April Fools day

[redpoint5]

I don't understand biology enough (and neither do the scientists), but perhaps the solution would be DNA engineering so that the required structures to supply nutrients grow automatically...

I'm sure the gunshot was not taken lightly. Zoo keepers tend to grow very attached to the animals they care for. I consider it an act of heroism to preserve the safety of the child in light of the pain it causes to take the life of an animal you're responsible to care for. Probably should get Zoo keeper of the year medal of honor.

[freebeard]

I don't understand biology enough (and neither do the scientists), but perhaps the solution would be DNA engineering so that the required structures to supply nutrients grow automatically...

3D printing will put gristle in the 'meat'.

[Xist]

Nobody has heard of the Impossible Whopper? Burger King is trying it out in St. Louis and it may go nation\worldwide: Burger King’s new Whopper is 0% beef. That’s a big deal.

We had discussed heme before. It is supposed to be indistinguishable from meat, but the member that tried it said it was definitely different.

It will cost $1 more than a normal Whopper. Around here, that is 17% more.

[redpoint5]

Whoppers already cost too much; certainly not going to pay more for not-a-whopper.

I stopped eating at Burger King when they stopped selling the Whopper for $1. That was probably close to 20 years ago.

[Xist]

I worked at Burger King in 1996 and 1997. Whoppers were $1 each. I do not know when they changed that, but to me, a Whopper is still only worth a dollar.

Around here they are $5.99 each or two for $6.

[redpoint5]

We're of the same era, and Burger King shot themselves in the foot when they raised the price of the only reason to go there by 600%.

McDonalds wisely kept the prices as low as possible for their double cheeseburger, and when they could no longer sell 'em for a profit at $1, they took 1 slice of cheese out and called it a McDouble. Now McDouble's are a bit more, but not 600% more.

I'd much rather have a Whopper, but I'm not going to spend $8 for fast food. I can get a footlong sub for $5. Taco bell can probably fill my belly for $3-$4.

[RedDevil]

Originally Posted by RedDevil

Late to the party, but CNN joined the fun nonetheless:
https://edition.cnn.com/2019/04/01/b...019/index.html

(Just try to imagine what the largest drop in Tesla sales so far amounts to )

There's the odd chance they aren't joking though.
But Tesla will publish Q1 numbers shortly while Bloomberg indicates Model 3 production has gone up (by almost 30%), not down...

At least CNN can escape embarrassment by pointing to their publishing date.

I have to admit the analysts were more or less right after all, and the Bloomberg tracker has indeed overstated production.
Tesla Q1 2019 Vehicle Production & Deliveries | Tesla, Inc.

[All Darc]

Impossible Burguer It uses a plant based sort of hemoglobin, called heme.

I wouldn't turst Burguer King, as vegetarian I'am. Impossible Burguer, true plant based was expensive and Burguer King could mix it with real meat to cut cost of production.

Partnership with Impossible Foods (creator of the Impossible Burguer- a burguer that bleeds like a rare or medium rare beef).

I wouldn't trust, specially in my country, since if it costs more than burger meat (cheap meat) and tastes the same, they could use real meat instead.

But even Impossible Burguer don't have the very same texture as meat, despite be close, in terms of chew. And it can't be roasted like real meat.
There is a german research that developed a texture more t=close to meat than anything, and they had some meating with Impossible Foods. Maybe in a near future both technologies are combined to get the best texture and the best taste.

Originally Posted by Xist

Nobody has heard of the Impossible Whopper? Burger King is trying it out in St. Louis and it may go nation\worldwide: Burger King’s new Whopper is 0% beef. That’s a big deal.

We had discussed heme before. It is supposed to be indistinguishable from meat, but the member that tried it said it was definitely different.

It will cost $1 more than a normal Whopper. Around here, that is 17% more.

[All Darc]

This new video it's weird. They (Impossible Burguer) claim that now the burguer it's even closer to real meat burguer than befor, when it was tested in sellected restaurants.
But looking to the video it's more like a recipe of a home made buruger, using the tecturized soy protein flakes all vegetarian know. Just the heme it's the new.

https://www.youtube.com/watch?v=63FHZy_7-qs

But texturized soy protein don't chew like meat, and Impossible Burguer it's reported to chew a bit similar to meast.

Disapointing... I imagined they used some isolated protein, since it would have more concentrated protein, but they are using texturized soy protein, which have less protein than meat and lower biologic value for protein.

In a email I sent to the company they responded me and told me it (in older version based on wheat) have the same amount of protein and essential aminoacids than real meat. I was suspicious since wheat and potate (old recipe they had) are not good sources of essential aminoacids.

I suspect this burger will taste similar, but will not have the same amount (percentage) of aminoacids than a real burguer. Unless the burgeur is thicker or larger, it will nt deliver the same amount of aminoacids as a real meat burguer.

Texturised soy protein, for other side, it's much cheaper than meat. This couldin theory, if heme it's not expensive to produce, to open door to "meat" (vegie meat) became more widely available to more people, even poor people in many countries.

But..heme it's reported by some vegans as not a true health thing, having some issued similar to red meat. Not sure if it's true. And texturized soy protein, the process of extraction, it's said to use some solvents not very good for body.

Another informative video:

https://www.youtube.com/watch?v=ng4C2HMH664

[TBChris]

Could actually be a really interesting thing with the meat lab. A great alternative to traditional meat.