I guess that makes sense because if I were paying for beans with meat, that means I’m trading meat for beans but “trading for” means the other way so I’m still kinda confused 😵💫
I’ll trade you my English skills for a sac of beans 🫘
I agree with you. I don’t know about “wrong” but the title is ambiguous. A post on stackexchange does not make something a rule, though there may be conventions for this with some people or in some regions that are strong enough to convince some people that there is one.
Mine is English and I generally find myself to be quite knowledgeable about most grammar but this is not one I was familiar with. I even asked other English speakers I live with and they didn't hear about this rule either. It seems quite outdated at least where I live in terms of common usage
There’s no rule here. Note “usually means” in their comment. This is an ambiguous phrase for which some people have a convention but it’s inherently weak. Anyone writing a headline should have better instincts about usage and style.
I do churro/snickerdoodle popcorn all the time (turn Churro flavor into snickerdoodle with cream of tartar). I just met this amazing pepper guy who lives one town over and I've been doing basically a Santa María steak rub with added habanero powder (grew them himself). I've been in love with that for the last few months but I pretty much use my BBQ spice cabinet as popcorn seasonings too. It's delicious.
Please stop posting this as an authority saying it’s valid. It’s an internet discussion with a robust debate about whether it’s valid or ambiguous, which means it’s ambiguous. The only valid conclusion here is that while one might have their own convention on this, it’s not universal and this should be phrased another way. “Replace meat with beans,” for example.
No reasons at at like that really if you think about it
To produce 1 kg of protein from kidney beans required approximately eighteen times less land, ten times less water, nine times less fuel, twelve times less fertilizer and ten times less pesticide in comparison to producing 1 kg of protein from beef
I just don't think enough people care about this to make a huge difference. This has been true for some time now and the impact has been noticiable but it was more or less steady. Just look at meat alternatives slowly gaining more of the market.
The more recent development is almost certainly due to extreme prices of meat especially beef because of the Iran-US war.
Is there some kind of food that's basically tofu but made from beans other than soy? I've had em whole and mashed up into a paste, but iirc soy beans are the only one's I've had as their own cohesive block,
The texture of tofu is a turn off for a lot of people, but what if you make tofu from like kidney beans or something? A product that's firmer and chewier (and probably not called ___ tofu, cuz people are idiots) could potentially be a hit.
Edit - loving the replies this is getting! Looks like I've got some homework to do!
So, it is possible to make tofu from a lot of different legumes. Some work better than others. Some just don’t do the reaction needed to get it to come together.
Then there are some “tofu” that don’t work on the same mechanisms notably Shan tofu, which relies more on the starch to make a cohesive mass rather than the proteins binding.
There is also seitan, but this is made of wheat, and has a chicken like texture. Basically made by washing out everything but the protein structure wheat flour forms when kneaded.
Not what you asked but you’ll still like it: you should try chickpea pasta! Just don’t overcook it and it’s awesome!
Another vegetarian cooking tip you didn’t ask for: cook with more fat! Meat has a shiiiiiiitload of fat in it, even the “lean” stuff. You will feel much more satisfied with vegetarian meals if you just use more oil. And you will still be eating less fat than with meat.
For the longest time, I avoided vegetarian dishes and ingredients like tofu. Was introduced to Indian food - the meat options were delicious, but then I tried the paneer version, and holy fuck. The revelation that meat is infact entirely unnecessary to make a dish taste absolutely amazing was a game changer. Like owning a manual car and just assuming 1st and reverse were the only two gears - then suddenly discovering 2nd+, despite them having literally just been right infront of me in plain sight the whole time.
Morale of the story is that I (finally) learned to appreciate vegetarian cooking on its own culinary merit... there are a lot of idealogical and ecological reasons to go vegetarian or vegan or w/e, but those usually take the spotlight (I mean... because they're actually important), but another less-touted angle is that it's just fucking delicious.
So, vegetarian cooking tips are nothing to scoff at!
Anyway, chickpea pasta... I didn't know that was a thing - I'll keep an out for it. I'm wondering if I might have actually had it though and not actually known what it was. A coworker brought some pasta in for a potluck, and it had an unusually gummy texture, and just a little bit of grit they same way hummus has. I never did ask what it was, but it was good stuff. It was more dense and chewy than regular pasta, which I've always found to be a satisfying combo in food.
