So much stuff is "lab grown" now. I think it is Primal Gal that has a video showing what a banana looked like years ago vs. the bananas we buy in the stores today. Most fruits and vegetables are geographical and seasonal. The work in the labs are why they can be grown most anywhere and last long enough to be shipped all over the world. When I grew up a six-week-old pullet/hen running around the yard was small and growing. Today, they hatch and between 6/7 weeks they are in the grocery store. They science was developed in the lab by advancements in feed/nutrition. I think Bill Gates just moved the needle a couple points forward in the direction it was already going. Personally, I would want no part of it as like anything new and developmental, we assume too much for the long term. I mean, asbestos was new once, and it was readily used all thru industry. Turns out, the great idea early on was not such a great thing long term. I would be totally against it myself. Scott
The BEST Steak Sauce
INGREDIENTS
1 cup unsalted butter
8 ounces cream cheese 3/4 cup bone or beef broth
1 tablespoon black truffles chopped 1 teaspoon Redmond Real salt but any kind will due
INSTRUCTIONS
• Heat the butter in a large sauce pot over high heat. Whisk often so the butter doesn't burn on the outside of the pan. The butter will start to bubble and froth up. Whisk often at this point. The butter will start to darken and turn brown. Remove from heat and keep whisking.
• Add the cream cheese.
• After a minute, slowly add the broth, truffles and salt.
• Use a stick blender to puree until smooth. Taste and adjust seasoning and truffle taste to your liking.
• Pour into a mason jar. Cover and store in the fridge for up to 7 days. This sauce will thicken a lot overnight.
• Serve with your favorite steak!
This of course is good with any meat and even makes a good dip.
Bon Appetite.
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