarian and vegan restaurants in the Vancouver area, and I've now
got quite a list.  It's very detailed and I think too long to post.  (Maybe
even too long to e-mail...)  If you'd like a copy, send me a note and I'll
arrange to get it to you.   You're also welcome to call me when you're in
town - I can tell you where these places are in relation to your hotel.

BTW, the "place with the sails" is Canada Place and it's right on the
waterfront.  So if you're staying near there, you're sure to enjoy the sea
air.

Happy travels!
--

==========================================================================
Christine Code                 *
                               *  "A bear, however hard he tries,
Vancouver, B.C, CANADA         *   Grows tubby without exercise."
Christine_Code@MindLink.bc.ca  *                   -A.A. Milne
==========================================================================
Xref: sparky rec.food.veg:9529 sci.med.nutrition:866
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg,sci.med.nutrition
Subject: Re: Dietary vitamin D unnecessary?
Date: 12 Oct 92 04:33:02 GMT
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <30869@rnd.GBA.NYU.EDU> sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya) writes:
>It is technically correct that exposure to sunlight produces vitamin D in
>the body. It is a mite misleading to extrapolate that and say that because
>of this the body does not need dietary sources of vitamin D. If you tried
>saying that to an organic chemist you would stimulate a laugh. We nerds
>would ask, "What does that have to do with anything?" It makes a debating
>point, provided the audience is sufficiently ignorant, but it does not
>address the basic question.
>
>The energy from sunlight causes photochemically induced cyclization of the
>precursors to the D vitamins (there is more than one). So, the functional
>question reduces to the following: Can the body manufacture the precursors,
>or does it need to get these pre-vitamin D products from the diet? That is
>an extremely specific question, to which I have no answer.

Here is is--it can.  Vitamin D3 is formed in the skin from 7-dehydro-
cholesterol, the immediate precursor of cholesterol (which as you know,
all of which you need is manufactured by the body, sometimes in over-
abundance.)  Rickets is very common in temperate climates where
children do not get sufficient exposure to sunlight due to clothing,
culture, latitude and season of the year.  During the winter months in
temperate zones, even if you went out naked all the time (admittedly
unlikely), you wouldn't synthesize any vitamin D because the photons
which activate the conversion of 7-dehydrocholesterol are absorbed by
the atmosphere.  During the winter, the closer you get to the equator,
the thinner the path through the atmosphere the sunlight has to travel
and more photons becomes available to be absorbed by your skin.

At other times, or closer to the equator, a full body exposure long
enough to cause a mild sunburn generates roughly the same amount of
vitamin D over the following several days as ingesting 10,000IU
of the vitamin.  So, you can see that that's a fair amount of the
vitamin--about 25 days' worth of the RDA.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!))
Newsgroups: rec.food.veg
Subject: Re: cholesterol level
Date: 11 Oct 92 06:16:00 GMT
Organization: The Reality Liberation Front (pixels to the people!)

srini@ireq-num.hydro.qc.ca (Srinivasan K.) writes:
>
>The units in Canada is millimols per litre. You multiply by 38.7 to
>obtain the mg/dl figure. So 3.95 mmol/l = 152.8 mg/dl.

     Thanks for the info. 152mg/dl is a very healthy reading. The
average American has a level of about 240mg/dl; that'd be...uh...6.20
mmol/l. That's considered "high". A "borderline high" level is 200mg/dl,
or 5.17 mmol/l. These are American Heart Association guidelines.

===============================================================================
Tom Swiss/tms@cs.umd.edu  |  "Born to die"   |   Keep your laws off my brain!
     "What's so funny 'bout peace, love and understanding?" - Nick Lowe 
          This is a .signature antibody. Vaccinate your .sig!
      "Computers are not intelligent.  They only think they are."
From: Christine_Code@mindlink.bc.ca (Christine Code)
Newsgroups: rec.food.veg
Subject: German cookbook needed
Date: 10 Oct 92 22:49:08 GMT
Organization: MIND LINK! - British Columbia, Canada
Distribution: world

Hello, netland!

I'm looking for a good vegetarian or vegan cookbook in GERMAN.  Any
suggestions?

My husband's aunt lives in Vienna, and her doctor has told her to cut out
meat and animal fat.  (Sounds like my kind of doctor!)  We'd like to get a
German vegetarian cookbook for her as a gift, but we don't know where to
start.  Any ideas?   Please e-mail or post your suggestions.

Thanks for your help!

--

==========================================================================
Christine Code                 *
                               *  "A bear, however hard he tries,
Vancouver, B.C, CANADA         *   Grows tubby without exercise."
Christine_Code@MindLink.bc.ca  *                   -A.A. Milne
==========================================================================
Newsgroups: rec.food.veg
From: vlee@vis.toronto.edu (Victor Yuencheng Lee)
Subject: Re: Question on Buddhism and Vegetarianism
Organization: Department of Computer Science, University of Toronto
Date: 12 Oct 92 19:48:24 GMT

Richards write:

>.................  To my knowledge there is no
>*commandment* anywhere in Buddhist scriptures that eating meat is
>*forbidden*.  But obviously some sects or traditions do refrain from
>meat as a matter of course.

Well, Richard,

It's different from what I know.

The first of the five-commandment obeyed by eyery "REAL" Chinese buddist is:
"Not to kill", and as my Master told me, exactly it also means: "not to eat, 
or use anything that costs animal's life, and if not necessary, not to
harm plant, or vegetable."

