Tom wrote:
fat free sour cream I could possibly comprehend, but ... /egg/ free
omlettes?? My ghast is flabbered.
So was mine, to the extent that I almost ordered some
just to see what they were like. But I didn't, since
the eggs benedict were so nice

To be fair, I've had vegan 'scrambled egg' before, which I hated - not
beause of the texture, but because they piled tumeric into it. Noidea why,
it's not as if you tumericise your scrambled egg normally! (do you?)

wrote in
:

Tom wrote:
fat free sour cream I could possibly comprehend, but ... /egg/ free
omlettes?? My ghast is flabbered.
So was mine, to the extent that I almost ordered some
just to see what they were like. But I didn't, since
the eggs benedict were so nice

To be fair, I've had vegan 'scrambled egg' before, which I hated - not
beause of the texture, but because they piled tumeric into it. Noidea
why, it's not as if you tumericise your scrambled egg normally! (do
you?)

Probably the same reason that Quorn is processed to have
the texture (but not flavour) of soft chicken breast.

Personally I prefer "honest" ingredients, not "faux" ingredients.

In article 3,
Tom wrote:
wrote in
:

To be fair, I've had vegan 'scrambled egg' before, which I hated - not
beause of the texture, but because they piled tumeric into it. Noidea
why, it's not as if you tumericise your scrambled egg normally! (do
you?)

Probably the same reason that Quorn is processed to have
the texture (but not flavour) of soft chicken breast.

I regard that sort of supermarket chicken as loathesome in itself.


Regards,
Nick Maclaren.

wrote in :

In article 3,
Tom wrote:
wrote in
:

To be fair, I've had vegan 'scrambled egg' before, which I hated - not
beause of the texture, but because they piled tumeric into it. Noidea
why, it's not as if you tumericise your scrambled egg normally! (do
you?)

Probably the same reason that Quorn is processed to have
the texture (but not flavour) of soft chicken breast.

I regard that sort of supermarket chicken as loathesome in itself.

Well, yes, just so.

I would, however, make an exception when a decent
chicken has been cooked slowly so that its flavour
has mingled with other ingredients

What baffles me is why vegetables that can be cooked
in pleasant (and sometimes delicious) ways are heavily
processed to resemble (and I use that word in its
loosest sense) meat-based foods.