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This week on the show, we’re talking about the new vegan liquid mozzarella from Miyoko’s, a no recipe recipe for homemade tomato soup, the rebranding of Thug Kitchen to Bad Manners and their upcoming cookbook, and how to handle it when someone in your household doesn’t like what you cooked.
As always, if you try any of the things we talked about, please let us know!
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This is my go-to tomato soup recipe. https://food52.com/recipes/20272-barbara-lynch-s-spicy-tomato-soup
I am always doubtful of vegan alternatives being touted as less harmful to the planet. Where do all these cashews come from? Are they shipped from Asia? It is a labour intensive and physically harmful crop, does that get taken into account?
I have no doubt that eating less animal products is the way forward, and it is a belief that I practice, but maybe simply eating less, or none at all, is better than always trying to subsistute.
Being lactose intolerant since ’85 I eat almost no dairy so I know it is possible and not at all lacking, also many cultures of the world don’t use dairy. Vegan doesn’t automatically equal better. It would be nice to hear you address this a little more often on the podcast.
Heather
OK, Marisa, have you ruled out that Scott had a head injury or recent illness that changed his palate? 😉 Here’s the thing about being someone who loves to cook: we don’t make bad food, we make decent food AT WORST– and delicious food more often than not. So it is understandable that we’d be hurt when someone rejects our food! I guess you learned something about your partner’s tastes that you didn’t know before, Marisa. Love that both you and Joy share the hits and misses with your listeners.