This is uncooked chickpea tempeh aka garbanzo bean tempeh, that I made
from 375 grams of chickpeas, 1.5 tablespoon of vinegar and half a
teaspoon of tempeh powder:

<https://i.postimg.cc/MKzNwZ2y/tempeh-chickpea.jpg>

The white stuff is the mycelium aka fungus. It's beautiful pan fried.

On Tuesday, October 6, 2020 at 1:46:27 AM UTC-5, Bruce wrote:
> This is uncooked chickpea tempeh aka garbanzo bean tempeh, that I made
> from 375 grams of chickpeas, 1.5 tablespoon of vinegar and half a
> teaspoon of tempeh powder:
>
> <https://i.postimg.cc/MKzNwZ2y/tempeh-chickpea.jpg>
>
> The white stuff is the mycelium aka fungus. It's beautiful pan fried.


President Trump is back at the White House and is doing well..

PS: that pic looks like some sorta vaginal secretion...

🎃

--
Best
Greg

Bruce wrote:
>
> This is uncooked chickpea tempeh aka garbanzo bean tempeh, that I made
> from 375 grams of chickpeas, 1.5 tablespoon of vinegar and half a
> teaspoon of tempeh powder:
>
> <https://i.postimg.cc/MKzNwZ2y/tempeh-chickpea.jpg>
>
> The white stuff is the mycelium aka fungus. It's beautiful pan fried.


I'd like to hear more about this.

Some questions:
1) tempeh powder - Guess my health food store might sell that?
2) mycelium - another health food store product?

Anyway, it's uncooked and in a baking dish. So you bake it?
What temp and for how long?

And finally, once it's baked, how do you eat it?
You indicated "pan fried."

Just hoping for a fully explained recipe here, from
start to plate and what else with it.

On Tue, 06 Oct 2020 05:58:05 -0400, Gary > wrote:

>Bruce wrote:
>>
>> This is uncooked chickpea tempeh aka garbanzo bean tempeh, that I made
>> from 375 grams of chickpeas, 1.5 tablespoon of vinegar and half a
>> teaspoon of tempeh powder:
>>
>> <https://i.postimg.cc/MKzNwZ2y/tempeh-chickpea.jpg>
>>
>> The white stuff is the mycelium aka fungus. It's beautiful pan fried.
>
>
>I'd like to hear more about this.
>
>Some questions:
>1) tempeh powder - Guess my health food store might sell that?
>2) mycelium - another health food store product?
>
>Anyway, it's uncooked and in a baking dish. So you bake it?
>What temp and for how long?
>
>And finally, once it's baked, how do you eat it?
>You indicated "pan fried."
>
>Just hoping for a fully explained recipe here, from
>start to plate and what else with it.

The tempeh powder is the mycelium or the starter for the mycelium. I
ordered it online. You add the powder to the cooked beans, keep the
mix at the right temperature (around 88F) and let it go for 24-48
hours. In that time the powder grows and envelops the beans to create
the cake you see in the picture.

You cut it up and fry it in oil. Or fry it and crumble it through
soups or salads. Or steam it etc.

Most common is soybean tempeh, followed by chickpea. But black bean,
sunflower seed, mung bean and any other bean/grain/seed are also
options. I haven't tried those yet.

It tastes very savoury, a little bit bitter and a little bit funky.

On Tue, 06 Oct 2020 17:46:17 +1100, Bruce > wrote:

>tempeh

https://www.allrecipes.com/article/what-is-tempeh/

Doesn't really appeal... if I want fermented I much prefer garlic dill
Kirby Cukes or Kraut... I don't like kim chi either, it schtinks and
typically too spicy hot.

I don't much care for soy bean concoctions. For beans I prefer refied
black beans with pork chops. Garbanzos are best tossed with chili
powder and roasted. I like vegetables a lot but not the way
vegetarians/vegans murder all the goodness out of them... and none
grow their own so what could they posssibly know... I've got 500 pound
round bales of organicly grown I like kraut braised with real
frankfurters which are not easy to find. I also like New Kraut, made
from young cabbage.

I'm absolutely positive that those who become vegetarians/vegans are
those afflicted with TIAD who can't cook.

On Tue, 06 Oct 2020 21:36:52 +1100, Bruce > wrote:

>On Tue, 06 Oct 2020 05:58:05 -0400, Gary > wrote:
>
>>Bruce wrote:
>>>
>>> This is uncooked chickpea tempeh aka garbanzo bean tempeh, that I made
>>> from 375 grams of chickpeas, 1.5 tablespoon of vinegar and half a
>>> teaspoon of tempeh powder:
>>>
>>> <https://i.postimg.cc/MKzNwZ2y/tempeh-chickpea.jpg>
>>>
>>> The white stuff is the mycelium aka fungus. It's beautiful pan fried.
>>
>>
>>I'd like to hear more about this.
>>
>>Some questions:
>>1) tempeh powder - Guess my health food store might sell that?
>>2) mycelium - another health food store product?

Mycelium is fungus/mushroom 'roots'.
https://en.wikipedia.org/wiki/Mycelium

>>Anyway, it's uncooked and in a baking dish. So you bake it?
>>What temp and for how long?
>>
>>And finally, once it's baked, how do you eat it?
>>You indicated "pan fried."
>>
>>Just hoping for a fully explained recipe here, from
>>start to plate and what else with it.
>
>The tempeh powder is the mycelium or the starter for the mycelium. I
>ordered it online. You add the powder to the cooked beans, keep the
>mix at the right temperature (around 88F) and let it go for 24-48
>hours. In that time the powder grows and envelops the beans to create
>the cake you see in the picture.
>
>You cut it up and fry it in oil. Or fry it and crumble it through
>soups or salads. Or steam it etc.
>
>Most common is soybean tempeh, followed by chickpea. But black bean,
>sunflower seed, mung bean and any other bean/grain/seed are also
>options. I haven't tried those yet.
>
>It tastes very savoury, a little bit bitter and a little bit funky.

On 2020 Oct 6, , Bruce wrote
(in >):

> The tempeh powder is the mycelium or the starter for the mycelium. I
> ordered it online. You add the powder to the cooked beans, keep the
> mix at the right temperature (around 88F) and let it go for 24-48
> hours. In that time the powder grows and envelops the beans to create
> the cake you see in the picture.
>
> You cut it up and fry it in oil. Or fry it and crumble it through
> soups or salads. Or steam it etc.
>
> Most common is soybean tempeh, followed by chickpea. But black bean,
> sunflower seed, mung bean and any other bean/grain/seed are also
> options. I haven't tried those yet.
>
> It tastes very savoury, a little bit bitter and a little bit funky.

The concept is not only new to me, its interesting. I really hated to say
that.

On Tue, 06 Oct 2020 22:19:04 -0700, Leo >
wrote:

>On 2020 Oct 6, , Bruce wrote
>(in >):
>
>> The tempeh powder is the mycelium or the starter for the mycelium. I
>> ordered it online. You add the powder to the cooked beans, keep the
>> mix at the right temperature (around 88F) and let it go for 24-48
>> hours. In that time the powder grows and envelops the beans to create
>> the cake you see in the picture.
>>
>> You cut it up and fry it in oil. Or fry it and crumble it through
>> soups or salads. Or steam it etc.
>>
>> Most common is soybean tempeh, followed by chickpea. But black bean,
>> sunflower seed, mung bean and any other bean/grain/seed are also
>> options. I haven't tried those yet.
>>
>> It tastes very savoury, a little bit bitter and a little bit funky.
>
>The concept is not only new to me, its interesting. I really hated to say
>that.

But you did it, that's what counts.

