20 November 2011

Foodie Sunday


However, this bottle was not marked “poison,” so Alice ventured to taste it, and, finding it very nice (it had, in fact, a sort of mixed flavour of cherry tart, custard, pine-apple, roast turkey, toffy, and hot buttered toast), she very soon finished it off.
--Alice's Adventures in Wonderland.


During a previous lifetime Ragú® spaghetti sauce was my brand. Oh, there might be occasions when I shopped a small store that had only Prego® on the shelves. In that case I would use Prego®. But I preferred Ragú®. Super chunky mushroom, when I could get it. Of course Ragú® also puts out an organic sauce, too, for those who take satisfaction in paying more for whatever reason. Lots of white people love such concepts as farmers' markets, “organic,” “sustainability,” and stuff like that. Makes them feel good about themselves in part because of the higher cost. [Please see Stuff White People Like: A Definitive Guide to the Unique Taste of Millions by Christian Lander.]

Anyway, I read somewhere that our tastes in nearly everything are pretty much locked in before we are thirty. Everything. Not only our taste in food, but also our other tastes, such as our taste in music for example. Also, our taste in art and literature, if we develop a taste for these at all before we are thirty. In fact, a taste for not reading at all can be locked in before we are thirty, too. This researcher admitted that it is possible to open ourselves up to new things after the age of thirty, but it is very difficult. Then again, I suppose different people are different. We're talking the general rule here, but certainly, my taste for Ragú® sauce was locked in before I was thirty.

Which brings me to the Mexicans at LaCosteña® foods down in Morelos, one of the big canned food operations here. Among many other things, they manufacture pasta sauce and put it in jars. Since I have had difficulty finding either Ragú® or Prego® sauce, I had no choice but to open myself up to La Costeña® pasta sauce. They manufacture some good traditional sauce as well as sauce with mushrooms, sauce with cheese, and a Bolognese style sauce that is killer, all safely juiced with preservatives. This should have come as no surprise to me because Mexicans are true artists in the media of cement and tomatoes. Other things, too, of course, but the things they do with cement and tomatoes are standouts for me.

Predictably, many Mexicans find those styles of La Costeña® sauce that I listed to be too bland. Therefore, the folks at La Costeña® also manufacture a spaghetti sauce with Jalapeño peppers in it. In my diet I had previously been slowly moving up the chile pepper burn chain having already reached the low to mid-range Jalapeño level. I may never attain the Habanero level.

This will not be news at all to the folks who live in the southwestern United States of America, but for those who lived their years before the age of thirty in sections of the country that feature bland food, as I did, I wish to tell you this. I now believe that one of the purposes for which God created Jalapeño chile peppers was to serve as an ingredient in shaghetti sauce. But if you are advanced in years, as I also am, you are going to have to find it within yourself to open up to it . . . if you can find spaghetti sauce with Jalapeños in it. Of course you could always try making your own, but I like to leave that sort of thing to the professionals.

It would do you no harm to open up to a few other new things, too, by the way. It is difficult, but well worth it. I hasten to add, however, that in my foodie blog entries as well as everything else that I post here, I am never recommending anything to anyone.

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