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Author Topic: What's the deal with Ketchup?  (Read 2568 times) Average Rating: 0
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« on: May 08, 2012, 01:37:32 AM »

For example, look at Mustard; he's branched out into so many different varieties, colors and flavors.  Sometimes he's spicy while other times he's savory.  Even BBQ sauce ain't shy about trying new looks and adding variety ('an I don't wanna hear from you 'dry-rub' snobs!  Wink).  But Ketchup... He just sits there and refuses to try new looks/spices.  I hear tell he tried years ago, but he just gave up.  Any y'all know the scoop? 
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« Reply #1 on: May 08, 2012, 01:50:27 AM »

For example, look at Mustard; he's branched out into so many different varieties, colors and flavors.  Sometimes he's spicy while other times he's savory.  Even BBQ sauce ain't shy about trying new looks and adding variety ('an I don't wanna hear from you 'dry-rub' snobs!  Wink).  But Ketchup... He just sits there and refuses to try new looks/spices.  I hear tell he tried years ago, but he just gave up.  Any y'all know the scoop? 
He just doesn't want to catch up with his competitors.
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« Reply #2 on: May 08, 2012, 01:52:52 AM »

For example, look at Mustard; he's branched out into so many different varieties, colors and flavors.  Sometimes he's spicy while other times he's savory.  Even BBQ sauce ain't shy about trying new looks and adding variety ('an I don't wanna hear from you 'dry-rub' snobs!  Wink).  But Ketchup... He just sits there and refuses to try new looks/spices.  I hear tell he tried years ago, but he just gave up.  Any y'all know the scoop? 
He just doesn't want to catch up with his competitors.
Well played, amigo!  Smiley
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« Reply #3 on: May 08, 2012, 02:10:21 AM »

For example, look at Mustard; he's branched out into so many different varieties, colors and flavors.  Sometimes he's spicy while other times he's savory.  Even BBQ sauce ain't shy about trying new looks and adding variety ('an I don't wanna hear from you 'dry-rub' snobs!  Wink).  But Ketchup... He just sits there and refuses to try new looks/spices.  I hear tell he tried years ago, but he just gave up.  Any y'all know the scoop? 

It's like Orthodoxy. No need to change.
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« Reply #4 on: May 08, 2012, 02:59:41 AM »

I had some ketchup infused with tabasco sauce a couple years ago.

Just keep it with the normal flavor. It's worked well for this long.
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« Reply #5 on: May 08, 2012, 09:09:13 AM »

Yall remember those different colors of ketchup they had a while back?  They had green, purple and blue.  Supposedly it tasted the same, but i never touched it.
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« Reply #6 on: May 08, 2012, 09:14:58 AM »

Ketchup here has all sorts of different varieties / spices / flavors.   That's probably because other sauces aren't very common.  I'd love to be able to get some good BBQ sauce or something that is actually and truly spicy. 
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« Reply #7 on: May 08, 2012, 09:20:55 AM »

I'm from Pittsburgh and Heinz kind of owns.

I love Ketchup. My homeboy Rodney got me eating ketchup with my bologna sandwiches, now I eat it with everything.

Why Ketchup doesn't do other flavors? Because this failed:

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« Reply #8 on: May 08, 2012, 09:26:13 AM »

Mustard, FTW!!!!!!!
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« Reply #9 on: May 08, 2012, 09:33:47 AM »

I'm from Pittsburgh and Heinz kind of owns.

I love Ketchup. My homeboy Rodney got me eating ketchup with my bologna sandwiches, now I eat it with everything.

Why Ketchup doesn't do other flavors? Because this failed:



thats what i was talking about. so gross looking!!
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« Reply #10 on: May 08, 2012, 09:37:20 AM »

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« Reply #11 on: May 08, 2012, 09:38:18 AM »

Mustard, FTW!!!!!!!


