I'm not strictly talking about adherent vegan or vegetarian lifestyles, though those certainly do count towards this discussion.

I feel like there's an absolute plethora of good, different reasons to reduce animal based proteins. The big one for most people right now is obviously cost. Simple meals like meatloaf or stroganoff simply aren't worth it (to me) to make with beef when beef is $8/lb for 70/30. But lots of other reasons like the environment, animal welfare, and health consciousness exist.

As far as a lifestyle goes, it definitely feels like the winds have shifted considerably. While IRL here in the southeastern US you do still have those "I'll eat 1 steak for every vegan who cries about it" types, online, that type of talk is extremely cringe in most contexts and circles. Now I just feel like when people say they are vegan, there isn't an instant visceral reaction from everyone like there used to be. I recall not too long ago, everyone's favorite joke was "how do you know someone is vegan? Because they'll tell you!" when all that person did was decline a burger. In fact, quite the opposite seems to happen today. There's a lot of "good for you/I wish I could do that" type comments. Just seems like things are shifting culturally.

I'm not personally vegan or vegetarian, but I have drastically reduced my animal products. I make black bean burgers instead of regular burgers. I make my fried rice without any meat. I make a lot of curry that just happens to be vegan. I just bought groceries for the next 2 weeks and the total amount of animal products is 1 pound of ground pork, 1 pound of scallops, and 8oz of mozzarella cheese. That's it. Years ago I would eat animal products pretty much for every meal.

Is it just me? Or have most people reduced their consumption too? It's hard to tell because everything at the grocery store is "protein protein protein" and there's a lot of social media content of body builders eating a dozen eggs and 3 rotisserie chickens for dinner and that type of content, but I'm not sure how much of that actually exists in real life. Seems too expensive for the average person.

Hi all. I'm interested on hearing about recipes you've come up with yourself, whether completely from scratch or variation on an existing one. Maybe you were lacking an ingredient one day, and subbed one that changed the recipe in a good way. Maybe you tried a dish at a restaurant that you love and attempted to recreate it at home. Maybe you had a bunch of leftover ingredients you didn't know what to do with, so decided to throw them all together and pray for the best. Or maybe inspiration struck suddenly one day for a perfect dish, and you gave it a shot. Would love to hear the backstory of the recipe if you have it. I'll start.

Cincinnati style daal. The family chili recipe growing up was cincinatti/skyline style chili. I've thus always preferred my chili without beans, and I love the depth of flavor cincinnati style chili has. My family even likes to use ground turkey meat because we think it absorbs the flavors of the spices better than beef does. When I moved to the UK, I suddenly had access to excellent Indian food, daals now being one of my favorites. One thing that immediately struck me about daals was the depth of flavor in them. The lentils serve to add texture and some creaminess, but the spices in it are the highlight of the dish. In fact, this kinda reminded me of my family chili. I began wondering, could I make a daal but with the spices from my family chili? This would be pretty nice, as turkey is kinda hard to find outside of christmas time here and lentils are a good low-cost protein. Well, it turns out the cooking process for daal and my family's chili are pretty similar, so I took a black daal recipe from dishoom and tried subbing the cincinatti chili spices for the spices in the daal. Many of the other ingredients between the two recipes are similar. And it's come out pretty good! I'm still refining it, it lacks some umami without the meat, but I think the next batch will be great. Serving it with naan and cilantro, instead of spaghetti. Always with shredded cheese and chopped onions of course.

Filipino Dip. One of my favorite recipes to make is chicken adobo, so easy to make and it's delicious. I usually have some chicken and sauce left after making a batch, and one day it occurred to me that there was enough sauce left I could dip a sandwich in it. Huh, that's kinda similar to a french dip. So I shredded up the remaining chicken, toasted a baguette, and sauteed a bunch of onions to add to the sandwich. It was absolutely delicious, and what I will be doing with my leftover chicken adobo from now on.

