I am pretty adventurous when it come's to culinary adventures, esp Asian. And I'm receptive to lab grown meat such as Beyond Meat but I'll hold off until they stop loading it with Sodium.
It seems like doing things the hard way, more so than conventional. And not very appetizing. And I would be interested in a detailed accounting of carbon foot print/environmental impact compared to cows in a field.But unlike standard methods which use materials like plastic or metal, 3-D bioprinting stacks living cells to build complex structures like blood vessels and muscle tissue.
At the risk of sounding stupid (oh what the heck).... I don't understand 85/15 or 80/20. Other than percents. Of what?Speaking of fatty bovine.
Actually had our first BBQ of the summer last night (long story, neighbor kids, rocks, broken sliders etc.)
Tried some burgers using 85/15, just not juicy enough, gotta stick with 80/20. Seasoned with Slap yo Mama, and a sauce of A1 & Chili Crunch. The real winner was a new bun, was like a brioche but had more of a bagel type chew to it, which tasted great and held together nicely- sorry no photos.
and for heaven's sake, don't smash on the burger while grilling , just brings on more flare ups and dries it out.
Got to start thinking about what to grill next
kid behind us threw a rock into our slider door and shattered it (access to the backyard BBQ), think he was just doing stupid kid stuff but it was damned expensive and a giant hassle. But hey we're good, we don't have our house burned down from forest fires or drowned out from hurricanes, so relatively, no big dealIm still curious about the rocks and broken sliders..............hey, dammit ! ...you kids get off my lawn !! lol