Text 4393, 117 rader
Skriven 2010-12-01 20:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Hummus 3
================
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Harvest Corn
 Categories: Dried, Vegetables, Chilies, Corn
      Yield: 4 servings
 
      1 lb Corn
      1 sm Sweet onion, cut in eighths
      1 c  Chopped sweet red pepper
      1 ts Cornstarch
    1/2 ts Salt
    1/8 ts Cayenne pepper
    1/8 ts Black pepper
 
  Microwave frozen corn for 7 minutes on High speed. Mix in a small
  bowl -- corn, vegetables, and spices together thoroughly. Spread in a
  single layer on dehydrator trays. Dry until crisp, 10 to 12 hours.
  Store in an airtight container.
  
  To cook: Cover corn with boiling water and soak for 1/2 hour. Cook on
  low heat 20 to 30 minutes or until corn is soft enough to eat.
  
  Source: Harvest Savor Dehyrator

  Posted by: Pattye Zensen 11/14/93

MMMMM

And finally:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetarian Jerky
 Categories: Vegetarian, Dried, Snacks, Camping
      Yield: 1 Servings
 
      1    Text file
 
  There are some things, like jerky, that just taste so good -
  basically because of the seasonings - that I want to share them
  with friends who are vegetarian. Normally, meat substitute
  products are priced ridiculously high and I refuse to ripped off
  that way.
  
  "Nature's Burger - All Natural Meatless Burger Mix". Made by a
  company called Fantastic Foods, the ingredients listed "brown rice,
  dehydrated vegetables (yellow peas, green peas, onions, potatoes,
  garlic, tomatoes, celery, red bell peppers, carrots), barley, wheat,
  gluten flour, oats, sesame seeds, soy protein concentrate, soy sauce
  powder, dried yeast, salt, soybean oil, yeast extract, spices,
  paprika...hmmm the price was not that bad at $1.49 for 10 ounces,
  so I bought it.
  
  You're supposed to reconstitute it with a cup and a half boiling
  water, then let it sit until it sets, about 10 minutes. I used a cup
  of water and used a 50/50 mixture of soy sauce and vegetarian
  worcestershire sauce and two tablespoons butter. I poured this
  into the vegetable mixture which I had previously mixed with
  appropriate amounts of jerky seasoning - salt, pepper, onion
  powder, garlic powder, and garam masala.
  
  I added the butter for a little moistness as the stuff dries. I
  fear it may just turn back into the powderish mixture from which
  it sprang and it didn't occur to me until it was too late to add
  tofu, but maybe the gluten will hold it together. I debated
  putting the mixture into a pastry bag - the ultimate jerky gun -
  but I really hate cleaning those things. Again, fearing crumbling,
  I decided to use the fruit rollup liners in the dehydrator and I
  lightly greased these with a little more butter. With wet fingers,
  I rolled up 1" balls and flattened these into jerkoid shapes on
  the trays. I got two trays full, each piece about jerky thickness
  or 1/4" inch. I also thought it might not be a bad idea to case
  harden these a bit, unlike "real" jerky, so that some moisture
  would be kept within. With this stuff, I fear dryness a little
  more than meat, where the grain holds it together and it won't be
  like eating powder if it gets too dry. So, I have the dehydrator
  set to 145  F at least for a while until I see what happens.
  
  As with any experiment, I am not recommending this until I see the
  results.

  The vegetable jerky was a success, with one minor modification. At
  the end of about 3 hours of drying, I turned the pieces over on
  the plastic liners and some of them started to crack apart, as I
  had anticipated. My solution was to brush the tops with an egg
  wash (just white) and do the same to the other side about an hour
  later.
  
  My first response to the flavor is that it lacked depth, so next
  time I'll use more soy sauce or possibly throw in some marmite. My
  friend was tending bar and I stopped by and gave it to him. He
  liked it and shared it with some more friends at the bar.
  Surprisingly, they liked it too - and these people are dedicated
  carnivores! The chef came out (it was slow) and tasted it and even
  he liked it. Well (immodestly), raved about it. He asked to take a
  piece to his vegan girl friend - but I had to tell him it had
  butter and egg white in it, a violation of strict vegan rules.
  
  Of course, I can replace the butter with margarine, but the egg
  wash, I'm not sure. Would pectin work in a concoction like this?
  It just needs something to bind it a little better, maybe give it
  a bit more texture. It's so close - I think I'll work on it.
  
  From: Paul Hinrichs
 
MMMMM

Cheers

YK Jim

... You only live once, but if you do it right, once is enough.

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