Engineering the Boneless Trout
I am just back from vacation and apologize for the lack of posts, but I had a great time.
It is amazing to see the march of designer food. The food scientists, farmers and breeders can make food that is less expensive, more pest resistant, higher yielding, sweeter, a custom color, etc. I don't know what this does to those of us that eat, if anything, and choose not to think about that. With the advancements in genetics the ability to design custom products is about to get much scarier.
In the spirit of embracing all of this I have a wishlist of innovations that I would like to see and am sure that are possible (or will be soon).
-Trout have far too many small bones and many cooks don't get them out. When you eat trout it is like waiting for that little jab. Why not just have a boneless trout or a trout that has bones that sort of melt when cooked. Animals could be the Gary Larson variety but may need a little propping up.
-I have had far too many meals of dry or tasteless meat. They should just design pre-marinated animals. You could have different flavor animals and let them cross breed for new flavors. What happens when a Asian Garlic Lamb breeds with a Rosemary Lemon Lamb? You could even have dairy animals that naturally produce dark chocolate or chai milk.
-The whole new science of neutraceuticals is great, but we are about to graduate to a new level. Barry Bonds new home run record is doomed to fall once players start eating foods that double your muscle mass in months with no side effects (at least until much later). I used to love Super Chicken (cartoon) as a kid so let's assume that this is from a chicken.
-You could have Asparagus that have Viagra like qualities. Not only kids should eat their veggies. How about the new Smiley Fruit? It is like a triple dose of anti-depressant with the added benefit of keeping you regular.
-My favorite would be memory peppers. I love chiles and have a poor memory. What is more memorable than a really hot chile? It's good for you too.
If you have some items you would like to see, let me know and maybe we can get the science community to help us out.
It is amazing to see the march of designer food. The food scientists, farmers and breeders can make food that is less expensive, more pest resistant, higher yielding, sweeter, a custom color, etc. I don't know what this does to those of us that eat, if anything, and choose not to think about that. With the advancements in genetics the ability to design custom products is about to get much scarier.
In the spirit of embracing all of this I have a wishlist of innovations that I would like to see and am sure that are possible (or will be soon).
-Trout have far too many small bones and many cooks don't get them out. When you eat trout it is like waiting for that little jab. Why not just have a boneless trout or a trout that has bones that sort of melt when cooked. Animals could be the Gary Larson variety but may need a little propping up.
-I have had far too many meals of dry or tasteless meat. They should just design pre-marinated animals. You could have different flavor animals and let them cross breed for new flavors. What happens when a Asian Garlic Lamb breeds with a Rosemary Lemon Lamb? You could even have dairy animals that naturally produce dark chocolate or chai milk.
-The whole new science of neutraceuticals is great, but we are about to graduate to a new level. Barry Bonds new home run record is doomed to fall once players start eating foods that double your muscle mass in months with no side effects (at least until much later). I used to love Super Chicken (cartoon) as a kid so let's assume that this is from a chicken.
-You could have Asparagus that have Viagra like qualities. Not only kids should eat their veggies. How about the new Smiley Fruit? It is like a triple dose of anti-depressant with the added benefit of keeping you regular.
-My favorite would be memory peppers. I love chiles and have a poor memory. What is more memorable than a really hot chile? It's good for you too.
If you have some items you would like to see, let me know and maybe we can get the science community to help us out.
posted by Dave at
4:43 PM
1 Comments:
Great blog! And a great idea... I was thinking they could breed a naturally spicy chicken for hot wings. Not only would this be delicious but also ward off those darned chupacabra's that keep killing off chickens... Unless of course he's naturally into spicy food. These would be delicious with celery sticks genetically raised with ranch dressing grown right in the middle!
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