Guest guest Posted February 19, 2002 Report Share Posted February 19, 2002 Table salt contains anti-caking agents - sea salt has no additives in it. ---- Wednesday, February 13, 2002 02:32:54 PM Quick question hi all -I'm wondering why vegetarian recipes always seemto call for sea salt rather than the regular tablesalt that I grew up on?Also, thanks for all of the great recipes thathave been posted lately :)DawnSend FREE Valentine eCards with Greetings!http://greetings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2002 Report Share Posted February 19, 2002 Thank you for replying to my question. I love the way that your e-mail looks! Dawn --- Rakinanandaa <goldenlotus9 wrote: > Table salt contains anti-caking agents - sea salt > has no additives in it. > > ---- > > > Wednesday, February 13, 2002 02:32:54 PM > > Quick question > > > hi all - > > I'm wondering why vegetarian recipes always seem > to call for sea salt rather than the regular table > salt that I grew up on? > > Also, thanks for all of the great recipes that > have been posted lately > > > Dawn > > > > Send FREE Valentine eCards with Greetings! > http://greetings. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2002 Report Share Posted February 23, 2002 Thanks Dawn - I have just started using a programme called incredimail - and it comes with heaps of cool backgrounds, sounds etc! ---- Wednesday, February 20, 2002 09:29:57 AM Re: Quick question Thank you for replying to my question. I lovethe way that your e-mail looks!Dawn--- Rakinanandaa & lt;goldenlotus9 wrote:> Table salt contains anti-caking agents - sea salt> has no additives in it.> > ----> > > Wednesday, February 13, 2002 02:32:54 PM> > Quick question> > > hi all -> > I'm wondering why vegetarian recipes always seem> to call for sea salt rather than the regular table> salt that I grew up on?> > Also, thanks for all of the great recipes that> have been posted lately > > > Dawn> > > > Send FREE Valentine eCards with Greetings!> http://greetings.> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2002 Report Share Posted February 24, 2002 I tend to like Knorr's vegetarian vegetable boullion cubes. a bit high on the sodium but plenty flavorful, unless you prefer homemade stock. Megan keith graves <sleepingtao wrote: ive worked in 8 restaurants since ive been in thetourism business and i have yet to find a satisfyingvegetarian soup stock. can anyone help me? most beefor chicken stock is brimming with flavour, whilevegetable stock is usually weak.. any suggestions? Sports - Coverage of the 2002 Olympic Gameshttp://sports.contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2002 Report Share Posted February 24, 2002 Hello Keith...the problem of a great vegetarian stock is really quite an issue since stock is so often called for in many different kinds of recipes. I have tried making stock with varying kinds and quantities of vegetables: carrots and other root vegetables have a lot of flavor although these can turn very bitter if reduced too much. Leeks, onions, celery, and the usual green veggies in varying quantities are helpful. Sometimes the resulting stock tastes better than others, but in general it seems to lack " substance " or conversely has an unpleasant/bitter intensity and so you can't really rely on it as a flavor accent. After gnashing my teeth over this problem, it finally occurred to me that the secret must lie in the seasoning since veggies can give only so much and I have since tried various spices, not huge quantities, but interesting combinations such as garlic/oregano/bay leaf or garlic/tarragon(not much)/parsley or garlic/basil/bay leaf/parsley. While this next suggestion will very likely horrify you, if you can get away with adding some color, tomato paste/chili sauce/ketchup can add just enough to wake up the stock without overpowering it, but, of course, the last two are excessively high in sodium which can be a negative factor. Other prepared sauces, even a pinch of dry mustard or ginger, can be used in the same way and while it is perhaps not the purest way to achieve flavor, it can work fairly well and requires only a minimum amount, but testing is definitely required! Some of mine have been perfectly dreadful! Katherine/Litter -- In , keith graves <sleepingtao> wrote: > ive worked in 8 restaurants since ive been in the > tourism business and i have yet to find a satisfying > vegetarian soup stock. can anyone help me? most beef > or chicken stock is brimming with flavour, while > vegetable stock is usually weak.. any suggestions? > > > > Sports - Coverage of the 2002 Olympic Games > http://sports. