I've always kind of known that being vegetarian is healthier but jesus - same protein with 90% less cholesterol? That's pretty impressive. If it actually keeps up steam I'd imagine that becoming...
I've always kind of known that being vegetarian is healthier but jesus - same protein with 90% less cholesterol? That's pretty impressive.
If it actually keeps up steam I'd imagine that becoming vegetarian would actually be easy/convenient enough that it will no longer be one of these "I would if it was easier" kind of issues.
Do let us know! I have a few questions if you get a chance Did you like it? How did it compare to a traditional whopper? Would you recommend it to other people? Would you choose it over a normal...
Do let us know! I have a few questions if you get a chance
I hope to see a substantial proportion of meat products be replaced by vegetarian substitutes in the next five to ten years. This could be a hugely significant move when it comes to cutting...
I hope to see a substantial proportion of meat products be replaced by vegetarian substitutes in the next five to ten years. This could be a hugely significant move when it comes to cutting humanities' greenhouse gas emissions. This really matters.
I had a meatless burger from The Works Burger (a small chain in Ontario). I was really happy with it, and I say this as an enthusiastic carnivore. I'm excited to see this coming to a more...
I had a meatless burger from The Works Burger (a small chain in Ontario). I was really happy with it, and I say this as an enthusiastic carnivore. I'm excited to see this coming to a more mainstream restaurant.
The Impossible Burger is decent, but doesn't inherently justify its additional cost yet. I had one at a nice restaurant that focuses on quality burgers and hotdogs. The texture is close, but a...
The Impossible Burger is decent, but doesn't inherently justify its additional cost yet. I had one at a nice restaurant that focuses on quality burgers and hotdogs.
The texture is close, but a little bit crumblier. Flavor is close, but there's a slight distinct aftertaste that gives it away. Using coconut oil as a substitute for animal fat, it doesn't have quite the same umami. I think it can work as a burger because there's so much else between the various toppings and bun to help it out. It certainly was an enjoyable meal, but I believe a real beef patty would have been better.
Then there's the price. Where I had it, there was a 50-60% markup above a beef patty. Some online comments have found places with it closer to 25%. After having one for the novelty, it's not something I would willingly choose until that price point comes much closer to, or cheaper than, the currently better tasting beef patty. EDIT: Article mentions St. Louis and ~$1 more than a regular Whopper (standard Whopper price looks to be around $4.19, so at $5.19 a ~24% markup)
This aligns with my experience too. I had an Impossible Burger at a Californian restaurant about a year ago, and felt the texture & upfront flavor to be consistent with beef—if I wasn't...
This aligns with my experience too. I had an Impossible Burger at a Californian restaurant about a year ago, and felt the texture & upfront flavor to be consistent with beef—if I wasn't specifically paying attention, I doubt I would've noticed. But the aftertaste is noticeable, but not unpleasant. Certainly not beef.
I'm not a heavy carnivore, but I am looking forward to embracing an improved, future revision of their current product. If it met 90% of the taste of beef at the same price point and was versatile enough to be used in non-burger situations, I would absolutely purchase it in preference to ground beef purely to minimize my ecological & carbon footprint.
That's great news. I'm glad to see meat alternatives making it on the big stage.
I've always kind of known that being vegetarian is healthier but jesus - same protein with 90% less cholesterol? That's pretty impressive.
If it actually keeps up steam I'd imagine that becoming vegetarian would actually be easy/convenient enough that it will no longer be one of these "I would if it was easier" kind of issues.
Welp, seeing as how I live in STL I suppose I'll have to try it and let you all know how it is.
Do let us know! I have a few questions if you get a chance
I hope to see a substantial proportion of meat products be replaced by vegetarian substitutes in the next five to ten years. This could be a hugely significant move when it comes to cutting humanities' greenhouse gas emissions. This really matters.
I had a meatless burger from The Works Burger (a small chain in Ontario). I was really happy with it, and I say this as an enthusiastic carnivore. I'm excited to see this coming to a more mainstream restaurant.
The Impossible Burger is decent, but doesn't inherently justify its additional cost yet. I had one at a nice restaurant that focuses on quality burgers and hotdogs.
The texture is close, but a little bit crumblier. Flavor is close, but there's a slight distinct aftertaste that gives it away. Using coconut oil as a substitute for animal fat, it doesn't have quite the same umami. I think it can work as a burger because there's so much else between the various toppings and bun to help it out. It certainly was an enjoyable meal, but I believe a real beef patty would have been better.
Then there's the price. Where I had it, there was a 50-60% markup above a beef patty. Some online comments have found places with it closer to 25%. After having one for the novelty, it's not something I would willingly choose until that price point comes much closer to, or cheaper than, the currently better tasting beef patty. EDIT: Article mentions St. Louis and ~$1 more than a regular Whopper (standard Whopper price looks to be around $4.19, so at $5.19 a ~24% markup)
This aligns with my experience too. I had an Impossible Burger at a Californian restaurant about a year ago, and felt the texture & upfront flavor to be consistent with beef—if I wasn't specifically paying attention, I doubt I would've noticed. But the aftertaste is noticeable, but not unpleasant. Certainly not beef.
I'm not a heavy carnivore, but I am looking forward to embracing an improved, future revision of their current product. If it met 90% of the taste of beef at the same price point and was versatile enough to be used in non-burger situations, I would absolutely purchase it in preference to ground beef purely to minimize my ecological & carbon footprint.