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40% of lost calories globally are from beef, needing 33 cal of feed per 1 cal

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Re: 40% of lost calories globally are from beef, needing 33 cal of feed per 1 cal

#351

Post by aziaziazi »

ndsipa_pomu wrote: post #307
aziaziazi wrote: post #242

Earlier quoted context omitted.

If that helps, some non-cheese that might trigger your taste buds: - Brewer/nutritional/super yeast (with a bit of oil and/or smashed cashew): in place of Parmesan - Tahini: less cheesy but equally bold taste as yeast - Lactic acid fermented Tofu: whey cheese. - Tempeh: my favorite, just oiled-panned with salt and pepper. Between chicken and soft-Camembert

I'm not convinced by some of those. I'm a pescetarian, so I still eat cheese, but I enjoy unusual foods. I don't find tahini to taste anything like yeast/cheese, though to be fair I mainly use tahini in hummus. I'm not familiar with lactic acid fermented Tofu - does that go by a different name? Tempeh seems more nutty than cheese-like to me, though I rarely eat it as my wife doesn't like the flavour or texture of it.…

> Natto Any advice to try it? I haven’t had the courage yet but I guess it's time to face my fears.

> lactic acid fermented Tofu The english name of the one I buy is "Lactofermented Tofu" [0], although their ingredients [1] lacks a coagulant but have ferment instead: I guess the tonyu+ferment produce lactic acid, which then coagulate the fermented tonyu into tofu. I wonder if that make a big difference with classic recipes that ferment the tofu directly [2].

> Tempeh It's a fresh product and the taste really differ depending on:

- Ripeness. It can be ripped a few days to build an intense flavor when homemade or bought fresh.

- Ingredients. Same fungus (Rhizopus oligosporus) can be used to ferment others legumes/grains. I once made black-lentil-tempeh which had a very strong gorgonzola flavor with a firm and non-fat texture.

0 https://lesojami.com/en/our-ranges/

1 (french) https://lesojami.com/produit/tofu-lactofermente-ail-des-ours...

2 https://revolutionfermentation.com/en/blogs/tempeh-soy-grain...

Re: 40% of lost calories globally are from beef, needing 33 cal of feed per 1 cal

#352

Post by irishcoffee »

hackable_sand wrote: post #271
irishcoffee wrote: post #188

Earlier quoted context omitted.

Isn’t that entirely their point? Stop bitching about cows (not a real problem at all) and fix an actual problem. Seems like you nailed it. People aren’t going to stop eating beef, full stop. Won’t happen, full stop. It’s akin to suggesting we need to stop eating eggs, also will never happen. These threads pop up on here every so often and it amuses me in a morose way. Nothing will ever change in the beef industry, no…

You sound like an addict

How so?

Re: 40% of lost calories globally are from beef, needing 33 cal of feed per 1 cal

#353

Post by aziaziazi »

capitainenemo wrote: post #347
aziaziazi wrote: post #242

Earlier quoted context omitted.

If that helps, some non-cheese that might trigger your taste buds: - Brewer/nutritional/super yeast (with a bit of oil and/or smashed cashew): in place of Parmesan - Tahini: less cheesy but equally bold taste as yeast - Lactic acid fermented Tofu: whey cheese. - Tempeh: my favorite, just oiled-panned with salt and pepper. Between chicken and soft-Camembert

I'm not arguing for ditching cheese either (I love cheese, esp goat cheese - which conveniently is often a more pleasant experience for the goats) but here is a recipe that I quite liked for a cheese-like cashew/brewer's yeast spread. I'm pretty sure I transcribed this correctly. Let me know if anything seems off :) Pimento Cheese Spread Blend until smooth: 1c. water (may use water from pimentos) ¾ c. cashew nuts or…

Thanks, will try it! I understand TeaSPoon but what are the c. and T. units ?

Re: 40% of lost calories globally are from beef, needing 33 cal of feed per 1 cal

#354

Post by capitainenemo »

aziaziazi wrote: post #353
capitainenemo wrote: post #347

Earlier quoted context omitted.

I'm not arguing for ditching cheese either (I love cheese, esp goat cheese - which conveniently is often a more pleasant experience for the goats) but here is a recipe that I quite liked for a cheese-like cashew/brewer's yeast spread. I'm pretty sure I transcribed this correctly. Let me know if anything seems off :) Pimento Cheese Spread Blend until smooth: 1c. water (may use water from pimentos) ¾ c. cashew nuts or…

Thanks, will try it! I understand TeaSPoon but what are the c. and T. units ?

Cup and Tablespoon. Sorry, I probably faithfully transcribed a bit too well. Do let me know if it works. I haven't made it in a while. I guess I should try it again.

Re: 40% of lost calories globally are from beef, needing 33 cal of feed per 1 cal

#355

Post by b65e8bee43c2ed0 »

r_p4rk wrote: post #325
b65e8bee43c2ed0 wrote: post #245

Earlier quoted context omitted.

1. "protein" is a blanket term for a number of amino acids we need, and vegetable sources tend to miss a bunch of them. 2. atrocious calorie to protein ratio due to carbs. I imagine eating a pound (dry weight!) of any legume every day would get real old real fast. 3. phytoestrogens. not just soy, all legumes are full of them, even peanuts.

