patrick.net

Still plenty of children over the open border to support cannibal-burger. GMO burger with testosterone and vitamin inhibitors and mRNA spike proteins later, when the real starvations settle in.

It was never hot to begin with. Vegans like to know what they are eating. They will eat a mung bean burger, if it's presented as such and taste good.
But they wont go for some mystery fake meat substance. They aren't trying to eat meat, or anything that taste like it. Patties, cauliflower, bean or other vegetable based versions, are such, only because they are made to go on sandwiches. Not to pretend to taste like hamburger.

Meat eaters are equally repulsed, it was a shame, created with shady New World Order money, to create hype that it was an organic movement. They are pulling the plug to move on to bug farms now, keep an eye on the slimly Batards.

Looks like its not going to help much as far as these late round layoffs.

Beyond Meat stock price

IPO in May 2019: $66.79

All time high in July 2019: $235

Current price: $14.78

That $235 stock price was speculation, Burger King started selling the Impossible Whopper.
BK was at $73 at the time and a few months later their stock crashed to $41, everyone hated it, meat eaters wouldn't touch it. And Vegans pointed out it was grilled on the same grill and they put mayo on it. BK ended the Pagan practice in July of this year.
But I vowed when they announced it, that I would never eat anywhere that offered fake burgers. Once you accept that, they start substituting without notice, and pretty soon every burger will be a poo burger.

I was a vegetarian for 25 years.

Believe me, they really don't want meat substitutes. Eating beans, eggs, cheese, rice, quinoa, etc, nuts, seeds, is perfectly fine for them. When I first began eating meat again, it was disgusting to me, but I had a dog I was cooking for for 5 years, and they aren't vegetarians, and when I had to put her down, I had a ton of chicken in my freezer, couldn't let that go to waste...

All it did was greatly reduce my need to eat and there's really no morality to it either.

I still don't eat meat very often, but I don't avoid it. I think the average American eats WAY too much of it and I don't think we're evolutionary designed to eat it constantly.

richwicks says

I still don't eat meat very often, but I don't avoid it. I think the average American eats WAY too much of it and I don't think we're evolutionary designed to eat it constantly.

There is no maximum limit of good meat, it's better to eat 100% meat than 100% veggies. Most Americans are too fat and eat too much processed food, incl. too much inferior meat. But the notion that humans should eat little eat is totally flawed. You can be pescetarian if you don't like meat but the majority of food should come from animal sources.

mell says

There is no maximum limit of good meat, it's better to eat 100% meat than 100% veggies.

Neither is good for you. I was a VEGETARIAN, Vegans - they die a long, slow, death. You must consume some level of animal products. Eggs, milk, cheese, something. You must. You can get around this with supplements, which are ultimately derived from animals. Vegans are as real as breatharians - they CAN exist, for a short period of time.

mell says

Most Americans are too fat and eat much processed food, incl. too much inferior meat. But the notion that humans should eat little eat is totally flawed.

You have to realize where I'm coming from. I'm 51. Meat was in every fucking dish when I was a kid, and too much of it. Today I don't know so much. Processed food, that is goy sloop. Anything in a box you should think twice about eating.

mell says

You can be pescetarian of you don't like meat but the majority of food should come from animal sources.

I'm not going to argue with you too much. Do what you want.

It could be a matter of genetics too. I'm Polish and Irish, my ancestors just didn't have access to much meat, and I'm a product of the survivors of that. There's been generations of Indians that haven't consumed meat, and never have had "cheese", instead they have paneer which is congealed milk fat, it's not aged, and it doesn't melt, it burns instead.

I'm not going to advocate anything, but I've been on many diets. In college, I read that 98% of the world's population ate the SAME THING every day (that's probably false, but I read it), so I tried that. I adjusted the recipe overtime, but I ate the same damned thing every day for a year. Trust me, you only eat when you're hungry. Anything else was a treat. Cooking was a cinch. Let me tell you about this a little, I'd have craving for something else, and I would put it into the stew and after a few months, I didn't have any cravings, but I also had no desire to eat unless I HAD to eat. It's kind of an ideal diet (?) but man, there's no happiness in eating.

richwicks says

and I don't think we're evolutionary designed to eat it constantly.

