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The Whopper has changed. it was the beyond meat burger
Dammit, I thought it was the Impossible Burger and was really looking forward to trying one https://impossiblefoods.com/burgerking
always a bit soft feeling, akin to a tinned burger from the crap fairgrounds of my youth.
Talking of which we had a fried Co-Op ‘Gro Steak’ last night that I’d defrosted. It tasted/had texture like one of those things. As if you were eating reformed, cooling animal fat and offal! Too realistic. The only nice thing was my tasty baste on the top, which somehow the pattie had rejected so the inside tasted of bland fatty nothing.
Meat-loving veggies such as me may have a large choice of meatalikes but IME learning to cook plant-based complete protein meals (from fresh ingredients) is by *far* the best way forward. The occasional Beyond sausage or Lind Macs burger will do for when I can’t be arsed to cook/haven’t ingredients. I shall still buy the Vivera Shawarma for pitta/kebabs though. By far the best instant meaty meal option I’ve yet found, with Beyond Brat and Linda Macs close behind.
After trying the excellent King’s Black Bean veggie (actually vegan) jerky I’m convinced that a decent pepperoni slice can’t be far away.
Dammit, I thought it was the Impossible Burger and was really looking forward to trying one https://impossiblefoods.com/burgerking
/blockquote>ah, maybe that's just in the US? The Vegetarian Butcher supplied uk burger king (not vegan kitchen, got that wrong)
https://www.thevegetarianbutcher.co.uk/news.html
I recently made a Roast Tomato & Aubergine Curry and a Dahl - both recipes from the owner of a vegan curry house called Spice Box (and were featured in the Sunday Times mag a couple of weeks ago). They were absolutely gorgeous.
Curry:
http://www.mibusinessmag.com/2020/02/10/roasted-aubergine-tomato-curry/
Dahl:
https://www.keith-allen.co.uk/food/d/dollys_dhal.html
And I recently discovered banana blossom - used it to make what was supposedly a vegan fish pie. It tasted nothing like a fish pie but was bloody lovely. Used cashew cream to give it a nice creamy texture. Have order a some more banana blossom to experiment with.
This thread makes me hungry.
I was in the mood for a creamy rich veg & lentil soup last night, and so used up what we had in. It turned out! Bowl-licking goodness.
Satisfying Soup
Red lentils two handfuls
Buckwheat grits handful
Leeks about two large chopped
Medium red onion chopped
One medium potato diced
Carrots x 2 chopped
Celery x 2 sticks chopped
Olive oil
Bay leaf
Nutmeg pinch
Thyme 1/3 teaspoon
Cumin 1/3 teaspoon
Smoked paprika 1/3 teaspoon
Balsamic vinegar, sploosh of (1 tablespoon)
Cherry toms x 5 (or 1 large tomato chopped)
1.5 veg stock cubes
Black pepper
Garlic powder
Sauteé onions, celery, leeks etc in the oil then add rest of veg.
Cover with water, crumble the stock cubes in. Bring to boil.
Cook about 30 mins until soft.
Remove bay leaf then blend smooth. Taste, add a little more water and blend again if required. Taste. I sweetened the cooked soup with a spoon of stevia granules, but you can use any other sweet thing or nothing depending on personal taste.
A swirl of Oatly Creamy Oat to serve.
Test running these lentil/oat burgers tonight. Fancied something more wholesome 😎
And I recently discovered banana blossom – used it to make what was supposedly a vegan fish pie. It tasted nothing like a fish pie but was bloody lovely.
I’ve seen (variously) mentioned that caper/caper-juice, seaweed/kelp flakes, nutritional yeast and lemon will give fishy flavours.
Would like to have a bash at a banana blossom no-fish pie tho, that’s a great idea. I like a creamy smoked-haddocky fish pie so would probably use Oatly Creamy for the cream (cheaper than cashews?*) and some good smoked paprika to impart that smokey flavour.
*Anyone know if it’s OK to blend cashews in a regular jug-blender if they are pre-soaked?
