I like this video, because Alton Brown brings up something I've noticed recently in watching a lot of chef videos who have their own methods for very simple recipes and techniques. Just look up scrambled egg videos, and there are literally dozens of different methods. Gordon Ramsay claims you should never pre-whisk eggs and you should season only after they are fully cooked. Most others recommend pre-whisking and seasoning them. There is also the difference between the American, English, and French style for scrambling eggs, which all use the same ingredients and result in a vastly different product, and even for each of those styles, there are vastly different methods for achieving the same product. Some recommend making French scrambled eggs in a double boiler, others do it in a flat pan on low heat, with a whisk. Another example is in taking care of your knives. Some recommend honing a blade every time you use it, others recommend only doing it every week or less. Gordon Ramsay says you should move the knife backwards across the steel in a stropping motion, every other guide I've seen recommends moving the knife forwards across the steel like you're trying to shave a layer off it. One knife expert says that knife honing steels are complete bullshit, and you should use a leather strop instead. There's tons of contradictory advice in the cooking world, and the only way to cut through the bullshit is to test the different methods out yourself and be scientific about it.
Ha I recognize these videos of which you speak. Honestly, that would be a tiny sample size. The REAL way to do this is to have someone who can do many trials of these things with different conditions and then can report out. Exactly the sort of thing you'd hope to see from a well funded youtube channel, for example.
To see whether the effects of the different methods are actually affecting the product, or if it's a fluke? Same as with any experiment, regardless of whether it's cooking or astrophysics. There is only one scientific method, not sure how you can mix it up. As for the wish that somebody would do these large-scale trials, America's test kitchen does.
Knives rarely require sharpening... If you handwash your knives, honing them once every 25-50 meals, or every 5 days whichever comes first, is good. Restaurants cook more than 25 meals, hence the need to hone them at least once a day... You can literally get a magnifying glass and look at the blade head on with a light behind you and see what it does. Knives bend, you need to bring them back to center.
No comment on the eggs thing.. That's just a cultural thing, not a technique to produce "the same product" which you say results in a "vastly different product" hence the differences...
I tried the pasta method- even though everything in me rebelled against putting pasta into cold water. Well, it came out great! I used less water, less time and i suppose there'd also less energy! Amazing!
If I could only send back 2 words to myself as a child, that would be all I would need. 'Question everything' encapsulates everything you need to live a happy life, be a good person, cook good food, everything.
Alton Brown made me a better cook than one or any book ever has. I always asked "why?", like an insipid 2 year old... Why do you have to cream the sugar and butter before mixing other ingredients to make cookies? Its all going together anyway, right? But because Alton Brown explains the CHEMISTRY of cooking, I had big "ah ha!" moments and this not only made me cook like a scientist, but also jump started my love of chemistry! Thanks for the knowledge and the inspiration Alton Brown!
You forgot to mention techniques like sous-vide which are completely changing the way we prepare food with precision cooking. They allows us to better quantify and reproduce the procedures, bringing cooking a little closer to science, one meal at a time.
I don't know specifically about pasta. But I do know back in the day (19th century) when pots were made of soldered tin ware. If you ever boiled water you had to fill the water to the top to prevent the solder from melting and destroying the pot.
Menuki it's called America's Test Kitchen. While Chris Kimball is not as fun as Alton, they do do a lot of scientific research into what makes a great recipe. The reverse sear steak and vodka pie dough are both recipes that have been featured on the show. I can also vouch for the reverse sear steak, it's the only way I'll cook it since I first tried it 5 years ago.
I boil pasta in alot of water if it's dry spaghetti, because it's easier then using a small pot. Otherwise i pick the smallest pot possible. I think that's the origin for the rule aswell.
The pasta theory is wrong for two reasons. (1) If you cook pasta like spaghetti in a small amount of water it can all stick together. This makes it cook unevenly. (2) Cooking pasta is more than just rehydrating it. It contains raw flour that needs to be cooked to remove the raw flavour. This is especially noticable with fresh pasta. It's the same as when you thicken a sauce with flour.
