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  • Fake Meat was: Mock Duck

    From Dave Drum@1:124/5016 to Ben Collver on Tue Jul 8 05:47:23 2025
    Ben Collver wrote to Dave Drum <=-

    Title: Mock Duck Noodle Soup
    10 oz Can gluten

    Any ideas where I can buy a can of gluten? Of *any* size.

    Here's a 12-pack on Amazon.

    https://www.amazon.com/Companion-Braised-Gluten-Seitan-Tidbits/dp/B01EVY 63OW/

    So, it's U$3.99 for a 10 oz can of fake meat. I can buy real meat of
    excellent quality and flavour for le$$ than that.

    I suspect "can of gluten" is an anachronistic way of saying seitan
    just as "bean curd" is an anachronistic way of saying tofu.

    They sell gluten in powder form in the bulk bin section of the local grocery store. I know people who make their own seitan out of it,
    and it is far cheaper than pork. If you don't mind megadosing on
    gluten.

    Most folks I know are more into removing gluten rather than adding it. Bv)=

    ---------- Recipe via Meal-Master (tm) v8.03

    Title: CHILI CON SEITAN
    Categories: Vegetarian, Main dish
    Yield: 6 servings

    2 tb Olive oil
    1 lg Onion; chopped
    2 Celery stalks; chopped

    That's a HUGE amount of celery. An average stalk (bunch) of celery comes
    in at 1 1/2 lb. The recipe's author, o doubt, meant "rib" of celery which
    would average 2 to 3 oz per rib.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Celery Potage
    Categories: Five, Soups, Vegetables, Poultry, Udd
    Yield: 8 Servings

    2 qt Chicken Broth
    1/2 Stalk (not rib) celery;
    - chopped small *
    1 lg Onion; chopped
    6 cl Garlic; peeled, squished
    Salt & Pepper

    Put two quarts of chicken broth (1 48 oz can and 1 16
    oz can) and add chopped celery, onion and garlic in the
    crock pot. Add salt and pepper.

    Turn unit on to low and go to work.

    When you come home get out the immersion blender (Cajun
    motorboat) and puree potage until as smooth as you like.
    Soup will be thick and creamy.

    Taste for seasoning and add S&P as needed.

    You can add a couple diced potatoes to this to stretch
    it out a bit, if you like. If you use tatties - add
    more salt.

    * I first built this dish when I had a half stalk
    (bunch) of celery in the ice box that was past using
    in salads or anything requiring crunch - but, was too
    good to bin.

    Dish, recipe and MM by Dave Drum - 12 June 2002

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... He enjoys a reputation as a master pig cooker. (He's a pig whisperer!)
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  • From Ben Collver@1:124/5016 to Dave Drum on Tue Jul 8 09:45:07 2025
    Re: Fake Meat was: Mock Duck
    By: Dave Drum to Ben Collver on Tue Jul 08 2025 05:47:23

    So, it's U$3.99 for a 10 oz can of fake meat. I can buy real meat of excellent quality and flavour for le$$ than that.

    I imagine it would be more affordable at your local Asian grocery than on Scamazon.

    That's a HUGE amount of celery. An average stalk (bunch) of celery comes
    in at 1 1/2 lb. The recipe's author, o doubt, meant "rib" of celery which would average 2 to 3 oz per rib.

    I quoted it as published on recipesource.com. :>

    I recently saw a recipe that called for stalks of bok choy. It made me
    wonder, but i figured bok choy probably comes in bunches with individual "stocks", unlike celery.

    Here's another fake duck, from Carnadia:

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mock Duck
    Categories: Canadian, Beef, Steak, Stuffing
    Yield: 4 Servings

    1 Onion; chopped
    1/2 c Celery; chopped
    1/2 c Mushroom; chopped
    1 tb Butter
    3/4 c Dry bread crumbs
    1/2 ts Dried savory
    1/4 ts Dried thyme
    Salt & pepper
    1 lb Round steak
    1 tb Vegetable oil
    3/4 c Beef stock

    Today a nonstick frypan works well, but just as in the 30s, a black
    cast iron one is great, too. Thicken the gravy with flour if
    desired. With the prairie sloughs dried up and little snow in the
    winter, there were very few wild birds in the worst years of the 30s.
    Stuffed, thinly pounded less-tender cuts of beef made an adequate
    substitute. Some books called for flank steak, other for round steak.
    Veal birds are similar. Rouladen, a German dish, is made with meat
    spread with mustard and wrapped around dill pickle spears. And in
    many regions of Canada, venison, moose and caribou were used in place
    of beef. In Newfoundland, savory seasons the stuffing and salt pork
    tops the meat rolls.

    In a skillet, cook onion, celery and mushrooms in butter until
    softened. Remove from heat; stir in bread crumbs, savory, thyme, salt
    and pepper to taste and just enough water or stock to moisten.

    Pound meat into 1/4 inch thickness. Cut into 4 serving pieces;
    spread with stuffing almost to edges. Roll up each from widest sides;
    secure with string. In skillet, brown rolls in oil. Add stock; cover
    and simmer for 1 hour, turning and basting occasionally, or bake in
    325 F oven for 1 hour.

    SOURCE: The Thirties chapter in A Century of Canadian Home Cooking

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