!@#$% Posted September 25, 2011 Share Posted September 25, 2011 word deine. europeans have a much different, and better, idea of what food is than people in the US so your TVP might indeed be a decent enough meat substitute. i don't know and yup, i'm in the states i agree with morton though, natural/non-GMO doesn't equal good. i'd like to branch into tempeh now that i don't think i can eat seitan due to allergies. Link to comment Share on other sites More sharing options...
Deine Mudder Posted September 26, 2011 Share Posted September 26, 2011 Just because something is natural does not make it necessarily good for you, syphilis for example is natural but not good for you. Do you really want to explain to me that Syphillis is bad? I was not talking about 'natural', I was talking about organic. At least over here, organically grown automatically implies no GMO, no pesticides, more or less no chemicals involved in general, etc p.p. I found a nice recipe for making seitan yourself, from Switzerland. If people are interested, I'll translate it! Link to comment Share on other sites More sharing options...
morton Posted September 26, 2011 Share Posted September 26, 2011 Okay fine, just because something is organic does not make necessarily good for you. I stole the syphilis example from a video on nutrition by some dude at mit that I watched many moons ago. In the video the the professor describes a student who consumes much honey and goes on and on about how since the honey is natural it is good for you to which he replies, "honey syphilis is natural" My point was not directed at you in particular mister mudder, I simply think it is wise to not jump in on all the hype that is thrown by individuals and corporations selling food, especially when they start to talk like the shit is magic. Link to comment Share on other sites More sharing options...
!@#$% Posted September 26, 2011 Share Posted September 26, 2011 deine, seitan is so easy to make if someone needs help with it, they are a doofus feel free to post it up though. i'll never eat it again :( morton, i agree with you my man and i were talking about himalayan salt, some people we know think it's 'good for you' and we argue that no, it's not good for you. it's just far better for you than regular salt but it's not like one should consume a ton of it expecting an extra benefit... it can still lead to crappy things that excess salt intake leads to, even though it's far less processed and from the himalayas. Link to comment Share on other sites More sharing options...
chorus Posted September 26, 2011 Share Posted September 26, 2011 ive travelled through the himulayan region...frankly the idea of going there to get salt is preposterous to me. I'm not super knowledgable about it. But my mother became a natural food freak, and some of it did rub off on me in my teens. Can't you just buy rock sea salt? How processed is that ? Link to comment Share on other sites More sharing options...
Deine Mudder Posted September 27, 2011 Share Posted September 27, 2011 I simply think it is wise to not jump in on all the hype that is thrown by individuals and corporations selling food, especially when they start to talk like the shit is magic. Yes, you're right. !@#$% - sorry, I know you can't eat the stuff. I just found out recently how easy it is to make it yourself at home; hardly bought it at the organic food stores, as it's always pretty expensive. Honestly, I don't think it's that easy to get it right, let alone that it tastes nice in the end. Maybe you're more talented. Whatever, this thread isn't well visited anyways, and if nobody cares about it, I won't bother to translate recipes or share experiences about seitan. Link to comment Share on other sites More sharing options...
Deine Mudder Posted September 28, 2011 Share Posted September 28, 2011 Link to comment Share on other sites More sharing options...
Deine Mudder Posted September 28, 2011 Share Posted September 28, 2011 Adaption of recipe from Veganomicon Link to comment Share on other sites More sharing options...
Decyferon Posted October 25, 2011 Share Posted October 25, 2011 1st cake I have baked in years (normally my wife bakes) easy sponge 250g self raising flour 250g Sugar 250g butter 4 eggs teaspoon of baking powder vanilla extract cream butter and sugar togther, beat the eggs then add beaten eggs and flour and baking soda and mix together, then add vailla extract to taste. Could probably do lots of variations on the theme, the icing is simple butter icing (just butter and icing sugar) but used some food colouring to make it different colours. It would have been better but only hadd 1 cake tray so I had to cut it in half once it had cooled. Link to comment Share on other sites More sharing options...
!@#$% Posted October 25, 2011 Share Posted October 25, 2011 thanks for the bump i've been on vacation and i've been on vacation Link to comment Share on other sites More sharing options...
Deine Mudder Posted October 26, 2011 Share Posted October 26, 2011 i made some excellent black bean burgers this weekend rolled oats (not instant) really made em great pics later ..recipe please? : ] Link to comment Share on other sites More sharing options...
IOU Posted November 3, 2011 Share Posted November 3, 2011 So this market by house is having a sale on whole rabbit and I got one. Anyone got experience cooking up Thumper? So far it looks like marinating overnight is the best way to go. Red wine also seems like a given with some fresh herbs. I'm hoping for something tried and true. Link to comment Share on other sites More sharing options...
