"Impossible" burger.

[notbob]

Has anyone, here, tried the new "Impossible" burger?

I didn't realize the significance of it, thinking it was only the name
of a new type of meat burger that had become "trendy". Now, I realize
it is actually a new "veggie" burger outta Silly-Con Valley that
promises to revolutionize the beef industry.

Izzit true? Anyone? ;)

nb

[Sqwertz]

On Fri, 10 May 2019 07:46:50 -0600, notbob wrote:

> Has anyone, here, tried the new "Impossible" burger?
>
> I didn't realize the significance of it, thinking it was only the name
> of a new type of meat burger that had become "trendy".

You mean, like, from a new kind of animal?

> Now, I realize
> it is actually a new "veggie" burger outta Silly-Con Valley that
> promises to revolutionize the beef industry.

Has any new veggie burger "revolutionized the beef industry"? And
why would it? It might have a .001% effect on the "ground beef
industry", but I don't exactly see anyone shaking in their boots
when it costs $4/more per pound at the restaurant level.

BTW, the other one is "Beyond Meat". I forget which one is which,
but they both "feed" each other in terms of marketing and awareness
and awareness.

The only thing this they both do is make it clear that Vegetarians
Want Meat. Vegetarians NEED meat. Vegetarians should JUST EAT
MEAT!

-ww

[dsi1]

I've tried the Beyond Burger. My guess is that it's the kind of stuff the young people are looking for.

https://www.cnn.com/2019/05/02/business/beyond-meat-trading/index.html

[Christ...@deathtochristianity.pl]

On Fri, 10 May 2019 11:38:53 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

Well said sir, As a full fledged meat eating vegan I just want to say
that meat eating is not just your run of the mill kill and feed bill.
It is an ART. Have you ever watched some of those People that murder
some of those poor innocent bunnies, oh the poor poor bunnies I weep
for you. But these people, chefs if you will chop these buggers up,
filet them and dice and ground the dead carcass until it is ready to
be thrown in the searing oil or put in the blazing hot oven, only then
to be presented to you as a masterpiece of dead animal that tastes
like heaven.

Meat is murder!! but it still tastes delicious!
>
>-ww

--

____/~~~sine qua non~~~\____

[Christ...@deathtochristianity.pl]

I am sure it is just ground up tofu with a little of that
wishuponastar sauce, I mean winchester sauce, no wait worcestershire
sauce

[Julie Bove]

"Sqwertz" <sqwe...@gmail.invalid> wrote in message
news:dankkq7odav6$.dlg@sqwertz.com...

Angela wanted to try the Beyond burger. She liked the first couple of bites
then threw it down and said it was disgusting. I tried a tiny bite and it
was disgusting. Weirdly soft texture. Like a Vienna sausage. Weird flavor
too!

I do like the Sunshine black bean burger but it's not pretending to be meat.

[Dave Smith]

On 2019-05-10 3:35 p.m., Julie Bove wrote:
>
> "Sqwertz" <sqwe...@gmail.invalid> wrote in message
> news:dankkq7odav6$.dlg@sqwertz.com...
>> On Fri, 10 May 2019 07:46:50 -0600, notbob wrote:
>>
>>> Has anyone, here, tried the new "Impossible" burger?
>>>
>>> I didn't realize the significance of it, thinking it was only the name
>>> of a new type of meat burger that had become "trendy".
>>
>> You mean, like, from a new kind of animal?
>>
>>> Now, I realize
>>> it is actually a new "veggie" burger outta Silly-Con Valley that
>>> promises to revolutionize the beef industry.
>>
>> Has any new veggie burger "revolutionized the beef industry"?  And
>> why would it?  It might have a .001% effect on the "ground beef
>> industry", but I don't exactly see anyone shaking in their boots
>> when it costs $4/more per pound at the restaurant level.
>>
>> BTW, the other one is "Beyond Meat".  I forget which one is which,
>> but they both "feed" each other in terms of marketing and awareness
>> and awareness.
>>
>> The only thing this they both do is make it clear that Vegetarians
>> Want Meat.  Vegetarians NEED meat.  Vegetarians should JUST EAT
>> MEAT!
>>
>> -ww
>
> Angela wanted to try the Beyond burger. She liked the first couple of
> bites then threw it down and said it was disgusting.

Wow. That is really amazing. She liked the first couple of bites but
then threw it down and said that it was disgusting. What exactly was it
that turned it from something good to something disgusting in just a
couple bites?

[Leonard Blaisdell]

In article <BdlBE.4674$%55....@fx43.iad>, Dave Smith

<adavid...@sympatico.ca> wrote:

> Wow. That is really amazing. She liked the first couple of bites but
> then threw it down and said that it was disgusting. What exactly was it
> that turned it from something good to something disgusting in just a
> couple bites?

It might be like a extra hot jalapeño. The first bite or two reminds me
of sweet bell pepper. Then the mistake kicks in.

leo

[Bruce]

Or the bonus.

