Yes it is Vegan!

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Or for some nice food >>>>>>>>>>>

31.08.2009 13:11

South Kensington Farmers' Market

Day: Saturdays

Hours: 9 am - 1 pm

Location: Bute Street, Kensington, London SW7 3EX
(just off Brompton Road)

Tube: South Kensington

A brand new street market for central London surrounded by great food shops and right next to South Kensington Tube. A great selection of vegetable growers will be at this market.

Farmer Gilles

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Try this for a better alternative

31.08.2009 13:13

ACORN HOUSE

69 Swinton Street, London WC1X
(020-7812 1842; www.acornhouserestaurant.co.uk)

Times' food critic, Giles Coren called Acorn House "the most important restaurant to open in London in the past 200 years". Conceived by restaurant manager Jamie Grainger-Smith and head chef Arthur Potts, it is completely environmentally sustainable. The interior is cool and modern with uncovered tables and linen napkins. Food is café style during the day providing local office workers with a welcome alternative. By night, exotic dishes like pappardelle of wild venison, juniper, nutmeg and parmesan and chargrilled butterfly of mackerel fillet with cardamom and horseradish mean diners can indulge and save the planet at the same time.

Ian

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Or

31.08.2009 13:34

Of course if you don't want to look like an emaciated freak with greasy hair, pale skin and no energy you could do what nature intended and have some nice tasty meat - this is a great recepie for roast beef - mmmmmmmmm !

Ingredients
Fore rib beef (about 4 kgs/9 lbs), French trimmed, boned and rolled
olive oil
salt
freshly cracked black pepper
For the Yorkshire pudding
3 eggs
115g/4oz flour
275ml/½ pint milk
beef dripping
salt

Method
1. Preheat the oven to its highest setting.
2. Rub the beef with the olive oil, salt and pepper all over.
3. Put a heavy-based roasting tray on the hob and when hot, add the beef.
4. Sear the beef quickly on all sides to colour and crisp the outside.
5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
6. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
7. Remove from the oven and place on a board or tray for resting.
8. Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it becomes easier to carve.
9. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
10. Add the milk, stirring constantly, until you have a runny batter.
11. Leave this to rest, covered, in the refrigerator for up to 12 hours.
12. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom.
13. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
14. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
15. Serve immediately with the carved roast beef.

Bish Bash Bosh

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Slam in the Lamb

31.08.2009 13:43

Beef is nice but don't forget about lamb, really nice at this time of the year

1. Set the oven at 230C/gas 8. Put the lamb in a roasting pan big enough to allow you to get some herbs and garlic around the meat. Strip the thyme or rosemary leaves off their stems--you will need a couple of large sprigs of rosemary or six to eight little sprigs of thyme--and chop or crush the leaves quite finely.

2. Stir enough olive oil into them to make a spreadable slush, then crumble in some salt and crushed black pepper. Massage the seasoned oil all over the meat--you will find there is something quite pleasurable about this--then cut the whole heads of garlic in half and tuck them under the lamb with the stems from the herbs.

3. Roast in the preheated oven for twenty minutes, then turn the heat down to 200C/gas 6 and continue roasting until the fat is golden and crisp and the meat is done as you would like it. Lamb needs about fifteen minutes per 450g of meat, plus the initial twenty minutes, so for a 2kg roast you should start checking after the meat has been in the oven for an hour and twenty minutes. This will give you medium-rare meat, still juicy and quite pink in the middle.

4. Remove the meat from the oven, discard the garlic and herb twigs (they have served their purpose but do pull out some of the garlic cloves from their skins first), and leave the lamb to rest for ten minutes before carving.

5. You could make gravy by adding peeled and roughly chopped onions to the pan so that they roast sweetly. When you get the lamb out to rest, sprinkle a light dusting of flour over the onions, let them sizzle for a few seconds over a high heat, then pour over enough stock, water, or wine to make a thin, oniony gravy. Season, but do not strain; the onions are crucial.

