[ExI] Pink Slime
kryonica at gmail.com
Wed Mar 14 10:17:51 UTC 2012
Continental Europeans, of which I am one, are VERY finicky on the flavour and texture of their foie gras. I think that it is only the day when French scientists with French taste buds and familiar with French standards of gastronomy decide to produce artificial foie gras - and any other meat - that we will begin to get products that replace the kind of foie gras that I want to eat. There are a lot of different goose and duck livers with a variety of textures and flavours, some not nice, others delicious, many just ordinary. Artificial goose liver will be on my plate the day it is as tasty as the very best liver found today. The same goes for fillet of beef. Ask anyone from Argentina. Food should be good, not just nutritious. "Good" here means prize-winningly Three Star Michelin-ishly yummy.
On 14 Mar 2012, at 09:55, Stefano Vaj wrote:
> 2012/3/13 spike <spike66 at att.net>
> Ja, but I want you guys to stop and really ponder what it is that makes good meat. It isn’t flavor really, although that is certainly part of it. What makes for good meat is texture. Consider the title of this thread, pink slime. It tells us two things that make for a poor substitute for meat: it isn’t the right color and it isn’t the right texture.
> "Colour" should be easy enough, and if we can engineer the production of entire, structured body organs for, say, transplant, foie gras should not be much more difficult than a human liver... :-)
> Admittedly, however, one thing is to provide nutritionally-equivalent proteins to austronauts or to grain-fed people on the border of starvation, for which some ideal "pink slime" might be enough, another to come up with a "meatoid" artificial product that be *better* than the original from a gastronomic point of view. Which it would need to be, especially as long as it would cost more and not less.
> Stefano Vaj
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