Back when I first read about complete protein (and I
discover that the 1960s was real pioneer time in the
field)

I first encountered the concept in the 1970s when my circle of
friends included novice vegetarians and even some who followed
macrobiotics. One guy existed on nothing but brown rice and water
until he landed in the hospital with severe malnutrition. With just
a little reading I quickly decided that macrobiotics was totally

Philosophically based eating makes less
sense than nutrition-based philosophy,
though I'd not be sure about either.

bogus but vegetarianism held some appeal (mainly because of a cute
Japanese girl who was one). And combining proteins certainly sounded sensible.

Cute girls and protein combining, an
understandable combination. But the numbers
indicate that cute girls are more important
than matching amino acids.

Title: Ganondagan Spicy Black Bean & Corn Burger

Didn't look particularly Amerind, with stuff like
cumin not easily found in ancient upstate New York.

They are promoting Iroquois history and culture but some of the
recipes are definitely modern era or even contemporary.

That's the thing I have about culturally informed
pretty much anything - the proponents try to jam
old-style ingredients, techniques, whatevers into
modern mindsets.

Always use pre-contact butter and vanilla yogurt (uh huh huh huh).
Title: Ganondagan Cornbread With Maple Yogurt

Someone on here used to use [snork] frequently.
Someone else on here adopts the practice frequently.

Everything Bagel Tomato Galettes
categories: starch, wow, just wow, odd, culturally dubious, semi-homemade yield: 6

2 rounds (14 oz) refrigerated pie dough
3/4 c scallion cream cheese
3 md tomatoes, thickly sliced
salt and freshly ground black pepper
1 egg
3 Tb everything bagel spice

Preheat the oven to 425F. Line a baking sheet with parchment paper.

On a lightly floured surface, unroll one round of pie dough and
flatten it. Cut it into three even 2 1/2" circles. You can use a
cookie cutter or freehand it with a small knife. Repeat with the
second round of pie dough.

Transfer all six circles of dough to the prepared baking sheet.
Spread 2 Tb cream cheese on each piece, leaving 1/2" exposed around
the edge.

Top each galette with 2 or 3 slices of tomato. Sprinkle salt and
pepper over the tomatoes.

Fold the edge of the dough up and over the tomatoes all around the
perimeter to encase the filling.

In a small bowl, whisk the egg with 2 Tb water to combine. Lightly
brush the egg wash evenly over the pie crusts. Sprinkle 1/2 Tb
everything bagel spice over the crust on each galette.

Bake until the crust is golden brown and very crisp, 20 to 22 min.
Let cool at least 5 min before serving. Serve warm or at room
temperature.

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