(no subject)

[miladycarol]

I have the love of a George. I made him Bolognese sauce and spaghetti tonight. I started by picking herbs from the garden, then 1.5 hours later (I guess I'm a slow cook, but I love the meditation of it all) he had a hot plate of food in front of him. Meaty food, no less. Not bad for a vegetarian.

Comments

[bigbenalpha.livejournal.com]

aside from the fact that he's a better cook than he thinks, for some reason whenever Jesse makes dinner for me with meat he does an ever better job at it. I wonder if you two are alone in the vegetarian world in that respect

[karjack.livejournal.com]

As someone who has drastically reduced the amount of meat in her diet without giving it up entirely, I think it bears mentioning that vegetarian cooking is a challenge. Meat adds so much of a distinctive flavor to cooking that, without it, you really have to learn some savvy with spices to create flavorful meals that are intriguing to the palate.

Once you've got that mastered, cooking with meat is easy. :)

[miladycarol.livejournal.com]

Why, thank you. I know that other vegetarians tend to appreciate my cooking while omnivores tend not to like it as much. I assume that has a lot to do with the lack of meat flavour. It's hard for me to remember how strong the meat is when you add it to a dish. I know the scent usually permeates the dish when it's added, but I can't remember exactly how much of the flavour it usurps. I can never tell if all the flavour mixing I've created for the vegetarian dish is enhanced or steamrolled under by the addition of the meat. As I said to BigBen, I'm always flying blind.

[miladycarol.livejournal.com]

We are a rare set in that many vegetarians are militant and won't touch meat at all. To be honest, a lot of the time, I'm flying blind when I cook meat because I have to rely solely upon smell. I can't taste it to see if it's too salty or not salty enough, etc. In the tomato sauce case, I made the whole cauldron of sauce vegetarian, perfected the flavour, then I cooked the meat in a separate pan and added half the pot of sauce to that. I usually make my dishes less salty than the majority likes (because one may always add salt on their own but it's soooo hard to take it away) so the addition of meat couldn't have made it too salty. G did add more pepper to taste, but he didn't add more salt, and he usually does when I cook for him. I forget how salty meat is.