...yes, I know this is a construction forum. And I don’t want to prepare that soy stuff in the new house anyway. But are there perhaps enthusiastic vegetarian hobby cooks who know how to handle it? I tried it, and it tasted exactly as it looked—sad, sad.
I find it very practical that we will be traveling light without refrigeration during the summer. Can anyone manage it?
Best regards
Gabriele
I find it very practical that we will be traveling light without refrigeration during the summer. Can anyone manage it?
Best regards
Gabriele
Tolentino schrieb:
It sounded like it was for preservation reasons. Beef jerky works perfectly for that.Yes, of course. With my post, I meant that it doesn’t help the OP if people here just post what they grill or not. He needs options he can take with him while hiking, and of course beef jerky is part of that.
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fach1werk24 Jun 2020 08:11I’m also not a fan of pre-seasoned soy products on the plate. Just flip the package, check the ingredient list, and that’s it.
We can get our beef directly from a farmer. However, we only found this one farmer in the district who met all our requirements. He only raises what his land can support. No genetically modified seeds. No purchased soy. The amounts of feed given to animals would be missed by people. The calves nurse from their mothers. Grazing takes place on pastures like in a cow sanctuary. A win-win for everyone. I admit, I enjoy eating meat, and this meat is excellent. To the farmer’s dismay, we don’t eat it every day.
You all have great ideas! I’m going to try beef jerky and, for home, marinating in soy sauce and wine.
Canned sausages must be eaten within 12 hours without refrigeration. Hard cheese is sometimes okay, but after a short time you see fat on the surface. Fresh cheese is practically risky. Are we taking wine with us? Absolutely! You just have to focus on the essentials when packing. We even carry amounts that allow us to offer some. You have to be prepared for anything.
Best regards
Gabriele
We can get our beef directly from a farmer. However, we only found this one farmer in the district who met all our requirements. He only raises what his land can support. No genetically modified seeds. No purchased soy. The amounts of feed given to animals would be missed by people. The calves nurse from their mothers. Grazing takes place on pastures like in a cow sanctuary. A win-win for everyone. I admit, I enjoy eating meat, and this meat is excellent. To the farmer’s dismay, we don’t eat it every day.
You all have great ideas! I’m going to try beef jerky and, for home, marinating in soy sauce and wine.
Canned sausages must be eaten within 12 hours without refrigeration. Hard cheese is sometimes okay, but after a short time you see fat on the surface. Fresh cheese is practically risky. Are we taking wine with us? Absolutely! You just have to focus on the essentials when packing. We even carry amounts that allow us to offer some. You have to be prepared for anything.
Best regards
Gabriele
Tolentino schrieb:
Therefore, I support continued research in this area. I try regularly, but so far I haven’t found anything that meets my standards.Have you tried the schnitzels from Valess or the veggie sausages and patties from Rügenwalder? I do think there are many tasty vegetarian options; not everything suits my taste, but you have to try.
Best regards
Sabine
@Curly: I haven’t tried Valess yet, but it’s on my list. Thanks for the suggestion! I’m already familiar with Rügenwalder, and they really do a good job flavor-wise. Unfortunately, the texture doesn’t work for me, which is why I don’t eat it regularly and can’t yet imagine having a steak made from it. But yes, it’s not bad.
My hope lies more with fully artificial protein products—essentially "printed" meat—or those made from modified yeast cultures.
What many don’t realize about all the soy involved is that it leads to massive deforestation of rainforests, so from a global conservation perspective, it’s actually quite negative. Sure, feeding soy directly to humans instead of animals would be more efficient, but nutritionally we will need to shift to very different foundations and prepare for some restrictions.
My hope lies more with fully artificial protein products—essentially "printed" meat—or those made from modified yeast cultures.
What many don’t realize about all the soy involved is that it leads to massive deforestation of rainforests, so from a global conservation perspective, it’s actually quite negative. Sure, feeding soy directly to humans instead of animals would be more efficient, but nutritionally we will need to shift to very different foundations and prepare for some restrictions.
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saralina8724 Jun 2020 08:39Tolentino schrieb:
What many people don’t realize about soy is that massive amounts of rainforest are cleared to produce it, which is a major negative factor for global environmental conservation. Sure, feeding soy directly to humans instead of animals would be more efficient, but we need to fundamentally rethink our diets and prepare for certain limitations.
This argument comes up almost every time, but the really problematic soy production is definitely not for direct human consumption—it’s mainly for animal feed. Unfortunately, linking sources is not allowed here, but this is not just my claim (I used to think avoiding soy was helping the environment). It has been thoroughly disproven multiple times now. The most extreme example is beef production: rainforest is cleared without any consideration for the damage caused (disaster number one), then the soy is shipped to Europe (disaster number two, considering the emissions from those freighters), and then it’s fed to cattle who produce methane and even more CO2 (disaster number three). Finally, we buy milk that ends up cheaper than water. This really doesn’t add up.
I can’t tolerate soy myself, so many alternatives are off the table for me. But Valess is really good… Beyond Meat is also excellent. And no, I’m neither vegetarian nor vegan, but my perspective has definitely changed a lot.