Qailia…?! Would you eat it…?

[FatherFalcon]

 

[TeresaW]

I might eat it if I knew more about how it was made and what the texture was like. In reality, I probably wouldn't want to pay the asking price.

 

[Nabiki]

It's been approved in three countries including USA and Singapore, so I'd try it.

 

[sourland]

I'd need to know more about it.

 

[TeresaW]

The word parfait is kinda giving me the ick.

 

[nuthatched]

The word parfait is kinda giving me the ick.

What exactly does "giving the ick" mean?
Is it like the willies?

 

[TeresaW]

What exactly does "giving the ick" mean?
Is it like the willies?

Yes, exactly.

 

[PrettyCoolChicks]

Being approved in USA and Singapore means very little to me.

I have no interest in being an early adopter to find out if it causes long term health issues, let alone pay a premium for it because they brand it like a luxury product. I'd rather eat chickpeas.

Maybe in 20 years, or if it is the only option during a famine?

 

[CliftonQuail]

From the press release about the stuff: "Quailia represents our imaginative and unconventional approach to food innovation. It’s a fictional creature that embodies the limitless possibilities of cultured meat - that's right, we didn't really chop up a living creature, we're all animal lovers here! Quailia is, in fact, made entirely from Forged Parfait but really, it’s an expression of what we do – creating foods that previously didn’t exist and that you can’t get anywhere in nature.[emphasis added]"
Given that one of the primary reasons that I'm raising quail, other meat animals and my own vegetables is to get away from processed foods as much as possible. Why would I eat "cultured" meat that I "can't get anywhere in nature"? This is a hard pass for me.

 

[Susan Skylark]

I’ve worked in a lab, don’t really want to eat something grown in a Petri dish, ugh! I like mine grown the old fashioned way. Talk about processed foods! Genetically it might be quail but taste wise it sounds a lot like trying to pass pollock off as crab or tapioca starch for cheese. Interesting but no thanks!