Skip to comments.Oh snap! New baby carrot campaign mimics junk food
Posted on 09/02/2010 2:14:54 PM PDT by WOBBLY BOB
NEW YORK Baby carrot farmers are launching a campaign that pitches the little, orange, crunchy snacks as daring, fun and naughty just like junk food. A group of 50 producers hopes the 'Eat 'Em Like Junk Food' effort starting next week will double the $1 billion market in two or three years. The goal is to get people to think of baby carrots as a brand they can get excited about not just a plain, old vegetable. A website, http://www.babycarrots.com, features metal music and deep male voices chanting "Baby. Carrots. Extreme." On social networking site Twitter, the campaign's account suggests people eat them "like there's no tomorrow (maybe there won't be...)"
(Excerpt) Read more at google.com ...
So will they be attacked by Anthony Lil' Weiner...?
Does everyone else think that using Carrot Top as a spokesperson is a good move? He looks like his part of a Body World exhibit to me...
What’s next? Goth eggplants?
Ha—there is something Goth about them, isn’t there?
From the article:
“Sales of baby carrots which are, in fact, not babies at all but rather small, peeled carrot shapes cut from larger ones have fallen in the mid-single digits in the past two years as people spend less in the down economy, Dunn said.
“That includes buying bigger carrots and cutting them up themselves to save money.”
Love it. Macho Baby Carrots!
Bagged baby carrots They don't grow that way. Bagged baby carrots are
regular carrots that they cut down into portions they dubbed baby carrots.
The bags of machine-cut "baby" carrots contain too much moisture and
won't roast nicely. Instead, use garden baby carrots or larger carrots cut into
long, slender fingers about the size of young carrots. Recipe by Molly Stevens
Photograph by Lisa Hubbard. Bon Appetit April 2009
Spice-Rubbed Pork Tenderloin with Roasted Garden Baby Carrots
LOL! If I gave these out for Halloween, our house would definitely be on the *TP* list!!
The promoters can say all they want. Raw baby carrots will never taste the same as a batch of french fries with salt,and or ketchup and or vinegar.
Ridiculous idea,yet scary. What if the advertising makes the price of the very common,cheap and nutritious carrot go up?
I get my carrots at the Asian market. Don’t know where they’re grown, maybe Puerto Rico? They’re huge. Up to 18” long, and sweet and delicious. I get my veggies there, rather than at the Gian Teagle suoermarket. They’re better, fresher, and much cheaper. Of course right now I’m hittin’ the local farmer’s stands. Baby carrots are a wasteful gimmick!
I like raw carrots and ranch.
I ate them like Kobayashi when quitting smoking.
Maybe Joe Camel will come back as Joe Carrot and Mrs Sotero can claim the credit.
A basic,inexpensive,nutritious food being turned into a novelty.
PORK Rub 2 1-1/4-pound pork tenderloins w/ combined 2 tea ea dried oregano, ground cumin, tea ea ancho chile powder, smoked paprika, coarse salt, tbl evo. Saute pork in heated skillet; brown all sides 5 min. Nestle pork among carrots in single layer around pork on sheetpan. Roast uncovered to 145°F internal 18 min. Let rest 5-10 minutes. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzlie w/ pan juices.
CARROTS Arrange on rimmed sheetpan 2 lb garden baby carrots w/ 1/2" green tops attached. Pour over combined 2 tbl ea water, evo, diced butter, 2 garlic cloves, thinly sliced, chp small red jalapeño, tea honey, 1/2 tea ancho chile powder, 1/2 tea ground cumin, 1/4 tea coarse salt; toss to coat. Foil tightly. Roast just tender 400 deg 30 min.
Here's a Goth pumpkin.....you can't eat it......its a party centerpiece.
SZECHWAN CARROT SOUP / Gourmet Mag /April 1997
Cook/stir/soften onion, celery rib, both chp, minced gar/cl, tea veg oil. Add lb carrots in thin 1 pieces, 3/4 piece gingerroot, 1/8 tea red pepper flakes, 3 cups chix broth; simmer/covered very tender 45 min. Stir in 1 1/2 tbl ea soy sauce, creamy peanut butter, tea ea sugar, Asian toasted sesame oil, cup milk Blender purée in batches (careful blending hot liquids). Reheat slowly til hot, careful not to boil.
SERVE drizzled decoratively w/ sour cream thinned w/ heavy cream.
Looks like an eggplant!
Thanks Liz! Sounds great! Made Hot and Sour Soup a couple of weeks ago.
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