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Screwing with another classic product

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Screwing with another classic product

Postby mark111757 » Fri Jan 05, 2018 12:33 am

This popped up on my Facebook feed

Why can't people leave well enough alone


http://www.bbc.com/news/uk-scotland-gla ... t-42565363

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Re: Screwing with another classic product

Postby karadekoolaid » Fri Jan 05, 2018 2:35 am

Good point.
The biggest culprits are the mega Mass Production companies.
Look what Kraft did to Cadbury's!
Or what the other twerps did to Lea & Perrins, HP Sauce, etc.
When I'm president of the world, I'll feed them 6 lbs of the original product every day until they scream. 8-)

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Re: Screwing with another classic product

Postby jeral » Fri Jan 05, 2018 4:06 am

Gradually reducing sugar is OK by me since we've been trained to like everything to be sweet or over-sweet unnecessarily, but replacing it with artificial sweeteners is the "wrong bit" as some are seemingly dubious e.g. reports about aspartame and Splenda.

Can "oldies" be trusted though who say that nothing tastes as good? I throw the question out there to all, but I'd say yes.

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Re: Screwing with another classic product

Postby strictlysalsaclare » Fri Jan 05, 2018 8:52 am

I'm with jeral on the subject of sugar content. A lot of the sweet stuff we get in this country, or recipes I've seen for that matter have far too much sugar in them. The amount of times I've substantially reduced the sugar content when baking without ruining the chemistry involved is quite surprising. It doesn't always work though, because I've caused a Dry Christmas Cake syndrome this year by doing that. :oops: I always growl when I see some of the TV cooks/chefs add sugar to the cream in a pavlova type dessert (let's face it, the base is 50% sugar), and then add a sweet fruit such as strawberries or blueberries.

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Re: Screwing with another classic product

Postby Badger's Mate » Fri Jan 05, 2018 11:50 am

what the other twerps did to Lea & Perrins, HP Sauce,


What was that? I haven't bought either for a while, so wasn't aware of any changes.

Presumably these changes to Irn Bru are more to do with tax planning than consumer health. I remember the lot who own Bovril making it a yeast extract 'so everybody can enjoy it' rather than for the more probable cause that they already owned Marmite and wanted one recipe for both. That backfired; I think they then claimed it was only ever going to be a temporary change, but (I'm not a betting man) I would have wagered that if the change had been well received it would not have been temporary...

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Re: Screwing with another classic product

Postby Stokey Sue » Fri Jan 05, 2018 1:13 pm

Years ago I used to buy very nice veggie burgers

Unfortunately they "improved" them (effectively reduced the amount of actual burger) by coating them in breadcrumbs
I have problems with this

Burgers aren't coated in crumbs
It makes them unsuitable for BBQ
If you are going to put it in a bun you don't want another layer of bread
The coating is horrible!

It is now virtually impossible to buy veggie burgers without crumbs

My understanding is that both L&P and HP were moved to different factories but the recipe was not changed. L&P was changed at some point during the fifties or sixties to return it to the original recipe, which had to be tweaked during rationing and associated shortages (which is when the anchovies were put back and it again ceased to be vegetarian)

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Re: Screwing with another classic product

Postby Joanbunting » Fri Jan 05, 2018 3:17 pm

It is amazing how many folk don't realise that L&P is NOT veggie and the main flavour is anchovy. I know someone who claims to be violently allergic to anchovy but happily splashes L&P on anything and everything.

Clive is absolutely correct about the demise of Cadbury - perhaps I've just grown out of wanting to eat the rubbish they produce these days.

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Re: Screwing with another classic product

Postby karadekoolaid » Fri Jan 05, 2018 5:05 pm

http://www.telegraph.co.uk/news/uknews/ ... years.html

'ere we go, Badgersmate.

As for the L&P, here's another article from the Grauniad:
https://www.theguardian.com/lifeandstyl ... uce-recipe

I still believe in the old adage : " If it ain't broke, don't fix it".
It seems a lot of the fixing these days can be directly attributed to cost cutting and increasing profits. Those brilliant marketers who riposte with " we did a marketing test and 10/12 people couldn't tell the difference" are barking up the wrong tree. If you blindfolded 12 people and fed them roast potatoes, I'm sure half wouldn't know what they were eating!

