.................................
To leave Commie, hyper to
http://commie.oy.com/commie_leaving.html
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clearly the Mir fungus knows how to get inside us:
it acts like soya protein. soon people are slurping
it up, and telling other people how much healthier their
food can be, never mind the part where it eats your brain
GOOD MORNING SILICON VALLEY
By John Paczkowski
Thursday March 7, 2002
Fungus, the other white meat: A number of you wrote in Wednesday to
comment on the FDA's approval of quorn, a meat substitute made from
fungus, for sale in the United States. While most of you chose to
weigh in on the issue with an alternative headline or two ("Mmmmm...
tastes like chicken," "Fungus, the other white meat," and "Martha
Stewart hard at work on Fun with fungus Handbook"), one reader
offered a more personal anecdote:
John:
I lived in the UK in the late 80's when Quorn was first
introduced - I actually saw an advertisement in the Times
on April 1st so my first reaction was yet another April
Fool's story for which the UK is famous. (BBC ran a 30
minute program on the annual spaghetti harvests in Italy
one year resulting in many people believing spaghetti was
a grown product.)
Quorn itself is actually quite good when used in a recipe
with a sauce; by itself it's rather bland and tasteless.
The food value is good and it's ahealthy food. I thought
they'd just about disappeared so I was pleased to read the
news story.
-- Mitchell
