| Doug Kanter |
I've got a vegetarian friend who's eyeing a recipe for a melon mousse
recipe, but it's got gelatin in it, and she won't touch it. Any way around
this, other than being sneaky?
|
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| Wayne Boatwright |
On Thu 30 Jun 2005 11:37:18a, Doug Kanter wrote in rec.food.cooking:
> I've got a vegetarian friend who's eyeing a recipe for a melon mousse
> recipe, but it's got gelatin in it, and she won't touch it. Any way around
> this, other than being sneaky?
Sorry to say, but vegetarians make me "groan". I won't invite them or cook
for them unless, of course, they are vegetarian by doctor's orders, which is
rarely the case.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Sheldon |
Doug Kanter wrote:
> I've got a vegetarian friend who's eyeing a recipe for a melon mousse
> recipe, but it's got gelatin in it, and she won't touch it. Any way around
> this, other than being sneaky?
Commercially prepared gelatin is not considered meat or vegetable...
such gelatin is no more meat than calcium is bone. But it'd be very
easy for your friend to substitute pectin... I love that word,
peckertin, goes especially well with her melons... or are those
meloins. hehe
Sheldon
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| Doug Kanter |
"Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
news:Xns96857A94CBDF6waynesgang@217.22.228.19...
> On Thu 30 Jun 2005 11:37:18a, Doug Kanter wrote in rec.food.cooking:
>
>> I've got a vegetarian friend who's eyeing a recipe for a melon mousse
>> recipe, but it's got gelatin in it, and she won't touch it. Any way
>> around
>> this, other than being sneaky?
>
> Sorry to say, but vegetarians make me "groan". I won't invite them or
> cook
> for them unless, of course, they are vegetarian by doctor's orders, which
> is
> rarely the case.
I agree, but this particular vegetarian's clothes tend to fall off when
she's served grilled portobello mushrooms, so I'm hesitant to criticize her
meal plan. :-)
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| Wayne Boatwright |
On Thu 30 Jun 2005 12:15:10p, Doug Kanter wrote in rec.food.cooking:
>
> "Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
> news:Xns96857A94CBDF6waynesgang@217.22.228.19...
>> On Thu 30 Jun 2005 11:37:18a, Doug Kanter wrote in rec.food.cooking:
>>
>>> I've got a vegetarian friend who's eyeing a recipe for a melon mousse
>>> recipe, but it's got gelatin in it, and she won't touch it. Any way
>>> around this, other than being sneaky?
>>
>> Sorry to say, but vegetarians make me "groan". I won't invite them or
>> cook for them unless, of course, they are vegetarian by doctor's
>> orders, which is rarely the case.
>
> I agree, but this particular vegetarian's clothes tend to fall off when
> she's served grilled portobello mushrooms, so I'm hesitant to criticize
> her meal plan. :-)
Motivation is all important!
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Dave Smith |
Wayne Boatwright wrote:
> > I've got a vegetarian friend who's eyeing a recipe for a melon mousse
> > recipe, but it's got gelatin in it, and she won't touch it. Any way around
> > this, other than being sneaky?
>
> Sorry to say, but vegetarians make me "groan". I won't invite them or cook
> for them unless, of course, they are vegetarian by doctor's orders, which is
> rarely the case.
I am with you. I consider it to be a fad diet. They are welcome to it, but I
won't cater to them. Most of them go back to eating meat eventually.
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| sarah bennett |
Sheldon wrote:
>
> Doug Kanter wrote:
>
>>I've got a vegetarian friend who's eyeing a recipe for a melon mousse
>>recipe, but it's got gelatin in it, and she won't touch it. Any way around
>>this, other than being sneaky?
>
>
> Commercially prepared gelatin is not considered meat or vegetable...
> such gelatin is no more meat than calcium is bone. But it'd be very
> easy for your friend to substitute pectin... I love that word,
> peckertin, goes especially well with her melons... or are those
> meloins. hehe
>
> Sheldon
>
what the hell are you smoking, sheldon? gelatin is considered meat by
most vegetarians because it is derived from meat. Peopel who keep kosher
do not consume gelatin products with milk meals (generally speaking).
--
saerah
"It's not a gimmick, it's an incentive."- asterbark, afca
aware of the manifold possibilities of the future
"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß
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| Doug Kanter |
"sarah bennett" <anisaerah@sbcglobal.net> wrote in message
news:qKXwe.1531$4m3.546@newssvr19.news.prodigy.com...
> Sheldon wrote:
>>
>> Doug Kanter wrote:
>>
>>>I've got a vegetarian friend who's eyeing a recipe for a melon mousse
>>>recipe, but it's got gelatin in it, and she won't touch it. Any way
>>>around
>>>this, other than being sneaky?
>>
>>
>> Commercially prepared gelatin is not considered meat or vegetable...
>> such gelatin is no more meat than calcium is bone. But it'd be very
>> easy for your friend to substitute pectin... I love that word,
>> peckertin, goes especially well with her melons... or are those
>> meloins. hehe
>>
>> Sheldon
>>
>
> what the hell are you smoking, sheldon? gelatin is considered meat by most
> vegetarians because it is derived from meat. Peopel who keep kosher do not
> consume gelatin products with milk meals (generally speaking).
At least that keeps cream from being mixed with jello, which is a crime.
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| Nexis |
"Doug Kanter" <ancientangler@hotmail.com> wrote in message
news:yZWwe.217$j21.89@news01.roc.ny...
> I've got a vegetarian friend who's eyeing a recipe for a melon mousse
> recipe, but it's got gelatin in it, and she won't touch it. Any way around
> this, other than being sneaky?
My friend is also a vegetarian, and she uses agar in place of gelatin. It's
derived from seaweed, so there's no conflict there.
kimberly
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| Joseph Littleshoes |
Doug Kanter wrote:
> I've got a vegetarian friend who's eyeing a recipe for a melon mousse
> recipe, but it's got gelatin in it, and she won't touch it. Any way
> around
> this, other than being sneaky?
