For vegetarians who like meat but don't want to kill for it:

http://www.lamyong.com.au/b7.html

Ingredients:
Textured soy protein (44%), water, vegetable oil, whey protein, sugar,
wheat flour, salt, vegetarian seasonings, permitted food colouring
(E150d)

I don't need the colouring. So what if it looks less pink or brown? I
already know it's not a dead animal. And "vegetarian seasonings"
sounds a bit dubious. Why not say what it is?

But, other than that, it was very nice in a savoury, meaty kind of
way. And meat eaters who are prepared to try something new, could
always use 2 olives to pretend it has eyes.

Druce wrote:
> For vegetarians who like meat but don't want to kill for it:
>
> http://www.lamyong.com.au/b7.html
>
> Ingredients:
> Textured soy protein (44%), water, vegetable oil, whey protein, sugar,
> wheat flour, salt, vegetarian seasonings, permitted food colouring
> (E150d)
>
> I don't need the colouring. So what if it looks less pink or brown? I
> already know it's not a dead animal. And "vegetarian seasonings"
> sounds a bit dubious. Why not say what it is?
>
> But, other than that, it was very nice in a savoury, meaty kind of
> way. And meat eaters who are prepared to try something new, could
> always use 2 olives to pretend it has eyes.
>

I guess it is some kind of tofu mess.

How did you get the food coloring out of it? Bleach, maybe?
The vegetarian seasonings are probably scrapings from a corn fed hog's ass.

On Tue, 26 Jun 2018 22:29:35 -0500, Hank Rogers >
wrote:

>Druce wrote:
>> For vegetarians who like meat but don't want to kill for it:
>>
>> http://www.lamyong.com.au/b7.html
>>
>> Ingredients:
>> Textured soy protein (44%), water, vegetable oil, whey protein, sugar,
>> wheat flour, salt, vegetarian seasonings, permitted food colouring
>> (E150d)
>>
>> I don't need the colouring. So what if it looks less pink or brown? I
>> already know it's not a dead animal. And "vegetarian seasonings"
>> sounds a bit dubious. Why not say what it is?
>>
>> But, other than that, it was very nice in a savoury, meaty kind of
>> way. And meat eaters who are prepared to try something new, could
>> always use 2 olives to pretend it has eyes.
>>
>
>I guess it is some kind of tofu mess.

Why are you guessing when I just gave you the ingredients? Did you
know meat eaters have a lower average IQ?

On Tuesday, June 26, 2018 at 10:13:39 PM UTC-5, Druce wrote:
>
> For vegetarians who like meat but don't want to kill for it:
>
> http://www.lamyong.com.au/b7.html
>
> Ingredients:
> Textured soy protein (44%), water, vegetable oil, whey protein, sugar,
> wheat flour, salt, vegetarian seasonings, permitted food colouring
> (E150d)
>
>
Mmmmmmmmmm, doesn't that soy just make you salivate? NOT. But pigs,
for the most part, ARE vegetarians although they will consume each other
at times.

On Tue, 26 Jun 2018 21:46:12 -0700 (PDT), "
> wrote:

>On Tuesday, June 26, 2018 at 10:13:39 PM UTC-5, Druce wrote:
>>
>> For vegetarians who like meat but don't want to kill for it:
>>
>> http://www.lamyong.com.au/b7.html
>>
>> Ingredients:
>> Textured soy protein (44%), water, vegetable oil, whey protein, sugar,
>> wheat flour, salt, vegetarian seasonings, permitted food colouring
>> (E150d)
>>
>>
>Mmmmmmmmmm, doesn't that soy just make you salivate? NOT. But pigs,
>for the most part, ARE vegetarians although they will consume each other
>at times.

It doesn't taste of soy, though. It tastes quite... meaty! At least to
a non meat eater

Druce wrote:
....
> But, other than that, it was very nice in a savoury, meaty kind of
> way. And meat eaters who are prepared to try something new, could
> always use 2 olives to pretend it has eyes.

for red coloring i used to use some tomato paste.

when i made fake meatloaf i'd use about an equal
mix of couscous, oatmeal, tvp and whatever spices
and fats to give it some flavor. was ok, but i also
like regular meat loafs.

i've found out the past dozen years i'd rather eat
cooked beans than tvp and haven't had any tvp in a
long time.


songbird

Druce wrote:
>
> >> http://www.lamyong.com.au/b7.html
> >>
> >> Ingredients:
> >> Textured soy protein (44%), water, vegetable oil, whey protein, sugar,
> >> wheat flour, salt, vegetarian seasonings, permitted food colouring
> >> (E150d)

My closest grocery store is actually a heathfood grocery store.
Only 1/4 mile from my house. They would sell this if anyone here
does. I'll give it a try. I'm curious. So...look for it premade
and frozen?

