DRYING MACARONI FOR MACARONI SALADS For a more dense macaroni chew experience, partially dry-cook elbows before adding them to your salad. A simple procedure
YOU REACHED AFC CULINARY CAMPUS 2nd OF 4 CYBER LOCATIONS!
A NEW PERSPECTIVE!
Well here we are. ¡AT THE PLACE! Let’s get right to it. Greetings, greetings and more greetings!
To serve vegans and vegetarians it’s best to offer delicious animal-free recipes that will satisfy both diet ideologies and philosophies – in addition to offering the meat-eaters, who want to give it a try, something different but spectacular. Everybody likes to try something new. It’s an adventure. And we all love adventures.
You need an animal-free offering in each of your animal categories. If you serve appetizer, soup, salad, main dish, dessert, sandwich, breakfast, then one animal-free offering in each. If you’re a specialty shop, for instance soups and sandwiches, then a couple or a few in each category.
Some animal restaurants offer a vegan option by making an animal dish into an animal-free dish; sometimes all the dishes (or nearly all the dishes) on a menu are offered as “can be made vegan”. Although I applaud this effort, not all animal dishes have a vegan counterpart.
There’s lots of room for improvement in this area, since that concept is fairly new. Cost is always the strongest driving force regarding what is on the menu and how much people will pay for it.
If you can keep costs down by keeping all the plant-based ingredients in both animal and animal-free dishes the same and simply sub in the veggie dairy and veggie flesh ingredients with an uptick in cost for the vegan option, then the costs stay down.
If everything on the menu “can be made vegan”, but doesn’t taste good, then what’s the point? You’re not satisfying all of your customers, and you’ll lose customers rather than gain new ones.
So you like ribs and you only want to serve ribs, that’s your right and it’s legal. Well, there is such a thing as social responsibility legal or not. If you want to serve groups and families, then leaving out certain members because they don’t share your slaughter mentality and animal-abusing culture is prejudicial and discriminatory, and it doesn’t make the rest of the group or families very happy.
In the future, as chefs and restauranteurs become more knowledgeable and proficient in animal-free culinary culture, we’ll see more creative animal-free dishes on all menus, whereby removing the animal from a preexisting recipe wasn’t even considered in the engineering and application of the original recipe.
The plants will stand on their own in their own cultural dishes – as a culture separate from one’s ethnicity, race, religion or geographic location.
We want to keep the flavors familiar, the textures familiar, while adding all the new to all the world, but we want to use only plants to achieve that.
Don’t fall into the trap of doing what most animal restauranteurs do, by serving only one animal-free dish making a minimal accommodation to those who don’t eat animals. It’s more an insult than an accommodation. Whether eating breakfast, lunch, dinner or snack, the meal is the same – hummus.
Dining out is one of the favorite things all people like to do. It’s the same for those who don’t eat animals.
Since all recipes were created with the restaurant and home chef in mind as well as food companies and manufacturers, in addition to the novice, any of the recipes you select will enhance your menu.
Chef Davies-Tight, the animal-free chef at your service
You cannot become a chef without first becoming a sous-chef. No matter where you cook, at home or in a professional kitchen, or for whom you cook, you must learn the basics of food preparation.
The food preparation I instruct on is based only on the animal-free recipes I develop on the four cyber campus sites.
In addition, each recipe is an instructional device in itself, teaching you as you perform the tasks of each recipe.
~ Chef Davies-Tight
I Am An Animal-Rights Activist. I Am A Human Animal-Rights Activist. I Am An Anti-Terrorism Activist.
PeaceWithoutSacrifice is My Ideology.
My Name IS Sharon Lee Davies-Tight. I communicate through Thought, Word, Action, Food, Art – and my GOD communicates through ME. Drop A Dime and I’ll say your name to my GOD. Only The Name, so be precise.
Your name said by ME to my GOD connects you. You do everything else. If you have the same name as millions of other animals, then add something peculiar to you – be simple.
Spectacular artist, author, animal-free chef, activist shares her brilliant talent worldwide on 8 expansive historic cybersites. Thanks for your amazing contribution to her continued success! WOW!
ANIMAL-FREE SOUS-CHEF does not support content assault advertising on this or any other site. Photos of grotesque body parts are used to elicit an aversion response in the minds of the viewers to the copyright-protected content where they appear.
5 STAR ANIMAL-FREE RECIPES ENGINEERED BY THE ANIMAL-FREE CHEF. * Contains no prejudice, discrimination, enslavement, torture or slaughter!