23
   

If you are a low/no meat eater, how do you feel about meat imitations?

 
 
ossobuco
 
  1  
Reply Fri 17 Jun, 2011 09:07 pm
@Thomas,
Almond yogurt, what?

I've been switching almond for vanilla recently, not re yogurt but re baking.

0 Replies
 
JTT
 
  0  
Reply Fri 17 Jun, 2011 09:08 pm
@Thomas,
Quote:
Prescriptionist pig!


But thankfully, a free range pig. Smile
ossobuco
 
  1  
Reply Fri 17 Jun, 2011 09:09 pm
@JTT,
Do they let you in the house?

(Not as usual meant to mock, just kidding)
JTT
 
  1  
Reply Fri 17 Jun, 2011 09:12 pm
@ossobuco,
A free range pig has no desire to go in the house, Osso.
ossobuco
 
  1  
Reply Fri 17 Jun, 2011 09:21 pm
@JTT,
Unless they're vietnamese..

0 Replies
 
roger
 
  1  
Reply Fri 17 Jun, 2011 10:12 pm
@farmerman,
Yes, and Balogna made from turkey is properly called Baloney.
ossobuco
 
  1  
Reply Fri 17 Jun, 2011 10:23 pm
@roger,
Bologna, get it right..


don't make me wink.
0 Replies
 
Thomas
 
  1  
Reply Sat 27 Apr, 2013 06:44 pm
@ibstubro,
Textured Vegetable Protein. It's dried, shredded soy, about the granularity of not-yet-cooked grits. Mix half a cup of it with a cup and a half of water and cook it. After it soaks in all the water, it's a near-perfect drop-in replacement for ground meat in chili Bolognese sauce for pasta, and everything else that uses ground meat for its texture rather than its taste. I recommend it.
tsarstepan
 
  1  
Reply Fri 3 Mar, 2017 02:22 pm
@Thomas,
David Chang Will Serve Impossible Foods’ ‘Bleeding’ Veggie Burger at Momofuku Nishi

https://i.imgur.com/F3ST5vX.jpg

Vegan Burger That ‘Bleeds’ Goes Mainstream Today at Bareburger
tsarstepan
 
  1  
Reply Fri 3 Mar, 2017 02:42 pm
@tsarstepan,
Price of Lab-Grown Burger Falls from $325K to $11.36
0 Replies
 
 

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