many more vegan recipes (friends)

So you Vancouver kids live around a huge diaspora of Chinafolk. Take advantage of the situation, run down to Chinatown, and eat a bag of living fossils.

I am pretty much all for honey, if done proper. It is merely a technicality that it is an animal product and an irreality; only a verbal convenience that I am vegan.

So I say aye to honey! In apiculture, bees don't have to be killed, and are so treated to store very large amounts of food (honey). Honey can be produced without taking away all of the bees' food or killing the colony. It isn't always done this way though, and due to the monocultural nature of big honey business, many beekeepers kill their colonies to avoid the many sicknesses that can happen. A common practice is to replace a lot of the honey taken with sugar water and some suppliments, leading to an obvious thin character to honey if you know what to taste. Believe me too, it's obvious-don't hand me no it's placebo or cultural bias nonsene! Get a spoon and some honeys and compare for many ages, and it will be clear to you, wise monk.

But duh. The weak, stressed, poorly fed and crowded become sick easier.

So, honey is actually completely fine by me if done the right way, in fact it's optimal, because it is not cane and can be bought locally almost anywhere. And it's incredibly diverse. And you really don't have to kill or stress your colonies out, even though a bunch of workers will crawl out and die by themselves after it gets cold anyway. But it's their own trip. Best leave them to it.

Yeast can mate, but don't have to. Yeast cells can be either haploid or diploid. Haploids can mate. Now when one type of haploid cell emits pheromones, it causes the other to grow a protrusion. In fact they both protrude towards eachother. This is basically how they mate. The protrusion is called a "Shmoo".

For real.

These two blokes are making bread out of spent grain from the brewing process, leavened with old yeast from brewing. Check it out.

Usually, to the point of making me feel really confused and angry most of the time, people constantly ask: "Why aren't you going to University?"

I usually respond with another question: "why aren't you farming?" which is usually very well accepted. But the dude I work for asks me all the time, to where I avoid big words now. He already is farming. I don't know how to respond. I have a common intelligence, like everybody else, even the dummies.

3 cloves of garlic
2 shallots
1 red pepper, finely chopped
1/4 bottle of dry red wine
A little bit of something sweet; Sherry or Port, to taste
2 leaves of fresh sage
A small sprig of rosemary
Salt, chillies and pepper to taste
Olive oil

So you start boiling the water to cook whatever yer eatin' the sauce with while frying up the peppers and garlic with the shallots. Once they start to brown, chop the herbs and throw them in with the chillies and pepper and salt, and throw the dry wine on top. After it's reduced most of the way (sould be right thick and saucy), throw the sherry in for sweetness, and let it cook for about two minutes more. It's good on pasta, roasted taters, asparagus and all sorts of other stuff. If you have a gas stove (or are super 'core and use fire), the sonsabitch will light aflame for a few seconds when you throw the first wine in... if you do it right. If you eat butter, put it in. I used to all the time. Or better yet, don't! Tastes good though if you do. And if you know me, you know that dry red wine means Merlot.
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Actually, I kind of feel like how this guy feels:


But much less American.

I just called myself a consumer detective.

I wish somebody else would have done it first. I hate talking about myself; I only do it subconsciously to review the contents of my head, contrary to probably nonexistent popular opinion. It's merely compulsive, and likely incredibly annoying.

But yeah. Ain't no label I can't bust. Ain't no product worth mimicking I can't mimic. Ain't no long arse chemical name I can't decipher. Bitch.

I made a list last year, added to it over the year and continue to add and to figure out just what the hell "that crap" in food actually is, sometimes right down to the manufacturing process. Yeesh. And I eat a lot of it in the learning and manufacturing process, just to see what happens. Also, the same thing with pesticides. I even got other peoples to give a shit for a change.

And why the hell is it that you can use a half bottle of wine in a meal for two people and have it taste not like wine, but good?

You know how you make it?

You cook up some apples; some that hold their shape like golden delicious, some that are tart, like Granny Smith, and whatever else you got in some apple juice, then you puree it, you put some allspice and cinnamon in proportionate to your taste and the amount of fruit and some sort of good sweetener (not much!! not non-sugar like stevia or I'll kick your groin!!) proportionate to the sweetness of the apples.

If anybody wants to contest my simple recipe with some kind of fancy stuff, you can PM me your phone number or other contact info, we can arrange an appointment, and we can argue about the inherent merits of our recipes over samples and a few pints of cider. If you live in the province, I might even travel out to argue with you.

Also, all hail generic, rice-based Canadian lager beer! No amount of connaisseurism or conditioned negative reinforcement to alcohol can wipe out my taste for it.