{"id":416,"date":"2009-05-17T20:51:22","date_gmt":"2009-05-18T03:51:22","guid":{"rendered":"http:\/\/www.bigroom.org\/wordpress\/?p=416"},"modified":"2009-05-17T20:51:22","modified_gmt":"2009-05-18T03:51:22","slug":"yummy-mold","status":"publish","type":"post","link":"http:\/\/www.bigroom.org\/wordpress\/?p=416","title":{"rendered":"Yummy mold!"},"content":{"rendered":"<p><a href=\"http:\/\/www.reviberoammicol.com\/photo_gallery\/Fusarium\/oxysporum\/\" target=\"_New\"><img decoding=\"async\" src=\"http:\/\/www.reviberoammicol.com\/photo_gallery\/Fusarium\/oxysporum\/Fusarium_oxysporum_01.jpeg\" title=\"Okay, this is actually Fusarium oxysporum, not F. venenatum, but whatever...\" alt=\"Fuzzy mold growing in a petri dish\" style=\"float:right;\"><\/a>Yes, I mean &#8220;mold&#8221; as in &#8220;fuzzy fungus&#8221;, not as in &#8220;something you put JellO&reg; in to harden into a funny shape&#8221;.  I&#8217;m not even talking about &#8220;Blue Cheese&#8221;, though blue cheese is pretty good too.  I&#8217;m actually referring to <i><a href=\"http:\/\/www.ncbi.nlm.nih.gov\/Taxonomy\/Browser\/wwwtax.cgi?id=56646\" target=\"_New\">Fusarium venenatum<\/a><\/i>.<\/p>\n<p>Okay, the picture linked here is actually <i>F. oxysporum<\/i>, one of several <i>Fusarium<\/i> species that are crop diseases (mmmmm, rotted moldy potatoes&#8230;), but I haven&#8217;t found a picture of a <i>F. venenatum<\/i> culture yet.  Anyway, before going to bed I just wanted to mention that I&#8217;ve run into the first genuinely good &#8220;meat substitute&#8221; that I&#8217;ve tasted so far, and it&#8217;s made of mold.<\/p>\n<p>They evidently grow it in vats, dry it into mats, mix it with some egg white to hold it together, and then make meat-like food product out of it.  &#8220;They&#8221; being Astra-Zeneca, who appear to be the owners of the &#8220;Quorn&reg;&#8221; trademark.<\/p>\n<p>The chicken-like food product (&#8220;Chik&#8217;n&#8221;) patties they make are actually passable imitations of chicken, and actually taste good.  They make a breaded Gruyere-&#8220;Chik&#8217;n&#8221; patty thing that I will probably go out and buy more of, of my own free will &#8211; which will be a first for &#8220;<span class=\"moreinfo\" title=\"Not outright 'vegan' since it has egg albumen in it, but so what?\" onclick=\"alert(this.title);\">vegetarian<\/span>&#8221; food for me.<\/p>\n<p>Makes me wonder what I&#8217;d get if I subjected another known edible mold like <i>Penicillium roquefortii<\/i> (Mmmmmm&#8230;Blue Cheese) to the same process.  Would I get blue &#8220;meat&#8221;?&#8230;<\/p>\n<p>And, no, I&#8217;m not actually a paid shill for Astra-Zeneca or Marlowe Foods (who distribute the &#8220;Quorn&reg;&#8221; products), though as I mentioned a while back to the dairy industry in my <a href=\"http:\/\/www.bigroom.org\/wordpress\/?p=336\" target=\"_New\">&#8220;Margarine makes you stupid&#8221; post<\/a>, if anyone wants to HIRE me as a <strike>paid shill<\/strike> independent advocate, I could sure (yes, still) use a good microscope.  Come on, Astra-Zeneca!  A fancy biotech company such as yourselves must surely have <i>dozens<\/i> of surplus microscopes laying around!&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yes, I mean &#8220;mold&#8221; as in &#8220;fuzzy fungus&#8221;, not as in &#8220;something you put JellO&reg; in to harden into a funny shape&#8221;. I&#8217;m not even talking about &#8220;Blue Cheese&#8221;, though blue cheese is pretty good too. I&#8217;m actually referring to Fusarium venenatum. Okay, the picture linked here is actually F. oxysporum, one of several Fusarium &hellip; <a href=\"http:\/\/www.bigroom.org\/wordpress\/?p=416\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Yummy mold!<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[328,9,22,15,6],"tags":[487,483,567,482,485,86,481,486,484],"class_list":["post-416","post","type-post","status-publish","format-standard","hentry","category-eat-it","category-food-science","category-freakish-eukaryotes","category-methods","category-microbiology","tag-cheese","tag-edible","tag-food-science","tag-fungus","tag-fusarium","tag-mold","tag-mycoprotein","tag-penicillium","tag-quorn"],"_links":{"self":[{"href":"http:\/\/www.bigroom.org\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/416","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.bigroom.org\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.bigroom.org\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.bigroom.org\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.bigroom.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=416"}],"version-history":[{"count":2,"href":"http:\/\/www.bigroom.org\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/416\/revisions"}],"predecessor-version":[{"id":418,"href":"http:\/\/www.bigroom.org\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/416\/revisions\/418"}],"wp:attachment":[{"href":"http:\/\/www.bigroom.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.bigroom.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=416"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.bigroom.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}