|
|
Post by scrooge on Oct 25, 2018 6:01:32 GMT -5
Welsh Rarebit. I learned how to make it correctly. Had to look this one up. A liquid grilled cheese sandwich. HUH! |
|
|
|
Post by scrooge on Oct 25, 2018 6:04:14 GMT -5
Here lately I have been substituting nuts for meat works well in pasta dishes. Yeah I know pine nuts for pasta but slivered almonds are better. Candied pecans and a blue cheese wedge salad anyone. It pa cons not pea cans a peacan is something the used back before indoor plumbing. Want to try that spelling one more time. LOL! 'couldn't resist" |
|
Robert Perkins
Junior Member
Posts: 229 
First Name: Robert
Favorite Pipe: I could never pick just one.
Favorite Tobacco: Lane RLP-6
Location:
|
Post by Robert Perkins on Oct 25, 2018 7:09:47 GMT -5
I think I have unconsciously rewired my taste buds for healthy versus unhealthy.
As a kid, I would happily scarf down three or four Hostess fried pies in a sitting.
But I discovered nutrition labels and quickly grew to appreciate the fact that there is a lot of food out there that is horribly unhealthy.
And oddly, this realization has affected me to the point where the sight of something like a Hostess fried pie now makes me nauseous.
|
|
|
|
Post by Dramatwist on Oct 25, 2018 10:27:25 GMT -5
Welsh Rarebit. I learned how to make it correctly. A good thing to know. Which cheese do you use? Me? I prefer Red Leicester with Walnuts. The nuts are not authentic but sure are good. A good brown ale. I have made it with Guinness Stout as that was what was on-hand but prefer Samuel Smiths Nut Brown Ale. Bell's is also good. Newcastle is ok. ...last time, I made it with Dubliner, Extra Sharp Cheddar and Guinness... |
|
|
|
Post by toshtego on Oct 25, 2018 11:48:26 GMT -5
|
|
haveldad
Junior Member
Posts: 477
Favorite Pipe: Kaywoodie Freehand Poker
Favorite Tobacco: Vintage Syrian
Location:
|
Post by haveldad on Oct 25, 2018 12:18:34 GMT -5
I'm much less picky than I used to be. I'll eat almost anything now.
|
|
|
|
Post by toshtego on Oct 25, 2018 13:13:58 GMT -5
Welsh Rarebit. I learned how to make it correctly. Had to look this one up. A liquid grilled cheese sandwich. HUH! Close but no cigar. Cheese sauce on toast. Broiled for a finish. I am on to it because of my nephew's Vegetarian wife. Hard to prepare something she will eat. She eats cheese so I may finally have found something I can give her and the kid. Sad to see kids raised vegetarian but I cannot control that. |
|
|
|
Post by Legend Lover on Oct 25, 2018 16:40:57 GMT -5
Had to look this one up. A liquid grilled cheese sandwich. HUH! Close but no cigar. Cheese sauce on toast. Broiled for a finish. I am on to it because of my nephew's Vegetarian wife. Hard to prepare something she will eat. She eats cheese so I may finally have found something I can give her and the kid. Sad to see kids raised vegetarian but I cannot control that. my wife's a vegetarian. It's a PITA at times. Sometimes it works in my favour cos I get her meat. We have Quorn products over here that are veggie but taste a lot like meat. They help. Do you have that in the states? |
|
kirk13
Full Member
Posts: 674
First Name: John
Favorite Tobacco: GH Black and Brown
Location:
|
Post by kirk13 on Oct 25, 2018 16:51:21 GMT -5
Close but no cigar. Cheese sauce on toast. Broiled for a finish. I am on to it because of my nephew's Vegetarian wife. Hard to prepare something she will eat. She eats cheese so I may finally have found something I can give her and the kid. Sad to see kids raised vegetarian but I cannot control that. my wife's a vegetarian. It's a PITA at times. Sometimes it works in my favour cos I get her meat. We have Quorn products over here that are veggie but taste a lot like meat. They help. Do you have that in the states? If you fry the sausages to death,they almost taste like pork bangers😇 I may have accidently put a half a beef Oxo into my Quorn spag bol🤐 |
