What I can totally switch to without skipping a beat is Beyond Meat “beef” patties

Maybe I’m just cooking them wrong. We didn’t raise cattle growing up, but we always bought a side of beef from a neighbor, so that’s my benchmark. Maybe I’m the same way as you with chickens.

Yeah, they’re definitely pricey. I tend to buy in bulk when they go on sale, and they freeze just fine.

The Beyond breakfast sausages are absolutely delicious. There’s two, maybe three, varieties available in my area. There’s the links, which are my favorite, and also the patties. I’m not sure if they stopped making them or my grocery store just stopped carrying them, but there used to be a maple sausage one that was beyond amazing.

Impossible makes a ground sausage that’s also really good. It comes in a sleeve like regular ground sausage and, IMO, tastes better than the real thing.

If you’re talking about the brats, then yeah, AFAIK there’s only one type of those.

The meatballs are kind-of sausage-y and also excellent.

What I do in my free time is not for you all to judge. 😆

A little bit high, yeah, but you don’t usually need to salt or season it in most cases. Not to mention regular chicken often gets heavily salted, so in my mind it’s more or less the same in the end.

The reasons for high dollar amount compensations are usually, at least, threefold:

1. Cover the plaintiff’s legal fees. Lawyers often get a percentage of the award or settlement and typically are the ones to set the dollar amount being sought. Even if they “just” bill hourly then the plaintiff still has to pay them (win or lose). Often, though not always, lawyers are expensive (especially good ones).
2. Actual compensation to the victim
3. A deterrent to future violations that led to the lawsuit / encouragement to do better

Edit: That’s against companies and large entities, though. I’ve never understood awards of millions of dollars from regular people who could never in 10 lifetimes pay that amount. Maybe it’s just symbolic? I’ve never really known what happens when Jim Bob who makes $1000/mo on social security gets sued for $10 million and loses.

Before I quit smoking ~11 years ago, I could eat literally anything because it all tasted like cardboard anyway. Don’t miss that one bit.

😆 I’m stealing this.

Not that brand specifically, but I use the TVP crumbles in a lot of dishes. The ones I get are frozen and like $5.50 for ~14 oz so not exactly a bargain but I’ll keep an eye out for that brand next time I’m out. They go great in sauces or for chili, tacos, and things like that.

Impossible mince has entirely replaced beef in our pasta sauces and Mexican dishes. Soaks up the flavours around it well and has that familiar chew/bounce of minced beef.

Has a different name in the US so had to look it up, but yeah, it’s great for sauces and spiced dishes. I also have had good results with the “meatless crumbles” which are just ground/minced beef-like textured vegetable protein as they also soak up flavor like nobody’s business and have similar chew/bounce

Yeah, let me know. The only good “this is really close to real beef” product I’ve found is a mycoprotein “steak” but they’re extremely expensive so I don’t buy them often.

I mean, with fried chicken, once you ate the skin the rest of it was just greasy and “meh”.

Could be right on the smell, but TBH, I’ve never really associated chicken with a particular smell (except fried chicken) but I always liken that more to the cooking process than the meat itself.

I probably did leave out a fair number of dishes/use-cases since most of my chicken consumption that isn’t just snacking is in the form of sandwiches, cutlets, and casseroles: things that don’t don’t necessarily need the fat to make the dish. Same for things like quesadillas and fajitas. But at the end of the day, this post is my own personal opinion and not a blanket statement of fact lol.

I’m also not a strict vegetarian, so using chicken stock is acceptable when needed though I usually make due with oil/butter and spices.

Filets, cutlets, popcorn chicken, tenders, nuggets, strips (like you’d use for fajitas), as well as dishes made with those (chicken soups, cassseroles, etc). Haven’t seen a good “drumstick” or “wing” substitute unless you allow for boneless but those are basically nuggets lol. Same for rotisserie chickens.

The closest thing to a rotisserie chicken would be like a Tofurkey and while they can be good, they’re not fooling anyone.

some sort of underlying chemical taste

I notice that with the beef substitutes (they vaguely smell like canned dog food lol) but finally just got used to it. All the chicken-like products, though, taste like, well, chicken lol.

That’s awesome. Hope it works out well for you because, yeah, having a truck on hand is incredibly useful. Even maintaining it (taxes, insurance, etc) is less hassle than renting a truck when you need one or having to shell out for delivery.

Heh, thanks. My main view is that there are lots and lots and lots of views that exist between the extreme ends of the ideological spectrum, and apparently that’s a controversial opinion here. 🙄

And you can take your thumbs and do this with them:

An optional field was added to the userdb to allow storing birthdate. That’s it.

The systemd project merged a pull request adding a new birthDate field to the JSON user records managed by userdb in response to the age verification laws of California, Colorado, and Brazil.

This is the same record that already holds basic user metadata like realName, emailAddress, and location. The field stores a full date in YYYY-MM-DD format and can only be set by administrators, not by users themselves.

An optional field in the userdb JSON object. It’s not a policy engine, not an API for apps. We just define the field, so that it’s standardized iff [sic] people want to store the date there, but it’s entirely optional.

–Lennart Poettering

https://itsfoss.com/news/systemd-age-verification/