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Thoughts on Beyond Burger and other fake meat
Replies
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snickerscharlie wrote: »Carlos_421 wrote: »snickerscharlie wrote: »Imma just gonna drop this here:
Shut up and take my money!!!
Someone needs to make a "Beyond Cauliflower" one. Because cauliflower pizza crust, cauliflower rice.
Would a Beyond Cauliflower pizza crust be... a dough crust?
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snickerscharlie wrote: »Carlos_421 wrote: »snickerscharlie wrote: »Imma just gonna drop this here:
Shut up and take my money!!!
Someone needs to make a "Beyond Cauliflower" one. Because cauliflower pizza crust, cauliflower rice.
Would a Beyond Cauliflower pizza crust be... a dough crust?
I had pictured a bacon crust pizza.6 -
snickerscharlie wrote: »Imma just gonna drop this here:
Arby's is apparently making a meat based carrot and testing it out in certain restaurants.
https://www.fastcompany.com/90368896/arbys-is-making-carrots-out-of-meat-yes-meat
Considering I couldn't find any follow up articles, I don't think enough people reacted to their trolling to warrant attempting to actually sell it, unless they're slating it for April 1
I had a feeling it was more of a troll for publicity than anything.1 -
nutmegoreo wrote: »snickerscharlie wrote: »Carlos_421 wrote: »snickerscharlie wrote: »Imma just gonna drop this here:
Shut up and take my money!!!
Someone needs to make a "Beyond Cauliflower" one. Because cauliflower pizza crust, cauliflower rice.
Would a Beyond Cauliflower pizza crust be... a dough crust?
I had pictured a bacon crust pizza.
Yup! You could go whole hog (snort) with this one:
http://www.savoryreviews.com/2012/10/06/bacon-crust-pizza/
Or half-and-half with this one from Little Caesar's that uses a traditional crust *and* 3 1/2 feet of bacon:
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There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.3
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amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
The bacon crust one had tons of keto tags attached when I searched as well, but I left that out. 0 -
snickerscharlie wrote: »amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
The bacon crust one had tons of keto tags attached when I searched as well, but I left that out.
I mean a real product, not a recipe.
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amusedmonkey wrote: »snickerscharlie wrote: »amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
The bacon crust one had tons of keto tags attached when I searched as well, but I left that out.
I mean a real product, not a recipe.
So that's basically an unbreaded flattened chicken parmigiana with some pepperoni on top?
Edited to add: LOL at the "Only minimally processed" on the box. I guess their definition of not processed is rather generous.1 -
To me, they're convenient, they taste good, and a lot of them have the nutrients I'm looking for. The higher-calorie and higher-fat ones taste great, but I try to have them only once in a while, just like a lot of meat eaters would do with a greasy hamburger. As a vegetarian, I'm very happy that they're showing up on restaurant menus so I don't always have to order a salad (and often pay for chicken that I ask them to leave off).1
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amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
Big flour isn't as savvy, I guess.3 -
Carlos_421 wrote: »amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
Big flour isn't as savvy, I guess.
You say that the same day I go to the grocery store and come out with three bags of different flours. The woes of running out of whole wheat, bread flour, and coming very close to running out of all purpose flour within a one month period. Mind you the store I went to also a whole section specifically for Bob's Red Mill. "Big" local flour meet mainstream localish chain.0 -
Carlos_421 wrote: »amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
Big flour isn't as savvy, I guess.
Yeah, they don't seem to mind almond flour and coconut flour either.2 -
I'm late to the thread, but here's my 2 cents on Beyond/Impossible meat:
They made it as close to "real" beef as possible. So... if you wouldn't eat a regular Whopper, you shouldn't eat an Impossible Whopper, either. It's not any better for you, it's just better for the planet (and some argue against that, too).
Taste-wise, I had a Beyond Burger at a local restaurant. It reminded me strongly of the burgers we used to eat in high school. Not great, but not horrible. Would definitely think it was beef if they weren't telling me otherwise.0 -
snickerscharlie wrote: »amusedmonkey wrote: »snickerscharlie wrote: »amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
The bacon crust one had tons of keto tags attached when I searched as well, but I left that out.
I mean a real product, not a recipe.
So that's basically an unbreaded flattened chicken parmigiana with some pepperoni on top?