Is there a knack or trick to cooking lentils? I always seemed to go crunchy... crunchy... crunchy... crunchy... slurry. I gave up in the end, I've not used lentils in years now.
I had the same relationship with rice for ages, I revisited it a while ago and I think I've finally sussed it but it took me about two years.
I’ve seen (variously) mentioned that caper/caper-juice, seaweed/kelp flakes, nutritional yeast and lemon will give fishy flavours.
Yeah, my recipe had yeast and a small amount of seaweed in - but even so, it was very un-fish like. I like the idea of giving it a smokey flavour though... maybe some liquid smoke.
I'm gonna try fish tacos next.
Is there a knack or trick to cooking lentils? I always seemed to go crunchy… crunchy… crunchy… crunchy… slurry. I gave up in the end, I’ve not used lentils in years now.
Different strokes for different lentils. The red split ones are good for dal and easily go mushy when cooked as they have no skin. You can also speed cooking up by pre-soaking in water for half an hour. They are also the third-highest plant protein source iirc
This dal fry recipe (below) is an easy win and v tasty. I cooked and ate one tonight.
Over-did the chilli tho. Still a result. Mrs P doesn’t like (low) madras heat or higher and I’ve seen her refuse curries on account of even moderate heat. Tonight’s erroneous/unholy/hot interpretation of the dal, I’d rate as a ‘high vindaloo’ (a level I favour) at which she’d normally run a mile, yet she polished this dal off nonetheless exclaiming
‘This is absolutely ****ing delicious but why did you make it so ****ing hot???’
Result 👹
https://www.indianhealthyrecipes.com/dal-fry-recipe/
Brown/green lentils have skins but will cook down in stock etc in about 40 mins iirc. Imuse them in chillis and soups. Blended or mashed.
The small speckled ones/puy lentils OTOH are more sort of dense and ‘al-dente’ when cooked. So if you don’t like the texture of those it may not be because you cooked them wrongly, but that’s how they are. ie a little grainy when soft. These are good lightly seasoned (bay, onion powder, black pepper, little stock) and served with salad and rice or potatoes
Couple of notable successes this week
Lentil Cottage Pie
Kallo umami cube
Onion powder 1/2 tsp
Garlic powder 1/2 tsp
Cumin 1/2 tsp
Oregano 1/4tsp
Thyme1/4 tsp
Bay leaf
Smoked paprika 1 x teaspoon
Balsamic vinegar 2 tablespoons
Salt and Pepper to taste
1 Diced onion
2 diced carrots
3 celery sticks with leaves
Dried Red split lentils
Dried Speckled green lentils
Half a large bell pepper diced
200ml passata
Cook green lentils first ie:
Cover with water, sprinkle in stock cube and balsamic vinegar. Bring to boil, reduce heat and simmer until al dente. Then add the red lentils and more water to cover. Continue cooking until softening
Meanwhile in another pan - Saute onions, bay leaf and veg in a little olive oil until soft
Add the cooked lentils
Add the passata
Add all spices and herbs
Simmer on low heat for about 30 mins, adding water if necessary so there is just a little liquid showing.
Mash and season boiled spuds
Put the pie filling in ovenproof dish or tin, and fork the mash over the top.
Cook in oven until mashed potato peaks are crisping and the filling is bubbling
Remove, let cool.
Serve with greens and a little mint sauce.
I also made some mint and mustard gravy* to go over the greens.
*Bisto best onion gravy made thick, add a few teaspoons of both mint sauce and English mustard. A splash of Oatly milk to temper acidity.
Beyond Chilli
Wild card one off as managed to bag some Beyond Burgers at knockdown price. Wouldn’t ever spend that much on mince at full price. Hopefully these foods will become more inexpensive.
Anyway:
Mashed (with fork) and chopped the burgers up into bits. Added:
Balsamic vinegar
Cumin powder
Oregano (dried)
Salt and pepper
Hot chili powder
Smashed garlic x 3 cloves
Method:
Chop an onion.
In non stick pan cook onion in oil until soft
Add the Beyond Meat and spices until browned and firming up. Keep chopping it with spatula as it cooks if clumping.
