Calling All Cooks

[Grrr]

Peach cobbler is one of the few things that I'm good at. Here the one I make

http://vegweb.com/index.php?topic=16070.0

I only use about 1/8tsp salt. I also scoop out a little bit of butter and wipe the pan down with that instead of doing what the recipe says. I really like cinnamon so once I have all the dry ingredients mixed together, I just add it until it's a nice color(I know that's a lot of help). I've made it with both soy and rice mike so switching it back to dairy shouldn't be a problem.

Grrr

[WarpGirl]

Thank you Grrr, are you a vegan or a vegetarian? I can't be either, but beef is rare for me, so the steak tonight was an occasion. We had dinner tonight, no cobbler because mama wasn't feeling well and didn't come. But everything else was fine using Havarti cheese in the Mac 'n Cheese was AMAZING! I'm hooked. I storngly recoomend it.

[Grrr]

Thank you Grrr, are you a vegan or a vegetarian?

Neither. When I go out to eat, I sometimes eat seafood. Dairy really bothers my stomach so I don't eat it. I still eat eggs but I don't cook with them. Since a lot of vegetarian recipes can be cheese heavy, I find vegan ones easier to work with.

Grrr

[WarpGirl]

Oh well I didn't mean to pry. I'm sorry if I came off as nosey. Honestly I eat red meat maybe six times a year. This week being one of them, but I don't really like beef in general. I prefer seafood, chicken, pork, sometimes duck, and lamb, if I go out. But lamb makes me feel guilty for at least a month. I couldn't live without dairy, my life would not be nearly as nice if I couldn't eat it.

[Grrr]

I saw the question as courios not nosey. I miss cheese sometimes but other than that I don't miss dairy. And I really don't miss the pain. I just wish it was easier to find things. Like my favorite tomato soup has dairy. I love tomato soup. I could use a soy milk in place of the milk but other than that I have no idea where to start . tomato paste???

Since you can't eat onions have you tried hing?


Grrr

[WarpGirl]

I've never heard of hing. What exactly is it? My mother, Grandmother, and aunt are always trying to come up with ways to replace onions.

For tomatoe soup veggie or chicken stock works.

[Alelou]

If you want a soup to be creamy without dairy, just make a roux of flour and oil and mix it into your hot soup to thicken it. (You make a roux by heating a tablespoon or so of flour in oil on a skillet or something until the flour subtly changes from raw to cooked -- I can't really describe it but you'll see the difference and it will also taste cooked instead of raw. It happens pretty fast. It's the same principle to thickening most gravies.)

Or you can use sliced okra.

Or you can add some mashed potatoes.

Cornstarch mixed in cold water and then stirred into hot soup will thicken it too.

[WarpGirl]

All wonderful ideas!

[Grrr]

Hing is used in Indian cooking.

http://en.wikipedia.org/wiki/Asafoetida

Those soup ideas sound good. I don't know if I'll try the okra though. I only eat that fried.

Grrr

[WarpGirl]

Always grateful to learn something new!

[Alelou]

Hing is used in Indian cooking.

http://en.wikipedia.org/wiki/Asafoetida

Those soup ideas sound good. I don't know if I'll try the okra though. I only eat that fried.

Grrr

That looks a lot like angelica. I wonder if they are related? I love to grow that in my garden, just because it creates this honking big plant that looks like it belongs on another planet (and the bees and flies love it).

[panyasan]

When I read the word "piece of orka" I had this image that some one would slice of piece of a really big fish. I am guessing, whale isn't on the menu and orka is something else?

[WarpGirl]

Okra is a vegtable that grows down South here in the US, but it's actually from Africa. To me they look like little zuccinis but they aren't. If you go onto to foodnetwork.com and look it up, Alton Brown has a video all about it. Okra is popular down south, but its an aquired taste. I'm origionally from up north so I haven't aquired it yet, but I'm working on it. I think Trip would be somebody who likes okra, he could introduce T'Pol to it.

[Alelou]

I can stand it in gumbo, and I like the flavor, but okra has a disgusting texture because it's so mucilaginous. It gives off a slimy substance that forms a kind of goo. This is what makes it good for thickening things.

I haven't had it deep fried. Maybe I'd like that, but it wouldn't like me. Fried stuff gives me heartburn.

[WarpGirl]

Unfortunately I haven't had the oppertunity to really eat it so I have no hard opinion.