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   Alex Gleason (alex@gleasonator.com)'s status on Sunday, 12-Feb-2023 00:25:43 JST Alex Gleason

   Based nephew of Colonel Sanders was a Free Culture advocate. Basically the Aaron Swartz of KFC.

   Brb making fried tofu.

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     MattZ (colinsmatt11@gleasonator.com)'s status on Sunday, 12-Feb-2023 00:27:32 JST MattZ

     in reply to
     @alex It's crispy not because of the recipe but due to the cooking method.
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     BowserNoodle ☦️ (bowsacnoodle@poa.st)'s status on Sunday, 12-Feb-2023 00:27:41 JST BowserNoodle ☦️

     in reply to

     • MattZ
     @colinsmatt11 @alex What's the method? High heat?
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     Alex Gleason (alex@gleasonator.com)'s status on Sunday, 12-Feb-2023 00:33:03 JST Alex Gleason

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     • MattZ
     • BowserNoodle ☦️

     @colinsmatt11 @BowsacNoodle An interesting thing about Beyond Chicken, is they achieve the texture by rapid heating and cooling. People assume this stuff is made in a lab, but it’s actually an industrial kitchen.

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     MattZ (colinsmatt11@gleasonator.com)'s status on Sunday, 12-Feb-2023 00:33:04 JST MattZ

     in reply to

     • BowserNoodle ☦️
     @BowsacNoodle @alex And high pressure
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     BowserNoodle ☦️ (bowsacnoodle@poa.st)'s status on Sunday, 12-Feb-2023 00:33:46 JST BowserNoodle ☦️

     in reply to
     @alex A vegetarian friend of mine used to mandolin tofu and pan fry it in butter and salt. He swore it was very similar to bacon in texture and taste. Not sure if you miss bacon, but maybe there's a butter alternative you could try for a similar outcome.
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     Alex Gleason (alex@gleasonator.com)'s status on Sunday, 12-Feb-2023 00:34:55 JST Alex Gleason

     in reply to

     • BowserNoodle ☦️

     @BowsacNoodle The texture of bacon is very difficult to replicate, but the flavor is not.

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     MattZ (colinsmatt11@gleasonator.com)'s status on Sunday, 12-Feb-2023 00:35:08 JST MattZ

     in reply to

     • BowserNoodle ☦️
     @alex @BowsacNoodle I had no idea about that because I don't eat flesh of any kind, be that real or immitation.
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