Radioactive, Goopy and Bland

There is a car commercial that is widely playing right now that focuses on the difference between AND and OR. They pick a common AND and speculate what it might be like if it were an OR. For instance, what if they stayed at a bed OR breakfast. The image is of them walking downstairs to finding other guests sleeping at the breakfast table with some faced down into bowls. The tag line is that it is better to have the AND. One of the versions of the commercials centers on sweet AND sour Chinese food. The image there is choosing sour and the horrible faces that the diners make when they take a bite of the sour chicken.

When I saw the commercial my first thought was, I bet I’d like the sour only better than the typical sweet and sour chicken. Let’s say I’m not a fan of the dish. Why not? I’m glad to tell you.

First, the sauce is radioactive red. Not a shade of red known to man, mind you. Not a sweet cherry or a fiery Tabasco, but a red you have only seen previously come out of a paint can. Secondly, the sauce is a sticky mess. It is goopy and gross. Lastly, the chicken has no flavor on its own. None. Wallpaper paste chicken would be more interesting.

When I saw this recipe for sweet and sour carrots I nearly skipped right over it. I read the ingredients and luckily didn’t find that evil red sauce, so I figured I’d give it a go.

Photo May 01, 5 56 12 PM

These carrots had an interesting flavor. I cannot say that it was great or bad but interesting. The dill is a bit strong, so unless you love dill, cut it back.

Photo May 01, 5 17 15 PM

A few common ingredients.

Photo May 01, 5 48 01 PM

Making the sauce. OK. Take the ingredient amounts and halve them. Maybe even quarter them. It made waaaaaaaay too much sauce. I only put about half on the carrots and even then they were drowning in it.

Photo May 01, 5 56 05 PM

It was a unique side dish.

Sweet and Sour Carrots or Copper Pennies

Prep Time: 0 hours 10 minutes | Cook Time: 0 hours 40 minutes

Ingredients:

  • 2 pounds carrots
  • 1 can tomato soup
  • 1 cup vegetable oil
  • 1 cup sugar
  • 2 cups vinegar
  • 1 teaspoon dry dill
  • 1 teaspoon salt
  • 1 large green pepper, diced
  • 1 large onion, diced

Directions:

Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.

Source: http://m.foodnetwork.com/recipes/recipe/11146

Tags: , , , , , , , , , , , ,

Categories: kosher, Low Carb, Recipes, Sidedish2, vegan, Vegetable2, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

4 Comments on “Radioactive, Goopy and Bland”

  1. August 18, 2013 at 4:03 pm #

    Hey, Pat, did you know Copper Pennies are usually served cold as a salad? My recipe is similar to this but calls for 1/2 cup oil, 1/4 cup vinegar, 3/4 cup sugar, 1 tsp. mustard, 1 tsp. worcestershire and salt and pepper to taste. It’s a FABULOUS recipe. I guess I’ll have to make it sometime soon!

    2 cups vinegar???? Seriously? It’s amazing you could even eat it at all!

    Like

  2. August 19, 2013 at 8:27 am #

    And 1 cup of sugar? I too would prefer a less sweet and more sour. sounding recipe :).

    Like

  3. August 19, 2013 at 4:16 pm #

    Reblogged this on oldmanlesliesblog and commented:
    This is from a blogger that follows me, i liked it so i thought i would share it with you

    Like

  4. Cyrus G. Hammond
    August 23, 2013 at 12:09 am #

    A colorful combination of cooked vegetables and fruit in a tangy sweet/sour sauce. This dish is easy to make and has about one-fourth fewer calories than a traditional recipe.

    Like

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