this post was submitted on 19 Apr 2025
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Swapping out red meat and creamy pasta sauce could significantly cut household emissions, Australian research finds (www.theguardian.com)
submitted 1 week ago by dwazou@jlai.lu to c/australia@aussie.zone
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[โ€“] ProdigalFrog@slrpnk.net 1 points 6 days ago (1 children)

I've had a similar experience with other alternatives like Soy curls, which I got to taste good a couple times but strangely could never replicate, and ended up just tasting like adding cereal to me. And Beyond beef, which has an off flavor from the pea protein base.

Quorn seemed to have no off flavor to me or my family, it seemed totally neutral, and they couldn't tell the difference in tacos, chili, stuffed peppers, etc. I was surprised it wasn't more popular based on how long its been around.

Maybe there's a genetic component that's influencing our flavor perception of it? like how saccharine can taste terrible to people due to genetic differences, limiting its use in soda or candy.

[โ€“] BlueSquid0741@lemmy.sdf.org 1 points 6 days ago

In the end, Tacos was the only thing I liked using Quorn for, I think because even with beef mince tacos I would spice it with so much cumin and paprika.

But it was really good for tacos.

When I used it for bolognese, just awful.