drev

100% agree. The imitation methods used in all of the vegan “meat” products just are not near good enough. My ex made me try a bunch, they varied from a little off to just plain gross. Even though I approached each one with an open mind, not a single one was enjoyable. It was actually really hard to keep an open mind after a while, having been either disappointed or disgusted 100% of the time in the past.

However, chickpea patties? Delicious. Black bean burgers? They’re usually pretty decent too. There was one veggie burger we tried that had portobello mushrooms as the main ingredient, and it was the most delicious veggie burger I’ve ever had, hands down. It was so savory and juicy, and the texture was excellent.

I just wish these companies would just focus on plant based products with great taste as their main goal rather than trying to imitate meat, because they’re just so astonishingly terrible at it.

Exactly my thoughts. They saw a drop in traffic this month after the API changes killed 3rd party apps and just want to boost this month’s numbers so it doesn’t hurt their valuation and upcoming IPO further.

I wrote a comment outlining my very specific and somewhat surprising immigration situation, and someone asked me if I would mind answering some questions because they were by chance writing an article about people who fit my exact situation.

I gladly would have answered whatever questions they had, but they asked me via that dumb fucking chat function, so I only saw a year after they sent me the message.

I like to do pasta with cream sauce

Fry some chopped bacon in a pan until its as crispy as you like it. Like 5+ strips is probably good. Dice an onion, chop some baby portobellos, and mince about 5 cloves of garlic (I love garlic) while the bacon is frying. When it’s nearly done, add the onions and a ton of butter and a bit or olive oil, add some salt, and go heavy on the black pepper, thyme, basil, oregano, maybe some sage and rosemary if you want.

Add the garlic, and 300-450g minced pork, and sprinkle some cayenne pepper and a small amount of fennel seeds (if you have em) on top. Combine it all together as best as you can, then add the mushrooms. While that’s going, chop up half a bell pepper and slice around 10-12 cherry tomatoes in halves from top to bottom, adding them as you go and stir it around. While the tomatoes are cooking, smash them with your stirring spoon or whatever you’re using to get the tomato juice out into the meat.

When it’s all cooked, add about 250-300ml crème fraîche and stir it all around. Taste it and trust your taste buds to see what it needs. Things I’ll usually add are some more cayenne, more butter, and I always need more salt. Sometimes more of the herbs too, maybe even garlic. Just add & taste little by little until it’s delicious. Let it simmer, you can add a bit of regular cooking cream if you want to thin it out a little. Maybe more butter. A pinch of MSG if you have it. While the noodles are cooking, add a bunch of spinach, stir it around, and turn off the heat.

It goes really well with tagliatelle, or other flat noodles. Anything with a lot of surface area, really. Top with a bunch of parmesan and fresh chopped parsley.

This came out longer than I thought, but it’s super easy. I just have a bad habit of oversharing details.