KFC, Nando's, and others ditch chicken welfare pledge as demand soars
www.bbc.com
Wingstop, Burger King, and others have walked away from an industry commitment to avoid using fast-growing chickens

The pledges already didn’t mean much to begin with. As long as we keep allowing the industry to exist, it will keep being like this

  • SaneMartigan@aussie.zone
    3·
    14 days ago

    Silky or soft tofu goes the same. It’s somewhere between 2-3x the price, which is relevant for me. I just got a dozen 600g free range eggs for $3. A block of firm tofu is $2.80, I eat half a block most days already.

    • billbasher@lemmy.world
      1·
      14 days ago

      Wow that’s crazy high. I figured you meant the premade ‘egg’ style tofu. Have you ever thought about making your own tofu? Dried soy beans should be pretty cheap everywhere I would hope. How are wheat gluten prices for seitan?

      • SaneMartigan@aussie.zone
        2·
        13 days ago

        I paid about 10/kg for gluten flour. 500g makes me about three dozen small “rashers” of bacon. I have two with an egg on toast.

        I’ve looked for that pre made egg tofu but haven’t been able to find it. I live in a pretty Vietnamese area and the shopkeepers know what I’m talking about but say they don’t stock it.

        I make a lot of stuff already. I feel that DIY tofu is too much of a time sink for me at the moment.

          • SaneMartigan@aussie.zone
            1·
            8 days ago

            Copied from elsewhere :

            Dry mix - 500g gluten flour. Onion powder, garlic powder, fennel seeds (cos i’ve got them), bit of msg, smoked salt, sage, vege stock powder, whatever else savoury powders I’ve got to mix in.

            Wet mix - ~500ml water, liquid smoke, bit of red food colouring.

            Combine the two mixes, I try to aim for a bit less water than needed so all the liquid smoke and red gets absorbed. Then just add little bits of water until it’s all wet.

            That’ll make a stringy lump of gluten-ey dough. I chop that up with scissors and run it through my meat grinder.

            I make two square packages of the dough, wrapped in baking paper then al foil. Then pop it in the InstantPot for 2 hours sitting on the trivet (stand) and with enough water so the package isn’t actually in the water.

            Once it’s cooked it looks a bit like a slab of pork belly. I slice it up into 1-2mm strips and freeze. They can be fried with eggs and served on toast. I add sauerkraut, hummus and caramalised onion. And usually some more smoked salt and white pepper to serve.

            Like most vege substitutions, it’s bacon-ey. Close enough for me. I think pigs get some of the worst treatment of commercial farming, but it’s pretty bad for all the animals.

            Free range eggs too, but that’s often only mildly better than caged conditions in Australia. “Free range” can mean just a biog open air pit full of chooks rather than some idilyic farm setting with happy chooks scratching about.

            I’ve been meaning to try cold smoking the slab at some point but haven’t gotten there yet.

            EDIT: I did attempt full vegan making silken tofu eggs with nutritional yeast and kala namak (sulphur/eggy salt) which was okay but cost a bit more. I don’t think I’m there yet, eggs and dairy substitutes don’t quite cut it for me. Plus I hit pathologically low iron that I’m still struggling with.