I cook my pasta on a searing hot grill. Yeah just pour it directly onto grill, works great. Uh, on second thought don't try this, the pasta was very dry and it caught on fire. I am not a very good cook.
Oh, god. I once ate a tuna fish sandwich and washed it down with hot chocolate. I thought I it was ok, but I guess my stomach didn't agree. Threw up pretty hard. Since then, whenever I smell chocolate and tuna together all I smell is bile.
I had an argument with my friends where I claimed that bacon goes well with everything. No one believed me so I made chocolate bacon and Ice cream with bacon and had them taste it. That shut them up.
I always sear steaks after I've cooked them. If you sear them beforehand you run the risk of burning the outside of it. I've always cooked pasta in small amounts of water too, but that has more to do with not wanting to clean a giant pot than anything else.
Marco Pierre White actually talked about always asking why in his autobiography. If you don't know the reason and importance behind a certain procedure, then don't bother with it.
If I cook pasta starting from cold water it just clumps together and doesn't cook well. What am I doing wrong? (Does this tip only apply to top quality pasta).
cooking meat at a low temp in the oven is da shit. yas please. the reason we don't do that is the "time" factor... we're always in a hurry and in need to cook and eat in a sensible time. :(
break the yolk first, either by just poking it a few times or scrambling the egg. try scrambling 2 eggs in a mug with a teaspoon of mayo or butter and 2 tsp water. cook in 30 second increments until u know the timing for your microwave. pour out water when done, it's only there to help cook the egg.
Ok I am going to so make my dough with vodka now, will have to buy some though considering I only stock single malt at home,but damn it is worth trying.
askiro jaro if they make one science show it would attract a certain crowd. They probably couldn't handle multiple science shows and expect ratings. I think it would definitely get the views, but it might not justify the potentially larger budget.
+Robbert no the follow along youtube style videos are quite helpful; bc when he says vodka does he mean only vodka or half water half vodka? I have 12 ppl to cook for lol i dont have time to experiment this time ^^
I doubt it was half half, the vodka wasn't added for the alcohol it was added to make it more dry so I think less then 10%. Those are just my assumptions so I'm not sure and most likely totally wrong, sorry.
America's Test Kitchen does a youtube description of some (wasteful) vodka dough. And they insist on replicable receipts (apparently going one step further on the scientific road). A crumbling pie-crust, what's next, cider without alcohol?
mopar Mike Evolutionary biologists and paleoanthropologists are constantly questioning the status quo. Every time a new hominin fossil is discovered the taxonomists go crazy trying to figure out how humans and other hominins have evolved. Science is a process that is literally always questioning itself.
Zach Walter Sure, of course they'll from time to time modify theories to make it look good. However, ultimately those theories at the end of the day stand. Macro-evolution is a religion based on pure conjecture and speculation, not observational scientific data.
Jabberwocky I'll bet you there isn't a consensus on this by those who claim that they can. As a matter of fact, as someone who has be debating the issue for almost 20 yrs with folks, I know they can't. So, you're speculation about me doesn't really amount to much.
Jabberwocky Small micro-changes & mutations over the course of millions or yrs leading to macro-evolutionary changes and or species. Populations passing down genetic traits. Those populations with the so called " beneficial traits " survive, and those that do not die out. Now deny that this is natural selection. When the truth is there is no consensus and I can find half of dozen people who will give varying opinions on what it is. Scientific journals don't even agree on it.
Hi bro @Alton Brown. You don't have much of a scientific formation. Don't claim to cook like a scientist if you're not one. You ask what we're trying to achieve cooking pasta? It's not just rehydration, it's also treating the starch. Raw starch is not very easily digested by our enzymes, high temperatures help with that. Also, the reason you use large amounts of water instead of small (and everyone in Italy knows this) is to prevent the starch that is dissolving into the water from sticking back to the surface of the pasta, which would render it sticky and gross. BTW the whole knowing myofibers and thus using three thermal steps is like saying "I know what fructose is, so the right way to pick an apple is to twist instead of just pulling". You may be right about the twisting, the rest is just adding science words to lend credibility to your unrelated opinion. And a great pie dough can be made with just a few spoonfuls of water and lots of butter and margarine. Give it a shot, turns out awesomely flaky.