Edited to add: LOL at the "Only minimally processed" on the box. I guess their definition of not processed is rather generous.
I'm trying to wrap my head around the idea of "minimally processed" pepperoni.5 -
Carlos_421 wrote: »amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
Big flour isn't as savvy, I guess.
You say that the same day I go to the grocery store and come out with three bags of different flours. The woes of running out of whole wheat, bread flour, and coming very close to running out of all purpose flour within a one month period. Mind you the store I went to also a whole section specifically for Bob's Red Mill. "Big" local flour meet mainstream localish chain.
I love that big, wide range of flours. One of these years, I'm going to experiment with each and every one.
Since, for me, salt is my big medical problem, and since I like bread, I've been making my own for the past couple of years. This way, I can control how much salt goes into the dough. Reading the stats on ap flour has made me turn against using it on a regular basis - to my mind, it doesn't give me enough nutrition for the caloric buck.
However. I had leftover ap flour from Christmas cookie baking, and decided to use it up. In order to increase the nutrition load, I combined it with low sodium chicken stock instead of water, and was very pleasantly surprised at the result. I also loved feeling the little yeast bubble pops while I kneaded it: you don't get that degree of action from whole wheat or bread flour! So, even in the range of wheat flours you get different actions that you can actually feel.1 -
I'm late to the thread, but here's my 2 cents on Beyond/Impossible meat:
They made it as close to "real" beef as possible. So... if you wouldn't eat a regular Whopper, you shouldn't eat an Impossible Whopper, either. It's not any better for you, it's just better for the planet (and some argue against that, too).
Taste-wise, I had a Beyond Burger at a local restaurant. It reminded me strongly of the burgers we used to eat in high school. Not great, but not horrible. Would definitely think it was beef if they weren't telling me otherwise.
So... if you wouldn't eat a regular Whopper due to ethical or environmental concerns, in fact you should totally eat an Impossible Whopper...?3 -
I'm late to the thread, but here's my 2 cents on Beyond/Impossible meat:
They made it as close to "real" beef as possible. So... if you wouldn't eat a regular Whopper, you shouldn't eat an Impossible Whopper, either. It's not any better for you, it's just better for the planet (and some argue against that, too).
Taste-wise, I had a Beyond Burger at a local restaurant. It reminded me strongly of the burgers we used to eat in high school. Not great, but not horrible. Would definitely think it was beef if they weren't telling me otherwise.
So... if you wouldn't eat a regular Whopper due to ethical or environmental concerns, in fact you should totally eat an Impossible Whopper...?
Going vegan/plant-based for health has become such a trend in the past year or two that people forget some (me included) are vegan for ethical reasons first and foremost.3 -
janejellyroll wrote: »snickerscharlie wrote: »amusedmonkey wrote: »snickerscharlie wrote: »amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
The bacon crust one had tons of keto tags attached when I searched as well, but I left that out.
I mean a real product, not a recipe.
So that's basically an unbreaded flattened chicken parmigiana with some pepperoni on top?
Edited to add: LOL at the "Only minimally processed" on the box. I guess their definition of not processed is rather generous.
I'm trying to wrap my head around the idea of "minimally processed" pepperoni.
I'm positive I've seen plenty of people on MFP going on about their brand new "no processed foods!" diets while eating pepperoni. People have the weirdest understanding of what "processed" means -- I think for many it's like a buzzword with no meaning other than "foods that I consider, for whatever reason, unhealthy."
And I think given the popularity of keto, etc., some have decided that pepperoni is basically a health food, so long as you don't eat it with, ick, those terrible grains.4 -
janejellyroll wrote: »snickerscharlie wrote: »amusedmonkey wrote: »snickerscharlie wrote: »amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
The bacon crust one had tons of keto tags attached when I searched as well, but I left that out.
I mean a real product, not a recipe.
So that's basically an unbreaded flattened chicken parmigiana with some pepperoni on top?
Edited to add: LOL at the "Only minimally processed" on the box. I guess their definition of not processed is rather generous.
I'm trying to wrap my head around the idea of "minimally processed" pepperoni.
Maybe I'm just wrong headed (as usual
), but that actually seems like using the word more like I'd use it in daily life: "Minimally processed XYZ" would be XYZ made through the simplest possible (minimal) process.
