Last Night I Ate A Hamburger . . . .

[BurnItDwn]

Are these lab grown synthetic meat burgers any healthier for our hearts than the red meat they are replacing?
I always see them as a "dont feel guilty about hurting animals" alternative, not necessarily a "healthier" alternative.

I cut back from eating like 2 8oz patties, to a single 6-8oz patty. To make up for the "less filling" meal, i like to add a fried egg to the burger and we will make like a cucumber salad or something.

Also, Chicken burgers are great.
My wife loves Salmon burgers, but, the canned salmon takes some getting used to.

 

[igor_kavinski]

the canned salmon takes some getting used to.

Yeah. Tastes and smells like catfood. Yeukhhhh.

Are these lab grown synthetic meat burgers any healthier for our hearts than the red meat they are replacing?

I read some study that said they cause the body's immune system to kinda go haywire because the immune cells have no idea what they are encountering. The thing is so synthetic that it's alien to them.

Spoiler: Naturopathic doc's take

Dr. Maille Devlin, ND

www.mailledevlin.com

So I guess don't overeat them. Every once in a while shouldn't hurt. In theory.

 

[BonzaiDuck]

Are these lab grown synthetic meat burgers any healthier for our hearts than the red meat they are replacing?
I always see them as a "dont feel guilty about hurting animals" alternative, not necessarily a "healthier" alternative.

I cut back from eating like 2 8oz patties, to a single 6-8oz patty. To make up for the "less filling" meal, i like to add a fried egg to the burger and we will make like a cucumber salad or something.

Also, Chicken burgers are great.
My wife loves Salmon burgers, but, the canned salmon takes some getting used to.

What I was talking about is burgers made from vegetable matter -- not some "synthetic meat" item. I know that technology is there -- to produce "synthetic meat" in a lab. But IMPOSSIBLE and BEYOND are straight-up "VEGGIE" burgers.

I went for my walk, than sat in the line at COSTCO for gasoline. Then I returned home. I have "chef" stuff to do in the kitchen today. But I decided to have lunch.

So I fixed another IMPOSSIBLE burger, toasted a bun, sliced some onions and put it all together with small wads of horseradish.

And then I popped open a Modelo . . . .

I expect to produce two more jars of dill pickles and another batch of ratatouille for freezing. Then we'll clean up the kitchen a bit. Tomorrow my handyman comes to replace my garbage disposal.

I'll play around in my garden a bit, and just be comfortable today. I earned a "heart credit" on my walk -- don't ask me how. It took me 35 minutes. Maybe later I'll fix some tostadas with beans, cheese and Pico-de-Galo. But I'm going to finish the Modelo while it's cold . . . to pop open another when I do the tostadas.

I suppose I could hold forth on salmon burgers -- a bit tricky to make them correctly so they don't fall apart. These days I prefer fresh salmon filet if I'm going to have salmon. How about European Sea Bass? Or farm-raised Catfish? And if you can fry or bake Catfish filets properly, why would you try to make a Catfish burger? I'd give my time and trouble to making the hush-puppies, or even some decent fries or onion rings.

You can buy Catfish at the grocery -- frozen. But at age 77, I miss my grandfather who died in 1953. My grandparents lived in Illinois, and Pappy had a boat. The best fried catfish to my remembrance. Pappy caught 'em, and Gramma fried 'em.

 

[BurnItDwn]

What I was talking about is burgers made from vegetable matter -- not some "synthetic meat" item. I know that technology is there -- to produce "synthetic meat" in a lab. But IMPOSSIBLE and BEYOND are straight-up "VEGGIE" burgers.

I went for my walk, than sat in the line at COSTCO for gasoline. Then I returned home. I have "chef" stuff to do in the kitchen today. But I decided to have lunch.

So I fixed another IMPOSSIBLE burger, toasted a bun, sliced some onions and put it all together with small wads of horseradish.

And then I popped open a Modelo . . . .

I expect to produce two more jars of dill pickles and another batch of ratatouille for freezing. Then we'll clean up the kitchen a bit. Tomorrow my handyman comes to replace my garbage disposal.

