Tried "Just Eggs" for the first time today. I made about 4 servings, which each have about 70% less saturated fat than regular eggs and zero cholesterol, so I just went by calories (70 per serving I think). This was half a container. I threw in some cooked shrimp I had cut up and put some cheese on top.
The process is simple. Shake the container thoroughly, pour into a hot pan prepared for an egg (so I used a little margarine but I doubt it was really necessary) and cook like you would eggs. First, I let it sit for a few minutes, to see if it would puff up like regular eggs. It did, so I then took my spatula and scrambled it. The appearance of the mix was that of an egg scramble with maybe a little milk added. Nearly indistinguishable visibly from eggs scrambled in a bowl and poured in.
Texturally, it's very very very similar to eggs. It coagulates the same way, and you can make eggs that are a bit dry on the outside and soft and fluffy inside. I went to cooked all the way through. This was no trouble and just like real eggs, pushing them around the pan made it cook through a bit faster. The smell was fantastic, somewhat better than regular eggs as they were cooking.
The one difference was also textural. The eggs actually hold together a bit more tightly than regular eggs. That's probably the added protein (5g or so per serving). They were still easily broken up and this tendency did make it easier to slide from the pan.
Eating them, I did notice the coherence was slightly more than usual for the cooked-through scramble I like, but it was nothing I had to deal with. In a blind test I'm sure I'd have noticed it but not really registered it as anything more than a factor of how long it cooked. The flavor was not "egg-like". It tasted exactly like scrambled eggs.
This is a fantastic thing for those of us looking to reduce cholesterol and fat while retaining delicious eggs in our diet. Quite tasty and however you like your *scrambled* eggs - Frittata, pushed around, folded over, dry, wet and fluffy - you can do this. It accepts even watery cold cooked shrimp and does not lose it's characteristics while they cook in the mix.
I give Just Eggs 10 out of 10 for plant-based egg substitutes and plan on adding them to my food moving forward. Delicious, easy, didn't upset my stomach (it's mung bean based). Even more like the food it's modeled on than Beyond Meats, and that's certainly a trick.
Good to know about that as an option!
Had my first Icelandic hot dog today. It's a smoked dog, primarily lamb with some beef and pork. One eats it with fried onions, a special mild mustard made with honey and some interesting spices, ketchup that tastes like a sweet light pizza sauce, a garlic/onion/caper remoulade and wonderful mini-baguette style soft hot dog rolls. Every ingredient has a familiar name but tastes quite different from anything I've had before. It's not spicy, but it is quite smoky; smells about as strong as smoked fish. (Gee, wonder why?) The flavors are mild but blend together in a rich melange. It's not salty, it's not sweet, it does not have that "hot dog" taste after eating, it's just a great street food. Filling but not heavy, if that makes sense.
I ordered all the ingredients from Iceland and they shipped on Monday, arrived today (US East Coast). Even the bread was fresh! Very cool introduction to food I'd hope to be able to get someday. 
Had my first Icelandic hot dog today. It's a smoked dog, primarily lamb with some beef and pork. One eats it with fried onions, a special mild mustard made with honey and some interesting spices, ketchup that tastes like a sweet light pizza sauce, a garlic/onion/caper remoulade and wonderful mini-baguette style soft hot dog rolls. Every ingredient has a familiar name but tastes quite different from anything I've had before. It's not spicy, but it is quite smoky; smells about as strong as smoked fish. (Gee, wonder why?) The flavors are mild but blend together in a rich melange. It's not salty, it's not sweet, it does not have that "hot dog" taste after eating, it's just a great street food. Filling but not heavy, if that makes sense.
I ordered all the ingredients from Iceland and they shipped on Monday, arrived today (US East Coast). Even the bread was fresh! Very cool introduction to food I'd hope to be able to get someday. :-)
Fun!
I notice now that the "ketchup" is actually labeled "Tomatososa" - tomato sauce. So big difference from American ketchup.
Also I need to try chopped white onions on this.
Holy sh*t. Ran across this video yesterday and had to try it immediately -- I've never been able to get the sauce in carbonara (or cacio e pepe for that matter) to actually come together that well, but emulsifying the sauce before adding it to the pan worked perfectly!
