Text 24698, 87 rader
Skriven 2015-03-09 05:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: strange brew 326
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 JW> Heinz Portion Control
 JW> That still doesn't explain why your packet tasted different than the
 JW> stuff from a bottle.
 ML> I can't figure it
 JW> Me neither. 

Unless the two companies are lying, and Heinz is actually
producing sweeter blander product under the Tabasco name.

 JW> There is no British HP anymore.
 ML> Hum. Our collective palate down here has a lot to answer for.
 JW> Yeah. Refer to my previous post where I lamented Canadian factories
 JW> shutting down and many foods here now being shipped in from the US
 JW> and being sweeter than before and with HFCS.

My individual palate has always fought against that tide. I
remember when they changed the Hormel chili recipe. I think it
was in the early '60s, and it was a major trauma for me, but
Hormel became a major player in that market shortly thereafter.
Yes, the goo became sweeter, blander, with processed meat (no
stewy stringy bits that gave it some texture before). This was
a spur to my learning about food and cooking, so there was some
beneficial effect.

 JW> During the Nichol's era Loblaws entered the American market  
 JW> After he left the company they started pulling back.
 ML> So the new president's choice was not to compete any more?
 JW> They just didn't do well. Canada and the US are sufficiently
 JW> different in so many subtle ways that one can not automatically
 JW> operate successfully internationally without learning the local
 JW> nuances first. For example Canadian Tire bombed in the States and
 JW> Target bombed in Canada.

The PC products were of a generally high quality, and I used them
fairly frequently, and I miss them. There were also branded-generic
domestic efforts such as Topco and Food Club, which packaged what
appear to have been surplus food from the brand-name factories in
somewhat simpler-looking packaging and sold at a discounted price.
I made heavy use of these, especially Food Club pastas, which came
from the San Giorgio plant (which also made big-name products).
Looking back, in the long run better success might have been had
putting that same stuff into fancier packages and charging a higher
price - probably what they do with Williams-Sonoma and similar.

An American spicy dish. Uses Worcestershire and/or Tabasco.

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

  Title: Peggy and Bruce's Baked Chicken Breast Casserole
 Categories: Poultry, Casseroles, Cyberealm
  Yield: 2 Servings

  2 x  Large Chicken Breasts
  2 x  Large PEI Potatoes
  4 x  Large Carrots
  2 x  Medium Onions
  1 ts Oregano
  1 ts Thyme
  1 ts Rosemary
  1 ts Paprika
  1 ts Parsley
  1 ts Garlic Powder
1/4 c  Olive Oil
  1 ds Cayenne Pepper

  1) Combine all seasonings. Cut vegetables into large chunks.

  2) Put chicken breasts in casserole dish. Surround with vegetable
  chunks.
 Brush olive oil generously on all poultry and vegetables.

  3) Sprinkle spices on chicken only. Bake covered in a 350 F oven
 approximately 1 hr. Uncover and continue to bake until
  vegetables are
 crispy and the potatoes/chicken are browned.

  For a spicy variation, dash some worcestershire sauce and/or tabasco
  over the dish before baking.

  From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

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