Kicking the Crap Out
Okay so i'm jumping on the
Vrapple bandwagon. I don't remember where i read about this vegan scrapple first, but it's been all over the vegan/vegetarian and Philadelphia-region blogs recently. I wouldn't have tried it if not for Omar's neverending love for scrapple. He's the only person i know who eats it regularly. From
wikipedia, scrapple is:
... a savory mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour. The mush is formed into a loaf, and slices of the scrapple are then fried before serving. Scraps of meat left over from butchering, too small to be used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a regional food of Delaware, South Jersey, Pennsylvania, and Maryland.
Vrapple is a vegan version of scrapple made from seitan, cornmeal, buckwheat and spices. It fries up very nicely in a cast iron skillet, with a nice crunchy outside and soft meat-like inside. It's quite peppery and has a sweet mapley taste which i didn't expect. I'm not sure i like it, but i like knowing there's a meat-free version if i ever want it. For breakfast faux meats, my favorite is still the non-organic* Breakfast Links from
Boca, of course fried up in a skillet until nice and browned. FYI i bought my small block of vrapple at
Essene in Queen Village.
*I've tried the organic Boca Breakfast Links a few times from different stores and every single box has been mushy and weird. The non-organic Boca Breakfast Links, however, are so tasty and much firmer. Scary.
Essentially Excited
I cannot wait for my
Vegan Essentials order to come in next week! In it are two things i've been salivating to try: vegan marshmallows from
Sweet & Sara (go Asian Americans!) and vegan cheeses from
Sheese (we ordered the smoked cheddar, medium cheddar and the blue) and
Teese (mozzarella). Too bad they're out of stock of
Chocoreale, which i learned about from the
Urban Vegan. We love our
Nutella so it's good to know there's a delicious animal-ingredient-free version out there.
If all goes well, i'm so roasting the marshmallows over our trusty grill to make s'mores! I'll report back on the vegan cheeses soon!
Lastly, check out this website
Vegans of Color!
Bibiscotti
I'm going crazy and eating 5-10 biscotti per day. This is what happens when you bake your own and suddenly have 60 pieces instead of a tiny container that cost $4.00 from the store. Well, except in my case the count was closer to 120 since i made two batches in one week. I gave a lot away, brought some to work and shared it amongst 3 offices, and even saved a few pieces for be!
I had never made any biscotti before, so in my research i found that biscotti is divided into two types: with butter and without butter. Traditionally, biscotti is made without butter, resulting in a crunchier, harder cookie. The ones containing butter make a crumblier, softer cookie. I used
this recipe and followed it closely, except that i cut my slices 1/2" thick instead of 3/4". I also couldn't find Dutch-processed cocoa so i used regular, and instead of instant espresso powder i used regular espresso grounds.
The first batch was insanely delicious. I love crunchy cookies and these were perfectly nutty, roasty and chocolatey. The chocolate flavor was from the cocoa as well as ground up bittersweet chocolate, but i missed having actual chocolate chunks. For the second batch, i did the same as the first except i added an additional cup of chocolate mini chunks to the batter. As you can see in the biscotti to the right, the second batch ended up darker and denser. The chunks were too small to affect the crunch or texture of the batch, but it did affect the flavor immensely - much more roasty and toasty, with a stronger espresso-like flavor.
Next up, i'll try the same recipe but with larger chocolate chunks, settle on a good lavender citrus biscotti recipe, and perhaps try a regular plain almond one. Some people are stupidly hilarious; recipe comment sections occasionally contain a complaint about the cookies being "too hard" and "not sweet enough," when that's the whole point of biscotti!
Short is Better Than Nothing
1)
KOV non-dairy frozen dessert! Check it out at your nearest natural food market! (Currently only available around Philadelphia.) Two great flavors: Chocolate Garden Mint and Ginger Sesame.
2) If you can't make your own, the next best kettle corn is surely
Ike & Sam's. Beats the others hands down! Thanks P!
3) I love Gardenburger
Riblets. The BBQ sauce is incredible!
4) Any good soy yogurts out there?
Silk is not bad.
So Delicious was too thick for my liking.
5) For some bizarre reason, we can't get chocolate to temper. I'm thinking it might be due to warmer temperatures. I really want some salt choc. I'll write about that once i snap off a piece from a good batch.