I saw a thing for making Red Lentil Tofu. I doubt it's the same texture, but you're essentially making a block of it and it slices. You can probably accomplish the same with mashed beans.
Oh and to add to my other comment, there's good reason why soy is the legume of choice, it has a very unique taste, texture, and nutritional profile compared to other legumes. If you can find some pre-cooked canned beans, having a meal with the beans themselves makes their properties very apparent. The texture is completely different to what you would expect from a bean.
As already mentioned, the Will it Tofu series is great. There's another kind of tofu, sometimes known as Burmese tofu, which is basically the whole cooked beans mashed and chilled in a try to form up. The texture is very different since it's literally just the whole bean.
Also need to mention soy curls. Those are also a whole bean product, with a similar texture to tvp products - makes an amazing alternative to things like chicken strips and pulled-meat products, and unlike tofu, soy curls are great flavor sponges.
Then there's the whole world of gluten-based products, mainly known as seitan. In stores you can sometimes find plant-based sandwich slices that are overpriced. If you make it at home, you'll be amazed at the crazy amount of super high protein food you can turn two cups of vital wheat gluten into. I like to blend a block of tofu in with mine, and usually end up with a big log that comes out to about 270 grams of protein in total.
Then if you're not averse to synthetically augmented products, methylcellulose is the key ingredient that gives products like Beyond and Impossible their characteristic chew.
And I'm sure there's a lot I'm missing. Plant-based proteins are more of an iceberg than most people realize.
I can't think of any that mimic the process of tofu, given it requires coagulation. The closest is cheese, specifically paneer. Maybe imitations, like with gelatin, but not in the same way as tofu.
So why not? I'm not sure, as you can make a paste from chickpeas (hummus), beans, or lentils. But you kind of need to make a milk out of it, coagulate that liquid, mold and press the mixture. Do those mixtures create milky liquid if cooked? Do they react to chemicals to coagulate into a curd?
Given I never see bean or lentil milk, I think that's the bottleneck. Nor almond or oat milk tofu, although I bet that's a safer bet. I think soy just fulfills certain requirements and it's kind of genius that people even figured out how to make tofu in the first place!
I fuckin love paneer! I literally have some on the smoker as we speak (bite sized blocks of paneer + pretty much any sauce you're in the mood for + lowish temp smoke for 90 minutes or so = insanely delicious).
Today's sauce is a sesame based marinade I found in our local Asian market - was a really good dipper for meats and veggies, so I have high hopes for this batch of paneer!
Edit - snacking on it now. Errmagerd this batch turned out good!
Can't go wrong with those! Indian food is some of the best on the planet. I think paneer tikka masala was the first time I had paneer - didn't have a clue what it was, just know I really liked the chicken version and there was an unfamiliar word next to one of my favorite dishes. Ordered it just out of curiosity. First thought was "oh, it's tofu" and was a bit disappointed cuz I didn't care for that squishy texture (it's grown on me since though... noms...). Took a bite -- second thought was "this is the best fucking tofu I've ever had!". Did some digging online and quickly discovered I was wrong on both counts: it's cheese! ...that doesn't melt... hmmm...
I've since experimented a good bit with it and different rubs and marinades on the smoker. Garlic herb and pepper rub is probably my favorite so far. Today's batch was "Kewpie Deep Roasted Sesame" mixed with some balsamic, and I'd say ranks #2. Terryaki + soy sauce came out decent. BBQ was meh. Pesto was (surprisingly) meh. ...and by 'meh' I mean "still delicious, but nowhere near its potential, so not gonna bother with that one again".
It’s basically applying the cheese making process to soy milk, yeah? So I’m thinking that, theoretically, you could attempt the same with like almond milk or something. Peanuts and soy seem to have a similar texture, I wonder if you could make like peanut milk and then turn that into a tofu like thing?
If by “cheese process” you mean “adding calcium chloride/magnesium chloride/calcium sulfate” then yes lol. There are enzymes and fermentation that can be done but you also have to add a coagulant.
