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Rare (in US) Vietnamese herb used in a temple? Bunoc?

OK I went back and found out:

Bùn ngćt

She wrote it down for me so I know it's spelled right. Google turns up nothing but apparently she said sometimes it shows up in the local asian market.

Trying to eat thoughtfully - what do you do? Priorities?

Good questions! I think about these things often. My priorities are with my health, and other animals. I pick my battles as well. I use the EWG shopper's guide when I'm buying produce. I won't buy anything conventional from the dirty list, but I will buy conventional from the clean list. I get a decent deal on organic apples so I eat a lot of those for my fruit intake, along with melons, etc. that aren't necessarily organic.

Meat or animal products I won't buy unless it's Animal Welfare Approved which is currently the most strict label for animal welfare. I love my flesh but I won't pay for abuse. There are a couple things that AWA lets slip through that bother me, but shit it's not worse than getting eaten alive in the wild. Even then, I don't have much money so I don't buy it very often, so I'm pretty much vegan most of the time.

I also try to eat local but I'm not as aware as I'd like to be about the possible impact of not eating locally.

Purslane suggestions needed

Raw! It's probably my favorite salad green.

Rare (in US) Vietnamese herb used in a temple? Bunoc?

Rau Den Luoc is boiled amaranth.. maybe she said loo-ock? That would mean boiled...

Definitely possible! Thank you all for your help.

Rare (in US) Vietnamese herb used in a temple? Bunoc?

It looked quite plain, just dark green, no spiny edges. It had a flavor like kale or collards.

She pronounced it "bu-knock"... but it was loud in there so I might have it wrong.

The broth was clear if that helps, and had tofu + strange long, floppy, fibrous-looking pale yellow thing (I would venture to say it was a shoot of some sort).

Rare (in US) Vietnamese herb used in a temple? Bunoc?

Whoops, meant to say veg in the title, not herb.

Anything but eggs!

Most breakfast items can be made without eggs. I bet she'd be happy to eat some of the things she may miss if she developed an allergy later in life. Just look online for recipes.

Ethical eating

seriousb, I'm with ByrdBrain on this one, and I think it logically applies to humans, as well, which for me makes it pretty flippant, or I like to call it sociopathic. I don't think I have the right to just kill an animal, but frankly, I have no one and no law to answer to, and I like eating them. To be frank again, I don't think it matters either way. You kill something and it's gone, which is why I say it extends to humans. Of course, then you're creating grief for their family, but did you do anything bad to the thing itself? Not really since their interests only exist as long as they're alive. By killing them you've only possibly done an injustice to other people, society, whatever. I think, anyway.

Ethical eating

Chris, I'm not quite sure of what you're saying. Like lemonfair said, if it's legal, it's ethical? I'm not sure why you're passing the buck. The regulations on the livestock agriculture industry were decided by people who hold their own set of ethics... and to be honest, it's probably more decided by interest groups/money than ethics. So why would you pass the buck to those on high?


AyeEat, you couldn't say I make assumptions about that because I don't. I don't know what experiences discomfort, suffering, or pain, I can infer that most advanced organisms do by seeing if they have similar biological systems, and since I can't assume a lot about the less advanced creatures like bivalves, I just avoid eating them in consideration of the possibility of suffering.

It's quite weasel-like to strike around the debate and go for a personal attack on vegetarians/vegans to try to call them out as hypocrits.

So it's not a matter of survival, but convenience. B12 is the only supplement necessary and it's easily found in many prepared vegan products. We certainly survived as meat-eaters, but that doesn't mean we have to keep going like that. Not saying we shouldn't, but it's a poor excuse.

Ethical eating

AyeEat, of course you can compare any number of qualities between an animal and a plant, but we're talking about suffering, no? I think you're making assumptions.. I find puppies cute, but if I wouldn't mind slicing its head off (with a razor sharp butchering knife) and roasting it. If it was raised packed in a small cage with other dogs above and below it, getting shit on, stressed, abused, its entire life, slaughtered in a painful way, etc. then no I'm not going to support that practice by buying that puppy meat from a store.

I never mentioned death and neither did OP.

BTW, eating animals or their products is not necessary for your survival... the founder of the Vegan Society lived until 95!


Chris Gregory, not sure what you mean saying that if it's at a supermarket, it's ethical. The regulations have changed slowly over the years because they've been found to be unethical... which would suggest that some of the meat you found at the supermarket 20 years ago is possibly unethical, no? Ethics are decided by the individual... it seems that you're claiming the existence of an absolute or universal set of ethics. 'The law of the land' is not determined by ethics and ethics is often substituted for profit.

Of course food itself can not be ethical/unethical, but we decide what we support. By not purchasing from certain farms, they produce less since my demand is not there. The issue of ethics comes in when we talk about paying a farm to commit ethical or unethical behavior for our product. I would say it's unethical to pay someone to do something unethical.

