"j.j." wrote:

>
> Actually, it's the meatless stuff that I was curious about, as a
> healthier alternative to beef. I should have been more specific; I
> forget that you can't ask a question in RFC without including your
> life's history. ;-)

I've just recently been experimenting with the soy "fake" ground meat
(lightlife??) because of lower fat, a desire to add more soy in my diet and
my son's dabbling in vegetarianism. I have to say it isn't as strange as I
feared? LOL. You really have to spice it up and pick what you do with it
carefully. Right now I have an eggplant dish in the oven baking away that
includes it. I am anxious to try it. I figure what I saved on fat/calories
from beef, I can splurge on with the feta/mozzerella I have on top of this
dish. I also want to try to add it to ground beef as an extender for
meatloaf to see if I like that?
Goomba

(j.j.) wrote in message >...
> Hark! I heard (-L.) say:
> > (j.j.) wrote in message
> > >...
>
> > > Anyone have a good suggestion for a ground beef alternative that
> > > you've tried and liked? I'm trying to avoid beef...
>
> > I have been using a combo of ground turkey and turkey sausage for
> > pasta sauce and chili. Otherwise, ground turkey for burgers, or we do
> > the Boca Vegan Original burgers.
>
> Actually, it's the meatless stuff that I was curious about, as a
> healthier alternative to beef. I should have been more specific; I
> forget that you can't ask a question in RFC without including your
> life's history. ;-)
>
> Seriously though, I was looking for something lower in fat that's also
> non-beef because of the Mad Cow thing. Not that I really think we'll
> wind up with infected meat, but who knows? The whole "mystery meat"
> aspect of ground beef (as well as other products) has me queasy. I've
> talked to Hubby about it at length and we've decided that when we want
> ground beef, we'll buy a nice roast (like chuck) and grind ourselves.

That may not keep you safe. Prions are found in muscle tissue as
well. Also, during the slaughter process, cerebral-spinal fluid leaks
onto the carcass. The only way to be completely safe is to abstain
from anything containing beef, "beef flavorings", etc.

> Still, in the interest of less fat, if anyone has tried a meatless
> product that they really like, I'm interested in that too... :-)

I have eaten Boca products for years. Many people prefer Morningstar,
but not I. The Boca line was better before their purchase a couple of
years ago by Kraft (I think it was) but I still think they are
superior to other "meatless" fakes.


-L.

In article >,
(j.j.) wrote:

> if anyone has tried a meatless
> product that they really like, I'm interested in that too... :-)

Until you got to the "that they really like" part, I had something for
you there ... :-p

sd

On Sat, 17 Jan 2004 18:14:49 GMT, "Rick & Cyndi"
> wrote:

> "Darkginger" < & Cyndi <chatted: >
>
> <snip>
> :
> : Dunno if you can get it over there, but I like ground lamb
> (suppose you
> : could always mince it yourself). Works well in burgers,
> :
> : Jo
> :
> ===================
>
> It's tough to get that around here but is possible with a lot of
> begging and pleading!
>
My mother is the only person I know who uses ground lamb for
all ground meat purposes. The other people I know
substitute (and it's not a new fad) ground turkey for red
meat.


Practice safe eating - always use condiments

In article > , Dog3
<dognospam@adjfkdla;not> wrote:

>
> This is a bit off topic for this thread. I have a couple of friends
> that buy beef in bulk. They'll buy a side of beef and keep it in the
> deep freeze. They have all kinds of different cuts. Have either you
> or Jack done this? I'm sure it's less expensive than buying from the
> supermarket or butcher. It would take us forever to go through that
> much beef. About how long can you keep beef like this in the freezer
> without burn? I would certainly do a lot more of my own grinding if
> I could buy in bulk without wasting a lot of it.
>
> Michael

Used to do it all the time (20-25 years ago?) then got to a point where
we'd split a side with a neighbor. You're better off (MNSHO) to buy 3-5
pkgs of whatever your favorite cut is when it's on sale -- there's a
method to the sales and you'll wind up with stuff in your freezer that
you'll probably eat within 6-12 weeks instead of 6-12 months. Buy more
next time it's on sale at the supermarket. Oh, it might help if you
know who's raising the critter and what it's been fattened on, too. I
used to work with a guy who raised Black Angus critters and dry aged
them for a long time before butchering. Great steaks; crappy hamburger.

We did NOT go wrong with a piggy. Smaller critter on the hoof, good
usage from all cuts, and far superior to store-bought.

JMO. FWIW. YMMV. ILYABAAP. ABAAPAAHATN. "-) JK.
--
-Barb
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

Hark! I heard (-L.) say:
> (j.j.) wrote in message
> >...

<snip>

> > Seriously though, I was looking for something lower in fat that's also
> > non-beef because of the Mad Cow thing. Not that I really think we'll
> > wind up with infected meat, but who knows? The whole "mystery meat"
> > aspect of ground beef (as well as other products) has me queasy. I've
> > talked to Hubby about it at length and we've decided that when we want
> > ground beef, we'll buy a nice roast (like chuck) and grind ourselves.
>
> That may not keep you safe. Prions are found in muscle tissue as
> well. Also, during the slaughter process, cerebral-spinal fluid leaks
> onto the carcass.

Yeah, I've heard that from another source too. *Sigh*


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

On Fri, 16 Jan 2004, Steve Wertz wrote:

> On Fri, 16 Jan 2004 19:02:09 GMT,
> (j.j.) wrote:
>
> >Anyone have a good suggestion for a ground beef alternative that
> >you've tried and liked? I'm trying to avoid beef...
>
> Unless this beef is still alive, it shouldn't need avoiding.

i'd suggest getting your priorities straight. Either take tofu/other
sources of protein and nutrients and make them tasty... or eat meat. But,
whatever you do... don't do what they did to carob (they tried to make it
"fake chocolate").

