An experiment in non-beige

[stephbg]

I have a little book in which I write every damn thing I eat. Lunch today was an experiment for which I feel obliged to record the entire ingredients list of the two commercial packet products I ate for lunch, and I can't be bothered writing it all by hand.

The short version is 200g of Latina Fresh Ricotta and Spinach Agnolotti and about 80-100g of San Remo Deli Fresh. Fresh Pasta Sauce, Sundried Tomato and Red Wine. One buttered cape seed roll.

All I could taste was the salt, so it wasn't quite the fun experience I'd hoped for, but I want to get an idea of how much of an impact a medium-bad meal would have on me. Something I'd expect to be fed on a plane perhaps, or the best of a bad bunch at a foodhall that shockingly did not supply raw celery.



Latina Fresh Ricotta and Spinach Agnolotti (200g)
"No added artificial colours or flavours"
Durham semolina
ricotta cheese (15%) (whey, milk, salt, thickener (1442), food acid 330)
water
breadcrumbs (flours (wheat, rye, gluten, barley, soy), yeast, salt, vegetable oil, emulsifiers (471, 481, 472e), preservative (282), vegetable gum (412), vitamin (thiamin)
spinach (5%)
butter
egg
parmesan cheese
salt
canola oil
yeast extract
butter
flavour
nutmeg

San Remo Deli Fresh. Fresh Pasta Sauce, Sundried Tomato and Red Wine (80-100g)
tomato (34%)
tomato paste
water
onion
sundried tomato (4%)
vegetable oil
red wine (2.3%)
sugar
garlic
salt
flavour
herbs and spices