On Wed, 27 Jun 2018 10:45:30 -0400, Gary > wrote:

>Druce wrote:
>>
>> >> http://www.lamyong.com.au/b7.html
>> >>
>> >> Ingredients:
>> >> Textured soy protein (44%), water, vegetable oil, whey protein, sugar,
>> >> wheat flour, salt, vegetarian seasonings, permitted food colouring
>> >> (E150d)
>
>My closest grocery store is actually a heathfood grocery store.
>Only 1/4 mile from my house. They would sell this if anyone here
>does. I'll give it a try. I'm curious. So...look for it premade
>and frozen?

Yes, frozen. I don't know how a meat eater would rate it, but I like
it.

On Wed, 27 Jun 2018 09:59:20 -0400, songbird >
wrote:

>Druce wrote:
>...
>> But, other than that, it was very nice in a savoury, meaty kind of
>> way. And meat eaters who are prepared to try something new, could
>> always use 2 olives to pretend it has eyes.
>
> for red coloring i used to use some tomato paste.
>
> when i made fake meatloaf i'd use about an equal
> mix of couscous, oatmeal, tvp and whatever spices
>and fats to give it some flavor. was ok, but i also
>like regular meat loafs.
>
> i've found out the past dozen years i'd rather eat
>cooked beans than tvp and haven't had any tvp in a
>long time.

I always used to think beans were heavy and stodgy. And they can be.
But all the beany variations on hummus we've been making lately are
great and not heavy. They don't even need much added to them in terms
of tahini, lemon, garlic etc. A great flavour base. I'll have beans
over tvp any time.

Druce wrote:
>songbird wrote:
....
>> i've found out the past dozen years i'd rather eat
>>cooked beans than tvp and haven't had any tvp in a
>>long time.
>
> I always used to think beans were heavy and stodgy. And they can be.
> But all the beany variations on hummus we've been making lately are
> great and not heavy. They don't even need much added to them in terms
> of tahini, lemon, garlic etc. A great flavour base. I'll have beans
> over tvp any time.

i planted about 58 varieties of beans this spring.
we just got rained on pretty hard so i may have lost
one of the lower gardens that had some in there. we'll
see.

i've yet to meet a bean i didn't like (though some
are poisonous so i wouldn't eat them, but they might
look interesting ).


songbird

"Druce" > wrote in message
...
> For vegetarians who like meat but don't want to kill for it:
>
> http://www.lamyong.com.au/b7.html
>
> Ingredients:
> Textured soy protein (44%), water, vegetable oil, whey protein, sugar,
> wheat flour, salt, vegetarian seasonings, permitted food colouring
> (E150d)
>
> I don't need the colouring. So what if it looks less pink or brown? I
> already know it's not a dead animal. And "vegetarian seasonings"
> sounds a bit dubious. Why not say what it is?
>
> But, other than that, it was very nice in a savoury, meaty kind of
> way. And meat eaters who are prepared to try something new, could
> always use 2 olives to pretend it has eyes.

Just no.

On Thu, 28 Jun 2018 00:52:52 -0700, "Julie Bove"
> wrote:

>
>"Druce" > wrote in message
.. .
>> For vegetarians who like meat but don't want to kill for it:
>>
>> http://www.lamyong.com.au/b7.html
>>
>> Ingredients:
>> Textured soy protein (44%), water, vegetable oil, whey protein, sugar,
>> wheat flour, salt, vegetarian seasonings, permitted food colouring
>> (E150d)
>>
>> I don't need the colouring. So what if it looks less pink or brown? I
>> already know it's not a dead animal. And "vegetarian seasonings"
>> sounds a bit dubious. Why not say what it is?
>>
>> But, other than that, it was very nice in a savoury, meaty kind of
>> way. And meat eaters who are prepared to try something new, could
>> always use 2 olives to pretend it has eyes.
>
>Just no.

You don't like olives?

"songbird" > wrote in message
news
> Druce wrote:
> ...
>> But, other than that, it was very nice in a savoury, meaty kind of
>> way. And meat eaters who are prepared to try something new, could
>> always use 2 olives to pretend it has eyes.
>
> for red coloring i used to use some tomato paste.
>
> when i made fake meatloaf i'd use about an equal
> mix of couscous, oatmeal, tvp and whatever spices
> and fats to give it some flavor. was ok, but i also
> like regular meat loafs.
>
> i've found out the past dozen years i'd rather eat
> cooked beans than tvp and haven't had any tvp in a
> long time.
>
>
> songbird

I can't stand TVP. Love beans!

