A culinary flop - and a new euphemism to dislike

[ffutures]

I fancied burgers and don't have any suitable meat in the house, so I tried to make a soya-based burger using the meat-flavoured soya meal I use for spaghetti sauce, cous-cous, and chilli sauce to bind it, plus onions, garlic, and a little ginger. It sort of worked, but the burger disintegrated when I tried to turn it over, obviously the chilli sauce didn't hold it well enough. I'm trying to avoid eggs (not for veggie / vegan reasons but because I'm trying to cut down on cholesterol) which is what I used to use for this; can anyone suggest something else that might do the trick?

The TV was on in another room while I was cooking and I heard an American politician, I think someone senior in Congress, saying that America should launch an immediate attack and describing this as "muscular diplomacy" if I didn't mishear him. Is this the new euphemism for "killing hundreds of people, many of them entirely innocent"? If so I really don't like it...

Comments

[heygirlie.livejournal.com]

You could always use egg whites instead of whole eggs. I'm not sure what kind of products they have in the UK but something like eggbeaters (http://www.eggbeaters.com/).

[ffutures.livejournal.com]

I can separate an egg reasonably well by hand - it was occasionally part of my job as a lab technician, when we needed a clear albumen solution (we had albumen powder but it's difficult to mix it as a real solution, you usually ended up with a suspension).