Mrs and I tried lab grown fois gras quail, apparently the first in Australia. Amazing to be able to buy this in a restaurant, after hearing about it year after year.

It was certainly meaty, a flavour you simply don’t get with any meat-free chicken, really pungent and distinct (not that I’ve ever had dead quail).

A place called Bottarga in Brighton, Melbourne. Wasn’t cheap, but I’d pay top dollar to support the transition.

  • catty@lemmy.worldBannedEnglish
    0·
    20 days ago

    AFAIK there are no long term studies about the health effects of eating cultured-cell food

    • threeduck@aussie.zoneOPEnglish
      1·
      20 days ago

      Unless there’s a mechanistic reason to suspect harm, (all ingredients are biologically equivalent to animal counterparts), I doubt there’ll be a mad rush from anyone but the meat industry to put out studies.

      Sounds like the classic animal ag scaremongering around soy milk or Quorn.

      • catty@lemmy.worldBannedEnglish
        1·
        20 days ago

        I actually spoke to some cultured food scientists the other week and that is almost word-for-word what they said; that in focus groups this question comes up every time and they want to see decade+ studies of people who eat it.

        It may be genetically the same, but genetically the same as an animal with illness? Fish is the simplest to produce, but beef will take decades to get right.