On Tuesday, October 6, 2020 at 3:29:57 AM UTC-10, Sheldon wrote:
> On Tue, 06 Oct 2020 17:46:17 +1100, Bruce > wrote:
>
> >tempeh
>
> https://www.allrecipes.com/article/what-is-tempeh/
>
> Doesn't really appeal... if I want fermented I much prefer garlic dill
> Kirby Cukes or Kraut... I don't like kim chi either, it schtinks and
> typically too spicy hot.
>
> I don't much care for soy bean concoctions. For beans I prefer refied
> black beans with pork chops. Garbanzos are best tossed with chili
> powder and roasted. I like vegetables a lot but not the way
> vegetarians/vegans murder all the goodness out of them... and none
> grow their own so what could they posssibly know... I've got 500 pound
> round bales of organicly grown I like kraut braised with real
> frankfurters which are not easy to find. I also like New Kraut, made
> from young cabbage.
>
> I'm absolutely positive that those who become vegetarians/vegans are
> those afflicted with TIAD who can't cook.

Americans aren't much into fermented foods. Why is that? I do not know. Perhaps they didn't have enough time when they were winning the West. That's unfortunate, I think.

On Wednesday, October 7, 2020 at 2:55:39 AM UTC-4, dsi1 wrote:
> On Tuesday, October 6, 2020 at 3:29:57 AM UTC-10, Sheldon wrote:
> > On Tue, 06 Oct 2020 17:46:17 +1100, Bruce > wrote:
> >
> > >tempeh
> >
> > https://www.allrecipes.com/article/what-is-tempeh/
> >
> > Doesn't really appeal... if I want fermented I much prefer garlic dill
> > Kirby Cukes or Kraut... I don't like kim chi either, it schtinks and
> > typically too spicy hot.
> >
> > I don't much care for soy bean concoctions. For beans I prefer refied
> > black beans with pork chops. Garbanzos are best tossed with chili
> > powder and roasted. I like vegetables a lot but not the way
> > vegetarians/vegans murder all the goodness out of them... and none
> > grow their own so what could they posssibly know... I've got 500 pound
> > round bales of organicly grown I like kraut braised with real
> > frankfurters which are not easy to find. I also like New Kraut, made
> > from young cabbage.
> >
> > I'm absolutely positive that those who become vegetarians/vegans are
> > those afflicted with TIAD who can't cook.
> Americans aren't much into fermented foods. Why is that? I do not know. Perhaps they didn't have enough time when they were winning the West. That's unfortunate, I think.

You have no idea what "Americans" are into. Your information comes from outdated
experience and old people on RFC.

Cindy Hamilton

On 2020 Oct 6, , dsi1 wrote
(in >):

> Americans aren't much into fermented foods. Why is that? I do not know.
> Perhaps they didn't have enough time when they were winning the West. That's
> unfortunate, I think.

Youd think. We do like fermented milk. Its called cheese. I can attest
to a personal fondness for fermented barley.

On Tuesday, October 6, 2020 at 11:52:52 PM UTC-10, Cindy Hamilton wrote:
> On Wednesday, October 7, 2020 at 2:55:39 AM UTC-4, dsi1 wrote:
> > On Tuesday, October 6, 2020 at 3:29:57 AM UTC-10, Sheldon wrote:
> > > On Tue, 06 Oct 2020 17:46:17 +1100, Bruce > wrote:
> > >
> > > >tempeh
> > >
> > > https://www.allrecipes.com/article/what-is-tempeh/
> > >
> > > Doesn't really appeal... if I want fermented I much prefer garlic dill
> > > Kirby Cukes or Kraut... I don't like kim chi either, it schtinks and
> > > typically too spicy hot.
> > >
> > > I don't much care for soy bean concoctions. For beans I prefer refied
> > > black beans with pork chops. Garbanzos are best tossed with chili
> > > powder and roasted. I like vegetables a lot but not the way
> > > vegetarians/vegans murder all the goodness out of them... and none
> > > grow their own so what could they posssibly know... I've got 500 pound
> > > round bales of organicly grown I like kraut braised with real
> > > frankfurters which are not easy to find. I also like New Kraut, made
> > > from young cabbage.
> > >
> > > I'm absolutely positive that those who become vegetarians/vegans are
> > > those afflicted with TIAD who can't cook.
> > Americans aren't much into fermented foods. Why is that? I do not know. Perhaps they didn't have enough time when they were winning the West. That's unfortunate, I think.
> You have no idea what "Americans" are into. Your information comes from outdated
> experience and old people on RFC.
>
> Cindy Hamilton

Well they like beer and cheese. I guess some of them like sourdough bread. Why, did something change radically in American food? Yoose is some kind of Super American?

On Wed, 07 Oct 2020 02:55:16 -0700, Leo >
wrote:

>On 2020 Oct 6, , dsi1 wrote
>(in >):
>
>> Americans aren't much into fermented foods. Why is that? I do not know.
>> Perhaps they didn't have enough time when they were winning the West. That's
>> unfortunate, I think.
>
>Youd think. We do like fermented milk. Its called cheese. I can attest
>to a personal fondness for fermented barley.

Do you call that hooch?

On Wednesday, October 7, 2020 at 5:58:47 AM UTC-4, dsi1 wrote:
> On Tuesday, October 6, 2020 at 11:52:52 PM UTC-10, Cindy Hamilton wrote:
> > On Wednesday, October 7, 2020 at 2:55:39 AM UTC-4, dsi1 wrote:
> > > On Tuesday, October 6, 2020 at 3:29:57 AM UTC-10, Sheldon wrote:
> > > > On Tue, 06 Oct 2020 17:46:17 +1100, Bruce > wrote:
> > > >
> > > > >tempeh
> > > >
> > > > https://www.allrecipes.com/article/what-is-tempeh/
> > > >
> > > > Doesn't really appeal... if I want fermented I much prefer garlic dill
> > > > Kirby Cukes or Kraut... I don't like kim chi either, it schtinks and
> > > > typically too spicy hot.
> > > >
> > > > I don't much care for soy bean concoctions. For beans I prefer refied
> > > > black beans with pork chops. Garbanzos are best tossed with chili
> > > > powder and roasted. I like vegetables a lot but not the way
> > > > vegetarians/vegans murder all the goodness out of them... and none
> > > > grow their own so what could they posssibly know... I've got 500 pound
> > > > round bales of organicly grown I like kraut braised with real
> > > > frankfurters which are not easy to find. I also like New Kraut, made
> > > > from young cabbage.
> > > >
> > > > I'm absolutely positive that those who become vegetarians/vegans are
> > > > those afflicted with TIAD who can't cook.
> > > Americans aren't much into fermented foods. Why is that? I do not know. Perhaps they didn't have enough time when they were winning the West. That's unfortunate, I think.
> > You have no idea what "Americans" are into. Your information comes from outdated
> > experience and old people on RFC.
> >
> > Cindy Hamilton
> Well they like beer and cheese. I guess some of them like sourdough bread. Why, did something change radically in American food? Yoose is some kind of Super American?

I can buy miso, kimchi, gochujang, fermented pickles, fermented sausages, and all
kinds of other fermented foods at my Walmart-knockoff grocery store.

It's 100% American to take immigrants' native foods into our hearts. And stomachs.

Cindy Hamilton

On 2020 Oct 7, , Bruce wrote
(in >):

> Do you call that hooch?

Hooch is hard liquor. Im a beer guy. My doctor says too much beer. My
blood tests have historically said meh.
I had a good day. I passed the senility test, I got an old-folks high dose
flu shot and had necessary blood draws to evaluate the rest of me. Maybe, my
blood tests wont say meh this time. Maybe, I contracted covid. I went
where people with covid go, and saw doctors, nurses and techs exposed to it.
I came home, took a shower and washed my clothes. I didnt wash my shoes
and can visualize the virus creeping up my legs.

