(Shamelessly stealing this image from some crackpot carnivore diet community elsewhere on the lemmyverse, with which I have never once interacted, but noticed I have been banned from. Lulz.)
I just use salt, maybe a little powered stock of whatever animal I’m cooking so if can taste even more like that animal.
Vegetarians and vegans just hate plants more than they love animals.
It’s the mineral eaters you really need to keep your eye on.
Clearly you are making this argument in seriousness and good faith, so excuse me while I spend a couple of nights and more paragraphs than anyone will read to fully articulate my carefully crafted rebuttal.
Yeah, they’re very salty.
Just want to comment here, because some people seem to be trying to spread a stinky narrative: yes virtually all plants contain “toxins”. No, that does not mean they are toxic or poisonous to us. Caffeine is literally a natural pesticide; and yet coffee and teas are well known to be beneficial to our health and longevity, for just one example.
Spices are an easy way to give any meal not only better flavor, but a small punch of phytonutrients that most people are sorely lacking.
Don’t let the crackpot carnivores spread their lies.
The script can very easily be flipped, OP. “If you like plants so much why are you trying to make it imitate meat?”
Short answer: for the noobs. Most vegans grow to increasingly prefer more plant-forward meals. The humble bean is by far the most underappreciated ingredient out there.
thatsthejoke
This is the flip. Meat eaters say this to vegans all the time. That’s the whole joke.
Oh, I learned something new. I hadn’t heard that one yet.
It’s crazy how many people got hurt by a meme in shitpost community.
Good job OP!
*Takes a bow*
The right spices enhance the flavor of the meat without overpowering it
Same with vegitables and other foods. It’s what herbs and spices do when used properly.
Spices in quantity are generally used to improve subpar ingredients. If you get top quality meat, it needs nothing but cooking. But most of us can’t afford top quality meats all the time.
Wrong. This is an idiotic, classist distinction that’s a relic of the British pedophile class. They decided they didn’t like seasoned food when seasonings became affordable for their victims. Pure classist bullshit. Enjoy your bland food though
You’re both going to massive extremes.
Some meats when prepared well benefit from minimal seasoning. Beef when cooked well doesn’t need more than salt, but some pepper and butter basting also brings the flavor forward.
If you need steak sauce, ketchup or anything like that it’s a sign you’ve likely not cooked it the best.Chicken however just doesn’t have as much to it, so you’ll hit a flavor ceiling a bit faster.
It’s not classism, it’s fat content and connective tissue. Less fat and there’s less potential “unseasoned yum”. More connective tissue and you need to cook it longer to make it not a chewy horror, which makes the fat come out.
High quality cuts of meat require less seasoning because we define meat quality by the factors that make it more palatable without seasoning.
It’s not about not seasoning food, it’s about seasoning it correctly for what you have. Big hunk of fatty meat with connective tissue? Perfect for stew because it sits in it’s own fat, and cooking for a long time in water turns the connective tissue into gelatin.
I pretty much add seasonings for the flavor and health benefits. Golden milk is delicious. I add tumeric, salt and pepper, if nothing else, but I also enjoy cardamon, onions, bay laurel, garlic, oregano, basil, cumin, mustard, cinnamon, ginger, lemon, tarragon and other mints. They all incidentally make good teas.
Hey, you do you. I’m not one to say your tastes are wrong.
Is the tumeric for your golden milk, or your general spice preparation? I wouldn’t normally think to put turmeric in my default list with salt and pepper, but I also wouldn’t normally associate onion and garlic with tea or milk.Me and lactose aren’t friends, so my milk tends to be “oat flavored” and rarely as a straight beverage.
It’s not classism
Except it is vestigial classism. It has an actual historical origin. It’s a completely ridiculous position.
I season my food, which is delicious btw, and so does the rest of the world outside of northern Europe. It makes sense because it tastes good. No historical baggage needed
It’s like you only read one phrase out of context.
It’s a completely ridiculous position.
That some food is better with minimal seasoning?
That the amount of seasoning you put on a food is somehow related to the nature of the ingredients?I season my food, which is delicious btw
I’m glad! I never said you shouldn’t. I said some ingredients don’t need it as much, or are better enjoyed with minimal seasoning.
and so does the rest of the world outside of northern Europe.
I’ll remember that the next time I eat sushi.
The classism came from the aristocracy making a display of wealth by choosing to ostentatiously eat the foods that benefit from less seasoning, and casting the others as “low class”.
