errantember: (Default)
[personal profile] errantember
I used to eat these things by the truckload when I was little. I guess it was an easy food for my busy mother to cook when she didn't have time to make something more substantial. On a recent shopping-while-hungy-nostalgia trip, I bought a package. I'm not quite sure what is is that bothers me about them now. Maybe it's the pallid, barely-substantial batter. Maybe it's the "I'm re-baking something that may previously have been fried" feeling. Maybe I'm just eating healthier now.

On the other hand, some recent guests of mine went out and bought a huge container of tartar sauce, and it *does* only take about 15 minutes to cook them...

Date: 2005-10-04 03:14 pm (UTC)
From: [identity profile] virgogrrl77.livejournal.com
dare i ask the contents of the ingredient label?
From: [identity profile] errantember.livejournal.com
If people were forced to type the ingredients of everything they ate, heart disease would almost disappear.

Pollock, enriched bleached wheat flour (flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), vegetable oil (cottonseed, canola, soybean, and/or rice bran), water, modified corn starch, leavening (baking soda, sodium aluminum phosphate), salt, sugar, spices, palm oil, monosodium glutamate, dextrose, onion powder, dried yeast, natural flavoring, sodium tripolyphosphate (to retain fish moisture), whey.

In fact, they might not eat at all.
From: [identity profile] virgogrrl77.livejournal.com
I love the ambiguous "natural flavoring". That could be anything!
From: [identity profile] errantember.livejournal.com
> I love the ambiguous "natural flavoring". That could be anything!

For instance:

1) "Despite our best efforts, SOMETHING natural is still in the final fish stick."

2) I've tasted artificial banana and artificial strawberry. But what would artificial FISH flavor be like?

Ew.

3) A justfiably disgruntled Southeast Asian fish sweatshop worker finds a way to combine bestowing his review with taking fewer bathroom breaks.

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