Topic: What's for dinner?

[SkepticalVegan]

trying to decide between making a meatball sub or heating up some punjabi chhole & naan

[seaotter]

trying to decide between making a meatball sub or heating up some punjabi chhole & naan

I'm betting I don't know what either of those are. 

[SkepticalVegan]

trying to decide between making a meatball sub or heating up some punjabi chhole & naan

I'm betting I don't know what either of those are. 

Punjabi Chhole is a east Indian dish of curried whole chickpeas and naan is just a flat bread

[seaotter]

trying to decide between making a meatball sub or heating up some punjabi chhole & naan

I'm betting I don't know what either of those are. 

Punjabi Chhole is a east Indian dish of curried whole chickpeas and naan is just a flat bread

And a vegan meatball sub? Soy or tofu?

[SkepticalVegan]

(click to show/hide)

trying to decide between making a meatball sub or heating up some punjabi chhole & naan

I'm betting I don't know what either of those are. 

Punjabi Chhole is a east Indian dish of curried whole chickpeas and naan is just a flat bread

And a vegan meatball sub? Soy or tofu?

well tofu is soy but...
I guess mostly soy-based, with some gluten...many fake meat products tend to be a blend of soy and wheat gluten, better than either on their own. heres the meatball ingredients, they dont seem too scary

(click to show/hide)

Ingredients (Classic): Textured soy protein, water, wheat gluten, soy protein, pressed canola oil, bread crumbs (wheat flour, salt), natural vegetable flavors, salt, vegetable gum, sugar, spices, onion, garlic, celery, and parsley.

and i use a cassava based "cheese" that's pretty good and it actually melts and stretches, I even made deep fried cheese stick with it once

(click to show/hide)

Filtered water, tapioca and/or arrowroot flours, non-GMO expeller pressed canola and /or non-GMO expeller pressed safflower oil, coconut oil, pea protein, salt, vegan natural flavors, inactive yeast, vegetable glycerin, xanthan gum, citric acid (for flavor), titanium dioxide (a naturally occurring mineral).

I top it off with some sundried tomato sauce and vegan "grated topping" which taste just like the cheap kraft Parmesan topping, soy-based

(click to show/hide)

INGREDIENTS: SOY BASE (SOY FLOUR, FILTERED WATER, SOY SOLIDS), RICE FLOUR, SALT, NATURAL FLAVOR, SOYBEAN OIL, CONTAINS 2 PERCENT OR LESS OF SORBITOL, TRICALCIUM PHOSPHATE, CITRIC ACID, ENZYMES, VITAMIN A PALMITATE, POWDERED CELLULOSE ADDED TO PREVENT CAKING.

[T.A.P.O.R.]

(click to show/hide)

trying to decide between making a meatball sub or heating up some punjabi chhole & naan

I'm betting I don't know what either of those are. 

Punjabi Chhole is a east Indian dish of curried whole chickpeas and naan is just a flat bread

And a vegan meatball sub? Soy or tofu?

well tofu is soy but...
I guess mostly soy-based, with some gluten...many fake meat products tend to be a blend of soy and wheat gluten, better than either on their own. heres the meatball ingredients, they dont seem too scary

(click to show/hide)

Ingredients (Classic): Textured soy protein, water, wheat gluten, soy protein, pressed canola oil, bread crumbs (wheat flour, salt), natural vegetable flavors, salt, vegetable gum, sugar, spices, onion, garlic, celery, and parsley.

and i use a cassava based "cheese" that's pretty good and it actually melts and stretches, I even made deep fried cheese stick with it once

(click to show/hide)

Filtered water, tapioca and/or arrowroot flours, non-GMO expeller pressed canola and /or non-GMO expeller pressed safflower oil, coconut oil, pea protein, salt, vegan natural flavors, inactive yeast, vegetable glycerin, xanthan gum, citric acid (for flavor), titanium dioxide (a naturally occurring mineral).

I top it off with some sundried tomato sauce and vegan "grated topping" which taste just like the cheap kraft Parmesan topping, soy-based

(click to show/hide)

INGREDIENTS: SOY BASE (SOY FLOUR, FILTERED WATER, SOY SOLIDS), RICE FLOUR, SALT, NATURAL FLAVOR, SOYBEAN OIL, CONTAINS 2 PERCENT OR LESS OF SORBITOL, TRICALCIUM PHOSPHATE, CITRIC ACID, ENZYMES, VITAMIN A PALMITATE, POWDERED CELLULOSE ADDED TO PREVENT CAKING.