Druce wrote:
>
> On Wed, 27 Jun 2018 10:45:30 -0400, Gary > wrote:
>
> >Druce wrote:
> >>
> >> >> http://www.lamyong.com.au/b7.html
> >> >>
> >> >> Ingredients:
> >> >> Textured soy protein (44%), water, vegetable oil, whey protein, sugar,
> >> >> wheat flour, salt, vegetarian seasonings, permitted food colouring
> >> >> (E150d)
> >
> >My closest grocery store is actually a heathfood grocery store.
> >Only 1/4 mile from my house. They would sell this if anyone here
> >does. I'll give it a try. I'm curious. So...look for it premade
> >and frozen?
>
> Yes, frozen. I don't know how a meat eater would rate it, but I like
> it.

Don't forget - mushrooms can be a decent substitute in certain
dishes.

On Wednesday, June 27, 2018 at 9:29:00 AM UTC-10, songbird wrote:
>
> for red coloring i used to use some tomato paste.
>
> when i made fake meatloaf i'd use about an equal
> mix of couscous, oatmeal, tvp and whatever spices
> and fats to give it some flavor. was ok, but i also
> like regular meat loafs.
>
> i've found out the past dozen years i'd rather eat
> cooked beans than tvp and haven't had any tvp in a
> long time.
>
>
> songbird

My buddy in high school was into soybeans and showed me his big container of TVP. He said it was the "future." I thought that was kinda goofy but these days I'm a believer. The future of meat is going to be plant-based. Well, algae-based anyway.

Last night I cooked up some textured vegetable protein - tofu, with eggplant. It was terribly tasty.

https://www.amazon.com/photos/share/...mHgZl0L4buWM0g

On Thursday, June 28, 2018 at 12:55:11 PM UTC-4, dsi1 wrote:
> On Wednesday, June 27, 2018 at 9:29:00 AM UTC-10, songbird wrote:
> >
> > for red coloring i used to use some tomato paste.
> >
> > when i made fake meatloaf i'd use about an equal
> > mix of couscous, oatmeal, tvp and whatever spices
> > and fats to give it some flavor. was ok, but i also
> > like regular meat loafs.
> >
> > i've found out the past dozen years i'd rather eat
> > cooked beans than tvp and haven't had any tvp in a
> > long time.
> >
> >
> > songbird
>
> My buddy in high school was into soybeans and showed me his big container of TVP. He said it was the "future." I thought that was kinda goofy but these days I'm a believer. The future of meat is going to be plant-based. Well, algae-based anyway.
>
> Last night I cooked up some textured vegetable protein - tofu, with eggplant. It was terribly tasty.
>
> https://www.amazon.com/photos/share/...mHgZl0L4buWM0g

Tofu is un-textured vegetable protein. TVP is little crumbles
that mimic loose hamburger meat.

Your tofu with eggplant looked good. There's a place near here
that does "home style tofu", with a good variety of vegetables
including two or three kinds of mushrooms.

Cindy Hamilton

On Thursday, June 28, 2018 at 7:01:36 AM UTC-10, Cindy Hamilton wrote:
>
> Tofu is un-textured vegetable protein. TVP is little crumbles
> that mimic loose hamburger meat.
>
> Your tofu with eggplant looked good. There's a place near here
> that does "home style tofu", with a good variety of vegetables
> including two or three kinds of mushrooms.
>
> Cindy Hamilton

That was said with tongue-in-cheek. OTOH, texture is important when cooking with tofu. I used the firm texture tofu. I am familiar with TVP, my buddy was heavy into that stuff back in the early 70's. He gave me a bag of TVP to try out. I think I might still have it somewhere...

dsi1 wrote:
>
> On Thursday, June 28, 2018 at 7:01:36 AM UTC-10, Cindy Hamilton wrote:
> >
> > Tofu is un-textured vegetable protein. TVP is little crumbles
> > that mimic loose hamburger meat.
> >
> > Your tofu with eggplant looked good. There's a place near here
> > that does "home style tofu", with a good variety of vegetables
> > including two or three kinds of mushrooms.
> >
> > Cindy Hamilton
>
> That was said with tongue-in-cheek. OTOH, texture is important when cooking with tofu. I used the firm texture tofu. I am familiar with TVP, my buddy was heavy into that stuff back in the early 70's. He gave me a bag of TVP to try out. I think I might still have it somewhere...

Don't forget that mushrooms are pretty good as substitutes for
meat, in some cases. I've been skipping the ground beef lately
and using chopped mushies instead. Not too bad.

