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Post by parfive on Aug 29, 2019 17:12:17 GMT -5
KFC's new menu item sold out in less than five hours 2 hour wait and line wrapped around the building at @kfc for this Vegan chicken here in ATL y'all. They cut off the drivethrough and will be sold out by 3pm. #BeyondFriedChicken
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NRG
fully equipped rock polisher
Member since February 2018
Posts: 1,630
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Post by NRG on Aug 29, 2019 18:47:16 GMT -5
I prefer lamb over beef. I guess I won't miss the "little" brown things most people call steers, either.
Mairzy doats and dozy doats and liddle lamzy divey A kiddley divey too, wouldn't you?
If the words sound queer and funny to your ear, a little bit jumbled and jivey, Sing "Mares eat oats and does eat oats and little lambs eat ivy."
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Post by mohs on Aug 29, 2019 18:50:38 GMT -5
just reminder I ate a Satay...it tasted reaaalll good
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stonemon
Cave Dweller
Member since January 2017
Posts: 1,024
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Post by stonemon on Aug 29, 2019 20:56:30 GMT -5
Where's the beef? I will stick to the dead animal flesh if I am trying to eat meat. The substitutes can be decent but I would rather eat those products in their natural form also. It is all going to change as the soils die off anyway.....
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Post by parfive on Sept 6, 2019 2:19:10 GMT -5
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Post by RickB on Sept 15, 2019 16:02:58 GMT -5
We need meat based veggies (...looks like a carrot, tastes like a carrot but it's made from a rib eye steak).
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Post by parfive on Sept 15, 2019 16:22:17 GMT -5
We need meat based veggies (...looks like a carrot, tastes like a carrot but it's made from a rib eye steak). Bag o’ Slim Jims close enough for ya? : )
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Post by parfive on Sept 19, 2019 13:07:26 GMT -5
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NRG
fully equipped rock polisher
Member since February 2018
Posts: 1,630
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Post by NRG on Sept 20, 2019 19:42:35 GMT -5
My main objection to the new veg burgers (both Beyond and Impossible) is that they taste just like beef, and I hate the taste and greasy feel of beef burgers. I'm not a vegetarian, but I don't care for red meat, so these new versions aren't aimed at me. I only hope they don't crowd out some of the older veggie burgers (particularly the black bean ones). If you don't want heavily processed, then according to the labels the Beyond Burger has less of that. Gotta remember that most restaurant beef also gets lots of antibiotics, hormones, contaminants, etc., so if you are eating out, I don't think that the new veg burgers would be less healthy. Have you tasted this garbage? The thought gags me. I kill and process some of my own protein. I'm beginning to add to that with a goal of 100% ethically harvested, by me, meat in my freezer. The beginning is in a few weeks. Gonna bring home a wild pig.
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stonemon
Cave Dweller
Member since January 2017
Posts: 1,024
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Post by stonemon on Sept 20, 2019 20:15:33 GMT -5
My main objection to the new veg burgers (both Beyond and Impossible) is that they taste just like beef, and I hate the taste and greasy feel of beef burgers. I'm not a vegetarian, but I don't care for red meat, so these new versions aren't aimed at me. I only hope they don't crowd out some of the older veggie burgers (particularly the black bean ones). If you don't want heavily processed, then according to the labels the Beyond Burger has less of that. Gotta remember that most restaurant beef also gets lots of antibiotics, hormones, contaminants, etc., so if you are eating out, I don't think that the new veg burgers would be less healthy. Have you tasted this garbage? The thought gags me. I kill and process some of my own protein. I'm beginning to add to that with a goal of 100% ethically harvested, by me, meat in my freezer. The beginning is in a few weeks. Gonna bring home a wild pig. The wife and I are thinking of a couple of pigs in our future. We have a micro farm that often has leftovers and we manage an orchard which would have fed 20 pigs this fall. We have ground 80 gallons of cider and have a bunch racked with champagne and chardonnay yeast in the basement. Good, properly handled meat is less of a drag on the planet than these wannabe's. I have never tasted it and I do not see that in my future. Organic stuff for me thanks.
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Deleted
Deleted Member
Member since January 1970
Posts: 0
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Post by Deleted on Sept 20, 2019 20:31:36 GMT -5
Have you tasted this garbage? The thought gags me. I kill and process some of my own protein. I'm beginning to add to that with a goal of 100% ethically harvested, by me, meat in my freezer. The beginning is in a few weeks. Gonna bring home a wild pig. Yes, I've tasted out of curiosity. Tasted pretty much exactly like beef. The ingredients weren't off-putting, either - things you'd find in a health food grocer (except for the Impossible Burger, which has that protein extract that makes it "bleed"). The "garbage" is the feedlot cattle that get pumped full of antibiotics, preservatives, hormones, antiseptics and other stuff before it gets shipped to your local fast food shop. One of the reasons I mostly quit red meat decades ago. Cannot stand the taste now, so these new veggie burgers aren't aimed at me, or probably vegans either. As far as fast food, they're a much lesser evil. If you know where your meat came from, then you don't have that worry.
