Me, and my becoming ovo-lacto vegetarian helped make me into the epicure that I am. In college, when my housemates were making the college basics, I found that I had a lot more variety in what I could eat if I branched out beyond the traditional American standards - minus the meat. (An issue of Saveur Magazine in the last year or two compared today’s American kitchens with those of a decade ago, showing how many cuisines and ingredients we take for granted today were extremely rare back then. My husband remarked that I was cooking that way a decade ago and earlier.) I got vegetarian - and omnivore, I still cook meat for people - cookbooks that covered cuisines from around the world. I grabbed obscure ingredients in food co-ops, Asian supermarkets, and the farmer’s market. I bought spices by the ounce cheaply to make a spice rack that would just astonish visitors, and could name dishes that each was used in - my roommates once tried to stump me, being dubious that I actually used all of them. I hosted dinner parties for friends and wowed people. I hand-made things like samosas, wontons, and croissants while my roommates made mac-n-cheese and endless variations on sauteed chicken breasts.
I cook using sense memory of various foods that I no longer eat, running recipes through my head to determine what they might taste like, and supplement that with smelling the food during the cooking process to adjust the seasonings - it’s rare that I ask my husband to taste something for seasoning, and even rarer that it requires adjustment. I regularly break a “cardinal rule” of cooking that says you should cook a recipe exactly by the book once before tampering with it. I have at least 50 cookbooks in my kitchen bookrack, and that’s after weeding a fair number out, plus I also pick up cooking magazines faster than I can read them if I don’t watch out.
I’m not thinking clearly enough to find a good list of vegetarian-only fine dining restaurants. I know Asheville has the excellent Laughing Seed (their East-West Quesadillas are a personal favorite). New York has The Zen Palate. Olympia’s Urban Onion is semi-vegetarian. And there are many more places that do fancy vegetarian stuff in addition to their other fancy menus.
I’m learning now to make good vegetarian green curry. The secrets seem to include using full-fat coconut milk, among other things.
I’m not saying you’re wrong, but how does that make any sense at all? Baker’s yeast (Saccharomyces cerevisiae) is totally unrelated to Candida, the group that causes infections. I’m confused (or they are).
Vinegar, cheeses and pickles contain no yeast. I think it has something to do with other elements of the food related to fermentation. However, since fermentation is waste products built up by organisms, I can’t see how this would help and invading parasite.
Yes, I dated one for a few years. She was a vegan chef who ran her own catering business. We would travel a day in any direction for a good restaurant, and dining usually included a tour of the kitchen and lots of chatting with the restaurant’s chef. It was a lot of fun. Since most restaurants don’t prepare vegan food (other than salads), she would usually speak to them in advance to insure that they had somehing for her. She would usually give them a recipe or two after dinner.
heh … we are talking a food fad here m’kay? you expect it to be reasonable?
This is more or less the original concept - note that a little way down he calls avoiding yeast in general an old wives tale …
This person takes it even further by recommending avoidance of vinegars/malts and foods that are ‘antibacterial’ [don’t ask me, i am just reporting what is out there]
To put it simplistically, yesat crowds out bacteria, making it easier for yeast to grow - hence if you eat bread, you are providing a carbohydrate that will up your blood sugar, which in the absense of proper bacteria allows candida to grow … and we all know the propensity of people to read one little detail and add to their exercise regimine by jumping to conclusions …
Hey, I was somehow subscribed to a raw foods mailing list for a year, it is amazing what they would post about - sort of like a train wreck, I couldnmt figure out how to unsub since i never subbed …but it was infinitely amusing. I think it folded because one day i just stopped getting the mailings.