herring and tomato paste stew - final chapter

Annabel Smyth wrote:
On Thu, 29 Jul 2004 at 00:20:43, Bouquet wrote:
Tomato paste is good stuff. I now use it where I once used tomato sauce.
More robust flavour, no added sugar.

But lots of added salt, though.

I use a no added salt type, though your're right, the normal types are
almost 1% salt.

On Sat, 7 Aug 2004 at 09:21:49, Bouquet
wrote:

Annabel Smyth wrote:
On Thu, 29 Jul 2004 at 00:20:43, Bouquet wrote:
Tomato paste is good stuff. I now use it where I once used tomato sauce.
More robust flavour, no added sugar.
But lots of added salt, though.

I use a no added salt type, though your're right, the normal types are
almost 1% salt.

I don't think they do the no-salt variety here. I do use it though -
I've never used ketchup, my mother wouldn't allow it when I was a child,
unless we were eating chips (French fries), and I never really developed
a taste for it.
--
Annabel Smyth
http://www.amsmyth.demon.co.uk/index.html
Website updated 18 July 2004

On Sat, 7 Aug 2004 at 09:21:49, Bouquet
wrote:

Annabel Smyth wrote:
On Thu, 29 Jul 2004 at 00:20:43, Bouquet wrote:
Tomato paste is good stuff. I now use it where I once used tomato sauce.
More robust flavour, no added sugar.
But lots of added salt, though.

I use a no added salt type, though your're right, the normal types are
almost 1% salt.

I don't think they do the no-salt variety here. I do use it though -
I've never used ketchup, my mother wouldn't allow it when I was a child,
unless we were eating chips (French fries), and I never really developed
a taste for it.
--
Annabel Smyth
http://www.amsmyth.demon.co.uk/index.html
Website updated 18 July 2004

On Sat, 7 Aug 2004 at 09:21:49, Bouquet
wrote:

Annabel Smyth wrote:
On Thu, 29 Jul 2004 at 00:20:43, Bouquet wrote:
Tomato paste is good stuff. I now use it where I once used tomato sauce.
More robust flavour, no added sugar.
But lots of added salt, though.

I use a no added salt type, though your're right, the normal types are
almost 1% salt.

I don't think they do the no-salt variety here. I do use it though -
I've never used ketchup, my mother wouldn't allow it when I was a child,
unless we were eating chips (French fries), and I never really developed
a taste for it.
--
Annabel Smyth
http://www.amsmyth.demon.co.uk/index.html
Website updated 18 July 2004

Annabel Smyth wrote:

I don't think they do the no-salt variety [of tomato paste] here. I do use it though -
I've never used ketchup, my mother wouldn't allow it when I was a child,
unless we were eating chips (French fries), and I never really developed
a taste for it.

Yes, salt-free tomato paste seems much rarer in the UK than in Aus.
I did a quick Google search, and the only UK link I found that referred
to tomato paste with no added salt was:
http://www.jopling.co.uk/documents/H...atingFlyer.pdf

I've never regarded chips and tomato sauce as going together.
The iconic use for tomato sauce in this country is on meat pies.

Chips are one of the few things I feel drawn to put salt on, though
I find the food most enhanced by salt is eggs.

Annabel Smyth wrote:

I don't think they do the no-salt variety [of tomato paste] here. I do use it though -
I've never used ketchup, my mother wouldn't allow it when I was a child,
unless we were eating chips (French fries), and I never really developed
a taste for it.

Yes, salt-free tomato paste seems much rarer in the UK than in Aus.
I did a quick Google search, and the only UK link I found that referred
to tomato paste with no added salt was:
http://www.jopling.co.uk/documents/H...atingFlyer.pdf

I've never regarded chips and tomato sauce as going together.
The iconic use for tomato sauce in this country is on meat pies.

Chips are one of the few things I feel drawn to put salt on, though
I find the food most enhanced by salt is eggs.

Annabel Smyth wrote:

I don't think they do the no-salt variety here. I do use it though -
I've never used ketchup, my mother wouldn't allow it when I was a
child, unless we were eating chips (French fries), and I never really
developed a taste for it.

My mother considered ketchup an insult to the cook. Imagine my horror
the first time I made meatloaf and maccaroni & cheese for my husband
(his favorite meal) and he proceeded to glop ketchup all over
everything? At the time, I think he considered it a vegetable g

I don't use ketchup on *anything*.

--
Walking (but mostly biking!) on . . .
Laurie in Maine
207/110 60 inches of attitude!
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