I’ve seen a few sources saying she’s been dealing with lung cancer the last few years and that’s she died of complications from that, but I’ve never heard of any of the sites before, so I won’t vouch for how reliable that info is, but that’s all I can turn up.
Dang, with her and Bob Barker, my inner child is taking a beating this week. The premiere of The Animated Series is one of my clearest childhood memories, waiting for it to start and that theme kicks in. It always amazes me she was meant to be a that character and now she’s such a big part of DC.
That’s really what I look forward to most is an infinite flavor palette. My family hunts, do we’ve tried quite a number of things over the year. An endless availability of passable antelope or cougar meat that didn’t hurt living things would be amazing to me.
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.
To get right to the meat of the article:
New School Foods’ process starts by creating a biopolymer gel. This homogeneous hydrogel is placed in contact with a freezing surface and the gel is directionally frozen, resulting in the formation of thousands of directionally aligned, microscopic ice crystals traveling away from the freezing source.
Once the gel is fully frozen, the ice is removed, leaving behind empty channels. These channels act as a scaffold; the channels are filled with proteins and other ingredients (color, flavors, fats) to form the muscle fibers.
This was pretty close to my guess from looking at the pic of the the raw product. It looked like if you’d flatten out a swirled soft serve ice cream cone. The lattice structure should create a nice flakey texture.
Flavor is always the hard part, but I’m not looking for 1:1 replacement there. Actual recipes can always help shape the flavor to your palette. Salmon is pretty distinct, so maybe a generic white fish may work better.
There are always negative comments about it being processed food, but I still think the ecological benefits will outweigh that. Adapting our cooking can offset the near term nutritional issues. Use less meat, real or synthetic. We might not be able to keep our current habits if we want things to improve. We can start compromising now, or sacrifice later. That’s my feeling about it at least.
We have 2 Tecware Phantom RGB at home that have been great. They have a decent number of options and we’ll under $100.
I just use the RGB for backlighting, but SO had the pudding caps and they look great if you’re into that. The software hasn’t been too bad for us either.
I’ve been using this one since 2016.
Very valid points. I forgot WordPad existed and I use Notepad way more than I’ve ever used WordPad. But many people still havent really used computers much in depth beyond specific things they’ve been shown.
I know I could just use Google Docs or throw LibreOffice in there, but many people now in retirement age have still managed to dodge learning much about computers.
If you deliver a new computer that can’t type a letter, send an email, and play YouTube out of the box, that seems like a fail. And I feel many that won’t know what do do without something like WordPad also may not have an Internet connection, nor should they have to if they just need a presentable looking doc.