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(The Takeout)   "This plant-based filet mignon told beautiful lies to my palate" (with helpful photo of a tasty-looking can of grilled spam)   (thetakeout.com) divider line
    More: Unlikely, Beef, Steak, Juicy Marbles, natural flavors, plant-based steaks, well-marbled crust, chunks of plant-based protein, Juicy Marbles website  
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607 clicks; posted to Food » on 18 Aug 2022 at 8:50 AM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



29 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-08-18 8:15:12 AM  
Great. Transfer some beef subsidies to them. Make it really fair.
 
2022-08-18 8:15:33 AM  
$10 for a four ounce lump that looks like spam, has the texture of pot roast, and tastes like a cross between canned tuna and cat food?

Hard pass.
 
2022-08-18 8:18:29 AM  

Warthog: $10 for a four ounce lump that looks like spam, has the texture of pot roast, and tastes like a cross between canned tuna and cat food?

Hard pass.


When did you eat some?  Because according to the article:

"Juicy Marbles is the best tasting meat alternative I've encountered, and I've tried a lot of them. Immediately upon biting into this steak, my tongue sent the familiar signal to my brain: "This is tasty bovine." The texture, flavor, and overall mouthfeel of the Juicy Marbles is the closest approximation to actual beef that I've had the pleasure to eat. "
 
2022-08-18 8:26:30 AM  
Looks like it's made with a good amount of jackfruit. Not that there's anything wrong with that, but it does explain the texture a bit.
 
2022-08-18 8:26:43 AM  

plecos: Warthog: $10 for a four ounce lump that looks like spam, has the texture of pot roast, and tastes like a cross between canned tuna and cat food?

Hard pass.

When did you eat some?  Because according to the article:

"Juicy Marbles is the best tasting meat alternative I've encountered, and I've tried a lot of them. Immediately upon biting into this steak, my tongue sent the familiar signal to my brain: "This is tasty bovine." The texture, flavor, and overall mouthfeel of the Juicy Marbles is the closest approximation to actual beef that I've had the pleasure to eat. "


Every last thing I said is from the article:

Fark user imageView Full Size


"The texture lies somewhere between pot roast and brisket."

"The flavor-and this is going to sound weird, but I mean it in the best possible way-reminded me of corned beef or the highest-quality canned tuna...

...Another individual complimented the texture, but did mention that the flavor was a little too "cat-foody" for their liking. And upon reflection, maybe that holds some crossover with my tuna comment above.
"
 
2022-08-18 8:35:00 AM  

Warthog: plecos: Warthog: $10 for a four ounce lump that looks like spam, has the texture of pot roast, and tastes like a cross between canned tuna and cat food?

Hard pass.

When did you eat some?  Because according to the article:

"Juicy Marbles is the best tasting meat alternative I've encountered, and I've tried a lot of them. Immediately upon biting into this steak, my tongue sent the familiar signal to my brain: "This is tasty bovine." The texture, flavor, and overall mouthfeel of the Juicy Marbles is the closest approximation to actual beef that I've had the pleasure to eat. "

Every last thing I said is from the article:

[Fark user image 425x239]

"The texture lies somewhere between pot roast and brisket."

"The flavor-and this is going to sound weird, but I mean it in the best possible way-reminded me of corned beef or the highest-quality canned tuna...

...Another individual complimented the texture, but did mention that the flavor was a little too "cat-foody" for their liking. And upon reflection, maybe that holds some crossover with my tuna comment above."


Ah, well, that's what I get for not RTROTA.  Apologies.
 
2022-08-18 8:36:07 AM  
ya'll ever put some chopped carrots in cast iron with a little oil and salt & pepper and roast them in a ~425 degree oven for about 25 minutes?   The people who invented plant meat haven't.
 
2022-08-18 8:46:23 AM  

Warthog: Every last thing I said is from the article:


Is that a non-stick pan that he put on the grill?

Wat?
 
2022-08-18 8:51:44 AM  
Why?

