https://www.sciencealert.com/scientists-invent-new-hybrid-food-by-growing-beef-inside-grains-of-rice
After a moment of screaming inwardly at the visualization of "meat and bone grown in rice" this is a very promising article for sustainability.
@mentallyalex It is weird, right?! But also like what if we didn't have to kill things and still got to eat meat, that would be really dope!
@RickiTarr from a sustainability stance I think it is ABSOLUTELY a fantastic move forward. Decoupling our dependence on large grazing animals and all the issues that come with that are a huge boon.
Like with beyond meat and others there is going to be a learning and normalizing period. I don't see this being globally adopted by anyone until it is presented less dystopian. The concept has Soylent green feels to me. The idea of "meat paste" even scientifically is one I don't find appealing.
I can't see children and "meat and potatoes" guys being adopters until it feels more like butchering and less like harvesting.
@mentallyalex @RickiTarr Honestly, I think a big turning point for the plant-based stuff was when Burger King started selling them. That put them in the mainstream. The vat-grown-meat will need to have a similar event to take off.
@mentallyalex @RickiTarr It's how I first tried it. 🤷♂️
The main reasons why I went back to beef, though, were that the plant-based stuff was more expensive and (more importantly) wasn't any healthier, which most people assume it is. If either of those change, I'd be tempted to make the switch permanently.
@LouisIngenthron @mentallyalex @RickiTarr And A&W and Harvey's in Canada has been shilling Beyondpossible for years (can't remember specifically which). Tim Hortons has had Beyond breakfast sammiches etc. for a while too.
Simulate Nuggs and Strips are dead ringers for Chicken McNuggets, I'm really surprised McDonalds hasn't started offering them (other than potential kitchen cross contamination process/workflow change costs?)
@tezoatlipoca @LouisIngenthron @mentallyalex Yeah I had one of my Nephews faux nuggies and couldn't really tell the difference
@RickiTarr
For real, the buffalo chicken nugs are DELICIOUS. And I think the sausage is on sale this week at Kroger (whatever yours is called).
If you buy a bag of crumbles and make tacos, you will never get greasy cow meat again. The flavor is just so much cleaner.
Half a cup of water, seasoning, heat it up. Tacos are done in like 5 minutes and they taste better than any greasy cow you've ever had.
Some of the soyrizo is trash though, so make sure you look around.
@tezoatlipoca @LouisIngenthron
@mentallyalex @RickiTarr @tezoatlipoca That... sounds delicious. Totally gonna have to try it.
@mentallyalex @RickiTarr @LouisIngenthron I find w/ plant based stuff where I *need* a little fat (where otherwise I'd be getting the fat/grease from the meat its replacing), a little oil compensates just fine. You can't have tacos without a little greasy dribble to flavor bind all the fixins.
Do you know soy curls my friend?
@tezoatlipoca
Yes! Oil is critical in the process, or some kind of fat.
Soy curls...sounds...snack foodie? I'm not familiar.
@RickiTarr @LouisIngenthron
@mentallyalex @RickiTarr @LouisIngenthron Dehydrated soy: https://butlerfoods.com/soycurls.html
Reconstitute in flavor broth of choice then use wherever and in substitute of chicken or pork shreads/chunks/bits.
- coat and sautee/brown == chicken for stirfrys, tacos, pulled pork/chicken
- coat/batter + air fryer == popcorn chicken
- or just drop em directly in soups, curries where normally you might directly use tofu.
plus, being dehydrated they keep *forever*. Butler's 12 lb box lasted us about 6 mos.
@LouisIngenthron
Absolutely 💯 this.
I have first hand experience. I have converted meat eaters using BK.
@RickiTarr