Dawn wrote:


> Chatty Cathy wrote:
> >http://www.recfoodcooking.com/
>
> > Vote now!
>
> I've cooked with it in the past, but can't say there's enough flavor to
> like or dislike. If I cook with it again it will be for the sole purpose
> of having little white cubes of nothing in whatever soup or stir-fry I
> make. It's not much more than bulk filler to stretch a meal.
>


For "meatless" I much prefer seitan, it's available in many flavors at
yer local Asian market, health food store, etc....you can make yer own
but it seems to be a PITA.

A poster above mentioned "Buddhist duck", IIRC the Buddhist monks
developed seitan as a meatless alternative. Done well, it's very,
very good...

--
Best
Greg