There are indeed. I've bought pre-made Chickpea Tofu at the store before though it has a very different texture and taste than soy based tofu. I've also heard of Pumfu (Pumpkin Seed Tofu) as a thing you can buy. Looking it up there's a ton more that I hadn't heard of like fava bean, split yellow pea, split green pea, pigeon pea tofu, red lentil, sunflower seed, and more though I'd assume those you'd probably have to make it yourself instead of being able to buy?
I think I've seen, will it tofu, videos on YouTube. But I have made tempeh from beans other than soy, black bean was better than chickpea, but both good.
I always wondered how tempeh is made. I know it is fermented but somehow I manage not to find any article or video properly describing the making process.
Hmm, it is super easy. Maybe I'll write a guide for it once I get the time. There's some decent guides online if you look for diy tempeh, but I don't think they tell you about some of the shortcuts.
as are nuts (can’t have those myself unfortunately)
Unsolicited story time!
I made a few batches of baklava for my coworkers a while back, with various fillings. Most recipes call for dates or some kind of nut, so I was just like 'fuck it, we're trying them all'.
One of those coworkers had a nut allergy, so I make a batch that used sunflower seeds instead (no recipe for that, just sub the nuts 1-1) and honestly is was one of the best of the 10 or so different types I made. Baklava is something a lot of people with nut allergies have never tried cuz it's always got some kind of nut in it. - if you're one of those, definitely give it a whirl some times (and do NOT use one of the recipes that go through making your own filo dough... that stuff is... involved. You can get premade rolls in most grocery stores - look near things like those refrigerated tubes of cookie dough, or in the frozen section).
I'm sure sunflower seeds as a nut substitute is nothing new, but baklava specifically might be something that wasn't previously on your radar. (if that's the case, and you do go for, shoot me a message to let me know how it went ^_^)
That coworker was fucking stoked - when people bring in food for the group they don't usually put much thought into things like allergies or religious accommodations, but hooking those folks up with some noms when they're expecting to be left out is a great way to make their day.
There are advantages to both. The fake meats definitely solve the dry/chalkiness issue that bean patties have. But they have their own problems as well.
I assure you I have had every frozen brand, as well as every restaurant “house patty” available to me in a 200 mile radius. Also I have made my own at least 15 different ways, both vegan and with egg. And I’m a damn good cook if I do say so myself.
I never said I didn’t like them, I’m just pointing out what’s good and bad about different foods.
Both are good. Beyond brand is the more allergy friendly one, that I eat and I like the pea-mung bean combo for texture but it still tastes somewhat vegan which is nice for me but I understand others may not like. A solid black bean patty from Aldi goes pretty hard though.
Lol. I’m well aware. But I’m fine murdering chickens. They’re dumb animals that truly want to die. Or at least all the spoiled chickens I’ve raised on the farm do. They refuse to do anything for self preservation.
I'd love to but I just cannot stand beans. Not the taste, not the texture. Even if they onl consist like 10% of the dish it can sometimes be too much for me.
So I keep it pretty easy; Great northern, Cannellini, Red, Black, Navy, Kidney, Pinto, --sometimes Black-eyed, and if you can get some Adzuki--which are my favorite. I fry some of the beans with garlic prior to throwing them in the slow cooker. Adzuki beans are great, you can blend some to use as a thickener. Another bean you can use is natto, which isn't for everyone, but it's hard to tell it's there once it's slow cooked, it also thickens the chilli but don't go overboard.
Also using Mirin, cooking wine, and miso are a staple for me. Sometimes I'll add in a bit of Marmite. Depending on if you want to keep it vegetarian, I have fried up some tempeh and people think it's bacon lol. But good tempeh is hard to get where I live.
You can use a lot of things to make gravy. Usually the first thought it you make it with turkey drippings and flour. But you can pretty much make it with anything that's similar. Oh yeah and I miss wrote what I meant, I use bone broth powder not liquid.
I go with, depending on availability of different beans, a 3-5 to 1 ratio, beans to meat. I can imagine some would prefer more meat but my main focus is to make it not only taste good but also look pleasant.
Actually usually I do only bean chilli for myself, hence why I put so many different kinds in. For parties I add meat since that's what most people like.
