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This is more like the style I make. I always salt the cabbage first and let it sit. Kimchi is so fabulous. Love it with noodles or in sandwiches. Good in scrambled eggs too. :yum:

Made a bento lunch today. Veggie fried rice, edamame, greek yogurt w/ honey, cheese wedge, and veggie "chicken" nuggets. Oh, and a couple chocolate balls too. :yum:

Here is a good chart: Egg Substitutes in Baking | Vegan, Egg Free Substitutes | Chef In You

Hello! :smile: My diet is similar. I am pescetarian. I do eat eggs and dairy (occasionally) though. Anyway, welcome!

It is always fun to give people new things to try... :smile:

I dont have exact measurements as I just kind of chucked things together. The basic recipe is this though: Saute some onion in a knob of melted butter in a pot. Once translucent, add in a sprinkling of curry powder and turmeric and mix. Add in uncooked rice and stir to coat and to toast it...

My kedgeree dish I made. So yummy and easy and delicious. Good, hearty, and simple:

Made kedgeree today. Delicious!

No one wants to play.....? :sad:

Wow! Sounds delicious. :yum: I wonder how I could get peanut butter involved in this? :wink: PB waffles with this, maybe?

Oh yeah! I forgot about dried squid. To those that haven't tried it, it sounds horrid. But it is basically like a jerky... seasoned, chewy, delicious and salty/sweet. Love it! Think I will get some tomorrow as I'm heading to the big Asian Market anyway... :smile: Thanks for the reminder of this...

Yeah... I kind of didn't think so. :sad: It isn't a cost issue, but rather an ethical one. I suppose if it is just a rare treat once in awhile it wouldn't be too bad. I'd have it at least once a week though, if I didn't care.

Smashburger is a burger chain. Is that what you are talking about? (Your link doesnt link to a specific photo, but rather a wall of photos... i am not sure which you are talking about) Smashburger serves frizzled onions as a topping to the burgers. Again, is that what you meant? If so, a...

I LOVE LOVE LOVE unagi. (roasted/broiled eel) It is so good in sushi or in unagidon (rice bowl) and udon. Anyway, the Seafood Watch group discourages the consumption of eel due to significant decreases in population. :sad: I am wondering what, if anything, can be used as a decent...

The original post is akin to an American style "alfredo sauce." Real, Italian, "Alfredo" is known as Fettuccine al burro and traditionally contains NO cream. It is simply hot pasta tossed with butter, Parmigiano-Reggiano (or sometimes Grana Padano) , and a bit of parsley. The cheese emulsifies...

I made a banh mi with tofu, pickled daikon and carrot, onion, cukes, and spicy sriracha mayo. Deeeeeeeeeelish! Photo of the creation:

Black cod/sablefish is very similar to chilean sea bass. More sustainable too.

Hello, hello... :smile: Welcome and so forth... (i have such a way with words... haha)

Watch the whole episode. You'll die! All the Idiot Abroad episodes are hilarious. Linkage to part 1 of episode 1 from the first season: An Idiot Abroad S01E01 Part1 - YouTube Part 2: An Idiot Abroad S01E01 Part 2 - YouTube Part 3: An Idiot Abroad S01E01 Part 3 - YouTube

I can just tell from the photo that the texture of that fish is PERFECT! I wish I could reach through my screen and *nom* it. Beautiful.

I am eating Ruffles right now. Au Gratin flavour. And they are delicious. True story. :smile: PS- Can you get Au Gratin flavour in the US? Someone told me you couldn't. That would make me extremely sad for you 'mericans if that were the case... :sad:

Depending on what you are making, the substitutions will be different. Here is an excellent chart: Egg Substitutes in Baking | Vegan, Egg Free Substitutes | Chef In You

I second this. I was going to suggest this too but saw Dawg's post... Tomatillos would be the closest thing, I think.

Welcome! What kinds of foods do you like to cook? Any favourite recipes?

Malt vinegar? Sounds interesting. I may have to try this! (wish I had your garden fresh veg though!)