Text 23294, 89 rader
Skriven 2009-04-13 15:54:04 av Michael Loo (1:18/200.0)
  Kommentar till text 23204 av Dave Sacerdote (1:123/140)
Ärende: may or mayo not 483
===========================
 GJ> I don't like big cities in general, although some large
 GJ> ones have friendly, sane enclaves tucked away within them.
 ML> You might actually like New York. 
 DS> Agreed.  NYC today is much different than the 1970's version,

And one can go from Odessa to Santo Domingo in half an
hour by subway. But Glen is used to his own lovely little
city, flat and monochromatic though it be, so he might or
might not cotton to this kind of instant travel.

 DS> though there are some things that I could do without (the
 DS> gentrification of Times Square, for example.)

I think of Times Square as more like an amusement park than
a neighborhood of the city.

 -=> Dale Shipp said to Dave Sacerdote <=-
 JW> I do occasionally if I want the sugar and vinegar taste but
 JW> generally use tomato sauce in most recipes.
 DSac> Interesting that you pick up on the vinegar flavor element enough to
 DSac> comment on it, though.  When I taste ketchup, I don't taste the
 DSac> vinegar at all - I primarily taste the tomato and the sugar.  The
 DSac> vinegar and seasonings sort of blend together into the background.
 DS> Normally, I don't get a vinegar taste either -- but the other day I
 DS> was having some ketchup with my french fries, and had a memory flash to
 DS> my usual malt vinegar.

With ketchup, I taste all of these things to some degree (sweet
sour tomato in that order), but what makes an impression on my
palate is mostly pickling spices, which is why I seldom use it
in cooking.

 DSac> Oh, and there is one instance in which I more-or-less commonly use
 DSac> ketchup as an ingredient.  Sometimes, when I'm seasoning a beef stew,
 DSac> the gravy will taste a little flat, so I'll add a tablespoon of two
 DSac> of ketchup to the pot and stir it in.  It really wakes up the flavor
 DSac> quite a bit - there is nothing a beef gravy or broth likes better
 DSac> than a touch of tomato, and ketchup does it better than plain tomato
 DSac> sauce or paste for a stew. (That's a trick I learned from my Mom.)

I really prefer paste, myself, though in a pinch I'll add
a dab of any of the above.

 DS> As an alternative, if you have it, try either chili sauce (which is
 DS> basically a thicker ketchup with a few extras) or cocktail sauce. 
 DS> When I make my sauce for hamburgers, I use mayo, pickapepper (aka
 DS> parrot juice to me) and "something red" (which will be one of those
 DS> three depending on my mood and what hits my hand first when I reach
 DS> into the frig).

I rediscovered Heinz 57 Sauce the other day. There was once a
grill run by the Marriotts back when Hot Shoppes was the biggest
operation they had, and it had a very special sauce for its
ribs, one that I could never figure out, and when I asked the
restaurant staff what the secret ingredient was, all I got was
a sly little smile. Of course, imagine a 10-year-old asking such
a question. Over the years I've considered and rejected A-1,
Worcester, and other sauces, as well as spices without number, as
the secret, but looking for something new to put on my abundant
French fries at the Atlanta Marriott recently, I tried 57 Sauce,
et voila. I think the BBQ sauce that Bill Marriott used was
ketchup mixed with 57 Sauce.

On burgers, mayo is much better, by the way, when cut with
ketchup and/or relish (Russian dressing, as they call it) -
the Mighty Mo, HoJo, and Big Mac sauces are variants or
offshoots of this.

Russian dressing
cat: sauce, dressing
yield: 1 scant c

3 Tb (heaping) Miracle Whip salad dressing
- if you want a thinner dressing
- add a little milk and beat it in well
1 Tb white wine vinegar
1 Tb sweet pickle (gherkin) juice from the jar
1 ts sugar
2 Tb (heaping) ketchup
3 sm sweet pickles (gherkins) minced finely
Freshly ground black pepper to taste (the more, the better)

Combine first 5 ingredients. Blend in pickle bits and
pepper. Cover and refrigerate.

Sally's Trove on hubpages.com

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