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From: macrakis@harvard.UUCP (Stavros Macrakis)
Newsgroups: net.consumers,net.cooks,net.veg
Subject: Re: Restaurants Using Non-Dairy Creamers
Message-ID: <707@harvard.UUCP>
Date: Wed, 12-Feb-86 23:55:50 EST
Article-I.D.: harvard.707
Posted: Wed Feb 12 23:55:50 1986
Date-Received: Thu, 13-Feb-86 21:08:39 EST
References: <3895@glacier.ARPA> <2618@sdcrdcf.UUCP>
Distribution: na
Organization: Aiken Comp. Lab., Harvard
Lines: 21
Summary: Cream butter, not coffee!
Xref: decwrl net.consumers:4454 net.cooks:5504 net.veg:656

faigin@sdcrdcf.UUCP (Daniel P Faigin) writes: <2618@sdcrdcf.UUCP>
> I...wish they would stay with non-dairy creamers. Why? ... My wife
> is violently allergic to beef....  [M]any people...are allergic to
> milk....  "[D]airy" creamers...make..."cream in your coffee"
> impossible to them....  Lastly,... these "non-dairy" creamers [are
> often] not "parve"....  If you have trouble with beef or milk, it is
> best not to accept something unless it is Kosher Parve...

Surely we can do better than this!  The FDA should step in: Are there
beef-intolerant consumers?  Replace beef with Textured Vegetable
Protein.  Are their fish-intolerant consumers?  Replace fish with
Imitation Fish Sticks.  Are their dairy-intolerant consumers?  Replace
ice cream with Iced Carrageenan!

And if you don't like the color of your TVP steak, you have only
yourself to blame: everyone knows you can't eat TVP rare.

	-s

PS Does anyone know when `cream' was first verbed into meaning
    `to add cream'?