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Is the left over almond meal still good to use other recipes or is spent so using it would be akin to using sawdust?

Also there is an invisible dividing line in Connecticut that depending on where you live you root for New York based teams versus New England based teams. Not sure where New Haven falls in that.

Another vote for the inclusion of North Jersey but in any case Giants win!

Though the tomato based Manhattan Clam Chowder was not because it was cheaper than cream but because its based on a traditional Portuguese soups where tomatos are used.

They must of have changed something in the process of making them or even the recipe because as a child, besides the cardboard taste (which I could overlook), I remember the texture as not crispy in the least but more a tough leathery crunch as if they were made from pure gluten.

When my parents bought them it was like we were being punished for some unknown offense.

Pittsburgh is also surprisingly vegan friendly

It is just as easy to get into a "limited diet" or comfort zone with vegan cuisine, especially if you are from a culture with a traditional vegan cuisine. Its also a matter of perspective for you going for a falafel to you its eating out of the norm, being middle eastern for me its being in a rut.

Also I believe part of this, is the novelty factor. People are creatures of habit, if you go long enough you'll probably find yourself having the same type culinary tunnel vision as you had pre-veganism.

I agree with some of the other comments that veganism tends be more expensive in more areas than not, unless your diet is mostly frozen and canned vegetables. Having lived in a variety of areas, experience this first hand.

Never heard of heavy cream but using yogurt is relatively common in the middle east as a marinade and baste.

If they are lean cuts of meat then maybe as AnnieNT mentions it is to prevent dying out and help with browning

For the tahina sauce, hot water makes incorporating everything quick, especially when mixing by hand. You don't need a blender but it definitely makes things easier.

Prepare a day in advance if you can. Its one of those things that tastes better if allowed to sit and allow flavors to meld.

Ground coriander is also a nice spice to add.

The sandwiches are where DD fail. Their coffee and donuts are great. (Starbucks is coffee drinkers that don't actually like coffee) You would think a place, like Dunkin Donuts, that is supposed to a breakfast go-to would have decent breakfast sandwiches. They don't. Their sandwiches are just shy of inedible.

Its shame that you don't have White Castle in Massachussets (did my time there and glad to be out) now those are surprisingly good breakfast sandwich better than any of the fast food chains out there, with a legitimate fried egg and not a disk of yellow foam rubber.

The white wine frozen yogurt. My girlfriend loves both white wine and ice cream so combining them was a win-win and now I have a tool to get me out of trouble when I screw up. :-P

Another place to add to the must try.

Though the Grand Sechuan in Jersey City (about a block from the Grove St. PATH station) is still mouth numbingly hot (though not a 100% sure they are affliated with the ones in the city). At least it was last I was there.

If you want to increase alcohol, I'd rack to a secondary and add the honey and let it ferment for another two weeks. If you bottled with enough honey to significantly change the final alcohol content, you will have bottle bombs. So ferment again in the secondary then add a little bit of sugar prior to bottling.

The honey unless something very strong in flavor like buckwheat honey it won't add any noticeable flavor. Personally I've used apple juice concentrate with out to prime for bottling about a 1/4 can per gallon of cider (which works out to about 55-60 grams (approx 2 oz.) of sugar per gallon) for bottling. Or even apple juice making sure the amount of sugar is equivalent to what I mentioned. Just make sure it has no Potassium Sorbate as a preservative.

@ Amstrad
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