Agar flakes are a vegetarian substitute for animal gelatine and are made
from a type of sea vegetable, and there is a type of root that i can not
recall the name of that is ground and used as a gelling agent, it is not
tapioca. I have not used either of them so i can not say how they taste
but my rodale natural food cook book is very complementary about agar.
Perhaps some one else can tell us the name of the white root that can be
bought in chunks or a powdered form and is commonly used in Africa as a
gelling agent.
Commercial pectin contains calcium salts but it is possible to make home
made pectin with out it.
---
JL
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| Sheldon |
sarah bennett wrote:
> Sheldon wrote:
> >
> > Doug Kanter wrote:
> >
> >>I've got a vegetarian friend who's eyeing a recipe for a melon mousse
> >>recipe, but it's got gelatin in it, and she won't touch it. Any way around
> >>this, other than being sneaky?
> >
> >
> > Commercially prepared gelatin is not considered meat or vegetable...
> > such gelatin is no more meat than calcium is bone. But it'd be very
> > easy for your friend to substitute pectin... I love that word,
> > peckertin, goes especially well with her melons... or are those
> > meloins. hehe
> >
> > Sheldon
> >
>
> what the hell are you smoking, sheldon? gelatin is considered meat by
> most vegetarians because it is derived from meat. Peopel who keep kosher
> do not consume gelatin products with milk meals (generally speaking).
I don't smoke.
"(generally speaking)" is a disclaimer... so you're attmpting to cover
your big fat butt but even Omar the tentmaker can't.
ttp://www.ivu.org/faq/gelatine.html
What is kosher gelatine?
from the Vegetarian Resource Group:
Kosher gelatin can be made with fish bones, and/or beef skins. Contrary
to assumptions, it is also considered kosher to use it with dairy
products. Kosher law is very complex and the bones and hides used in
gelatin production are considered pareve. The general meaning of pareve
refers to foods that are neither milk nor meat, and many people assume
this means that the product is vegetarian. However, OU pareve certified
ingredients can have animal products, such as fish, eggs, and gelatin,
in them.
"Kosher Gelatin Marshmallows: Glatt Kosher and 'OU-Pareve'," an article
that appeared in Kashrus Magazine, explains the distinctions. A quote
from the article is as follows:
"...since the gelatin product is from hides or bones - not real flesh -
and has undergone such significant changes, it is no longer considered
'fleishig' (meat) but 'pareve', and can be eaten with dairy products."
---
Sheldon
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| Electrosys |
To: Doug Kanter
Re: Re: Substitute for gelatin in mousse?
By: Doug Kanter to rec.food.cooking on Thu Jun 30 2005 08:15 pm
> From Newsgroup: rec.food.cooking
>
>
> "Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
> news:Xns96857A94CBDF6waynesgang@217.22.228.19...
> > On Thu 30 Jun 2005 11:37:18a, Doug Kanter wrote in rec.food.cooking:
> >
> >> I've got a vegetarian friend who's eyeing a recipe for a melon mousse
> >> recipe, but it's got gelatin in it, and she won't touch it. Any way
> >> around
> >> this, other than being sneaky?
> >
> > Sorry to say, but vegetarians make me "groan". I won't invite them or
> > cook
> > for them unless, of course, they are vegetarian by doctor's orders, which
> > is
> > rarely the case.
>
> I agree, but this particular vegetarian's clothes tend to fall off when
> she's served grilled portobello mushrooms, so I'm hesitant to criticize her
> meal plan. :-)
>
>
> --- Synchronet 3.12a-Win32 NewsLink 1.76
there is a news group called rec.food.cooking.veg try that for veg food. Maybe
you can find something there.
--- Synchronet 3.12a-Win32 NewsLink 1.76
* Digital Aquarium - Denver, Co - telnet://digiaq.mine.nu
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| zuuum |
"Joseph Littleshoes" <jpstifel@pacbell.net> wrote in message
news:42C451C6.483E748A@pacbell.net...
> Perhaps some one else can tell us the name of the white root that can be
> bought in chunks or a powdered form and is commonly used in Africa as a
> gelling agent.
>
I believe cassava and tapioca are the same plant
|
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| zuuum |
"Doug Kanter" <ancientangler@hotmail.com> wrote in message
news:2xXwe.219$j21.125@news01.roc.ny...
>
> I agree, but this particular vegetarian's clothes tend to fall off when
> she's served grilled portobello mushrooms, so I'm hesitant to criticize
> her meal plan. :-)
I've heard tequila may have the same effect
|
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| Default User |
Wayne Boatwright wrote:
> On Thu 30 Jun 2005 11:37:18a, Doug Kanter wrote in rec.food.cooking:
>
> > I've got a vegetarian friend who's eyeing a recipe for a melon mousse
> > recipe, but it's got gelatin in it, and she won't touch it. Any way around
> > this, other than being sneaky?
>
> Sorry to say, but vegetarians make me "groan". I won't invite them or cook
> for them unless, of course, they are vegetarian by doctor's orders, which is
> rarely the case.
I, on the other hand, invite people over because I enjoy their company
and will do what I can to make them happy when they are over. It's a
poor cook who can't come up with a few vegetarian dishes.
Brian
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| Wayne Boatwright |
On Thu 30 Jun 2005 04:38:10p, Default User wrote in rec.food.cooking:
>
>
> Wayne Boatwright wrote:
>> On Thu 30 Jun 2005 11:37:18a, Doug Kanter wrote in rec.food.cooking:
>>
>> > I've got a vegetarian friend who's eyeing a recipe for a melon mousse
>> > recipe, but it's got gelatin in it, and she won't touch it. Any way
>> > around this, other than being sneaky?
>>
>> Sorry to say, but vegetarians make me "groan". I won't invite them or
>> cook for them unless, of course, they are vegetarian by doctor's
>> orders, which is rarely the case.
>
>
> I, on the other hand, invite people over because I enjoy their company
> and will do what I can to make them happy when they are over. It's a
> poor cook who can't come up with a few vegetarian dishes.
To each his own...
I invite them, too, just not for dinner. I'm a fairly accomplished cook
and could, no doubt, come up with as many vegatarian dishes as necessary.
