lipidquadcab wrote:
So it's an interesting concept...and I love your use of the word 'foodstuffs'...but I'm not sure on the end product...I mean, this graph isn't exactly selling me on it.
I pour a bit of the bottle onto a plate of roasted tofu and broccoli--even a pork lover has gotta watch his cholesterol--and tentatively took a bite. Watson’s golden sauce may have the pulpy consistency of baby food, but it packs a surprising amount of unique flavor.
So you're telling me the baby food makes your tofu taste better? Thanks, I'm good.
No, ya boob ... the
consistency was like that, not the taste - or, at least I have serious doubts that Gerber is going to be pushing Thai Chile Mustard BBQ sauce anytime soon.
I did cringe at the tofu though ... maybe his regular audience likes that but if you're trying to get eyes on a blog post about BBQ sauce - even with a nerdy twist - I wouldn't actually mention tofu at all.