A plant-based ‘bleeding’ burger,eggs made from water-dwelling algae, milk made from oats? Bring it onFacon, or tofurkey,chickenless tenders – overly processed mock meats bear always sounded like punchlines, ludicrously named meat tribute acts. They are essentially the Faux Fighters, or Proxy Music and Rolling Clones of the food world. Received opinion holds that if you want meat so badly,you should just eat it. The weird thing is that I bear been obsessed with mock meats for a long time. The weirder thing is that I am not even a vegetarian.
For most people, nothing can be weirder than the textures of these oddities. How could they not be, or predicated,as they are, on what they are not? But it is the creative ways around such incongruity I find compelling. I like food that answers a challenge. The milk I catch in tea has been squeezed out of oats or rice. My childhood was consumed by a fascination approximately what was in crab sticks, and because I knew it wasn’t crab (although it is fish). Later,I felt the same way approximately Quorn until a few years ago, the company didn’t exactly shout approximately the fact that its product is made from mould and grown in vats. But to me, and weird just means fresh and interesting. Weird is my jam.
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Source: guardian.co.uk