Conversation

When high-end restaurants sometimes charge the same for comparable meat and vegetarian items, where the meat is clearly a more expensive ingredient… are they explicitly scheming to get vegetarians to subsidize the meat eaters? 🧐
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You can tell when a meat eater has thought of a vegetarian dish. They always try to center a signature ingredient in a meat-like scheme. Usually large portobello mushroom, eggplant nedalki9n, beets, or recently, large chunks of cauliflower.
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It’s… okay, but that’s really not how vegetarian cuisine works really. It’s not hub-spoke. More like a balance of 3-4 equally dominant elements. A good strategy is a protein, a starch, and a non-trivial veggie side.
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Meat lends itself to an aircraft carrier group type assemblage. An ultradominant core with little things hovering around. The only vegetarian dish where I’ve seen that work well is good veggie burgers. Less frequently, slabs of tofu or tempeh can work.
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garbled word is medallion 2 tweets up I really dislike attempts to use vaguely meaty veggies in literal-minded meat substitute ways. I don’t like eggplant much, but if I had to eat it, a thick medallion in a Napoleon configuration is the worst form factor.
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Replying to
Thou shalt not talk badly of the Aubergine until you have tried this 1. salt eggplant slices, let rest until they ‘sweat’ (30min) 2. clean them of ‘sweat’ and salt 3. Fry in olive oil 👌
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