If I have a problem with battery cages for chickens, it's not the regulations. The regulations do not force the farmer to use battery cages, and the farmer is not an automaton. A farmer decides how to treat his/her animals... and if I think it's unethical, then I'm certainly not going to give them any money to keep doing it.

Ethical eating

AyeEat, living free in the wild and then dying by being eaten by another animal is no comparison to say, a chicken raised in overcrowded battery cages its entire life. Just look for yourself to see the horror of some farms. It's downright stupid of you to compare the two.

It's also downright baffling to see you compare the death of a plant to the death of an animal. Either you're making a bad joke or you're just really confused.

Ethical eating

Of course you can't eat 100% ethically, but you can certainly try to eat as ethical as possible.

I think you know where to draw the line. You don't want to be part of abuse. Become informed by asking your suppliers the pertinent questions.. many local farms will let you come by and chat.

Personally, I've drawn the line at purchasing any animal product unless it comes from an Animal Welfare Approved farm, which keeps the most rigorous animal welfare standards at this time. Before AWA came out I wasn't eating any animal products. I don't buy much since it's a little expensive, but like Pollan said, 'Why is conventional food so cheap?'.

You don't have to spend a lot to be vegan or vegetarian.

Freestyle cookies come out like stiff, thick, gluey sponges?

"Because while freestyle baking might be fun, having good cookies is better."

hahah touché!!

Every time I come back to this thread I get a craving for a delicious cookie!!

Freestyle cookies come out like stiff, thick, gluey sponges?

Thanks Zoe and kaku. I'm definitely going to keep looking at recipes and experimenting to better understand what's going on (split tests!) and then one day I'll be able to whip up a batch of freestyle cookies haha. Reinventing the wheel as Byrd put it. I feel like there must be a handful of excellent books about baking, any recommendations?

Byrd, if I took my car to a shop after doing that, I'd get stern words because I could have harmed myself. I'm trying to bake cookies. It's ok if I end up making small pieces of gluten cake or something instead.

Freestyle cookies come out like stiff, thick, gluey sponges?

Well, at least I'm having fun.

It's quite stern in here.

Freestyle cookies come out like stiff, thick, gluey sponges?

I don't understand your analogy, ByrdBrain. I understand that proportions are very important in baking, but must they really that precise to make a good cookie? I mean, will it take me years of baking to be able to throw together some good cookies without any measurements?

Anyway, I just made another batch and tried to do it based on the proportions for an egg-less recipe I found. They came out miles ahead but still not quite there. They don't flatten out and I assume that's because the batter is either slightly dry or there's not enough fat... or both.

Freestyle cookies come out like stiff, thick, gluey sponges?

dbcurrie, thanks for that tip. I figured I'd done it so many times from the recipe I'd approximate pretty closely, but I should follow a recipe and pay more attention to what the amounts actually look like.

Zoe, liquid and fat, I think that's exactly what I'm missing. I think you're on point. I just wanted a little bit of oats in there... not full oatmeal cookies.


Freestyle baking is a term I made up to describe baking without a recipe. I just wanted a couple cookies and I didn't want to measure everything out. It's fun to experiment. Bad cookies are sad though :(


I figured milk would be tastier than water hahah. OH SH*# I just looked up a cookie recipe and realized you don't add liquid like water or milk to cookies LOL

This isn't a fake post!!! I just have no idea what I'm doing LOL

Anyway, I'm going to keep trying and see what happens. Then I'll shove my milk cookies in the nay-sayers faces hahahah.

Vegetarian needs to impress meat eater

I know how to spell potatoes :P .. I just liked the alternating vowel/consonants and the symmetry.

Vegetarian needs to impress meat eater

Meat eaters love umami. Find the umami and you will please him. Mushrooms. Portobellos, chanterelles, morels, etc. Try roasting cauliflower until it's mostly brown on a high temp (takes a while) with salt/pepper/olive oil-- it's absolutely delicious and any meat eater would approve. Try roasting or braising any vegetable. Artichoke hearts are meaty and delicious as well.

Scooped: Kaffir Lime, Ginger, Star Anise Sorbet

This is my kinda sorbet, sounds amazing.

French in a Flash: 5 Heads of Garlic Roast Chicken

Step 4, I don't see any cloves under the skin in the photo? You put whole cloves in the skin?

the great egg freakout '10

After seeing much of the horror that is most egg factory farming, I stopped buying eggs at all until I found an Animal Welfare Approved farm. I don't have access to that farm any more so I haven't eaten eggs in months, but when I did, I would buy a dozen occasionally for eight whole dollars. I've done the same process with meat.

Through this, I've realized that humanely raised animals and their products are a luxury... but I can not support the alternative, so now I eat what amounts to mostly vegan fare.

the great egg freakout '10

A la Pollan, ask not why 'happy' eggs are expensive, but why your unhappy eggs are only 97c a dozen.

