Mrs and I tried lab grown fois gras quail, apparently the first in Australia. Amazing to be able to buy this in a restaurant, after hearing about it year after year.

It was certainly meaty, a flavour you simply don't get with any meat-free chicken, really pungent and distinct (not that I've ever had dead quail).

A place called Bottarga in Brighton, Melbourne. Wasn't cheap, but I'd pay top dollar to support the transition.

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[–] 4 points 1 year ago

I'm not personally interested in eating it. Just not appealing to me (and, I'm deathly allergic to seafood besides, which lab grown fish is still a problem there).

But I'm happy it exists, and hope it is environmentally friendly/cost effective enough to save animals, and improve the environment.

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