What i gathered from your link is that there is no clear answer and that the previous word is what decides the order.
In this case we have "swap" which someone says:
Y'all can have all the beans. I'd rather go through a protein deficit and slow starve on lean meats than eat that shit. Worst fucken texture on the planet and the taste is right ass by itself, still better than tomato though.
Ugh even worse, trust me I've had basically every mainstream legune and have found them to be horrible. Don't know why it's so bad for me besides the autism but I would have to legit be in full on starvation to want to eat them, basically having my instincts override my preferences assuming I wouldn't just register them as invalid food sources.
157 replies
Ah, Beans
Weird that it wouldn't show the alt text, but it says
Well...
He is rather large and they provide substantial nutritional benefits.
they're good for his heart.
The more you eat the more you feel the dietary and nutritional benefits of this high-protein, high-fiber treat.
Fart.
Please don't forget the folic acid.
He saw beans… lots of beans lots of beans lots of beans, yeah, beans… lots of beans lots of beans lots of beans yeah yeah!
I had a friend named Trevor when this got big. Just saying something was 'magical' in his presence was enough to get him to crash out
the bean > the meat
Swap beans for meat? Shouldn’t it be the other way around?
"for" usually means the first thing is replacing the second. If it said "with" than it'd go the other way
https://english.stackexchange.com/questions/23360/substitute-x-for-y
Interesting 🤔
I guess that makes sense because if I were paying for beans with meat, that means I’m trading meat for beans but “trading for” means the other way so I’m still kinda confused 😵💫
I’ll trade you my English skills for a sac of beans 🫘
Yeah English prepositions can be a little weird sometimes like that
I refuse to accept this. The title is wrong.
I agree with you. I don’t know about “wrong” but the title is ambiguous. A post on stackexchange does not make something a rule, though there may be conventions for this with some people or in some regions that are strong enough to convince some people that there is one.
The title is still wrong. The stackexchange post is about the verbs to replace and to exchange not to swap.
Out of curiosity what’s your native language?
Mine is English and I generally find myself to be quite knowledgeable about most grammar but this is not one I was familiar with. I even asked other English speakers I live with and they didn't hear about this rule either. It seems quite outdated at least where I live in terms of common usage
There’s no rule here. Note “usually means” in their comment. This is an ambiguous phrase for which some people have a convention but it’s inherently weak. Anyone writing a headline should have better instincts about usage and style.
Eat more nutritional yeast. It’s yummy and savory. Really good on popcorn or mixed with olive oil and spread on toast.
Nutritional yeast is amazing and has a horrible name. Like monosodium glutemate.
And calling it "nooch" isn't a whole lot better. Sounds like shitty alcohol or an anatomical euphemism.
Sounds like something hippies cultivate in their armpits.
The furry site?
Purée garlic, nutritional yeast, and olive oil. Put that on pizza.
Love kombucha, kimchee, yogurt, beer, soy sauce, sauerkraut, bread… can’t stand nutritional yeast. It goes straight to my sinuses and stings them.
Even better use nooch with your beans!
Jon Stewart is All of Us Trying Nooch for the First Time
Love noochy beans
Thank you for the reminder. I've been wanting to try it on popcorn for ages
My kids love it that way.
I do churro/snickerdoodle popcorn all the time (turn Churro flavor into snickerdoodle with cream of tartar). I just met this amazing pepper guy who lives one town over and I've been doing basically a Santa María steak rub with added habanero powder (grew them himself). I've been in love with that for the last few months but I pretty much use my BBQ spice cabinet as popcorn seasonings too. It's delicious.
Don't make fun of vegetarians. We are still human beans.
And a real hero, a real human bean
Makes me think of 'E pluribus anus' for some reason..
Wouldnt a person be swapping meat for beans, though?
Beans. Beans. Beans. Beans.
Memey beans.
"swap beans for meat" is a valid way to say "beans instead of meat"
https://english.stackexchange.com/questions/23360/substitute-x-for-y
as a linguistics graduate, that doesn't make sense
Please stop posting this as an authority saying it’s valid. It’s an internet discussion with a robust debate about whether it’s valid or ambiguous, which means it’s ambiguous. The only valid conclusion here is that while one might have their own convention on this, it’s not universal and this should be phrased another way. “Replace meat with beans,” for example.
