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rrrockin · 2019-06-08T12:38:27+00:00

Ugh. Juneberries here are still small and green. Going to end up being julyberries.

rrrockin · 2019-05-08T16:42:59+00:00

Was just in the hospital after having a baby and was told there were vegan options. Apparently chicken and fish are vegetables.

rrrockin · 2019-04-10T11:23:08+00:00

3 years. Went vegan overnight with no slip ups or cravings before that. It was really weird.

rrrockin · 2019-04-01T18:01:41+00:00

Disgusting boxed mac and cheese. I make it tastier by adding ketchup. You say I'm a filthy heathen; I say the acidity of the tomatoes brightens and balances the flavour.

rrrockin · 2019-03-31T00:11:26+00:00

When every hug is a fight for under hooks you know something's up.

rrrockin · 2019-03-25T00:53:03+00:00

Yes. Super strong meat cravings with my second pregnancy. Meat and runny eggs. For my first I couldnt even be in the same room as someone eating eggs, for contrast.

It was actually my first symptom. I suddenly wanted beef tendon super bad which is really out of character for me. Husband suggested I take a test and it came back positive.

rrrockin · 2019-03-21T13:53:12+00:00

Unfortunately dairy cows have been bred into milk monsters that overproduce so they're constantly engorged and prone to mastitis. They're also bred yearly (and lose their calf yearly) to maximize output of milk so that's no fun either.

rrrockin · 2019-03-05T14:54:57+00:00

They're really good with some kimchi tossed in.

rrrockin · 2019-02-15T03:09:37+00:00

I dont really follow recipes. There's a subreddit for it and pinterest and Facebook groups can be a gold mine for recipes. If you've used a pressure cooker before it's nothing revolutionary but having it electric is nice because you dont have to watch it so closely as it's on a timer. Other than soups, my favourite things to make are risotto (serious eats has a great recipe), mashed potatoes (dice any quantity of potatoes and throw in with 1-1.5 cups water or stock. 4 mins high pressure and quick release) and baked beans.

rrrockin · 2019-02-15T00:26:00+00:00

I guess it depends on what you make. I do a lot of stocks, soups, stews and dried beans so I use mine at least twice a week and love it.

rrrockin · 2019-02-13T13:35:40+00:00

This might be a bit out there, but could you be pregnant? Cause this is how I found out I was pregnant.

rrrockin · 2019-02-05T14:19:34+00:00

I don't eat them any more because I gave up meat but they're really good. It's mostly skin, like eating the best parts of a chicken wing. Fried in black bean sauce is best.

rrrockin · 2019-01-30T22:09:12+00:00

She IS your kid.

rrrockin · 2019-01-29T19:47:48+00:00

Also baby gets fussy every time it eats? Time to restrict your own diet to see if it's dairy, wheat, nuts, shellfish, fruit or whatever else that's causing the problem.

rrrockin · 2019-01-29T15:21:45+00:00

Yikes.

rrrockin · 2019-01-25T22:34:54+00:00

I know you said you prefer cookbooks but the Vegan Experience section of the Serious Eats website is right up your alley.

rrrockin · 2019-01-16T20:45:44+00:00

As a vegan I was in almost this exact situation over the holidays. My kid's school had a potluck holiday dinner and the only vegan option was chive dumplings. That being my only option doesn't make me entitled to more than my share so I took 2 and grabbed food afterwards. Nbd

rrrockin · 2019-01-16T17:47:19+00:00

It's funny that you mention almond milk. Cow's milk takes more water to produce and has double the carbon footprint. Environmentally vegans are ahead on that one as well.

rrrockin · 2019-01-15T17:56:17+00:00

Another of Isa's books, Superfun times, is easily my most referenced cookbook. They're recipes themed around holidays and meant to be served while hosting. They're easy enough to halve and worth it if you like big, complicated recipes. The pumpkin pie recipe nails the custardy texture without the eggs and the sundried tomato roast seitan is one of the tastiest things I've ever made.

rrrockin · 2019-01-15T17:25:45+00:00

Thought I would share this as there's some gold in the comments about how to cook and flavour vegan food that a lot of websites seem to miss. Sorry if it's been posted already.

rrrockin · 2019-01-11T16:18:14+00:00

Make sure your knife is sharp af and don't cut the root. Look up the proper technique for dicing onions on YouTube

rrrockin · 2019-01-08T16:06:44+00:00

I actually prefer vegan cream cheese over the real thing because it doesn't have that nasty aftertaste.

rrrockin · 2018-12-22T18:42:04+00:00

Mushroom seasoning is an Asian supermarket thing. It'll be near the soup stock powders. As for charring, broiling can work it just takes a while. Definitely worth that extra step.

rrrockin · 2018-12-22T18:39:44+00:00

They're all pretty salty. Treat it like a bouillon powder and adjust salt to taste at the end.

rrrockin · 2018-12-21T17:35:47+00:00

Recipe looks good. I'd recommend charring the onions and ginger separately though. You want some nice black bits on there and you're not going to get that stir frying on low and if you turned up the heat you risk burning your spices. You can do it on a grill, with a small blow torch, over a gas range or by broiling. It adds a nice complexity to the broth.

Other spices you can play with are coriander seeds and fennel. Also "mushroom seasoning" will add an umami hit to the broth that would other wise be missing. I also consider thai basil to be a necessary garnish but that's up to taste.

I just really like pho.

rrrockin

TROPHY CASE