Text 33917, 97 rader
Skriven 2013-02-20 05:18:00 av Dave Drum (64100.cooking)
  Kommentar till text 33874 av Ruth Haffly (1:396/45.28)
Ärende: Mornings after
======================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> ERK! That's what I get for not knowing the area. I had thought that
 DD> with a name like Wake Forest Baptist - and given where youse guys are
 DD> and going to school .........

 RH> YOu're not the first, nor will you be the last, to get the 2 mixed up.
 RH> You're in good company. (G)

Sort of like when I tell people that I live in the state capitol of Illinois
and they say "Do you know my friend "Whatzizname" who lives near Wrigley
Field?" Besides Chicago not being the state capitol - it has several million
bodies in it. 
 
 RH> Main things I look for are carbs and sodium per serving, depending on
 RH> what it is will determine if I look for other things like fats. Of
 RH> course the ingredients listing is always read, if I see hfcs, it goes
 RH> back on the shelf before reading any further.

 DD> I'm the same way with HFCS - I gave up my most liked Red Gold catsup
 DD> because of that and switched to Mega conglomerate (ConAgra - emphasis
 DD> on the *Con*) Hunt's which has no HFCS.

 RH> We used Hunt's for years but now most of the time I buy the Whole
 RH> Food's 365 organic or Lowe's Full Circle organic. Either one, or Hunts,
 RH> I don't use much of it.

I have neither a WF or Lowe's (food store) anywhere withing shouting distance.
But, like you, I don't use a lot of catsup. Generally the contents go dark
red/brown before I finish even the smallest bottle. If I can find Hunt's in the
fats food single packs a small handful of those will make a goodly supply for
me. But, mostly what I see is Heinz - which has HFCS in it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Who needs Heinz? Double Hot Ketchup
 Categories: Sauces, Chilies, Condiments
      Yield: 3 Cups
 
      2 tb Olive oil
    1/4 c  Onion; fine chopped
      1    Chocolate habanero; diced,
           - seeded
           +=OR=+
      1    Scotch bonnet chile; diced,
           - seeded
           +=AND=+
      2    Green Aji chilies; diced,
           - seeded
      3 cl Garlic; minced
      1 tb Fresh ginger; minced
    1/2 c  Red wine vinegar
    1/2 c  Cider vinegar
      1 c  Brown sugar; packed
           +=OR=+
      1 c  Splenda brown sugar; packed
    3/4 c  Lemon juice; fresh squeezed
      2 ts Grated lemon zest
      1 ts Salt
    1/2 ts Ground mustard (Colman's)
    1/4 ts Ground mace
     28 oz Can tomatoes; w/juices;
           - broken in pieces
 
  Set a 2 quart saucepan over MED heat and add the oil. Once
  hot, add the onions, chilies, garlic and ginger and cook
  until softened, about 4-5 minutes. Add wine vinegar, cider
  vinegar, brown sugar, lemon juice, lemon zest, salt,
  mustard, and mace. Bring to a boil, and add the tomatoes and
  tomato juices from can. Continue to cook until the liquid
  has reduced by half, 25-30 minutes.
  
  Remove the pan from the heat and set it aside to cool
  briefly. Transfer mixture to food processor and puree until
  smooth.
  
  Serve at room temperature or slightly chilled.
  
  Store in a clean nonreactive container (Glass preferably) in
  the refrigerator for up to 3 weeks.
  
  Yield: 3 cups
  
  Source: Adapted from Emeril at the Grill
  
  Posted by Risa Golding on Chile-heads Mailing list
  
  MM by Dave Drum - 26 June, 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... In the last analysis, a pickle is a cucumber with experience-Irena Chalmers
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