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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.
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The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs
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