Everything has HFCS in it. Bread. Tomato sauce. Salad dressings, ketchup, mayo. Canned beans.
Whenever I see one of those stupid HFCS commercials, I invariably rant about how the real problem with it is that they put in all kinds of stuff that does not need to be sweet. Worcestershire sauce? WTF?
I got crazy for a spot of potato salad last summer, after deli counter hours, and bought one of those little pints of it at the nearby grocery. I took two bites out of, and realized that it was nasty sweet. As in, far sweeter than my favorite chocolate (dark, mind you, but even dark chocolate is supposed to be sweet). I took it back to the grocery store for a refund, and emailed the company that made it. The response I got from the company was that this was how their customers like it, so if I don't, why not try some of their other oh, so, high quality products (which have loads of HFCS). WTF? When did Americans decide that potato salad was a dessert item?
Also, one of the other grocery stores has a Chinese section to its deli counter. Their crab rangoons are off-puttingly sweet. Dessert sweet. Ick.
And I see people from other countries complaining about how sweet American food is, nobody else in the world likes it. Ugh. I don't even like it.
I like to add worcestershire (and louisiana hot sauce) to mushroom soup. That's what I had for lunch yesterday.
This site say's French's has no HFCS
I am amused by the listing of two Karo's syrups (Dark and Brown Sugar). Is the Dark syrup more molasses-y?
I am amused by the listing of two Karo's syrups
I think there are more than two.
ETA: I think it was when I lived with msbelle's brother that he would bring a certain kind up from Texas that you couldn't get in NY.
The response I got from the company was that this was how their customers like it, so if I don't, why not try some of their other oh, so, high quality products (which have loads of HFCS). WTF? When did Americans decide that potato salad was a dessert item?
sits next to Andi, gives her some homemade potato salad.
Now I'm craving ensalada rusa (potato salad with tuna, peas and pimientos).
I just looked up recipes for deviled eggs, and the recipe called for 12 eggs but said the yield was 12 deviled eggs. Wouldn't it be 24 deviled eggs, or are the two halves considered one egg?
I would agree that 12 eggs make 24 deviled eggs.
I just looked up recipes for deviled eggs, and the recipe called for 12 eggs but said the yield was 12 deviled eggs. Wouldn't it be 24 deviled eggs, or are the two halves considered one egg?
My guess is that deviled eggs are so nummy, the recipe assumes that the person making them will end up eating half the deviled eggs before finishing.
