October 2010
17 posts
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almond milk in medieval english cookery →
freefancy:
ourcatastrophe:
In the Middle Ages, animal milk was, of course, not refrigerated, and fresh milk did not stay fresh for long. Most cooks simply did not use much milk as the short shelf-life of the product made it a difficult ingredient to depend upon. Many recipe collections of the time advise that cooks should only rely on milk that comes directly from a cow, something not...
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Anonymous asked: What do you think about TVP and nutritional yeast (and faux-meats)? They're available sources of protein and nutritional yeast is good for B vitamins, but I'm not comfortable consuming them when I can get protein and B vitamins in less processed foods (dried lentils/beans, greens, grains and the like). Yet, both are very popular- do you have any information/articles for us on the...
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Creamy Cleaning-Out-My-Fridge Sauce/Soup?
I’m not really sure what to call this, but it was an experiment gone good. Substitute whatever veggies and mock-meats are leftover in your fridge.
ingredients margarine or soy butter or w/e you’re using 2 sausages 1 carrot - sliced into small sticks 1 cup frozen peas - thawed 1 tbsp flour 3/4 c vegetable broth 1/3 c cream (I used almond but cashew or soy would work) 1/3 c nutritional...
Captain Paul Watson has said that meat-eating humans are actually “necrovores” because “Humans eat dead flesh and rarely eat the organs, preferring the muscle tissue. Most of the beef that people eat has been dead for months and in many cases for years. The meat is disguised with bleach and dyes in many cases to hide the decay and the fact that the flesh is putrid. We are closer in our eating...
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