My OperaVegans Taste Better.
Friday, January 20, 2012 6:24:45 AM
Round Two of my experiments with potato-like soup-stuff. The last time I made something like this stuff it ended up as some manner of stout gravy, so this time I made the stout gravy my purposeful goal.
| The only thing is this baking pan is red potatoes, celery, and carrots baked with a little black pepper, tarragon, and olive oil. My mom's 30 year old Cuisinart® gave the carrots and celery a nice uniformity in size. This mixture came out so good that I didn't really want to do anything else with it. Tarragon on potatoes qualifies as a culinary deity worthy of alms. I just wanted to throw it in a bowl and eat like I hate myself. The other ingredients of green peppers (caspicums), cauliflower, zucchini, and onion were cooked the night before. These were baked with thyme, black pepper, and olive oil. When they were done I was too tired to worry about a picture and just put them in the 'fridge. Broccoli is missing from the ingredients because I was distracted by [several] hot women while shopping, and forgot. |  |
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Another thing I normally do is drain the potatoes after boiling them and before mashing them. This time, however, I decided to just whip them in the water they were boiled in to retain the starch. I'm testing whether this will make the liquid in the |
| I didn't measure how much water I boiled the potatoes in. There was probably two inches of water covering them, and they were some pretty good-sized spuds -- certainly not "baby" reds. 500 ml of soy milk, and 250 ml of water were also added to the mixture and the whole mess was stirred together and returned to boiling. For what it's worth, the soy and water were the olny things measured. The herbs and olive oil were simply guesstimated (eyeballed), and sprinkled and drizzled, respectively. There's no broth added this time as I didn't want to make the base too thin. That's a big 7.5 litre soup pot, so there's plenty of everything to reach just below the handle rivets. |  |
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How is it as biscuits and gravy? I didn't serve too much of the liquid just because I didn't want everything to slide off the small, almost spherical rolls I cut in half and toasted, but in terms of appearance, aroma, taste, textures, and the all-important "stick to your ribs" quality of biscuits and gravy? I've completely outdone myself. |
(33%)
Ruben Garciaeztigma # Friday, January 20, 2012 1:54:49 PM
In that time, I tried to lead a healthier life style by eating healthy, going to bed early and doing excercise, I was swimming at that time. Anyway, I think that although I'm not a vegetarian I managed to balance my life style and now I run frequently (with many running projects for this 2012).
Here's the story from back then http://my.opera.com/eztigma/blog/show.dml/16414
Harry Scrivenharrytheman # Sunday, January 22, 2012 8:02:32 PM
0x29a # Sunday, January 22, 2012 8:43:19 PM
Originally posted by eztigma:
I think there's a direct correlation between your effort at veganism, and the running and cycling -- or any fitness experiences --philosophy of "personal best." You may have lasted four days, but you probably learned a lot about what yourself and what you're capable of achieving.
Also, the knowledge you gained about lifestyle and nutrition are part of that personal best experience are there for you to still draw upon today. There's a lot of good, safe nutrition and fitness information out there. This guy is really interesting. He's not vegan, but a lot of his information is sound and practical enough that it can be modified to fit my needs almost seamlessly.
I can't wait to see more about running from you over the coming year. Love ya, Brother.
0x29a # Sunday, January 22, 2012 8:45:31 PM
Originally posted by harrytheman:
Of course, Harry! Seven liters of that stuff goes a looong way. It's really nutrition dense, so it stays with me for much of the day. Hence, the "stick to your ribs."
Harry Scrivenharrytheman # Sunday, January 22, 2012 8:48:55 PM
Originally posted by 0x29a:
Champion!