That doesn’t make the method of preparation a relic of classism. It’s classist to say that a pot roast is low class, not to say a ribeye doesn’t need much to be delicious.Modern British food has a reputation as being unseasoned because we don’t call any of the seasoned dishes born of their empire “British”, and a lot of the other stuff got messed up by “island nation in a major war with prolonged food rationing”.
Remember that the flip side of the aristocracy avoiding seasoning to distinguish themselves is that everyone else didn’t.
Or I could just continue to eat plants, fungi, and spices, and be happier that I can get some of the highest quality foods at mostly the lowest prices.
Don’t forget to add rocks (salt) or else it won’t taste good, even if it’s quality.
That goes for vegetables too…
I disagree. I can eat fruits and veggies without adding salt or sugar. Meat without salt is awful though.
I dunno, I think salt adds about as much to meat as it does to veggies if you’re cooking them.
I think the only fruit I put salt on is grapefruit though, after learning about how the sour grapefruit flavor is blocked on the tongue by salt.
I am vegetarian generally, but do eat meat once and a while when occasion calls for it.
Had some prime Wagyu beef in Japan and it’s very hard to beat. Definitely a top class product that’s impossible to o replace.
But generally, a lot of meat substitutes are just as good or better. Expectations are maybe a bit different, but I’ve never gotten bored of them. On the rare occasions I do have to eat meat, it’s usually disappointing.
I don’t like meat substitutes because they’re never even comparable.
I love plenty of foods that aren’t meat, but the moment you try to replace meat you’re destined to fail.Best veggie burger I’ve ever had didn’t even try to be beef. Did nice things with texture that were totally unmeat like. Closer to a Japanese croquette, but more beans.
Some of the worst have been the most similar. Tvp with ground mushrooms for umami and such.Foods should be cooked in the ways that best show them off, not in ways that invite a comparison to a different food.
It’s like trying to use meat to make a banana free banana bread. Just… Don’t.
So one of my favorite seasonings to add to hamburger, along with other beef and some pork stuff is… Beef Bullion.
Now you may scoff at the idea of this redundancy, but give it a try next time you make hamburger or beef tacos or whatever. if not, you’re missing out.
Now you should buy stock and use it instead of water in most cooking.
Or better yet, save ya bones and end pieces of meat and veg, brown it and use it to make your own. You can do this just before you cook, or whenever and just freeze or can it. If you go with the store stuff, buy stock based off of which one has the highest protein content.
Have you heard of Demi Glacé? Chef John has a good cheater recipe if you’re interested in home make and less beef pricey.
Chef John from foodwishes is awesome!
Meat is too delicious, I need to add a little plant based poison to it each time to avoid meat addiction.
Didn’t some meat-guy literally try to argue vegetables are toxic to humans or some shit
I mean if you stuff your mouth with 30 kgs of carrots you will die. Sounds toxic to me :D
What if you use them as a suppository? 🤔
Well many plants don’t want to be eaten or just by specific animals so they have stuff like gluten that is actually a feeding deterrent. Most allergies come from these feeding deterrents. So well yes most plants are toxic we have just learned to eat them - mostly.
Or capsaicin. I hate when plants produce that, LoL
Isn’t there at least one person for ANY kind of bullshit? Also, the father of medicine said once: “everything is lethal, the dosage is what matters” 😁
Yea but I’m talking about some carnivore diet influencer, might have been jordan peterson, who claimed humans can’t even digest vegetables or some shit
Oh I’ve heard that. Idiots starting with a grain of truth on characteristics of “insoluble fiber” and going off into la la land
…i would fear people who actually would believe such a thing. You don’t need a phd in medicine to know otherwise. Heck, you don’t even need any school-knowledge for that.
Everything is toxic to humans at high enough dose
I don’t. Embraced english food thought, even if not what they call food over there. Some rocks on my sliced and fried potatos and a bit of the same rocks on my red meat.
One does not eat chicken unseasoned tho. Tastes like cardboard.
It’s the rocks that make them crunchy.
Season your chicken with bacon grease.
I like plant too. Why discriminate 🤷♂️
Seriously. I will fuck up some turnip greens!
Hey, last I checked, you have omnivores, vegetarians, and vegans. Pretty much no one is purely carnivore. Besides, I’ve never heard of an omnivore complain about having to eat “plants” (spices), unless it’s a child who doesn’t like broccoli or something.
Enjoy the delusion, hopefully the link works: https://hackertalks.com/post/31790787
It didn’t occur to me until now that all spices are plant-derived (except salt, if you consider that to be a spice). I wonder if there are other planets out there where some spices are produced from animals.
There is actually a weird group of people doing a carnivore diet where you basically only eat animal products. Literally to the point of what the meme posted says of not eating like spices, or food cooked in olive oil. It’s wild lol.