Agreed.
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« Reply #12 on: May 08, 2012, 09:43:31 AM »

Ketchup is the only condiment to have retained continuity with the earliest condiment company founded by Henry Heinz in AD 1869. Mustard, on the other hand, has fragmented into so many conflicting flavors that it's barely recognizable in relation to the earliest mustard condiment served by Robert French in 1904. This is why ketchup is the True Condiment.  Wink
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« Reply #13 on: May 08, 2012, 09:59:03 AM »

Imagine what Ketchup tasted like when it didn't use tomatoes. Shocked
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« Reply #14 on: May 08, 2012, 10:15:32 AM »



+1  Cheesy
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« Reply #15 on: May 08, 2012, 10:35:41 AM »

Dear Everyone,

I have heard that the origin of my favorite condiment is a fishy Asian sauce.  I am, however, not a food historian.  Perhaps one of the more knowledgeable forum members will provide input.  There must be some wonderful maps that trace the migration of Ketchup to the West. 

As far as I can tell, Ketchup is not prohibited on any fasting days!

love, elephant
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« Reply #16 on: May 08, 2012, 01:55:12 PM »

I do recall seeing ketchup packets with "Fancy" on it.   Ketchup, you're being much too modest.
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« Reply #17 on: May 08, 2012, 02:48:20 PM »


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« Reply #18 on: May 08, 2012, 02:57:33 PM »

I'd love to be able to get some good BBQ sauce or something that is actually and truly spicy. 

In order to find good barbecue, and sauce, you must go to South Carolina, my friend. Barbecue in other places is not worthy of the noble name. Why, I have heard tales (erroneous, I'm sure) that in some places barbecue is not even pork but rather beef, if you can believe it.
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« Reply #19 on: May 08, 2012, 03:23:31 PM »

I do recall seeing ketchup packets with "Fancy" on it.   Ketchup, you're being much too modest.

Jim Gaffigan is pretty funny, huh?

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« Reply #20 on: May 08, 2012, 03:40:57 PM »

My first posting since my week's vacation is simply this....you leave ketchup alone! Smiley

PP
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« Reply #21 on: May 08, 2012, 03:45:28 PM »

I'd love to be able to get some good BBQ sauce or something that is actually and truly spicy. 

In order to find good barbecue, and sauce, you must go to South Carolina, my friend. Barbecue in other places is not worthy of the noble name. Why, I have heard tales (erroneous, I'm sure) that in some places barbecue is not even pork but rather beef, if you can believe it.

The Union could've taken care of the Confederacy Byzantine-style by sparking a war between the southern states over barbecue.
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« Reply #22 on: May 08, 2012, 04:06:02 PM »

Quote
In order to find good barbecue, and sauce, you must go to South Carolina, my friend
You can keep that mustard based abomination.....give me North Carolina/Virginia. Thank you.

Quote
Why, I have heard tales (erroneous, I'm sure) that in some places barbecue is not even pork but rather beef, if you can believe it
That barbarity should never be repeated again.

PP
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« Reply #23 on: May 08, 2012, 05:02:13 PM »

I'd love to be able to get some good BBQ sauce or something that is actually and truly spicy. 

In order to find good barbecue, and sauce, you must go to South Carolina, my friend. Barbecue in other places is not worthy of the noble name. Why, I have heard tales (erroneous, I'm sure) that in some places barbecue is not even pork but rather beef, if you can believe it.

The Union could've taken care of the Confederacy Byzantine-style by sparking a war between the southern states over barbecue.

There are actually supposed to be three separate "barbecue zones" in South Carolina. You could easily start a fight over it.
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« Reply #24 on: May 08, 2012, 05:03:29 PM »

Ketchup at one time was made from any variety of fruit / vegetable bulk waste from large scale manufacturing of food.

For some reason the tomato variety just caught on.

And you can find at least one variation in many German speaking grocers, the curried variety thanks to the culinary misagos of Turks eating sausage.

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« Reply #25 on: May 08, 2012, 05:47:50 PM »

For example, look at Mustard; he's branched out into so many different varieties, colors and flavors.  Sometimes he's spicy while other times he's savory.  Even BBQ sauce ain't shy about trying new looks and adding variety ('an I don't wanna hear from you 'dry-rub' snobs!  Wink).  But Ketchup... He just sits there and refuses to try new looks/spices.  I hear tell he tried years ago, but he just gave up.  Any y'all know the scoop? 

Heinz makes Ketchup with both Tabasco and Balsamic vinegar.
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« Reply #26 on: May 08, 2012, 07:11:13 PM »

Quote
In order to find good barbecue, and sauce, you must go to South Carolina, my friend
You can keep that mustard based abomination.....give me North Carolina/Virginia. Thank you.

