What can you expect in the Food Thread on PF?

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The discussion revolves around a vibrant exchange of food-related topics, with participants sharing favorite recipes, culinary experiences, and kitchen mishaps. A notable focus is on lentil recipes, with suggestions for dishes like chocolate lentil cake and lentil lasagna, as well as creative uses of lentils in various cuisines. Participants also share recipes for pasta with pesto, grilled shrimp marinades, and Indian dishes like dahl and gulab jamun. There’s a strong emphasis on improvisation in cooking, with many contributors discussing how they cook "by feel" rather than following strict measurements. The conversation also touches on cultural influences, such as the appreciation for Lebanese and South Indian cuisine, and the importance of traditional meals like the Indian sadya. Additionally, humorous anecdotes about kitchen disasters and the challenges of cooking techniques, like frying mozzarella sticks, add a lighthearted tone to the thread. Overall, the thread celebrates the joy of cooking and the communal sharing of food experiences.
  • #901
I bought some soya product i do not know why as i have no idea what to do with it,
it is dry little nodules, no instructions on the bag, anyone have an idea what i can make out of this stuff?
 
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  • #902
wolram said:
I bought some soya product i do not know why as i have no idea what to do with it,
it is dry little nodules, no instructions on the bag, anyone have an idea what i can make out of this stuff?
Does it have a name?
 
  • #903
wolram said:
I bought some soya product i do not know why as i have no idea what to do with it,
it is dry little nodules, no instructions on the bag, anyone have an idea what i can make out of this stuff?
You bought a soya product with no plan and no idea what to do with it? Are you a woman? I thought you were a guy until you expressed an interest in marrying a Korean-produced car. (you have not supplied details, but we may be able to tease details from general information) Do you plan on wedding a mid-sized car, a compact, or perhaps a luxury model?
 
  • #904
Evo said:
Does it have a name?


It probably had a name on the supermarket shelf but there is nothing on the bag, the bags are quite big and light, i think it is soya mince.
 
  • #905
turbo-1 said:
You bought a soya product with no plan and no idea what to do with it? Are you a woman? I thought you were a guy until you expressed an interest in marrying a Korean-produced car. (you have not supplied details, but we may be able to tease details from general information) Do you plan on wedding a mid-sized car, a compact, or perhaps a luxury model?


I am a bad shopper when it comes to food, i bought 10 individulal treacle puddings becaus i remembered i liked them but i did not.
 
  • #906
wolram said:
I am a bad shopper when it comes to food, i bought 10 individulal treacle puddings becaus i remembered i liked them but i did not.
Gosh! You have to come here for at least a month or two, so you can learn to recognize food. If you are willing to spend more time and pay extra, I will teach you how to assemble food-related products from the crap in the stores, until you can actually eat the products.
 
  • #907
turbo-1 said:
Gosh! You have to come here for at least a month or two, so you can learn to recognize food. If you are willing to spend more time and pay extra, I will teach you how to assemble food-related products from the crap in the stores, until you can actually eat the products.


I am an accidental cook, i discovered that beetroot goes well with steak when i opened the wrong can, and it is difficult shopping when you do not have a freezer, i have to make a choise freezer or washing mach, i only have room for one.
 
  • #908
wolram said:
I am an accidental cook, i discovered that beetroot goes well with steak when i opened the wrong can, and it is difficult shopping when you do not have a freezer, i have to make a choise freezer or washing mach, i only have room for one.
Well, I grew up in a little place with a big family, and our big appliance was a chest freezer. We had a washing machine that could be filled at the kitchen sink and our dryer was a series of clothes-lines. Luckily, my mother and her family and my father's mother and her family were cooks who could kick some serious butt. When we got food (fiddleheads, deer meat, moose, etc) it went straight into the freezer with the blueberries, strawberries, frozen green beans, and other good stuff.
 
  • #909
I threw together some very tasty scrambled eggs the other night. I added the usual dash of oregano, red pepper, garlic salt, cilantro, pepper, a tiny bit of cumin, and onions, but what made it unusually good was a thin layer of dill flavored havarti cheese.

