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View Poll Results: Would you eat lab grown meat?

Voters
26. You may not vote on this poll
  • No.

    3 11.54%
  • Hell No!

    8 30.77%
  • I'd have to see it first.

    2 7.69%
  • Yes.

    4 15.38%
  • If it saves animals yes.

    2 7.69%
  • If it keeps emus from being killed then there is no drawback.

    4 15.38%
  • I just threw up in my mouth a little.

    3 11.54%

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  1. #1
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    Question Would You Eat Lab Grown Meat? <---- Hey that rhymes!!

    http://www.cnn.com/2012/08/13/tech/i...rticle_sidebar

    Lab-grown meat gives food for thought
    By Tom Levitt, for CNN
    updated 7:21 AM EDT, Mon August 13, 2012 | Filed under: Innovations

    ...In fact, rather than attempt to race to produce an engineered meat product, Forgacs said his first lab-grown product is going to be leather, which he says "is a similar product to some extents but not as controversial and doesn't require the same legislation that meat does".

    When it comes to producing meat, Forgacs says the most difficult part is creating muscle tissue that tastes, looks and feels like animal flesh....


    I'd have to say this sounds really gross right now. Maybe in the future they can do something with this that I'll eat, but not now.

  2. #2
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    I'm longing for a synthetic meat breakfast sandwich as we speak.

  3. #3
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    Would You Eat Lab Grown Meat? <---- Hey that rhymes!!

    --------------------------------------------------------------------------------
    Can we pretend to eat it?

  4. #4
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    Quote Originally Posted by TrackerSam View Post
    Would You Eat Lab Grown Meat? <---- Hey that rhymes!!

    --------------------------------------------------------------------------------
    Can we pretend to eat it?
    Put it in a napkin and stash it? Or feed it to the dog under the table?

  5. #5
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    That technical description up there, where they talk about imitating the texture and ....blech...other attributes of meat?? That's enough to make me go vegan.

  6. #6
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    Quote Originally Posted by oh_gal View Post
    That technical description up there, where they talk about imitating the texture and ....blech...other attributes of meat?? That's enough to make me go vegan.
    Fake meat must be better than no meat. Where's the beef? Pass the gravy.

  7. #7
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    I wonder if they can grow it in petrie dishes full of barbecue sauce?

  8. #8
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    Quote Originally Posted by Steely Dan View Post
    I wonder if they can grow it in petrie dishes full of barbecue sauce?
    Sounds like my wife's recipe. Wait, those are the leftovers in our fridge, green and white and furry. Just kidding. I've got to clean out that fridge.

  9. #9
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    BetteDavisEyes is offline "Fasten your seatbelts. It's going to be a bumpy night."
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    Slightly OT and not intending to usurp your thread, SD, but I was reminded of a funny fish experience that I'd like to share.

    A couple of years ago, I was next in line at the seafood counter at the market where I do most of my food shopping. The fish guy was waiting on an older woman who was asking about the farm-raised tilapia that was a featured item. I could hardly keep from as the fish man tried to explain to her that "yes, the fish were in water" as the customer was having difficulty comprehending how fish could be "raised on a farm"

    DH and I are regulars at the seafood counter, and the two full-time fish guys know both of us well. When the woman left, I told G.. that he had handled the situation admirably and that I didn't know how he kept a straight face. He had caught my and knew that I, too, was amused

  10. #10
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    Beats Soylent Green.


  11. #11
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    I have discovered the wonderful nutritional value of quinoa (pronouced keen-wah).
    My vegan venture continues.

  12. #12
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    Grow your own? Moo.....

  13. #13
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    BetteDavisEyes is offline "Fasten your seatbelts. It's going to be a bumpy night."
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    Quote Originally Posted by oh_gal View Post
    I have discovered the wonderful nutritional value of quinoa (pronouced keen-wah).
    My vegan venture continues.
    Have you tried farro? Kind of like barley, but has a more robust, nutty flavor and texture.

  14. #14
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    Talking

    Quote Originally Posted by BetteDavisEyes View Post
    Slightly OT and not intending to usurp your thread, SD, but I was reminded of a funny fish experience that I'd like to share.

    A couple of years ago, I was next in line at the seafood counter at the market where I do most of my food shopping. The fish guy was waiting on an older woman who was asking about the farm-raised tilapia that was a featured item. I could hardly keep from as the fish man tried to explain to her that "yes, the fish were in water" as the customer was having difficulty comprehending how fish could be "raised on a farm"

    DH and I are regulars at the seafood counter, and the two full-time fish guys know both of us well. When the woman left, I told G.. that he had handled the situation admirably and that I didn't know how he kept a straight face. He had caught my and knew that I, too, was amused

    I'll tell ya what. I'll make pancakes for everyone and then we can all usurp.

    Quote Originally Posted by FrayedKnot View Post
    Beats Soylent Green.
    Ummmm, does that mean that you've actually tried them both, or is that just a guess?

  15. #15
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    Quote Originally Posted by BetteDavisEyes View Post
    Have you tried farro? Kind of like barley, but has a more robust, nutty flavor and texture.
    Now why did that conjure up visions of riverboat gamblers in the 19th century...? Oh wait...that's faro...

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