While hardly high cuisine, I recently gave a couple of Augason Farms' dry canned foods a try - the "black bean burger" mix is nothing anyone would mistake for real meat and the protein per total unit of measure is lower, but it's not terrible in its own right and if cubed after being fried lightly as a patty and mixed into pasta or casserole style dishes it serves tolerably well. I haven't tried that with a lasagna, but I would expect similar results. Customer reviews suggest it's a good filling material for wrap or pasta-pouch style dishes, particularly one that normally include beans like burritos and the like. Using it to stretch ground beef or pork up to about double also works tolerably well. Mixing it dry in equal measures with their "Creamy Potato Soup" mix and then hydrating to a medium-stiff dough consistency before microwaving it 5-10 minutes (or probably baking it but for longer) results in a pretty decent meatless-loaf, too. The spud soup is really quite good on its own, though I find it better with a bit more potato, usually by way of crushing some "kettle style" potato chips and tossing them in before adding boiling water as they're cheaper by the ounce than any brand of canned dehydrated potato slices, dices, or shreds I've yet found, and as long as you put the sealed bags in something decently durable and rodent-resistant they will last a good while in the emergency supplies corner of the pantry, if not the nominal 25-year shelf life of the actual canned goods. I haven't tried them, but I expect that the dried peas, diced carrots, or broccoli would also work well to fill out the soup if desired, as the "bread and roll mix" and/or "cheese sauce mix" for doing actual ersatz cheeseburgers from canned supplies.
As usual, "servings" according to the label seem to be under the assumption that it will be about a third to a quarter of what an actual adult will want for an actual meal, and in terms of size think of a typical anemic fast food burger for "one patty" from the black bean mix per instructions. Note that as it is indeed legume based it is likely to cause gas, though it also contains sufficient oats to keep the results dry for the most part. Supplement that with the digestive remedy of choice if you feel it to be wise.
If you prefer to avoid Amazon or are located outside the US and feel curious there should be plenty of information to search them up from those pages, though if there's a brick & mortar shop of the right sort you'd be looking in the cans there might be almost plain white labels with a thin green "waterline" pinstripe instead of the red lower half, as they seem to be going through a packaging change.
It's too early to tell exactly how bad things will get under Trump, but there's certain to be at least some significant price increases on farm produce like meats and vegetables usually handled by the migrant workers he want's to expel, so it can't hurt to lay in a supply of stuff that'll keep before that happens just in case the answer is worse than we'd like... and if nothing major comes of it, at least there's something novel to pop open and fry up while shrugging at the nothingburger party, rather than nothingburgers at the apocalypse party.
I strongly dislike cherries, so I can't help you there I'm afraid.
(01-23-2025, 03:02 PM)I Wrote: black beam burger mix
Addendum: I accidentally put some coffee creamer powder into the mug where I was getting the bean mix ready instead of the cocoa today, and it improved both flavour and texture like whoa. Still not on par with real meat, but far more durable, and looking it up after the fact I find mentions of using it as an outer layer on actual burger patties for the same result. Consider yourselves so advised.
01-24-2025, 08:23 PM (This post was last modified: 01-24-2025, 10:59 PM by MilkmanConspiracy.)
(01-23-2025, 03:02 PM)classicdrogn Wrote: While hardly high cuisine, I recently gave a couple of Augason Farms' dry canned foods a try - the "black bean burger" mix is nothing anyone would mistake for real meat and the protein per total unit of measure is lower, but it's not terrible in its own right and if cubed after being fried lightly as a patty and mixed into pasta or casserole style dishes it serves tolerably well. I haven't tried that with a lasagna, but I would expect similar results. Customer reviews suggest it's a good filling material for wrap or pasta-pouch style dishes, particularly one that normally include beans like burritos and the like. Using it to stretch ground beef or pork up to about double also works tolerably well. Mixing it dry in equal measures with their "Creamy Potato Soup" mix and then hydrating to a medium-stiff dough consistency before microwaving it 5-10 minutes (or probably baking it but for longer) results in a pretty decent meatless-loaf, too. The spud soup is really quite good on its own, though I find it better with a bit more potato, usually by way of crushing some "kettle style" potato chips and tossing them in before adding boiling water as they're cheaper by the ounce than any brand of canned dehydrated potato slices, dices, or shreds I've yet found, and as long as you put the sealed bags in something decently durable and rodent-resistant they will last a good while in the emergency supplies corner of the pantry, if not the nominal 25-year shelf life of the actual canned goods. I haven't tried them, but I expect that the dried peas, diced carrots, or broccoli would also work well to fill out the soup if desired, as the "bread and roll mix" and/or "cheese sauce mix" for doing actual ersatz cheeseburgers from canned supplies.
