camelot-forum.co.uk

https://www.theguardian.com/commentisfr ... ck-farming

Been a while since I last saw any weekly monbiot in the graun.
Have to say, that "If" you could guarantee me well cooked decent salad beyond burger sous vide & pan finished then I estimate my actual meat intake could drop by an estimated & not inconsiderable 60% ..but after multiple disasters of "burnt, dry, sh1te" from chains it is doomed to fail ..a decent veggie burger needs care and recognition as should bred for meat livestock.

Thing is, all the talk of meat alternatives for the past 12 months that I've seen has been American consumer based negative formed opinions (apparently) & those opinions forming wall street opinions of "failure & pulling investment out" ..however I did not find anything from anyone online who tried the alt meat having anything particularly bad to say on video, ..& comments!? well not filled with haters either, so is this money manipulating market? or u.s taxpayer subsidised cheap meat giant producers like cargill type paying to shortsell the market by nefarious means & press planted opinion?

The beyond burger is so popular in this house that honestly we pretty much don't find ourselves eyeing bovine burgers any more, that mental link has been severed in favour of something better & less often, so much so that my wife & daughter are now (with the advent of the airfryer) keener to eat more oily fish, the airfryer cooks great salmon portions & is encouraging more veggies too ..simple flavours, cleaner eating, cooking win.

So much so that the wife asked for a 3rd poached egg on toast in fact eggs 2 nights running as a main meal, the broccoli, air fried, means we are consuming double quantities also, with a full head between two plates deemed "not enough" when served with rice & salmon.

Added some smokey sweet paprika salt on the burgers baby leaf salad (25% of a regular bag) ...bloody hell, too good, show some restraint fella!
The meat alternative has produced some unexpected results, we are eating more veggies without even trying, (tied in with lower energy cooking)

Never thought I'd see the day when the 3 of us agreed in favour of another portion of oily fish rather than meat, but there you go! ..presumably we are the type of peoples monbiot is on about.

Personally cannot be bothered reading his anti farming agenda and the "spurious" comments about farming killing the planet.

But, it’s not anti-farming.

It’s anti ‘big business/capitalism farming’ raping virgin forest and grassland to feed, mainly, the fast food market.

Either directly or to produce foodstuff for the animals.

How many people now have tasted a really good piece of beef or a properly raised chicken, compared to the carp they’re provided through many fast food outlets. And, increasingly, supermarkets to keep prices low.

It was sunny on Friday so we had a bbq - the steak (dry aged rib-eye, from local Angus-Limousin cross) cost £18.

Given the quality and provenance, I think it was reasonable for 500g of steak.

How many people will pay that sort of price regularly ?

We won’t - the steak fed 3 adequately when supplemented with various salads.

We eat meat 1 or 2 times a week, preferring to have quality infrequently. This works for us.

The Grauniad/Monbiot are not getting at responsible farming, it’s the wholesale nature of some meat production that is destroying habitats worldwide and changing the diet/health/habits of populations throughout the world.

No thanks, I'd prefer not to eat a toucan burger, nor badly raised crate pig, badly raised nor badly slaughtered adrenaline filled sour meat, (I miss local slaughterhouses too)

Yes I'd prefer to eat less meat, but better quality.
& more veg.

& that meat & veg typically come from uk farms, out of season food depresses my tastebuds, so I tend to avoid it.

We cannot see how more veg sold & more appreciation of better raised, higher priced meat can be deemed anti, ,,if you cannot be bothered to read & "maybe" learn something new or some common ground then you are a lost cause RJ, to totally ignore all but your own opinion equates to heavily flawed perspective because only your views are valid right!?

I don't agree with everything Monbiot puts into print, but sometimes he makes sense going forward full stop.

Nothing wrong with decent veg based meat alternatives, too much "cheap, crap fast food dross" has made it harder for veg alternatives to thrive

(Recommend you go eat at Leon though next time you are in a big city to see what can be done for fast food though)

There is plenty of "spurious" crap going on from the fast food industry in dumb america to take down veg alternatives, or short the companies for a cheap buy up utilising dumb elements of the populace who fall for complete horse$hit as a matter of course.

We are asked to pay more for meat, we are paying more for meat, it comes at a cost also less meat consumed but higher value product that's a win in my book stemming the tide of a race to the bottom where the barrel is scraped.

Mr Gus wrote: ↑Sun Apr 30, 2023 4:12 pm I miss local slaughterhouses too

When I was a kid, we had three butchers in a town of circa 16-18 000. Each one would buy their beasts locally and have them slaughtered out back of the shop.

They then had a business perspective to make the best use of that resource - prime cuts, obviously, but so much more offal - normal was tripe, heart, liver and kidney with other organs going into savoury ducks/faggots, sausages.

There were pig butchers that would also sell Hodge and Chitterlings (Stomach and small intestine), pigs head (Brawn) and Haslet (Offal meatloaf)

A trip to the butchers as a child was an anatomy lesson.

We have been conditioned to not respect animal husbandry for food - especially locally produced, slaughtered and butchered meat.

