What Are You Doing? - Page 35


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Thread: What Are You Doing?

  1. #341
    Please be quiet, everyone. I'm trying to take a nap.

  2. #342
    Member Amnesiac's Avatar
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    I just sent you my flash fiction contest entry, though! In fact, that's what I was just doing--finishing it up!
    “We are all apprentices in a craft where no one ever becomes a master.” -Hemingway

  3. #343
    Member Amnesiac's Avatar
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    (and instantly found two mistakes! Crap!)
    “We are all apprentices in a craft where no one ever becomes a master.” -Hemingway

  4. #344
    I am working on a project of making every recipe in a plant-based cookbook and tired of constantly trying to hunt down unusual ingredients. In spirit of trying to broaden my horizons rather than just guess at a more common substitute, I'm going through the book and ordering all of the non-perishables on Amazon that are available with free shipping. So far my cart has 2 dozen items. Red miso paste or food grade lavender flowers, anyone? :/
    Last edited by Ma'am; Today at 02:37 AM.

  5. #345
    Patron Foxee's Avatar
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    Quote Originally Posted by Ma'am View Post
    I am working on a project of making every recipe in a plant-based cookbook and tired of constantly trying to hunt down unusual ingredients. In spirit of trying to broaden my horizons rather than just guess at a more common substitute, I'm going through the book and ordering all of the non-perishables on Amazon that are available with free shipping. So far my cart has 2 dozen items. Red miso paste or food grade lavender flowers, anyone? :/
    Whoa. Okay, I feel this because I have a couple Joel Fuhrman cookbooks (Eat to Live and Eat to Live Quick and Easy) which are plant-based as well and I had to find things like herbes de provence which were not in my spice rack. It's true that plant-based food can take some extra wallop in the flavor department. Joel also wanted me to buy some of his products (not many) which were mainly salt-free seasonings and flavored vinegars...but I never did. However! I generally substitute things...like if it's supposed to go in a lemony direction, get a lemon and zest and black pepper. If it's his tomato based flavor I take a couple small tomatoes (or whatever size seems appropriate) and use the Gordon Ramsay method of rubbing the tomato over a fine grater to strip the flesh and juice out of the skin. Works quite well. Also, jalapenos are your friend, seriously. And nutritional yeast...since my husband can't have MSG I use that for the umami flavor.

    This makes it sound like I cook veggie a lot. I don't but I have achieved a few veggie dishes that everyone likes and I use turkey a lot. Seasoning and flavoring is definitely an art I'm working on learning.
    We'll burn that bridge when we come to it.

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