Way to sneak bacon into the meatless thread. How many pages are you going to keep this up for?
food The Spicy Meatless Thread... (ya I went there)
- Thread starter Rawkstah
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Way to sneak bacon into the meatless thread. How many pages are you going to keep this up for?
Easy to get a little crazy with that blend, lots of heat in there!SavinaRed said:
The Hot Pepper said:
Way to sneak bacon into the meatless thread. How many pages are you going to keep this up for?
dammit i knew it was going to look that way! I seriously wasnt even that time. But my cast stuff does not look that good.
Rawk knows I am pro vegetarian. And she snuck an egg right into her own meatless thread in the first post.
I guess I should have just said "Hey TB what do you use to season your pans cuz they look nice?"
mx5inpa said:
I believe you. Grape seed oil. Neutral oil with high smoke point. You don't want a low smoke point oil, or if you cook something like a burger on high heat with no oil, the seasoning will start to smoke.
And no, it will not go rancid.
) 
The Hot Pepper said:
Excellent point boss man. Next time I season a pan I will look for grape seed oil. I generally use canola because we always have it around. I had terrible luck with Crisco the couple of times I used it. For me it gets tacky not slick with Crisco and food sticks. Anything I seasoned with Crisco has since been stripped and reseasoned with canola. But like Dan said, you have to keep the heat low with canola or it smokes.
Yep, higher smoke point than even peanut oil, and the best part is, it's virtually flavorless.The Hot Pepper said:
I marinate fruits and veggies with soy sauce and ginger for a couple hours, then drain off the juices and add a couple ounces of grapeseed oil to the bag to coat, then throw them on the grill.
Pulled out the grill, filled it with hardwood lump charcoal and some mesquite chips... roasted red peppers, leeks, marinated mushrooms, garlic, and some olive oil and seasoned eggplant. Had some french bread baking, so I made sandwiches with provolone, fresh shaved Parmesan, and marinara sauce. Spiced up the marinara sauce with some smoked powder from JustAGuy and also dusted some of that on top too. It was amazing.
My kine'o eats Rawk.
Save me some.
Save me some.
Nice job with the meatless !!Rawkstah said:Pulled out the grill, filled it with hardwood lump charcoal and some mesquite chips... roasted red peppers, leeks, marinated mushrooms, garlic, and some olive oil and seasoned eggplant. Had some french bread baking, so I made sandwiches with provolone, fresh shaved Parmesan, and marinara sauce. Spiced up the marinara sauce with some smoked powder from JustAGuy and also dusted some of that on top too. It was amazing.
Garden fresh tomatoes are where its at. And the poblanos, can't go wrong there! I usually pick those up when i'm at the produce market. I did one of those juice cleanse things before and I would throw a poblano in the juice for a little spice.
Last night I made a smoked alfredo sauce with smoked gouda, smoked yellow 7 pot powder, a ton of parmesan, garlic and cream. I tossed it over raw zucchini, no pics, but I did have extra sauce so this morning I made my dude some breakfast while he got ready for work. MX is gunna love all the cheese and egg up in this meatless dish. English muffin, layer of smoked gouda, poached egg, nutritional yeast flakes, and asparagus tossed in the left over alfredo sauce. Topped with some left over bruschetta tomatoes and an extra pinch of powder.
Last night I made a smoked alfredo sauce with smoked gouda, smoked yellow 7 pot powder, a ton of parmesan, garlic and cream. I tossed it over raw zucchini, no pics, but I did have extra sauce so this morning I made my dude some breakfast while he got ready for work. MX is gunna love all the cheese and egg up in this meatless dish. English muffin, layer of smoked gouda, poached egg, nutritional yeast flakes, and asparagus tossed in the left over alfredo sauce. Topped with some left over bruschetta tomatoes and an extra pinch of powder.
Rawkstah said:Garden fresh tomatoes are where its at. And the poblanos, can't go wrong there! I usually pick those up when i'm at the produce market. I did one of those juice cleanse things before and I would throw a poblano in the juice for a little spice.
Last night I made a smoked alfredo sauce with smoked gouda, smoked yellow 7 pot powder, a ton of parmesan, garlic and cream. I tossed it over raw zucchini, no pics, but I did have extra sauce so this morning I made my dude some breakfast while he got ready for work. MX is gunna love all the cheese and egg up in this meatless dish. English muffin, layer of smoked gouda, poached egg, nutritional yeast flakes, and asparagus tossed in the left over alfredo sauce. Topped with some left over bruschetta tomatoes and an extra pinch of powder.
You tryina troll me? Well the dirty dish worked.
MX, tell us why hair is meat.
Please stay on topic, thank you.
Dinner last night was seitan gyros. I never think to take photos of the whole process, but last night was quite the process. I started by making the dough for the pita bread, I just looked up a recipe on google for that. While the dough was rising I made the stock and dough for the seitan. Seitan is wheat meat, if you've never heard of it. I loosely follow this recipe http://www.theppk.com/2009/11/homemade-seitan/ but I doctor up the seasoning part to my liking, aka add in some powders, and I use more of the nutritional yeast flakes because I think they taste kinda like cheese.
The tzatziki sauce came next, and after that the pita dough was ready to hit the griddle pan. The last step to this ordeal was to cut up the now done and rested seitan and pan fry it a bit with more typical gyro seasonings. I used cumin, cinnamon, nutmeg, smoked paprika, smoked bhut powder, oregano, garlic, and some onion powder.
Load up the pita with the wheatmeat, tomatoes, onion, cucumbers, and tzatziki and nom away!
(the things in the background are more wheatmeat pieces, I keep them in the stock in the fridge until the next time I am going to use it)
The tzatziki sauce came next, and after that the pita dough was ready to hit the griddle pan. The last step to this ordeal was to cut up the now done and rested seitan and pan fry it a bit with more typical gyro seasonings. I used cumin, cinnamon, nutmeg, smoked paprika, smoked bhut powder, oregano, garlic, and some onion powder.
Load up the pita with the wheatmeat, tomatoes, onion, cucumbers, and tzatziki and nom away!
(the things in the background are more wheatmeat pieces, I keep them in the stock in the fridge until the next time I am going to use it)