Why do Canadians think BBQ sauce should taste like chili? I went to Ontario recently and every place I got BBQ sauce, which was multiple unrelated restaurants including even McDonalds, the sauce was heavily flavored with chili powder and basically tasted like chili without meat and beans. It was very strange.
Forgive me, I don't wander 'round these parts too often. Has anyone yet recommended a Youtuber named Adam Ragusea here? I stumbled onto his channel about a month ago and find his content and presentation style to be just perfect. Recipes, cooking basics, history lessons, expert consults - all can be found. He's self-proclaimed as being NOT an expert at cooking, this is basically just a hobby for him; he's a professional journalist.
A couple of examples:
Why do Canadians think BBQ sauce should taste like chili? I went to Ontario recently and every place I got BBQ sauce, which was multiple unrelated restaurants including even McDonalds, the sauce was heavily flavored with chili powder and basically tasted like chili without meat and beans. It was very strange.
Different ends of the same US state can't even agree on what barbecue sauce is...
Yeah, eastern NC is vinegar based while western NC is tomato based. SC is mustard based and I think we can all agree that's terrible. Also if your BBQ sauce has high-fructose corn syrup as its main ingredient, it's soda not sauce.
Forgive me, I don't wander 'round these parts too often. Has anyone yet recommended a Youtuber named Adam Ragusea here?
I've been watching him for quite a while. I enjoy most of his videos and talk about them with a buddy of mine. The ones I don't like are the newer ones where he answers questions.
Re BBQ Sauce: If it's not Head Country, then it is, at best, the second best BBQ sauce in the world.
-BEP
merphle wrote:Forgive me, I don't wander 'round these parts too often. Has anyone yet recommended a Youtuber named Adam Ragusea here?
I've been watching him for quite a while. I enjoy most of his videos and talk about them with a buddy of mine. The ones I don't like are the newer ones where he answers questions.
Re BBQ Sauce: If it's not Head Country, then it is, at best, the second best BBQ sauce in the world.
-BEP
Yeah I haven’t watched any of his “podcast” style hour long videos, and I have no desire to. The more produced 10-15 minute vids are excellent and highly informative and educational.
Yeah, eastern NC is vinegar based while western NC is tomato based. SC is mustard based and I think we can all agree that's terrible. Also if your BBQ sauce has high-fructose corn syrup as its main ingredient, it's soda not sauce.
I used to think mustard-based was a terrible idea, then we went to Malsons BBQ on the GA/Florida border when we were passing through, and it's like if western NC BBQ sauce added a little mustard and touch of sugar, and it is amazing.
We now go out of our way to plan trips to visit my mom (or JoCo Cruise) in FL such that we get it on the way through.
bepnewt wrote:merphle wrote:Forgive me, I don't wander 'round these parts too often. Has anyone yet recommended a Youtuber named Adam Ragusea here?
I've been watching him for quite a while. I enjoy most of his videos and talk about them with a buddy of mine. The ones I don't like are the newer ones where he answers questions.
Re BBQ Sauce: If it's not Head Country, then it is, at best, the second best BBQ sauce in the world.
-BEP
Yeah I haven’t watched any of his “podcast” style hour long videos, and I have no desire to. The more produced 10-15 minute vids are excellent and highly informative and educational.
I enjoy his recipe videos, but I've also fallen off of his other stuff, even the more concise and "produced" non-recipe videos. For someone with a background in journalism and who clearly puts a lot of thought into the ethics of such things, he has a bad habit of letting editorials overlap with advertising and doesn't always do a great job of vetting his sponsors for conflict of interest issues.
Still, I tend to broadly align with his philosophy of cooking-- don't get hung up on precise measurements or the idea that there's one "right" way to do things-- and his recipes are entertaining and easy to follow, and I like that he is squarely aimed at the home chef operating under time, budgetary, and other logistical constraints as opposed to someone aspiring to be a professional chef willing to blow a lot of money, time, and energy on specialized equipment and techniques.
I used to think mustard-based was a terrible idea, then we went to Malsons BBQ on the GA/Florida border when we were passing through, and it's like if western NC BBQ sauce added a little mustard and touch of sugar, and it is amazing.
We now go out of our way to plan trips to visit my mom (or JoCo Cruise) in FL such that we get it on the way through.
You're dead to me.
