2 ingredients

[Gillthepainter Profile Website]

That's a point, Smitch.

I'll have a look at the Waitrose chocolates, which I like to use in cooking. I wonder if their dark Belgian is suitable for vegan.
If I were a vegan, I'd probably look for specifically vegan labels on processed foods if possible. If I were an ethical vegan, I'd probably be avoiding certain products that were even plant based.

As it happens in this "recipe" I used half faux-milk chocolate and half dark. The faux milk was excellent.
I think the brand was Vivaldi? Something like that.


And I have no idea if normal condensed milk will whisk.

PS, I'm just making phytoestrogen substitutes in my diet at the moment. If there is a soya or a vegan sub, I'm making it.
Soya cream in the chiller cabinet - although it's a little grey, is fine in pasta dishes and sauces.

[Stokey Sue Profile]

But if it contains milk it will be listed as an ingredient? Mine has various fractions of cocoa, sugar, natural vanilla and soy lecithin. Nothing else.

Lindt’s awful anyway - might explain the weird taste

But of course I get the cross-contamination issue, and soy lecithin, because of traces of other soy compounds

[Gillthepainter Profile Website]

Just off the top of my head, thinking about hidden extras.
What if there is a trace element under protein for example. That renders chocolate non vegan.
Or an e number - we all know about cochineal that can be present in some foods. If it is pink or red

[smitch Profile]

Most vegans are fine with 'may contain' as it isn't a deliberate addition/ingredient in the product. Most supermarkets are getting better at vegan labelling but don't label 'may contain' products.

There are plenty of supermarket vegan lists out there, both official and non-official.

[Suelle Profile Website]

Just out of interest, does ordinary condensed milk whip up to a mousse-like consistency? It's an ingredient I've only ever used for ice cream and Millionaires shortbread (and doubt I would use for mousse but am curious).

I don't think it whisks in the same way as double cream, but it's whisked in recipes such as Key Lime pie to give a lighter texture, although the other ingredients might play a part too (egg yolks in the case of Key Lime pie).

[Badger's Mate Profile]

In the W*** times I used to formulate industrial lubricants, some of which were used for food machinery. The concerns in particular were that they be animal, GM & nut-free. Interestingly other allergens were less of an issue, I suppose (with the possible exception of soya) they were unlikely to be a source of lubricant ingredients. Remember this is for a product that shouldn't get into the food but for which there might be incidental contact.

Additionally, our products were Kosher certified, we were inspected by a Rabbi from the London Beth Din who was also a doctorate chemist. Their concerns were particularly avoiding animal products, although some were acceptable. Beeswax & shellac were, iirc. I used to have discussions with the Rabbi about the Kosher status if a fly landed in a mixing vessel or similar incidents.

As a manufacturer it's possible to make and pack products in dedicated machinery in a dedicated building, where unacceptable materials are neither used nor stored. It's not possible to guarantee that someone between the suppliers, you and the customer hasn't eaten a peanut butter sandwich and contaminated something.

[Pampy Profile]

Additionally, our products were Kosher certified, we were inspected by a Rabbi from the London Beth Din who was also a doctorate chemist. Their concerns were particularly avoiding animal products, although some were acceptable. Beeswax & shellac were, iirc. I used to have discussions with the Rabbi about the Kosher status if a fly landed in a mixing vessel or similar incidents.

That's very interesting - what is the Kosher status if a fly landed in a mixing vessel or similar incidents?

[Stokey Sue Profile]

Or an e number - we all know about cochineal that can be present in some foods. If it is pink or red

But an e-number will be listed as an ingredient, so anyone who is concerned about it can see it
Interestingly (I just looked this up because mention of E numbers made me think) pure lecithin, phosphatidylcholine, had an E number E322 but that covers both egg and soy lecithin so Lidl have chosen to tell us indirectly that the product is vegan (lecithin is in every cell of your body, totally safe, it’s weird stuff, I had a little tub of pure lecithin in my lab, like ear wax). So pure it’s unlikely to be a problem for allergy apparently
I say indirectly because the product is badged for Fairtrade and FSC certified packaging, but not vegetarian or vegan. Odd, these Lidlians

Cochineal aka Carmine red is made from beetles and is pink if you use a little and red if you use a lot! Has the advantage of being both heat and pH stable which many plant dyes are not

[Badger's Mate Profile]

The Rabbi took the view that accidents can happen. It was the product formulation (and the care taken in manufacture to eliminate contamination) that got and maintained the approval.

[Lokelani Profile]

My husband's ideas - cheese on toast, baked beans on toast.
Mine - steak & chips!, asparagus to dip in a boiled egg.

[Amyw Profile]

From the mushroom thread , big fat field mushroom filled with Boursin or St Ague then baked

[Sakkarin Profile]

I had a big bag of pumpkin seeds left over from my Muesli Bars the other day, and was toying with making a Mexican chicken with pumpkin seed sauce. It turned out I didn't have some of the ingredients (sub for epazote anyone?), so I didn't bother, but in the "Pumpkin Seed Section", there was a recipe for roast pumpkin seeds that looked interesting, just pumpkin seeds (the green shelled ones) and salt.

Heat a heavy pan up and throw in the pumpkin seeds and a pinch of salt. When they start popping like puffed rice/popcorn, cover them up and continue popping for a couple of minutes. Pour onto a cold plate so they cool slightly and they're ready. Really tasty!

I cheated and added a pinch of pepper and a pinch of chilli flakes, but the recipe is just pumpkin seeds and salt.

Roasted Pepitas:

[Gillthepainter Profile Website]

epazote

Epa-what?

Roasted pumpkin seeds look great. I did them once, but they were soggy on me. I can't remember why.

[Sakkarin Profile]

Possibly they were unshelled? The first time I made Mexican pumpkin seed sauce I used unshelled ones not realising the recipe meant shelled ones, disaster.

EDIT:
Shelled/unshelled:

[scullion Profile]

you can do the same with sunflower seeds (or a mix), too. you can also do them under the grill, with a mix round part way through. they are a very more-ish snack.

[scullion Profile]

sub for epazote anyone?

thekitchn.com really sells it! -

Upon first whiff, one might not be inclined to cook with epazote, as it has a pungent, petroleum-like odor. (The word epazote comes from a Nahuatl term meaning “skunk sweat”!)

[Stokey Sue Profile]

Peter Kuravita suggests tarragon as an epazote sub.

[Sakkarin Profile]

I think tarragon is a bit easier than trying to find a sweaty skunk to wring out.

[herbidacious Profile]

I acutally have an epazote plant, but have not used any of it. I have some dried stuff, too, from the Mex grocer. I am sure it was 'sold' to me as the Mexican oregano, but maybe not.

[Stokey Sue Profile]

There's a Mexican oregano as well I think - US recipes often use ordinary oregano and a little pinch of dried basil which is supposed to be closer to the authentic flavour I think

Just looked it up - Mexican oregano is actually in the verbena family

I think we need a research trip to Central America!