In all its glory

[VouvrayHead]

Foodie, the Daikon-beast lurks 'neath the surface of the stormy Adriatic, where it is hunted for its single horn. Very dangerous and rare.

Engineer, I would love to see what they can do with it. I'm no tofu-slouch (21 years vegetarian), but I'm quite sure those monks could teach me a thing or fifty.

PW, I can assure you it doesn't compare at all to the real deal [img]http://www.wines.com/ubb/smile.gif[/img] It's just what it is, which is pretty good. For me, one of the keys to good vegan cooking is to look through all meaty cuisines for inspiration, not attempted replication. I could have done more to try to make it more like the real thing, especially if I ate wheat and could use Seitan, but I feel a little about faux-meat like that old saying about translating poetry, that is, the poetry IS what gets lost in the translation. So I try to make things that just taste good and keep the poetry intact, even if it isn't much like the original.


[This message has been edited by VouvrayHead (edited 01-18-2010).]