Just the right amount of chewyness to give a meatlike texture. I chop 'em up and stir-fry 'em.
October 10, 2026 at 8:21 AM
Just the right amount of chewyness to give a meatlike texture. I chop 'em up and stir-fry 'em.
What is that meatlike substance?
October 5, 2026 at 9:15 PM
What is that meatlike substance?
Eldritch meats, possessing many of the properties of beef, but upon inspection it reveals itself to be primarily comprised of primordial evil, woven into meatlike fibers.
"We have the meats we have the meats we have..." As the chanting goes, all to tempt the sacrifices, all to awaken The Slumberer.
"We have the meats we have the meats we have..." As the chanting goes, all to tempt the sacrifices, all to awaken The Slumberer.
October 3, 2026 at 5:37 PM
Eldritch meats, possessing many of the properties of beef, but upon inspection it reveals itself to be primarily comprised of primordial evil, woven into meatlike fibers.
"We have the meats we have the meats we have..." As the chanting goes, all to tempt the sacrifices, all to awaken The Slumberer.
"We have the meats we have the meats we have..." As the chanting goes, all to tempt the sacrifices, all to awaken The Slumberer.
Imagine Nashville existing to be some monster’s personal problem.
Couldn’t be!
(Arm belongs to Angel, who eats @gravenecro.bsky.social bones.)
Couldn’t be!
(Arm belongs to Angel, who eats @gravenecro.bsky.social bones.)
September 16, 2026 at 11:56 AM
Imagine Nashville existing to be some monster’s personal problem.
Couldn’t be!
(Arm belongs to Angel, who eats @gravenecro.bsky.social bones.)
Couldn’t be!
(Arm belongs to Angel, who eats @gravenecro.bsky.social bones.)
1990’s Taco Bell meat and whatever meatlike substance was in Wendy’s chili. I would trust those meat sources over the mystery unregulated meat polluting our food chain today.
September 10, 2026 at 2:55 AM
1990’s Taco Bell meat and whatever meatlike substance was in Wendy’s chili. I would trust those meat sources over the mystery unregulated meat polluting our food chain today.
vegans have been freezing tofu to make it more meatlike for YEARS
September 2, 2026 at 2:24 AM
vegans have been freezing tofu to make it more meatlike for YEARS
Never had this before. It is uncannily meatlike
August 19, 2026 at 8:53 PM
Never had this before. It is uncannily meatlike
JMPR
Current players: 0
Avg players: 0
Peak players: 1
Total user reviews: 12
Avg gameplay hours: 25h
Price: $9.99
Find more information on SteamPulse:
https://steampulse.org/game/678150
Current players: 0
Avg players: 0
Peak players: 1
Total user reviews: 12
Avg gameplay hours: 25h
Price: $9.99
Find more information on SteamPulse:
https://steampulse.org/game/678150
JMPR on SteamPulse
JMPR is a handcrafted unforgiving 2d platformer, or “Meatlike,” made for diehard fans.
steampulse.org
August 11, 2026 at 8:50 AM
JMPR
Current players: 0
Avg players: 0
Peak players: 1
Total user reviews: 12
Avg gameplay hours: 25h
Price: $9.99
Find more information on SteamPulse:
https://steampulse.org/game/678150
Current players: 0
Avg players: 0
Peak players: 1
Total user reviews: 12
Avg gameplay hours: 25h
Price: $9.99
Find more information on SteamPulse:
https://steampulse.org/game/678150
So many "vegan" recipes I see lately focus only on superficial aesthetic details rather than taste or texture, like you say that's vegan steak but it's just a vegetable soaked in beet juice and soy sauce that looks vaguely meatlike in your short video, it's not gonna be anything like steak to eat
March 27, 2026 at 10:08 PM
So many "vegan" recipes I see lately focus only on superficial aesthetic details rather than taste or texture, like you say that's vegan steak but it's just a vegetable soaked in beet juice and soy sauce that looks vaguely meatlike in your short video, it's not gonna be anything like steak to eat
Excellent advancement of sustainable protein production! By altering genes in a fungus, the efficiency of energy and water use increased massively while also increasing the availability of the protein to human digestion.
#Sustainability #Biodiversity #Protein
scitechdaily.com/crispr-super...
#Sustainability #Biodiversity #Protein
scitechdaily.com/crispr-super...
CRISPR Supercharges a Meatlike Fungus Into a Sustainable Protein Powerhouse
CRISPR has turned a simple fungus into a fast-growing, meat-like protein source with impressively low environmental impact.
scitechdaily.com
November 20, 2025 at 4:20 PM
Excellent advancement of sustainable protein production! By altering genes in a fungus, the efficiency of energy and water use increased massively while also increasing the availability of the protein to human digestion.
#Sustainability #Biodiversity #Protein
scitechdaily.com/crispr-super...
#Sustainability #Biodiversity #Protein
scitechdaily.com/crispr-super...
part of it is also seeing something meatlike, then noticing the scale and the sort of relief of THIS IS NOT MEAT.
August 6, 2026 at 2:38 PM
part of it is also seeing something meatlike, then noticing the scale and the sort of relief of THIS IS NOT MEAT.
it's pretty simple! tofu "katsu" - freeze your tofu, thaw it, slice, and press the water out well to get the spongy meatlike texture. season with salt and pepper, coat in a cornstarch slurry just thick enough to stick, toss in panko, and fry on both sides until golden brown.