Add a chopped bell pepper. Add tin of toms and Tblspn of tom puree.
Stir and cook on low for 20 mins.
Add some cocoa powder (teaspoon or 2).
Add tin of drained red kidney beans. Cook gently for further 10 mins adding water to achieve desired sauciness. Adjust seasoning as required.
Serve with tortilla chips and beer.
I’m a big meat or veg chilli fan. This really hits the spot for a full fat Friday result! Mrs P likes the taste but can’t stand the mince ‘meat’ (‘too realistic’) . Ok so I’ll have to eat it all. 😋
^forgot to say, that’s 3x Beyond Burgers worth
For those that like the Richmond meat free sausages, they are releasing bacon rashers soon... If they're as good as the sausages , they should be good (thanks whoever suggested them)
I've heard of some vegetarians that eat fish. I'll be a vegetarian who eats chicken.
I’ve heard of some vegetarians that eat fish.
No you haven't. You've heard of pescatarians.
Nice try, back under your bridge now. (-:
I also made some mint and mustard gravy* to go over the greens.
*Bisto best onion gravy made thick, add a few teaspoons of both mint sauce and English mustard. A splash of Oatly milk to temper acidity.
That sounds interesting, not a combination that would ever have occurred to me.
I've been on a mission to create a gravy that hasn't seen a granule. I think I've nailed it, I'll type it up later (it's hand-written and I'm on holiday).
Tried some of that This Isn't Chicken in a curry last night and have to say it wasn't too bad. Probably the nearest thing to meat so far out of the meat substitutes I've tried and will buy again.
I’ve been on a mission to create a gravy that hasn’t seen a granule. I think I’ve nailed it, I’ll type it up later (it’s hand-written and I’m on holiday).
Posted 1 hour ago
👍🏼 If it’s even half as good as the Avante Garde Vegan one then I’ll give it a bash!
Trust me, you have to trial that gravy once in your life. By the gods it was unbelievably good.
https://www.avantgardevegan.com/recipes/best-ever-vegan-gravy/
THIS Isn’t Pork cocktail sausages
Tried these tonight with some oven chips and Heinz Spanish Beanz
I can’t see anyone being disappointed. Lobbed the (they are sold cold, precooked) sausages in with oven chips for last 10 mins to heat through.
Texture = plump, meaty. Flavour = caramelised, sweet/savoury porky flavour. I can’t tell the difference between these and regular pork cocktail sausages to be honest.
Late to the party was some English mustard and a squirt of tomato ketchup. Most satisfactory overall.
they (Richmond) are releasing bacon rashers soon… If they’re as good as the sausages , they should be good (thanks whoever suggested them)
@LAP13 Tried the Richmond rashers the other week. Somewhat like the generic, thin, ‘playdough’-looking veggie rashers of yesteryear (Morningstar strips spring to mind). Inoffensive smoked flavour, but not meaty in texture nor umami in flavour. I’ll be sticking to the homemade shiitake or king oyster mushroom-rashers, or THIS Isn’t Bacon rashers. ymmv
Also had THIS cocktail sausages again since. They are amazing.
Thanks for the bump. I was going to type up my gravy recipe and forgot.
I've just leafed through my notes and I can't find the current version, just an older one. I'll have to make it again before I'm in a position to share it.
(The one I have here is my own impenetrable shorthand scrawl and starts "oil, onion, sweat" and I'm assuming the third one is an instruction rather than an ingredient...)
Speaking of which,
In addition to the green veggie stock cubes, OXO are now doing "meat free" red ones. They're a bit of a game changer for things like cottage pie and traditionally beefy stews.
Texture = plump, meaty. Flavour = caramelised, sweet/savoury porky flavour. I can’t tell the difference between these and regular pork cocktail sausages to be honest.
So given its an added flavouring, eating worm flesh, flavoured with pork seasoning, that would be the same, taste wise at least, of pork sausages.