I've had mustard sauce that wasn't bad as a curiosity, but it was inferior to the vinegar and tomato options that were available. Also I don't eat at that restaurant any more because I would rather not give my business to insurrectionists.
Isn't there a state somewhere in the midwest that uses mayo as the base for their barbecue sauce? I like mayo on sandwiches and in chicken salad, but still...
I heard a tale of a couple Carolina transplants who found themselves in Vermont and missed the barbecue so much they opened their own restaurant. They devised a sweet sauce that used local maple syrup instead of the traditional molasses. I would have thought the phrase "traditional New England barbecue" couldn't be anything but a joke, but the man who discovered that restaurant reverse engineered the sauce for me and it was pretty darn tasty. I think it was a maple bourbon sauce...
Isn't there a state somewhere in the midwest that uses mayo as the base for their barbecue sauce? I like mayo on sandwiches and in chicken salad, but still...
Alabama white barbeque sauce is mayo based and served with chicken. I'm not a fan of mayo as a rule and enjoyed it while we lived there.
Vargen, who is not ActualDragon, the restaurant in Vermont you are describing is most likely Southern Smoke, in Winooski.
Alabama white barbeque sauce is mayo based and served with chicken. I'm not a fan of mayo as a rule and enjoyed it while we lived there.
That I can see working rather well.
Re BBQ Sauce: If it's not Head Country, then it is, at best, the second best BBQ sauce in the world.
-BEP
This is one of my favorites as well. Probably because the place we got BBQ when I was growing up used it (was just a local grocery store with a smoker). We were actually a Kraft house growing up and that sh*t is basically smoky ketchup. My wife likes KC Masterpiece for her sauce but she loves the Head Country dry rub when we smoke something ourselves.
We were a nothing BBQ sauce house when growing up. So I've tried soooo many different types and brands and like many of them. I tend to go for sweet, spicy, thick tomato-based sauces, the spicier the better, but really, I'll eat most anything that comes off a grill...
ActualDragon, the restaurant you are describing is most likely Southern Smoke, in Winooski. :-)
It is not. Just a lunch spot we liked when living in Tuscaloosa a few years ago, it's a common thing to find in Alabama specifically. Funnily enough, after moving to the Midwest I had a dish here that claimed the same white sauce and it was wrong - far too much mayo, not enough acid and pepper. Not something I would have noticed if not for living there!
Oh, shoot, that was meant for Vargen! I'll fix it. Sorry for the old man confusion.
No worries! I certainly hadn't heard of Winooski in either case
Definitely not an Alabama name lol.
We’re at peak tomato season right now and I’ve had SO MANY tomato sandwiches lately! 
Just some nice tomato slices on toast with mayo. I also have some bacon bits that I sometimes sprinkle on too - but bacon is totally optional.*
(* Kenji Lopez said it best: a BLT isn’t a bacon sandwich. It’s a tomato sandwich with bacon. Just like a burger that you sometimes put bacon on.)
Kenji Lopez said it best: a BLT isn’t a bacon sandwich. It’s a tomato sandwich with bacon. Just like a burger that you sometimes put bacon on.
Thus proving the old adage: Kenji Lopez is Wrong.
-BEP
We’re at peak tomato season right now and I’ve had SO MANY tomato sandwiches lately!
Just some nice tomato slices on toast with mayo. I also have some bacon bits that I sometimes sprinkle on too - but bacon is totally optional.*
(* Kenji Lopez said it best: a BLT isn’t a bacon sandwich. It’s a tomato sandwich with bacon. Just like a burger that you sometimes put bacon on.)
I won a dehydrator at work years back. That summer we had a GLUT of tomatoes, so I sliced them up, dehydrated the eff out of them, and blitzed them in a blender to make a powder. Makes an amazing paste just by mixing equal parts tomato powder and water, and makes for a great thickener too.
PaladinTom wrote:Kenji Lopez said it best: a BLT isn’t a bacon sandwich. It’s a tomato sandwich with bacon. Just like a burger that you sometimes put bacon on.
Thus proving the old adage: Kenji Lopez is Wrong.
-BEP
I once thought as you did until I saw the light. Bacon is great but there can also be too much of a good thing.
I once ordered a BLT from a deli and had to take some bacon off because they loaded so much on.
Kenji knows his sh*t too.
B... What? Veggies? Why?
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