Paul Graham on the Transition to Meat Substitutes • Hacker News Board

Re: Paul Graham on the Transition to Meat Substitutes

#441

Post by sls » Wed, Feb 27, 2019, 4:59 AM UTC

chrisco255 wrote: post #433

sls wrote: post #286

Earlier quoted context omitted.

And yet we know vegetarianism goes back to at least the 7th century BCE. So perhaps your glib ascription to an urban trendiness is unfounded.

Eating meat goes back like 2 million years. Don't even pretend there was some worldwide trend for veganism in 7th century BCE.

May I ask what point you are trying to address? Did I say that there was a worldwide trend for veganism in the 7th century BCE? Or that eating meat was a recent practice?

You said you had no qualms with killing animals for food, and that "the issues people have with it are purely a side effect of chic urban programming." Even without resorting to a possibly contentious archaeological record, we know from recorded history that the Jains abstained from meat for ethical reasons from all these centuries ago, as they do today, which I think falsifies your claim. If you want to dispute the specific example of the Jains, there are other groups of ethical vegetarians going back thousands of years to cite.

Re: Paul Graham on the Transition to Meat Substitutes

#442

Post by dennis_jeeves » Sun, Mar 03, 2019, 2:23 PM UTC

loceng wrote: post #396

dennis_jeeves wrote: post #239

Earlier quoted context omitted.

Hey loceng, I don't normally comment on the meat subject. "Veggies are good and meat is bad" is a modern day religion. Looking at you past posts it seems that you are dealing unsuccessfully with depression. Here is something that will work with a very high degree of certainity. Go all red meat. No spices, no lean meat, no veggies. Nothing but red meat and salt for a month. Go for the fatty and gelatinous cuts: Ribs,…

Hey Dennis, sorry about whoever downvoted you - if you look far enough back in my posts you'll see my opinion on why downvotes are lazy and don't add anything to civil conversation; I get downvotes too often for reasons I can't understand, I feel I have a couple of losers following me around with nothing more to contribute than click a downvote to feel some lame satisfaction and reward in their life. I would say I've…

loceng, I will email you. A quick note on pork. The quality of pork meat varies greatly depending on what the pig is fed. A pig, being a pig is capable of eating a wide range of foods including really bad stuff. When it comes to the ruminants like cows there is a far more narrower choice of foods that they can eat. This means that overall quality of red meat from ruminants is likely to better than from pork. Go for grass-fed and grass finished meat as much as possible.

Re: Paul Graham on the Transition to Meat Substitutes

#443

Post by ci5er » Wed, Mar 06, 2019, 5:03 AM UTC

mikekchar wrote: post #363

raving-richard wrote: post #223

Earlier quoted context omitted.

Of these, I've eaten horse, whale, shark and eel. Actually, probably I've also eaten bugs. The shark that I've eaten is perfectly good, and better than many other fish types (taste wise). Eel was good, but has to be prepared appropriately. Try it Japanese style. The other two, not worth it. But again, probably something to do with preparation. Perhaps the way the French prepare horse is better than the way the Japane…

I'm actually shocked. Have you tasted basashi (raw horse meat) against raw wagyu (Japanese style beef)? IMHO basashi is much better. It has an almost "super-cow" flavour. One thing that's important, though. Most izakayas don't serve enough basashi to justify having it fresh. They freeze it. Not only that, but they serve it still frozen. Basashi needs to come up to temperature. Similar to beef, frozen horse meat somet…

Sorry - late responding.

I can't speak to quality. What I had was chilled. I don't know if it was fresh or frozen beforehand. It was nice. But compared to even raw maguro, I don't know if I would have preferred it.

Now - cooked - it's like a steak that you might get in NYC without quite enough fat on it, to melt into the meat.

I have not been to Kumamoto for years (more than a decade?) - I will take you at your word and go do this the next time I go. Thank you.