I'm only eating meat once a day now...

[Trotskilicious]

i've never even had indian food once so i'm not going to cook it.

[null123]

a lot of these suggestions don't have a protein source and you're gonna be hungry. if salad doesn't fill you up but you still like to eat it, chop up 1-2 hardboiled eggs and/or throw some kidney beans, chickpeas, cannellini beans etc in. maybe baked tofu if you're into that. do not skimp on the dressing, just make it with a good fat like basically anything but vegetable or canola oil. or put hazelnuts or pecans or something in it. and a bunch of bell pepper. theoretically salad should be the most filling thing in the world if you don't make it into a crappy salad with nothing on it. if that's still not okay, do all of the above and put it in a tortilla.

[Eric Blair]

Originally Posted by Trotskilicious

i've never even had indian food once so i'm not going to cook it.

Jesus

[Eric Blair]

Try it sometime. You would like it. The you might even cook it.

[exactlythesame]

Originally Posted by Trotskilicious

tzatziki is better for that, I think. Well tzatziki > sour cream and I like sour cream a lot.

that greek cucumber mess? blech.

make lots of bruchetta and italian bread with pesto for lunch

damn. i'm hungry.

[Trotskilicious]

Originally Posted by Charmbag

a lot of these suggestions don't have a protein source and you're gonna be hungry.

Yeah, I noticed that. I think I'll probably have to get used to eating beans, but I like the egg suggestion, since they can boil as I'm chopping stuff.

[Trotskilicious]

Originally Posted by Eric Blair

Try it sometime. You would like it. The you might even cook it.

I probably would like it and there's an indian place up in a shopping mall with a movie theatre that routinely shows bollywood movies so that's probably good.

i really don't know where to start. The only think I am familiar with is saffron rice. Everything else is a vague ??? I don't know what chutney is, don't really know what vindaloo is but it's got chicken in it, don't have any idea what curry is. Is it a sauce? A soup? I mean.

A M E R I C A

[ilikeplanets]

Veggie wraps are good and make you think you're eating something more substantial. Classic grilled cheese is okay...add mushrooms and tomatoes to spice it up. UM not sure how you feel about tofu, but if you're into it and can afford it/prepare it sometimes it will suffice. I'm not sure if you're including fish as meat, so if not sushi is always delicious. Good luck, it'll be worth it!

[Luke de Spa]

Originally Posted by Trotskilicious

I probably would like it and there's an indian place up in a shopping mall with a movie theatre that routinely shows bollywood movies so that's probably good.

i really don't know where to start. The only think I am familiar with is saffron rice. Everything else is a vague ??? I don't know what chutney is, don't really know what vindaloo is but it's got chicken in it, don't have any idea what curry is. Is it a sauce? A soup? I mean.

A M E R I C A

http://en.wikipedia.org/wiki/Curry

if you can't be bothered reading that, curry is basically a thick gravy made from some combination of puréed vegetables, clarified butter, spices, cream, and occasionally meat, to which a protein source of some kind (meat, paneer, chickpeas etc.) is usually added. it's usually served with steamed basmati (long-grain, low-starch) rice and/or naan (a kind of indian flatbread which is made with yoghurt and lightly leavened). that's the english-influenced way it's done here, at least.

vindaloo is a hot, portuguese-influenced curry with vinegar as a prominent ingredient, usually with lamb or chicken as the protein. with just about any curry you can substitute paneer – a simple indian curd cheese, very easy to make at home – which imho is superior because it's not fatty and it absorbs the curry's flavours much more readily than meat.

as with any new cuisine it'll take a bit of trial and effort to get it "right" (meaning, conforming to your tastes), but generally it's pretty easy to make. the only tricky things will be (depending on your location) tracking down the required spices and, if you want to, finding time to make paneer. (you can alternatively substitute diced parboiled potatoes cooked with a decent amount of salt)

[Luke de Spa]

wth i wrote out a couple of cheese recipes but the text just disappeared and no amount of undoing will bring it back

asshole board

one was for pan-fried halloumi with warmed olives and the other was for ye olde mozzarella/basil/tomato combo, let me know if you want them

[barden]

i grew up in Durban so I make a killer curry
LDS, when you imply it might be hard to find the right spices it confuses me cause you get that shit everywhere, dont you?

I make the best bunny chow ever. Do you guys know what that is?
And an amazing creamy indian chicken salad with peaches.

And a nice malay influenced curry with raisins and peaches too. it's great.

Indian food! Man I need some right now.

All of these have meat in it but fuck it they are amazing.

