So, Who has been Hoarding All the Tomato Ketchup, Then?

[BarrelProof]

"Wait. Is this comment predicated on the notion that the rest of the stuff you’re getting from a Chinese restaurant is authentically Chinese?"

It's the same with Indian restaurants over here, most folk from India, Pakistan etc wouldn't recognise, let alone eat what is sold in them. Me, I love it

You can't beat a lovely lamb korma with a couple of keema naan breads.

Regards,

Jay.

Add some saag paneer and I’m in. I once made a cottontail korma that was incredibly good.

 

[BROBS]

Pindhi Channa, Masala Dal, and Aloo Gobi... if you want a little Chinese flair: Gobi Manchurian.

 

[anotherbob]

I love sushi, rolls and Tomago.

Tomago
View attachment 74147

I can make a meal out of it, even though it's just folded egg on rice.

tried that for the first time this weekend. Way better then it should ever be. Like how does egg taste that great.

 

[renfield]

Homemade Ketchup

Chef John's homemade ketchup is easy to make in a slow cooker with crushed tomatoes and spices. It's tasty and thick and practically cooks itself.

www.allrecipes.com

• 2 (28 ounce) cans peeled ground tomatoes
• ½ cup water, divided
• ⅔ cup white sugar
• ¾ cup distilled white vinegar
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 
  

Once you’ve made your own ketchup and mustard from scratch you realize how one dimensional the commercial offerings are.

 

[BarrelProof]

Once you’ve made your own ketchup and mustard from scratch you realize how one dimensional the commercial offerings are.

Interesting. And this is how my hobbies form. Just a little spark is all it takes. Down the mustard making rabbit hole I go.

 

[anotherbob]

mothers with condiment draws. I know you've all seen it before. In fact there are some ladies in the offices I clean who seem to have draws loaded with different packets of sauces including more duck sauce then you could ever use.

 

[ssjones]

Looks like Heinz is the only ketchup we can't find. So, we are using a house brand from our commissary.

All of our other sauces are made by Brooks up in NY (Horseradish, BBQ and our "Gold Rush" sauce). Brooks is a BBQ place in mid-state that's been there for 40 years (right in Cooperstown). If you ever visit the baseball hall of fame, dinner at Brooks is a must. They started bottling their own sauces a few years ago, and now run several small chain proprietary lines.

 

[cosmicfolklore]

Now, I am starting to wonder if I need to keep a firearm on me when eating in my truck. Someone may prefer to take my ketchup over my gold, ha ha.

I really love it when I get those ketchup cups. When eating in my truck, I have to find something to squirt those packets in, which leads to a mess when I finish. Those cup things are just way more convenient. I'd gladly pay $0.05 more for fries to keep from getting ketchup all in my truck and clothes.