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Trying Vegetarianism for a week or so
- Thread starter kanonfodr
- Start date
I made my 1st ever tofurkey a few months back and was pleasantly surprised. Essentially followed the directions (duh) and just did what I used to do for a roast or chicken- slow cooked it with a mess of mushrooms, onion, celery, carrots and seasoned with salt, pepper, and fresh rosemary. Quite tasty results.
that is a good question. You can't honestly believe that our immediate ancestors ate cows or pigs every single day, 3 meals a day? Our closest primate relatives, chimpanzees, eat a mostly vegetarian diet with insects, small birds and mammals occasionally eaten as well.
I find it hard to believe that our ancient forebears ate very much meat at all. Without our intellect, humans are not formidable creatures. We can't take down anything bigger than a small dog with our own physical strength.
I think it is more reasonable to theorize that our immediate pre-human ancestors are much as the chimps do. fruits and greens with adjuncts of protein from inisects, small birds etc.
There is also that most carnivorous animals have MUCH shorter digestive tracts that get the meat out of the system in a few hours, before it starts putrefying. Humans and most other primates have very long digestive tracts, to break down seeds and other plant matter.
I would also like to see a meat eater subsist on only raw meat. It is possible with fish and some lighter meats. But stuff like pork, chicken and beef. You don't ever eat those raw do you? Our bodies can't handle digesting such matter, and the toxic load of bacteria (e coli, salmonella etc) make it very dangerous. And I certainly cant imagine our chimp-like pre-human ancestors spit roasting every meal.
yeah, isinglass (fish bladder) is used mostly in British beer. Gelatin in American. It is not as common anymore. Most breweries use giant coffee filter type mechanisms. Some just let it settle out in the tank.
It's not as if troub has any deletrious effects on the beer. It's more of an aesthetic choice to have a nice clear looking beer.
This is part of the reason I gave up on being vegan.
It gets tiresome and aggravating to read the ingredients on every single thing you buy.
Here's another company making meat substitute products that I highly recommend:
http://www.gardein.com/products.php?t=frozen (put your mouse on the top row of products to scroll through them)
Their website has a "where to buy" link
The turkey cutlet, chipotle lime crispy fingers, and the Thai trio are my favourites
http://www.gardein.com/products.php?t=frozen (put your mouse on the top row of products to scroll through them)
Their website has a "where to buy" link
The turkey cutlet, chipotle lime crispy fingers, and the Thai trio are my favourites
It affects temperature stability quite a bit. I normally just use a bright tank and let whatever falls out fall out but if I'm making a batch to take out to the desert I'll run it through a 1 micron filter. There's some effect on the taste but it's better than it spoiling in the heat.
IIRC correctly they say mix soy sauce, orange juice and olive oil. I just mix olove oil and balsamic with some herbs instead. Or use braggs aminos.
I have heard that autolyzed yeast do make the skunky flavor kick in sooner. I used to bright tank, as you say, so I have never filtered any beer I made myself. When I worked at Lagunitas brewery we started off doing the bright tank, then switched to filter so we could increase our throughput by about a third. The ironic part is that in the week we got used to running the filter we dumped about a tank's worth of beer on the floor.
Nothing like seeing pale ale come shooting out of a tank, under pressure.
Of course not. No one ever claimed that.
We've just claimed that prehistoric humans (as well as pre-human primates) were omnivores. They ate meat.
Did they eat meat every day for 3 meals a day? No. They didn't eat ANY particular thing for 3 meals a day. They ate whatever they could find/procure to keep from starving.
When they could get meat - they ate it. When they could get fruit - they ate it.
Heck - even 100 years ago people didn't eat nearly as much meat as today. We definitely (in the USA) eat way more meat than is historically normal - but eating some meat is the human norm.
...and that would be omnivorous.
Yes, we're omnivores not carnivores.
Absolutely.
Never heard of tartare?
Yes, they can.
Absolutely - and this is why humans have died from such things basically forever.
Does anyone have a good recipe for grilling eggplant? Ive not eaten much of it because my first experience with it was not so nice.
Lately though, Ive been trying it here and there. Im cooking up some pasta with red bell pepper, sundried tomato, onion, and zucchini and thought about adding some grilled eggplant. Any suggestions/tips?
Lately though, Ive been trying it here and there. Im cooking up some pasta with red bell pepper, sundried tomato, onion, and zucchini and thought about adding some grilled eggplant. Any suggestions/tips?
Honey! That sounds like a great idea. I would have salted it, but maybe not before grilling it, so thats a great tip, thanks!
I already had the balsamic planned, as Im making some primavera.
I already had the balsamic planned, as Im making some primavera.
The wife lightly coats slices of eggplant in olive oil before placing on the grill. IIRC, we are having that for dinner tonight with grilled corn on the cob and sweet cream sauce..ala Nacho Libre. 
-Mike
-Mike
Mike, do you salt your eggplant before cooking it as suggested in UncleFluffy's link?
I was going to do a light coat of olive oil and balsamic, but UF's suggestion to add some honey to the coating sounds pretty sweet!
I was going to do a light coat of olive oil and balsamic, but UF's suggestion to add some honey to the coating sounds pretty sweet!
No salt. I'm not so sure the honey would fit in the flavor profile we are going for, but I'm willing to give it a try tonight.
-Mike
-Mike
Re Eggplant, my Jordanian roomate from about 15 years ago used to dry his sliced eggplant on dishtowels to get all the moisture out. I believe he salted it as well. It burned up good. I borrowed that technique.