As usual, "servings" according to the label seem to be under the assumption that it will be about a third to a quarter of what an actual adult will want for an actual meal, and in terms of size think of a typical anemic fast food burger for "one patty" from the black bean mix per instructions. Note that as it is indeed legume based it is likely to cause gas, though it also contains sufficient oats to keep the results dry for the most part. Supplement that with the digestive remedy of choice if you feel it to be wise.
If you prefer to avoid Amazon or are located outside the US and feel curious there should be plenty of information to search them up from those pages, though if there's a brick & mortar shop of the right sort you'd be looking in the cans there might be almost plain white labels with a thin green "waterline" pinstripe instead of the red lower half, as they seem to be going through a packaging change.
It's too early to tell exactly how bad things will get under Trump, but there's certain to be at least some significant price increases on farm produce like meats and vegetables usually handled by the migrant workers he want's to expel, so it can't hurt to lay in a supply of stuff that'll keep before that happens just in case the answer is worse than we'd like... and if nothing major comes of it, at least there's something novel to pop open and fry up while shrugging at the nothingburger party, rather than nothingburgers at the apocalypse party.
You may consider supplementing your dry stores with falafel mix and nutritional yeast. The Falafel mix you find at the store will not be as good as doing it from scratch, but can be ok for days where you don’t feel like doing the prep work.
This isn’t too helpful for a survival meal, but In a past life, I used to make falafel burgers for employee meal. Balled the falafel mix up, tossed them into the fryer, then smashed them into a patty when done. Topped with feta cheese, tzatziki sauce, sometimes the hummus, and cucumber. Maybe douse with hot sauce if I need to wake up. Grill the whole package in the pita for buns. It just occurred to me that vine leaf may be an interesting topping option. A coworker tried something similar with Kafta once I think, but Kafta is a pain to make.
A burger goes best with fries. Serve them hot with feta cheese, a herb like parsley, and a red wine vinaigrette for flavoring. For your fries to complement a black bean burger you might try it like they used to do in the basement of the Student Union at Kent State: Top em with Blue cheese, hot sauce, and bacon (optional, many omit the meat).
One of my pals worked at Boustan years ago when he was studying in Montreal. He had his own special way of making falafel at his house, good on its own. Mine were good on their own, but his were really good. I think he used something other than chickpea sometime. Will try to recall - Lentils? (Edit: It was lentils for the kind he made at home.)
Edit: Copyedit for clarity. Confirmed it was lentils
Sounds like some interesting possibilites at least. The bean mix as a whole is at the level of an experimental incredient I'm testing with all the other combinations I have available at the moment, so worth giving various things a try. I've always found learning what ingredients work well together more useful than recipes per se, it's much easier to make something tasty with whatever you've got to hand that way.
How little do you have to do to something from a packet before it becomes "artisinal gourmet?" Not much if the number of times a family member asks for "my special hot chocolate" is anything to judge by. One packet of Swiss Miss, a fingernail-sized pile of ground cinnamon and Folger's instant coffee from their fars on the tip of a spoon, hot water from the kettle into a mug with about 1.5cm / 5/8" left at the top for milk after giving it a good stir, to bring it down to a non-searing temperature from just-came-off-the-boil from the electric kettle.
Admittedly, it does end up quite nice, but come on, really? This is not a Michelin Star original dish that only the creator can do justice to. It's not even frying some extra ground beef to add to your Spagheti-Os!
03-25-2025, 03:08 PM (This post was last modified: 03-25-2025, 03:17 PM by robkelk.)
(03-22-2025, 06:39 PM)In My Apartment Manager is not an Isekai Character › Stories, robkelk Wrote: Time marches on... At some point between 2018 and now, the creperie where Uiharu-san purchased her snack in Ah, Crepe was bought out and turned into a Japanese-style pancake stand that's part of a chain.
It's interesting: the US and UK locations in the chain are named "Fluffy Fluffy", but the original Canadian locations are named "Fuwa Fuwa". That says something about multiculturalism in Canada. (It also means we can make K-On! references if we patronize the place, assuming we ever advance the in-universe date to 2025.)
I had reason to visit that mall today, so I got a real-life afternoon snack.
