Text 381, 70 rader
Skriven 2013-05-24 10:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: clamato 591
===================
 ML> Mott's Clamato / stale tomato juice cut with salt water
 JW> It has really gone downhill since it was first introduced.

Scant consolation.

 JW> water, tomato concentrate, high fructose corn syrup, monosodium
 JW> glutamate, salt, citric acid, onion powder, celery seed, ascorbic
 JW> acid (to maintain color), garlic powder, dried clam broth, spices,
 JW> vinegar, natural flavors, red 40.

Ooh, let's have fun and make lunch with our chemistry set.

 JW> Also imagine the hideousness that is Dave's Mild Maritime Hot Sauce.
 JW> It tastes like one part Frank's Louisiana sauce and one part clamato
 JW> cocktail mixed and rebottled.

You may have mentioned this. Perhaps you were dissuaded from
further description as abortions are off-topic for this conference.

 ML> More Miss Vickie's chips
 JW> These used to be most excellent back when Vickie what's her name made
 JW> them, before she sold out to Pepsico's Frito Lay. She only made one
 JW> flavour and she only used three ingredients: potatoes, peanut oil
 JW> and salt. Frito Lay use some kind of vegetable oil other than
 JW> peanut. They are still pretty decent despite the use of lesser oils.

The first time I encountered these was at a Quizno's (just say
no) in Las Vegas, where they were stale, and you told me this
sad story, and we tut-tutted over it for a while. Since then
they have been the best offering various places, plus you get
them free on various airlines, so I've become accustomed to
their taste, which is not like Utz's or Cape Cod, but, as you
say, pretty decent.

 JW> An Open Letter to To the People at Mott's bY A.E. Sousa

Amusing. Myself, I thought of the stuff as an affront to clams
rather than a loathsome torture upon tomatodom, but I suppose
clam powder is well beyond being offended, and I hereby
transfer my sympathies to the poor residents of the vine.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Seafood Soup
 Categories: Soups, not chowder
      Yield: 1 servings

      1 lg Thin sliced onion                 1/4 ts Thyme crushed
      1 c  Chopped green onion & tops        1/4 ts Rosemary crushed
      3 cl Garlic fine chopped                 1 ts Salt
    1/2 c  Fine chopped parsley              1/4 ts Fresh ground black
      1    Seeded and diced bell                    Pepper
           Pepper                              1    Bay leaf
      3 c  Tomato sauce                        1 lb Crab/firm white fish cubed
      1 c  Dry white wine                      1 lb Shrimp
      1 c  Water                               6    Scallops/clams in the shell

  Combine onions and garlic and cook, covered, over low heat until soft,
  stirring frequently so they don't scorch. Add parsley, bell pepper, tomato
  sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer,
  covered 1 hour. Add crab or white fish, shrimp, scallops or clams and cook,
  covered, for 8-10 minutes or until scallops or clam shells open. Discard
  any shells that do not open. Source unknown

-----


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