Sad Monday
I just got the confirmation that Giant Foods is no longer selling Dreamy Tofu! Back in the '80s, it was the only decent brand of soy ice cream around. A pint of smooth whiteness swirled with peanut butter or raspberry (and other flavors which i'm forgetting), shunned by most not only because it was soy, but also because it was store brand (Super G) and not name brand. Apparently it hasn't been sold for years, but since i haven't been around Northern VA much i didn't notice. Poor Dreamy Tofu - this is my ode to your deliciousness.
The Sweet Tea Line
I love stuff like this! Check out the
Sweet Tea Line, which i saw on A Full Belly's post about
Barbecue and Sweet Tea. Like i've always said, we didn't grow up with sweet tea in Northern Virginia!
Cilantro Storage Test Method
This is not an official test as i did not compare 2 or more methods at the same time, with the same cilantro batch in the same refrigerator. What i did was check out one of the recommended methods from the comments from my original
10/13/05 post.
As the anonymous poster suggested, i put the cilantro (with roots on) in a glass of water in the refrigerator with a spoonful of white sugar. I covered the cilantro with a gallon-sized plastic bag and sealed it with a loose rubber band (not airtight). It's been on the bottom shelf of the fridge for about 2 weeks now and it's still doing very well! I've been picking off cilantro leaves as needed, and weeding out the spoiled slimy ones.
So far this method has worked very well so i'm curious to compare it to the aluminum foil one. I will certainly post the results once they're in!
THANKS anonymous poster!
Unified Democratic Party Petition
Last night be created an online petition.
Please check it out and sign here!
To: The Presidential Campaigns of Senator Clinton and Senator Obama
Feb 7th, 2008
As evidenced by the primaries of the past weeks it is clear that the Democratic Party and the nation are excited by the two top Democratic Candidates. We the undersigned ask that whomever wins the Democratic nomination for President in this 2008 primary election pledges to ask the second place candidate to be their Vice Presidential running mate. This Democratic ticket would be the ultimate change ticket for this country. It would signal to the world and the to the people of the United States that the Democratic Party is ready to lead; that it is ready to put aside political and personal considerations and do what the country needs. It would mean hope and experience would be on the same ticket. It would mean that the Democratic party would be united and energized and more important than it has ever been. We ask that both Senator Hillary Clinton and Senator Barack Obama see past the political advisors and pundits and listen to the people that have signed this petition as well as the millions of Americans that would benefit from such a union.
Sincerely,
The Undersigned
Pad Thai #1
To me, Pad Thai always seemed to be something one did not attempt to make at home. Unless you grew up with it, the closest one could get to making it was from a microwavable packet or perhaps with one of those pre-measured complicated kits. I don't really know why it never occurred to me that i should try (especially since an average order of Pad Thai runs $12-13 in Philadelphia!) but when i came across Chez Pim's
Pad Thai for beginners i was immediately inspired.
We headed out to the
Hung Vuong Supermarket in South Philly for ingredients. We found everything we needed after two small snags: there were SO MANY kinds of dried rice noodles we got overwhelmed but chose a Thai brand that seemed to be the right width; and in the pickled jarred things aisle, it was difficult locating pickled turnip but eventually found it. We picked up the recommended Healthy Boy Brand thin soy sauce (instead of fish sauce), palm sugar, tamarind pulp, fried tofu puffs and bean sprouts. I already had crushed Thai chiles, pressed tofu and the fresh ingredients.
Luckily, a few months ago i resurrected by carbon steel flat bottomed wok with a harsh scouring and multiple doses of seasoning with grapeseed oil. I've been cooking with it often and the bottom has turned into a shiny black but the sides are still silvery blue. It's great - the hot steel cooks green vegetables with a great smokey char that a nonstick can't produce. Hopefully in the next few months the whole inside will be seasoned glossy black!
Chez Pim's detailed directions were excellent. The sauce was perfect - super flavorful with a wonderful balance of sweet/sour/salty/deep/hot (i used 2 t Thai chile powder) and the step by step instructions made so much sense. She includes helpful vegetarian suggestions; instead of chicken or shrimp i used fried tofu puffs cut in half with a little bit of pressed tofu cut into slim rods. I didn't add any vegetables besides the recommended bean sprout and scallions.