[tert in seattle]

adavid...@sympatico.ca writes:
>On 2019-05-10 3:35 p.m., Julie Bove wrote:
>>
>> "Sqwertz" <sqwe...@gmail.invalid> wrote in message
>> news:dankkq7odav6$.dlg@sqwertz.com...
>>> On Fri, 10 May 2019 07:46:50 -0600, notbob wrote:
>>>
>>>> Has anyone, here, tried the new "Impossible" burger?
>>>>
>>>> I didn't realize the significance of it, thinking it was only the name
>>>> of a new type of meat burger that had become "trendy".
>>>
>>> You mean, like, from a new kind of animal?
>>>
>>>> Now, I realize
>>>> it is actually a new "veggie" burger outta Silly-Con Valley that
>>>> promises to revolutionize the beef industry.
>>>

>>> Has any new veggie burger "revolutionized the beef industry"?A And
>>> why would it?A It might have a .001% effect on the "ground beef

>>> industry", but I don't exactly see anyone shaking in their boots
>>> when it costs $4/more per pound at the restaurant level.
>>>

>>> BTW, the other one is "Beyond Meat".A I forget which one is which,

>>> but they both "feed" each other in terms of marketing and awareness
>>> and awareness.
>>>
>>> The only thing this they both do is make it clear that Vegetarians

>>> Want Meat.A Vegetarians NEED meat.A Vegetarians should JUST EAT

>>> MEAT!
>>>
>>> -ww
>>
>> Angela wanted to try the Beyond burger. She liked the first couple of
>> bites then threw it down and said it was disgusting.
>
>Wow. That is really amazing. She liked the first couple of bites but
>then threw it down and said that it was disgusting. What exactly was it
>that turned it from something good to something disgusting in just a
>couple bites?

it was kind of like that for me with that hot pocket except the part
about liking the first two bites

[penm...@aol.com]

I'd call that a Compost Burger... the food freaks need to come up with
their own names for the fake food they eat.. stealing burger says they
eat beef, a burger is ALWAYS beef... to me "vegan" is a UFO Alien, no
way no how are they human. Call them latkes, no way they are burgers.
Vegies/Vegans are a bunch of SICKO Hijackers!... and not a one of them
can cook anything, NADA, ZERO. ZILCH!

[Julie Bove]

"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:BdlBE.4674$%55....@fx43.iad...

I have no idea. I asked her and she couldn't tell me.

[Julie Bove]

"Leonard Blaisdell" <leobla...@sbcglobal.net> wrote in message
news:100520191415229527%leobla...@sbcglobal.net...

That could be. I've eaten things like that. I once made a bean and kale
soup. The first few bites were good but the seasonings built up rapidly. I
had followed the recipe and initially followed the recipe, thinking the
seasonings seemed off. And they were! I have made it since, but seasoned to
taste.

Some years ago, had the same thing happen at a Chicago style pizza place in
Seattle. The culprit there was garlic. My SIL and I both dropped our slices
at about the same time and began fanning our mouths. Nobody else had a
problem with it but it was far too much garlic for us.

[Julie Bove]

"tert in seattle" <te...@ftupet.com> wrote in message
news:qb4q42$6lp$2...@ftupet.ftupet.com...

Heh. I'm the same with Pop Tarts. I can eat a frosted cherry one if nothing
else is available but the others? Ick.

[Nancy2]

If we weren't meant to eat animals, they wouldn't be made out of meat.
True dat.

N.

[Jeßus]

I don't eat marketing. So no, I haven't tried it.

[Jeßus]

There's no such thing as too much garlic.

[Bruce]

On Sat, 11 May 2019 12:08:36 +1000, Jeßus <j...@j.net> wrote:

>On Fri, 10 May 2019 16:25:21 -0700, "Julie Bove"
><juli...@frontier.com> wrote:
>
>>
>>"Leonard Blaisdell" <leobla...@sbcglobal.net> wrote in message
>>news:100520191415229527%leobla...@sbcglobal.net...
>>> In article <BdlBE.4674$%55....@fx43.iad>, Dave Smith
>>> <adavid...@sympatico.ca> wrote:
>>>
>>>> Wow. That is really amazing. She liked the first couple of bites but
>>>> then threw it down and said that it was disgusting. What exactly was it
>>>> that turned it from something good to something disgusting in just a
>>>> couple bites?
>>>

>>> It might be like a extra hot jalapeńo. The first bite or two reminds me

>>> of sweet bell pepper. Then the mistake kicks in.
>>
>>That could be. I've eaten things like that. I once made a bean and kale
>>soup. The first few bites were good but the seasonings built up rapidly. I
>>had followed the recipe and initially followed the recipe, thinking the
>>seasonings seemed off. And they were! I have made it since, but seasoned to
>>taste.
>>
>>Some years ago, had the same thing happen at a Chicago style pizza place in
>>Seattle. The culprit there was garlic. My SIL and I both dropped our slices
>>at about the same time and began fanning our mouths. Nobody else had a
>>problem with it but it was far too much garlic for us.
>
>There's no such thing as too much garlic.

I find it hard to imagine too.

[Bruce]

Humans are made out of meat too. I guess you're a cannibal.

[jmcquown]

It depends on the dish. I love garlic but don't want it heavy on a
pizza. I've had actual Chicago pizza dining *in* Chicago. IHMO it
wasn't anything to write home about but it also didn't have too much
garlic. She's talking about pizza from a who knows what pizza joint in
Seattle.

