I don't think this has been brought up in this thread before, but am interested in what people think about the meat like substitutes?   I've heard some vegetarians turn their nose up at them because they are like meat and some meat lovers turn their noses up at them because they aren't real meat.  

Personally I enjoy them and some, like seitan, have been around for a long time.  They seem to have gotten better over the years.  My only complaint is that they don't make the fake sausage patties spicy enough.  But then a little hot sauce can fix a lot of things for me.  Take coleslaw for instance.  It's typically made sweet, which iIdon't care for.  Hot sauce can do wonders to cut the sweetness.


Edited by Slartibartfast - November 07 2010 at 09:18

Slartibartfast wrote: I don't think this has been brought up in this thread before, but am interested in what people think about the meat like substitutes?   I've heard some vegetarians turn their nose up at them because they are like meat and some meat lovers turn their noses up at them because they aren't real meat.  Personally I enjoy them and some, like seitan, have been around for a long time.  They seem to have gotten better over the years.  My only complaint is that they don't make the fake sausage patties spicy enough.  But then a little hot sauce can fix a lot of things for me.  Take coleslaw for instance.  It's typically made sweet, which iIdon't care for.  Hot sauce can do wonders to cut the sweetness.

Fake meats are like real meats, some are better than others. I agree about the fake sausage, I put a lot of pepper and garlic salt on mine.
As a mostly vegitarian, what bugs me is tofu as fake meat in stuff like spaghetti sauces etc. Tofu is fine in Asian cooking, but in Italian cooking it is just all wrong. I just make my marinera sauce without meat (mushrooms and peppers if I want), no big deal, adding ground tofu is just crazy.

Starhammer wrote: Meat rules. I only would eat that with some salad though.

Nice to know the ones we have here are faithful to the concept.  You get a card at Fires that is green on one side and red on the other.  If you want them to stop by your table and give you more meat, you flip it over to green.  Red means hold off for a little while.  The churrascaria has to be the quintessential meat dining experience.


Edited by Slartibartfast - November 07 2010 at 17:45

Slartibartfast wrote: Nice to know the ones we have here are faithful to the concept.  You get a card at Fires that is green on one side and red on the other.  If you want them to stop by your table and give you more meat, you flip it over to green.  Red means hold off for a little while.  The churrascaria has to be the quintessential meat dining experience.

My wife and I went to one of these about a month ago and it was incredible.  Freaking waddled out of that place.

I only eat beef, fish, pork and chicken, the big four of meat. I will not eat anything else. One day I wait to man up enough to cut all meats but as of right now I'm a big fail... I have a big problem of not liking most vegetables... Beans will be the future! 

Slartibartfast wrote: Starhammer wrote: ^ Ever had picanha or cupim? Best meats ever. Unless I know them by any other name, you really got me, your really got me, you really got me.

Watched Oprah yesterday about this topic. Slaughterhouse footage was included, but it was all prepped up nicely for the cameras and nothing "went wrong" with the process.  Couldn't show the cow getting the bullet in the head though, which would probably not shock anybody (because it is "humane").  Watch and read testimonials and undercover footage from people who worked at factory farms for true horror and frequent abuses that take place on the Killing Floor, not a "hey-we-got-Oprah-coming-to-film-what-we-do" profile.

Meat eater here

The Pessimist wrote: See I would be a vegetarian... But meat's REALLY nice

My last all vegetarian meal was a couple of days ago.  I got a vegetarian lunch special at a Lebanese restaurant that was falafel, hummus, baba ganoush, and tabouli. 


Edited by Slartibartfast - February 10 2011 at 19:30