h a l f b a k e r y"It would work, if you can find alternatives to each of the steps involved in this process."
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Lots of food outlets use chicken
curry sauce as a condiment. So
why not sell it like mustard, in
hygienic bottles and little tear-packs
that will survive into the next
millennium?
[waugs: thanks, but no: that's cooking sauce in jars; we're talking post-cooking relish in mustard dispensers
and sachets.]
"Chicken Tonight"
http://www.unilever...chickentonight.html
Comes in a "Creamy Curry" variation. A "brand leader of the UK wet cooking sauce market," it says. Not this, huh? [waugsqueke, Oct 04 2004, last modified Oct 21 2004]
[link]
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Squeeze bottles, you mean? What color would it be? Mustard already = yellow, ketchup = red and pickle relish = green. |
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These colors denote the contents. You'd better figure out what color you want to intuitively represent chicken curry sauce. |
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In Britain you can buy it in tins. Is a tin too much? |
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snarfy: I favor snazzy labeling. But orange is good.
pottedstu: can you squeeze them? |
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Instead, you should find out a way to import/export Curry to México. We have our spicy foods, but nothing like curry. (I'd be thankful for ever). |
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I despise curries, for that matter almost all sauce based foods - but thats because I am a freak. I can recognise this fact and thus say this is a decent idea, but not just for chicken curry sauce. There is lee-way here for all manner of sauces that could benefit from better packaging , helping to enhance food for many, and keeping me at bay. |
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