I'll play around in my garden a bit, and just be comfortable today. I earned a "heart credit" on my walk -- don't ask me how. It took me 35 minutes. Maybe later I'll fix some tostadas with beans, cheese and Pico-de-Galo. But I'm going to finish the Modelo while it's cold . . . to pop open another when I do the tostadas.

Always thought the Impossible and Beyond were more Lab Grown Synthetic stuff ... not normal veggie burgers. But I guess I stand corrected!

I've had them, and they are not bad. Not bad at all.
Those Tostadas sound delicious! Maybe some Guacamole too if you wanna ger real fancy!

 

[BonzaiDuck]

Always thought the Impossible and Beyond were more Lab Grown Synthetic stuff ... not normal veggie burgers. But I guess I stand corrected!

I've had them, and they are not bad. Not bad at all.
Those Tostadas sound delicious! Maybe some Guacamole too if you wanna ger real fancy!

Avocado is supposedly the best vegetable for what it provides. I used to make Guacamole from scratch, but I just buy it in the sealed containers these days. When I go to a restaurant and order their Nachos, it bugs me that they have to dump a lump of sour cream and another lump of guacamole on the nachos. Simple is best. I'd rather make the nachos myself. Cheese, pickled jalapeno slices, some tomato and onion, and done with it. But it's the Power of Cheese.

 

[Muadib]

Don't go in blind. There are many chefs working with it now. Watch some videos and read some experiences like this chef's - https://archive.is/phr1C

I will start this tomorrow!! Thanks!!!

 

[BonzaiDuck]

I will start this tomorrow!! Thanks!!!

Paul? Paul Atreides? Can it be YOU?! I need the spice! Help me obtain the spice!

On a more serious note, I've been flipping these Impossible and Beyond burgers for more than week now. Strangely, they satisfy my hunger for beef, but my pants are fitting more loosely. Also, I bought some Impossible breakfast sausage patties today. Gonna try those for sausage and egg biscuits.

The other thing -- pertaining to a different thread -- is the Ratatouille. I was going to make another batch today, but it can wait for a few more hours.

Eventually I'm going to find a way to thaw and crumble the Impossible/Beyond, so i can spice it up as "taco meat". We're gonna try that, too.

I could say that I miss my ground beef, but I don't really miss it when chomping on an Impossible burger. My guts just feel "different" after eating well all day. It's not "bad" -- it's just "different."

 

[BonzaiDuck]

Are these lab grown synthetic meat burgers any healthier for our hearts than the red meat they are replacing?
I always see them as a "dont feel guilty about hurting animals" alternative, not necessarily a "healthier" alternative.

I cut back from eating like 2 8oz patties, to a single 6-8oz patty. To make up for the "less filling" meal, i like to add a fried egg to the burger and we will make like a cucumber salad or something.

Also, Chicken burgers are great.
My wife loves Salmon burgers, but, the canned salmon takes some getting used to.

Actually, I think the veggie-burgers are healthier -- we're not talking about "synthetic meat", although your suggestion about it is thought-provoking.

No red meat -- less cholesterol, probably better for the digestive system. Exercise takes care of my damaged lungs; my other attentions are blood-pressure and cardio health; blood sugar and my diabetes; and kidney health. At the moment, the first and third items are under control, and I'm working on blood sugar.

I just had three Morning Star sausage patties (100% vegetable). Not quite your Jimmy Dean, but good enough as companion to some scrambled eggs. Lucky thing: I cracked open the first of two eggs on that menu and found "twins" -- two yolks.

 

[BurnItDwn]

Actually, I think the veggie-burgers are healthier -- we're not talking about "synthetic meat", although your suggestion about it is thought-provoking.

No red meat -- less cholesterol, probably better for the digestive system. Exercise takes care of my damaged lungs; my other attentions are blood-pressure and cardio health; blood sugar and my diabetes; and kidney health. At the moment, the first and third items are under control, and I'm working on blood sugar.

I just had three Morning Star sausage patties (100% vegetable). Not quite your Jimmy Dean, but good enough as companion to some scrambled eggs. Lucky thing: I cracked open the first of two eggs on that menu and found "twins" -- two yolks.

