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Chickpea Cutlets


I hope this gets to you. Wheat Gluten is a byproduct of wheat, with most of the carbs removed and just the protein left. In 100 grams you get about 72 grams of protein and 17 grams of carbs (2 of fibre). It's like a fine, heavy flour.

Here's a link to the product:

Feb 21, 2010
camper88 in Recipes

Film Feast

Well, let's start with Chaplin's The Gold Rush.
The filet of boot sole and spaghetti a la shoelaces is priceless, particularly with the addition of the "bones' that come in the form of the boot's nails. And then there's the scenes of the dancing bread rolls, and Big Jim's hallucination of Charlie as a chicken . All priceless.

There's also Errol Flynn's The Adventures of Robin Hood, with great scenes of banquets.

We might also look at Le Grande Bouffe (1973),

My favorite would be from Five Easy Pieces, with Nicholson as Dupea dealing with a waitress:

Dupea: I'd like a plain omelette, no potatoes, tomatoes instead, a cup of coffee, and wheat toast.
Waitress: (She points to the menu) No substitutions.
Dupea: What do you mean? You don't have any tomatoes?
Waitress: Only what's on the menu. You can have a number two - a plain omelette. It comes with cottage fries and rolls.
Dupea: Yeah, I know what it comes with. But it's not what I want.
Waitress: Well, I'll come back when you make up your mind.
Dupea: Wait a minute. I have made up my mind. I'd like a plain omelette, no potatoes on the plate, a cup of coffee, and a side order of wheat toast.
Waitress: I'm sorry, we don't have any side orders of English muffin or a coffee roll.
Dupea: What do you mean you don't make side orders of toast? You make sandwiches, don't you?
Waitress: Would you like to talk to the manager?
Dupea: ...You've got bread and a toaster of some kind?
Waitress: I don't make the rules.
Dupea: OK, I'll make it as easy for you as I can. I'd like an omelette, plain, and a chicken salad sandwich on wheat toast, no mayonnaise, no butter, no lettuce. And a cup of coffee.
Waitress: A number two, chicken sal san, hold the butter, the lettuce and the mayonnaise. And a cup of coffee. Anything else?
Dupea: Yeah. Now all you have to do is hold the chicken, bring me the toast, give me a check for the chicken salad sandwich, and you haven't broken any rules.
Waitress (spitefully): You want me to hold the chicken, huh?
Dupea: I want you to hold it between your knees.
Waitress (turning and telling him to look at the sign that says, "No Substitutions") Do you see that sign, sir? Yes, you'll all have to leave. I'm not taking any more of your smartness and sarcasm.
Dupea: You see this sign? (He sweeps all the water glasses and menus off the table.)

Feb 20, 2010
camper88 in Features

How Do Lefties Peel Vegetables?

The only other kitchen tools that are handed are scissors and can openers, says Sohn.

Not true.

Pepper mills (and other kitchen devices, eg. timers) that crank clockwise are right-handed.
Fish knives are often right-handed
Spatulas are often right-handed
Some knife sharpeners are right-handed
Cheese and bread boards are often right-handed
Ice cream scoops are often right-handed
Many pots have no lip for lefties
Microwave ovens are mostly right-handed (almost always have the controls on the right side and open on the right--many devices with control panels have this)
And even cookbooks are right-handed (if the world was left-handed we would likely write from right-to-left and we would turn pages "backwards."

Feb 15, 2010
camper88 in Features

Best pizza in Toronto?

They won't cut your chicken for you either.
Why is that a problem? That's how pizza should be served.

Best pizza in Toronto?

This is true. Throughout Italy I've seen pizza with potato slices on it (fries), and I've heard that it's very popular there.

pressure cooking risotto

Pressure cooking risotto is no more cheating than using an espresso maker is cheating to make coffee.

Sorry about the product promotion in the following clip; the recipe starts at about 4:44

Jun 10, 2009
camper88 in Home Cooking

Healthy Butter That Actually Tastes Good

Earth Balance works fine and it has no cholesterol.

Jun 10, 2009
camper88 in Features

The Ultimate Veggie Burger

Why would you assume that adding seitan would bring on a "carb coma" compared to either beets or carrots? There's about 23 grams of protein in 30 grams of seitan and two grams of fiber. Compare that to beets or carrots, and you'll find an inverse ratio of carbohydrates to protein.
The trick is to cook the seitan by steaming it (preferably) or boiling it. I added a cup of seitan to a version of this recipe and rolled the mixture in cheese cloth to form a patty-sized roll that I then steamed for an hour so it formed a solid mass with a burger-like firmness. Afterwards I sliced and grilled some of the roll and it worked as a perfect burger. Two others I refrigerated and four others I froze.