The production of plant based alternatives is a reaction to this.

Locally produced meat cannot feed all of us responsibly. There has to be an alternative - plant based protein, either in raw form or processed, is this alternative.

Mr Gus wrote: ↑Sun Apr 30, 2023 4:12 pm No thanks, I'd prefer not to eat a toucan burger, nor badly raised crate pig, badly raised nor badly slaughtered adrenaline filled sour meat, (I miss local slaughterhouses too)

Yes I'd prefer to eat less meat, but better quality.
& more veg.

& that meat & veg typically come from uk farms, out of season food depresses my tastebuds, so I tend to avoid it.

We cannot see how more veg sold & more appreciation of better raised, higher priced meat can be deemed anti, ,,if you cannot be bothered to read & "maybe" learn something new or some common ground then you are a lost cause RJ, to totally ignore all but your own opinion equates to heavily flawed perspective because only your views are valid right!?

I don't agree with everything Monbiot puts into print, but sometimes he makes sense going forward full stop.

Nothing wrong with decent veg based meat alternatives, too much "cheap, crap fast food dross" has made it harder for veg alternatives to thrive

(Recommend you go eat at Leon though next time you are in a big city to see what can be done for fast food though)

There is plenty of "spurious" crap going on from the fast food industry in dumb america to take down veg alternatives, or short the companies for a cheap buy up utilising dumb elements of the populace who fall for complete horse$hit as a matter of course.

We are asked to pay more for meat, we are paying more for meat, it comes at a cost also less meat consumed but higher value product that's a win in my book stemming the tide of a race to the bottom where the barrel is scraped.

No I only choose to ignore the dross put out by Monbiot which has no scientific basis behind it but he gets away with it because he has a platform to preach from in a National newspaper. Its quite simple we have in the UK some of the best quality meat in the world grown in the most environmentally friendly methods in the world and the highest animal welfare standards in the world and yet we still get tarred with what happens in feedlots in America.

As for going to Leon I will actually avoid as its not very fair taking the better half who requires Gluten Free only to be told you have very little choice. I do most of the cooking in our house and my philosophy is that our meals are inclusive of the better halfs needs which is not difficult using british meat and vegetables. Although most of our veg is home grown.

Bugtownboy wrote: ↑Sun Apr 30, 2023 4:49 pm

Mr Gus wrote: ↑Sun Apr 30, 2023 4:12 pm I miss local slaughterhouses too

When I was a kid, we had three butchers in a town of circa 16-18 000. Each one would buy their beasts locally and have them slaughtered out back of the shop.

They then had a business perspective to make the best use of that resource - prime cuts, obviously, but so much more offal - normal was tripe, heart, liver and kidney with other organs going into savoury ducks/faggots, sausages.

There were pig butchers that would also sell Hodge and Chitterlings (Stomach and small intestine), pigs head (Brawn) and Haslet (Offal meatloaf)

A trip to the butchers as a child was an anatomy lesson.

We have been conditioned to not respect animal husbandry for food - especially locally produced, slaughtered and butchered meat.

The production of plant based alternatives is a reaction to this.

Locally produced meat cannot feed all of us responsibly. There has to be an alternative - plant based protein, either in raw form or processed, is this alternative.

Always took great pride in walking our annual pig down to our local butchers for slaughter. Then getting the whole lot back for processing into hams, bacon, joints, a celebration pigs fry, then making haslet, pork pies, lincolnshire sausages, sausage rolls, No freezers back then so salt and salt peter was the main preservative.

Attention to allergies etc is generally very well catered for within the Leon menu's.

https://leon.co/menu/
(select filters)

Tbh, I would try anything (other than a trad breakfast) at Leons based on their fare, that & many hours spent at kings cross, before, during & after rail problems & crap train service, refusing to be held hostage even if it was a 2 hr delay in the evening to eat the concourse burger king (bad food, hostage prices, nowhere to sit, mcdonalds & bk further out within the kc "nightlife" having a leon would have been a joy, but it was always closed & out of my wsy on the southbank by the time I finished work, compared to ck modernised concourse nowadays, & 60+ leon branches overall currently? ..hardly stuck for choice of something tasty there as it is a pretty well designed menu thats about as far from being a greasy takeaway chain as it is possible to get.

I popped in all the minus gluten options & the results were excellent (out of curiosity) & appetising whether you go meat free or not..


A mate of mine refused (like me) to use mcdonalds at peak bad reputaion& standards for several decades, both of us meat eaters appalled at their global operations, we used to swoop into a baked spud shop late at night whilst others went to mc'd out of teenage late night eats boredom, ..we'd be a lot further down the road for generational food change if we'd had a leon, but better some than none, & late than never.

Nice to see they serve aoli too ( recently had a beyond belief success with the daughter & aoli, sent her packing back to plymouth with this ...

https://groceries.morrisons.com/product ... -557429011. ..which is strong spanish long shelf life established brand product now over here, ...be careful if anyome tries it, the strength creeps up on you, we were hammering a meal of mainly hot salad type potatoes just because simple & tasty ..hopefully weaning her off ketchup habits too