FOOD AGAIN!!!!!!

[ursen]

Pico de gallo

 

[Abba San]

Like pico de gallo better than most salsas. Also liked (before I went vegan) the seafood version, ceviche.

 

[ursen]

What is the best kind, and best way to fix,
Fish

the best I can do there is Long John Silvers fried fish, one small piece each visit.

 

[Abba San]

In Mexico they use tilapia or snapper. The fish is "cooked" in the lime and/or lemon juice during the setting time - usually about an hour in the refrigerator.

It is so good.

 

[CowRocket]

pizza: Toppings or in-the-middles

I prefer in-the-middles, just holds it all together better

 

[Kahiel]

Not sure what you mean by "in-the-middles" so toppings it is. Pepperoni and Mushroom are mainstays. I also like to make our own Mediterranean pizza with grilled chicken, olive oil, feta cheese and artichoke hearts.

 

[CowRocket]

totally forgot to edit that post explaining in-the-middles...


topping on a pizza are... on top of the cheese, in-the-middles are "toppings" that are under and or mixed in with the cheese.

Toppings, in my experience, always fall off. Where as in-the-middles either hold together nicely, or completly fall off the crust taking the cheese with it.

 

[ursen]

You can't be talking anchovies because you am is one of them thar veegeetarians.

 

[Ember]

Toppings under cheese are still called "toppings." Haha. Some things I don't mind under the cheese but for whatever reasons I like the veggies to stay on top.

Oh and sausage I prefer on top because it's easier to pick off.

 

[Kahiel]

Cheese on top, cheese underneath, I've done it both ways. To me, it seems like the determining factor is how much sauce you use. If you use a lot, the cheese and toppings tend to slide off when you take a bite, especially with really gooey mozzarella. Too much tomato upsets my wife's stomach too, so I tend to go for light sauce on pizza seems to help keep things together. YMMV

 

[ursen]

I have seen some recipes and/or chefs recommend light olive oil instead of tomato paste/sauce. Anyone tried this?

 

[Kahiel]

I have seen some recipes and/or chefs recommend light olive oil instead of tomato paste/sauce. Anyone tried this?

I've used extra virgin olive oil and that's really good, though not exactly light. Sometimes I put a smidgen of pizza sauce with it too.

 

[Ember]

I've had it at restaurants and it is good. It's usually on "gourmet" pizzas, not so much on old standbys like pepperoni.

 

[ursen]

My better half just came back from visiting grandkids and helping my daughter before and after surgery. Some how she found on discount a package of Campbells quinoa chicken soup with poblano pepper in it. Yes a floppy plastic envelope of ready to eat oddball soup. Has anyone heard of this foray into soup by Campbells before? And how hot are poblano peppers?

 

[Kahiel]

Oooh, those are the new Campbell soups. When they go on sale I stock up and keep them at church for lunch. I don't think they (the chilies) are very hot, but I am a bad judge. One of my classmates in Seminary was from India and would make real Indian curry for dinner on class nights. I loved it but it has readjusted my definition of hot. The tomato, bell pepper and Gouda cheese soup is good (actually I like most of them).

 

[ursen]

Ok what is the best lunchmeat or for you vegans sandwich filling?

 

[CowRocket]

Hickory Smoked Tofurky Deli Slices

 

[Abba San]

I used to love liver loaf or bologna. Now I prefer a grilled portobella. But the best is a straight up tomato sandwich with a thin slice of onion.

 

[CowRocket]

oh.. tomato sandwich... we already discussed this.


/me gets some tomatoes at the store Saturday

 

[Abba San]

yes, we did - but when they ask a vegan about their favorite sandwich...well...there's that tomato sandwich again.