That's where you're wrong. Meat was all man ate until harvest, until we settled down and formed villages and grew grains and developed preserving other vegetables. So they could eat through out the year. But before then, man ate hand to mouth, hunter gatherer. People like to think the gatherer part, meant they walked off into the woods with flowers in their hair looking for mushrooms and berries every day of the year. Gathering was collecting and processing anything from firewood, to shelter materials, to obtaining fabrics for comfort of those going out and hunting bringing home the food.

richwicks says

You have to realize where I'm coming from. I'm 51. Meat was in every fucking dish when I was a kid, and too much of it. Today I don't know so much. Processed food, that is goy sloop. Anything in a box you should think twice about eating.

I don't buy anything off the shelf that comes in a box, that has more than one ingredient.
My shopping happens in the produce department, the Deli Counter(I aint gonna lie, I'll get some Corio Jamon) Fish counter, meat counter, dairy, eggs, and Bakery.
For the most part I bypass all of those shelves. Only venturing in for Salt, Oil, Flour, and stuff like that.
I even break break those tasks up in different places for better quality at what they do. Like Meats here, Veggies there, bakery at another place.
One thing I have noticed, is out of everything the stores, might be out of. The junkfood, processed crap and the Fatty and sweet snacks.
None of that stuff is hardly ever moving, it hasn't in years, not since going from a dollar or two for any chip on the shelf to now pushing $6 a bag for almost any of it.
None of that junk is moving, folks are shopping much like I am. People who don't know how to cook or looking for quick options, are trying more creative ways to consume fresh foods, they wont have to fuss much with, but still cheaper than their ready made processed off the shelf fare.

Mayo and Eggs are insane right now as well.

If I eat an animal diet than I try to stick only to eggs, cheese, milk, chicken and eggs. Occasionally I may eat cooked ham slices for a sandwich.

But you can get enough protein just eating eggs and drinking milk as well as eating nuts like walnuts and almonds and also eating beans like lentils beans, and cannellini or white kidney beans, as well as peas, corn and spinach.

All type of potatoes like sweet potatoes have some protein.

Buckwheat and oatmeal have relative good amount of protein also in addition to a lot of fiber.

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Tenpoundbass says

People who don't know how to cook or looking for quick options, are trying more creative ways to consume fresh foods, they wont have to fuss much with, but still cheaper than their ready made processed off the shelf fare.

I've started trying to reproduce things I would have bought packaged. I replicated some almond cookies and palak paneer from Trader Joe's pretty well. Not that hard because they give the ingredients, and you can use better quality ingredients yourself.

Started watching Gordon Ramsay cooking videos over the last few days, and learned a ton of things I had no clue about. Made some really great pork chops tonight just by watching him cook it and then replaying to do it myself. I would not have thought of adding butter, or leaving the garlic cloves unpeeled (peel comes off when you cook them).

Patrick says

Started watching Gordon Ramsay cooking videos over the last few days, and learned a ton of things I had no clue about. Made some really great pork chops tonight just by watching him cook it and then replaying to do it myself. I would not have thought of adding butter, or leaving the garlic cloves unpeeled (peel comes off when you cook them).

Watch cooking videos. Always. Any cook/chef/personality. I have a bit of an ego, but when you bring food somewhere and people rave about it, it's like an orgasm.

Also, for younger guys cooking is a turn on for ladies. I'm married, but I know it gets her wet (sorry graphic) when I'm grilling or cooking. Legit going to teach my boys grilling, cooking, baking, whatever. I'm personally of the opinion that men should do most of the cooking. Women are generally tame when it comes to cooking with spices and flavor. Dudes just say fuck it and end up making amazing food. That's why most youtube channels and shows have men as hosts/chefs. I don't think I watch one show/you tube channel hosted by a chick.

Plant-based burger maker Beyond Meat Inc. is conducting further layoffs following a round of cuts made in August

Patrick says

Started watching Gordon Ramsay cooking videos over the last few days, and learned a ton of things I had no clue about.

Watch Jacques Pépin, Jean Pierre and Martha Stewart, Gordon couldn't be their dishwasher.
I love watching Chinese Cooking videos that are made in China. I've watched a lot of them, and learnt many techniques that even makes Western recipes better. Asian food is 80% technique, ingredients and ratios aren't as important as technique. By now, I'm disappointed every time I get Chinese somewhere it's no where near as good as I can make at home. Even my friends always say, "You Chinses taste way better than what we get from take out."

