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Hi everyone, I'm new and not really sure where to start! I'm 25, I'm a magazine journalist and I live in Exeter, Devon, UK. I was brought up pescatarian (for both religious and moral reasons) and dabbled in meat and fish-eating on and off before going back to vegetarianism. My parents don't eat meat because it's too much hassle (they're Jewish - I don't practice the religion at all) and there's no problem with them feeding me when I go back. The rest of the time, I cook very badly for myself as I haven't a clue about cooking and am usually too nervous to try. I'm surrounded by amazing cooks (my two housemates, my friends etc) and find it somewhat intimidating so would love to find some idiot-proof recipes to broaden my horizons from the usual pasta/soup/pizza.<br><br><br><br>
I'm really pleased to be here!
 

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Welcome to VB! <img alt="" class="inlineimg" src="/images/smilies/hi.gif" style="border:0px solid;" title=":hi:"> Same thing here with the I'm-Jewish-but-don't-practice-the-religion.
 

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Discussion Starter · #7 ·
Pleased to meet you all <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Hello! I'm an Exeter girl born and bred. Lived there for 26 years before moving to Torquay down the road. I'm vegetarian, although I have dabbled with veganism a few times. I'm happy to be vegetarian for the moment though.<br><br><br><br>
Great to meet you and welcome to VB!<br><br><br><br>
theatregirl <img alt="" class="inlineimg" src="/images/smilies/santa2.gif" style="border:0px solid;" title=":santa:">
 

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Hi earthorhell annabel...... You've fallen to heaven, welcome to VB.<br><br><br><br>
Can we know your magazine ? If not, howbout a clue, is it a famous mag ?<br><br>
Any theme we might appreciate knowing about, try us anyway, not a recipe/cooking mag obviously, snark!!<br><br><br><br>
Anyhoooo, don't fret about the recipes as no doubt they can be over-whelming, lol, I mean we've all had that fear, too much options, spoilt for choice. Don't which to make or how to get the ingredients. I'm sure many people think that of cooking....<br><br>
But if you're still only approaching the matter I would tend to think more about surviving healthily as your prime intent and motivation when deciding what to make of various foods and which are to be your staples.... etc.... I dare say even with a few raw elementary ingredients or sometimes crude palette some mastery and creativity is possible, but being practical is most important IMO in all aspects of life. Other things are aesthetic wotnots (things to desire and to beautify etc and of course people DO beautify food but that ain't so important as long as what you eat is palettable of course).<br><br>
Whats best in the full elementary sense, for a rounded approach I would say is to include ways of creating food (and ingredients, form/ technique/ method= intention for which etc).... I mean just anything that allows milestones in basic cooking competence for tasty recipe staples that you will want to return to again and again if need be, to rely upon and keep those recipes as standard life savers or whatever and which may become your fave dishes anyway, and preferably ones which no matter what are seriously nutritional, and tasty and fulfilling and substantial (catering for yourself any light meals in some cases too now and again or every other so often flip reverse and so on according to your appetite).... but anyhow taking various food staples in some form, are I suppose best advised as staple surety and neutrality foods to keep you constant and regular and funcitioning, enough to make you try other perhaps slightly more adventuresome recipes you can then clone as staples too (with the right gage of common sense for what to include in recipe to provide variety of nutrition etc) sooooooo if you achieve all that to put into staple in any damn meal thru a variety of recipes dedicated to the most basics of needs in your food, you may find that your "wants" are not such a rare commodity as catering for needs, will wanton need for need more than want could ever want!....haha.... and no food delicacy need outclass the common sense given to sensible nutrition and basics of cooking and general health of knowing ones own needs<br><br>
and the primary goal.....<br><br>
And Condiments, who cares, stick with staples like I do, and btw NOTE: I am afterall describing a lot about myself, and my crass experience is not so hot to offer as advice for others, BUT lesson learnt and all that~ my current make-do diet at the moment is what it is, so whatever, but understand this is to some extent regardless of me not owning a cooker where I'm concerned, and well you just have to adapt if like me, lacking the odd utility (only the most important one <img alt="" class="inlineimg" src="/images/smilies/laugh.gif" style="border:0px solid;" title=":lol:">) sooooo ahem, of course baking and roasting you need an oven, doh, but anyway as this is practically me speaking in the most basic of terms, practical basics are all I can mention with any accredition of self merit worth mentioning.... That is surviving on staples, but staples, and appreciate a bit about that, and not losing sight of staples, and if anything like me, you might take the pomp out of cooking But Not The Enjoyment and Savouring of Food...... Anyway thats me I admit, you may alter radically, and so might I do once I move home and get me a cooker once again.
 

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sorry BTW annabel about my long post on previous page, I was just filling some time, at the time of saying hi, to take my mind off some stuff, hope it was okay.... <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 
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