Eh. Soy. Eh, soy diet. Eh, ......
Well, in English, help with the soy! I haven't got a clue as to how to proceed with the whole soy thang, so, er, what's good, what isn't, and what's a total waste of time?
Erm....
mmm... soy
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Worm of Despite
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Reisheiruhime
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Re: mmm... soy
Soy.Turiya Foul wrote:...and what's a total waste of time?
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Reisheiruhime
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ur-bane
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Soy? Did you say SOY?!?
What does a soy burger actually taste like?
I know I've tried veggie burgers, and I do not like them in the least.
I think I'd rather have dennis turn this into another donkey thread, but....
What does a soy burger actually taste like?
I know I've tried veggie burgers, and I do not like them in the least.
I think I'd rather have dennis turn this into another donkey thread, but....
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"Hey, dad," croaked the vulture, "what are you eating?"
"Carrion, my wayward son."
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drew
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Soy burges aren't bad, but they taste kind of....fake.
Veggie burgers, in acctuallity I think are great.
I was just kidding about the bacon and cheese part, but if you fry up some mushrooms and onions with them, and add a bit of Worchestershire sause (the Veggatarian kind)...they're great.
I make my own to, with Tofu Carrots and oats...serve them with vegatarian gravey..they're great too.
Veggie burgers, in acctuallity I think are great.
I was just kidding about the bacon and cheese part, but if you fry up some mushrooms and onions with them, and add a bit of Worchestershire sause (the Veggatarian kind)...they're great.
I make my own to, with Tofu Carrots and oats...serve them with vegatarian gravey..they're great too.
I thought you were a ripe grape
a cabernet sauvignon
a bottle in the cellar
the kind you keep for a really long time
a cabernet sauvignon
a bottle in the cellar
the kind you keep for a really long time
Um... soy. They taste like soy.ur-bane wrote:Soy? Did you say SOY?!?
What does a soy burger actually taste like?
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ur-bane
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Hmmm...that makes sense. How silly of me! 
But, seriously....if you had to describe the taste of "soy" to somebody who never had it, how would you describe it?
(And I am sure it does not taste like chicken, or llama for that matter.)
Would it be the same as oh, shredding cardboard and putting that on a bun?
But, seriously....if you had to describe the taste of "soy" to somebody who never had it, how would you describe it?
(And I am sure it does not taste like chicken, or llama for that matter.)
Would it be the same as oh, shredding cardboard and putting that on a bun?
Nearly all men can stand adversity, but if you want
to test a man's character, give him power.
--Abraham Lincoln
Excerpt from Animal Songs Never Written
"Hey, dad," croaked the vulture, "what are you eating?"
"Carrion, my wayward son."
"Will there be pieces when you are done?"
Ah... you've obviously tasted it, then.ur-bane wrote: Would it be the same as oh, shredding cardboard and putting that on a bun?
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dennisrwood
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soy burgers need to be grilled or they taste a bit fake. the chicken is rather good, and the most versatile. the sausage ranges in taste, from spot on to rather cardboard. i had a soy salmon that was fantastic and can't find it since! i like the turkey very much. the sausage less so, but that's a hold over from my carnivore days. i love the bacon, if cooked crisp. the meatloaf was a treat, as i missed it much. there is a whole world to choose from nowadays. but nothing beats a tomato and cheese sandwich. hummus is great. tahini is as well. a wide variety to choose from. for lunch i'm having some veggie lomein and veggie fried rice.
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ur-bane
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So, what then is used to add the flavoring to the soy to make it taste like other things? A multitude of new robust chemicals and animal product derivatives, no doubt.
And, since those things are in the crap I eat now anyway, I'll stick to the tried and true garbage I have been putting on my plate for years.
BTW---tomato and cheese sandwiches are GREAT! Especially with lots of fattening mayo and pepper, on rye bread of course, since that is my favorite bread.
And, since those things are in the crap I eat now anyway, I'll stick to the tried and true garbage I have been putting on my plate for years.
BTW---tomato and cheese sandwiches are GREAT! Especially with lots of fattening mayo and pepper, on rye bread of course, since that is my favorite bread.
Nearly all men can stand adversity, but if you want
to test a man's character, give him power.
--Abraham Lincoln
Excerpt from Animal Songs Never Written
"Hey, dad," croaked the vulture, "what are you eating?"
"Carrion, my wayward son."
"Will there be pieces when you are done?"
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Menolly
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:::sigh:::
Various forms of soy can be great.