Jill

[Sqwertz]

On Fri, 10 May 2019 18:22:23 -0400, penm...@aol.com wrote:

> I'd call that a Compost Burger... the food freaks need to come up with
> their own names for the fake food they eat..

Now you're plagiarizing the argument I've used here a dozen times?
Get your own rants.

-sw

[Gary]

jmcquown wrote:
>
> I've had actual Chicago pizza dining *in* Chicago.

Well, aren't YOU special? lol

[Bruce]

Hey, she's a biddy. She doesn't get around much. She prefers to read
her book and eat her steamed vegetables. Lightly salted.

[Gary]

Bruce wrote:
>
> On Sat, 11 May 2019 12:08:36 +1000, Jeßus <j...@j.net> wrote:
>
> >On Fri, 10 May 2019 16:25:21 -0700, "Julie Bove"
> ><juli...@frontier.com> wrote:
> >
> >>
> >>"Leonard Blaisdell" <leobla...@sbcglobal.net> wrote in message
> >>news:100520191415229527%leobla...@sbcglobal.net...
> >>> In article <BdlBE.4674$%55....@fx43.iad>, Dave Smith
> >>> <adavid...@sympatico.ca> wrote:
> >>>
> >>>> Wow. That is really amazing. She liked the first couple of bites but
> >>>> then threw it down and said that it was disgusting. What exactly was it
> >>>> that turned it from something good to something disgusting in just a
> >>>> couple bites?
> >>>

> >>> It might be like a extra hot jalapeño. The first bite or two reminds me

> >>> of sweet bell pepper. Then the mistake kicks in.
> >>
> >>That could be. I've eaten things like that. I once made a bean and kale
> >>soup. The first few bites were good but the seasonings built up rapidly. I
> >>had followed the recipe and initially followed the recipe, thinking the
> >>seasonings seemed off. And they were! I have made it since, but seasoned to
> >>taste.
> >>
> >>Some years ago, had the same thing happen at a Chicago style pizza place in
> >>Seattle. The culprit there was garlic. My SIL and I both dropped our slices
> >>at about the same time and began fanning our mouths. Nobody else had a
> >>problem with it but it was far too much garlic for us.
> >
> >There's no such thing as too much garlic.
>
> I find it hard to imagine too.

I always thought that too until I tried one recipe calling for
like 15 garlic cloves smashed and minced. As I was making the
dish, I thought, "This is too much." I was right, it was too
much. Half as much would have been better.

Back to the subject line. NOW would be a good time for an
ingredient list, Bruce. Just what goes into an "Impossible
burger" non-meat patty? Not meat but it might be scary.

[Gary]

Just reponding to let her see what you said. Killfile people are
babies that can't deal with reality, imo.

[Cindy Hamilton]

I will oblige:

Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural Flavors, 2% or less of: Potato Protein, Methylcellulose, Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin, Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12.

<https://faq.impossiblefoods.com/hc/en-us/articles/360018937494-What-are-the-ingredients->

The meatiness must come from Soy Leghemoglobin.

I'd rather eat meat.

Cindy Hamilton

[Gary]

Me too. I'd rather eat a 73% fat ground steer. What else are they
good for anyway?

Thanks Cindy.
Interesting that it contains no mushrooms. They are a good
substitute.

Even mouse burgers are quite tasty if you can stand all the prep
involved in processing so many of the little fellows.

[Nancy2]

Bruce, that quote belongs to someone else, didn't keep track. that is why it is in quotes.

But humans being made out of meat is why I live in the northern Midwest. Meat keeps
longer in the cold. ;-))

N.

[graham]

I dunno! Try Szechuan-style Eggplant. Your breath not only stinks for a
week but you perspire garlic-scented sweat as well.

[Cindy Hamilton]

You say that like it's a bad thing. ;)

Cindy Hamilton

[Ophelia]

"Jeßus" wrote in message news:mkbcde5jkr7sj15vu...@j.net...

On Fri, 10 May 2019 16:25:21 -0700, "Julie Bove"
<juli...@frontier.com> wrote:

>
>"Leonard Blaisdell" <leobla...@sbcglobal.net> wrote in message
>news:100520191415229527%leobla...@sbcglobal.net...
>> In article <BdlBE.4674$%55....@fx43.iad>, Dave Smith
>> <adavid...@sympatico.ca> wrote:
>>
>>> Wow. That is really amazing. She liked the first couple of bites but
>>> then threw it down and said that it was disgusting. What exactly was it
>>> that turned it from something good to something disgusting in just a
>>> couple bites?
>>

>> It might be like a extra hot jalapeńo. The first bite or two reminds me

>> of sweet bell pepper. Then the mistake kicks in.
>
>That could be. I've eaten things like that. I once made a bean and kale
>soup. The first few bites were good but the seasonings built up rapidly. I
>had followed the recipe and initially followed the recipe, thinking the
>seasonings seemed off. And they were! I have made it since, but seasoned to
>taste.
>
>Some years ago, had the same thing happen at a Chicago style pizza place in
>Seattle. The culprit there was garlic. My SIL and I both dropped our slices
>at about the same time and began fanning our mouths. Nobody else had a
>problem with it but it was far too much garlic for us.

There's no such thing as too much garlic.