***** The mainstream media already gives massive amounts of attention to feminist claims. The problem with BigThink is not that it has feminists, but that their videos have replaced the real content it used to have.
What annoys me is that this guy acts as if he invented the application of science methods to cooking, you'll find that a lot of chefs are actually trained in the science of cooking and actively push the cooking world by implementing those ideas, Eston blumenthal is an example.
That might be true but he is the only one talking about it in context of home cooking. And if you watch any amount of cooking shows on TV you'll see that they all follow these same tropes. They are teaching you recipes and traditional cooking methods. When they do show a new technique it's often with equipment home cooks just don't have. He is the only one that explains why you should do something instead of just this is how it's done.
I do not think so. He sounds arrogant but he is actually really good at what he does. He is a true scientist where comes to cooking. You should see him helping in one of the Mythbusters' episode, he was brilliant
Trust In The Universe the reason why we eat meat is because we love animals so much, we wish to be one with the animal and to do so, we must devour the meat of said animal. and it tastes good
Trust In The Universe haven't had any of those. and to fit in? really? I personally don't care what people think. The reason why I eat meat is because I like the many different ways you are able to cook with it which in return gives you an endless variety of flavors. Don't get me wrong, I respect those who are vegan because they made their own choice and it is a lifestyle they are happy with. I'm perfectly happy how I am right now, I have yet to suffer from any disease but if I do happen to be diagnosed with something critical then...oh well, but I don't see that happening anytime soon.
Trust In The Universe everything nowadays has something to do with science. And yes, I'm fully aware of how poorly they are handling the meat, the USDA variety, so I usually go to a butcher, family friend, where the cows are not only grass fed but properly taken care of before being slaughtered, that goes for all other meat I consume. as for my health, I wouldn't worry too much with my daily work out routine and balanced diet but thanks for your concern. in no way shape or form am I trying to sweet talk you into eating meat, for I would never force my beliefs on anybody unlike other people and I respect you for not being like others vegans with a stick up their ass, a term for being stubborn. I bid you a farewell and wish you happy days to come.
Funny thing is most people are surprised when you put tea or juice into your bowl of cereals/oatmeal, yet it seems perfectly normal to use fucking cow milk for that same purpose. It annoys me so much, they act like a recipe is some kind of sacred and unchangeable thing and if someone tries to change it or invite a recipe of their own some will even become offended and say you 'don't appreciate your culture'. Or at least here in the conservative little Spanish town I live in. Good grief...
I'm so happy to see Alton Brown on big think.
Good Eats!
Yeah, me too!
but how the fuck do I cook pasta
He deserves it. He is a certified genius.
I like this video, because Alton Brown brings up something I've noticed recently in watching a lot of chef videos who have their own methods for very simple recipes and techniques. Just look up scrambled egg videos, and there are literally dozens of different methods. Gordon Ramsay claims you should never pre-whisk eggs and you should season only after they are fully cooked. Most others recommend pre-whisking and seasoning them. There is also the difference between the American, English, and French style for scrambling eggs, which all use the same ingredients and result in a vastly different product, and even for each of those styles, there are vastly different methods for achieving the same product. Some recommend making French scrambled eggs in a double boiler, others do it in a flat pan on low heat, with a whisk.
Another example is in taking care of your knives. Some recommend honing a blade every time you use it, others recommend only doing it every week or less. Gordon Ramsay says you should move the knife backwards across the steel in a stropping motion, every other guide I've seen recommends moving the knife forwards across the steel like you're trying to shave a layer off it. One knife expert says that knife honing steels are complete bullshit, and you should use a leather strop instead.