[barden]

http://en.wikipedia.org/wiki/Bunny_chow

[Luke de Spa]

the only stuff i have any trouble finding here at non-ridiculous prices are asafoetida and star anise but i figured you know A M E R I K A don't they just season everything with chicken salt there

[barden]

this article shows the wide variety of food we enjoy down here.
it's all good. all of it.
every single meal.

http://en.wikipedia.org/wiki/South_African_cuisine

[barden]

Other great traditions that still stay strong:
http://en.wikipedia.org/wiki/Potjiekos

Potjie is amazing. You can buy them everywhere, from 'gas' stations to walmart equivalents.
It's all about the layers. And the time. It takes a long time to do a potjie right.
It's also not uncommon for someone to chuck a bag of weed in the potjie too. I guess it makes it more social.


Another good one everyone should know by now is the braai:
http://en.wikipedia.org/wiki/Braai


Would you like to know what the best meat in the world is Trots?

[Luke de Spa]

new zealand cuisine:

http://en.wikipedia.org/wiki/Austral...aland_meat_pie
http://en.wikipedia.org/wiki/Pavlova_(food)
http://en.wikipedia.org/wiki/Fish_and_chips
http://en.wikipedia.org/wiki/Cheese_roll
http://en.wikipedia.org/wiki/Hangi
http://en.wikipedia.org/wiki/Sausage_roll
http://en.wikipedia.org/wiki/Oyster#...on_and_storage JUST THE FRIED ONES

pretty glad i wasn't born 20 years earlier

[Luke de Spa]

oh well i guess you could just look at this http://en.wikipedia.org/wiki/New_Zealand_cuisine

but i got all the main shit i think

[barden]

http://en.wikipedia.org/wiki/Oryx

Fucking delicious.
Tender without the huskiness of other game meat. It's a strange taste combination of veal and bacon. It's incredible. I have had Oryx steaks. I have had oryx with breakfast. I have had oryx pizzas. I have had oryx biltong.

The best oryx is in Nambia and I cant get any decent Oryx down here and it bothers me.
It is honestly the best meat I have ever eaten.
I have eaten some other gamey meats like Croc (not bad, chickeny) and Snake (also chickeny) and warthog and other buck and such.

Oryx is the best. There is something special about the meat of an Oryx.
When I was young I had this book (I still have it actually) about animals, and they had a chapter on myths. They discussed unicorns and they had a side profile of an oryx with it's horns lined up to look like just one. I suppose that means the Oryx is a unicorn.
Imagine how fucking good unicorn tastes.
It is even better.

[barden]

Originally Posted by barden

Another good one everyone should know by now is the braai:
http://en.wikipedia.org/wiki/Braai

I am ALWAYS the braai master. This responsibility includes not only the cooking of the meat, but the starting and maintaining of the fire as well.
It also comes with the important task of looking over to the braai with an educated gaze and saying 'not yet, not yet' when everyone asks if it's time to start cooking.

[Luke de Spa]

anyway this thread is about not eating meat so maybe cool your jets there carnivore boy

[Luke de Spa]

pretty close to my buffalo mozzarella recipe: http://www.epicurious.com/recipes/fo...e-Salad-240203

[Luke de Spa]

but you should tear the mozzarella rather than slice it like they have in the photo. it looks a lot better imho and since mozzarella is made by continuous stretching and folding it tears like pulled pork, making for a better texture

[barden]

If NZ is responsible for all of those I'm pretty impressed.
I see you guys did Pavlova, good work on that one.
Pies are a pretty big deal round here too. And sausage rolls. And Cheese Rolls. (actually, on reading that article I have never had a Cheese Roll, only a Cheese Bun).
I might try one of those! Any tips?

Something we do here, is get pastry dough, roll it out into a long strip, line it with Marmite (A M E R I C A: http://en.wikipedia.org/wiki/Marmite) and grated cheese, roll it up, then cut it into little medalions and bake those.

[barden]

wait wait, before we leave it alone entirely: how casually can a Hangi be assembled? Cause I got to try some of that stone pit cooking. Is it quite a specific process? If I have the place to do so, could I give it a bash without any prior experience, if I got some good instructions?

And what MEAT would you suggest?

[barden]

i bet it's going to be stone specific, and depth and all that stuff. And the baskets being specific too, I am sure.
Biut i'd love to give it a go with some friends on a beachside camping trip. We have one planned for next month in fact.

[barden]

i am just going to dig a big hole, throw some rocks in it, light a big fire, wait a while, throw some sand over, put some baskets down, throw more sand on top.
I bet it will work i will keep ntphoria posted.
On that night everyone is either going to love me or hate me for burying not only the fire, but their food too.

[Luke de Spa]

i've never prepared one myself, only partaken thereof. it wasn't really my thing TBH. like a boring roast meal really, maybe less dry. it's just a method of applying heat to food so aside from the cultural aspect the outcome is only going to be as good as the preparation allows

[barden]

the first site i went to check out, which was one the NZ government domain, gave me a 404 error. But I'll find some more. It seems like a fun thing to do with some friends instead of another braai.



