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Blindman121
The Food Lab: Vegan Burgers That Don't Suck
@J.W. Hamner
When my wife and I vacationed in Australia and New Zealand a few years ago, some locals basically dared us to try vegemite/marmite straight up and then on toast (kind of like how Japanese locals might dare a visitor to try a dollop of wasabi). It's... quite pungent. But add a little butter to the toast as well and it became really good. Not surprised that it's such a useful ingredient in small doses.
The Food Lab: Vegan Burgers That Don't Suck
The cheese at the end isn't vegan cheese, right?
I could see replacing the cheese with the vegan flavored tofu mayo featured during vegan month.
The Vegan Experience Days 14, 15, and 16: The Wife Effect
"Bacon? Nope.
Ham? Nope.
Pork chops? Nope."
Those all come from a wonderful, magical animal.
The Vegan Experience, Day 3: I'll Have That Without [X] Please
I had a coworker once who was a practicing Jain vegetarian which meant he was basically vegan, but in addition couldn't eat root vegetables like potatoes, onions, garlic, etc. Going out to eat with him was a little bit of a challenge.
Mountain View, CA: Neapolitan Inspiration and Stuffed Crust Pizza at Napoletana Pizzeria
We've had almost every pie on the menu and in particular enjoy the del Cafone (sausage and broccoli rabe), but basically all of the pizzas are quite good especially hot out of the oven. Nice writeup for an out-of-the-way restaurant, so hope they can get some extra business.
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Is there a tutorial on this site for what temperature to cook to, pre-resting, for different types/cuts of grilled meat?