But damn. Seriously. I just had a Quorn "chicken" cutlet and it not only looked and tasted like chicken, it also shared chicken's weird striated, fibrous texture. This is not a commercial for Quorn. This is freaking me out.
I do not understand how they are doing it. There are eggs in it, but unless eggs is a euphemism for chicken that shouldn't make any difference. Are they test tube chickens? And why can't they do this with steak?
I heard a rumor that it was made of mysterious fungus that no one really knew the long-term effects of eating, but that turned out to be a lie (probably propagated by Tyson). I keep feeling like there must be something wrong with it. It's because I cannot let myself be happy.