Heinz Bobek wrote:Today's dinner was again Red Snapper cajun style with tomato salsa, fried okra with lemon gras, fried Polenta perfumed with thyme, skin fried Red Snapper fillet with romarin and crashed Garlic cloves and coconut salsa on top . Served on a hot fruity Habanero chili sauce. I took the same print as in the last time posting. The photo today wasn't good enough to be posted.
Karen/NoCA wrote:Does Chick'n taste anything like chicken or does it take on the flavors of what you are cooking with?
Daisy D wrote:Karen/NoCA wrote:Does Chick'n taste anything like chicken or does it take on the flavors of what you are cooking with?
It's not like tofu which really does take on the flavors of what you're cooking, but it does taste more like chicken than I would have thought. And for those that are trying to maintain a strictly vegetarian diet, it's nice to have options. I've used the Italian herb patties from time to time when I want a quick easy lunch.
Now bakon or facon. That's a whole different story. Haven't tried it and don't think I could ever give up the real stuff.
Robin Garr wrote:This was the Gardein brand, and it's pretty amazing. It's best if you saute the chick'n bits until they're browned and crunchy, but if you look close at the picture above, it's surprising how much the texture resembles the real thing. They're mild in flavor, but by putting them in places where you're expecting you-know-what, it will surprise you how close it comes.
Heinz Bobek wrote:Yesterday's lunch was a fish - strudel. A Salmon trout fillet and a pike perch fillet wrapped in fish farce, spinach leaves and puff pastry. Baked in the oven and served in slices on a lemon gras creamy sauce with tomato confit. Washed down with a 2005 Manna from Franz Haas, South Tyrol. (Cuvee of Chardonnay, Sauvignon, Traminer aromatico and Riesling)
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