Bluetracker

Tracks Blizzard employees across various accounts.

looks fine to me, to be clear when alternative protein makers go out of their way to add fake blood and fake gristle and stringy muscle texture and playing sounds of suffering animals while you eat that's not for the vegans that's to impress people who won't buy it no matter what https://t.co/o4cj6nNkPj

looks fine to me, to be clear when alternative protein makers go out of their way to add fake blood and fake gristle and stringy muscle texture and playing sounds of suffering animals while you eat that's not for the vegans that's to impress people who won't buy it no matter what https://t.co/o4cj6nNkPj

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

looks fine to me, to be clear when alternative protein makers go out of their way to add fake blood and fake gristle and stringy muscle texture and playing sounds of suffering animals while you eat that's not for the vegans that's to impress people who won't buy it no matter what https://t.co/o4cj6nNkPj

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

recently had a friend ask in a genuine way "Why do people who morally don't eat meat, still eat meat substitutes?" Full thread here on my reply to that since with holidays around the corner it's soon to be extra relevant for people around their families not eating the same stuff

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

First: some don't, some do early on but later don't, many like myself will at social gatherings but otherwise don't usually when we're alone. I can't speak for all other vegans, it's not a centralized thing, but here's some factors that affected me or some other vegans I've met -

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

Blending in at social events. If everybody else is eating hotdogs and hamburgers we cause less disruption or distraction if we're eating the same looking stuff as other people there than if we, say, brought our own chana masala or something.

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

Recipe substitution. If a friend recommends making something that involves sausage, rather than having to say sorry I can't participate in your attempt to share your culture with me (a big thing for people of some backgrounds as either welcoming or else showing offense)...

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

...we can just sub in fake sausage, fake fish, fake bacon, etc. This also includes simple form factor like the ability to make a sandwich with the same bread and lettuce as everybody else, but swapping in fake meat slices and/or fake cheese.

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

Most meat flavors are largely constructed of non-meat flavorings: the bbq sauce is already vegan, so is the soy or teriyaki sauce, the pepper and apple wood and sage rub etc are all vegan.

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

To the extent what people like is those flavors, that what's under it all isn't seared muscle tissue doesn't prevent us from liking a spice or sauce mix otherwise abbreviated as typically used with or intended for fish, steak, pork, etc.

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

For some it's a comfort or nostalgia thing, like I grew up with Cajun food my mom prepared. Inability to revisit that stuff even on occasion is a loss for some people, substitution isn't 1-to-1 but a better approximation than none.

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

It's a much easier gateway for people to consider it or try it, serves as a sort of recruitment function in a way. Someone may be open to trying a patty I bring to a gathering, or my tofurky, or fake ice cream...

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

...who would not be as comfortable eating a pile of lentils / mujadara as something more unfamiliar to them. It helps some people see a way they can do it without seeming like a health nut in a way that doesn't fit their current identity or lifestyle priorities, and like they...

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

...aren't needing to leave behind something like a candy bar even if the one they used to eat used dairy milk, when they see there's a substitute to help them bridge the transition or not give up that flavor and texture forever without needing to waffle on their commitment to it.

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

Thanksgiving is especially an important one for blending in, because people are often sharing cranberry sauce and passing things around on shared plates, the whole sharing in the tradition or culture thing hits a speed bump if I just show up with my own incompatible, different...

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

...looking plate. With tofurky even if tongue in cheek and obviously not exactly the same it pairs with the same sauces and sides, is less likely to be a topic of distraction or conversation getting in the way of what people are normally otherwise intending to talk about

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

In practice it's just a different food with a similar shape, typically trying in varying degrees to resemble some category the thing was used for. I say category because when it comes for example to egg or cheese substitute options it depends what it's being used for:

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

recipe binding agent, texture, structure, nutritional properties, is it supposed to melt or keep its shape, and so on. So one fake cheese type is a good fit for sandwiches, another kind for pizza, another still with crackers, semi specialized to fit some purpose.

ChrisDeLeon

Posted 3 years, 1 month ago (Source)

People's negative impression of one kind of another is often from being unaware of this and using it in a way other than the purpose this particular fake kind best fits, like expecting to use fake taco meat in a way that general ground beef might make sense

Dom

Posted 3 years, 1 month ago (Source)

@ChrisDeLeon The best part about using vegan cheese as the example here is that it’s true for non-vegan cheese too. Someone expecting slices to put on a sandwich would get a negative impression of crumbly feta, cotija, goat cheese, etc. There’s just a learning curve like many other foods.

