Archive for Downsizer For an ethical approach to consumption
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Jonnyboy
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Nice one Mr GrossmanDon't shoot me!!!
Real rush tonight, nothing in the house apart from a defrosted leg of lamb. So boned it out and made three curries, one hot for me, one for the missues a bit milder, but all done from scratch (if a bit rushed). Even used onions and spinach from the garden. All hunky dory so far...
Didn't have anything kid friendly so I had grabbed a jar of Lloyd 'faaaabulous' Grossman's korma sauce for the kids, ingredients list look fine, nothing dodgy. So added it to some browned, cubed lamb and simmered away slowly for 25 min or so.
Very, very nice. kid's loved it, possibly the closest shop bought version of a curry house curry that I've tasted.
So, er, anyone tried his other concoctions?
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tahir
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We've been impressed by the pasta sauces in the same range, not that we use em much.
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Jonnyboy
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Oh thank God, I was expecting a kicking. 
(I used your curry recipe btw)
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sally_in_wales
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I have an irrational aversion for the man, but Gareth bought a green peppercorn steak sauce to take away camping with us, and I have to say it was really extremely nice, not something I'd pay for at home, but for a quick lavishness over a flashfried steak whilst camping, it was well worth it.
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jema
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When does it count as stepping over the line? "Chicken Tonite" anyone?
We can be fairly pious on this one, we do use the odd thing like Hoisin sauce at home, and the odd curry sauce away, but I do tend to find sauce ingredient lists pretty appalling and so we generally don't use anything we can reasonable make up from scratch.
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Jonnyboy
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korma
Water, Creamed Coconut (12%), Sugar, Double Cream (6%), Ground Almonds (4%), Diced Onions, Onion Puree, Natural Yoghurt, Modified Maize Starch, Curry Paste (Vegetable Oil, Coriander, Cumin, Turmeric, Chilli, Salt, Garlic, Ginger, Citric Acid, Acetic Acid), Concentrated Lemon Juice, Skimmed Milk Powder, Garlic Puree, Salt, Sunflower Oil, Seasoning (Cardamon, Cumin Seeds, Cumin, Garam Masala, Turmeric, Fennel Seeds).
green peppercorn
Water Double Cream (8%) Modified Maize Starch Cognac (2%) Butter Chiclen Stock (Chicken, Water, Salt) Skimmed Milk Powder Green Peppercorns (0.7%) Garlic Purée Salt Black Pepper (0.3%)
bolognese sauce
Diced Tomatoes in Juice(34%), Tomato Puree (24%), Red Wine (8%), Onions (6%), Celery, Carrots, Celery Puree, onion Puree, Sugar, Modified Maize Starch, Salt, Garlic, Sunflower Oil, Extra Virgin olive Oil, Concentrated Lemon Juice, Vegetable Bouillon (Yeast Extract, Water, Salt, Vegetable Powder, Carrot Extract, Celery Extract, parsley Extract, Garlic Extract, Onion Extract), Oregano, Basil, Black Pepper, Bay.
Apart from a bit of maize starch there's not a whole lot there to get worried about.
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jema
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That is remarkably good compared to many ingredients lists.
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Behemoth
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We tend to have a jar of his pasta sauce as a stand by.
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Jonnyboy
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| jema wrote: | | That is remarkably good compared to many ingredients lists. |
Isn't it just, it came as quite a shock to me I can tell you.
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LynneA
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I have to confess to keeping a jar of his Puttanesca sauce in the store cupboard. Lovely stuff - more pungent than a year old pair of trainers 
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Cathryn
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You know, you don't have to keep justifying this dreadful lowering of your usual standards.  
In the dim, dark days when I eat things like this I find them over seasoned, presumably with this brand this is not the case?
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welsh lamb
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The Balti sauce is pretty good too.
They were giving them away at the Birmingham Good Food show !!
So we went round a few times - ended up with 4 
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Calli
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I suspect they would have a better image if they dropped his endorsement and went the ingredients route.
Less embarrassing at the checkout at least 
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twoscoops
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His soups are very good compared to Knorr, the spicy parsnip used to be a huge hit when I was doing takeaways.
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maggierose
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I use his sauces,as I get thenm from a company shop,as i wouldnt pay full price for them,but they are really nice,cost about half the price of the shop,always have a pasta sauca,and curry sauce on standby.
Mags
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bernie-woman
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I used one (madras I think) as a sauce for a lamb biryani that I made and it was dreadful - got a strange after taste - however, I was served a green thai curry at my brothers the other week which I found out after I had eaten and exclaimed how tasty it was was one of his sauces
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tahir
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Wonder if the red/green curry is as meaningless to your average Thai as madras/vindaloo etc is to me?
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