Quote
Why, I have heard tales (erroneous, I'm sure) that in some places barbecue is not even pork but rather beef, if you can believe it
That barbarity should never be repeated again.

PP

Enjoy

http://rhettandlink.com/videos/index.php?key=bbq-song#
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« Reply #27 on: May 08, 2012, 09:09:39 PM »

Quote
In order to find good barbecue, and sauce, you must go to South Carolina, my friend
You can keep that mustard based abomination.....give me North Carolina/Virginia. Thank you.

Quote
Why, I have heard tales (erroneous, I'm sure) that in some places barbecue is not even pork but rather beef, if you can believe it
That barbarity should never be repeated again.

PP

Enjoy

http://rhettandlink.com/videos/index.php?key=bbq-song#

Holy cow... You are my new favorite because of your screen name. Can I be the Arrow to your Oblio?  Tongue
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« Reply #28 on: May 08, 2012, 09:10:31 PM »

Can I be the Arrow to your Oblio?  Tongue

So to speak? Is that a euphemism?
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« Reply #29 on: May 08, 2012, 09:14:55 PM »

Can I be the Arrow to your Oblio?  Tongue

So to speak? Is that a euphemism?

No euphemism. Just a really awesome movie. Oblio is the boy, Arrow is his dog:

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« Reply #30 on: May 09, 2012, 12:22:31 AM »

I do recall seeing ketchup packets with "Fancy" on it.   Ketchup, you're being much too modest.

Jim Gaffigan is pretty funny, huh?



I tip my hat to you, sir.  Smiley
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« Reply #31 on: May 09, 2012, 06:20:41 AM »

One must not forget grape ketchup, an old New England and Canadian Maritime favorite - best served on macaroni and cheese. And, despite the silly colors that were marketed for a while, there is a time-honored green tomato ktchup, difficult to find commercially (not sure anyone makes it that way anymore), but still able to be concocted at home - and quite excellent.

Many years,

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« Reply #32 on: May 09, 2012, 09:16:53 AM »

I'd love to be able to get some good BBQ sauce or something that is actually and truly spicy. 

In order to find good barbecue, and sauce, you must go to South Carolina, my friend. Barbecue in other places is not worthy of the noble name. Why, I have heard tales (erroneous, I'm sure) that in some places barbecue is not even pork but rather beef, if you can believe it.

Kansas City is as close as I've ever been to the South and even there the BBQ was great (at least to my palate). 

IS BBQ sauce that hard to make?  I make my own ketchup, so I'd imagine it is just a few extra steps assuming I can find all the ingredients. 
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« Reply #33 on: May 09, 2012, 10:02:51 AM »

Quote
Kansas City is as close as I've ever been to the South and even there the BBQ was great (at least to my palate).
KC is good. I also like Memphis. However, I like a slightly vinegar-y taste in Virginia/NC BBQ.

Quote
IS BBQ sauce that hard to make?  I make my own ketchup, so I'd imagine it is just a few extra steps assuming I can find all the ingredients
It is very very easy. Especially if you have a blender.

PP
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« Reply #34 on: May 09, 2012, 11:43:06 AM »

I'd love to be able to get some good BBQ sauce or something that is actually and truly spicy. 

In order to find good barbecue, and sauce, you must go to South Carolina, my friend. Barbecue in other places is not worthy of the noble name. Why, I have heard tales (erroneous, I'm sure) that in some places barbecue is not even pork but rather beef, if you can believe it.

That place is called Texas...
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« Reply #35 on: May 09, 2012, 12:04:53 PM »

So when making a good BBQ sauce what recipe should a follow?  Any suggestions?   
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« Reply #36 on: May 09, 2012, 12:49:04 PM »

So when making a good BBQ sauce what recipe should a follow?  Any suggestions?   

What kind do you like? (vinegar, mustard, ketchup, molasses based)
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« Reply #37 on: May 09, 2012, 12:52:27 PM »


I've heard folks use mayonnaise.  I've been afraid to try it, though.

