Comments for A Vegan Called Bacon

Comment on Saf Restaurant: syringes, smorgasbords, and serious spectacles by A Vegan Called Bacon :: Food with a story: getting your hands dirty

A Vegan Called Bacon :: Food with a story: getting your hands dirty — Tue, 18 Nov 2008 19:09:12 +0000

[...] I don’t think the difference in taste between home-grown and shop-bought is particularly obvious; what really gets me excited is the story behind it. Suddenly it’s no longer a potato. It’s sweat, cursing, improving the soil over months, [...]

Comment on How To Remember A New Type Of Mushroom by A Vegan Called Bacon :: Food with a story: getting your hands dirty

A Vegan Called Bacon :: Food with a story: getting your hands dirty — Tue, 18 Nov 2008 19:06:44 +0000

[...] thing goes for wild food, which has a story all of its own; especially mushrooms, with all their could-it-be-poisonous mystique and crazy habits. (Incidentally, I’ve recently found the best edible mushroom book ever [...]

Comment on Making Something That Looks Like Dog Food Palatable by maybelles mom

maybelles mom — Tue, 18 Nov 2008 02:25:21 +0000

Oh, I love adding veggies to instanoodles to turn them into a meal. As to your tofu question, I generally cube it 1 by 1 by 1 inches. And, then I cook it at 400 until tan and then 350 until brown. I will try to pay attention next time and take better notes.

Comment on Bringing chewy back by Tracy

Tracy — Fri, 14 Nov 2008 19:01:03 +0000

I see where you’re coming from. My main point was– that things like seitan or tempeh or tofu are all great on their own– and they ACT as the “protein component” in meals. But I’m sick of people trying to recreate meat– hearing people say “this doesn’t really taste like chicken or steak”. Why can’t it just be a whole other meaty substance– like your friend Dan enjoys– completely separate from meat?

Comment on Making Something That Looks Like Dog Food Palatable by Tracy

Tracy — Tue, 11 Nov 2008 16:54:22 +0000

Thanks for the input. Those jalapenos were disastrous. If i venture to try them again, I’ll try your advice.

Comment on Making Something That Looks Like Dog Food Palatable by Sous Chef

Sous Chef — Sun, 09 Nov 2008 12:00:17 +0000

“Brown Dinner” a good name for your recipe. Its looking so nice, With rich vegetable and plus noodles.

Please post your new instant noodle topping ideas. I am looking forward for them.

Thanks

Alice

Comment on Saf Restaurant: syringes, smorgasbords, and serious spectacles by bacon

bacon — Thu, 06 Nov 2008 10:20:54 +0000

Thanks Tracy. What I hate about the word “vegan” is that while it’s a useful dietary category, it completely fails to describe anything meaningful about the choices I’ve made. When people ask me why I’m vegan, after more than 8 years I’m still struggling to explain in a simple way. The nearest I can come is “I believe in non-violence”, but that’s also a loaded phrase which needs qualification.

Giving what I believe in a name that refers my dietary choice seems so restrictive.

Comment on Saf Restaurant: syringes, smorgasbords, and serious spectacles by Tracy Warner

Tracy Warner — Wed, 05 Nov 2008 16:58:21 +0000

That cheesy caviar thing looked very interesting. I liked the sad reference to Obama,by the way. I’m curious, though, what is your issue with the word “vegan”?

[[also, I really find at upper scale restaurants that the desserts are always lackluster]]

great post.
<3

Comment on I hate glass chopping boards by Tracy Warner

Tracy Warner — Wed, 05 Nov 2008 16:37:11 +0000

I have to say, I agree 100%.
Why they exist is beyond me.
<3

Comment on Experimental Mass Catering: Japanese Curry by Worldtuner

Worldtuner — Sun, 02 Nov 2008 13:26:04 +0000

Hey I could I not comment on this oh so nice display of food, Japanese heh, well Tokyo kid it looks a lot like a good meal to me your just the kinda guy I need in my kitchen, do you ever get to New York if you do and your in the area drop in at 64th Street to my restaurant, Bakerloo light, we specialise in the orient come and see us and we’ll light a wok together.
Chow babe.