imperial measurements give me a headache
I always enjoy reading about your experiences during Vegan Month, and Leang's thoughtful reflection on the relationship between a vegan diet and privilege is just spot on. I'm a vegetarian myself, and not too strict (will eat meat when really necessary), but my dietary choice leans heavily on the fact that cheap, fresh produce and excellent vegetarian restaurants are plentiful and cheap where I live. Were I living in my home country I doubt it would have been so easy to go vegetarian.
Even if/when recipes and knowledge about vegan/vegetarian food are readily available (they usually aren't), there are so many things at stake when considering such a dietary change - besides the socioeconomic privilege already mentioned by Leang, the very availability of produce (food deserts are a real problem) is a factor, as well as allergies (can't imagine a vegan with a nut allergy), dis/abilities, cultural background, health status and so on.
i've always been a little food monster - i actually begged my mother for things like carrot soufflè, spinach, broccoli and whatnot, and was always curious to eat new things - but my younger brother was the exact opposite. He was horribly picky: he would reject everything my mom lovingly cooked, and to this day eats basically sweets, milk, meat and starchy things (potatoes and rice preferred). Pasta? Only with butter - he hates tomatoes with a passion. Anything green? No way. Fruit? You have to be kidding. Fish? Hmmm... nah. Zucchini? Don't even mention that, or you'll be listening to his rants against the poor vegetable till next week. Cheese? Hell no.
He is definitely much better nowadays though (he would even complain about the sautéed garlic my mother used to flavor rice), and i guess it's due to two things: first, my parents eventually stopped catering to his every whim (my mom had him make his own flavorless rice, and he hated it) and second, growing up and having people look at him like he's an alien for hating things like pizza (tomatoes and cheese, two of the things he hates the most). Now he even tolerates pizza if he's with company and there's not too much stuff on top of it, but given the choice he'll definitely go for pizza bianca. Sometimes, once in a blue moon, he even eats grated carrots with lemon and olive oil, but other times when i'm cooking for the family i'll check every ingredient with him beforehand, only to have him look at the finished dish like it's garbage and declare he won't eat.
I'm still not sure how my parents managed to raise two people who eat so distinctly, but oh well.
my boyfriend and I actually made halloumi skewers and chickpea salad for a family bbq where both of us and one of my uncles were the only vegetarians. We ended up having to elbow our way into our food, because everyone was going crazy for it! I was half-mad that people who could eat everything else we so rude as to not leave food for us, and half-proud that our food was that delicious.
I've learned to keep an eye out for my food at bbqs though :P
whoa - this is a whole new dimension of fussiness.
Nice list, if quite euro-centric... brazilian craft beer definitely deserved a spot there - breweries like Amazon (my all-time favorite), Tres Lobos or Colorado (the name, I know) have been creating some truly memorable brews for a few years already.
in brazil we make delicious smoothies with avocado + milk + honey (or sugar). Super simple, super creamy, super delicious!
it is quite problematic to mess with food that gets stored for a long time because you risk spoiling it. I remember once a friend smeared the spoon used to fish my homemade pickled chillies out of a jar all over her half-eaten pizza, and i was quite worried that it would spoil (it didn't)... but i don't see the point in getting positively mad about this, as the OTP seems to be.
And I find being so grossed out by other people, to the point of being upset by double-dipping or drink sharing, quite insulting.
wow, I wouldn't want to be friends with someone that uptight :(
maybe it's because i'm a latin american and we're used to sharing stuff (food, drinks, you name it), but it's never even occurred to me that somebody would be actually, seriously upset by things like double-dipping - i thought it was just a Seinfeld joke: http://www.youtube.com/watch?v=RfprRZQxWps&feature=kp
i couldn't pay attention to the rest of the article because i was too busy ROFLing over the movie script
omg, this comment thread is so ridiculous it's totally awesome.
I just love drunk commenting. I'm actually practising it right now.
hmmm... thinking about trying this for a calzone. Do you think it will work?
omg, I'm Luiza P. and I had never realized my work had been featured here... this is SO WEIRD :P
Great article! So nice to see something about my native country here :)
My fellow brazilians here already pointed out some mistakes in the article, but I just wanted to point out one more thing: the fish they're selling in the market and also the one inside the pastel is not really smoked. It's dried and salted codfish, very common in both Brazil and Portugal.
Can't wait to see more articles on your Brazilian trip!
Well, as a brazilian it makes me so glad to see a post like this here! Brazilian food has some serious deliciousness going on... trust me :)
I hope to see more posts detailing the trip! Just one thing: I'm not so sure about the pão de queijo recipe you have on the website. Totally different process from the traditional recipe, which makes me believe the final result might be very different from the original, especially texture-wise... tapioca starch is something very versatile exactly because the way you handle it can make up for completely different results :)
Tapioca starch would be the right choice here, @Neferkatie.
The funny taste mentioned by @Bermudianna could be due to two things: first of all, tapioca does have a very particular taste - slightly sour and very peculiar, but I for one absolutely love it - and also the process that this recipe uses, which is completely different from the traditional one we use in Brazil. Like Sizinha mentioned, we scald the starch before adding eggs and cheese, and in my opinion this does two things: first of all it gets rid of any potential cakey, floury texture and flavor in the puffs, plus it makes the baked puffs really stretchy inside (which also has the added benefit of having them rise beautifully while baking).
The WPost article is interesting indeed, but it doesn't take into account everything ELSE that comes along with the tomato paste in the composition of pizza. Nutritionally, the tomato paste itself may not be very far removed from whatever other vegetable or fruit you compare it to, but its uses are WILDLY different. A "vegetable serving" smothered with tons of cheese and grease has a completely different result from a vegetable serving of, say, sautéed broccoli with olive oil and garlic.
Very biased article, I would say.
Thank you Kenji for bringing common sense back in the house. Phew.
And thank you Carolyn for writing an interesting article - although I share Kenji's views about raw foodism, I do find it interesting to know different techniques and having the opportunity to think about food through a different perspective.
whoa! You should really do this more often... couldn't remember stuff I wanted to ask you in time for this post, but it probably was something related to Ghost Busters too =P
Thanks for the tip! :)
"Imagine a fat molecule as a long string of conga dancers, each one grabbing the hips of the person in front of them with both hands."
If my high school chemistry teacher had explained things like you just did I swear I wouldn't have hated it so much. Hell, I might have even liked it!
uh... seriously, if I were you guys I would look up "Dirty Sanchez" on Google.
you won me in the first paragraph with the mention to George. My favourite Beatle =)