Bacardi Wants Your Money, However Leave Your Opinions at the Door

Okay, I will come back, at some point to tell you about the eggplant parm, trimmed down, however (It was very good) I am taking a moment to “share.” Please indulge my little rant and do with it what you will.

Let me give you the back story… my husband received, as a gift, for Christmas a bottle of Disaronno. Disaronno is typically too sweet of a drink for me, but I thought it would make an interesting modification on a Manhattan. I was right. I am not sure what possessed me but I thought I would e-mail them and share my idea. I sent an e-mail simply requesting information on how I could send a recipe idea I had using their product. Silly, I know, but I guess I was (pardon the pun) full of the spirit.

Here is the response I got back:

01/17/10


Dear Vanessa,

We are frequently received information, ideas or inventions (“Information”) from people who are not our employees. It is our policy to return, unopened, all identifiable unsolicited Information. If, due to inadvertence or due to lack of knowledge of contents, an envelope is opened, it is our policy to forward the Information to our Legal Department who then returns it to the sender with out giving it any consideration.

Should you want to submit your information to us, please write to:

Bacardi U.S.A., Inc.
Legal Department
Attention: Advertising & Trade Practice Counsel 2100 Biscayne Blvd Miami, FL 33137

and request a copy of our “Unsolicited Information / Idea Submission Policy” (Policy) for completion before submitting your information. Information received before compliance with our Policy with be return without consideration and we assume no risk, obligation or liability whatsoever regarding the reception, retention, confidentiality and consideration of you Information.

Best Regards,


I am leaving the customer service representatives name off, because she was just doing her job and should not be included in my disgust. So follow me on my ride of logic.

Here is basically what she said, if anyone ever wants to contact our company via mail, they are required to write and ask for permission to write to us, once and only once that permission is granted, they may then write. Furthermore, lets say I purchased their product and had a problem with it, and I wrote them to address my grievance. Lets also assume, I didn’t know I had to write and ask permission to write (ughhh…duhhh), they would just send my letter back unread and unopened. Really. Really???

It seems to me the proper response to my question was:
Dear Vanessa,

Please don’t bother, we really don’t care at all about our customers. Your satisfaction, is really and totally irrelevant to us Really. I mean seriously, we are not joking about this. If you have a problem with it, please write us and ask for permission to complain. If permission (oh, and this is such a LONG shot!) is granted, you must twirl around twice prior to licking the stamp or we will not be able to give consideration to your complaint.

Stuff it sucker,

Bacardi.



Grrrr. Look let me make it clear that if they simply responded, that they don’t accept recipes, I would have no issue. I get it, they probably get thousands of recipes from silly girls like me that think they stumbled on to some great new drink. What I have an issue with is that this is their policy for ANY UNSOLICATED mail. Really. Really? Wow. It is sad to me. Maybe I am just sick of companies that seem to have forgotten that they need customers to make money, and that possibly it would behoove them to treat their customers decently. However, I can’t blame them because, we seem to have forgotten the ultimate power we have as consumers, not to purchase their product.

So on that note, I will in no way be a consumer of Bacardi products. The list includes:

Bacardi Rum (that was a surprise huh!)
Disaronno
Martini and Rossi
Dewars
Bombay Saphire (the most overrated martini gin in this girls humble opinion)
Cazadores
Grey Goose
42 below
Havana Club Drambuie
Eristoff Vodka
B&B and Benedictine Liquores


Maybe I should send them a letter letting them know I am not a customer any longer.

Trying to Get On the Wagon

Okay you know when you start getting harassed by relatives to blog again, that you have totally fallen off the wagon. Joel and I try to eat reasonably healthy (too bad a bottle of wine in one sitting isn’t considered such…sigh), but along with the thrones of other fools we decided to recommit to healthy eating after the holidays. Thus my leaned down eggplant parmesan.

Before I get yelled at that this is not healthy… I know, I get it. I am not calling this boiled chicken breast, steamed broccoli, with a side of water. It is, after all, eggplant parmesan---ish.

