DAY 5Today I spent most of the day prisoner minding so had to make do with a plastic burger for dinner The MP600 helped open the plastic which contained the plastic (don't judge me )It did have cheese (of sorts) & bacon if that helps
Be happy that you are not in the states, where this variety of burger comes with plastic cheese. I haven't actually seen one of these (individually wrapped burger, not the brand) at the store in a long while.
I'm afraid it does indeed come with plastic cheese (at least I could toast the buns) https://rustlersonline.com/
At least you didn't get the Meatless Maverick.
Day 5The cheese should not stand alone. This one's a nice aged cheddar from Australia.... mature cheddar, they say in the UK. well, I cut the cheddar.
a few years ago, I was known to bring whole bell peppers to work with a bottle of ranch dressing, cut them up in the break room with my SAK and eat 'em up.
DAY 4So a nowhere kind of day at work doing case files (essentially, no use for the Gerber )However, I found another combo blade that I carry about for most of the day and forgot about Here it is opening some mail when I got home this evening
TVP (Textured Vegetable Protein) was invented to stretch the meat budget of institutions such as schools and prisons. It was never meant as a meat substitute to be served on its own and the flavorings that are used to make it into fake meat are often high in salt or undigestible and undesirable chemicals. I figure that burger substitutes are for vegans who don't want to be or just can't fully commit to being a vegan. If you want to not eat meat then why would you want to have fake meat that's supposed to have the taste and texture of meat? Of course, if used as intended, TVP in its basic-paste like form is shelf stable protein that you can buy in large cans for long term storage for your survival pantry and have it when you need it. So, it does have that going for it.
Day 5Used the 940 to cut some ceramic wool for some emergency alcohol stoves.(Image removed from quote.)
Ooo well that looks like fun. What did you use to drill those holes? I'd have used the knife back in the days before I converted to the SAK life.
TVP (Textured Vegetable Protein) was invented to stretch the meat budget of institutions such as schools and prisons. It was never meant as a meat substitute to be served on its own and the flavorings that are used to make it into fake meat are often high in salt or undigestible and undesirable chemicals. I figure that burger substitutes are for vegans who don't want to be or just can't fully commit to being a vegan. If you want to not eat meat then why would you want to have fake meat that's supposed to have the taste and texture of meat?
If you want to not eat meat then why would you want to have fake meat that's supposed to have the taste and texture of meat?
Since those products sell abundantly, it follows that people have reasons for buying them (<< abductive reasoning). According to Fortune, global meat substitute sales generated US$4.9B in 2020 - a not inconsequential sum. A primary reason for consuming vegetable-based faux meat is that people eating plant-based diets statistically live longer and healthier lives than carnivores, and to avoid the carcinogens generated by grilling meat. A meatless Impossible Burger at Burger King is probably associated with fewer long term health risks than is a Whopper (to avoid the carcinogens generated by flame broiling), but I don't care for fake meat. So I would prefer something like vegetarian Middle Eastern carryout / take away, which we had last night at the Powernoodle Compound, and which is insanely yummy and packed with a cornucopia of phytonutrients. Each to his or her own on that one.
Meat substitutes are most commonly sold to "Flexetarians", much more than Vegetarians or Vegans.... I read somwhere that it's actually in the 90% range for the initial sales of the Beyond and Impossible Burgers. I can certainly see that for myself. I like a real burger or steak as much as the next guy.... but sometimes when I want to eat a burger, and want to load it up with toppings (and have a more subtle beef flavor)... and don't want to deal with an undercooked center or a food coma for the next 2 hours, I'll go for a meatless burger. Often, the meatless counterpart just feels clean and filling, without the things that one "gets used to". Perfect example would be the mock duck in Thai curry. I prefer it to real duck, because it's less fatty and inconsistent in texture and flavor, but it adds a heartiness to the dish.
DAY 6 It's cloudy and gloomy here today, so I took a shot of the Signal with its light. It's a Nite Ize zipper pull light, so at least I have a light, ferro rod, and MT with me.(Image removed from quote.)
DAY 6Some lovely looking blades out there people I can't believe my shameful picture of an emergency plastic burger would cause such a debate This evening I opened a box of coffee pods for the morning so it was a Hi-Octane blade for Hi-Octane coffee
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