It does seem that many tomato juices are made from tomato paste plus water.
The problem with turning this into a dyi juice is that they all contain
seasonings that anticipate someone's idea of spaghetti sauce. OTOH, there
are cocktail sauces out there that suggest using them as the basis of a
Bloody Mary. I haven't tried any, however. The main problem is that the
horse radish doesn't stay tip top fresh once it's in the Bloody Mary mix.

For those on this list who are disparaging the thickness of the juice, it's
important because some of the ingredients won't go into suspension if the
mix is too watery.


-Lew Schwartz


On Tue, Aug 6, 2013 at 9:29 AM, Stephen Russell <[email protected]>wrote:

> On Tue, Aug 6, 2013 at 5:47 AM, Lew Schwartz <[email protected]> wrote:
>
> > Man, you guys are tough. Thicker tomato juice is nothing to sneeze at.
> > -------------------
>
>
>
> In smaller barbecue contests there is a good chance to find a Bloody Mary
> ancillary contest.
>
> We cheat by adding a tiny tomato paste as well as our rub to all cocktails
> we submit.  We have never won but we have a great time practicing every
> time we fire up the cooker.
>
>
> --
> Stephen Russell
> Sr. Analyst
> Ring Container Technology
> Oakland TN
>
> 901.246-0159 cell
>
>
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>
[excessive quoting removed by server]

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