I usually take a ready made bottle of bbq sauce and than "tweak" it to make it even better.
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« Reply #38 on: May 09, 2012, 12:54:30 PM »

Quote
I've heard folks use mayonnaise.  I've been afraid to try it, though.
That is barbecue heresy!

PP
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« Reply #39 on: May 09, 2012, 01:07:54 PM »

So when making a good BBQ sauce what recipe should a follow?  Any suggestions?   

My family starts with a ketchup/ worcestershire/ brown sugar base.  If you can't find brown sugar, you could probably substitute molasses or treacle.  Then add finely chopped onions (or onion powder), a little chipotle powder and liquid smoke.   That'll get you started.  Especially if you like KC-style bbq.  My family uses the above for our base, but from there we get a little exotic.  People seem to really love it and we've thought about selling it....
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« Reply #40 on: May 09, 2012, 01:17:31 PM »

Tomato paste/worsteshire/vinegar base here.

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« Reply #41 on: May 09, 2012, 01:46:06 PM »

ketchup/ worcestershire/ brown sugar base.  If you can't find brown sugar, you could probably substitute molasses or treacle.  Then add finely chopped onions (or onion powder), a little chipotle powder and liquid smoke.   

Ketchup?Huh!!!!
Chipotle?Huh!!!!
Liquid smoke!!!!???

Is outrage!
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« Reply #42 on: May 09, 2012, 01:50:51 PM »

ketchup/ worcestershire/ brown sugar base.  If you can't find brown sugar, you could probably substitute molasses or treacle.  Then add finely chopped onions (or onion powder), a little chipotle powder and liquid smoke.   

Ketchup?Huh!!!!
Chipotle?Huh!!!!
Liquid smoke!!!!???

Is outrage!

NEW YORK CITY?!!!

Also, there's nothing wrong with using liquid smoke in preparing sauces.  Only people who don't cook complain about its use.
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« Reply #43 on: May 09, 2012, 02:24:08 PM »

ketchup/ worcestershire/ brown sugar base.  If you can't find brown sugar, you could probably substitute molasses or treacle.  Then add finely chopped onions (or onion powder), a little chipotle powder and liquid smoke.   

Ketchup?Huh!!!!
Chipotle?Huh!!!!
Liquid smoke!!!!???

Is outrage!

 Cheesy LOL!  Well, with the exception of chipotle, that's how my born and raised TN granny done it!   
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« Reply #44 on: May 09, 2012, 02:36:35 PM »

So when making a good BBQ sauce what recipe should a follow?  Any suggestions?   

My family starts with a ketchup/ worcestershire/ brown sugar base.  If you can't find brown sugar, you could probably substitute molasses or treacle.  Then add finely chopped onions (or onion powder), a little chipotle powder and liquid smoke.   That'll get you started.  Especially if you like KC-style bbq.  My family uses the above for our base, but from there we get a little exotic.  People seem to really love it and we've thought about selling it....

Thanks!  I'll really have to do some hunting to some of this stuff, but it might be possible.   I know molasses is definitely out.  I think I remember seeing worcestershire sauce before.  This could be a fun summer project.   My father-in-law and I like to have cookouts (Shashlyk) whenever there is a holiday, so some BBQ sauce will be a nice addition. 
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« Reply #45 on: May 09, 2012, 03:16:51 PM »

Ketchup varies from region to region. I think that most American ketchups contain a tangy, vinegar-influenced flavor, whereas their European counterparts are sweeter. In fact, I remember once talking to a man from Germany who said that American ketchup made him sick and that he hated vinegar in it.
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« Reply #46 on: May 09, 2012, 03:18:46 PM »

Ketchup varies from region to region. I think that most American ketchups contain a tangy, vinegar-influenced flavor, whereas their European counterparts are sweeter. In fact, I remember once talking to a man from Germany who said that American ketchup made him sick and that he hated vinegar in it.

A German having problem with vinegar? An oddity.

Not being a ketchup fan. I cannot really make any comparisons, except to say it is all too sweet for usually.
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« Reply #47 on: May 09, 2012, 03:33:41 PM »

Anyone else think the ketchup packets from mcdonalds tastes better than whats in your fridge??

On a related note... do you prefer Heinz or Hunts?  For me, its def Heinz.
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« Reply #48 on: May 09, 2012, 03:35:05 PM »

Anyone else think the ketchup packets from mcdonalds tastes better than whats in your fridge??

