Vegan

[RickyFullerBeer]

Made saag aloo last night. It was pretty tasty.

[RickyFullerBeer]

I got into the office at just gone 9 yesterday and went straight for a shite. It blocked the bog.

When I left at 6, I was the last one out and it was still there. I’m pretty sure the cleaner won’t be in to clean until Monday morning, so it’s in for the weekend, which makes me proud. It fucking stank as well.

[Dharma Bum]

Feb 15, 2018 22:29:46 GMT RickyFullerBeer said:

Feb 15, 2018 21:11:53 GMT Dharma Bum said:

Have you had a go of cooking with tofu yet, Snatchers?

No I’ve not bothered with it.

I’ve tried it once before and wasn’t much for it although it was just in a salad and not cooked with anything of any flavour.

Anything you’d recommend?

For Chinese/general chink-type cooking: it works well with a big, garlicky, spicy type sauce like you get in Sichuan Chinese cooking. EDIT: If you have a look for Mapo Tofu/Doufo recipes, that's the sort of thing I'm on about, just substituting mushrooms for the beef or pork mince.

Some people try and use it as a substitute for meat, but I think you'll end up being disappointed by it then. I mainly use it as a different texture to go along with whatever veg I'm having.

Press and drain it as much as possible, to get it dry as you can before you cook it. You want it to crisp up on the outside while staying a bit chewy on the inside, so there's a bit of trial and error involved when cutting it up: too big and it'll be sloppy, too small and all you get is the crunch and no chew.


I'm not mad on tofu, but it's a more 'authentic' protein source if you're gonna be cooking Far Eastern cuisine.

[Campervan Von Bigglesworth]

Putting the Hom into Ken Hom there Dharms





Noted for good advice book however

[happycarrot]

[RickyFullerBeer]

Feb 18, 2018 14:48:37 GMT Dharma Bum said:

Feb 15, 2018 22:29:46 GMT RickyFullerBeer said:

No I’ve not bothered with it.

I’ve tried it once before and wasn’t much for it although it was just in a salad and not cooked with anything of any flavour.

Anything you’d recommend?

For Chinese/general chink-type cooking: it works well with a big, garlicky, spicy type sauce like you get in Sichuan Chinese cooking. EDIT: If you have a look for Mapo Tofu/Doufo recipes, that's the sort of thing I'm on about, just substituting mushrooms for the beef or pork mince.

Some people try and use it as a substitute for meat, but I think you'll end up being disappointed by it then. I mainly use it as a different texture to go along with whatever veg I'm having.

Press and drain it as much as possible, to get it dry as you can before you cook it. You want it to crisp up on the outside while staying a bit chewy on the inside, so there's a bit of trial and error involved when cutting it up: too big and it'll be sloppy, too small and all you get is the crunch and no chew.


I'm not mad on tofu, but it's a more 'authentic' protein source if you're gonna be cooking Far Eastern cuisine.

Nice one mukka

[JonesInAMillion]

as reported in another thread, KFC have run out of chicken... get the sen down Mr Snatcher!

On a more serious note, are you back on the meat when March strikes or just toning it down to veggie?

[Northy]

Feb 18, 2018 14:48:37 GMT Dharma Bum said:

Feb 15, 2018 22:29:46 GMT RickyFullerBeer said:

No I’ve not bothered with it.

I’ve tried it once before and wasn’t much for it although it was just in a salad and not cooked with anything of any flavour.

Anything you’d recommend?

For Chinese/general chink-type cooking: it works well with a big, garlicky, spicy type sauce like you get in Sichuan Chinese cooking. EDIT: If you have a look for Mapo Tofu/Doufo recipes, that's the sort of thing I'm on about, just substituting mushrooms for the beef or pork mince.

Some people try and use it as a substitute for meat, but I think you'll end up being disappointed by it then. I mainly use it as a different texture to go along with whatever veg I'm having.

Press and drain it as much as possible, to get it dry as you can before you cook it. You want it to crisp up on the outside while staying a bit chewy on the inside, so there's a bit of trial and error involved when cutting it up: too big and it'll be sloppy, too small and all you get is the crunch and no chew.


I'm not mad on tofu, but it's a more 'authentic' protein source if you're gonna be cooking Far Eastern cuisine.

we just use those quorn chicken type pieces for that type of cooking, i find tofu squeaks on my teeth

my vegan lad was home this weeknd, but I was working over in belfast, sunday night after work was into 10 square, 10 oz ribeye , lovely

[RickyFullerBeer]

Feb 19, 2018 23:47:55 GMT JonesInAMillion said:

as reported in another thread, KFC have run out of chicken... get the sen down Mr Snatcher!

On a more serious note, are you back on the meat when March strikes or just toning it down to veggie?

Straight back amongst the meat and the shit...and beer

[RickyFullerBeer]

The plan is to get a couple of McDonald’s breakfasts on the way into work, a subway at lunch and then either pub grub or one of them big Big Macs before getting royally fucked up in the evening.

[Campervan Von Bigglesworth]

I'm going to make home made KFC tonight but with actual chicken

[Campervan Von Bigglesworth]

Hmm, the first bit was nice but I'm worried it wasn't cooked properly as pieces a bit big

[JonesInAMillion]

Feb 23, 2018 19:48:44 GMT Campervan Von Bigglesworth said:

Hmm, the first bit was nice but I'm worried it wasn't cooked properly as pieces a bit big

Just eat it, I'm pretty sure eating raw chicken doesn't cause any harm; its just a myth like AIDS.

[Northy]

Feb 23, 2018 22:30:59 GMT JonesInAMillion said:

Feb 23, 2018 19:48:44 GMT Campervan Von Bigglesworth said:

Hmm, the first bit was nice but I'm worried it wasn't cooked properly as pieces a bit big

Just eat it, I'm pretty sure eating raw chicken doesn't cause any harm; its just a myth like AIDS.

RIP Campers

[Campervan Von Bigglesworth]

It was delish

[Northy]

my vegan lad is home for a few weeks, the wife's happy,

my incisors aren't