but it’s not.
Hm…this kinda gives me the willies.
Scientists at the University of Missouri have apparently been working for years to turn soy into a product that truly appears and feels like chicken. They specifically have been trying to recreate that stringy meat quality of chicken. In chicken this is one thing. In a soy product it somehow feels just a tad off.
There is a video, but no imbed code so I can’t share it with you. But after watching the thing I can safely say you don’t really want to see it. Trust me. I took a bullet for you here. Seeing that stuff extruded from those machines…shudder.
What? You DO want to see it?
Well here are some stills…
Not enough? You want to watch the video you say?
Okay, you asked for it. The link is below. Go watch. But if you do promise me you will come back here and leave me a comment with your thoughts. Deal?
Soylent Green! :]
LET’S NOT AND SAY I DID!!!
Oh man. The stills are bad enough. Sorry, Alice – I can’t take on the vid! But I’ll share my free two cents for these geniuses nonetheless.
OK: if its just a novel tofu extrusion/compression method, fine. They can knock themselves out. But if they had to do all sorts of unnatural stuff just to get it to cohere in that…unpleasant fashion…then WHO do they think their market is going to be?
Tofu-eaters as a demographic break down into two main subsets with a LARGE degree of overlap. The healthy-lifestyle natural-food adherents are not going near your weirdass frankenfoods. And the vehement anti-cruelty veggers – will they really want to patronize a foodstuff that lovingly recreates (and by inference, lauds the eminent edibility of) murdered birdflesh?
Who’s going to eat this crap?