On a related note... do you prefer Heinz or Hunts?  For me, its def Heinz.
Hunts, because Heinz is ran by that insufferable woman.

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« Reply #49 on: May 09, 2012, 03:37:41 PM »

If I have to put ketchup on food, then the food in question has failed. Ditto steak sauce, which is just an abomination unto meatkind.

I will make an exception for hot sauces, because com'on, those are delicious.
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« Reply #50 on: May 09, 2012, 03:51:01 PM »

Del Monte master race, I think that Del Monte has the perfect balance between sweet and tangy. Hunts is too sweet for me and Heinz is too tangy. But Del Monte is just perfect.
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« Reply #51 on: May 09, 2012, 03:56:16 PM »

Del Monte master race, I think that Del Monte has the perfect balance between sweet and tangy. Hunts is too sweet for me and Heinz is too tangy. But Del Monte is just perfect.

Careful, Goldilocks, the bears are almost home...
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« Reply #52 on: May 09, 2012, 04:03:35 PM »

There can be only one, and thats Heinz.

Period.

Do not try to argue.  The moment you say, "I disagree," is the moment that you cease to exist in my eyes.

I'm sorry, but a guy has to have standards. 
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« Reply #53 on: May 09, 2012, 04:13:27 PM »


Here, y'all, this is barbecue sauce. Not all this fancy-dancy faux barbecue sauce with all those weirdo ingredients.
INGREDIENTS:
•   4 cups yellow mustard (two 20-ounce bottles of French's mustard should do the trick)
•   8 ounces of beer (less for thicker sauce, more for thinner sauce)
•   ½ cup apple cider vinegar
•   8 tablespoons brown sugar
•   1/2 cup tomato puree
•   2 teaspoon Worcestershire sauce
•   1 tablespoon cayenne
•   1 tablespoon fresh cracked black pepper
•   2 teaspoons salt   
•   1 1/2 teaspoons garlic powder
http://www.discoversouthcarolina.com/see-do/food/flavors/maincourses/barbeque

Another one here, and a barbecue map of South Carolina:
http://amazingribs.com/recipes/BBQ_sauces/south_carolina_mustard_BBQ_sauce.html
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« Reply #54 on: May 09, 2012, 04:53:42 PM »

If I have to put ketchup on food, then the food in question has failed. Ditto steak sauce, which is just an abomination unto meatkind.

This. Ketchup is acceptable for women and children.

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« Reply #55 on: May 09, 2012, 05:16:05 PM »

If I have to put ketchup on food, then the food in question has failed. Ditto steak sauce, which is just an abomination unto meatkind.

This. Ketchup is acceptable for women and children.



I might add a little to my mayo for crummy fries, that's about the only time I eat it, I think.

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« Reply #56 on: May 09, 2012, 06:23:10 PM »

There can be only one, and thats Heinz.

Period.

Do not try to argue.  The moment you say, "I disagree," is the moment that you cease to exist in my eyes.

I'm sorry, but a guy has to have standards. 

Agreed
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« Reply #57 on: May 09, 2012, 06:25:38 PM »

What do we think about Mexican Ketchup a.k.a. Salsa?  It's so sassy!
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« Reply #58 on: May 10, 2012, 10:07:01 AM »

What do we think about Mexican Ketchup a.k.a. Salsa?  It's so sassy!
Tomatillo...none of the bs free stuff they give away for me Smiley

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« Reply #59 on: May 10, 2012, 12:03:21 PM »

I'm not a huge tomato ketchup fan, but when I do use it I prefer Brooks. Hard to find these days, but the local Meijer carries it. It's got a zing!

I usually use honey mustard or mayonnaise, especially with French Fries.
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« Reply #60 on: May 10, 2012, 03:08:55 PM »

I'm not a huge tomato ketchup fan, but when I do use it I prefer Brooks. Hard to find these days, but the local Meijer carries it. It's got a zing!

I usually use honey mustard or mayonnaise, especially with French Fries.

Never understood mayonnaise with french fries... haha.  Im actually not a huge ketchup fan either, but i like it with fries. 