St Patrick's Day Ramen. So, this year I decided to make my family's St Patrick's Day meal. Kinda hard to do in the UK, as corned beef is really not a big thing. (Yes, I know they have the tinned version, no, it's nothing like the real deal). But I corned my own beef, and then braised it in red wine, and invited friends over to share. Afterwards, with all the corned beef gone, a friend and I were looking at the braising liquid. There was a ton of it left, and it tasted frankly delicious. My friend pointed out that it reminded him of a ramen broth, and so an idea was born. I bought some thinly sliced beef from the local asian grocery store, and assembled the ramen with it, the noodles, cabbage, thinly sliced green apples (I know it seems weird, but it's used in the family cabbage recipe), and pickled garlic/cucumbers made from the leftover corned beef brine. It came out delicious, and will definitely be doing it next year.

Oven roasted brussel sprouts and carrots. This came from a restaurant near me that unfortunately closed. They would make the most amazing, crispy, roast brussel sprouts and carrots served with a tangy, smokey dressing. After it closed, I would dream of these brussel sprouts, and I tried googling recipes to find something similar with no luck. I knew only a couple of things: that the head chef was Peruvian and said on the menu it had inspired this dish; there was mezcal in the dressing, likely providing the smokey component. So after researching Peruvian recipes, I've come up with a vinaigrette that's as close as I can remember: bragg's cider vinegar, juice from one lime, olive oil, salt and black pepper, and a splash of mezcal. If available, add a touch of aji amarillo paste. May need to add a little sugar for a hint of sweetness. It took some time to figure out a crispy brussel sprout too, as home ovens can't get as hot as a commercial kitchen, but also finally found an oven roasting recipe I was happy with.

Looking forward to hearing everyone elses recipes!

Me and my friends are going to eat at an Indian restaurant, not our first time, but I seem to be the only one who outright hates onions, others either like it or find it ok, while I'm firmly in the "Only correct amount of onion in food is no onion".

I know some Indian dishes like Curry or Masala have onion in them, but they are well masked, so I can't detect them.

In salads, even small amounts is bad, If I eat one and don't notice it with my eyes, the first reaction often is feeling the "smell" or odor spread through every pore in my mouth, quickly rising to my "bad" eye, making it tear or feel weird, then I start to smell it and taste it. So raw onions are a no go.

Caramelized onions are not much better, their slimy texture is gross and the taste masks everything and taste/odor sticks to the mouth.

But when is finely diced and thoroughly cooked like on some dishes that uses them in mined meat or chicken, can work, but it can be detected if they are large enough. But at that point why have it?

Onion rings are also inedible.

It feels tempting at times to just say I'm allergic, but I have never done that.

It's not an allium thing , I like garlic.

Chives/Leeks/Green Onions/Scallions taste distinctly of onion, but they aren't as foul. But using them in excess makes them closer to normal onions. But I like them when used in cheesy fries with other toppings as well.

I'm curious, do other people who strongly hate onions and may or may not have been on r/onionhate before, have that threshold where it is OK? Or is it full dislike?

I've been thinking about getting into cast iron cooking. I need a new skillet, and I've seen recommendations for cast iron, but some things seem daunting:

• Seasoning. How bad is it really? Did you purchase a pre-seasoned pan and just cook with it? Do you re-season occasionally? How often? What oil do you use? What is your process?
• Cleaning. How do you clean your skillet? Soap and water? How do you know when you are done cleaning? What materials do you use?
• Unknowns. What did you not know until you started cooking with cast iron? Any surprise benefits/costs?

Have any of you used cast iron, then returned to Teflon or stainless steel after being disappointed in the experience? What are the biggest differences between cooking with cast iron and other materials?

Considering that non-stick manufacturing poses environmental risks, and iron may provide a net positive effect for folks needing more iron in their diet, it seems like this is a natural way to go.

For context, I live in the tropics and get a lot of sunlight for most of the year outside of monsoon season.

I was recently chatting with some coworkers and one of the mentioned baking cookies on their dashboard during the summer, and I remember my brother mentioning doing that when he lived in Arizona. That is something I could probably do here, but we always keep a sunshade up in our car so it isn't incredibly hot when we get inside.

This got me thinking about solar ovens since I remember seeing a video of someone using one to cook online awhile ago, and I was curious if anyone here has one or has any experience using one and if it was worth it or if they would have any recommendations.