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looks fine to me, to be clear when alternative protein makers go out of their way to add fake blood and fake gristle and stringy muscle texture and playing sounds of suffering animals while you eat that's not for the vegans that's to impress people who won't buy it no matter what https://t.co/o4cj6nNkPj (<a href="https://twitter.com/i/web/status/1591496231003512834">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
recently had a friend ask in a genuine way "Why do people who morally don't eat meat, still eat meat substitutes?" Full thread here on my reply to that since with holidays around the corner it's soon to be extra relevant for people around their families not eating the same stuff (<a href="https://twitter.com/i/web/status/1591499786414587906">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
First: some don't, some do early on but later don't, many like myself will at social gatherings but otherwise don't usually when we're alone. I can't speak for all other vegans, it's not a centralized thing, but here's some factors that affected me or some other vegans I've met - (<a href="https://twitter.com/i/web/status/1591499787970686977">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
Blending in at social events. If everybody else is eating hotdogs and hamburgers we cause less disruption or distraction if we're eating the same looking stuff as other people there than if we, say, brought our own chana masala or something. (<a href="https://twitter.com/i/web/status/1591499789836894212">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
Recipe substitution. If a friend recommends making something that involves sausage, rather than having to say sorry I can't participate in your attempt to share your culture with me (a big thing for people of some backgrounds as either welcoming or else showing offense)... (<a href="https://twitter.com/i/web/status/1591499791405838336">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
...we can just sub in fake sausage, fake fish, fake bacon, etc. This also includes simple form factor like the ability to make a sandwich with the same bread and lettuce as everybody else, but swapping in fake meat slices and/or fake cheese. (<a href="https://twitter.com/i/web/status/1591499792781381633">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
Most meat flavors are largely constructed of non-meat flavorings: the bbq sauce is already vegan, so is the soy or teriyaki sauce, the pepper and apple wood and sage rub etc are all vegan. (<a href="https://twitter.com/i/web/status/1591499794354417665">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
To the extent what people like is those flavors, that what's under it all isn't seared muscle tissue doesn't prevent us from liking a spice or sauce mix otherwise abbreviated as typically used with or intended for fish, steak, pork, etc. (<a href="https://twitter.com/i/web/status/1591499796422225920">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
For some it's a comfort or nostalgia thing, like I grew up with Cajun food my mom prepared. Inability to revisit that stuff even on occasion is a loss for some people, substitution isn't 1-to-1 but a better approximation than none. (<a href="https://twitter.com/i/web/status/1591499797999099904">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
It's a much easier gateway for people to consider it or try it, serves as a sort of recruitment function in a way. Someone may be open to trying a patty I bring to a gathering, or my tofurky, or fake ice cream... (<a href="https://twitter.com/i/web/status/1591499799546806274">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
...who would not be as comfortable eating a pile of lentils / mujadara as something more unfamiliar to them. It helps some people see a way they can do it without seeming like a health nut in a way that doesn't fit their current identity or lifestyle priorities, and like they... (<a href="https://twitter.com/i/web/status/1591499800909856768">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
...aren't needing to leave behind something like a candy bar even if the one they used to eat used dairy milk, when they see there's a substitute to help them bridge the transition or not give up that flavor and texture forever without needing to waffle on their commitment to it. (<a href="https://twitter.com/i/web/status/1591499802356981761">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
Thanksgiving is especially an important one for blending in, because people are often sharing cranberry sauce and passing things around on shared plates, the whole sharing in the tradition or culture thing hits a speed bump if I just show up with my own incompatible, different... (<a href="https://twitter.com/i/web/status/1591499803812405248">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
...looking plate. With tofurky even if tongue in cheek and obviously not exactly the same it pairs with the same sauces and sides, is less likely to be a topic of distraction or conversation getting in the way of what people are normally otherwise intending to talk about (<a href="https://twitter.com/i/web/status/1591499805423206400">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
In practice it's just a different food with a similar shape, typically trying in varying degrees to resemble some category the thing was used for. I say category because when it comes for example to egg or cheese substitute options it depends what it's being used for: (<a href="https://twitter.com/i/web/status/1591499807071567877">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
recipe binding agent, texture, structure, nutritional properties, is it supposed to melt or keep its shape, and so on. So one fake cheese type is a good fit for sandwiches, another kind for pizza, another still with crackers, semi specialized to fit some purpose. (<a href="https://twitter.com/i/web/status/1591499808875110400">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
People's negative impression of one kind of another is often from being unaware of this and using it in a way other than the purpose this particular fake kind best fits, like expecting to use fake taco meat in a way that general ground beef might make sense (<a href="https://twitter.com/i/web/status/1591499810460373000">None</a>)
<hr/>