On Wednesday, October 7, 2020 at 12:21:33 AM UTC-10, Cindy Hamilton wrote:
> On Wednesday, October 7, 2020 at 5:58:47 AM UTC-4, dsi1 wrote:
> > On Tuesday, October 6, 2020 at 11:52:52 PM UTC-10, Cindy Hamilton wrote:
> > > On Wednesday, October 7, 2020 at 2:55:39 AM UTC-4, dsi1 wrote:
> > > > On Tuesday, October 6, 2020 at 3:29:57 AM UTC-10, Sheldon wrote:
> > > > > On Tue, 06 Oct 2020 17:46:17 +1100, Bruce > wrote:
> > > > >
> > > > > >tempeh
> > > > >
> > > > > https://www.allrecipes.com/article/what-is-tempeh/
> > > > >
> > > > > Doesn't really appeal... if I want fermented I much prefer garlic dill
> > > > > Kirby Cukes or Kraut... I don't like kim chi either, it schtinks and
> > > > > typically too spicy hot.
> > > > >
> > > > > I don't much care for soy bean concoctions. For beans I prefer refied
> > > > > black beans with pork chops. Garbanzos are best tossed with chili
> > > > > powder and roasted. I like vegetables a lot but not the way
> > > > > vegetarians/vegans murder all the goodness out of them... and none
> > > > > grow their own so what could they posssibly know... I've got 500 pound
> > > > > round bales of organicly grown I like kraut braised with real
> > > > > frankfurters which are not easy to find. I also like New Kraut, made
> > > > > from young cabbage.
> > > > >
> > > > > I'm absolutely positive that those who become vegetarians/vegans are
> > > > > those afflicted with TIAD who can't cook.
> > > > Americans aren't much into fermented foods. Why is that? I do not know. Perhaps they didn't have enough time when they were winning the West. That's unfortunate, I think.
> > > You have no idea what "Americans" are into. Your information comes from outdated
> > > experience and old people on RFC.
> > >
> > > Cindy Hamilton
> > Well they like beer and cheese. I guess some of them like sourdough bread. Why, did something change radically in American food? Yoose is some kind of Super American?
>
> I can buy miso, kimchi, gochujang, fermented pickles, fermented sausages, and all
> kinds of other fermented foods at my Walmart-knockoff grocery store.
>
> It's 100% American to take immigrants' native foods into our hearts. And stomachs.
>
> Cindy Hamilton

Asian food ain't American food - not yet. American don't typically cook with miso, gochujang, soy sauce, fermented black beans, oyster sauce, fish sauce, katsuobushi, MSG, et al. It sounds like you're misrepresenting what "Americans" are into. Why is that?

On Wed, 7 Oct 2020 05:38:09 -0700 (PDT), dsi1 >
wrote:

>On Wednesday, October 7, 2020 at 12:21:33 AM UTC-10, Cindy Hamilton wrote:
>> On Wednesday, October 7, 2020 at 5:58:47 AM UTC-4, dsi1 wrote:
>> > On Tuesday, October 6, 2020 at 11:52:52 PM UTC-10, Cindy Hamilton wrote:
>> > > On Wednesday, October 7, 2020 at 2:55:39 AM UTC-4, dsi1 wrote:
>> > > > On Tuesday, October 6, 2020 at 3:29:57 AM UTC-10, Sheldon wrote:
>> > > > > On Tue, 06 Oct 2020 17:46:17 +1100, Bruce > wrote:
>> > > > >
>> > > > > >tempeh
>> > > > >
>> > > > > https://www.allrecipes.com/article/what-is-tempeh/
>> > > > >
>> > > > > Doesn't really appeal... if I want fermented I much prefer garlic dill
>> > > > > Kirby Cukes or Kraut... I don't like kim chi either, it schtinks and
>> > > > > typically too spicy hot.
>> > > > >
>> > > > > I don't much care for soy bean concoctions. For beans I prefer refied
>> > > > > black beans with pork chops. Garbanzos are best tossed with chili
>> > > > > powder and roasted. I like vegetables a lot but not the way
>> > > > > vegetarians/vegans murder all the goodness out of them... and none
>> > > > > grow their own so what could they posssibly know... I've got 500 pound
>> > > > > round bales of organicly grown I like kraut braised with real
>> > > > > frankfurters which are not easy to find. I also like New Kraut, made
>> > > > > from young cabbage.
>> > > > >
>> > > > > I'm absolutely positive that those who become vegetarians/vegans are
>> > > > > those afflicted with TIAD who can't cook.
>> > > > Americans aren't much into fermented foods. Why is that? I do not know. Perhaps they didn't have enough time when they were winning the West. That's unfortunate, I think.
>> > > You have no idea what "Americans" are into. Your information comes from outdated
>> > > experience and old people on RFC.
>> > >
>> > > Cindy Hamilton
>> > Well they like beer and cheese. I guess some of them like sourdough bread. Why, did something change radically in American food? Yoose is some kind of Super American?
>>
>> I can buy miso, kimchi, gochujang, fermented pickles, fermented sausages, and all
>> kinds of other fermented foods at my Walmart-knockoff grocery store.
>>
>> It's 100% American to take immigrants' native foods into our hearts. And stomachs.
>>
>> Cindy Hamilton
>
>Asian food ain't American food - not yet. American don't typically cook with miso, gochujang, soy sauce, fermented black beans, oyster sauce, fish sauce, katsuobushi, MSG, et al. It sounds like you're misrepresenting what "Americans" are into. Why is that?

You're a numbskull, there's no such thing as American food except for
Native American food. There are a lot of Asians and people of all
nationalities/ethnicities living in the US. Every market in the US
sells Asian foods and people of all pursuasions buy them like there's
no tomorrow. I buy soy sauce in half gallon jugs, hot mustard powder
in large amounts,and MSG in 2 lb cannesters; Accent in twin packs.
I grow lots of Chinese vegetables, and I do a lot of Chinese cooking.
And there's not one kind of miso, every nana cooks their own version,
same as every Jewish grandma does their own version of penicillin.
Some Asian cookery is excellent, some is shit. People enjoy the foods
they ate since early childhood, some try other foods but typically
prefer what they were raised with. Nowadays most people prefer fast
food, which is what most young folks are raised on. I've been
preparing miso since before you were born, because if you can't find
it in NYC it doesn't exist. NYC ethnic eateries were far more
authentic 50,60,70 years ago. Today most ethnic eateries in the US
serve crap, looks like the ukelele pictures you post... your dishes
look more like US Soul Food Slop than it does Asian. My father was
Asian, last I checked most of Asia is Russia... I learned Russian
cookery from my grand parents. Real Borsht is made with Flanken,
Beets, various Turnips, Carrots, and Rye Bread Crusts. Every night my
grandmother made up huge amounts of rye bread dough by hand, placed it
into flour sacks, and slept with it tucked under her massive bosoms,
at 4 AM she began baking, five pound loaves of Rye Bread. She and my
grandfather owned and operated a Tourist Home in the Catskills, what
today is known as a B & B.... she cooked meals and did bedding laundry
for her regular tenants and visiters. My grandfather was a plumber,
he schleped all his tools and hardware in burlap sacks. At the end of
his workday he sat on the front porch with his vodka and
Chesterfields. The ladies who passed by all thought he'd drink
himself to death, he lived to be 98 and out lived all of them. I'm
sure my grandmother's tureens of borscht, slabs of rye bread slathered
with farmer cheese, and especially her massive bosoms were the secret
to his longivety.

