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OP is your username indicative of location? Because if
As a lifelong baconite
your confliction is surely sorted by buying some of wallers finest?
So normal STW hair splitting resumed.
Only trying to advise …
I'm not trying to split hairs. You're the one throwing the term around, I'm trying to get you to hang a definition on it. Because if it means something different in your head than what it does in mine it's going to lead to a confusing discussion. That's how Internet arguments start.
And yes , i would consider a pasta sauce processed
So if I buy a jar of sauce it's "processed," presumably if I make my own it isn't (otherwise you'd be arguing against "cooking"). What's the difference?
So if I buy a jar of sauce it’s “processed,” presumably if I make my own it isn’t (otherwise you’d be arguing against “cooking”). What’s the difference?
Mainly the sugar, salt and other additives to affect the colour and taste of the jar item.
You can make a tomato sauce for pasta without added sugar- what’s in the tommies will do. Dolmoo will add it and salt.
The odd jar now and then isn’t a problem, but if you’re eating box meals every day it will have an effect. Especially if you’re adding it to pasta it’s a double whammy of carbs.
When I stopped eating meat I ate loads of pasta with jar sauces. Hence I was a fat veggie, when you normally expect them to be anaemic and skinny!
Right, tried both the “Isn’t Chicken” and the “Isn’t Bacon”. The texture and taste of the chicken (used it in teriyaki sauce) was brilliant… will use it again. The smell of the bacon was spot on… like a real fry up… but not keen on the taste or texture… I’d rather just have more fried mushrooms… won’t be getting it again.
Not a bacon post but looking for advice with swede and carrot mash. I used Vitalite vegan butter and whilst it tasted fine immediately after making, when thawed out from frozen it tasted bloomin' awful and couldn't finish. Clearly Vitalite doesn't like being frozen so does anyone have a (vegan) alternative that works well with swede and carrot mash?
Thanks.
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Have tried loads of branded spreads, stuff like Pure is neutral-tasting and in that I suppose pleasant enough, but (as with most commercial spreads) I believe it includes palm-fat so that may be a concern. (Pure Spreads claim there’s sustainably sourced tho)
Decided instead to use Oatly Creamy Oat (like single cream) for creaming spuds along with a dessert spoon of Engevita Savoury Nutritional Yeast flakes for a kick of B12 and a little twang of taste to complement the oat cream.
And I’ve no idea why people would make plant-based meat alternatives look, feel, smell and taste like ‘our’ meat-based alternatives? Why would they?
For someone like me, who eats chicken and fish, and mince beef in something like a lasagne, or a burger, but really doesn’t like pork or lamb, or beef with fat in it, then those plant-based alternatives are ideal, taste and texture without lumps of fat or gristle that genuinely makes me feel nauseous.
I’m perfectly happy to stop off at the local kebab place after the pub, he’s got an excellent reputation and his ‘babs are huge, or the burger place in town, which also does excellent blue cheese burgers, but steaks or chops or ribs are definitely out.
We had to buy this yesterday as waitrose was all out of the quorn facon we normally eat. It didn't look bad but on tasting only I was willing to eat it. So three breakfast's for me, cereal for crankygirl and crankbrat . Family opinion was they're trying too hard to make it like real meat and it tastes funny. As a hypothetical vegetarian a meat themed alternative is just a way of delivering some nutrition and taste,I like some facon as it's a tasty morning hot sandwich not because it's a dead pig's doppleganger.
Thanks as always M R. Shall give Oatly cream a try and liking the idea of yeast flakes. Also struggle with sauteeing leeks and mushrooms, the Vitalite just doesn't cut it. Have tried the Oatly custard and whilst it has a nice taste it's really too watery for my liking.