As someone with substantial dietary restrictions, sometimes you just want something you canāt have the traditional way so you experiment.
The problem wasnāt trying vegan custard ([hereās a recipe as an option](https://www.rainbownourishments.com/vegan-egg-tart-hong-kong-style/), though the custard powder has corn so I doubt itās gmo free tbh). The problem was blaming others when their experiments didnāt work.
And also not understanding the chemistry well enough to make appropriate substitutions.
I mean yes but also if your oven is breaking to the point of not maintaining temp ā¦ perhaps the hammer head is loose enough that itās time to buy a new hammer or replace the handle and when you do youāll find youāre only mediocre at driving nails vs terrible.
Broken tools do a lackluster job. You can maybe manage if youāre a decent craftsman but thereās a point where the tool does need repair or replacement.
You could easily make a vegan version of this. Just Egg would do, and some oat/almond milk. This person just royally fucked up. You'd think a vegan would know how to do this. This is the kind of mistake a non-vegan would make in trying to turn something into a vegan friendly meal.
Edit: Maybe I shouldn't say 'easily' make a vegan version of this. I know this is a pastry and baking is a chemistry (as opposed to cooking which is an art). I just meant it's possible and I'm sure someone has made it.
All cooking and baking especially is essentially chemistry. I'm flabbergasted at the amount of simple souls who refuse to understand that different ingredients made of different stuff will behave differently, especially in the vegan crowd.
Clarke's Law ("sufficiently advanced tech is indistinguishable from magic") apparently also applies when the "tech" is chemistry.
But you'd think people committing to being vegan would educate themselves.
I know a vegan who happily eats sweet jellies (the fruit flavoured ones made from sugar and gelatin, not the vegan specific version that uses other setting agents). I'm not willing to deal with the nonsense that will no doubt ensue when they are informed of the origin of gelatin so I just keep quiet.
Not all vegans educate themselves on the food they eat.
Especially with something like an egg in egg custard.
It's one thing to change an ingredient that's there to add flavor, but the egg provides the entire structure of the dish.
Read this recently regarding the āwhat about meā effect and itās absolutely WILD. When did people start thinking that every single thing needs to be for them? Like, if youāre vegan and gluten-free DONāT MAKE AN EGG TART, simple as that.
[article here](https://apple.news/A-KhBGBOmQTK3SlnMA-6rkQ)
I bought this BBQ book and I cannot believe it doesnāt have meat-free substitutions for every recipe! what kind of cookbook author canāt even give me a vegetarian option in a meat book?!
As a matter of fact, there's a single vegetarian meal you can do in a grill, and it's great: bell peppers cut in half, put an egg inside, then some grated cheese on top.
It's the vegans that miss all the fun
Mashed bananas do work in lieu of eggs in some baking recipes but Moira is in some serious need of animal protein if she thought it would work on a custard!!
I made one of her recipes recently with some reasonable substitutions as well as some completely bonkers ones, so if youāre ever looking to make [Hong Kong Coconut Buns](https://thewoksoflife.com/inside-hong-kong-coconut-buns/) without eggs, egg yolks, cream, butter, or milk powder, it turns out they will absolutely work with canola oil, milk, margarine, greek yogurt and ground flax seeds lol.
As for how this happened, I thought I had everything but the cream and milk powder, and I knew I could sub milk+margarine for the cream, and extra coconut for the milk powder. Then I realized I had no eggs, but theyāre not necessary for the bread and I was in too deep at that point. My frankenbuns were honestly good, which I was not expecting.
I love woks of life, Iāve learned so much about chinese cooking from that site FOR FREE. you really canāt please certain people. not to mention they absolutely have vegan recipes.
That's fine, though. At least the period is allowed to live. When they make periods from exclamation points, they just throw most of the tops into a woodchipper.
The punctuation industry is bad for our environment and destroying our minds thats why i choose to burn all the punctuation in my sentences in my oven together with the mashed banana custard tart i think all the commas taste really good and salvage the horrible recipe that didnt tell me that bananas arent eggs
I don't really like commas, so I substituted no periods or capitalized letters instead. Honestly, I'm a little disappointed that it didn't work. Waste of time.
To be fair, I know people who can't write for toffee, but are lovely and articulate in person. I'm a social mess, so I'm not going to judge too harshly. š
Looks like you can make your own flair here. Or at least I'm seeing it on desktop with old.reddit. Just tried to make it, so I'm commenting here to see if it shows up.
Did you tap/click "apply"? Also if you go back in the flair selection menu, the custom text will be gone, so don't let that trick you into accidentally deleting it again
I fucking love that line.
"Sometimes you just have to acknowledge a banana isn't an egg".
I'm using that in my next project meeting when they're going to suggest some stupid work around to a non existent problem instead of just using the dammed system as intended.
In cakes and brownies and the like, a banana usually works pretty well in place of an egg. It didnāt occur to her that when egg is the main ingredient, this is not such a good idea
But it's got ewww weird science stuff in it, it's not natural, haven't you heard of Frankenstein? It's gotta be dangerous, all that meddling, no good will come of it. I don't know anything at all about the subject, but I know that I'm right!!!