And given many people who adopt a vegetarian or vegan food intake do so because of animal welfare, where would they stand on grown in the lab meat products 😕
^ I’m enjoying this thread for the recipes, not so much the science or politics but will try and answer. Am personally unconcerned about umami and sage flavouring components in either plant-products or animal-products. The pig itself is a different matter (for me) as it’s a highly intelligent and emotional sentient life-form and also one of the most abused, exploited and intensively-raised/slaughtered creatures on the planet. And that’s just for starters before getting into the environmental issues. I’m personally much less-concerned about eating sage and mushrooms, pea-protein etc.
So given its an added flavouring, eating (sic) worm flesh, flavoured with pork seasoning, that would be the same, taste wise at least, of pork sausages.
Not quite following? ‘Pork seasoning’? Herbs are herbs, Spices are spices are, ie we season some pork sausage with certain herbs and we season some veg products with certain herbs? Mushrooms also? Food gets seasoned, I’m a fan of seasoning and flavours and textures (food) in general. Not a fan of over-seasoning, am slowly learning via cooking, copying recipe elements and experimenting more.
What’s in a pork cocktail sausage? (eg Morrison’s own):
INGREDIENTS: Pork (61%), Water, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Nicotinic Acid, Thiamin), Potato Starch, Acidity Regulator (Potassium Lactate), Salt, Dextrose, Stabiliser (Diphosphates), Raising Agent (Ammonium Carbonate), Yeast Extract, Preservative (Sodium Metabisulphite), Pepper Extract, Sage Extract, Nutmeg Extract, Mace Extract, Cayenne Extract, Ginger Extract, Rapeseed Oil, Sausage filled in a Beef Collagen Casing
What’s in a ‘THIS isn’t pork’ cocktail sausage? :
IMGREDIENTS: Mushrooms (25%), Water, Pea Flour, Onions, Rapeseed Oil, Stabilisers (processed eucheuma seaweed, methyl cellulose), Palm Oil, Pea Fibre, Pea Protein (2%), Pea Starch, Rice Flour, Sugar, Natural Flavouring, Maize Flour, Yeast Extract, Salt, Dried Onion, Textured Pea Protein, Parsley, Porcini Mushroom Powder, Cracked Black Pepper, Maize Starch, Colour (plain caramel), Sage, Preservative (sodium metabisulphite), Ground Mace, Dextrose, White Pepper.
What to deduce from that? I’ve no idea!
And given many people who adopt a vegetarian or vegan food intake do so because of animal welfare, where would they stand on grown in the lab meat products 😕
Piece of string question I’m guessing? Given many cyclists adopt a cycling lifestyle because of environmental and climate concerns, where would they stand on carbon bikes, ebikes, Chinese bikes, owning more than one bike, bike racks on ICE vehicles, uplifts, ebikes etc?
Potato crisps are flavoured yeah ?, then think 'pork flavour' from there, or alternatively chicken flavouring or whatever, thats all i was meaning.
Many moons ago was camping with a party of bikers up for one of the groups birthday, and chap who was vegetarian has a chicken flavoured product he was frying. He shared a little and it tasted very nice.
So the main protein aspect of it is unimportant, the flavouring these days can make a n otherwise bland product taste like anything.
Thats all I was meaning. whatever product, non meat form an animal obviously, flavoured to taste like said animal
sodium metabisulphite
Tis is quite a nasty preservative, im surprised its still being used given its rotting effect on the stomach.
We used to use it in the meat trade but it was banned at that level. By using it i mean it came as a powder and mixed with water prevented cut surfaces from drying out. It is still used in peach paper, which kind of does the same thing, but discontinued as a powdered mix.
Funnily enough, its also the stuff you use for cleaning brewery or home brewing equipment.
So the main protein aspect of it is unimportant, the flavouring these days can make a n otherwise bland product taste like anything.
Thats all I was meaning. whatever product, non meat form an animal obviously, flavoured to taste like said animal
To a degree. Although if you take cheap cuts of meat (ie MRM, spam) vs (say) a shiitake or porcini mushroom then I’d argue that the mushroom is the tastier/least-bland of the two in unadulterated form. Add sage, mace, garlic, pepper, salt etc to either cooked foodstuff (ie the bland spam or the tasty mushroom) and then our 1960’s British taste-buds will fire a synapse that registers ‘English breakfast sausage’. If OTOH I’d been raised on mushroom sausages flavoured with those same tasty herbs and spices and then later in life tasted a pork English breakfast sausage, I’d be saying ‘wow, they flavoured that bland meat to taste like a mushroom breakfast-sausage!’
