Disgusting foods.

On Fri, 15 Apr 2011 18:12:00 +0100, "Ophelia"
arranged random neurons and said:

Thank you, Ophelia! 24 hour stomach flu, kindly passed on to me by my
two wee grandchildren, who bounced back within hours of throwing up
all over everywhere. I was in bed, groaning and carefully sipping
ginger ale and chicken soup, for the requisite 24 hours, feeling very,
very delicate. Tried the gym this morning. Not. A. Good. Idea.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
In article ,
Mark Thorson wrote:


I remember when Campbell's had a turtle soup, made with real turtle.
When I was in college, during the late Pleistocene epoch, I consumed a
lot of their soups, because it was about all I could afford. These
days, I find them pretty nasty, usually way too salty.

But I do like their black bean soup, which is not bad if you doctor it
up with some chopped onions and jalape?os, melted cheese, sour cream, or
some other stuff. For some reason, I have not seen it in Seattle
groceries.

--
Julian Vrieslander
 
In article ,
Mark Thorson wrote:


I only tried it once. Don't remember anything about the flavor of it,
just that it was semi-clear and dark brown.

--
Julian Vrieslander
 
In article ,
Julian Vrieslander wrote:


I have a theory about this. I think that the availability of
pre-packaged foods and their general acceptance in our culture has
actually reduced the variety of our foods and dishes. They had to start
out "like homemade" and with a greater variety, then people no longer
were used to what it actually was like homemade as they had been sold
"ease" and "convenience" for so long. After that, the companies could
start pulling some of the more expensive varieties, then the other
variations until we were down to three or four kinds of muck that
everyone thought of as food.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
"Ran?e at Arabian Knits" wrote:

I have a friend who says before the 1950's food wasn't
standardized. Recipes would say a cup of this or a pinch
of that, nobody used timers, etc. so you really had to know
how to cook or have the services of someone that does.
With prepackaged food, you don't really need that anymore.
Preparing food is becoming a specialty skill of little
importance to the vast majority of people, like knowing
how to make an arrowhead out of flint or operate a steam
locomotive.

If your theory is also true, it suggests food is moving
toward a single food in a single flavor that can be mass
produced, eaten raw or microwaved, supply complete nutrition,
and has enough fiber for comfortable bowel movements.
It would be formulated similar to dog food, except using
ingredients people would find acceptable if they knew what
they were. I suggest calling it Purina People Chow.
 
On 4/17/2011 6:06 PM, Mark Thorson wrote:


I'd suggest Soylent Green.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
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