i'll ensure i make the highest quality of extruded meat substitute :P
so straight yeast would be safe to eat eh? if not very tasty
On Sunday, January 20, 2013 9:04:17 AM UTC-8, phillyj wrote:
-- On Sunday, January 20, 2013 9:04:17 AM UTC-8, phillyj wrote:
On Sun, Jan 20, 2013 at 3:09 AM, QDragon Leet <dr.qd...@gmail.com> wrote:
> Was also considering a separate strain to produce certain bovine fats,
> thoughts? Like mix the protein and fat strains during processing to create
> different leannesses of "beef".
>
Make sure you don't have to process your products with ammonia or it
may go the way of "pink slime"
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