There's tons of contradictory advice in the cooking world, and the only way to cut through the bullshit is to test the different methods out yourself and be scientific about it.
Ha I recognize these videos of which you speak. Honestly, that would be a tiny sample size. The REAL way to do this is to have someone who can do many trials of these things with different conditions and then can report out. Exactly the sort of thing you'd hope to see from a well funded youtube channel, for example.
What does large sample size have to do with cooking? I think you're mixing your scientific methods up.
To see whether the effects of the different methods are actually affecting the product, or if it's a fluke? Same as with any experiment, regardless of whether it's cooking or astrophysics. There is only one scientific method, not sure how you can mix it up.
As for the wish that somebody would do these large-scale trials, America's test kitchen does.
Knives rarely require sharpening... If you handwash your knives, honing them once every 25-50 meals, or every 5 days whichever comes first, is good. Restaurants cook more than 25 meals, hence the need to hone them at least once a day...
You can literally get a magnifying glass and look at the blade head on with a light behind you and see what it does. Knives bend, you need to bring them back to center.
No comment on the eggs thing.. That's just a cultural thing, not a technique to produce "the same product" which you say results in a "vastly different product" hence the differences...
I tried the pasta method- even though everything in me rebelled against putting pasta into cold water. Well, it came out great! I used less water, less time and i suppose there'd also less energy! Amazing!
If I could only send back 2 words to myself as a child, that would be all I would need. 'Question everything' encapsulates everything you need to live a happy life, be a good person, cook good food, everything.
Alton Brown made me a better cook than one or any book ever has. I always asked "why?", like an insipid 2 year old... Why do you have to cream the sugar and butter before mixing other ingredients to make cookies? Its all going together anyway, right? But because Alton Brown explains the CHEMISTRY of cooking, I had big "ah ha!" moments and this not only made me cook like a scientist, but also jump started my love of chemistry! Thanks for the knowledge and the inspiration Alton Brown!
I now run a food truck because of this amazing person I was addicted to his show as a child and now I own a restaurant 🥰
More more more Alton Brown!!
You forgot to mention techniques like sous-vide which are completely changing the way we prepare food with precision cooking. They allows us to better quantify and reproduce the procedures, bringing cooking a little closer to science, one meal at a time.
I don't know specifically about pasta. But I do know back in the day (19th century) when pots were made of soldered tin ware. If you ever boiled water you had to fill the water to the top to prevent the solder from melting and destroying the pot.
Ok, drop cutthroat kitchen. This is the cooking show I want to see
It's called Good Eats. He made it a decade ago. Most of it is on Netflix now. Check it out
Jesse S liar. Not even a quarter is on Netflix.
Menuki it's called America's Test Kitchen. While Chris Kimball is not as fun as Alton, they do do a lot of scientific research into what makes a great recipe. The reverse sear steak and vodka pie dough are both recipes that have been featured on the show. I can also vouch for the reverse sear steak, it's the only way I'll cook it since I first tried it 5 years ago.
BMWillsher
I miss educator Alton
That's my role model right there
THIS is the Alton Brown I'm a huge fan of and not that Food Network gameshow goofball.
Or he just really enjoys watching people suffer. ;)
And. And he really enjoys watching people suffer.
sanityisrelative I enjoy watching him make them suffer.
They are both the same Alton...
He's a showman and likes challenges. His real personality is what you saw on Good Eats.
I boil pasta in alot of water if it's dry spaghetti, because it's easier then using a small pot. Otherwise i pick the smallest pot possible. I think that's the origin for the rule aswell.
Alton Brown has a fantastic RUclips channel - check it out if you haven't! I am REALLY happy to see him on Big Think.
with the pasta woulnt you have to take care of it more in cold water so it doesn't stick to the pot?
Ah yes, food and science: my two favorite subjects.
Thanks for the tips! Will have to try that vodka pie crust idea next time.
