![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ventaYesterday, I was trying to make my bait out of things I found in the fridge. In the fridge I'd found tortillas, cream cheese and salad. Hey, that's cream cheese and salad wraps!
For not-very-interesting reasons, it was dairy-free cream cheese, ie Pure soya "soft and creamy" spread. It looks like cream cheese. It spreads like cream cheese. It tastes, unsurprisingly, absolutely nothing like cream cheese. In fact, it isn't very nice.
It's not fair to say it's nasty, it's just very unlike cream cheese, and very sweet, and it made my sarnies really bloody odd. Possibly it would be OK in a cheesecake sort of context. But not in a sandwich.
Today, facing the same problem, I decided to add Marmite to the mix to see if that helped. Yes, I know some of you will say that that will never help. I like Marmite. Get over it :)
Tastewise, it did help; I couldn't really taste the uncream uncheese. But... at the bottom of my baitbox I found a strange soy-sauce-like substance which was basically runny Marmite. I regularly put Marmite in sarnies, and this does not normally happen. Probably tortillas are insufficiently absorbent and, in the five or so hours between manufacture and consumption, some of it slid off.
The only other explanation is that the Marmite was trying to get away from the vegan cream cheese. Can't really blame it.
If anyone's got any ideas for using up Pure's finest, let's hear 'em.
Irrelevantly, thank you to everyone who had artichoke suggestions the other day. Unfortunately when I got home I discovered that the artichokes, despite having been out the ground only a few days, had gone very squashy, and were grey and fluffy at the edges. I elected not to eat them, so can't answer the are-the-skins-edible question I'd been tasked to investigate.
For not-very-interesting reasons, it was dairy-free cream cheese, ie Pure soya "soft and creamy" spread. It looks like cream cheese. It spreads like cream cheese. It tastes, unsurprisingly, absolutely nothing like cream cheese. In fact, it isn't very nice.
It's not fair to say it's nasty, it's just very unlike cream cheese, and very sweet, and it made my sarnies really bloody odd. Possibly it would be OK in a cheesecake sort of context. But not in a sandwich.
Today, facing the same problem, I decided to add Marmite to the mix to see if that helped. Yes, I know some of you will say that that will never help. I like Marmite. Get over it :)
Tastewise, it did help; I couldn't really taste the uncream uncheese. But... at the bottom of my baitbox I found a strange soy-sauce-like substance which was basically runny Marmite. I regularly put Marmite in sarnies, and this does not normally happen. Probably tortillas are insufficiently absorbent and, in the five or so hours between manufacture and consumption, some of it slid off.
The only other explanation is that the Marmite was trying to get away from the vegan cream cheese. Can't really blame it.
If anyone's got any ideas for using up Pure's finest, let's hear 'em.
Irrelevantly, thank you to everyone who had artichoke suggestions the other day. Unfortunately when I got home I discovered that the artichokes, despite having been out the ground only a few days, had gone very squashy, and were grey and fluffy at the edges. I elected not to eat them, so can't answer the are-the-skins-edible question I'd been tasked to investigate.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2010-04-22 11:48 am (UTC)Bacon?
Not a lot of milk in either of those...
no subject
Date: 2010-04-22 11:52 am (UTC)I'm not sure about the bacon idea. 'Snot as good as smoked salmon and cream cheese. And probably no good in the specific instance I was talking about, as I was trying to juggle requirements of vegetarians, dairy-allergies, Jews... so adding bacon in would have raised as many issues as it sovled :)
no subject
Date: 2010-04-22 12:32 pm (UTC)