anon6789

Don't bury the lede! One outright called it a hoax.

“I’m the only candidate on stage who isn’t bought and paid for, so I can say this,” Ramaswamy said, though he caught some shade. “Climate change is a hoax … The reality is more people are dying of bad climate change policies than they are of actual climate change.”

I feel it's time for people that care to start moving on the the acceptance phase of our future. Whether that is beginning to accept austerity in what we eat/wear/do and wait for the collective "we" to join us when they need to adapt more rapidly than we chose to, or if we give in and join the "it's already too late, let it burn" side.

I try to stay positive, because I've always tried to conserve and be responsible, so it isn't too bad, but I feel bad for the next generation or 2 at least. They asked for this even less than we did. But I feel the sooner we get on acting like this is a done deal the better, because most people aren't going to care until they're hurting.

I haven't had the chance to try fake fish yet.

Maybe they should go for something a little more exotic, say ostrich or crocodile. Close to flavors people know, but they'd go into with a more open mind. Maybe too novel though to be a lasting success though. I'll leave that to the marketing people.

To get right to the meat of the article:

New School Foods’ process starts by creating a biopolymer gel. This homogeneous hydrogel is placed in contact with a freezing surface and the gel is directionally frozen, resulting in the formation of thousands of directionally aligned, microscopic ice crystals traveling away from the freezing source.

Once the gel is fully frozen, the ice is removed, leaving behind empty channels. These channels act as a scaffold; the channels are filled with proteins and other ingredients (color, flavors, fats) to form the muscle fibers.

This was pretty close to my guess from looking at the pic of the the raw product. It looked like if you'd flatten out a swirled soft serve ice cream cone. The lattice structure should create a nice flakey texture.

Flavor is always the hard part, but I'm not looking for 1:1 replacement there. Actual recipes can always help shape the flavor to your palette. Salmon is pretty distinct, so maybe a generic white fish may work better.

There are always negative comments about it being processed food, but I still think the ecological benefits will outweigh that. Adapting our cooking can offset the near term nutritional issues. Use less meat, real or synthetic. We might not be able to keep our current habits if we want things to improve. We can start compromising now, or sacrifice later. That's my feeling about it at least.