Consumer Reports: Veggie Burgers Let You Say, 'Make Mine Meatless'
http://www.consumerreports.org/veggie-burgers/veggie-burgers-let-you-say-make-mine-meatless/That’s because many of today’s veggie burgers are legitimately delicious, bearing little resemblance to the rubbery, flavorless discs you may have tasted once and vowed never to try again. At restaurants such as Superiority Burger in New York City, veggie burgers have achieved gourmet status, and fast food chains are getting onboard, too. Wendy’s is test-marketing a black bean burger that’s getting thumbs-up for great taste, and White Castle last year added a veggie slider to its menu.
Clearly, veggie burgers are having a moment. According to a 2015 survey from market research firm Mintel, 25 percent of Americans say meatless burgers are on the menu more than once per month; many eat them several times weekly.
xpost in Vegetarian, Vegan and Animal Rights
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When veggie burgers first came out, they were targeted to people attempting to switch to a meatless diet, as you say. But nowadays the goal for many people is "less meat", not necessarily meatless, and a more varied, flavorful diet overall. For those people, just not having meat isn't enough, it has to actually taste good and have good nutritional value. TVP* won't cut it. It isn't meant to be "fake meat", it is meant to be something else, flavorful, and preferably have enough protein to replace meat on the plate. So you will have meals where meat is replaced by something that doesn't even pretend to be meat, but for these people there will also be occasional meals that have traditional meat dishes as well.
And I would guess that vegans and 100% vegetarians would also like the newer, more flavorful, "not fake meat" options. I wouldn't know, I'm an omnivore. 
* TVP = textured vegetable protein, mostly made from soy, has a tendency to taste like cardboard unless carefully prepared.
even if it that term wasn't invented yet or even imagined. It all had to so with the fact that dairy (butter, cheese) were for the affluent and above. Peasants ate focaccia bread that had a wash of tomato sauce and maybe some slices of tomato baked onto it.
The innovation that led to flat bread pizza was the use of tomato as a topping. For some time after the tomato was brought to Europe from the Americas in the 16th century, it was believed by many Europeans to be poisonous (as some other fruits of the nightshade family are). However, by the late 18th century, it was common for the poor of the area around Naples to add tomato to their yeast-based flat bread, and so the pizza began. The dish gained popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty.
Purists, like the famous pizzeria “Da Michele” in Via C. Sersale (founded 1870), consider there to be only two true pizzas — the Marinara and the Margherita — and that is all they serve. These two "pure" pizzas are the ones preferred by many Italians today.
The Marinara is the older of the two and has a topping of tomato, oregano, garlic and extra virgin olive oil. It is named “marinara” because it was traditionally the food prepared by "la marinara", the seaman's wife, for her seafaring husband when he returned from fishing trips in the Bay of Naples.
The Margherita is topped with modest amounts of tomato sauce, mozzarella cheese and fresh basil. It is widely attributed to baker Raffaele Esposito, who worked at "Pizzeria di Pietro," established in 1880. Though recent research casts doubt on this legend, the tale holds that, in 1889, he baked three different pizzas for the visit of King Umberto I and Queen Margherita of Savoy. The Queen's favorite was a pizza evoking the colors of the Italian flag — green (basil leaves), white (mozzarella), and red (tomatoes). According to the tale, this combination was named Pizza Margherita in her honor. Although those were the most preferred, today there are many variations of pizzas.
"Associazione Verace Pizza Napoletana" ("True Neapolitan Pizza Association"
, which was founded in 1984, has set the very specific rules that must be followed for an authentic Neapolitan pizza. These include that the pizza must be baked in a wood-fired, domed oven; that the base must be hand-kneaded and must not be rolled with a pin or prepared by any mechanical means (i pizzaioli — the pizza makers — make the pizza by rolling it with their fingers) and that the pizza must not exceed 35 centimetres in diameter or be more than one-third of a centimetre thick at the centre. The association also selects pizzerias all around the world to produce and spread the verace pizza napoletana philosophy and method.So much for the idea that pizza can't be vegan. Even traditional Italian pizzerias understand that you have no clue about which you speak.
Although I don't have what looks like a 120-150 qt. mixer (but I have used them before) or a wood-fired oven. If I ever live in a house, I'll be making a mud-oven soon after just for pizza
I liked that he was weighing the dough pieces, yet didn't seem to need to add anything to many of them. Plus, once you've manipulated dough a few dozen times, the muscle memory of how to work it seems to stay with you for a lifetime. Rolling the dough as he did is something I've done often enough that even when it's been years between hand-rolling buns or small 'loaves' like that, it always comes back to me without having to think about it.
When my cold has finally left me, I'll have to do some home-made pizzas again
I have plenty of space, but I just haven't really been able to justify the trouble since I just don't do pizza often enough.
I do have the dough technique down pretty well. You can mix the dough by hand easily enough and get excellent results. The tossing technique requires just a bit of practice to get passable, albeit not exactly professional results. All you need is a short list of very basic ingredients. Of those 00 flour is the hardest to find, but the wonders of the internet means you can have it delivered right to your door. Here was my very first attempt:
One thing to remember about a wood-fired oven is that you can vary the heat and use it for other things, such as baking breads, especially flatbreads like pita. Also for quick roasting veggies, and garlic 
I like the one Jamie Oliver has in his backyard that he used a couple of times in "Jamie at Home"
This appears to be a different oven than he used in that series, but he is demonstrating cooking a cake in one
Without reading more on the Egg, it looks like it would also keep more humidity in. That could be a problem with the topside of the baking, as it would extend the cooking time.
Jamie Oliver mentions in one of his videos that you can use a thick piece of granite from your garden center and cut to fit your oven. And as granite can be perforated without losing much in strength, compared to the higher fragility of a pizza stone, that might be a better choice to consider for your Egg
...as she kissed the pig........
What's the point of getting to the top of the food chain if you're going to eat vegetables??!?
. 
. .
That is what the science says, and all one needs to make an argument for eating meat, at least partially. It is how humans got to where we are.
Now if you want to forgo ice cream and cheese because it comes from cows, or eggs because they come from chickens, that's your loss.
If you want to argue that nobody else should have ice cream, cheese, or eggs FUCK YOU.
Vegans are ideological idiots.
If you don't want to eat meat, cheese or eggs, that's your right. Just leave the rest of us alone. In other words, I don't care if you eat shit. That's your business.
My best regards, just as long as you keep your dietary habits to yourself.
My best.
They are the teeth of...
NOT A HERBIVORE!
NOT A CARNIVORE!
They are the teeth of an omnivore, an animal who ate both meat and plants. We evolved those teeth because without the high protein meat, we would not be where we are today. At one point in hominid history it is suggested that only a couple thousand of our ancestors existed. We were on the knife edge of extinction, like 90+% of all species that have ever existed. DEAD FOREVER!
Being omnivorous likely helped.
My opinion is that vegans are doomed.
But very occasionally.
I love pork chops and lamb chops. Lamb is easy to digest. It is a good meal when one is sick.
And fried chicken tastes just like therapod dinosaur. I hear.
I hope you are well, my friend. I have been following your posts. Good job! As usual.
My best.
That sounds good!