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From: ray@bpa.UUCP (RAY BENASH)
Newsgroups: net.veg
Subject: seitan reply
Message-ID: <277@bpa.UUCP>
Date: Thu, 18-Jul-85 23:05:52 EDT
Article-I.D.: bpa.277
Posted: Thu Jul 18 23:05:52 1985
Date-Received: Sat, 20-Jul-85 12:38:49 EDT
Organization: Wayne, Pennsylvania
Lines: 39

No flames please!  I tried sending this reply through netmail but it
was rejected because the host could not be found....

In article <128@hscfvax.UUCP> you write:
>Just checking to see if anyone has read and tested any of the recipes
>I posted here several weeks ago in response to a request about
>barbecue and cookout ideas.  I listed a number of sauces and other
>recipes using seitan/mingun/wheat gluten which are from a new cookbook
>I am completing.  If noone is interested I am suprised but curious
>what happened.  If someone is interested, why don't you let me know?
>If you need more recipes let me know.
>
>Thanks.

	I would just like to express my appreciation for the info you
posted.  I've got the ingredients together (just bought the kombu
yesterday).  I've been using seitan rather frequently for the past
2 years, usually in sandwiches.  I have been buying it ready-made
at a co-op I belong to.  I will definately reply as soon as I try
yours.  One question....after making the gluten, you say to cook
the seitan in cutlet form.  Do you use these pre-cooked in the
recipes?  Or are you using the un-cooked cutlets in them?

	Well, maybe just one more....do you have any nutritional
info on seitan? I'm looking forward to your publication and hope
you post to the net when it becomes available.

	The seitan I've been using comes in a container with
a dark liquid marinate made from soy sauce, water, and kombu.
I've been wondering if the seitan is already cooked or if it
is in a raw state in this liquid.  The seitan is dark all the
way through, as if it has been marinated in it's raw state.

					Thanks again,
					Ray Benash
					bpa!ray