On Wednesday, October 7, 2020 at 7:40:23 AM UTC-10, Sheldon wrote:
> On Wed, 7 Oct 2020 05:38:09 -0700 (PDT), dsi1 >
> wrote:
>
> >On Wednesday, October 7, 2020 at 12:21:33 AM UTC-10, Cindy Hamilton wrote:
> >> On Wednesday, October 7, 2020 at 5:58:47 AM UTC-4, dsi1 wrote:
> >> > On Tuesday, October 6, 2020 at 11:52:52 PM UTC-10, Cindy Hamilton wrote:
> >> > > On Wednesday, October 7, 2020 at 2:55:39 AM UTC-4, dsi1 wrote:
> >> > > > On Tuesday, October 6, 2020 at 3:29:57 AM UTC-10, Sheldon wrote:
> >> > > > > On Tue, 06 Oct 2020 17:46:17 +1100, Bruce > wrote:
> >> > > > >
> >> > > > > >tempeh
> >> > > > >
> >> > > > > https://www.allrecipes.com/article/what-is-tempeh/
> >> > > > >
> >> > > > > Doesn't really appeal... if I want fermented I much prefer garlic dill
> >> > > > > Kirby Cukes or Kraut... I don't like kim chi either, it schtinks and
> >> > > > > typically too spicy hot.
> >> > > > >
> >> > > > > I don't much care for soy bean concoctions. For beans I prefer refied
> >> > > > > black beans with pork chops. Garbanzos are best tossed with chili
> >> > > > > powder and roasted. I like vegetables a lot but not the way
> >> > > > > vegetarians/vegans murder all the goodness out of them... and none
> >> > > > > grow their own so what could they posssibly know... I've got 500 pound
> >> > > > > round bales of organicly grown I like kraut braised with real
> >> > > > > frankfurters which are not easy to find. I also like New Kraut, made
> >> > > > > from young cabbage.
> >> > > > >
> >> > > > > I'm absolutely positive that those who become vegetarians/vegans are
> >> > > > > those afflicted with TIAD who can't cook.
> >> > > > Americans aren't much into fermented foods. Why is that? I do not know. Perhaps they didn't have enough time when they were winning the West. That's unfortunate, I think.
> >> > > You have no idea what "Americans" are into. Your information comes from outdated
> >> > > experience and old people on RFC.
> >> > >
> >> > > Cindy Hamilton
> >> > Well they like beer and cheese. I guess some of them like sourdough bread. Why, did something change radically in American food? Yoose is some kind of Super American?
> >>
> >> I can buy miso, kimchi, gochujang, fermented pickles, fermented sausages, and all
> >> kinds of other fermented foods at my Walmart-knockoff grocery store.
> >>
> >> It's 100% American to take immigrants' native foods into our hearts. And stomachs.
> >>
> >> Cindy Hamilton
> >
> >Asian food ain't American food - not yet. American don't typically cook with miso, gochujang, soy sauce, fermented black beans, oyster sauce, fish sauce, katsuobushi, MSG, et al. It sounds like you're misrepresenting what "Americans" are into. Why is that?
> You're a numbskull, there's no such thing as American food except for
> Native American food. There are a lot of Asians and people of all
> nationalities/ethnicities living in the US. Every market in the US
> sells Asian foods and people of all pursuasions buy them like there's
> no tomorrow. I buy soy sauce in half gallon jugs, hot mustard powder
> in large amounts,and MSG in 2 lb cannesters; Accent in twin packs.
> I grow lots of Chinese vegetables, and I do a lot of Chinese cooking.
> And there's not one kind of miso, every nana cooks their own version,
> same as every Jewish grandma does their own version of penicillin.
> Some Asian cookery is excellent, some is shit. People enjoy the foods
> they ate since early childhood, some try other foods but typically
> prefer what they were raised with. Nowadays most people prefer fast
> food, which is what most young folks are raised on. I've been
> preparing miso since before you were born, because if you can't find
> it in NYC it doesn't exist. NYC ethnic eateries were far more
> authentic 50,60,70 years ago. Today most ethnic eateries in the US
> serve crap, looks like the ukelele pictures you post... your dishes
> look more like US Soul Food Slop than it does Asian. My father was
> Asian, last I checked most of Asia is Russia... I learned Russian
> cookery from my grand parents. Real Borsht is made with Flanken,
> Beets, various Turnips, Carrots, and Rye Bread Crusts. Every night my
> grandmother made up huge amounts of rye bread dough by hand, placed it
> into flour sacks, and slept with it tucked under her massive bosoms,
> at 4 AM she began baking, five pound loaves of Rye Bread. She and my
> grandfather owned and operated a Tourist Home in the Catskills, what
> today is known as a B & B.... she cooked meals and did bedding laundry
> for her regular tenants and visiters. My grandfather was a plumber,
> he schleped all his tools and hardware in burlap sacks. At the end of
> his workday he sat on the front porch with his vodka and
> Chesterfields. The ladies who passed by all thought he'd drink
> himself to death, he lived to be 98 and out lived all of them. I'm
> sure my grandmother's tureens of borscht, slabs of rye bread slathered
> with farmer cheese, and especially her massive bosoms were the secret
> to his longivety.

That's a totally awesome post! I haven't read it yet but your solid wall of words stacked one after the other is truly impressive. Thanks for making my day! I plan on giving your posts the attention they deserve when I retire.. They're pure gold just waiting to be dug out of the ground! 🤩

On Wed, 07 Oct 2020 04:55:20 -0700, Leo >
wrote:

>On 2020 Oct 7, , Bruce wrote
>(in >):
>
>> Do you call that hooch?
>
>Hooch is hard liquor. Im a beer guy. My doctor says too much beer. My
>blood tests have historically said meh.
>I had a good day. I passed the senility test, I got an old-folks high dose
>flu shot and had necessary blood draws to evaluate the rest of me. Maybe, my
>blood tests wont say meh this time. Maybe, I contracted covid. I went
>where people with covid go, and saw doctors, nurses and techs exposed to it.
>I came home, took a shower and washed my clothes. I didnt wash my shoes
>and can visualize the virus creeping up my legs.

I once had a teetotaller doctor. His too much was my just enough.

