Richard “Rick” Slayman: Man who received first pig kidney transplant dies, his death came just two weeks after his surgery. latest news on townflex
Richard “Rick” Slayman: Man who received first pig kidney transplant dies, his death came just two weeks after his surgery. latest news on townflex
Genuinely agree with you. I dunno. I just feel like I’d prefer we grew them rather than harvested them at this point.
I just wanted to point out that I don’t think it should be as cut and dry as a human > animal.
Oh, 100%. I imagine the research involved in this also pushes forward advances like growing organs.
If I had to make a choice between a pig dying to give an organ to a human in need, or a human dying and the pig surviving, then I’d choose the human living every time. So for me, it’s as cut and dry (in that context) as human > animal.
If we don’t need to kill animals to save humans because we can grow organs, then great! Do that instead. No question asked there, either. (Assuming they’d work equally as well etcetc)
FWIW, I’m also very excited for lab-grown meat and support the idea of eating less meat. I’m not about hating animals or devaluing their lives. It’s just that humans living longer, healthier lives is a bigger priority to me than not harvesting animal organs, and I’m sorry if it sounds grotesque. I recognize it might be morbid, but it’s still an easy decision for me.
Sorta related, I’ve talked about humans eating less meat and how vegetarians/vegans have the wrong approach. It’s usually the animal cruilty or eat healthier approach with them, I’ve been saying that to ease people into the vegetarian camp they need to not try to make it a thing.
Baby steps, the way I go about it is I cook my friends delicious food and it just happens to be vegetarian. If you can get them to like a food and want the recipe it’s a win, one less meatless meal they’ll have occasionally. Rice and repeat and hopefully one day they’ll have a handful of meatless meals a week.
I’m Mexican and we have a ton of flavorful vegetarian meals, my personally favorite dish is enchiladas de queso y mole poblano. Im not even vegetarian or vegan, I just decided one day that I should cut some meat out of my diet, after checking what I’m currently eating it turns out I already eat at least 6 meatless meals a week… All cause we just have a lot of really good vegetarian meals in my culture.
Come one Riven, don’t hold out on us with the recipe huh? We needs it.
I gotchu fam, I replied to another commenter with it check it out.
Fair warning, it’s less of a recipe and more of a ramble but it does include an ingredients list.
Gonna share the recipe? Or a link to a similar one? Haha
(I don’t trust myself to be able to tell an authentic one from a whitewashed imitation, lol)
Mole poblano enchiladas are really easy.
If you live in a med to large city you should be able to find the Doña Maria Mole Poblano mix in your local grocery store, check their hispanic isle. It comes in a small glass container. If you live in a bigger city I recommend going to a Mexican grocery market and seeing what other brands they have, just pick whatever looks good to you can’t really go wrong and I wouldn’t worry about authenticity with this since there’s literally thousands of variations on Mexican Mole so it’s all authentic in its own way.
OK after that ramble here’s a simple ingredients list.
Main ingredients. Mole Poblano Queso fresco Corn tortillas Onion
Red rice side dish. Rice Tomato paste Tomato bullion Onion Garlic
Garnish/toppings. Onion Queso fresco Cilantro/coriander Sour cream Table cream Sliced onion
With this list in mind you can go ahead and just browse through recipes online and check whatever has similar ingredients.
You wanna prep the sauce first cause it takes a while on low heat to properly smooth out.
The way my family always made them is you warm up the tortilla in a pan until it gets soft, you don’t want to over cook and have them get stiff. All it needs is a couple seconds on high.
Then you chuck em into a smidge of hot oil in another pan, again for only a handful of seconds. 10 or so on each side should be fine depending on how hot the pan is, the key is to not overcook them and have them go stiff.
The you dunk them in the Mole sauce, put them on a plate, add cheese and onion inside to taste and roll em up. Add the garnishes on top and you’re done.
Tbh you could just warm up the tortillas in a pan and skip the oil part completely if you want it healthier. That’s just how my family always did it so that how I do them.
For the red rice just check out Mexican red rice recipe with similar ingredients and you can’t go wrong.
For a non vegetarian version you could also make them out of chicken breast instead. Personally I think just queso fresco is the best, I ommit the onion since I don’t like biting into raw onion but my family prefers it with.
While I agree, the worst restaurant I have ever been to was a vegan “Mexican” restaurant. The food was cooked without any spices or even salt! You were supposed to put this foul-smelling brown sauce of their own creation, which we declined to do. It was the most bland, tasteless food I have ever had in my life. If I wasn’t so against wasting food if at all possible, I wouldn’t have choked it down.
I hope that doesn’t turn too many people off of actually decent vegetarian Mexican food considering it was in the middle of L.A.
Yea that’s why I prefer vegetarian over vegan. A ton of the classic vegetarian dishes that are amazing rely on dairy and other animal products that aren’t directly meat. From simple things like quesadillas to sopes vegetarianos and enchiladas.
It’s all about spices though, I’m dissaponted in that restaurant. Mole Poblano is quite literally all spices and chilis.
Out of curiosity I googled vegetarian Mexican recipes and I’m a bit disappointed there was non of the classics that I cook on the top pages. It’s a lot of nuvegetarian recipes, which there’s nothing wrong with but they all seemed sorta samey.