Mrs and I tried lab grown fois gras quail, apparently the first in Australia. Amazing to be able to buy this in a restaurant, after hearing about it year after year.
It was certainly meaty, a flavour you simply don’t get with any meat-free chicken, really pungent and distinct (not that I’ve ever had dead quail).
A place called Bottarga in Brighton, Melbourne. Wasn’t cheap, but I’d pay top dollar to support the transition.
I made watermelon tuna sashimi for a meetup and most of the vegans were repulsed because it was so meaty.
How do you make watermelon meaty?
It comes out and looks just like a raw tuna steak. Cut it into sashimi style slices and put on it on sushi rice with a small wipe of wasabi. If your watermelon was too sweet it’ll come through in the end product. It’s uncanny in the texture and flavor.
Sounds tasty. I might be too lazy to try it though 😕
It took a bit of work but it did make quite a lot of “tuna”. Enough for an sushi entire party with 20 people from only half a melon.
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They weren’t rude or anything - just they couldn’t bring themselves to eat it because it was too much like real tuna in appearance
Ahh fair enough, I don’t know enough of the whole story. I take back what I said.