Vegetarian or not, you sir or madam as the case might be are a *****wit*.

Perhaps ****-puppet?

On 10 Mar 2006 06:25:54 -0800, wrote:

If you do not eat meat for a couple of weeks,
it begins to smell rotten to you,

Well, damn... refridgerate that meat, or better yet, get you a fresh
chunk of meat in two weeks.
--
Zilbandy - Tucson, Arizona USA
Dead Suburban's Home Page: http://zilbandy.com/suburb/
PGP Public Key: http://zilbandy.com/pgpkey.htm
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Dee Randall wrote:

Vegetarian or not, you sir or madam as the case might be are a *****wit*.


Perhaps ****-puppet?


Now that is a term I haven't come across after all these years on usenet
and I've seen a lot! My personal favourite is *****nugget* of which the
OP might qualify too. Now, funny thing is you can't say these things in
RL only on usenet. A friend of DH's is a total jerk beyond all means.
One day he was over and was being his usual self to which I calmly said
"You're just a *****nugget!" Well, life just stopped right then and
there! Now it is rather funny but at the time it likely took 6 months
for my face to return to normal colour. It has become a standing joke
and I still turn bright red but usenet terms are never used in RL anymore!

"~patches~" wrote in message
...
Dee Randall wrote:

Vegetarian or not, you sir or madam as the case might be are a *****wit*.


Perhaps ****-puppet?


Now that is a term I haven't come across after all these years on usenet
and I've seen a lot! My personal favourite is *****nugget* of which the
OP might qualify too. Now, funny thing is you can't say these things in
RL only on usenet. A friend of DH's is a total jerk beyond all means. One
day he was over and was being his usual self to which I calmly said
"You're just a *****nugget!" Well, life just stopped right then and
there! Now it is rather funny but at the time it likely took 6 months for
my face to return to normal colour. It has become a standing joke and I
still turn bright red but usenet terms are never used in RL anymore!

For some reason I find the word "f-p" amusing. I enjoyed using it in the
context of this thread and because your 'f-w' was so amusing. I couldn't
get the words from my brain to the keyboard and click 'send' fast enough.
'twas enjoyable.

Dee Dee

"~patches~" wrote in message
...

Some consider microwaving worse than any other cooking method. There
have been several articles on this. They often re-appear in health food
store magazines.

OK, but at this point we should add the Standard Disclaimer:
the fact that a given piece of "information" appears in Genuine
Print is no evidence at all of the accuracy of said information.
Examples submitted for your consideration are the collected works
of I. Velikovksy and E. von Daniken, and pretty much the entire web...

Bob M.

Doug Kanter wrote:

I suspect this person found a web page written by someone equally dumb, and
took it as gospel. One of the dangers of the web.


Nah, ideas and logic like that were around long before the web.

--Lia

"Julia Altshuler" wrote in message
...
Doug Kanter wrote:

I suspect this person found a web page written by someone equally dumb,
and took it as gospel. One of the dangers of the web.


Nah, ideas and logic like that were around long before the web.

--Lia


In a word: macrobiotics. Is that nonsense still floating around? Eggplant,
peppers and oranges contained too much Yang. OK.

Doug Kanter wrote:

The original Moosewood cookbook, a "vegetarian classic" from the late 1960s,
was loaded with cheese and milk in its recipes, as sources of protein and
variety in taste. Probably contributed to quite a few early deaths.


I still have my original Moosewood Cookbook. The binding is shot, but I
won't replace it because I love that index arranged by how to use
particular ingredients. Later editions had a more ordinary (and less
useful) index.


I love the cookbook and use it all the time. Other vegetarian classics
chock full of eggs, butter and cheese are the Anna Thomas Vegetarian
Epicure Books, the other Moosewood books and Mollie Katzen's others. I
adore those books, learned to cook with them practically.


For me, they were positive experiences. I didn't grow up liking
vegetables, but those early vegetarian cookbooks got me experimenting
and liking lots of the new (new to me) foods. Maybe the first time I
ate asparagus was in a pureed soup with cheese and cream, but at least
it got me eating it. Now I think it is a treat just lightly cooked and
with no sauce of any kind.


Considering how meat-centered my childhood diet was, the trade for
cheese and eggs was probably an equal one. I've never done the math,
but I'd guess I was getting equal amounts of fats and proteins in those
early vegetarian days.


I don't remember those early vegetarian cookbooks as being marketed as a
healthful alternative to meat-centered diets. I think that came later.
Those early books were based on the Diet for A Small Planet idea that
a vegetarian diet was better for feeding all the earth's peoples and the
Laurel's Kitchen idea that being vegetarian was kinder to animals. All
the vegetarians I know who have kept with it as a true life choice (as
opposed to my way of doing it a few months or a few years at a time)
have done it because of a discomfort with eating animals, not because of
their personal health. (Contrast that with the vegans who are in it for
themselves.) (In my experience with them.) The vegetarians I know love
a meal based on eggs and dairy and compliment my cooking for it.


