If you raise your chickens right, there is no need to beat them (kind of like kids and dogs )

Faina: I think most commercially raised american chickens are vegans since they are fed a vegetarian diet, not like the backyard raised ones and the ones running around in Kauai that eat worms and whatever else. "Vegetarian chicken" is actually made with tofu, doesn't taste like chicken to me at all.

You mean they feed them tofu? :-0

LOL Shanghainese, you've reminded me of that "newlywed" episode when she asked why her canned tuna, "chicken of the sea" brand, tastes like fish, not chicken!

So that is like Tofurkey? ~gt;

TOFURKEY! Oh, no! OMG! What will they come up with next? Tork for tofu pork?

(they do sell "cow plops" in New England, made of chocolate!)

LOL oh no, I'm dying here! Did a quick google on tofu, found "New Pork". Ha ha ha ha ha ha ha ha ha

Then that's vegetarian pork for you! Did they feed the pigs tofu too??

We have some vegan friends who just had a baby..and we made up a recipe and cooked them a vegan lasagna with lots of veggies, breadcrumbs and tofurky(which is vegan). I was highly skeptical throughout the process..but you know what? It was really good! I guess one really can't call it lasagna without cheese, but layered tofurky veggie breadcrumb torte just sounds awful. : o )

Sea W: There is non-dairy cheese to sprinkle on the lasagne, our vegan friends sprinkled it on the tofurky meat loaf they made us for dinner.
Faina: That was Jessica Simpson, uuurgh!

In Israel, dairy is not served after meat. They have lots of soy products, like non-dairy ice-cream, non-dairy "cream-cheese" cake. The taste was better then I expected! But I can't compare as tofu in a restaurant is the only product I've ever tried in the US.

I like green soybeans, always add them to all kind of casseroles and such. Sold everywhere in the frozen veggie section.

shanghai..
ahh..I'll have to look for that.. I bought some rice cheese for it thinking it would be dairy free..but alas..Lactose and some other milk proteins is on the ingredient list! whoulda guessed?

Getting back to bananas, I bought some bananas at Safeway that were labeled "manzano/apple" so I assume the manzano are the same as apple bananas. I took a bunch to my office and my staff said they were so sweet, sweeter than the normal apple bananas. Well, it must be so, because they didn't leave any for me so I haven't actually had a taste. So I had to go back to Safeway and buy more. I didn't check to see where they were grown, but they did seem larger than the typical Hawaiian apple bananas I've seen. This time I bought two bunches and left a bunch at home for myself!

Bonnie, I didn't find your original thread but wanted to let you know that I finally got around to making your Banana Bread this afternoon since I had some bananas going bad.

We ate a slice each for supper, and my husband said it is the best thing I've made in a long time--this two days after I made a cake from the recipe that just won the blue ribbon at the Kentucky State Fair (Devil's Food with Orange Filling and Chocolate Frosting, and it was good, too!)

The bread really is super. Thanks a little late from DH, your newest fan, and from me.

Carolyn, thank you for letting me know! You have made my day! Tell your husband I appreciate his compliment!

And bonniebroad, I have been remiss, how funny this thread should be topped today. I made your banana bread some weeks ago for a family Sunday brunch. Everyone loved it (no surprise that). I just saw the receipe in my drawer today when I went to get the notepad to make a grocery list and realized I had never thanked you. So thank you dear, I need to make it again.

Now Carolyn, you ought to know you can't mention a great cake recipe like that without sharing it! Can you share it with us?

LoveItaly, now I am REALLY smiling! Thank you so much for your kind words. I hope you will enjoy that recipe many times! And, YES, Carolyn, let's have that recipe!

carolyn, I once volunteered at our county fair to help judge 4-H baked goods. The experienced judge gave us a lesson on banana bread - she could tell which breads were made with over-ripe bananas and which were made with just ripe bananas - the breads made with just ripe bananas had better banana flavor. She told us that was the secret to making good banana bread. FYI

Okay, okay! Here is the recipe:

DEVIL’S FOOD CAKE
WITH ORANGE BUTTERCREAM FILLING
AND MILK CHOCOLATE FROSTING

(2006 Kentucky State Fair Favorite Cake Winner)

Cake:
2-1/4 c. flour
1/2 c. cocoa
1-1/2 t. baking soda
1 t. salt
1/2 c. shortening
1-3/4 c. sugar, divided
1 t. vanilla
1 T. orange-flavored liqueur
3 eggs, separated
1-1/3 c. cold water

Buttercream Filling:
6 T. butter
1/4 c. fresh orange juice
4 to 5 c. sifted powdered sugar
1-1/2 t. finely grated orange peel
1 T. orange-flavored liqueur
Few drops orange food coloring

Milk Chocolate Frosting:
6-oz. pkg. milk chocolate chips
1/4 c. butter
1 t. vanilla
1/2 c. sour cream
3 c. sifted powdered sugar

For cake, heat oven to 350 degrees. Grease and flour two 8-inch cake pans.

Combine sifted flour, cocoa, baking soda, and salt. Sift together and set aside. In a mixing bowl, beat together shortening and 1 c. sugar until well combined. Add vanilla and orange liqueur. Add egg yolks, one at a time, beating on medium until well blended after each. Add dry ingredients and water alternately; blend until smooth.

Using a clean bowl and beaters, beat the egg whites until soft peaks form. Gradually add remaining 3/4 c. sugar, and beat until stiff. Fold egg whites into batter. Pour batter evenly into prepared pans and bake 25 to 30 minutes or until cake tests done.

Cool on wire racks for 10 minutes; remove from pans and cool completely on racks. Using a long serrated knife, slice the layers in half. Brush off crumbs.

For filling, beat butter until light and fluffy. Mix juice, liqueur, and food coloring. Alternately add juice mixture and enough sugar to be of spreading consistency. Stir in grated peel and chill.

For frosting, melt chocolate and butter together, stirring to blend completely. Cool and add vanilla and sour cream. Beat with mixer, adding 1 c. powdered sugar at a time until of spreading consistency.

To assemble, place first layer of cake on serving plate. Spread 1/3 of the buttercream on cake, leaving a half-inch edge uncovered. Top with second layer and repeat. Top with third layer and spread the rest of the filling. Top with fourth layer and frost cake sides and top with milk chocolate frosting.
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My comments: The orange filling is absolutely scrumptious, and prize winning cakes are always loaded with frosting and filling. Made by the directions, the first two bites were luscious but a whole slice of cake was just too much, and I have a terrible sweet tooth.

I will make the cake again, but next time I plan to bake it in 9-inch pans and not split the layers. I will make half the chocolate frosting recipe and use it as a filling between the layers and then make the orange filling and use it to frost the sides and top of the cake. I plan to take this to our family Thanksgiving dinner where it will look appropriate with the pretty orange color.

BTW, I didn't have orange food coloring and used 1 drop of red and 3 drops of yellow to make a very pretty pale orange.