I just prefer not to, as I don't enjoy preparing them or eating them.
When I prepare dinner for friends, I like to present a menu that I enjoy
cooking and that I know we will all enjoy eating.
I only have two vegetarian friends and I much prefer to eat out together at
a restaurant of their choice. Everyone ends up with food they enjoy and
it's a pleasant evening.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Mark Thorson |
Doug Kanter wrote:
> I've got a vegetarian friend who's eyeing a recipe for a melon
> mousse recipe, but it's got gelatin in it, and she won't touch it.
> Any way around this, other than being sneaky?
You say vegetarian, not vegan, so would egg white be
acceptable? Of course, it would have to be cooked,
for example microwaved, to make it set up.
The gels suggested by other posters such as agar are
polysaccharides, not protein. Gelatin is protein, as is
egg white.
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| Mark Thorson |
Joseph Littleshoes wrote:
> Agar flakes are a vegetarian substitute for animal gelatine
> and are made from a type of sea vegetable,
Can be found at asian food stores. I've only seen it
as threads or blocks, not flakes. It's either off-white
or artificially colored red.
> and there is a type of root that i can not recall the
> name of that is ground and used as a gelling agent,
> it is not tapioca.
Ground arrowroot is used as a thickener (Graham Kerr
was famous for using it), but I don't think it will gel.
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| Doug Kanter |
"Mark Thorson" <nospam@sonic.net> wrote in message
news:42C49CB4.BCD9329B@sonic.net...
> Doug Kanter wrote:
>
>> I've got a vegetarian friend who's eyeing a recipe for a melon
>> mousse recipe, but it's got gelatin in it, and she won't touch it.
>> Any way around this, other than being sneaky?
>
> You say vegetarian, not vegan, so would egg white be
> acceptable? Of course, it would have to be cooked,
> for example microwaved, to make it set up.
>
> The gels suggested by other posters such as agar are
> polysaccharides, not protein. Gelatin is protein, as is
> egg white.
Good idea. Thanks.
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| Damsel |
Dave Smith <adavid.smith@sympatico.ca> said:
> Wayne Boatwright wrote:
>
> > > I've got a vegetarian friend who's eyeing a recipe for a melon mousse
> > > recipe, but it's got gelatin in it, and she won't touch it. Any way around
> > > this, other than being sneaky?
You can use seaweed as a thickener. When I see it on labels, it's just
called "agar." When I was in dental assisting school, and we were making
impressions of a patient's teeth, we used "agar-agar." I don't know what,
if any difference there is between the terms.
> > Sorry to say, but vegetarians make me "groan". I won't invite them or cook
> > for them unless, of course, they are vegetarian by doctor's orders, which is
> > rarely the case.
>
> I am with you. I consider it to be a fad diet. They are welcome to it, but I
> won't cater to them. Most of them go back to eating meat eventually.
I'm not addressing this to either or both of you. I'm addressing it to the
Universe. What's wrong with putting together a nice salad, spaghetti,
sauce, meatballs on the side, garlic toast, and a fruit salad for dessert?
Easy, delicious, and un-weird.
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| Wayne Boatwright |
On Thu 30 Jun 2005 07:09:17p, Damsel wrote in rec.food.cooking:
> I'm not addressing this to either or both of you. I'm addressing it to the
> Universe. What's wrong with putting together a nice salad, spaghetti,
> sauce, meatballs on the side, garlic toast, and a fruit salad for dessert?
> Easy, delicious, and un-weird.
>
> Carol
>
Carol, there's absolutely nothing wrong with it. I just don't want to do it.
I'm sure we all have some things we simply don't want to do.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Doug Kanter |
"Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
news:Xns9685C604DE5B9waynesgang@217.22.228.19...
> On Thu 30 Jun 2005 07:09:17p, Damsel wrote in rec.food.cooking:
>
>> I'm not addressing this to either or both of you. I'm addressing it to
>> the
>> Universe. What's wrong with putting together a nice salad, spaghetti,
>> sauce, meatballs on the side, garlic toast, and a fruit salad for
>> dessert?
>> Easy, delicious, and un-weird.
>>
>> Carol
>>
>
> Carol, there's absolutely nothing wrong with it. I just don't want to do
> it.
> I'm sure we all have some things we simply don't want to do.
You've never "almost blackened" some mushrooms, which makes them taste
pretty close to beef, and then tossed them with some spicy fresh tomato
sauce and linguine, and then BAM! some fresh grated romano on top?
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| Wayne Boatwright |
On Thu 30 Jun 2005 07:35:55p, Doug Kanter wrote in rec.food.cooking:
> "Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
> news:Xns9685C604DE5B9waynesgang@217.22.228.19...
>> On Thu 30 Jun 2005 07:09:17p, Damsel wrote in rec.food.cooking:
>>
>>> I'm not addressing this to either or both of you. I'm addressing it
>>> to the Universe. What's wrong with putting together a nice salad,
>>> spaghetti, sauce, meatballs on the side, garlic toast, and a fruit
>>> salad for dessert? Easy, delicious, and un-weird.
>>>
>>> Carol
>>>
>>
>> Carol, there's absolutely nothing wrong with it. I just don't want to
>> do it. I'm sure we all have some things we simply don't want to do.
>
> You've never "almost blackened" some mushrooms, which makes them taste
> pretty close to beef, and then tossed them with some spicy fresh tomato
> sauce and linguine, and then BAM! some fresh grated romano on top?
That would be absolutely super along side my grilled ribeye! :-)
That's not to say I've never had a meal without meat, but when I have a
meatless meal it's the most unimportant meal of the day, even if tasty.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Monsur Fromage du Pollet |
Damsel wrote on 30 Jun 2005 in rec.food.cooking
> I'm not addressing this to either or both of you. I'm addressing
> it to the Universe. What's wrong with putting together a nice
> salad, spaghetti, sauce, meatballs on the side, garlic toast, and
> a fruit salad for dessert? Easy, delicious, and un-weird.
>
> Carol
>
A nice chicken salad before a nice pasta dish with a meat sauce sounds
pretty good.