|
|
|
Post by Ronv69 on Oct 25, 2018 16:53:20 GMT -5
For me seafood is a big change. I'd have had fish fingers as a kid,but not much else. I'll happily have a go at most fish now. The other big change is biltong. When I lived in South Africa,I'd never touch the stuff,but for the last ten years or so,it's been like crack😂 In SA you knew that you didn't know what kind of bush meat was in the biltong. |
|
|
|
Post by Ronv69 on Oct 25, 2018 17:03:38 GMT -5
Close but no cigar. Cheese sauce on toast. Broiled for a finish. I am on to it because of my nephew's Vegetarian wife. Hard to prepare something she will eat. She eats cheese so I may finally have found something I can give her and the kid. Sad to see kids raised vegetarian but I cannot control that. my wife's a vegetarian. It's a PITA at times. Sometimes it works in my favour cos I get her meat. We have Quorn products over here that are veggie but taste a lot like meat. They help. Do you have that in the states? We have several brands of products that say that they taste like meat. The ingredients on most of them would make me prefer meat. I see the happy cattle all around me and I think, "well, someone has to eat them, mite's'well be me"! |
|
|
|
Post by pepesdad1 on Oct 25, 2018 17:20:33 GMT -5
Natural Foods. Natural Desserts. Organic. Grass Fed. Bison. As natural as possible. My main obsession is looking at ingredients lists and avoiding chemicals, preservatives, and things (in the USA) called "natural flavors". If I see "natural flavors" listed it goes back to the shelf. Occasionally ignore this at restaurants. But find I don't like restaurants anymore because I can make more wholesome and natural and tasty meals from scratch at home. I can make better steaks. Better Pizza. Better Seafood. Better Salads. 100x better by myself at home and 100% natural. It really impacts your health when you cut out all the stuff they add to these foods. You can almost get away with rarely exercising if you eat clean; look and feel great. Your body adapts positively. But a word of caution: your taste buds also adapt. After a few years of abstinance from fast food when you go back to eat Mcdonald's Chicken Mc Nuggets or Taco Bell's border burrito it will taste like the cheap crap it is and you will probably not want to eat it again. In-In-Out Burger being the ultimate exception of course.  The only problem with eating all that healthy stuff is that "life" will throw you a curve ball and you get hit by a bus while crossing the street to a health food store....and then it is all shot to hell in a handbasket...but you make a very nice looking and healthy (before) corpse.
Me...at 75, I eat whatever I can get my hands on...and enjoy the hell out of it cause I am still alive and that Dr. that told me I had 5 years to live...I kick dirt on his grave every anniversary of his death. |
|
|
|
Post by Legend Lover on Oct 25, 2018 18:05:23 GMT -5
my wife's a vegetarian. It's a PITA at times. Sometimes it works in my favour cos I get her meat. We have Quorn products over here that are veggie but taste a lot like meat. They help. Do you have that in the states? If you fry the sausages to death,they almost taste like pork bangers😇 I may have accidently put a half a beef Oxo into my Quorn spag bol🤐 Lol. I couldn't live with myself if I did that... Tempted to. We just make a veggie version of what everyone else is having. That seems to work. |
|
|
|
Post by username on Oct 25, 2018 19:38:08 GMT -5
For me it’s black licorice as a kid I hated it now it’s a nice treat.
|
|
Robert Perkins
Junior Member
Posts: 229
First Name: Robert
Favorite Pipe: I could never pick just one.
