I had a long reply written out, but then it got erased. 😓

I can’t think of anything else it reminds me of, since we haven’t really gotten to the actual plot yet. It’s say watch episode 9, and see if you like that. It gives a sense of the silliness and seriousness we’ve seen so far without killing any previous set up jokes or finishing a fight, but it does have jokes and fights. If you like that episode, start from the beginning and give it a bit to get up to speed.

If you watched Gintama, I know you have the patience to give a show time to figure out what direction it’s going to go.

Helck had been fun for me. Went in blind, and at first thought it was too goofy and random, but the world grew on me once we started to learn about the actual antagonists. Huge fan of Piwi.

Zom 100 I also went into blind. It has really connected with me as in going through a bunch of negative life changes right now, so it’s helping me keep focus on doing things that make me happy. Plus the show is really good!.

Devil is a Part Timer I’m not fully caught up on, but the latest part has been much better than the previous one.

I plan to check out Murder Farce and Link Click at some point too.

I haven’t had the chance to try fake fish yet.

Maybe they should go for something a little more exotic, say ostrich or crocodile. Close to flavors people know, but they’d go into with a more open mind. Maybe too novel though to be a lasting success though. I’ll leave that to the marketing people.

To get right to the meat of the article:

New School Foods’ process starts by creating a biopolymer gel. This homogeneous hydrogel is placed in contact with a freezing surface and the gel is directionally frozen, resulting in the formation of thousands of directionally aligned, microscopic ice crystals traveling away from the freezing source.

Once the gel is fully frozen, the ice is removed, leaving behind empty channels. These channels act as a scaffold; the channels are filled with proteins and other ingredients (color, flavors, fats) to form the muscle fibers.

This was pretty close to my guess from looking at the pic of the the raw product. It looked like if you’d flatten out a swirled soft serve ice cream cone. The lattice structure should create a nice flakey texture.

Flavor is always the hard part, but I’m not looking for 1:1 replacement there. Actual recipes can always help shape the flavor to your palette. Salmon is pretty distinct, so maybe a generic white fish may work better.

There are always negative comments about it being processed food, but I still think the ecological benefits will outweigh that. Adapting our cooking can offset the near term nutritional issues. Use less meat, real or synthetic. We might not be able to keep our current habits if we want things to improve. We can start compromising now, or sacrifice later. That’s my feeling about it at least.