They were about the best eggs that I've ever made!
 
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  • #910
Ivan Seeking said:
I threw together some very tasty scrambled eggs the other night. I added the usual dash of oregano, red pepper, garlic salt, cilantro, pepper, a tiny bit of cumin, and onions, but what made it unusually good was a thin layer of dill flavored harvarta cheese.

They were about the best eggs that I've ever made!
Can you express some?
 
  • #911
I could try faxing them. That way they'll get there before they get cold.
 
  • #912
Ivan Seeking said:
I could try faxing them. That way they'll get there before they get cold.
Mmm! Honey, let's chew on this paper as soon as it gets here... You're mean! (but clever)
 
  • #913
Ivan Seeking said:
I threw together some very tasty scrambled eggs the other night. I added the usual dash of oregano, red pepper, garlic salt, cilantro, pepper, a tiny bit of cumin, and onions, but what made it unusually good was a thin layer of dill flavored havarti cheese.

They were about the best eggs that I've ever made!
Ooooh, that does sound good! Fax me some!

I've really gotten into dill lately.
 
  • #914
I've never added so much "stuff" to eggs before! Wow, sounds yummy.

I'm going to be spending the rest of the evening baking cookies. A bit early for Christmas cookies, but the last day of class for my students is this week, and they've been such a great group this semester that I decided I'm going to treat them with goodies for the last day of class. :approve: My lab will get the leftovers, so I figure everyone's going to have a very good Wednesday. :biggrin:
 
  • #916
Evo said:
Ooooh, that does sound good! Fax me some!

I've really gotten into dill lately.
I still have some dill left. Should I fax your the florets or the seeded heads? I hate to fax out the florets, since they are so flavorful in chili relishes. If I fax you the seeded heads, I'll have more of the flavorful flowers to can with.
 
  • #917
wolram said:
Found it
http://www.tesco.com/superstore/frames/default.asp?buttons=&url=/superstore/frames/main.asp

Dried soya mince.

Hob
Instructions:
To serve 4:

Re-hydrate 200g of dry mince with 500-600ml of boiling water, leave for 5

minutes, then add to your recipe.
It's a vegetarian meat alternative. It's tasteless, but is supposed to have a "meat-like texture".

TVP
TVP or textured vegetable protein, was one of first meat analogue products to emerge, over 30 years ago. Then and now it is often used by the food industry in vegetarian and non-vegetarian food products, but can also be bought in ingredient form from health food stores and supermarkets and is often called dried soya mince.A by-product of the soya oil industry, TVP is made from the remaining soya flour once the oil has been extracted. Very low in fat and a good source of fibre, it comes as dried chunks, mince or flakes, to which you add water before using in a recipe. There’s no flavour to it, but its sponge like texture means it marinates and absorbs flavours well in cooking, and it does have a realistic meat-like texture, especially in traditional mince dishes such as lasagnes and spaghetti Bolognese.

http://www.ivillage.co.uk/food/fruitveg/vegetarian/articles/0,,164321_175730,00.html

Wolram, what is happening to you?
 
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  • #918
turbo-1 said:
I still have some dill left. Should I fax your the florets or the seeded heads? I hate to fax out the florets, since they are so flavorful in chili relishes. If I fax you the seeded heads, I'll have more of the flavorful flowers to can with.
I've never had the florets, just the sprigs.

turbo-I think Wolram is in need of a food intervention. :bugeye:
 
  • #919
Evo said:
I've never had the florets, just the sprigs.

turbo-I think Wolram is in need of a food intervention. :bugeye:
I'm not sure how to handle this! I know that the English are food-challenged, but how can I apply a French-Canadian/Irish patch so that Woolie will end up with actual food to eat?

Dill florets are rich and rewarding, whereas the weed (leaves) are bland and flat. Can I get a long-distance fish-slap (like a cattle prod) to pull this together?

By the way, for any PF sister that has not rented the DVD version of "Dead River Rough Cut", you NEED to get with the program. It is the definitive guide to a good marriage. Please trust me on this one.
 