Unless you're in a restaurant, where they live in opposite land for some reason
So in an Australian restaurant?
YES BEAN BROTHER, WE FART SUPREME
Whats this from
A dumb YouTube prank video. Its only real value is this gif.
Installation guide for Netbeans
Honey I Lost the Beans
People continue to be amazed by everyone sliding into poverty.
There are environmental and ethical reasons to do this. Not just cost
Would love to eat more beans but the result for me is always quite...farty
Recently started the Mediterranean diet, we're allowed to eat as many legumes as we like.
We're a bean family now
Sure. Sure there are.
No reasons at at like that really if you think about it
https://pubmed.ncbi.nlm.nih.gov/25374332/
I just don't think enough people care about this to make a huge difference. This has been true for some time now and the impact has been noticiable but it was more or less steady. Just look at meat alternatives slowly gaining more of the market.
The more recent development is almost certainly due to extreme prices of meat especially beef because of the Iran-US war.
Is there some kind of food that's basically tofu but made from beans other than soy? I've had em whole and mashed up into a paste, but iirc soy beans are the only one's I've had as their own cohesive block,
The texture of tofu is a turn off for a lot of people, but what if you make tofu from like kidney beans or something? A product that's firmer and chewier (and probably not called ___ tofu, cuz people are idiots) could potentially be a hit.
Edit - loving the replies this is getting! Looks like I've got some homework to do!
https://www.youtube.com/playlist?list=PL6QDlGTnYxpEQRrBz7aSGfVE6TAHeoQRa. The series is called Will It Tofu.
I appreciate the commitment
So, it is possible to make tofu from a lot of different legumes. Some work better than others. Some just don’t do the reaction needed to get it to come together.
Then there are some “tofu” that don’t work on the same mechanisms notably Shan tofu, which relies more on the starch to make a cohesive mass rather than the proteins binding.
There is also seitan, but this is made of wheat, and has a chicken like texture. Basically made by washing out everything but the protein structure wheat flour forms when kneaded.
Not what you asked but you’ll still like it: you should try chickpea pasta! Just don’t overcook it and it’s awesome!
Another vegetarian cooking tip you didn’t ask for: cook with more fat! Meat has a shiiiiiiitload of fat in it, even the “lean” stuff. You will feel much more satisfied with vegetarian meals if you just use more oil. And you will still be eating less fat than with meat.
For the longest time, I avoided vegetarian dishes and ingredients like tofu. Was introduced to Indian food - the meat options were delicious, but then I tried the paneer version, and holy fuck. The revelation that meat is infact entirely unnecessary to make a dish taste absolutely amazing was a game changer. Like owning a manual car and just assuming 1st and reverse were the only two gears - then suddenly discovering 2nd+, despite them having literally just been right infront of me in plain sight the whole time.
Morale of the story is that I (finally) learned to appreciate vegetarian cooking on its own culinary merit... there are a lot of idealogical and ecological reasons to go vegetarian or vegan or w/e, but those usually take the spotlight (I mean... because they're actually important), but another less-touted angle is that it's just fucking delicious.
So, vegetarian cooking tips are nothing to scoff at!
Anyway, chickpea pasta... I didn't know that was a thing - I'll keep an out for it. I'm wondering if I might have actually had it though and not actually known what it was. A coworker brought some pasta in for a potluck, and it had an unusually gummy texture, and just a little bit of grit they same way hummus has. I never did ask what it was, but it was good stuff. It was more dense and chewy than regular pasta, which I've always found to be a satisfying combo in food.
Falafel is so damn easy to make vegan. And delicious.
I saw a thing for making Red Lentil Tofu. I doubt it's the same texture, but you're essentially making a block of it and it slices. You can probably accomplish the same with mashed beans.
Oh and to add to my other comment, there's good reason why soy is the legume of choice, it has a very unique taste, texture, and nutritional profile compared to other legumes. If you can find some pre-cooked canned beans, having a meal with the beans themselves makes their properties very apparent. The texture is completely different to what you would expect from a bean.
