Sqwertz wrote:
>
> On Tue, 7 Jun 2011 21:22:08 -0400, Christopher M. wrote:
>
> > Veggie burgers are a great substitute for hash browns.
>
> Why substitute something vegetarian, store bought, and expensive for
> something vegetarian, home made, and ridiculously cheap and just as
> tasty?
>
> -sw

Excellent question. Another good question would be does anyone have
recipes for good home made veggie-burgers?

On Tue, 07 Jun 2011 22:34:43 -0500, "Pete C." >
wrote:

> Excellent question. Another good question would be does anyone have
> recipes for good home made veggie-burgers?

Have you noticed how many times that's been asked and there has never
been a good answer????

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Tue, 07 Jun 2011 22:34:43 -0500, "Pete C." >
> wrote:
>
>> Excellent question. Another good question would be does anyone have
>> recipes for good home made veggie-burgers?
>
> Have you noticed how many times that's been asked and there has never
> been a good answer????

There are tons of recipes online. I've never made any of them. Too much
work!

On Wed, 8 Jun 2011 01:44:07 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 07 Jun 2011 22:34:43 -0500, "Pete C." >
> > wrote:
> >
> >> Excellent question. Another good question would be does anyone have
> >> recipes for good home made veggie-burgers?
> >
> > Have you noticed how many times that's been asked and there has never
> > been a good answer????
>
> There are tons of recipes online. I've never made any of them. Too much
> work!
>
That's very true, but I was talking about what's been suggested here
on rfc.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jun 8, 1:08*am, sf > wrote:
> On Tue, 07 Jun 2011 22:34:43 -0500, "Pete C." >
> wrote:
>
> > Excellent question. Another good question would be does anyone have
> > recipes for good home made veggie-burgers?
>
> Have you noticed how many times that's been asked and there has never
> been a good answer????
>

I have a recipe that I served in the restaurant. It is a nut
burger. It's made from walnuts and sunflower seeds and other stuff.
I have it on my website, but it is one of the very very few recipes I
have for sale. It was so popular that I investigated bringing them to
market commercially, but I couldn't afford the start up costs. I
sell the recipe on the website and those who buy it were pretty much
always the big fans.

I would be willing to share it with some of you in this group if you
would promise not to share the recipe with others. I still may bring
it to market one day. You can email me through Google groups and we
can chat about it.

On Jun 7, 10:34*pm, "Pete C." > wrote:
> Sqwertz wrote:
>
> > On Tue, 7 Jun 2011 21:22:08 -0400, Christopher M. wrote:
>
> > > Veggie burgers are a great substitute for hash browns.
>
> > Why substitute something vegetarian, store bought, and expensive for
> > something vegetarian, home made, and ridiculously cheap and just as
> > tasty?
>
> > -sw
>
> Excellent question. Another good question would be does anyone have
> recipes for good home made veggie-burgers?

I like the idea of substituting those giant mushrooms for burgers -
they always look so good....portobellos, I think.

N.

On Jun 8, 9:23*am, ImStillMags > wrote:
> On Jun 8, 1:08*am, sf > wrote:
>
> > On Tue, 07 Jun 2011 22:34:43 -0500, "Pete C." >
> > wrote:
>
> > > Excellent question. Another good question would be does anyone have
> > > recipes for good home made veggie-burgers?
>
> > Have you noticed how many times that's been asked and there has never
> > been a good answer????
>
> I have a recipe that I served in the restaurant. * It is a nut
> burger. *It's made from walnuts and sunflower seeds and other stuff.
> I have it on my website, but it is one of the very very few recipes I
> have for sale. *It was so popular that I investigated bringing them to
> market commercially, but I couldn't afford the start up costs. * I
> sell the recipe on the website and those who buy it were pretty much
> always the big fans.
>
> I would be willing to share it with some of you in this group if you
> would promise not to share the recipe with others. *I still may bring
> it to market one day. * You can email me through Google groups and we
> can chat about it.

I can understand not sharing a recipe that makes a restaurant famous,
but a regular person not sharing is just idiotic. Do you think people
can't find it for themselves, or duplicate it? I liked an oil-pastry
recipe crust for a pie that I was served at a potluck, and asked for
the recipe, which she refused to share. Guess what - Google and you
find thousands. Big whoop. But, it's your choice.

