Author Topic: The last thing I ate was... (Read 183692 times)

Faye Valentine · « **Reply #60 on:** Jul 10, 2010, 02:35:27 PM »

Peruvian ceviche prepared by my daddy <3

B E C K · « **Reply #61 on:** Jul 10, 2010, 08:57:57 PM »

Quote from: Sam on Jul 10, 2010, 11:51:50 AM

A blueberry muffin. Said muffin was provided for free and takes some of the sting out of being here at the office, working on a Saturday.

If it makes you feel better, I wish I was in an office on a Saturday working an' eating a muffin.

Last thing I ate was sweet and sour chicken.

Faye Valentine · « **Reply #62 on:** Jul 13, 2010, 08:48:54 AM »

Musselsssssssss

I was going to do blueberry muffins last week but then I got lazy. I prefer banana muffins tho <3

Fiero · « **Reply #63 on:** Jul 13, 2010, 12:52:29 PM »

I baked some pasta with some pretend chicken things and some pretend cheese. My whole diet is pretend. What is wrong with me.

Faye Valentine · « **Reply #64 on:** Jul 13, 2010, 08:36:35 PM »

are you a vegan?

did some turkey burgers for lunch <3

B E C K · « **Reply #65 on:** Jul 13, 2010, 09:28:57 PM »

I thought he was. Fiero, do you ever bake? If so, what do you replace butter, milk, flour, and sugar with?

Derrick · « **Reply #66 on:** Jul 13, 2010, 09:29:34 PM »

I had Couscous with herb roasted chicken kabobs. I love middle eastern-style food.

B E C K · « **Reply #67 on:** Jul 13, 2010, 09:31:32 PM »

I find couscous to be a bit dry. Do you eat anything with the couscous to help with that or is it not a problem for you?

Derrick · « **Reply #68 on:** Jul 13, 2010, 09:33:46 PM »

Well I add a bit more liquid (I use chicken stock) than suggested to make it a bit more moist. Also, it's the last thing I cook. I add a cup of boiling liquid to a cup of couscous (I think thats the measurement) and then set it aside for 5 minutes. By then it's all cooked and delicious. It's a great alternative to potatoes, rice, or pasta.

B E C K · « **Reply #69 on:** Jul 13, 2010, 10:14:53 PM »

Yeah, I like that, quinoa, and red rice. I sometimes eat it for breakfast with an egg and some mushrooms.

Fiero · « **Reply #70 on:** Jul 13, 2010, 10:24:13 PM »

Quote from: B E C K on Jul 13, 2010, 09:28:57 PM

I thought he was. Fiero, do you ever bake? If so, what do you replace butter, milk, flour, and sugar with?

Depends on what is being baked. Bananas can actually be used in place of eggs, if it goes along with the flavor of the dish. They have an egg replacer type product, but I have been unable to get things as fluffy as I would like. One of the various non-dairy milks (soy, almond, etc) usually work fine in place of dairy milk. There are butter-like products that work fairly well. Sugar is easy, I just do not use sugar refined with bone char, which is very available right now. Apparently the people that are all crazy over organics also like raw sugar, etc. Raw sugar is harder to bake with, though.

Derrick · « **Reply #71 on:** Jul 13, 2010, 10:31:21 PM »

Quote from: Fiero on Jul 13, 2010, 10:24:13 PM

Depends on what is being baked. Bananas can actually be used in place of eggs, if it goes along with the flavor of the dish. They have an egg replacer type product, but I have been unable to get things as fluffy as I would like. One of the various non-dairy milks (soy, almond, etc) usually work fine in place of dairy milk. There are butter-like products that work fairly well. Sugar is easy, I just do not use sugar refined with bone char, which is very available right now. Apparently the people that are all crazy over organics also like raw sugar, etc. Raw sugar is harder to bake with, though.

I buy evaporated cane sugar and I season it with vanilla bean and cinnamon stick. It gives the sugar a great hint of warmth.

Quote from: B E C K on Jul 13, 2010, 10:14:53 PM

Yeah, I like that, quinoa, and red rice. I sometimes eat it for breakfast with an egg and some mushrooms.

Sounds delicious. Often, I just make a traditional breakfast of eggs, fresh-cut russet burbank home fries, and either salami or whole grain toast.

Faye Valentine · « **Reply #72 on:** Jul 14, 2010, 11:29:15 AM »

quinoa is the new couscous

Derrick · « **Reply #73 on:** Jul 14, 2010, 12:40:36 PM »

I prefer Barely and polenta, though.

Fiero · « **Reply #74 on:** Jul 14, 2010, 05:07:06 PM »

I tried to make quinoa one time. It did not work as I expected.

B E C K · « **Reply #75 on:** Jul 14, 2010, 11:18:47 PM »

Dude, you messed up the quinoa?

Quote from: Fiero on Jul 13, 2010, 10:24:13 PM

Quote from: B E C K on Jul 13, 2010, 09:28:57 PM
I thought he was. Fiero, do you ever bake? If so, what do you replace butter, milk, flour, and sugar with?