Sheldon Martin wrote:
> On Wed, 7 Oct 2020 05:38:09 -0700 (PDT), dsi1 >
> wrote:
>
>> On Wednesday, October 7, 2020 at 12:21:33 AM UTC-10, Cindy Hamilton wrote:
>>> On Wednesday, October 7, 2020 at 5:58:47 AM UTC-4, dsi1 wrote:
>>>> On Tuesday, October 6, 2020 at 11:52:52 PM UTC-10, Cindy Hamilton wrote:
>>>>> On Wednesday, October 7, 2020 at 2:55:39 AM UTC-4, dsi1 wrote:
>>>>>> On Tuesday, October 6, 2020 at 3:29:57 AM UTC-10, Sheldon wrote:
>>>>>>> On Tue, 06 Oct 2020 17:46:17 +1100, Bruce > wrote:
>>>>>>>
>>>>>>>> tempeh
>>>>>>>
>>>>>>> https://www.allrecipes.com/article/what-is-tempeh/
>>>>>>>
>>>>>>> Doesn't really appeal... if I want fermented I much prefer garlic dill
>>>>>>> Kirby Cukes or Kraut... I don't like kim chi either, it schtinks and
>>>>>>> typically too spicy hot.
>>>>>>>
>>>>>>> I don't much care for soy bean concoctions. For beans I prefer refied
>>>>>>> black beans with pork chops. Garbanzos are best tossed with chili
>>>>>>> powder and roasted. I like vegetables a lot but not the way
>>>>>>> vegetarians/vegans murder all the goodness out of them... and none
>>>>>>> grow their own so what could they posssibly know... I've got 500 pound
>>>>>>> round bales of organicly grown I like kraut braised with real
>>>>>>> frankfurters which are not easy to find. I also like New Kraut, made
>>>>>>> from young cabbage.
>>>>>>>
>>>>>>> I'm absolutely positive that those who become vegetarians/vegans are
>>>>>>> those afflicted with TIAD who can't cook.
>>>>>> Americans aren't much into fermented foods. Why is that? I do not know. Perhaps they didn't have enough time when they were winning the West. That's unfortunate, I think.
>>>>> You have no idea what "Americans" are into. Your information comes from outdated
>>>>> experience and old people on RFC.
>>>>>
>>>>> Cindy Hamilton
>>>> Well they like beer and cheese. I guess some of them like sourdough bread. Why, did something change radically in American food? Yoose is some kind of Super American?
>>>
>>> I can buy miso, kimchi, gochujang, fermented pickles, fermented sausages, and all
>>> kinds of other fermented foods at my Walmart-knockoff grocery store.
>>>
>>> It's 100% American to take immigrants' native foods into our hearts. And stomachs.
>>>
>>> Cindy Hamilton
>>
>> Asian food ain't American food - not yet. American don't typically cook with miso, gochujang, soy sauce, fermented black beans, oyster sauce, fish sauce, katsuobushi, MSG, et al. It sounds like you're misrepresenting what "Americans" are into. Why is that?
>
> You're a numbskull, there's no such thing as American food except for
> Native American food. There are a lot of Asians and people of all
> nationalities/ethnicities living in the US. Every market in the US
> sells Asian foods and people of all pursuasions buy them like there's
> no tomorrow. I buy soy sauce in half gallon jugs, hot mustard powder
> in large amounts,and MSG in 2 lb cannesters; Accent in twin packs.
> I grow lots of Chinese vegetables, and I do a lot of Chinese cooking.
> And there's not one kind of miso, every nana cooks their own version,
> same as every Jewish grandma does their own version of penicillin.
> Some Asian cookery is excellent, some is shit. People enjoy the foods
> they ate since early childhood, some try other foods but typically
> prefer what they were raised with. Nowadays most people prefer fast
> food, which is what most young folks are raised on. I've been
> preparing miso since before you were born, because if you can't find
> it in NYC it doesn't exist. NYC ethnic eateries were far more
> authentic 50,60,70 years ago. Today most ethnic eateries in the US
> serve crap, looks like the ukelele pictures you post... your dishes
> look more like US Soul Food Slop than it does Asian. My father was
> Asian, last I checked most of Asia is Russia... I learned Russian
> cookery from my grand parents. Real Borsht is made with Flanken,
> Beets, various Turnips, Carrots, and Rye Bread Crusts. Every night my
> grandmother made up huge amounts of rye bread dough by hand, placed it
> into flour sacks, and slept with it tucked under her massive bosoms,
> at 4 AM she began baking, five pound loaves of Rye Bread. She and my
> grandfather owned and operated a Tourist Home in the Catskills, what
> today is known as a B & B.... she cooked meals and did bedding laundry
> for her regular tenants and visiters. My grandfather was a plumber,
> he schleped all his tools and hardware in burlap sacks. At the end of
> his workday he sat on the front porch with his vodka and
> Chesterfields. The ladies who passed by all thought he'd drink
> himself to death, he lived to be 98 and out lived all of them. I'm
> sure my grandmother's tureens of borscht, slabs of rye bread slathered
> with farmer cheese, and especially her massive bosoms were the secret
> to his longivety.
>

Popeye, did yoose drink milk from yoose grandma's massive bosoms?

Did yoose also hump her like yoose aunt?

Bruce wrote:
> This is uncooked chickpea tempeh aka garbanzo bean tempeh, that I made
> from 375 grams of chickpeas, 1.5 tablespoon of vinegar and half a
> teaspoon of tempeh powder:
>
><https://i.postimg.cc/MKzNwZ2y/tempeh-chickpea.jpg>
>
> The white stuff is the mycelium aka fungus. It's beautiful pan fried.

i would try it.

i wasn't impressed by the soy version i tried to bother
having it again, but i do like chickpeas so i would give it
the benefit of a doubt.

once.


songbird

dsi1 wrote:

> On Wednesday, October 7, 2020 at 12:21:33 AM UTC-10, Cindy Hamilton
> wrote:
> > On Wednesday, October 7, 2020 at 5:58:47 AM UTC-4, dsi1 wrote:
> > > On Tuesday, October 6, 2020 at 11:52:52 PM UTC-10, Cindy Hamilton
> > > wrote:
> > > > On Wednesday, October 7, 2020 at 2:55:39 AM UTC-4, dsi1 wrote:
> > > > > On Tuesday, October 6, 2020 at 3:29:57 AM UTC-10, Sheldon
> > > > > wrote:
> > > > > > On Tue, 06 Oct 2020 17:46:17 +1100, Bruce >
> > > > > > wrote:
> > > > > >
> > > > > > > tempeh
> > > > > >
> > > > > > https://www.allrecipes.com/article/what-is-tempeh/
> > > > > >
> > > > > > Doesn't really appeal... if I want fermented I much prefer
> > > > > > garlic dill Kirby Cukes or Kraut... I don't like kim chi
> > > > > > either, it schtinks and typically too spicy hot.
> > > > > >
> > > > > > I don't much care for soy bean concoctions. For beans I
> > > > > > prefer refied black beans with pork chops. Garbanzos are
> > > > > > best tossed with chili powder and roasted. I like
> > > > > > vegetables a lot but not the way vegetarians/vegans murder
> > > > > > all the goodness out of them... and none grow their own so
> > > > > > what could they posssibly know... I've got 500 pound round
> > > > > > bales of organicly grown I like kraut braised with real
> > > > > > frankfurters which are not easy to find. I also like New
> > > > > > Kraut, made from young cabbage.
> > > > > >
> > > > > > I'm absolutely positive that those who become
> > > > > > vegetarians/vegans are those afflicted with TIAD who can't
> > > > > > cook.
> > > > > Americans aren't much into fermented foods. Why is that? I do
> > > > > not know. Perhaps they didn't have enough time when they were
> > > > > winning the West. That's unfortunate, I think.
> > > > You have no idea what "Americans" are into. Your information
> > > > comes from outdated experience and old people on RFC.
> > > >
> > > > Cindy Hamilton
> > > Well they like beer and cheese. I guess some of them like
> > > sourdough bread. Why, did something change radically in American
> > > food? Yoose is some kind of Super American?
> >
> > I can buy miso, kimchi, gochujang, fermented pickles, fermented
> > sausages, and all kinds of other fermented foods at my
> > Walmart-knockoff grocery store.
> >
> > It's 100% American to take immigrants' native foods into our
> > hearts. And stomachs.
> >
> > Cindy Hamilton
>
> Asian food ain't American food - not yet. American don't typically
> cook with miso, gochujang, soy sauce, fermented black beans, oyster
> sauce, fish sauce, katsuobushi, MSG, et al. It sounds like you're
> misrepresenting what "Americans" are into. Why is that?

Umm, I have all that in my kitchen and use it all the time. Oh, except
the fermented black beans.

