Dabbling in Vegetarianism (& other alt-food fun!)

[Sibling Chatty]

YAY!!

The whey protein that I can get here is processed in the same place and on the same machinery as stuff with egg in it. 5 years ago, it wasn't a problem. (5 years ago, I could have potato salad with a tiny bit of egg in it,  too.) So, as the allergy gets worse, there is less room for error.

The one whey that the Smoothie Guy is trying to get is made in Canada... He's not optomistic, because they'd have to buy in quantity, and it's not cost efficient for them. It's usually about the profits, not the customer, but he's been really good about telling brokers that he can't 'slip in a little egg' because I WOULD know the difference.

I ate a bite of chocolate meringue pie today that I was told was chocolate pie with whipped cream. As soon as I realized it, I spit it out. Took 2 Atarax (three times the strength of Benadryl) to stop the wheezing, and my mouth has 'blisters' in several places.

No more eggies!

Thanks for thinkin' about me. This bein' weird stuff is gettin' out of hand here...

[Aggie]

Hmm...  found out a bit on this whey protein:

The packager is in Alberta (http://albertanaturalproducts.com/) but it's a product of the USA.  Contains some soy (<1% soy lecithin).  It's also marked 80% whey protein, so there's a chance that something else is involved, although the ingredients only specify Whey Protein Concentrate and the lecithin (I'm guessing that it's 80% proteins by weight, but not sure).  They also seem to make a 90% protein product.

[Sibling Chatty]

I'll contact them to see where I can access US info on the products.

Thanks!

[anthrobabe]

allergies are tricky-- and the importance of "don't add ANYTHING, unless you ask me" can not be underscored--- good for you teaching this to the smoothie guy!

I learned this early on working at Taco Bell as a teenager and the 'red dye' allergy issue was just surfacing and a mom asked about and said no red dye in anything and the 'steamer" (cook) fixed the bean burrito--- with red sauce!!!!!! luckily the mom grabbed it before it was eaten but just handling the burrito caused the kids hands to wheal up!

No means no-- period- no matter what the 'cook- etc' thinks.


FOOD FIGHT!!!!! really     here= http://www.foodfightgrocery.com/
food fight grocery--  online store- including an area for 'fake meaty stuff' and 'chees-ish, no cows were squeezed making these products", 'exotics- for the stuff that makes people go what?"    lots of the same old generic stuff but some nice items not regularly found other places

[anthrobabe]

Just found this web site

Wild Food Plants

just look around- some fantastic ideas and trivia-- and look to the left margin and click on the link to prickly pear stucco and bbq---- YEAH, prickly pear is truly one of the most amazing plants (yes I know it is also a weed, I hear fellow persons from Arizona sabre rattling). When the San Xavier del Bac mission was restored the family who was hired to restucco it was hired because they had many years of cactus stucco experience and that is original to the mission.

[Aggie]

Ever read "Stalking the Wild Asparagus"? 


Good book, that....   it's asparagus season here in about a month.

[Lindorm]

Just found this web site

Wild Food Plants

just look around- some fantastic ideas and trivia-- and look to the left margin and click on the link to prickly pear stucco and bbq---- YEAH, prickly pear is truly one of the most amazing plants (yes I know it is also a weed, I hear fellow persons from Arizona sabre rattling). When the San Xavier del Bac mission was restored the family who was hired to restucco it was hired because they had many years of cactus stucco experience and that is original to the mission.

Interesting site -not least seeing and reading about the californian varieties of some plants that also grow here in Sweden. The chanterelle looked rather different from the ones we have!

While I am not all that much of a forager, I like picking wild mushrooms and berries, and we do have some lovely hazels growing next to our summer house in the sotuh of Sweden. And fresh young dandelion leaves in a nice salad is really a lovely spring dish!

[pieces o nine]

There s a vegan in the sewing circle who has been educating the group about what does and does not constitute vegetarianism...

This weekend she strongly corrected a member who thought vegetarians ate fish instead of red meat with, "Those are vegaquarians!"

[Bob in a quantum-state-of-faith]

There s a vegan in the sewing circle who has been educating the group about what does and does not constitute vegetarianism...

This weekend she strongly corrected a member who thought vegetarians ate fish instead of red meat with, "Those are vegaquarians!"

LOL!

Reminds me of the old joke:

At a party, a self-professed wit announced to everyone: "I'm a veterinarian.  So, I don't eat meat..."

[Opsa]

I love that! I don't eat most meat, but will eat dairy, egg and some fish. So now I know to call myself an ovo-lacto vegequarian! Hee hee- I can just imagine the eyes rolling when I say that!

[Scriblerus the Philosophe]

I have no idea what you'd have to call me--I'll eat meat that's legit free range (ranch or otherwise) but not feedlot or cage. (So that rules out most beef and almost all chicken )

[Opsa]

A Wild Carnivore? 

[Aggie]

Old School?



One day I'd like to not eat any meat that I didn't kill & butcher myself.  That would be Predator, as opposed to the default Scavanger.


Scrib, have you been able to kick restaurant meat?  At home there's plenty of control over what you buy, but I don't have a choice when I'm in the field.  I almost manage to avoid eating any ground meat that I didn't grind myself (the exception is some rather excellent lean ground bison from a supermarket I actually trust for meat - I still won't touch ground beef from 'em, but the bison is worth the risk).  I sometimes slip up and have a burger on the road.

[Scriblerus the Philosophe]

Old School, I think.

I ask them questions. "Feed lot or ranch?"
If they answer my questions right, then I'll eat it. I was at a restaurant in the Bay Area and the waiter either knew enough about the meat industry to answer me, or that's what they really do. So I ate a burger.

I don't think I could butcher an animal myself. I'd just end up moving near a family ranch so I can just buy the meat from them, and not worry about it.
Otherwise, I'd go vegan. : /

[Aggie]

I don't think I could butcher an animal myself. I'd just end up moving near a family ranch so I can just buy the meat from them, and not worry about it.
Otherwise, I'd go vegan. : /

Eh, once the skin's off, it's just meat - most of it is separating muscle groups, there's no blood.  And skinning is easy.  Gutting is the gross part.  I like it from a cook's perspective - being involved in the entire process.  I am not sure if I'm committed enough to deal with plucking a bird, though.  We used to just breast out the grouse we shot.