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Science Fiction & Fantasy
"Precision Fermentation" will bankrupt beef and livestock and chicken farmers within 5 years. And it's a good thing!
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<blockquote data-quote="eclipsenow" data-source="post: 77399558" data-attributes="member: 274355"><p>AGREED! It's a weird yellow paste until the food techs process it. And it's ABSOLUTELY NOT 'clean meat' cultured in a dish that has stem-cell grown meat cells. That whole system is vastly too complex to keep clean, well 'fed', and economical. PF is absolutely weird gloop. But think about what soy beans must look like all mashed up? A different more sustainable food source is seaweed - and they're trying to put that in everything like soy beans are. But while I LOVE some of the side-effects of seaweed farming, like stimulated ocean food chains, cleaner waters, less acidic oceans in that region, etc - I think ultimately PF is going to be the base feedstock for almost everything we eat. There will still be some crops and vegetable farmers - and probably coconut fibre through some things for texture. They've gotta make this gloop edible somehow, right? </p><p></p><p>But check these - not so gloopy!</p><p></p><p>“What is it like to cook ravioli made with Solein? Watch how we made pasta dough with Solein instead of eggs, the ravioli filling with wild mushrooms and Solein cream cheese alternative and topped it off with porcini foam made with Solein dairy alternative!”</p><p>60 seconds - ravioli. [MEDIA=youtube]6p8pEbt7kjE[/MEDIA]</p><p></p><p>“What is it like to cook bao buns made with Solein? Watch how we steamed milky, fluffy bao buns made with Solein dairy alternative, and filled them with some crispy teriyaki-glazed Solein imitation meat alternative strips, Solein alternative mayonnaise dressing and crunchy, pickled and julienned veg wrapped in a shiso leaf. Our top chef Sebastian Borg describes it as a perfect balance of soft and crunchy, sweet and salty, sour and umami.” [MEDIA=youtube]DsgpUxec5dY[/MEDIA]</p></blockquote><p></p>
[QUOTE="eclipsenow, post: 77399558, member: 274355"] AGREED! It's a weird yellow paste until the food techs process it. And it's ABSOLUTELY NOT 'clean meat' cultured in a dish that has stem-cell grown meat cells. That whole system is vastly too complex to keep clean, well 'fed', and economical. PF is absolutely weird gloop. But think about what soy beans must look like all mashed up? A different more sustainable food source is seaweed - and they're trying to put that in everything like soy beans are. But while I LOVE some of the side-effects of seaweed farming, like stimulated ocean food chains, cleaner waters, less acidic oceans in that region, etc - I think ultimately PF is going to be the base feedstock for almost everything we eat. There will still be some crops and vegetable farmers - and probably coconut fibre through some things for texture. They've gotta make this gloop edible somehow, right? But check these - not so gloopy! “What is it like to cook ravioli made with Solein? Watch how we made pasta dough with Solein instead of eggs, the ravioli filling with wild mushrooms and Solein cream cheese alternative and topped it off with porcini foam made with Solein dairy alternative!” 60 seconds - ravioli. [MEDIA=youtube]6p8pEbt7kjE[/MEDIA] “What is it like to cook bao buns made with Solein? Watch how we steamed milky, fluffy bao buns made with Solein dairy alternative, and filled them with some crispy teriyaki-glazed Solein imitation meat alternative strips, Solein alternative mayonnaise dressing and crunchy, pickled and julienned veg wrapped in a shiso leaf. Our top chef Sebastian Borg describes it as a perfect balance of soft and crunchy, sweet and salty, sour and umami.” [MEDIA=youtube]DsgpUxec5dY[/MEDIA] [/QUOTE]
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"Precision Fermentation" will bankrupt beef and livestock and chicken farmers within 5 years. And it's a good thing!
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