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Post by blazerrose on Nov 19, 2012 6:23:41 GMT
I was surprised how definitively they could tell what was and was not chicken, and that it was boar of all things that confused them.
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Post by Lokifan on Nov 19, 2012 7:51:29 GMT
If I understood it, they got chicken multiple times between the exotics. Was that right?
It would seem you would notice and remember the chicken at that point.
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Post by the light works on Nov 19, 2012 15:18:00 GMT
yes, there were multiple samples of chicken. otherwise, once you had caught the chicken, you would know everything else was not chicken.
I always reversed that. I would serve chicken and claim it tasted just like _________.
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Post by breesfan on Nov 20, 2012 0:46:46 GMT
I thought this was interesting though.
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Post by User Unavailable on Dec 6, 2012 22:11:53 GMT
I've always called folks out as liars when they say, for example, "Frog Legs taste just like chicken." I just look at them and say, "Well then I know for a fact you have never eaten Frog Legs."....and I usually turn out to be correct.
My rule of thumb is, when someone says, "It tastes just like chicken." They have never tried it before and are just trying to fit in with the crowd.
Note: I have never been setting around a mess of frog legs and had a first time eater of them, say, "they taste like chicken."
Note: I am just using Frog Legs as an example. I have eaten them many times and have eaten many other "exotic" meats as well, even some of the ones they tested on the show.
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Post by blazerrose on Dec 7, 2012 7:45:18 GMT
And now you can do the eye roll and ask, "Sheesh, don't you people ever watch MythBusters?" LOL
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Post by User Unavailable on Dec 7, 2012 14:24:43 GMT
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Post by breesfan on Dec 7, 2012 20:21:42 GMT
LOL!!
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Post by cijay on Dec 11, 2012 16:49:31 GMT
I do find frog legs taste like chicken. Alligator/crocodile tastes like pork
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Post by the light works on Dec 11, 2012 17:32:55 GMT
mini myth: if everything tastes like chicken, why do they make mock turtle soup out of beef?
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Post by User Unavailable on Dec 11, 2012 19:27:36 GMT
I do find frog legs taste like chicken. Alligator/crocodile tastes like pork I just can't see people making those connections to taste at all, unless they are comparing the seasonings flavor and not the meats flavor and texture.
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Post by cijay on Dec 12, 2012 2:27:52 GMT
I always compare tastes plain (otherwise, you're right, they can taste like peanut butter if you put peanut butter on them!)
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Post by freegan on Dec 12, 2012 8:15:02 GMT
Has anybody thought of "Quorn" and other non-meat meat imitators?
Their taste labs might have enough data on whether their products need similar additives to those they use to simulate chicken to determine how similar to chicken other meats are in their taste.
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Post by User Unavailable on Dec 12, 2012 14:11:43 GMT
I always compare tastes plain (otherwise, you're right, they can taste like peanut butter if you put peanut butter on them!) Plain frog legs, have always had a ...amphibian, taste to me. I can't say "fishy" because it is not fishy, but can only be described as...amphibian. The next closest meat they would compare in taste to is snake. IMO. Freegan, I've never heard of quorn. That's a new one on me. (had to google it) Note, that while Quorn products are not solely for the use of Vegetarians and Vegans, I always found it rather hypocritical of vegetarians and vegans to both "want" and to "use" meat substitutes.
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Post by ironhold on Dec 12, 2012 21:29:44 GMT
Over the years, I've suffered severe damage to my sinuses and have been left with a seemingly permanent case of post-nasal drip. The end result is that my senses of smell and taste have been severely damaged.
Because of this, I increasingly go by texture when I eat; for example, mushrooms that have been boiled tend to have a distinctly rubbery texture to them. I also pay close attention to how the food looks and any other cues about what's up.
Last year I actually got two mayonnaise samples in the mail as part of a national promotion. One sample had the regular formulation, while the other sample was the brand's new "low-fat" variety. The promo was to guess which was which (the packets only had letters on them) and vote online. The company was bragging that you couldn't taste the difference, but I was more than able to "see" the difference (it spread entirely too easy) and "feel" the difference (the low-fat variety had a thinner consistency). Turns out that the low-fat version used vegetable oil instead of one of the ingredients in the regular version... hence my observations that the spreadability and texture were more like the "easy-spread" butters that also use vegetable oil.
In that sense, I wonder if the various meat substitute companies have found ways to compensate for matters other than taste.
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Post by freegan on Dec 13, 2012 1:27:29 GMT
I only tried Quorn because my local supermarket regularly has promotional discounts on their products and, lately, the promotions are cheaper than the equivalent meat product.
The only textural difference between Quorn and the equivalent meat product is that with the meat you get fat, gristle and the occasional chip of bone. Once they synthesize them you'll be hard pressed to tell the difference. ;D
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Post by User Unavailable on Dec 16, 2012 18:38:01 GMT
Hmmm...You'll pardon me, if I fail to believe that!* ;D I'll have to look around and see if I can find some and give it a try. Though I'll bet it won't be easy to find in Kentucky! Edit*- A thought occurred to me, the texture you are referring to...is it "ground" meat substitute? I could see Ground textures as being the same, but only ground type meat substitutes.
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Post by ironhold on Dec 16, 2012 21:50:13 GMT
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Post by freegan on Dec 16, 2012 22:17:23 GMT
Hmmm...You'll pardon me, if I fail to believe that!* ;D I'll have to look around and see if I can find some and give it a try. Though I'll bet it won't be easy to find in Kentucky! Edit*- A thought occurred to me, the texture you are referring to... is it "ground" meat substitute? I could see Ground textures as being the same, but only ground type meat substitutes. The beef substitutes are, indeed, ground beef textured. However, the chicken substitutes are textured very like chicken breast. I haven't tried any fish substitutes but I anticipate that they'll have a texture similar to overly-moist chicken breast. Nor have I tried pork substitute (I don't recall ever having seen any - other than sausages - as pork is so cheap and creating a Quorn substitute would not be cost effective, I guess). Edit: Second guess; Chicken is also cheap so I think it's down to the firmer texture of red meats that they only come in ground form while white meats' textures are easier to simulate.
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Post by User Unavailable on Dec 16, 2012 23:27:25 GMT
I can see the chicken substitutes as being textured like the processed "chicken breast" patties/fillets. which are ground, then pressed and formed into patties/fillets.
This is confirmed by your belief that the fish substitute would probably be similar to a overly-moist chicken breast. Processed chicken breasts and processed fish patties/fillets is the only way fish could be compared to chicken breast.
No way could the chicken substitutes be compared to chicken breast straight from the chicken. Muscular structure is simply beyond food processing abilities.
Edit: I just got through checking out the Quorn.us site, pretty much what I expected, everything, including their "cutlets" are pressed and formed and so cannot compare to actual cuts of meat in texture. i.e. an actual chicken breast, fresh from a chicken.
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