On Thu, 26 Jan 2006 21:01:41 -0500, Ferd Berfle
> wrote:

>Thank you, this sounds good for many applications. You demonstrate
>cooking skills. Any suggestions to make impromptu ketchup? Going by
>the lable: maybe a tablespoon each of sauce and paste(natural no added
>sweeteners), some artificial sweetener, a few drops of vinegar, and a
>dash of garlic powder/garlic salt.
>
>Ever tried this?
>
>Fred

Hi Fred

No - I either use my own at home, or a tiny amount (or none)
when I'm out. I found that most foods are quite OK without
it; I may have problems on my trip to New Zealand next month
- from what I'm told eating a dish without tomato sauce may
be seen as subversive.

For steak and some other meats I use the pan juices and red
wine. I trim the fat well and drain any oil excess after
cooking, then I put the steak aside for a minute or two to
rest while I de-glaze the skillet with a good slurp of red
wine. I let it sizzle and mix with the brownings and juice
and reduce until it's the right viscosity, then pour it over
the steak as a sauce. Sometimes I'll cook some sliced
mushrooms or onions in the pan as I cook the steak, then
move them to a cooler part until the steak is finished and
add them back in to the sauce process.

This may work for your hamburger; not sure about meatloaf.

Experiment.

I also use hot English mustard as a side garnish for pork or
corned beef. It adds flavour and heat - and it's very hard
to use too much:-) A little goes a very long way.

I used to love a number of different sauces and condiments.
It's amazing what you can learn to like without sauce once
you realise that your life may depend on it.

What really surprised me was how good some things tasted
when their flavours weren't drowned in ketchup, or
mayonnaise, or worcestershire sauce or whatever.

Cheers, Alan, T2, Australia.
--
Everything in Moderation - Except Laughter.