|
i have a big bag of tvp in my stash, mostly use it to bulk out my various bean concoctions.
|
#
?
Mar 7, 2021 00:28
|
|
|
|
| # ? Jun 9, 2024 21:00 |
|
|
     
|
|
#
?
Mar 7, 2021 00:50
|
|
|
i've done this before. biscuizza.
|
|
#
?
Mar 7, 2021 00:52
|
|
|
|
|
#
?
Mar 7, 2021 01:20
|
|
|
|
|
#
?
Mar 7, 2021 02:00
|
|
|
Elviscat posted:I'm not a vegetarian, but I like substituting plant based meals for meat for at least half my meals, and I always just roll my eyes at the derails. What's the name of the restaurant? I'm headed down to the Olympic peninsula in a few weeks and could use me some recommendation.
|
|
#
?
Mar 7, 2021 02:27
|
|
|
Emmy made you guys a video: https://www.youtube.com/watch?v=HrBTbfrucGk
|
|
#
?
Mar 7, 2021 02:30
|
|
|
Huh. Just watched this a couple of hours ago https://www.youtube.com/watch?v=MGDT0LYJmxc
|
|
#
?
Mar 7, 2021 02:37
|
|
cowboy
|
I'm not seeing a problem here
|
|
#
?
Mar 7, 2021 02:40
|
|
|
I heard Keurigs were declining in popularity.
|
|
#
?
Mar 7, 2021 02:46
|
|
|
I've been making dishes with 1 part meat 3 parts TVP lately and it works great; other than a slight textural difference you can't really tell its not ground meat (at least, when in a sauce). I'm pretty sure you really only need the animal fat to pull off the effect, but I haven't acquired any straight fat yet. Not actually vegetarian, but still better than going all meat. And better for you than sweet, sweet fried tofu. Black bean burgers are basically a falafel variant, and falafel is amazing.
|
|
#
?
Mar 7, 2021 02:57
|
|
|
BigHead posted:What's the name of the restaurant? I'm headed down to the Olympic peninsula in a few weeks and could use me some recommendation. Next Door Gastropub in Port Angeles.
|
|
#
?
Mar 7, 2021 03:23
|
|
|
   "Fat"
|
|
#
?
Mar 7, 2021 04:41
|
|
|
I'd use lard but some might use Spry, or Crisco etc. It's a perfectly reasonable direction.
|
|
#
?
Mar 7, 2021 05:34
|
|
|
angerbeet posted:I'd use lard but some might use Spry, or Crisco etc. It's a perfectly reasonable direction. The most egregious thing about those recipes is they don't bullet point/number the instructions rather than putting them all into a paragraph. That seems like such an obvious thing in all modern recipes that it's just weird that no one thought of it at the time.
|
|
#
?
Mar 7, 2021 06:05
|
|
|
I foolishly thought the spaghetti and meatballs recipe was going to be a recipe for spaghetti and meatballs.
|
|
#
?
Mar 7, 2021 06:15
|
|
|
rodbeard posted:I foolishly thought the spaghetti and meatballs recipe was going to be a recipe for spaghetti and meatballs. "season ground chuck and shape in to balls"?
|
|
#
?
Mar 7, 2021 06:16
|
|
|
boar guy posted:"season ground chuck and shape in to balls"? The dried spaghetti is used as bread crumbs in the meatballs rather than cooked and used as a medium for the meatballs. It's not a pasta dish. e: Actually on a second reading it just seems ambiguous. Wow, recipes really have gotten clearer in the past half century, even if they're now prefaced with an essay about how spaghetti made the author feel about their childhood. AreWeDrunkYet has a new favorite as of 06:25 on Mar 7, 2021 |
|
#
?
Mar 7, 2021 06:18
|
|
|
no, place the shaped meatballs on top of the pasta-tomato-spices mixture and then heat the pasta is being cooked in its sauce for 45 minutes tho which is not how we would typically do it today
|
|
#
?
Mar 7, 2021 06:22
|
|
|
It’s steamed hams on super overcooked pasta in “sauce”
|
|
#
?
Mar 7, 2021 06:29
|
|
|
These recipes are highly detailed compared to the pre 20th century cookbooks which are written second hand in paragraph form assuming you know full well what paste is.
|
|
#
?
Mar 7, 2021 06:35
|
|
|
archive has hundreds of "community" cookbooks, particularly church ones, with recipes from anybody that wants to contribute. just look up a word like "baptist" or whatever. i love these things
|
|
#
?
Mar 7, 2021 06:44
|
|
|
a handful of other "Receipts" from a 1916 providence rhode island cookbook   heres an easy to follow receipt, 
|
|
#
?
Mar 7, 2021 07:01
|
|
|
AN ODD SALAD is a good username. 1 drop onion juice? poo poo, don’t go overboard
|
|
#
?
Mar 7, 2021 07:24
|
|
|
Data Graham posted:1 drop onion juice? poo poo, don’t go overboard Preferable to the other one drop rule I know of.
|
|
#
?
