Ask MetaFilter posts tagged with veggie

Oh no! Not butternut squash risotto again.

Xurando — Wed, 26 Mar 2008 03:25:15 -0800

As a multi-decade ova-lacto-pesca-vegetarian, I am bored to tears with my diet. Help me revitalize my meal planning/diet. Meat is still not an option. For the past 15 years or so i have been using the same cookbooks and basically the same few recipes. I need something new both cookbook wise and recipe wise. The criteria I want to use is that meals should be relatively quick to make (45 minutes max. and should utilize everyday ingredients. I'm tired of going to the store for arugula or pine nuts.

It seems very British in a way...

TheNewWazoo — Wed, 19 Mar 2008 16:11:33 -0800

What should I do with a pot-full of drained, boiled vegetables used to make veggie stock? We're talking about potatoes, onions, carrots, celery, and garlic. Eating them with salt is nice, but a little boring...

and sometimes one cook can spoil it by himself

johnofjack — Sat, 08 Mar 2008 15:20:13 -0800

I made a big pan of broth and it's bitter. How do I correct it? I poked around a bit looking at broth recipes and it seemed they allowed for a bit of improvisation. So I made a pan of broth using all the odds and ends of vegetables I've had in the freezer awhile: onions, garlic, carrots, celery, mushroom stems, parsnip peels & ends, and parsley. Aside from that, all it had in it was water, a bit of salt, and a dozen lentils.

The broth is bitter. There's probably very little need for bitter broth.

I've searched online and failed to find the answer, and Joy of Cooking also didn't mention a solution.

Is there any way to correct the taste?

Brains vs Grains

twine42 — Wed, 19 Sep 2007 05:33:16 -0800

What is the most energy efficient form of flesh to eat? I've got a veggie friend who doesn't eat meat largely because it's a better use of natural resources to eat the vegetation yourself than to feed it to animals and then eat them.

Ignoring the validity (or not) of this statement, I was wondering how the different meats stack up and how efficient they are at providing fuel to humans.

I guess the question ultimately is "how much energy does it take to get a cow/pig/chicken/whatever to maturity and how much can be gained from eating the flesh."

For the sake of simplicity, I guess we have to assume the vegetation is all natural, the animals aren't in centrally heated houses and no energy is expended getting the recently dead flesh to the dinner table...

Question number 8611

rdr — Sat, 10 Jul 2004 18:14:26 -0800

About tempeh. I've been driving 20 miles occasionally to get tempeh burgers from native foods . I've bought both of their cookbooks and I intend to start making my own burgers. I assume that I can I find tempeh at health food stores but I assume that there is a lot of variability between tempeh brands. I was hoping that I could get pointers to local brands (in Los Angeles) that would be well suited to making veggie burgers. Any tips on cooking tempeh would be appreciated too.