"Cindy Hamilton" > wrote in message
...
> On Thursday, June 28, 2018 at 12:55:11 PM UTC-4, dsi1 wrote:
>> On Wednesday, June 27, 2018 at 9:29:00 AM UTC-10, songbird wrote:
>> >
>> > for red coloring i used to use some tomato paste.
>> >
>> > when i made fake meatloaf i'd use about an equal
>> > mix of couscous, oatmeal, tvp and whatever spices
>> > and fats to give it some flavor. was ok, but i also
>> > like regular meat loafs.
>> >
>> > i've found out the past dozen years i'd rather eat
>> > cooked beans than tvp and haven't had any tvp in a
>> > long time.
>> >
>> >
>> > songbird
>>
>> My buddy in high school was into soybeans and showed me his big container
>> of TVP. He said it was the "future." I thought that was kinda goofy but
>> these days I'm a believer. The future of meat is going to be plant-based.
>> Well, algae-based anyway.
>>
>> Last night I cooked up some textured vegetable protein - tofu, with
>> eggplant. It was terribly tasty.
>>
>> https://www.amazon.com/photos/share/...mHgZl0L4buWM0g
>
> Tofu is un-textured vegetable protein. TVP is little crumbles
> that mimic loose hamburger meat.
>
> Your tofu with eggplant looked good. There's a place near here
> that does "home style tofu", with a good variety of vegetables
> including two or three kinds of mushrooms.
>
> Cindy Hamilton


Yes, back in the 70's they used to sell it mixed with hamburger to stretch
it, I always liked it. I sometimes use Bob's Red Mill TVP.

Cheri

Cheri

On Thursday, June 28, 2018 at 7:36:26 AM UTC-10, Gary wrote:
>
> Don't forget that mushrooms are pretty good as substitutes for
> meat, in some cases. I've been skipping the ground beef lately
> and using chopped mushies instead. Not too bad.

You are right about this. I have a bunch of dried shitake. I'll have to make something with it immediately. It'll probably be a stir-fried garlic/chili/black bean kind of thing.

On 6/28/2018 12:55 PM, dsi1 wrote:

> My buddy in high school was into soybeans and showed me his big container of TVP. He said it was the "future." I thought that was kinda goofy but these days I'm a believer. The future of meat is going to be plant-based. Well, algae-based anyway.
>
> Last night I cooked up some textured vegetable protein - tofu, with eggplant. It was terribly tasty.

I've use TVP in sausage. You don't know it is in there but it keeps it
leaner and juicy.

On Thursday, June 28, 2018 at 8:01:32 AM UTC-10, Ed Pawlowski wrote:
>
> I've use TVP in sausage. You don't know it is in there but it keeps it
> leaner and juicy.

Fill your sausage by adding 1% more every time you make a batch. Stop when people start noticing something funny going on.

l not -l wrote:
>
> For this coming Sunday's family dinner, I'm planning -portobello patty melts
> instead of meat burgers. My daughter doesn't normally eat red meat so I
> tried these last summer and both she and my son thought they were as good,
> maybe better, than meat burgers. The portobellos are marinated,
> oven-roasted and stuffed with carmelized onion.
>
> I'm a carnivore and not much interested in vegetarian fakery; but, these are
> very good.

I can see that. I've been using varieties of mushrooms for meat
lately and results are pretty darn good.

What kind of marinade do you use?

On Fri, 29 Jun 2018 06:48:29 -0400, Gary > wrote:

>l not -l wrote:
>>
>> For this coming Sunday's family dinner, I'm planning -portobello patty melts
>> instead of meat burgers. My daughter doesn't normally eat red meat so I
>> tried these last summer and both she and my son thought they were as good,
>> maybe better, than meat burgers. The portobellos are marinated,
>> oven-roasted and stuffed with carmelized onion.
>>
>> I'm a carnivore and not much interested in vegetarian fakery; but, these are
>> very good.

Mushrooms are really not vegetables... they are fungi... actually
closer to animal flesh than many think. Some types of mushrooms are
also the largest living organisms on the planet.
http://www.bbc.com/earth/story/20141...m-in-the-world

>I can see that. I've been using varieties of mushrooms for meat
>lately and results are pretty darn good.
>
>What kind of marinade do you use?

l not -l wrote:
>
> > Gary wrote:
> > >What kind of marinade do you use?
>
> This is in reply to Gary, who I only see when quoted.

Got me killfiled, eh?
Well, I hope you see this response.
I just wanted to say, "Thanks for your recipe."
Sounds very good. I plan to make it soon. I could make
it today using standard white mushrooms but I'll wait
until next grocery trip for some portobello.

