April 10th, 2006

Matzoh ball technique

After nine years without matzoh ball soup, I decided to try the Post Punk Kitchen recipe because it was the one that seems to have the most positive feedback. I usually don't use measuring tools, but I made sure to follow the directions completely. However, I didn't have matzoh meal on hand tonight and decided to throw the crackers in the blender to make meal. I followed the recipe and ended up with an ugly pot of waterlogged matzoh bits.

Here are my questions:

Could the texture of the matzoh meal make a big impact on how well the balls stick together?

How many of you have used the ener-g matzoh ball technique? I've heard it doesn't work and I've heard it does.

Does anyone have a tried-and-true matzoh ball soup recipe?


Also, I was curious if other people use the veggies left over after making broth. It looked like they could make a nice shepherds pie filling...

guava juice?

Does anyone have any recipes for making guava juice? Is it okay to stick one in the juicer since there are those little seeds in there? (I've never used a juicer before but my roommate has one that she brought up pretty much for me.) Does the guava need to be at a certain stage of ripeness? What else would you put in there with it? Maybe some lemon juice?

vegelicious!

Has anyone ever had these before? My
friend made them on the grill tonight and they were "crispy" on the outside and
were SO SO freaking good. I'd never heard of them before, but apparently they
sell them at Martins/Tops and are on sale for 3/$5 this week! They have 14g of
protein (and an insanely large amount of salt), but holy shit they are good.
They come in three flavors, all of which are vegan! They make meatballs too,
however, they contain cheese. I highly recommend them for summer grilling. Mmm.

Jazzing up homemade seitan!

I just made my own seitan for the first time and it came out wayyy better than I expected - not only was it edible, but good enough that I ate an entire third of the recipe to myself as soon as it as ready!

What special things do you do to your seitan to make it taste different/better/specific to a certain recipe? Are there kneading techniques that produce different textures, certain seasonings to add to the dough itself or to the cooking broth, or any other tricks you guys have for making your favorite seitan?
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