We have one resident who's vegan and a couple other who were doing a vegan / vegetarian challenge, so we opted for a no -
meat cooking class and came across a pasta - making class at a local downtown restaurant.
Not exact matches
My husband said, and I quote «the
meat tastes like it came from a first
class Asian restaurant — perfectly
cooked and bloody beautiful».
After lots of reading, and a hands - on butchery
class at The Center for Kosher Culinary Arts, I feel like I'm finally beginning to understand where my
meat comes from and how to
cook it.
Shellfish can also be
classed as Organ
Meats when you eat all that's in the shell, so while many people balk at Offal, you'll often find me
cooking up some clams, mussels or scallops to get my nutrient density!
I learned in my nutrition
classes that if you
cook too much your
meats, or toast too much your bread, the sulfites in there that is put by the food industry to prolonged shel life will turn into carcinogens.