Favorite Tobacco: Lane RLP-6
Location:
|
Post by Robert Perkins on Oct 26, 2018 6:06:02 GMT -5
my wife's a vegetarian. It's a PITA at times. Sometimes it works in my favour cos I get her meat. We have Quorn products over here that are veggie but taste a lot like meat. They help. Do you have that in the states? In Mexico, every corner of the street has a corner store, and every single one of those sells "soy", (AKA: TVP, textured vegetable protein, etc.) It's amazingly affordable, so folks in Mexico eat a pretty fair amount of it -- especially when they can't afford real hamburger -- and it's really not bad, once you get the hang of it. My wife makes a great " ceviche" with it, and I can make a killer vegan version of US-style breakfast sausage that would fool, like, 9-out-of-10 sausage enthusiasts. |
|
|
|
Post by Legend Lover on Oct 26, 2018 6:42:35 GMT -5
my wife's a vegetarian. It's a PITA at times. Sometimes it works in my favour cos I get her meat. We have Quorn products over here that are veggie but taste a lot like meat. They help. Do you have that in the states? In Mexico, every corner of the street has a corner store, and every single one of those sells "soy", (AKA: TVP, textured vegetable protein, etc.) It's amazingly affordable, so folks in Mexico eat a pretty fair amount of it -- especially when they can't afford real hamburger -- and it's really not bad, once you get the hang of it. My wife makes a great " ceviche" with it, and I can make a killer vegan version of US-style breakfast sausage that would fool, like, 9-out-of-10 sausage enthusiasts. Care to send the recipe, por favor? |
|
Robert Perkins
Junior Member
Posts: 229
First Name: Robert
Favorite Pipe: I could never pick just one.
Favorite Tobacco: Lane RLP-6
Location:
|
Post by Robert Perkins on Oct 26, 2018 9:20:22 GMT -5
Care to send the recipe, por favor? Sure thing. I will give you that one and my "Hot Italian Sausage" recipe, too. I would give you my "Soy Chorizo" (Mexican sausage) recipe, as well, but I think you would have trouble finding a lot of the ingredients outside of Mexico or the southwestern US. -------------------------------------  US-Style Breakfast Sausage(Made from TVP.) Ingredients: 225 grams (8 ounces) dry-weight of soy (AKA "textured vegetable protein" or TVP) 1.5 liters (6 cups) water 120 ml (1/2 cup) light cooking oil 1 1/2 teaspoons salt (to taste) 1 teaspoon finely-ground, dried (smoked) chipotle pepper (or cayenne / red pepper, to taste) 1 teaspoon dried and rubbed parsley 1 teaspoon rubbed sage (or more) 1 teaspoon dried, powdered thyme (or more) 1/2 teaspoon ground black pepper 1/2 teaspoon marjoram Instructions: 1) Boil soy in water to hydrate it. 2) Drain the soy and squeeze out as much water as possible. 3) Put drained soy in a bowl and add the oil and spices. 5) Stir the mixture for about 5 minutes to distribute oil and spices. 6) Refrigerate overnight (or longer) and heat it back up when ready to serve it. (Don't overcook it.) ----------------------------------------- Hot Italian Sausage(Made from TVP.) 225 grams (8 ounces) dry-weight of soy (AKA "textured vegetable protein" or TVP) 1 1/2 liter (6 cups) water 120 ml (1/2 cup) light cooking oil 3-4 tsp crushed / ground anise seed (depending on strength) 1 teaspoon salt 1 teaspoon thyme 1/2 teaspoon crushed/ground oregano 1/2 teaspoon ground red pepper 1/2 teaspoon sage 1/2 teaspoon marjoram 1/4 teaspoon ground black pepper 1/4 tsp garlic powder Instructions: 1) Boil soy in water to hydrate it. 2) Drain the soy and squeeze out as much water as possible. 3) Put drained soy in a bowl and add the oil and spices. 5) Stir the mixture for about 5 minutes to distribute oil and spices. 6) Refrigerate overnight (or longer) and heat it back up when ready to serve it. (Don't overcook it.) ---------------------------------------- |
|
|
|
Post by Legend Lover on Oct 26, 2018 10:00:09 GMT -5
