beef_curds

joined 2 years ago
[–] beef_curds@hexbear.net 50 points 1 week ago (2 children)

I honestly don't know who these trucks are for, and I've never really understood. It's a big truck, and supposed to have the same appeal but for lack of a better word, it's just incredibly soy-coded at the same time. It seems like such a narrow market.

Like, the giant fuck-you trucks have been around forever, hummers and fX50s. The typical response is just "lol my truck triggered you," and then rolling coal or whatever. But these cybertruck nerds just don't have that kind of fuck-you in them, they're already folding. The whole thing has been mystifying to watch from beginning to end.

[–] beef_curds@hexbear.net 3 points 1 month ago

Yeah, if you can manage to just buy the gluten flour, it makes it soooo much easier. It really lowered the effort threshhold to where I make it more often.

[–] beef_curds@hexbear.net 1 points 1 month ago

Oh for sure, it's not an every day food. It's a treat. Because it's a bit heavier, I doubt I'd want it more than once a week. But yeah, I got two meals out of it between the okara and pumfu, with the pumfu one being kinda decadent. But as far as economics go, nothing's ever gonna beat gluten flour or dried whole beans.

But absolutely you'd have to watch out for rancidity with seeds. That's why I said it's probably not worth getting more than a 5lb bag, unless you have a chest freezer and are going to be freezing the seeds to preserve, at which point you're just paying back your bulk savings with the electric bill.

The two types of non-soy tofu I see at wholefoods are pumfu, which we've discussed, and chickpea tofu. The chickpea tofu, I believe is usually Burmese Tofu. Which if you haven't had that, it's suuuper different. It's somewhere between polenta and tofu. It's starchy because they use whole chickpea flour, not separated curds. BUT if you like that, it's extremely easy and economical to make at home, because you just stir water and chickpea flour (aka gram flour or besan) in a pot until it congeals, then let it set in the fridge.

You can make chickpea tofu that's more like what soy tofu is, but I don't think that's what you usually find in the market.

[–] beef_curds@hexbear.net 5 points 1 month ago

Oh wow, I know right where that is. I'll check it out sometime.

[–] beef_curds@hexbear.net 1 points 1 month ago (2 children)

Ballpark, in the US? Everything goes right, $5 for 370g (12oz+). That much pumfu is easily as (or more) filling than a typical 16oz soy tofu block.

You can order 5lbs of seeds from a non-Amazon bulk-seller for like $25 after shipping/tax. 1 pound of seed yields that 12oz of pumfu per multiple sources (mine was a bit less, but I needed to blend better). You can get even cheaper, if you wanted to do massive quantities of seeds, but I doubt any home cook would. 5lbs of seed from Amazon only goes as low as $30, so that's not the way to go.

Pumfu in the store costs $7 for 8oz, so you're talking $10.50 for the same amount. So you save 50% making it yourself, and if you use the okara (pulp), you can squeeze more value out of it. I was worried that the okara would be a bit of bullshit no-waste filler ingredient, but I was wrong. It has a legit nuttiness that comes out when cooked, and a nice "milkiness" when uncooked (but a bit grainy).

I've never seen that braiding technique for seitan. I'm 100% going to try that next time, because I always like a good tweak.

[–] beef_curds@hexbear.net 3 points 1 month ago* (last edited 1 month ago) (2 children)

I have friends out there, do you remember the name of the place? I might check it out one day.

[–] beef_curds@hexbear.net 4 points 1 month ago (1 children)

A black bean tempeh is pretty intriguing. I could really see crisping it up with some chili and lime and it being substantial. I think if I take the plunge, I might start with it.

I'm lowkey jealous of some of these comments, lmao. All I've ever had is grocery store stuff.

[–] beef_curds@hexbear.net 3 points 1 month ago (1 children)

I'm really going to have to try that this summer. It's definitely the right temp range here, though if it has to be a full day, I worry about over night a bit. I've never really had fresh made tempeh. Is it a lot better?

Sounds like a dream to be able to pick it up on the corner.

[–] beef_curds@hexbear.net 5 points 1 month ago (2 children)

any you recommend? or is it the kinda thing you just watched and moved on?

[–] beef_curds@hexbear.net 7 points 1 month ago

Yeah, it kinda blew my mind too. It's also interesting how close the whole process is with cheese making.

I really hope rarer tofus become a trend as veganism rises, because there's a huge range of what you can do before you even start cooking. Seed tofus are really interesting, because it opens up this whole new category of rich/fatty proteins.

 

I just thought it might be fun to chat generally about making these proteins from scratch, and hear what people's experiences are with it.

Tofu:

I've been watching Will It Tofu videos lately and it inspired me to make some pumfu from scratch because it's a bit cheaper that way and you also get the byproducts which can be reused too.

