Decoy321

Lol this got reported for racism. For anyone unfamiliar with this reference, feel free to watch this video to understand it’s not malicious. This video is an Internet classic.

Also, Op, those tacos look freaking delicious! Nicely done!!

Op explained further in a separate comment after you posted. Here it is.

https://lemmy.world/comment/12490114

Paging @[email protected] so they can see it too.

Please report comments like this when you find them. The negativity spreads really quickly, and it’s quite tiring.

There… There aren’t a lot of things that would change that…

I can agree that there will always be subtle variations in textures of different substances, but I can guarantee you that we can affect the texture of a mixed product by altering the ingredients.

I’ve been managing restaurants for decades, with a few Italian places under my belt with Michelin star chefs. One restaurant group featured a rotating list that always had at least a dozen different meatballs.

I’ve seen them tweak all kinds of recipes, with all kinds of meats and grains. Beef, chicken, pork, lamb, goat, venison, even fuckin gator (which was Delicious!). I’ve also sold eggplant, chickpea, spinach, Beyond, Impossible, all kinds of shit in ball form.

I’ve seen these chefs tweak a recipe that uses the same volume of meat, crumbs, and other ingredients, to yield significantly different textures and flavors, just by playing with how they prep those ingredients. How finely they dice/chop/prep the same amount of an ingredient affects the texture.

How they prep the crumbs matters. What bread do they use, what’s it made of, how it was cooked before it crumbled, how finely it was crumbled, what seasonings were used that will bind with the fats and proteins from the meat.

All of this matters and all of it affects the flavor and texture. This isn’t just cooking, it’s materials science. Give it a little more credit.

That’s just a current problem. There’s no reason to assume it won’t also be resolved eventually.

Also, mixing plant matter into meat products is nothing new. For example, most meatballs have breadcrumbs in them.

Oh wow, that looks absolutely delicious!

That looks delicious, nicely done!

Brilliant. Someone needs to shop Cousin It from Addam’s Family onto the right side to make this a masterpiece.

Tell you what. You’ve proven enough to be a human being, so I would’ve left it as is and moved on. But your subsequent comments are sufficiently rude enough to necessitate some action. Feel free to try again in a week with a more respectful demeanor.

This is a chill sub for humans to post their actual food. It doesn’t need any disrespect or hate in here.

Op, you’ve been reported for ai spam, which is something I’m not too keen on having in this community. To give you the benefit of the doubt, please respond to this post within a day with an explanation of just what the hell Araffed means.

Thanks.

Don’t you dare. We shall die on this carb-loaded hill.

Indeed, the most common method is the “gassing” but there are brands that actually use a dye made from vegetable extract. I just used dyeing in the sense of providing color alteration through artificial means.

While tuna is normally a deep red color, there are companies who have artificially dyed their filets to make up for any bland color.

https://sweetishhill.com/why-do-they-dye-tuna/

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Thank you for such insight, Satan’s Maggoty Cum Fart.

A bunch of people discussing the semantics of what to call it, while I just want to call it delicious.

Hot damn, op! That looks freaking phenomenal! Nice holiday celebration!

That’s a solid strategy for the fries! Nicely done on the whole meal, op!