157
I try synthetic salmon and enter the “uncanny valley” of taste
(arstechnica.com)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 19 Aug 2023
157 points (100.0% liked)
Technology
37554 readers
473 users here now
A nice place to discuss rumors, happenings, innovations, and challenges in the technology sphere. We also welcome discussions on the intersections of technology and society. If it’s technological news or discussion of technology, it probably belongs here.
Remember the overriding ethos on Beehaw: Be(e) Nice. Each user you encounter here is a person, and should be treated with kindness (even if they’re wrong, or use a Linux distro you don’t like). Personal attacks will not be tolerated.
Subcommunities on Beehaw:
This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.
founded 2 years ago
MODERATORS
I haven't been impressed with meatless fish flavours in general yet, to be honest. It doesn't seem like "fishy" should be hard to achieve, but apparently it is.
Here's hoping the next generation impresses me more.
I haven't had the chance to try fake fish yet.
Maybe they should go for something a little more exotic, say ostrich or crocodile. Close to flavors people know, but they'd go into with a more open mind. Maybe too novel though to be a lasting success though. I'll leave that to the marketing people.
I wonder if we'll ever get a blue raspberry of meats - something that doesn't exist at all in nature. The trick is that most Anglos are pretty picky about what kind of land meat they will eat to start with.
Though it's not neon blue and more of a blackberry black, I thought Blue Raspberry was based on the flavor of Rubus leucodermis, the Whitebark Raspberry which grows in the Pacific Northwest?
Wow, that's news to me if so, I'll have to look it up.
Edit: Nope, Wikipedia at least says it was just made up.