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 Post subject: General cooking questions
PostPosted: Tue Aug 05, 2014 6:31 pm 
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Dying from Nooch Lung
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I couldn't see a thread already for general vegan cooking/baking questions (not related to a particular book). Is there one?

My current question:

Someone is having a cake sale at work on Monday to raise money for charity, but I won't be there because I'm on holiday (hoooray!) but I'd like to contribute. What are some reliable and popular bakesale goodies that will hold up over a weekend in an office environment (there is a fridge, but I don't know what space will be like).

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 Post subject: Re: General cooking questions
PostPosted: Tue Aug 05, 2014 6:47 pm 
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Chip Strong
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I'd just stick to a basic cookie. Peanut butter, chocolate chip, oatmeal raisin, whatever. They'll hold up well and won't take up much space.


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 Post subject: Re: General cooking questions
PostPosted: Tue Aug 05, 2014 6:59 pm 
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Seagull of the PPK
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those mexican hot chocolate snickerdoodles keep well and everyone loves them to pieces.

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 Post subject: Re: General cooking questions
PostPosted: Tue Aug 05, 2014 8:21 pm 
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Not NOT A Furry
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Mom trick: If you make cookies, stick a piece of bread in the container with them. It helps keep them soft.

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 Post subject: Re: General cooking questions
PostPosted: Tue Aug 05, 2014 8:38 pm 
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Moving To Sheepshead Bay
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torque wrote:
those mexican hot chocolate snickerdoodles keep well and everyone loves them to pieces.


Yesssssss.

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 Post subject: Re: General cooking questions
PostPosted: Wed Aug 06, 2014 3:53 am 
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Dying from Nooch Lung
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Good call on the snickerdoodles. I think I'd like to offer a non-chocolate option too, any suggestions? I'll be making whatever I choose to take on Friday morning so it's got to last at least 3 days.

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"I go to the people with dirty onions and scrawny broccoli." - allularpunk

https://dropscone.wordpress.com/ - frugal recipes & finds in the UK


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 Post subject: Re: General cooking questions
PostPosted: Wed Aug 06, 2014 4:43 am 
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Vegan Since Before There Were Vegetables
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My Zoetrope wrote:
Mom trick: If you make cookies, stick a piece of bread in the container with them. It helps keep them soft.

Mind blown!


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 Post subject: Re: General cooking questions
PostPosted: Wed Aug 06, 2014 7:55 am 
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Seagull of the PPK
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dropscone wrote:
Good call on the snickerdoodles. I think I'd like to offer a non-chocolate option too, any suggestions? I'll be making whatever I choose to take on Friday morning so it's got to last at least 3 days.

normally my pair is ginger sparkle and snickerdoods but since you have one sugar encrusted one already, i would go with oatmeal, maybe that one with the white icing? or peanut butter.

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 Post subject: Re: General cooking questions
PostPosted: Thu Aug 07, 2014 1:26 am 
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The Real Hamburger Helper
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Biscotti would be good because they're intentionally hard/stale-ish (but still delicious) so no one would mind them being a couple of days old.

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 Post subject: Re: General cooking questions
PostPosted: Fri May 22, 2015 6:25 pm 
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Dying from Nooch Lung
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Does anyone know of any recipes similar to kale chips that use different brassicas? Or has anyone tried making chips out of other kinds of cabbage? I can imagine savoy cabbage might work, but I'm not having much luck searching (I think I lost my search term skills somewhere in the last 5 years, which sucks).

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 Post subject: Re: General cooking questions
PostPosted: Fri May 22, 2015 6:27 pm 
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Moving To Sheepshead Bay
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dropscone wrote:
Does anyone know of any recipes similar to kale chips that use different brassicas? Or has anyone tried making chips out of other kinds of cabbage? I can imagine savoy cabbage might work, but I'm not having much luck searching (I think I lost my search term skills somewhere in the last 5 years, which sucks).


Maybe a collard chip? I think cabbage and other greens would have too high a water content to make anything other than vegetable dust. I have no scientific reasoning behind this belief so go ahead and prove me wrong.

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Well! Fruit is stupid! These onions taste nothing like fruit! - allularpunk
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 Post subject: Re: General cooking questions
PostPosted: Fri May 22, 2015 6:55 pm 
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Smuggling Raisins

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I've never done it in an oven but I've dehydrated all kinds of greens with cashew-based coatings you'd use on kale chips. All of them will work but the sharpness isn't always mellowed the way it is with kale chips. Mustard greens, in particular, seem to get sharper. Cabbage and turnip become more mild. Another thing I like to do is dehydrate kimchi and and sauerkraut to use as a crispy topping for salads.

Another thing that's really good is very finely chopped broccoli mixed with red onion sliced on the thinnest mandoline setting. You just mix it all together with a little olive oil and whatever seasonings you want then spread it on parchment, flatten it down and dehydrate. Then it can be crumbled for a crunchy topping or broken into cracker-sized pieces. It sounds weird, but it's so good!


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 Post subject: Re: General cooking questions
PostPosted: Fri May 22, 2015 9:21 pm 
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Calls "cavemen" on that
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Xocolatl wrote:
I've never done it in an oven but I've dehydrated all kinds of greens with cashew-based coatings you'd use on kale chips. All of them will work but the sharpness isn't always mellowed the way it is with kale chips. Mustard greens, in particular, seem to get sharper. Cabbage and turnip become more mild. Another thing I like to do is dehydrate kimchi and and sauerkraut to use as a crispy topping for salads.

Another thing that's really good is very finely chopped broccoli mixed with red onion sliced on the thinnest mandoline setting. You just mix it all together with a little olive oil and whatever seasonings you want then spread it on parchment, flatten it down and dehydrate. Then it can be crumbled for a crunchy topping or broken into cracker-sized pieces. It sounds weird, but it's so good!


That. Sounds. Awesome.

I need a dehydrator.


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