  • #920
Mmm...dill is yummy!

I got some cookie baking done tonight. I have a small gingerbread army...I cut my recipe to just a THIRD of what I usually bake, and I still have way too many (they haven't been dressed yet)...then again, a few have birth defects and amputations (I can only imagine the battle that went on in the oven to result in those injuries :rolleyes:). Since these are for the med students I teach, I'm wondering if I should give them little bandages and crutches? :biggrin: I also have a ton of coconut macaroons now. And, there are still two more batches of cookie dough in the fridge (are there any cookie recipes for anything less than 5 dozen cookies at a time? I think everyone in my department is going to love me on Wednesday when I bring in these cookies...or maybe I should just send them around to all the classrooms on the floor I'm teaching on :biggrin:).
 
  • #921
turbo-1 said:
I'm not sure how to handle this! I know that the English are food-challenged, but how can I apply a French-Canadian/Irish patch so that Woolie will end up with actual food to eat?

Coblers, i will set to and make my own mouth watering dish, a great cook like me finds ways to make do.
 
  • #922
wolram said:
Coblers, i will set to and make my own mouth watering dish, a great cook like me finds ways to make do.

I don't think even a master chef could make do with dehydrated soy crumbles. I think this needs to be the secret ingredient on an Iron Chef episode! :devil:

It sounds like something you should use like tofu.
 
  • #923
Moonbear said:
I don't think even a master chef could make do with dehydrated soy crumbles. I think this needs to be the secret ingredient on an Iron Chef episode! :devil:

It sounds like something you should use like tofu.

It is cooking now, i have used onion, garlic, chili, soy sauce, balsamic vinegar, tomatoes,
chili beans, crushed black pepper, coriander a veg stock cube, garam masala, ginger, a test taste is encouraging.

The secret of making some thing out of nothing is the spices.
 
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  • #924
From all the ingredients listed, it seems like you could have made a pretty decent meal without the dehydrated soy crumbles. You have relegated the soy to mere place-holder status in the casserole, and could easily have replaced that with zucchini or eggplant or cardboard beer coasters. It sounds like the stuff you made could have been served on a bed of rice or noodles. If you have not tried it, get some Basmati rice. It has a rich, nutty flavor that goes well with stir-fries and curry dishes.
 
  • #925
wolram said:
It is cooking now, i have used onion, garlic, chili, soy sauce, balsamic vinegar, tomatoes,
chili beans, crushed black pepper, coriander a veg stock cube, garam masala, ginger, a test taste is encouraging.

The secret of making some thing out of nothing is the spices.
Reminds me of "rock soup". :biggrin:
 
  • #926
Moonbear said:
Mmm...dill is yummy!

I got some cookie baking done tonight. I have a small gingerbread army...I cut my recipe to just a THIRD of what I usually bake, and I still have way too many (they haven't been dressed yet)...then again, a few have birth defects and amputations (I can only imagine the battle that went on in the oven to result in those injuries :rolleyes:). Since these are for the med students I teach, I'm wondering if I should give them little bandages and crutches? :biggrin: I also have a ton of coconut macaroons now. And, there are still two more batches of cookie dough in the fridge (are there any cookie recipes for anything less than 5 dozen cookies at a time? I think everyone in my department is going to love me on Wednesday when I bring in these cookies...or maybe I should just send them around to all the classrooms on the floor I'm teaching on :biggrin:).
I think bandages and crutches would be very funny!
 
  • #927
Evo said:
I think bandages and crutches would be very funny!
The icing "stitches" on the Shrek gingerbread man were a pretty good touch, too.
 
  • #928
I use TVP a lot. On its own it has a rather nutty flavor, but can quickly take on the flavor of what ever you cook it with.
 
  • #929
Evo said:
Reminds me of "rock soup". :biggrin:

:smile: Exactly the same thought ran through my mind when I read that description.
 
  • #930
Evo said:
Reminds me of "rock soup". :biggrin:

That was one of my favorite stories when I was little! :approve:
 

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