Text 38295, 127 rader
Skriven 2010-05-26 20:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Brooks Catsup
=====================
-=> Quoting Dave Drum to Ruth Haffly <=-

 DD> Brooks, of course, is the only catsup I stock.

I have never heard of that brand before but I found their website
this evening. All things chili, eh? Or should I say chilli in
deference to their origins?

 DD> Well, Brooks is off the menu at Chez Dirty. I was down the
 DD> stupormarkup and decided it was time to re-stock. So, as I usually do,
 DD> I check the label and noticed two differences on the Brook's label.
 DD> "Product of Canada" and down there in the ingredients listing "high
 DD> fructose corn syrup". RATZ - and small mice.

That is strange on so many levels.

Why would a midwestern company shift manufacturing to Canada and then
pay to ship the stuff home to the local midwestern market, the only
place it is sold?

And why would a Canadian plant use HFCS when we don't grow a lot of
corn and don't subsidize it?
 
I'm guessing here but perhaps Birdeye who now own Brooks also have
acquired some tomato processing plants in southern Ontario around
Windsor where we grow and process a lot of tomatoes. A plant that is
modestly profitable running one or two shifts can add another shift
with very little incremental cost other than wages and electric
power and so make a ton of money off the bonus shift.

And perhaps Birdeye has tons of excess HFCS in the US to send up on
the same trucks that bring back the ketchup and so don't want to buy
Caribbean cane sugar in Canada. Your market is far more accepting
of HFCS products than ours and Brooks is not sold in Canada even
though its made here.

 DD> Took home a jug of the store brand organic ... and added 2 TB of
 DD> Trappey's (since I don't stock Tabasco) to zip it up.  Bv)=

Did you catch a prior note of mine suggesting jerk sauce to jazz up
ketchup? It's gooood.
 
Speaking of hot things I was given a bag of Blair's Death Rain XXX
FORT/HOT Habanero potato chips to sample. Nice crisp kettle cooked
chips, not too greasy, fried up in sunflower oil and damned hot for
a chip. I got quite a mouth burn off the first chip but went back
and ate half a bag (a little 1.5 oz single serving bag). They get a
bit mellower with each chip as you build up a tolerance. I think I
like them. Roslind and Neekha won't even go near the bag.

 DD> 4    Boneless brook trout; about
 DD> - 1/2 lb. each, heads on *

 DD> * That's going to be quite the trick.

No kidding!

 DD> And quite pointless
 DD> as most occidental people don't eat fish heads. - UDD

The French don't eat the head but are not freaked out seeing it
still on their fish on the serving platter.

The Dene people here do eat fish heads, mainly huge lake trout
heads, fire roasted on sticks over wood fires and in chowders. I do
too now. I've always liked cheeks and tongues so it wasn't much of
a stretch to go all the way.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pozole Rojo (Mexican Pork And Hominy Soup)
Categories: Mexican, Pork, Corn, Soups, Chilies
  Servings: 4

      2 lb boneless pork loin or
           shoulder, cut into 1/2"
           cubes
      1 ts ground cumin
    1/2 ts each salt and ground pepper
      6 c  water
      4 c  chicken broth
      2 cn (29 oz) cooked hominy corn
      2    bay leaves
      1    batch Salsa Roja (recipe
           below)
           TOPPINGS:
           Chopped iceberg lettuce
           Thinly sliced radishes
           Pickled red onions (recipe
           below)
           Avocado slices
           Lime wedges
           Fried tortilla strips or
           tostadas
           Chopped cilantro
           Mexican oregano
           Cayenne pepper

Season pork cubes with cumin, salt and pepper. Heat oil in a large,
heavy-bottomed Dutch oven set over medium-high heat. Add pork and
cook until browned on all sides, working in batches if needed to
keep the pot from being too crowded. Stir in water and broth, using
a wooden spoon to scrape up any browned bits that might be clinging
to the bottom of the pot. Add hominy corn and bay leaves. Bring the
soup to a boil, then reduce heat to low and let simmer, uncovered,
until pork is very tender, about 1 1/2 hours. Stir in salsa roja and
simmer for 10-15 minutes to heat through. Taste and adjust seasoning
as needed. Once the posole is ready, set out an array of small
dishes with various toppings in the middle of the table. Serve the
posole piping hot in large bowls, and let everyone customize their
bowls as they please.

From: Isabelle Boucher, Messycook Blog
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Artificial ramp flavor; it's time has come.

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