Test-Tube Burger Guards: What's Their Beef? - most expensive restaurant dishes in the world

If there's a little sci-
Ideas about the world's first Test
Tube burger, it's not getting mysterious, high
Security PR action around its unveiling.
Enter the lab-
At the Riverside Studio in Hammersmith, west London, patty's press conference was strictly controlled, and two types of photo ID were required before the press pass was distributed, and then, when reporters were called to a TV studio (they were looking for a burger), they started the search.
When the question was finished, the burly man in his suit, like a nightclub bodyguard, mannered ordered stragglers to leave.
It will soon be known that the taste of the most expensive burger in history will also be strictly controlled, despite repeated calls from journalists from all over the world to eat a little, all of this is to witness a culinary and scientific history during the production process. The team -
Funded by billionaire Google
Founder Sergey Brin
I don't want their precious 250,000.
Tech Patty was wounded by anyone.
In any case, the journalists gathered are certainly not.
Are they worried that we will show up?
Despite repeated assurances from the creator, Professor Mark Post, that it was completely safe (yes, he would feed it to his children, he said ).
They brought two experts.
Austrian food researcher Hanni ruutzler and American food writer Josh Schonwald-
Tell the world its taste
Both said they were independent and the launch of the "proof of concept" was not paid.
We did not find out if host ITV news anchor Nina hosing was paid for attending a PR event.
But if so, she must have made money and cleverly avoided the question of why no one could taste the taste.
She has always said that there is not enough to go around, and it seems strange when we should witness the world's food shortages and other answers to the "major problems facing the world.
They told us that neither of the two savors signed any legal disclaimer.
Schonwald said between the plugs of his book: "I am flying completely on this book . " (If they mix a Petri dish with chicken stem cells ).
But they are not very clear about the taste, and it is obviously difficult to describe the quality of the burger.
This is probably understandable as it is a brand new food that has never been tasted.
Well, it's not a "full Burger form" anyway "--
Professor Post admitted that he had eaten several pieces of minced meat in the lab.
When the first pieces of flesh crumbs pass through the expert's lips, we hold our breath.
Schonwald said the taste of the burger was "medium" and there was a cake --
Like the quality ", while Rutzler says," the surface of the meat is crispy but not usually crispy. . .
She added: "It is as juicy as meat, but there is no strong smell of meat in it . "
But very close to here.
"But the chef who fried it made the most sense --
Richard McGeown runs a restaurant in Cornwall and is chosen by the PR team to perform.
Despite calls from the crowd to "let the chef taste", he did not actually taste the burger in front of the camera.
But while I was talking to him outside, the TV crew was packing up their gear and he had already taken a bite.
"It has a good texture of meat. No off-
"Ironically, the metal-flavored beef is very rich," he said . ".
As for the texture, he said "the exclusion of fat is a big factor," saying that it is "very dense" and comparing it to a meatloaf, it made me wonder why they didn't cook these things.
But, of course, the meatloaf is far from the headline of the burger --crazed Britain.
At a certain point, this questionand-
When an excited reporter asked if it was possible to make a lab, the answer turned to Surrealism.
More burgers from exotic animals such as penguins or tigers.
"Penguin burger," thought professor post.
"I think we can. . .
All birds have satellite cells in their muscles, so if we can do it with chickens, we can do it with penguins. . .
"In fact, he says all fish, birds and mammals can do that.
All the mammals are the only ones I think of Soylent Green, a 1973 Charlton Heston movie where future characters live on processed rations, with the lines:"