The faux meat thread

[silva]

Pringles Plant-Based Chicken Fries Take Vegan Snacks to the Next Level

Kellogg’s taps two of its brands—MorningStar Farms and Pringles—to launch next-level vegan snacks with Plant-Based Chicken Fries in Original and Cheddar Cheeze flavors. And that’s just the beginning.

vegnews.com

I'm going to give this high marks for concept. Low marks for execution.
Pringles flavored chicken fries? Does Original Pringles even have a flavor?

Oh, wait. I wonder... I remember my mom had a recipe for fried chicken that uses potato chips as the coating?

I don't think that is the case here but that might be worth exploring. And since this is Kellogg, how about a corn flakes coating - I always liked those.

I think the big food processing companies should be trying for new things not imitating old things. but until they do that maybe some novel combinations might be good.

i've coated tofu with crushed potato chips, or corn chips, from the bottom of the bag. What I like is that there is enough oil in them to bake crispy
I was thinking tofu tonight, but have no chips . Haven't done that in a long time!

 

[Lou]

i've coated tofu with crushed potato chips, or corn chips, from the bottom of the bag. What I like is that there is enough oil in them to bake crispy
I was thinking tofu tonight, but have no chips . Haven't done that in a long time!

Oh! that's clever. Do you dip the tofu in anything before you roll it in the chips? do you do it in the air fryer? How many minutes?

 

[silva]

Oh! that's clever. Do you dip the tofu in anything before you roll it in the chips? do you do it in the air fryer? How many minutes?

I just crushed the remaining chips in the bag and shook tofu cubes in it--they would have just been wet
Salt and vinegar chips tofu

 

[Lou]

I just crushed the remaining chips in the bag and shook tofu cubes in it--they would have just been wet
Salt and vinegar chips tofu

Here are some more potato chip flavor inspired for plant based chicken fries or just baked crispy tofu.

Kettle Backyard BBQ
Forager cheesy greens
Ruffles Tapatito
Lays Limon
Kettle Maple Bacon
Ruffles All Dressed
Plentils Dill and Sour cream
Sabritos Chile and Lime

1. eat chips
2. save crumbs for baking.

 

[g0rph]

I just crushed the remaining chips in the bag and shook tofu cubes in it--they would have just been wet
Salt and vinegar chips tofu

Reminds me of a delicacy from my homeland.
Crisp butties.
(for non brits, that's chips on 2 slices of buttered bread).
It's late here, but now I want one.
Salt and vinegar crisps, vegan butter, white bread), nom nom...

 

[HappyRoxy]

Pringles Plant-Based Chicken Fries Take Vegan Snacks to the Next Level

Kellogg’s taps two of its brands—MorningStar Farms and Pringles—to launch next-level vegan snacks with Plant-Based Chicken Fries in Original and Cheddar Cheeze flavors. And that’s just the beginning.

vegnews.com

I'm going to give this high marks for concept. Low marks for execution.
Pringles flavored chicken fries? Does Original Pringles even have a flavor?

Oh, wait. I wonder... I remember my mom had a recipe for fried chicken that uses potato chips as the coating?

I don't think that is the case here but that might be worth exploring. And since this is Kellogg, how about a corn flakes coating - I always liked those.

I think the big food processing companies should be trying for new things not imitating old things. but until they do that maybe some novel combinations might be good.

I'd try them if they ever came to Australia.

 

[bEt]

Reminds me of a delicacy from my homeland.
Crisp butties.
(for non brits, that's chips on 2 slices of buttered bread).
It's late here, but now I want one.
Salt and vinegar crisps, vegan butter, white bread), nom nom...

Thank you for a good laugh-- I needed that!
I would never, ever have thought of that which is maybe why it was funny?

 

[Lou]

Planetarians.
What a cool name.
Anyway, I have heard of this process, but I didn't know it was being developed right near me.
Can't wait to try it out.

With $6 Million In Funding, Planetarians Plots a Future for Low-Carbon Vegan Meat

Planetarians has raised a $6 million Seed II round to help it move to its vegan meat to the next phase of commercial production.

www.greenqueen.com.hk

 

[Tom L.]

Reminds me of a delicacy from my homeland.
Crisp butties.
(for non brits, that's chips on 2 slices of buttered bread).
It's late here, but now I want one.
Salt and vinegar crisps, vegan butter, white bread), nom nom...

I love those foods separately, but I don't know if I'd like them together. Besides, even though I'm veg, every now and then my diet has a bit too much fat.

 

[silva]

Reminds me of a delicacy from my homeland.
Crisp butties.
(for non brits, that's chips on 2 slices of buttered bread).
It's late here, but now I want one.
Salt and vinegar crisps, vegan butter, white bread), nom nom...