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Re: Screwing with another classic product

Postby mark111757 » Fri Jan 05, 2018 6:04 pm

Joan


It has been awhile but I am a big fan of Aldi's 70% cacao.. I tried the 85% , too bitter for me. Does this count as more real chocolate??? :)


Clare

I made Willie Harcourt cooze tartufo recipe with the ",yellow" stuff (or stevia). Here in the states, pink packets are saccharin, blue are aspartame and yellow is stevia. Green is truvia I think. I made it when I worked at the store for one of the gals who was diabetic. Subbed stevia for sugar. It wasn't bad and I think the person I did it for liked it but there was an after taste I noticed even thru 100% cacao.

Aldi offered bags of the yellow stuff but in the holiday time only. Most other stores offered bags year round but you paid the name brand price.

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Re: Screwing with another classic product

Postby Badger's Mate » Sat Jan 06, 2018 12:00 pm

'ere we go, Badgersmate.


Neither of those links worked for me, I'm none the wiser :(

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Re: Screwing with another classic product

Postby Sakkarin » Sat Jan 06, 2018 12:09 pm

Links don't work for me either. Is there some sort of internet scrambling going on in Venezuela, I wonder!?!

EDIT: I've edited those links now KK, so they both work. Both were "double pasted", so the address appeared twice, looked like this:

Code: Select all
http://www.telegraph.co.uk/news/uknews/8755685/HP-Sauce-recipe-secretly-changed-after-116-years.htmlhttp://www.telegraph.co.uk/news/uknews/8755685/HP-Sauce-recipe-secretly-changed-after-116-years.html

https://www.theguardian.com/lifeandstyle/wordofmouth/2009/nov/03/lea-perrins-worcestershire-sauce-recipehttps://www.theguardian.com/lifeandstyle/wordofmouth/2009/nov/03/lea-perrins-worcestershire-sauce-recipe

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Re: Screwing with another classic product

Postby Badger's Mate » Sat Jan 06, 2018 3:59 pm

Thanks Sakks

Messing around with HP sauce is almost worth it to wind up MPW. :D

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Re: Screwing with another classic product

Postby Renée » Sat Jan 06, 2018 4:58 pm

I remember that Bovril was changed temporarily because of "mad cow disease".

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Re: Screwing with another classic product

Postby Sakkarin » Sat Jan 06, 2018 9:28 pm

Bovril without beef is just Ril :-(

I suppose they could have made it with lamb and called it Ovril.

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Re: Screwing with another classic product

Postby Renée » Sun Jan 07, 2018 12:24 am

Good one! :lol:

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Re: Screwing with another classic product

Postby Pampy » Sun Jan 07, 2018 12:50 am

Sakkarin wrote:
I suppose they could have made it with lamb and called it Ovril.

Or with duck and called it Orville.

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Re: Screwing with another classic product

Postby Stokey Sue » Sun Jan 07, 2018 1:18 am

Pampy wrote:Or with duck and called it Orville.
:lol: :lol:

I am not covinced by the article about HP, the primary source appears to be MPW, so I'm inclined to believe it's fake news. Haven't trusted him since he made "authentic" boeuf burgignon using St Emilion

Though why anyone woul be bothered to reduce the salt content of a condiment I dont know

1. Hardly anyone uses more than 20 grams
2. It's a condiment, if it doesn't season your fried egg enough, you will just pick up the salt shaker

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Re: Screwing with another classic product

Postby karadekoolaid » Sun Jan 07, 2018 2:18 am

Sakks:
The probable reason for the links not working is that I'm using a MAC, at my son's place in Mexico.
Never used a MAC before, so technologically challenged :crying1 :lol: :lol:

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Re: Screwing with another classic product

Postby Joanbunting » Sun Jan 07, 2018 4:55 pm

Clive. Exactly the same happened to me last year when I used my son's Mac!

Mark I don't shop at Aldi - Lidl is nearer and better, but I love the latter's chocolate. I am a one square a day girl. It has to be at least 70%, more is fine by me, and it has to be with a restreto, the second and last, coffee of the day Obsessive ... Moi :lol:

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