It’s largely about the umami tastebuds IME. The fat taste-profiles are also interesting though.
ie sodium metabisulphite yes both the pork sausages and the THIS plant sossies list it as an ingredient. How much they both use I don‘t know. I’ll trust that the amount of (plant) sausages that I eat, ie maybe once a week (normally Heck meat-free, pea-based, with no sodium-metabisulphite) nowadays means my stomach and heart is (hopefully) heading towards some better shape that when I was taking (animal) bacon and sausages three or four times a week.
Thanks for the heads up on E223. Although I read:
Is Sodium Metabisulfite Safe to Eat?
Yes, it almost has no side effects and the safety has been approved by the U.S. Food and Drug Administration (FDA) and European Food Safety Authority (EFSA), as well as the Joint FAO/WHO Expert Committee on Food Additives (JECFA). https://foodadditives.net/preservatives/sodium-metabisulfite/
The following food may contain it (5):
Fresh, Peeled, cut and shredded, Frozen, Dried fruit and vegetables: such as table grapes, peeled potatoes, frozen and deep-frozen potatoes, dried coconut, dried mushrooms, dried ginger, dried tomatoes, dried apples, pears and bananas
Jams, jellies and marmalades
Dry biscuits
Beer and malt beverages
Cider and perry
Fruit wine and made wine
And can anyone tell me why ‘chicken of the woods’ mushroom tastes like chicken rather than chicken tasting like chicken of the woods mushroom? Which came first, the chicken or the mushroom? And why does ‘lobster mushroom’ taste like lobster rather than…?
@Cougar, thnks will check out the vegan ‘beef’ Oxo. Using Kallo Umami cubes atm for lentil cottage pie and they’re good. Will maybe do a cook-off between the two!
Thanks for the heads up on E223. Although I read:
In the trade it was called 'Madam' no idea where that name came from, but it was removed from suppliers maybe about 25 years ago.
Theres also this
In food it(E223) is used as a preservative. ... It can only be used in EU countries in very tiny quantities as it is toxic to mammals and is banned in foods for under-threes. Sodium metabisulphite (E223) is a preservative sometimes associated with skin reactions.
And here, but I think its a general consensus that sulfides are bad for you, and as they are taken daily, then you have to accept theres likely to be an accumulative effect
I try to keep my own intake to fresh ingredients and try to avoid things like prepared ready meals. My diet is quite basic really, i tend to stick to fresh veg and fresh meat. Helps having a background in cooking and butchery. First placements were as a commis working hotels, ive the city and guilds trade qualifications there and spent 2 years at the Glasgow food tech before moving into the meat trade and doing that, including 2 further years of course work.
I may not be a great fan of many vegetables, but I know my onions.
And here, but I think its a general consensus that sulfides are bad for you
But nonetheless, a ‘general consensus’ that isn’t shared by any of the food standards agencies I listed, and the link you gave mentions only that ‘one woman’ developed severe asthma after eating a salad with vinegar containing it’?
and as they are taken daily, then you have to accept theres likely to be an accumulative effect
Not quite following, what are ‘taken daily?’ And by who?
In the trade it was called ‘Madam’ no idea where that name came from, but it was removed from suppliers maybe about 25 years ago.
Yet after a quick shufty (just searched sodium metabisulphite and Morrisons, Asda for instance) I see it listed as an ingredient in pork (not veggie/vegan) cocktail sausages, beefburgers, ‘best thick pork sausages’, turkey burgers, meatballs, hotdogs, lamb kebabs, etc etc. Asda 90% pork ‘extra special pork sausages’ have it in them for crying out loud! Wine!
(knew I shouldn’t have gotten into this!)
I’m calling shenanigans and derailment and I fell for it!