If you don't want to eat meat, then don't eat meat. Vegetables are delicious in their own right. There are so many delicious vegetarian dishes out there. Go crazy.

But they aren't meat so stop trying to make them meat because they'll never measure up.
 
2022-08-18 9:09:12 AM  

hubiestubert: Looks like it's made with a good amount of jackfruit. Not that there's anything wrong with that, but it does explain the texture a bit.


Young jackfruit would make sense -- it wouldn't have the sweetness of a mature jackfruit and is a known alternative to a meat-type ingredient.  A store near me sells young jackfruit for that purpose.
 
2022-08-18 9:11:40 AM  
That doesn't actually look too bad.  I wouldn't accuse it of being a fillet mignon, but as something that could closely approximate a pot roast -- and who among us omnivores doesn't love a good pot roast? -- it looks like it could play the part pretty well.  At US$40 a pound it's ridiculously spendy, even given current food prices (even I can get a 2lb inside round or sirloin tip roast for around C$15) so not something I'd go for, but if they can get the prices down to more real-meat-comparable levels, it's something I'd be willing to try.
 
2022-08-18 9:12:28 AM  

Psychopusher: hubiestubert: Looks like it's made with a good amount of jackfruit. Not that there's anything wrong with that, but it does explain the texture a bit.

Young jackfruit would make sense -- it wouldn't have the sweetness of a mature jackfruit and is a known alternative to a meat-type ingredient.  A store near me sells young jackfruit for that purpose.


Jackfruit is a great ingredient to work with. It's got a nice texture and flavor, and takes a lot of flavors well. It makes for fun stir fries and can be made into great patties too. Just about anything you wanted to do with tofu you can do with jackfruit--except maybe miso soup--and then a bit more. It's a fun ingredient.
 
2022-08-18 10:06:01 AM  
Just stop it
 
2022-08-18 10:14:01 AM  

hubiestubert: Psychopusher: hubiestubert: Looks like it's made with a good amount of jackfruit. Not that there's anything wrong with that, but it does explain the texture a bit.

Young jackfruit would make sense -- it wouldn't have the sweetness of a mature jackfruit and is a known alternative to a meat-type ingredient.  A store near me sells young jackfruit for that purpose.

Jackfruit is a great ingredient to work with. It's got a nice texture and flavor, and takes a lot of flavors well. It makes for fun stir fries and can be made into great patties too. Just about anything you wanted to do with tofu you can do with jackfruit--except maybe miso soup--and then a bit more. It's a fun ingredient.


It does have a really good, fibrous "meaty" texture when it's young, and coupled with a more neutral flavour at that stage allowing it to take on whatever flavours you want to infuse it with, I totally get why it's often used as a meat alternative.  It's not perfect, but as its own thing it can be quite tasty in a meaty sort of way.  It's a lot better than tofu in that regard -- and I'm not really a fan of tofu.  Soft tofu is okay when you're using it as, say, a custardy dessert sort of thing like a flan or creme brulee, but as something to use instead of meat I just can't get into it.
 
2022-08-18 11:24:10 AM  
Filet Mignon is the most overrated piece of beef on the cow.
 
Ant
2022-08-18 11:27:04 AM  

Trocadero: Filet Mignon is the most overrated piece of beef on the cow.


It's only good in beef wellington, and that's mostly due to the other stuff in there.
 
2022-08-18 12:02:11 PM  
"Wow this tastes just like beef!"

*High fives all around at DuPont's Food R&D lab
 
2022-08-18 12:16:09 PM  
ITT: people get angry at meat alternatives because reasons.
 
2022-08-18 12:22:53 PM  

Psychopusher: Soft tofu is okay when you're using it as, say, a custardy dessert sort of thing like a flan or creme brulee, but as something to use instead of meat I just can't get into it.


Soft tofu isn't supposed to be a meat alternative, though. Extra firm tofu is what you're looking for if you want something meat-y.

