Okra...agreed. I remember selling it at the farm market and wondering what the heck it could actually add to anything. Weird, but fun to pop apart. I thought lady fingers were a dessert? Is this another opportunity for me to learn some new phrases from across the pond?

I wonder why they call it Quorn...not expecting an answer, just musing. I'll check it out later.

yes.

What Americans call Lady Fingers, are Sponge Fingers to Brits. Brits use the term Lady Fingers to refer to okra

http://www.amazon.com/Bisconova-Clas.../dp/B00092M46C

re Quorn as a name.... I wonder if it's a variant on corn, given that it was developed as an aminal feed and uses the waste startch from cereal processing?



/OK, OKAY I'll get on with the cleaning and stuff... after this cup of tea......

We call it maize

Shellfish
Corn
Mushrooms
Cola

That sounds absolutely horrible. Does one have to have tasted a food to put it on one's list?

Quorn is okay. It takes up flavours really well. If you make a chilli with Quorn mince you have to be careful with your seasoning as it will be hotter than using a beef equivilant.

Having lived in Leicestershire I always assumed the village of Quorn had something to do with the name, or at least the famous Quorn Hunt.

Reason I asked was that there's a town in SA called Quorn which according to the Wikipedia entry was named after Quorndon in Leicestershire, United Kingdom.

And now info on the original Quorn in the UK:

Quorn is a village in Leicestershire, England, situated next to the university town of Loughborough. Quorn's name was shortened from Quorndon in 1889, to avoid postal difficulties owing to its similarity to the name of another village, Quarndon, a few miles away. Its original name is said to derive from the Old English cweordun. Dun, Old English for Hill, where cweorn, Old English for millstones, are quarried.

Did some more googling and found this review of Quorn products. Those who have tried Quorn can perhaps let the rest of us know how much the writer of this article was paid for the following review:

http://www.foodie-central.com/2010/0...ct-launch.html

Having tried Quorn once (there's a clue right there) I glanced briefly at the article's photos. I've always held that nearly everything tastes better when it is breaded and fried. Quorn makes up for its lack of flavor with its appalling texture. I suppose the breading and frying treatment helps one choke it down.

I am distrustful of all things fungal.

I dont mind some quorn products. Mum's a veggie so she quite often cooks quorn. Their 'chicken' fillets and 'beef' pieces are pretty decent especially if curried. But I can only eat it if it's in something very flavoursome and spicy. The natural flavour of quorn is horrible.

Note, all the food in the review is highly flavoured and/ or a replacement for junk food.
And they served wine.
It's no great surprise it tasted good.

Again, I have no probs with Quorn.
I'd rather eat it knowingly than having soya replace much of meat in my "meat" pie.

I LOVE tofu (the firm kind, not the silken).

Anyway, I'm subletting an English person's apartment for the next four months (:) x 10) and it's about 10.30 p.m. and I'm hungry so I go to the cupboard and find Marks and Spencers Oat Cakes. Tried one with philadelphia cream cheese...have I just eaten food or cardboard? Will I need to try another one to confirm this. Hmmmmmmmmmmmm

Marks and Spencers are noted for their underwear, so....


;)