If you remember my interest in mushrooms, it was one type in particular that appealed to me--at least initially. But right around that time I caught wind of a new protocol involving lion's mane. The lion's mane kits worked great. The LM kits I bought were fully colonized bags that I simply poked some holes into (lately I've simply removed the top of the bags for something called "top fruiting" which yields one massive flush/harvest) and kept them in a humid environment w/ oxygen. I did one in a clear plastic bag; misted the inside with water and opened a couple times a day for oxygen. Since then I've grown in clear plastic tubs with a few inches of moistened perlite on the bottom for humidity. For the other mushrooms I also started with a kit. The kit worked out perfectly fine, but I went down a bit of a rabbit hole, read up, and purchased the equipment I needed to grow them myself. That worked even better and was a lot of fun as well. I could easily grow button mushrooms or portabellas with my equipment and leftover supplies, but I'm a little burned out on growing and consuming mushrooms and they're super cheap in the store anyhow. For my next "gourmet" I would like to try oyster mushrooms from scratch. But they're going to require a lot of research and time I don't have right this moment. As for the others we discussed, it's probably going to be years before I need and want to grow more. Too much of a good thing, if you know what I mean. The protocol, however, will continue as long as I don't see any negative side effects.
I was in Korea and they took tofu, mixed it with cheese, breaded it, fried it and served it with brown gravy. Tasted remarkably like a chicken fried steak.
I mean, for us you know the reason. For someone on a regular diet, I dunno, maybe for lower calories?
There's an Indian dish like it that fries paneer and douses it in curry. I can eat a meal from it without missing meat Asian food can def feed vegetarians. Just depends on your taste tolerance for different flavors and diversity of good restaurants. Asian vegetarians generally think salad is a joke or a form of torture.