The main redeeming feature of Vegetarian Foods is that they take meat
additions well. I enjoy converting them to meat eaters delights.
--
It's not a question of where he grips it!
It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
Are you suggesting coconuts migrate?
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| Damsel |
Wayne Boatwright <waynesgang@waynes.gang> said:
> On Thu 30 Jun 2005 07:09:17p, Damsel wrote in rec.food.cooking:
>
> > I'm not addressing this to either or both of you. I'm addressing it to the
> > Universe. What's wrong with putting together a nice salad, spaghetti,
> > sauce, meatballs on the side, garlic toast, and a fruit salad for dessert?
> > Easy, delicious, and un-weird.
>
> Carol, there's absolutely nothing wrong with it. I just don't want to do it.
> I'm sure we all have some things we simply don't want to do.
You're not the Universe, but your response is duly noted. :)
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| Wayne Boatwright |
On Thu 30 Jun 2005 08:46:43p, Damsel wrote in rec.food.cooking:
> Wayne Boatwright <waynesgang@waynes.gang> said:
>
>> On Thu 30 Jun 2005 07:09:17p, Damsel wrote in rec.food.cooking:
>>
>> > I'm not addressing this to either or both of you. I'm addressing it
>> > to the Universe. What's wrong with putting together a nice salad,
>> > spaghetti, sauce, meatballs on the side, garlic toast, and a fruit
>> > salad for dessert? Easy, delicious, and un-weird.
>>
>> Carol, there's absolutely nothing wrong with it. I just don't want to
>> do it. I'm sure we all have some things we simply don't want to do.
>
> You're not the Universe, but your response is duly noted. :)
>
> Carol
>
This is true. I have never been voted Mr. Universe. ;-)
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Damsel |
Monsur Fromage du Pollet <invalid@invalid.null> said:
> Damsel wrote on 30 Jun 2005 in rec.food.cooking
>
> > I'm not addressing this to either or both of you. I'm addressing
> > it to the Universe. What's wrong with putting together a nice
> > salad, spaghetti, sauce, meatballs on the side, garlic toast, and
> > a fruit salad for dessert? Easy, delicious, and un-weird.
>
> A nice chicken salad before a nice pasta dish with a meat sauce sounds
> pretty good.
>
> The main redeeming feature of Vegetarian Foods is that they take meat
> additions well. I enjoy converting them to meat eaters delights.
LOL! THWACK!
Carol, whose hand hurts now )
--
Coming at you live, from beautiful Lake Woebegon
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| Wayne Boatwright |
Xref: 127.0.0.1 rec.food.cooking:1088267
On Thu 30 Jun 2005 08:58:32p, Damsel wrote in rec.food.cooking:
> Monsur Fromage du Pollet <invalid@invalid.null> said:
>
>> Damsel wrote on 30 Jun 2005 in rec.food.cooking
>>
>> > I'm not addressing this to either or both of you. I'm addressing
>> > it to the Universe. What's wrong with putting together a nice
>> > salad, spaghetti, sauce, meatballs on the side, garlic toast, and a
>> > fruit salad for dessert? Easy, delicious, and un-weird.
>>
>> A nice chicken salad before a nice pasta dish with a meat sauce sounds
>> pretty good.
>>
>> The main redeeming feature of Vegetarian Foods is that they take meat
>> additions well. I enjoy converting them to meat eaters delights.
>
> LOL! THWACK!
>
> Carol, whose hand hurts now )
Hehehe! You must have THWACKED too many people today!
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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| Damsel |
Wayne Boatwright <waynesgang@waynes.gang> said:
> On Thu 30 Jun 2005 08:58:32p, Damsel wrote in rec.food.cooking:
>
> > Monsur Fromage du Pollet <invalid@invalid.null> said:
> >
> >> Damsel wrote on 30 Jun 2005 in rec.food.cooking
> >>
> >> > I'm not addressing this to either or both of you. I'm addressing
> >> > it to the Universe. What's wrong with putting together a nice
> >> > salad, spaghetti, sauce, meatballs on the side, garlic toast, and a
> >> > fruit salad for dessert? Easy, delicious, and un-weird.
> >>
> >> A nice chicken salad before a nice pasta dish with a meat sauce sounds
> >> pretty good.
> >>
> >> The main redeeming feature of Vegetarian Foods is that they take meat
> >> additions well. I enjoy converting them to meat eaters delights.
> >
> > LOL! THWACK!
> >
> > Carol, whose hand hurts now )
>
> Hehehe! You must have THWACKED too many people today!
Or not enough! THWACK!
"Ow!"
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| Wayne Boatwright |
On Thu 30 Jun 2005 09:04:54p, Damsel wrote in rec.food.cooking:
> Wayne Boatwright <waynesgang@waynes.gang> said:
>
>> On Thu 30 Jun 2005 08:58:32p, Damsel wrote in rec.food.cooking:
>>
>> > Monsur Fromage du Pollet <invalid@invalid.null> said:
>> >
>> >> Damsel wrote on 30 Jun 2005 in rec.food.cooking
>> >>
>> >> > I'm not addressing this to either or both of you. I'm addressing
>> >> > it to the Universe. What's wrong with putting together a nice
>> >> > salad, spaghetti, sauce, meatballs on the side, garlic toast, and
>> >> > a fruit salad for dessert? Easy, delicious, and un-weird.
>> >>
>> >> A nice chicken salad before a nice pasta dish with a meat sauce
>> >> sounds pretty good.
>> >>
>> >> The main redeeming feature of Vegetarian Foods is that they take
>> >> meat additions well. I enjoy converting them to meat eaters
>> >> delights.
>> >
>> > LOL! THWACK!
>> >
>> > Carol, whose hand hurts now )
>>
>> Hehehe! You must have THWACKED too many people today!
>
> Or not enough! THWACK!
>
> "Ow!"
Hehehe... Serves you right! :-)
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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| zxcvbob |
Doug Kanter wrote:
> I've got a vegetarian friend who's eyeing a recipe for a melon mousse
> recipe, but it's got gelatin in it, and she won't touch it. Any way around
> this, other than being sneaky?
