Jon Carroll tried a vegan restaurant (Café Gratitude), and was surprised to find that he likes it.
I confess to having had what Herbert Spencer would have called “contempt prior to investigation” about the word “vegan,” the concept of veganism and vegans themselves. Vegans, I figured, were people who were too snotty to be vegetarians.
He describes a particular, typically peculiar vegan restaurant, vents a few opinions on the matter, then finally gets to the texturized vegetable protein (aka “meat”) of the matter:
So then the food came. And here’s the truth, my beloved readers: I came to scoff and stayed to cheer… You know all those vegans who say, “No, really, it tastes good.” They actually have a point.
Certainly that’s true of Roxanne’s.
At the other end of the culinary spectrum comes news of “The Stonner,” a “1000 calorie, deep fried pork sausage kebab [that] has been dubbed the most dangerous fast food in Britain.” (“Stonner” is Scottish slang for erection. Had the Stonner been invented in the US, it would have been called a “tube steak.” Or, maybe, “McBoner.”) The inventor claims sales are, err, rising.
The inventor can be credited not only with the original idea of wrapping a pork sausage in a doner kebab, dipping the mess in batter and frying it. He also takes credit for naming it “the most dangerous supper in Scotland,” indicating that he knows more about marketing than he does about cooking.
(A tip of the toque to reader Chris Thompson, who reliably informs me of all new developments in the fried meat scene.)