!@#$% Posted November 3, 2011 Share Posted November 3, 2011 wow. none whatsoever. deinne This is the way to go when you want a burger and have neither the time nor the inclination to fuss. When made with chickpeas, they're golden brown and lovely; with black beans, much darker; with red, somewhere in between. Lentils give you a slightly grainy texture. There are, of course, an infinite number of ways to jazz these up (see the variations, as well as "13 Ways to Build Delicious Burgers"), but this has good flavor and texture and is excellent served on a bun with the usual fixings. If you start with beans you've cooked yourself-especially well-seasoned ones-the results will be even better, and you can put the bean-cooking liquid to good use (I usually don't use the liquid from canned beans, which often has a tinnier taste than the beans themselves). Like almost all veggie burger mixtures, these will hold together a little better if you refrigerate them first (ideally you'd refrigerate both before and after shaping, but that's only if you have the time). 2 cups well-cooked white, black, or red beans or chickpeas or lentils, or one 14-ounce can, drained 1 medium onion, quartered 1/2 cup rolled oats (preferably not instant) 1 tablespoon chili powder or spice mix of your choice Salt and freshly ground black pepper 1 egg Bean-cooking liquid, stock, or other liquid (wine, cream, milk, water, ketchup, etc.) if necessary Extra virgin olive oil or neutral oil, like grapeseed or corn, as needed 1. Combine the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not puréed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows. 2. With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned. 3. Serve on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use. * i did have time to refrigerate and i would recommend doing it i also don't like frying stuff because it makes a mess, so i baked them i did about 7 or 8 minutes on each side in a 350˚F oven and some variations as well as suggestions for additives, here: http://www.howtocookeverything.com/recipes/the-simplest-bean-burgers on a similar note, the other day i made tempeh and it is fucking AWESOME Link to comment Share on other sites More sharing options...
morton Posted November 3, 2011 Share Posted November 3, 2011 Speaking of burgers I am picking up a quarter of beef this weekend. Link to comment Share on other sites More sharing options...
!@#$% Posted November 3, 2011 Share Posted November 3, 2011 Link to comment Share on other sites More sharing options...
Deine Mudder Posted November 4, 2011 Share Posted November 4, 2011 Thanks for all the info, !@#$% - much appreciated! Link to comment Share on other sites More sharing options...
Deine Mudder Posted November 4, 2011 Share Posted November 4, 2011 What does one cheese say to another? "Halloumi" ? *caugh* Link to comment Share on other sites More sharing options...
Deine Mudder Posted November 4, 2011 Share Posted November 4, 2011 (...) and some variations as well as suggestions for additives, here: http://www.howtocookeverything.com/recipes/the-simplest-bean-burgers Simplest Vegan Bean Burger As a flavor-adder, cheese can't be beat, plus there are two bonuses: You don't have to mess with melting cheese on top of the burger, and-for the most part-it acts as a binder. Add 1/2 to 1 cup grated Parmesan, cheddar, Swiss, Jack, mozzarella, or other cheese to the mix (you can omit the egg if you like). Link to comment Share on other sites More sharing options...
Deine Mudder Posted November 4, 2011 Share Posted November 4, 2011 Oh, and here's a post from democratic underground about the black bean burger recipe from Isa Chandra Moskowitz' vegan cookbook 'Veganomicon'. Haven't tried those yet, but will do this weekend! They're the best I've ever made and they've become our favorites by far. The vital wheat gluten gives them a nice, firm consistency that is often lacking in veggie burgers. 2 cups or 1 (15 oz.) can black beans, drained and rinsed 1/2 cup vital wheat gluten 1/2 cup plain whole wheat bread crumbs 1 teaspoon chile powder 1/2 teaspoon cumin 1/4 cup water 1 tablespoon tomato paste or ketchup 1/4 cup finely chopped cilantro (optional) 2 cloves garlic 1/2 small onion About 2 tablespoons olive oil, plus olive oil spray Whole wheat buns Mash the beans with a fork in a mixing bowl. You don't want to puree them; just get them mashed so that no whole beans are left, but leave some half-beans. Add the wheat gluten, bread crumbs, chile powder, cumin, water and tomato paste (and cilantro) but don't mix yet. Use a microplane grater to grate the garlic in. Use the large holes on a box grater to grate the onion. Mix everything together with a fork and then proceed to mix with your hands until the mixture is firm and uniformly mixed (about a minute). Preheat a heavy-bottomed pan over medium-high heat. Divide the burger mixture into six equal pieces. Roll each piece into a firm ball. Use your palm to press the ball down on a clean surface to form a patty that is about 1-1/2 inch thick. Press so that the patty is flat on both sides. Make six patties. Pour a thin layer of olive oil into the pan. Cook the patties three at a time for 5 minutes on each side, gently but firmly pressing down on them with a spatula. Spray with olive oil before turning them over, for uniform browning. Once cooked, the patties should be very firm when you press down on them. Serve warm on burger buns. Link to comment Share on other sites More sharing options...