ALSO, TROTS, THIS JUST IN:
Between 1969 and 1977, the New Mexico Department of Game and Fish intentionally released 93 Gemsbok into the White Sands Missile Range in New Mexico, and that population is now estimated between 3,000 and 6,000 animals.[5] Within the state of New Mexico, oryxes are classified as "big game" and can be harvested with the proper license, however the quality of the hunt may be affected by military regulation of the missile range.



MEXICO IS PRETTY CLOSE TO TEXAS, RIGHT?

[barden]

this is a great excerpt directly from wiki:

Beverages

When South Africa's mines were developed and Black South Africans began to urbanize, women moved to the city also, and began to brew beer for the predominantly male labor force — a labor force that was mostly either single or who had left their wives back in the rural areas under the migrant labor system. That tradition of urban women making beer for the labor force persists in South Africa to the extent that informal bars and taverns (shebeens) are typically owned by women (shebeen queens). Today, most urban dwellers buy beer manufactured by industrial breweries that make beer that is like beer one would buy in Europe and America, but rural people and recent immigrants to the city still enjoy the cloudy, unfiltered traditional beer. Another great food in South Africa are pretzels.

[barden]

anyway trots, if any of these sound good and dont have any meat in them, ask me and I'll steer you in the right direction.

* Amasi, sour milk.
* Biltong, a salty dried meat (similar to jerky), although the meat used is often from different types of Antelope or other venison.
* Bobotie, a dish of Malay descent, is like meatloaf with raisins and with baked egg on top, and is often served with yellow rice, sambals, coconut, banana slices, and chutney.
* Boerewors, a sausage that is traditionally braaied (barbecued).
* Bunny chow, curry stuffed into a hollowed-out loaf of bread. A bunny chow is called Kota by the locals.
* Chutney, or Blatjang, a sweet sauce made from fruit that is usually poured on meat.
* Frikkadelle - meatballs.
* Gatsby food mainly popular in Cape Town, comes in the form of a long roll with fillings of anything ranging from polony to chicken or steak and hot chips
* Gesmoorde vis, salted cod with potatoes and tomatoes and sometimes served with apricot jam.
* Hoenderpastei, chicken pie, traditional Afrikaans fare.
* Isidudu, pumpkin pap.
* Koeksisters come in two forms and are a sweet delicacy. Afrikaans koeksisters are twisted pastries, deep fried and heavily sweetened. Koeksisters found on the Cape Flats are sweet and spicy, shaped like large eggs, and deep-fried.
* Biryani
* Mageu, a drink made from fermented mealie pap
* Mala Mogodu, a local dish equivalent of tripe. The locals usually enjoy mala mogodu with hot pap and spinach
* Malva Pudding, a sweet spongy Apricot pudding of Dutch origin.
* Mashonzha, made from the mopane worm.
* Melktert (milk tart), a milk-based tart or dessert.
* Melkkos (milk food), another milk-based dessert.
* Mealie-bread, a sweet bread baked with sweetcorn.
* Mielie-meal, one of the staple foods, often used in baking but predominantly cooked into pap or phutu.
* Ostrich is an increasingly popular protein source as it has a low cholesterol content; it is either used in a stew or filleted and grilled.
* Pampoenkoekies (pumpkin fritters), flour has been supplemented with or replaced by pumpkin or sweet potato.
* Potbrood (pot bread or boerbrood), savoury bread baked over coals in cast-iron pots.
* Potjiekos, a traditional Afrikaans stew made with meat and vegetables and cooked over coals in cast-iron pots.
* Rusks, a rectangular, hard, dry biscuit eaten after being dunked in tea or coffee; they are either home-baked or shop-bought (with the most popular brand being Ouma Rusks).
* Samosa or samoosa, a savoury stuffed Indian pastry that is fried.
* Smagwinya, fat cakes
* Smoked or braai'ed snoek, a regional gamefish.
* Sosaties, kebab, grilled marinated meat on a skewer.
* Tomato bredie, a lamb and tomato stew.
* Trotters and Beans, from the Cape, made from boiled pig's or sheep's trotters and onions and beans.
* Umleqwa, a dish made with free-range chicken.
* Umngqusho, a dish made from white maize and sugar beans, a staple food for the Xhosa people.
* Umphokoqo, an African salad made of maize meal
* Umqombothi, a type of beer made from fermented maize and sorghum.
* Umvubo, sour milk mixed with dry pap, commonly eaten by the Xhosa.
* Vetkoek (fat cake, magwenya), deep-fried dough balls, typically stuffed with meat or served with snoek fish or jam.
* Waterblommetjie bredie (water flower stew), meat stewed with the flower of the Cape Pondweed.