On Tue, Aug 6, 2013 at 8:47 AM, Lew Schwartz <[email protected]> wrote:
> 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.--------------- > Our rub is a mix of onion, garlic, mustard, paprika, and other powdered spices. It brings a second layer of body to the drink as well as some heat in a spicy paprika that we like in small quantity. Instead of soy through Worcestershire we use a med sweet soy which is very thick. We don't use horseradish at all because it just drops to the bottom. -- Stephen Russell Sr. Analyst Ring Container Technology Oakland TN 901.246-0159 cell --- StripMime Report -- processed MIME parts --- multipart/alternative text/plain (text body -- kept) text/html --- _______________________________________________ Post Messages to: [email protected] Subscription Maintenance: http://mail.leafe.com/mailman/listinfo/profox OT-free version of this list: http://mail.leafe.com/mailman/listinfo/profoxtech Searchable Archive: http://leafe.com/archives/search/profox This message: http://leafe.com/archives/byMID/profox/CAJidMY+TjCMEDUQeVM70FHgQzNtt-BpRU+mBp6w=9z6q8ln...@mail.gmail.com ** All postings, unless explicitly stated otherwise, are the opinions of the author, and do not constitute legal or medical advice. This statement is added to the messages for those lawyers who are too stupid to see the obvious.