MyWay Posted November 5, 2011 Share Posted November 5, 2011 So this market by house is having a sale on whole rabbit and I got one. Anyone got experience cooking up Thumper? So far it looks like marinating overnight is the best way to go. Red wine also seems like a given with some fresh herbs. I'm hoping for something tried and true. Break it down, get all the meat off it and use it to make a thick bolognaise sauce with heaps of red wine. Serious, it's the fukn biz. So rich and the meat just melts like butter in ya mouth. Fuck I miss my redneck hunting friends Link to comment Share on other sites More sharing options...
!@#$% Posted November 7, 2011 Share Posted November 7, 2011 i've been trying to cut back on the wheat but yeah Deine, those burgers are easy, good, and easy to make your own i also used to make veggie burgers at one of 'my' old restaurants.. basically roasted vegetables were served with or in a lot of their dishes so we had a nearly endless supply of garlic rosemary roasted potatoes and sweet potatoes, tarragon roasted carrots, roasted beets, and roasted red peppers. all were oiled fairly heavily (+salt and pepper) during a roast in a 450 oven i used to take the leftovers and make burgers beets are actually a really great vegetable for this. the heavy starch content in most of those veggies made for a good patty, the oil gave it some moisture, and the carrots and peppers gave it a lot of flavor. add in potatoes as needed to thicken the mixture, or toss in an egg or cheese for the vegans (HAHA) Link to comment Share on other sites More sharing options...
Deine Mudder Posted November 7, 2011 Share Posted November 7, 2011 :-P ...made those burgers just an hour ago - pretty good! next time i'll use less cumin and more cilantro though. and maybe a bit of corn flour. but definately a neat recipe! Link to comment Share on other sites More sharing options...
Drue_Down Posted November 7, 2011 Share Posted November 7, 2011 I like to make breakfast pasta on weekends... aka Carbonara It is a bit like minestroni where I just toss in whatever I got, but usually it is: onion garlic a myriad of seasonings (I always switch it up) meat products(bacon, sausages, ham, spam, brats ...whatever) smashed tomatoes cheese sautee it with olive oil & butter add spaghetti(or whatever) and eggs toss it on a plate or bowl, add parmesan & a hint of ketchup If seasoned properly, it won't need shit, but for some reason the bit of catsup sets it off. Just don't use too many noodles, or it dilutes the scrambled egg bites and leaves a ton of left overs. Link to comment Share on other sites More sharing options...
MyWay Posted November 8, 2011 Share Posted November 8, 2011 That looks like it would give you evil shits, like mexican food evil Link to comment Share on other sites More sharing options...
Drue_Down Posted November 8, 2011 Share Posted November 8, 2011 garlic salt tends to give me gas, but other than that nothing should trouble you unless you make it spicey. Link to comment Share on other sites More sharing options...
jbrshmonster Posted November 17, 2011 Share Posted November 17, 2011 haven't done one of these in a while. bastardized Shepherd's Pie also, chili comp this weekend. i'l do another one of these Link to comment Share on other sites More sharing options...
MyWay Posted November 18, 2011 Share Posted November 18, 2011 ^Tip for extra fatness. Add tater tots/potato gems in the top/mashed potatoe layer. So bad yet soooo good Link to comment Share on other sites More sharing options...
Prime Chaos Posted November 18, 2011 Share Posted November 18, 2011 Been away from the oontz for awhile and besides picking up a coke habit i also started cooking. 1 1/2lb ground turkey 2 eggs 1cup of bread crumbs or crushed crackers 1 diced onion hot sauce pepper Mash that shit up in a bowl and bake at 350 for an hour and you got yourself some mighty fine turkey meatloaf. Dont forget to but on the topping before you bake it tho Ketchup Brown sugar hot sauce mustard All to taste Link to comment Share on other sites More sharing options...
!@#$% Posted November 18, 2011 Share Posted November 18, 2011 coke's not so great with food. try weed. i am going to make a veg version of shepherd's pie this winter. maybe i'll use tempeh. that stuff ain't too bad. Deine glad you enjoyed it the best part of those sorta recipes s you just do with them what you will, it ain't puff pastry Link to comment Share on other sites More sharing options...
nythin48176 Posted November 19, 2011 Share Posted November 19, 2011 fuck the recepie, brashetta chicken and the fuckin breakfast of champions nigga!!! Link to comment Share on other sites More sharing options...
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