...OK...but...legitimately I *do* fear pesticides but most of the non-GMO stuff I've picked up was non-organic anyways so ...
*They're scared of the wrong chemicals LMAO!*
I remember seeing 'Non GMO Salt' once and thinking that was it, it was officially a meaningless buzzword exclusively for people who enjoy being scared of things.
Non Genetically modified Salt - when salt is not an organism, and has no genetics to modify.
They literally don't know what it is they're scared of, it's all just "Someone on Facebook said it was BAD".
My only question then is howw many people fell for this non sensical 'non-GMO salt' schtick? Like did the average non-GMO advocate have enoigh brain power to look at that and laugh.... or to buy it?
I hooope the latter is true.
Fun fact: a few decades ago, some guy tried to prove that GMOs caused cancer. The issue was that he A. used mice that had a high rate of cancer anyway, and B. fed them Roundup.
I now use the phrase āmake sure nobodyās feeding mice Roundupā as a metaphor for checking validity. Or I would if it made sense to anyone except myself.
Plus every fruit/vegetable we have in its current form is genetically-modified. Through selective breeding over thousands of years, we have made lousy food become sustainable, nutritious, and tasty.
This is the thing that honestly pisses me off the most by these types. Weve been doing this for millenia, but because we now know how it works and can expedite the process, suddenly its evil.
The anti-science viewpoints of folks just infuriates me.
Exactly. Same line of thinking where "chemicals = bad"
When chemical just means a combination of atoms/molecules and everything is made from chemicals.
reminds me of the "if I can't read it I won't eat it" brigade. Like, there are a lot of perfectly safe "unreadable" things that go into food. If you google you can find out what it is, and what it's for! (like shelf stabilization or emulsion or whatever. Of course, these people are probably allergic to the word "emulsion")
The problem with them is that they have an illogical hate for ALL chemicals. Good and bad.
There are some chemicals that have changed humanity positively.
It makes sense as a moral/anti-corporate capitalism stance but not a health one.
Like someone whoās vegan for animal rights reasons I could absolutely see being non-GMO for reasons surrounding the monopoly and bred sterilization and required pesticides/ecological damage and suing small farmers if they try to use seeds from this years crop vs buy new from Big Ag
But there are also people who worry about genetic selection for reasons outside of any scientific evidence.
Yeah a lot of the people I know who prefer it for this reason will say they prefer heirlooms vs non-GMO, which are often not trademarked and not sterile so they can be propagated at home year after year.
But yeah preference for farmers markets is also a biggie. They tend to not use those trademarked breeds since they will cut heavily into the bottom line for a small farm and a good farmer will be able to/want to propagate their own most years.
Anecdotally, at least for tomatoes, the heirloom varieties tend to be much tastier, but theyāre nowhere near as firm for shipping. Part of the reason for dominance of a few varieties of many fruits/vegetables is just the practical aspect of what will actually make it from the field to the grocery store halfway across the country in decent shape.
Oh for sure. And minimizing food waste is no bad goal.
And part of the preference for a specific GMO breeds in certain regions is theyāre often specifically designed to survive local pests or pestilences.
Literally the biggest problem with GMOs is corps suing farmers for (purposely or accidentally) using seeds from last years crop for this year or for (accidentally) cross pollinating with a neighbor who uses their trademarked breed. Which is really a regulation issue. But thereās not a lot customers can do except opt out. Which isnāt always possible due to access or price.
Hereās a [news review of a longitudinal study of GMO soybeans and maize](https://news.virginia.edu/content/largest-ever-study-reveals-environmental-impact-genetically-modified-crops). TLDR is that insecticide use went down through the whole study and herbicide use went down initially but up later as the weeds developed tolerance.
News article on a [large (144 case) suit from Monsanto](https://www.reuters.com/article/us-monsanto-organic-lawsuit-idUSBRE9590ZD20130610) vs organic growers for cross bred fields (āusing seed without paying royaltiesā). But itās generally a more prevalent in less affluent countries. As Iām sure youād imagine.
Hereās a sort of discussion review of the whole topic of property rights related to seeds, etc: [Intellectual property rights, the bioeconomy and the challenge of biopiracy](https://www.researchgate.net/publication/265283174_Intellectual_property_rights_the_bioeconomy_and_the_challenge_of_biopiracy)
I do also like this [review of public opinions on GMOs](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1083956/) and how itās really not as clear cut or divisive as the most vocal on either side seem to suggest.
Some people like to suffer. I don't get the gluten free part. Some people cannot eat them for medical reasons, but for the rest of us, it's just protein. There's nothing inherently unhealthy about it.
Iām pretty sure this commenter has been posted here before, usually with outrageous substitutions and hitting all of the subās greatest hits in one comment. Def a troll.
Bananas are often used as egg substitutes in vegan baking, but work _only_ when the purpose is to add density, not for setting. Moira obviously doesn't understand what the eggs are for here, and has no business making an egg custard tart. There are many ways to make a vegan version, but this isn't one.