That being said, it's still not close to meat, but I think you're better off thinking of it as the protein in your dish rather than the "meat" in your dish.
 
2022-08-18 12:31:05 PM  

krebshack: Soft tofu isn't supposed to be a meat alternative, though. Extra firm tofu is what you're looking for if you want something meat-y.

That being said, it's still not close to meat, but I think you're better off thinking of it as the protein in your dish rather than the "meat" in your dish.


It's not so much how I do or do not think of it as it is the texture.  I just can't get on with the texture of the extra firm stuff.  Something about it reminds me too much of fat on meat, which absolutely makes me gag.  (Bad experiences as a child.)
 
2022-08-18 12:33:45 PM  
Fark user imageView Full Size
 
2022-08-18 1:09:51 PM  
Wake me up when it's a lot less than $40/lb
 
2022-08-18 1:23:16 PM  

anuran: Wake me up when it's a lot less than $40/lb


I live near some asian neighbourhoods (one vietnamese and one indo-pak), and the vegetarian stuff in their shops is WAY cheaper than anything marketed to gringos in the big box supermarkets.
 
2022-08-18 1:46:54 PM  
Fark user imageView Full Size
 
2022-08-18 2:39:06 PM  
Using proprietary protein texturizing technology, thanks to the brand's patent-pending 'Meat-o-Matic 9000'

What protein texturizing technology might look like:

Fark user imageView Full Size
 
2022-08-18 8:16:43 PM  
"you know it was only a matter of time before a plant-based filet mignon would become a thing."

I am certain that it has not become a "thing"

$10 per quarter-pound cut

external-content.duckduckgo.comView Full Size
 
2022-08-18 10:13:07 PM  
My family has a hard on for filet mignon.i never understood it. The best I ever had was heavily peppered. My ex fiance swore it was the best cut.

Give me a damn sirloin. It has all the right fat and all the right muscle and flavor I want in steak.  Price for calorie and weight is way better than mignon, and it actually tastes good and has a great texture without being heavily doctored.

I farking love sirloin
 
2022-08-19 10:19:25 AM  

Warthog: plecos: Warthog: $10 for a four ounce lump that looks like spam, has the texture of pot roast, and tastes like a cross between canned tuna and cat food?

Hard pass.

When did you eat some?  Because according to the article:

"Juicy Marbles is the best tasting meat alternative I've encountered, and I've tried a lot of them. Immediately upon biting into this steak, my tongue sent the familiar signal to my brain: "This is tasty bovine." The texture, flavor, and overall mouthfeel of the Juicy Marbles is the closest approximation to actual beef that I've had the pleasure to eat. "


Every last thing I said is from the article:


Do you form all your opinions from reading articles?  Do you ever try anything yourself before having an opinion on its merits?

Also, you put a much different spin on those remarks than the writer intended, a fact made obvious by your quotes.

That's kind of dishonest, don't you think?
 
2022-08-19 7:52:42 PM  

Axeofjudgement: My family has a hard on for filet mignon.i never understood it. The best I ever had was heavily peppered. My ex fiance swore it was the best cut.

Give me a damn sirloin. It has all the right fat and all the right muscle and flavor I want in steak.  Price for calorie and weight is way better than mignon, and it actually tastes good and has a great texture without being heavily doctored.

I farking love sirloin


1/2 of what makes the filet so good is that it doesn't need a lot of help, and the other 1/2 is that it is tender and somewhat lean. When I see one "rotten filet" on sale, I snap it up, trim it (if necessary), bring it to room temp, season lightly with garlic juice and Montreal seasoning, let sit a bit longer then cook hot until medium rare.

That said, I got some sirloin steak at the same time once, soaked it in pineapple juice for 1/2 an hour, then prepared in the exact same manner (and along side in the same pan) as a filet, and my wife had a hard time telling the difference.
My two standard cuts that I buy are sirloin and london broil. If you know how to cook, that's all you need... the rest is just grease and fads.
 
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