As already mentioned, the Will it Tofu series is great. There's another kind of tofu, sometimes known as Burmese tofu, which is basically the whole cooked beans mashed and chilled in a try to form up. The texture is very different since it's literally just the whole bean.
Also need to mention soy curls. Those are also a whole bean product, with a similar texture to tvp products - makes an amazing alternative to things like chicken strips and pulled-meat products, and unlike tofu, soy curls are great flavor sponges.
Then there's the whole world of gluten-based products, mainly known as seitan. In stores you can sometimes find plant-based sandwich slices that are overpriced. If you make it at home, you'll be amazed at the crazy amount of super high protein food you can turn two cups of vital wheat gluten into. I like to blend a block of tofu in with mine, and usually end up with a big log that comes out to about 270 grams of protein in total.
Then if you're not averse to synthetically augmented products, methylcellulose is the key ingredient that gives products like Beyond and Impossible their characteristic chew.
And I'm sure there's a lot I'm missing. Plant-based proteins are more of an iceberg than most people realize.
I can't think of any that mimic the process of tofu, given it requires coagulation. The closest is cheese, specifically paneer. Maybe imitations, like with gelatin, but not in the same way as tofu.
So why not? I'm not sure, as you can make a paste from chickpeas (hummus), beans, or lentils. But you kind of need to make a milk out of it, coagulate that liquid, mold and press the mixture. Do those mixtures create milky liquid if cooked? Do they react to chemicals to coagulate into a curd?
Given I never see bean or lentil milk, I think that's the bottleneck. Nor almond or oat milk tofu, although I bet that's a safer bet. I think soy just fulfills certain requirements and it's kind of genius that people even figured out how to make tofu in the first place!
I fuckin love paneer! I literally have some on the smoker as we speak (bite sized blocks of paneer + pretty much any sauce you're in the mood for + lowish temp smoke for 90 minutes or so = insanely delicious).
Today's sauce is a sesame based marinade I found in our local Asian market - was a really good dipper for meats and veggies, so I have high hopes for this batch of paneer!
Edit - snacking on it now. Errmagerd this batch turned out good!
Oh that does sound so good! I only ever have it as saag paneer or tikka masala, but smoked and as a snack sounds great in an Asian sauce.
Can't go wrong with those! Indian food is some of the best on the planet. I think paneer tikka masala was the first time I had paneer - didn't have a clue what it was, just know I really liked the chicken version and there was an unfamiliar word next to one of my favorite dishes. Ordered it just out of curiosity. First thought was "oh, it's tofu" and was a bit disappointed cuz I didn't care for that squishy texture (it's grown on me since though... noms...). Took a bite -- second thought was "this is the best fucking tofu I've ever had!". Did some digging online and quickly discovered I was wrong on both counts: it's cheese! ...that doesn't melt... hmmm...
I've since experimented a good bit with it and different rubs and marinades on the smoker. Garlic herb and pepper rub is probably my favorite so far. Today's batch was "Kewpie Deep Roasted Sesame" mixed with some balsamic, and I'd say ranks #2. Terryaki + soy sauce came out decent. BBQ was meh. Pesto was (surprisingly) meh. ...and by 'meh' I mean "still delicious, but nowhere near its potential, so not gonna bother with that one again".
It’s basically applying the cheese making process to soy milk, yeah? So I’m thinking that, theoretically, you could attempt the same with like almond milk or something. Peanuts and soy seem to have a similar texture, I wonder if you could make like peanut milk and then turn that into a tofu like thing?
If by “cheese process” you mean “adding calcium chloride/magnesium chloride/calcium sulfate” then yes lol. There are enzymes and fermentation that can be done but you also have to add a coagulant.
you can make your own from any bean, nut, or legume
There are indeed. I've bought pre-made Chickpea Tofu at the store before though it has a very different texture and taste than soy based tofu. I've also heard of Pumfu (Pumpkin Seed Tofu) as a thing you can buy. Looking it up there's a ton more that I hadn't heard of like fava bean, split yellow pea, split green pea, pigeon pea tofu, red lentil, sunflower seed, and more though I'd assume those you'd probably have to make it yourself instead of being able to buy?
I think I've seen, will it tofu, videos on YouTube. But I have made tempeh from beans other than soy, black bean was better than chickpea, but both good.
