Taste test: Lab-grown hamburger short on flavor

[TexasTowelie]

LONDON — The food of the future could do with a pinch of seasoning — and maybe some cheese.

Two volunteers who took the first public bites of hamburger grown in a laboratory gave it good marks for texture but agreed there was something missing.

"I miss the salt and pepper," said Austrian nutritionist Hanni Ruetzler. U.S. journalist Josh Schonwald confessed to a difficulty in judging a burger "without ketchup or onions or jalapenos or bacon." Both tasters shunned the bun, lettuce and sliced tomatoes offered to them to concentrate on the flavor of the meat itself.

Mark Post, the Dutch scientist who led the team that grew the meat from cattle stem cells, regretted having served the patty without his favorite topping: aged gouda cheese.

Read more here: http://www.star-telegram.com/2013/08/05/5056286/scientists-serve-up-lab-made-burger.html#storylink=cpy

[cbayer]

1. I find most meat these days to be lacking flavor, so I'm

not sure this is such a loss.

Very interesting concept though.

Recently had a conversation about how this might impact on kosher rules.

Is bacon that has never been in a pig kosher or not?