>The other principle is non-attachment. What this would mean in this
>context is that being *attached* to a particular diet, i.e., a vegetarian

And my Mster also told me "never break the rules".

Sorry if this sounds preachy, too. :)

--vlee

-----------------------------------------------------------------
  vlee@cs.toronto.edu        "Born to die, better get prepared."
From: msieweke@hayes.com
Newsgroups: rec.food.veg
Subject: Re: Does any other vegi or vega feel weak all the time?
Date: 8 Oct 92 11:06:53 EDT
Organization: Hayes Microcomputer Products, Norcross, GA

> I found that my vega friend doesn't look pretty healthy among other
> classmates, and I also feel inenergetic, and easily-tired 
> more and more easily.
> 
> All other vegi I know in this school look "thin", or "weak"
> from some one else's point of view.
> 
> Are you also thin? also easily tired?
> 
> Is there something wrong or just fine?

I wouldn't call this normal.  Perhaps you are missing something in
your diet.  You should be just as healthy on a vegetarian diet as
on an omnivore diet.

I have been a vegetarian for over 2 years and approaching vegan for
about 1 year, and I have never had more energy.  I also exercise
regularly; I run up to 15 miles each week.  I never feel weak unless
I push extra hard and raise my mileage in one run.

I am thin (6'2", 180lbs), but I was thin before I stopped eating meat.
I put on 10lbs last year and lost half of it when I stopped lifting
weights.

My diet runs something like this:

Breakfast: 2 bagels, a banana, and an apple (this doesn't vary much)
Lunch:     vegetables fried rice at a Thai restaurant or
           bean burrito and 2 tostadas at Taco Bell or
           stir-fried vegetables with rice at a Chinese restaurant or
           Indian buffet - rice, vegetable curry, dal, etc.
Snack:     a bagel and an orange
Supper:    stir-fried vegetables and brown rice or
           baked potato and peanut-butter-and-jelly sandwich or
           whatevers-in-the-kitchen vegetable soup or
           chips & salsa and leftover brown rice (on a lazy day)

I usually pig out at some all-you-can-eat buffet at least once each
week.  I try to eat lots of fresh fruit and vegetables, and I buy
organic when possible.  Since dairy products cause acne, allergies, and
gas, I try to avoid dairy.  I also try to eat low fat foods.
-- 
Mike Sieweke                            ...!uunet!hayes!msieweke
Hayes Microcomputer Products            msieweke@hayes.com
Norcross, Georgia                       hayes!msieweke@uunet.uu.net
"I've never seen so many people obsessed with the trivial!"
   - a co-worker after his first time reading news
Newsgroups: rec.food.veg
From: krissie@locus.com (Krissie Griffiths)
Subject: Re: Some improvement here regarding animal protection
Organization: Locus Computing Corporation, Los Angeles, California
Date: Wed, 07 Oct 1992 17:44:16 GMT

In article <1992Oct5.194232.5650@informix.com> proberts@informix.com (Paul Roberts) writes:
>>
>>This week starting Sunday, 4th October, is animal protection
>>week in Finland.
>>
>>Civilisation seems to be spreading fast even to remote corners
>>of the earth.
>
>Good. Wonder when it will reach the US?

can you say the last frontier?  i knew you could.  unfortunately, i don't
see much hope for the u.s. now or for some years, many, many years to come,
if ever.

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: thmiley@sol.cs.wmich.edu (Tim Miley)
Subject: Re: What's wrong with free-range eggs ?
Organization: Western Michigan Univ. Comp. Sci. Dept.
Date: Fri, 9 Oct 1992 17:57:14 GMT

moser@sw.stratus.com (Tom Moser) writes:

>In article <1992Oct1.061205.3088@abo.fi>, abulsari@abo.fi (Abhay Bulsari VT) writes:
>> 
>> Comparatively  few  people  would eat chicken if they had to kill the birds
>> themselves,  

>Why do so many vegetarians believe this? I disagree with this completly.
>I would eat just as much chicken (maybe more in the case of chicken) if I
>had the opportunity to kill and clean the birds myself.

>Another argument which holds no weight is that most people do not associate
>packaged meat with animals. I was at a local fair recently and we were
>standing near a pen containing a few pigs. A family walked up and the father
>said to his son (who looked to be about age 3) "Do you know what these are?".
>The boy was not sure but he said he thought they were pigs. and his father said,
>"That's right - that is where your bacon comes from". 

>Even at a very young age children are taught to associate meat with animals - 
>there are pictures in the supermarkets of cows with the cuts of meat shown.

>Most meat eaters would butcher and clean their meat given the opportunity
>skills and need. It is simply a matter of convienence and opportunity and
>not one of aversion. Most people have cleaned fish at some time in their 
>loves.

>I am not trying to defend meat eating or veganism - I just think that
>these particular arguments are totally false.

>If you are an omnivore reading this group - please respond and let us know if
>you would butcher the meat you eat if there was no other way to get it.

>-Tom

I don't believe it for a second, Tom.  Most people are just not like that.  I 
can remember when I ate meat, since it wasn't very long ago.  I know I would
never have been able to kill.  Being the one doing the killing makes the blood
all the more real than if it's seeping out of the ground beef.

If you are the kind of person who can kill, that's fine (I think??), but I 
doubt that you speak for the majority of Americans.

-- 
thmiley@sol.cs.wmich.edu      (Timothy H Miley)
Computer Science Major
Western Michigan University

From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Wed, 7 Oct 1992 18:09:20 GMT
Subject: Re: mustard: how to make?
Organization: HP Santa Rosa Site (SRSD MWTD)