DougK
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Agreed. Try to keep this on topic people!
What exactly is the topic?
Is like a car wreck, I don't really want to look but I can't help myself.
Agreed. Try to keep this on topic people!
What exactly is the topic?
And that's a praiseworthy attitude to have towards meat consumption. I never did claim that eating meat is unhealthy, however it is in the quantity/quality that many people choose to consume it. Meat has traditionally been a luxury for agrarian society, as there has not been a way to preserve fresh meat until recently, and raising animals is incredibly expensive in terms of resources used. I can tell you for sure that if I was ever to eat red meat in any significant quantity I would want to literally meet the animal if not raise or hunt it myself. I find willingly induced obesity and people's eating habits in general to be a thing of disgust. That more than anything turns me off to the idea of (unnecessarily) eating meat.
Oh no, not again!the Irish in me was ready to go grab my torch and pitch fork
..... ... .. . . ...........................You know. I can't ever remember having sour kraut.Care for sour kraut? One of the best things ever.
Just out of curiosity, have you managed to cook tofu in such as way that it doesn't have the texture of unrendered animal fat? It's the texture, not the flavor, that I don't like about tofu.Haha... Well first, what you consider delicious others may not. For example, I can guarantee you I would not consider a steak delicious. And I like things that you do not. Taste is a matter of perspective, so what you're presenting isn't even really an argument. People in Japan eat fermented fish that's been buried in pots full of rice for years, some of them love it but that doesn't make it more or less legitimate. Furthermore, many of the people who go for the "meat substitute" products were former meat eaters who changed their diet for health or ethical reasons, so they are trying to find something similar to what they once enjoyed. While being vegetarian is certainly healthier and more environmentally friendly, those are not my reasons for doing so. And I don't really care for overpriced meat substitute products. I get my protein from beans, grains, and occasionally tofu.
I see you are descended from a very distinguished line of hair dressers and telephone sanitizers.42?
Oh wait... That's the meaning of life. Damn, I've forgotten?
Absolutely, I wouldn't tolerate such a texture either. There are 3 things that need to be done. Thing one is that it needs to be firm or extra firm tofu. If it is silken tofu it is useless to me. Thing two is that you need to press some of the water out of it, so after you remove it from the package you need to put it on a cutting board between clean dish towels and put something heavy on it for 10 minutes or so. And finally you need to braise the outside so that it gets a nice chewy texture. One of my favorite things to do is slice the block across the length into 1/4" slices and fry it lightly in a little oil on nonstick until it is golden brown, then I glaze it in BBQ sauce and make sandwiches with it. I guarantee you would dig it. Also I will cube it, lightly dust in cornstarch to help it make a crust, fry it till crispy, and make kabobs with it. These are some I made not long ago.Leadgolem said:Just out of curiosity, have you managed to cook tofu in such as way that it doesn't have the texture of unrendered animal fat? It's the texture, not the flavor, that I don't like about tofu.
Absolutely, I wouldn't tolerate such a texture either. There are 3 things that need to be done. Thing one is that it needs to be firm or extra firm tofu. If it is silken tofu it is useless to me. Thing two is that you need to press some of the water out of it, so after you remove it from the package you need to put it on a cutting board between clean dish towels and put something heavy on it for 10 minutes or so. And finally you need to braise the outside so that it gets a nice chewy texture. One of my favorite things to do is slice the block across the length into 1/4" slices and fry it lightly in a little oil on nonstick until it is golden brown, then I glaze it in BBQ sauce and make sandwiches with it. I guarantee you would dig it. Also I will cube it, lightly dust in cornstarch to help it make a crust, fry it till crispy, and make kabobs with it. These are some I made not long ago.
CreamyGoodness said:That does look good.
If you are interested, you could make the silken tofu into a korean style stew like the linked http://www.maangchi.com/recipe/soondubu-jjigae and swap out some of the meat items or omit them. Perhaps save you a trip that one time you pick up the wrong package at the store. Ive had a version very close to the recipe at places in Korea town here in NY and its pretty out of this world.
By the way, do you shun ingredients like Worcheshire sauce?
bottlebomber said:Absolutely, I wouldn't tolerate such a texture either. There are 3 things that need to be done. Thing one is that it needs to be firm or extra firm tofu. If it is silken tofu it is useless to me. Thing two is that you need to press some of the water out of it, so after you remove it from the package you need to put it on a cutting board between clean dish towels and put something heavy on it for 10 minutes or so. And finally you need to braise the outside so that it gets a nice chewy texture. One of my favorite things to do is slice the block across the length into 1/4" slices and fry it lightly in a little oil on nonstick until it is golden brown, then I glaze it in BBQ sauce and make sandwiches with it. I guarantee you would dig it. Also I will cube it, lightly dust in cornstarch to help it make a crust, fry it till crispy, and make kabobs with it. These are some I made not long ago.
It's not good for chili, but texturized vegetable protein (TVP) or gluten is great for that. I make that all the time. You can make any bean chili recipe you like and just sub the TVP.Goofynewfie said:Bomber, have a good chili recipe using tofu? Ive never had it prepared very good
WesleyS said:Those kabobs look great!
Pressing the water out is definitely a step that shouldn't be skipped when preparing tofu. It can also help if you plan on marinating it.
I'll have to try the kabobs one day, though. Even though I love meat and could never give it up completely, I still enjoy veggies and even like tofu and tempeh. I make some pretty good tempeh sushi rolls.
Goofynewfie said:Bomber, have a good chili recipe using tofu? Ive never had it prepared very good
I would agree that most Americans eat too much meat. Meat is concentrated nutrition, but it is also concentrated fat and calories. A diet that is centered around meat requires a person to consume far more calories than they need for them to feel full.
