Text 5825, 92 rader
Skriven 2008-04-22 08:13:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Another Taste
=========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Too bad Red Gold Tomato products are not available to you. I am fairly
 DD> sure they are a regional (mid-USA) brand. For my money they are the
 DD> best canned tomatoes I have ever tried - putting Hunt, Del Monte,
 DD> Contadina, Ro-Tel etc. to shame.

 JW> Del Monte is the best brand on my grocery shelf and they now make a
 JW> Ro-Tel like seasoned tomatoes with chilies.  In Canada Del Monte
 JW> (and Aylmer) are made by a company called CanGro; I don't know who
 JW> owns the name in the US. We may not be getting the same product.

Eeeeeewwwww ... I hope not. The Del Monte tomatoes I get here in cans are
nasty. Dark and mushy. Bitter. FEH!!!

 JW> "In 1899 18 canners merged under the name California Fruit Canners
 JW> Association [...] then California Packing Corporation [...]
 JW> marketing its products under the Del Monte brand [...] multinational
 JW> operations made the name California Packing Corporation obsolete,
 JW> and in 1967 the name Del Monte Corporation was adopted. [...] merged
 JW> into R.J. Reynolds Industries, Inc.(later RJR Nabisco, Inc.) [...]
 JW> Nabisco sold Del Monte Foods, to private investors [...] again
 JW> became a publicly traded company in 1999 and in 2002 Del Monte
 JW> purchased several brands from US food giant Heinz.

 JW> There are several Del Monte brand licensees throughout the world.
 JW> Kraft Foods holds the brand's juice drinks in Canada, while CanGro
 JW> holds the canned goods section and Nestle holds the frozen treats in
 JW> that country. Del Monte Foods holds the brand in North America
 JW> (except Canada)...."

 JW> Whew! Do you sometimes get the feeling that all processed food comes
 JW> from one huge company?

If not from the same huge company then from companies with the same business 
philosophy and probably interlocking directors. All worshiping at the altar of
the bottom line.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yuvarelakia Soupa Avgolemono (Meat-Rice "Barrel" Soup)
 Categories: Greek, Soups, Beef, Lamb/mutton
      Yield: 6 servings
 
      1 lb Ground beef, veal or lamb
      1    Onion; grated
      2 cl Garlic; crushed
      6 tb Raw long-grain white rice
           Chopped fresh parsley
      2 tb Chopped dill, mint or basil
      1 ts Dried oregano or thyme
           Salt & fresh ground pepper
      3    Eggs
      5 c  Water or stock
      1    Onion (opt); chopped
      1    Celery RIB (opt); chopped
    1/2    Carrot (opt); chopped
      1    Lemon (or more); juice only
 
  In a large bowl, combine the meat, grated onion, garlic, rice, 3
  tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1
  egg, slightly beaten. Knead for a few minutes, then shape into walnut-
  sized barrels and set aside.
  
  In a soup pot, bring the water or stock to boil with the chopped
  onion, celery and carrot, and salt and pepper to taste. Lower the
  heat and add the meat-rice barrels. Simmer, covered, for 30 minutes,
  then remove from the heat.
  
  To prepare avgolemono, beat the two remaining eggs for 2 minutes.
  Continuing to beat, gradually add the lemon juice. Then add 1 cup of
  the hot broth by droplets, beating steadily, until all has been added.
  Add to the soup and heat, being careful not to let it boil.  Serve
  hot, garnished with parsley.
  
  Note: This soup is frequently made without the additional vegetables
  added to the liquid.  Also, you may enjoy this soup without
  avgolemono, in which case add 1/2 cup canned tomato sauce to the
  liquid and reduce the water to 4 1/2 cups.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... "Back on Earth, I heard things." Frost
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