- Cook: Been doing it! A decent bit more than crockpots. Going to get a vegetarian cookbook when I head home so I have something a bit more convenient than a phone to use for recipes in the kitchen. - Science: Been doing it! Project is coming along very well. I'm at a point where I'm trying to both mine more information from the data sets I have (using something more complex than "sort by fold change") and finish off collecting data from a few more samples. Internally I'm hoping to have something submitted for review by the end of 2016, but I'm not sure how reasonable that is. Doing proteomics on brain stuff is definitely an untapped fountain of information, almost everything I've been finding has yet to be studied at a systems level or even noted anywhere that they even play a role in the brain (let alone diseased brains). I was thinking that once this all goes through and I've had a few rounds of peers critiquing it, I'll make a post on here explaining things from the basics on up. - Draw: Didn't do it to any appreciable degree, maybe next year. Also mk: Looks like there's a bug in closing a bold tag on this post
Vegetarian Cooking for Everyone is the bible my friends and I swear by. I also like Veganomicon. Are you vegetarian or looking to cook that way more?
And a really great name. Vegan food seems to lend itself to good puns. Hail Seitan!
The standby that everyone starts with is Moosewood, which I certainly grew up with. If I may make a counter-suggestion, however, RFD is hands-down the best vegetarian restaurant I've ever been to and their cookbook is awfully approachable. Now ask me why my inlaws eat tofurkey. I'll have to tell you I have no fucking clue. I will say that my cleverness of the year was referring to Morningstar Farms and their ilk as "parody meats" to my brother-in-law, who heard "parity meats" and thinks it's a great term.
Interesting. I'd been eyeing this one as my parents had a copy and it was top-rated on the Amazon. It looks like the newer editions of Moosewood have had the recipes changed somewhat (less fat, more sugar, but I like my fats), but the 1st edition is up there, used. I'll look if there's a hardcover of it somewhere... The supermarket near me doesn't stock tofu, so I've yet to cook anything with it, nor do I particularly want to.
America's Test Kitchen is great at consistency, terrible at... flavor. Their stuff is pretty much the median of everything you could care to eat, which means they excel at pretty much nothing. That said, I've never tried that cookbook. I've just made a few of their recipes and found myself underwhelmed. That's... amazing. Where the hell are you?The supermarket near me doesn't stock tofu
Good to know, Moosewood's got a cute aesthetic to it that I know would appeal to certain people I know. Edge of Cambridge, MA. It's a big chain, too, and I swear I looked all over. I don't really want to make the walk to Whole Foods, and I'm fairly content with making whey, legumes, and beans my primary protein sources.America's Test Kitchen is great at consistency, terrible at... flavor.
That's... amazing. Where the hell are you?
Weird. Ask next time. It's probably in with the dairy and cheese, but might be somewhere as bizarre as the "fresh salad dressing" or deli or something. I'm not a big proponent of tofu, but check it: 1 pkg silken tofu - soft to medium 1 pkg chocolate chips, the darker the better 1 shot amaretto, gran marnier or kahlua 1) melt chocolate chips in microwave etc 2) put silken tofu in blender 3) add melted chocolate chips and shot of liqueur 4) let set for like half an hour highest-protein, best-for-you, most delicious, easiest chocolate mousse you've ever had.