Most of our processed ingredients are concentrated, like sugar and high fructose corn syrup. Even beer is concentrated. We strip the calories from the barley then boil it down to concentrate it even further.
Meat has traditionally been a luxury for agrarian society, as there has not been a way to preserve fresh meat until recently, and raising animals is incredibly expensive in terms of resources used.
Spare ribs always seemed kind of funny to me.. It's kind of like when I smoked cigarettes and someone would say "Hey you got an extra smoke?" I'd pull the pack out and look at it, "nope, this pack only came with 20. No extras."
I think the "spare" is a word to differentiate them from the "prime" rib. Though, when you think about it, they should really be called prime and composite ribs then.
Absolutely, I wouldn't tolerate such a texture either. There are 3 things that need to be done...
It's not good for chili, but texturized vegetable protein (TVP) or gluten is great for that. I make that all the time. You can make any bean chili recipe you like and just sub the TVP.
I don't generally use recipes for cooking past the inspirational stage, but as far as variety I go for the "Mexican" kind in half gallon size bags usually sold as soya carne. The reason is that this kind has much larger pieces that are better than the hamburger size pieces found in the bulk food bins of most health food stores. This is the best kind for chili.The_Dog_42 said:Never looked into TVP, got any good recipes and specific recommendations on how to buy it?
CreamyGoodness said:Have you played with cactus?
CreamyGoodness said:Have you played with cactus?
Growing up with Mexican family on my mom's side, I've had plenty of cactus. Mainly scrambled with eggs or in tacos. I personally don't care enough for it to experiment with it now. It's okay, but not a favorite.
Pickled or fresh roasted cactus in the eggs? Legit curious.
I have tried it a million ways and its always meh. I feel like its my responsibility to conquer it.
How about a cactus mead? not with the fruit, though!
CreamyGoodness said:Pickled or fresh roasted cactus in the eggs? Legit curious.
I have tried it a million ways and its always meh. I feel like its my responsibility to conquer it.
Subsailor said:How about a cactus mead? not with the fruit, though!
But wouldnt a "Select" grade cow still have a "prime-rib" cut?
CreamyGoodness said:Pickled or fresh roasted cactus in the eggs? Legit curious.
I have tried it a million ways and its always meh. I feel like its my responsibility to conquer it.
Nope. A select cow would have a rib roast and ribeye steaks but no "prime rib" cut.
Hmmm... cactus PEAR mead....
I think I will try this. I have somebody in the house who may be on medication for high cholesterol soon. So, subbing some of the meat in our diet with tofu should help reduce the saturated fat in our food.Absolutely, I wouldn't tolerate such a texture either. There are 3 things that need to be done. Thing one is that it needs to be firm or extra firm tofu. If it is silken tofu it is useless to me. Thing two is that you need to press some of the water out of it, so after you remove it from the package you need to put it on a cutting board between clean dish towels and put something heavy on it for 10 minutes or so. And finally you need to braise the outside so that it gets a nice chewy texture. One of my favorite things to do is slice the block across the length into 1/4" slices and fry it lightly in a little oil on nonstick until it is golden brown, then I glaze it in BBQ sauce and make sandwiches with it. I guarantee you would dig it. Also I will cube it, lightly dust in cornstarch to help it make a crust, fry it till crispy, and make kabobs with it. These are some I made not long ago.
That does look good.
If you are interested, you could make the silken tofu into a korean style stew like the linked http://www.maangchi.com/recipe/soondubu-jjigae and swap out some of the meat items or omit them. Perhaps save you a trip that one time you pick up the wrong package at the store. Ive had a version very close to the recipe at places in Korea town here in NY and its pretty out of this world.
By the way, do you shun ingredients like Worcheshire sauce?
This is another good idea. I can't remember seeing TVP in the grocery store. I think I will need to make a trip to a health food store.It's not good for chili, but texturized vegetable protein (TVP) or gluten is great for that. I make that all the time. You can make any bean chili recipe you like and just sub the TVP.
That was one of the recipes I tried last time I tried tofu... It almost made me put tofu on the list of things I refuse to every eat again....I've tried a preparation like this a couple times. Something about the combination of the texture (both inside and out) and flavor of the large tofu chunks does not do it for me. Alton Brown had a recipe for "Bar-B-Fu" (I think that was how it was spelled). Essentially this preparation except with a marinade step in the middle. I seem to prefer smaller pieces that are added as nutrion without modifying the flavor of the dish (on salads, fried rice, miso soup, pho, etc.)...
I'd be more than happy to help with recipe ideas. Cutting back on meat doesn't have to mean sitting there with a little wooden bowl full of cold tofu porridge. I really think you'd like the BBQ tofu sandwiches.Leadgolem said:I think I will try this. I have somebody in the house who may be on medication for high cholesterol soon. So, subbing some of the meat in our diet with tofu should help reduce the saturated fat in our food.
cheezydemon3 said:Hot and sour soup. Slightly thickened, slimy bits of tofu are fantastic in this soup.
[Bar-B-Fu] was one of the recipes I tried last time I tried tofu... It almost made me put tofu on the list of things I refuse to every eat again.
Hot and sour soup. Slightly thickened, slimy bits of tofu are fantastic in this soup.
Hot and sour soup. Slightly thickened, slimy bits of tofu are fantastic in this soup.
This thread changed somehow... I´m not sure if I like it now.... I need something more idiotic.
Hot and sour soup. Slightly thickened, slimy bits of tofu are fantastic in this soup.
Anyone thought about Hot and Sour Beer, hmmm. Porter maybe?
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