Text 26636, 83 rader
Skriven 2012-06-28 23:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Hunt's
==============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> we also import a lot of processed foods
 JW> from youse guys so HFCS is sneaking in. In recent years a lot of our
 JW> small and medium sized canneries and processing plants have been
 JW> shut down and mothballed by multinationals.
 
 JW> Most recently Hunt's tomato sauce that used to be made near Windsor,
 JW> Ont. and was sugar free is now American made (with Ontario farmers
 JW> selling tomatoes to Hunt's in the US) and contains HFCS and more
 JW> salt than before. We noticed a taste change and then read the fine
 JW> print on the label. Now we are looking for an alternative brand.

 DD> Hunt's has removed HFCS from its ketchup. Can the tomato sauce be far
 DD> behind.

I sure hope so. Hunt's was a quality brand when I was younger,
before Conagra bought it. 

 DD> They claim it's for health reasons - which I don't believe for
 DD> a second (see second paragraph below). It's a cynical marketing
 DD> ploy

They are responding to customer feedback, not a bad thing. 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fish Dippers with Tomato Sauce
 Categories: Fish, Chilies, Dips, Condiments, Eggs
      Yield: 4 Servings

           FOR THE FISH FINGERS:
      4    Plaice or sole fillets
           S&P
      1 md Egg
      1 ts Dried mixed herbs
    100 g  Natural colour dried
           -breadcrumbs
      2 ts Ground paprika
    200 ml Oil for frying
           TO SERVE:
      1    Lemon; cut into quarters
    Fresh sprigs of parsley
           SAUCE:
      2 tb Mayonnaise
      4 tb Tomato ketchup

  Using kitchen scissors, cut the fish into long strips across the
  grain. Season with salt and pepper. Break the egg into a shallow
  bowl. Add the mixed herbs and beat with a fork. Mix in the fish
  strips. Put the breadcrumbs and paprika into a plastic food bag.
  Add 3 or 4 strips of fish and gently shake the bag to coat the
  fish strips evenly. Lay the coated strips of fish on a large
  plate. Repeat with the rest of the fish, just coating a few pieces
  at a time. Chill the fish in the fridge for about an hour, to set
  the crumbs.

  Mix the mayonnaise and tomato ketchup together.

  Heat the oil in a deep frying pan for 3 - 5 minutes. It is hot
  enough when a cube of bread browns in 30 seconds. Carefully place
  a few strips of fish into the oil with a fish slice. Cook for 2 or
  3 minutes, turning once, until golden brown. Remove with the fish
  slice and drain on kitchen towels. Fry the rest of the fish,
  reheating the oil in between.

  Serve on a plate with the lemon quarters and garnish with parsley.
  Serve the tomato sauce in a small dish.

MMMMM



Cheers

YK Jim


... I almost killed someone with spicy chili once.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)