@eeterrific@Kyeh@phendrick yup and she’s still just as fat as her mother was, and has gotten uglier as she aged than a baboon ass, and yet she thinks sexy and has the balls to judge others on their weigh and apperencewho’s even fatter mother is a crackhead who got arrested a year or so ago
-My SO loves the show Mamma June from Not to Hot
If you want to see what I’m talking about find Mama June From Not to Hot on WE On Demand trust me you’ll be entertained by all the stupidity
No sale without seeing the ingredients - the Amazon links have lo-res pics of the labels, and if you zoom in you can’t read the ingredients.
I don’t feel like I should have to go off searching elsewhere - it is food, sort of, so nice to know at the POP
Part of what I saw over and over in the ingredient lists was “non-GMO rapeseed oil”, which is a huge, screaming fluorescent warning label for me. No effing way that I’m letting these anywhere near what I’m eating.
@qazxto Not sure these can be described as synthetic. Referring to the oil, with otherwise almost entirely natural ingredients? Except for apparently a small amount of xanthan gum as a very common thickener for sauces, nothing seems to say synthetic about these. I’ve had a few of these, nothing special, but not bad, either.
No, really, they sell this exact brand of sauces at those discount home goods stores. I’ve bought the jalapeno aioli (it’s fine, but not spicy enough for our liking). They’re usually around $4-5 a bottle, so you’re not getting a huge discount here.
I’m giving it a go with the savory collection. I spend as much for the same size bottle of Nando’s Perinaise, and some of the flavors look interesting as a mix in for tuna or pasta salad. Fingers crossed.
Neglect to warn me of the presence of rapeseed oil in food that I consume while you’re going to remain in proximity, and you will gain a much deeper appreciation of the meaning of “regret”.
Both of these options contain at least two bottles with eggs and/or some kind of milk. Hard pass.
Meh, either give us definite confirmation that none of it is expired, or toss that $#!t out. Let’s not make anyone sick.
It would be a different matter if these were all vinegar-based or something like that. But with eggs and/or milk, you need to be more certain of what you’re working with.
I’ve got a very good friend who’s a bio/food process engineer. When he started his first job out of college, he told them “I’m good with whatever product line you want to assign me to… except mayo. If you put me on mayo I’m quitting.”
@sammydog01 Yeah, kind of… The wording “…although we are not sure of the exact dating. Samples we received expired November 2022” only instills partial confidence. I’d be fine with this level of verifying with something like the stroopwafels, but something with greater potential for problems ought to have greater verification. And maybe address it up-front on the main page rather than buried in the comments?
I realize I’m being kinda nitpicky here… I just thought this was a point worth raising.
@boilergus@sammydog01 What is the worry? If it is pastuerized and sealed well in the bottle, you aren’t worrying about the eggs growing bugs in them. You are worried more about the fats in the egg yolks going rancid, which is certainly no good, but also something you will definitely smell/taste immediately, and isn’t going to make you sick, just tastes awful. Or are you worried the seals on the bottles are going to have gone bad?
Same here; if they say “vegetable oil” without specifying what the vegetable is, I have to give it a hard “no”. It’s not just stuff on the store shelves, either. Too many fast food places either use straight canola (like Arby’s) or a canola blend (like McD), and a bunch of others don’t even know what’s in their fryers. At the moment, Whataburger and Popeye’s are the only two fast food chains whose fried foods are reliably safe for me. (And I would really miss the onion rings if Whataburger went over to the canola side.)
@edsa Spice extractives typically means that they boil or distill whole spice, and then use the liquid version they extract. So like vanilla extract is kind of a spice extract where they soak vanilla pods in some alcohol, and then use the alcohol with the vanilla flavor instead of grinding up the pods themselves. Anise is a kind of licorice flavor, and you can use the ground up seeds in baking, or you can use anise oil, which is distilled from the seeds.
MSG can have several names if it is naturally derived, since it is simply a mixture of glutamic acid(an amino acid present in many vegetables and meats) mixed with salt. Generally people who are sensitive to it are okay with eating a steak with some salt on it, as it is mixed in with other amino acids in a good ratio. What food manufacturers do to get around calling it MSG as an ingredient is to use Hydrolyzed Vegetable Protein,Textured Vegetable Protein, or Yeast Extract, all of which are high in MSG, but below the 99% threshold that the FDA requires for a food to be labeled as MSG. I would look for these terms on the ingredient label.