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(, Sun 1 Apr 2001, 1:00)
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This means I can have smaller portions each day, meaning that it goes further. I've still got another 2 packs of mince to use, so I might do that tonight.
Alt Alt: Would be bolognaise with a jacket potato, but I'm feeling shit, so not eating it.
(, Mon 2 Jul 2012, 13:43, 2 replies, latest was 13 years ago)
just "borrow" your housemate's food from the fridge. This saves money, and also answers the lunch thread.
(, Mon 2 Jul 2012, 13:48, Reply)
I was actually trying for some net irony, but I don't think it's working.
(, Mon 2 Jul 2012, 13:54, Reply)
but actually quorn chilli is really tasty, and v healthy compared to actual mince. this surprised me a LOT.
(, Mon 2 Jul 2012, 13:48, Reply)
But it just seems a waste to put that much effort into a meal that doesn't contain meat.
(, Mon 2 Jul 2012, 13:50, Reply)
but vegis don't approve of it, because it is coated with eggsies.
(, Mon 2 Jul 2012, 13:55, Reply)
just not for vegans.
I'm veggie, I eat loads of quorn
(, Mon 2 Jul 2012, 13:56, Reply)
I'd have thought fruitarians and breatharians don't approve either.
(, Mon 2 Jul 2012, 13:57, Reply)
It's an atrificially manufactured mycoprotein from fungus. It's about as natural a food for humans as gravel is. Still, just as long as no fwuffy animals die, that's OK.
(, Mon 2 Jul 2012, 14:04, Reply)
Sounded pretty interesting, especially the possibility of said food being kosher and halal even if it's nominally derived from pork.
(, Mon 2 Jul 2012, 14:16, Reply)
I'll google it. It's been doing the rounds as a concept for a while but cost is the issue. That, and flavour might be a problem I think.
(, Mon 2 Jul 2012, 14:22, Reply)
They're doing a publicity stunt, getting Heston blumenthal to cook it in October and a vegetarian to eat it. The writer tried a bit and said he couldn't tell the difference.
(, Mon 2 Jul 2012, 14:26, Reply)
www.guardian.co.uk/science/2012/jun/22/fake-meat-scientific-breakthroughs-research?INTCMP=SRCH
(, Mon 2 Jul 2012, 14:30, Reply)
the Meerkan is a bit of a nutter. It was the Dutch method I was thinking of, and the cost is outstandingly prohibitive. One of my research teams looks at making red blood cells in this way and that's theoretically easier than meat, and our process looks like about £5000 per unit of blood right now. Expensive steak, then. But interesting future direction.
(, Mon 2 Jul 2012, 14:45, Reply)
it has less fat. That doesn't in any way make it healthy, or healthier than beef mince. It simply has less fat.
(, Mon 2 Jul 2012, 13:54, Reply)
That why lardons are needed to up the fat content and add flavour
(, Mon 2 Jul 2012, 13:57, Reply)
i learnt recently that lard actually continas less staurated fat than butter
(, Mon 2 Jul 2012, 14:04, Reply)
Not good
(, Mon 2 Jul 2012, 14:05, Reply)
we need fat in our diets. We'd die without it. Less of it is only healtier if you're already eating too much of it. It is, if anything, less healthy to have less fat if you're considering it in isolation.
(, Mon 2 Jul 2012, 14:05, Reply)
or 50g if you are trying to lose weight, and 100g for a bloke or 70g if he is trying to shift some excess.
but 70g a day sounds like a LOT to me.
(, Mon 2 Jul 2012, 14:06, Reply)
In so far as those numbers have any meaning for individuals.
(, Mon 2 Jul 2012, 14:08, Reply)
My wife tried it in chilli once without telling me and I knew straight off the bat that there was something shady going on.
(, Mon 2 Jul 2012, 13:59, Reply)
(, Mon 2 Jul 2012, 14:06, Reply)
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