One stack of three Japanese pancakes, with blueberry cheesecake topping. Served with lemon slices and a scoop of ice cream. Yes, those are from a normal-sized lemon:
Compared to any North American pancake that I've ever had, these are much lighter, fluffier, and tastier. On the other hand, I paid more for the snack than I did for my lunch (an A&W burger, fries, and root beer)... but I got my money's worth. They were prepared only after I placed my order.
I did mention to the young lady behind the counter that I knew they were Japanese pancakes, but I resisted the urge to mention Hokago Tea Time... even with the shop's name practically inviting me to.
New-to-me (and relatively new) recipe collection from a cookware manufacturer. Being a Canadian company, of course the recipes are from all over the map.
The last thing I expected an international jam-making company to do is put some of their jam recipes online for home use... but Bonne Maman has done just that.
-- Rob Kelk
Sticks and stones can break your bones, But words can break your heart.
Allergy warning: contains coconut milk. Spice warning: contains jerk seasoning and scotch bonnet pepper... but, from the description, I suspect they can be reduced or omitted altogether.
Slow-roasted tomato sauce. Start by growing the tomatoes... Use within five days, or freeze for use within a year.
"Souper Cubes" - freeze soups, stews, or sauces; thaw just how much you need later. Or make some really big ice cubes. "Made from BPA-free, FDA-approved food-grade silicone." Includes a lid so you can stack multiple trays.
(Note that this company is based in Canada, and Canada Post workers went on strike on September 26... so choose shipping by a courier company if you order them now. Or find a source in your own country.)
-- Rob Kelk
Sticks and stones can break your bones, But words can break your heart.
One I missed last year: Schmoo Torte. Believed to have first been served at a Winnipeg bar mitzvah. Contains nuts.
The first recipe from this year's Canadian series: Bolo de cenoura. A Brazilian carrot cake which doesn't use the usual spices; instead, the carrots are candied in orange juice.
-- Rob Kelk
Sticks and stones can break your bones, But words can break your heart.
That feeling when you make something delicious and have no idea how to replicate it because it was "What's in the kitchen?" Cassarole basically thrown together at random and cooked until it smelled done...
Makes a crispy, relatively thick crust that you can really pile the toppings onto without losing half of them down the front of of your shirt, or for use as a flatbread for sandwiches etc. or if you're feeling particularly ambitious filled, folded, and oil fried as a pocketbread.
As usual I have written this as if instructing a complete beginner for the sake of folks who need a cooking thread the most; just bear with it if your skill level is higher.
Equipment:
Toaster- or full size oven capable of holding ay least a 8x10" or 9" square pan (~20x25cm or 23cm square)
baking pan of at least the listed size
2+ cup bowl or large measuring cup etc. to mix in. An ordinary bowl like you'd use for breakfast cereal should do unless it's particularly small.
A teaspoon or tablespoon sturdy enough not to bend when mixing stiff dough, or one to use for measuring and a wood or metal stirrer if you don't mind the extra thing to wash
small rolling pin or flat-sided glass bottle/jar such as a beer or soy sauce bottle or peanut butter jar, with any labels peeled off.
table fork
Note that one tablespoon is roughly equal to two teaspoons, and a heaping spoonful is usually around double to triple a level spoonful.
ingredients (not including pizza sauce/toppings):
6 heaping tablespoons white flour, plus 1-2 more later
1 level teaspoon baking powder (not baking soda) because yeast is a pain
1/2 to 1 level teaspoon salt depending on your taste for it
optional: If usiong dry scrambled egg mix powder, one heaping tablespoon
()later) approx 1 heaping tablespoon cornmeal, panko, or Corn Flakes cereal crushed into small crumbs.
Premix dry ingredients except cornmeal/crumbs with a slow and steady hand to avoid spilling or blowing them around and making more to clean
1 egg (if not using powder mix)
optional: dollop of olive oil somewhere between the size of the egg yolk and 1/2 total volume of egg (makes crust crisper but also crumbly at dry edges)
Optional: 1 tablespoon lemon juice + 1 teaspoon white sugar
Add a dollop of water to start mixing wet ingredients, pressing and folding with the convex side of the spoon. Keep adding more water until all the flour is wetted and the consistency is like soft clay, easy to spread out with the spoon but able to hold its shape when scraped into a ball. do so and add another tablespoon or two of flour beside the ball, then push it over onto the dry flour and shift it around until the outside surface is covered. There should still be dry flour in the bowl and handling the ball gently it won't stick to your fingers.
