Long story not worth telling, but yesterday I received 12 bottles of shrimp cocktail sauce.
Good part: Hey, 12 bottles of shrimp cocktail sauce! Bad part: What exactly do I do with 12 bottles of shrimp cocktail sauce?
I think it's basically just tomato and horseradish, but I honestly have no clue what to do with this. Ideas? Couldn't find anything in the Memories, but then again, I don't think we have a "shrimp cocktail sauce" category...
I am thinking about adapting a recipe to be vegan by substituting some soy ground beef instead of regular beef and was hoping someone could help me. The recipe calls for a pound of beef, but don't know how much soy beef that would be.
Also, I was wondering if anyone knew how many cups of corn is made out of 4 corn on the cob. I'd much rather buy frozen corn for this recipe than cut it off the cob like it says to, because I am a poor college student. Thanks for the help!
Me and my girlfriend just ate the best dinner, well, definatly the best dinner in the last week. All of the recipes were adapted (well, veganised) out of a book called PMWU centenarary cookbook. All the ingredients seemed pretty easy common things to find, which was good. The recipes are behind the cut. We were gunna take photos but i forgot and just started eating, because it looked soooo good.
has anyone ever tried making toffee bananas before? all the recipes i've seen have egg in the batter, and i'm not sure what to use in place of the egg that will make the batter stick to the bananas and help it crisp up properly.
i have tried making battered seitan before, using cornstarch in the batter instead of egg, and the batter slid off and fell apart once in the hot oil. i know the same thing will happen with battered bananas if i don't find a good egg replacer that works. (beer is not an option, and regular egg replacers for baking won't work either. it has to be something that will firm up and fry, much like an egg will do in oil.) help?