RecipeMuncher

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First, before you all go and get any ideas: I DID complete this month’s DB challenge of chocolate eclairs. Alas, I did so so early in the month that I didn’t take photos. I figured, “Oh, well, these aren’t great and it’s only August 2nd, so I’ll make these again before the end of the month.”

You know how that goes. Life got in the way, so in the rush of fleeting summer, no more pate choux or pastry cream graced my kitchen.

However, I do have a few reflections on the experience. My one gripe with the recipe was that the pate choux seemed very eggy. I know I’m not the only one who felt this way, as I read of many other DBers with the same sentiment. Luckily for me, the pastry did rise in the oven and a few of them even hollowed out. My pastry cream was good, however the chocolate was overwhelming for me. I would like to try the eclairs, sans one egg and with a vanilla pastry cream.

See you next month (or maybe sooner, if I make anything worthwhile!)

Whether you call it TSP (textured soy protein) or TVP (textured vegetable protein), it doesn’t change the fact that the stuff is versatile, easy to use, and, when cooked right, down right tasty.

While at Good Earth Natural Foods a few weeks ago, I was walking through their bulk foods room (where, I might add, you can buy Irish oats, granolas, dried fruits, sweeteners, and flours of every variety at a fraction of the cost of boxed brands) when I spied bags of TSP chunks for a mere 96¢ per bag (about 2.5 cups, raw). Of course, being a flexitarian (90% vegetarian), I am on a constant search for cheap, flexible, and useful sources of protein. Tofu is great, as are beans, lentils, and the like, but more options is always better, thus I grabbed a bag. and went to making a pot of TSP and veggie stew.

TSP or TVP…either way, gotta say not bad. by Tom

Tags: Bad, Gotta, TSP, TVPeither