It's really fun to do because watching the milk separate into curds feels like mad science or witchy or something. It really turned out great, except I only got about 2/3rds the amount of pumfu out of process as they said I should. The only thing I can think of is maybe I didn't blend it well enough, so I'm going to try some tricks to blend it better next time.

Anyway, you get 3 products from it:

  1. Tofu - pumpkin seed tofu is so good, it's just expensive. It's just fattier than soy, so it really lends it to sausage-like preparations. I spice it like chorizo, pan fry it as a crumble and serve it over a tostada with black bean refritos and some veggies. I try not to overpower the flavor of the pumfu itself. It's killer.
  2. Okara - This is the pulp leftover when you squeeze out the nutmilk. You can find recipes for it. A lot of people bulk out baking recipes with it. I combined it with a mashed potato and veggies and made a potato/okara pancake with it and dressed it with some thai chili sauce. The nuttiness of the pumpkin seed really came through, and it's really good. I'll need to add a bit of binder next time though, because it was pretty fragile. I've also heard you can rehydrate the okara, add nootch, and have a nice ricotta replacement, and tasting the raw okara, that makes sense. I may try it.
  3. Whey - This is leftover when you press the curds into tofu. This makes a nice broth, and it added some depth to my instant ramen.

Seitan:

I've been making this from scratch for years. It's pretty easy.

I've tried both the "wash out" method where you wash the starch out of whole flour, and the method where you just start with gluten flour. I don't feel like the final product benefits much from the extra work of washing it out, so I just do it lazy-style.

There's lots of recipes out there for different mix-ins and different methods to cook. Personally, I like a very chewy, spongy, fluffy seitan, so I don't mix-in any other flours and then I boil it unwrapped in small pieces so it can fluff out a bit. Then I'll just do other prep from there. I love a nice fried buffalo seitan "wing."

I find that adding other flours (chickpea is common) makes a final product that's more like tofurky. That has it's place, but I'm a bit of a sicko and want the spongy stuff.

Tempeh:

I never made this from scratch, but if anyone has, I'd love to hear your experiences.


Has anyone out there experimented with this stuff? Going forward I'm definitely going to be pressing more weird tofus. I accidentally got too many red lentils a while back, so that's probably going to be my next tofu.

[–] beef_curds@hexbear.net 3 points 1 month ago

oh wow, that sounds good as hell. I'm so hungry for a dish with a little tamarind rn.

[–] beef_curds@hexbear.net 48 points 1 month ago (7 children)

No doubt about it. They're doing it anyway right now. Walz was sucking boot the other day, unprompted. It just would have been amplified with the election.

 
 

DENY DEFEND DEPOSE

 

Kindly reply with pleasing images of other ancient beasts.

 

I was sitting out front today, and neighbor1 came up and was excited to tell me neighbor2 got an eviction notice on her door. She was smugly happy to tell me all about it, because she hates neighbor2 because she doesn't cut her grass enough and doesn't socialize (literally, that's it).

I wasn't picking up on the energy at first and I reacted just being like "how awful, I hope she's ok." Neighbor2 is a working mom with a daughter, but neighbor1 is like "I don't know how you could fall behind on rent."

Anyways, neighbor1 eventually shifted her energy when she saw I wasn't matching it. But it's weird she even thought I might.

It's just so fucked, because it's not a rich neighborhood, and all of us have probably gotten an eviction notice before. I guess I'm just venting. Really feeling the cruelty in the world lately.

 
 

Youtube has been serving me videos of these gadgets that are like "personal AI assistants" for people who want to carry around an extra device that is just chatGPT with a voice prompt. It's a super weird niche because we already have phones that do the same thing. It just seems like maybe they're just kickstarter scams for gadget nerds who are bricked up over AI.

Anyways, every time I see one of these things, my cursed brain goes immediately to "god, what if I was dating someone and they had just gotten this thing after having preordered the kickstarter 6 months ago. Now they're trying to find every possible excuse to use it in order to justify getting it."

We're at a restaurant and he's like, "what are the best qualities in a carbonara," or whatever.

Please help me escape this mental prison. Why am I doing this to myself?

 
 
 

"This is not an attempt to ban TikTok. It's an attempt to make TikTok better. Tic-Tac-Toe. A winner. A winner."

-- Rep. Pelosi

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submitted 11 months ago* (last edited 11 months ago) by beef_curds@hexbear.net to c/chapotraphouse@hexbear.net
 

Edit: this is probably the wrong thing to focus on, but I'm increasingly upset they didn't do the alpha transparency right on their profile pic. It's 2024 ffs. More evidence this is boomer fueled.

 

No looter items (blue shells, bullet bills, stars, etc), and you're only allowed to shoot shells backwards.

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