Nice people thread part 8 - worth the wait

PasturesNew

michaels wrote: »

I'll give it a try although our normal 'sauce' with the mince is a tim of tomatoes, a jar of 'bologneise' sauce and quite a few chunked carrots so that might be overkill on the carrots.

Do chunked spuds (or swede) and grated carrot
I'd have had an onion in there too....

vivatifosi

lostinrates wrote: »

The other day I tried cooking with Quinn mince to see if its any better than I remembered. It really isn't. It was pretty grim in fact. I was vegetarian for a while as a teen and didn't really miss meat, but by heck quorn is grim.

When I taste quorn I wonder if its what mushrooms taste like to some people. There is definite old mouldy mushroom aroma in the mouth, and such an odd texture.

Edit Um. That should have been quorn.

I eat very little fake meat as I don't like it. I'd much rather eat a protein such as nuts or tofu. Quorn is not very nice at all. I don't mind limited portions of soya but really I have been a veggie for a long time predominantly because I don't like meat and the fish here tastes terrible compared to in Australia. It's much easier being a vegetarian I think if you don't miss the taste: substitutes are inevitably going to taste inferior in comparison if it's meat someone wants to experience.

PasturesNew

Spirit wrote: »

Tinned is fine in a sandwich with cucumber or mixed with sweetcorn and mayonaise. My cat loves it and we buy her little tins as a treat.

I bet you buy your cate better quality tuna than I eat as my treat

I had a tuna melt once.... that was nice. I could do tuna melts with my baguettes.... I've always got lots of baguettes

lostinrates

vivatifosi wrote: »

I eat very little fake meat as I don't like it. I'd much rather eat a protein such as nuts or tofu. Quorn is not very nice at all. I don't mind limited portions of soya but really I have been a veggie for a long time predominantly because I don't like meat and the fish here tastes terrible compared to in Australia. It's much easier being a vegetarian I think if you don't miss the taste: substitutes are inevitably going to taste inferior in comparison if it's meat someone wants to experience.

I sort if feel the same, Although I love meat I could be vegetarian without eating meat substites. Tbh, don't know why I tried!:D

Although meat is delicious to me, I think other things I would find harder...like non vegetarian cheeses etc. for me if I gave up met I would feel obliged to give up dairy...so that's a lot of things I like a lot gone.

PasturesNew

lostinrates wrote: »

I always add a mirepoix to mince. Of feeding little fuss pots I saut! then blend the mirepoix.

We speak English here... I had to google that to see if it was a real word, or a typo: http://en.wikipedia.org/wiki/Mirepoix_%28cuisine%29

lostinrates wrote: »

Red lentils are my bulking agent of choice, and veg ( including mushrooms) When I make 'shepherdess pie' it's veg and lentils with no meat. I love either. Hmm, that might make the list this weekend actually, shepherdess pie.:)

I have this fear of red lentils because, growing up, mum'd put a salty hock of ham into the pressure cooker and lots of red lentils.... and this horrid soup (that was mostly for her/dad as we wouldn't eat it) would be cooked and hang around the kitchen stinking it up for days ..... and I can't get beyond the look of those red things.... eeeewwww.

vivatifosi

PasturesNew wrote: »

We speak English here... I had to google that to see if it was a real word, or a typo: http://en.wikipedia.org/wiki/Mirepoix_%28cuisine%29

That should be called ickleveg. The word suits it I think. I've never heard of mirepoix either. If someone had mentioned to me I'd think it was akin to chickenpox in which you got mired in spots (which I suppose is chickenpox to start with:o).

silvercar

Yes I was talking about fresh tuna.

Seared in the pan. So brown (and striped if I've used the right frying pan) on the outside and virtually raw inside. The others here love it, I won't touch it. It is one of those things that are easy to cook even if you don't like it as it doesn't require sampling.

zagubov

Tunas not worth the effort of chewing it unless the taste is disguised with enough sauce to kill its drabness.

It reminds me of some fish that was going to revolutionise the protein supply for massive chunks of the world's population (edit ; it was Tilapia). I think it lives in paddy fields eats weeds and mosquito larvae, and generates great protein yields. You also need an advanced food chemical industry to bleach the greyness out and blast something like a flavour into it.

I approve of fish in general as a protein source for a planet facing a demographic crisis but I can't seem to develop a liking for anything more exotic than salmon or haddock.:(

lostinrates

zagubov wrote: »

Tunas not worth the effort of chewing it unless the taste is disguised with enough sauce to kill its drabness.

It reminds me of some fish that was going to revolutionise the protein supply for massive chunks of the world's population (edit ; it was Tilapia). I think it lives in paddy fields eats weeds and mosquito larvae, and generates great protein yields. You also need an advanced food chemical industry to bleach the greyness out and blast something like a flavour into it.

I approve of fish in general as a protein source for a planet facing a demographic crisis but I can't seem to develop a liking for anything more exotic than salmon or haddock.:(

I think viva is sort of right.....fish HERE can be a bit...yerck. Not all of it, we have some good fish besides salmon and haddock ( and cod and makeral).....but good fish is expensive.

PasturesNew

I am not a fish eater. My experience of fish until I was in my 20s was fish cakes, fish fingers, tinned tuna. If it was chip shop night I'd have pie/chips or pie/peas.

It comes under the heading of: "If I am looking at a menu, why would I choose something I might not like, when I could choose something I know I'd like". You can only try things if you eat out, with people who order these things and are prepared to let you have a try. Ergo.... it's not going to happen.

I don't like the thought of fish skin, or heads/eyes at all.... no way Jose.

I've had some battered cod at chippies - that's nice.

I do love white crabmeat, cracked open from the claws. But I'd never buy a crab to do that.