I adore food blogs. It wasn’t really a far step in my evolution as a person and cook. When I was little, read 3, I used to be read to at night. My favourite bedtime story? Decorated Cake cooking and instruction book. It would have been something similar to this book at Amazon, except of the time. I used to get my mother to read me the ingredients and instructions and stare at cakes that were rainbows, or a doll with a full skirted dress that was cake(!!!!). As I grew I would watch ANY cooking show on TV or any movie such as one of my all time best movies ever, Eat Drink Man Woman, that had food preparation, presentation and eating.
When the internet came around, here were awesome food blogs. But not only that you can find food blogs that are exactly your interest. I would have to say that 1/4 of the blogs I read are vegan, 1/4 vegetarian and 1/2 omnivore. I love to know what is going on in peoples lives with food. I love to read and experience their own either childhood cooking stories or successes or disasters in the kitchen, be it for a fancy party or just a failed experiment at home.
I also used to love Serious Eats. A cooking ‘zine that was all about food and produce and would have multiple updates a day. That was until this April Fools article titled: Grass Fed: The Case for Veggie Burgers. The things I hate about this article are:
- He is a meat eating, gimme fat, gimme meat juice grunting style of a man. Here are a list of his other articles.
- I don’t think someone who is so into meat and blind to the actual reasons for eating a vege burger can make any fair judgment on them.
- It was just down right offensive.
- Comment trolls, will comment and troll. The comments just made the whole situation worse for me.
So from that point on I had decided that I did not want to go back there. Obviously everyone was having a hearty laugh in their offices about vegetarians. I doubt at the time that there were any vegetarians on staff, and if they were I doubt they could and would speak up about it due to overwhelming peer pressure or ‘aimed’ jokes by the ominvores.
But I love food blogs, and reading about produce and finding generally cool stuff to read. I adore the Seriously Asian, and Nasty Bits columns by Chichi Wang. They remind me of some fantastic neighbours I had as a child, who used to stew chicken feet, and the divine smells it would bring wafting over the fence. They even gave us some every now and again. It was fantastic. So I went back. First cautiously testing the vegetarian friendly waters, to see if I was going to be so obviously insulted again because I don’t eat meat. And we were fine, and have been fine right up until today.
Up until this article titled: Healthy & Delicious: Herb-Scalloped Potatoes. It starts off with the following paragraph:
I have to be honest. I tried three recipes from Isa Chandra Moskowitz’s Veganomicon this week, hoping to find at least one killer Thanksgiving dish from its highly regarded vegan lineup. The first was inedible. The second involved too much prep work for mediocre results. The third was Herb-Scalloped Potatoes, which, with some slight seasoning tweaks, could be a home run.
The first part that really gets to me about this paragraph is the assumption that, ‘I want something healthy and delicious as a side dish, so lets go vegan! That’s super healthy right?’. I have a news flash for you Kristen Swensson Sturt that cookbook (which is on my shelf of cookbooks, which I SQUEEEEEE’D when I saw it in Borders) is highly regarded among the vegetarian and vegan community because it is fantastic, the recipes are ranged and it fits right into our choice of way of life. To be harm free to animals. I would also rate it a 5 stars like all of the commenters at Amazon.
You coming into it, looking for some healthy recipes and casually flicking through something you would put next to the roasted bird on your table is not exactly the attitude you should have going into such an iconic cookbook. It’s a bit against the whole beginning of the book actually, but I’m guessing you skipped reading that part, and went right to the sides, wondering where you could add bacon.
Vegetarian and vegan food takes a bit of practice and definitely takes preparation. So your choice of three recipes with the first being inedible, is of course your own opinion and I am doubting that the multitude of others who have made whatever recipe you didn’t like (did it have chickpeas? Do you know why we eat chickpeas?) is more than edible and down right nomable to most of us in the V grouping.
Vegan and Vegetarian cooking is something I think you grow into. Yes you can dabble, and trust me my wonderful family and friends dabble for me to mixed results. You learn about specific ingredients and their powers in both sweet and savoury dishes. You learn to add specific proteins when and where you can, and you also have to deal with the textual limitations that strictly vegetarian and vegans are limited to. People like myself who have been cooking vegetarian for over 5 years now get really good with the ingredients we have access too, and can cook the same thing as an omnivore but better.
I guess you could think of it the following way: I would cook a SHIT STEAK. Because where is my practice? I definitely haven’t cooked meat like that in over 5 years, and I have no real memory on how long, juiciness, texture, cuts of meat etc. I could do it, but it wouldn’t be great.
So that is just a summary on why I think your sides did not work out for you.
Later in the article the recipe chosen is spelled out, and of course there is a substitution of soy milk for regular milk. And I’m sure regular milk was used.
- Soy milk has its own flavour and depth, replacing it with 1% milk is like replacing full fat milk with water.
- Saying to add cheese to a vegan recipe for one of the most iconic vegan cooks on the planet is just down right insulting.
So Serious Eats, I am over you. I am removing my bookmark and never bothering with your pages again. I think your food elitism against vegetarians and vegans has to go, but I know it won’t Ive been reading you for too long, and know the types you have at your magazine. If there are any vegetarians and vegans on staff, fight on and maybe stop this bullshit and speak out, I know it would be hard in that toxic meat filled environment.