Serious Eats - seriouseats.com

What a thread! I've found it fascinating to read all the way through so far. When I first saw that there were 89 posts, I thought that for sure I wouldn't have anything to add, but I think I do have something to say on the matter, especially since I didn't really see much of an "answer" to the OP's original questions. So here goes:

To the OP: I found myself in a position similar to yours about 5 years ago when I took a philosophy class titled "Modern Ethical Questions" or something like that. We touched on the death sentence, war crimes, animal rights, etc. The animal rights portion truly had a profound and lasting impression on me, as it was not something to which I had previously given much thought. Like you, I grew up in the city, and meat just came from the store.

Unlike some of the previous posters, I cannot quote philosophers or tell you who came up with what theory (genetics was my major, not philosophy), but I will try to sum up what I came away with. As humans, we can think, feel pain, reason, and even decide what is right/wrong. These are things that make us human and set us apart from other animals. Most of us agree that it is wrong (and here, I'm not going to get into moral vs ethical sematics) to purposefully cause suffering to another sentient being. Now, those of us that are uneducated about what goes on in industrial meat production are not knowingly causing suffering. But, once you or I are aware of battery cages, veal pens, etc, we can choose whether or not we're OK with it, and what we're willing to do about it.

For me (and maybe this will be for you, too) I decided that I would no longer purchase meat products, including milk, eggs, and cheese, from producers that did not treat animals humanely. I am lucky to live in Madison, Wisconsin, where the whole "eat local" thing is super popular, with lots of farmers markets where I can talk to the farmers and make informed decisions about my purchases. "Happy meat" is not inexpensive, but it is priced fairly, and I'm supporting local people instead of a faceless conglomerate.

As for your final question, as to when the sitautions means I can't vote with my wallet...my husband (who doesn't care where meat comes from) has a bottom line that I shouldn't make life difficult for other people. So, if we're at someone's house for dinner, I just eat what they serve, no preaching. (though I can talk about the subject if they ask/are interested).

OK, that was way longer that I intended, but hope it helps you!

Willy Wonka (Gene Wilder version) where they see the chocolate landscape, especially the mushrooms that have marshmallow filling for the white spots! And the lickable wallpaper scene.

I wonder if maybe there was a residue in your glasses that could give off a salty taste? Or if something in your food/wine interaction brought that out....

Merlot on its own doesn't have a saline component, as derosa said above.

I wouldn't say I "love" any chain restaurants, but Chipotle and Noodles are at the top of my list. Five Guys is good when I have a burger craving.

Deep-down disgusting secret: I really want a KFC Double Down!

@millede: The Honey-Peach Ice Cream is from Dorie Greenspan's "Baking: from my home to yours"; the last recipe in the book.

@sarar My quiche crusts are already made. You are technically right though, about the custard filling. I guess I will be making crusted frittatas. They are just shallow crusts in tart pans, not the deep dish Thomas Keller sinful deliciousness that is a true quiche. (Those are for special occasions)

@emilydev- The newsletter in one of my CSA boxes this spring informed me that nettles have even more protein than spinach!

Here's a chart of protein amounts in vegan foods (including spinanch. beans, tofu, etc), including protein gm/100cal
http://www.vrg.org/nutrition/protein.htm

That's great that you're interested in respecting and understanding your sister's no-meat wishes. My family was not very supportive when I went that route, though now (8 years later) they have become more respectful since they understand that not supporting factory farms is an issue that's very important to me.

I dont eat much meat. My rule is that it has to be local "happy" meat, which ends up meaning that I have to go to the farmers' market to buy it, and it's expensive; therefore I don't eat much meat. Also, I've never been a carb-lover (rarely eat pasta/chips/pretzel/sandwiches), though I have a hard time passing up good crusty bread.

But to answer your question, I do love fruits and veggies, and crave that "freshness." I get most of my protien from lowfat cheese, eggs, fish/shellfish, greek yogurt, nuts, and sometimes beans or tofu. Protein (including meat protein) gives you a longer slow-burn type of energy to get you through the day than carbs or suger that only give a temporary boost. The typical american diet probably has too much protein too late in the day. The best thing for energy is little bits of protein all day long (which I truly believe after following a nutritionist's advice recently).

Anyway, bottom line- a healty diet is a varied diet, whether meaty, veggie, or vegan. Glad to see you're expanding your repertoire!

I was given the Oster opener 4 years ago as a wedding present. My husband thought it was silly, but we use it all the time and love it. Corks are pulled out cleanly and quickly with no effort at all.

I have the KA attachment. It works great, just make sure that you chill your liquid before pouring it into the bowl, otherwise the bowl will get too warm before your concoction has had a chance to turn into ice cream/sorbet/etc.

@CatBoy...it's like a 180 degree difference, right?!

new things I've had lately:
Scotch Egg (hardboiled egg wrapped in sausage, deep fried) yuck.
Orgain protein drink, chocolate flavor: excellent
amaranth (leafy green from my CSA box) put it in a quiche with chevre: not bad

I belong to Harmony Valley Farm http:www.harmonyvalleyfarm.com
and am doing both a veg and fruit share (veg one week, fruit the next) The veggies are May-Dec, the fruit is June-October. They also offer cheese and coffee shares.

Right now I'm working my way through green garlic, eqyptian walking onions, parsnips, sunchokes, yukina savoy, baby bok choi, radishes, strawberries, salad mix, spinach...

Madison, WI has a large and growing network of restaurants and farms that are all about the eat local, organic, etc.

REAP is committed to projects that shorten the distance from farm to table, support small family farmers, encourage sustainable agricultural practices, preserve the diversity and safety of our food supply and address the food security of everyone in our community.
www.reapfoodgroup.org

MACSAC: We envision a future where Community Supported Agriculture (CSA) is the backbone of a strong local food system; where all families have access to locally produced, organic food and have strong connections to their farms, food and community.
www.macsac.org

I have noticed many restaurants in Madison advertising that they use local and organic ingredients whenever possible, and have been to a few events featuring chefs/restaurants that support the "buy fresh, buy local" movement.

I second the gelatin comment. Can you still try to keep it relatively cool? As in, I don't think that even a gelatin-strengthened mousse would resist melting for very long if it has to be outdoors in warm weather for a few hours. Or in a reception hall without good air-conditioning.