Now what?

I know I can cut seasoned ground meat with TVO (for Sloppy Joes and
tacos, but probably not for unseasoned hamburgers), but whet else?
Perhaps a TVP pilaf or something? I'd assume I'd want to rehydrate
with chicken stock or something.

The product I have are the granuals that look like wheat germ.

-sw

"Sqwertz" > wrote in message
...
> Now what?
>
> I know I can cut seasoned ground meat with TVO (for Sloppy Joes and
> tacos, but probably not for unseasoned hamburgers), but whet else?
> Perhaps a TVP pilaf or something? I'd assume I'd want to rehydrate
> with chicken stock or something.
>
> The product I have are the granuals that look like wheat germ.
>
> -sw

Sausage. You'll be adding some liquid anyway and that will take care of the
hydration. Actually makes for a good sausage and cuts down on the fat
needed.

"Sqwertz" > wrote in message
...
> Now what?
>

It's almost edible in chili.

> I know I can cut seasoned ground meat with TVO (for Sloppy Joes and
> tacos, but probably not for unseasoned hamburgers), but whet else?
> Perhaps a TVP pilaf or something? I'd assume I'd want to rehydrate
> with chicken stock or something.

Fertilizer perhaps.

> The product I have are the granuals that look like wheat germ.

Wait till it gets wet. Yick. And it doesn't exactly smell like a bed of
roses.

Paul

On May 15, 12:20*pm, Sqwertz > wrote:
> Now what?
>
> I know I can cut seasoned ground meat with TVO (for Sloppy Joes and
> tacos, but probably not for unseasoned hamburgers), but whet else?
> Perhaps a TVP pilaf or something? *I'd assume I'd want to rehydrate
> with chicken stock or something.
>
> The product I have are the granuals that look like wheat germ.

I made the same mistake once. I bet a dog would eat it.
>
> -sw

--Bryan

"Food Snob®" > wrote in message
...
On May 15, 12:20 pm, Sqwertz > wrote:
> Now what?
>
> I know I can cut seasoned ground meat with TVO (for Sloppy Joes and
> tacos, but probably not for unseasoned hamburgers), but whet else?
> Perhaps a TVP pilaf or something? I'd assume I'd want to rehydrate
> with chicken stock or something.
>
> The product I have are the granuals that look like wheat germ.

I made the same mistake once. I bet a dog would eat it.
>

That could be cruelty to animals ya know.

Paul

On Sat, 15 May 2010 13:22:49 -0400, Ed Pawlowski wrote:

> Sausage. You'll be adding some liquid anyway and that will take care of the
> hydration. Actually makes for a good sausage and cuts down on the fat
> needed.

That's highly illegal and immoral. I can't believe you even
suggested that. In a public forum, no less!

-sw

Why?

Felice

Sqwertz wrote:
>
> I know I can cut seasoned ground meat with TVO (for Sloppy Joes and
> tacos, but probably not for unseasoned hamburgers), but whet else?
> Perhaps a TVP pilaf or something? I'd assume I'd want to rehydrate
> with chicken stock or something.

I presume this is used mostly by vegetarians,
in which case you wouldn't use chicken stock.
People don't buy this stuff because it's good,
they buy it because it's better than the other
stuff in their crazy diets.

If you're in an experimenting mode, try frying it.
During one of the brief episodes in which I ate
vegan, I tried frying up some soy protein morsels
and they were not too bad. These morsels were
larger than your granules, though.

Usually, I'd try to flavor them with soy sauce
and the water used to rehydrate Shiitake mushrooms.
Again, not too bad. If you're not eating any meat.

On Sat, 15 May 2010 14:52:37 -0400, Felice wrote:

> Why?
>
> Felice

Why not? It's food, and I like to experiment, no matter what it's
reputation.

-sw

On 5/15/2010 2:03 PM, Sqwertz wrote:
> On Sat, 15 May 2010 14:52:37 -0400, Felice wrote:
>
>> Why?
>>
>> Felice
>
> Why not? It's food, and I like to experiment, no matter what it's
> reputation.
>
> -sw


I bought a 2# bag of it a few months ago at the Mexican grocer. Two
pounds is a lot. When rehydrated, it almost kind of looks like chunks
of canned tuna (flaked a bit) but spongier, and smells slightly of
dogfood. I made some vegan chili with it once that was actually pretty
good, but not nearly as good as using real meat.

I also tried using it in a protein shake with a banana and some frozen
strawberries. It tasted disturbingly meaty, and was a little gritty.

I've been using it up at work in quick lunches; I put a handful in a
large cup, add 1/2 of a large tomato bouillon cube and a little pepper,
and add boiling water. Let it sit for a minute or two to soften, stir,
and eat like ramen noodles but healthier.

Bob

Good luck ----- I tried it once --- horrible -- All the spices of
Arabia.....

