Chicken is best with bones and a bit of skin. I guess this artificial stuff will contain neither.Why chicken? I will eat chicken, but don't like it.
Chicken is best with bones and a bit of skin. I guess this artificial stuff will contain neither.Why chicken? I will eat chicken, but don't like it.
I was thinking the same thing. Going to guess here that appeal will be generational. Your comfortable with what you grew up eating. Older folks will resist, and younger will see it and eat it as normal. Just a wild ass guess.I'm equal parts horrified and fascinated.
That wasn't lab grown. It was dissolved people.I'll stick to my protein chocolate powder and powdered peanut butter, when combined make the most awesome smoothy with 50-60 grams of protein. Lab grown meat? Wasn't this in a movie once?
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I have found that the pea protein-based fake burgers are now on par or cheaper than the better quality cow burger. Not sure if they are nutritional equivalents though. The cheaper cow burgers (like McD's) are just gross to me.I was excited by Impossible Burger for about a year, but the smell while cooking was too much like meat for my meat-averse wife. Between the cost and the variable availability, I pretty much gave up on that variety of faux meat. Gail's goes for butter and cheese, otherwise is mostly vegan and eats some plant-based meat substitutes. I'm not really a vegetarian but want to keep the Mrs. happy,. As real chicken doesn't disturb me, I continue to eat it, so this new product doesn't appeal to me, Chicken doesn't have the environmental impact of beef, but just in case anyone's interested, rabbit has less environmental impact than chicken. The carbon footprint of a Big Mac is just atrocious.
BTW, didja notice that Soylent Green is set in 2022?
I have a friend that's a meat supplier/distributor....I asked him about the grade the fast food joints usually use....he said you don't wanna know.I have found that the pea protein-based fake burgers are now on par or cheaper than the better quality cow burger. Not sure if they are nutritional equivalents though. The cheaper cow burgers (like McD's) are just gross to me.
Thank you for objectively verifying my subjective opinion.I have a friend that's a meat supplier/distributor....I asked him about the grade the fast food joints usually use....he said you don't wanna know.
The only one I like that I run into sometimes is In'n'Out (but went to my first one in the early 70s too).Thank you for objectively verifying my subjective opinion.
They have... in fact I'm surprised the chicken version is released first, as everything I've read the last few years has been around lab grown beef and the missing fat content.They should have tried to simulate almost anything else.
Nah they add heaps of oil to those "no meat" burgers etc., vegetable, canola etc., to replace the fat as fat is taste. They are extremely processed too... seems weird to me to use plants to make something that tastes like an animal product.Meat only be tasty with fat. Vegetable itself already tasty.
That's probably the most coherent thing I've seen you post....not that it's saying a lot.....I will rather get vegetable instead of the plant meat. Meat only be tasty with fat. Vegetable itself already tasty. You need less flavouring for vegetable than meat. Flavouring and favouring is very important to get the meat taste good beside the fats. Of course, fish and prawn can be eaten raw like sashimi. The meat itself already tasty.
Probably going to target chicken nuggets and "popcorn" style. No texture is needed and the taste is pretty much destroyed anyhow.They have... in fact I'm surprised the chicken version is released first, as everything I've read the last few years has been around lab grown beef and the missing fat content.