Text 18843, 82 rader
Skriven 2009-01-01 07:39:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Brooks
==============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Brooks is a midwestern regional brand with a nationwide rephewtation. 
 DD> They also make a tangy catsup that is well thought of in many circles.

 RH> Organic catsup or not?  Something to look into; we had curry ketchup in
 RH> Germany. We've seen it in the commissaries and, IIRC, a few "outside"
 RH> stores are now carrying it as well.

Not "organic" AFAIK. Certainly not advertised that way. 

The "Brooks Tabasco Flavor Catsup," as it was named, was extremely popular. So
much so that the McIlhenny Tabasco Company threatened a lawsuit claiming the
term "tabasco" was their copyrighted property. Not wanting to fight a costly
legal battle, the company changed the name to "Brooks Old Original Tangy
Catsup." And so it remains today.

 DD> The beenz and catsup are now owned by Birdseye. Here's a link to their
 DD> web ite.

 DD> http://tinyurl.com/chillibeans

 RH> I've not bought many Birdseye products over the years; they've always
 RH> been the "high priced spread" for our budget.

You're thinking frozen - the canned products are very price competitive.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fettuccine With Spinach & Pancetta
 Categories: Pork, Pasta, Greens, Cheese
      Yield: 4 servings
 
    1/2 lb Dried fettuccine pasta
    1/3 c  Reserved pasta water
      1 tb Extra virgin olive oil
    1/3 c  Pine nuts
      4 oz Pancetta; diced
      4 c  Tightly packed baby spinach
           - leaves
    1/2 ts Kosher salt
    1/4 ts Fresh ground pepper
    1/3 c  Fresh grated Parmesan
           - cheese
 
  Serve with a green salad.
  Prepare the fettuccine according to package instructions. Drain the
  pasta, reserving 1/3 cup of the water.
  
  Transfer the pasta to a large serving bowl and toss with the olive oil
  to prevent it sticking together.
  
  Meanwhile, toast the pine nuts in a large skillet over medium heat,
  stirring often so they don't burn. Remove the nuts from the pan and
  set aside.
  
  Return the pan to the stove and add the pancetta. Saute on medium heat
  until crispy. Remove the pancetta and set aside with the pine nuts.
  Drain from the pan all but 1 teaspoon of the rendered fat from the
  cooked pancetta and return the pan to the heat.
  
  Deglaze the pan with the reserved pasta water, using a wooden spoon to
  scrape any browned bits of pancetta from the bottom of the pan. Add
  the spinach and salt and pepper. Cook until the leaves are just
  starting to soften but still retain some shape.
  
  Toss the spinach, and its cooking liquid, pine nuts and pancetta with
  the pasta. Sprinkle the Parmesan over the top.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 11 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "... you will feel like you walk on cheese." -- Muscle
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