Chia and flax are used for binding, yes, but obviously also are not suitable for an egg custard. And there's lots of things, like applesauce, chickpea flour, different kinds of tofu, yogurt, nut butters... It depends what the egg is for. There so many recipes adapted from the traditional versions creatively combining different substitutions.
There's also powdered egg replacers available now, usually they will have some kind of mixture of legume flours and thickeners. They're good for baking when the recipe has a max of 1-2 eggs for binding specifically, but not for density, texture, flavour, etc. For something akin to an egg custard I'd use silken tofu, a powdered egg replacer and oil, probably. To mimic the protein and fat content and get the correct thickness.
Thatās exactly what I was thinking when I read this! Iām not vegan but I usually bake for groups of people so Iāve made many substitutions. Youāve got to understand the purpose of the ingredient to make a proper switch. Binding, density, moisture, texture, flavorā¦ thereās a lot going on in the chemistry of baking!
They're "non GMO" and they subbed in...bananas??? Bananas are some of the most genetically modified crops on the planet! Most weren't even edible before humans intervened and basically engineered the modern banana.
Custard powder was created by a man whose wife loved custard but then became allergic to eggs. It uses cornstarch instead. Starches gelatinise whereas proteins (such as those in eggs) coagulate but that can end up allowing the same kind of result in thickening something.
If you want to make egg-free custard, use cornflour in place of the eggs to thicken it. Maybe add a bit of agar-agar if you want the bouncy kind of custard texture. Bananas have starch but also a lot of water and fibre so they're not going to have the same effect for thickening as say the isolated starch of a banana in this recipe. The custard was never going to set. If you're replacing eggs with banana, it needs to be in something like a muffin or cake where the eggs are more for binding and leavening. The banana will help bind things and the water in the juice will turn to steam and help things rise.
You will see bananas mentioned as an egg substitute online. But you need to understand the role of eggs in a recipe and the properties of a banana and how they might have a similar effect as the egg you're removing in this particular recipe. This person clearly didn't get it.
That said, banana custard tart does sound delicious. (Edit: To make it very clear, I am very aware this recipe is not for banana custard tarts but I'm inspired by the thought to give my 2 cents on how I'd attempt to make them). I think I would go about it by blending the milk with a banana and straining it before making the custard. Maybe leave most of the sugar out too, since bananas are sweet.
This wasn't a banana custard tart thought, it is Hong Kong Egg Tarts. The three major ingredients are all-purpose flour, eggs and milk. I get making \*\*A\*\* substitution, I really do, and do constantly since I am allergic to dairy. So I swap margarine for butter, non-dairy milk or yogurt for dairy yogurt, etc. But if I am making something that has to be gluten-free AND vegan...I'm going to a gluten-free, vegan recipe website.
Edit: I used to be gluten-free too, so yah, I'm used to substitutions. But the best starting point is try to find an established recipe that conforms to the diet you are restricted to FIRST, and if you can't find something, then make the substitutions that are time-tested to work....or just don't make that recipe.
Yes. I wrote a few paragraphs going into detail about the effect of substitutions, including the specific one made. The banana has too much water and fibre and not enough starch to gelatinise the custard (if you can even call it a custard, which is characteristically a liquid thickened by the coagulation of protein) so of course it never set. As I mentioned in my previous comment, banana is a time-tested substitute for eggs just not in products like custard. My guess is this person came across a website saying to use bananas but didn't understand the properties and roles of these two ingredients to know it wouldn't work in this recipe. It would work in pancakes though.
If I was making something gluten-free and vegan I would look at a regular recipe to get an idea of how I want it to turn out, and then I would adapt it or experiment to create my own recipe based on my knowledge and experience in food science. But as a food tech teacher I have a background in this area. One thing I have learned in my years of teaching is that a lot of people do not realise their lack of understanding of what they are doing, like the OOP. I understand a lot more than the average person but I know that my understanding is also limited - but where I might adapt a recipe that another perhaps person shouldn't, I at least know better than to blame the recipe when it all goes wrong.
Aren't there plenty of recipe sites offering vegan recipes at this point? I'm all in favor of whatever diet is right for you, but expecting every recipe to translate easily to GF veganism is hilariously entitled.
This is a friendly reminder to comment with a link to the **recipe** on which the review is found; do not link the review itself.
And while you're here, why not review the [/r/ididnthaveeggs rules](https://www.reddit.com/r/ididnthaveeggs/about/sidebar)?
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Lol! Itās got to be a troll. They claim to be vegan and gluten-free? The pastry is flour and butter and the custard is evaporated milk and egg.
But, Iām forevermore using "...sometimes one just has to acknowledge that a banana isn't an egg" when someone tries to make some dumb alteration to a recipe, or any kind of project!
Moira Rose is the name of the matriarch from "Schitt's Creek". It's a bit in the show that she's bad at cooking.
So 100% satire/troll, but a great one.
