Guest guest Posted March 13, 2004 Report Share Posted March 13, 2004 I remember reading about this maybe 2 years ago when it hit the market in the US. I've only recently seen Quorn products in the stores here. So far I've just tried the " chicken " patties and found them to be pretty good. Kind of a spongy texture. Taste is almost slightly sweet. No ill effects. Has anyone else tried Quorn? What was your experience? Personally, I figure it's had vigorous testing in the European market for, what, 15+ years? Laura ------------------------ " STOKESLEY, England — Refrigerated trucks trundle down the pretty country lanes laden with pale, doughy masses of fungus — 32 tons or more a day. " Pure mycoprotein — good enough to eat, won't taste of anything, very bland, " declares manufacturing manager Pete Willis, tearing off a golf-ball-sized sample from a 2,000-pound glob. Workers in white boots shepherd the fungal paste through a sea of vats and clanking machines that mix, press, slice and dice the raw dough. What comes out at the end is a matter of perspective — luscious artificial meat patties that taste just like moist chicken, or dangerous vat-grown " vomit-burgers " that are sickening consumers from coast to coast. " http://www.latimes.com/news/nationworld/nation/la-sci- quorn12mar12,1,3891084.story?coll=la-home-nation Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2004 Report Share Posted March 13, 2004 Quorn is made out of fermented fungus, sort of like mushrooms. I know I read awhile back that there was a debate over whether the protein in quorn could actually be absorbed. I haven't heard anything about whether it was decided one way or the other. I used to really like their products. Never found one I didn't like the taste of. Unfortunately, they add eggs / dairy to every single product they have so they offer nothing for vegans. They insist that it is only because they cannot get the texture right without eggs, but I have a feeling it may have more to do with the tax breaks that businesses get for buying factory farm eggs. , morgaana@a... wrote: > I remember reading about this maybe 2 years ago when it hit the market > in the US. I've only recently seen Quorn products in the stores here. > So far I've just tried the " chicken " patties and found them to be > pretty good. Kind of a spongy texture. Taste is almost slightly sweet. > No ill effects. Has anyone else tried Quorn? What was your experience? > Personally, I figure it's had vigorous testing in the European market > for, what, 15+ years? > > Laura > > ------------------------ > > " STOKESLEY, England — Refrigerated trucks trundle down the pretty > country lanes laden with pale, doughy masses of fungus — 32 tons or > more a day. > > " Pure mycoprotein — good enough to eat, won't taste of anything, very > bland, " declares manufacturing manager Pete Willis, tearing off a > golf-ball-sized sample from a 2,000-pound glob. > > Workers in white boots shepherd the fungal paste through a sea of vats > and clanking machines that mix, press, slice and dice the raw dough. > > What comes out at the end is a matter of perspective — luscious > artificial meat patties that taste just like moist chicken, or > dangerous vat-grown " vomit-burgers " that are sickening consumers from > coast to coast. " > > http://www.latimes.com/news/nationworld/nation/la-sci- > quorn12mar12,1,3891084.story?coll=la-home-nation > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2004 Report Share Posted March 13, 2004 Central market and WHole Foods both carry Quorn. CE seems to have more selection. I think Quorn is okay- it's not great, in either taste or texture. The taste is pretty bland and the texture is always on the dry side, even when I simmer Quorn in broth! However, I have found Quorn to be neither spongey nor sweet. I like the non-breaded cutlets better than the breaded patties or breaded cutlets. However, the " naked " cutlets are quite tasteless. This means that they are good for recipes, but not good if you need a microwave protein snack in a hurry. The tenders (small chunks of Quorn) are okay for recipes- I toss them with noodles and etc. Neither I nor my partner have ever fallen ill due to eating Quorn. - reptilegrrl morgaana wrote: I remember reading about this maybe 2 years ago when it hit the market in the US. I've only recently seen Quorn products in the stores here. So far I've just tried the " chicken " patties and found them to be pretty good. Kind of a spongy texture. Taste is almost slightly sweet. No ill effects. Has anyone else tried Quorn? What was your experience? Personally, I figure it's had vigorous testing in the European market for, what, 15+ years? Laura Mail - More