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2002 Report Share Posted February 24, 2002 I would also agree it is the seasonings that give flavour to vege stock - I use garlic, pepper, soy sauce, and the "secret" ingredient which really gives body to the stock - vegemite (think in US it is called marmite) - it is a concentrated yeast extract, looks like oil sludge but really lifts the flavour!! You only need to add about a dessert spoon to the stock (or to taste). OM Shanti Rakinanandaa ---- Monday, February 25, 2002 11:39:07 AM Re: quick question Hello Keith...the problem of a great vegetarian stock is really quite an issue since stock is so often called for in many different kinds of recipes. I have tried making stock with varying kinds and quantities of vegetables: carrots and other root vegetables have a lot of flavor although these can turn very bitter if reduced too much. Leeks, onions, celery, and the usual green veggies in varying quantities are helpful. Sometimes the resulting stock tastes better than others, but in general it seems to lack "substance" or conversely has an unpleasant/bitter intensity and so you can't really rely on it as a flavor accent. After gnashing my teeth over this problem, it finally occurred to me that the secret must lie in the seasoning since veggies can give only so much and I have since tried various spices, not huge quantities, but interesting combinations such as garlic/oregano/bay leaf or garlic/tarragon(not much)/parsley or garlic/basil/bay leaf/parsley. While this next suggestion will very likely horrify you, if you can get away with adding some color, tomato paste/chili sauce/ketchup can add just enough to wake up the stock without overpowering it, but, of course, the last two are excessively high in sodium which can be a negative factor. Other prepared sauces, even a pinch of dry mustard or ginger, can be used in the same way and while it is perhaps not the purest way to achieve flavor, it can work fairly well and requires only a minimum amount, but testing is definitely required! Some of mine have been perfectly dreadful! Katherine/Litter-- In , keith graves <sleepingtao> wrote:> ive worked in 8 restaurants since ive been in the> tourism business and i have yet to find a satisfying> vegetarian soup stock. can anyone help me? most beef> or chicken stock is brimming with flavour, while> vegetable stock is usually weak.. any suggestions?> > > > Sports - Coverage of the 2002 Olympic Games> http://sports. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2002 Report Share Posted February 24, 2002 What a good suggestion! I completely forgot about vegemite/marmite, although I have brought back some containers of this handy substance from the UK when I have been visiting. What it lacks in aethetic eye-appeal, it more than makes up for in taste enhancement. My only reticence was caused by the dread that the lid might dislodge during the flight and I would indeed have "sludge" in my suitcase, not a pleasant prospect! Katherine/Litter Rakinanandaa <goldenlotus9 wrote: I would also agree it is the seasonings that give flavour to vege stock - I use garlic, pepper, soy sauce, and the "secret" ingredient which really gives body to the stock - vegemite (think in US it is called marmite) - it is a concentrated yeast extract, looks like oil sludge but really lifts the flavour!! You only need to add about a dessert spoon to the stock (or to taste). OM Shanti Rakinanandaa ---- Monday, February 25, 2002 11:39:07 AM Re: quick question Hello Keith...the problem of a great vegetarian stock is really quite an issue since stock is so often called for in many different kinds of recipes. I have tried making stock with varying kinds and quantities of vegetables: carrots and other root vegetables have a lot of flavor although these can turn very bitter if reduced too much. Leeks, onions, celery, and the usual green veggies in varying quantities are helpful. Sometimes the resulting stock tastes better than others, but in general it seems to lack "substance" or conversely has an unpleasant/bitter intensity and so you can't really rely on it as a flavor accent. After gnashing my teeth over this problem, it finally occurred to me that the secret must lie in the seasoning since veggies can give only so much and I have since tried various spices, not huge quantities, but interesting combinations such as garlic/oregano/bay leaf or garlic/tarragon(not much)/parsley or garlic/basil/bay leaf/parsley. While this next suggestion will very likely horrify you, if you can get away with adding some color, tomato paste/chili sauce/ketchup can add just enough to wake up the stock without overpowering it, but, of course, the last two are excessively high in sodium which can be a negative factor. Other prepared sauces, even a pinch of dry mustard or ginger, can be used in the same way and while it is perhaps not the purest way to achieve flavor, it can work fairly well and requires only a minimum amount, but testing is definitely required! Some of mine have been perfectly dreadful! Katherine/Litter-- In , keith graves <sleepingtao> wrote:> ive worked in 8 restaurants since ive been in the> tourism business and i have yet to find a satisfying> vegetarian soup stock. can anyone help me? most beef> or chicken stock is brimming with flavour, while> vegetable stock is usually weak.. any suggestions?