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microwavable cold vegetables made of Textured Vegetable Protein
Use a food additive combination to create the perfect one-step BLT that would go from freezer to between bread in about two minutes. Sizzling spicy bacon with cool juicy tomato slice, topped by crisp green lettuce, mmmmm!
||"... where the mutton is nice and lean and the tomatoes fresh.... That's so perky. I love that." - Miracle Max
||Bleah. 'textured vegetable protein' is repulsive...
||There's pleny of vegetarian bacon out there. Quit worryin'.
||Since pigs eat vegetable matter, and convert it into
protein, would that classify bacon as TVP? Also huge
technical hurdles must be addressed in keeping the
'bacon' sizzling hot while keeping the tomato & lettuce
adequately cool. Consider the millions in R&D spent by
McDonalds on their failed McArch Deluxe which featured
separate insulated compartments for hot ('meat') and cold
(veg) sandwhich components. If the chemical engineers in
the McDonald's kitchens can't bake it, I doubt anyone