I admit it - I'm a closet foodie. Deep in the closet, anyway, since I don't get the Food Network and don't subscribe to Fancypants Magazine or anything, but I like watching and reading about chef stuff when I have time - while they might not be vegan, there are a lot of simple tricks that adapt well to vegan cooking.

I read Anthony Bourdain's Kitchen Confidential a few years back after watching the short lived TV show, and I managed to learn a few things, although I had to get through the occasional shot at vegans, like, oh, this one: "Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, and an affront to all I stand for, the pure enjoyment of food."

Know your enemy, folks, know your enemy. Or, better still, mock the hell out of him!

Hezbollah Tofu is my new favourite food blog: they're veganizing Anthony Bourdain recipes. They run the vegan filter so you don't have to! (Though they are accepting recipe submissions)

(via Vegan Bits)