===

Not for me, but hubby would disagree:))

[Ophelia]

"Cindy Hamilton" wrote in message
news:bbf7f1e5-7d34-4d4a...@googlegroups.com...

===

Agreed! I eat very little meat, but the idea of 'pretendy meat' put me
right off!

[Ophelia]

"Nancy2" wrote in message
news:271da4ef-1f15-42fb...@googlegroups.com...

If we weren't meant to eat animals, they wouldn't be made out of meat.
True dat.

N.

==

<g>

[Dave Smith]

When I do my shrimp and asparagus pasta stir fry I use at least one
large clove of garlic per person. It is chopped and sauteed until golden
brown. I have limited tolerance for raw garlic. It is one of the few
things that gives me heartburn.

[jmcquown]

Bruce's comments have very little to do with reality, Gary. It's about
time you stopped being his cheerleader. You also very conveniently snip
relevent replies.

I don't get around much? Then what the hell was I doing in Chicago? I
had some wonderful calamari while I was there and a pasta dish with
mussels and garlic. I like garlic a lot but there is such a thing as
too much garlic.

Jill

[jmcquown]

You'll note all the added vitamins. Without them, the fake meat has no
nutritional value. Might as well eat some wet cardboard. :)

Jill

[Cindy Hamilton]

I was just mulling at what price point would I stop eating meat
or eat it only very rarely. Assuming no other change in my
finances or inflation, I think it might be around $30/pound in
2019 dollars.

Then again, I can get eight servings out of a pound (if there's
no fat or bone to be trimmed away), so that's $3.75 per serving.

Cindy Hamilton

[S Viemeister]

On 5/11/2019 4:00 PM, jmcquown wrote:
> On 5/11/2019 7:55 AM, Cindy Hamilton wrote:
>
>> Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural
>> Flavors, 2% or less of: Potato Protein, Methylcellulose, Yeast

^^^^^^^^^^^^^^^^^

>> Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin,
>> Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc
>> Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate
>> (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin
>> (Vitamin B2), Vitamin B12.
>> <https://faq.impossiblefoods.com/hc/en-us/articles/360018937494-What-are-the-ingredients->
>> The meatiness must come from Soy Leghemoglobin.
>> I'd rather eat meat.

> You'll note all the added vitamins. Without them, the fake meat has no
> nutritional value. Might as well eat some wet cardboard. :)
>

I suppose that'll be the methylcellulose?

[jmcquown]

Ah yes! Wood fiber. Yummy!

Jill

[GM]

Cindy Hamilton wrote:

> I was just mulling at what price point would I stop eating meat
> or eat it only very rarely. Assuming no other change in my
> finances or inflation, I think it might be around $30/pound in
> 2019 dollars.
>
> Then again, I can get eight servings out of a pound (if there's
> no fat or bone to be trimmed away), so that's $3.75 per serving.

Yup, I'd agree with your sentiments here...I just got a Christmas ham (which was cheap anyways) outta the freezer, that will be good for many, many meals...I generally use meat as an "adjunct" ingredient nowadays, might eat a nice steak only several times per year...one small pork sirloin roast I can get a goodly number meals out of, etc....

As I grow older, my appetite is less (though you wouldn't know it from looking at me, lol...). I eat a big - gish work lunch, primarily brown rice/veg/small quantity of meat, some days no meat at all. Breakfast is small, sometimes I do not even eat at night, not that hungry...

The last time I remember peeps being concerned about the price of meat was in the early 70's, IIRC inflation was high. Even in our rural area, I remember my mom and others talking about it, we'd eat cheaper cuts instead of the more expensive...

--
Best
Greg

[notbob]

On 5/11/2019 10:33 AM, jmcquown wrote:

> Ah yes!  Wood fiber.  Yummy!

I suspect it will all boil down to water consumption.

Currently, I live in the middle of "beef country", as I've sed b4. Will
"veggie burgers" replace real beef. I have zero idea, but it can't
hurt! I'm now seeing cube steaks going fer $9.95 per lb. How long can
we keep this up? Not long, I'm think'n. This, in the middle of
Colorado's beef country? ;)

nb

[jmcquown]

Cubed round steaks (round steak, in general) has been ridiculously
priced here for years. I can buy a nicely marbled ribeye, chuckeye or
even a NY strip steak for less than that per pound. So I do. Nothing
is going to make me start eating meat substitutes.

Jill

[Bruce]

Raw can be too much for me, but cooked not very quickly.

>Back to the subject line. NOW would be a good time for an
>ingredient list, Bruce. Just what goes into an "Impossible
>burger" non-meat patty? Not meat but it might be scary.

It's often a problem with meat replacers that the ingredient list
looks like a science project. I still eat fish, so I don't really need
them anyway.

[Bruce]

On Sat, 11 May 2019 05:24:17 -0700 (PDT), Nancy2
<ellor...@gmail.com> wrote:

>
>Bruce, that quote belongs to someone else, didn't keep track. that is why it is in quotes.

I don't see any quotes.

[Bruce]

There is a 3rd option.