Care to send the recipe, por favor? Sure thing. I will give you that one and my "Hot Italian Sausage" recipe, too. I would give you my "Soy Chorizo" (Mexican sausage) recipe, as well, but I think you would have trouble finding a lot of the ingredients outside of Mexico or the southwestern US. ------------------------------------- US-Style Breakfast Sausage(Made from TVP.) Ingredients: 225 grams (8 ounces) dry-weight of soy (AKA "textured vegetable protein" or TVP) 1.5 liters (6 cups) water 120 ml (1/2 cup) light cooking oil 1 1/2 teaspoons salt (to taste) 1 teaspoon finely-ground, dried (smoked) chipotle pepper (or cayenne / red pepper, to taste) 1 teaspoon dried and rubbed parsley 1 teaspoon rubbed sage (or more) 1 teaspoon dried, powdered thyme (or more) 1/2 teaspoon ground black pepper 1/2 teaspoon marjoram Instructions: 1) Boil soy in water to hydrate it. 2) Drain the soy and squeeze out as much water as possible. 3) Put drained soy in a bowl and add the oil and spices. 5) Stir the mixture for about 5 minutes to distribute oil and spices. 6) Refrigerate overnight (or longer) and heat it back up when ready to serve it. (Don't overcook it.) ----------------------------------------- Hot Italian Sausage(Made from TVP.) 225 grams (8 ounces) dry-weight of soy (AKA "textured vegetable protein" or TVP) 1 1/2 liter (6 cups) water 120 ml (1/2 cup) light cooking oil 3-4 tsp crushed / ground anise seed (depending on strength) 1 teaspoon salt 1 teaspoon thyme 1/2 teaspoon crushed/ground oregano 1/2 teaspoon ground red pepper 1/2 teaspoon sage 1/2 teaspoon marjoram 1/4 teaspoon ground black pepper 1/4 tsp garlic powder Instructions: 1) Boil soy in water to hydrate it. 2) Drain the soy and squeeze out as much water as possible. 3) Put drained soy in a bowl and add the oil and spices. 5) Stir the mixture for about 5 minutes to distribute oil and spices. 6) Refrigerate overnight (or longer) and heat it back up when ready to serve it. (Don't overcook it.) ---------------------------------------- Thank you, kind sir. |
|
|
|
Post by toshtego on Oct 26, 2018 10:27:22 GMT -5
my wife's a vegetarian. It's a PITA at times. Sometimes it works in my favour cos I get her meat. We have Quorn products over here that are veggie but taste a lot like meat. They help. Do you have that in the states? In Mexico, every corner of the street has a corner store, and every single one of those sells "soy", (AKA: TVP, textured vegetable protein, etc.) It's amazingly affordable, so folks in Mexico eat a pretty fair amount of it -- especially when they can't afford real hamburger -- and it's really not bad, once you get the hang of it. My wife makes a great " ceviche" with it, and I can make a killer vegan version of US-style breakfast sausage that would fool, like, 9-out-of-10 sausage enthusiasts. I put TVP in my Burgers, Meatloaf and Chili con Carne. Anywhere from 1/3 to 1/2. I like it but often cannot find it here. Never made a completely Soy food item with it. Thanks for the sausage recipe. |
|
Robert Perkins
Junior Member
Posts: 229
First Name: Robert
Favorite Pipe: I could never pick just one.
Favorite Tobacco: Lane RLP-6
Location:
|
Post by Robert Perkins on Oct 26, 2018 10:39:00 GMT -5
I put TVP in my Burgers, Meatloaf and Chili con Carne. Anywhere from 1/3 to 1/2. I like it but often cannot find it here. Never made a completely Soy food item with it. Thanks for the sausage recipe. Sure thing. And yeah, it's amazing how that stuff just blends into things, huh? |
|
|
|
Post by toshtego on Oct 26, 2018 10:45:50 GMT -5
I put TVP in my Burgers, Meatloaf and Chili con Carne. Anywhere from 1/3 to 1/2. I like it but often cannot find it here. Never made a completely Soy food item with it. Thanks for the sausage recipe. Sure thing. And yeah, it's amazing how that stuff just blends into things, huh? Indeed! There is frozen ground elk coming my way and I see a meatloaf with elk, pork, veal or ground sirloin and TVP in the near future. I might even grind it extra fine and use my French Pate Terrine to make "Pate Compagne". |
|
cgvt
Full Member
Posts: 906
First Name: Jim
Location:
|
Post by cgvt on Oct 26, 2018 11:18:16 GMT -5
I have cut all sugar out of my diet. I have cut artificial sweeteners down to near zero. It is amazing how everyday things taste sweet to me now. I am even tasting much more sweetness in all of the tobaccos I smoke. It is an interesting development.
|
|
|
|
Post by addamsruspipe on Oct 26, 2018 12:25:28 GMT -5
For 45 years I have been a cereal for breakfast person. But over the last couple of years my tastes have changed. Now if I don't have my home made breakfast burrito in the morning I feel off the rest of the day. Talk about living by habits.
|
|
