I like food.
I've had all the older Beyond Meat products. Generally have stopped using them, with the exception of beef crumbles in chili (although I actually like the trader joes house brand beef(less) crumbles best), because I didn't much like them. I think the Beyond Burgers are a huge step forwards to being more meatlike. As mentioned somewhere above, I really like having these as an option for non-meat eaters at bbqs and so on. My boyfriend doesn't do meat, and it was a bit of a pain to make sure I always had some frozen home made black bean burgers or whatever in the freezer, because I had to actually make them. Other frozen veggie burgers were generally underwhelming and/or terrible on the grill.
These are great on the grill! I still think they taste better fried in a pan because they cook a bit more evenly, but now it's really easy to grab these when we're going to a bbq, or whatever, last minute.
At the summer bbq for my work, we brought a bunch of these. They cooked up faster than the regular burgers and when they were put out, a bunch of people grabbed them and ate them without realizing that they weren't meat. They were all surprised when I was like uh hey guys, he's the real burgers. We had a couple dozen real burgers that went uncooked and had to be taken home because all the Beyond Burgers got eaten.
Made these tonight. Was skeptical that it would really be significantly different from say, zarusoba. Boy was I wrong. It's the egg that makes it. I had it with a bit of ginger-chile chutney as well. AWESOME!!
I'm in Colorado and I don't know if its regional but my trader Joe's has shishitos I a little bag I the refrigerator case with all the vegetables.
POLAR FTW LaCroix is a poor substitute. I can't get Polar here in CO so I order cases of it at a time.
Boulder. We have Avery. Avery beats everything else.
Can't comment, mouth full.
*kite hill ricotta and it's vegan - woooooop!
I didn't know I was the only one who liked it with room temp rice - but that's the way to do it for me. And I like to top it with shredded nori - so much you can't see the rice anymore - and a little sesame, and then drizzle with more soy sauce.
Our grandmother used to tell me that you could kill yourself drinking too much soy sauce and then I'd always pour it from the dispenser straight into my mouth. Man, I love soy sauce.
So would this be better with black pepper spam, then????
This is the way I've been making falafel for years, although sometimes with a bit of baking soda (not sure I've appreciated any difference so some times I do, some times I don't). I will say from my experience that if your falafel is not holding together (I don't know why sometimes it does and sometimes it doesn't...), putting some of it back in the food processor and making it pastier will (usually) work for me.
I made this as my second beer ever. Not exactly an IPA the way it came out for me, but just well balanced bitter and fresh hop. Yay, I made beer!
I add indian black salt (which is actually pink) to my tofu scrambles. Makes all the difference in the world.
Gonna third Moose Drool as a solid no frills Brown. But Palo Santo Marron... oh that I could afford to drink it more often.
A local chain bar here has the La Folie on tap and serves it by the pint for $5 (!) - wouldn't ordinarily go but when they have the La Folie it's so worth it!
I only like radishes cooked, or minced up very small on top of tacos. they're too spicy!
Just do it in the toaster oven if you're worried about turning the oven on....
So I made this with Rittenhouse rye, and it was delicious, but the boiling water was not enough to heat up the rest of the drink to more than barely lukewarm. I stuck it in the microwave for a few seconds and that did the trick. Yum!
These are entertaining comments. I think most of them agree, even if they don't think they do.
I am an American. I can estimate what 6 cups of onions is without taking out a measuring cup, no problem, but 400g of onion? no freaking clue. The Europeans? vice versa. It's not an issue of better or worse... it's just what we're used to... and the point is that it doesn't really matter when you're cooking! The accuracy of mass vs volume vs whatever doesn't matter - what matters is learning the technique, the idea, what you like, and that loosening up in the kitchen instead of obsessing over how big a medium freaking onion is a good thing!
I like mine with white pepper!
I can't believe it took you THIS LONG to link a story to that video.
also - i have some mushroom scallion oil from vegan ramen. I'm going to drizzle with that instead of truffle oil!
I use the kite hill ricotta (not the soft fresh, which I don't like as well). My whole foods sells it in prepackaged tubs by weight. It works just like ricotta, more or less.
I also grill a lot of pizzas with their soft ripened cheese (doesn't get very melty but it tastes better than most super market ripened cheeses you get), carmelized onions, figs or pears, arugula and balsamic reduction. Takes hardly any time on the grill.
This would be so easy to veganize ith kite hill cheese. Never thought of using a duxelles. Thanks for the idea!!
this tastes like french fries, in a good way.
you have sumac AND parsley on your cutting board.