>
>
Use agar agar, which you can buy at your local Oriental market. It's
used for making (oddly enough) gelatin-like desserts. I'm not sure the
conversion factor, but I believe agar agar jels little stronger than
gelatin. HTH :-)
Bob
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| Ophelia |
"Damsel" <damsel@mailblocks.com> wrote in message
news:f6g9c1pin8ssu6ga4p70766jo37s1le5d0@4ax.com...
> Wayne Boatwright <waynesgang@waynes.gang> said:
>
>> On Thu 30 Jun 2005 08:58:32p, Damsel wrote in rec.food.cooking:
>>
>> > Monsur Fromage du Pollet <invalid@invalid.null> said:
>> >
>> >> Damsel wrote on 30 Jun 2005 in rec.food.cooking
>> >>
>> >> > I'm not addressing this to either or both of you. I'm
>> >> > addressing
>> >> > it to the Universe. What's wrong with putting together a nice
>> >> > salad, spaghetti, sauce, meatballs on the side, garlic toast,
>> >> > and a
>> >> > fruit salad for dessert? Easy, delicious, and un-weird.
>> >>
>> >> A nice chicken salad before a nice pasta dish with a meat sauce
>> >> sounds
>> >> pretty good.
>> >>
>> >> The main redeeming feature of Vegetarian Foods is that they take
>> >> meat
>> >> additions well. I enjoy converting them to meat eaters delights.
>> >
>> > LOL! THWACK!
>> >
>> > Carol, whose hand hurts now )
>>
>> Hehehe! You must have THWACKED too many people today!
>
> Or not enough! THWACK!
>
> "Ow!"
LOL... I am the thwapper in another couple of groups:)
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| The Cook |
Mark Thorson <nospam@sonic.net> wrote:
>Joseph Littleshoes wrote:
>
>> Agar flakes are a vegetarian substitute for animal gelatine
>> and are made from a type of sea vegetable,
>
>Can be found at asian food stores. I've only seen it
>as threads or blocks, not flakes. It's either off-white
>or artificially colored red.
>
>> and there is a type of root that i can not recall the
>> name of that is ground and used as a gelling agent,
>> it is not tapioca.
>
>Ground arrowroot is used as a thickener (Graham Kerr
>was famous for using it), but I don't think it will gel.
>
>
I think you add it last and do not bring it to a boil.
--
Susan N.
"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
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| Damsel |
"Ophelia" <ophelia@nospam.co.uk> said:
> "Damsel" <damsel@mailblocks.com> wrote in message
> news:f6g9c1pin8ssu6ga4p70766jo37s1le5d0@4ax.com...
> > Wayne Boatwright <waynesgang@waynes.gang> said:
> >
> >> On Thu 30 Jun 2005 08:58:32p, Damsel wrote in rec.food.cooking:
> >>
> >> > LOL! THWACK!
> >> >
> >> > Carol, whose hand hurts now )
> >>
> >> Hehehe! You must have THWACKED too many people today!
> >
> > Or not enough! THWACK!
> >
> > "Ow!"
>
> LOL... I am the thwapper in another couple of groups:)
I *knew* I liked you!
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| Shaun aRe |
"Doug Kanter" <ancientangler@hotmail.com> wrote in message
news:yZWwe.217$j21.89@news01.roc.ny...
> I've got a vegetarian friend who's eyeing a recipe for a melon mousse
> recipe, but it's got gelatin in it, and she won't touch it. Any way around
> this, other than being sneaky?
Carageenan perhaps - it is used traditionally to make jellied milk puddings.
Shaun aRe
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| Shaun aRe |
"Joseph Littleshoes" <jpstifel@pacbell.net> wrote in message
news:42C451C6.483E748A@pacbell.net...
> Doug Kanter wrote:
>
> > I've got a vegetarian friend who's eyeing a recipe for a melon mousse
> > recipe, but it's got gelatin in it, and she won't touch it. Any way
> > around
> > this, other than being sneaky?
>
> Agar flakes are a vegetarian substitute for animal gelatine and are made
> from a type of sea vegetable, and there is a type of root that i can not
> recall the name of that is ground and used as a gelling agent, it is not
> tapioca. I have not used either of them so i can not say how they taste
> but my rodale natural food cook book is very complementary about agar.
>
> Perhaps some one else can tell us the name of the white root that can be
> bought in chunks or a powdered form and is commonly used in Africa as a
> gelling agent.
Youn aren't refering to arrow root are you? Probably a poor guess.
Carrageenan gum (again from seaweed) can be used to make gelatinous deserts.
I often see 'vegetable gelatin' as a listed ingredient, but I'm not sure if
this is just a limited/poor description of things like agar, carrageenan
etc. so I will say no more about it ',;~}~
Shaun aRe
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| Dave Smith |
Wayne Boatwright wrote:
> On Thu 30 Jun 2005 07:09:17p, Damsel wrote in rec.food.cooking:
>
> > I'm not addressing this to either or both of you. I'm addressing it to the
> > Universe. What's wrong with putting together a nice salad, spaghetti,
> > sauce, meatballs on the side, garlic toast, and a fruit salad for dessert?
> > Easy, delicious, and un-weird.
> >
> > Carol
> >
>
> Carol, there's absolutely nothing wrong with it. I just don't want to do it.
> I'm sure we all have some things we simply don't want to do
A few Christmases ago my nephew arrived at our family gathering with his 18 year
old vegan daughter. I didn't know she was coming. I didn't know she was vegan.
While trying to serve up the food for 14 people my wife was stuck in the kitchen
going through the labels on every thing in the cupboards, fridge and freezer to
find something that would suit her diet. Even my wife's home made salad dressing
was suspect. A year and a half later she was sitting across the table from me at
a buffet brunch and she had bacon, chicken, fish, cheese.....
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| A.C. |
Dave Smith wrote:
> A few Christmases ago my nephew arrived at our family gathering with his 18
year
> old vegan daughter. I didn't know she was coming. I didn't know she was vegan.
