this post was submitted on 07 Jul 2023
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It's meat wiring. I don't know what it is actually called, but that's what I call it.
I used to be a meat eater- nary a meal was made that didn't have meat as a main and the rest of the meal built around that.I would say that I didn't understand vegetarians- we need meat, we evolved to eat it. Then meat started getting expensive. Then meat started losing its quality. Then meat (especially chicken) started having a rubber texture to it and was like $15 a pound and I had enough and went pescatarian/vegetarian. It was hard at first, but we really couldn't afford meat anymore so we made it work.
After a while I noticed that the smell of meat is absolutely nauseating. The idea of meat is sickening and I am dropping eating fish now in favour of full on vegetarianism.
As I went through a meat "detox" phase ( I know it's not a detox but I don't know how else to put it) my brain changed how it felt about meat while I wasn't even paying attention. I was focusing on finding new, enjoyable veggie meals and my brain was working away purging all the want for meats.
Either they've convinced themselves they can't eat less/no meat, or they simply do not care to.
That's interesting!
I am allergic to most meat, and the few types I can still eat I don't like to cook myself, because meat is something you need to make sure is cooked properly to be safe. So I end up rarely having it, and honestly, my life is no different. The rare times I do have it, it's great, I enjoy ribs, bacon, etc, but it's nothing I would get angry and defensive over.
I buy the beyond meat sometimes, and it's delicious as hell. I go to vegan restaurants, as I can guarantee my deathly allergy is not going to pop up there, and it's bomb ass food (usually. I find that some vegan places are -3/10, but others are 11/10 and their "meat" tastes 100% authentic and real, it's something you need to discover.).
I use some meat replacements for things where it is hard to get the consistency with just lentils- like for shepherds pie, and I like the one meatless sausage Gardien does, but for most things like burgers I don't want the authentic type meat, I want it to be as little like meat as possible, I just prefer veggies and beans. But I did use them regularly for about a year.
Have you tried sous vide cooking? Everything ends up cooked perfectly! Agreed though that Beyond Meat reminds me of a juicy medium-rare burger. Besides the price, it's a great option that I find myself eating more and more often.