October 22, 2024 at 5:52 AM
it's pretty simple! tofu "katsu" - freeze your tofu, thaw it, slice, and press the water out well to get the spongy meatlike texture. season with salt and pepper, coat in a cornstarch slurry just thick enough to stick, toss in panko, and fry on both sides until golden brown.
Is this a real product? Because it appears meatlike and I am therefore interested.
November 26, 2024 at 3:28 PM
Is this a real product? Because it appears meatlike and I am therefore interested.
"cutlings" gives unpleasant meatlike vibes
February 18, 2026 at 1:04 AM
"cutlings" gives unpleasant meatlike vibes
I first started cooking with it when i lived in Toronto where it seemed a lot easier to find the bigger chunks. They are very satisfyingly "meatlike" if you give them enough time to lose their residual flavour & rubbery texture. Perfect for long, slow-cooked winter stews & curries.
December 2, 2025 at 12:00 AM
I first started cooking with it when i lived in Toronto where it seemed a lot easier to find the bigger chunks. They are very satisfyingly "meatlike" if you give them enough time to lose their residual flavour & rubbery texture. Perfect for long, slow-cooked winter stews & curries.
2/n WARNING: this is very much a make-ahead recipe. It doesn't take much time to throw together, but it NEEDS to sit *at least* overnight for the flavours to all blend together. It takes a while for the kibble to absorb everything & become more meatlike. BUT: other than that it's very flexible
December 1, 2025 at 10:57 PM
2/n WARNING: this is very much a make-ahead recipe. It doesn't take much time to throw together, but it NEEDS to sit *at least* overnight for the flavours to all blend together. It takes a while for the kibble to absorb everything & become more meatlike. BUT: other than that it's very flexible
Forgot to show a pic of the black garlic I cooked with last night. First time I've used it in it's raw form. I've been using grated black garlic for weeks. The taste is sweet, mild, similar to roasted garlic, but meatlike. I was able to eat a piece raw 😋 with no issue before adding to meal
October 28, 2024 at 11:38 AM
Forgot to show a pic of the black garlic I cooked with last night. First time I've used it in it's raw form. I've been using grated black garlic for weeks. The taste is sweet, mild, similar to roasted garlic, but meatlike. I was able to eat a piece raw 😋 with no issue before adding to meal
That's true but I rebuke that logic (cauliflower too). 😄
I've been vegetarian 7 years now and believe vegetables are delicious for what they are and rarely taste like meat.
Based on preparation, they can have umami or smoky flavor, or a meatlike mouthfeel, but "better than"— not sure about that.
I've been vegetarian 7 years now and believe vegetables are delicious for what they are and rarely taste like meat.
Based on preparation, they can have umami or smoky flavor, or a meatlike mouthfeel, but "better than"— not sure about that.
April 19, 2026 at 1:29 PM
That's true but I rebuke that logic (cauliflower too). 😄
I've been vegetarian 7 years now and believe vegetables are delicious for what they are and rarely taste like meat.
Based on preparation, they can have umami or smoky flavor, or a meatlike mouthfeel, but "better than"— not sure about that.
I've been vegetarian 7 years now and believe vegetables are delicious for what they are and rarely taste like meat.
Based on preparation, they can have umami or smoky flavor, or a meatlike mouthfeel, but "better than"— not sure about that.
I love descriptive names like "hot and sour soup" which is, you guessed it, hot and sour. Maybe McDonald's can name their fries "salty and greasy potatoes" and their burgers "meatlike substance in a bun with sad looking garnishes."
December 11, 2024 at 4:56 AM
I love descriptive names like "hot and sour soup" which is, you guessed it, hot and sour. Maybe McDonald's can name their fries "salty and greasy potatoes" and their burgers "meatlike substance in a bun with sad looking garnishes."
American Slim Jims are already a source of calcium.
They're made from mechanically separated chicken: the very last scrapings, containing excessive bone contamination as measured by calcium content, when after butchering bones are repeatedly run through steel wool to extract the last bits of meat.
They're made from mechanically separated chicken: the very last scrapings, containing excessive bone contamination as measured by calcium content, when after butchering bones are repeatedly run through steel wool to extract the last bits of meat.
December 10, 2025 at 10:31 AM
American Slim Jims are already a source of calcium.
They're made from mechanically separated chicken: the very last scrapings, containing excessive bone contamination as measured by calcium content, when after butchering bones are repeatedly run through steel wool to extract the last bits of meat.
They're made from mechanically separated chicken: the very last scrapings, containing excessive bone contamination as measured by calcium content, when after butchering bones are repeatedly run through steel wool to extract the last bits of meat.
People who drink mocktails are under the same spell that vegans who eat meatlike foods are under.
November 15, 2025 at 7:59 PM
People who drink mocktails are under the same spell that vegans who eat meatlike foods are under.
No. Just, no. And I LIKE mushrooms. But they should taste like mushrooms, not meat.
This engineered fungus cuts emissions and tastes like meat
Scientists used CRISPR to boost the efficiency and digestibility of a fungus already known for its meatlike qualities. The modified strain grows protein far more quickly and with much less sugar while...
www.sciencedaily.com
December 2, 2025 at 6:53 PM
No. Just, no. And I LIKE mushrooms. But they should taste like mushrooms, not meat.