On Wednesday, October 7, 2020 at 2:33:37 PM UTC-10, cshenk wrote:
> dsi1 wrote:
>
> > On Wednesday, October 7, 2020 at 12:21:33 AM UTC-10, Cindy Hamilton
> > wrote:
> > > On Wednesday, October 7, 2020 at 5:58:47 AM UTC-4, dsi1 wrote:
> > > > On Tuesday, October 6, 2020 at 11:52:52 PM UTC-10, Cindy Hamilton
> > > > wrote:
> > > > > On Wednesday, October 7, 2020 at 2:55:39 AM UTC-4, dsi1 wrote:
> > > > > > On Tuesday, October 6, 2020 at 3:29:57 AM UTC-10, Sheldon
> > > > > > wrote:
> > > > > > > On Tue, 06 Oct 2020 17:46:17 +1100, Bruce >
> > > > > > > wrote:
> > > > > > >
> > > > > > > > tempeh
> > > > > > >
> > > > > > > https://www.allrecipes.com/article/what-is-tempeh/
> > > > > > >
> > > > > > > Doesn't really appeal... if I want fermented I much prefer
> > > > > > > garlic dill Kirby Cukes or Kraut... I don't like kim chi
> > > > > > > either, it schtinks and typically too spicy hot.
> > > > > > >
> > > > > > > I don't much care for soy bean concoctions. For beans I
> > > > > > > prefer refied black beans with pork chops. Garbanzos are
> > > > > > > best tossed with chili powder and roasted. I like
> > > > > > > vegetables a lot but not the way vegetarians/vegans murder
> > > > > > > all the goodness out of them... and none grow their own so
> > > > > > > what could they posssibly know... I've got 500 pound round
> > > > > > > bales of organicly grown I like kraut braised with real
> > > > > > > frankfurters which are not easy to find. I also like New
> > > > > > > Kraut, made from young cabbage.
> > > > > > >
> > > > > > > I'm absolutely positive that those who become
> > > > > > > vegetarians/vegans are those afflicted with TIAD who can't
> > > > > > > cook.
> > > > > > Americans aren't much into fermented foods. Why is that? I do
> > > > > > not know. Perhaps they didn't have enough time when they were
> > > > > > winning the West. That's unfortunate, I think.
> > > > > You have no idea what "Americans" are into. Your information
> > > > > comes from outdated experience and old people on RFC.
> > > > >
> > > > > Cindy Hamilton
> > > > Well they like beer and cheese. I guess some of them like
> > > > sourdough bread. Why, did something change radically in American
> > > > food? Yoose is some kind of Super American?
> > >
> > > I can buy miso, kimchi, gochujang, fermented pickles, fermented
> > > sausages, and all kinds of other fermented foods at my
> > > Walmart-knockoff grocery store.
> > >
> > > It's 100% American to take immigrants' native foods into our
> > > hearts. And stomachs.
> > >
> > > Cindy Hamilton
> >
> > Asian food ain't American food - not yet. American don't typically
> > cook with miso, gochujang, soy sauce, fermented black beans, oyster
> > sauce, fish sauce, katsuobushi, MSG, et al. It sounds like you're
> > misrepresenting what "Americans" are into. Why is that?
>
> Umm, I have all that in my kitchen and use it all the time. Oh, except
> the fermented black beans.


I saw a funny looking jar of stuff in the kitchen. It looked like those old containers of escargot with shells. That was pretty scary. I looked closer and saw it was Chinese black garlic. It was something that I've never seen before. I'm not sure which is scarier.

https://www.thespruceeats.com/black-garlic-4165384

On Wed, 7 Oct 2020 19:20:30 -0700 (PDT), dsi1 >
wrote:

>On Wednesday, October 7, 2020 at 2:33:37 PM UTC-10, cshenk wrote:
>> dsi1 wrote:
>>
>> > Asian food ain't American food - not yet. American don't typically
>> > cook with miso, gochujang, soy sauce, fermented black beans, oyster
>> > sauce, fish sauce, katsuobushi, MSG, et al. It sounds like you're
>> > misrepresenting what "Americans" are into. Why is that?
>>
>> Umm, I have all that in my kitchen and use it all the time. Oh, except
>> the fermented black beans.
>
>
>I saw a funny looking jar of stuff in the kitchen. It looked like those old containers of escargot with shells. That was pretty scary. I looked closer and saw it was Chinese black garlic. It was something that I've never seen before. I'm not sure which is scarier.
>
>https://www.thespruceeats.com/black-garlic-4165384

That looks very interesting. I'll look for it next time I'm in an
Asian shop.

On Wednesday, October 7, 2020 at 5:24:00 PM UTC-10, Bruce wrote:
> On Wed, 7 Oct 2020 19:20:30 -0700 (PDT), dsi1 >
> wrote:
>
> >On Wednesday, October 7, 2020 at 2:33:37 PM UTC-10, cshenk wrote:
> >> dsi1 wrote:
> >>
> >> > Asian food ain't American food - not yet. American don't typically
> >> > cook with miso, gochujang, soy sauce, fermented black beans, oyster
> >> > sauce, fish sauce, katsuobushi, MSG, et al. It sounds like you're
> >> > misrepresenting what "Americans" are into. Why is that?
> >>
> >> Umm, I have all that in my kitchen and use it all the time. Oh, except
> >> the fermented black beans.
> >
> >
> >I saw a funny looking jar of stuff in the kitchen. It looked like those old containers of escargot with shells. That was pretty scary. I looked closer and saw it was Chinese black garlic. It was something that I've never seen before. I'm not sure which is scarier.
> >
> >https://www.thespruceeats.com/black-garlic-4165384
>
> That looks very interesting. I'll look for it next time I'm in an
> Asian shop.

It looks easy enough to make - just put some garlic cloves in a container and set in a hot place for 3 or so weeks. I'll probably stuff a meatloaf with the garlic and mushrooms. It'll probably be good in an omelet.

On Wed, 7 Oct 2020 21:21:13 -0700 (PDT), dsi1 >
wrote:

>On Wednesday, October 7, 2020 at 5:24:00 PM UTC-10, Bruce wrote:
>> On Wed, 7 Oct 2020 19:20:30 -0700 (PDT), dsi1 >
>> wrote:
>>
>> >On Wednesday, October 7, 2020 at 2:33:37 PM UTC-10, cshenk wrote:
>> >> dsi1 wrote:
>> >>
>> >> > Asian food ain't American food - not yet. American don't typically
>> >> > cook with miso, gochujang, soy sauce, fermented black beans, oyster
>> >> > sauce, fish sauce, katsuobushi, MSG, et al. It sounds like you're
>> >> > misrepresenting what "Americans" are into. Why is that?
>> >>
>> >> Umm, I have all that in my kitchen and use it all the time. Oh, except
>> >> the fermented black beans.
>> >
>> >
>> >I saw a funny looking jar of stuff in the kitchen. It looked like those old containers of escargot with shells. That was pretty scary. I looked closer and saw it was Chinese black garlic. It was something that I've never seen before. I'm not sure which is scarier.
>> >
>> >https://www.thespruceeats.com/black-garlic-4165384
>>
>> That looks very interesting. I'll look for it next time I'm in an
>> Asian shop.
>
>It looks easy enough to make - just put some garlic cloves in a container and set in a hot place for 3 or so weeks. I'll probably stuff a meatloaf with the garlic and mushrooms. It'll probably be good in an omelet.

I might give it a go. I bookmarked the link.

