adventure in the kitchen

[Ed Sutton]

Cooking in your own kitchen ought to be fun.

Sometimes to boldly go where only U Tube has gone before .   

[Ed Sutton]

U Tube videos

part 1 how to make hand pulled noodles.

http://www.youtube.com/watch?v=wZ26q_LOwUY&feature=related

part 2 how to make hand pulled noodles

http://www.youtube.com/watch?v=TYZM_ZDZHlQ&NR=1&feature=fvwp

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Chef Tomm  hand pulled noodles

part 1

http://www.youtube.com/watch?v=nBSTSKY_DQs&feature=related

part 2

http://www.youtube.com/watch?v=S_3WPhSWK1I&feature=related

Unfortunatly he has never read Isaiah chapter 66.   And vegan stock of the same flavor of the soup dish is done by using vegan chicken style seasoning, which can be made cheaper at home, than buying it at the Adventist Book Store.  (use the extra $ to buy more PP & DA & GC to give away )

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steamed rice rolls

http://www.youtube.com/watch?v=Fa3A2Ljl5AI&feature=related

[newbie]

These are really good if you can tolerate gluten.    I make them for my husband and my girlfriend.

http://www.everydaydish.tv/index.php?page=recipe&recipe=106

[Ed Sutton]

They sound good.

I used to take 2 lbs of the gluten powder, mix in my dry seasonings, and mix kitchen boquet, and soysauce powder, extra garlic, liquid smoke ( either hickory OR misquite not both ), mix in a bowl till stiff,  put gluten powder on the counter to keep the dough from sticking, and kneed extra gluten powder in till stiff and only slightly sticky / moist.

Cut it in big strips only 1/3 as thick as finished product, and have a big stock pot half to 2/3 full of heavily seasoned boiling stock, drop the gluten in one by one quickly, stir , put an unfolded metal steamer on top and weighting it down under the boiling broth with a small sauce pan with some water in it for ballast, then go do something else for 45 - 60 min's.

After pulling the cooked gluten out with tongs use some of the broth to make onion soup, and some to make gravy, fix masked potatoes, possibly steamed broccoli,  (  Linda liked the gluten flour dredged and browned in a skillet )  but usually I was the one getting tired in the kitchen,  no room for two  8' X 12" walk around space in the kitchen maybe.  ( they did taste nicer dredged and browned but lots of work will all the other fixings too ) 


BTW Am felling MUCH better after sticking to the Vit D3 & sunshine has returned to Middle TN.   

[newbie]

They sound good.
 


BTW Am felling MUCH better after sticking to the Vit D3 & sunshine has returned to Middle TN.   

They are real good.  Trust me.  And, really easy to make.  I just mix it all up by hand in a mixing bowl.  Bake them and then on the grill with the sauce. 

Glad to hear that it is working.  Effects can be real soon within a week or two... then other things that have been more long term may take up to 6 months.   

[Ed Sutton]

Ed’s synthetic meat 7-14-2013

1 cup Bob's Red Mill soy flour
1-1/2 to 2 cups Bob's Red Mill gluten powder ( save some to pour on dough and kneed in if not stiff enough )
mesquite smoke
sea salt
garlic powder
onion powder
soysauce (if using liquid mix in wet ingredients ) if using powdered soysauce mix with dry ingredients

kneed the dough to work powdered soy flour and powdered gluten in, and develop gluten and increase chewyness texture once cooked, cut, boil till firm, needs at least 30 min’s medium boil, fry in peanut oil till evenly browned on each side, or bake oil free in the oven and broil to brown.    

Can bread or batter if desired, but recipe built without breading or battering.

larger batch

bake after boiling - boil long enough to cook and soak up enough broth and set - use something to keep weight down the pieces to keep them under the seasoned liquid while boiling.

1 bag Bob's Red Mill soy flour

1-1/2 to 2 bags Bob's Red Mill gluten powder ( save some to pour on dough and kneed in, if dough is not stiff enough )

Mix gluten powder & soy flour & dry seasonings ( whether beef, chicken, or fish style powdered seasonings)

wait to add wet seasonings when gluten & soy flours & dry seasonings all mixed and ready for dough.

