And it’s all our fault that chefs are now forced to accommodate people with food allergies as well! The temerity, thinking we could go to non-veg restaurants and eat anything!
Fuck it, you guys; I’m growing my own wheat and never buying anything from anyone ever again. If no one wants our business, then they don’t have to have it. I mean it’s not like the majority of us don’t have tons of disposable income and a massive interest in food, am I right?
Even with darling Ezra Klein all excited about “haute vegetarian cuisine”—like that’s an term he and Jay Rayner coined over mustard ice cream and red cabbage gazpacho at the Fat Duck the other day—it seems like the story most people want to tell is that we’re all unbearable boors, who when we’re not protesting something naked, we’re demanding restaurants cater to our every whim whether they’ve yet to open or are neighborhood institutions. HOW DARE WE?
Like we’ve said here about a million times before, we’re consumers. If you want our business, please provide us with options. Most of the time—especially when it comes to pizzerias!—we can suggest options to you. Cruelty-free eating is going mainstream, whether you small-minded, murderous jerks want it or not. Our diets aren’t whims; they’re political and social action. Put them down all you like, but we’re not shutting up, we’re not going away, and we’re going to continue to go out and buy food—probably overall better food than you, too, considering how much thought goes into our eating already. If you want to keep picking these stupid fights, go ahead. You’ll lose business, and that’s not our problem. There are plenty of chefs with broader palates and minds, and they’re the ones who’ll thrive.
Try telling a different story than “Ugh, vegans are so annoying, they make restaurateuring so hard” next time. It is a boring story, and a total lie.
∞ posted at 15:11 by time-for-naps
Rethinking nacho cheese »
Shmooed Food’s nacho cheese sauce changed my life. I had already been making it with cashews, but Vegan Lunch Box's addition of corn starch took it to the next level.
Out of necessity, I swapped out the mild pimentos for jalapeños, cashews for pistachios, and lemon juice for lime. It. Was. DELICIOUS.
Blend the following, adding the water slowly:
• 1/4 cup pistachios
• 1 phat (and fat) juicy jalapeños
• 1 cup nutritional yeast
• a pinch of garlic salt
• the juice of 1 lime
• about 2 Tbs. cornstarch
• 2 cups water
• a dash of paprika
When dat shit is fully pureed, heat it (while whisking) until it’s thick and bubbly—about five minutes. I made it for a party last night and after 20 minutes, it looked like this:
∞ posted at 13:51 by forming