Jun 02, 2009
camper88 in Features

Wood Chips For Smoking

Very likely you could get wood chips at Home Hardware. I'd call first. Or check Craigslist and see if anyone's selling them in the area. There may be a guy with a woodchipper who's doing it, I've seen that before.

Wood Chips For Smoking

The "Queen West" part of the question is the hard part of the question.

There's a great place up highway 400 at Langstaff road called Ontario Gas BBQ they call themselves the world's biggest bbq store) and they've got a wide selection of woods. is the web site.

What is the most unusual, but tasty, sandwich you make or have made?

Tempeh lettuce and tomato.

Cut a block of tempeh into thin strips (less than 1/4 inch, more than 1/8 of an inch)

Mix up a marinade of:
1/2 cup of water
3 Tbps Braggs or lo-sodium tamari
2 or 3 Tbps maple syrup (to taste)
dash of cumin, cayenne and cinnamon (to taste)
a few drops of liquid smoke (to taste)

Place the tempeh in a zippable bag with the marinade for 4-24 hours

pan fry the tempeh (2-4 slices) in a little oil to make a TLT on your favorite bread.

add soy mayo or soy cheese if you like.

Serve with sweet potato fries if you like.

You can keep the marinating tempeh in the fridge for about ten days to two weeks.

May 29, 2009
camper88 in Home Cooking

fresh basil

It's great on pizza, just rip up some leaves and throw on at the last minute.
It also makes a great gelato. Infuse as much as you want in a simple syrup and throw it in an ice cream maker. Then quickly pour/ spread the gelato mixture on a tray or cookie sheet, cover with wrap and place in the freezer. The thinner the layer the more quickly it freezes and the finer the ice crystals and the more delicate and better tasting the gelato. You can cut it with a cookie cutter that's been soaked in hot/ warm water and use it as a base under a layer of vanilla ice cream--or tomato gelato. It's great in summer.
It's also great to use if you make juice your own juice. Basil really brightens up other green juice combinations.
Try an Italian Mojito with Basil and a little Cinzano Bianco and rum with some muddled Basil.
It's also good in many Asian dishes, Thai for example.

May 29, 2009
camper88 in Home Cooking

Baba Ghanoush

Four things:

Consider placing the eggplants cut side down and place them right under the broiler for 25-30 minutes, until the skin is charred. This keeps the egglpants moist and imparts a smoky flavor. When you scrape the meat out of the eggplant halves try to make sure that you also taking out some of the browned interior skin, at least as a scraping if not the skin itself. The smoky flavor really adds to the dish.

Consider roasting about 4-6 cloves of garlic for 30 minutes at 350-400 and use roasted instead of raw garlic. If that's not garicky enough consider supplementing the roasted garlic with a small uncooked clove that's been through a micro-plane.

Consider foregoing the food processor, it's hardly necessary. Finely chop each half of each eggplant on a cutting board, going north and south and east and west a few times, and you're done with the chopping (except for the parsley). The benefit of this is that the consistency becomes fluffy rather than "dip-like." Roasted garlic doesn't need to be chopped, just well mixed-in.

Consider that serving it warm also works very well when it's freshly made (hotter than room temperature). The fresher and warmer, the fluffier.

May 29, 2009
camper88 in Recipes

CHOW Veggie Burger

For those who find this too wet/ moist (and it is, compared to a meat patty or store-bought veg burger), use your juicer (if you have one) to pulp the beet, carrot, and zucchini. You end up with nice burger textured veg and you can add back some of the moisture from the juice to gain more control over the sloppiness of the burger.

May 04, 2009
camper88 in Recipes

CHOW Veggie Burger

I had leftover lentils that had been in a tikka masala-like sauce and used those. I swapped out half the amount of TVP for some tempeh and I added a dash of Worcestershire to the TVP when I swapped out the water for the TVP for some veg stock. I added some barbeque sauce in place of the tomato paste. And I swapped out the egg for some blended silken tofu (vegan). Finally I swapped out the beverage pairing for some Leffe blonde.

But otherwise, good recipe.

Apr 23, 2009
camper88 in Recipes