Overall, the 2 servings i made were shockingly delicious. I was so surprised that my first attempt came out so well! My only criticism was about the rice noodles - they were a bit too al dente so next time i'll soak them in the hot water a little longer. But besides the noodles everything was perfect. The mixture of flavors was great. The crisp bean sprouts, the chewy crispy tofu, the flavorful noodles, the peanuts, the squeeze of lime ... all i can do is thank Chez Pim for the excellent directions! And make more tomorrow!
I cooked up another batch of the Pad Thai sauce to have a jar in the fridge for my attempts later this week. I'll soak the noodles longer next time but besides that, it was totally delicious! Also, up later this week:
Pad See Ew, be's favorite Thai noodle dish!
Blogging Yaay
OMFG this is so awesome!
1) Monday, January 21st, 12:30pm: O calls us with emergency news. Our favorite gelato joint, Capogiro, has Sea Salt on the menu! We head over and blog about our experience. Here's
mine.
2) Tuesday, January 22nd, 12:15pm: O calls me at work to say that "Kmart" left a comment on our ilovecapogiro site about how they actually made Sea Salt from my request! See my
original lament.
3) Tuesday, January 22nd, 12:20pm: I read owner/chef Stephanie Reitano's musings on boredom at Capogiro's official site under the "News & Updates," which totally verifies the truth about Sea Salt and the power of blogging!
SALT - Our friends at www.ilovecapogiro.com wanted to remind me of this flavor. I've made salt gelato before, always paired with Margarita sorbetto in the summer. They must have missed it. This version is just for you, made with Maldon Sea Salt and it's incredible with something sweet like warm bread pudding.
Click
here to read her whole post, which contains very excellent suggestions on assorted pairings, as well as information on a PICK ME flavor contest!
BOEMs
At our house we tend to get obsessive about things. I've been known to play certain songs in endless repeat loops, eat the same meal for days and wear the same outfit for years (with frequent washings, of course!)
Right now we're all about the Moro, or Sicilian blood orange. From our January 2006 trip out to California we knew winter was the prime season for these amazing things. Our last few days have gone exactly like this:
Sunday, 1/13/08, approx 2pm: walk to Reading Terminal Market. Check produce stands for blood oranges. Hit the jackpot at Iovine's, which has 1 giant bin and a smaller display priced at 3 for $1.00. Buy 6 blood oranges.
Sunday, 1/13/08, approx 4pm: eat 4 blood oranges and lament we did not purchase more.
Monday, 1/14/08, approx 5pm: run to Iovine's and buy 30 blood oranges. Cashier does not even bother to count.
Monday, 1/14/08, approx 7pm: eat 4-5 blood oranges each.
Tuesday, 1/15/08, approx 1pm: give 1 blood orange to P, who agrees on its incredible deliciousness and intensity.
Tuesday, 1/15/08, approx 1:30pm: be runs to Iovine's during his jury duty lunch break and purchases 32 blood oranges, now priced at 4 for $1.00
Tuesday, 1/15/08, approx 3pm: i offer to get P some blood oranges and call be to get the update.
Tuesday, 1/15/08, approx 4:30pm: be goes back to Iovine's and buys another 32 blood oranges.
So, if my math is right, we have purchased 100 blood oranges in the past 3 days. 20 are for P (and she ate 1), and right now i'm counting 57 left on our kitchen table and countertop. That means we've already consumed 22 blood oranges between the 2 of us!
These blood oranges are small and don't look special save for a slight reddish tinge - but this certain crop is so intense and savory. Some of them have very strong raspberry hints, too! I love these things. They're the perfect balance of sweet/sour, light/dark, bitter/sugar, plus you can't beat the color nor the tuff name. Definitely check them out since they won't be around much longer! be is ALREADY fretting that we don't have enough and is planning to get MORE tomorrow!
Perfect Cold Weather Meal
I don't know why i'm such a wimpling these days. It's not really THAT cold but lately i've been fucking freezing. And when i'm cold i want two things (in addition to blankets, knee hi socks and snuggly cats): fried foods and soupy foods.
This has meant deep fried mini spring rolls (premade, we just deep fry), grilled cheese sandwiches with Red Leichester, mustard and black pepper; and pan fried Trader Joe's bean & cheese taquitos.
For the soupy side, i've made 2 pots of jook (rice porridge or "congee") and they sure hit the spot. It's a good way to use up some greens, PLUS i like to eat it with deep fried bread aka yu ja gue, thus fulfilling both the FRIED and the SOUPY at the same time!
