Veganism sucks.

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dirtbag

climber

Dec 29, 2013 - 01:46pm PT

So lets kill as many as we want.

Let's just not pretend that there aren't consequences to any diet, or get all self righteous.

Because hey vegans--you guys are mass killers too.

Brandon-

climber

The Granite State.

Topic Author's Reply - Dec 29, 2013 - 01:51pm PT

FWIW, I'm an omnivore. I just respect my girlfriends eating habits.

I enjoy cooking, it's a hobby. It's been a challenge learning to cook vegan, but she's flexible in her vegan diet. Dairy finds it's way into dishes if it's something we want to eat, but I try to cook vegan when possible.

Really, it's about respect for someone you care about.

weezy

climber

Dec 29, 2013 - 02:04pm PT

amazingly enough, there once was this female human who cooked vegan meals for me. then she found a better looking, younger replacement and now i have to cook for myself which means i drink a lot of beer. i find that olympia pairs with ramen nicely. ymmv.

Brandon-

climber

The Granite State.

Topic Author's Reply - Dec 29, 2013 - 02:09pm PT

Is it being replaced that fuels your desire to post negative comments?

I hope not. Hopefully you're just a dick. No need to let unrequited love sully who you are as a person. People are good alone. I was for years and years. It's good for you if you have the right attitude.

Whoops, thread drift on my own thread.

ladyscarlett

Trad climber

SF Bay Area, California

Dec 29, 2013 - 02:41pm PT

I've dated two vegans...

And I am thankful that they shared the awesomeness of brewers yeast or nutritional yeast with me. That stuff is yummy! I put it on my eggs, meat, and dairy all the time....mmmmMMMM!

I also think it's funny when they'd rather eat a heavily processed soy product that's soaked in toxic petroleum based product (which of course is burned off during processing), processed more, with more over processed additives, usually soy. I'll stick with my organic soft boiled egg, thanks.

But really my issue is ascribing to a cult attitude, and forsaking all systematic thought processes for The Way.

One of my favorite vegan moments was going to a dinner party where the two vegans I mentioned above were doing the cooking. When I told them that I couldn't eat their tomato wine based vegan lasagna due to a food allergy, they were confused...

'But it's vegan!!!!! And organic!!!!'

HAHAHA

Was almost tempted to put myself into anaphylactic shock just to freak them out and show them the view from one of the other perspectives.

I also love the way petroleum and chemical based products are vegan...ha!!! So funny to think that the acid in my car battery is more vegan than my soy sauce.

:)

Cheers

LS

dirtbag

climber

Dec 29, 2013 - 03:38pm PT

It's all about limiting your impact on animals, Dirtbag. Equating the plow and harvester with the slaughterhouse is hilarious.

So getting chopped to bits by plows, displaced from habitat and slowly starving to death is more humane than a slaughterhouse?

Maybe such carnage is unintentional, or incidental, but the fuzzy little bunnies, raccoons, and foxes couldn't care less. You guys are kidding yourselves. The only way to avoid it is to stop eating entirely.

Any takers?

bluering

Trad climber

Santa Clara, CA

Dec 29, 2013 - 03:48pm PT

I prolly should keep my mouth shut on this topic, but I'm getting ready to eat some turkey and eggs for lunch. My only veggie MAY be an avocado...

So sick of vegetarians, and what not....F*#k off and eat. Leave me alone!

bluering

Trad climber

Santa Clara, CA

Dec 29, 2013 - 04:22pm PT

the day you actually paying the full cost of your meal they will welfare boy...

If I understood that, I might be able to comment. So I won't...

Nice edit...

Brandon-

climber

The Granite State.

Topic Author's Reply - Dec 29, 2013 - 04:37pm PT

Avocado is a fruit.

Chaz

Trad climber

greater Boss Angeles area

Dec 29, 2013 - 05:00pm PT

Meatless meal:

A Vegan can only have the chiles and the sauce. ( the sauce was damn good, though ). Eggs are eggs, cheese is cheese, and the beans, rice, and tortillas are poisoned with Lard.

Brandon-

climber

The Granite State.

Topic Author's Reply - Dec 29, 2013 - 05:02pm PT

Are the refritos vegetarian?

Like I said, I'm an omnivore. That plate looks delicious, Chaz.

Edit; you answered my question, my bad. Delicious!