--Lia

"Julia Altshuler" wrote in message
. ..
Doug Kanter wrote:

The original Moosewood cookbook, a "vegetarian classic" from the late
1960s, was loaded with cheese and milk in its recipes, as sources of
protein and variety in taste. Probably contributed to quite a few early
deaths.


I still have my original Moosewood Cookbook. The binding is shot, but I
won't replace it because I love that index arranged by how to use
particular ingredients. Later editions had a more ordinary (and less
useful) index.


I love the cookbook and use it all the time. Other vegetarian classics
chock full of eggs, butter and cheese are the Anna Thomas Vegetarian
Epicure Books, the other Moosewood books and Mollie Katzen's others. I
adore those books, learned to cook with them practically.


For me, they were positive experiences. I didn't grow up liking
vegetables, but those early vegetarian cookbooks got me experimenting and
liking lots of the new (new to me) foods. Maybe the first time I ate
asparagus was in a pureed soup with cheese and cream, but at least it got
me eating it. Now I think it is a treat just lightly cooked and with no
sauce of any kind.


Considering how meat-centered my childhood diet was, the trade for cheese
and eggs was probably an equal one. I've never done the math, but I'd
guess I was getting equal amounts of fats and proteins in those early
vegetarian days.


I don't remember those early vegetarian cookbooks as being marketed as a
healthful alternative to meat-centered diets. I think that came later.
Those early books were based on the Diet for A Small Planet idea that a
vegetarian diet was better for feeding all the earth's peoples and the
Laurel's Kitchen idea that being vegetarian was kinder to animals. All
the vegetarians I know who have kept with it as a true life choice (as
opposed to my way of doing it a few months or a few years at a time) have
done it because of a discomfort with eating animals, not because of their
personal health. (Contrast that with the vegans who are in it for
themselves.) (In my experience with them.) The vegetarians I know love a
meal based on eggs and dairy and compliment my cooking for it.


--Lia


I'm not disputing that the Moosewood stuff was tasty - it was (and still
is - the restaurant's terrific). But, I do think that based on what we know
today about fat, it depends too much on cheese. And, since low fat cheese is
crap, whattya gonna do?

Peter Aitken wrote:


OK, just to get you going again --haven't you heard that skin is really,
really, really, really bad for you?


They are??? There is a toxin in the eyes and in the greenish coloured
skins
of young potatoes, but I was under the impression that they were actually
pretty good for you, and a quick Google search confirmed that.




No comment about potato skins, but...

Google searches confirm nothing. They turn up everything from the highest
quality information on university and government sites to the most
astounding dreck and twaddle published by flat-earthers, fundamentalists,
and other treacle-brains. You can find support for any hair-brained theory
by using Google. Unless you have the ability to evaluate the source of
information--which very few people do--it's pretty useless.

That may be. One of the things that fascinates me about news groups is the
number of people who argue and demand cites and then turn around and attempt to
discredit the cites, and who never provide any cites to substantiate they own
claims.

Given the overwhelming number of cites Google turned up to suggest that potato
skins are healthy, I will go by them, unless you have some books or scientific
journals you can cite. Some books are full of crap too.

~patches~ wrote:


Who are "most people"? I'd like to meet them. I'd also like to meet the
person who eats baked potatoes without adding some butter, sour cream or
even some other additions.

I do when I'm sick. The insides of the potatoes calm my tummy when it's
upset. Plain boild potatoes do the same thing.

And when I am perfectly healthy anything more than a small serving of potatoes
tends to uspet my system. That is why I rarely eat potatoes, and only in small
doses when I do.

Doug Kanter wrote:

I'm not disputing that the Moosewood stuff was tasty -


I wasn't disputing anything at all, just drifting on a theme.


--Lia

Doug Kanter wrote:

I'm not disputing that the Moosewood stuff was tasty - it was
(and still is - the restaurant's terrific). But, I do think that
based on what we know today about fat, it depends too much on
cheese. And, since low fat cheese is crap, whattya gonna do?

A very nice olive oil. Or EVOO if you like being "hip".

It's not as nice as cheese, if you are used to cheese,
but after a while you get used to olive oil, and after
that you may find real cheese to be too much fat. You
may decide that you like genuine Parmesan cheese the
best of all, because it is so flavorful and not at all
"fatty" like many American and British and all French
and German cheeses.

At about the same time, you'll start drinking your
whiskey straight (if it's good whiskey).

And what other people think won't matter anymore,
but I digress . . .

Doug Kanter wrote:

In a word: macrobiotics. Is that nonsense still floating around? Eggplant,
peppers and oranges contained too much Yang. OK.


Alive and floating. A friend recently took a macro cruise to Italy with
a number of others. (And I remember distinctly that oranges were yin,
while eggplant and peppers were bad for being nightshades.)


--Lia

"Julia Altshuler" wrote in message
...
Doug Kanter wrote:

In a word: macrobiotics. Is that nonsense still floating around?
Eggplant, peppers and oranges contained too much Yang. OK.


Alive and floating. A friend recently took a macro cruise to Italy with a
number of others. (And I remember distinctly that oranges were yin, while
eggplant and peppers were bad for being nightshades.)


--Lia


OK...but I seem to recall that citrus was bad because of being too extreme
in one way or the other.