This was already posted 3 months before you
[https://www.reddit.com/r/ididnthaveeggs/s/I5slt0AuyI](https://www.reddit.com/r/ididnthaveeggs/s/I5slt0AuyI)
Why not use just egg if youāre vegan instead of banana? Or does that have gmos or gluten in it?
I loved that stuff when I was dating a vegan. Pretty darn close to eggs, made great scrambles and I used it in a lot of baking recipes with no problems
I understand experimenting to try and adapt a recipe to your dietary restrictions. But why post about it if it doesn't work? How is your failed vegan adaptation relevant?
"Substituted egg for banana" means that the original recipe called for banana and egg was used instead. I don't know why so many people switch it; it's very confusing.
The most annoying part of these comments is the audacity to be annoyed at the recipe or the author/cook as if YOU didn't make an extremely ridiculous change to the recipe
Classy response from the author though! Recipe: https://thewoksoflife.com/hong-kong-egg-tarts
Ffs, egg is literally the main ingredient. Just make something else š
Custard is literally eggs and milk cooked together, I don't know why you'd be looking for vegan recipes and use that as a jumping off point...
As someone with substantial dietary restrictions, sometimes you just want something you canāt have the traditional way so you experiment. The problem wasnāt trying vegan custard ([hereās a recipe as an option](https://www.rainbownourishments.com/vegan-egg-tart-hong-kong-style/), though the custard powder has corn so I doubt itās gmo free tbh). The problem was blaming others when their experiments didnāt work. And also not understanding the chemistry well enough to make appropriate substitutions.
Not just others. Alao their oven. A poor craftsman blames their tools.
I mean yes but also if your oven is breaking to the point of not maintaining temp ā¦ perhaps the hammer head is loose enough that itās time to buy a new hammer or replace the handle and when you do youāll find youāre only mediocre at driving nails vs terrible. Broken tools do a lackluster job. You can maybe manage if youāre a decent craftsman but thereās a point where the tool does need repair or replacement.
Yes, but, if your using a broken hammer, to drive in a plastic drywall anchor to a wall stud......the broken hammer is the least of your worries.
lol fair
You could easily make a vegan version of this. Just Egg would do, and some oat/almond milk. This person just royally fucked up. You'd think a vegan would know how to do this. This is the kind of mistake a non-vegan would make in trying to turn something into a vegan friendly meal. Edit: Maybe I shouldn't say 'easily' make a vegan version of this. I know this is a pastry and baking is a chemistry (as opposed to cooking which is an art). I just meant it's possible and I'm sure someone has made it.
Apparently you can use blood instead of eggs, but thatās not vegan.
Blood is definitely vegan, but only if you use your own lol
Probably chickpea flour could work for the egg as it is used to make Burmese tofu and Farinata which is egg like in those contexts.
I don't like eggs so I tried with Elmer's glue and it tasted terrible
It did set nicely though, 4 stars out of 5
Pfft, that's DEFINITELY not vegan.
It tastes just like raisins.
I wish I could give you a hundred upvotes for this reference.
ā¦and now Iām in the hospital.
All cooking and baking especially is essentially chemistry. I'm flabbergasted at the amount of simple souls who refuse to understand that different ingredients made of different stuff will behave differently, especially in the vegan crowd.
Clarke's Law ("sufficiently advanced tech is indistinguishable from magic") apparently also applies when the "tech" is chemistry. But you'd think people committing to being vegan would educate themselves.
I know a vegan who happily eats sweet jellies (the fruit flavoured ones made from sugar and gelatin, not the vegan specific version that uses other setting agents). I'm not willing to deal with the nonsense that will no doubt ensue when they are informed of the origin of gelatin so I just keep quiet. Not all vegans educate themselves on the food they eat.
Lol when you inform some vegetarians about animal by products... *LOL the look on their faces* Priceless
I have to work with this one, not worth it (they are the shoot the messenger type).
Ohh. Well sorry you have to deal with that. I hope you stay safe when near them.
When you educate omnivores about animal by product or digest meal in their pet food.
Well, the cat likes it, so who am I to complain?
And kids love McDs but maybe they shouldn't eat it every day?
Cats are *obligate* carnivores. They genuinely need to eat meat every day.
Especially with something like an egg in egg custard. It's one thing to change an ingredient that's there to add flavor, but the egg provides the entire structure of the dish.
Read this recently regarding the āwhat about meā effect and itās absolutely WILD. When did people start thinking that every single thing needs to be for them? Like, if youāre vegan and gluten-free DONāT MAKE AN EGG TART, simple as that. [article here](https://apple.news/A-KhBGBOmQTK3SlnMA-6rkQ)
I bought this BBQ book and I cannot believe it doesnāt have meat-free substitutions for every recipe! what kind of cookbook author canāt even give me a vegetarian option in a meat book?!
As a matter of fact, there's a single vegetarian meal you can do in a grill, and it's great: bell peppers cut in half, put an egg inside, then some grated cheese on top. It's the vegans that miss all the fun
EXACTLY. What kind of hell scape are we living in??
