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Nickelless
Administrator
USA
5580 Posts |
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Delawhere Jack
1000+ Penny Miser Member
USA
1680 Posts |
 Posted - 02/15/2009 : 20:41:32
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National Lampoon's movie Vacation, they're all sitting at a picnic table eating, Cousing Eddie (Randy Quaid) asks Clark Griswold (Chevy Chase), "Care for some more Helper?"
Man, that's a lot of Hamburger Helper.....
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"Educate and inform the whole mass of the people... They are the only sure reliance for the preservation of our liberty." Thomas Jefferson
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JSutter
Penny Pincher Member
214 Posts |
Posted - 02/15/2009 : 20:50:37
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| Yes but I have lots of TVP to go with it ;O) A lot of it is tuna or chicken helper too. |
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JSutter
Penny Pincher Member
214 Posts |
Posted - 02/15/2009 : 20:52:37
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| And they were only .75 each, I caught them on sale 4/$3 |
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Delawhere Jack
1000+ Penny Miser Member
USA
1680 Posts |
Posted - 02/15/2009 : 21:00:55
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Ok, second time I've seen it now...what is TVP?
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"Educate and inform the whole mass of the people... They are the only sure reliance for the preservation of our liberty." Thomas Jefferson
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Delawhere Jack
1000+ Penny Miser Member
USA
1680 Posts |
Posted - 02/15/2009 : 21:04:43
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Nevermind, googled it. Is it edible? Or just barely edible?
Kind of reminds me of a product I saw in the supermarket years ago labled "cheese food". For C# sake! If they've gotta put the word food in the name, how good could it be?  Now tuna I could eat everyday.
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"Educate and inform the whole mass of the people... They are the only sure reliance for the preservation of our liberty." Thomas Jefferson
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Edited by - Delawhere Jack on 02/15/2009 21:05:43 |
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JSutter
Penny Pincher Member
214 Posts |
Posted - 02/15/2009 : 21:29:03
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Actually I really like the stuff. it's unflavored so how you rehydrate it determines a lot of what the taste is going to be. I can rehydrate it with beef broth, a little soy sauce or worcestershire sauce, add a little salt or pepper and it's pretty hard to tell it's not beef or hamburger. You just have to experiment with it until you find the way to prepare it that pleases you. The texture is pretty similar to beef too.
I've rehydrated it with chicken broth after browning it in a little oil and used it in salads or in chicken helper too. A cup full of dehydrated TVP will make the equivalent of about 1lb of ground beef when rehydrated. I buy it in a 50lb bag for around $100. A lb of tvp is enough for several meals so it ends up being much cheaper than beef or chicken and in the dehydrated form it has a very long shelf life especially if stored in buckets with oxygen absorbers.
It's never going to taste 100% like beef or chicken but it's passable, and you'll never be able to store several hundred lbs of beef or chicken for several years and even if you could it'd be my luck I'd lose power for the refrigeration and it would all spoil. Buy yourself a lb or two of tvp and give it a try. I've used it for making everything from meatless meatloaf to salads to biscuits and gravy. |
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Nickelless
Administrator
USA
5580 Posts |
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JSutter
Penny Pincher Member
214 Posts |
Posted - 02/17/2009 : 19:44:12
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I've never been satisfied with it just adopting the flavor of whatever it's cooked with, I've found that for my tastes it's better to preflavor and rehydrate it in beef or chicken broth, add some spices, then put it in whatever I'm making.
I've rehydrated it in beef broth, added a little onion powder and sage and a bit of crushed red pepper and it's close to country sausage. I rehydrate it and add taco seasoning for just about any mexican style dish. Rehydrate it and add directly to manwich, Used it in beef or chicken helper, I've made red beans and rice with it. It's great in vegetable soup, also great in chili.
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Nickelless
Administrator
USA
5580 Posts |
Posted - 02/17/2009 : 20:06:20
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quote:
Originally posted by JSutter
I've never been satisfied with it just adopting the flavor of whatever it's cooked with, I've found that for my tastes it's better to preflavor and rehydrate it in beef or chicken broth, add some spices, then put it in whatever I'm making.
I've rehydrated it in beef broth, added a little onion powder and sage and a bit of crushed red pepper and it's close to country sausage. I rehydrate it and add taco seasoning for just about any mexican style dish. Rehydrate it and add directly to manwich, Used it in beef or chicken helper, I've made red beans and rice with it. It's great in vegetable soup, also great in chili.
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Dude, if you could post some of the "recipes" you've been putting together using TVP, that'd be awesome.
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Edited by - Nickelless on 02/17/2009 20:06:56 |
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Ant
Penny Hoarding Member
USA
894 Posts |
Posted - 03/11/2009 : 23:09:32
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quote:
Originally posted by Delawhere Jack
National Lampoon's movie Vacation, they're all sitting at a picnic table eating, Cousing Eddie (Randy Quaid) asks Clark Griswold (Chevy Chase), "Care for some more Helper?"
Cousin Eddie: "They call it Hamburger Helper, but I think it does just fine all by itself." |
Lovely dimes, the liveliest coin, the one that really jingles. --Truman Capote
Coins are the metallic footprints of the history of nations. --William H. Woodin |
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NotABigDeal
1000+ Penny Miser Member
USA
3890 Posts |
Posted - 03/12/2009 : 06:18:08
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TVP, if I HAD to eat it to survive, okay. Otherwise, no thanks. I'll stick to my meats. I'm not knocking you guys that eat it, it's just not for me....
Deal |
Live free or die.
Plain and simple.
"If you love wealth more than liberty, the tranquility of servitude better than the animating contest of freedom, depart from us in peace. We ask not your council or your arms. Crouch down and lick the hand that feeds you. May your chains rest lightly upon you and may posterity forget that you were our countrymen."
- Samuel Adams |
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n/a
deleted
2 Posts |
Posted - 07/07/2009 : 11:48:16
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quote:
Dude, if you could post some of the "recipes" you've been putting together using TVP, that'd be awesome.
I use TVP a lot and my S.O. has no idea, it's rather cute in a kind of oblivious way.
Whenever I use it in hamburger helper I use the granules because it's more ground beef-ish. Since we do still use regular meat too I usually mix it 1/2 and 1/2.
For HH I'd brown half a pound of ground beef and then leave the grease in the pan (I buy 90% so there isn't much, YMMV) and then I add 1/2 a cup of dry granules and let them soak up the beefy flavor. After about a minute of that (or however long it takes to get the powder out of the pantry) I had about 1/2 a tsp of beef bouillon (also granules, I think it'd be about 1/2 a cube if you're using that kind)and a little less than 1/2 a cup of water. Your pan should be on low-med for this and it reconstitutes fairly quickly. After about 5 minutes I add back in the regular beef and then go on with HH as usual.
I use the same basic process every time and just adjust the seasonings accordingly. For example, for tacos, add You must be logged in to see this link. in during the bouillon step, or for chili add in a You must be logged in to see this link..
I hope that was helpful, have fun with your TVP, experiment! It may not come out perfect the first time, but it will by no means ruin a meal, just keep trying until you get it how you like it!
Also, can you tell I make a lot of mixes? It's so much cheaper than those $1.50 packets, and it tastes better!
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Nickelless
Administrator
USA
5580 Posts |
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Nickelless
Administrator
USA
5580 Posts |
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Preps ideas for urbanites
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