At a friend’s suggestion, I tried Quorn yesterday. For the uninitiated, Quorn is a meat substitute produced by means of a process that would impress 1950s science fiction authors. You grow masses of the filamentous fungus Fusarium venenatum in underground vats, then process it with egg and seasonings to get something that tastes and feels like meat.
I tried the kind that is meant to simulate pieces of chicken breast, in a stir-fry. In terms of cooking, the similarity to meeat was considerable, though the pieces are quite a bit firmer than uncooked chicken generally is. The smell was enough to make me feel like I was breaching my vegetarianism, which was a surprisingly off-putting characteristic.
In the end, the Quorn tasted reasonably meat-like and I think it’s for that precise reason that I disliked it. After about a year of vegetarianism, the only meat I really miss is sushi and sashimi – which can’t be had for reasonable prices here anyhow – and very rarely sukiyaki beef or a Nick Ellan-style steak. Regardless of such occasional longings, I can happily live Quornless.
Unrelated aside: The pint glass that I have been using for tea was made of safety glass, the kind meant to break into little cubes instead of deadly shards. I discovered this by accident last night, after the fuse for all of our lights blew and I realized it’s in a box behind several layers of locks to which I do not have the keys. In darkness, I endure.