July 29th, 2005

whole wheat flour

i've made cookies 4 or 5 times in the last few months and each time they've come out too crumbly. this last time was the worst. they almost feel like sand, and crumble apart if i try to pick one up. i don't understand why, but the only constant with each batch has been the use of whole wheat flour. has anyone ever experienced this before with ww flour? it seems odd that it would have this effect, but i can't think of anything else it could be. thoughts? opinions? suggestions?

cooking trends & "mayo" opinions

What trends have you noticed in vegan/vegetarian cooking in your city or community? Here in milwaukee, I feel that everything lately has been about homestyle, deep-fried-but-vegan stuff. Lots of vegan greasy bar/diner food, potatoes and imitation meat.

One theory I have is that it's a reaction to veg cooking being predominantly about ethnic exotic (and low fat) for so long. I didn't grow up in the midwest, so I don't have comfort or nostalgic attachments to that style of cooking. Fake meats are great for convenience, but it's still processed food and I think they become a crutch for cooks. Meat analogues eliminate a lot of creativity and drive restaurant prices up due to their high cost (relative to say, beans or seitan).

Again, what are the trends in your area? What do you think that they are a result of? What do you predict for future trends?

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Now that I have just crabbed about processed and unhealthy food, I would like to be totally hypocritical and ask about everyone's opinions of vegan mayo products. We're having a luau bbq next month, and (contemporary) Hawaiian cooking involves a decent amount of mayo. I'd like to make mac and potato salads that everyone can eat. Favorites? Ones that will hold up to outdoor/buffet conditions?
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I screwed up my soup, any suggestions are appreciated to fix it.

I made a big pot of soup and then I screwed it up:(

Ingredients:
-6 pears
-3 yams
-tons of green onion
-one yellow onion
-one big zuchinni
-brocolli

I seasoned it with sea salt, and kelp. Then I added a lot of cayenne to warm me up, I'm sick in July, it's terrible! It's making me sneeze it out which is good.

Now I usually make a base with miso, and use tamari instead of salt. But I'm out of miso and my husband hates the taste of soy sauce so I want us to both be able to eat this. I added too much nori and now it tastes like seaweed and cayenne. What can I do to even out the flavour and give it more of a punch? I put tamari on everything, but I need to branch out a little.

Maybe carrots will help absorb some seaweed flavour and add to the thickness? I blended it and made it a bit watery so my throat could take it, but when I re-heat it it gets even more watery..