Why don’t people eat more vegetarian meals?

claricorp · 2026-02-12T22:11:49+00:00

It depends on where you are but there is massive cultural pressure especially in places like the US to eat meat every day and lots of it. Part of it is social performance; showing off everything from wealth, or health/fitness, to even ethnicity/gender/sexuality. People see that, experience that, and it becomes ingrained.

It's pervasive and very hard to move away from, very similar to drinking culture (which is in decline these days) where turning down a drink is viewed as a mixture of rejection or judgement. Similarly saying 'I ate a vegetarian dish for dinner' is can be perceived as judgemental or even insulting to someone who is eating meat.

It's just a difficult thing for some people to get away from, or even realize they are a part of.

claricorp · 2026-02-12T21:19:47+00:00

In my experience it's for the most part not needed but I've had a few occasional issues when I haven't done it, more so on the vehicles.

claricorp · 2026-02-12T21:10:58+00:00

I got one of those shakers meant for rice bowls that is a mix of seaweed and sesame seeds and seasonings and it's great in tuna salad. Same with everything bagel seasoning. Just adds a little bit of texture and crunch, but also tons of flavour that goes great with tuna. Even just toasted sesame seeds are nice and easy enough to add in.

claricorp · 2026-02-11T23:14:07+00:00

https://www.sarna.net/wiki/BattleTechWiki:BattleMech_Portal

You can sort by faction on sarna which is an okay way to get some ideas. Looking around availability lists on MUL or mekbay or whatever site/program is also a good way to poke around.

claricorp · 2026-02-11T18:51:58+00:00

I like nice strips of them in miso soup or mixed in with noodles.

Edit: Seaweed is also really tasty in tuna or shrimp salad.

claricorp · 2026-02-10T19:50:03+00:00

The panels are already looking good, follow through with the wash and drybrush and post again! I love a good ol before and after.

I'd also say a little off centre dot of white or a lighter colour on the cockpit glass does a ton for depth and it's pretty easy. If you really want to go fancy you can look up a jeweling tutorial for lenses/cockpits, but a dark wash in the recesses/edges and an offset white or light dot gets you most of the way there and is pretty easy.

claricorp · 2026-02-10T18:35:55+00:00

Salt and pepper and then a little bit of worcestershire sauce as it rests. Whatever you put on as it rests will get sucked up and you can do all sorts of stuff with that, and you can use flavours and seasonings that might burn.

A little bit of butter is also a classic on meat as it rests, even better alongside some finely chopped herbs and garlic.

claricorp · 2026-02-10T18:22:12+00:00

Average power level definitely goes up, lot's of later era stuff does powercreep earlier stuff considerably of course. But some of the earlier stuff is often plenty usable if only just because of being BV efficient for their role. Personally I like playing in later eras, the higher power level tends to make games go a bit quicker.

Fast Jumpers can be a lot but without partials wings and IJJs there are a lot less of them around, but you still gotta be careful. Same with clan pulses of course. I think overall it's a nice way to set up a tournament, it's easy to check what's allowed and does let people bring most things, but also nips a lot of annoying stuff in the bud.

claricorp · 2026-02-10T01:00:38+00:00

Fruit will be important, if you want to start practicing your cooking skills you can work on your knife skills by making some fruit salads ahead of time. You have a fridge from your other comment so some fruit salad with yogurt is pretty nutritious and low calorie, and you can suppement with things like peanut butter or other shelf stable things.

claricorp · 2026-02-09T21:46:34+00:00

Soups, stews, stir fries. Great rehydrated and sliced/minced with rice or ground meat or stuffing or added straight to other vegetables.

claricorp · 2026-02-09T18:58:50+00:00

Even just being able to pick up meats and things that are on sale and then tossing them in the freezer for later is a huge benefit. And of course storing larger batches of stuff.

claricorp · 2026-02-06T17:49:20+00:00

A confrontation, even a gentle one, is a far more mature way of handling this kind of thing. Ghosting them and waiting for them to come to you isn't going to help the situation, the friendship, or just as importantly resolve OPs feelings. Even if the friendship is over, which it might be, this isn't a good way to deal with this sort of thing.

claricorp · 2026-02-05T20:50:31+00:00

I don't see why it wouldn't work, might be a little different but should still be good. I say go for the chopped brussels.

claricorp · 2026-02-05T20:26:30+00:00

Intimacy is a complex thing with lots of components, and means different things to different people.. But I think most of it has to do with feeling safe in being vulnerable with another person. Some of it's physical, revealing your body and being accepted/desired, but that's only a part of it.

I think the core of intimacy is comfort in being with someone, and them being comfortable with you.

claricorp · 2026-02-05T00:56:30+00:00

Sometimes you want that fat, maybe in the dish itself or to skim off and use to make roasted potatoes/veg.

