cobran20

Alternate food styles

12 posts in this topic

How long before McDonalds start serving it! :thumbdown:

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... And despite the downside of having to add soya to bind it all together, Prof Ikeda thinks there's no reason why we shouldn't all tuck into his turd burgers...

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Can you imagine if you were in the trial group for this one...

Would you buy this burger if it was served at your favourite Fast food chain? Yes / No

Would you still buy it if you knew it was made from sewerage? Yes / No wtf, is that a hypothetical question or what?

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On the surface it is off putting, and I certainly don't exclude myself from that feeling.

But everything we eat was crap at one point in time. I would go so far as to say pretty everything we are (except the "only made in the sun" stuff maybe) was also crap at one point. A bunch of it was probably also people at one point which is even more disconcerting I guess.

Only so many atoms around after all.

My gut reaction of "wtf?" is actually a bit embarrassing as it reflects a lack of trust in what I know to be true.

And given the insane sh*t I am told is already happening in the "food to table" process to support us it isn't that much more dangerous is it?

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The WTF reaction is what kept at least some of us alive for most of history - all those years before effective antibiotics.

The revulsion and disgust reactions run very deep and cut in pretty young.

They kept us from basic mistakes like fouling our food for a long time, and are considered to be innate rather than learned (personally not sure of this one). The look of 'disgust' is pretty uniform across cultures, and blind people exhibit disgust in the same way as sighted people, even though they have no exemplar.

So, given the practical and evolutionary basis for not eating sh*t, the good Prof is likely to have significant problems marketing the product.

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Eat sh*t and die

I'm forced to eat several sh*t sandwiches at work each day. I'm not volunteering for extra.

Isn't there an e-coli epidemic in europe at the moment?

When the sh*t comes down, you better be hungry - apologies to cyprus hill

There is a worrying trend being marketed by masterchef of calling meat "protein". It's duck, beef, lamb etc. Do justice to the beast you are devouring. I dread a time where we eat recycled food that looks like what my cat eats. Just the right balance of vitamins and minerals that make my coat shine.

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There is a worrying trend being marketed by masterchef of calling meat "protein". It's duck, beef, lamb etc. Do justice to the beast you are devouring. I dread a time where we eat recycled food that looks like what my cat eats. Just the right balance of vitamins and minerals that make my coat shine.

I've noticed the same. Do you know why they would call meat protein? Is it that it sounds more professional/use it in the industry? I also considered they were sucking up to vegetarians.

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I've noticed the same. Do you know why they would call meat protein? Is it that it sounds more professional/use it in the industry? I also considered they were sucking up to vegetarians.

I thought it had something to do with that food chemistry fad. I think you're right and that this term is currently being used in the industry. Every chef now has to appear as part mad scientist nowadays.

I couldn't help myself and would be making up stuff and spreading it around as gospel just to see how far the BS could rise...

If you want tender beans you need to yell at them. The frequency sound waves loosen up the beans flesh making for a tastier tender...

:wine:

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If you want tender beans you need to yell at them. The frequency sound waves loosen up the beans flesh making for a tastier tender...

Well, you have to admit it is no stupider than a lot of the stuff they say on Masterchef... and a lot more amusing :-)

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Well, you have to admit it is no stupider than a lot of the stuff they say on Masterchef... and a lot more amusing :-)

Oh I can do better than that...

My biggest disappointment from masterchef is their so called master classes from the chef/judges involve pretty standard fare. The contestants are expected to produce miracles but the chefs themselves seem mediocre. I'm none the wiser from the master classes from what I could have read in Mrs Beetons! I suppose it is to maintain the mystique of the dining out experience? <_<

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I thought it had something to do with that food chemistry fad. I think you're right and that this term is currently being used in the industry. Every chef now has to appear as part mad scientist nowadays.

Maybe it's just that I watch to much porn but I don't want my chef putting too much love into my food.

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OTH, this is an environmentally friendly alternative that our farmers would welcome! ^_^

Bloody good idea given the current mouse plague in SA. Now, how best to popularize this exciting new trend...?

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