Thread: Yet another stupid word invented by vegetarians

On Feb 9, 2:35*pm, Sqwertz <swe...@cluemail.compost> wrote:
> 1. carnevoyeur: A vegetarian who derives satisfaction from watching
> other people eat meat or hearing about the eating of meat.
>
> Yet another word we have to learn to appease the voluntary vegetarian
> society. *JUST EAT MEAT, dammit!
>
> It was a Jeopardy question today.
>
> -sw

Good grief.

Sqwertz <[email protected]> wrote:

>1. carnevoyeur: A vegetarian who derives satisfaction from watching
>other people eat meat or hearing about the eating of meat.
>
>Yet another word we have to learn to appease the voluntary vegetarian
>society. JUST EAT MEAT, dammit!

Not a good day for me to talk about the vegan Italian sausages I made,
eh? [They were good-- the texture is perfect. The 2 carnivores I
had test them asked if they were squirrel.]

>
>It was a Jeopardy question today.

Now you've spoiled the show for me-- we don't see it until 730.
so we're even.

Jim

On Thu, 09 Feb 2012 18:18:42 -0500, Jim Elbrecht <[email protected]>
wrote:

> Not a good day for me to talk about the vegan Italian sausages I made,
> eh? [They were good-- the texture is perfect.

Sounds interesting. What's the recipe?

--
Food is an important part of a balanced diet.

Jim Elbrecht <[email protected]> wrote:
> The 2 carnivores I
> had test them asked if they were squirrel.]

I'm not sure I'd admit to that if it were me.

On Thu, 09 Feb 2012 18:18:42 -0500, Jim Elbrecht wrote:

> Not a good day for me to talk about the vegan Italian sausages I made,

That's what we call a double oxymoron.

>>It was a Jeopardy question today.
>
> Now you've spoiled the show for me-- we don't see it until 730.
> so we're even.

Final Jeopardy: "Evangeline".

But this was a rerun - the 2nd half hour of Jeopardy is always reruns.
Dumb cities only see one episode a day, the first one which I did not
see - too busy pickling.

-sw

On Feb 9, 4:35*pm, Sqwertz <swe...@cluemail.compost> wrote:
> 1. carnevoyeur: A vegetarian who derives satisfaction from watching
> other people eat meat or hearing about the eating of meat.
>
> Yet another word we have to learn to appease the voluntary vegetarian
> society. *JUST EAT MEAT, dammit!
>
> It was a Jeopardy question today.

Ha! I just saw that question and had the same reaction. Just eat
meat and get over it already!

sf <[email protected]> wrote:

>On Thu, 09 Feb 2012 18:18:42 -0500, Jim Elbrecht <[email protected]>
>wrote:
>
>> Not a good day for me to talk about the vegan Italian sausages I made,
>> eh? [They were good-- the texture is perfect.
>
>Sounds interesting. What's the recipe?

I followed this one pretty closely because it was the first time-
http://vegweb.com/index.php?topic=34513.0

I used 5-6oz of Crimini instead of a single portobello- cooked the
white beans instead of using canned- and used honey instead of agave.

But otherwise I followed it. I did the kneading in the Kitchenaid, so
the hardest part was forming the links. Vital wheat gluten gives
them some real springiness that resists forming. It makes 10 3-4oz
[cooked weight] sausages.

1/2 of these will go in ziti tomorrow-- but I might do some peppers
and onions for the other half.

Jim

Sqwertz <[email protected]> wrote:

>On Thu, 09 Feb 2012 18:18:42 -0500, Jim Elbrecht wrote:

-snip-
>> Now you've spoiled the show for me-- we don't see it until 730.
>> so we're even.
>
>Final Jeopardy: "Evangeline".
>
>But this was a rerun - the 2nd half hour of Jeopardy is always reruns.
>Dumb cities only see one episode a day, the first one which I did not
>see - too busy pickling.

We get a repeat around noon-- then the new one at 730 after the new
Wheel.
[oops- I just checked. We're a dumb city . . . 'burb', now-- they
extended the news to an hour and we only get one Jeopardy a day.]

Jim

On Thu, 09 Feb 2012 19:21:57 -0500, Jim Elbrecht <[email protected]>
wrote:

> sf <[email protected]> wrote:
>
> >On Thu, 09 Feb 2012 18:18:42 -0500, Jim Elbrecht <[email protected]>
> >wrote:
> >
> >> Not a good day for me to talk about the vegan Italian sausages I made,
> >> eh? [They were good-- the texture is perfect.
> >
> >Sounds interesting. What's the recipe?
>
> I followed this one pretty closely because it was the first time-
> http://vegweb.com/index.php?topic=34513.0
>
> I used 5-6oz of Crimini instead of a single portobello- cooked the
> white beans instead of using canned- and used honey instead of agave.
>
> But otherwise I followed it. I did the kneading in the Kitchenaid, so
> the hardest part was forming the links. Vital wheat gluten gives
> them some real springiness that resists forming. It makes 10 3-4oz
> [cooked weight] sausages.
>
> 1/2 of these will go in ziti tomorrow-- but I might do some peppers
> and onions for the other half.
>
I wonder what could be used instead of "vital" wheat gluten? I have
no idea what that is and wouldn't want to use a wheat product anyway.
Other than that, it looks delicious. Thanks for the recipe link!


