seans_potato_business
Senior Cook
If you were going to make Soylent Green, without using its objectionable secret ingredient, what ingredients and procedure would you use?
ISO Soylent Green recipe
- Thread starter seans_potato_business
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YT2095
Executive Chef
Chlorophyll for sure.
Pook
Washing Up
The noisy neighbors next door. Oh! NOT people, oops.
Their noisy truck, then.
Purrs,
Joyce
Their noisy truck, then.
Purrs,
Joyce
GB
Chief Eating Officer
Not really sure I understand the question. That would be like asking, if you were going to make chicken, but without using chicken, what ingredients would you use? It just does not make any sense.
Pook
Washing Up
Think...substitutes, LOL!
Purrs,
Joyce
Purrs,
Joyce
OP
OP
seans_potato_business
Senior Cook
Well what I meant was a recipe to make something that looked like Soylent Green, perhaps even tasted like Soylent Green, but was suitable for vegetarians! It would be a great thing to sell to raise awareness of the rising population and global food shortage, but really I just wanted a fun and creative thread. 
Pook
Washing Up
Okay, but I have a question: What does Soylent Green taste like?
Purrs,
Joyce
Purrs,
Joyce
jpmcgrew
Executive Chef
Pook
Washing Up
Yaaaaaaaagggh! Then I guess that would be the main ingredient? LOL!
Purrs,
Joyce
Purrs,
Joyce
Dove
DC Grandma
" Don't ask, don't tell"
jpmcgrew
Executive Chef
Hey, wait a minute. How do you know that?
Purrs!
Have no idea but I have had plenty of Spirulina in orange juice it's probably close in taste and smell.
Chief Longwind Of The North
Certified/Certifiable
Hmmmm. Let me think. I know from personal experience that human skin is somewhat acidic and so has a sour componant (ever hit you thumb with a hammer and stick it in your mouth?). Other than that, we eat foods similar to what pigs and bears eat, and have muscle tissue much like most other mammals. Extrapolating from that information, I'd say we would taste much like bear, or pork, but with a bit of white vinager added to the mix. We'd be tasty with sweet & sour sauce.
Being able to extrapolate is a wonderful thing, isn't it?
So, for a veggie version;
Grind up a combination of gluten and soy TVP, add soy sauce and ground portabella mushrooms. Mix in garlic and onion, along with shredded carrot and some salt, with a bit of white vinager. Add lots of shredded spinach. Add unflavored gelatine. Throw all into a blender, with enough water to make it move, and blend until a smooth emulsion is formed. Pump into non-animal sausage casings. Simmer until cooked through (about 170 degree F. internal temp.)
That should do it. Vary the ingredient amounts to your taste and sell as Soylent green, after obtaining permission from the auther as to avoid copywite infringement.
Now how's that for an honest shot at creating a recipe?
Seeeeeeya; Goodweed of the North
). Other than that, we eat foods similar to what pigs and bears eat, and have muscle tissue much like most other mammals. Extrapolating from that information, I'd say we would taste much like bear, or pork, but with a bit of white vinager added to the mix. We'd be tasty with sweet & sour sauce.Being able to extrapolate is a wonderful thing, isn't it?
So, for a veggie version;
Grind up a combination of gluten and soy TVP, add soy sauce and ground portabella mushrooms. Mix in garlic and onion, along with shredded carrot and some salt, with a bit of white vinager. Add lots of shredded spinach. Add unflavored gelatine. Throw all into a blender, with enough water to make it move, and blend until a smooth emulsion is formed. Pump into non-animal sausage casings. Simmer until cooked through (about 170 degree F. internal temp.)
That should do it. Vary the ingredient amounts to your taste and sell as Soylent green, after obtaining permission from the auther as to avoid copywite infringement.
Now how's that for an honest shot at creating a recipe?
Seeeeeeya; Goodweed of the North
I think I would start placing garbanzo beans, spinach, garlic, salt, eggs, bread crumbs or crushed saltines, sesame seeds into a food processor. Churn into a thick paste and form into patties.
Take spinach wraps and bake until crispy. Run those through the processor making green crumbs. Coat the patties with the crumbs and pan fry.
Might be good, might be terrible....
Take spinach wraps and bake until crispy. Run those through the processor making green crumbs. Coat the patties with the crumbs and pan fry.
Might be good, might be terrible....
buckytom
Chef Extraordinaire
humans are supposed to taste like pigs, aka "long pig" to cannibals, so i don't think that vegetarian is the way to go.
i'd go with ground pork, and add the herbs and spices of the common ingredients to the nationality of the person, er, meat.
i'd go with ground pork, and add the herbs and spices of the common ingredients to the nationality of the person, er, meat.
VeraBlue
Executive Chef
Wasn't it green? I seem to remember green squares coming down the conveyour belt. It reminds me of the nori we use to wrap sushi in.
Constance
Master Chef
You mean like green eggs and ham?
Chief Longwind Of The North
Certified/Certifiable
That's why I put spinach in the recipe.
Oh, and I gave the vegetarian recipe as that's what was asked for.
Seeeeeeya; Goodweed of the North
GrillingFool
Head Chef
there were more than one variety of "Soylents" in the movie.
Only the Green flavor was human!
So for my Soylent Red, I would include the essence of red algae, with a
light seasoning of salt, vitamins and minerals and a bit of sugar.
Only the Green flavor was human!
So for my Soylent Red, I would include the essence of red algae, with a
light seasoning of salt, vitamins and minerals and a bit of sugar.
That's why I put spinach in the recipe.
Oh, and I gave the vegetarian recipe as that's what was asked for.
Seeeeeeya; Goodweed of the North
Same here... the spinach and the crushed baked spinach wrap for crusting..
