big boys will muscle out all such efforts.
They try, but the niche products will still be out there. Coke is
There will always be such, as long as there are
idealists and nostalgics out there who are
willing to make real what's in their brains;
but they'll never be common, and they'll always
be crowded out in the mass market.
As long as they're content to stay small they can do well. If they
make something really interesting they can also angle to get bought
out.
But if they get successful enough, they
will attract the attention of the big boys,
and one presumes the original owners go to
a just reward, in one way or another.
Ticking off root beer brands, in which I
am interested ("anything with beer in the
name," as I tell servers at teetotaling
restaurants), Virgil's, Stewart's, IBC, all
have been eaten up, as have smaller soda
makers such as Jones, Faygo, and Shasta.
trying with the new fancy Diet Coke flavors that taste more like
energy drinks, but until they make a good birch beer or cream
soda or
orange dry they'll have a hard time.
My heart doesn't bleed for Coke.
Mine either.
have been venison.
The cheapest cuts going were no meat at all.
Beans probably.
Beans a la Bourguignonne. I like it. Not.
Me either, but it's cheap. How about TVP Bourguignonne?
TVP is generally of a nubbly texture, not
suitable for stewy things. Thank goodness.
So far.
They've been known to drive into those too; it's not as much
protection as you'd think.
I suppose, but perhaps there's more incentive
for motorists, if they value their vehicles at
all, to avoid a more permanent-looking fixture.
This is true, but some folks don't know the difference between the
gas and the brake.
These things happen - and without the
two-footed wakefulness dictated by manual
transmissions, all too frequently.
About 10 leaves of turnip greens (up to you)
Sounds good to me.
Sounds tolerable to me, mostly because
of the addition of pork product.
That too. Pork rarely hurts.
It's already dead, isn't it.
Beans Bourguignon
I'd almost pay to see you eat tempeh. I've cooked with it here and
there and it's not bad. Not great, but not bad.
I can eat tempeh. Not often, and not
with relish, though. And with a certain
soupcon of trepidation.
https://tinyurl.com/bongkrekic
1 c crushed tomatoes
The other omitted ingredients were necessary to make tempeh and beans
taste like food? Tomatoes however do NOT belong in a bourguignon.
A small amount of tomato paste/concentrate
is very handy in bourguignon(ne).
1/2 c vegetable broth
1 c dry red wine
3 c kidney beans, cooked
salt and pepper to taste
This tomato bean stew is either fairly decent or disgusting,
depending.
Here's an oddity - doesn't have tomatoes, but
the soy sauce more than makes up for that.
---------- Recipe via Meal-Master (tm) v8.01
Title: Tofu Bourguignon
Categories: Vegetarian
Yield: 4 servings
2 lb Firm tofu 2 c Sliced onions
- cut into 1 in. squares 4 c Sliced mushrooms
1 1/2 c Dry red wine 4 Bay leaves
1/4 c Tamari 1 ts Thyme
4 Garlic cloves; pressed 1 ts Tarragon
-Water as needed 4 tb Whole wheat pastry
flour
2 tb Olive oil
Place the pieces of tofu in a large, shallow dish. Mix together the
wine,
tamari, and garlic. Pour the mixture over the tofu, add water as need to
cover it, and let it marinate for at least one hour. If the tofu is
going
to marinate for more than an hour, place in the refrigerator.
Place the marinated tofu on a well-oiled cookie sheet, reserving the
marinade. Bake at 375oF for 35-45 minutes or until crispy and brown.
Turn
the tofu over once during the baking so that it browns on both sides.
While the tofu bakes, heat the oil in a large pan and slowly saute the
onions. When the onions are almost tender, add the mushrooms and the
herbs. Saute for a few minutes more. Add the flour and mix well. Remove
the pan from the heat and stir in a little of the marinade. Continue
stirring until a paste is formed. Return the pan to the heat and slowly
add the remaining marinade, stirring constantly. Add the baked tofu and
simmer until thickened.
Serve over pasta, rice or millet.
From:
allison@Ingres.COM (ALLISON FINK, HR EXT 2907)
-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)