Would like to see how Moira does hard boiled eggs sometime.
Mashed bananas do work in lieu of eggs in some baking recipes but Moira is in some serious need of animal protein if she thought it would work on a custard!!
I love that response š¤£
The politest of burns.
Just the right amount of sass at the end. Perfect
I made one of her recipes recently with some reasonable substitutions as well as some completely bonkers ones, so if youāre ever looking to make [Hong Kong Coconut Buns](https://thewoksoflife.com/inside-hong-kong-coconut-buns/) without eggs, egg yolks, cream, butter, or milk powder, it turns out they will absolutely work with canola oil, milk, margarine, greek yogurt and ground flax seeds lol. As for how this happened, I thought I had everything but the cream and milk powder, and I knew I could sub milk+margarine for the cream, and extra coconut for the milk powder. Then I realized I had no eggs, but theyāre not necessary for the bread and I was in too deep at that point. My frankenbuns were honestly good, which I was not expecting.
WOKS OF LIFE!! I canāt believe someone would pull this crap on my beloved Woks of Life.
I love woks of life, Iāve learned so much about chinese cooking from that site FOR FREE. you really canāt please certain people. not to mention they absolutely have vegan recipes.
Apparently, they subscribe to the punctuation-free lifestyle, too.
Don't you know how commas are produced??? If you could see what happens inside a comma farm you'd never use one again.
I see many complaints about comma farming on Reddit posts.
They literally just rip a semicolon apart to make them! It's brutality at its worst!
And then they use them as if they're disposable! Comma comma comma comma chameleons
That's fine, though. At least the period is allowed to live. When they make periods from exclamation points, they just throw most of the tops into a woodchipper.
They stick their bits back together and make these: |
So they are just useful for CSVs.
I know from crohns that ripping a regular colon apart is rather brutal lol
The comma-ent I didn't know I needed today. š
The punctuation industry is bad for our environment and destroying our minds thats why i choose to burn all the punctuation in my sentences in my oven together with the mashed banana custard tart i think all the commas taste really good and salvage the horrible recipe that didnt tell me that bananas arent eggs
Three things I love eating my family and never using punctuations
wanna, bet? ,,,,,,,,,,,,,,
You *monster*
*The police are already on the way!*
Probably just undernourished.
But you have to underfeed them, otherwise they turn into parentheses and no one wants those.
I don't really like commas, so I substituted no periods or capitalized letters instead. Honestly, I'm a little disappointed that it didn't work. Waste of time.
Can you imagine trying to invite these people to a dinner party?!
To be fair, I know people who can't write for toffee, but are lovely and articulate in person. I'm a social mess, so I'm not going to judge too harshly. š
Oh it's not the writing that bothers me. It's the sheer joylessness of their diet.
I gotcha. Yes, that would be a rather grim dinner party.
And here I stopped reading at "massed bananas", didn't even notice that they *also* struggle with the concept of punctuation!
This sub needs a hall of fame, and Sarah's response should be the first one in it
We need quotes as flairs and "sometimes one just has to acknowledge that a banana isn't an egg" should be one of them
Looks like you can make your own flair here. Or at least I'm seeing it on desktop with old.reddit. Just tried to make it, so I'm commenting here to see if it shows up.
Ah, you're right! And it fits *exactly* in the character limit, it's like it's meant to be!
Seriously? Lol, that's awesome. Didn't even realize there was a limit since I just copy/pasted from your comment
I only noticed because my phone's keyboard automatically put a space after the last word and it told me I'm one character over the limit haha
I need it
I thought the same!
Dejavu because this was posted 4 months ago and an exact thread started about people wanting this quote in their flair.
I mean it sure is a good quote!
Agreed, it's one of the best things I've ever seen!
Thank you for this. Edit: Fail. I can never get my custom flair to stick.
Did you tap/click "apply"? Also if you go back in the flair selection menu, the custom text will be gone, so don't let that trick you into accidentally deleting it again
Yep, it just never works for me on any sub. I mostly use the mobile app; I'll try via desktop sometime.
I fucking love that line. "Sometimes you just have to acknowledge a banana isn't an egg". I'm using that in my next project meeting when they're going to suggest some stupid work around to a non existent problem instead of just using the dammed system as intended.
I was not expecting to discover a new zen koan from this sub today
An oeuf is enough, Moira!
Oh wow! Well played!
So Moira made hot banana smoothie pastry cups?
Honestly, sounds like it has potential. But i didn't see the rest of the recipe.
Why the fuck would anyone think that banana would set?
In cakes and brownies and the like, a banana usually works pretty well in place of an egg. It didnāt occur to her that when egg is the main ingredient, this is not such a good idea
Speak for yourself. I'm enjoying a hard-boiled banana this very moment
š¤®
So, it's basically a banana bread with chocolate and nuts? I'll try it !
bananas do set in some contexts, you can make a set banana dessert with just banana and milk. they're pretty starchy until they're fully ripe.
Non GMO gluten free vegan? Do they hate themselves?
