I’m kind of hoping cultured human is delicious. I’m going to send a cheek swab to a PO box, and six weeks later a slab of my own pseudo-shoulder will show up packed in dry ice. My first experiment will be:

    1 kg own cultured flesh
    3 cups orange juice
    lime, kiwifruit, or pineapple juice to taste
    1 clove of garlic, mashed
    pepper and salt to taste

Combine and put in a saucepan on low heat without a lid. Let simmer until the liquids steam off and it begins to fry in the rendered fat (about 2 hours). At this point it should be very tender and break apart into threads. Serve over rice or in tacos.

There's something a little terrifying about this, which I can't quite place.

He's mixing imperial and metric measurements in the same recipe.

That’s an interesting. I rarely use actual measuring cups for main ingredients, so I was thinking of everyday cups, not the well-defined unit.

So I guess my error was using an ambiguous unit, which is even worse than mixing units.

Well cannibalism is a pretty strong taboo and probably we have evolved disgust reactions to it, but rationally if it hasn't killed anybody and doesn't cause any health issues (like BSE analogues) what's wrong with it?

I think people do end up eating a little bit of others everyday. Won't some of the skin cells shed by humans everyday end up in the food they prepare?

After a minor operation in the Army the doctor offered to my father to eat the little bit of himself that was cut out raw. He figured why not and said afterward it was like something between pork and beef, but not really that odd.

PS: Now the real question would you pass up the same option?

I've read that sci-fi story. Can't quite remember what it was called though.

There already are artificial flavors, even artificial meat flavors. McDonalds french fries are sprayed with it. The reason he wants to make this a burger isn't because they've made artificial cow, it's because the artificial meat has the consistency of ground beef at best.

I think bacon comes pretty darn near the perfect fat-salt-sugar trifecta. It may not be possible to be more than 10% more delicious than bacon, if that.

So, what’s it with all the bacon love? I don’t get it. I love grilled chicken breast and beef tenderloin, the only thing bacon has going for it is that it‘s cheap, fast and easy to make.

Its nearly the perfect ration of fat, sugar and salt, that triggers a craving. Not really the flavor.

I still don’t get it. What’s so perfect about it? It’s bland and boring. Maybe it’s like chips to me? I love them but I know they are junk.

I dunno, the reason bacon is delicious is because it's not meat, it's fat with some meat in it. I expect adjusting the constitution of the meat won't change people's enjoyment of bacon much.

If you render the fat out of bacon, it is still delicious.

Vegetarian "bacon" salt is still delicious, but not fat (and has a rabid fan base.)

Fat is delicious, but bacon is not delicious because it has a high fat content.

I don't know what USians or Canadians call bacon. I'm in England. You can get low-fat trimmed bacon, but even that has some fats. It's also salty. And it's often served with some sugars. (ketchup).

This fat / salt / sugar combination is supposedly a great combination to make foods palatable. Here's a review of a book by a former FDA administrator:

(http://www.newscientist.com/article/mg20227091.500-review-it...)

(http://www.theendofovereatingbook.com/)

It most certainly is. Vegetarian bacon, while good, does not taste like bacon. And bacon with all the fat removed does not taste like bacon. It may be good, but it's not bacon.

Ok, the high salt concentration helps too.