<blockquote class="quoted">
 
</blockquote>
@ChrisDeLeon The best part about using vegan cheese as the example here is that it’s true for non-vegan cheese too. Someone expecting slices to put on a sandwich would get a negative impression of crumbly feta, cotija, goat cheese, etc. There’s just a learning curve like many other foods. (<a href="https://twitter.com/i/web/status/1591837733663956992">Dom</a>)
<hr/>

Tweet

looks fine to me, to be clear when alternative protein makers go out of their way to add fake blood and fake gristle and stringy muscle texture and playing sounds of suffering animals while you eat that's not for the vegans that's to impress people who won't buy it no matter what https://t.co/o4cj6nNkPj

recently had a friend ask in a genuine way "Why do people who morally don't eat meat, still eat meat substitutes?" Full thread here on my reply to that since with holidays around the corner it's soon to be extra relevant for people around their families not eating the same stuff

First: some don't, some do early on but later don't, many like myself will at social gatherings but otherwise don't usually when we're alone. I can't speak for all other vegans, it's not a centralized thing, but here's some factors that affected me or some other vegans I've met -

Blending in at social events. If everybody else is eating hotdogs and hamburgers we cause less disruption or distraction if we're eating the same looking stuff as other people there than if we, say, brought our own chana masala or something.

Recipe substitution. If a friend recommends making something that involves sausage, rather than having to say sorry I can't participate in your attempt to share your culture with me (a big thing for people of some backgrounds as either welcoming or else showing offense)...

...we can just sub in fake sausage, fake fish, fake bacon, etc. This also includes simple form factor like the ability to make a sandwich with the same bread and lettuce as everybody else, but swapping in fake meat slices and/or fake cheese.

Most meat flavors are largely constructed of non-meat flavorings: the bbq sauce is already vegan, so is the soy or teriyaki sauce, the pepper and apple wood and sage rub etc are all vegan.

To the extent what people like is those flavors, that what's under it all isn't seared muscle tissue doesn't prevent us from liking a spice or sauce mix otherwise abbreviated as typically used with or intended for fish, steak, pork, etc.

For some it's a comfort or nostalgia thing, like I grew up with Cajun food my mom prepared. Inability to revisit that stuff even on occasion is a loss for some people, substitution isn't 1-to-1 but a better approximation than none.

It's a much easier gateway for people to consider it or try it, serves as a sort of recruitment function in a way. Someone may be open to trying a patty I bring to a gathering, or my tofurky, or fake ice cream...

...who would not be as comfortable eating a pile of lentils / mujadara as something more unfamiliar to them. It helps some people see a way they can do it without seeming like a health nut in a way that doesn't fit their current identity or lifestyle priorities, and like they...

...aren't needing to leave behind something like a candy bar even if the one they used to eat used dairy milk, when they see there's a substitute to help them bridge the transition or not give up that flavor and texture forever without needing to waffle on their commitment to it.

Thanksgiving is especially an important one for blending in, because people are often sharing cranberry sauce and passing things around on shared plates, the whole sharing in the tradition or culture thing hits a speed bump if I just show up with my own incompatible, different...

...looking plate. With tofurky even if tongue in cheek and obviously not exactly the same it pairs with the same sauces and sides, is less likely to be a topic of distraction or conversation getting in the way of what people are normally otherwise intending to talk about

In practice it's just a different food with a similar shape, typically trying in varying degrees to resemble some category the thing was used for. I say category because when it comes for example to egg or cheese substitute options it depends what it's being used for:

recipe binding agent, texture, structure, nutritional properties, is it supposed to melt or keep its shape, and so on. So one fake cheese type is a good fit for sandwiches, another kind for pizza, another still with crackers, semi specialized to fit some purpose.

People's negative impression of one kind of another is often from being unaware of this and using it in a way other than the purpose this particular fake kind best fits, like expecting to use fake taco meat in a way that general ground beef might make sense

@ChrisDeLeon The best part about using vegan cheese as the example here is that it’s true for non-vegan cheese too. Someone expecting slices to put on a sandwich would get a negative impression of crumbly feta, cotija, goat cheese, etc. There’s just a learning curve like many other foods. (<a href="https://twitter.com/i/web/status/1591837733663956992">Source</a>)
 
 <hr/>