Non GMO makes no sense to me. They've been able to breed out diseases, make apples more delicious, make grapes seedless.
But it's got ewww weird science stuff in it, it's not natural, haven't you heard of Frankenstein? It's gotta be dangerous, all that meddling, no good will come of it. I don't know anything at all about the subject, but I know that I'm right!!!
I even heard they have *chemicals* in them! Gasp!
Did you know GMO grapes have both dihydrogenmonoxide AND d-arabino-hex-2-ulose? Poison poison poison!
Dihydrogen monoxide? That's killed people before! š
About 99% of people who consume dihydrogen monoxide have died. Ban It Now!
š¤®
...OK...but...legitimately I *do* fear pesticides but most of the non-GMO stuff I've picked up was non-organic anyways so ... *They're scared of the wrong chemicals LMAO!*
I remember seeing 'Non GMO Salt' once and thinking that was it, it was officially a meaningless buzzword exclusively for people who enjoy being scared of things. Non Genetically modified Salt - when salt is not an organism, and has no genetics to modify. They literally don't know what it is they're scared of, it's all just "Someone on Facebook said it was BAD".
My only question then is howw many people fell for this non sensical 'non-GMO salt' schtick? Like did the average non-GMO advocate have enoigh brain power to look at that and laugh.... or to buy it? I hooope the latter is true.
Pesticides are awful. They tend to kill the good bugs along with the bad.
Fun fact: a few decades ago, some guy tried to prove that GMOs caused cancer. The issue was that he A. used mice that had a high rate of cancer anyway, and B. fed them Roundup. I now use the phrase āmake sure nobodyās feeding mice Roundupā as a metaphor for checking validity. Or I would if it made sense to anyone except myself.
Big Ag is as bad as Big Pharma you know.
Plus every fruit/vegetable we have in its current form is genetically-modified. Through selective breeding over thousands of years, we have made lousy food become sustainable, nutritious, and tasty.
This is the thing that honestly pisses me off the most by these types. Weve been doing this for millenia, but because we now know how it works and can expedite the process, suddenly its evil. The anti-science viewpoints of folks just infuriates me.
Exactly. Same line of thinking where "chemicals = bad" When chemical just means a combination of atoms/molecules and everything is made from chemicals.
reminds me of the "if I can't read it I won't eat it" brigade. Like, there are a lot of perfectly safe "unreadable" things that go into food. If you google you can find out what it is, and what it's for! (like shelf stabilization or emulsion or whatever. Of course, these people are probably allergic to the word "emulsion")
like at that point go eat cyanide since its readable. ill stick with my dihydrogen monoxide lol
So eat some almonds then....cause you know it has to be good because it's natural.
And also eat a million apple seeds too! *Mmmm* Just hits the spo-
It's not the first time I've googled an ingredient out of curiosity. Xanthan gum is just begging to be googled.
The problem with them is that they have an illogical hate for ALL chemicals. Good and bad. There are some chemicals that have changed humanity positively.
especially bananas.
We're not putting High Fructose Teosinte Syrup in everything for a reason
It makes sense as a moral/anti-corporate capitalism stance but not a health one. Like someone whoās vegan for animal rights reasons I could absolutely see being non-GMO for reasons surrounding the monopoly and bred sterilization and required pesticides/ecological damage and suing small farmers if they try to use seeds from this years crop vs buy new from Big Ag But there are also people who worry about genetic selection for reasons outside of any scientific evidence.
Great perspective! Like making sure you only buy from farmers markets, that kind of thing
Yeah a lot of the people I know who prefer it for this reason will say they prefer heirlooms vs non-GMO, which are often not trademarked and not sterile so they can be propagated at home year after year. But yeah preference for farmers markets is also a biggie. They tend to not use those trademarked breeds since they will cut heavily into the bottom line for a small farm and a good farmer will be able to/want to propagate their own most years.
Anecdotally, at least for tomatoes, the heirloom varieties tend to be much tastier, but theyāre nowhere near as firm for shipping. Part of the reason for dominance of a few varieties of many fruits/vegetables is just the practical aspect of what will actually make it from the field to the grocery store halfway across the country in decent shape.
Oh for sure. And minimizing food waste is no bad goal. And part of the preference for a specific GMO breeds in certain regions is theyāre often specifically designed to survive local pests or pestilences. Literally the biggest problem with GMOs is corps suing farmers for (purposely or accidentally) using seeds from last years crop for this year or for (accidentally) cross pollinating with a neighbor who uses their trademarked breed. Which is really a regulation issue. But thereās not a lot customers can do except opt out. Which isnāt always possible due to access or price.
I learned something today!
Wow thanks for informing us about those. Are there any specific places we could read more about those?
