Whatcha Eatin ? - 2018

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They came back in July... I have a recipe for the vegan ones just that we are limited on money until next week.
I had no idea that they had come back.I hadn't seen them any where not that I was looking but usually our grocery stores have very noticeable displays of them, unfortunately.
 
I had no idea that they had come back.I hadn't seen them any where not that I was looking but usually our grocery stores have very noticeable displays of them, unfortunately.
It took ours to replenish the display they had, I really don't get these alot I don't like eating them alot so I get them for a treat once an while..
 
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I plan on making vegan twinkies myself.. as soon as the barley malt powder gets here.. After 8 days, it still says "preparing for shipment" :rolleyes:
 
I asked my husband what is beef fat since he worked in a slaughter house before( as a gaurd) he said some stuff and I check the box of the ding dongs and it says it right on there so I am not getting those again, whats the purpose of using beef fat in a dessert?
 
Frustrating, isn't it? I don't get it either. So many things contain animal ingredients when there isn't any rational need for it.
 
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I was just wondering about the taste because turnip is slightly spicy and I like them.I was trying to figure out something to compare it to that I know.I think I've seen them in my regular grocery but never tried it.Now I know what to cook it with.:)

Bit late to the party... but it looks like a turnip, but tastes different - much sweeter, not spicy. Kinda like a cross between a carrot and a parsnip... maybe... at a push. It's difficult to describe flavours, but I love them :)
 
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I asked my husband what is beef fat since he worked in a slaughter house before( as a gaurd) he said some stuff and I check the box of the ding dongs and it says it right on there so I am not getting those again, whats the purpose of using beef fat in a dessert?
I wonder the same thing. :/
 
A croque monsieur (hot toasted sandwich) made with organic wholemeal sliced bread with Dijon mustard, weiners and Daiya (melted) cheese served with a Mesclun salad with evo/cv dressing.
 
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