On Wednesday, December 26, 2012 3:10:19 PM UTC-6, sf wrote:
> On Wed, 26 Dec 2012 19:16:38 -0000, "Ophelia"
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> > wrote:
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> >
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> >
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> > "sf" > wrote in message
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> > ...
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> > > On Wed, 26 Dec 2012 07:58:43 +0000 (UTC),
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> > > (Steve Pope) wrote:
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> > >
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> > >> Bob Terwilliger > wrote:
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> > >>
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> > >> >I think that must depend on the cocktail sauce. The prominent flavors of
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> > >> >cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
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> > >> >which of those do you think doesn't belong with meatloaf?
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> > >>
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> > >> You left out "bottle". That's a flavor element all by itself.
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> > >>
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> > >> It's quite easy to whip together a superior product from
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> > >> commercial ketchup (pick a good one, no HFCS), Wochestershire,
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> > >> prepared horseradish (again pick a good one, no bisulfites),
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> > >> and a little lemon.
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> > >>
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> > > Oh, Pulleeze... HFCS? Bryan is all we can handle at the moment.
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> > > It's meatloaf, which is cheap and fast, not pretentious and fussy. In
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> > > any case, Ophelia doesn't like anything with any amount of heat, so
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> > > she won't buy horseradish and probably wouldn't like cocktail sauce
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> > > anyway. Chili sauce, Marinara sauce, tomato ketchup, or plain old
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> > > tomato sauce is more her speed.
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> >
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> > You have me 'almost' right ... no chili <g>
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> > --
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> Traditional American style chili sauce doesn't contain a single (hot)
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> chili! GIYF. It is tomatoes, onions, (bell) peppers, vinegar, sugar
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> and various seasonings simmered together and reduced until thick.
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It's like someone attempted to make ketchup and failed miserably.

--Bryan