#beyond meats

[bonniegrrl]

These Meat Companies Want You to Demand Lab-Grown Burgers! 

Eating a new kind of burger promises to satisfy your hunger for red meat without killing animals. 

Read more in my Inc. Magazine article here.

[milquetoast-on-acid]

Product Review: "Beyond chicken" finally found it ... Finally trying it out!

Looks pretty realistic! Used to get morning star chicken years ago when I first went vegetarian. Reminds me a lot of that. Honestly, it's only ok. Don't love it, don't hate it. A bit disappointing because I love their burgers and really dig their sausages.

Will I get it again? Probably not. It's really...salty. Like that's the dominant flavor and the texture kind reminds me of fat... Which when I used to eat meat that was the thing I hated the most about it. I'd get morning star chicken over this, if I wanted a chickeny taste. But... honestly the best is still breaded tofu because you can actually marinate that and give it really great chickeny flavor.

Ok... The more I eat it, the more I just don't like it. Now I'm struggling with how to use it so it doesn't go to waste. The pro and con to beyond meats is how close they resemble real meats. I think in this case...I'm going to give this a hard pass. I'm going to stick with my breaded tofu chicken (which is time consuming but so worth it and the 💣.com)

[forkpitchfood]

Food Week November 1 - 7 2021

ture Week (did you get your shopping done?) Employment is stronger than thought, inflation is less than depicted, shelves are full of products except for when they aren't and everybody talks a good game about meat alternatives but they haven't committed j

Happy Diwali, And Infrastructure Week (did you get your shopping done?) Employment is stronger than thought, inflation is less than depicted, shelves are full of products except for when they aren’t and everybody talks a good game about meat alternatives but they haven’t committed just yet. Enjoy! MACRO Food Week November 1 is…Infrastructure Week! It finally arrived. Tremendously strong…

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[mealsforsquares]

Two Pizzas

Spring means many things, and the foremost among them is vegetables returning to my life, and the foremost among those vegetables is ramps. You know how everyone that lives somewhere where ramps grows won’t shut up about how awesome ramps are and blah blah blah ramps? Yeah, ramps are actually that awesome. They’re amazing. I love them all the time.

Ramps are good for all sorts of things, but in this case I thought they’d make an especially righteous pizza-topping. It was a weeknight, I needed to make something quickly, I had ramps, everything was looking good for our hero.

Fortunately, it was also morels season. Now, these I eat far fewer of than ramps*, but hey, why not go full-blown with it.

I made a quick pizza sauce out of the rest of the can of tomatoes I had pillaged from for the romesco (see previously), which I blitzed with the stick blender and then got into a pan with olive oil. I laid an onion cut in half in there, and a couple of sprigs of basil, and let it cheerfully do its thing while I attended to the rest of it.

I oiled a pan and got it face-meltingly hot. While it was heating, I cleaned the morels and cut them each in half. They went into the pan and got a good hard sear on them, after which I removed them for use in eventually topping the pizza.

I cleaned the ramps - pulled the root end out, washed them, laid them out.

I had some Beyond sausages, which I thought would complicate the ramp pizza fairly well - ramps are a strong flavor, and they like a playmate. These were the spicy italian fake sausages, so I cut them into fat disks and browned them in the former-mushroom pan, removing them when they had cooked**. Since the morels weren’t really appropriately served by more sausage. I minced up some kalamata olives that I had around, thinking that their bitterness would excite that pizza, and let the morels really pop.

The pizza dough, to my shame, was the kind you buy in a little bag from the deli part of Heinen’s. Or, you know, wherever. I bought it at Heinen’s. I don’t know where you buy your little bags of pizza dough. Imagine it’s that place though. I stretched it out over the paddle, which I had dusted with cornmeal a moment before. Somewhere in the beginning of the process I also got the oven as hot as it would go. It would be pretty funny if I didn’t, though. Just sat there with the pizza dough in a cold oven, waiting for it to happen. Ha!

The pizzas were fantastic, as every constituent part of them was just about as great as it could be, and also ramps are basically the best and most perfect food. Even with the pizza dough from the little bag it was still a top-notch dinner effort. Way to go, me.

* I usually, in fact, only eat them in restaurants, because they are heart-stoppingly expensive, and I can’t usually justify their purchase with funds I could be using to buy more ramps.

** I’m a big fan of the Beyond family of products, but I will say this: I have no idea when their sausage is “done.” Like I cook it until I like the color and it usually works out, but I have no idea if I’m ingesting some weird toxic science stuff or anything. Ah, well. It hasn’t killed me yet, and they’re quite tasty.

[kitchology]

Will Important Time Continuum Pressure New Food Technology?

Will Important Time Continuum Pressure New Food Technology?

Will Big Influencers Shape Ultimate Food Technology?

With the year ending, some areas of food technology have progressed at an astonishing rate. Since time’s money and rapid progress requires lots of money some companies have invested plenty of both into expanding food technology’s reaches. Clearly, politicians and other rich and famous individuals are one group who influence the world. Who have…

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