Fri Chick update

I contacted the company that makes Fri Chick. They told me that the recipe changed a year ago and if the can was exposed to heat the sauce would separate and congeal. It was totally safe to eat. EWWWWW!!!!!!! But they were concerned that the top 2 inches of the can was empty so would send me a coupon to replace the can. I AM NOT eating that. YUCK!

However I imagine that when we make Fri Chick gravy out of the sauce we will not need to add a thickner anymore. Just heat it up. I am not sure if that is a good thing or a bad thing

Fri Chick: The other white vegetarian meat

What is up with my fri chick? It came out of the can with this gelatinous goo all over it. Needless to say we did not eat it, and beings it was a large can and rather expensive I am contacting the company today.

Calling all Garlic lovers

What is up with Garlic presses? We have broken every brand made including Pampered Chef. I searched my whole town to find this heavy duty one. It lasted longer than the rest, about 9 months. Anybody know a good heavy duty garlic press that withstand repeated use?