Human Rights Watch Warns of 'Authoritarian Drift' in Turkey

[Eddie Teach]

Turkey makes better imitation beef than chicken.

[Monoriu]

Turkey makes better imitation beef than chicken.

Best beef imitation way is beancurd.  Or ostrich meat. 

[Eddie Teach]

Never had ostrich, but beans are never a suitable substitute for meat.

[Monoriu]

Never had ostrich, but beans are never a suitable substitute for meat.

There is an entire industry in China that is dedicated to making tofu taste like meat.  These vegetarian food places are all over, and their products are sold in supermarkets.  Granted, most of the mass market stuff only have a slight resemblance to meat in terms of taste.  But I have been to some of the good restaurants that do this business, and they do a good job of imitation.

I am only talking about taste though.  No idea about nutrition. 

When I stayed in Vancouver, the Chinese restaurant the we frequented specialised in ostrich meat.  I'd say it is about 60% like ground beef, both in terms of taste and appearance.  It won't pass as steak.   

[The Brain]

There is an entire industry in Chicago that is dedicated to making pizza taste like shit.

[DGuller]

There is an entire industry in Chicago that is dedicated to making pizza taste like shit.

[alfred russel]

I have turned many pizzas into actual shit.

In other news, Raz seems to post in this thread less often these days. 

[HVC]

Never had ostrich, but beans are never a suitable substitute for meat.

There is an entire industry in China that is dedicated to making tofu taste like meat.  These vegetarian food places are all over, and their products are sold in supermarkets.  Granted, most of the mass market stuff only have a slight resemblance to meat in terms of taste.  But I have been to some of the good restaurants that do this business, and they do a good job of imitation.

I am only talking about taste though.  No idea about nutrition. 

When I stayed in Vancouver, the Chinese restaurant the we frequented specialised in ostrich meat.  I'd say it is about 60% like ground beef, both in terms of taste and appearance.  It won't pass as steak.   

This is China though, so there's a good chance that the best imitation meat is actually meat.

[Monoriu]

Never had ostrich, but beans are never a suitable substitute for meat.

There is an entire industry in China that is dedicated to making tofu taste like meat.  These vegetarian food places are all over, and their products are sold in supermarkets.  Granted, most of the mass market stuff only have a slight resemblance to meat in terms of taste.  But I have been to some of the good restaurants that do this business, and they do a good job of imitation.

I am only talking about taste though.  No idea about nutrition. 

When I stayed in Vancouver, the Chinese restaurant the we frequented specialised in ostrich meat.  I'd say it is about 60% like ground beef, both in terms of taste and appearance.  It won't pass as steak.   

This is China though, so there's a good chance that the best imitation meat is actually meat.

Beef is notoriously bad and expensive in China.  Chinese just don't know how to cook beef well.  Maybe the cattle in China just isn't that suitable for this kind of consumption.  It is an open secret that a lot of restaurants in China use beancurd, pork and other stuff to imitate beef.  It is best to stick to other kinds of meat in China. 

[Camerus]

Chinese usually overcook beef too.  Any pink seems to be regarded as dangerous.

[Monoriu]

Chinese usually overcook beef too.  Any pink seems to be regarded as dangerous.

That too.  I have seen a lot of Chinese walk into sushi places and say they only want cooked fish.  That made the Japanese headlines when they did that in one of the most prestigious sushi places in Tokyo.  The sushi places in HK are so used to that request now, they now produce half-cooked sushi for these customers. 

[Berkut]

Chinese usually overcook beef too.  Any pink seems to be regarded as dangerous.

That too.  I have seen a lot of Chinese walk into sushi places and say they only want cooked fish.  That made the Japanese headlines when they did that in one of the most prestigious sushi places in Tokyo.  The sushi places in HK are so used to that request now, they now produce half-cooked sushi for these customers. 

I don't understand why people think that is so terrible.

There is a lot to like about sushi that has nothing to do with whether the little bits of meat that aren't actually even necessary for sushi are cooked or not.

I don't ever really eat sushi with cooked fish in it, but I can certainly understand why there could be a lot of people who really like sushi, but do not like raw fish.

[celedhring]

There's some sushi varieties that are served cooked/boiled. Eel and shrimp are cooked for example.

[Berkut]

Wegmans has very good sushi,

They mark it very clearly for our peasant American tastes. Raw stuff has a red label, cooked has...green I think? and blue has no fish at all.

[Monoriu]

It is like ordering 'cooked beef tartare'.  Beef tartare is, by definition, raw.

Yes, you can put cooked ingredients on top of rice and call it sushi.  Eel is a good example.  A lot of sushi places do set menus only.  The chef gives you, say, 12 pieces of sushi.  1-2 of them is cooked, the rest is raw.  Walking into those places and demanding the whole set be cooked is like ordering cooked beef tartare.  It doesn't work.  Want sushi with cooked ingredients only?  Then go to places that actually do that.