WTF is it with Watties Tomato Sauce, and how come it's considered the height of culinary excellence by Kiwis? A world full of flavours, and we have to have this muck as our own contribution? (Is this the culinary equivalent of 'Shortland Street,' or 'Close to Home' -- vile, insipid, characterless and utterly without imagination?)
How can you do that to fresh tomatoes, and how do you get something so vile from food so fresh and delightful?
Why do we have to have a bottle of this inedible muck contaminating our fridge just so guests can smear their food with it -- food full of flavour, lovingly prepared, only to have this red daub smothering all subtle flavours. And they demand it, don't they! I've been with friends at restaurants, who even insist on getting a bottle of this muck at the table. Why, for heaven's sake? Don't they want to taste the food they've ordered and paid for? Wouldn't they just be better with a bowl full of Filboid Studge, eaten at home in the dark?
And it's not even an attractive bottle, is it? Is it specifically designed to dribble, and to cake up around the top? Is that part of its 'charm'? And why does the contents last forever? We've got a bottle at the back of the fridge dating back to the pleistocene age, and it still delights visitors. Just what exactly does Watties put in that bottle to preserve things, and can anti-aging scientists learn from them?
All in all, if this is NZ's great culinary secret, maybe we can contrive to keep it that way, huh?
Whinging in NZ has his own rant on the subject here. Blame him for starting me off.
LINK: "the taste that Kiwi's know and love" - Whinging in New Zealand