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[Blargityblarg]

I've grown up around vegetarians, and spend the last 20 years living in a town composed entirely of them.

Lactovegetarians, then? Or is it just that since nobody keeps chickens for meat, they don't bother keeping them for eggs either?

[majikero]

Maybe it's the ones who don't eat animal products. Whatever they're called.

[Rose]

I've grown up around vegetarians, and spend the last 20 years living in a town composed entirely of them.

Lactovegetarians, then? Or is it just that since nobody keeps chickens for meat, they don't bother keeping them for eggs either?

The first. We drink milk, but don't eat eggs.

[Yoink]

Interesting! I was thinking it must have been the latter.

[Caz]

Just had a nice breakfast that I actually cooked for a change.
Well, perhaps it was technically brunch, since I'd had a bowl of instant noodles beforehand.

Huh... Marmite toast with scrambled eggs. Is... that a good combination? I'd never have thought of it.

[Yoink]

No, that's awful. You should only ever use Vegemite, then it's delicious. 
Vegemite goes with most anything, truth be told.

[Rose]

No, there's actually one thing it doesn't go with at all.

Food.

[GiglameshDespair]

There is, however, one thing it goes with very well.

Fire. To destroy it.

[Osmosis Jones]

All you haters...

In all seriousness, it does actually work well as a stock substitute, and it goes amazingly with cheese, peanut butter (seriously!) and, if Cadbury's recent adventures have taught us anything, caramel chocolate

[Sheb]

I'm a big fan of a German version, the Vitam-r. Vegemite is more like accidentally pouring the salt shaker on your toast.

[Bauglir]

Alfredos are pretty easy to make. You start with a Roux and just basically add cream and seasonings until you're satisfied.

You can also skip the roux and just combine equal parts cream and butter, then add parmesan until it thickens and emulsifies. Doesn't seem to work with any other cheese I've tried, and it tends a little toward the grainy side, but it's good.

[Rose]

I make alfredo with milk, instead of cream. Still good.

[scrdest]

Alfredos are pretty easy to make. You start with a Roux and just basically add cream and seasonings until you're satisfied.

You can also skip the roux and just combine equal parts cream and butter, then add parmesan until it thickens and emulsifies. Doesn't seem to work with any other cheese I've tried, and it tends a little toward the grainy side, but it's good.

At the most basic, an alfredo is a spaghetti with butter and cheese, really.

[Osmosis Jones]

So, today I just got back from a stout competition. Our beer, a foreign extra stout, didn't win any awards... but the three judges gave us scores of 38, 38 and 33 out of 50. So, overall, pretty stoked considering it was the first beer we ever designed and made from the ground up.

I'm currently baking celebratory baguettes, because fuck yeah, yeast.

[nenjin]

Alfredos are pretty easy to make. You start with a Roux and just basically add cream and seasonings until you're satisfied.

You can also skip the roux and just combine equal parts cream and butter, then add parmesan until it thickens and emulsifies. Doesn't seem to work with any other cheese I've tried, and it tends a little toward the grainy side, but it's good.

Yeah, the grainy-ness is why I use a roux instead. You don't have to be as delicate with it, you can flub the cheese proportions more because you already have a thickening agent. That said, dairy + butter + cheese does make a more convincing alfredo when it's blended properly. The roux is kind of cheating.