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The world's first stem cell burger was cooked and eaten in London today. The brainchild of Maastricht University's Mark Post, the burger was made of 20,000 small strands of meat grown from a cow's muscle cells and took three months to create. Breadcrumbs and some egg powder were added to the cultured beef to make it taste like a normal beef burger. To give it a beefy color, red beet juice and saffron were added. Chef Richard McGeown fried the stem cell burger with sunflower oil and butter and remarked that it looked slightly paler than a traditional burger. After having the first bite and chewing thoughtfully many times, Hanni Rutzler, an Austrian food trends researcher, said: "I expected the texture to be more soft - it's not that juicy. It's close to meat but it misses salt and pepper." |
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Heya terrific blog! Does running a blog like this require a large amount
of work? I've no knowledge of programming but I was hoping to
start my own blog in the near future. Anyways, if you have any
suggestions or tips for new blog owners please share.
I understand this is off topic but I just had to ask. Cheers!
They made something like this in the lab from the show "Better Off Ted". Ted's response, after tasting it: "It tastes like pure despair."
Yeah, I remember that episode. Loved that show. That's probably where these idiots got the idea.
I much prefer the fur burger.
it's missing something. I bet!
hey - nothing was killed to make it. That is huge.
Price tag for this patty was huge too. I think it was somewhere in the 300K range.
I didn't like the way they said it could be an answer to the world's projected (and current) food shortages. This tissue takes forever to create and almost as much energy as raising cattle. I love my beef, but this is definitely not the answer to famine if we're talking about land and energy shortages in the future. Fruits, vegetables, grains, and other plants are far more efficient as a food source than land and energy intensive animal foods. Great to see progress in the field of organ and tissue culturing though! Very fascinating.
Soylent Green is the answer. They're experimenting with it in North Korea and China right now. Pretty soon when someone asks if you want to 'get Chinese,' or 'eat Chinese,' you're going to have to ask them to be specific.
No, I think they've been experimenting with melamine. A bit different, I'd say. Not that I'd want either melamine or soylent green, if you check those out....
I am gagging right now.
Just relax your throat...
*clap*...*clap*...*clap*...
:)
fake food. No wonder. Sorry, a chemistry set won't create real food for anyone. Since "liquid egg product" won't work for me, I cannot begin to imagine this crud would be remotely better. (PS – it wasn't)
IT'S PEOPLE!!!
That's what I'm sayin'.
Let's call it The Barrack Burger...No Spine or Brains needed with a Dandy Denial Dessert. I'm sure Swanson's is drooling to put this in a Freezer near you.
let's call it the Conservative Burger: no taste, it's missing something...
Kindly don't politicize a food blog. Thanks.
Let's call it the keep political, um, *cough, "humor," out of the food articles
Politicizing food blogs... That tastes worse than this burger!!! It tastes worse than the parents who allowed their kids to trash their dining table at a restaurant. It tastes worse than... just about anything I never want to eat.
Barrack burger? Why would you name a burger after a building that houses soldiers?
Sounds like we're still a looooong way from making this sustainable or cost efficient in any way.
Give it time. remember early cellphones, VCRs or televisions?
Definitely. I do hope this does become a feasible long term solution. Although...there was that other article that mentioned the benefits of insect protein. Maybe we should just enjoy some cricket burgers instead,