Text 10926, 51 rader
Skriven 2014-03-13 15:09:44 av Nancy Backus (1:261/1381.0)
  Kommentar till text 10793 av Dave Drum (1:18/200.0)
Ärende: Re: food factories
==========================
-=> Quoting Dave Drum to Jim Weller on 11 Mar 14  18:23:00 <=-

 JW> very sanitary but the odour became so pervasive over time that it
 JW> turned him off of manufactured tomato products forever.

 DD> I've had a few stomach-turning trips to vegetable canning plants - 
 DD> tomatoes, pumpkin (the Libby's plant just up the road a few miles from
 DD> me is the largest pumpkin canning operation in the nation, possibly in
 DD> the world. It used to be in Eureka, IL (where Ronnie Ray-Guns attended
 DD> college) until Libby's moved it to Morton, IL. Fortunately the Pumpkin
 DD> Festival held every fall doesn't include tours of the processing 
 DD> facilities - a smart marketing move.

Too much of a good thing can be overwhelming... ;0  Driving by the apple
processing plants in the fall can be a bit much, too... even if I didn't
have an apple allergy...  (G)

 JW> My relatives who worked for Hiram Walker never developed that
 JW> problem! (Grandpa worked for Ford shortly after Ford Canada started
 JW> up and lived and worked in Walkerville. I remember the smell in the
 JW> neighbourhood during childhood visits; it was quite pleasant.)

 DD> I can detect the pong of a distillery from several miles off
 DD> (depending on the prevailing breezes). It's not as offensive as a
 DD> plant that cans tomatoes, corn or green beans - but, I'd still not
 DD> rank it up there with the pleasant aroma of vanilla or the hot yeast
 DD> aroma emanating from a production bread plant.

And there are people that object to those, also... especially the
bread... which I have a hard time understanding, except for realizing
that tastes differ...  ;)   And then there's the coffee bean roasting
place... for years I thought I was getting a whiff of burnt toast,
driving down the expressway in the area... then I finally found out that
there was that roasting plant... now I know it for what it is... and it
STILL smells an awful lot like burnt toast to me...  ;)  Not really a
nasty odor, just a bit much...  ;)

 JW>      Title: Portuguese Baked Eggs With Chorizo And Ricotta
 JW>     1/4 c  finely diced Spanish chorizo

 DD> I wonder why a Portuguese recipe would specify Spanish chorizo rather 
 DD> than Portuguese chaurice.  Hmmmmmmmmm.

Maybe because it's an adaptation already...?   Or there didn't appear to
be any appreciable difference to the recipe maker...?  ;)

ttyl         neb 

... Soy sauce makes it Chinese... or Inuit!
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