Which is weird, because by my own standards, I wouldn't order my own food from a Chinese restaurant if I walked in their and saw round eyes cooking and running the joint.
I like authentic color correct people cooking my ethnic food.

I'm simplifying recopies for people who read code, and to make understanding code easier for people who can't.
What do you think?

CookTemp(Preheat(375F)){}
MixBowl(Large)
BakePan(Loaf)

Main(){

Batter = Mix(MixBowl)
Pour(batter)
Time = set interval 45 minutes
Timer(Time){
Bake(CookTemp)
}
Mix(Bowl){
Ripe Bananas = 2
Egg =1
Flour = 2 cups
Baking soda = .50 teaspoon
Baking Powder = .50 teaspoon
Walnuts = .50 cup
Salt = .25 teaspoon
Sugar = .75 cup
}

Pour(Batter){
Greased(BakePan)
}

Bake(CookTemp){
Bakepan
}

Looks like it will make some good banana bread.

Tenpoundbass says

I'm simplifying recopies for people who read code, and to make understanding code easier for people who can't.

I've been meaning to read the book "Cooking for Engineers" but when I searched, I found this site instead:

http://www.cookingforengineers.com/recipe/107/Creamy-Garlic-Mashed-Potatoes

Not quite the same idea, but he uses cool diagrams:



Unrelated to cooking, but related to diagrams: I've been studying my Aunt Millie's old Latin textbook and realized that Latin is almost a crystalline kind of structure, where it's all about the endings, which have a lot of different dimensions to them. For example, every verb has person, number, tense, voice, and mood. If you cold just visualize those all at once somehow, it might be easier to "see" the language as a whole. You've got three physical dimensions and could use color for one more, but would still be short one.

Or maybe Latin could be described using JSON.

Patrick says

I've been meaning to read the book "Cooking for Engineers"

Ive wanted a cook book that delves into the science / the why of cooking instead of just giving me mindless instructions and shaking a finger at me if I "didnt follow the instructions exactly". Maybe this is it.

Another thing about recipes that annoys my inner autist: when they tell you to add something, they never say HOW MUCH in the same spot. I don't want to constantly look back up at the top of the recipe for the amounts. They should be right there, as in "add 2 Tbsp of butter" and not "add butter".

The way recipes are written is O(n) amount lookups instead of O(1), for people familiar with Big-O notation. Each ingredient requires a superfluous lookup. Maybe I worked on performance stuff for too long.

My wife will write a grocery list as a list. I don't like that so if I'm going to shop I always transcribe the list onto a hand-drawn map of the store. Then I can make one pass through the list as one pass through the store instead of having to scan the list over and over.

Patrick says

I always transcribe the list onto a hand-drawn map of the store

I've wanted mapping features for stores for soooo long. I worked retail many years ago and became familiar with how basically every store uses "plan-o-grams" which are computer maps of how each aisle and shelf/peg is to be laid out and how much space to be given to each product. So stores have had these "where is each product located" databases for decades.

I think I came up with the idea in 2002 that all big stores with websites should make it easy for customers to find products. Looking at a product page online? It should tell you the aisle and section of the product for your selected store. Many big box stores finally started doing this over the past 5 years, but it's wayyyyy overdue. But they still suck at it. Like walmart, home depot, lowes etc... they will tell you the aisle and section of the product, but they do not make it easy to find a map of the store - you need to dig for it, if its even available. This sucks - the damn map should be a simple fucking tooltip when you hover over the aisle/section number, so you can get an idea of where in the store that location is. So often I need to drive across town, or maybe I'm out of state, and not familiar with this particular store, and dont know where the fuck aisle 37 is. And some aisle names/numbers are not obvious where they're located. Espescially seasonal aisles and their cryptic naming conventions for a stack of products near checkout in the middle of the walkway - you simply need to ask to find where those are because the names arent helpful. Providing customers with a map is so simple to do, and so useful, but they dont do it and it frustrates me.

Additionally, maps could be used to provide a shopping path - fill your cart with store items you want, and they could easily draw a blue line with arrows showing you a sensible or optimal path to walk through the store to gather your items.

Even further, while this is a bit different topic, I think they could easily fill a store with inexpensive bluetooth location beacons on the ends of each aisle and have a store app use those beacons to help pinpoint where you are on a map. It could be used to help people navigate, and also show nearby products in certain contexts. I can think of all kinds of uses for a precise location tech like this.