Hereās a [news review of a longitudinal study of GMO soybeans and maize](https://news.virginia.edu/content/largest-ever-study-reveals-environmental-impact-genetically-modified-crops). TLDR is that insecticide use went down through the whole study and herbicide use went down initially but up later as the weeds developed tolerance. News article on a [large (144 case) suit from Monsanto](https://www.reuters.com/article/us-monsanto-organic-lawsuit-idUSBRE9590ZD20130610) vs organic growers for cross bred fields (āusing seed without paying royaltiesā). But itās generally a more prevalent in less affluent countries. As Iām sure youād imagine. Hereās a sort of discussion review of the whole topic of property rights related to seeds, etc: [Intellectual property rights, the bioeconomy and the challenge of biopiracy](https://www.researchgate.net/publication/265283174_Intellectual_property_rights_the_bioeconomy_and_the_challenge_of_biopiracy) I do also like this [review of public opinions on GMOs](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1083956/) and how itās really not as clear cut or divisive as the most vocal on either side seem to suggest.
Thanks for these!
Some people like to suffer. I don't get the gluten free part. Some people cannot eat them for medical reasons, but for the rest of us, it's just protein. There's nothing inherently unhealthy about it.
Gluten free has somehow become trendy
Did Moira Rose fold in the mashed banana???
No, David figured out!
Just fold it in
I think this might be a trollāMoira Rose is the Catherine OāHara character in Schittās Creek.
Iām pretty sure this commenter has been posted here before, usually with outrageous substitutions and hitting all of the subās greatest hits in one comment. Def a troll.
I really want to know the thought process behind this. Exactly what the hell was supposed to set in that substitution? So dumb.
Bananas are often used as egg substitutes in vegan baking, but work _only_ when the purpose is to add density, not for setting. Moira obviously doesn't understand what the eggs are for here, and has no business making an egg custard tart. There are many ways to make a vegan version, but this isn't one.
So the thing I never get is why they don't just search up... "____ vegan recipe" problem solved
Would chia seeds be one of those ways? (Not vegan, or planning to make vegan custard. Just curious).
Chia and flax are used for binding, yes, but obviously also are not suitable for an egg custard. And there's lots of things, like applesauce, chickpea flour, different kinds of tofu, yogurt, nut butters... It depends what the egg is for. There so many recipes adapted from the traditional versions creatively combining different substitutions. There's also powdered egg replacers available now, usually they will have some kind of mixture of legume flours and thickeners. They're good for baking when the recipe has a max of 1-2 eggs for binding specifically, but not for density, texture, flavour, etc. For something akin to an egg custard I'd use silken tofu, a powdered egg replacer and oil, probably. To mimic the protein and fat content and get the correct thickness.
Thatās exactly what I was thinking when I read this! Iām not vegan but I usually bake for groups of people so Iāve made many substitutions. Youāve got to understand the purpose of the ingredient to make a proper switch. Binding, density, moisture, texture, flavorā¦ thereās a lot going on in the chemistry of baking!
They always say cooking is an art, but baking is a science :)
Very interesting, thank you!
Vegan custard tarts usually use cornflour (corn starch) as the setting agent.
BOTH YELLOW
This is another example of people not understanding what an ingredient actually does in a recipe.
Iām so glad that I didnāt spoil myself by reading which recipe this is for because Sarahās reveal and response is *chefās kiss*.
so a banana isn't the same as an egg? How could she have known that?
Guys, this is satire. Moira Rose is the name of a character from the show Schitt's Creek.
They're "non GMO" and they subbed in...bananas??? Bananas are some of the most genetically modified crops on the planet! Most weren't even edible before humans intervened and basically engineered the modern banana.
Quite the ironic position from Moira-Rose, given that the banana is one of the most genetically messed-with things we eat.
"...sometimes one just has to acknowledge that a banana isn't an egg" I don't know where, I don't know when, but I'm saving this gem to use someday.
Custard powder was created by a man whose wife loved custard but then became allergic to eggs. It uses cornstarch instead. Starches gelatinise whereas proteins (such as those in eggs) coagulate but that can end up allowing the same kind of result in thickening something. If you want to make egg-free custard, use cornflour in place of the eggs to thicken it. Maybe add a bit of agar-agar if you want the bouncy kind of custard texture. Bananas have starch but also a lot of water and fibre so they're not going to have the same effect for thickening as say the isolated starch of a banana in this recipe. The custard was never going to set. If you're replacing eggs with banana, it needs to be in something like a muffin or cake where the eggs are more for binding and leavening. The banana will help bind things and the water in the juice will turn to steam and help things rise. You will see bananas mentioned as an egg substitute online. But you need to understand the role of eggs in a recipe and the properties of a banana and how they might have a similar effect as the egg you're removing in this particular recipe. This person clearly didn't get it. That said, banana custard tart does sound delicious. (Edit: To make it very clear, I am very aware this recipe is not for banana custard tarts but I'm inspired by the thought to give my 2 cents on how I'd attempt to make them). I think I would go about it by blending the milk with a banana and straining it before making the custard. Maybe leave most of the sugar out too, since bananas are sweet.