> > > > Sports - Coverage of the 2002 Olympic Games> http://sports. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2002 Report Share Posted February 25, 2002 I like this " sauce/gravy " recipe. It can be used as a sauce/gravy and you can also add it to soups and stews as a flavour base. If I don't have any of this made up, I use Rapunzel Vegan bullion cubes, the " no salt added " kind. The best bullion cubes I have ever found, and the only bullion cubes I will buy! Garden Brown Sauce 2 Tbsp. olive oil 1 large carrots, chopped 3/4 medium onion, chopped 2 celery ribs, chopped 1 cup sliced mushrooms 4 garlic cloves, sliced 1/4 cup tomato paste 1/4 cup unbleached white flour 1 cup dry red wine 2 Tbsp tamari 2 tsp peppercorns 3 bay leaves 1 tsp dried thyme 1/2 tsp sea salt Saute carrot and onion in olive oil until lightly browned, about 15 minutes. Add celery, mushrooms, and garlic and saute about 10 minutes more, until browned. Add tomato paste and saute about 10 mintes more. Add flour and cook, stirring constantly for 1 minute. Stir in the wine and scrape up the browned bits from the bottom of the pan. Add 6 cups of water and all remaining ingredients and bring to a boil. Reduce heat to low and simmer for 45 minutes. Strain thru a seive and discard any solids. Serve immediately or refrigerate up to one week. The sauce can be frozen for up to 3 months. Makes about 4 cups. From " 3 Bowls - Vegetarian Recipes from an American Zen Buddhist Monastery " cheryll , keith graves <sleepingtao> wrote: > ive worked in 8 restaurants since ive been in the > tourism business and i have yet to find a satisfying > vegetarian soup stock. can anyone help me? most beef > or chicken stock is brimming with flavour, while > vegetable stock is usually weak.. any suggestions? > > > > Sports - Coverage of the 2002 Olympic Games > http://sports. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2002 Report Share Posted February 25, 2002 Besides Knorr bouillon cubes, I use Washington broth packages. They have golden, brown and onion - all vegetarian. - " keith graves " <sleepingtao Sunday, February 24, 2002 9:41 PM quick question > ive worked in 8 restaurants since ive been in the > tourism business and i have yet to find a satisfying > vegetarian soup stock. can anyone help me? most beef > or chicken stock is brimming with flavour, while > vegetable stock is usually weak.. any suggestions? > > > > Sports - Coverage of the 2002 Olympic Games > http://sports. > > > contact owner: -owner > Mail list: > Delivered-mailing list > List-Un: - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > or anything else. Thank you. > please share/comment/inform and mostly enjoy this list > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2002 Report Share Posted February 25, 2002 On Sun, 24 Feb 2002, keith graves wrote: > ive worked in 8 restaurants since ive been in the > tourism business and i have yet to find a satisfying > vegetarian soup stock. can anyone help me? most beef > or chicken stock is brimming with flavour, while > vegetable stock is usually weak.. any suggestions? I use Swanson's vegetable broth (in a can!) for almost all my soups. Of course nothing really is as flavorful as a meat broth, but I think it does a fine job. My french onion soup is delic in it! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2002 Report Share Posted February 25, 2002 i have made french onion soup at least once a week since i have been trying veg-i love it! i use the swanson's also-or is it college inn? karen --- Dementia <walshk wrote: > On Sun, 24 Feb 2002, keith graves wrote: > > > ive worked in 8 restaurants since ive been in the > > tourism business and i have yet to find a > satisfying > > vegetarian soup stock. can anyone help me? most > beef > > or chicken stock is brimming with flavour, while > > vegetable stock is usually weak.. any suggestions? > > > I use Swanson's vegetable broth (in a can!) for > almost all my soups. Of > course nothing really is as flavorful as a meat > broth, but I think it does > a fine job. My french onion soup is delic in it! > > Sports - Coverage of the 2002 Olympic Games http://sports. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2002 Report Share Posted February 25, 2002 I get all my broth powders from my food co-op that get their seasonings from 'frontier herbs', here is there address: http://www.frontiercoop.com/, and their chicken-flavored broth is even on sale right now. It is very good stuff, we simple add water, tvp and broken up spaghetti noodles for a good soup, the kids ask for it in their lunches. They also have beef-like broth. Hope this is helpful for you. At 08:28 AM 2/25/2002 -0500, you wrote: Besides Knorr bouillon cubes, I use Washington broth packages. They have golden, brown and onion - all vegetarian. - " keith graves " <sleepingtao > ive worked in 8 restaurants since ive been in the > tourism business and i have yet to find a satisfying > vegetarian soup