581–590 of 623 posts
I think this is an example of an idea which looks great in the hype phase, but doesnt translate to real world traction.
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> Health conscious folks would definitely choose these over hamburgers Not sure what health-conscious people you know, but I'd hazard to guess that most would choose the patty made from a single natural ingredient that's been a staple of the human diet since the dawn of man over the ultra-processed slurry of starches and oils.
"natural" does not mean healthy. "Processed" does not mean bad. Something that feels and tastes like a reasonable substitute for meat but doesn't jack up my cholesterol is very much appreciated.
Eating cholesterol doesn't translate to cholesterol in the blood.
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You can make an awesome burger pattie with beef, onion, garlic, a touch of finely chopped jalapeno and some herbs and spices etc. You don't need to add salt.
You absolutely need salt for a good burger. It is fundamental seasoning in every savoury dish at every restaurant (fast or fine) for a reason.
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You can make an awesome burger pattie with beef, onion, garlic, a touch of finely chopped jalapeno and some herbs and spices etc. You don't need to add salt.
You absolutely need salt for a good burger, and just about any meat. Almost anything, really. Salt is not optional. Beef tastes less like beef without salt.
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> What part of the world, and how recently? Sure a burger is a sandwich, likely being a spin off of Hamburg steak. The 95.8% of the world population that isn't in the US. This is simple to deduce because everywhere else calls "a piece of fried chicken in a burger bun" a "chicken _burger_". Only the US calls it a "chicken sandwich". Some of Canada might now use the latter through US influence - any Canadians here? KFC…
I suspect Commonwealth or Asia. Is your definition of sandwich cold things between sliced bread and burger hot things in a bun? A piece of hot chicken between bread in Italy would likely be a panino, france a sandwich, spain a bocadillo, Portugal sandes, Japan a sando, mexico a torta, Argentina a sanguche. I think you overestimate how many people use burger for things that don't refer to the American concept. A lot o…
> Is your definition of sandwich cold things between sliced bread and burger hot things in a bun?
A _burger bun_ makes it a burger.
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You don't need salt and spices to make a burger, it can be 100% beef with no additives. A pinch of salt can be like 0.3g/burger and you're fine as well. I don't eat that these days, my burgers are actually 25% beef and 75% lentil/seasoning. Still under 0.5g/100g
I remember working in a restaurant many years ago, where it was part of new hire training to demonstrate the importance of salt and pepper to a burger's taste. We would make 3 burgers, one no seasoning, one poorly seasoned, and one properly seasoned to the spec, and then we would taste test them all. The difference in taste was so night and day I was shocked the first time I participated in the test. Yeah I guess you…
But anyway, I think a pre-seasoned vegan ready made burger patty should only be compared to a pre-seasoned meat burger patty. It's an Apples and Oranges comparison with little meaning.
If you compare the high sodium of a vegan ground beef replacement with ground beef, that's fair game. The one from Beyond here is actually a good example of too high sodium. I won't judge. I only care about the comparison, not the company.
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Based on my bubble, vegans, vegetarians, and meat eaters that do want to decrease their meat consumption. At this point, in Germany at least, discounter brands like Lidl and Aldi have beaten Beyond Meat at their game though. They produce alternatives that taste as good or better, for significantly less money.
Yeah, I never understood what Beyond's core innovation was. Impossible had that whole synthetic heme thing going on. Beyond seemed almost like opportunistic mimicry. But Impossible turned out to be pretty expensive IIRC.
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As someone who is frugal AF and open minded... I think you are overstating Tofu. But honestly I'm mostly eating for nutrition rather than taste. Tofu doesnt hit the numbers I need.
What do you mean by overstating? It has really good protein numbers. The protein itself has an evenly balanced amino acid profile (or in other words - a "complete" protein). It has a good amount of calcium, iron, and low fat. You can technically make it yourself and there's numerous ways of cooking and flavoring it.
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As someone who is frugal AF and open minded... I think you are overstating Tofu. But honestly I'm mostly eating for nutrition rather than taste. Tofu doesnt hit the numbers I need.
Tofu uses about 50x less land, 5x water, and produces 15x less CO2 per gram of protein compared to beef. It's pretty remarkable by these metrics even compared to other plant foods. Tofu would certainly be understood as "OP" in any simulated game like civilization. We in the US are disadvantaged just for our intractable attachment to beef. Plus, all the other nice things about it (high in fiber, doesn't incur the bodi…
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This is such a weird comment. Why do you think that "ethical vegans" like the "taste of plants" any more than anyone else? The whole point of being an ethical vegan/vegetarian is to not consume animals, not because you don't like the taste. Health conscious folks would definitely choose these over hamburgers. Sure, they're not perfect from a health food point of view, but they're lower in sodium and saturated fat tha…
> Health conscious folks would definitely choose these over hamburgers Not sure what health-conscious people you know, but I'd hazard to guess that most would choose the patty made from a single natural ingredient that's been a staple of the human diet since the dawn of man over the ultra-processed slurry of starches and oils.
OTOH, plenty do attempt to source that single natural ingredient from somewhere that produces it as it was produced at the dawn of man. Unfortunately you'll find most such product claims are scams.
I stopped eating premium beef when I was old enough (5) to understand the meat packers' auction paid about the same for a dead cow we collected from the field as a live one. And ours were 100% field raised never barned, with few enough cattle rotating through fields that every field was primarily used to farm hay we sold to the mass producers.
IOW, can't get more natural, and can't get healthier cattle. If you wanted to eat one, you'd eat one of ours. And still, the packers didn't care if the carcass was alive or inexplicably dead.