Taste experiment

[magid]

Peanut butter on slices of preserved ginger is not as wonderful as I had hoped: the creaminess of the peanut butter seems to cut the spiciness of the ginger. Though I'd try flavoring something else with both peanut and ginger; I still think there's some potential...
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Comments

Re: Coconut milk

[cellio]

I guess that's the advantage of coming to kashrut late and slowly. :-) I still eat vegetarian out (but not meat), and I still have fond memories of some treif. (The two hardest things for me to give up were bacon and eel.) The downside of this, though, is that I know precisely how inaccurate the fake bacon is.

Bacon & Eel

[magid.livejournal.com]

I definitely have some friends who recommend bacon (cthulhia looks around innocently), but eel? Really? It seems like it would be sort of rubbery or something (perhaps I'm thinking of octopus for rubberiness?)...

Re: Bacon & Eel

[cellio]

My eel experience comes entirely through Japanese restaurants (primarily, but not exclusively, sushi). Grilled eel with whatever that sauce they tend to use is tasty, tender, and not at all rubbery. Octapus is kind of rubbery, and squid is really rubbery and I never liked it. (Again, I'm talking sushi.)

I never would have eaten eel if a sushi chef I implicitly trusted hadn't handed me a roll and said "try this".

To Treif or not to treif

[teddywolf.livejournal.com]

I have used pastrami as a substitute for bacon with great success. Not that its cheep...

Re: To Treif or not to treif

[magid.livejournal.com]

I've seen pastrami used in PLT sandwiches, but haven't really seen it used elsewhere as a bacon substitute. I have seen "fake bacon" made of turkey or something, at Bread & Circus, I think. Haven't tried it yet, though.

Re: To Treif or not to treif

[teddywolf.livejournal.com]

I had a chance to experiment with this a few times with Martha and her family several years back. They gave it very high marks. Frankly I'm surprised it's not used more often as a substitute for bacon.