KFC is now selling plant-based 'Beyond Chicken'

I like a good mix, nice fresh veggies right out of the garden and None Factory Grown meat. I am lucky to live close to some decent farms.
As for KFC last time in one of those, I took one bite, spit it out and squeezed 2 -3 table spoons of oil out of a chicken leg..
Now have gotten past the burning of water and can cook up some good chicken.
 

The key to great tofu turkeys is all about how you cook them. Prep is fairly simple: Mash a few pounds of tofu, or more if you're serving a bunch of folks. Line a colander with cheesecloth, leaving enough on the outside to fold over the complete open side, put in tofu, fold the cheesecloth over it, put a weight on top, let tofu drain for a few hours. Scoop out inside of tofu to leave about an inch, all the way around. Put in your favorite stuffing, put the tofu back in, to sit on top of the stuffing, again, about an inch thick. Put the weight back on. Let it sit another half hour. Tricky part: Fold back the cheesecloth, put your cooking platter, a sprayed, inverted deep dish pizza pan, on top of the colander, ideally right on the tofu, turn everything over. If you've done everything right, you're now looking at a dome sitting on the overturned pizza pan. Remove the cheesecloth. Take a mix of toasted sesame oil and low salt soy sauce, and baste the bird, thoroughly. Put the bird and pan on top of a larger flat pizza pan so the oil and soy sauce mixture can't drip all over your oven. Cover with foil, and bake for an hour, at around 425. Remove foil, bake another hour, basting every ten minutes, or so, to brown the bird. Keep an eye on it. If the base starts looking like it's wanting to burn, then remove the bird, it's done. Use a metal pizza peel to transfer the bird to your serving platter. Garnish, as appropriate. Serve with your favorite gravy and fixins'. Enjoy!
 
treeguy64 said:
The key to great tofu turkeys is all about how you cook them. Prep is fairly simple: Mash a few pounds of tofu, or more if you're serving a bunch of folks. Line a colander with cheesecloth, leaving enough on the outside to fold over the complete open side, put in tofu, fold the cheesecloth over it, put a weight on top, let tofu drain for a few hours. Scoop out inside of tofu to leave about an inch, all the way around. Put in your favorite stuffing, put the tofu back in, to sit on top of the stuffing, again, about an inch thick. Put the weight back on. Let it sit another half hour. Tricky part: Fold back the cheesecloth, put your cooking platter, a sprayed, inverted deep dish pizza pan, on top of the colander, ideally right on the tofu, turn everything over. If you've done everything right, you're now looking at a dome sitting on the overturned pizza pan. Remove the cheesecloth. Take a mix of toasted sesame oil and low salt soy sauce, and baste the bird, thoroughly. Put the bird and pan on top of a larger flat pizza pan so the oil and soy sauce mixture can't drip all over your oven. Cover with foil, and bake for an hour, at around 425. Remove foil, bake another hour, basting every ten minutes, or so, to brown the bird. Keep an eye on it. If the base starts looking like it's wanting to burn, then remove the bird, it's done. Use a metal pizza peel to transfer the bird to your serving platter. Garnish, as appropriate. Serve with your favorite gravy and fixins'. Enjoy!
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Are you sure 425 for 2 hours? That's a hot oven for so long a time. With a nicely seasoned stuffing, it should be good. Tofu has no flavor itself (that I can discern), so all the seasoning would made it taste good.
 
RadishRose said:
Are you sure 425 for 2 hours? That's a hot oven for so long a time. With a nicely seasoned stuffing, it should be good. Tofu has no flavor itself (that I can discern), so all the seasoning would made it taste good.
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Yeah, the foil keeps it from burning, that first hour. The second hour, you need to keep an eye on it, as I mentioned. I've always had great results, but I probably don't give it the full second hour. Some online recipes call for a 325 oven, some 400, etc. As for taste, remember, you're basting it with tasty oil and soy sauce. That flavors the tofu, along with the stuffing. Online, you can find other basting ideas.
 
Okay so we have fake meat, fake chicken meat and the world population will reach 19 billion by 2050 or sooner and the world production of food may not feed the population. Maybe fake food is the answer, but a humane way to kill animals is a pipe dream. A movie made in 1973 covers what could take place when over population, pollution, food shortage...Go to YouTube and type in ''Soylent Green, movie. A real downer, but it makes you think.. Seems the world is a snowball going down the hill and is just getting larger and larger and will sooner than later will .......
 
norman said:
Okay so we have fake meat, fake chicken meat and the world population will reach 19 billion by 2050 or sooner and the world production of food may not feed the population. Maybe fake food is the answer, but a humane way to kill animals is a pipe dream. A movie made in 1973 covers what could take place when over population, pollution, food shortage...Go to YouTube and type in ''Soylent Green, movie. A real downer, but it makes you think.. Seems the world is a snowball going down the hill and is just getting larger and larger and will sooner than later will .......
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I'll never forget that movie.!
 
I like veggie burgers and eat them more than I eat real hamburgers

I’m not a vegetarian but the only meat I do eat is chicken....and that’s the only thing I’ve not tried yet....the fake chicken nuggets or chicken patties.