I love the Morningstar Spicy Black Bean Burgers, but havent tried most of their stuff. (We have been trying to eat less unhealthy for about the last 5 years, its helped a lot with cholesterol and weight, but my dietary changes have been modest, reduce from way way way way too unhealthy to a little bit too unhealthy.)

Double yolkers! nice!

We almost never get double yolks these days...

 

[BonzaiDuck]

I love the Morningstar Spicy Black Bean Burgers, but havent tried most of their stuff. (We have been trying to eat less unhealthy for about the last 5 years, its helped a lot with cholesterol and weight, but my dietary changes have been modest, reduce from way way way way too unhealthy to a little bit too unhealthy.)

Double yolkers! nice!

We almost never get double yolks these days...

Just a fowl fluke I suppose. As I said, the Morningstar sausage makes one think they're having sausage and scrambled eggs, but it just doesn't stack up against Jimmy Dean.

I need to muster the willpower today for making another batch of Ratatouille and taking a shower. That shouldn't be too much, but I can see how the COPD is making me selective about getting things done on this or that day. I'm going to break away from the TV and start chopping eggplant and zucchini. Prepare the baking sheets with parchment paper, and start slow-frying the chopped onion. Once it's cooled off, I'll load up the plastic containers and freeze them.

I really "feel different" from a week of primarily vegetable diet. Not outright hungry, but just different. And the pants are getting looser. It's almost . . . . weird . . . this feeling . . . .

I'm watching the cucumbers in the garden -- a string of them on the same vine, getting bigger by the day. I figure another two jars of dill pickles. Than, as I told someone else, I will soon have more tomatoes than a Mafia Culinary Convention. I'll have to make the sauce, but I don't expect the skin on my hand and arm to "come off like a glove" as in that Soprano's episode with the restaurateur who killed the rabbit he found eating his garden arugula. I remember the scene at the end, using his grandfather's recipe, preparing the rabbit with one hand and a heavy skillet! Priceless!

 

[igor_kavinski]

I will soon have more tomatoes than a Mafia Culinary Convention.

Make homemade sauce and freeze it for up to 3 months. Lycopene concentration in tomato sauce is the highest and it helps a lot with blood flow, heart health and protecting the skin from the sun.

 

[BonzaiDuck]

Make homemade sauce and freeze it for up to 3 months. Lycopene concentration in tomato sauce is the highest and it helps a lot with blood flow, heart health and protecting the skin from the sun.

I made two gallons of pasta sauce in 2021 before my brother died. Still have a jar or two of that vintage remaining. I have a pressure canner, so I can my sauce in mason jars and even print special labels for it. Same for the pickles, but I don't use the pressure canner, and use the "cold pack" method instead -- otherwise, the pickles turn out mushy.

 

[igor_kavinski]

Still have a jar or two of that vintage remaining.

That is still safe to eat?

 

[BonzaiDuck]

That is still safe to eat?

I told you -- I use a pressure canner. I fill the jars leaving a half-inch of space, add a teaspoon of lemon juice on the surface, seal them loosely, and put them into the pressure canner so that the jars are heated under pressure for the prescribed amount of time. The buttons in the middle of the lids come out depressed as they cool slightly and stay that way.

The problem with other canned goods -- food in metal cans -- is that the cans sometimes corrode and leak. But usually, canned goods are still edible and safe for a few years after the expiry date.

My sauce comes out of the jars the way it went in. It's good sauce. There's no change in the flavor. It's just good sauce. The 2021 jar or jars will be used within the next month to make pasta -- either spinach or other pasta that is vegetable without the carb load of regular semolina noodles. Or maybe I'll just use the latter. I have to watch the carbs for the diabetes, but I LOVE my Pasta Bolognese, my Seafood Linguine, my Fettuccini Alfredo.

The pickles are different, because they aren't canned in the pressure cooker under heat. Cold pack method means you just prepare the brine with vinegar, heat it to boiling, let it cool to room temperature and then pour it over the cucumber pieces and spices, then seal the jar. They must be kept in the refrigerator, and probably will last a decent length of time, but after 3 months the pickles will get soft -- and you want them to be "crispy".