Alton's the man!
What a brilliant man. I love this guy.
For the love of god! Get this man on the show more often! This was by far one of my favorite episodes.
Too good. Good eats helping me cook everyday!
Alton Brown doing what he does best: teaching.
Excellent video! I could definitely use this as a reference.
"Waiter, I want a double vodka on the rocks...On second thoughts bring me 2 frozen pies..."
MORE ALTON BROWN VIDEOS
Bless you Alton
I love this man. Can someone give him a big budget show please. He deserves it.
The pasta theory is wrong for two reasons.
(1) If you cook pasta like spaghetti in a small amount of water it can all stick together. This makes it cook unevenly.
(2) Cooking pasta is more than just rehydrating it. It contains raw flour that needs to be cooked to remove the raw flavour. This is especially noticable with fresh pasta. It's the same as when you thicken a sauce with flour.
I cook my pasta on a searing hot grill. Yeah just pour it directly onto grill, works great. Uh, on second thought don't try this, the pasta was very dry and it caught on fire. I am not a very good cook.
Alton Brown :) thank you and please teach us more :)
On Good Eats he said to use a lot of water even more then the package says. He changed.
cbernier3 omg someone changed their opinion based on new information! what are we going to dooooo????
thank you!
eating pickles with milk challenging the status quo!
Have you tried chocolate tuna? Makes you question everything you know.
Oh, god. I once ate a tuna fish sandwich and washed it down with hot chocolate. I thought I it was ok, but I guess my stomach didn't agree. Threw up pretty hard. Since then, whenever I smell chocolate and tuna together all I smell is bile.
I had an argument with my friends where I claimed that bacon goes well with everything. No one believed me so I made chocolate bacon and Ice cream with bacon and had them taste it. That shut them up.
I just love Alton Brown.
That was a good one alright! Hadn't thought of the vodka trick. I will definitely try that one.
Plus, perhaps a flavored vodka crust?
I always sear steaks after I've cooked them. If you sear them beforehand you run the risk of burning the outside of it. I've always cooked pasta in small amounts of water too, but that has more to do with not wanting to clean a giant pot than anything else.
How did you know we have vodka in the freezer!?!?
WITCHCRAFT!!!
Love you! Inspirational :)
Thanks for adding actual captions for the Deaf, RUclips shows statistics on how many views were with captions on.
Does AB have a comb-over now?
Marco Pierre White actually talked about always asking why in his autobiography. If you don't know the reason and importance behind a certain procedure, then don't bother with it.
If I cook pasta starting from cold water it just clumps together and doesn't cook well. What am I doing wrong?
(Does this tip only apply to top quality pasta).
altonbrown.com/cold-water-method-pasta-recipe/
Happy Garden Of Life Cheers, thanks for that.
cooking meat at a low temp in the oven is da shit. yas please.
the reason we don't do that is the "time" factor... we're always in a hurry and in need to cook and eat in a sensible time. :(
I attempted microwaving eggs, the result was explosive. Still, with low power it could be made working, tough they tend to taste weird
break the yolk first, either by just poking it a few times or scrambling the egg. try scrambling 2 eggs in a mug with a teaspoon of mayo or butter and 2 tsp water. cook in 30 second increments until u know the timing for your microwave. pour out water when done, it's only there to help cook the egg.
The pasta thing was of no use to me. I’m trying to cook spaghetti, I don’t have a vessel large enough to cook it like that
Ok I am going to so make my dough with vodka now, will have to buy some though considering I only stock single malt at home,but damn it is worth trying.
we bout to get drunk off cherry pie !!
I love thiissssss, really strains thinking outside of the box!
I wonder if the old idea of sticking pasta into a pot of boiling water was an effort to remove any bacteria present in the water.
PIE CRUST!!!! One of the things I suck at most *shaking fist*
Med-well done.
It would seem much easier to replace wheat flour with a non-gluten flour than to use vodka.
fartx211 but gluten is good for you?
