I suppose the first question with vegetarianism is protein. I think of trying roughly to balance our protein sources over the course of a week or two between beans, dairy, tofu or other soy product, seitan (a wheat gluten protein that mimic meat very well), and nuts/seeds (think Thai peanut noodles). Eggs are a good other one for those who don't have a household member with whom they don't agree
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You mention alternative grains like quinoa, bulgur, and amaranth. If I were to take a crack at trying one of these, is there one you would recommend trying first? Do any of them combine particularly well with other things?
I would start with quinoa or bulgur for best ratio of nutrition to cooking time.
Quinoa: 2 to 1 water to grain. *rinse grain first to get rid of slight bitter coating*. Add grain to boiling water or stock. Turn heat to low. Cook 15 minutes.
Bulgur: 2 to 1 water to grain. Add grain to boiling water. Turn *off* heat. Let sit 15 minutes. (there are many other opinions on this. if you don't like the results of this, vary the water ratio anywhere from 1.5 c to 2.5 c, or leave the heat on low.)
Amaranth is also easy (2 to 1 water, 20 minutes cooking), but is more different from usual grain--it sticks together and is kind of porridgy. I like it, but it is more adventurous.
two-second advice: learn to cook. remember that it is okay to mess up; this is the learning process. You are not wasting food by mispreparing it, you're just using it in a different manner
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I'm particularly interested in your instructions for stir-frying; your description is delightfully detailed. I've seen various people do this, and tried to take mental notes, but my own efforts are pretty hit-or-miss. I seem to go wrong mostly with regard to the oils and liquids and flavorings, usually because I've added too much of something, or added it to soon and it has burned.
I'm interested to see that you cook each group of vegetables individually, not all together, but then put them all back in for a brief stint with the sauce -- I don't think I've seen anyone do it quite that way before. Is there a particular reason you use that sequence? It certainly seems like it would be easier to control the results. Also, is there a preferred oil you use when frying the vegetables?
Traditional stir-frying is all about quick high heat. Everything follows from that. I separate different types of veggies so that each can cook for as long as it needs, without absorbing heat from the others, and without cooling the pan down too much. This matters the most for delicate veggies like snow peas, green beans, etc.. - things you basically just want to heat up. It also helps with the not burning, but that's strictly a side-benefit
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Re: at the risk of chiming in latebhaktiSeptember 7 2006, 22:25:10 UTC
Hi there! No, you're not chiming in late, in fact your comment has helpfully reminded me that I meant to reply to several other comments, and never gotten around to it. Furthermore, I have not actually gotten around to trying to make the switch yet, and this has reminded me to pay a little attention to it.
Thank you very much for your suggestions about food shopping. That sounds like an altogether more pleasant way of going about things, and I will try to take it to heart.
Re: at the risk of chiming in lateplaceholderOctober 13 2006, 01:56:42 UTC
I am not in fact vegetarian. But I tried it for a month as a solidarity thing a couple years ago and barely noticed except for at other people's houses. So things have surely changed.
I don't seem to remember the pertinent Tom story though? (Incidentally, can you find any trace of his existence these days? I barely can.)
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You mention alternative grains like quinoa, bulgur, and amaranth. If I were to take a crack at trying one of these, is there one you would recommend trying first? Do any of them combine particularly well with other things?
Reply
I would start with quinoa or bulgur for best ratio of nutrition to cooking time.
Quinoa: 2 to 1 water to grain. *rinse grain first to get rid of slight bitter coating*. Add grain to boiling water or stock. Turn heat to low. Cook 15 minutes.
Bulgur: 2 to 1 water to grain. Add grain to boiling water. Turn *off* heat. Let sit 15 minutes. (there are many other opinions on this. if you don't like the results of this, vary the water ratio anywhere from 1.5 c to 2.5 c, or leave the heat on low.)
Amaranth is also easy (2 to 1 water, 20 minutes cooking), but is more different from usual grain--it sticks together and is kind of porridgy. I like it, but it is more adventurous.
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I'm particularly interested in your instructions for stir-frying; your description is delightfully detailed. I've seen various people do this, and tried to take mental notes, but my own efforts are pretty hit-or-miss. I seem to go wrong mostly with regard to the oils and liquids and flavorings, usually because I've added too much of something, or added it to soon and it has burned.
I'm interested to see that you cook each group of vegetables individually, not all together, but then put them all back in for a brief stint with the sauce -- I don't think I've seen anyone do it quite that way before. Is there a particular reason you use that sequence? It certainly seems like it would be easier to control the results. Also, is there a preferred oil you use when frying the vegetables?
Thanks!
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http://www.joegrossberg.com/archives/002047.html
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Thank you very much for your suggestions about food shopping. That sounds like an altogether more pleasant way of going about things, and I will try to take it to heart.
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I don't seem to remember the pertinent Tom story though? (Incidentally, can you find any trace of his existence these days? I barely can.)
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