[Bruce]

On Sat, 11 May 2019 10:57:24 -0400, jmcquown <j_mc...@comcast.net>
wrote:

>On 5/11/2019 7:50 AM, Gary wrote:
>> Bruce wrote:
>>>
>>> On Sat, 11 May 2019 06:47:38 -0400, Gary <g.ma...@att.net> wrote:
>>>
>>>> jmcquown wrote:
>>>>>
>>>>> I've had actual Chicago pizza dining *in* Chicago.
>>>>
>>>> Well, aren't YOU special? lol
>>>
>>> Hey, she's a biddy. She doesn't get around much. She prefers to read
>>> her book and eat her steamed vegetables. Lightly salted.
>>
>> Just reponding to let her see what you said. Killfile people are
>> babies that can't deal with reality, imo.
>>
>Bruce's comments have very little to do with reality, Gary. It's about
>time you stopped being his cheerleader. You also very conveniently snip
>relevent replies.

He's my biggest critic here.

>I don't get around much? Then what the hell was I doing in Chicago? I
>had some wonderful calamari while I was there and a pasta dish with
>mussels and garlic. I like garlic a lot but there is such a thing as
>too much garlic.

When people killfile me, I can say anything about them. When I know
they actually read what I write, I have no choice but to be very
polite.

[Bruce]

Yes, my killfile is empty. Besides, nobody's forcing you to read
anything. When a certain someone starts with "In 1986..." or "I have a
buddy...", I'm gone already.

[Cindy Hamilton]

Which I often take. I frequently eat vegetarian meals.

Cindy Hamilton

[jmcquown]

I do, too. I just don't consciously go out of my way to do it. It
depends on what I'm craving for dinner. Meat is not always involved.
Fake meat is *never* involved.

Jill

[Bruce]

On Sat, 11 May 2019 15:39:02 -0400, jmcquown <j_mc...@comcast.net>
wrote:

I hate the word 'vegetarian'. I'll have a roll with grilled eggplant
for lunch, but I won't call it a vegetarian lunch. That word puts me
right off.

[graham]

To your colleagues, perhaps!

[Bruce]

On Sat, 11 May 2019 13:57:03 -0600, graham <g.st...@shaw.ca> wrote:

>On 2019-05-11 6:48 a.m., Cindy Hamilton wrote:
>> On Saturday, May 11, 2019 at 8:44:04 AM UTC-4, graham wrote:

Graham, you can't see garlic breath, so it doesn't exist!

[Nancy2]

Meat prices seem to go up when the meat is trendy. Perhaps minute steak/cubed steaks/round steak
is currently a trend.

Exhibit: short ribs. I remember when they were the cheapest beef in the case, about the same as soup
bones. But they got trendy, so now they are relatively (for what they are) expensive. Silly.

N.

[jmcquown]

We all know the same thing happened with flank steak. I recall my
mother used to buy it for about 79 cents/lb. Now they are difficult to
find and when you do it's more like $12-15.99/lb. It's a tough cut of
meat which has to be marinated, then grilled or broiled and sliced very
thinly against the grain. When they started using flank in restaurants
for fajitas and Chinese beef and broccoli, the price went waaaay up.

Jill

[dsi1]

On Saturday, May 11, 2019 at 1:55:46 AM UTC-10, Cindy Hamilton wrote:
>
> I will oblige:
>
> Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural Flavors, 2% or less of: Potato Protein, Methylcellulose, Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin, Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12.
>
> <https://faq.impossiblefoods.com/hc/en-us/articles/360018937494-What-are-the-ingredients->
>
> The meatiness must come from Soy Leghemoglobin.
>
> I'd rather eat meat.
>

> Cindy Hamilton

If you think that's scary, you should see what the heck meat is made of. :)

[Bruce]

lol

[dsi1]

On Saturday, May 11, 2019 at 2:44:04 AM UTC-10, graham wrote:
> I dunno! Try Szechuan-style Eggplant. Your breath not only stinks for a
> week but you perspire garlic-scented sweat as well.

The Koreans like to use a bunch of Garlic. Seeing my mother-in-law cook was a revelation to me. My wife had the intense smell of a Korean when she lived at home or when she ate lunch with her mom. The smell does indeed come from the skin as well as the breath. My wife would smell like spicy sausage and her breath had a distinct acetone smell. I'd tell her that it smelled like an explosion at a garlic factory. I used to think that my wife smelled alluring but then I found out it was the Kim chee.

I like Chinese garlic eggplant but I think I like the Korean eggplant better.

https://www.amazon.com/photos/shared/gaQcwv1WTBGwoEg8y7-LIQ.sWdTvOvOdWllx2WE136dXW

[Ed Pawlowski]

On 5/11/2019 4:57 PM, Nancy2 wrote:

Brisket too! I bought on the other day for $3.69. A few years ago it
as $1.19, but has become popular. I saw a flat for $8.49, close to what
good steak sells for.

Growing up in the north, brisket was Jewish holiday food and we never
heard of it from a smoker. In a few years it has become very popular
even with fast food places like Arbys and Wawa stores.

Chicken wings sold for the equivalent of 39 cents a pound many years
ago. not the $2.29 I see now. Supply and demand

[dsi1]

Pork belly is going for relatively cheap - but not for long. I suggest that you buy up as much as you can and learn to prepare it before the price goes sky high! Don't wait till it's too late!

