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Pineau d'Aunis is a great vegetarian wine
- Thread starter BJ
- Start date
Kevin Roberts
Kevin Roberts
originally posted by Thor:
I was born and bred an upper Midwesterner. From that perspective, everyone (else) is a hippie.
But you left, doesn't that automatically qualify you as a hippie?
Cheers,
anotherexpatminnesotan
Christian Miller (CMM)
Christian Miller
originally posted by Rahsaan:
originally posted by MLipton:
Ah, but they were rejecting all of that and embracing The Other with unbridled enthusiasm and endless navet.
Sure, but did they have time to create their own cuisine?
No, that's why they did things like throw tofu, sprouts, soybeans, cheese and onion powder in a casserole and bake it for an hour.
This was only the back-to-the-earthy, macrobiotic, veggie-alternative sect. The rest were munching on corn chips dipped in Tang and peanut butter while really stoned.The 70s came pretty quickly and in most popular accounts of Hippies you don't hear much about their gastronomical explorations.
Arjun Mendiratta
Arjun Mendiratta
Nothing really left to say here, but I guess that's never really stopped anybody.
To my mind, the defining feature of the Moosewood school is that everything is smothered in massive quantities of dairy. I attribute this to two factors: 1. The creators had only recently stopped eating meat and still need/want-ed their animal fat; 2. It's fucking freezing in Ithaca.
As I said above, I do not think that 'vegetarian food' is a useful category. If I toss some pasta with fresh asparagus and good olive oil, is that vegetarian food? Should I drink Pineau d'Aunis with it?
Rahsaan, given that you are a historically-minded vegetarian, I find your ignorance of the tributaries and streams of American vegetarian cookery astonishing. Provided you're not pulling a Coad, I suggest you get yourself to a used bookstore and invest in some primary sources. If you can find it, 'The Vegetarian Epicure' is an interesting document and, if I remember correctly, was written by a Berkeley transplant from Germany.
To my mind, the defining feature of the Moosewood school is that everything is smothered in massive quantities of dairy. I attribute this to two factors: 1. The creators had only recently stopped eating meat and still need/want-ed their animal fat; 2. It's fucking freezing in Ithaca.
As I said above, I do not think that 'vegetarian food' is a useful category. If I toss some pasta with fresh asparagus and good olive oil, is that vegetarian food? Should I drink Pineau d'Aunis with it?
Rahsaan, given that you are a historically-minded vegetarian, I find your ignorance of the tributaries and streams of American vegetarian cookery astonishing. Provided you're not pulling a Coad, I suggest you get yourself to a used bookstore and invest in some primary sources. If you can find it, 'The Vegetarian Epicure' is an interesting document and, if I remember correctly, was written by a Berkeley transplant from Germany.
originally posted by Arjun Mendiratta:
To my mind, the defining feature of the Moosewood school is that everything is smothered in massive quantities of dairy. I attribute this to two factors: 1. The creators had only recently stopped eating meat and still need/want-ed their animal fat; 2. It's fucking freezing in Ithaca.
Ok, I can see that.
Rahsaan, given that you are a historically-minded vegetarian, I find your ignorance of the tributaries and streams of American vegetarian cookery astonishing.
I'm too busy trying to learn about this wine stuff to study up on the histories of all the American vegetarian currents!!
More seriously, like you I've never really been interested in 'vegetarian' cooking so I never paid much attention to it as a category, historical or otherwise. My mother was the one who made the switch from meat and potatoes to vegetarian so for her it is probably more of a self-conscious style of cuisine. For me, it is just food.
But, clearly there is a rich history in the sub-culture.
Bill Buitenhuys
Bill Buitenhuys
Hippies traveling east get stuck between the Connecticut river and the Quabbin Reservoir vortex.originally posted by Thor:
I moved to Boston, where it's not allowed unless you're in grad school somewhere in Cambridge. Or play for the Bruins.
Putnam Weekley
putnam
originally posted by Arjun Mendiratta:
I am suspicious of the idea that any two dishes that lack meat will necessarily have anything else in common.
Yay!
There's some kind of pairing semiotic explosion that happens without the ballast of dead animal (or as I call the Chivo at El Barzon, "mammal truffle.") It's the same thing that makes white wines (including pinks) more interesting than reds. Tannins, like blood and sinews, get in the way of the muses. Giroflees with Moosewood before Rouge Gorge! (But Rouge Gorge before Clos Senechal, unless it is laden with capsicum ...)
Crap. evan hansen said it best. I defer.
Putnam Weekley
putnam
Obviously, if it's one part Moosewood with 3 parts moosewood butter, then Rouge Gorge might work dandy.
This is obvious to everyone reading, so I will shut up now.
This is obvious to everyone reading, so I will shut up now.