To lower the carbon footprint of the food we eat, new food technologies allow us to take animals out of the equation and reimagine our culinary traditions.
From the latest CNN #InventingTomorrow…
#NeatBurger #ImpossibleFoods #BeyondMeat #MotifFoodworks #plantbased #sustainable #alternative #meat #climateaction #climatechange #climate #vegan #sustainability #green #eco #meatless #meatfree #vegetarian #CNN #CNNInternational #CNNi #future #food #innovation #innovators #entrepreneurs #entrepreneurship #technology #tech #news
同時也有29部Youtube影片,追蹤數超過22萬的網紅Zermatt Neo,也在其Youtube影片中提到,For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zw...
future meat 在 Facebook 的最佳貼文
"The truth is the planet is running out of resources to feed 8 billion people and, very soon, 10 billion. We have to change, whether we like it or not. So why not better prepare for the future?"
For the latest CNN Marketplace Asia, I talk to Green Monday CEO David Yeung about vegan Spam, plant-based fish, and why we need to take meat off the menu.
Yeung is a pioneer of the plant-based movement who is exporting his company's green alternatives worldwide with a popular vegan "Spam" called OmniPork. With backing from high-profile investors including director James Cameron as well as $70 million in its latest round of financing, Green Monday has introduced 's plant-based meats to 20 countries and has launched a new line of plant-based seafood.
"People are actually very surprised that 73% of global seafood consumption happens in Asia," he tells me. "The problem with the ocean is that we cannot just fish endlessly."
Yeung believes shifting Asia and the world to a more sustainable diet is crucial to our common survival.
#plantbased #sustainable #alternativemeat #vegan #GreenMonday #OmniSeafood #OmniPork #GreenCommon #OmniFoods #sustainability #green #eco #meatless #meatfree #vegetarian #instagreen #Marketplace #MarketplaceAsia #CNN
future meat 在 Facebook 的最佳貼文
Proud to be featured alongside dear friends Root The Future and Maria Poonlertlarp and my little girl Lily Miss Sunshine in this awesome vegan roundup for Lifestyle Asia Bangkok!
future meat 在 Zermatt Neo Youtube 的最讚貼文
For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.
For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.
As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.
It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!
Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909
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future meat 在 索艾克 Youtube 的最讚貼文
#未來肉 #素便當 #大霈 #大債時代
終於有機會跟大霈合拍影片!她吃素好一陣子惹,線上也有眾多廢寶敲碗蔬食料理很久,這次用了最近新興的植物肉,做成三道上班小資族也能輕鬆完成的蔬食便當!
▼文字食譜在下方喔▼
番茄燉未來肉丸
植物肉 150g
蒜頭 3顆,切末
鹽 少許
胡椒 少許
特級橄欖油 少許
洋蔥 1/2顆,切絲
番茄泥 200ml,約半罐,也可把新鮮番茄剁碎
水 少許
糖 少許
九層塔 1小把
1. 植物肉與蒜末、鹽、胡椒、特級橄欖油混合,攪拌均勻到產生黏性。
2. 捏成紮實的丸子。
3. 下油熱鍋,用大火將肉丸表面煎上色,取出後放入洋蔥炒香。
4. 加入番茄泥、水、鹽、糖、胡椒,煮滾後把丸子放回去。
5. 燉到肉丸熟透、醬汁收濃,熄火前加入九層塔。
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醬燒未來漢堡排
植物肉 150g
蒜頭 3顆,切末
鹽 少許
胡椒 少許
特級橄欖油 少許
醬油 1大匙
米酒 1大匙
烏醋 1/2小匙
糖 1-2小匙
青蔥 1支,切末
1. 植物肉與蒜末、鹽、胡椒、特級橄欖油混合,攪拌均勻到產生黏性。
2. 捏成紮實的漢堡排。
3. 下油熱鍋,用中大火將漢堡排雙面煎上色,取出備用。
4. 同隻鍋子下醬油、米酒、烏醋、糖,煮滾後收濃。
5. 放入漢堡排煮熟、吸收醬汁,起鍋後撒上蔥末。
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魚香茄子
茄子 1根,切條
蔥 1支,切末
薑 1個指節大,切末
蒜頭 3顆,切末
炒油 少許
植物肉 120g
豆瓣醬 1大匙
醬油 1/2大匙
烏醋 少許
麻油 少許
糖 1/2小匙
鹽 少許
1. 茄子切條後,抓點鹽巴去掉水分。
2. 下油熱鍋,將蔥、薑、蒜用中火炒香。
3. 放入植物肉,持續拌炒開來,煎炒到上色。
4. 放入豆瓣醬炒過,放入茄子炒過,加入剩餘的調味料。
5. 收乾後試試調味。
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0:00 開始
4:06 未來肉丸
8:29 魚香茄子
13:06 未來漢堡
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廚房廢寶索艾克
YT 頻道:https://www.youtube.com/channel/UCgqhmEJ-t_U5ca4f9IxQZdg?fbclid=IwAR1JM-lvV2Asl7hodV3dnC8qITjESc1RKx1Y4y85p49nXQbTOyduro3Qx2E
臉書:https://www.facebook.com/soacliu/
IG:https://www.instagram.com/soacliu/
新書《Soac 的台灣菜》https://www.books.com.tw/products/0010826337?sloc=main
小英總統推薦食譜書喔哈哈哈
future meat 在 吃貨豪豪HowHowEat Youtube 的最佳解答
喜歡看我吃東西記得按讚&訂閱喔
下次想看我吃什麼可以底下留言告訴我
IG有我的一些生活有興趣的朋友可以追蹤一下
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聯繫方式:martinisgy@gmail.com
Mi Noodle Bar 位於:391 2nd Ave, New York, NY 10010
大胃王挑戰內容有:3磅的肉、3磅的麵,90分鐘內完食餐點免費(湯不用喝完)成功的話店家會送100$餐點折價卷,失敗則要付65$。
Mi Noodle Bar located in:391 2nd Ave, New York, NY 10010
Challenge Details
– 3 lbs of meat
– 3 lbs of noodles
– 90 minute time limit
– Broth may or may not be required
Prizes
– Free Meal
– $100 gift voucher to be used later
– Wall of Fame
– 1 free appetizer for future dine-ins “pho life”
#美國 #大胃王 #紐約 #越南河粉