Baaaaaa

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Be warned

31.08.2009 13:50

I'm sure the radical vegitarian/vegan crowd will take issue with this because they don't want to hear it. However, our systems evolved over the past couple of million years to be omnivorous. We require full proteins that are difficult (not impossible) to get from entirely vegetarian sources. Additionally, there are certain amino acids that we require that are only available through animal sources.

That is not to say that vegitarian/vegans can't be healthy, but it requires conscious effort.

But what about cultures that have been healthy for multiple generations on a strictly vegitarian diet? Well, studies have shown that they are not as vegitarian as they think. Sanitation is not as strict in most parts of the world as it is in the US and Europe and they get small amounts of essential amino acids from tiny critters (such as aphids, etc...) mixed in with the veggies.

That being said, the average American eats *way* too much meat. Cutting back on the animal products is generally a good thing to do. Balance in all things....

A Doctor writes....

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Straight And To The Point

31.08.2009 14:33

Of course if one wishes to die a long horrid death from cancer. Or be bed ridden for years because of a stroke. Or help to contribute to over one fifth of greenhouse gases, caused by animal production, then by all means, keep, " Slamming in the Lamb."

Also veggies, vegans are well known to be on the bright side. Whereas meatheads are just how, shall we say, a trifle thick.

Vegan In The Know

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Alternative

31.08.2009 15:54

And if you want to live your life with vitamin deficiency, have difficulty in conceving children, make yourself more likely to suffer from brittle bones and have the skin colour of a glass of milk then by all means become a vegan.

Omnivore in the know

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Do things the German way

31.08.2009 16:00

If you want to know the best way to eat meat look to the home of the hamburger - Germany. This is for the traditional German hamburger and is great on the BBQ

2 lb Lean ground meat
1 md Onion; minced
3 tb Minced fresh parsley
2 Eggs; beaten
1/2 ts Salt
1/8 ts Pepper
1/8 ts Ground nutmeg
2 tb Flour
Butter for frying
2 lg Onions; thinly sliced in
.. rings

Combine burger ingredients and shape into 6
patties. Fry in melted butter until desired
doneness or grill on BBQ. Remove and keep warm. Fry onions in pan
drippings until golden.

Your friends in Berlin

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for something a bit unusual on the Barbeque

31.08.2009 16:03

BARBECUED DUCK RECIPE

2 large ducks
4 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. tomato catsup
1 tbsp. butter

Disjoint ducks. Brown under broiler, basting frequently with sauce made of remaining ingredients. Sprinkle on salt and paprika before serving.

NOTE about DUCKS: In the Autumn, ducks usually have fine- flavored meat, and any stuffing can be used with them. At other times of the year, they may be more strongly flavored and are improved by soaking the cleaned birds for 2-3 hours in fairly strong salted water to which 1 tsp. baking soda has been added. If ducks prepared this way are to be kept under refrigeration for a few days, after wiping them dry, put a few slices of onion in the body cavity. This will help remove the excess gamey taste, and the onion is to be discarded before the ducks are cooked.

However, like all game birds, ducks should be allowed to hang at a temperature just above freezing for at least 48 hours before they are cooked. The length of time and temperature at which they are allowed to hang beyond that period will control how "high" or gamey they are allowed to become. This should be determined by personal taste

Donald D

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Vegan mum

31.08.2009 16:39

"And if you want to live your life with vitamin deficiency, have difficulty in conceving children, make yourself more likely to suffer from brittle bones and have the skin colour of a glass of milk then by all means become a vegan."

You've been living on a diet of lies! I'm a healthy mother, enjoying a really active life, brown as a berry and haven't been ill in years. I feel sorry for you desperately defending your wasteful, unhealthy and unethical lifestyle.

finewoman

UK Indymedia

Comments

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Or for some nice food >>>>>>>>>>>

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Try this for a better alternative

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Or

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Slam in the Lamb

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Be warned

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Straight And To The Point

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Alternative

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Do things the German way

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for something a bit unusual on the Barbeque

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Vegan mum

respect your food and you respect yourself

Another Lost Soul

Alternative

If you want...

Thanks I will.

mind the bullshit

"I Have The POWERRRR!"

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