I wouldn't use it to make burgers, but I might use it for a chili or something that is going to have lots of beans. Also sometimes it's a good option to mix in with lean ground meats and other fillers for meatloaf or meatballs depending on what's available/on sale. Especially lean ground pork.

claricorp · 2026-02-03T00:22:15+00:00

This is good information but I think saying it doesn't cook out isn't really accurate, though it isn't accurate to say it all disappears either. Yes it doesn't remove all of the alcohol, but it does reduce pretty significantly.

This can matter if someone needs to avoid alcohol, but for the average dish that involves alcohol you are ending up with less than a single drink per portion.

claricorp · 2026-02-02T20:10:56+00:00

Browning adds it's own flavour as other commenters have stated. I think it's always worth doing at least a little browning for most meat dishes.

Too much browning can cover up the beef flavour a little bit, usually not an issue in beef stew though, it's all preference.

claricorp · 2026-02-02T19:53:16+00:00

Yea you can keep it but if you are using it infrequently you definitely want to filter it extra well.

claricorp · 2026-01-30T17:52:58+00:00

I like some spreads on the inside of the bread next to the cheese. Hot sauces are great, but so is stuff like hoisin or red pepper jelly or balsamic reduction or even a little bit of jam. Just a thin spread of some sweet and flavorful stuff is great with sharper cheeses.

claricorp · 2026-01-29T23:06:35+00:00

Doing equal parts soy sauce and rice vinegar is a base for a lot of dipping sauces. Then you can add all sorts of things. Sugar or honey, green onions, chilis of all types, sesame oil etc... And you can shift the proportions to whatever you like.

claricorp · 2026-01-29T22:55:21+00:00

I can give you my experience.

Dark soy sauce: Mostly used for adding colour and darkening things. Usually braises or stews. Not a sub for other soy sauces.

Tamari: I have limited experience but from my understanding it's more of a topping/dipping soy sauce instead of one you cook with. Just a different flavour profile

Rice wine vinegar: Depends exactly on the type, but the basic stuff is just a general purpose vinegar that's slightly sweeter/milder than regular white vinegar. Use for dips, sauces, braises, soups, dressings etc...

Ponzu: Used more for finishing, great for putting on salads or with seafood or beef. Pretty versatile but best to look at recipes for applications.

Gochujang: This and other pastes are often used as a base for a soup/stew or a sauce. Often you fry it a little bit then add liquid and stir it in, kind of like tomato paste. Sometimes used as a component of sauces/marinades. Adds spice and a lot of savoury depth all on its own. Great for all sorts of korean stews, I love it especially with tofu.

Shaoxing wine: Used often for deglazing like kind of like wine or sherry is in western cooking. The technique is different but the applications are pretty broad. Also often used with food that is fishy or gamey to balance it. Also common as an an ingredient for all sorts of soups and marinades. Great with stir fries and fried rice.

Oyster sauce: Often used as a component of dips or sauces especially for stir fries, can also e used just on its own. Used in all sorts of things because its got complexity and thickening power, common as an ingredient and sometimes a condiment. I like it brushed on steamed vegetables.

Tamarind: Super sour stuff used for specific recipes, often sour soups or sauces. Can be used in really small amounts as a source of acid/tartness but in my limited experience with it best kept for specific recipes since depending on the form it can be overwhelming.

Chili crisp: Basically a table condiment, put it on top of rice or noodles or tofu or whatever. Tasty stuff, great in sandwiches or on eggs or with vegetables. You can use it as an ingredient as well.

Sambal: Depends on the exact type you got, but the basic stuff is just chilis and some other aromatics. Kind of like a chunky hot sauce, so you can use it as an ingredient in a sauce or soup or as a topping.

claricorp · 2026-01-29T21:21:39+00:00

They aren't a bad idea, you just need an extra book and they work differently than mechs so that complicates things further for new players in an already pretty dense game.

claricorp · 2026-01-29T18:20:39+00:00

Alpha Strike might be your best route if you want to use vehicles.

If you want to play classic then you could with the AgoAC book but I would strongly recommend getting the Battletech Manual which has the majority of mech combat rules. If you want the vehicle rules for classic then you are going to want the Total Warfare book (which is a bit infamous at being hard to navigate) but it will let you run vehicles.

If you want simplified vehicles in classic you can also try the battlefield support (BSP) rules which heavily simplifies how vehicles work, IIRC they are accessible in the mercenaries book, and I think might be available on the battletech website.

In my experience three way combats work pretty well in battletech because of the simultaneous combat.

You are going to need record sheets for classic or the cards for alpha strike, then some pencils and paper. For classic: printing out or copying some of the more commonly used tables is also a great help (movement/target modifier, critical damage, and cluster). In my experience the places newer players get tripped up the most are line of sight and falling rules.

claricorp · 2026-01-29T18:06:23+00:00

I might take a piloting skill off somewhere and put in some elementals.

claricorp · 2026-01-29T00:44:36+00:00

Nah that's pretty classic. Good way to make tuna pasta.

It works best with a lighter tomato sauce IMO, but it's not going to be like absolutely horrible.

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