[LMB] Sorry, Cordelia! Here, have a real steak.

Raymond Collins rcrcoll6 at gmail.com
Sat Oct 2 10:40:50 BST 2021


Sounds tasty.


On Tue, Sep 28, 2021, 10:07 PM <alayne at twobikes.ottawa.on.ca> wrote:

> We were given some Beyond Meat "Beyond Sausage - mild Italian" plant-based
> links, and tried them out tonight. The taste was very close to Italian
> sausage, and the texture was not too far from meaty. Not greasy enough,
> but others may consider that an advantage. My SO really liked them; I
> thought they were OK and better than other non-meat products I'd had.
>
> We pan-fried them which tended to stick; I think they might have been
> better grilled.
>
> Alayne
>
> On Tue, 28 Sep 2021, Raymond Collins wrote:
>
> > I've had the Impossible Whopper which uses plant based protein and
> > flavoured and textured to taste and feel like beef. Actually it tasted
> > pretty much like beef and  I quite enjoyed. I don't know if it will
> replace
> > the real animals but it's a bit more climate friendly.
> >
> > On Mon, Sep 27, 2021, 6:34 AM James M. BRYANT G4CLF <james at jbryant.eu>
> > wrote:
> >
> >> Lois Herself wrote:-
> >>
> >> > Plunkins.? Which contain protein/the compete list of necessary
> >> > amino acids, all the critical vitamins including C, and for a bonus,
> >> > fiber. Perfect food bars. And bioengineered, with the WGW
> >> > magic-science way back when before the fall of that civilization.
> >>
> >> > Complete-protein plants would do the job, if they could be made
> >> > palatable and not boring.
> >>
> >> Jason Long wrote:-
> >>
> >> > The real problem appears to be that meat cells require pharma-grade
> >> > precursors and technology to produce and the processes are vastly
> >> > different and more complex than making vaccines.
> >>
> >>
> >> There are a lot of medical/biological procedures which were originally
> >> done as expensive and complex in-patient/in-laboratory operations and
> >> are now safely and cheaply done in the surgery or even in the home.
> >>
> >> Lois's plunkins probably cost a helluva lot to develop but now need
> >> merely to be planted (and have their ground tweaked) and then grow.
> >> If the civilization had not fallen what's the odds that a range of
> >> tastier plunkins, with many textures, might have been developed?
> >>
> >> Once you know something can be done, doing it cheaper and better is
> >> usually a matter of time (and demand - people will go to a lot of
> >> trouble to produce something that everyone needs, less so if only
> >> a few people will ever be interested).
> >>
> >> James - who does not insist on "meat" from an animal, but does demand
> >> the best possible flavour, texture, nourishment and price.
> >>
> >>
> >> --
> >> Lois-Bujold mailing list message sent to rcrcoll6 at gmail.com
> >> Lois-Bujold at lists.herald.co.uk
> >> http://lists.herald.co.uk/cgi-bin/mailman/listinfo/lois-bujold
> >>
> >
>
> --
> Alayne McGregor
> alayne at twobikes.ottawa.on.ca
>
> What we need is a tough new kind of feminism with no illusions. ... We
> need a kind of feminism that aims not just to assimilate into the
> institutions that men have created over the centuries, but to infiltrate
> and subvert them. -- Barbara Ehrenreich
> --
> Lois-Bujold mailing list message sent to rcrcoll6 at gmail.com
> Lois-Bujold at lists.herald.co.uk
> http://lists.herald.co.uk/cgi-bin/mailman/listinfo/lois-bujold
>


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