--
Food is an important part of a balanced diet.

sf wrote:

> I wonder what could be used instead of "vital" wheat gluten? I have
> no idea what that is and wouldn't want to use a wheat product anyway.

Wheat gluten is a protein used often in Buddhist cuisine. I think its
most famous use is a Chinese recipe for mock duck. I've seen a number of
recipes for curried gluten; it has a "meatier" texture than other
vegetarian proteins like tofu or tempeh.

It's possible to make gluten at home by mixing flour with water, then
kneading and rinsing.

If you want to substitute for gluten and you don't care about being
vegetarian, you can use chicken, pork, or duck.

Bob

On Thu, 09 Feb 2012 23:06:49 -0800, Bob Terwilliger
<virtualgoth@die_spammer.biz> wrote:

> sf wrote:
>
> > I wonder what could be used instead of "vital" wheat gluten? I have
> > no idea what that is and wouldn't want to use a wheat product anyway.
>
> Wheat gluten is a protein used often in Buddhist cuisine. I think its
> most famous use is a Chinese recipe for mock duck. I've seen a number of
> recipes for curried gluten; it has a "meatier" texture than other
> vegetarian proteins like tofu or tempeh.
>
> It's possible to make gluten at home by mixing flour with water, then
> kneading and rinsing.
>
> If you want to substitute for gluten and you don't care about being
> vegetarian, you can use chicken, pork, or duck.
>
I was hoping for a vegetarian substitute that wasn't wheat based.


--
Food is an important part of a balanced diet.

sf wrote:
>
> On Thu, 09 Feb 2012 23:06:49 -0800, Bob Terwilliger
> > If you want to substitute for gluten and you don't care about being
> > vegetarian, you can use chicken, pork, or duck.
> >
> I was hoping for a vegetarian substitute that wasn't wheat based.

Since the wheat gluten is a substitute for meat, try a soy based meat
substitute

Gary

Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:

>sf wrote:
>
>> I wonder what could be used instead of "vital" wheat gluten? I have
>> no idea what that is and wouldn't want to use a wheat product anyway.
>
>Wheat gluten is a protein used often in Buddhist cuisine. I think its
>most famous use is a Chinese recipe for mock duck. I've seen a number of
>recipes for curried gluten; it has a "meatier" texture than other
>vegetarian proteins like tofu or tempeh.

I haven't made anything with either tempeh or tofu that I didn't
*know* I was eating vegan stuff. Not that it has all been bad--
it just didn't feel like meat. I've done a few things with the
Vital Wheat Gluten, and it really feels like meat when it is done.
[the vegans call it wheat meat]

>
>It's possible to make gluten at home by mixing flour with water, then
>kneading and rinsing.

Will any flour do? I've only seen recipes that call for whole wheat
flour. [a pound and a half of flour, maybe an hours work, and an
overnight soak yields 10oz wheat-meat]

>If you want to substitute for gluten and you don't care about being
>vegetarian, you can use chicken, pork, or duck.
>

Zackly. I think that recipe would make some decent sausage if made
with lean hamburger or ground poultry.

The idea of forming links, wrapping them in foil and steaming had
never occurred to me.

Jim

sf wrote:

>>> I wonder what could be used instead of "vital" wheat gluten? I have
>>> no idea what that is and wouldn't want to use a wheat product anyway.
>>
>> Wheat gluten is a protein used often in Buddhist cuisine. I think its
>> most famous use is a Chinese recipe for mock duck. I've seen a number of
>> recipes for curried gluten; it has a "meatier" texture than other
>> vegetarian proteins like tofu or tempeh.
>>
>> It's possible to make gluten at home by mixing flour with water, then
>> kneading and rinsing.
>>
>> If you want to substitute for gluten and you don't care about being
>> vegetarian, you can use chicken, pork, or duck.
>>
> I was hoping for a vegetarian substitute that wasn't wheat based.

You could use firm tofu, but the texture wouldn't be as meat-like and
the flavor would be slightly different. (Neither gluten nor tofu have
*much* flavor, but the flavors they have are discernibly different.)

Bob

On Fri, 10 Feb 2012 02:41:58 -0800, sf <[email protected]> wrote:

>On Thu, 09 Feb 2012 23:06:49 -0800, Bob Terwilliger
><virtualgoth@die_spammer.biz> wrote:
>
>> sf wrote:
>>
>> > I wonder what could be used instead of "vital" wheat gluten? I have
>> > no idea what that is and wouldn't want to use a wheat product anyway.
>>
>> Wheat gluten is a protein used often in Buddhist cuisine. I think its
>> most famous use is a Chinese recipe for mock duck. I've seen a number of
>> recipes for curried gluten; it has a "meatier" texture than other
>> vegetarian proteins like tofu or tempeh.
>>
>> It's possible to make gluten at home by mixing flour with water, then
>> kneading and rinsing.
>>
>> If you want to substitute for gluten and you don't care about being
>> vegetarian, you can use chicken, pork, or duck.
>>
>I was hoping for a vegetarian substitute that wasn't wheat based.