Foods like pepperoni are (IMO) traditional foods, and there's a traditional process for making them. I'm guessing it's a lot simpler than the modern mass-production methods. You grind up meats, mix them with spices and some minimal saltpeter (a mineral), stuff them in a casing, and dry/age them. It's not hyper-dramatically processed, in my view, i.e., not a lot of taking out chemical components, mixing in other extracted stuff, to the point where it's denatured.
It doesn't seem a lot more processed, to me, than many cheeses, tofu, etc.0 -
janejellyroll wrote: »snickerscharlie wrote: »amusedmonkey wrote: »snickerscharlie wrote: »amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
The bacon crust one had tons of keto tags attached when I searched as well, but I left that out.
I mean a real product, not a recipe.
So that's basically an unbreaded flattened chicken parmigiana with some pepperoni on top?
Edited to add: LOL at the "Only minimally processed" on the box. I guess their definition of not processed is rather generous.
I'm trying to wrap my head around the idea of "minimally processed" pepperoni.
Maybe I'm just wrong headed (as usual ), but that actually seems like using the word more like I'd use it in daily life: "Minimally processed XYZ" would be XYZ made through the simplest possible (minimal) process.
Foods like pepperoni are (IMO) traditional foods, and there's a traditional process for making them. I'm guessing it's a lot simpler than the modern mass-production methods. You grind up meats, mix them with spices and some minimal saltpeter (a mineral), stuff them in a casing, and dry/age them. It's not hyper-dramatically processed, in my view, i.e., not a lot of taking out chemical components, mixing in other extracted stuff, to the point where it's denatured.
It doesn't seem a lot more processed, to me, than many cheeses, tofu, etc.
That makes sense -- it's not so much arguing that pepperoni itself is minimally processed, but it's arguing that for pepperoni, it hasn't undergone additional processing.
I would categorize things like pepperoni and cheese and tofu to be in the same ballpark when it comes to processing. They're all things that your average cook could make at home (although most of us don't, at least in the US). I don't personally consider them minimally processed, but that's the sort of subjectivity that often comes up in conversations like this.0 -
janejellyroll wrote: »janejellyroll wrote: »snickerscharlie wrote: »amusedmonkey wrote: »snickerscharlie wrote: »amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
The bacon crust one had tons of keto tags attached when I searched as well, but I left that out.
I mean a real product, not a recipe.
So that's basically an unbreaded flattened chicken parmigiana with some pepperoni on top?
Edited to add: LOL at the "Only minimally processed" on the box. I guess their definition of not processed is rather generous.
I'm trying to wrap my head around the idea of "minimally processed" pepperoni.
Maybe I'm just wrong headed (as usual ), but that actually seems like using the word more like I'd use it in daily life: "Minimally processed XYZ" would be XYZ made through the simplest possible (minimal) process.
Foods like pepperoni are (IMO) traditional foods, and there's a traditional process for making them. I'm guessing it's a lot simpler than the modern mass-production methods. You grind up meats, mix them with spices and some minimal saltpeter (a mineral), stuff them in a casing, and dry/age them. It's not hyper-dramatically processed, in my view, i.e., not a lot of taking out chemical components, mixing in other extracted stuff, to the point where it's denatured.
It doesn't seem a lot more processed, to me, than many cheeses, tofu, etc.
That makes sense -- it's not so much arguing that pepperoni itself is minimally processed, but it's arguing that for pepperoni, it hasn't undergone additional processing.
I would categorize things like pepperoni and cheese and tofu to be in the same ballpark when it comes to processing. They're all things that your average cook could make at home (although most of us don't, at least in the US). I don't personally consider them minimally processed, but that's the sort of subjectivity that often comes up in conversations like this.
This is a cognitive space where I think my brain is kind of broken, when it comes to clear communication with others (either understanding or explaining).
I think you (and many others) know that I think it's fine for people to eat whatever they want, but wise for them to combine that "whatever" in ways that add up to decent nutrition.
For myself, I do prefer to keep certain "processed" foods in a relatively small role in my eating, but that's the processed foods that have a lot of the natural components processed out of them, or that have a lot of those extractive kinds of things added to them. An example of an extreme of that, to me, is some of the "meal replacement" drinks - the ones that are mostly protein isolates and a bunch of extracted or compounded vitamins and minerals. Things that are just ground up, heated, etc., don't seem like that big of a deal to me processing-wise, including foods that go through time-tested (millennia-tested) chemical transformations as in fermenting, aging, etc.