Mar 7, 2021 07:26
|
|
|
Data Graham posted:1 drop onion juice? poo poo, don’t go overboard I got a gallon of onion juice for some reason. It's taken me years and years of making FILLING FOR SANDWICHES (à la Kate Harkness) to even get partway through it
|
|
#
?
Mar 7, 2021 07:29
|
|
|
   
|
|
#
?
Mar 7, 2021 07:47
|
|
|
Auntie Jackson doesn't trust vinegar
|
|
#
?
Mar 7, 2021 07:53
|
|
|
How the hell do you measure 1.5 cups of uncooked spaghetti?
|
|
#
?
Mar 7, 2021 08:44
|
|
|
The hell is a can of French Fried Noodles?
|
|
#
?
Mar 7, 2021 08:57
|
|
|
Tiggum posted:How the hell do you measure 1.5 cups of uncooked spaghetti? Very imperially
|
|
#
?
Mar 7, 2021 09:04
|
|
|
Tiggum posted:How the hell do you measure 1.5 cups of uncooked spaghetti? A blender
|
|
#
?
Mar 7, 2021 09:14
|
|
|
Bit late for the real meat/fake meat chat but my favorite example is Bacos. People expect them to taste and function like bacon and end up hating them, when if you just accept them as their own thing with their own flavor and texture profile and use them differently than actual bacon bits they're great. They also work great mixed with actual bacon bits.
|
|
#
?
Mar 7, 2021 09:28
|
|
|
Fantastic Foreskin posted:I've been making dishes with 1 part meat 3 parts TVP lately and it works great; other than a slight textural difference you can't really tell its not ground meat (at least, when in a sauce). I'm pretty sure you really only need the animal fat to pull off the effect, but I haven't acquired any straight fat yet. Not actually vegetarian, but still better than going all meat. And better for you than sweet, sweet fried tofu. TVP works so well as a meat 'extender' that its listed before the meat in any kind of cheap canned soup/chili whatever that has some real meat in it.
|
|
#
?
Mar 7, 2021 09:47
|
|
|
Sekhmnet posted:TVP works so well as a meat 'extender' that its listed before the meat in any kind of cheap canned soup/chili whatever that has some real meat in it. It’s also the main ingredient used in lots of expensive meat substitutes. I tried one of those cans of be’f soup a while back, and it was thin watery garbage with a few pathetic chunks of fake meat. I check the ingredients label, and the TVP was listed under the 2% or less of the following section. And yet, a can of that stuff still costs more than progresso or Campbell’s chunky
|
|
#
?
Mar 7, 2021 09:51
|
|
|
This just ooks like a perfectly normal focaccia bun, perhaps a bit janky in execution, but I'd bite into that happily.
|
|
#
?
Mar 7, 2021 11:00
|
|
|
I've cooked TVP as taco meat and with the other stuff in the taco it was perfectly fine and I honestly couldn't tell the difference It wasn't the very best taco I ever had probably but it was perfectly good
|
|
#
?
Mar 7, 2021 14:35
|
|
|
The General posted:The hell is a can of French Fried Noodles?  My best guess is this.
|
|
#
?
Mar 7, 2021 14:39
|
|
|
LadyPictureShow posted:
I eat those using a spoon full of peanut butter or store brand nutella like a chimpanzee eating termites with a stick.
|
|
#
?
Mar 7, 2021 14:44
|
|
|
|
| # ? Jun 9, 2024 21:00 |
|
|
AreWeDrunkYet posted:The most egregious thing about those recipes is they don't bullet point/number the instructions rather than putting them all into a paragraph. That seems like such an obvious thing in all modern recipes that it's just weird that no one thought of it at the time. This makes sense for recipes on recipe cards, where you could run out of room. I wonder if you compared other instructional texts of the time period, were they also in paragraph form more often than not? When did the step-by-step bulletted/numbered direction style become the rightful king? I do wonder if it's as others have pointed out ("paste") that some of it has to do with the expectation that you were only looking at a recipe book for either general ideas or ingredient lists (which sometimes don't even have amounts listed). The idea being that anyone using a cookbook grew up pretty well entrenched in cooking basics, so step-by-step instructions would be at best unnecessary and at worst insulting to the user. Like I think the modern equivalent would be if you googled how to do something on the computer and the results began with 1. Turn on your computer and wait for it to boot up. 2. Enter the user password if prompted to do so. 3. Place your hand on the mouse or touchpad and move the cursor to the icon named... Also, when did the "receipts"/"recipes" etymology lines converge or diverge? My parents have a huge binder which in one of their handwritings reads "Receipts" and for the longest time as a kid I thought they were just being really thorough at documenting their purchases. The binder was started in the 80s or 90s. I'm also wondering about the pronunciation of "receipts," is "recipes" just a simplified form you're meant to pronounce as "re-seeps", and then it got blundered back the other way to sound fancier/more proper by pronouncing the final e?
|
|
#
?
Mar 7, 2021 15:18
|
|
