The Guardian wrote:The short explanation is that Quorn is a “mycoprotein” fermented in vats from a fungus found in soil. A fuller – but still heavily truncated – one is that it is made from a strain of the soil mould Fusarium venenatum by fermenting it, then adding glucose, fixed nitrogen, vitamins and minerals and heat-treating it to remove excess levels of ribonucleic acid.
Yossarian wrote:The major ingredient is a fungus. No clue about how processed it is.
Wookienopants wrote:I read that it’s actually a mould, not a fungus.
Yossarian wrote:Wookienopants wrote:I read that it’s actually a mould, not a fungus.
Not according to Quorn it’s not.
Yossarian wrote:The major ingredient is a fungus. No clue about how processed it is.
Skerret wrote:Why don't you shut your goddamn trap and just eat your beans?
poprock wrote:What happened Wooks? Allergy, choking, freak motorway accident with a lorryload of Quorn?
Armitage_Shankburn wrote:Skerett's pitch to be my grand vizir pleases meSkerret wrote:Why don't you shut your goddamn trap and just eat your beans?
Wookienopants wrote:Allergy. Crippled me for two days with severe explosive vomit
Vela wrote:Mushrooms are excellent.
dynamiteReady wrote:Vela wrote:Mushrooms are excellent.
Lab grown meat is legit. Deffo try a burger when you get the chance. Especially as an omnivore.
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Came here to post this - https://languagelog.ldc.upenn.edu/nll/?p=44024
The situation in Hong Kong is super edgy.
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