Activity for Kyll
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Comment | Post #276743 |
I know about the freezing capacity of veggies and nuts, do you have any idea about soya? (more) |
— | almost 4 years ago |
| Comment | Post #276743 |
_"(In my experience, as soon as something is deep-fried and has this look, most people can ignore the fact it's a substitute and are eager to dig in.)"_ Yes I can relate :x (more) |
— | almost 4 years ago |
| Comment | Post #276716 |
@Sigma I've had success with these strategies as well (and with cheese, so much cheese). Basically, I'm curious about making veggie meat that can pass off as real meat to friends and family ― showing them there's a nice alternative to cheap supermarket ground beef. (more) |
— | almost 4 years ago |
| Edit | Post #276716 | Initial revision | — | almost 4 years ago |
| Question | — |
Home-made veggie meat? I would like to use a home-made subsitute for meat in dishes or sauces which traditionally have some. I live in Western Europe and have access to a variety of industrially-made vegetarian steaks but they are often dry and too specifically flavoured. In the end I would like something with roughly t... (more) |
— | almost 4 years ago |