Ketchup on a hog dog makes me want to puke though.  Im a mustard only guy.   I could drink a full glass of mustard and not get sick.  Ketchup on the other hand....
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« Reply #61 on: May 10, 2012, 04:56:43 PM »

Not sure about where the idea of mayonnaise and fries came from.... I know that it's much more popular in Canada and parts of Europe (Germany at least) than here in the States. Decided I'd give it a try, and found I liked it.

I like ketchup on occasion with fries or on burgers. Usually though, it's lettuce, tomato and sometimes onion. I can't stand hot dogs except for the "big red smokies" at Great American watching the Cincinnati Reds. Then its a small stream of mustard on one side and ketchup on the other. Sometimes a little chili.
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« Reply #62 on: May 10, 2012, 05:14:32 PM »

Anyone else think the ketchup packets from mcdonalds tastes better than whats in your fridge??

On a related note... do you prefer Heinz or Hunts?  For me, its def Heinz.

Yes!  Most definitely!

I also prefer Heinz to any other brand of ketchup.
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« Reply #63 on: May 10, 2012, 05:24:15 PM »

There can be only one, and thats Heinz.

Period.

Do not try to argue.  The moment you say, "I disagree," is the moment that you cease to exist in my eyes.

I'm sorry, but a guy has to have standards. 

I hear you brother, I hear you!
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« Reply #64 on: May 10, 2012, 06:27:17 PM »

There can be only one, and thats Heinz.

Period.

Do not try to argue.  The moment you say, "I disagree," is the moment that you cease to exist in my eyes.

I'm sorry, but a guy has to have standards.  
You know what is a serious contender though?

Whole Foods Market Organic 365 Ketchup.

It is quite unbelievable. I was shocked by how good it was, and usually organic ketchups are repulsive. But it must be the Organic 365 brand.

Highly recommended for the Ketchup fan.

Simply Heinz might be my favorite ketchup ever. McDonalds has some excellent ketchup in their "Fancy Ketchup" packets, but I only reserve it to McDonalds food. Seriously I can't even imagine eating McDonalds fries or burgers with Heinz Ketchup.
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« Reply #65 on: May 10, 2012, 07:09:16 PM »

McDonalds burgers.... Get me a white paper bag.... quickly! Yuck! About the only thing I like at McDonald's are the Chicken McNuggets and occasionally their McChicken sandwich. Their fries I can take or leave. Never use ketchup there, just honey mustard or sweet 'n sour dipping sauce.

My hamburger places of choice are Steak 'N Shake and Five Guys.

Heinz is OK, but after growing up with Brook's it's just boring. Sorry, folks.  Brooks has zing!

I love North Carolina BBQ- the vinegar definitely adds an unique flavour! KatherineofDixie, I'll be giving your recipe a try real soon!
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« Reply #66 on: May 10, 2012, 08:38:40 PM »

I'm with you man. But there is something in those Quarter Pounders w/cheese that I crave atleast once a month, and I totally acknowledge how awful they are.

It's very weird how a QP w/cheese tastes so vastly different than the typical Cheeseburger at McD. I wonder why that is.

Chicken McNuggets w/ their sweet and sour is one of the best things in life. When they used mixed meat back in the day, I used to vomit it up everytime I ate it. Then finally they used 100% all white meat, and I could eat it with no problem.

Brook's huh? I like zing, which as you say Heinz lacks in.

My favorite burger joints are local.

In-N-Out is overrated.
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« Reply #67 on: May 10, 2012, 08:48:45 PM »

It's very weird how a QP w/cheese tastes so vastly different than the typical Cheeseburger at McD. I wonder why that is.
Keep that state of wonderment.  If you knew, it'd ruin your once-a-month craving.

Chicken McNuggets ... 100% all white meat,
I read in a study that it's all white because of the bleach.  Yum!  Trying to locate that study...
 




