Question of the Day

So, um, what do you think about MeatWater, chef?

Nathan Sears's Profile Photo Nathan Sears
Executive Chef/Owner
The Radler and D.A.S.
Chicago, IL

Is this anything like milk steak?

Paul Kahan's Profile Photo Paul Kahan
Executive Chef/Owner
Blackbird, avec, Big Star and more
Chicago, IL

Human communication is to twitter as meat and vitamin water is to eating real food. Just another example that civilization is on the decline.

Geoff  Rhyne's Profile Photo Geoff Rhyne
Sous Chef
The Ordinary
Charleston, SC

What the? Seriously. C'mon man!?! F-ing outrageous this guy. This is taking a convenience product so beyond the food realm that it is almost incomprehensible. Who was his test market? Maybe this is good for folks with digestive issues who are yearning for that Salmon Salad taste, but get real. I'm so blown away that an educated response is impossible to formulate. WOW....

Chris Pandel's Profile Photo Chris Pandel
Executive Chef
The Bristol
Chicago, IL

Meat Water sounds pretty foul. The thought of an nice cold shrimp tonic to quench your thirst...its almost making me gag just thinking about it. Not to say I wouldn't try it once, but it seems pretty far out.

Steve McDonagh's Profile Photo Steve McDonagh
Owner
Hearty
Chicago, IL

Golly, I don't even know where to start with that. Do I begin with the fact he's targeting Americans too lasy to chew with the quote about "fastest, easiest way to eat a salad"? Do I go on one of my anti-vodka rants and point out he suggests cocktailing with it? Or do I mention that even as it made me queasy (liquid Hungarian Goulash) I felt the need to taste it and see if his claims are true...I know my dog would LOVE it.

Susan Goss's Profile Photo Susan Goss
Executive Chef/Owner
West Town Tavern
Chicago, IL

Why can't we just eat real food? Whay must we decide to shun natural products and buy "enhanced" products? Waste of money, calories and resources. Sorry, was I too vague?

John Caputo's Profile Photo John Caputo
Executive Chef
The Chicago Firehouse
Chicago, Illinois

huh?

Paul Fehribach's Profile Photo Paul Fehribach
Executive Chef/Owner
Big Jones
Chicago, IL

Um, wow. That is weird as hell. Count me out. While you can impart aromatic and flavor compounds into water, it cannot truly imitate the flavor of meat without very particular kinds of fat, which regulate how and at what rate those aromas and flavors are dispersed into your sinuses and taste buds. I'm guessing it's pretty gross.

Peter Drohomyrecky's Profile Photo Peter Drohomyrecky
Owner

Chicago

I never cease to be surprised by what people will try to sell. Truly a bad idea. Try freezing it and putting on a stick. Then... maybe

Rob Levitt's Profile Photo Rob Levitt
Executive Chef/Owner
The Butcher & Larder
Chicago, IL

MeatWater, huh? It seems like a marketing ploy, except that the creator seems so into it. I am guilty of being a purist, and would rather have a salad...or a bowl of goulash. The problem isn't that people need something fast to eat/drink so they can get the nutrients, vitamins, etc they need for the day. The problem is people need to take the time to consider what they are eating. It is too messy to make your own salad? Vinaigrette stains? That is a reason to drink your artificial salad. Silly. I see it as preying on people's laziness combined with a quirky, just ridiculous enough to work marketing scheme. No wonder we are such an unhealthy, over-weight country. This is what we are washing down our lunchables and hot pockets with. " It's ok...it is a salad in a bottle! It'll balance out the bag of funyuns I had for lunch!"
How a product like this makes it onto the market is beyond me. Vitamins in my water? Maybe, but I'm not a huge fan of bottled water in the first place. Water is free. Buy a Brita if you have bad tap water, but no matter how "natural" the ingredients in "MeatWater" are it is still processed foodproduct created in a lab, and therefore not actually food and not actually good for you.

Myron Markewycz's Profile Photo Myron Markewycz


Chicago

Whats next, a foie gras smoothie
and foie gras smoothie (lite!)

Dan Smith's Profile Photo Dan Smith
Executive Chef/Owner
Hearty
Chicago, IL

WTF??? Who comes up with these ideas? Fascinating flavors like Beef Stroganoff & "Dirty Hot Dog". Hopefully the public is just a little smarter than to buy into such a foul idea.

Edward Lee's Profile Photo Edward Lee
Executive Chef
610 Magnolia
Louisville, KY

Oh Lord, the future looks bright!!!

Kurt Michael Friese's Profile Photo Kurt Michael Friese
Executive Chef/Owner
Devotay
Iowa City, Iowa

Even if it didn't have a very high "yuck factor," which it does, it would remain a truly awful idea.