Depends on what is being baked. Bananas can actually be used in place of eggs, if it goes along with the flavor of the dish. They have an egg replacer type product, but I have been unable to get things as fluffy as I would like.

Ever try flaxseed? Granted it doesn't always work. It seems to make things fall apart depending on what you put it in. So when the bananas don't work do you just go with the replacer?

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One of the various non-dairy milks (soy, almond, etc) usually work fine in place of dairy milk.

Ever try coconut milk to replace dairy milk in a recipe? Or is it not vegan for some reason? I used it in a cake I baked and the cake really came out really moist. I never thought to use soy or almond milk. [Even though I admit I LOVE to drink skim dairy milk, but I'll still replace it when I can.]

Quote

There are butter-like products that work fairly well.

Like what because I'm having a hard time with this one.

Quote

Sugar is easy, I just do not use sugar refined with bone char, which is very available right now.

I saw some off-white sugar but it didn't say "unrefined" on the label so I couldn't tell if it was good.

Quote

Apparently the people that are all crazy over organics also like raw sugar, etc. Raw sugar is harder to bake with, though.

Do you mean that brown stuff because I love that crunchy raw sugar. I use it in my tea now. I've never tried to bake with it before. Maybe I'll try it in a recipe that calls for milk or water, stick the milk/water in a container with a lid and try dissolving the sugar before I join it with the other ingredients.

I was watching Jillian Michaels show on NBC and she was making brownies using honey and applesauce to replace sugar and olive oil to replace butter. I've also heard applesauce can replace oil. Ever try either of those?

Quote from: Derrick on Jul 14, 2010, 12:40:36 PM

I prefer Barely and polenta, though.

I've tried barley but never cooked it from scratch before. Have to put polenta on the old list.

Fiero · « **Reply #76 on:** Jul 15, 2010, 02:07:10 AM »

Earth Balance "margarine" is what I use. Coconut milk is in the et cetera, but I have not used it myself, at least that I can remember. I do not use honey, but agave nectar is DIVINE, and is often used instead of honey. I have definitely used olive oil, plenty. I thought there was something special you had to do with raw sugar in regards to measurements, but I do not feel like looking it up right now.

Derrick · « **Reply #77 on:** Jul 15, 2010, 06:00:11 AM »

I always use olive oil (Kary hates it, says she can taste the difference) as a fat in baking.

B E C K · « **Reply #78 on:** Jul 16, 2010, 01:16:21 AM »

I tried using a butter substitute in a huge batch of cookies, several different kinds, and I could taste the difference in every single fucking cookie. Granted, it still tasted good but it also tasted a little off. I'll be trying olive oil and see if I can taste a difference for myself.

Same goes for Splenda (yes, I know it's not vegan). I can kinda taste it. Not bad, but I'd prefer not to. I used some generic Splenda in my cake and it still tasted fabulous. I think in the instance of the cake, some of the other ingredients in it helped disguise the sweetener that time. Usually, I taste it.

Been meaning to try agave nectar, too.

Derrick · « **Reply #79 on:** Jul 16, 2010, 11:08:24 AM »

Splenda is awful. I can't stand any of the fake sugars. That said, I do like Stevia, but I don't consider it a sugar replacement. I still love me some sugar.

Faye Valentine · « **Reply #80 on:** Jul 16, 2010, 05:16:25 PM »

I fucking love sugar. all kinds, all colors. And now I'm starting to like agave

Fiero · « **Reply #81 on:** Jul 16, 2010, 07:32:11 PM »

Agave is magical.

Derrick · « **Reply #82 on:** Jul 17, 2010, 12:04:31 PM »

Especially the distillate. Mmmmmmmmmmm.

Merla · « **Reply #83 on:** Jul 17, 2010, 05:19:06 PM »

Junk for Whataburger (Whatachicken and fries (and I've been avoid fries like the plague)) because I am so sleep deprived.

Faye Valentine · « **Reply #84 on:** Jul 18, 2010, 08:00:21 PM »

2 spoons of flax seed <3

Derrick · « **Reply #85 on:** Jul 19, 2010, 12:09:16 AM »

Leftover Smoked Mozzarella Ravioli in my own pommodoro. I didn't make the ravioli, I bought them from the local italian grocery store. Kary disliked them because they had roasted red peppers and spinach with the cheese.

B E C K · « **Reply #86 on:** Jul 19, 2010, 02:19:18 AM »

I ate mushroom and egg with spinach, sausage, and a piece of toast. And a glass of milk. Yeah, my sleeping hours are effed up. I'm awake and hungry.

Fiero · « **Reply #87 on:** Jul 19, 2010, 02:53:12 AM »

I had some Tofurky Kielbasa with some Sweet Baby Rays BBQ sauce. Pretty good.

Derrick · « **Reply #88 on:** Jul 19, 2010, 06:16:43 AM »

Bowl of cr0n flakes, blueberries and milk. Mmmmmmm.

blanktoe · « **Reply #89 on:** Jul 20, 2010, 07:08:30 PM »

just made and ate a mushroom, grilled shrimp and basil pesto pizza. best pizza EVER!