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« Reply #68 on: May 10, 2012, 08:53:40 PM »

It's very weird how a QP w/cheese tastes so vastly different than the typical Cheeseburger at McD. I wonder why that is.
Keep that state of wonderment.  If you knew, it'd ruin your once-a-month craving.
Good point. It's probably why I don't eat Wendy's Chili anymore after that finger hoax.
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« Reply #69 on: May 10, 2012, 09:53:44 PM »

Bleached chicken?  Shocked Hmm... sounds like the local rumour when I was younger that Big Mac sauce was made of ground worm protein. It's true that McDonalds's used to used minced chicken in the nuggets, but I'm pretty sure it's actually all white meat now, and not bleached.  This coming from a man who eats chicken several times a week. The minced chicken was pretty gross. Reminds me of the other childhood rumour that Hubba Bubba gum had spiders in it.  Undecided

There are a few local burger places around here, but they tend to be a bit too pricey for my liking.  Sad When I was growing up in a small town there was a local organization that set up a burger stand every summer for a few weeks in front of a local grocery. They were really good and cheap. My grandparents still live there, I'll have to ask if that is still done. Sadly, the grocery has been replaced by a CVS.

Heard of In-N-Out, but never tried one, none in this area. Steak-N-Shake is regional, but good as it is prepared to order (more diner than fast food). They are steak burgers. Love the shoe string fries and hand dipped chocolate malts too!

I don't eat much at Wendy's. Used to, but got burnt out on it. My favourite was their taco salad. Their food isn't too terrible.
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« Reply #70 on: May 10, 2012, 10:18:51 PM »

Wendy's has truly stepped up in the quality department. Since Dave Thomas died, and I think his daughter took over operations, their stuff is so good.

Their burger meat is incredibly juciy, excellent buns, great tasting fries, etc.

I never really liked Wendy's alot until they changed their formula. It's so hard to resist now.

EDIT: In-N-Out is kind of "infamous" for burger afficianados. It's ridicously cheap but taste amazing, or so other people say. Personally I wasn't impressed except their fries are extremely addicting. I wasn't too happy with the burger. My measurement on a good tasting a burger is nothing but the patty, bun, cheese, and ketchup (maybe even mustard).
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« Reply #71 on: May 13, 2012, 02:30:53 PM »

I came in here expecting some type of tribute or honorary poem to ketchup. I am disappoint.
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« Reply #72 on: May 14, 2012, 08:04:47 AM »

I came in here expecting some type of tribute or honorary poem to ketchup. I am disappoint.

Like the song to noodles?
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« Reply #73 on: May 14, 2012, 08:40:32 AM »

Ketchup varies from region to region. I think that most American ketchups contain a tangy, vinegar-influenced flavor, whereas their European counterparts are sweeter. In fact, I remember once talking to a man from Germany who said that American ketchup made him sick and that he hated vinegar in it.
I remember asking for Ketchup in East Germany, and the incredulous looks I got.

"That's the dream of every East German" an East German told me. "What?" I asked.  "Ketchup."
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« Reply #74 on: September 09, 2012, 04:54:17 AM »

I came in here expecting some type of tribute or honorary poem to ketchup. I am disappoint.

Like the song to noodles?

There's a song for that? Ramen!
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« Reply #75 on: September 09, 2012, 05:47:04 AM »

There can be only one, and thats Heinz.

Period.

Do not try to argue.  The moment you say, "I disagree," is the moment that you cease to exist in my eyes.

I'm sorry, but a guy has to have standards. 

+ 1
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« Reply #76 on: September 09, 2012, 02:46:28 PM »

I came in here expecting some type of tribute or honorary poem to ketchup. I am disappoint.

Like the song to noodles?

There's a song for that? Ramen!

(the original)
I Love Noodles - possibly NSFW
http://www.youtube.com/watch?v=Zs5HQqElIx4

Hippo Noodle Song
http://www.youtube.com/watch?v=B1INQ7oW-XY
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« Reply #77 on: September 09, 2012, 04:00:11 PM »

Not sure about where the idea of mayonnaise and fries came from.... I know that it's much more popular in Canada and parts of Europe (Germany at least) than here in the States. Decided I'd give it a try, and found I liked it.

I like mayo on fries, but even better: mix equal parts mayo and ketchup and dip your fries in that. Amazing.
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« Reply #78 on: September 09, 2012, 06:07:14 PM »

Most things that go well with ketchup, go better with Sriracha.
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« Reply #79 on: September 09, 2012, 06:15:35 PM »

Most things that go well with ketchup, go better with Sriracha.

That's so Top Chef 2008.  Tongue
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