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Post by RickB on Sept 21, 2019 5:21:58 GMT -5
I'll bet that some enterprising individual will come out with a DNA testing kit for the food we eat.
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Post by captbob on Sept 21, 2019 12:18:58 GMT -5
3am with the bar closing and beer goggles on can make for some interesting mornings.
As in "oh my God, what did I do?!" kinda interesting.
Have fun. And make sure to park the getaway/goaway car behind the house, not out front!
just sayin'
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Post by rockjunquie on Sept 21, 2019 12:41:25 GMT -5
I really enjoy beef. I don't even wanna try this. The "blood" would absolutely freak me out. Like what the HELL is it? Too many ingredients. Just give me the dead animal. However, having said that, there is a veggie burger that has been out a long time that DH and I enjoy. We enjoy it for its own sake, not because it is supposed to be like beef, which it isn't. My mother used to make lentil burgers. They were awesome! But, she took her secret recipe to the grave and I haven't found a similar one, yet. DH loves a good felafel (SP?), too. So, it's not like we mind alternatives. But, those bleeding plants? Not for me.
I really don't care if someone would prefer this over meat or whether they are vegan (etc), just don't outlaw my meat.
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Post by parfive on Sept 21, 2019 19:50:32 GMT -5
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Post by Pat on Sept 21, 2019 20:10:41 GMT -5
Real people need real food. Save the phony “food” for the robots.
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Post by parfive on Sept 21, 2019 23:34:42 GMT -5
Ain’t too many packages of “real food” that don’t read like an AP chemistry exam. And that doesn’t include all the down-on-the-farm goodies that r2d mentioned above.
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Post by Rockoonz on Sept 21, 2019 23:38:18 GMT -5
Have you tasted this garbage? The thought gags me. I kill and process some of my own protein. I'm beginning to add to that with a goal of 100% ethically harvested, by me, meat in my freezer. The beginning is in a few weeks. Gonna bring home a wild pig. Yes, I've tasted out of curiosity. Tasted pretty much exactly like beef. The ingredients weren't off-putting, either - things you'd find in a health food grocer (except for the Impossible Burger, which has that protein extract that makes it "bleed"). The "garbage" is the feedlot cattle that get pumped full of antibiotics, preservatives, hormones, antiseptics and other stuff before it gets shipped to your local fast food shop. One of the reasons I mostly quit red meat decades ago. Cannot stand the taste now, so these new veggie burgers aren't aimed at me, or probably vegans either. As far as fast food, they're a much lesser evil. If you know where your meat came from, then you don't have that worry. Can't stand the taste of beef, have tried the fake stuff and it tastes just like beef. Does that mean it also tastes bad to you? I have done vegan fasts/cleanses and they can be beneficial, as long as they're not done to the point of becoming weak and anemic. Fast food is a whole different story, not even decent pig slop.
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Deleted
Deleted Member
Member since January 1970
Posts: 0
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Post by Deleted on Sept 22, 2019 4:17:34 GMT -5
Can't stand the taste of beef, have tried the fake stuff and it tastes just like beef. Does that mean it also tastes bad to you? Yup. As I said, I'd hoped that it would be more on the order of my favorite black bean burgers or perhaps better than those, but no. Instead, it had the same mouth feel, same taste, same look, same fatty lingering grilled beef taste. The beef-lovers who were with me thought the same - said they wouldn't have noticed that it wasn't beef if they weren't aware ahead of time. Not as processed and not any less "real food" as some here seem to think, and certainly no more so than lots of from-scratch recipes made at home, let alone most chips you might decide to have with your burger at a neighbor's cookout. Peas, grains, beets, coconut oil, vegetable binders and natural extracts for the Beyond burgers and soy, grains and similar for the Impossible burger with the addition of that plant-based protein that mimics hemoglobin-rich "juice." I could see eating these as an alternative to fast food and restaurant burgers IF I liked the taste of beef. They'd have to greatly alter the taste before I'd be tempted to buy another one for myself, as I'm not a beef fan. The fake shrimp parfive mentioned above, if it pans out, will almost certainly be MUCH healthier than almost all of the "real" thing. While non-frozen, wild-caught shrimp from the Gulf of Mexico is fairly free of problems, only a little over 5% of the shrimp sold in the US is wild-caught (from the Gulf and elsewhere, and most of that is pricey and goes to high-end restaurants). The rest (over 94%) comes from industrial-scale Asian aquaculture outfits (as does the majority of things like catfish, tilapia and other species these days) raised in highly polluted water. As you'd expect from filter feeders and bottom fish, the result isn't a healthy product. Repeated tests from a variety of labs consistently show unsafe levels of preservatives, antibiotic drugs (sometimes multiple antibiotics), banned chemicals that are known carcinogens (sometimes tens or hundreds of times the US legal limit), chemicals to plump/increase weight, bacterial contamination (Salmonella, Vibrio, Listeri and even antibiotic-resistant "Superbug" strains of E.coli and Staph that have survived in frozen shipments), rodent parts, human and animal fecal matter, antifungal chemicals, etc. The USDA has very few inspectors these days, who are only able to inspect between 1% and 2% of imports, and only a fraction of those get flagged for the more time-consuming and expensive tests for non-visual traces of contamination. Even if they catch and reject a shipment, the importers can, and have, just turn around and ship it back with almost no danger of it being inspected the second time through (not to mention the rejected shipments from countries that have more rigorous inspections that just get passed on to the US where chances of getting caught are nil). If I was a big shrimp fan, I'd be carefully be reading the labels, including asking to see the container if it was being sold loose on ice in the seafood counter.
