{"id":177730,"date":"2019-06-27T18:55:00","date_gmt":"2019-06-27T23:55:00","guid":{"rendered":"https:\/\/www.panix.com\/~msaroff\/40years\/2019\/06\/27\/peak-derp\/"},"modified":"2019-06-27T18:55:00","modified_gmt":"2019-06-27T23:55:00","slug":"peak-derp","status":"publish","type":"post","link":"https:\/\/www.panix.com\/~msaroff\/40years\/2019\/06\/27\/peak-derp\/","title":{"rendered":"Peak Derp"},"content":{"rendered":"
The recent trend is for companies to come up with meat substitutes to replace animals in burgers.<\/div>\n

Arby’s looked at this and said, “Here, hold my beer<\/a>.”<\/p>\n

Making burgers from carrots is one thing, but making carrots from burgers is demented:<\/p>\n

From venison, elk<\/a>, and duck<\/a> to sandwiches with layers upon layers of meat and curly fries<\/a> stacked on top, Arby’s has offered some particularly unique products in the past. <\/p>\n

Now the sandwich chain is flipping the vegan “meat” trend on its head, leaning into its “We have the meats” slogan and creating its most bizarre concoction yet: the “megetable,” a vegetable made out of meat. <\/p>\n

And Arby’s new megetable, the “Marrot,” is exactly what it sounds like: a meat-based carrot that not only tastes like the orange vegetable but has much of its nutritional value. <\/p>\n

Conceptualized by Neville Craw, Arby’s brand executive chef, and his sous-chef Thomas Kippelen, the Marrot boasts more than 30 grams of protein and more than 70% of the recommended daily amount of vitamin A.<\/span><\/p><\/blockquote>\n

Of course, the first thing that is wrong is that Arby’s is making a meat carrot.<\/p>\n

Almost is as disturbing is that Arby’s has an executive chef and sous chef.<\/p>\n

Mind blown.<\/p>\n","protected":false},"excerpt":{"rendered":"

The recent trend is for companies to come up with meat substitutes to replace animals in burgers. Arby’s looked at this and said, “Here, hold my beer.” Making burgers from carrots is one thing, but making carrots from burgers is demented: From venison, elk, and duck to sandwiches with layers upon layers of meat and …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[817],"class_list":["post-177730","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/posts\/177730"}],"collection":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/comments?post=177730"}],"version-history":[{"count":0,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/posts\/177730\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/media?parent=177730"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/categories?post=177730"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/tags?post=177730"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}