Here's the thing I don't get about veganism. If you're going to be a vegan, why do you then start eating shit processed imitations of meat? Why not just eat the vast array of nice stuff made from vegetables/grains etc?
Here's the thing I don't get about veganism. If you're going to be a vegan, why do you then start eating shit processed imitations of meat? Why not just eat the vast array of nice stuff made from vegetables/grains etc?
People don't generally like those food stuffs. Particularly not the sort of halfwit who makes dietary decisions on ethical grounds.
Because vegans are as shit in the kitchen as carnivores, arguably worse. Beyond grilling meat, boiling veg and microwaving eggs, it's mindboggling how useless a lot of people are in the kitchen and cannot grasp the concept of anything alien to them. So they're all shaped like sausages so people feel familiar to it.
Put me in Southern Italy and I'd happily go meat-free for weeks.
I don't think it's any more complicated than they can appreciate a thing tastes nice but would rather something didn't die to make that happen.
Whether those things are a decent approximation I don't know, but then I like loads of crisps that don't taste a bit like the thing they're claiming to so who am I to judge?
As someone who lives with a vegetarian but not vegan, we often use the vege alternatives because it's easier to do the same meal and just swap out the meat rather than do something totally separate (burgers for example). The alternative would obviously be I go vegetarian, which I don't want to do, although we eat vege a few times a week.
I imagine the fake meat is mostly for people making the change from eating meat to being a fanny. It's probably easier if you can still have something vaguely similar to sausages, etc.
I used to work with a (vegan) Indian lad, and it was always amusing to see our American colleagues try to be nice to him by bringing veggie burgers and other shite to our gatherings and expect him to be grateful. His food is miles better than your garbage, just let him be.Originally Posted by Jimmy Floyd
There wasn’t much health to be had in the alternative by the looks of it either.
Some of the fake meat burgers and sausages are actually really good. We're often buying them because they taste nice more than anything else.
I eat some of the burgers but nobody I’ve found has ever managed to make a decent fake sausage.
Has anybody on here tried the veggie-meat McDonalds one yet? I'm sort of tempted to give it a go. Probably at least in part because the burger itself isn't really the draw in a McDonalds burger.
I'm not sure if I've ever tried any meat substitute products. I need those beaks, eyelids and arseholes in my food.
Try Richmond's. They're actually alright.
Richmond's veggie sausages and Beyond Burger are best in their respective classes imo.
Because sometimes you just fancy a burger, and it is permissible to eat them non-exclusively.
I saw an ad for that McPlant and it caught my eye. Someone give me the ingredients pls and I'll see if it's edible or not.
I've bought the Quorn cocktail sausages as a snack thing before, but to be fair they probably don't have less meat than your average cocktail sausage.
I had the meatless marinara from Subway after a few pints last night and it was fucking terrible even with the open goal.
Is Subway just shit? I had it down as the finest meal known to man about a decade ago but it's always disappointed when I've had it latterly.
I still like Subway but it's peak is when you're a student.
I rated Subway big-time but since the great reset, my presentable Eastern European workers have been replaced with disgusting obese cretins who I refuse to trust so it's a homemade sub nowadays.
I’ll have a look next time I’m up north
A BMT or a propper Meatball Mainara are still decent, and the sauce on offer is pretty swish if you're not a one sauce Boydy mong. Outside of that, it's not great.
I could never see the point of subway when you had a breakfast roll or a chicken roll about 3 yards away. Maybe late at night, but there’s better options down the street then.
Nowhere near as shite as Nando’s but it’s definitely around C-tier, if not lower. (Nando’s is Z)
I'm a twit
I don't understand how Nando's is so popular.
The actual burger patty is a Beyond Meat one.
Nando's is fine. It's (slightly dry) chicken and decent chips. The people who FUCKING HATE it are just being tryhard hipster bellends.
Good marketing. They managed to become "cool", so now they can rip you off, give you tiny portions and not even bother to taste particularly good.
I do agree it's got expensive.
Has it been ten years since Yev's rant?
The McPlant converted my hilariously anti-veggie/vegan brother in law so it must be alright. He was so opposed to it his reaction to his brother gettinf divorced was 'at least I wont have to cater for the vegetarian at bbqs'
People who are willing to eat from McDonalds will eat anything.
No, but I would imagine it would be better than their meat burgers. The burger king one is probably better than the whopper because the synthetic stuff is inherently less dry than what comes in the beef version, which I would imagine would hold true for McDonalds as well.
The real challenge would be to veganise the one truly great part of their menu, by which of course I mean the breakfast section.
Subway should be judged on a per branch basis. There are three that I know of in Exeter, I would use the one in the middle of town or the one on Sidwell Street (if I couldn't be arsed walking ten minutes home and making a sandwich there) but never the one across the river.
True. It's not like beef patties from McDonalds/Burger King taste anything like actual beef does.
Been in the factory and it’s fuck all other than beef, though they are extremely fussy about what beef it is. Well that’s here anyway, and I gather they export to double digit countries.
It's just brutally overcooked. I don't doubt it's proper beef.
All the way through for a burger. Anything else is for american cunts that vomit afterwards. Every strand of mince has bacterial on it.
I think it's more the thinness of the patties which sees them overwhelmed by the other stuff in the bun and having a bit of a dry consistency. For that reason the happy meal/plan jane 99p burgers are probably the best ones they do.
But yeah, I agree that the 'medium rare' burger, a distinctly American concept, is something the world can do without.
I have no issue with well-done for a burger, but they are cooked to absolute death. Like boiling vegetables until they turn to mush.
To be fair, all fast food is cooked by teenagers who can barely operate a grill.
The Moving Mountains burger is a must.
Wait a second, if you like to eat a steak medium rare, why would you not also take a burger like that?
If I cook a burger for myself I would usually do it a little pink in the middle. More well-done than I'd have a steak probably but at least a bit pink. And I'm successfully not dead yet.
I just take medium rare whenever I'm asked because the definition of it seems to vary wildly. One of the burgers I had in New York was very pink.
I think steak tartare is one of the best starters I've ever had so a medium rare burger is fine for me.
Yeah I'll have mine medium-rare but I can understand why people are hesitant. I was just making clear there's a distinction between well done and dessicated.
Medium rare mince is nothing like medium rare steak. It may be from the same animal but the taste and texture isn't the same.
Aye, and steak tartare is nothing like a burger either. I have no particular issue with it, but I can see why it is somewhat frowned upon from a food safety perspective, and it's mostly pointless anyway. If the burger is decent [and has the right amount of fat in the mince] then it doesn't need to be rare. If it's a shit burger, then not cooking it isn't going to help [it's going to make things worse in all likelihood].
If you are buying mince that you are afraid to eat unless it is cooked through then you are doing it wrong. I just go to the butcher and tell him to grind a couple of ny strips for me (or at least used to before he retired).
Well the theory is that any bacteria will be on the outside, so with a steak you seer the outside and kill the bacteria. With mince you've ground the outside into it and therefore can't ensure that the bacteria-ry bits are the bits that get properly cooked.If you are buying mince that you are afraid to eat unless it is cooked through then you are doing it wrong. I just go to the butcher and tell him to grind a couple of ny strips for me (or at least used to before he retired
I've no idea if the SCIENCE backs up that that's how it actually works or whether it just sounds logical.
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