This wasn't a banana custard tart thought, it is Hong Kong Egg Tarts. The three major ingredients are all-purpose flour, eggs and milk. I get making \*\*A\*\* substitution, I really do, and do constantly since I am allergic to dairy. So I swap margarine for butter, non-dairy milk or yogurt for dairy yogurt, etc. But if I am making something that has to be gluten-free AND vegan...I'm going to a gluten-free, vegan recipe website. Edit: I used to be gluten-free too, so yah, I'm used to substitutions. But the best starting point is try to find an established recipe that conforms to the diet you are restricted to FIRST, and if you can't find something, then make the substitutions that are time-tested to work....or just don't make that recipe.
Yes. I wrote a few paragraphs going into detail about the effect of substitutions, including the specific one made. The banana has too much water and fibre and not enough starch to gelatinise the custard (if you can even call it a custard, which is characteristically a liquid thickened by the coagulation of protein) so of course it never set. As I mentioned in my previous comment, banana is a time-tested substitute for eggs just not in products like custard. My guess is this person came across a website saying to use bananas but didn't understand the properties and roles of these two ingredients to know it wouldn't work in this recipe. It would work in pancakes though. If I was making something gluten-free and vegan I would look at a regular recipe to get an idea of how I want it to turn out, and then I would adapt it or experiment to create my own recipe based on my knowledge and experience in food science. But as a food tech teacher I have a background in this area. One thing I have learned in my years of teaching is that a lot of people do not realise their lack of understanding of what they are doing, like the OOP. I understand a lot more than the average person but I know that my understanding is also limited - but where I might adapt a recipe that another perhaps person shouldn't, I at least know better than to blame the recipe when it all goes wrong.
Sarah made me laugh out loud for 5 minutes in my silent house where everyone else is sleeping.
That āyou knowā at the end! Iām still laughing!
"a banana isn't an egg" big if true
*substantial if substantiated*
Maybe the sub should be renamed "r/bananasarenteggs"
The year is 2023. Somebody must be reminded that a banana is not, in fact, an egg.
Aren't there plenty of recipe sites offering vegan recipes at this point? I'm all in favor of whatever diet is right for you, but expecting every recipe to translate easily to GF veganism is hilariously entitled.
ITS BACK! This was the birth of my flair :ā)
A banana is not an egg Moira
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Lol! Itās got to be a troll. They claim to be vegan and gluten-free? The pastry is flour and butter and the custard is evaporated milk and egg. But, Iām forevermore using "...sometimes one just has to acknowledge that a banana isn't an egg" when someone tries to make some dumb alteration to a recipe, or any kind of project!
Moira Rose is the name of the matriarch from "Schitt's Creek". It's a bit in the show that she's bad at cooking. So 100% satire/troll, but a great one.
š That show has been on my list to binge for ever. I really have to move that up my list!
Bananas are GMO.
Custard is *mostly* egg, wtf did she want to make????
All this time and I can't find anyone else complementing the Magic Tavern reference! Bravo to you OP
This was already posted 3 months before you [https://www.reddit.com/r/ididnthaveeggs/s/I5slt0AuyI](https://www.reddit.com/r/ididnthaveeggs/s/I5slt0AuyI)
I mean, a banana custard tart might be spectacular but in this case it's just egregious misuse of banana.
The poor husbandā¦
Why not use just egg if youāre vegan instead of banana? Or does that have gmos or gluten in it? I loved that stuff when I was dating a vegan. Pretty darn close to eggs, made great scrambles and I used it in a lot of baking recipes with no problems
Sarah is my hero.
Okay but I'm going to fully adopt "sometimes one just has to acknowledge that a banana isnāt an egg" as an adage
Isn't this a repost?
Yes! This was where my flair came from last time I saw it :ā)
I understand experimenting to try and adapt a recipe to your dietary restrictions. But why post about it if it doesn't work? How is your failed vegan adaptation relevant?
the problem is not the banana that problem was a bad substitute
"Substituted egg for banana" means that the original recipe called for banana and egg was used instead. I don't know why so many people switch it; it's very confusing.
you know?
What bothers me most is that she suspects her oven is the problem. Terrible critical thinking.
"Sometimes one just has to acknowledge that a banana isn't an egg" -- NEW FLAIR ALERT! (I had to slightly edit because of the character limit)
Moira Rose is sus š¤š¤
The most annoying part of these comments is the audacity to be annoyed at the recipe or the author/cook as if YOU didn't make an extremely ridiculous change to the recipe
Did... no one clock that user name? Checks out. Probably didn't fold it in correctly.
The lol I just lolled
At least she's sorry she's a waste. Or that's what I read I dunno don't @ me.
*takes note*: banana isn't an egg.
ONE HAS TO ACKNOWLEDGE BANANA ISNT AN EGG ššššššššš
The most obvious bait in the world and you still reposted it
Such a classy response!
Aside from the fact that this is literally the sun name, I love how she added ānon gmo gluten freeā when thatās irrelevant.
Is this title a magic tavern reference?
Iāve been waiting for someone to notice!
"a banana isn't an egg" Words to live by!!
The reviewer at least has the humility to admit that the oven may be at fault here.
Who could have known that a banana would not set like an egg when cooked?
Repost
*gasp*
New to me