On Wednesday, October 7, 2020 at 8:38:15 AM UTC-4, dsi1 wrote:
> On Wednesday, October 7, 2020 at 12:21:33 AM UTC-10, Cindy Hamilton wrote:
> > On Wednesday, October 7, 2020 at 5:58:47 AM UTC-4, dsi1 wrote:
> > > On Tuesday, October 6, 2020 at 11:52:52 PM UTC-10, Cindy Hamilton wrote:
> > > > On Wednesday, October 7, 2020 at 2:55:39 AM UTC-4, dsi1 wrote:
> > > > > On Tuesday, October 6, 2020 at 3:29:57 AM UTC-10, Sheldon wrote:
> > > > > > On Tue, 06 Oct 2020 17:46:17 +1100, Bruce > wrote:
> > > > > >
> > > > > > >tempeh
> > > > > >
> > > > > > https://www.allrecipes.com/article/what-is-tempeh/
> > > > > >
> > > > > > Doesn't really appeal... if I want fermented I much prefer garlic dill
> > > > > > Kirby Cukes or Kraut... I don't like kim chi either, it schtinks and
> > > > > > typically too spicy hot.
> > > > > >
> > > > > > I don't much care for soy bean concoctions. For beans I prefer refied
> > > > > > black beans with pork chops. Garbanzos are best tossed with chili
> > > > > > powder and roasted. I like vegetables a lot but not the way
> > > > > > vegetarians/vegans murder all the goodness out of them... and none
> > > > > > grow their own so what could they posssibly know... I've got 500 pound
> > > > > > round bales of organicly grown I like kraut braised with real
> > > > > > frankfurters which are not easy to find. I also like New Kraut, made
> > > > > > from young cabbage.
> > > > > >
> > > > > > I'm absolutely positive that those who become vegetarians/vegans are
> > > > > > those afflicted with TIAD who can't cook.
> > > > > Americans aren't much into fermented foods. Why is that? I do not know. Perhaps they didn't have enough time when they were winning the West.. That's unfortunate, I think.
> > > > You have no idea what "Americans" are into. Your information comes from outdated
> > > > experience and old people on RFC.
> > > >
> > > > Cindy Hamilton
> > > Well they like beer and cheese. I guess some of them like sourdough bread. Why, did something change radically in American food? Yoose is some kind of Super American?
> >
> > I can buy miso, kimchi, gochujang, fermented pickles, fermented sausages, and all
> > kinds of other fermented foods at my Walmart-knockoff grocery store.
> >
> > It's 100% American to take immigrants' native foods into our hearts. And stomachs.
> >
> > Cindy Hamilton
> Asian food ain't American food - not yet. American don't typically cook with miso, gochujang, soy sauce, fermented black beans, oyster sauce, fish sauce, katsuobushi, MSG, et al. It sounds like you're misrepresenting what "Americans" are into. Why is that?

You can find recipes using gochujang in the Washington Post. It's gone mainstream.
I didn't bother searching for any of the other ingredients you mentioned.

Cindy Hamilton

Bruce wrote:
>
> dsi1 wrote:
> > https://www.thespruceeats.com/black-garlic-4165384

> > It looks easy enough to make - just put some garlic cloves
> > in a container and set in a hot place for 3 or so weeks.
>
> I might give it a go. I bookmarked the link.

"And that's the last time we ever heard from that Bruce
fellow here in RFC."

Fermented food, mold, algae... What's going on here?
What about fresh food, dammit!
No garden this year, Bruce?

I thought we cared about our descendants.
Is this what they will eat in the future?

On Thu, 08 Oct 2020 06:37:20 -0400, Gary > wrote:

>Bruce wrote:
>>
>> dsi1 wrote:
>> > https://www.thespruceeats.com/black-garlic-4165384
>
>> > It looks easy enough to make - just put some garlic cloves
>> > in a container and set in a hot place for 3 or so weeks.
>>
>> I might give it a go. I bookmarked the link.
>
>"And that's the last time we ever heard from that Bruce
>fellow here in RFC."

That's a possibility

>Fermented food, mold, algae... What's going on here?
>What about fresh food, dammit!

What about beer and cheese?

>No garden this year, Bruce?
>
>I thought we cared about our descendants.
>Is this what they will eat in the future?

I'm only growing chillies at the moment. We're still eating last
season's harvest from the freezer.

Sheldon Martin wrote:
>
> Real Borsht is made with Flanken,
> Beets, various Turnips, Carrots, and Rye Bread Crusts.

I have a friend that grew up in Russia. I asked her for a
true borscht recipe.

Other than beets, it's basically a watery stew that contains
anything that's available. Like a "clean up your fridge"
dish. Always good but no definite recipe. Varies from one
russian family to another.

On Thursday, October 8, 2020 at 6:36:59 AM UTC-4, Gary wrote:
> Bruce wrote:
> >
> > dsi1 wrote:
> > > https://www.thespruceeats.com/black-garlic-4165384
> > > It looks easy enough to make - just put some garlic cloves
> > > in a container and set in a hot place for 3 or so weeks.
> >
> > I might give it a go. I bookmarked the link.
> "And that's the last time we ever heard from that Bruce
> fellow here in RFC."
>
> Fermented food,

Sauerkraut. Kosher pickles. Pepperoni and other types of salami.
Beer. Sourdough bread.

> mold,

Blue cheese. Brie. Wine.

> algae...

Dulse:

<https://www.npr.org/sections/thesalt/2017/03/17/520422486/want-to-eat-green-for-st-patricks-day-do-it-the-irish-way-with-seaweed>

Carrageenan, which finds its way into many processed foods.

> What's going on here?
> What about fresh food, dammit!
> No garden this year, Bruce?
>
> I thought we cared about our descendants.
> Is this what they will eat in the future?

It's what we ate in that past, and what we eat in the present.

Cindy Hamilton

On Thursday, October 8, 2020 at 12:36:59 AM UTC-10, Gary wrote:
> Bruce wrote:
> >
> > dsi1 wrote:
> > > https://www.thespruceeats.com/black-garlic-4165384
>
> > > It looks easy enough to make - just put some garlic cloves
> > > in a container and set in a hot place for 3 or so weeks.
> >
> > I might give it a go. I bookmarked the link.
>
> "And that's the last time we ever heard from that Bruce
> fellow here in RFC."
>
> Fermented food, mold, algae... What's going on here?
> What about fresh food, dammit!
> No garden this year, Bruce?
>
> I thought we cared about our descendants.
> Is this what they will eat in the future?

Most of the people in the world flavor their foods with things that are fermented. If I cook green beans, it'll be flavored with fermented black beans, oyster sauce, and soy sauce. If I make Vietnamese style fried chicken, it could be flavored with soy sauce, oyster sauce, and fish sauce. It would be tough to make an Asian style dish without using fermented flavorings.

If I want American style fried chicken I don't want to have any of that - just salt and pepper and garlic powder. If I make regular green beans, it's just boiled in salted water or steamed. If I add some mayo or dressing to the beans it's likely to have some vinegar in it. That would pretty much be the only fermented flavoring used - unless the vinegar used is diluted industrial acetic acid. OTOH, a lot of premade, packaged, Western foods are flavored with products made with fermentation - flavor enhancers.

On Thursday, October 8, 2020 at 1:03:28 PM UTC-4, dsi1 wrote:
> On Thursday, October 8, 2020 at 12:36:59 AM UTC-10, Gary wrote:
> > Bruce wrote:
> > >
> > > dsi1 wrote:
> > > > https://www.thespruceeats.com/black-garlic-4165384
> >
> > > > It looks easy enough to make - just put some garlic cloves
> > > > in a container and set in a hot place for 3 or so weeks.
> > >
> > > I might give it a go. I bookmarked the link.
> >
> > "And that's the last time we ever heard from that Bruce
> > fellow here in RFC."
> >
> > Fermented food, mold, algae... What's going on here?
> > What about fresh food, dammit!
> > No garden this year, Bruce?
> >
> > I thought we cared about our descendants.
> > Is this what they will eat in the future?
> Most of the people in the world flavor their foods with things that are fermented. If I cook green beans, it'll be flavored with fermented black beans, oyster sauce, and soy sauce. If I make Vietnamese style fried chicken, it could be flavored with soy sauce, oyster sauce, and fish sauce. It would be tough to make an Asian style dish without using fermented flavorings.
>
> If I want American style fried chicken I don't want to have any of that - just salt and pepper and garlic powder. If I make regular green beans, it's just boiled in salted water or steamed.

Many people add bacon or ham. Most of those "many people" overcook the green
beans, though.

The classic American fermented condiment is Tabasco sauce. Worcestershire sauce
is also fermented.

