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Veganism/vegetarianism and "ethical" lifestyle choices

Ninae said:
I like the acidity. It tastes more fresh and alive. Over-boiled tastes more dead. I prefer butter to most oils too (most oils are hydogenated).
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Tomato sauce needs good olive oil, not better.

olive oil is much more healthy then butter anyway

lol, this conversation is getting deeply OT :)
 
Yes, but it's funny how everyone who doesn't know how to cook and mostly eat crap either way has gone silent.
 
murphythecat said:
lol, this will be totally OT, but you dont need to simmer your pasta sauce for more then 30 minutes. after 30 minutes, all the acidity contained in the tomatoes are evaporated.
italian trick is all :). it seems the traiditon is lots of olive oil, little oregano, a oignons, tomato paste and tomatoe. at least in my girlfriend family. amazing recipe!
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I've tried it all ways, I like my way the best personally. After 30 minutes it's still way too liquidy for me, I guess if you use tomato paste that would solve it but I would prefer not to use canned processed tomato product (which tomato paste is), but only fresh tomatoes.

I also like it better with butter but I love butter, what can I say? :)
 
I just cut them into pieces and fry them until they start to melt. You don't really need to make a sauce because they give off as much flavour that way. Adding some tomato paste just gives a stronger taste that you can't really get from fresh tomatos.

I also always fry with some kind of onion or I find it tastes too bland. But you practically need onion to give vegetarian food taste (not garlic).
 
An interesting side note is the fact that the flesh of animals who are stressed before slaughter is tougher and less sought after than those of animals which live a stress free life and are killed swiftly. It is in the farmers best interest to ensure their animals are happy right up until the time of death if they want to ensure their product is of the best quality.
 
Yeah onion is one of the most important flavors on the planet, it's SO GOOD. And amazing for you too. I used to use a lot more garlic than onion but now I usually just use onion... if I add garlic it's as an extra ingredient, but onion is a core part of so many flavors. I use it for almost everything.
 
One Thousand Words said:
An interesting side note is the fact that the flesh of animals who are stressed before slaughter is tougher and less sought after than those of animals which live a stress free life and are killed swiftly. It is in the farmers best interest to ensure their animals are happy right up until the time of death if they want to ensure their product is of the best quality.
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Unfortunately they don't care about quality beyond that it doesn't break any laws... they know most people will buy the cheapest thing. :\
 
Seasalt also makes a MAJOR difference to the flavour of a meal. I can't imagine cooking with common salt, ugh.

Animals also release fear-hormones when they are slaughtered which are highly toxic to ingest but we don't hear so much about that. Though animals in the wild know this. It's one of the reasons they like to play with their prey before they kill it, like a cat with a mouse, to exhaust the fear-hormone toxins.
 
its important to say that theres really different grade in terms of tomatoes in cans as well as tomato paste. We go to a italian shop where they carry like dozens of different brand and some are definitely better then other, like worlds of different in terms of taste
but tomato paste really changethe consistency of the sauce.

an yes, onions is basically used in every of my meals. just so good!
Xorkoth said:
I've tried it all ways, I like my way the best personally. After 30 minutes it's still way too liquidy for me, I guess if you use tomato paste that would solve it but I would prefer not to use canned processed tomato product (which tomato paste is), but only fresh tomatoes.

I also like it better with butter but I love butter, what can I say? :)
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but seriously, a tomato sauce with butter? Get the fuck outta here!
https://www.youtube.com/watch?v=cXfmfj4z3Zc
 
Several. But it goes without saying they release fear-hormones and they're not particularly healthy. Imagine if someone was holding a knife up to your throat.
 
Plus the lifelong stress hormones of factory farmed animals. Nasty. It seems logical to me that it wouldn't be good to ingest those.

Yeah man, I happen to like it better with butter. :) I don't really cook in Italian-style or any style, it's a mix of influences plus my own touch. Try my pasta sauce and see if you don't like it. I dare ya. :) I can make it without chicken for you.
 
Ok, but I nearly always add sour cream, it just gives it more flavour. Cream really adds flavour to meat-less meals. Grilled cheese is great as a meat-substitute too.
 
Yeah sour cream is great too. I use heavy whipping cream usually but sour cream is a good idea, never tried it in a sauce actually.
 
Well, I use it as it makes a thicker sauce and it also has a sharper taste. Normal cream is more sweet and mellow. If I can be bothered I like to chop some walnuts and roast them with onions as it creates a mince-meaty taste and makes it more like a meat-dish.

Walnuts and grilled cheese are the only meat substitutes I really use (apart from cheese). Soya subsitutes are pretty useless as they're devoid of flavour and I think they're quite toxic and not very healthy anyway.
 
Xorkoth said:
Plus the lifelong stress hormones of factory farmed animals. Nasty. It seems logical to me that it wouldn't be good to ingest those.

Yeah man, I happen to like it better with butter. :) I don't really cook in Italian-style or any style, it's a mix of influences plus my own touch. Try my pasta sauce and see if you don't like it. I dare ya. :) I can make it without chicken for you.
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Don't fucking pander to the vegos Xorkoth, they can fucking pick the chicken out
 
Well, I know that. I was talking about the way he was doing it. The thread has now turned into the spoiled housewives channel.
 
Still more provable than most stuff in P&S.

I award thee the honorary title of Sauceror?

Also, the seasalt thing has me piqued: I can't taste the difference between normal ol' salt and most seasalt. What kind of salt are you using?
Black salt is some interesting stuff, if you've ever used it. I don't know where to use such a sulphurous seasoning though.'

While we are all being food snobs, I love garlic so much I will just refuse to cook with any of the imported Chinese shit. It's flavorless and... well, the Chinese lack a good food safety record 8) Buy local! Not only is the local garlic much tastier, it's bigger too.
 
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