I guess I have to admit that I enjoy
tinkering around in the kitchen – think it's more the process than
the result, though it is a bonus when whatever it is comes out edible.
There is just something incredible about finding a recipe, making it
ones own by jiggering it here and there and having it come out
successfully. My latest inspiration came from a book entitled “Thug
Kitchen" a book as funny as it is useful. I read most of it on an
airplane, laughing hysterically at some parts, my wife sitting by my
side waiting for the crew to come over and slap on the restraints. I
happened across the book by accident, read a sample and was hooked –
the discovery came at a time where, once again, I was beginning to ponder
flora vice fauna, and the total vegan tone struck a chord.
If you are out for a great steak
recipe, or have an aversion to the word “fuck” being used in it's
many forms (it is a very flexible word when it comes to nouns, verbs
and adjectives) then this book is not for you, return to your bible
and read about fatted goats or something instead. If,on the other
hand, you are after ways to turn those weird things in the produce
aisle into some incredibly sick fodder, pick yourself up a copy and
enjoy. Though I haven't used an entire recipe I have used parts of
one to make some tacos, substituting black beans for black lentils
(which I couldn't find, though I do now have some pretty red ones),
and sorry, but I used some shredded cheddar on top. You can't tell
an old Wisconsin boy he can't have no cheese, after all!
Beyond the book there is a lot of
information regarding vegetarian cooking and baking that really makes
a difference, just remember to tell your wife her favorite cake was
made with whole wheat pastry flour before she eats it and gives you
her best “yucky” face.
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