And given many people who adopt a vegetarian or vegan food intake do so because of animal welfare, where would they stand on grown in the lab meat products 😕
Obvious troll is obvious but, OK.
For me this is easy, I'm not one of those "many". I don't eat meat because I think it's revolting (and unnecessary), nothing to do with welfare. Lab-grown flesh is still flesh. I haven't yet been brave enough to try the really-close-to-meat options like Beyond Burger, even. I eat stuff like Quorn not because it's "like" something else but because discs, chunks etc are convenient ways of consuming protein. What other *gans would think or do I cannot say. It's likely an uncomfortable question.
But, we can turn this question around. Many people who adopt a carnivorous food intake do so because vegetarian options "aren't the same." If we could produce an identical plant-based 'meat' that even Desperate Dan couldn't distinguish from dead cow, be that value-grade burgers or a fillet steak, would they carry on eating meat? It's likely an uncomfortable question.
Potato crisps are flavoured yeah ?, then think ‘pork flavour’ from there, or alternatively chicken flavouring or whatever, thats all i was meaning.
I don't generally eat meat-flavoured crisps, not even remotely for vegetarian reasons, I just don't like them. I'll eat say "barbecue beef" if what they actually taste of is barbecue sauce.
So the main protein aspect of it is unimportant, the flavouring these days can make an otherwise bland product taste like anything.
... which has been my argument all along. When you eat a pork hot dog you don't think "mm, tastes of pork," you think "mm, tastes of hot dog". All you're tasting is flavourings, we can use the those same flavourings in a vegetarian dog. Tivall frozen hot dog sausages are (from memory) indistinguishable from the Plumrose ones I used to eat as a kid. I've served them up countless times to omnivores who have loved them and haven't believed me when I've told them it's veggie. (Generally met with something like an incredulous "really?! But it's... not shit!")
I’m calling shenanigans and derailment and I fell for it
As I said, obvious troll is obvious. Should've been clear as soon as the presented evidence was a link to an anti-vax website with the word "science" in the title which is trying to sell books to the gormless.
That PDF there is hilarious. For future reference: a handy shibboleth for this sort of thing is Aspartame, it's the poster child 'threat to swivel-eye-sation' and it's (precisely because of all the fearmongering scare stories) one of the single most heavily tested food products in the world. As soon as someone gets a hard-on over it you know you're heading rapidly towards "Flat Earth / mercury and dead babies in vaccines / the moon landings were filmed in a sound stage in Arizona" territory.
But yes. Derailment. Cougar, Shush.
So a question is now a troll. Cant have an opinion on the matter eh.
Well fair enough, suit yourselves.
but if thats the case then the entire thread is a troll on meat eaters.
You asked an off-topic "yes but what about meat" question on a thread discussing the diametric opposite, with a side order of faux-scientific whataboutery horse manure, yet both I and P7 had the grace to answer it anyway.
If you have an "opinion on the matter" then I missed that bit, sorry.
Also,
I answered your question but you didn't answer mine.
I’ve really been missing the southern fried chicken taste. As fortune would have it, I got us one of these Lind Macs Chicken Buckets on offer for a few quids (normally a fiver 😮 . Bonus = they are also vegan-approved.
Served them with sweet potato oven-fries and a big home-made chopped salad with mayo, spring onions, grated carrot, tomatoes, fresh mint, sultanas, walnuts.
The chicken bucket was mixed, ie two different types of breaded nugget, 50% Southern-Fried/KFC chicken-breast-style, 50% popcorn chicken style.
I wanted a dipping sauce so raided the cupboards and found a DIY sriracha/BBQ dipping sauce designed for southern fried chicken. It’ just molasses, syrup, ketchup, and ketchup. I also added a little balsamic vinegar and teaspoon of Heinz BBQ sauce.
Here’s the sauce recipe: https://createmindfully.com/4-ingredient-sriracha-bbq-sauce/
It hit the spot for me. Had half a bucket and it was enough. The dipping sauce I made was ace on the nuggets. The breast-style nuggets tasted the most like KFC. The popcorn style was a nice texture yet lighter flavour (still nice), so again some DIY dipping the sauce comes into it’s own. Which is how it should be. So all in all a perfect pairing. Would recommend them, but get the frozen ones in the box as much less expensive than this chilled bucket. And the frozen ones are all southern fried style, which I liked best. Get some. But make sure to make some dipping sauce. That goes for any breaded nuggets.
