I would be happy to volunteer as a taster!
Boffins solve bacon crisis with newly-patented plant
Months before the World Health Organisation (WHO) declared bacon a carcinogen, American boffins may have found a solution: algae that tastes just like bacon, but without the bad bits the Doctors at WHO say could cause your untimely demise. The eukaryote in question is called Dulse (Palmaria sp.) and, as explained Oregon State …
COMMENTS
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Monday 2nd November 2015 06:30 GMT Phil O'Sophical
Dulse?
Nothing terribly new about it, it's seaweed and has been sold (together with Yellow Man, a type of very dense honeycomb) at the Auld Lammas Fair in Ballycastle, Co. Antrim, for centuries. See Lammas Fair. I've never heard it being described as tasting like bacon, though. Frankly it tastes like seaweed :)
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Monday 2nd November 2015 06:54 GMT Pascal Monett
What a convenient coincidence
Astounding that somebody just happened to fry seaweed and declare that it tastes like bacon. I'm sure that, with a bit of artificial flavoring, it just might.
I'm also pretty sure that it will never be as crunchy out of the pan. But hey, after months and months in space, it'll probably do.
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Monday 2nd November 2015 08:53 GMT jake
Re: What a convenient coincidence
"I'm sure that, with a bit of artificial flavoring"
Nope. Not needed. Seaweed has the elusive "umami".
"'I'm also pretty sure that it will never be as crunchy out of the pan."
Yep. It is. For values of "pan" that include "deep fat fryer". Knowing how to prep it helps.
Think outside the box. There is free food out there, if you look for it.
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Monday 2nd November 2015 23:33 GMT Martin Budden
Re: I've been drying seaweed in my smokehouse for decades.
Something else to add to the list of jake's many many many many many many many many many many many many many many many many many many many many many many many many many many many many many many many many many many many many accomplishments.
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Wednesday 4th November 2015 10:39 GMT jake
@PNGuinn (was:Re: I've been drying seaweed in my smokehouse for decades.)
"Yes? Yes?"
Yes!
"Inquiring Commentards Need to Know what and why."
Where would I start ... Soups, salads, eggs, sausages, salsas, pasta, breads ... pretty much anywhere you would use fungi, really. Obviously, you need to know your local seaweed.
As for "why" ... because it's really fucking tasty, that's why!
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Monday 2nd November 2015 09:32 GMT Warm Braw
About that frying...
Any chance if produces acrylamide? Seaweeds typically contain non-starch polysaccharides - anyone know sufficient chemistry to advise whether this may be a false dawn for the safe sarnie?
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Monday 2nd November 2015 10:15 GMT allthecoolshortnamesweretaken
Re: About that frying...
Might depend on the type of fat used for frying? No idea, really. Wouldn't be surprised though if in, say, 15 years someone finds that this particular type of seaweed can cause cancer in laboratory animals, too. Cue Joe Jackson.
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Monday 2nd November 2015 10:09 GMT Mark 85
Ah... another fake bacon*.... just what the world needs. You guys go ahead and I'll just sit back have the real thing. including your share since you'll be eating the fake stuff.
*There's been fake bacon for years in the form of those jars salad crumbles. The label mentions "bacon bits" (or words to that effect) but there's no bacon in them.
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Monday 2nd November 2015 11:14 GMT Andy The Hat
Bacon with care ...
Take seaweed, as it's the US, fry in pork dripping and liquid smoke and, after only four hours of char grilling in the BBQ with the 16 hog carcasses it tastes like bacon ... not at all like wet lettucy, irony, snail poo.
Perhaps it's the Pringles crisp thing - tell them what it is supposed to taste like then people will agree just to not look silly?
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Monday 2nd November 2015 11:56 GMT Anonymous Coward
Good substitute for Real Bacon(tm)...
..until other earnest boffins discover that when consumed in excess (above a sarnie per month) causes nausea, hiccups, hallucinations, liver failure, eyeball worms, kidney implosions, irreversible impotence, brain rot, and a sudden, irresistible desire to watch Jersey Shore which may be related with the brain rot, so forget we mentioned it.
This and/or it costs four times the price of the porcine variant.
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Monday 2nd November 2015 12:21 GMT Anonymous Coward
As someone who doesn't eat meat anymore, but isn't an evangelist about it, all I can say is don't bother. All these so called substitutes for meat, like Quorn and other faux whatever products are crap. "It tastes just like....." No it doesn't.
If you like bacon then eat bacon.
if you don't want to eat it for whatever reason then just do without and don't pretend.