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Beyond Meat and KFC partner to test fried plant-based ‘chicken’

theverge.com

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Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#521

Post by JamesBarney »

inimino wrote: post #520
rayiner wrote: post #451

Earlier quoted context omitted.

What difference does that make?

The outcome is going to be different if a chef uses an unusual ingredient to create an experience, vs a chain using that same ingredient to cut costs, because they have different incentives. The chain has an incentive to buy from the cheapest source, and using more of a filler ingredient can help them cut costs. These factors aren't relevant for a high-end restaurant where the cost of ingredients is less significant…

I'm pretty certain the quality control for taco bell meat sourcing is leaps and bounds better than most boutique restaurants.

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#522

Post by inimino »

JamesBarney wrote: post #521
inimino wrote: post #520

Earlier quoted context omitted.

The outcome is going to be different if a chef uses an unusual ingredient to create an experience, vs a chain using that same ingredient to cut costs, because they have different incentives. The chain has an incentive to buy from the cheapest source, and using more of a filler ingredient can help them cut costs. These factors aren't relevant for a high-end restaurant where the cost of ingredients is less significant…

I'm pretty certain the quality control for taco bell meat sourcing is leaps and bounds better than most boutique restaurants.

Leaps and bounds better, or just a much more complicated process? Because I'd put a butcher that I know and trust, and my own judgement in food preparation, ahead of any fast food supply chain process, and the same goes for any well-regarded restaurant with a basically competent chef.

So... do they have a way crazier quality control process? Absolutely. Will the result be better food safety than the Michelin-starred place down the street? Not a chance.

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#523

Post by i_cant_speel »

tomjen3 wrote: post #386
adrianN wrote: post #68

Earlier quoted context omitted.

They will eventually stop selling beef burgers made from real cows. Lab grown meat will replace them. I don't know enough about the current state of lab grown meat to give an estimate for XY, but it seems inevitable to me.

When they do that it will take most american farmers down with them, along with all the people working in the meat plants. The environment is not good, but of course the alternative is unemployment, especially when most of the farms also go under.

I would prefer we help transition those people to new careers than continue to destroy the environment with beef production.

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#524

Post by tomjen3 »

i_cant_speel wrote: post #523
tomjen3 wrote: post #386

Earlier quoted context omitted.

When they do that it will take most american farmers down with them, along with all the people working in the meat plants. The environment is not good, but of course the alternative is unemployment, especially when most of the farms also go under.

I would prefer we help transition those people to new careers than continue to destroy the environment with beef production.

That would be nice. How many else are going to be focusing on that transition?

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#525

Post by skyyler »

_bxg1 wrote: post #186
skyyler wrote: post #172

Earlier quoted context omitted.

I don't like this definition of gross. If it were true, then cooking something would serve to make it far more gross. Hundreds, if not thousands of new chemical compounds are created via the Maillard reaction. Food that can make you sick isn't necessarily gross tasting. Spoiled food is definitely gross, though.

Pedantry isn't helpful. You knew what I meant by "chemicals": flavor additives, preservatives, antibiotics, etc.

No, I didn't know that when you said "chemicals" you meant "food additives that are recognized as safe but I dislike".

Thank you for clearing that up, much appreciated.

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#526

Post by i_cant_speel »

tomjen3 wrote: post #524
i_cant_speel wrote: post #523

Earlier quoted context omitted.

I would prefer we help transition those people to new careers than continue to destroy the environment with beef production.

That would be nice. How many else are going to be focusing on that transition?

I'm not sure what you're getting at with this question.

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#527

Post by patrickaljord »

ceejayoz wrote: post #385
patrickaljord wrote: post #241

Earlier quoted context omitted.

Because this is worse than fast food. With a burger you get protein and fat. With those meat replacement you get processed carbohydrates and little protein which is worse.

That's not true. https://www.womenshealthmag.com/food/a21566428/beyond-meat-b... 20 g fat, 5 g carb, 20 g protein in a four-ounce Beyond Burger patty. 23 g fat, 0 g carb, 19 g protein in a four-ounce 80/20 beef patty. Same amount of protein, plenty of fat, only a few carbs added.

I'm on a low carb diet, I'd rather avoid carbs when I can and actually enjoy my carbs in other tasty ingredients (avocado, nuts etc) so I can have more divers diet.

The article also says it's full of canola oil which is bad

https://www.bulletproof.com/diet/healthy-eating/what-is-cano...

Re: Beyond Meat and KFC partner to test fried plant-based ‘chicken’

#528

Post by atorodius »

telesilla wrote: post #251
atorodius wrote: post #212

Earlier quoted context omitted.

I cook vegetarian Italian food myself often but honestly find that the cuisine is still very much meat based. Good luck finding a vegetarian main dish ("secondo") in Italy (outside of Milano).

Risotto al funghi/asparagus/squash... Pasta con pesto/pomodoro/grilled veges/spinach/cheeses.. Aubergine Parmigiana Pizza/Calzone.. Minestrone/Zuppa de../Ciammotta I mean, that's without even looking at a cookbook. I find Italy itself (particularly more southern) far more accommodating to my diet than Italian restaurants outside of Italy.

These are mostly primos though. Secondos are still mostly meat and fish, unless I'm mistaken.
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