Next they'll be working on making an artificial fish with eyes, that somehow comes alive and jumps on the plate, like this poor guy in Japan did.
Posted on 10/23/2016 9:30:08 PM PDT by nickcarraway
It looks like a burger, smells like a burger and even bleeds like one.
So, where’s the beef?
There’s no animal protein in the Impossible Burger, which made its debut on the San Francisco dining scene Thursday.
The idea is to mimic meat so closely that you might not realize it isn’t a traditional hamburger patty. The Impossible Burger is available at two S.F. restaurants — Cockscomb and Jardiniere. Some local vegetarians went to both on Thursday.
Luke Ianni hasn’t eaten meat for twenty years, so the taste threw him.
“It was so good that I was kinda grossed out, it was amazingly good,” he said.
Like so many things high-tech, the product comes from a Silicon Valley company, Impossible Foods. It took five years and $190 million to get it right. The not-so-secret ingredient is a molecule called heme, which is a component of hemoglobin, the red pigment in blood.
“It’s a plant hemoglobin, developed by Pat Brown, that really kind of mimics a lot of the things you’d find in myoglobin in meat,” explained chef Traci De Jardins, who owns Jardiniere.
We tried it and found that the Impossible Burger is remarkably similar in taste, texture — and messiness — to a “real” hamburger.
The faux-meat meal costs between $16 and $20, depending on where you get it and Jardiniere sold out in the first 30 minutes on Thursday.
Customer: “Why is it called Impossible Burger?”
Waiter: “Because it’s impossible to make anything taste like meat, except meat. Trick or treat!”
It's a damned synthetic POS and garbage. YUCK!
I don’t think an advertising sign that says “Meat-Free at Cockscomb” will bring in too many customers.
However, this being San Francisco, if they had a sign that said “Free Meat at Cockscomb”, you’d have a Conga-Line of freaks that would run down 5 blocks and 3 more to the left.
I know many here will disagree with me but I say good for them. I love meat but i would try it.
Luke Ianni hasn’t eaten meat for twenty years, so the taste threw him.
“It was so good that I was kinda grossed out, it was amazingly good,” he said...
You were grossed out because you’re half a fag, Luke.
At Jardiniere’s, a vegetarian, meat-free place, their imitation meet would be called “Soylent Green”.
Paging Mr. Heston. You table for your horse is ready.
Dressed up. But plain on a bun, meh.
“Next step is trying to force everybody to switch to these new meatless substitutes for the environment and the poor animals who are off eating each other anyway.”
WHAT? Animals EAT each other? GTFO!
I was thinking the same thing. And it doesn’t cost $190 million to ‘get right’.
its like these caffeine free, sugar free soft drinks.....why bother...
These idiots would eat manure if you told them it’s organic.
More liberal stupidity. Vegetarians try so hard to mimic what they say they don’t want to eat. And the idiocy/hypocrisy completely escapes them. (disclaimer: I get that some people are medical vegetarians. Almost all vegan/vegetarians aren’t for medical reasons).
You’re so right (as always when it comes to edibles, thanks for the wonderful threads!). One can make a veggie burger that is perfectly delicious without going through all this kitchen trauma!
“Honestly, if I had a restaurant I’d do that to just about anyone with some fake “allergy” to gluten or nuts.”
Nuts - very often people are referring to peanuts which are not nuts, but legumes or cashews which, also, are not nuts, but seeds.
Gluten - 2 issues
Celiac - some are born that way, some develop it. They cannot afford to ingest any gluten - even cross-contamination has to be avoided, ie you cannot even give them something on a plate which has recently had gluten containing foods on it. The plate would have to be properly washed fist. Failure to do so could result in severe intestinal bleeding for several days afterwards.
Gluten intolerance (not allergy) - this occurs in various degrees and is more common nowadays as a result of the hybridisation of wheat which changes the nature of the gluten. Develops over time. Some people can tolerate small amounts so long as it is not a daily thing. For instance, I can tolerate a small amount in a gravy if I were eating out, but I would not order a sandwich.
“The not-so-secret ingredient is a molecule called heme, which is a component of hemoglobin, the red pigment in blood.
“It’s a plant hemoglobin, developed by Pat Brown, that really kind of mimics a lot of the things you’d find in myoglobin in meat,”
People who need to research and develop at such huge cost to make faked “/seemingly real animal” products or those avoiding eating meat but missing the meat texture, taste and such are avoiding the real thing for wrong reasons. The people who paid $16-20 each for the fake meat burgers are ridiculous.
God did not put us at the top of the food chain to eat soy burgers!
Asians make me sick with their eating habits.
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