I was fairly pleased with this one-
http://www.myvegancookbook.com/recipes/recipe.php?id=69

I used cut oats, not rolled-- and used wheatberries & black beans in a
similar one that I can't find.

Jim

Jim Elbrecht <[email protected]> wrote:

> Zackly. I think that recipe would make some decent sausage if made
> with lean hamburger or ground poultry.
>
> The idea of forming links, wrapping them in foil and steaming had
> never occurred to me.
>
> Jim

I have formed sausage links for skinless links or chubs many times. Foil is
not my material of choice, at least not next to the food, but it comes into
play if you set the links in the oven.

Use plastic wrap. There are two ways to go about it. If you want it filled,
rouladen style, spread your sausage or sausage substitute out in a square
sheet on top of plastic wrap, leaving a generous uncovered edge on both
sides. Put on any filling you want. Then roll it up, going back and forth a
couple times to form it, then roll up in the plastic wrap and twist firmly
shut. You can then put on a second layer if you are going to boil it. This
will do a much better job than foil of keeping the water out.

If you don't want to fill or roll, just hand form the link, then cover with
plastic wrap as above.

You can also set the links in the oven. In that case you would cover the
plastic wrap with foil, then cook. I like to go about 300F for about 20
minutes.

When unwrapped the link should be set well enough to handle almost as well
as skin-on sausage.

MartyB

Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
> sf wrote:
>
>>>> I wonder what could be used instead of "vital" wheat gluten? I
>>>> have no idea what that is and wouldn't want to use a wheat product
>>>> anyway.
>>>
>>> Wheat gluten is a protein used often in Buddhist cuisine. I think
>>> its most famous use is a Chinese recipe for mock duck. I've seen a
>>> number of recipes for curried gluten; it has a "meatier" texture
>>> than other vegetarian proteins like tofu or tempeh.
>>>
>>> It's possible to make gluten at home by mixing flour with water,
>>> then kneading and rinsing.
>>>
>>> If you want to substitute for gluten and you don't care about being
>>> vegetarian, you can use chicken, pork, or duck.
>>>
>> I was hoping for a vegetarian substitute that wasn't wheat based.
>
> You could use firm tofu, but the texture wouldn't be as meat-like and
> the flavor would be slightly different. (Neither gluten nor tofu have
> *much* flavor, but the flavors they have are discernibly different.)
>
> Bob

I tried a number of methods of making a tofu chicken substitute when trying
to develop a vegetarian Chinese style crispy spring roll for a vegetable
side dish competition at the American Royal. Just leaving out the real
chicken didn't have enough flavor.

Epic fail.

That being said, I'm still intrigued by the notion of mock duck.

MartyB

On Thu, 09 Feb 2012 19:21:57 -0500, Jim Elbrecht wrote:

> sf <[email protected]> wrote:
>
>>On Thu, 09 Feb 2012 18:18:42 -0500, Jim Elbrecht <[email protected]>
>>wrote:
>>
>>> Not a good day for me to talk about the vegan Italian sausages I made,
>>> eh? [They were good-- the texture is perfect.
>>
>>Sounds interesting. What's the recipe?
>
> I followed this one pretty closely because it was the first time-
> http://vegweb.com/index.php?topic=34513.0
>
> I used 5-6oz of Crimini instead of a single portobello- cooked the
> white beans instead of using canned- and used honey instead of agave.
>
> But otherwise I followed it. I did the kneading in the Kitchenaid, so
> the hardest part was forming the links. Vital wheat gluten gives
> them some real springiness that resists forming. It makes 10 3-4oz
> [cooked weight] sausages.
>
> 1/2 of these will go in ziti tomorrow-- but I might do some peppers
> and onions for the other half.

But... how bad does it taste?

-sw

Sqwertz <[email protected]> wrote:

>On Thu, 09 Feb 2012 19:21:57 -0500, Jim Elbrecht wrote:
>

-snip-
>>
>> I followed this one pretty closely because it was the first time-
>> http://vegweb.com/index.php?topic=34513.0

-snip-
>
>But... how bad does it taste?

It tastes *good*. The wheat gluten is *way* in the background. It
contributes the feel more than anything. Without any further
cooking I can taste a bit of wheat-ness. The chunks in the ziti
taste just like meat sausage.

My son said "That's good-- but I can't tell what kind of meat it is."
He is at least as critical of vegans as you are.

My neighbor, a redneck carnivore who *always* speaks his mind, guessed
squirrel because we'd been talking squirrel recipes lately.

Jim