On Sat, 15 May 2010 14:14:55 -0500, zxcvbob wrote:

> I've been using it up at work in quick lunches; I put a handful in a
> large cup, add 1/2 of a large tomato bouillon cube and a little pepper,
> and add boiling water. Let it sit for a minute or two to soften, stir,
> and eat like ramen noodles but healthier.

Thanks. I'll try something like this to start with. Top get a
"feel" for it.

Dogfood. Hmm. I prefer cat food, but I'll try it anyway.

-sw

"Felice" > wrote in message
...
> Why?
>
> Felice
>

In article >,
zxcvbob > wrote:

> On 5/15/2010 2:03 PM, Sqwertz wrote:
> > On Sat, 15 May 2010 14:52:37 -0400, Felice wrote:
> >
> >> Why?
> >>
> >> Felice
> >
> > Why not? It's food, and I like to experiment, no matter what it's
> > reputation.
> >
> > -sw
>
>
> I bought a 2# bag of it a few months ago at the Mexican grocer. Two
> pounds is a lot. When rehydrated, it almost kind of looks like chunks
> of canned tuna (flaked a bit) but spongier, and smells slightly of
> dogfood. I made some vegan chili with it once that was actually pretty
> good, but not nearly as good as using real meat.
>
> I also tried using it in a protein shake with a banana and some frozen
> strawberries. It tasted disturbingly meaty, and was a little gritty.
>
> I've been using it up at work in quick lunches; I put a handful in a
> large cup, add 1/2 of a large tomato bouillon cube and a little pepper,
> and add boiling water. Let it sit for a minute or two to soften, stir,
> and eat like ramen noodles but healthier.
>
> Bob

Interesting idea Bob. :-) I've bought it a couple of times and used it
to "cut" ground pork or beef to cut back on the fat and calories. It's
also cheaper than meat. I just added it 50/50 to meat and made meatloaf
or fried patties out of it. I've also mixed it with eggs as a binder
and used it in place of meat, but the egg yolks defeat the purpose of
reducing fat. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 5/15/2010 10:39 AM, Food Snob® wrote:
>> The product I have are the granuals that look like wheat germ.
>
> I made the same mistake once. I bet a dog would eat it.

Which is why you ate it I bet.

Steve wrote:

> Now what?
>
> I know I can cut seasoned ground meat with TVO (for Sloppy Joes and
> tacos, but probably not for unseasoned hamburgers), but whet else?
> Perhaps a TVP pilaf or something? I'd assume I'd want to rehydrate
> with chicken stock or something.
>
> The product I have are the granuals that look like wheat germ.

I'd try using it in fillings for potstickers, cabbage rolls, ravioli, or
bao.

Bob

On Sat, 15 May 2010 12:20:25 -0500, Sqwertz wrote:

> Now what?
>
> I know I can cut seasoned ground meat with TVO (for Sloppy Joes and
> tacos, but probably not for unseasoned hamburgers), but whet else?
> Perhaps a TVP pilaf or something? I'd assume I'd want to rehydrate
> with chicken stock or something.
>
> The product I have are the granuals that look like wheat germ.
>
> -sw

frankly, steve, i'd stick with the fermented fish and other weird shit in
jars. nothing good can come from messing with TVP.

your pal,
blake

On Sun, 16 May 2010 14:21:48 -0400, blake murphy
> wrote:

>frankly, steve, i'd stick with the fermented fish and other weird shit in
>jars. nothing good can come from messing with TVP.

The first time I read that I flashed TP, then TSP... but still didn't
know wtf it was. Not that it matters. Sounds like kitty litter.

--
I love cooking with wine.
Sometimes I even put it in the food.

Sqwertz wrote:
> Now what?
>
> I know I can cut seasoned ground meat with TVO (for Sloppy Joes and
> tacos, but probably not for unseasoned hamburgers), but whet else?
> Perhaps a TVP pilaf or something? I'd assume I'd want to rehydrate
> with chicken stock or something.
>
> The product I have are the granuals that look like wheat germ.

That's the kind we get. We go through a lot of it. It's cheaper than
meat, and the people in my family like it (if people don't like it, I am
totally in support of their not eating it, but we like it fine). Here
are the things I use it for most often:

1) Tacos, either in place of or in addition to ground meat and/or chorizo
2) Sloppy joes, either homemade or with canned sauce
3) For James's breakfast bread, I throw a handful (actually, 50 grams)
into the bread dough and then it's got enough protein for him to have
just toast for breakfast, rather than needing to add cottage cheese or eggs
4) "Meat" sauce for spaghetti
5) Chili

Serene
--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

On May 15, 2:03*pm, Sqwertz > wrote:
> On Sat, 15 May 2010 14:52:37 -0400, Felice wrote:
> > Why?
>
> > Felice
>
> Why not? *It's food, and I like to experiment, no matter what it's
> reputation.

It's not gross. It just doesn't taste good.
>
> -sw

--Bryan