You'd be surprised how much processing goes into making... pretty much anything.
Not saying that it's a horror story. Well so some it is, but I just found it really interesting, complicated and down right amazing.
I recommend a read of Twinkie Deconstructed. It's light hearted, informative and you'll find a lot of the manufacuting processes for your soy foods described.

The soy bean and corn kernel, are amazingly versatile things. Not just foodstuffs either, but glue, ink and concrete to name a few!

[SkepticalVegan]

I heard of that book and had been meaning to read it but forgot, thanks for reminding me! It sounds quite good, I love food science. I like reading about molecular gastronomy and the like, there was a show i saw once called Future Food i think where they did some pretty cool stuff

on the note of processed food not being so scary, folks often seem to think there is a lot more to veggie burger than there actually is. I remember when I was younger eating a Boca Veggie burger, it had a fairly simple & short list of ingredients, soy-based and all-natural ingredients (according to the box) when my grandparents felt the need to point out how unnatural the burger I was eating was, they weren't just going for eating meat being natural but actually talking about the ingredients, convinced it was made with petroleum ingredients and artificial chemicals. I tried arguing it and showing the box but just like some of our political or religious arguments they would literally avert their eyes when presented with any actual evidence that might not help their argument (in this case the burger box). Funny thing was was they were eating tacos made with Atkins friendly tortillas and diet soda, yeah they were really only concerned about how natural my food was...

[Green Ideas]

My last dinner was pretty much my standard meal: lettuce, rice, beans (black this time, usually brown), some cooked veggies (potatoes, carrots and broccoli), and some bovine meat (wasn't steak this time, cooked, not fried, don't know the cut's name in English). Fruit as usual for dessert, had mango tonight.

[Boßel]

Creamy Enchiladas, with some cut up peaches and a lot of beer.

For dessert, I had scotch. I;m not quite finished with my dessert though.

[seaotter]

Sounds good, jambalaya turned out superb. I gorged.

[T.A.P.O.R.]

I heard of that book and had been meaning to read it but forgot, thanks for reminding me! It sounds quite good, I love food science. I like reading about molecular gastronomy and the like, there was a show i saw once called Future Food i think where they did some pretty cool stuff

on the note of processed food not being so scary, folks often seem to think there is a lot more to veggie burger than there actually is. I remember when I was younger eating a Boca Veggie burger, it had a fairly simple & short list of ingredients, soy-based and all-natural ingredients (according to the box) when my grandparents felt the need to point out how unnatural the burger I was eating was, they weren't just going for eating meat being natural but actually talking about the ingredients, convinced it was made with petroleum ingredients and artificial chemicals. I tried arguing it and showing the box but just like some of our political or religious arguments they would literally avert their eyes when presented with any actual evidence that might not help their argument (in this case the burger box). Funny thing was was they were eating tacos made with Atkins friendly tortillas and diet soda, yeah they were really only concerned about how natural my food was...

I used to eat a lot of soy based food, but somehwere along the line it began to disagree with me.
My favourite was Roast Soy Loaf. It looked like a cross between a haggis and a poo, but with a little veggie gravy it was quite the delight. Right up to the point when eating the stuff triggered asthma-like symptoms within half an hour of eating.
May have been an interaction with my medication or something changed in the ingredients.
So I'm back to recruiting my protein from Bovine College. It was a good ten years. Though I never got used to brussel sprouts.

Back on topic.

Tonight it bachelor night: Pasta slopped with pesto and parmesan cheese.

[lonely moa]

Homegrown Porterhouse (rare), homegrown vegies and spuds, homegrown stewed apples and whipped cream.  Plus a bottle of Stoke Amber, Banrock Shiraz and two fingers of Jamieson's.  Boring but nice.

[moj]

last night it was garlic rubbed steak, mashed potatoes, mixed veggies and peach frozen yogurt for desert. It was awesome!

[seaotter]

Homegrown Porterhouse (rare), homegrown vegies and spuds, homegrown stewed apples and whipped cream.  Plus a bottle of Stoke Amber, Banrock Shiraz and two fingers of Jamieson's.  Boring but nice.

Boring was not my reaction.

[lonely moa]

Homegrown Porterhouse (rare), homegrown vegies and spuds, homegrown stewed apples and whipped cream.  Plus a bottle of Stoke Amber, Banrock Shiraz and two fingers of Jamieson's.  Boring but nice.

Boring was not my reaction.

ta