Yes, and even then, I have met some amazingly smart and successful people whose lifestyle-become-creed has led them into some amazingly stupid situations. Including a few vegans.
We are all stupid at some point in our lives at some things.
What’s the term? Nobel syndrome, where someone who may very well be an outright genius in their specialty is stupid in anything else. I may be stupid but at least I don’t let my ego blind me just cause I’m vaguely competent at a scattering of things.
In the same way that not everyone is a competent cook, not all vegans are competent cooks. I don’t find it too surprising that someone might naively think “banana in this custard would be nice” without grasping that the egg is structurally important for the dish rather than for flavor or protein.
Mashed banana is a good substitute for egg in lots of baking recipe, like cakes and such, but for custard it wouldn’t work at all, cornflour is probably what they want to use, or something along those lines. A thickening agent.
This seems like a troll, because there are other (better) egg substitutes that a vegan would likely already know of.
I don’t know. I was vegan for a good 10 years and during that time met a lot of really stupid vegans. They’re not the majority, but they’re out there.
wait… chicken parmesan is not vegan?
Yes, and even then, I have met some amazingly smart and successful people whose lifestyle-become-creed has led them into some amazingly stupid situations. Including a few vegans.
We are all stupid at some point in our lives at some things.
100%, I’m frequently stupid about things!
What’s the term? Nobel syndrome, where someone who may very well be an outright genius in their specialty is stupid in anything else. I may be stupid but at least I don’t let my ego blind me just cause I’m vaguely competent at a scattering of things.
Fair point. I guess I figured at least flax seed would be a given, as even I know about it (and I’m not vegan).
In the same way that not everyone is a competent cook, not all vegans are competent cooks. I don’t find it too surprising that someone might naively think “banana in this custard would be nice” without grasping that the egg is structurally important for the dish rather than for flavor or protein.
Mashed banana is a good substitute for egg in lots of baking recipe, like cakes and such, but for custard it wouldn’t work at all, cornflour is probably what they want to use, or something along those lines. A thickening agent.