i'm telling y'all RIGHT NOW

chuck would NEVER go for THIS SHITE!!!

Scientists 'grow' meat in laboratory

By Nick Britten

Researchers in the Netherlands have created what was described as soggy pork and are now investigating ways to improve the muscle tissue in the hope that people will one day want to eat it.

No one has yet tasted the product, but it is believed the artificial meat could be on sale within five years..........

via

pic:

Meat produced in a laboratory could reduce greenhouse gas emissions associated with real animals. Photo: MARTIN POPE

oh chucky,

here's something you can really drink on in:

Holy Grail? You Decide: A Bacon Chalice

Bacon Beer Mug [thisisfreakingridiculous]

or you could have this instead

via

chucky, why don't you and mandy cook this up for thanksgiving?

the turbaconducken

..........

Bacon Today says:

Just in time for the winter season comes a recipe that is sure to bring bacon lovers some warm holiday cheer. Turbaconducken. That’s right — a chicken stuffed in duck stuffed in a turkey, all wrapped in bacon. Otherwise known as a bacon-wrapped turducken. Just how did we create this meaty madness? Read on.

(Bacon Today: Turbaconducken)............

hey chuck, i didn't know this

and even though i am vegan, i use a TON o' liquid smoke. i never knew what the hell it actually WAS though. this is rather good news!
The Secret of Liquid Smoke

The secret: It's not the creepy chemical additive you thought. A couple of weekends ago, I caught an episode of the public radio show "The Splendid Table" with soothingly voiced chef Lynne Rossetto Kasper. The topic was BBQ and I was shocked (Shocked!) to hear Lynne* and her guest recommend liquid smoke as the key to great crockpot pulled pork. In fact, Lynne seemed pretty surprised to hear herself suggest it.

But the truth, my friends, is that sometimes there is a little truth in advertising. And liquid smoke is one of those times.

*We're on a first-name basis like that. In my imagination.

You can be forgiven for wrongfully accusing liquid smoke of nefarious fakey toxic chemicalness. Even chemists have been confused on this one. Back in June, Slashfood interviewed NYU chemistry professor Kent Kirshenbaum, who--like you, me, Lynne Rossetto Kasper and everyone we know--had believed the worst about this cheap, sketchy sounding liquid............

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