At least if I don't fully cook tofu all the way, it won't make me sick. (Ever see the nasty conditions chickens are kept in? Yeah.makes me prefer tofu.) Don't like it, and cooking vegetables, cheeses, and vegan-friendly stuff is just far easier. I don't eat poultry or red meat not because of moral objections for the way they're obtained, but for health reasons as well as I've just never been a meat eater. I like some vegan foods but could never go vegan because of my love of cheese and I also use milk, butter, and the like frequently in my recipes.but as much as I love things like tofu, tempeh, soymilk, and ricemilk I just do not dig Soy butter and soy cheese. I'm a pesco-vegetarian, so that means I'm always looking for innovative ways to use tofu- baked, mashed, fried, stir-fried, you name it. Although I like to view coupon clipping as more of a game rather than the headaches involved with at-risk rules and limit losses. Don't think it's an effective strategy? I put $1,042 in there to date if that tells you anything! Ha my friends always tell me how much my accountant super-powers keep coming out off the clock. Other things about me: I've been in college for almost an entire decade, I'm an old school gaming dork, and I clip coupons and look for savings religiously and however money I save on my purchases, gets contributed to my IRA. Two-faced people and people who act like they're better than me are unwelcome. I live for the company of my friends, who are basically my family, and other warm, funny, and down-to-earth people. I like to take things as they come in life and not take myself too seriously because life's just way too short. Not everyone gets it or just thinks I'm being mean or self-deprecating but I'm really not. I have a madcap and sarcastic sense of humor, which is evident in some of my postings. My favorite celebrity chefs are Paula Deen, Guy Fieri, and the Barefoot Contessa. I like watching the Food Network to get ideas although god I wish I had one of those real kitchens heh. There's some certain recipes that I'll probably stay away from for time, complexity, and budget limitations but I still didn't think I'd ever be able to make my own frosting or burritos. The dishes I'm now famous for are homestyle mac n cheese, mango shrimp, cheesecakes, and lots of pumpkin goodies with luscious buttercream frosting. then started building on those to the point where I know enough about food structure and flavors to develop my own recipes. I started out following other 'zaar users' recipes and from cookbooks, other cooking websites, etc. Cooking lingo looked like a foreign language to me, now I know it just as well as I know EPS and price-to-book ratios! I'm quite proud of this feat and now look forward to things like grocery shopping and doing most of my cooking one day of the week to freeze and refridgerate stuff for future use, and keeping track of dates and perishability helped with my organizational skills. To update this a bit, I went from someone who was totally inept in the kitchen to a self-taught gourmet chef almost overnight. It gets hard for me to keep fresh ingredients around due to cost and spoilage, so most of my recipes call for canned stuff, but feel free to "upgrade" them with fresh ingredients! :) I'm trying to cook at home more so I joined up on here to swap recipes and get ideas, namely for someone with a limited budget and a ridiculously tiny cramped kitchenette. I'm an accounting student who likes to believe it's still 1987. In advance, I'd like to thank everyone who reviews my recipes and leaves positive feedback! I know that I usually don't email anyone after getting a review, so I'd just like to thank everyone who reviews and submits pictures of my recipes in advance.
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