Count Arthur
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- Jan 10, 2020
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Ctrl + Alt + E = éThen you mix those for rose meat (gotta imagine the accent on the e in rose as I'm too lazy to figure it out on the keyboard)
Ctrl + Alt + E = éThen you mix those for rose meat (gotta imagine the accent on the e in rose as I'm too lazy to figure it out on the keyboard)
Oh sure, that too, I'm not prejudice.You don't dig on swine?
Be sure to check out a jug of Paisono. Started drinkin this with my dad since I was about 12It is the same with wine - IMO there is no such thing as a bad wine, there is only overpriced wine (the exception are wines that are corked).
Why is that so hard to believe? The critters aren’t evolved to be efficient meat in a petri dish. They have all kinds of other evolutionary traits to account for. They have to move, find food, procreate, communicate… all in all relatively efficient for the sum of these things, so it’s a compromise.Just grown in tissue culture rather than critters.
I am sure it's much more efficient*, resource, and environmentally friendly, too!
Umm, yeah, no.
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* than a billion-ish years of evolution. Yup, I'm sure.
OK, grow me up about a 20oz Filet, cooked medium, and I'll give it a try, once.Not to mention that that lab meat is the same meat that evolved over billions of years, it’s just missing all the bits around it. If you don’t need all those missing bits, you can obviously grow the bits you do need more efficiently.
The above becomes a non-issue with lab grown meat.Humans are susceptible to several diseases caused by zoonotic bacterial pathogens transmitted through meat consumption, most of which damage the digestive system. These illnesses are widespread worldwide, with the majority of the burden borne by developing countries.
Contamination can occur at any point along the chain — at farm, slaughter, during processing or preparation. It can also occur at home if food is incorrectly handled or cooked.
Main causes at farm level
At slaughter
- Animal feed contaminated with bacteria that cause infections in animals.
- Parasites that infect food-producing animals.
- Milk contaminated through contact with faeces or environmental dust.
- Animal skin and fur contaminated by faeces and environment.
- Meat contaminated by intestinal contents.
Been eating the farm grown stuff for 73 years now, ain't killed me yet.The above becomes a non-issue with lab grown meat.
For sure, myself also all my life. Can't go past a nice 500g rib-eye on the bone.Been eating the farm grown stuff for 73 years now, ain't killed me yet.
No, it doesn't. The meat will have to be grown (i.e., the cell culture will have to be performed) under sterile conditions. Bioreactors don't have immune systems to fend off infectious agents, but critters do.The above becomes a non-issue with lab grown meat.
JSmith
Nope; I am a produce eater, but I'm made out of meat.I'll just drop this cliche off and be neutral with the matter: you are what you eat
For sure, myself also all my life. Can't go past a nice 500g rib-eye on the bone.
Well that is a massive steak, strewth, almost 1kg... most restaurant steaks are between 200g - 350g here, unless you pay more for a larger cut.So I was pretty gobsmacked when I went to a diner in the USA and was served a massive steak. I asked the waiter how big it was, and I was told "just under 2lb".
A diner steak weighing almost 2 lbs would be quite unusual. Steakhouse maybe. How long ago was it? Steak has jumped in price recently. A 16oz/1lb (454g) steak would be IME unusual in a diner....OMG, 500g. I am Chinese, and we are accustomed to eating a low meat diet. Most of my meals consist of carbs and veggies, with maybe 100g of meat per person. The typical serve of steak in Australia is 250g.
So I was pretty gobsmacked when I went to a diner in the USA and was served a massive steak. I asked the waiter how big it was, and I was told "just under 2lb". It wasn't that expensive either. Is that normal for Americans?
For diners particularly here I think that would be more common. Sometimes in more upstream restaurants a 16oz/1lb steak would be more readily available. Steakhouses can be pretty good at getting the size you desireWell that is a massive steak, strewth, almost 1kg... most restaurant steaks are between 200g - 350g here, unless you pay more for a larger cut.
JSmith
Panthers being carnivores, I think this is a completely viable approach.Just build a meat analyzer (MPX-555)...if the lab grown meat gets a panther recommendation, why not.
A diner steak weighing almost 2 lbs would be quite unusual. Steakhouse maybe. How long ago was it? Steak has jumped in price recently. A 16oz/1lb (454g) steak would be IME unusual in a diner....
They certainly got the housing situation, as it stands in many places, correct.BTW, didja notice that Soylent Green is set in 2022?