> While trying to serve up the food for 14 people my wife was stuck in the
kitchen
> going through the labels on every thing in the cupboards, fridge and freezer
to
> find something that would suit her diet. Even my wife's home made salad
dressing
> was suspect. A year and a half later she was sitting across the table from me
at
> a buffet brunch and she had bacon, chicken, fish, cheese.....
>
dang kids and their wiley lifestyle de jour. did you remind her of what a pain
in the ass she was in her vegan days? :P
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| Dave Smith |
"A.C." wrote:
>
> > find something that would suit her diet. Even my wife's home made salad
> dressing
> > was suspect. A year and a half later she was sitting across the table from me
> at
> > a buffet brunch and she had bacon, chicken, fish, cheese.....
> >
>
> dang kids and their wiley lifestyle de jour. did you remind her of what a pain
> in the ass she was in her vegan days? :P
Naw. She is a nice young lady. She is just very typical of so many vegetarians
these days, especially vegans. It's a fad diet that they stick to because they
think it's cool, and it keeps them skinny. It's not my business what they eat or
don't eat, but I am not going to alter my cooking for them. I know that they will
eventually start to eat meat again. It's just a matter ot time.
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| Ophelia |
"Damsel" <damsel@mailblocks.com> wrote in message
news:pe7ac15m41smoo9s5jau9g6jru250b6kc0@4ax.com...
> "Ophelia" <ophelia@nospam.co.uk> said:
>
>> "Damsel" <damsel@mailblocks.com> wrote in message
>> news:f6g9c1pin8ssu6ga4p70766jo37s1le5d0@4ax.com...
>> > Wayne Boatwright <waynesgang@waynes.gang> said:
>> >
>> >> On Thu 30 Jun 2005 08:58:32p, Damsel wrote in rec.food.cooking:
>> >>
>> >> > LOL! THWACK!
>> >> >
>> >> > Carol, whose hand hurts now )
>> >>
>> >> Hehehe! You must have THWACKED too many people today!
>> >
>> > Or not enough! THWACK!
>> >
>> > "Ow!"
>>
>> LOL... I am the thwapper in another couple of groups:)
>
> I *knew* I liked you!
*strutt* xxx
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| Default User |
Wayne Boatwright wrote:
> On Thu 30 Jun 2005 04:38:10p, Default User wrote in rec.food.cooking:
>
> >
> >
> > Wayne Boatwright wrote:
> >> Sorry to say, but vegetarians make me "groan". I won't invite them or
> >> cook for them unless, of course, they are vegetarian by doctor's
> >> orders, which is rarely the case.
> >
> >
> > I, on the other hand, invite people over because I enjoy their company
> > and will do what I can to make them happy when they are over. It's a
> > poor cook who can't come up with a few vegetarian dishes.
> I invite them, too, just not for dinner. I'm a fairly accomplished cook
> and could, no doubt, come up with as many vegatarian dishes as necessary.
> I just prefer not to, as I don't enjoy preparing them or eating them.
I just had vegetarian last night. As I'd had a big lunch, I just
prepared a salad with a number of different vegetables. Excellent.
I also love grilled, marinated vegetables.
> When I prepare dinner for friends, I like to present a menu that I enjoy
> cooking and that I know we will all enjoy eating.
Sounds like you are more interested in you than the guests. Like I
said, I'm not going to exclude people from the fun just because I can't
be bothered. When I did Thanksgiving dinner last year, for 12, I
managed to make sure the vegetarian guest was taken care of. That
included making a separate small batch of dressing made with vegetable
stock.
Brian
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| Wayne Boatwright |
On Fri 01 Jul 2005 10:12:26a, Default User wrote in rec.food.cooking:
>
>
> Wayne Boatwright wrote:
>> On Thu 30 Jun 2005 04:38:10p, Default User wrote in rec.food.cooking:
>>
>> >
>> >
>> > Wayne Boatwright wrote:
>
>> >> Sorry to say, but vegetarians make me "groan". I won't invite them
>> >> or cook for them unless, of course, they are vegetarian by doctor's
>> >> orders, which is rarely the case.
>> >
>> >
>> > I, on the other hand, invite people over because I enjoy their
>> > company and will do what I can to make them happy when they are over.
>> > It's a poor cook who can't come up with a few vegetarian dishes.
>
>> I invite them, too, just not for dinner. I'm a fairly accomplished
>> cook and could, no doubt, come up with as many vegatarian dishes as
>> necessary. I just prefer not to, as I don't enjoy preparing them or
>> eating them.
>
> I just had vegetarian last night. As I'd had a big lunch, I just
> prepared a salad with a number of different vegetables. Excellent.
>
> I also love grilled, marinated vegetables.
>
>> When I prepare dinner for friends, I like to present a menu that I
>> enjoy cooking and that I know we will all enjoy eating.
>
> Sounds like you are more interested in you than the guests. Like I
Sounds like you don't know me at all!
> said, I'm not going to exclude people from the fun just because I can't
> be bothered. When I did Thanksgiving dinner last year, for 12, I
Let's just say that the couple of vegetarians I know aren't exactly the
most fun people I've ever known. All things considered, a choice of other
venues is preferable.
> managed to make sure the vegetarian guest was taken care of. That
> included making a separate small batch of dressing made with vegetable
> stock.
I know for a fact that if I were invited for dinner at their home, there
would definitely be no meat. How thoughtful is that?
--
Wayne Boatwright Õ¿Õ¬
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Damsel |
Dave Smith <adavid.smith@sympatico.ca> said:
> Naw. She is a nice young lady. She is just very typical of so many vegetarians
> these days, especially vegans. It's a fad diet that they stick to because they
> think it's cool, and it keeps them skinny. It's not my business what they eat or
> don't eat, but I am not going to alter my cooking for them. I know that they will
> eventually start to eat meat again. It's just a matter ot time.
Tell that to blacksalt. ;)
Carol
--
Coming at you live, from beautiful Lake Woebegon
|
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| ndooley@blue.weeg.uiowa.edu |
Doug Kanter wrote:
> I've got a vegetarian friend who's eyeing a recipe for a melon mousse
> recipe, but it's got gelatin in it, and she won't touch it. Any way around
> this, other than being sneaky?