I always wondered how tempeh is made. I know it is fermented but somehow I manage not to find any article or video properly describing the making process.
Hmm, it is super easy. Maybe I'll write a guide for it once I get the time. There's some decent guides online if you look for diy tempeh, but I don't think they tell you about some of the shortcuts.
DIY this was the key word I was missing. Thank you.
Burritos, refried beans, vegan burgers, hummus (yes I’m counting chickpeas as beans), chili 🤤
Beans are awesome, as are nuts (can’t have those myself unfortunately) and seeds
Unsolicited story time!
I made a few batches of baklava for my coworkers a while back, with various fillings. Most recipes call for dates or some kind of nut, so I was just like 'fuck it, we're trying them all'.
One of those coworkers had a nut allergy, so I make a batch that used sunflower seeds instead (no recipe for that, just sub the nuts 1-1) and honestly is was one of the best of the 10 or so different types I made. Baklava is something a lot of people with nut allergies have never tried cuz it's always got some kind of nut in it. - if you're one of those, definitely give it a whirl some times (and do NOT use one of the recipes that go through making your own filo dough... that stuff is... involved. You can get premade rolls in most grocery stores - look near things like those refrigerated tubes of cookie dough, or in the frozen section).
I'm sure sunflower seeds as a nut substitute is nothing new, but baklava specifically might be something that wasn't previously on your radar. (if that's the case, and you do go for, shoot me a message to let me know how it went ^_^)
That coworker was fucking stoked - when people bring in food for the group they don't usually put much thought into things like allergies or religious accommodations, but hooking those folks up with some noms when they're expecting to be left out is a great way to make their day.
Fake meat burgers suck, black bean burgers are clearly superior.
There are advantages to both. The fake meats definitely solve the dry/chalkiness issue that bean patties have. But they have their own problems as well.
If your bean patties are dry and chalky, you're eating the wrong bean patties
I assure you I have had every frozen brand, as well as every restaurant “house patty” available to me in a 200 mile radius. Also I have made my own at least 15 different ways, both vegan and with egg. And I’m a damn good cook if I do say so myself.
I never said I didn’t like them, I’m just pointing out what’s good and bad about different foods.
Try adding oatmeal to your recipe, it should hold in more moisture
I have, and I like it! I have also taken it too far and “discovered” that cereal burgers suck lol.
Noice!
Both are good. Beyond brand is the more allergy friendly one, that I eat and I like the pea-mung bean combo for texture but it still tastes somewhat vegan which is nice for me but I understand others may not like. A solid black bean patty from Aldi goes pretty hard though.
Wait, then what's the difference between a chickpea and a garbanzo bean?
Nobody's paying to see a garbanzo
garbanzo is Spanish, chickpea is English
The real difference between a chickpea and a garbanzo bean is that I've never paid $50 for a garbanzo to bean on my face
I've never paid $300 to have a garbanzo bean on me
😏
I can’t have beans or any legumes or pulses D:
Tragic on the bean front, but there are some other good plants worth trying
If you can have wheat & gluten, give Seitan a try! Super high protein and kind of meaty taste
Quina, potatoes, chia, hemp, pumpkin seeds, mycoprotein (from mushrooms) are also worth using too! As well as stuff like oatmilk of course too
Lol. I’m well aware. But I’m fine murdering chickens. They’re dumb animals that truly want to die. Or at least all the spoiled chickens I’ve raised on the farm do. They refuse to do anything for self preservation.
I'm not sure that's such a great moral logic given that this also applies to human children
Lol. I mean we’ve kinda bred chicken from jungle fowl to a similar purpose, but I salute your Diogenean logic.
You don’t have to answer because it’s a personal question, but do you have some specific syndrome or disease? I’ve just never heard of that before…
IBS. I’m not gonna die if I eat em, but my stomach gets truly fucked afterwards. Specifically I can’t eat things with galactooligosaccarides in them.
