Just north of the border with Illinois along highway 39 in Wisconsin lies a plant that makes Hormel Chili, and a big banner on the side of the building announced they were celebrating 30 years of "quality and excellence."
Two words, of course, that no one with functioning taste buds should ever use to describe Hormel Chili, at least not without a "not" involved. If you want to know the limits of quality tools like Six Sigma, visit the Hormel factory near Beloit, or just open a can.
Or if you remember Hormel Chili, don't. You don't need to.
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6 comments:
Hey, their turkey chili with beans is quite tasty, at least to this admittedly ungourmet palate.
and it works for chili dogs.
Ugh. You guys have tougher stomachs than I do. Maybe I should post a real recipe for chili! (surprised that someone in Arizona doesn't know better than to eat Hormel.....)
I went to college in Beloit. You'd occasionally get a waft of death from the Hormel plant when the wind blew from the east, but the prevailing wind was from another food processing plant that smelled like rancid cheese. We used to call it the "cheese breeze" and it was awful. Kinda like Hormel Chili.
I'm with the first two commenters. If you're serving chili as a main dish, no, you don't open up a can of Hormel. Made from scratch, even my own pretty lame version, is far superior.
But if you want something quick to throw into a casserole, or chili dogs, or something like that, it's just fine.
So I think within the realm of "canned convenience chili product," Hormel has a decent claim to quality. It's not meant to compare with Smokin' Bert's Saturday Night Special.
Again, some people have stronger stomachs (perhaps weaker taste buds as well?) than I. :^)
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