Jook 7071/2 cup white rice
1/4 cup shelled raw peanuts with skins on
6-7 cups water
1 t sea salt
1 scallion, thinly sliced on the diagonal
1 handful cilantro, chopped
2 thin slices ginger, cut into thin shreds
some jarred pickled chile Chinese mustard greens or other vegetable
1 T veg oil
1 cloves garlic, coarsely chopped
1/2 lb choi sum
2 thick slices fake ham, cut into thin slabs
a few dashes of soy sauce
store bought yu ja gue
1) Put the rice, peanuts, 6 cups of water and salt into a heavy 3-4 qt pot. Heat on medium high until boiling. Stir occasionally and let boil for 10 minutes. Lower the heat to low, partially cover and let simmer for 45 minutes to 1 hour. Stir occasionally, especially near the end of the cook time. The rice should be broken up and have the consistency of loose oatmeal/porridge. You can use a whisk to break the rice up even more. If it's too thick, add 1 cup of water.
2) Meanwhile, wash the choi sum well in 3 changes of cold water. Slice off the very end of the stalks, then cut the stalks into 1.5" lengths and set aside. Cut the greens into 2" pieces and keep separate from the stalks. Heat up the oil over medium high in a stainless steel pan or wok. When hot, add the garlic and the stalks. Stir around until they start to turn bright green and get a little charred. Add the greens and stir around until slightly wilted. Add 2-3 T water and quickly cover. After a minute or two, life the cover and stir. Check the greens for doneness (if a fork goes in with a little bit of resistance, and the stalks are still crisp). Add the fake ham and flavor with a few dashes of soy sauce.
3) When the jook is almost done, preheat the oven to 350. Heat up the yu ja gue (frozen or refrigerated) for a few minutes until hot and crispy. It's pretty oily so use a baking sheet. Each person should get 1 stick, 2 if very hungry. Usually the package contains 3 double sticks, which you can separate into 6.
4) Once the jook is done, add the scallions, cilantro, ginger and pickled vegetables to the pot. Stir around for a minute. Remove from heat.
5) In each serving bowl, place a scoop of the choi sum & fake fam. Ladle on the jook. Each person should have a stick of yu ja gue in one hand, and a Chinese soup spoon in the other. Dip the yu ja gue into the jook and eat some alone with the spoon.
Serves 4-6 depending on how large the bowls are!
I know most people eat jook kind of plainish, but this is how i like it. Usually it's served very plain and each person chooses which additions they want in their bowl. I think the peanuts are imperative, as are the cilantro and ginger. It would still be good without the choi sum but note the fake ham adds a nice saltiness.
Vampires Lunch
Just in time for Halloween:
Look no further for the best gummies ever!
Seitenbacher Natural Foods Factory has a line of gelatin-free
gummi fruits with cute names like "Smooch Lions" (apple flavored) and "Roses for You" (rose scented), but their very best product is none other than black currant and black pepper flavored "Vampires Lunch." I love these things!
As you can see, they come in ultra dark-red colored blood drop and skull & crossbones shapes (although i would've preferred a fat bat to the skull & crossbones). They taste exactly as they're described, with a strong black currant flavor ending with a tiny kick of black pepper at the end - not enough to discourage the anti-savory-fruit people, but just enough for you to notice something.
Most importantly, they contain no animal derived gumming agents, instead using fruit pectin to create a nice firm chewy gummy. Unlike some other vegetarian gummies, these are not pasty, powdery or grainy. They aren't as hard as some gelatin gummies but definitely firmer than those squishy gummy bears.
So where to get them? We've only ever seen them at
Essene in Philadelphia, so try your independent natural market first. You can also order them online direct from Seitenbacher. Note the "Sunhats" gummies with vitamins are not as good. Totally stick with the Vampires Lunch and you can't go wrong. I always want to eat the whole bag in one sitting, without sharing!
Knitting Marzipan!
You gotta check out these
pics of "knitted" marizan cupcakes! A great combination of two loves, knitting and food.
Then here's a
tutorial so you can make your own!
From
VeganYumYum, thanks
dude.
Tornado Potato, I Want
OMFG does anyone know if i can get this in New York, Philadelphia, Washington or anywhere up and down the Eastern seaboard? Even though i have yet to taste it, i already know it's the best street food, ever.
Via
Adam <-
DJ <-
Serious Eats <-
superlocal.