reliable, more storage, less spam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2004 Report Share Posted March 13, 2004 Do said tax breaks exist in England? dave <dave4sale wrote:Quorn is made out of fermented fungus, sort of like mushrooms. I know I read awhile back that there was a debate over whether the protein in quorn could actually be absorbed. I haven't heard anything about whether it was decided one way or the other. I used to really like their products. Never found one I didn't like the taste of. Unfortunately, they add eggs / dairy to every single product they have so they offer nothing for vegans. They insist that it is only because they cannot get the texture right without eggs, but I have a feeling it may have more to do with the tax breaks that businesses get for buying factory farm eggs. Mail - More reliable, more storage, less spam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2004 Report Share Posted March 14, 2004 morgaana wrote:I remember reading about this maybe 2 years ago when it hit the market in the US. I've only recently seen Quorn products in the stores here. So far I've just tried the " chicken " patties and found them to be pretty good. Kind of a spongy texture. Taste is almost slightly sweet. No ill effects. Has anyone else tried Quorn? What was your experience? Personally, I figure it's had vigorous testing in the European market for, what, 15+ years? Laura ------------------------ " STOKESLEY, England — Refrigerated trucks trundle down the pretty country lanes laden with pale, doughy masses of fungus — 32 tons or more a day. " Pure mycoprotein — good enough to eat, won't taste of anything, very bland, " declares manufacturing manager Pete Willis, tearing off a golf-ball-sized sample from a 2,000-pound glob. Workers in white boots shepherd the fungal paste through a sea of vats and clanking machines that mix, press, slice and dice the raw dough. What comes out at the end is a matter of perspective — luscious artificial meat patties that taste just like moist chicken, or dangerous vat-grown " vomit-burgers " that are sickening consumers from coast to coast. " http://www.latimes.com/news/nationworld/nation/la-sci- quorn12mar12,1,3891084.story?coll=la-home-nation Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2004 Report Share Posted March 14, 2004 that's a good question. I'm not sure. I'm pretty sure the UK subsidizes their meat and dairy industries, but probably not as much as the US. In the US they even pay farmers to grow LESS soy for fear it would be too cheap and hurt meat sales. , reptile grrl <reptilegoddess> wrote: > Do said tax breaks exist in England? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2004 Report Share Posted March 15, 2004 James and I eat Quorn products all the time, but primarily the " chik'n " cutlets, tenders, patties, nuggets. However, I made burritos with the grounds and it made me very ill. I used way too much grounds. However, I don't have the same stomach problem if I use Yves grounds. We've also tried the frozen lasagna that Quorn makes, and again, I got terribly ill. James didn't get sick on either occassion. So, don't make a hamburger from the grounds and stick with the " chik'n " products. We love them! Denise , morgaana@a... wrote: > I remember reading about this maybe 2 years ago when it hit the market > in the US. I've only recently seen Quorn products in the stores here. > So far I've just tried the " chicken " patties and found them to be > pretty good. Kind of a spongy texture. Taste is almost slightly sweet. > No ill effects. Has anyone else tried Quorn? What was your experience? > Personally, I figure it's had vigorous testing in the European market > for, what, 15+ years? > > Laura > > ------------------------ > > " STOKESLEY, England — Refrigerated trucks trundle down the pretty > country lanes laden with pale, doughy masses of fungus — 32 tons or > more a day. > > " Pure mycoprotein — good enough to eat, won't taste of anything, very > bland, " declares manufacturing manager Pete Willis, tearing off a > golf-ball-sized sample from a 2,000-pound glob. > > Workers in white boots shepherd the fungal paste through a sea of vats > and clanking machines that mix, press, slice and dice the raw dough. > > What comes out at the end is a matter of perspective — luscious > artificial meat patties that taste just like moist chicken, or > dangerous vat-grown " vomit-burgers " that are sickening consumers from > coast to coast. " > > http://www.latimes.com/news/nationworld/nation/la-sci- > quorn12mar12,1,3891084.story?coll=la-home-nation > > Quote Link to comment Share on other sites More sharing options...
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