That is, they score a big fat nothing.
The last score was worse: a company that used to be synonymous with kosher fish snacks turned out a lox that was rubbery and tasted like chemicals. So I went back to curing my own.
This one -- well, when I saw that the second ingredient was sugar, I should have just said no.
But I didn't.
Mayonnaise has more flavor than this stuff.
So a well known brand of bbq sauce goes on my list entitled Not While There's Breath in my Body.
I grated up leftover Passover horseradish root and mixed it with good apple cider vinegar and made a fresh batch of my own Worcestershire sauce.
I wanted to make biltong anyway, because it's 1/4 the price of commercial jerky even though I'm using rotisserie roast to do it.
-- Another SHAME ON YOU CORPORATE AMERICA --
Wanna have real good-tasting food in your house? The more you DIY, the better your chances.
I'm just saying...
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