stock. can anyone help me? most beef > or chicken stock is brimming with flavour, while > vegetable stock is usually weak.. any suggestions? > ChrisG wife to Larry -15yrs. , Mom to Zak & Jay, 8 & 7 yrs. All residing in Michigan " All television is educational television. The question is: what is it teaching? " - Nicholas Johnson The kindest way to make chicken soup is to leave out the chicken. -Alan Harris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2002 Report Share Posted July 20, 2002 This is from the following website: http://www.ivu.org/history/europe20a/hitler.html A very brief summary of the conclusions in the above articles:At various times Hitler reduced the amount of meat in his diet, primarily for medical reasons. Sometimes he reduced it a lot but the evidence shows that he never stopped eating meat completely for any significant length of time. Unfortunately many meat-eaters, including historians, use the term 'vegetarian' incorrectly to describe someone who simply reduced their meat consumption. The confusion was compounded by Goebbels, grossly exagerating Hitler's 'vegetarianism' for propaganda purposes ---- vegetarian Saturday, July 20, 2002 21:34:34 quick question Hi,I am on a list that has a ranter. He calls any who disagree with him Marxist, etc. His latest is to make a reference to "New age pagans...many are vegetarians like Hitler."Was Hitler a vegetarian? Thanks, Maxcontact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2002 Report Share Posted July 20, 2002 Thank you so much. I now feel prepared if we become his next target. ;-) Max , " Lynette Porter-Tinnel " <Lynette@T...> wrote: > This is from the following website: > > http://www.ivu.org/history/europe20a/hitler.html > > A very brief summary of the conclusions in the above articles: > At various times Hitler reduced the amount of meat in his diet, primarily > for medical reasons. Sometimes he reduced it a lot but the evidence shows > that he never stopped eating meat completely for any significant length of > time. Unfortunately many meat-eaters, including historians, use the term > vegetarian' incorrectly to describe someone who simply reduced their meat > consumption. The confusion was compounded by Goebbels, grossly exagerating > Hitler's 'vegetarianism' for propaganda purposes > > ---- > > vegetarian > Saturday, July 20, 2002 21:34:34 > > quick question > > Hi, > I am on a list that has a ranter. He calls any who disagree with > him Marxist, etc. His latest is to make a reference to " New age > pagans...many are vegetarians like Hitler. " > Was Hitler a vegetarian? > Thanks, Max > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2002 Report Share Posted July 21, 2002 I found this site on Hitler diet, http://www.urbanlegends.com/celebrities/hitler_vegetarian.html - Was Hitler a vegetarian? Thanks, Max Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2003 Report Share Posted January 5, 2003 , " sksumerau <sksumerau> " <sksumerau> wrote: > I decided to empty the pantry and start over, figured a clean sweep > would be easier all the way around. The big question is what to buy? > > I printed out the list of " safe " and " unsafe " foods so I would know > what to get, however, since I'm starting from scratch, as it where, > what do you consider essential for a GFCF free pantry? > > I also spent some time going through my Vegetarian Recipe books and > some of it can easily be adjusted with GF flour. I'll need to > experiment some though. > > I want to thank everyone that responded both publicly and privately. > Its nice to know that there are others out there who have the same > problems and have survived. > > Serena Serena, I have been thinking about your question for a few days now...and I happened to stumble across an answer for you in one of my newer cookbooks. There's a book called Gluten-Free Baking by Rebecca Reilly (copyright 2002 - it's NEW!!) that has a section at the beginning of the book of what one may need for stocking a gluten-free pantry. The list is several pages long and includes lots of fun little kitchen gadgets as well as foods. I'm read through it several times and many of the items listed are stuff that I never use (at least right now), but it does provide a lot of ideas. If you get a chance to run to a book store, check it out. Lots of great recipes and info. Good luck! Dan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2009 Report Share Posted February 10, 2009 Hello all! Just can't say enough about how good the recipes are on here. We love them. One of these days I will be brave enough to add some of my own creations on here :-) Not sure if this is off topic-I do apologize if it is. We just moved to Surprise, AZ and were wondering anyone on here is from the area or knows of a good Vegetarian restaurant or even Indian or Mediterranean place. Thanks! :-) Maria sunshinegirl78 Quote Link to comment Share on other sites More sharing options...
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