1. yeah, i know, soy is packed full of them though and considered a complete protein hence my reply :) 2. i imagine eating a pound of most unprocessed food sources would be bad, tofu and tempeh are very competitive and have macros similar to egg or cheese 3. not sure where you're going with this? surely you're not referencing the well debunked claim that soy feminizes men or something? --- I'm not even vegan and I ma…

>3. not sure where you're going with this? surely you're not referencing the well debunked claim that soy feminizes men or something?

pray tell, which part is deboonked - that xenohormones disrupt our own hormone production, or that legumes and some other plants contain a lot of phytoestrogens?

Re: 40% of lost calories globally are from beef, needing 33 cal of feed per 1 cal

#356

Post by TimorousBestie »

rayiner wrote: post #306
TimorousBestie wrote: post #303

Earlier quoted context omitted.

> And you'll get a lot farther in life if you stop thinking of real people and their development and culture as video game abstractions. Oh, it’s far too late for that. As the kids say, he’s cooked. He’ll be complaining about hypothetical Appalachians invading New England or New York or the United States (all actual examples, see below) in the nursing home. https://hn.algolia.com/?dateRange=all&page=0&prefix=true&que…

I don’t understand. Do you (1) think Appalachia is great, or (2) you agree that Appalachia lags the rest of the U.S., but think that has nothing to do with how Appalachian parents socialize their children to behave what they teach their kids to value?

Incredible false dilemma that has nothing to do with my observation on your weird rhetorical fixations.

Re: 40% of lost calories globally are from beef, needing 33 cal of feed per 1 cal

#357

Post by ndsipa_pomu »

aziaziazi wrote: post #351
ndsipa_pomu wrote: post #307

Earlier quoted context omitted.

I'm not convinced by some of those. I'm a pescetarian, so I still eat cheese, but I enjoy unusual foods. I don't find tahini to taste anything like yeast/cheese, though to be fair I mainly use tahini in hummus. I'm not familiar with lactic acid fermented Tofu - does that go by a different name? Tempeh seems more nutty than cheese-like to me, though I rarely eat it as my wife doesn't like the flavour or texture of it.…

> Natto Any advice to try it? I haven’t had the courage yet but I guess it's time to face my fears. > lactic acid fermented Tofu The english name of the one I buy is "Lactofermented Tofu" [0], although their ingredients [1] lacks a coagulant but have ferment instead: I guess the tonyu+ferment produce lactic acid, which then coagulate the fermented tonyu into tofu. I wonder if that make a big difference with classic r…

The only Natto that I've tried is pre-packaged and frozen, bought from a Chinese supermarket in Bristol, UK. It comes as five little polystyrene packs that have a small quantity of Natto (maybe 25g?) along with small packets of mustard and soy sauce. The Natto itself consists of the beans, but the oustide is somewhat slimy and very stringy (like cheese) and the flavour is very cheese-like. Incidentally, Natto is extremely high in vitamin K, especially K2, so be careful if you take an anticoagulant like Warfarin.

I don't think the fermented tofu is popular here, but I have seen fermented tofu sold in the same Chinese supermarket - it's sold in either glass or porcelain jars and doesn't usually have any english translation on them. I have got a jar that I bought a while ago, but I haven't had the courage to try it yet as the tofu looks blackened and murky.

Similarly, I've only tried Tempeh from mainstream supermarkets, so that might be why I don't find it to taste cheesy.

Re: 40% of lost calories globally are from beef, needing 33 cal of feed per 1 cal

#358

Post by capitainenemo »

capitainenemo wrote: post #354
aziaziazi wrote: post #353

Earlier quoted context omitted.

Thanks, will try it! I understand TeaSPoon but what are the c. and T. units ?

Cup and Tablespoon. Sorry, I probably faithfully transcribed a bit too well. Do let me know if it works. I haven't made it in a while. I guess I should try it again.

A little belated followup - I tried it, and I feel it was way too thin, even after adding corn starch. I would cut that water way down. Maybe even add as needed after initial blending. Not sure why that is, don't remember it being that thin.

Re: 40% of lost calories globally are from beef, needing 33 cal of feed per 1 cal

#359

Post by aziaziazi »

capitainenemo wrote: post #358
capitainenemo wrote: post #354

Earlier quoted context omitted.

Cup and Tablespoon. Sorry, I probably faithfully transcribed a bit too well. Do let me know if it works. I haven't made it in a while. I guess I should try it again.

A little belated followup - I tried it, and I feel it was way too thin, even after adding corn starch. I would cut that water way down. Maybe even add as needed after initial blending. Not sure why that is, don't remember it being that thin.

Oh thanks, that might save my first batch! It may take me a few days to try it, but I’ll definitely report back.

Re: 40% of lost calories globally are from beef, needing 33 cal of feed per 1 cal

#360

Post by capitainenemo »

aziaziazi wrote: post #359
capitainenemo wrote: post #358

Earlier quoted context omitted.

A little belated followup - I tried it, and I feel it was way too thin, even after adding corn starch. I would cut that water way down. Maybe even add as needed after initial blending. Not sure why that is, don't remember it being that thin.

Oh thanks, that might save my first batch! It may take me a few days to try it, but I’ll definitely report back.

NP... Maybe it's due to the recipe being made so variable. The water might help with the oatmeal variant.
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