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The staff ate it later

(en.wikipedia.org)
477 points gyomu | 1 comments | | HN request time: 0s | source
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duxup ◴[] No.45106795[source]
I wonder how this plays out.

As noted sometimes the staff can't eat it, heck sometimes you might not want to eat it. That has to happen pretty often.

I worked at a company with a particularly sensitive HR team who would host pizza parties now and then, but they'd only order "weird" pizzas and I guess they liked it, but they were quite miffed when people stopped coming / didn't want to eat some pizza with some kind of fake cheese and unrecognizable veggies.

They were really miffed when my boss ordered our team pizza on their pizza day too, suddenly very concerned about waste...

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MisterTea ◴[] No.45107158[source]
> didn't want to eat some pizza with some kind of fake cheese and unrecognizable veggies.

What I want to know is what ghastly pizza establishment serves fake cheese and what are mystery veggies?

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zahlman ◴[] No.45108695[source]
> what ghastly pizza establishment serves fake cheese

Most of them, I imagine, in order to accommodate vegan customers. Some advertise it louder than others.

> what are mystery veggies?

There's quite a variety out there. I've seen broccoli, sundried tomato, artichoke, spinach....

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bigstrat2003 ◴[] No.45110774[source]
Vegan cheese is an abomination. Even if one is vegan they shouldn't eat that crap, just eat something else instead. You can make much better vegan food if you focus on trying to make vegetables good versus torturing them into a facsimile of animal products.
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1. aziaziazi ◴[] No.45113037{3}[source]
US cheese-in-tube is an abomination (I’m French ;-) ) and my Italian neighbor thinks the same about pinanle-fat-dough pizzas.

As for every product type there’s good and bad. I love this one[0], it’s made by a bunch of artisan chiefs near my city. Ingredients: soy, cajun nuts, ferments. Probable process: cook, smash, add ferment, wait.

Beside tradition offense there’s no reasons to restrain ourselves torturing-with-ferments lipid products that didn’t came out from udders. Fermented products are delicious and cooking has always co-evolved with technology, product availability and customs, why should someone restrain from experimenting?

I share the ultra processed disdain but to be honest there’s as much UPF in "fascimile" that some of their counterpart. That non-vegan-milk cheese has 16 ingredients in it[1].

0 https://www.vegetalfood.fr/affines/3868-albert-bio-100-gr-ja...

1 https://www.amazon.fr/cfuda-Easy-Cheese-American/dp/B000S5PH...