FORUM

Anyone who is interested Lidl are now selling (in the freezer section) veggie burgers and veggie fingers. Its a start!!

But have they been tested for traces of horse, donkey etc?

Thanks Santiago!!

You're almost cheated if they cannot find the trace of something in your food nowdays.

Blackduff

All I usually require are traces of food in my food

I was on a flight fro gerona to uk a few weeks ago, the steward started to make an important announcement, my thoughts were that it would be a delay. Oh no, it was to say someone on the flight has a severe nut alergy, if we had anything with nuts or likely to have traces in, would we kindly leave them in our luggage, and that rhey would not be serv?ing any such product!
As you can imagine there was a bit of muttering seeing as it was a 10 am flight, folks
Had been up hours and ready to eat. I did eat my sandwi ch anc biscuits,
Then the trolley came past, I saw maltesers, and other confectionery iand the lady next to me bought a brown bread sandwich.....if they don't have traces in them I will eat my hat.

Apparently they have been found to contain traces of Uniquorn

Arggghhhhh!!!!

Why do people not make their own dishes?
It's not difficult and usually cheaper and tastier.
That way there would be no problems about what went in the meals.

Libby wrote:Why do people not make their own dishes?
It's not difficult and usually cheaper and tastier.
That way there would be no problems about what went in the meals.

Geez, it's a good idea. Except my wife isn't going to be happy feeding the beef, horse and donkey's in the garden before they're being ready to be sliced and diced.

I'm sorry! Actually I do grind a lot of my own meat. For my sausages have to be ground pork and it's not really available in my area. Same for ground pork for dim sum ingredients. And there's the Quebec Tourtiere which has three different types of meat (ground, of course).

Right now I cannot say it's cheaper to do this myself but it's tastier, for certain.

Blackduff

To be honest I can't see the point of manufacturing vegetarian versions of meat products. Do vegetarians really want to think they are eating fish fingers or is it so they can trick their kids into becoming vegetarian?

I do make 99% of my own veggie food but sometimes its nice to have something quick and easy in the freezer. Next time I learn of something available or a new place opened I shall keep it to my self.

Santiago

Food is about taste, texture, aroma and nutrients.
There is nothing inherently 'meaty' about the shape and texture of sausages, in fact we now know that few people know what their contents have been anyway.

We vegetarians do like a variety of texture and shape (though I personally don't need 'hamalike' or mock chops) as much as anybody.
AND some convenience foods are needed by all working families.

I like hearing about succesful recipes as it happens.

John

Thank you John. I have a lovely recipe for a nut roast which we have been eating in and out for years even when were meat eaters. Recently I have made nut burgers which too were good but could do with a tweak. Other than that its what we used to eat curries, sweet and sour lasagne, chilli etc but using veggies, lentils and beans in place of meat. I was surprised how easy it is to adapt and that you dont even miss the meat although we do have fish and the very occasional bit of chicken as it really is only red meat we want to go without.

Do they contain any horse!!!!????

There's a funny echo on this thread

It is wind !