October 8th, 2009

Gefilte Fish

I miss my grandmother's gefilte fish. She used to do them the salty version (yes, there are two versions, and the geographical boarder line between the two versions runs through the carpathian mountains it seems, along with the boarder line between two versions of kigel, but I'm digressing).

Can anyone help me veganize gefilte fish? I think saiten would do the trick for the texture, but the gelatinous stock and the sea-saly flavore will be missing...

Thank you!
  • Current Mood: blank
  • Current Music: MGMT - The Youth

Green Tomatoes

Hey everyone!

Frost is hitting my town tomorrow so I'm getting ready. But so many green tomatoes!

Now, I've gotten recommendations on how to help them ripen but some of them are just too green to do so.

So I'm going to make my first set of Fried Green Tomatoes. I've never eaten one in my life so I hope it works out.

However! I want to do more than just fry them. I've looked on the internet an I've found such things as:

Green Tomato Pie and Bread

Then some mentioning of mincemeat but I don't can and won't be starting this year.

So any suggestions for the bucket full of green tomatoes I have in my kitchen?

And any spins on the Fried Green Tomato scenario other than the basic Salt, Pepper, Flour, Corn Meal?
  • Current Mood: cheerful

Question about subbing red wine for white....

So I'm all sorted and prepared to make the orange ginger baked tofu from the ppk.com (http://theppk.com/recipes/dbrecipes/index.php?RecipeID=144); but I just realized I don't have any white wine. I have red...but I know that will seriously effect the flavor. I have vinegar, but have never used it as a sub before in a recipe.

Do any of you have any suggestions? This already calls for orange juice, so I can't sub the wine with OJ like I normally would. I did look through the tags, but I'm crossing my fingers that someone has some specific first hand knowledge in this particular recipe.

Thanks!

UPDATE: So I subbed red wine for the white, and honestly folks this was the best baked tofu I have ever had, hands down. I'm on my second sammich as we speak. The red wine is the best accident that could have happened to this dish; tomorrow I'm going to roll some of this up in sushi rolls and live off those for awhile. Try this recipe if you have a chance...it's quick and easy and delicious!