I had a famous orange/meringue/etc. pie in St. Petersburg at a resort,
and asked for the recipe and guess what again - they had duplicated
the recipe and had a generous supply of copies, and just handed me
one. People still go there to eat the pie, even though they could
make it themselves.

As for me, I wouldn't want your recipe because guess what again - I'm
allergic to tree nuts, so anything with walnuts is useless to me.

Anyway, that's my "not sharing a recipe" rant for the year. ;-)

N.

On Wed, 8 Jun 2011 07:23:43 -0700 (PDT), ImStillMags
> wrote:

> I would be willing to share it with some of you in this group if you
> would promise not to share the recipe with others. I still may bring
> it to market one day. You can email me through Google groups and we
> can chat about it.

That's very kind of you. Thanks.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 8 Jun 2011 08:04:51 -0700 (PDT), Nancy2
> wrote:

> Anyway, that's my "not sharing a recipe" rant for the year. ;-)

I've never cared that much. Either they will or they won't and it
they don't want to I don't care. They can take it to their grave
AFAIC. Usually, it's a common recipe but they seem to have the magic
touch - like the crab cake recipe mentioned recently that was printed
on the can of Old Bay, or my friend's MIL's pie crust recipe that was
on printed on the can of Crisco. It wasn't a secret recipe, but she
has a real knack for making fabulous pie crust.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 8 Jun 2011 07:58:07 -0700 (PDT), Nancy2
> wrote:

> I like the idea of substituting those giant mushrooms for burgers -
> they always look so good....portobellos, I think.

Have you ever stuffed them? They're particularly good when stuffed
with quinoa.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 8 Jun 2011 07:58:07 -0700 (PDT), Nancy2
> wrote:

>On Jun 7, 10:34*pm, "Pete C." > wrote:
>> Sqwertz wrote:
>>
>> > On Tue, 7 Jun 2011 21:22:08 -0400, Christopher M. wrote:
>>
>> > > Veggie burgers are a great substitute for hash browns.
>>
>> > Why substitute something vegetarian, store bought, and expensive for
>> > something vegetarian, home made, and ridiculously cheap and just as
>> > tasty?
>>
>> > -sw
>>
>> Excellent question. Another good question would be does anyone have
>> recipes for good home made veggie-burgers?
>
>I like the idea of substituting those giant mushrooms for burgers -
>they always look so good....portobellos, I think.
>
*That* works for me. Marinate a bit- gills up. 10 minutes on the
grill gills up, then flip them. mmmmmm

I've tried a few veggie burgers [including Boca] because my daughter
liked them-- but I'll make mine beef or portobello, please.

Jim

On Wed, 08 Jun 2011 08:55:02 -0700, sf > wrote:

>On Wed, 8 Jun 2011 07:58:07 -0700 (PDT), Nancy2
> wrote:
>
>> I like the idea of substituting those giant mushrooms for burgers -
>> they always look so good....portobellos, I think.
>
>Have you ever stuffed them? They're particularly good when stuffed
>with quinoa.

Good idea-- get a little protein with the vegetable. We've stuffed
them with a shrimp stuffing-- but that wouldn't help a vegetarian.

We double this recipe and stuff 8 5-6" mushrooms;
http://www.epicurious.com/recipes/fo...shrooms-104927

Jim

sf wrote:
>
> On Wed, 8 Jun 2011 07:58:07 -0700 (PDT), Nancy2
> > wrote:
>
> > I like the idea of substituting those giant mushrooms for burgers -
> > they always look so good....portobellos, I think.
>
> Have you ever stuffed them? They're particularly good when stuffed
> with quinoa.

Never tried stuffed, but large portabella mushroom caps marinated in
beer and Old Bay seasoning and then grilled work quite well as burgers.

On Jun 8, 9:56*am, "Pete C." > wrote:
>
> Never tried stuffed, but large portabella mushroom caps marinated in
> beer and Old Bay seasoning and then grilled work quite well as burgers.


We served a 'vegetarian' Reuben at the restaurant. We marinated big
portabella caps and grilled them and sliced them and used them in
place of the corned beef in a reuben. They are yummy!