In that sense, the whole spectrum of "unprocessed" to "ultra-processed", in the way it's often talked about as if it were a scale of "goodness", just doesn't make much sense to me. (There are what seem to me to be confusions in both directions, both that very-processed things that are "good for people", like protein powder, are sometimes taken to be somewhere toward the unprocessed end of the scale, whereas things that are not to my mind all that processed but seen as "bad" in some contexts (whole grain flour, say) are "processed foods".)1 -
My main issue with the processing discussion as usually started on MFP (processed food is bad, and I will ignore that my diary is full of foods that are, in fact, processed) is that it's lazy. If you are using a term, or especially if you are asserting that that term encompasses "foods that should be avoided," I think it is worth being clear about the reasons for that and how such foods are identified. Often the answer is "well, processed foods are full of ingredients that are bad for you, like salt and sugar and corn and soy and other stuff that we know is bad because you cannot pronounce it." My response to that is, well, no -- I don't avoid processed foods, but I do tend to prefer a mostly whole food (or minimally processed food diet -- and to me that would exclude that pizza product although I might make something similar at home, but would not exclude all processed meats or tofu or cheese or olive oil). But I know it would be dishonest to claim I did not eat processed foods (as well as just bizarre), and the processed foods I eat don't happen to include ingredients that are inherently bad for me, while if your deal is salt and sugar many homemade foods include them.
So why focus on processing, as if processing no matter what automatically lead to poor diets, vs the actual things that matter -- what one includes in one's diet.
To me, it's also kind of like a dumbed down approach -- it's too hard to understand nutrition (which is not true), so just avoid processed foods. In that way it's like the absurd "shop only the perimeter of the grocery store," which, among other things, seems to suggest that people are too stupid to navigate a grocery store, of all things! And, finally, it is largely based on an assumption that most who need to lose weight need to lose weight because they don't understand nutrition and, also, based their diet mostly on low nutrient highly processed items, which is not true for many of us and I find a bit insulting.4 -
janejellyroll wrote: »snickerscharlie wrote: »amusedmonkey wrote: »snickerscharlie wrote: »amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
The bacon crust one had tons of keto tags attached when I searched as well, but I left that out.
I mean a real product, not a recipe.
So that's basically an unbreaded flattened chicken parmigiana with some pepperoni on top?
Edited to add: LOL at the "Only minimally processed" on the box. I guess their definition of not processed is rather generous.
I'm trying to wrap my head around the idea of "minimally processed" pepperoni.
It says it's 'Uncured.' What does that actually mean? It's uncured pepperoni essentially raw?
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snickerscharlie wrote: »janejellyroll wrote: »snickerscharlie wrote: »amusedmonkey wrote: »snickerscharlie wrote: »amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
The bacon crust one had tons of keto tags attached when I searched as well, but I left that out.
I mean a real product, not a recipe.
So that's basically an unbreaded flattened chicken parmigiana with some pepperoni on top?
Edited to add: LOL at the "Only minimally processed" on the box. I guess their definition of not processed is rather generous.
I'm trying to wrap my head around the idea of "minimally processed" pepperoni.
It says it's 'Uncured.' What does that actually mean? It's uncured pepperoni essentially raw?
I realized I had no idea so I looked it up.
Both "uncured" and "cured" pepperoni is cured. The difference is that uncured pepperoni is cured with natural nitrates (like celery powder). In both cases, you've got the same amount of stability in the final product.
"Uncured" meat is having a moment because of concerns about nitrates. If you're using natural nitrates, you can put this on the package: "No Nitrates or Nitrites added except those naturally in celery powder or juice”.
How hilariously confusing.7 -
janejellyroll wrote: »snickerscharlie wrote: »amusedmonkey wrote: »snickerscharlie wrote: »amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
The bacon crust one had tons of keto tags attached when I searched as well, but I left that out.
I mean a real product, not a recipe.
So that's basically an unbreaded flattened chicken parmigiana with some pepperoni on top?
Edited to add: LOL at the "Only minimally processed" on the box. I guess their definition of not processed is rather generous.
