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What do your meals look like (show me pictures)....

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  • PAPYRUS3PAPYRUS3 Member Posts: 7,835 Member Member Posts: 7,835 Member
    ^do you ferment your own tempeh?
  • BarbaraHelen2013BarbaraHelen2013 Member Posts: 1,279 Member Member Posts: 1,279 Member
    PAPYRUS3 wrote: »
    ^do you ferment your own tempeh?

    No, it’s not something I eat often - I maybe buy a 200g pack 2-3 times a year. So I’ll have it 4 times in a week then not for months.

    I’ve looked at how it’s done though, because I’m always curious about food and cooking! Stumbling block for me is the idea that you have to buy the cultured bacteria! If it worked like Kimchi or Sourdough that might be different!

    I’ve got no idea where one goes to buy such things!
  • PAPYRUS3PAPYRUS3 Member Posts: 7,835 Member Member Posts: 7,835 Member
    PAPYRUS3 wrote: »
    ^do you ferment your own tempeh?

    No, it’s not something I eat often - I maybe buy a 200g pack 2-3 times a year. So I’ll have it 4 times in a week then not for months.

    I’ve looked at how it’s done though, because I’m always curious about food and cooking! Stumbling block for me is the idea that you have to buy the cultured bacteria! If it worked like Kimchi or Sourdough that might be different!

    I’ve got no idea where one goes to buy such things!

    I too have just looked into making it. It doesn't sound too complicated and I think my local health food store(s) might have the starter. However, I tried making sauerkraut and it didn't turn out...I kind of 'winged' it though.
  • senalay788senalay788 Member Posts: 245 Member Member Posts: 245 Member
    PAPYRUS3 wrote: »
    PAPYRUS3 wrote: »
    ^do you ferment your own tempeh?

    No, it’s not something I eat often - I maybe buy a 200g pack 2-3 times a year. So I’ll have it 4 times in a week then not for months.

    I’ve looked at how it’s done though, because I’m always curious about food and cooking! Stumbling block for me is the idea that you have to buy the cultured bacteria! If it worked like Kimchi or Sourdough that might be different!

    I’ve got no idea where one goes to buy such things!

    I too have just looked into making it. It doesn't sound too complicated and I think my local health food store(s) might have the starter. However, I tried making sauerkraut and it didn't turn out...I kind of 'winged' it though.

    You should never ever just "wing" fermented food. There is too much that can go wrong and that type of a bacteria is no joke.
  • acpgeeacpgee Member Posts: 5,448 Member Member Posts: 5,448 Member
    My attempt at replicating the cod dish we had Saturday nightin a restaurant. Carrot mirepoix cooked in leftover sauce from a caribbean seafood boil mixed with a tin of borlotti beans, pan fried hake with gremolata. A side of air fried courgette. Missing the pretty parsley oil of the restaurant dish.
    jeuzooynqgoj.jpeg
  • senalay788senalay788 Member Posts: 245 Member Member Posts: 245 Member
    Putanesca. Vegan. #meatlessmonday

    52dtbe9evg8q.jpg
  • o0Firekeeper0oo0Firekeeper0o Member Posts: 75 Member Member Posts: 75 Member
    gy38jngls4l4.jpeg

    Made Greek chicken pasta with Banza chickpea pasta. It was pretty good; I feel like it could be better. Further experimentation is needed!
  • snowflake954snowflake954 Member Posts: 5,522 Member Member Posts: 5,522 Member
    Risotto w grated zucchini, telline (small clams), low fat cream, broth, EVOO, black pepper, white wine, and grated Parmigiano Reggiano.5sa58wz5pg59.jpg
    edited October 27
  • joshchapojoshchapo Member, Premium Posts: 186 Member Member, Premium Posts: 186 Member
    sbw5ixafxmcj.jpeg

    Snapping turtle burger aka “Turgler”
    Side of maple brown sugar beans

    Turtle meat so tender, tasty, and super super lean! More lean then turkey, venison, grass fed beef
  • PAPYRUS3PAPYRUS3 Member Posts: 7,835 Member Member Posts: 7,835 Member
    senalay788 wrote: »
    Kale and stuff...

    hry3ifnwv1ao.jpg

    'stuff' sure looks good😉
  • acpgeeacpgee Member Posts: 5,448 Member Member Posts: 5,448 Member
    Thai inspired salad of grapefruit and pineapple with toasted coconut and almonds, raw and fried shallots, mint and coriander to start. Main of Vietnamese pancakes with sous vide chicken. This time I tried a recipe where you fill the pancakes at the table but next time will return to conventional method which cooks the filling in the pancake because I like the beansprouts a bit wilted. The pancakes look dark because some recipes call beer instead of sparkling water in the batter and we only had a dark ale in the house. Lightly pickled carrot on the side.
    exdg9virx1hl.jpeg
    0lnqj5kyj4y3.jpeg
    bm12js1bdocb.jpeg
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