T1B

Turn this:



into that:



and make this:

It is very similar to falafel, but I liked this much better. It isn't as dense as falafel and has a lot more going on flavor-wise.

This is the source I used. Great channel. The only tweak I made was a heavy shake of MSG into the mix. Had I thought of it, I would have used some powdered Duxelles which is similar to Mikey's powdered mushroom mix.



Next time I will ditch the box grater for the cabbage and the onion and replace the red onion with pickled red onion. Other than that, this is a stellar recipe. Highly recommend for us fat asses who are trying to eat a little more healthy.

mvscal wrote: ↑Mon Feb 03, 2025 11:06 pm Had I thought of it, I would have used some powdered Duxelles which is similar to Mikey's powdered mushroom mix.

You have no idea what you’re talking about. Tell me about your source for fresh porcinis.

https://www.gustiamo.com/dried-porcini- ... hi-funghi/

Mikey wrote: ↑Tue Feb 04, 2025 1:54 am

mvscal wrote: ↑Mon Feb 03, 2025 11:06 pm Had I thought of it, I would have used some powdered Duxelles which is similar to Mikey's powdered mushroom mix.

You have no idea what you’re talking about. Tell me about your source for fresh porcinis.

https://www.gustiamo.com/dried-porcini- ... hi-funghi/

Why are you talking about fresh porcini mushrooms when you link to dried mushrooms? You seem a little skittish. Are you OK?

My meaning was quite clear. Are you really as stupid as you act?

No, it wasn't. I have absolutely no idea what you’re on about. Dried, powdered mushroom seasonings are great. What are you talking about?

Ahhh I thought you were referring to the dried porcinis I used with the oxtails. Definitely not powdered. I think the dried mushroom seasoning you’re referring to was something that Roux mentioned. For some reason I assumed you were issuing some sarcastic snark. Don’t know why I would ever think that. My bad.

That's right. It was Roux. I was thinking about the stuff he got from Trader Joe's.

Looks and sounds really good. I'd try to mix in some cow proteins like nice burger patties.

Roach wrote: ↑Tue Feb 04, 2025 3:02 pm Looks and sounds really good. I'd try to mix in some cow proteins like nice burger patties.

Da horrah!!

You do realize that mvscal is vegan.
Don’t you?

Roach wrote: ↑Tue Feb 04, 2025 3:02 pm Looks and sounds really good. I'd try to mix in some cow proteins like nice burger patties.

Don't. It isn't necessary. If you want hamburgers, make hamburgers. There is protein in the lentils and the kofta are very filling. They are also a great source of fiber. The sluice gates will open for sure.

Mikey wrote: ↑Tue Feb 04, 2025 3:52 pm
You do realize that mvscal is vegan.

Shut your whore mouth. Seriously, though, you won't die or turn into a soy boy if you have the occasional vegetarian or even vegan meal. We are heading into Lent after all.

My step daughter came out as a vegetarian and it was a shock. She's not militant about it or anything, but I do try to be conscious of it and make accommodation. Indian and Middle Eastern cuisine have fantastic vegetarian dishes. They make a great change of pace.

mvscal wrote: ↑Tue Feb 04, 2025 8:42 pm

Mikey wrote: ↑Tue Feb 04, 2025 3:52 pm
You do realize that mvscal is vegan.

Shut your whore mouth. Seriously, though, you won't die or turn into a soy boy if you have the occasional vegetarian or even vegan meal. We are heading into Lent after all.

My step daughter came out as a vegetarian and it was a shock. She's not militant about it or anything, but I do try to be conscious of it and make accommodation. Indian and Middle Eastern cuisine have fantastic vegetarian dishes. They make a great change of pace.

Absolutely agree. My son tried being a vegetarian for a couple of years. He’s about 6’3” and 200 lb and had a hard time keeping his weight up. He was never vegan but ate dairy products and eggs. He now will eat fish and is doing fine. Having him and a former future son in law vegetarian prompted me to learn a lot of vegetarian alternatives for family dinners and barbecues. We’ve reduced our red meat consumption to about once or twice a month. A lot of chicken and fish, and there are infinite ways of including different kinds of beans and lentils.

I make the minestrone recipe I posted earlier every couple of weeks and we get six meals from that. Combined with a kale Caesar salad and/or some grilled salmon it makes a great dinner. It would be vegetarian but I use chicken stock and some parmigiano reggiano.