Speaking of which... anyone got any recipes for carob that aren't using it
as a chocolate substitute?

Lena

(j.j.) wrote in message >...
> Anyone have a good suggestion for a ground beef alternative that
> you've tried and liked? I'm trying to avoid beef...

Tofu. Frozen and thawed it will crumble like ground beef, and can be
used interchangeably with it.

As an alternative, if you are trying to avoid beef, try looking for
recipes that don't call for beef.

-bwg
Maybe yes,
maybe no.

Hark! I heard (Barry Grau) say:
> (j.j.) wrote in message
> >...

> > Anyone have a good suggestion for a ground beef alternative that
> > you've tried and liked? I'm trying to avoid beef...

> Tofu. Frozen and thawed it will crumble like ground beef, and can be
> used interchangeably with it.

I've never had tofu; does it taste like soybeans?

> As an alternative, if you are trying to avoid beef, try looking for
> recipes that don't call for beef.

Well yeah, but that's kind of obvious...


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

Alan, wrote:

> >I've just recently been experimenting with the soy "fake" ground meat
> >(lightlife??) because of lower fat, a desire to add more soy in my diet and
> >my son's dabbling in vegetarianism. I have to say it isn't as strange as I
> >feared? LOL. You really have to spice it up and pick what you do with it
> >carefully. Right now I have an eggplant dish in the oven baking away that
> >includes it. I am anxious to try it. I figure what I saved on fat/calories
> >from beef, I can splurge on with the feta/mozzerella I have on top of this
> >dish. I also want to try to add it to ground beef as an extender for
> >meatloaf to see if I like that?
> >Goomba
>
> Where do you get that???

Where did I get *what*??
Goomba

In article >, Goomba38
> wrote:

> Alan, wrote:
>
> > >I've just recently been experimenting with the soy "fake" ground
> > >meat (lightlife??) because of lower fat, a desire to add more soy
> > >in my diet and my son's dabbling in vegetarianism. I have to say
> > >it isn't as strange as I feared? LOL. You really have to spice it
> > >up and pick what you do with it carefully. Right now I have an
> > >eggplant dish in the oven baking away that includes it. I am
> > >anxious to try it. I figure what I saved on fat/calories from
> > >beef, I can splurge on with the feta/mozzerella I have on top of
> > >this dish. I also want to try to add it to ground beef as an
> > >extender for meatloaf to see if I like that? Goomba

> > Where do you get that???
>
> Where did I get *what*??
> Goomba

The soy "fake" ground meat, I'll bet.
Is this the same as Textured Vegetable Protein? That's a dry product
(reminds me of Grape-Nuts) that's reconstituted in water for use like
ground beef.
--
-Barb, <www.jamlady.eboard.com>
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

Melba's Jammin' wrote:

> The soy "fake" ground meat, I'll bet.
> Is this the same as Textured Vegetable Protein? That's a dry product
> (reminds me of Grape-Nuts) that's reconstituted in water for use like
> ground beef.

It's in a roll with all the other soy cheeses and "fake" meat products at
the commissary. Not the dry TSP, which I'd like to try sometime but have
never seen anyplace locally.
Goomba

In article >, Goomba38
> wrote:

> Melba's Jammin' wrote:
>
> > The soy "fake" ground meat, I'll bet.
> > Is this the same as Textured Vegetable Protein? That's a dry product
> > (reminds me of Grape-Nuts) that's reconstituted in water for use like
> > ground beef.
>
> It's in a roll with all the other soy cheeses and "fake" meat products at
> the commissary. Not the dry TSP, which I'd like to try sometime but have
> never seen anyplace locally.
> Goomba

Want me to send you some? Easily done. Let me know. Addressed is
munged, but I think you can figure it out.
What other fake meat products at the commissary?
-B
--
-Barb, <www.jamlady.eboard.com>
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

In article >,
Alan wrote:

> On Sun, 18 Jan 2004 17:57:40 -0500, Goomba38 >
> wrote:
>
> >"j.j." wrote:
> >
> >>
> >> Actually, it's the meatless stuff that I was curious about, as a
> >> healthier alternative to beef. I should have been more specific; I
> >> forget that you can't ask a question in RFC without including your
> >> life's history. ;-)
> >
> >I've just recently been experimenting with the soy "fake" ground meat
> >(lightlife??) because of lower fat, a desire to add more soy in my diet and
> >my son's dabbling in vegetarianism. I have to say it isn't as strange as I
> >feared? LOL. You really have to spice it up and pick what you do with it
> >carefully. Right now I have an eggplant dish in the oven baking away that
> >includes it. I am anxious to try it. I figure what I saved on fat/calories
> >from beef, I can splurge on with the feta/mozzerella I have on top of this
> >dish. I also want to try to add it to ground beef as an extender for
> >meatloaf to see if I like that?
> >Goomba
>
> Where do you get that???
>
>
>

Central Market has TVP, or I'll bet you can find it on line...
TVP: Textured vegetable protein.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Melba's Jammin' wrote:

> Want me to send you some? Easily done. Let me know. Addressed is
> munged, but I think you can figure it out.
> What other fake meat products at the commissary?
> -B
> --

Lemme see.. standard fake "hotdogs" and sausages, ground "meat" crumbles as
well as the roll of ground "beef" substitute. Lots of the frozen Boca Chicken
and other GardenBurger options. The options are expanding at the Commissary
each time I notice.
As for the TVP/TSP??.... I'll drop you a note separate to this (read: private)
about this idea! Thanks
Goomba