On Mon 31 Jan 2005 10:07:48p, kalanamak wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>> Do you cook with the same type you eat out of the jar?
>
> Adam's smooth "stir", as opposed to "no stir". I mostly make sauces.
> Last night I stirred some into a carrot, onion and green bean soup with
> some curry. Very good soup. If I put this (unsweetened) stuff on toast,
> I put some apricot preserves in with it, or cinnamon sugar.
> blacksalt
>

Is Adam's a local or regional brand? I've not seen it before.

Wayne