Sorry* It’s just molasses, syrup, ketchup, and ketchupsriracha
Edit window 😎
It's a little hard initially I think, but can manage for a week probably not any longer!
There are a couple of Guosto recipes we’ve had recently with Tofu which have been excellent.
One with a miso marinade and fresh wilted greens and pakchoi was defo worth the effort.
But, we can turn this question around. Many people who adopt a carnivorous food intake do so because vegetarian options “aren’t the same.” If we could produce an identical plant-based ‘meat’ that even Desperate Dan couldn’t distinguish from dead cow, be that value-grade burgers or a fillet steak, would they carry on eating meat? It’s likely an uncomfortable question.
@Cougar I'm not sure why that would be an uncomfortable question? I'm ominiverous but certainly enjoy meat. I'll happily eat veggie food but generally avoid veggie food pretending to be meat as it doesn't quite live up to expectations. However if a synthetic meat was indistinguishable from meat in all regards - taste, texture, price, environmental impact, nutritional value, economic beneficiaries etc. then I'd not be opposed to replacing it.
However, it would be pretty pointless to replace one cut of meat if I can't also replace everything else I get from the same animal; and even if you make a perfect chicken substitute I'll still want to eat pork, lamb, beef, venison, fish, shellfish, rabbit etc.
However, it would be pretty pointless to replace one cut of meat
By your personal reckoning maybe not. By global metrics replacing a beef pattie could be the complete opposite of pointless. (Offer table below as a hypothetical example only and I haven’t cross-referenced or done a few hrs homework on it)
See also ‘why replace a TDI VW with an electric one, it’s pointless because I’d still want to drive my Mustang, my Ferrari, my Jag and my 1976 Mini’
Can suggest tho we start a new thread about politics/stats/metrics of plant-based products tho, as this thread is handy for veggie recipes yet militant meat-eaters (understandably) like to argue against plant-based alternatives. I love a good debate but it becomes like a ‘inspire me with your favourite hardtail pics’ thread that was diverted into a never-ending argument about 90s rigid bikes and downhill FS bikes vs hardtails - and also why orange is a better colour I’ll never buy green!
if a synthetic meat was indistinguishable from meat in all regards... then I’d not be opposed to replacing it.
That's an interesting choice of words though, and it's kind of what I was getting at. You wouldn't definitely switch, you merely wouldn't be opposed to it. Such a big list of caveats too.
This threads been derailed so many times I've lost track of whether I even answered it in the first place. Why are @dyna-ti et.al. determined to derail it? Without their contributions it would actually be a useful resource!
So given its an added flavouring, eating worm flesh, flavoured with pork seasoning, that would be the same, taste wise at least, of pork sausages.
I'm still trying to figure out where the worm flesh comes in?
I'm a big fan of this stuff for bolognase etc.
More flavour than beef TBH
However if a synthetic meat was indistinguishable from meat in all regards – taste, texture, price, environmental impact, nutritional value, economic beneficiaries etc.
environmental impact - I don't think that's even an argument is it? Unless you get into some edge case like "The lake district would look completely different if sheep farming ended and the trees grew back", or "Moors ........................ if grouse ......" etc.
Price - About 75% of our households weekly shops cost is the meat eater.
nutritional value - again, is there a study that shows meet is good for you? Again, it's not even an argument anymore really.
economic beneficiaries - farmers grow veg too, arguably they'd have to grow less veg as they wouldn't be feeding it to the livestock. But then that just encourages overly intensive farming practices. If we were only farming what we needed as food then the need for those diminishes. The biggest beneficiaries of the differential between meat Vs veg are going to be the energy, water, and other suppliers into that production chain.
I’m a big fan of this stuff for bolognase etc.
Looks like worm flesh.
Looks like worm flesh.
Maybe it's not for you then, that's fine.