Digest Number 270

[Guest guest]

All good and well BUT do be careful not to use alot of these soy

substitutes for meat. It's not that healthy. In small quantities, or

once or twice a week sort of OK but... . The soy products used

consistently by the dwellers of the far east are all fermented. The

fermentation destroys the isoflavones that tend to cause trouble.

Yaakov B

 

wrote:

 

>

>There is 1 message in this issue.

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>Topics in this digest:

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> 1. Re: Meat substitute

> Carol <descartesmum

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>Message: 1

> Fri, 25 Feb 2005 23:03:40 +0000 (GMT)

> Carol <descartesmum

>Re: Meat substitute

>

>

>According to the London Bet Din, Quorn Mince and

>Pieces are parve.

>

>Tivall's garden vegetable patty, burger, cocktail

>sausage, nuggets, sausage, sausage roll, savoury

>strudel, schnitzel, slicing sausage, and wholemeal

>schnitzel have been certified.

>

>I'm not sure where you or if you can get Tivall. If

>you are in the states, you can find Quorn in health

>food stores in the freezer section.

>

>Hope this has been a help.

>

>Carol

>

>Send instant messages to your online friends http://uk.messenger.

>

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[Guest guest]

As a ground meat substitute, I used very well cooked soybeans mashed

with bulgar or lightly mashed brown rice. You can then use the combo as

is or spread it on a baking sheet, bake until dry in a medium oven and

then crumble and use.

No kashrut problems and much less expensive than commercial products.

Shoshana

 

 

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Shoshana Michael-Zucker, Translations

Levona 7/6

Kfar Sava 44243 Israel

Tel. +972-9-767-5835

Fax. +972-9-766-2855

email: translations

shosh_mz

 

 

 

 

 

 

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