As I stated before, the motivation for involved cooking/experimental/review type posts is conspicuously absent. However, I still thought I would share some quick thingys that I spy in my daily travels.
Isn't it always weird (but amusing) that food is sometimes differentiated by color as opposed to ingredients or flavor? For example, as a child I remember loving the blue juice that came in plastic gallon jugs way more than the green or red juice. Don't think there was any significant difference in flavor profile between the lot, but it was blue juice that delighted my child's palate.
Anyhow, pictured above we have an interesting example of a similar phenomenon care of the Bob Evans line of packaged foods. We have "White" and "Tan" sausage gravies. I looked them both up in the product section of the website and no difference is described other than the fact that the tan is their "restaurant gravy." Oh yeah, tan is "homestyle" and white is "original." I was very tempted to purchase both to attempt to figure out the difference, but both the products are overpriced and fat laden. Interesting that the tan sausage gravy is 10 cents more than the white. Cost of food dye? Brown meat juice? I am left to ponder.
I'm still looking for meats that are labeled by colour as opposed to flavour
ReplyDeleteIf it were a homemade product, the difference would be how long you cooked the roux. The darker the roux the darker the gravy.
ReplyDeleteBut for me, it's the choice of the word "tan" in a food product that is unsavory. Why don't the good folks at Bob Evan's know that brown is much tastier than tan.
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