Maybe it is 100% beef... but it sure doesn't taste like it

The pattie flavour might just be the cooking method. Even if I have a steak rare, I'll usually at least sear some lines on it on the grill. Most of the time, McDonald's burgers are a uniform gray colour. Perfect for small children who like things really bland.

My sister has nine kids. When fried eggs are for breakfast, they're generally over-easy, without a hint of browning anywhere.

For me, a plant-based diet is the cows eat the plants & I eat the cows.

About people not knowing how to cook - I don't know how prevalent that is, but at least I know how to cook & I taught my kids. I was blessed with a mother who knew how to cook - but hated it. I had to cook or starve. I was also blessed to be able to watch Graham Kerr on The Galloping Gourmet - years before he turned to low-fat cooking.

I don't have tv so don't know, but aren't there still cooking shows available?

Ahh, The Galloping Gourmet, excellent marbled meat with a large decanter of wine . . . always the best ingredients! That was a fun show.

Yes, there are cooking shows available, not as many as when the Food Network first got started, as now there are too many reality competitions which mean nothing to me. Alton Brown had and has a show called "Good Eats" which was and is never afraid of fats, and it provided some good techniques and cooking methods. Jacques Pepin, who is still shown on PBS in the states has always been my favorite and is probably the most knowledgeable chef with the most sound technique. A true artist who uses fats unhesitatingly.

He is my absolute favorite and I can eat everything he cooks. He also has the exact same dialect as my mother had and I love that he always talks about his own mother.

Pepin's cookbooks are terrific. They are a bit dated in design, but our library retains many of them ...including the two friends of fat, the Cookbook with Jacques and Julia together.