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> "When I tried a mini burger slathered in vegan mayo, mashed avocado, caramelized onions and Dijon prepared by San Francisco chef Traci Des Jardin at the company's headquarters in Redwood City, I was floored." Honestly a good chef can make cardboard taste good. But as a daily meat eater I'd love a good ground beef alternative.
> "When I tried a mini burger slathered in vegan mayo, mashed avocado, caramelized onions and Dijon prepared by San Francisco chef Traci Des Jardin at the company's headquarters in Redwood City, I was floored." Honestly a good chef can make cardboard taste good. But as a daily meat eater I'd love a good ground beef alternative.
Yeah that almost sounds like they drowned a nugget of meat in sauce. Could he even taste the meat? Why not an actual plain, grilled meat test?
Earlier quoted context omitted.
Yeah that almost sounds like they drowned a nugget of meat in sauce. Could he even taste the meat? Why not an actual plain, grilled meat test?
He did say it was about the texture, which is really the hard part in imitating beef. He also mentioned the flavor was a little weaker than normal beef.
Interesting. As somebody who is not at all familiar with the "alternative meat" industry, my first question is, why not use real cow blood? You wouldn't need to kill the animal to use its blood and you could extract more blood from an animal than meat. Presumably the environmental impact of a blood only farm would be substantially lower than that of a meat farm. Or is that not the case?
I think we're better off cleaning up the meat industry than trying to make plants into meat. Fixing things like CAFOs and our corn subsidies could go a long way to a more sustainable meat.
If they can do it close to zero carbohydrates per serving, I'm in. If they can't, it's just another over-processed frankenfood greasing the slicks to a diabetic future.
If they can do it close to zero carbohydrates per serving, I'm in. If they can't, it's just another over-processed frankenfood greasing the slicks to a diabetic future.
I agree on the carbohydrate thing (longtime keto-er), but the importance of these innovations is impossible to overstate.
Lots of questions long term though. Is this the "Ethanol of Meat" ? Where the total cost/impact of producing the good overwhelms the benefits? Ground chuck roast is $7/lb and currently this stuff is more expensive than that. Can it be less expensive than that? Way less expensive?
The fundamental question is does this move us toward a more efficient use of the resources we have to feed us, or is it more the high tech / high energy lifestyle? I am always wondering is this this increasing the kilowatt / person ratio or decreasing it.