[UVRAY]

Well a while ago Heinz changed the recipe of their Oxtail soup.

It wasn't to my liking so for a while I have been meaning to let them know of my displeasure.

This is a letter I sent them today:


Dear Sir or Madam,



The boy band Take That once sang "everything changes but you." Were they singing about Heinz? I don't think so because you've definitely changed. And let's face it; if we are honest not everything is for the better, is it? I mean, shall we take your oxtail soup as an example. I've been meaning to
mention it for a while. Now if we are truthful - there's less meat in it than there used to be isn't there? I mean when all is said and done there had not used to be chopped carrots in the mix. It used to be all meat. I can only assume that rising costs effected this change in your choice of recipe.
However, the fact is, and I am sorry to say, that my previously favourite Heinz soup now suffers in comparison to its Baxter's Soups counterpart and it pains me to have to inform you that I have switched brands. Maybe, in future you should consider that cost cutting is not always an effective means by which to maintain standards. I hope you consider this before spoiling more of your range of soups by adding inferior ingredients. I mean what next? Substituting the meat in your chicken soup for cress?

If this were a school report I am afraid, in regards to your oxtail soup, the teacher would have written "I just don't know what's happened to young Heinz's work this term. He used to be such a good pupil. So full of creative ideas. But as of now I am afraid that although he shows flashes of his former brilliance his work could be considerably better - it's time he PULLED HIS SOCKS UP!"

[HaydenAsche]

I love you.

[!@#$%!]

man, i am sorry, and i like your letter a lot, but soup in a pouch does not cut it as "food"

go with the real thing:

 

then cook SLOWLY.

[static-harmony]

I like chicken noodle soup.

[Savage Clone]

Originally Posted by !@#$%!

man, i am sorry, and i like your letter a lot, but soup in a pouch does not cut it as "food"

go with the real thing:

 

then cook SLOWLY.

I think I just threw up in my mouth a little bit.

[noisemachine]

Ive never heard of Oxtail soup. Is it more of a UK thing? Does it actually use oxtail, or some other kind of beef?

[Everyneurotic]

you can't go wrong when you start a letter quoting take that.

[static-harmony]

I think by saying "Dear Sir or Madam" sounds like a little kid is writing it.

[Savage Clone]

"Dear Sir Or Madam" is highly preferable to "To Whom It May Concern."

[!@#$%!]

"Dear Cock or Cunt" is even more appropriate. when you want to complain.

anyway i found this recipe. i would shun the "optional" option... ketchup? aghh...


HEARTY OXTAIL AND BARLEY SOUP
2 lbs. disjointed oxtails or meaty lamb bones
2 tablespoons olive oil
1 cup barley
2 quarts cold water
3 cloves garlic, minced
1 large onion
2 large carrots, peeled and sliced
2 celery stalks, sliced thinly
1/2 cup fresh parsley, chopped
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons ketchup (optional)
Rinse oxtails in cold water and pat dry.In a large kettle or Dutch oven, brown oxtails over high heat in olive oil. Do not cook through - just cook until they color on the outside. Add onion, garlic, and carrots just as the meat begins to take on color.
Stir in water, barley and oxtails. Add remaining ingredients, except parsley, salt, pepper, and ketchup.
Bring to a boil; reduce heat. Cover and simmer for 2 hours. Add salt and pepper, to taste. If you prefer a sweeter taste, add ketchup, if desired, or a few coarsely chopped extra-ripe fresh tomatoes, when in season.
Continue to simmer for another hour or so, or until soup has reached the thickness desired and oxtail meat is falling-off-bone-tender. Add beef or vegetable broth if soup becomes too thick.
Stir in fresh parsley during final 20 minutes of cooking. Remove meat from bones and return it to soup. Skim off fat from top of soup. Remove bay leaf. Taste and adjust seasonings.
This is a versatile favorite that is just as much at home served as the first course of your July 4th picnic or barbecue as it is served by the fire on a wintry night.
In the Summertime, it's great to make on the side burner of your grill since it cooks over a low flame and doesn't take much gas when cooked in a Dutch oven and won't heat up the kitchen.

[Inhuman]

Hahaha, I love your letter. Repped

[maryslanker]

I just love the baked chicken breasts.