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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?
> "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.
This https://lightlife.com/products/smart-ground-original is pretty good
My SO questions my use of ground turkey today. See what she thinks of this.
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?
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.
Is there any proper (peer reviewed) evidence that carbohydrates are bad?
And there's plenty of evidence that this is a bad thing.
Possible benefit. Less chance of food poisoning over real meat? If a cow has a soul it has been clearly exorcised in most fast food beef patties by the lengths they go to to make them safe. Humorous but relevant: https://vimeo.com/18160094#t=665s
I used to love meat when I was a meat-eater, and I'm a fairly picky eater that dislikes many vegetable options. (Green peppers are nasty and food-destroying in my opinion, which immediately removes over half the vegetarian options out there, just as an example), so I consider myself a decent bellweather for people who like the tastes of meat but want to actually eat less of it for various reasons.
The options that already exist today are quite varied. Boca, Morningstar, Beyond Meat, and Quorn are all big names that offer meat alternatives that taste VERY different from each other. Most of my meat eating friends won't even try any of these, sight unseen. (When they see them, they tend to have even more reluctance). So, while I think it's absolutely worthwhile to make alternatives that seem more "real", there is still a stigma to overcome just by virtue of being fake. And in america, at least, where meat-eating is tied to masculinity and bacon is worshipped, that's a tough stigma to shake.
Decent imitations of highly processed meat exist already - I've had chicken nuggets that meat eaters had no idea were fake, and I fed my in-laws a "turkey loaf" dinner for Thanksgiving for years without them realizing - but matching the taste of "quality" meats hasn't yet happened.
> "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.
Ground turkey?
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 draining an animal of blood over and over is also pretty cruel.
Earlier quoted context omitted.
This https://lightlife.com/products/smart-ground-original is pretty good
Thanks, I'll give it a try. My SO questions my use of ground turkey today. See what she thinks of this.