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This may be off topic but do you have advice/recipes/suggestions to someone who wants to experiment with more Indian cuisine? I'm a vegetarian so many Indian dishes are great!

Creme Brulee is nice, but I'm a sucker for Bananas Foster. Anything that lets me flambe! Plus if you have any left over it makes delicious french toast topping!

While this is common it's rare to see fish in the central US of this type. The question you should be asking is how fresh is the fish they are selling to you? Personally when cooking whole fish (on the off chance I have company and the money to splurge) I would rather mail order flash frozen...

Seriously that's how you're going to act? This person asks a question about the nature of vegetarian diets, no where did I require demand or even tell anyone to eat vegetarian, and you all act like children. If you only ate meat you would die. Don't believe me go for it. You would get...

If you were to eat only meat you would die mind you.

I didn't mean to attack anyone in this. My point simply being that anyone I think if given the option of only meat or only vegetables would take vegetables. I think often times Vegetarians have to deal with defending our dietary habits from multiple perspectives. This post kind of proves...

You won't die if you don't eat meat. There is more than enough protein in vegetables to meat the daily requirement of an average individual (if you're a body builder that's a different story). Has anyone ever actually ate just cooked venison? Or actual fowl? It is so gamey that most people...

Yes. Yes. I've been a vegetarian for a long time. It's really not that difficult nor is it that unenjoyable. I've always explained it this way. No one would suffer if they ate just vegetables, but no one could or enjoy eating just meat. The flavor profiles of vegetables are more complex...

If you ate it I'm sure you wouldn't be the first person to do so (and in all honesty you would probably live). There is a chance that you could get sick so if you do decide to eat it I wouldn't feed it to kids or the elderly. I'm a poor college kid so I don't like food going to waste. I've...

Could you recommend a knife steel for the japanese blades? I'm not for sure what type is best for the harder japanese metal.

I just saw the Japanese knife thread that noted the "Steal" of a price for the Torjin DP Guyto. I liked the similarity of it to a Chef's knife and the harder/thinner steel makes it more suited to my vegetarian lifestyle so I went out on a whim and bought one. Once it arrives I'll let you know...

What would you suggest Rob? The reason why I decided on Wursthof was because of it being a European style Chef's knife (what I'm most familiar with) and I thought to be the best producer of that style. What do you suggest?

So I've decided on an 8" German Wursthof Chef's knife. I'm just now trying to decide on model. So is the Classic IKON line Chef's knife any better than the standard Classic by Wursthof? Is it enough to pay the extra money? Thanks,

I've always been under the impression that mono-sodium glutamate is MSG. As how to make veggies taste better: do they need to? Buy a cookbook that is specialty vegetarian (I suggest "Intimate Vegetarian") Use whole grains and beans,lentils, legumes for your main course. One of my favorite...

Yeah I know the chinese tend to use the cleave as their Chef knife. Is there a particular reason for that or is it just cultural preference? What about a chinese cleaver that keeps it from being your go to knife? Right now I'm firmly deciding if I should buy a Gyutou/French Chefs/Chinese...

Here is a really easy one pot meal (well two for the brown rice but I usually cook brown rice in rice cooker or oven). INGREDIENTS: 1 tablespoon olive oil 2 cloves garlic (crushed/chopped) 1 medium onion (diced) 2 tablespoons curry powder 1 tablespoon Salt 1 cup small red lentils 3 cups...

Beans of all types (dried will be the cheapest) but even canned beans are a steal. I usually buy the largest bag of black beans I can find. Cook them add salsa and cumin to flavor and then freeze in small batches (the gladware works perfectly for this). Then when I need a meal that can use...

Greetings all, I thought I'd piggy back on this. I too am a vegetarian (have been for a long time). I cook meat for entertainment purposes though (Family/Friends). If people are willing I'd love to share some vegetarian recipes and not so vegetarian recipes. This forum looks like a lovely...

It may not be the case but I've been told that the risk of contamination is higher in poultry. Plus I'm often prepping two meat dishes (Lamb and Chicken Curry anyone?) I find the extra meat cutting board helps and goes a long way towards making my meal prep easier. But I guess technically a...

Typically your wooden cutting board should be used for vegetable and non-meat prep. I keep two soft plastic cutting boards (one for poultry and the other one for every other meat). My family are the meat eaters, but I have become the family cook. The advantage of the plastic cutting boards...

Hello all! A bit of background. I consider myself a competent amateur chef. Most of my experience comes from feeding myself from a young age when the majority of my family ate a meat diet while I was a devout (and still am) vegetarian. I had to deal with my families insistence on buying...