Children of the Quorn

I spend a lot of time in my day-to-day life complaining about the food at my residence hall's cafeteria. It comes up every weekend when I post pictures of my lunch on my other blog. Every now and again a dish will appear that is surprisingly tasty. Tonight, for example, they had turkey chili with sour cream and guacamole, with which I made some pretty good nachos. For the most part, however, the food is edible but falls short of being really great.

And then there's Quorn.

You read that right, dear reader. I didn't misspell "corn." It's called "Quorn." It is a vegetarian "mock meat," not unlike tofu, I imagine, made from a lab-grown fungus. It hasn't nothing to do with corn, though its name suggests otherwise. And it is delicious. I know I really sold it for you with "lab-grown fungal meat," but trust me when I tell you that this is my favorite thing they serve at the JMCC.

It probably helps that they serve it breaded and fried. And underneath the breading there is some sort of tasty mushroom cream sauce, so you don't even need to put anything on the patty. But by far the best thing about Quorn is that the cafeteria can't mess it up. They almost certainly buy these things frozen and then fry them up, which is fine with me! Because I always know what I'm going to get with Quorn, and it is always great. Nights when they have it, I usually just eat two patties and nothing else. And it's vegetables, so I feel slightly better about eating my breaded and fried "meat."

Quorn can also be used in other ways. Sometimes they'll put it, unbreaded, into a chili or some other dish as a meat substitute, but nothing beats this.

Which, now that I think of it, really says a lot about what I'm given to eat on a daily basis.