On Jun 8, 7:23*am, ImStillMags > wrote:
> On Jun 8, 1:08*am, sf > wrote:
>
> > On Tue, 07 Jun 2011 22:34:43 -0500, "Pete C." >
> > wrote:
>
> > > Excellent question. Another good question would be does anyone have
> > > recipes for good home made veggie-burgers?
>
> > Have you noticed how many times that's been asked and there has never
> > been a good answer????
>
> I have a recipe that I served in the restaurant. * It is a nut
> burger. *It's made from walnuts and sunflower seeds and other stuff.
> I have it on my website, but it is one of the very very few recipes I
> have for sale. *It was so popular that I investigated bringing them to
> market commercially, but I couldn't afford the start up costs. * I
> sell the recipe on the website and those who buy it were pretty much
> always the big fans.
>
> I would be willing to share it with some of you in this group if you
> would promise not to share the recipe with others. *I still may bring
> it to market one day. * You can email me through Google groups and we
> can chat about it.

What start up costs are you talking about? Did you have access to a
commercial kitchen? That has always been my biggest obsticle...

On Jun 8, 11:16*am, merryb > wrote:
>
> What start up costs are you talking about? Did you have access to a
> commercial kitchen? That has always been my biggest obsticle...- Hide quoted text -


In order to commercially sell them you have to have lab analysis done
for nutritional content which is required on the packaging.
You have to design pacaging.
You have to have a production kitchen or contract out with a food
manufacturer.
You have to have your recipe scaled perfectly for mass production.
You have to deal with the FDA, State, Etc......
and numerous other stuff .....

And, you have to have the start up money to buy the ingredients to go
into production.

It's not cheap.

On Jun 8, 11:30*am, ImStillMags > wrote:
> On Jun 8, 11:16*am, merryb > wrote:
>
>
>
> > What start up costs are you talking about? Did you have access to a
> > commercial kitchen? That has always been my biggest obsticle...- Hide quoted text -
>
> In order to commercially sell them you have to have lab analysis done
> for nutritional content which is required on the packaging.
> You have to design pacaging.
> You have to have a production kitchen or contract out with a food
> manufacturer.
> You have to have your recipe scaled perfectly for mass production.
> You have to deal with the FDA, State, Etc......
> and numerous other stuff .....
>
> And, you have to have the start up money to buy the ingredients to go
> into production.
>
> It's not cheap.

Gotcha...I am thinking of opening a commercial kitchen in a few
months. I have had some great ideas (at least to me) and trying to
find a kitchen is next to impossible, so never went thru with
anything...

On 2011-06-08, ImStillMags > wrote:
> On Jun 8, 11:16*am, merryb > wrote:
>>
>> What start up costs are you talking about? Did you have access to a
>> commercial kitchen? That has always been my biggest obsticle...- Hide quoted text -
>
>
> In order to commercially sell them you have to have lab analysis done
> for nutritional content which is required on the packaging.
> You have to design pacaging.
> You have to have a production kitchen or contract out with a food
> manufacturer.
> You have to have your recipe scaled perfectly for mass production.
> You have to deal with the FDA, State, Etc......
> and numerous other stuff .....
>
> And, you have to have the start up money to buy the ingredients to go
> into production.

Or you can rent an existing restaurant kitchen during off hours and
sell the stuff at the farmers mkt.

nb

On Jun 8, 11:44*am, notbob > wrote:
..
>
> Or you can rent an existing restaurant kitchen during off hours and
> sell the stuff at the farmers mkt. *
>

I still work full time. It's an economic necessity. At 65 those
kind of hours don't appeal any more.

On 2011-06-08, ImStillMags > wrote:

> I still work full time. It's an economic necessity. At 65 those
> kind of hours don't appeal any more.

Other ppl read this newsgroup.

nb

--
vi ...the root of evil

On Jun 8, 12:12*pm, notbob > wrote:
> On 2011-06-08, ImStillMags > wrote:
>
> > I still work full time. * It's an economic necessity. *At 65 those
> > kind of hours don't appeal any more.
>
> Other ppl read this newsgroup. *
>
> nb
>
> --
> vi ...the root of evil

not sure what you mean.

On Jun 8, 2:19*pm, ImStillMags > wrote:
> On Jun 8, 12:12*pm, notbob > wrote:
>
> > On 2011-06-08, ImStillMags > wrote:
>
> > > I still work full time. * It's an economic necessity. *At 65 those
> > > kind of hours don't appeal any more.
>
> > Other ppl read this newsgroup. *
>
> > nb
>
> > --
> > vi ...the root of evil
>
> not sure what you mean.

He's probably scamming government checks, wink wink, nudge nudge, say
no more!