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Post by rockjunquie on Sept 22, 2019 6:12:00 GMT -5
Can't stand the taste of beef, have tried the fake stuff and it tastes just like beef. Does that mean it also tastes bad to you? Yup. As I said, I'd hoped that it would be more on the order of my favorite black bean burgers or perhaps better than those, but no. Instead, it had the same mouth feel, same taste, same look, same fatty lingering grilled beef taste. The beef-lovers who were with me thought the same - said they wouldn't have noticed that it wasn't beef if they weren't aware ahead of time. Not as processed and not any less "real food" as some here seem to think, and certainly no more so than lots of from-scratch recipes made at home, let alone most chips you might decide to have with your burger at a neighbor's cookout. Peas, grains, beets, coconut oil, vegetable binders and natural extracts for the Beyond burgers and soy, grains and similar for the Impossible burger with the addition of that plant-based protein that mimics hemoglobin-rich "juice." I could see eating these as an alternative to fast food and restaurant burgers IF I liked the taste of beef. They'd have to greatly alter the taste before I'd be tempted to buy another one for myself, as I'm not a beef fan. The fake shrimp parfive mentioned above, if it pans out, will almost certainly be MUCH healthier than almost all of the "real" thing. While non-frozen, wild-caught shrimp from the Gulf of Mexico is fairly free of problems, only a little over 5% of the shrimp sold in the US is wild-caught (from the Gulf and elsewhere, and most of that is pricey and goes to high-end restaurants). The rest (over 94%) comes from industrial-scale Asian aquaculture outfits (as does the majority of things like catfish, tilapia and other species these days) raised in highly polluted water. As you'd expect from filter feeders and bottom fish, the result isn't a healthy product. Repeated tests from a variety of labs consistently show unsafe levels of preservatives, antibiotic drugs (sometimes multiple antibiotics), banned chemicals that are known carcinogens (sometimes tens or hundreds of times the US legal limit), chemicals to plump/increase weight, bacterial contamination (Salmonella, Vibrio, Listeri and even antibiotic-resistant "Superbug" strains of E.coli and Staph that have survived in frozen shipments), rodent parts, human and animal fecal matter, antifungal chemicals, etc. The USDA has very few inspectors these days, who are only able to inspect between 1% and 2% of imports, and only a fraction of those get flagged for the more time-consuming and expensive tests for non-visual traces of contamination. Even if they catch and reject a shipment, the importers can, and have, just turn around and ship it back with almost no danger of it being inspected the second time through (not to mention the rejected shipments from countries that have more rigorous inspections that just get passed on to the US where chances of getting caught are nil). If I was a big shrimp fan, I'd be carefully be reading the labels, including asking to see the container if it was being sold loose on ice in the seafood counter. I'm on a special diet, so I have been eating a lot of seafood. I try to get wild caught. DH brought home a fish I hadn't tried, yet. Swai. I did some research. It used to be called catfish, but the FDA clamped down on it. It's a bottom feeder related to catfish. It comes from- get this- Mekong river fish farms in Vietnam. They are bottom feeders. They are pumped with all kinds of stuff besides the nasty polluted crap on the bottom. I promptly threw it out. The mere thought of it grossed me out.
I am fortunate that I am able to get fresh caught, wild shrimp from NC. Very good, too. I wish I still lived on the Gulf, where I fished every day for dinner.
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