Left (uncooked) is directly on the baking sheet, right (cooked) is on aluminum foil.
No one, not even someone insane enough to make a meat baby, would go through the effort of assembling it on a bare sheet and then adding the foil under it.
I think the simplest explanation is probably the correct one, the meat baby was possessed with a soul during the baking process which fundamentally changed its appearance.
It doesn’t really matters of they’ve shifted it from the pan after the oven. I’m sure those feet are pretty jiggly and undercooked underneath might get places differently on the foil as when they were cooking
Specifically, the way the arms and legs changed doesn’t make sense for just meat shrink. And the diaper is completely different strips of bacon. Not only wrapped differently, but not contaning any of the same pieces of bacon even in different positions.
…i suspect they realised that the bare roasting pan wasn’t going to work, transferred it to a foil sheet, everything fell apart, and then hastily re-assembled the broken bits into what was cooked for the final result…
Hehe, yeah. I think for me, it mostly comes down to the bacon. I can think of reasons why everything else would change. But any story I can come up with for why all the bacon pieces are completely different from the first one is less likely than if these are two separate meat babies. Ultimately, obviously, it doesn’t matter either way. But I think it’s more likely they are two separate babies from different times. Rather than that something happened to the first bacon diaper that necessetated throwing it out and making an entirely different one out of new pieces of bacon.
My point is that between snapping the first photo and putting it in the oven, they may have slightly rearranged it or tightened the bacon diaper, who knows.
Also, the shifting and shrinking on the meat is very much to do with how dense the dough is at any given point (as it’s not just ground meat, but also like egg and a bit of flour maybe, personally I’d also add onions and chili but that’s just me). Meaning that it will be affected differently for denser parts than looser ones. And that thing has required some pat patting so definitely not a homogeneous dough I’d say.
But again, this is just my opinion. I find it more likely an explanation towards the differences than making two strikingly similar meat babies. Also one is on foil, the other is not. So have had to lift it, and I don’t know if they would’ve put it on foil after the oven? Although I think baby sized serving dishes probably aren’t too common so that’s a bad guess.
Anyway, I genuinely don’t know which one of us is right and I don’t really care. I’m enjoying meatbaby theorycrafting.
Idk man.
Have you ever made homemade meatballs? I have and I disagree and think it probably is the same meat baby.
But I accept this is purely my opinion and I am basing it solely on my intuition, and thus accept that I may be wrong,
Left (uncooked) is directly on the baking sheet, right (cooked) is on aluminum foil.
No one, not even someone insane enough to make a meat baby, would go through the effort of assembling it on a bare sheet and then adding the foil under it.
I think the simplest explanation is probably the correct one, the meat baby was possessed with a soul during the baking process which fundamentally changed its appearance.
Well no, thats kinda what I implied.
It doesn’t really matters of they’ve shifted it from the pan after the oven. I’m sure those feet are pretty jiggly and undercooked underneath might get places differently on the foil as when they were cooking
Specifically, the way the arms and legs changed doesn’t make sense for just meat shrink. And the diaper is completely different strips of bacon. Not only wrapped differently, but not contaning any of the same pieces of bacon even in different positions.
…i suspect they realised that the bare roasting pan wasn’t going to work, transferred it to a foil sheet, everything fell apart, and then hastily re-assembled the broken bits into what was cooked for the final result…
Hehe, yeah. I think for me, it mostly comes down to the bacon. I can think of reasons why everything else would change. But any story I can come up with for why all the bacon pieces are completely different from the first one is less likely than if these are two separate meat babies. Ultimately, obviously, it doesn’t matter either way. But I think it’s more likely they are two separate babies from different times. Rather than that something happened to the first bacon diaper that necessetated throwing it out and making an entirely different one out of new pieces of bacon.
My point is that between snapping the first photo and putting it in the oven, they may have slightly rearranged it or tightened the bacon diaper, who knows.
Also, the shifting and shrinking on the meat is very much to do with how dense the dough is at any given point (as it’s not just ground meat, but also like egg and a bit of flour maybe, personally I’d also add onions and chili but that’s just me). Meaning that it will be affected differently for denser parts than looser ones. And that thing has required some pat patting so definitely not a homogeneous dough I’d say.
But again, this is just my opinion. I find it more likely an explanation towards the differences than making two strikingly similar meat babies. Also one is on foil, the other is not. So have had to lift it, and I don’t know if they would’ve put it on foil after the oven? Although I think baby sized serving dishes probably aren’t too common so that’s a bad guess.
Anyway, I genuinely don’t know which one of us is right and I don’t really care. I’m enjoying meatbaby theorycrafting.
Indeed.