Reply to: Anybody tried Quorn?

[mcquiggd]

Ah, but imagine the smell... Tuna based lighting... yuk....

(And it would have a negative effect on the balance of payments)

[Fungus]

Considering the number of nuclear subs & H bombs lost over the years, those heavy metals may well be heavier than you think...

It sounds like tuna isn't suitable as part of a weight loss diet then. Looking on the bright side, increased tuna consumption would reduce the need for street lighting.

Fungus

[mcquiggd]

Is that how you mutated into a 50 foot tall lizard, or was it the fungus based foodstuff that was the original subject of this thread?

Id like to know as I dont have high ceilings in my flat.

[Board Game Geek]

i believe you have to watch your Iron levels.

Oh where is Roger Rabbit when you need him ?

[mcquiggd]

'Now with more Girls' - I like it!

Im actually eating a spag bol with Quorn as the 'meat' - and its damned near to the same with steak mince... ill probably alternate between the two, as i believe you have to watch your Iron levels.

[Joe Black]

Something better than Quorn...



...and perhaps a more natural source of food.

Edit: a final meal as an alternative perhaps?

[Fungus]

Although I don't eat Quorn, I guess it's better to go for that option than run the risk of eating potentially GM soya from the States.

However, if you want some healthy options rather than steak and mince - try some fresh soy-glazed tuna steaks with lime, spring onions, honey and chilli and a sweetcorn and mango salsa.

hyperD in "Ready Steady Cook" mode

Those brain destroying heavy metals that oily fish soak up are especially scrummy ...

Fungus

[Fungus]

Why eat something that resembles Meat or tasts like meat?

Balanced diet is what you are designed for (Carnivors is what we are)
If you really want to eat veggie....then eat veg not Linda Bloody McArtney burgers

I suppose you could eat McDonalds safe in the knowledge that it's 100% pure beef. Presumably that pure beef (allegedly) includes ground up hoof, horn, skin, bone and maybe even the plastic tag from the poor beast's ear. Oh yes, and then modern meat also has (depending on the source) growth hormones, anti-biotics, and if you are unlucky, good old BSE. That last one should sort out the countries pension crisis.

I largely agree with your sentiments. But when I'm hungry and tired, sticking on a packet of Quorn burgers is an easy option. Of course I might end up on the floor foaming at the mouth as I suffer toxic shock, but I like to live life on the edge. (The edge between gentle boredom and full blown tedium that is.)

FUngus.

[Fungus]

It's only fair, RSoles. We've got to support the lazy and feckless who have failed to save for their later years.

That'll be MPs and civil servants generous index linked final salary pensions then?

Fungus

[Lucifer Box]

I think we're singing from the same hymnsheet, Gibbon. Another recommendation (although somewhat more tricky to get to) is the Tamarind restaurant in Mombasa. Shellfish doesn't get much fresher than it does there. Happy memories!

[Gibbon]

Shellfish is my favourite food Lucifer. Trouble is I'm usually disappointed after Puglia. I will try your recommendation next time I'm in town. Up in Leeds at the moment so a long way from the coast. The thing with shellfish is it has to be FRESH i.e. alive at the point of cooking to be at it's best, hence lobsters swimming round in a tank.

[Lucifer Box]

I tell you what, all this food talk has made me starving hungry.

Thanks, hyperD, will definitely check that out.

Gibbon, I love fresh shellfish, me. You have made me a very jealous man indeed. For anyone London based, the seafood bar in the Royal Exchange (by the Bank of England) does an extremely nice plat du fruits de mer.

[Gibbon]

The least unadulterated food I've ever had was near Monopoli near Puglia about ten years ago when I was in the Mob. Fruti de la Mare, thought it would be like overhere and cooked in a light sauce, wrong. The waiter/owner simply picked up a dish went over to his display cabinet of fish and shellfish. Picked out loads of shell fish which were still alive in sea water and put them in the dish with a cut up lemon. When I squeezed the lemon on the shellfish they moved around in their shells which made it hard to get my fork into them. They did tast good though once a few chews had killed them and stopped them moving.

The best food was at the same place wghich was cozze a zuppa (mussel soup). Mussels, tomotoes, garlic, chilli mopped up with peasent bread, divine.

Lived on it for 4 months.

[hyperD]

Yep - PastaiaItaliana from Imperia - genuine Italian (I'm sure Francko can vouch for this or something better!).

You can buy add-ons as required - there's one I'm going to get than can automatically make ravioli. It doesn't take long once you've had a few goes with the machine but, just like bread, you find the difference well worth it.

Don't worry about the bread - it'll go dry within a day anyway. If it does, use it to make proper tasting croutons (fry with basil, garlic and thyme) or breadcrumbs.

This is not where I got it from, but an example (mum bought it):

http://www.abestkitchen.com/store/pasta.html

[Lucifer Box]

Absolutely. I even make my own pasta now LB - bought a machine. Wife says it tastes just like her grandma's...

I was thinking about getting one of those, hyperD. Got any brand recommendations? I bake all my own bread now. The only downside is that is tastes so good the stuff barely has an opportunity to get to the breadbin before the loaf is gone.

I too switched back from spreads to butter years ago. At least with butter you know what's in it and as with all things, eat it in moderation and you'll be fine.