Performance-wise, though, the key advantages that separate these products from other meat alternatives are largely the same. The more the ratio of browned to not-browned meat was tilted in favor of the browned meat, the more I enjoyed the preparation. For me, the more the ratio of browned to not-browned meat was tilted in favor of the browned meat, the more I enjoyed the preparation. To be clear: Neither tasted like the most superlative ground beef specimen I’ve ever had in my life, but they certainly didn’t taste like the worst, either. And after all of these trials, I think that is exactly how I intend to incorporate plant-based meat into this omnivore’s journey towards eating less meat.
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