Mr. Brown you had me at Vodka pie dough.
If you want to survive the apocalypse, "learn how to cook".
It's funny cause I've never listened to water amount for boiling pasta.
Mind = Blown
Bring Good Eats Back!!
I *wish* I had vodka in the freezer, Alton.
beat ya by a few decades, been boiling angel hair pasta in a skillet forever.
Why does he know my freezer....
so why doesn't the food network make shows that show the science of cooking instead of all these throw away shows that feature less and less cooking?
because of ratings.
askiro jaro if they make one science show it would attract a certain crowd. They probably couldn't handle multiple science shows and expect ratings. I think it would definitely get the views, but it might not justify the potentially larger budget.
Wait I Need a Full Recipe For that vodka pie-crust
That's literally the opposite of what he was trying to say xD.
+Robbert no the follow along youtube style videos are quite helpful; bc when he says vodka does he mean only vodka or half water half vodka? I have 12 ppl to cook for lol i dont have time to experiment this time ^^
hmm the irony
I doubt it was half half, the vodka wasn't added for the alcohol it was added to make it more dry so I think less then 10%.
Those are just my assumptions so I'm not sure and most likely totally wrong, sorry.
America's Test Kitchen does a youtube description of some (wasteful) vodka dough. And they insist on replicable receipts (apparently going one step further on the scientific road). A crumbling pie-crust, what's next, cider without alcohol?
Vodka pie dough? Huh... I wonder if you could use some other kinda booze. Like whiskey maybe. Or rum.
SongDog7 likely yes but it will change the flavour. He probably used vodka to have a really light flavour
Who put Vodka in the fridge?
I do - freezer
*freezer*
Andrew Wells I dont, but most people do
Food has no needs. Unless it is still alive. Then it needs to escape and avoid being food. lol
I jsut a whole pie *hiccup*
Damn now I have to go buy vodka
I want to see Anthony Bourdain on here
Kinda hard to do since he’s dead.
Iron Chef
What is this "posta" of which you speak?
its a brand of vodka, of course
Roque Moreno Aguilar
Ah! It's all becoming clear now! haha!
That's just the flour settling. Vodka is always clear.
Say it isn't so!
Hes saying Pasta....and pronouncing it Pasta. Not sure where the confusion is.
How funny. The title of this video says " Cook Like a Scientist by Questioning the Status Quo "
As if evolutionary scientists actually do this.
mopar Mike Evolutionary biologists and paleoanthropologists are constantly questioning the status quo. Every time a new hominin fossil is discovered the taxonomists go crazy trying to figure out how humans and other hominins have evolved. Science is a process that is literally always questioning itself.
Zach Walter Sure, of course they'll from time to time modify theories to make it look good. However, ultimately those theories at the end of the day stand. Macro-evolution is a religion based on pure conjecture and speculation, not observational scientific data.
Jabberwocky I'll bet you there isn't a consensus on this by those who claim that they can. As a matter of fact, as someone who has be debating the issue for almost 20 yrs with folks, I know they can't. So, you're speculation about me doesn't really amount to much.
Jabberwocky What are you all ears about? I've said what I had to. If you had something add to it, the floor is yours.
Jabberwocky Small micro-changes & mutations over the course of millions or yrs leading to macro-evolutionary changes and or species. Populations passing down genetic traits. Those populations with the so called " beneficial traits " survive, and those that do not die out.
Now deny that this is natural selection. When the truth is there is no consensus and I can find half of dozen people who will give varying opinions on what it is.
Scientific journals don't even agree on it.
Who wants vodka pie!
Ah Americans you so silly ... :D
Hi bro @Alton Brown.
You don't have much of a scientific formation. Don't claim to cook like a scientist if you're not one.
You ask what we're trying to achieve cooking pasta? It's not just rehydration, it's also treating the starch. Raw starch is not very easily digested by our enzymes, high temperatures help with that. Also, the reason you use large amounts of water instead of small (and everyone in Italy knows this) is to prevent the starch that is dissolving into the water from sticking back to the surface of the pasta, which would render it sticky and gross.