Never called anything a buttie--but I do love the word
I haven't just had crisps on bread, but I've had many a work lunch were the vegan sandwich was nothing buy raw veg like cukes tomato and lettuce with a side bag of chips. Only way it was tasty was to smash the chips in the bun

 

[Lou]

It’s all pretty grim. But by choosing vegan chicken, consumers can have their nuggets and eat them, too—without many of the welfare and environmental implications. And that’s why the vegan chicken market is seriously heating up. From fast-food giants to meat industry titans, it seems everyone wants a piece of this growing market.​

Are Vegan Chicken Nuggets the Hottest Product in Plant-Based Meat?

The vegan chicken nugget market is growing consistently, and even meat giants want a piece of the pie.

vegnews.com

 

[KLS52]

I find myself being turned off, more and more, by faux meats. Even ones I thought I liked like Gardein or Boca. I have a hard time with them now. Quorn is still my favorite but it's hard to get the vegan stuff. I do indulge in the vegetarian Quorn on occasion.

I prefer the soy curls and Seitan.

 

[PTree15]

I find myself being turned off, more and more, by faux meats. Even ones I thought I liked like Gardein or Boca. I have a hard time with them now. Quorn is still my favorite but it's hard to get the vegan stuff. I do indulge in the vegetarian Quorn on occasion.

I prefer the soy curls and Seitan.

I still love the Gardein 7-grain tenders and the Boca or Aldi chik'n patties. I prefer making my own proteins, though, and I, too, love soy curls and seitan. Soy curls have been a game changer for me.

 

[HappyRoxy]

I tried the Aldi vegan Christmas roast a couple of nights ago and I really liked it.

 

[silva]

I got really turned off by soy curls. After two rather meh seitan loaves I don't know that I'll that anytime soon--well, Thanksgiving I'll make the same one.
I do tend to really love a faux meat thing, then have it again and not so much. Been like that esp with Impossible burgers. One a month is good though.
I love Aldi meatless balls with pasta

 

[PTree15]

I got really turned off by soy curls. After two rather meh seitan loaves I don't know that I'll that anytime soon--well, Thanksgiving I'll make the same one.
I do tend to really love a faux meat thing, then have it again and not so much. Been like that esp with Impossible burgers. One a month is good though.
I love Aldi meatless balls with pasta

Agree on the Aldi meatless balls. I forgot about them, hehe. They are so tasty. I like to make a meatless ball grinder with them, too.

 

[Lou]

Over here we have Field Roast Plant-Based Roasts. . A Seattle brand. It used to be you could only find them in grocery stores in November and December. but now I see at least the Sage and Garlic version year round. Haven't tried the Hazelnut and Cranberry version, yet. Maybe this year.

 

[Lou]

​

Are The NYT just published this great article. Since many of you don't subscribe, and it is behind a pay wall, I've included some of the highlights. These quotes are mostly from the beginning of the article but the whole article is worth reading.

​

Our Taste for Flesh Has Exhausted the Earth​

Are we ready for the future of meat?​

A new kind of factory farming is on the horizon, one that grows meat in giant steel vats, either from real-live cells taken from real-live animals or from tiny microorganisms.​

​

This new industry has many names — lab meat, cellular meat, cultivated meat, precision fermentation. I think of it as chicken without wings.​

​

the commercial future of cellular meats is still unclear. And even if it takes off, it’s unclear whether it’s any better for our health or the health of the planet than the industrially produced meat most of us eat today.​

​

Production became more efficient. By the late 1940s, antibiotics became routine in chicken feed. By the late 1990s, genetically modified corn and soy brought bumper crops of animal feed. Animals were bred to be bigger and faster-growing. In the U.S., government subsidies helped: free groundwater, federally backed loans, price guarantees for feed crops.​

​

And meat went big. Today the $1 trillion global meat industry is dominated by a handful of corporations, including JBS, Cargill, and Tyson. Since 1961, meat production has quadrupled, dwarfing the growth in the human population, which merely doubled.​

​

Meat went from being special to being an everyday entitlement. The more we prospered, the more flesh we ate.​

​

.....​

But we are now confronting nature’s limits. There simply isn’t enough land or water on Earth for the world’s 8 billion people to eat meat like Americans. That reality is crashing against our love of flesh, and it’s going to force us to reconsider our relationship to it once again.​

​

Meat could go one of two ways: Cultivated meat could sputter out. Livestock’s effects on our health and the environment could drive up its costs. We in the rich world could have to return to a time when we ate meat for special occasions, as millions of others still do, because they can only rarely afford it.​

Our Taste for Flesh Has Exhausted the Earth

Are we ready for the future of meat?

www.nytimes.com