Vegetarian! I'm not going to start eating my own creations! If other people eat meat, so be it! We're omnivores! But I have the luxury of choice!

Although I won't say no to eating a whole chocolate cake to myself. That's one creation I'm munching the shit out of.

And I'd like the roast chicken recipe, Met. Anything to add to my list of things to impress the lady!

If you are really afraid of "sickness" from meat, the best things to do are.

1. Avoid birds unless it is ground, same for pork they tend to have more yukkiness than whole beef or fish.

2. if it is ground, cook it till it all looks done, then give it another few minutes, make sure to break up any chunks.

3. Buy fresh, buy fresh, BUY FRESH! Some grocery stores are good, some are bad, your best bet is, go to a butcher shop and explain you might pay a little more but they will be happy to help. If buying fish, ask to smell it, if it smells fishy, you dont want it, fish dont smell fishy when they are fresh.

4. Whole cuts of meat for beef have very little ickyness, if you get a whole steak and grill if for a minute on each side it can be raw and cold in the middle and you will be ok, the same isnt true of chicken or ground anything.

5. Your attitude here is AWESOME use it when purchasing your meat. Say "hi! I am a vegetarian but my girlfriend is not, I want to cook something nice for her, HELP!" Generally speaking if someone asks you for help you go the extra mile for them, especially if its your profession so you should be very knowledgeable.

More experimental food along the lines of pan frying the corn tortillas. This time, with onions, Jarlsburg, and marinara. In now way like the last try, but tasty none the less.

I'm making hot wings tomorrow, so there's another meat recipe.

Toad in the Hole with Worcestershire sauce in the batter. You'll thank me later.

I won my friends crabcake recipe in a game of poker. Looking very forward to trying to make it. Now I just have to wait for crab discount day at the market down the street.

That's awesome.

Made pesto with fresh basil from my plant, toasted almonds, goat feta, fresh garlic, and olive oil the other day. Super good.

Shellfish? in the north east? are you sure those are even available?

Warm Chesse waters. Granted, it's peeler season only right now so I'll have a little more work ahead of me, but that's fine.

I made a pretty kickass herb crusted prime rib roast for Christmas, speaking of meat recipes. Washed out camera-phone pictures don't really do it justice.

Accompanying it were roasted garlic mashed potatoes and citrus broccoli.

Not pictures: Au Jus.

Damn. Looks good to me.

I made pizza again last night...

I went shopping today and bought cake decorations for a birthday cake I'll be making my mum. As I'm a man I went for Orange and Brown Sprinkles to go on top of a Chocolate Cake with Chocolate frosting for an awesome Tiger/Molten Lava look.
However my artist side of me noticed:
and I found it curious.

So, LLRs, how do I use this strange substance I must use?

(First time using commercial cake decorations. Have always abused icing sugar, chocolate and home made icing recipes before. As a result I R vereh exsyted)

Keep on hand in case of sudden diabeetus?

You could definitely use it as a sort of edible glue, binding one thing to another.

Does look like something you could inject into your veins via syringe.

I don't think it'd be useful as edible glue for my immediate use as I was optimistic that the home/made chocolate icing/melted chocolate on top would be adhesive for the orange and black abominations.

I was able to find some tofu noodles, I couldnt tell the difference between them and wheat pasta. They were a little more ummm, firm, but no noticeable taste or texture difference.

I was only able to find the Spaghetti size and "fresh" in water are they available dry?

Tried making Hong Kong-style milk tea. Didn't go that well, should probably have used unsweetened milk.

I'll be making my second-ever lasagna in a couple days. My first one came out a bit sloppy, but still delicious. I'm hoping to get this one to come out much better!

What does everyone season their ricotta cheese with? I usually use oregano, basil, rosemary, and sometimes maybe even some red pepper flakes, but that's usually for stuffed manicotti or shells, where you need the strong flavor. You don't need it so much in a lasagna, and I tend to be kinda bad at throttling back my seasonings.

IMHO the ricotta is there to provide the "low-note" or mild flavour in the lasagna, so it should be seasoned only lightly. The flavour should come from the sauce and other filling.

(PS: Damn you firefox auto-correct, it's flavour, not flavor)

Yeah, I always season my sauces pretty heavily, so I gotta account for that too. I'm thinking maybe a light dusting of sage, or maybe just the oregano and basil.

How do I make a good french toast? I always make it soggy in the middle and burnt on the outside, even if I do low heat. What am I doing wrong???

I just diced some red, yellow and orange bell peppers with mushrooms and green onions. Threw it in a pan with sausage. Nuked some Souper Bowl noodles and mixed it all on the stove with seasoning of parley, basil, oregano, Cajun and onion and topped with an egg.
pretty good if a little soggy.

How thick is your bread, and how do you make your batter?

Okay this is going to seem probably very stupid, but I use Hemp Plus waffles and for batter I simply use wisked egg and organic honey. I am trying to make a healthy protien packed low fat whole food version.

That's... is that even french toast?

First, waffles? That may be an issue as it minimizes contact with the pan. Second, no milk in batter might be an issue. The honey might burn as well (sugars).

Consider using fancy-pants hippy bread, good eggs, and save the honey for topping.