I didn’t bread the eggplant. I sliced and salted it and let is sweat for about 45 minutes to an hour. I then with a brush coated a non stick with oil and cooked the slices. I covered it with a lid to try and hold in most of the moister. To my surprise.. .it caramelized nicely and all said I used ¼ of oil for 1 and a half eggplants.

I then sautéed 1 lb. lean ground beef, with fennel and onion, and seasoning.

In a pot, threw more fennel and onion and sweat that out and then put a container of crushed tomatoes and 4 grated garlic cloves and abut ¼ of wine and let that cook down.

Then I layered starting with eggplant, then beef, sauce, and repeat. I ended with sauce and large amounts of parmesan and then sliced fresh mozzarella and baked at 350 for 30.

Sorry for the short handed instructions…getting back on the wagon can be hard J I will let you know later how it turned out!


Happy new year all!!

Porcini Porcine

It is not a great picture, but we were hungry and I didn’t have the willpower to take too many shots. Once, I saw a brief snippet of show in which the chef, pulverized dried porcini’s to make a crusted meat. I have been intrigued ever since, but just finally got around to trying it out.

I started with about a 2.5 pound pork loin and marinated it for 4 hours. The marinade was equal parts Dijon, white vinegar, and soy sauce (I used about ¼ c. each). Before I was ready to cook the meat, I turned the oven to 425 degrees. I coated the meat slightly with some oil (I used olive, but any would be fine). While allowing the oven to come up and preparing the curst, let meat sit at room temperature.

Start with 1/3 cup dried mushrooms (I used porcini) in the food processor. Pulse it to get a course meal like consistency. You will have some larger pieces in there, don’t worry about it.

Add to the processor

3 garlic cloves (less if you like less garlic)
¼ cup bread crumbs (I used Italian)
1 TBS onion salt

Pulse to combine. Roll loin in mushroom crust and place in a baking dish. Add any leftover mushroom to the bottom of the pan and sprinkle a bit of oil over (or you can deglaze with a bit of stock once the meat is done), it will form a nice gravy/sauce.

Cook covered for 15 minutes, then remove foil and cook for an additional 15 or until done (meat should feel firm to the touch).

Let stand for about 10 minutes and serve.

They Put My Husband in Jail!!

I can’t believe it, he is a sweet guy and into the slammer they are putting him. They come pick him up tomorrow unless he can raise the funds to post bail.

I know this is not typical fodder for a food blog, but it is important so I am calling on my fellow foodies for support.

So I know what you are thinking, why would I help some sleaze the police threw into jail? Typically I would agree. However, he is my sleaze and it is all to support the MDA.

See the following link https://www.joinmda.org/westendva09/joelmccauley/ to find out more. If you have time watch the video, it is pretty cute.
I do want to encourage everyone, that if you don’t support this cause try, especially this year, to find one to support. With the economy, charitable contributions are really down this year and many are struggling, so try and do what you can J

Porcini, Beef and Wine….Oh My!

I made this about a two weeks ago. We had had our first cold snap and a good wine stew called to me. This is a bit of a variation on a wine stew I have made for years. It came out quite well. I also made a whole wheat loaf with balsamic and parmesan and it was great with the stew.

¾-1 lb beef (I happened to use filet, typically would not, but I got the whole tenderloin so it was less that most other cuts of beef)
¼ c seasoned flour (salt, pepper, red pepper, whatever you like)
1tbs oil
2 large potatoes cut into large chunks
3 large carrots cut into chunks
3 stalks of celery cut into large chunks
1 large onion halved then quartered
½ cup dried porcini
2 cup beef stock
1 bottle of dry red wine
2 tbs soy sauce
1 tbs browning sauce (if you don’t have this try ½ c. of old coffee)
2 bay leaves
1 tsp dry thyme or rosemary
1 tsp pepper
1 tsp salt


I like the vegetables nice and chunky, but if you like smaller bits, go a head and cut them up to your liking.

Cut beef into pieces (again I like mine a bit bigger) and coat with your seasoned flour. Heat oil over medium high heat and add coated beef to brown. Add all ingredients except the potatoes. Cook for at least and hour over a medium low heat.

Add potatoes and cook another 20-30 minutes or until done. Enjoy!!