In Vitro Meat (AAAACCCCKKK!!!)

The New York Times Magazine ^ | 12/11/05 | Raizel Robin

[rockprof]

I want the Ron Popiel Ribeye Maker.

They could make it look like a little plastic cow. It can moo when a steak is ready and you open up a door on the side, rip out a strip of beef, and toss it on the grill. Yummy!

[saminfl]

I grabbed two Syntho-Steaks out of the freezer and slapped them in quickthaw, added a big Idaho baked potato for Dad and a smaller one for me, then dug out a package of salad and let it warm naturally.

From "Farmer In The Sky" by Robert A. Heinlein. Copywrite 1950.

[tob2]

That ruins my appetite.

[listenhillary]

Yes, like those tasty tomatoes and apples that are stocked in all the stores. (/sarcasm)

[ItsForTheChildren]

"SOYLENT GREEN IS PETRI!"

It is?

Heh heh... close enough for jazz.

[humblegunner]

A tissue engineer at the Medical University of South Carolina has even proposed a countertop device similar to a bread maker that would produce meat overnight in your kitchen.

Perpetual appetizer machine ping!

Personally I kinda like to shoot it, but growing it while I'm at work might be OK too!

[paulat]

What a great Heinlein quote!!! (in #42)

[JCEccles]

"Growing" a perfect steak without having to hack it off a steer carcase? I think this idea has merit. I'll wait and see how the idea works (and tastes) before condemning it.

[saminfl]

I have read that book so many times I have almost memorized it. As soon as I saw the article, I thought of Heinlein.

[uglybiker]

I won't be impressed until they can grow a turducken.

[pointsal]

does it taste like chicken?

[paulat]

I won't be impressed until they can grow a turducken.

I've seen a pic of one of those...it just ain't right.

How could you ever make sure the interior was fully cooked without over-cooking the interior?

[paulat]

Sorry...

How could you ever make sure the interior was fully cooked without over-cooking the exterior?

[ApplegateRanch]

But its acceleration would be constant

Misconception. Continuous does not equate with constant.

The density of the radiation/particles producing the propulsion attenuates with distance from the source. Good old inverse square law at work.

The farther from the source (Sol, sun) the less radiation per sq meter of sail, so the lower the force impinging on the sail.

Therefor, the acceleration RATE is continuously decreasing with increasing orbital radius, even as acceleration remain continuous, and velocity continuously increases.

This translates to "the acceleration would be continuous", not "constant".

[paulat]

Honeybun...methinks you are posting to the wrong thread...unless you're 'splainin' somethin' to us about mystery meat....

[muir_redwoods]

meat is meat. If we can have filet mignon (engineered without the cholesterol) at half the cost and very tender too because it never had to work as a muscle, I'm all for it. I suspect the steers are too.

[ApplegateRanch]

Perpetual appetizer machine ping!

Why do I have visions of endless containers of "Amish Frienship Bread" starter piling up in the fridge?

Amish Friendship Bread is a great bread for the holidays. When you've made your bread, you can give your friends a sample and the starter that made it! Then your friends can make their own and pass it along to their friends. This is why the bread is called "friendship bread"....

Amish Friendship Bread

[humblegunner]

When you've made your bread, you can give your friends a sample and the starter that made it!

I can't pin down exactly why, but that's kind of disgusting.

[The Grammarian]

Is it just me, or does this remind anyone else of the replicators from Star Trek?

[ApplegateRanch]

methinks you are posting to the wrong thread...unless you're 'splainin' somethin' to us about mystery meat....

It is a reply to post #24, 'solar sailing', and why, even with the mystery meat you would still starve to death on the trip, if using their assumption of "constant acceleration".