There is something gravely wrong with that price.

Sauce for sous vide short ribs?

Yea:
gravy |ˈgrāvē|
noun ( pl. -vies)
1 the fat and juices exuding from meat during cooking.

Thanks for the suggestion!

Anyone know what short ribs are usually/generally/traditionally? braised in?

Sauce for sous vide short ribs?

Maybe I should just reduce and correct the gravy and just use that?

Rare (in US) Vietnamese herb used in a temple? Bunoc?

I had a soup at this Vietnamese restaurant last night that was delicious. It was full of this dark green leaf, and green onion. I asked what the veg was and she said something like 'bunoc' (vietnamese) and that she can't get it very often and it's used in the temple, whatever temple she was talking about?? Google didn't help me.

Anyone know? It was delicious! +1000 points if you know what the soup is, too!

What made this coconut soup so savory and delicious?

So I found a recipe online for a coconut corn soup that I just adapted/winged (a lot) and it went like this:

1. Lightly color onion, fresh cut corn, potato, garlic, celery, ginger, cauliflower, tomato paste, curry powder. Season.
2. Add rest of corn, a can of coconut milk, and some rice milk. Simmer for 5-10 min. Check seasoning, and add fresh squeezed lime juice to taste.

It turned out really delicious, reminded me of Tom Kha Gai.. it was surprisingly savory with lots of umami. What caused all that savory deliciousness? There was no chicken stock or anything.. no shrimpy curry paste... I suspect the tomato paste, onion, and curry?

Freestyle cookies come out like stiff, thick, gluey sponges?

Whenever I try to just throw the appropriate ingredients together and make a cookie, I come out with thick, gluey sponge-like things.

Last night I combined sugar, all-purpose white flour, oats (one oatmeal packet), veg oil, salt, soymilk, cocoa, and baking powder until thick. Even the dough seemed really gluey. I know I'm leaving out eggs but I can't imagine that they'd fix all my problems.

What am I doing wrong??? I want soft, melty cookies :(

Sauce for sous vide short ribs?

Does anyone have suggestions? Something fairly quick. I'd definitely like to use the sous vide gravy (after boiling/skimming).

Any ideas? I'll welcome to anything. I'll be serving it with braised fennel.

Strangest dish you've made?

Post your recipe! Usually these things probably come out of starvation and items left in your pantry/fridge. Or out of boredom (remember mixing everything in the fridge into a 'suicide drink' and then telling your friends to drink it? haha)

I've been a vegan consumer for 5 or so years but I recently started buying local AWA dead animals from Grazin Angus-- I say this so you can understand why I had the ingredients I had.

Fried Tofu with Chicken Gravy Sauce
(Ps I've never made gravy and I don't even know if this is officially gravy, but it sure tasted like it)

Ingr.:
Scrap chicken
Sliced tofu (1/4"?)
Onion
Veg stock
Sage
Flour

1. Fry up some leftover chicken bits (I used the bone and fat/cartilage from a breast that I almost died eating [I made a post you can find on Food&Drink])
1a. Add onion at the right time so you don't burn it.

2. While your chicken is browning, flour your tofu lightly with flour, salt, and cut some sage.

3. Take chicken/onion out and put in a bowl. Fry tofu til golden brown, pepper.

4. Remove tofu, add back the chicken/onion, add sage, cook for a min., and then deglaze with 3/4c? veg stock (I like Better Than Buillion but don't use a whole tsp for 8oz, it's too salty)

5. Cook for a couple minutes, add leftover flour from tofu (enough to thicken). Reduce to desired consistency, strain, and pour on fried tofu.

The sauce had a beautiful peppery sage flavor. Wasn't very complex at all though.


Post up!!

I just about died eating the beer cooler sous-vide chicken...

No pun intended. It was so good I was scarfing it down and when I eat bread or meats and don't chew well enough they have a tendency to get stuck right below my throat.. well this time it wouldn't go down and started coming back up. I had my roommate try to heimlich me. I was making all sorts of strange noises and I couldn't breath for short intervals in between gasps and chicken coming back up slowly.

It's SO TENDER! I didn't even bother with the vinaigrette (though I made it) since I got a beautiful crispy skin.

PS my cooler loses 2 degrees F every hour in case you wanted to know :)

Marbling doesn't matter?

The people over at Slate did a blind beef tasting and the winner "had the least marbling, and what little fat it had possessed a yellowy tinge."

"Marbling, schmarbling. The steak with the least intramuscular fat tasted the best--and was also the cheapest. That said, the steak with the most marbling came in a not-too-distant second. Do the two share anything in common? Interestingly, neither was finished on straight corn or treated with hormones."

http://www.slate.com/id/2152674


What say you? I'd like to see the Serious Eats guys repeat this test.

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