I use tofu (made from soy) for stir fry, desserts, shakes, etc. Tofu takes on the flavor of just about anything you put with it.
Soy milk (I prefer vanilla flavored) can be a terrific cows milk altrnative for those with allergies to dairy, or those who choose to eschew dairy.
I think tvp is made from soy. I use it in place of chicken in a terrific Chicken Cheese Lasagna recipe when I am cooking in the kitchen at shul, since it is only certified kosher for fish and dairy dishes. That is, if I don't want to spend the money to buy chicken flavored Quorn instead.
Here is a favorite entree made with tofu that isn't sitr fried:
Grilled Tofu Satay
2 lbs. of extra firm organic tofu
For marinade:
1/4 cup sesame oil
1 cup soy sauce
1/2 cup orange juice
1/4 cup brown sugar
4 cloves garlic
1-1/2 TBS curry powder
Peanut Sauce:
1 onion
2 cloves garlic
1-1/2 TBS olive oil
1 TBS chili flakes, or to taste
1 TBS ground coriander
1/3 TBS ground cumin powder
1 cup smooth peanut butter
1 14 oz. can coconut milk
3 TBS brown sugar
2 TBS lemon juice
2 TBS soy sauce
Combine all of the marinade ingredients in a bowl and stir. Separate the tofu into four pieces and marinate for at least one hour or overnight. In the meantime, make the peanut sauce: Dice the onions and chop the garlic. Heat the olive oil in a pan and saute onion, garlic and chile flakes until tender. Add coriander, cumin and cook for 5 minutes longer. Stir in peanut butter and coconut milk and heat through. Add brown sugar, lemon juice and soy sauce and stir until sugar dissolves. Mix well. Refrigerate until ready to use.
Prepare a medium-hot fire on the grill, or pre-heat a gas grill. Take the tofu pieces out of the marinade and place on direct heat of the grill, about five minutes per side. Turn the tofu pieces a few times to mark them, making sure you are heating through the tofu.
Warm the peanut sauce in a microwave oven, or heat on top of the stove on low heat, stirring for a few minutes. Arrange tofu pieces on a plate and serve with the peanut sauce poured over it, or in a ramekin dish at the side.
Serves 4 as an entree
Various forms of soy can be great.
I use tofu (made from soy) for stir fry, desserts, shakes, etc. Tofu takes on the flavor of just about anything you put with it.
Soy milk (I prefer vanilla flavored) can be a terrific cows milk altrnative for those with allergies to dairy, or those who choose to eschew dairy.
I think tvp is made from soy. I use it in place of chicken in a terrific Chicken Cheese Lasagna recipe when I am cooking in the kitchen at shul, since it is only certified kosher for fish and dairy dishes. That is, if I don't want to spend the money to buy chicken flavored Quorn instead.
Here is a favorite entree made with tofu that isn't sitr fried:
Grilled Tofu Satay
2 lbs. of extra firm organic tofu
For marinade:
1/4 cup sesame oil
1 cup soy sauce
1/2 cup orange juice
1/4 cup brown sugar
4 cloves garlic
1-1/2 TBS curry powder
Peanut Sauce:
1 onion
2 cloves garlic
1-1/2 TBS olive oil
1 TBS chili flakes, or to taste
1 TBS ground coriander
1/3 TBS ground cumin powder
1 cup smooth peanut butter
1 14 oz. can coconut milk
3 TBS brown sugar
2 TBS lemon juice
2 TBS soy sauce
Combine all of the marinade ingredients in a bowl and stir. Separate the tofu into four pieces and marinate for at least one hour or overnight. In the meantime, make the peanut sauce: Dice the onions and chop the garlic. Heat the olive oil in a pan and saute onion, garlic and chile flakes until tender. Add coriander, cumin and cook for 5 minutes longer. Stir in peanut butter and coconut milk and heat through. Add brown sugar, lemon juice and soy sauce and stir until sugar dissolves. Mix well. Refrigerate until ready to use.
Prepare a medium-hot fire on the grill, or pre-heat a gas grill. Take the tofu pieces out of the marinade and place on direct heat of the grill, about five minutes per side. Turn the tofu pieces a few times to mark them, making sure you are heating through the tofu.
Warm the peanut sauce in a microwave oven, or heat on top of the stove on low heat, stirring for a few minutes. Arrange tofu pieces on a plate and serve with the peanut sauce poured over it, or in a ramekin dish at the side.
Serves 4 as an entree