If she isn't vegan, use a mousse recipe without gelatin...you can make
a pudding-type base, chill it, add whipped cream and stiff-beaten egg
whites, and chill again. I have a lemon mousse recipe (essentially,
lemon curd plus the whipped cream and egg whites). For melon, pulp or
juice watermelon or honeydew melon for the juice in the recipe - don't
know if I'd try it with muskmelon (cantaloupe). It should work - won't
hurt to try it. If she won't eat eggs, use powdered meringe (it's more
stable, anyway) and egg substitute.
Just Google for a lemon mousse recipe (or other fruit mousse).
N.
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| Dave Smith |
Damsel wrote:
> Dave Smith <adavid.smith@sympatico.ca> said:
>
> > Naw. She is a nice young lady. She is just very typical of so many vegetarians
> > these days, especially vegans. It's a fad diet that they stick to because they
> > think it's cool, and it keeps them skinny. It's not my business what they eat or
> > don't eat, but I am not going to alter my cooking for them. I know that they will
> > eventually start to eat meat again. It's just a matter ot time.
>
> Tell that to blacksalt. ;)
>
Why? Is he one of the 1% who last more than two years on a vegan diet?
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| Damsel |
Dave Smith <adavid.smith@sympatico.ca> said:
> Damsel wrote:
>
> > Dave Smith <adavid.smith@sympatico.ca> said:
> >
> > > Naw. She is a nice young lady. She is just very typical of so many vegetarians
> > > these days, especially vegans. It's a fad diet that they stick to because they
> > > think it's cool, and it keeps them skinny. It's not my business what they eat or
> > > don't eat, but I am not going to alter my cooking for them. I know that they will
> > > eventually start to eat meat again. It's just a matter ot time.
> >
> > Tell that to blacksalt. ;)
>
> Why? Is he one of the 1% who last more than two years on a vegan diet?
Damn! People just keep getting sex change operations without telling me!
There should be a place to register, so I can keep track. ;-D
I'm not sure if she's vegan or a more liberal vegetarian, but she's been at
it for decades. If you ever need advice on Indian cooking, she's your gal.
Carol
--
Coming at you live, from beautiful Lake Woebegon
|
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| Dee Randall |
"Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
news:Xns96866A79936A0waynesgang@217.22.228.19...
> On Fri 01 Jul 2005 10:12:26a, Default User wrote in rec.food.cooking:
>
>>
>>
>> Wayne Boatwright wrote:
>>> On Thu 30 Jun 2005 04:38:10p, Default User wrote in rec.food.cooking:
>>>
>>> >
>>> >
>>> > Wayne Boatwright wrote:
>>
>>> >> Sorry to say, but vegetarians make me "groan". I won't invite them
>>> >> or cook for them unless, of course, they are vegetarian by doctor's
>>> >> orders, which is rarely the case.
>>> >
>>> >
>>> > I, on the other hand, invite people over because I enjoy their
>>> > company and will do what I can to make them happy when they are over.
>>> > It's a poor cook who can't come up with a few vegetarian dishes.
>>
>>> I invite them, too, just not for dinner. I'm a fairly accomplished
>>> cook and could, no doubt, come up with as many vegatarian dishes as
>>> necessary. I just prefer not to, as I don't enjoy preparing them or
>>> eating them.
>>
>> I just had vegetarian last night. As I'd had a big lunch, I just
>> prepared a salad with a number of different vegetables. Excellent.
>>
>> I also love grilled, marinated vegetables.
>>
>>> When I prepare dinner for friends, I like to present a menu that I
>>> enjoy cooking and that I know we will all enjoy eating.
>>
>> Sounds like you are more interested in you than the guests. Like I
>
> Sounds like you don't know me at all!
>
>> said, I'm not going to exclude people from the fun just because I can't
>> be bothered. When I did Thanksgiving dinner last year, for 12, I
>
> Let's just say that the couple of vegetarians I know aren't exactly the
> most fun people I've ever known. All things considered, a choice of other
> venues is preferable.
>
>> managed to make sure the vegetarian guest was taken care of. That
>> included making a separate small batch of dressing made with vegetable
>> stock.
>
> I know for a fact that if I were invited for dinner at their home, there
> would definitely be no meat. How thoughtful is that?
>
> --
> Wayne Boatwright Õ¿Õ¬
Excellent point, Wayne.
But, perhaps vegetarinism has become a mind-set for some people for so long
that they wouldn't even think twice about serving meat anymore than a person
who never had enjoyed wine wouldn't serve it either to their friends who
enjoy a glass of wine with a meal.
I've never understood why vegetarianism and it's militancy for and against
is still current; just like temperance. etc etc etc
Dee
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| Default User |
Wayne Boatwright wrote:
> I know for a fact that if I were invited for dinner at their home, there
> would definitely be no meat. How thoughtful is that?
Would you also complain if Jewish friend didn't serve you pork?
Brian
|
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| Dave Smith |
Damsel wrote:
>
> > > Tell that to blacksalt. ;)
> >
> > Why? Is he one of the 1% who last more than two years on a vegan diet?
>
> Damn! People just keep getting sex change operations without telling me!
> There should be a place to register, so I can keep track. ;-D
I suppose I could blame it on a typo, but that would be a lie because I had not realized the
gender by the nick :-)
> I'm not sure if she's vegan or a more liberal vegetarian, but she's been at
> it for decades. If you ever need advice on Indian cooking, she's your gal.
Then I will rephrase the question and ask if SHE is one of the very small percentage who
have stuck to a vegetarian diet for more than two years. Almost every one that I have known
now eats meat. Most of them never made it a year.
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| serene |
Dee Randall <deedovey@shentel.net> wrote:
> "Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
> news:Xns96866A79936A0waynesgang@217.22.228.19...
> >
> > I know for a fact that if I were invited for dinner at their home, there
> > would definitely be no meat. How thoughtful is that?
> >
> > --
> > Wayne Boatwright Õ¿Õ¬
>
> Excellent point, Wayne.