[Julie Bove]

"Bruce" <br...@invalid.invalid> wrote in message
news:0oaddedim013dendn...@4ax.com...

> On Sat, 11 May 2019 06:47:38 -0400, Gary <g.ma...@att.net> wrote:
>
>>jmcquown wrote:
>>>
>>> I've had actual Chicago pizza dining *in* Chicago.
>>
>>Well, aren't YOU special? lol
>
> Hey, she's a biddy. She doesn't get around much. She prefers to read
> her book and eat her steamed vegetables. Lightly salted.

*Snicker*

[Julie Bove]

"Bruce" <br...@invalid.invalid> wrote in message

news:ib7edeh10fbabi5bb...@4ax.com...

Come for dinner, Bruce. I'm having a nice cheese ball with almonds, celery,
perhaps a few crackers and some big Red Globe grapes. We can sit at my new
outdoor table and watch the sun set. I don't need to get out. I've got it
all going on here. *Takes a swig of fresh iced tea and contemplates putting
fresh mint in the next batch.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:4_DBE.22962$G85....@fx38.iad...

That was the case here but I often find them marked down. The only way I
like them is in a chicken fried steak but nobody else here likes those. Too
much effort for just me. So I'll do without. Yeah I know I could freeze them
but lately I have been losing my interest in food. I keep getting free bread
at the outlet so I do things with that or just have some fruit and cheese.
Works for me. At least for now.

[Bruce]

Sounds very good to me!

[Julie Bove]

"Bruce" <br...@invalid.invalid> wrote in message

news:g2ffdelfutf8kd8pc...@4ax.com...

It was very good!

[Ophelia]

"dsi1" wrote in message
news:997dcccd-21a2-4904...@googlegroups.com...

==

LOL well I hope she still smells alluring even without the kim chee <g>

[Ophelia]

"GM" wrote in message
news:26ba79df-c2c8-459e...@googlegroups.com...

Cindy Hamilton wrote:

> I was just mulling at what price point would I stop eating meat
> or eat it only very rarely. Assuming no other change in my
> finances or inflation, I think it might be around $30/pound in
> 2019 dollars.
>
> Then again, I can get eight servings out of a pound (if there's
> no fat or bone to be trimmed away), so that's $3.75 per serving.


Yup, I'd agree with your sentiments here...I just got a Christmas ham (which
was cheap anyways) outta the freezer, that will be good for many, many
meals...I generally use meat as an "adjunct" ingredient nowadays, might eat
a nice steak only several times per year...one small pork sirloin roast I
can get a goodly number meals out of, etc....

As I grow older, my appetite is less (though you wouldn't know it from
looking at me, lol...). I eat a big - gish work lunch, primarily brown
rice/veg/small quantity of meat, some days no meat at all. Breakfast is
small, sometimes I do not even eat at night, not that hungry...

The last time I remember peeps being concerned about the price of meat was
in the early 70's, IIRC inflation was high. Even in our rural area, I
remember my mom and others talking about it, we'd eat cheaper cuts instead
of the more expensive...

Best
Greg

===

I don't hear anyone around here complaining about the price of meat. I
don't eat much either so I don't think about it:)

[Cindy Hamilton]

Supply and demand. Econ 101.

Cindy Hamilton

[Cindy Hamilton]

On Sunday, May 12, 2019 at 5:59:01 A> "GM" wrote in message

> I don't hear anyone around here complaining about the price of meat. I
> don't eat much either so I don't think about it:)

I grumble every time I buy beef. A few years back, we spend a couple
of years dieting rigorously and I think I bought beef only
once or twice during that period. The next time I bought beef it
had skyrocketed in price and I still can't get my head around the price.

Cindy Hamilton

[Gary]

dsi1 wrote:
>
> I like Chinese garlic eggplant but I think I like the Korean eggplant better.
>
> https://www.amazon.com/photos/shared/gaQcwv1WTBGwoEg8y7-LIQ.sWdTvOvOdWllx2WE136dXW

Looks nice. What is that black stuff on the left? Something
wrapped in seaweed?

[Bruce]

On Sun, 12 May 2019 03:50:32 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Sunday, May 12, 2019 at 5:59:01 A> "GM" wrote in message
>
>> I don't hear anyone around here complaining about the price of meat. I
>> don't eat much either so I don't think about it:)
>
>I grumble every time I buy beef. A few years back, we spend

spent

>a couple
>of years dieting rigorously and I think I bought beef only
>once or twice during that period. The next time I bought beef it
>had skyrocketed in price and I still can't get my head around the price.

What happens when you spend a couple of years dieting rigorously? It
sounds dangerous.

[Cindy Hamilton]

Losing 60 pounds in my case, and 160 in my husband's.

Cindy Hamilton

[dsi1]

It's mushrooms. It's dark because I added some dark soy sauce to it.

My wife's dinner tonight was teriyaki chicken, choy sum with an oyster sauce dressing, and a green salad.

https://www.amazon.com/photos/shared/k95XExMYQVmdnw38OyNaWQ.l7EnmIivKiU44_9ZCauhH5

[Ophelia]

"dsi1" wrote in message
news:6eb35ebb-b0f4-41ff...@googlegroups.com...

