![]() ![]() They announce themselves proudly and force you to choose a side you’re either for them or against them.Īs someone who has different burger moods, I’ve loved the modern option to have a beef burger, a fake-meat burger or a veggie burger all on the same menu. Veggie burgers, on the other hand, aren’t a fantasy. Those products allowed beef eaters to engage in their carnivorous fantasies while simultaneously feeling virtuous or “healthy,” though the substitutes are processed and contain sodium and saturated fat, so the health differences might be negligible. Meat substitutes like Impossible and Beyond Meat gave carnivores a dupe for their beloved beef burgers. All contribute to the great cacophony of how we cook with fire in Los Angeles. Even with the popular embrace of veganism across the country, veggie burgers have, for some reason, skirted that embrace but no more.įood The sun is out and grilling season is here. Remember those? The ones made with real vegetables and not fake meat? Though some might consider them an afterthought, they’ve crept back into the public consciousness in the past couple of years, almost as a reaction against the Impossible and Beyond Meat burgers that have dominated plant-based eating, especially at fast-food spots. I’m talking about vegetables in a place where they get to be the center of attention: veggie burgers. I’m not talking about those piles of insipid grilled zucchini, peppers and mushrooms that everyone feels compelled to present alongside the ribs and steaks. And while I’m a vocal advocate for meat grilling, this year it’s time to switch it up a bit and focus on veggies. The sounds of sizzling burgers and brats and steaks and half-chickens on the grill, along with the smells of charcoal smoke mingling with various rubs and spices in the air - it’s the best time of the year to eat. It’s finally grilling season and with it comes backyard barbecues, asadas in parks around the city and picnics of hot dogs under the shade of trees. ![]()
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