I follow some of those people.
What I learned is you shouldn’t do it. Do you know what happens to your poop when you take out fiber from your diet? It just leaks out.
Others claim extreme constipation like 3 days. I don’t know if I believe that.
extreme constipation like 3 days
Fun fact: this is not extreme. Extreme is more than a week. 3 days is the minimal threshold for constipation.
Everyone keeps saying “fun fact” dealin with 💩 info. 😂
Thank you for the info.
I’m laughing harder than is the poop of a fiber detestent.
Fun fact, those two things go together. My oldest is autistic and needed several rounds of feeding therapy before he’d eat anything but Chicken Nuggets like 90% of the time.
if your constipation gets extreme enough your bowels start being unable to pull liquid out of what comes into them. So you go from being unable to poop at all to suddenly just having the still liquid stuff leaking out around the blockage being the only thing that can come out.
I’ll probably regret going there ….
But could this be a scenario where the cheapest chicken tenders are good? Is there any fiber to whatever they use for filler?
That’s really interesting. Thanks for the info.
Omnivore or not, it doesn’t hurt to question how desirable or perceptibly necessary meat really is or isn’t, when it’s not dressed up by so many other ingredients. People often assume that they could “never give up meat,” but in most cases when people do reduce or abstain from animal products, they find that animal flesh is actually the easiest thing to let go of. Dairy is usually the most challenging one.
how desirable or perceptibly necessary meat really
Oh boy.
Every damn study we have, plus at least 800.000 years of human evolution cooking over fire:
- we should eat everything in moderation, balanced diet is a varied diet.
That concludes any and all ted talks on should we eat animal products for health.
Now, the question then is: okay, then how much meat should I eat: about 300 gram* once or twice a week seems like the sweet spot. A little more if recovering from injuries. A little more if you’re growing up. A little more in old age if you notice you’re losing weight.
Source: idk, all the damn studies we make on large populations, e.g. https://pmc.ncbi.nlm.nih.gov/articles/PMC2803089/
(*) Varied meat. Includes offal. White and red.
Oh , I buy this, to some extent. As an omnivore…. I’ll never give up eating meat, but I do love some meals that are “accidentally” vegetarian.
Hot take on Indian food: one of the world’s greatest cuisines but when I visited, I found so many restaurants deprioritized even chicken so much that it was just not worth it. Enjoy the meals, enjoy what they do well without trying to push different preferences
Sir, this is a shitpost
Damn, touche.
The only plant I put on a steak is a little black pepper. I put more rocks (salt) on it than plants.
Beef steak’s proper function is as a delivery system for chimmichurri, since it’s gauche to just drink it straight.
Garlic, soy sauce, salt. Usually on a london broil, but that steak is SO good.
I marinate cheap flat iron cuts in a mix of ginger, garlic, soy sauce, vinegar, olive oil, and a tiny bit of toasted sesame oil. Better than anything I’ve gotten for a premium at a restaurant.
Theres another recipe i have for hunan beef. Involves vinegar, soy sauce, oyster sauce, taco sauce, honey, beef stock and corn starch for the sauce. It tastes amazing.
Pain to make though
I would even suggest an actual pepper steak. If not, a bit of horseradish is sometimes nice too.
I’ve cut back on meat over the past couple of years, but I reserve the right to have a plate of chicken tenders when coping with emotional distress.
I never liked chicken nuggets until going vegan, lol. The plant-based ones are amazing.
“Vegetarian + tendies” is completely valid.
In medical literature and studies, vegans are often described as someone who eats meat no more than once a month. :)
Sure, but that’s wrong and used for convenience because the terminology got muddled early on. That was the original definition (i.e., no eating animal products), but the Vegan Society who created the term changed it not long after (in the 1940s?) to include avoiding exploitation generally “as far as is possible and practicable”. That’s because veganism is an ethical movement that sees this exploitation as fundamentally wrong. There’s still a note about this original definition at the end, of course, because a dietary term is largely how it exists in the minds of non-vegans.
What you’re referring to is a plant-based diet(er) (or “strict plant-based diet” if you want to be really clear and beat marketing buzz). Calling a vegan “someone who eats meat no more often than a month” in the sense of how vegans use the term would be like defining someone who’s anti-dog-abuse as someone who kicks their dog at most once a month.
(Edit: Notably, “vegan diet” is used among vegans, but because it’s a diet that comes as a consequence of being vegan, not because following it makes you vegan.)
TL;DR: That’s a definition used mainly among non-vegans.
Valid, I also treat myself to a steak for my birthday