==

That looks superb!! I would love to have that:)

[dsi1]

Choy sum is really easy to prepare. You just add to boiling water and cook it for a little over 2 minutes. Remove from boiling water and cool it down in some ice water. You can then stir fry but I didn't even do that. I made a sauce of oyster sauce, water, shoyu, sugar, and sesame oil. I shall be making more choy sum.

[Ophelia]

"dsi1" wrote in message
news:da247038-b4d1-45a3...@googlegroups.com...

===

I had to search for Choy sum. I didn't know what it was :) It looks a
bit like our Pak choy:)

Thanks I will save that and have a look to see what I can do:) I have
all those ingredients:)

[jmcquown]

I'm sure in Cindy's case "dieting rigorously" didn't mean following some
wacky fad diet. She frequently mentions preparing grilled chicken to be
served on or with salad greens. They ate fewer carbs. Less beef but
she didn't say she doesn't eat beef, just that the price was was a surprise.

Jill

[notbob]

On 5/11/2019 9:04 PM, Julie Bove wrote:

> The only way I
> like them is in a chicken fried steak but nobody else here likes those.
> Too much effort for just me. So I'll do without.

I jes made two CFS's from an organic top-sirloin I bought at Wally-World
fer about $6.00USD.

I cut it in half and pounded each half with a small plate, dipped it in
bread flour, then egg, then flour again, and pan fried it in a steel
skillet. It was a tad tough but tasted great. I was looking forward to
that "real beef" flavor.

Screw what everyone else likes. Make 'em fer yerself! ;)

nb

[Gary]

Good for you both. That's a lot in both cases.

[notbob]

On 5/10/2019 7:46 AM, notbob wrote:
> Has anyone, here, tried the new "Impossible" burger?
>
> I didn't realize the significance of it, thinking it was only the name
> of a new type of meat burger that had become "trendy".  Now, I realize
> it is actually a new "veggie" burger outta Silly-Con Valley that
> promises to revolutionize the beef industry.
>
> Izzit true?  Anyone?  ;)
>
> nb

Here's my latest U2B video on the "Impossible Burger".

https://www.youtube.com/watch?v=ng4C2HMH664

Our closest BK is now dead, but I see the writing on the wall. Only
problem is, that $28 dollar price comes down to almost $3.50USD per
burger! Izzat right? Not gonna sell a whole lotta them at that price.

nb

[jmcquown]

On 5/12/2019 10:07 AM, notbob wrote:
> On 5/11/2019 9:04 PM, Julie Bove wrote:
>
>>  The only way I like them is in a chicken fried steak but nobody else
>> here likes those. Too much effort for just me. So I'll do without.
>
> I jes made two CFS's from an organic top-sirloin I bought at Wally-World
> fer about $6.00USD.
>
> I cut it in half and pounded each half with a small plate, dipped it in
> bread flour, then egg, then flour again, and pan fried it in a steel
> skillet.  It was a tad tough but tasted great.

IMHO, sirloin (top or bottom) isn't the right cut for CFS. Should be
round steak. Why would you pound it with a plate? Either have the
butcher run it through the meat tenderizer or use a bladed meat mallet
and pound it flat (I do this between two sheets of waxed paper). I use
AP flour, the egg wash, then flour again. Set it aside on waxed paper
to allow the coating to set. Then yes, cooked in my trusty Reverware
stainless skillet. :)

>  I was looking forward to
>  that "real beef" flavor.
>
> Screw what everyone else likes.  Make 'em fer yerself!  ;)
>
> nb

I definitely agree with that, nb! The other people in her household
have access to the kitchen. She should cook what she wants to eat. If
they don't like it they can cook for themselves.

I've actually been thinking about making CFS well before this thread. I
have some cubed round steaks in the freezer that I bought specifically
for making CFS. They weren't cheap, that's for sure.

Jill

[jmcquown]

Indeed! It also means (as she recounted here) they cut back on carbs
and in general ate more sensibly. They weren't following some fad diet
regime. Just eating more healthy.

Jill

[barbie gee]

On Sat, 11 May 2019, Nancy2 wrote:

> Meat prices seem to go up when the meat is trendy. Perhaps minute steak/cubed steaks/round steak
> is currently a trend.
>
> Exhibit: short ribs. I remember when they were the cheapest beef in the case, about the same as soup
> bones. But they got trendy, so now they are relatively (for what they are) expensive. Silly.

And don't get me going on ox tails... $8.99 a pound????

[jmcquown]

Thanks for reminding me! I've got oxtails in the freezer, got them for
$6.99/lb about three months ago. Three nice meaty ones. But yes, I
remember when no one bought them and the price was much less. I see
some oxtail soup/stew in the near future. :)

Jill

[Gary]

jmcquown wrote:
>
> I've actually been thinking about making CFS well before this thread. I
> have some cubed round steaks in the freezer that I bought specifically
> for making CFS. They weren't cheap, that's for sure.

Good grief. Is this pick on Jill day today? Seems to be for me.

CFS is the TIADEST food of all times. So very sad that a cow or
steer died for such a thing. Best way to ruin a steak, imo.
Enjoy!

[Gary]

Cutting back on carbs makes no difference in weight loss. It's
all about calories and exercise.

