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By chromedome
I've just finished reading an interesting article about a startup, Impossible Foods, which is working on a plant-based burger that will be indistinguishable from beef to the casual diner (you'll find it here: https://psmag.com/the-biography-of-a-plant-based-burger-31acbecb0dcc#.nfqtah12r).
For a while now I've been following the efforts of other researchers to create lab-grown meats (aka "beef in a bottle") from various sources. I've informally polled most of my omnivorous acquaintances about this, and the consensus seems to be that as long as it's 1) a good substitute, 2) price-competitive, and 3) comparable in nutrition, they'd probably give it a try (I live in a frugal part of the world, and price would play a large role here).
I'm curious to have the same kind of feedback from any vegetarians and vegans who participate here on the boards. Would you eat a meat substitute that was produced in the laboratory, all things being equal? Would it matter to you that it be all plant-based, or would you be willing to entertain the notion of a "genuine" artificial meat that was created without animals?
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By Chris Hennes
While not a new cookbook by any means, I haven't really had time to dig into this one until now. We've previously discussed the recipes in Jerusalem: A Cookbook, but not much has been said about Plenty. So, here goes...
Chickpea saute with Greek yogurt (p. 211)
This was a great way to kick off my time with this book. The flavors were outstanding, particularly the use of the caraway seeds and lemon juice. I used freshly-cooked Rancho Gordo chickpeas, which of course helps! The recipe was not totally trivial, but considering the flavors developed, if you don't count the time to cook the chickpeas it came together very quickly. I highly recommend this dish.
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By jamesglu
I am going to be welcoming a group of Orthodox Jews to my lodge in New Zealand for Christmas and Boxing Day. They are kosher, but are willing to eat fish. What kind of starter do you think we can serve them that will be festive and yet not a violation of their religious observance?
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By David Ross
https://www.youtube.com/watch?v=3Q8zTVlZ19c
Mmmm. The sweet, spiced aroma of a freshly baked pumpkin pie wafting over the Thanksgiving table. A large bowl of chilled, sweetened cream is passed around the table, a cool dollop of cream cascading over a slice of “homemade” pumpkin pie. (In many households, removing a frozen pie from a box and putting it in a hot oven is considered “homemade.”).
Americans can’t seem to get enough pumpkin pie during the Holidays. Some 50 million pumpkin pies are sold for Thanksgiving dinner and according to astute company marketing executives, 1 million of the pies are sold at Costco. And Mrs. Smith sells a few million of her oven-ready, frozen pumpkin pie.
In August of 2013, we debuted the Summer Squash Cook-Off (http://forums.egullet.org/topic/145452-cook-off-63-summer-squash/)
where we presented a number of tasty zucchini and patty pan dishes showcasing summer squash. But our squash adventure wasn’t over. Today we expand our squash lexicon with the debut of eG Cook-Off #71: Winter Squash.
(Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).
Cut into jack-o-lanterns for Halloween and crafted into cheesecake for Thanksgiving, pumpkin reigns supreme each Fall. But pumpkin is just one variety of winter squash--squash that grows throughout the summer and is harvested in fall. The acorn, butternut, spaghetti, hubbard, kabocha, red kuri, delicata, calabaza and cushaw are but a few of the many winter squash cousins of the pumpkin.
Winter squash is not always the best looking vegetable in the produce section--knobby, gnarled and multi-colored, winter squash has a hard, tough skin. Peel back the unfashionable skin and sweet, rich squash meat is revealed.
Winter squash cookery doesn’t end after the last slice of pumpkin pie. You can stuff it with a forcemeat of duck confit and sautéed mushrooms, purée roasted squash into a creamy soup garnished with lardons or slowly braise squash with peppers and corn in a spicy Caribbean stew.
Please join us in sharing, learning and savoring winter squash.
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By Phill Bernier
Hi There,
I came across this term, Bunooing, which I'd never heard before. I had a look around to try and understand the method behind it, but came across a number of inferences on what bhunooing is and how it works, some of which were conflicting and a little confusing. I would be very grateful if someone could clear this up for me and perhaps answer a few questions. This is my understanding of bhunooing so far:-
Essentially, this is a method of releasing essential oils that are cooped up in your dry spices and leaves too. The types of spices used are the hard spices such as cumin seeds, cloves, cinnamon, mustard seeds etc. As I understand it powdered spice can be added, but nearer the end of the bhunooing process.
The thinking behind this method is that spices take on moisture over time which dilutes the essential oils in the spices. By slow frying the spices you are gently evaporating the water and releasing the concentrated essential oils from the spice which enhances the power of spice, giving it more punch.
The bhunooing process can be used to make a vibrant base for your gravy. To do this, heat a good amount of oil on high and then bring it down to a medium heat. Add your spices and onion and slowly fry until the onion turns a light brown. At this point add your liquid/ gravy.
Some questions that I have are:-
Why heat the oil to hot and bring to medium? Why not just heat to medium? Does bhunooing always have to include onions? The first time I tried this, the onions absorbed all of the oil after a while - is this okay? Or does it mean that I used too much oil? Is this the same, or does it have any relation to the bhuna? I have come across articles and recipes that refer to bhunooing and suggest that it's (perhaps) just the process of slow cooking ingredients on a flame/ hob - is this correct? How long should I be frying the spices for? I would be very grateful for any help you can provide.
Thank you in advance
Phill
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