Except that when I was a vegetarian, I cooked meat regularly, for guests
and family members. I don't impose my eating habits on other people.
serene
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| serene |
Dave Smith <adavid.smith@sympatico.ca> wrote:
> Then I will rephrase the question and ask if SHE is one of the very small
> percentage who have stuck to a vegetarian diet for more than two years.
> Almost every one that I have known now eats meat. Most of them never made
> it a year.
I was a vegetarian for 20 years. No big deal in my old Adventist
circles. Most of my friends were vegetarians, and many of them were
third-generation veggies who had never had meat in their lives. *shrug*
serene
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| Wayne Boatwright |
On Sat 02 Jul 2005 12:38:45a, serene wrote in rec.food.cooking:
> Dee Randall <deedovey@shentel.net> wrote:
>
>> "Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
>> news:Xns96866A79936A0waynesgang@217.22.228.19...
>
>
>> >
>> > I know for a fact that if I were invited for dinner at their home,
>> > there would definitely be no meat. How thoughtful is that?
>> >
>> > --
>> > Wayne Boatwright Õ¿Õ¬
>>
>> Excellent point, Wayne.
>
> Except that when I was a vegetarian, I cooked meat regularly, for guests
> and family members. I don't impose my eating habits on other people.
>
> serene
Then you were most gracious. Some are not.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0526-4, 07/01/2005
Tested on: 7/2/2005 3:15:22 AM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com
|
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| Joseph Littleshoes |
serene wrote:
> Dave Smith <adavid.smith@sympatico.ca> wrote:
>
> > Then I will rephrase the question and ask if SHE is one of the very
> small
> > percentage who have stuck to a vegetarian diet for more than two
> years.
> > Almost every one that I have known now eats meat. Most of them
> never made
> > it a year.
>
> I was a vegetarian for 20 years. No big deal in my old Adventist
> circles. Most of my friends were vegetarians, and many of them were
> third-generation veggies who had never had meat in their lives.
> *shrug*
>
> serene
Your mention of the "adventists" reminded me of an aunt who would ask us
if we wanted bacon or a pork chop and serve us what looked like bacon or
a chop but was a soy based product, "Loma Linda" iirc.
Unlike my self who don't like my animal flesh to resemble too closely
the animal part it came from, my vegetarian aunt wanted her soy based
protean to look like animal flesh.
--
---
Joseph Littleshoes
|
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| Joseph Littleshoes |
Shaun aRe wrote:
> "Joseph Littleshoes" <jpstifel@pacbell.net> wrote in message
> news:42C451C6.483E748A@pacbell.net...
> > Doug Kanter wrote:
> >
> > > I've got a vegetarian friend who's eyeing a recipe for a melon
> mousse
> > > recipe, but it's got gelatin in it, and she won't touch it. Any
> way
> > > around
> > > this, other than being sneaky?
> >
> > Agar flakes are a vegetarian substitute for animal gelatine and are
> made
> > from a type of sea vegetable, and there is a type of root that i can
> not
> > recall the name of that is ground and used as a gelling agent, it is
> not
> > tapioca. I have not used either of them so i can not say how they
> taste
> > but my rodale natural food cook book is very complementary about
> agar.
> >
> > Perhaps some one else can tell us the name of the white root that
> can be
> > bought in chunks or a powdered form and is commonly used in Africa
> as a
> > gelling agent.
>
> Youn aren't refering to arrow root are you? Probably a poor guess.
No not arrow root, though it is a root or twig type of thing, Whole
Foods sells it and if i can get into the store to day ill check the
name.
> Carrageenan gum (again from seaweed) can be used to make gelatinous
> deserts.
> I often see 'vegetable gelatin' as a listed ingredient, but I'm not
> sure if
> this is just a limited/poor description of things like agar,
> carrageenan
> etc. so I will say no more about it ',;~}~
>
> Shaun aRe
--
---
Joseph Littleshoes
may be consulted at
---
http://finblake.home.mindspring.com/tarotintro.htm
|
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| Dee Randall |
"Joseph Littleshoes" <jpstifel@pacbell.net> wrote in message
news:42C6F9E3.4A77DE5C@pacbell.net...
> serene wrote:
>
>> Dave Smith <adavid.smith@sympatico.ca> wrote:
>>
>> > Then I will rephrase the question and ask if SHE is one of the very
>> small
>> > percentage who have stuck to a vegetarian diet for more than two
>> years.
>> > Almost every one that I have known now eats meat. Most of them
>> never made
>> > it a year.
>>
>> I was a vegetarian for 20 years. No big deal in my old Adventist
>> circles. Most of my friends were vegetarians, and many of them were
>> third-generation veggies who had never had meat in their lives.
>> *shrug*
>>
>> serene
>
> Your mention of the "adventists" reminded me of an aunt who would ask us
> if we wanted bacon or a pork chop and serve us what looked like bacon or
> a chop but was a soy based product, "Loma Linda" iirc.
>
> Unlike my self who don't like my animal flesh to resemble too closely
> the animal part it came from, my vegetarian aunt wanted her soy based
> protean to look like animal flesh.
> --
> ---
> Joseph Littleshoes
I agree Mr. Littleshoes. I think it is utterly silly for manufacturers to
make substitute meat to look like meat unless they are making it for people
who love meat and want to wean themselves; but for those who have an
aversion to animal flesh, it's a bit ridiculous to eat something that looks
like a product that one is trying to avoid. Once in Taipei at a Buddist or
Zen restaurant everything was named to represent the fish/meat that it was
supposed to resemble. It wasn't fancy, but the restaurant was full and the
plates were overflowing; down to earth food that any deep-fried food lover
would enjoy. Actually I really enjoyed it as it didn't have that similarity
that all deep-fried foods have here in the U.S. Egads, when I eat at
Chinese buffets, people pile their plates to the top and it looks to me that
it is full of deep-fried bread; very little meat.
Dee
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| Sharon Chilson |
It's not just vegetarians who avoid gelatin. People who do not eat pork,
or products derived from pork, avoid gelatin too. According to an
episode of Alton Brown's food-tv show, gelatin used in the US is almost
100% derived from pork.
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