jtnippon1985
29 posts
Oct 02, 2006
1:40 PM
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I just got back from NYC and spent 99% of my time in Chinatown. I went to all the markets and bought tons of dried goods for fractions of the price that I would have paid at the grocery store, went to May Wah (vegieworld.com) and found lots of neat tvp and frozen mock meat stuff. I even ate at Buddha Bodai and can say that being recently converted to vegetarianism, and still having knowing what chicken tastes like pretty fresh in my mind, their preparation of May Wah's imported veggie chicken in the dish I had was undeniably similar to the real deal...in fact it was almost scary. Anyway, back to the topic of this post...I bought 4 bags of this dried tvp-ish cutlet made by Homemark Vegetarian. I have never seen it before and the dried cutlet pieces are pretty big, and would go great in a stir fry as p*rk or ch*cken replacements (obviously soaked in their respective veganized flavored broths) But the thing that got me was the fact that they had a are supposedly made from gluten and contain soybean oil, which doesnt bother me in terms of fat/ingredients, its just would this make the contents prone to going rancid (kind of like soy curls, which unfortunatly aren't in my freezer due to lack of space) ???
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jtnippon1985
30 posts
Oct 02, 2006
1:42 PM
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Just thought I'd add my second question here instead of taking up more front-page real estate. I bought about 10 pounds each of raw walnuts, almonds, cashews, and pine nuts (about $3.00 USD / lb) and was wondering if they will be alright at room temperature or if I am going to need to make room for them in an already full freezer.
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jtnippon1985
31 posts
Oct 02, 2006
1:53 PM
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Lol..another question you could probably answer quickly that I've been meaning to ask is:
How long does the baking grease store in the fridge? I made a batch using 1 cup each of flour/oil/shortening and ended up with just a *bit* too much... XD
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jtnippon1985
32 posts
Oct 02, 2006
3:17 PM
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"Good lord, yet another question?" I know I'm sorry, it's just I'm one of those people who right things down as ideas and questions fly through their head, and I feel that seeing as I'm on your site %30 - %50 of the time I turn on my computer, I thought that I may as well ask questions before I forget about them forever... ;)
To the question...
I've made the veganized versions of the panir and the feta, which both by the way are FABULOUS, and store them in canola oil after brining for a week. This however is a slight problem since cooking oil though not expensive, does add up in its costs if used a lot (and with this recipe it is) Can I re-use the oil for more "cheese"...or can I cook with it etc? Just a curiosity of mine that I've been wondering about. Thanks.
Last Edited jtnippon1985 on 2-Oct-2006 3:17 PM
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Bryanna
Owner/Moderator
1816 posts
Oct 02, 2006
10:31 PM
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Lucky you to have access to vegieworld!
1.) You could store the cutlets in the freezer, like I do with soycurls, just to be on the safe side. 2.) I always store my nuts in the freezer. 3.) The baker's grease keeps indefinitely in the refrigerator. 4.) You can re-use the oil for storing the tofu cheeses.
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"To look like a goddess, eat like a peasant." Karen Andres
Last Edited Bryanna on 2-Oct-2006 10:32 PM
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jtnippon1985
33 posts
Oct 03, 2006
10:05 AM
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Infinite amount of thanks, Bryanna. And yes, as much as NYC can be a nirvana for ominivourous foodies, it can double as a haven for us vegans too. Lots of fun to be had..
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