I’d first read about this in the L.A Times the other day, and it sounded horrific.
Sure, I eat mushrooms, but the thought of eating a mushroomy-truffly-meat-like substance kinda puts me off my food.
I don’t know about this stuff…
Do you?
I’ve never had it but I wouldn’t be opposed to it if I were given the chance to try it. I don’t see how it would be any different than eating something like a portabella, which when cooked right is pretty meaty itself.
I’ve had it. I’m willing to try just about anything - and was living with some veggie-inclined people for a bit. It was inoffensive enough, but I didn’t really see the point. The only things dishes I had it in would’ve been just as good without it - and I’m not enough of a meat addict to need meat replacements in veggie meals. As far as texture - it didn’t make me gag which is one up on many other meat substitutes.
I’m a serious mycophile, so I would probably give quorn a shot if it were available locally and reasonably priced.
I go through a lot of stuff I get at local asian foods retailers that is slightly ominously labelled simply as “Black Fungus” I’m sure the chinese name is more appetizing. (It’s the stuff you find shredded up in most hot & sour soups.)
I do remember reading that about five percent of folks suffer some sort of adverse effects from eating Quorn, though… so you might want to just try a little the first time.
:dig dig:
Mmmm. Quorn. 
I know that a fungus called “black corn smut” is eaten in Mexican cuisine (called cuitlacoche). I wonder if this is similar? I can see why they would change the name to “Quorn”! 
That’s nothing. Check out some of the recipes here. The Coyote Droppings and Homemade Maggot Stew sound good but I don’t know about the Jellied Moose Nose or the Hairball Salad with Saliva Dressing.
Would these be wood ears (which, BTW, is a word-for-word translation of the Chinese name)?
I’ve tried it. I wasn’t impressed. There are a lot of other meat substitutes which are IMHO a lot better.
Why do I get the feeling that part of that warning includes the phrase “do not taunt Happy Fun Ball”?
Ah, according to that linked site, the Quorn stuff is new to the U.S.A - is that correct? Hence the O.P., I suppose. Well, it has been in the U.K. for a long time, and I tried it once. Yes, folks, it belongs to the class of foods that one tries once, I think.
This was on the form of a quorn version of a steak pie, so, for a start, those are the type of things that are nice to eat once in a while pretty much because they taste gooey and unhealthy. SO, given that the quorn thing seemed pretty similar - OK - a bit worse - that the carnivorous version, it struck me as not worth having, in the “logic” of “if going to eat bad food, then properly eat bad food”.
However, that has to have been a good 15 years ago, so I imagine it might have improved since then - that would have been when it was pretty new to the market, or at least pretty new to mainstream supermarkets. I’ve had veggie phases, but was never too keen on the supposed logic of making some highly process gunk that was meant to mimic meat - it seemed a very strange way to approach things.
I can say, though, that I don’t recall suffering any of the nasty gastric problems reported elsewhere in the thread.
Incidentally, I always thought that “Quorn” was a sytrange name for a vegetarian meat substitue, given that “Quorn” is the name of a famous fox-hunting lot in England somewhere.
I think it’s delicious.
Quorn has been around in Sweden for quite some time. It’s usually a classic thing for newbie-vegetarians to try on, the consistence is similar to that of meat.
I’ve been vegetarian for four years, and Quorn isn’t usually my meat-replacement of choice (most of all, it’s pretty expensive), but it’s not bad. Actually, Quorn has gotten more or less accepted as *the * meat-replacement here, so that’s what I bring if I get invited to bbq’s or such.
I eat Quorn quite a bit. It comes in all styles and flavours.
It’s not exactly like all meats, but there’s plenty types I’d defy anyone to tell the difference between it and the ‘real thing’. Apart from that, in terms of healthy eating (fats, calories, etc) it far surpasses the original.
I can’t see how anyone can be put off by its description, and have no problems with the source of some processed meat products.
Actually, my brother does heavy weight lifts on a championship level. He often tries to replace meats with vegetarian replacements because of them having both lower fat *and * more efficient proteins.
And yes, I much agree with your second paragraph. Quorn is nothing compared to what *really * goes into a hot dog. :eek:
Of all the meat substitutes I’ve tried, it’s the nicest. A lot of British supermarkets do pies, pasties, etc. all based on quorn, and for me they’re actually edible. As opposed to TVP, which I can’t stand.
I have a lot of trouble getting enough protein. I don’t eat warm-blooded animals, nor cheese, don’t really like cooking tofu or fish, don’t really enjoy eating beans, you get the idea. It’s hard to get protein into every meal, and without it I tire easily.
I ate a lot of Quorn in England, tho (although I was discouraged by the price). Like other meat substitutes, it isn’t meant to stand up to a blind taste-test. It’s just protein, with a pleasing texture, meant to be surrounded by sauce of some sort. I ate quite a lot of it in England, the fake chicken bits go very nicely in a stir-fry.
On the other hand, Quorn is full of egg protein which many of us don’t digest very well, and the eggs aren’t free-range which would inhibit me from buying it very often. They don’t sell Quorn in Canada yet, so I can’t say how much of it I’d eat these days.
I also agree that a fake lamb chop (which I was once served by a well-meaning non-veggie friend) is nasty and kind of pointless, I think that kind of meal is designed for people who don’t want to eat meat but still want to feel like they are.
If there is a trend for UK veggie food to migrate across the sea, I’m holding out for Linda McCartney ‘meat’ pies. The Best Fake Meat Product, Ever, in my not-so-humble opinion.
Quorn is AMAZING! It absorbs flavours just as well as tofu, but with a much less gelatinous texture. Its actual natural flavour gets a little tired after a while, but it comes in so many tastes and textures one could definitely eat it every week instead of meat. If anyone’s in the importing business, definitely invest in Quorn (I’m looking at you, Canadians).
I eat Quorn quite a lot, I use the mince to make lasange and the pieces as a chicken substitute for sandwiches, I think it tastes fine, and it’s origins are no more yukky than real meat …
The packaging I have here states it’s 83% mycoprotein, followed by “egg white (free range)”.
I’m not a veggie, but I have some friends who don’t eat mammalian meat (long, complicated story) and I often cook for groups that include them, as well as vegetarians. I’ve used the Quorn sausages and I think they’re OK - certainly the best non-meat sausages I’ve tasted and If I’d been given them blind, I would have assumed they had some sort of meat in them. The pieces and the mince are OK, but nothing to write home about.