I’m not saying I never eat a real hamburger or steak but it’s very rare...usually only when I’m visiting
My daughter or son.
 
treeguy64 said:
The key to great tofu turkeys is all about how you cook them. Prep is fairly simple: Mash a few pounds of tofu, or more if you're serving a bunch of folks. Line a colander with cheesecloth, leaving enough on the outside to fold over the complete open side, put in tofu, fold the cheesecloth over it, put a weight on top, let tofu drain for a few hours. Scoop out inside of tofu to leave about an inch, all the way around. Put in your favorite stuffing, put the tofu back in, to sit on top of the stuffing, again, about an inch thick. Put the weight back on. Let it sit another half hour. Tricky part: Fold back the cheesecloth, put your cooking platter, a sprayed, inverted deep dish pizza pan, on top of the colander, ideally right on the tofu, turn everything over. If you've done everything right, you're now looking at a dome sitting on the overturned pizza pan. Remove the cheesecloth. Take a mix of toasted sesame oil and low salt soy sauce, and baste the bird, thoroughly. Put the bird and pan on top of a larger flat pizza pan so the oil and soy sauce mixture can't drip all over your oven. Cover with foil, and bake for an hour, at around 425. Remove foil, bake another hour, basting every ten minutes, or so, to brown the bird. Keep an eye on it. If the base starts looking like it's wanting to burn, then remove the bird, it's done. Use a metal pizza peel to transfer the bird to your serving platter. Garnish, as appropriate. Serve with your favorite gravy and fixins'. Enjoy!
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Thanks for this, Treeguy. I'll give it a whirl this Thanksgiving!

Last night we met (vegan) son & DIL for dinner at a new restaurant. The food was fabulous! Bonus? While complimenting the waitress of the food, particularly the cheeses, the waitress explained that the chef makes the cashew cream in house, but purchases the non-dairy cheeses. Kite Hill and Miyoki's. I'm going to be in Follow Your Heart's cafe/vegan store today and will pick some of these up. Will let you know.

Getting back to "fake meat" for a minute. last night the four of us were talking about this very subject. We agreed that virtually all the long-term vegetarians and vegans we know are not interested in reintroducing foods that taste or look like meat. Sure, Impossible Burgers, etc., are cool options for every now and then, but our palates have changed to the point where we truly prefer plant based foods.
 
Robot vacuum cleaners, self driving cars, talking refrigerators, robot pets, talking boxes that answer sitting our coffee tables answering all of our life's questions, nonmeat meat, watching TV at the gas pump. Ugh, it is wearing me down.💊🥃
 
CeeCee said:
I like veggie burgers and eat them more than I eat real hamburgers. I’m not a vegetarian but the only meat I do eat is chicken.....
I’m not saying I never eat a real hamburger or steak but it’s very rare...usually only when I’m visiting....
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Wife and I are like yourself. However, instead of chicken, we primarily have turkey (burgers or ground) and veggie burgers. And yes, we go over to family/friends who are cooking, we'll eat 'real' meat, whatever they're having. We've never ordered a steak, and I have never cooked a steak. I've not had a steak for probably close to 40 years. Never had it growing up --- parents could not afford that. I've tried prime rib that so many people rave about --- it was disgusting and still moving.
 
fmdog44 said:
Robot vacuum cleaners, self driving cars, talking refrigerators, robot pets, talking boxes that answer sitting our coffee tables answering all of our life's questions, nonmeat meat, watching TV at the gas pump. Ugh, it is wearing me down.💊🥃
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My talking computer is far out.. o_O Many new items are for those who have more money than common sense. I am so far behind the times that if the world stopped I still would never catch up. :unsure:
 
norman said:
My talking computer is far out.. o_O Many new items are for those who have more money than common sense. I am so far behind the times that if the world stopped I still would never catch up. :unsure:
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I don't have a smart phone. I don't have Alexa. I refuse to have any appliance connected to the web (but it's moot, not having a smart phone). I've never used an ATM (that will change with all the foreign travel).
I'll never catch up either (and I was IT in a former life). So, there are at least two of us (well, 3, with wife). And we still write letters too!
 
retiredtraveler said:
I don't have a smart phone. I don't have Alexa. I refuse to have any appliance connected to the web (but it's moot, not having a smart phone). I've never used an ATM (that will change with all the foreign travel).
I'll never catch up either (and I was IT in a former life). So, there are at least two of us (well, 3, with wife). And we still write letters too!
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You were IT and never used an ATM? Why in the world not?

I'm happy to be fairly current with technology and embrace the devices that make my life a little easier. No need for everything new - no talking fridges, or Alexa controlled electronics for me, at least not yet.

It's nice to know what's out there. For instance, when and if I can no longer clean my floors I'd rather pay once for a robot cleaner than incur ongoing bills for a house keeper. Or even worse, watch dust bunnies multiply in the corners.

One thing I've learned in this life is to never say never.
 
As far as vehicles go I buy work trucks only so I don't pay for things heated seats, heated steering wheels and every type of computer generated junk. I add my own features which is also much cheaper than it would cost for them through a dealer.
 
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