I might be contributing to both sides of this as a bean eater and bean meme poster
Such a hypocrit smh
Bean there, done that
𝙼𝙾𝚃𝙷𝙴𝚁𝙵𝚄𝙲𝙺𝙸𝙽' 𝙱𝙴𝙰𝙽𝚂, 𝚈'𝙰𝙻𝙻
Beware the tiddy beans
Don't worry if we all switch to something woker like Tofu, we just might avoid this fate
Tofu is for conservatives. True hipsters eat seitan
Hail Seitan!
I feel seen. Am I a hipster? Am I a true hipster?
So true
I'd love to but I just cannot stand beans. Not the taste, not the texture. Even if they onl consist like 10% of the dish it can sometimes be too much for me.
Beans are awesome. Nutritious, delicious, easy to make.
Hannibal Lecter started the old bean ball rolling. The meat industry pushed us to the beans just like their own products in a cattle chute.
For real though, beans of all kinds are nutrient dense
I don't discriminate. Beans fucking rule.
My seven bean chilli is always popular at parties.
You could use a lot more beans than seven. Id start with a whole can.
lol I did phrase that poorly, I mean 7 different types =P
I knew what you meant, just having fun 🙃
In this economy?!
I don't think your cans are supposed to have holes in them
May I ask witch ones? I can name more than seven beans, but many would be to close in taste and texture to be worthy of being mixed-in together.
So I keep it pretty easy; Great northern, Cannellini, Red, Black, Navy, Kidney, Pinto, --sometimes Black-eyed, and if you can get some Adzuki--which are my favorite. I fry some of the beans with garlic prior to throwing them in the slow cooker. Adzuki beans are great, you can blend some to use as a thickener. Another bean you can use is natto, which isn't for everyone, but it's hard to tell it's there once it's slow cooked, it also thickens the chilli but don't go overboard.
Also using Mirin, cooking wine, and miso are a staple for me. Sometimes I'll add in a bit of Marmite. Depending on if you want to keep it vegetarian, I have fried up some tempeh and people think it's bacon lol. But good tempeh is hard to get where I live.
Has science gone too far???
No. I will aim for higher heights! One day I will become the record holder for the maximum diversity of beans in chilli.
I need your opinion: yes or no on corn starch in chili?
I would say no for me personally because I use a bit of gravy and bone broth to thicken things up.
Isn't gravy made of starch?
You can use a lot of things to make gravy. Usually the first thought it you make it with turkey drippings and flour. But you can pretty much make it with anything that's similar. Oh yeah and I miss wrote what I meant, I use bone broth powder not liquid.
What is your hypothesis for the maximum possible beans per chili?
I go with, depending on availability of different beans, a 3-5 to 1 ratio, beans to meat. I can imagine some would prefer more meat but my main focus is to make it not only taste good but also look pleasant.
I meant more the types of beans, I kind of assumed you were talking about a bean-only chili. I suppose my assumption was not true
Actually usually I do only bean chilli for myself, hence why I put so many different kinds in. For parties I add meat since that's what most people like.
Aren't beans better for you, so this sounds like an improvement.
If you want to satisfy a woman, don't neglect her bean.
Beans beans the musical food the more you eat the more you toot!
The more you toot, the more you poot
The more you sit on the toilet soot
🫘🫛
We all have to keep on guard for bean memes. Thank you for the warning, bean meme.
Way ahead, making a big pot of beans every week now. Currently alternating between black and pinto.
Meat for beans*
“for” usually means the first thing is replacing the second. If it said “with” than it’d go the other way
https://english.stackexchange.com/questions/23360/substitute-x-for-y
What i gathered from your link is that there is no clear answer and that the previous word is what decides the order.
In this case we have "swap" which someone says:
Bean there dun that
A bean a day keeps the dean away
What's "beans", precious?
Y'all can have all the beans. I'd rather go through a protein deficit and slow starve on lean meats than eat that shit. Worst fucken texture on the planet and the taste is right ass by itself, still better than tomato though.
Depending on what you count as a bean, the textures can very quite a lot. Especially if you make stuff that's blended
Ugh even worse, trust me I've had basically every mainstream legune and have found them to be horrible. Don't know why it's so bad for me besides the autism but I would have to legit be in full on starvation to want to eat them, basically having my instincts override my preferences assuming I wouldn't just register them as invalid food sources.
But what about nontraditional legumes, like peanuts, tamarind, or licorice?