[notbob]

On 5/12/2019 9:34 AM, jmcquown wrote:

> IMHO, sirloin (top or bottom) isn't the right cut for CFS.

I saw it on a U2B video. Don't necessarily agree with it, jes what W-W
had for sale.

> I definitely agree with that, nb!  The other people in her household
> have access to the kitchen.  She should cook what she wants to eat.

Yep! That's my very first response to Julia. I hadda make it!

> that I bought specifically
> for making CFS.  They weren't cheap, that's for sure.

Boy, howdy! I can relate. ;)

nb

[penm...@aol.com]

Way too pricey for mystery compost burgers. Just a five minute stroll
down the road from me is a Black Angus beef farmer... anyone wants can
walk out into a field and scoop up lots of cow flop veggie patties
that actually come from a cow.... same farmer raises pasture fed hogs
too, get your vegetarian bacon patties.

[Cindy Hamilton]

Think about it for a moment, Gary. I eat almost no meat. I eat
a lot of vegetables. Carbs are nothing more than vehicles for
grease.

What do you propose I cut out of my diet, if not carbs?

Cindy Hamilton

[jmcquown]

More for the rest of us! I rarely make CFS but when I do, it's
delicious. Gotta have that cream (aka country) gravy. Serve CFS with
fresh cut green beans cooked with onions, garlic, a bit of browned salt
pork or chopped bacon. Or turnip greens. Or you could even steam some
vegetables.

Jill

[Ed Pawlowski]

On 5/12/2019 12:08 PM, Gary wrote:

But those carbs have lots of calories and don't fill you up as much as
other foods. Soda has to be one of the worst.

The other problem with carbs is they taste so damned good. Easy to go
back for seconds or take a big dish of cake or ice cream.

Would you like the super size those fris and get the 64 oz. soda?

[Gary]

Cindy Hamilton wrote:
>
> What do you propose I cut out of my diet, if not carbs?

To lose weight, cut out excess calories no matter what kind.
Consume less calories than you burn and you will lose weight.
That's the only way to lose weight.

Exercise helps but is not the solution. It raises your metabolic
rate for hours and that does help.

Bottom line - eat LESS calories than you burn each day.

Also...you can't just guess at that. You need to count calories
each meal and each day then compare to your activity level. Get
yourself a book on calorie counts. Invaluable when trying to lose
weight.

[Bruce]

On Sun, 12 May 2019 10:22:07 -0600, notbob <not...@q.com> wrote:

>On 5/12/2019 9:34 AM, jmcquown wrote:
>
>> IMHO, sirloin (top or bottom) isn't the right cut for CFS.
>
>I saw it on a U2B video. Don't necessarily agree with it, jes what W-W
>had for sale.

You saw on U2B how to prepare CFS which was for sale at W-W.

This is code language, so Americans can communicate in secret.

[Cindy Hamilton]

Gary, I lost 60 pounds. You don't need to lecture me on what
to do. I already know it's about thermodynamics.

Cindy Hamilton

[Cindy Hamilton]

U2B = youtube (which apparently has too many letters for notbob)
CFS = chicken-fried steak

Cindy Hamilton

[Bruce]

Thanks. And W-W is Wally's World?

[Cindy Hamilton]

Walmart, typically, aka Wallyworld.

I suppose we're no worse than Aussies, with their arvo and
choccy biccy.

Cindy Hamilton

[Bruce]

On Sun, 12 May 2019 13:23:04 -0700 (PDT), Cindy Hamilton

<angelica...@yahoo.com> wrote:

>On Sunday, May 12, 2019 at 4:12:50 PM UTC-4, Bruce wrote:
>> On Sun, 12 May 2019 13:01:31 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >On Sunday, May 12, 2019 at 2:42:08 PM UTC-4, Bruce wrote:
>> >> On Sun, 12 May 2019 10:22:07 -0600, notbob <not...@q.com> wrote:
>> >>
>> >> >On 5/12/2019 9:34 AM, jmcquown wrote:
>> >> >
>> >> >> IMHO, sirloin (top or bottom) isn't the right cut for CFS.
>> >> >
>> >> >I saw it on a U2B video. Don't necessarily agree with it, jes what W-W
>> >> >had for sale.
>> >>
>> >> You saw on U2B how to prepare CFS which was for sale at W-W.
>> >>
>> >> This is code language, so Americans can communicate in secret.
>> >
>> >U2B = youtube (which apparently has too many letters for notbob)
>> >CFS = chicken-fried steak
>>
>> Thanks. And W-W is Wally's World?
>
>Walmart, typically, aka Wallyworld.
>
>I suppose we're no worse than Aussies, with their arvo and
>choccy biccy.

Yes, Australians don't like words of more than 2 syllables. "This arvo
I'll go to the servo."

[Nancy2]

Cindy, one of my favorite Aussie shortcuts is "brekkie," for breakfast. I think
it would be fun to live there, even if just to pick up the slang lingo. ;-))

N.

[Ophelia]

"Nancy2" wrote in message
news:629971ef-d644-47a7...@googlegroups.com...

==

LOL we say that too:)))

[Bruce]

On Mon, 13 May 2019 08:35:56 +0100, "Ophelia" <OphEl...@gmail.com>
wrote:

Is Bob your uncle too?