After departing one of the few lands without McDonald’s (also known as Tanzania), I had myself a layover in the Amsterdam Schiphol Airport. Sadly, it wasn’t enough time to get out and see the city, but it was enough time to grab a bite to eat. McDonald’s might have seemed like a sensible choice, but I don’t eat McDonald’s in the US and only eat it internationally if they have unique local items. This one failed at that level and instead I found myself at the Dutch Kitchen.

My insatiable desire for burgers was still…umm…insatiable and the Organic Koningshoeve Hamburger on their menu had my name written all over it. Yes, I have decided that Koningshoeve would be my Dutch name. The line took a while, but eventually I placed my order, asking for no vegetables and for some cheese. The cook asked me if I wanted burger sauce and I figured why not? It also came with some nice, thick fries.

When finished, it looked delicious, but turned out to not taste quite as good as it looked. There was something seriously strange about the texture of the beef, which I can’t really explain. Gooey is the closest I can come to describing it. The bun was a bit too thick and dry and the hamburger sauce was kind of like ketchup, but with a little something else in it to throw off the taste. Again, I can’t quite explain what it might have been, but I can tell you it wasn’t juicy enough to make up for the dry bun.

The fries, though, were pretty awesome. I liked the thick cut of them and their soft insides coupled with a somewhat crisp outside were reminiscent of Belgian fries. If these had gone in the fryer one more time, they would have really been stellar.

So, once again, my attempt to enjoy a burger was spoiled. At least in this case, I could see the mix of flavors working for a local palate. Then again, if I had taken the route most Americans do when they visit Amsterdam, the burger would have tasted magical no matter how different it was from what I’m used to.

This has been a big week in the world of meat-eating. Scientists in Holland or the Netherlands or whatever you call it have grown the first piece of in-vitro meat. In layman’s terms, they grew meat in a lab without killing any animals.

Although the meat wasn’t anything worth putting on a plate, it is the crucial first step in getting PETA to shut the hell up. If they can really make in-vitro meat taste like real meat, the world could soon see an end to real farms.

Since many people are curious about the unvegan take on this development, I would like to say right here that I am in favor of in-vitro meat, but there are some issues that must be worked out. First off, it has to taste like real meat. And I don’t just mean it should be ground up to make a burger. It has to run the whole gamut of meat eatery, from fancy steaks like Kobe Beef to the common chicken breast. Unless in-vitro meats can deliver on this level, they are wasting their time. Also, the meat has to be just as cost-effective as current meats from dead animals. If these two stipulations of mine are seen to fruition, I only fear for the poor farmer, who will have to find a new way to make money.

It will definitely be interesting to see what happens with in-vitro meat. It could mean a bright new slaughter-free world or it could lead to a market flooded with bland, tasteless meat created in a lab. Hopefully it will go in the direction I have outlined and give a whole new meaning to the ethical eatment of animals.

(via Times Online)