Here's his recipe below:

================================================== =======
> The marinade is a very simple one of olive oil, garlic, balsamic and soy
> sauce. The entire recipe follows
>
> * Exported from MasterCook *
>
> Portobello Patty Melts
>
> Recipe By :Sam Sifton
> Serving Size : 4 Preparation Time :0:15
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 tablespoons unsalted butter -- (2 to 4)
> 2 large onions -- peeled and thinly sliced
> Kosher salt and freshly ground black pepper to taste
> 8 slices seeded rye bread
> 8 slices Swiss cheese -- approximately 1/2 pound
> 1 tablespoon olive oil
> 2 tablespoons soy sauce
> 2 tablespoons balsamic vinegar
> 1 minced garlic clove
> 8 clean portobello caps
>
> Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set
> over high heat. When it foams, add the onions and sprinkle with salt. Do not
> stir immediately. Wait 1 minute, then begin to stir frequently over high
> heat for 5 minutes or so, or until the onions have released some liquid and
> started to become translucent.
>
> Reduce the heat to medium, and cook, stirring often, for what will seem like
> a very long time, until the onions are fully melted and dark golden brown,
> approximately 30 to 40 minutes. Remove onions, and set them and the skillet
> aside. (You can caramelize the onions a day ahead of time and reheat slowly
> when you're ready to cook.)
>
> Take a small baking dish, and put into it olive oil, soy sauce, balsamic
> vinegar and minced clove of garlic. Add portobello caps, then cover with
> foil, and roast in a 400-degree oven for 30 to 45 minutes, turning once.
>
> Set the skillet to medium heat, and put four pieces of rye bread into the
> butter that remains from cooking the onions. Top each piece with a slice of
> cheese, then two portobello caps, then some of the caramelized onions, and
> finally another slice of cheese and another slice of rye. Use the spatula to
> press down on the packages, and after about a minute or so, carefully turn
> over each patty to begin to brown the other side. (You may need to add the
> additional butter.) Cook until the cheese is fully melted and the bread is
> golden brown and crisp on both sides. Slice in half before serving.
>
> Description:
> "This is a traditional patty melt in all ways save the fact that the beef
> has been swapped out for roasted Portobello-mushroom caps."
> Source:
> "https://cooking.nytimes.com/recipes/1018279-portobello-patty-melts?utm_source=sharetools&utm_medium=email&utm_c ampaign=website"
> S(Internet Address):
> "https://cooking.nytimes.com/recipes/1018279-portobello-patty-melts?em_pos=medium&emc=edit_ck_20171206&nl=cookin g&nlid=63723546"
> Start to Finish Time:
> "1:00"
> T(Cook Time):
> "0:45"
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 960 Calories; 71g Fat (67.0% calories
> from fat); 66g Protein; 14g Carbohydrate; 1g Dietary Fiber; 223mg
> Cholesterol; 1107mg Sodium. Exchanges: 8 Lean Meat; 1 Vegetable; 0 Fruit; 9
> Fat.
>
> NOTES : Roasted in the oven in a marinade of oil, balsamic vinegar, soy and
> garlic, they take on immense flavor and density, and provide a terrific foil
> to the caramelized onions, Swiss cheese and butter-griddled rye bread.
================================================== =========================

On Sun, 1 Jul 2018 23:33:11 -0500, Sqwertz >
wrote:

>On Thu, 28 Jun 2018 18:30:52 GMT, l not -l wrote:
>
>> For this coming Sunday's family dinner, I'm planning -portobello patty melts
>> instead of meat burgers. My daughter doesn't normally eat red meat so I
>> tried these last summer and both she and my son thought they were as good,
>> maybe better, than meat burgers. The portobellos are marinated,
>> oven-roasted and stuffed with carmelized onion.
>>
>> I'm a carnivore and not much interested in vegetarian fakery; but, these are
>> very good.
>
>Portabella mushroom "burgers" are probably the only non-meat item
>that can be called a burger (or patty melt). They weren't invented
>as a replacement for real meat, they're not highly processed
>frankenfood, and they're not "vegetarian food" (as in "food for
>vegetarians" which suggests inferior fakery - something only
>vegetarians would buy). They just happen to made of vegetables -
>the way mother Nature Intended and are omnivore food.

omnivore food

On Sun, 1 Jul 2018 23:33:11 -0500, Sqwertz wrote:

> mushroom [...] just happen to made of vegetables

From an evolutionary & cellular metabolism point of view, fungi & animals
are more closely related to each other than either is to plants.

https://en.wikipedia.org/wiki/Opisthokont