Turn on the oven and set the heat around 350 - 375°F (175 - 190°C).
Grab a handful of cornmeal or crumbs and sprinkle a thin layer over the bottom of the pan, to keep the crust from sticking. Place the dough ball in the middle of the pan and pat it flat-ish, then dump the remaining dry flour and bowl scrapings on top. roll out the dough to get a thin, even layer in the pan, adding a little more dry flour on top if it starts to stick to your roller. No need to worry about filling the corners perfectly, good enough is good enough.
Use a fork to poke many small holes into the surface of the dough to help with even cooking and sauce/topping retention (unless you're planning to try the oil frying trick.) you'll probably need to runn a finger along behind the fork lightly to keep it from pulling up the layer of dough, but it shouldn't stick to the fork in significant amounts.
Add your tomato sauce/cheese/olive oil/garlic powder/etc. as desired and bake for 20-30 minutes until it smells and looks done. Washing up while you wait is usually easy, only requiriing a bit of rubbing by hand under a running tap on the fork, spoon, and bowl, barely more than needed to clean the flour off your hands anyway. The baking pan may have some crumbs to dump out and/or a bit of excess olive oil to wipe off if you really go to town with it, but shouldn't need washing at all. If you're not fussy, you can just lick the cutlery and leave the bowl with a cover or inside a bread box/microwave/the oven after it cools/etc. to keep it from attracting rodents and bugs; any dough still clinging to it will be easy to scrape loose from glass, metal, or plastic after drying and can just be mixed into the next batch or thrown in the slopbucket.
For oil frying, you'll also need an iron pan big enough for the folded pocket, obviously, with a half inch or so of vegetable oil (not olive oil, it breaks down in the heat and makes the flavour too bitter for most palates) in it, and a spatula or two to place the pocket in the pann and turn it over when the first side is cooked, which usually takes 5-10 minutes. When it doubt, let it go a little longer - even when the surface gets a little dark and starts producing an overdone/burnt smell this dough tends to rise enough that it doesn't burn deeply and make a big difference to the taste unless you really leave it until it starts to smoke or have the heat way too high. I've found that the best way to tell the oil is hot enough without letting it start smoklng is to dribble a SMALL amount of water in before turning on the heat, when it stops boiling away put in the pocket and turn heat down from high to 60-70% and give the pocket a gentle nudge after a few seconds just to make sure it's not stuck to the bottom of the pan. Always turn the pocket over AWAY from yourself and any pets or spectators when trying this, as it's very easy to have it flop down and send a splash of scalding hot oil flying. Getting a burn on your arm is bad enough, shoulders or chest are miserable as clothes always seem to bind against it every time you move, and on the face or eyes it can cause permanent scarring or blindness.
For a unique dessert or breakfast pastry, try making the dough without olive oil or using vegetable oil instead, then spreading a layer of apple sauce and dusting it with cinnamon before baking and add lines of white icing "cheese" on top and allow them to melt, like on a sticky bun or hot cross buns. Something involving mixing strawberry, raspberry, amd/or a little bit of blueberry jam into the apple sauce first to turn it red could further the look of being pizza, but I haven't experimented along those lines as yet. Ritz cracker crumbs to dust the pan are also a possibility.
![[Image: intro-1699907716.webp]](https://www.tastingtable.com/img/gallery/cherry-cinnamon-kolaches-recipe/intro-1699907716.webp)
![[Image: one-pan-spatchcock-chicken-and-rice.jpg]](https://i.cbc.ca/1.7438794.1737582409!/fileImage/httpImage/image.jpg_gen/derivatives/original_1180/one-pan-spatchcock-chicken-and-rice.jpg)
![[Image: chocolat-chai-pot-de-creme-recipe.jpg]](https://i.cbc.ca/1.7467229.1740520063!/fileImage/httpImage/image.jpg_gen/derivatives/original_1180/chocolat-chai-pot-de-creme-recipe.jpg)
![[Image: oyster-kaki-fry-1-of-1-1024x683.jpg]](https://www.okonomikitchen.com/wp-content/uploads/2021/04/oyster-kaki-fry-1-of-1-1024x683.jpg)
![[Image: chicken-pelau-a-warming-trinidadian-reci...size%3D805]](https://i.cbc.ca/1.7640376.1758568427!/fileImage/httpImage/image.jpg_gen/derivatives/original_1180/chicken-pelau-a-warming-trinidadian-recipe.jpg?im=Resize%3D805)
Use within five days, or freeze for use within a year.