110757 Wed May 22 11:17:07 -0700 2002 9 7 Chicago Area 0 598386 I read in the NY Times and I think Newsweek about a new meat alternative called Quorn, but I can't find it in Chicago...has anyone seen it? Tried it? It sounded tastier than current choices. Wed May 22 11:17:07 -0700 2002 0 saheb 1 598392 I've seen in frozen entrees carried at Whole Foods Markets in the Northeast. Wed May 22 12:15:34 -0700 2002 598386 0 rjka 1 598402 For those who don't read the NY Times, Quorn is "made with mycoprotein, from the fungi family - and a relative of mushrooms, truffles, and morel, that offers a strong nutritional profile and an authentic meat-like texture." Me, if I want meat, I eat meat. If I want fungi, I eat that. I'm a little suspicious of foods that are disguised as something they are not (e.g., "meat-like"). Must admit, though, never had Quorn. Check their website. Link: http://www.marlowfoods.com/us/index.htm Wed May 22 14:34:43 -0700 2002 598386 0 David Hammond 2 598403 As a myco-anything, it would be related to morels, etc. Any relation to tempeh? I ask because my husband now refers to it as a good way to sell moldy grain after eating it and having his eyelids puff up until he looked like ET (he has an allergy to mold, a fungus relation). So, perhaps beware. Wed May 22 14:51:22 -0700 2002 598402 0 annieb 3 598472 sherwins,645 w. diversey(773)477-1934, has various quorn products in its freezer. i've tried only the patties. 2-3oz.breaded patties that taste very much like chicken, cost $1.99 and were delicious. huitlacoche isnt the same. this is fermented, like yoghurt, according to the package. lots of fiber and protein. my only question is what's up with the confusing name? shouldnt someone representing corn sue for the misleading name? particularly since it has no relationship at all to corn. Thu May 23 08:57:04 -0700 2002 598403 0 joan 4 598475 Quorn is to corn the same as Beggin'Strips are to bacon, or Soysage is to sausage. I think trademarking bodies give "manufacturers" a lot of latitude, an issue that is being tested now as the Milk Lobby goes after "soy milk." My guess is that "turkey ham" is going to be the next target -- and maybe it should be. Thu May 23 09:34:00 -0700 2002 598472 0 David Hammond 2 598412 And I tend to be suspicious of foods whose name concludes with a ™. Wed May 22 15:22:30 -0700 2002 598402 0 Harry V. 2 598451 Huitlacoche is a corn fungus. Perhaps this is a derivative of huitlacoche, also called, delectably, corn smut. Wed May 22 19:19:23 -0700 2002 598402 0 Davido 1 598811 I used to eat it all the time in london. I liked it a lot, but it's been 8 years, and who knows if I'd like it now. I don't really think of it as a meat substitute, it's kind of it's own food. Great texture, nice mild taste, and picks up marinades very well. It's nothing like tempeh, which I hate. Sun Jun 02 20:10:20 -0700 2002 598386 0 Jen B. 2 598812 Funny you should mention Tempeh. I had it last night for the first time in probably 18 years. Despite my initial protests, the wife fried it up in fingers, and we had it with peanut sauce -- not a bad combo. A lot of these "meat substitutes" (a demented term) are tolerable with the right preparation. Sun Jun 02 21:00:30 -0700 2002 598811 0 David Hammond