Beef style
dry seasonings (use some for broth too )
sea salt
garlic powder
onion powder
cumin powder
scant amount of citric acid
small amount dried powdered shiitake mushrooms optional
cumin
paprika or chili powder

wet seasonings
soysauce- regular & sweet soysauce ( sweet is scant amount off setting citric acid )
kitchen bouquet for dark color
boil mushrooms in broth with cut gluten/soy pieces for added flavor optional
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Chicken style     
Basic Vegan Chicken-Style seasoning
2 Cups nutritional yeast flakes
1/3 cup onion powder
1/3 cup salt   or NoSalt
2 1/2 Tablespoons dried Parsley
1 tablespoon sucanat or cane juice crystals
1 1/2 Tablespoons garlic powder
3/4 teaspoon celery seed
1/2  teaspoon cumin

Linda's  Vegan Chicken style seasoning
copied from Bear Fork SDA Church Cookbook recipe
1 cup food yeast flakes
1 Tablespoon garlic powder
2 teaspoons coriander powder
½ teaspoon thyme
1 teaspoon savory
3 Tablespoons onion powder
2 teaspoons salt
1 scant teaspoon sage
½ teaspoon marjoram
2 Tablespoons parsley
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Fish style       
start enough water or vegetable stock in a very large stock pot to make enough fish style seasoned broth to fill ½ - 3/4 depth very large stock pot
season the with broth with
1-2 Tablespoons finished mix of Basic Vegan chicken style seasoning ingredients for fish seasoning base without the cumin - add to taste
sea weed powder to taste - start lightly - add in stages - a little goes a long way
1 teaspoon lemon juice or scant citric acid powder on dry tip of butter knife to create slight under taste after taste
garlic powder to taste
unrefined sea salt to taste

write down the amounts of ingredients used, make your favorite strength dry mix from that
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kneed the dough to stiffen up, cut, boil till firm, bake oil free in the oven and broil to brown.
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If using a meat slicer or desiring to slice very thinly
partially pre cook whole uncut lump in broth - partially freeze, slice in meat slicer, finish boiling, then baking.

It is rubbery to slice before boiling, can lightly partially freeze for easier slicing, and semi freezing is required if thin slicing with a meat slicer, or by hand.  It will expand somewhat, but not as much a gluten powder only, meat substitute recipe .

If making pulled BBQ - do not bake, prepare for meat slicer, slice with meat slicer, or very thin by hand, finish cooking in pressure cooker with favorite style and flavor BBQ sauce & liquid smoke.

If you want red undertones in the product, substitute beet juice for some of the water for dough and for making broth.  After cooking it will stay red. 

[newbie]

my latest adventure in the kitchen is finding out where the ants are coming from....  got rid of them last March but they are back again...

[Ed Sutton]

Put out a saucer of dry corn meal on the floor.  They take them back to the colony, and feed the queen, she drinks water, swells up, dies, their colony gets a major shock if not dies.

[newbie]

Put out a saucer of dry corn meal on the floor.  They take them back to the colony, and feed the queen, she drinks water, swells up, dies, their colony gets a major shock if not dies.

I heard that somewhere ....  thanks Ed... will try that next spring if they decide they like our home again LOL

[Ed Sutton]

From YouTube 

stir fried  tofu & kale greens
http://youtu.be/7qEYNtyjN3s

Vegan Smoked Tofu Stack with Char Grilled Vegetables
http://youtu.be/-vQPmBdY-R4

smoked tofu stir fry
http://youtu.be/YV-pxjH9_5c

Stuffed mushrooms with Soyganic smoked tofu
http://youtu.be/m9NQHdWPR-4

CHING HE HUANG Click & Cook Smoked Tofu With Kale Teaser
http://youtu.be/5Im6p7aI3fk

My question is, where are all the SDA's cooking at on YouTube ?