True, but I’d add that the bigger problem is people who have stereotypes about vegans embedded in themselves, and then let confirmation bias kick in when they meet an even mildly jerky vegan, by having that person confirm an idea that they already have that vegans are “a bunch of jerks.”
IOW, it’s not the ONE asshole who makes vegans look like a bunch of jerks; it’s the idea others already have that vegans are a bunch of jerks.
I agree with that. I also find the very pro-meat eaters to be more annoying by far.
Agreed. Much like grass-fed beef, I find vegans to be the best tasting humans. However, true to stereotype, they are often un-showered (i.e., stinky) and/or patchouli tainted. Even the fava beans and chianti do not mask the taste of your typical vegan.
There is always an exception to the rule. An anecdote is not a data point. Plus, this one looks like it would taste like Axe body spray.
As I just said to @anon61221983 …
The “no one” who others don’t notice aren’t noticed because of the stereotypes embedded in their heads. In most cases, they notice the insufferable ones, and brand them “typical vegans” instead of just, you know, insufferable individuals, because they already think (or at least suspect) that vegans in general are insufferable.
For some meaties, even this tired old joke never gets tired and old.
If you think being a vegan is tough, try being a cannibal. FYI, I only partake of consenting adults. Do your vegetables consent to being eaten?
(kidding, kidding, seriously I am just joking)
Also, I have not heard the term “meaties” before. But I like it.
By definition, not cheese. Why the need to have substitutes for omnivore fare? Just get on and eat the veggies, people.
Everything has everything to do with Brexit. Get with the programme, won’t you? Have you not been reading your Daily Mail (admittedly some things there do still have something to do with cancer or immigration…)
Wait. Hold on there. You don’t get to just toss in a phrase like “collapsed his context” as if that’s a thing.
Oh. I guess it is a thing. 
http://hlwiki.slais.ubc.ca/index.php/Context_collapse_in_social_media#Origin_of_the_term
Velcome to boing boing, new comrade.
Um… yeah. That seems pretty straightforward. What else would you expect people to think?
Well, aren’t you precious.
By jove, I think you’ve got it.
Weirdly, the part about killing vegans comes across to me as the tamest part of his comment. If he had stopped there, it would have just been so over-the-top and silly that it probably would have been ignored as a bad, unfunny joke. Vegans might disagree, but I don’t think vegans are seen as being historically oppressed in a way where this would ignite too many passions.
But when he went on to talk about hypocrisy and force-feeding them meat, that just made the whole thing much more real and spiteful. It stops being a bad joke and becomes an actual attack.
Plant-based milks have been called “milks” for longer than the language we are communicating in has existed, so, no.
You are tripping up over the etymological fallacy. The deliciousness in the photo is in the style (taste, texture, meltability) of dairy buffalo mozzarella. Of course, if you love dairy buffalo mozzaralla, that’s cool too. 
I prefer the term snowflake.
But is it really a fallacy though? I guess it depends on the situation. I’m pretty sure if vegan ‘buffalo mozzarella’ would be marketed like that over here, the selling company would get reprimanded for false advertising. In speech it’s a lot less precise of course.
You’re not that unique.
You can make cheese about as hard as cheddar, and even as hard as Parmesan (although you sacrifice color and don’t nail the consistency). Really hard cheeses like aged Asiago are still a challenge. The problem is that to make plant cheeses hard you have to go to some combination of hydrocoloids (e.g., agar agar) and oils that are solid at room temperature (refined coconut oil, de-scented cocoa butter) because there’s not yet an identified plant protein that will cross link the way casein will.
That said, given how much progress in vegan cooking techniques have made in recent years (e.g., aquafaba: holy birdbowl it really replaces egg whites for meringue, full stop.), I suspect very hard cultured vegan cheeses are not too far in the future.
