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More Realistic Meat Substitute Made From Soy Raised In Brutally Cruel Conditions (www.theonion.com)

submitted 1 year ago by usernamesAreTricky@lemmy.ml to c/theonion@midwest.social

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[–] NielsBohron@lemmy.world 4 points 1 year ago (1 children)

The plant has an energy reserve underground that is allowed to build up for a year or two before starting to harvest.

Not a botanist, but I'm pretty sure that's why rhubarb is so sweet. Those energy reserves are mostly sugar, so maximizing the energy reserves maximizes the sweetness, like you note below.

[–] hydroptic@sopuli.xyz 5 points 1 year ago (1 children)

Yeah the rhubarb that people grow in their own gardens without a rhubarb torture cellar is way more sour than store-bought, in my experience.

[–] butterflyattack@lemmy.world 3 points 1 year ago

When we were kids we used to dip the stalks in sugar, tasted great.