The Burger Evolution | Portobello “Burger” Patties

Contributing Monkie

Topics of Interest

Published on November 5, 2009

Section Full Recipe List, GreenChef Foodie Talk, Recipes / Main Courses, Recipes / Raw, Recipes / Vegan

Comments 5

burger evolution The Burger Evolution | Portobello “Burger” Patties

In caveman days, I think I actually would have done pretty well. While my un-evolved cohorts were off worrying about getting stampeded by woolly mammoths in their quest for a meaty entree, I would have stayed at home feasting on berries and nuts and nutritious greens, and feeling – yes – totally fabulous. I probably would have looked hot in my cavelady dress too.

Ironically, it’s some of the modern social settings that can, at times, be a wee bit problematic. Like barbecues. Oh yeah – the smokey grills full of animal-bits, bowls of greasy chips, and ubiquitous offerings of “mystery ingredient” coleslaw have me basically locked into the one thing I can share with everyone: beer. And while beer is great and all it’s not exactly my idea of a well-rounded meal . . . which is why I always BYOB.

Recipe After The Jump Continue Reading / See Additional Photos

Meat Without Murder Or A.K.A Frankenstein Food?

Contributing Monkie

Topics of Interest , ,

Published on September 21, 2006

Section GreenChef Foodie Talk

Comment 1

veggie burger1 Meat Without Murder Or A.K.A Frankenstein Food?

Would you eat a hamburger if it were made without killing a cow? Jason Matheny, a vegetarian and scientist at the Univerysity of Maryland in College Park, would, and he’s changing the way meat gets to the dinner table.

The technique involves a relatively painless process of removing muscle cells from a live animal through a thin needle, then letting the cells grow and divide in a sort of giant petri dish – a vat kept at the same temperature as the animal’s body and filled with glucose, amino acids and minerals. This nutritional soup is then poured onto large plastic sheets that are continually stretched to “exercise” the cells and keep them growing. After a few weeks, a millimeter-thick sheet of meat can be peeled off, rolled up and minced into hamburger. Continue Reading / See Additional Photos

G Living1
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