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Food and Alcohol

All you guys seriously considering vegetarianism, I am here for you. I will make 1 recommendation straight away. Ease into it. Take a few meals a week where you don't make meat the focus of the meal, and expand it from there.

If you stick it out, don't beat yourself up if you go off the rails.
 
My girlfriend stopped eating meat because she doesn't process it well. So I don't bother to buy it for the house. However, most the meals I eat out still involve meat. And I eat out way too much.
 
rome8180 said:
My girlfriend stopped eating meat because she doesn't process it well. So I don't bother to buy it for the house. However, most the meals I eat out still involve meat. And I eat out way too much.
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Well, in your defense, itsi almost impossible to avoid meat at a restaurant. Last night was my anniversary, took my wife out for Thai and had to ask them to leave off the meat and the egg, which they didn't so they had to make it again.

Happens all the time.
 
Asian is generally one of the better options for vegetarian food.

In big cities, it's easier. There is a vegan Thai place near me, and a vegan taco joint with some really creative combinations. I probably won't go full vegan, so my favorite pizza place is still an option.
 
There's no reason to cut out seafood. I could never do it. Steak, I can easily live without at this point. Cheaper meats are tougher to do without for me, since they're all over the place. It's just a convenience issue.

This is probably more appropriate for the Hobbies thread, but I finally made decent brussels sprouts recently. Lathered in oil and most likely unhealthy overall.
 
I don't like seafood for the most part. Should probably go in the Playa Haters thread.
 
Been doing Imperfect Produce for a few months. Not sure what cities it's available in, but it's totally worth it. You pick out what you want weekly and they deliver it to your doorstep. It's discounted because it's too "ugly" to sell in grocery stores, but I rarely can find anything wrong with it (even cosmetically).

I've tried out about and become obsessed with certain vegetables I never would have tried. Romanesco and fava beans are my new go-tos.
 
rome8180 said:
Been doing Imperfect Produce for a few months. Not sure what cities it's available in, but it's totally worth it. You pick out what you want weekly and they deliver it to your doorstep. It's discounted because it's too "ugly" to sell in grocery stores, but I rarely can find anything wrong with it (even cosmetically).

I've tried out about and become obsessed with certain vegetables I never would have tried. Romanesco and fava beans are my new go-tos.
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I'm intrigued. Which option do you do? Also, do you have a referral code?
 
thewiseben said:
Finally going to Gocciolina tomorrow night after my MCAT. Looking forward to it.
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Can you report back on the climate control situation?

The few times I went right after it opened, it was hot as balls during the summer. I'm hoping they've figured that out by now, though.
 
I’ve been there a bunch. Never had that issue, but I don’t think I was there when it was 95 degrees out
 
Pantone287 said:
rome8180 said:
Been doing Imperfect Produce for a few months. Not sure what cities it's available in, but it's totally worth it. You pick out what you want weekly and they deliver it to your doorstep. It's discounted because it's too "ugly" to sell in grocery stores, but I rarely can find anything wrong with it (even cosmetically).

I've tried out about and become obsessed with certain vegetables I never would have tried. Romanesco and fava beans are my new go-tos.
Click to expand...

I'm intrigued. Which option do you do? Also, do you have a referral code?
Click to expand...

@rome8180, this was a solid call. It's. It available in Durham, but a few competitors are. Got my first shipment this weekend from one of them and it's great. Do you usually wind up cooking stuff or just eating it raw?
 
Sorry, didn't see your question about the referral code.

As for how I eat it, I guess it depends on what it is. I'll often google "rutabaga recipe" or whatever and pick one that looks good and where I have most of the ingredients.
 
Good discussion of coffee and other international taste differences in these comments:



Been intrigued by Australia for a while. Seemed like a more hipster America when I visited, like if both coasts were California. Didn’t know coffee was such a big deal there, or that they’re taxing cigarettes basically into obscurity.
 
My Aussie business partners talked about how different lattes are in Oz. Basically, in the States, a 20 oz latte at Starbucks has 2 shots of espresso and the rest milk, frequently flavored with a sugar syrup and topped with whipped cream. In Australia, there is no 20 oz latte. The biggest you would find would be 16 oz, and it would have 4 shots of espresso, topped with nutmeg or powdered dark chocolate. No added sugar, no whipped cream. Americans are drinking glorified milk shakes.
 
I drink Starbucks occasionally (mostly for convenience). All their coffee and espresso tastes burnt, but yeah, it's masked in enough sugar that it's palatable.

The taste isn't my biggest complaint with Starbucks though. As someone who manages a cafe, all their branding is incredibly frustrating. They'll take the name of an existing drink and use it for a totally different drink. A macchiato is not what they claim it is anywhere else. Neither is a flat white. I get tired of having to explain in a non-condescending way that if a customer orders our macchiato expecting a Starbucks one, they will be very disappointed.

And then there's the tall, grande, venti bullshit. Why would you come into another cafe and order a "tall"? (And half the time, they want a large. So they aren't even getting the Starbucks lingo right.) It's like going into Bull City Burger and ordering a Big Mac. It makes no fucking sense.
 
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