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A comment on Paul Graham on the Transition to Meat Substitutes. Parent comment

Re:Paul Graham on the Transition to Meat Substitutes by nabla9 on Monday February 25, 2019 @06:09AM (#19244726)
High status for the rich food can be gross, but it can't be low quality. Ammonia or citric acid processed slime-paste is as low quality as it gets. Adding pink slime to the product changes the texture. Pink slime less meaty and juicy compared to normal beef.

Good chef can do good simple food, but they want good ingredient and that's not that pink slime is.

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Re:Paul Graham on the Transition to Meat Substitutes by slfnflctd on Monday February 25, 2019 @11:56AM (#19246998)
On one hand, I know what you mean.

On the other, isn't it all really quite subjective? What you describe is tied every bit as much to irrational emotions about histories of things as it is about 'quality' in any measurable sense. What is considered the highest delicacy with a complex preparation in one century has that same process industrialized and becomes 'poor people junk food' in the next, despite being objectively, measurably a better quality product by every possible metric.

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