As I’ve mentioned in the past, I’m mostly vegetarian. I occasionally eat fis […]
I would be fine with growing gills so I could breathe under water. I would no longer have to swim the deepest ocean to prove my love; I could stroll along the bottom and enjoy the sights along the way.
My niece wanted to become a mermaid in order to study marine creatures more easily, so I think she would be fine with gills. She seriously (I think, sometimes it’s hard to tell) asked me, when she was about 6, whether when people became merpeople, if their legs fused together to form the tail or if their legs were absorbed and the tail grew out of their spine, sort of like a tadpole turning into a frog, but in reverse.
I’m an ovo-lacto vegetarian and I’ve tried the Impossible Burger a few times at the one place it’s available in my city. My question is: is it bland? Or is it just how the place here prepares it? I thought it was good and the texture was good, so I’ll definitely get it again once they get it back in stock, but I’m just wondering about what other people thought of the flavor. It’s also never pink inside, so maybe this place just doesn’t know how to prepare it? If it’s not the place messing it up, I don’t think it would convince anyone who regularly eats burgers made from ground beef that it was made out of meat.
(I order mine with mushrooms and Swiss, if that helps.)
I tried the Impossible Burger at a Red Robin in the northeast. I thought it was bland, tasteless actually. My burger did not bleed, nor was it pink inside. I don’t know if I would have it again. My IB was plain with lettuce, tomato, onions, pickles, ketchup, and pepper. It was more expensive than a regular hamburger.
I’m vegan and I do not eat processed foods like frozen veggie burgers. However, after reading all the hype about the IB I tried it out of curiosity. I was disappointed.
Thank you. It’s good to know that I’m not the only one who thought that.
Your description of haem and of myoglobin is lacking. I will use English spelling here!
” the Impossible Burger is so much like meat because of heme, a protein that meat releases when you cook it.”
“Leghemoglobin is the plant form of myoglobin, the thing in animals that releases heme.”
My nitpicks are that haem is not a protein and that haemoglobin also contains haem.
The function of both haemoglobin and myoglobin is to store oxygen.
Haemoglobin is a protein found in blood, myoglobin is a different protein found in muscle.
Both contain the oxygen-binding haem moiety in their molecular structure.
Haem is red, giving blood and muscle its colour.
Haem is not a protein in itself.
Yes myoglobin is found in legumes,
I suppose the idea of the myoglobin in the IB is to make it appear like rare steak, as if it was pink and bleeding.
I strongly doubt that it affects the flavour in any way.
I do not know how different the molecular structure of Legmyoglobin may be from the animal protein.
It is remotely possible, for example, that it could cause food allergies in some individuals.
The FDA was right to be careful, but unfortunately animal tests do not exclude this possibility.
I strongly agree with the overall thrust of your article though.
My question about the IB stems from wondering how the increased processing of the proteins affects the water/resource usage to produce. I’m sure it uses less water and power than beef, but a quick search hasn’t given me an insight.
Really, I’m sure it’s my own laziness and I could find the info if I searched harder.
Oh one other concern. If I ordered one, would my knowledge that it is not beef make it taste better or worse?