![]() ![]() Some vegetarians, who are purely in it for ethical reasons, refuse to eat the cell-based meat at all, Tetrick says, despite the fact that it ostensibly fits into their worldview. When Just serves that chicken, as one does, surrounded by bread and mayonnaise and lettuce in the form of a sandwich, people unfailingly pick it apart to get at the meat itself like some sort of toddler Sherlock Holmes. One woman, surprised by her first bite of Just’s cell-based chicken, exclaimed: “It tastes like chicken!” (“It is chicken,” Tetrick said.) Josh Tetrick, the founder of Just, Inc, which has recently added cell-based meat to its repertoire of plant-based ( and chuckable!) liquid egg, has plenty of examples of people not quite knowing what to do with cultured meat. Still, get them off script for a minute and even the most staunch defenders of cell-based meat admit that there’s something strange about it. ![]() It’s just grown in a big blob inside a humongous metal vat. It’s not just exactly like meat, they explain. (And one can assume that if they take a cell from one of those sad chickens from the Tyson commercials and culture it for mass consumption, it’ll taste, well, sad?) ![]() If they take a cell from a prime, field-raised, happy, healthy chicken and culture it in the lab, the resulting flesh will taste like prime, field-raised, happy, healthy chicken, they explain. Some of the good folks behind “cell-based” meat (the artist formerly known as lab-grown meat) argue that their invention totally avoids the uncanny valley. ![]() The culinary biochemist Ali Bouzari captured my jitters about faux flesh in a video interview with Wired: “This better behave exactly like a chicken nugget in every way, shape, and form, or I’m going to freak out.” Like the robot face that’s just a little bit too close to the real thing for comfort, modern meat dupes might be disturbing precisely because they’re almost meat. I’m certainly not the first to worry about this “ uncanny valley” situation. With this in mind, I decided to reach out to some experts – people in the business of fake meat, people in the business of not-fake meat, and people in the business of eating meat – to see if my reaction is normal (although I’ll admit that I never really expected the queasy-calves thing to be). Which is ironic, because they’re the only kinds of meat that don’t involve those things. Thinking about cultured meat or full-muscle mushroom steaks makes my calves tingle (weird, I know) and my throat constrict (rendering said meat unswallowable, probably) – essentially how I’d react to seeing real blood or exposed bone. And, try as I might to understand that there’s nothing creepier than mass animal slaughter and planetary devastation in the name of continuing to eat Big Macs … all of this not-quite-meat business is really creeping me out. Mmm–mmm.So began an era of food-group-bending products that would lead us to today’s screwy world, which includes meat grown in laboratories and “full-muscle steaks” made out of mushrooms. Also, be sure to do up some fries (I loved baked sweet potato fries!) so you can dip them in the extra sauce. I suggest serving with lettuce for crunch and maybe onions if that’s your thing. I’ll totally keep it a secret if you will. It’s so easy to whip up with just a few things you already have. Oh and the southwest sauce seems fancy and will totally impress all your friends, but it’s not fancy at all. The beef (grass-fed, lean) is the star, the cheddar and southwest sauce complement it in the most tasty way. If you come over to our house during the warm months I will be pattying up these burgers and Nate will be throwing them on the grill! I grew up in a plain patty kind of household and converted to a throw everything but the kitchen sink in patty and then after a few overly salty-spiced disasters, we’ve landed in the middle. This burger recipe is quintessentially “our style” of burger. But not just any burger (oh no-no-no) BIG, JUICY, CHEESEBURGERS with sauce oozing out the sides with lettuce and a soft bun. Is it warming up where you live? Our high today is 60 degrees! This girl is ready to bust out the shorts and t-shirts and fire up the grill! I was out running last week and someone in our neighborhood was grilling already….mmmm….that smell had me craving burgers. ![]()
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