What is with the fake meat?

[finneco]

Wandering around Treehugger.com I am struck by how Tofu focused their food info seems to be. I guess it is an angle to take when trying to convince people to move towards something less carbon intense then cattle, but doesn't that just emphasis the difference, rather than convince through similarity? And it's not like the soy industry isn't

Comments

[ramou]

At least you're not one of those people who'll take up eating steak when being vegetarian becomes too trendy.

I like the texture of the right sort of tofu, cooked the right sort of way. Until I can do that myself, though, I mostly am avoiding it because I don't know what I'm getting into. I like a firm, preferably a bit crispy-on-the-outside tofu.

smushy beans... and in my low blood sugar state I am now craving burritos slightly more than sex.

[metawidget]

Tempeh -- all the goodness of soy, but with texture and flavour.

[blueheron]

I like tofu for tofu's sake, and I generally don't consume fake meats otherwise. I also don't consider tofu a meat analogue. It is pretty much its own thing.

My understanding about soy and deforestation however, is that the fast majority of farmed soy still goes to the animal agriculture industry as feed. Pretty much all of the soy products that I buy are organically grown in Canada (and soon, grown by me.)

That being said, I do agree with you. I like to eat real food, not processed food.

Speaking of which, we should so lunch sometime.

[blueheron]

Yay for Canadian soy! Did the yoghourt work out?

And yes lunch would be very good. I am downtown so much these days, it should be easy to meet up.

[finneco]

And that was me. Too many browsers.

[blueheron]

The yoghurt is a hit. Though, I used minit tapioca instead of tapioca starch because that is all I had on hand, so the minit tapioca didn't dissolve, so it is kind of like bubble tea yoghurt without the tea (though... maybe i will make a matcha flavour.... hum).

Anyway, tonight's batch will be done properly, and there will be very little minit tapioca in it. I am curious to see how it works come the 2nd generation.

I might try to track down some chicory inulin to use as an additive to help the culture stay alive for longer. We will see...

So lunch sometime next week? Just shoot me an email or grab me on IM or phone me at 1826 if you are on campus. :)