Chaz

Trad climber

greater Boss Angeles area

Dec 29, 2013 - 05:06pm PT

"Are the refritos vegetarian?"

They were, until I fried them in lard! Mmmmm. I'll never buy canned beans again!

You could substitute vegetable shortening for lard, and probably be just fine.

Chaz

Trad climber

greater Boss Angeles area

Dec 29, 2013 - 06:57pm PT

Brandon,

Frijoles Refritos son muy facil.

All of my recipes are built around something constant, and this one's structured around two tablespoons of salt. ( the salt ratio is damn important to me, too much and the whole thing tastes like salt, too little and it won't taste like anything )

Refried Beans:

4 cups dry Pinto Beans

2 tablespoons salt

1/2 cup vegetable shortening ( or lard )

water

Rinse the beans.

In a small or medium stock pot, dump in the rinsed beans. Fill the pot halfway with cold water. Maybe more. Too much water won't hurt anything. Just don't fill it so high it may boil over and make a mess. Cover the beans with several inches of water at least.

Cover, and bring it to a boil.

Once it boils, turn the heat way down. I set the bean pot on a iron trivet over the flame to make sure I keep the heat low enough. Simmer the beans for at least 2 1/2 hours. ( you might be able to do this in a crock pot )

After the beans have cooked for a good 2 1/2 hours, strain the liquid out them.

Save the liquid. You'll use it later.

Heat a good sized frying pan, then melt 1/2 cup of shortening. ( or lard )

( this is a big frying pan, like 15 3/4". cut the recipe in half if you think it might not fit your cookware )

Dump the strained beans into the melted shortening:

Stir-fry this for a few minutes.

After your beans have fried for a while, mash them up to your preferred texture, with a potato masher. ( I smash the beans around the outside of the pan, and leave the ones in the middle whole ), and fry them some more.

Remember that water the beans cooked in? The water you saved when you strained your cooked beans? Now's the time to add some of it back to your bean fry. Don't be afraid to add too much liquid back. It'll absorb. ( don't go overboard - you don't want soup - but it'll firm-up for sure when it cools )

Add the salt.

Simmer for as long - or as little - as you like. They're ready to eat now, or they'll wait until the rest of your meal is ready.

Brandon-

climber

The Granite State.

Topic Author's Reply - Dec 29, 2013 - 07:06pm PT

Well, thanks Chaz. I'm going to make that like tomorrow. Any spices to use, or do you keep it natural? Cumin seems like a good addition.

this just in

climber

north fork

Dec 29, 2013 - 07:33pm PT

Cumin seems like a good addition.

Since no one else has stepped up to the immature plate, funny choice of words.
:-)

justthemaid

climber

Jim Henson's Basement

Dec 29, 2013 - 08:07pm PT

Really, it's about respect for someone you care about.

Yeah.. it's really about that^^ Veganism IS quite limiting but the girl makes you happy and you seem interested by the challenge. As long as she isn't one of the annoying militant preachy vegans it's not a deal breaker. Most people can't keep it up indefinitely so she'll likely crack at some point. It just totally sucks on road trips FYI.

I once traveled in Spain for 3 weeks with a vegan and abstained from meat for the duration of the trip out of respect for her beliefs. It was interesting... but not impossible. I was pretty happy to get back to burgers after the trip though.

I'm definitely no vegetarian, but I work for a pretty hard-core health food store. We've got a pretty good selection of cook books if you are interested.

Ricky D

Trad climber

Sierra Westside

Dec 29, 2013 - 08:10pm PT

Damn man - you lost me at the Lard - might have been born and raised in the South but I don't do Pig - bad for the heart you know.

Charming Dawn melts chunks of Queso Blanco into the beans with maybe a spoonful of Crema for extra Vitamin D. Gotta watch the heat or the dairy will crack.

What's really neat is to take your Immersion Stick Blender and pulse some of the beans into a thick paste while leaving the rest whole. We do about 40% mushed and 60% whole. Thickens up quite nicely with this method.

Mince and then crush fresh Jalapeno and Garlic with some finely chopped Sweet Onion - cook those into the fray.

We'll even go so far as to throw a fat tablespoon (or two or three)of Cholula or Tapatio into the beans the last 5 minutes or so for that extra kick.

Eat it over the sink straight from the pot, burritos, sides, enchiladas - you can live a week on one bigazz pot of beans!