Patrick says

Then I can make one pass through the list as one pass through the store instead of having to scan the list over and over.

That's a good suggestion. I'll have to remember that one. Chalk one up for the Team Autist.

Hircus says

they do not make it easy to find a map of the store

Maybe I should make a crowdsourced website which posts maps of stores for people to print on 8.5 x 11 paper.

Hircus says

maps could be used to provide a shopping path

Lol, optimizing that path is actually a notoriously hard problem, the Traveling Salesman problem. But perfect optimization is not that important here.

Trimming The Fat.

https://finance.yahoo.com/news/beyond-meat-internal-reports-describe-130008806.html

Beyond Meat Plant’s Dirty Conditions Revealed in Photos, Documents

B.A.C.A.H. says

Trimming The Fat.

Trimming the Phytoestrogenic Soy Protein and Seed Oils that make up Fake Meat.

And all this time, I thought 'Beyond Meat' was one of Rin's Montreal houses of sport.

https://wibc.com/111353/bioethicist-suggests-re-engineering-humans-to-become-allergic-to-meat/

Bioethicist Suggests Re-Engineering Humans To Become Allergic To Meat

This is one of those rare moments where we don’t know if we should make jokes or fear for our lives. Prepare yourself.

A viral video shows a bioethicist suggest we re-engineer humans to become allergic to meat in order to control climate change.

A video of a panel at the 2016 World Science Festival has resurfaced causing outrage from thousands on social media. S. Matthew Liao is speaking about reducing humanity’s footprint on the planet.

Liao says a major impact each of us can make is by limiting our meat. He then brings up the idea of altering one’s body to be allergic to all meat in order to help with our over consumption. An example is given of how a tick bite can cause alpha-gal allergy (red meat allergy.)

“There’s this thing called the lone star tick where if it bites you, you will become allergic to meat…That’s something we can do through human engineering. We can kind of possibly address really big world problems through human engineering.” ...

In the video Liao did not suggest we use a tick bite to alter our bodies, but rather said it was possible. Katz says he’s actually glad this was brought to light as it’s something we need to be aware of.

“There’s no way to look at this other than to say this is the ugliest concept. I’m glad it was brought up so we can note that it is ugly. But you will find people who approve of this and in that you will find the totalitarian.”

.

Long live Boca Burger (https://en.wikipedia.org/wiki/Boca_Burger)

I remember eating them when I was a kid

.

ad says

Long live Boca Burger (https://en.wikipedia.org/wiki/Boca_Burger)

I remember eating them when I was a kid

It never tried to claim it was the same as meat.

Have they stopped selling them? I liked them.

Patrick says

Bioethicist Suggests Re-Engineering Humans To Become Allergic To Meat

If you are going to re-engineer humans, make them disease resistant, smart, and good looking.

And most importantly: defiant of authority!

Lol, as if they would include that.

No addictive baby meat in the burgers, no launch pad to success.

Nothing assures that you will become viagra proof like a steady diet of vegi burgers.

Slowly they are trying to get ppl to eat bugs.
It's coming, saw kids magazine article how ppl eat bugs.

https://www.foxnews.com/media/tyson-foods-investing-big-bug-protein-new-venture

https://www.cnn.com/2023/10/20/business/tyson-insect-ingredients/index.html

You can feed lot more ppl from vegetables than from animals. Energy from sun makes plant n vegetables. It takes long time n 100x food to get cow or chicken from it. So lot of energy loss.

Also you can get n spread lot of animal virus from uncooked meat. Have seen some new videos with little parasite worms.

How do people decide what meat to eat. Cow chicken ok but dogs n cats not good, horse not ok. ? In China they eat all, eel, snakes rats, dogs etc.

Though I think veg is healthy, I crave good chicken.
They make delicious fried chicken, I prefer to be semi vegitarian.

I ate some Broccoli the other day that almost made me turn vegetarian. It was sooooo good just wrapped in bacon.

Misc says

I ate some Broccoli the other day that almost made me turn vegetarian. It was sooooo good just wrapped in bacon.

If you want to turn it into a superfood sprinkle a tiny bit of mustard powder on it. It replaces the myrosinase that denatures when you cook it. Myrosinase converts glucoraphanin into sulfsulforaphane (the super food part) when you chew raw broccoli or even better (and tastier) chew the sprouts.

May be the best super food available. If not it's tied with other stuff.

@just_passing_through How does it affect the flavor?