I wouldn’t doubt that this is going to be blown up by the media so that beef prices can skyrocket and never come back down and that beef companies will suddenly post record breaking profits.
Probably, I’m gonna have to figure out how to replace some of my recipies with impossible/beyond meat since its about the same damn price these days, and this thing is only gonna make beef more expensive.
Honestly, as a vegetarian I’ve always been completely baffled by vegetarian options on menus where there is basically something subbed in that should cost substantially less costing me the same amount or, more insultingly, more than the omnivore edition.
That goes for things like impossible burgers, etc. I realize these two vendors can maybe set prices, but…sheesh. They should be way cheaper, all things being equal, but I think our food supply is all warped by a lot of subsidies.
I swap Impossible and Beyond meat in recipes somewhat regularly. Basically, you just cook it the same. It’s easiest in a spaghetti sauce, but I did make a recipe that called for tofu and ground turkey with miso and swapped out the turkey with a couple frozen Beyond patties and it was really good (even better as leftovers when the tofu had a bit more time to absorb the miso flavors). Beyond takes to sauces really well.
I wouldn’t doubt that this is going to be blown up by the media so that beef prices can skyrocket and never come back down and that beef companies will suddenly post record breaking profits.
Probably, I’m gonna have to figure out how to replace some of my recipies with impossible/beyond meat since its about the same damn price these days, and this thing is only gonna make beef more expensive.
I’m so tired of “winning”
Honestly, as a vegetarian I’ve always been completely baffled by vegetarian options on menus where there is basically something subbed in that should cost substantially less costing me the same amount or, more insultingly, more than the omnivore edition.
That goes for things like impossible burgers, etc. I realize these two vendors can maybe set prices, but…sheesh. They should be way cheaper, all things being equal, but I think our food supply is all warped by a lot of subsidies.
I swap Impossible and Beyond meat in recipes somewhat regularly. Basically, you just cook it the same. It’s easiest in a spaghetti sauce, but I did make a recipe that called for tofu and ground turkey with miso and swapped out the turkey with a couple frozen Beyond patties and it was really good (even better as leftovers when the tofu had a bit more time to absorb the miso flavors). Beyond takes to sauces really well.
I’ve had them both in burgers a few times and they’ve always been pretty good so this is exciting to hear it works well especially in sauce.