Yes, yes, you will stick to your point no matter how impractical your position is. This is known.
But still, the solution you pose will feed maybe 5% of the world's population after the green revolution has replaced the brown tech we depend on today. What you posted will make money for some Silicon Valley entrepreneur and might make sense to a fraction of the people lucky enough to be born in wealthy nations.
The people of South India are more representative of the new world that is rising up in the wreckage of the fossil fuel era. Not some weird ass money making scheme like the one you fantasize about. They eat well. Their cuisine is not difficult to learn or to prepare at home and it uses local ingredients that are produced sustainably. Many ingredients used in their cuisine is not well adapted to colder climates but is a better starting point than the crap grown in stainless steel vats that is discussed in that woo woo sciencey nonsense you like to prattle on about.
Open your mind to how the third world eats. They eat well and many cultures have cuisines that are more appropriate to the green revolution than effing synthetic meat.
I've been using the following very simple to make crepe in place of bread lately. It's not a direct replacement but works well as a mop for sauces that are left behind after a main dish is consumed. It makes a passable replacement for corn tortillas. Also good spread with pressed yogurt, sprinkled with zaatar and pickled onions. It's high in fiber and has low glycemic index, so it's a good fit for those who are trying cut down on foods that cause high blood sugar. No invention is required. But the press is enamored with crap like you just posted.
Barley Dosa
Servings : 20 dosa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pearl barley
1/2 cup urad dal
1 teaspoon fenugreek seed
1 1/2 cups water
oil for cooking if needed
salt to taste -- optional
Wash barley, urad dal and fenugreek. Soak them in water for at least 6 hours.
Once it is well soaked, grind the ingredients into a smooth paste, adding just enough water to make a fluffy batter. The batter should not be thin.
Add a couple of tablespoons of soaking water to ensure enough biotics are present in the batter for fermentation.
Remove, transfer the batter to a bigger bowl. The batter may rise during fermentation so give it a big enough bowl. If you are new to making dosas,
place a plate under the bowl to collect any batter that may flow over.
Now place the batter in a warm spot to ferment. The fermentation may take 8-16 hours depending on where you live. An oven with proofing setting works well. About 85 F gives fluffy batter after 12 hours.
The batter is fermented when it smells slightly sour, ideally it should have risen as well. Volume of the batter should roughly double.
Add salt and water as needed. The batter should be pourable consistency, similar to a pancake batter/regular dosa batter. If not sure how much
water to add at the beginning, add 2/3 the amount listed above, proof the batter for 6 hours then add water as necessary to get a good pourable
batter. Prefer to not stir the batter after fermentation is complete as stirring releases bubbles that make the dosa fluffy.
Heat a griddle/tava on medium-high heat and grease it with ghee or oil. Cast iron griddle is always ideal to make doses.
When griddle heats up, pour a ladleful of batter right in the middle and spread it by moving your ladle in circular motion. Make a thin dosa.
Cover and cook. After 30 seconds remove the lid, spread oil or ghee on the dosa and continue cooking until done and it feels crispy.
As the dosa is spread thin, there is no need to flip the dosa and cook further. Using a thin spatula, gently peel the dosa off the griddle.
After each dosa, grease the griddle/tava with ghee/oil. A good nonstick griddle eliminates the need for oil, though the dosa will not be a crisp.
Source:
"
https://platefulofveggies.com/barley-dosa-healthy-indian-barley-crepe
"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 52 Calories; trace Fat (2.9%
calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Fat.
NOTES : Spread the dosa thin, for a classic dosa.
Also makes a good pancake without spreading thin depending on consistency of the batter. In this case, it won't be
crisp.
Barley dosa can be served with a chutney like Mangalore style coconut chutney (see site linked above)
Griddle temp should be around 500 F. The tava should be very hot when you pour and spread the batter. The heat can then be reduced as needed.
Place the dosa on a wire rack and let cool for a few minutes to keep crispy on the plate.
Serve as soon as possible but the dosa can be kept warm in an insulated tortilla warmer, though they won't stay crisp if you do.
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