Max Hauser wrote:Many dipping sauces flatter fried potatoes.
During my lifetime, US tomato catsup (or "ketchup") got sweeter
Jenise wrote:[Ketchup has] become more glutinous, using corn syrup best as I can tell, and unpleasantly so, to eliminate separation and moreover, ensure the ease with which ketchup will exit a squeeze bottle and sit up in a bead, like caulk.
Good. Tell Frank to get his butt over here.Max Hauser wrote:I was only speculating about registration being an obstacle, I don't know that it's an issue at all.
and as a couple Usual Suspects quickly reminded me privately today
"Sit up in a bead, like caulk." THAT is good, Jenise. That is going into my Food Quotations file
The recipe I posted is in the "Picked Foods" section of the book. I believe Catsup was originally a way to pickle, thus preserve, fresh tomatoes.Jenise wrote:Max and Howie, on my first trip to Vancouver, I had a snack of Bison Ribs with Homemade Catsup at the Rain City Grill on Denman St. I, not a ketchup fan at all, ordered it out of sheer curiosity for both, and it was a revelation of spice and tang. This was a delicious sauce, and it gave me my first view into the original creation that predated the bottled goop, which since it is ubiquitous and had been around all my life, I had never wondered about the origins of. This recipe looks like it would get to about the same place as the Rain City version.
Just thinking about it makes me want a batch of French Fries.
Jenise wrote:[Russ Parsons is] definitely one of the best food writers in the business.
Jenise wrote:Max Hauser wrote:... about registration being an obstacle, I don't know that it's an issue at all.
But then, I would have that view because on pain of death you couldn't get me to dip a french fry into mayonnaise. It looks like snot.
Stuart Yaniger wrote:OT: hey, Max, you made me famous!
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