Cindy Hamilton

dsi1 wrote:

> On Wednesday, October 7, 2020 at 2:33:37 PM UTC-10, cshenk wrote:
> > dsi1 wrote:
> >
> > > On Wednesday, October 7, 2020 at 12:21:33 AM UTC-10, Cindy
> > > Hamilton wrote:
> > > > On Wednesday, October 7, 2020 at 5:58:47 AM UTC-4, dsi1 wrote:
> > > > > On Tuesday, October 6, 2020 at 11:52:52 PM UTC-10, Cindy
> > > > > Hamilton wrote:
> > > > > > On Wednesday, October 7, 2020 at 2:55:39 AM UTC-4, dsi1
> > > > > > wrote:
> > > > > > > On Tuesday, October 6, 2020 at 3:29:57 AM UTC-10, Sheldon
> > > > > > > wrote:
> > > > > > > > On Tue, 06 Oct 2020 17:46:17 +1100, Bruce
> > > > > > > > > wrote:
> > > > > > > >
> > > > > > > > > tempeh
> > > > > > > >
> > > > > > > > https://www.allrecipes.com/article/what-is-tempeh/
> > > > > > > >
> > > > > > > > Doesn't really appeal... if I want fermented I much
> > > > > > > > prefer garlic dill Kirby Cukes or Kraut... I don't like
> > > > > > > > kim chi either, it schtinks and typically too spicy
> > > > > > > > hot.
> > > > > > > >
> > > > > > > > I don't much care for soy bean concoctions. For beans I
> > > > > > > > prefer refied black beans with pork chops. Garbanzos are
> > > > > > > > best tossed with chili powder and roasted. I like
> > > > > > > > vegetables a lot but not the way vegetarians/vegans
> > > > > > > > murder all the goodness out of them... and none grow
> > > > > > > > their own so what could they posssibly know... I've got
> > > > > > > > 500 pound round bales of organicly grown I like kraut
> > > > > > > > braised with real frankfurters which are not easy to
> > > > > > > > find. I also like New Kraut, made from young cabbage.
> > > > > > > >
> > > > > > > > I'm absolutely positive that those who become
> > > > > > > > vegetarians/vegans are those afflicted with TIAD who
> > > > > > > > can't cook.
> > > > > > > Americans aren't much into fermented foods. Why is that?
> > > > > > > I do not know. Perhaps they didn't have enough time when
> > > > > > > they were winning the West. That's unfortunate, I think.
> > > > > > You have no idea what "Americans" are into. Your information
> > > > > > comes from outdated experience and old people on RFC.
> > > > > >
> > > > > > Cindy Hamilton
> > > > > Well they like beer and cheese. I guess some of them like
> > > > > sourdough bread. Why, did something change radically in
> > > > > American food? Yoose is some kind of Super American?
> > > >
> > > > I can buy miso, kimchi, gochujang, fermented pickles, fermented
> > > > sausages, and all kinds of other fermented foods at my
> > > > Walmart-knockoff grocery store.
> > > >
> > > > It's 100% American to take immigrants' native foods into our
> > > > hearts. And stomachs.
> > > >
> > > > Cindy Hamilton
> > >
> > > Asian food ain't American food - not yet. American don't typically
> > > cook with miso, gochujang, soy sauce, fermented black beans,
> > > oyster sauce, fish sauce, katsuobushi, MSG, et al. It sounds like
> > > you're misrepresenting what "Americans" are into. Why is that?
> >
> > Umm, I have all that in my kitchen and use it all the time. Oh,
> > except the fermented black beans.
>
>
> I saw a funny looking jar of stuff in the kitchen. It looked like
> those old containers of escargot with shells. That was pretty scary.
> I looked closer and saw it was Chinese black garlic. It was something
> that I've never seen before. I'm not sure which is scarier.
>
> https://www.thespruceeats.com/black-garlic-4165384

I have my first mini-foray there. It's a black garlic and sea salt
mix. Really packs major flavor difference!

Gary wrote:

> Sheldon Martin wrote:
> >
> > Real Borsht is made with Flanken,
> > Beets, various Turnips, Carrots, and Rye Bread Crusts.
>
> I have a friend that grew up in Russia. I asked her for a
> true borscht recipe.
>
> Other than beets, it's basically a watery stew that contains
> anything that's available. Like a "clean up your fridge"
> dish. Always good but no definite recipe. Varies from one
> russian family to another.

Snicker, reminds me a LOT of recipes we make too. I think every
culture has one of those.

On Tue, 06 Oct 2020 17:46:17 +1100, Bruce > wrote:

>This is uncooked chickpea tempeh aka garbanzo bean tempeh, that I made
>from 375 grams of chickpeas, 1.5 tablespoon of vinegar and half a
>teaspoon of tempeh powder:
>
><https://i.postimg.cc/MKzNwZ2y/tempeh-chickpea.jpg>
>
>The white stuff is the mycelium aka fungus. It's beautiful pan fried.

Uncooked black bean tempeh:
<https://i.postimg.cc/vHwM3Cgk/tempeh-blackbean.jpg>

On Tue, 06 Oct 2020 17:46:17 +1100, Bruce > wrote:

>This is uncooked chickpea tempeh aka garbanzo bean tempeh, that I made
>from 375 grams of chickpeas, 1.5 tablespoon of vinegar and half a
>teaspoon of tempeh powder:
>
><https://i.postimg.cc/MKzNwZ2y/tempeh-chickpea.jpg>
>
>The white stuff is the mycelium aka fungus. It's beautiful pan fried.

Sunflower seed tempeh (before frying):
<https://i.postimg.cc/kMQGqh36/Sunflower-tempeh.jpg>

On Thursday, October 8, 2020 at 12:30:29 PM UTC-5, Cindy Hamilton wrote:
> On Thursday, October 8, 2020 at 1:03:28 PM UTC-4, dsi1 wrote:
> >
> > If I want American style fried chicken I don't want to have any of that - just salt and pepper and garlic powder. If I make regular green beans, it's just boiled in salted water or steamed.
>
Garlic powder?
>
> Many people add bacon or ham. Most of those "many people" overcook the green
> beans, though.
>
Your overcooked is my undercooked.
>
> Cindy Hamilton

--Bryan

On Mon, 21 Dec 2020 01:55:00 -0800 (PST), Bryan Simmons
> wrote:

>On Thursday, October 8, 2020 at 12:30:29 PM UTC-5, Cindy Hamilton wrote:
>> On Thursday, October 8, 2020 at 1:03:28 PM UTC-4, dsi1 wrote:
>> >
>> > If I want American style fried chicken I don't want to have any of that - just salt and pepper and garlic powder. If I make regular green beans, it's just boiled in salted water or steamed.
>>
>Garlic powder?
>>
>> Many people add bacon or ham. Most of those "many people" overcook the green
>> beans, though.
>>
>Your overcooked is my undercooked.
>>
>> Cindy Hamilton
>
>--Bryan

We grow our green beans, lots of them. Mostly we lightly steam them
so they are still firm, then chill them in the fridge, and then
marinate them in olive oil, fresh squeezed lemon juice, garlic, s'p.
Some we stir fry with garlic and oyster sauce. Some we add to
soups/stews. We really don't care for green beans plainly cooked
until they turn to mush, then may as well buy canned. We also like
Chinese yard long beans, we grow those as well... those are so
prolific that we have to give away most... they truely grow about
three feet long and thinner than regular green beans. Some are green
and some are purple, can't tell which from the seeds, but they taste
the same. They climb on a turkey wire fence but don't place the fence
too close to a wall as they need to be harvested from both sides. Long
beans and my new 16 quart pot for stir frying, much better on a home
gas stove top than a wok:
https://postimg.cc/gallery/SNfsfXB

Kirby Pickling Cukes, Romas, Purple Leaf Crabapple, Greenspire
Ornamental Pear, Sugar Maple, Washington Hawthorn, Wildflower Meadow
after mowing, comes back better:
https://postimg.cc/gallery/RNgSxDr