I'm trying to wrap my head around the idea of "minimally processed" pepperoni.
Maybe I'm just wrong headed (as usual ), but that actually seems like using the word more like I'd use it in daily life: "Minimally processed XYZ" would be XYZ made through the simplest possible (minimal) process.
Foods like pepperoni are (IMO) traditional foods, and there's a traditional process for making them. I'm guessing it's a lot simpler than the modern mass-production methods. You grind up meats, mix them with spices and some minimal saltpeter (a mineral), stuff them in a casing, and dry/age them. It's not hyper-dramatically processed, in my view, i.e., not a lot of taking out chemical components, mixing in other extracted stuff, to the point where it's denatured.
It doesn't seem a lot more processed, to me, than many cheeses, tofu, etc.
Saltpeter is an ingredient in gunpowder!!!
Do you really want to be eating gunpowder???
ETA: Gunpowder is delicious on pizza.6 -
I suppose you might need to eat more of the beyond burger if you wanted the same effect on leucine concentration and therefore potentially muscle protein synthesis. Recent studies have shown that even at equal PDCAAS and leucine content, something like whey (not sure if this would extend to beef, so maybe I'm reaching) still had a better leucine concentration over time compared to any plant protein blend.
https://www.mdpi.com/2072-6643/11/12/2987/htm0 -
Carlos_421 wrote: »janejellyroll wrote: »snickerscharlie wrote: »amusedmonkey wrote: »snickerscharlie wrote: »amusedmonkey wrote: »There is already a chicken pizza crust being sold for the keto crowd, but no "sky is falling" racket around that one.
The bacon crust one had tons of keto tags attached when I searched as well, but I left that out.
I mean a real product, not a recipe.
So that's basically an unbreaded flattened chicken parmigiana with some pepperoni on top?
Edited to add: LOL at the "Only minimally processed" on the box. I guess their definition of not processed is rather generous.
I'm trying to wrap my head around the idea of "minimally processed" pepperoni.
Maybe I'm just wrong headed (as usual ), but that actually seems like using the word more like I'd use it in daily life: "Minimally processed XYZ" would be XYZ made through the simplest possible (minimal) process.
Foods like pepperoni are (IMO) traditional foods, and there's a traditional process for making them. I'm guessing it's a lot simpler than the modern mass-production methods. You grind up meats, mix them with spices and some minimal saltpeter (a mineral), stuff them in a casing, and dry/age them. It's not hyper-dramatically processed, in my view, i.e., not a lot of taking out chemical components, mixing in other extracted stuff, to the point where it's denatured.
It doesn't seem a lot more processed, to me, than many cheeses, tofu, etc.
Saltpeter is an ingredient in gunpowder!!!
Do you really want to be eating gunpowder???
ETA: Gunpowder is delicious on pizza.
Adds some extra bang for your buck?6 -
out of curiosity...
if you don't want to eat meat for ethical concerns, why would you want to eat something that tastes like it? I've never really gotten the point of "fake" meat2 -
out of curiosity...
if you don't want to eat meat for ethical concerns, why would you want to eat something that tastes like it? I've never really gotten the point of "fake" meat
Because for an ethical vegan, the problem is the *process* that results in the meat, the impact to the individuals involved. There is no ethical problem with the taste or texture of meat. Some of us enjoyed it a great deal.
It's kind of like how many people enjoy some interpersonal activities very much when everyone involved is enjoying them, but those same activities become repugnant if not everyone is a willing participant. A sensory experience (of any type,not just taste) can be great if nobody is being hurt, but objectionable if someone is suffering as a result.
11 -
janejellyroll wrote: »out of curiosity...
if you don't want to eat meat for ethical concerns, why would you want to eat something that tastes like it? I've never really gotten the point of "fake" meat
Because for an ethical vegan, the problem is the *process* that results in the meat, the impact to the individuals involved. There is no ethical problem with the taste or texture of meat. Some of us enjoyed it a great deal.
It's kind of like how many people enjoy some interpersonal activities very much when everyone involved is enjoying them, but those same activities become repugnant if not everyone is a willing participant. A sensory experience (of any type,not just taste) can be great if nobody is being hurt, but objectionable if someone is suffering as a result.
but it still tastes like something that is made objectionably. why eat it?
if i objected to guns, i probably wouldn't play with fake ones...1
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