Myself, I hate seltzer water if it's flavored,
except if the flavor is whisk(e)y that I add.
I found a grapefruit mimosa one you wouldn't have minded, but it was
a limited batch flavor.
Maybe, but I can't see being enthusiastic
about it.
To dream the impossible burger? What is it, made of TVP and
actually
tastes good?
That's the claim. According to BBC Good Food,
My expectations were pretty high after seeing
all the hype on social media, so I was expecting
it to be exactly like meat, but I don't think
they've quite gotten there on texture... yet.
I'm sure they'll improve it and it was honestly
amazing, but just a tad too soft and mushy.
It beats those Qorn things that were around for a while. Not horrible
if you weren't expecting meat, but they weren't for anyone but vegans really. Those of us who eat the real stuff needed to stay away.
If you eat fake meat, it's not likely to
be for taste reasons anyway.
One hopes that potential disasters stay
just potentials.
Me too.
We could take the wayback machine to the '50s;
'60s, too, for good measure.
Or do the proverbial and go back to WWI and murder the failed
Austrian watercolorist.
Or at least get him admitted to art school. Have you
seen the stuff? It reminds me of Mr. Happy Little
Trees but more finished, sometimes obsessibely so.
Not nearly as bad as people like to tell you - if
they had been the work of a famous scientist or
something other than the monster of the 20th century,
people would go, oh, that's pretty good.
That's what I'd figure too. Tomatoes would have been something
for
the very wealthy originally and only later spread out to the
masses.
The Italians didn't call them pomodoro
(apples of gold) for nothing. Oh, those
who say "pomo di moro" are not credible.
I always figured the name came from the guys who brought them back
coining money with the seeds.
That would have been okay for a generation
or two, but it's hard to sustain that kind
of income, unless you are some truly evil
corporation that patents things that are
unpatentable, except that American lawyers
twisted American laws to do so.
it there. I made the stuff but didn't
consult the MAFC. People didn't notice any
difference, or at least they didn't tell me.
It's a robust enough formula that you can mess with it a bit.
It's a robust enough dish that recipes are
really kind of supernumerary.
There are some things I make that don't even have names. They're
just "grab some ingredients and go" food. Some chef probably has a
name for them but whatever. Tonight was asparagus and smoked ham
sauteed with garlic and finished off in chicken stock and pesto and
gruyere, served over linguini.
Except for the pesto part, it sounds familiar.
Title: Poulette A La Creme Gratinee
This sounds pretty good to me too.
'twas.
Along the lines of your thrown-together supper
but way too messified -
MMMMM----- Recipe via Meal-Master (tm) v7.04
Title: Ham and Asparagus Pasta
Categories: Main dish, Pasta, Ham, Asparagus, Vegetables
Servings: 4
3/4 lb Fresh asparagus spears or 1 c Evaporated skim milk
- one 10-oz. pkg. frozen 10-oz. multicolored
pasta
- asparagus - such as wagon wheel
or
2 cn (14-1/2-oz.) stewed tomatoes - corkscrew
- cut up 6 oz Lean fully cooked
ham, cut
1 tb Dried parsley flakes - into bite-size strips
1/2 ts Dried basil, crushed 1 sm Red or green sweet
pepper
1/2 ts Dried oregano, crushed - cut into strips
1/8 ts Ground red pepper (optional) Grated Parmesan
cheese (opt)
Snap off and discard the woody bases from the fresh asparagus, if using.
Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the
frozen
asparagus.)
FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil,
oregano, and ground red pepper, if desired. Bring to boiling. Simmer
the
sauce, uncovered, about 15 minutes or till reduced to 2-1/2 cups,
stirring
occasionally. Add the evaporated milk all at once, stirring constantly.
Heat mixture through; do not boil.
Meanwhile, prepare pasta according to package directions EXCEPT add the
asparagus, ham and sweet pepper to the boiling water during the last 4
minutes of cooking time. Drain pasta and vegetables.
To serve, place pasta mixture on a serving plater. Spoon the sauce over
the pasta. Serve with Parmesa cheese, if desired. Serve at once.
Makes 4 or 5 main-dish servings.
NUTRITIONAL INFORMATION: 465 calories, 4 g fat, 15 meg chol.
SOURCE: Better Homes and Gardens Magazine, March 1993
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