BTW the whole knowing myofibers and thus using three thermal steps is like saying "I know what fructose is, so the right way to pick an apple is to twist instead of just pulling". You may be right about the twisting, the rest is just adding science words to lend credibility to your unrelated opinion.
And a great pie dough can be made with just a few spoonfuls of water and lots of butter and margarine. Give it a shot, turns out awesomely flaky.
far too much time on his hands
Would like to see more of this and less of feminist propaganda.
I don't know I like hearing from the other side from time to time.
*****
The mainstream media already gives massive amounts of attention to feminist claims. The problem with BigThink is not that it has feminists, but that their videos have replaced the real content it used to have.
This is feminist propaganda. Cooking is women's work.
Don't you like recreational Marxist pseudo-anger?
Do you have any examples of feminist propaganda? Concepts or subjects that you found particularly offensive? Sorry to ask I'm just curious.
What annoys me is that this guy acts as if he invented the application of science methods to cooking, you'll find that a lot of chefs are actually trained in the science of cooking and actively push the cooking world by implementing those ideas, Eston blumenthal is an example.
That might be true but he is the only one talking about it in context of home cooking. And if you watch any amount of cooking shows on TV you'll see that they all follow these same tropes. They are teaching you recipes and traditional cooking methods. When they do show a new technique it's often with equipment home cooks just don't have. He is the only one that explains why you should do something instead of just this is how it's done.
I do not think so. He sounds arrogant but he is actually really good at what he does. He is a true scientist where comes to cooking. You should see him helping in one of the Mythbusters' episode, he was brilliant
Mmh i hear you guys. I guess there's the need to educate the mass, and if he's doing that, it's great.
Love Alton Brown. Here's something to question: why do we eat meat?
Trust In The Universe the reason why we eat meat is because we love animals so much, we wish to be one with the animal and to do so, we must devour the meat of said animal. and it tastes good
eduardo martinez You eat meat to fit in and because it tastes good. Enjoy your cancer, diabetes, heart disease and denial :)
Trust In The Universe haven't had any of those. and to fit in? really? I personally don't care what people think. The reason why I eat meat is because I like the many different ways you are able to cook with it which in return gives you an endless variety of flavors. Don't get me wrong, I respect those who are vegan because they made their own choice and it is a lifestyle they are happy with. I'm perfectly happy how I am right now, I have yet to suffer from any disease but if I do happen to be diagnosed with something critical then...oh well, but I don't see that happening anytime soon.
eduardo martinez Very mature response. There is science behind what I say tho. Be well
Trust In The Universe everything nowadays has something to do with science. And yes, I'm fully aware of how poorly they are handling the meat, the USDA variety, so I usually go to a butcher, family friend, where the cows are not only grass fed but properly taken care of before being slaughtered, that goes for all other meat I consume. as for my health, I wouldn't worry too much with my daily work out routine and balanced diet but thanks for your concern. in no way shape or form am I trying to sweet talk you into eating meat, for I would never force my beliefs on anybody unlike other people and I respect you for not being like others vegans with a stick up their ass, a term for being stubborn. I bid you a farewell and wish you happy days to come.
1st
and with nothing of value to contribute..
first
yawn.
Jason Bean
haha i was being ironic
accept who you are
Here's a way to challenge the status quo: GO VEGAN!
Funny thing is most people are surprised when you put tea or juice into your bowl of cereals/oatmeal, yet it seems perfectly normal to use fucking cow milk for that same purpose. It annoys me so much, they act like a recipe is some kind of sacred and unchangeable thing and if someone tries to change it or invite a recipe of their own some will even become offended and say you 'don't appreciate your culture'. Or at least here in the conservative little Spanish town I live in. Good grief...
+Cinnamon Plot Twist Lapsus linguae. I meant "invent", not "invite" xD.