Probably needed gelatin as a binder.
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Like how far north? Rhinelander? Woodruff? My grandma grew up in Merrill. Suffice it to say, Iām far too familiar with weird jello concoctions being called āsalad,ā and out of hte states you list, Iāve lived in all, but ND.
Nope, not that farā¦she was from the U.P. (first child in her family born in the U.S.) so I think of it as being ānorthernā Wisconsin but Shawano is south and east of where youāre talking about.
Whatās your go-to hotdish?
The one is a dish or preparation method, the other is a food group.
A vegan sausage or patty is foremost a preparation method . nothing in it intrinsically requires it to consist of meat.
Itās only deluded Vegetarians - a subset of vegetarians, mind you - that try to claim that, say, a vegetarian pattie and a meat patty are the same and thus exchangeable. Except of course, that the vegetarian one are better for you, God, the environment, your health, the animals, and so on.
And there a probably bad Vegetarian restaurants around. I certainly met quite a few cooks who had trouble serving Vegetarian meals, because all they can do is leaving out the meat in a dish, which quite often isnāt enough. But since there are plenty of bad cooks and restaurants serving meat badly, bad cuisine isnāt an intrinsic feature of vegetarian cuisine.
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Ah, to me, thatās eastern Wisconsin. Go west (and a tad south), and ye shall find my parentās stomping ground.
Thatās one bit of Minnesotan I never could abide. The damned things are called ācasserolesā. Green bean, but augmented with other veg and a tasteable amount of garlic.
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The midwest does not understand winter vegetables, IME. I was just in Indiana, where brussels sprouts were $2.59 per pound, sold only in 1-pound pre-sorted mesh bags. There was no chard to be found, no kale, no parsnips. Back here in the Bay Area, brussels sprouts are $1.79 a pound, sold loose so you can select for size as you prefer (I like the teeny ones), and itās a winter greens festival everywhere you look.
Rotkraut (a German stewed red cabbage dish. Good stuff.)
Edit: Example recipe.
But why do you care that thereās a market for fake meat? Anything that makes vegetarianism more feasible should be lauded. And I say that as a meat-eater. (Try the Soyrizo, it doesnāt slice the same as chorizo but once you hash it up you canāt tell the difference.)
I make a Danish version that requires a lot less fussiness and fewer ingredients but is still quite wonderful.
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