Vegetarian Dilemma

[Peachcreek]

Serving meat when a vegan is at the table is sort of like, "We LIKE boiled baby. You don't have to eat it."

Awwwwww, C'mon.

And this was such a gooood thread. Don't be throwing the baby out with the stock,errr, I mean bathwater.

They believe that eating meat is morally WRONG! Moreover quite a few vegans are outspoken in their critique of meat-eating.

And after dessert they spraypaint "murderer" on your wingtips, free your pets and won't come near the leather sofa. Man! Thats the last time I invite PETA over for a pigroast!

And to think last night I ate babyback ribs in front of my sweeheart, while all the time, inside she was suffering in silence. Nawwww.

[RegularJoe]

Originally posted by DaveB
Vegans pose a major problem when entertaining at home. It's not just that they don't eat meat. They believe that eating meat is morally WRONG! Moreover quite a few vegans are outspoken in their critique of meat-eating.

Serving meat when a vegan is at the table is sort of like, "We LIKE boiled baby. You don't have to eat it."

I wonder if Bush and Rumsfeld know about these terrorists?

[cape chef]

[i].
Food IS the cooks' toolkit. To be dependent on cooking animals for your recipes is akin to a mechanic who only fixes things with one wrench. Or a painter with only 2 colors. Yes it can be done, but why limit yourself? [/b]

I agree,

Chefs can no longer consider a vegetarian as a pain in the arse.

It is my opinion that a finely prepared vegetarian meal is more challenging to prepare then a meat based dish.

You must follow the seasons, develope layers of flavor that are not as easy then preparing animal protiens.

Some of the most respected chefs in America and Europe, as well as Asia are preparing amazing vegetarian cuisine, and quite a few offer a prix fix menu designed solely around vegetarian entrees, (Trotter, Keller) just to name two.

However, the dilema facing many, if not most people who enjoy a vegetarian diet is that the main stream restuarants/hotels just don't care enough to incorparate vegetarian into there menus or specials.

All we can do as culinarians is spread the gospell and support our friends and customers paletes.

You know guys, it's really not that hard, and it's a fun challenge.

[Peachcreek]

Chefs can no longer consider a vegetarian as a pain in the arse.

Amen, brother.
This is kind of what I see too. Vegetarians are treated like those quirky PETA people or merely "meat disabled". A few years ago I heard an interview on NPR with Charlie Trotter and by the way he talked nobody had ever had a decent veggie meal before he came along. I just don't get it. Heres another way to put it. Food is food is food is food. And if you know how to cook, chances are it will be tasty.
As for the business side. If I am getting $15.00 for a plate of cornmeal and veggies because I bothered to do it right, cool. And we get $4.25 for a bowl of vegan lentil soup. So even a narrow-headed restaurant manager can see that vegetarians and vegans can do wonders for your food cost. Just don't let them in the coatroom with can of spraypaint.


Heres a story for you. I might be repeating myself but anyway.
When I was a teenager I was traveling in Mexico and while spending a few weeks on the beach in Puerto Escondido was befriended by a group of French Canadians. One night we were partying on the beach and someone asked if we were hungry and the next thing they are passing food around. This woman had made sliced cucumbers that were just soaked in sugar and salt, but tasted fantastic. No kitchen. I was amazed that something so simple could be so good. It was like a door opened and I realized that it wasn't the food. Its the hand and mind that touches it.

[Peachcreek]

I used to work at a real hippy-dippy place in the 70's that was a Moosewood wanabe. I guess those kinds of places attract a different kind of clientele.
Here are a few of the extreme people, identified by their nicknames.
Millet Guy. Yup he ate millet. The round stuff in birdseed. By the bowl.
Cud Man. Came in for breakfast of herbed tea, read his paper and chewed a wheatgrass cud. Nicely left it on the saucer when he was done.
The most nonviolent woman I have ever met.-Only ate fruit or would only "graze" off of still planted leafy greens.
No fun. A woman who was not only vegan, but sugar free, yeast free, and ate no root vegetables. Said they "weighed her down". I believe the correct word to describe her was "anorexic".

[chefboy2160]

Dang Peachcreek , you realy know this biz in a way most do
not . People are people , if ya serve food and want there biz
well just try and please them . Most of the time it does not
include going to the raw grazing section of the restaurant ( wow what a trip to here about her ) ! But as you know , your regulars are what keep the money coming in . Birdseed , wow !
All that we talk about here and all that we profess as our food likes and dislikes matter not when you own a biz! The bottom line is what the numbers say at the end of the day . Do what you want for food but remember that those few locals who maybe spend only $50.00 bucks a week in your establishment , including tips , are what keep it going!
Peachcreek , dude , part with your sandwich recipe please! I am to far south to hurt your biz aint I ? Thanks , Doug..................

[Pastachef]

Originally Posted by cape chef

I agree,

Chefs can no longer consider a vegetarian as a pain in the arse.

It is my opinion that a finely prepared vegetarian meal is more challenging to prepare then a meat based dish.

You must follow the seasons, develope layers of flavor that are not as easy then preparing animal protiens.

Some of the most respected chefs in America and Europe, as well as Asia are preparing amazing vegetarian cuisine, and quite a few offer a prix fix menu designed solely around vegetarian entrees, (Trotter, Keller) just to name two.

However, the dilema facing many, if not most people who enjoy a vegetarian diet is that the main stream restuarants/hotels just don't care enough to incorparate vegetarian into there menus or specials.

All we can do as culinarians is spread the gospell and support our friends and customers paletes.

You know guys, it's really not that hard, and it's a fun challenge.

I'm just learning to use this new layout. Hopefully. I avoided vegetarian meals for years at the sorority. This year I have too many vegetarians as well as Vegans to ignore the situation. I'm having fun learning to use menus that include beans or tofu, and many different marinades. It is challenging, and sometimes I just don't have the time to concentrate on the minority. Thank heaven for Morningstar!

[Spiny norman]

I`ve been a vegetarian all my life. I gave up hoping chefs would provide something interesting for me a LOOONG time ago. I usually get offered steamed veg ( boring) or an omelette; one guy even brought me a HAM omelette one day, and when I pointed out it had HAM in it, he said: " but that's not real meat!".
Indian, Asian and Italian restaurants are the ones I go to. Balancing vegetarian meals is not difficult, but you DO need some protein: beans, peas, lentils all fit that description. Seems there's " no demand".