I rarely use ketchup (or catsup) anymore. Usually use spaghetti sauce as
condiment. Healthier and tastes better, not just HFCS... Ketchup is not a
vegetable!

Anyone else do this?

On Jul 9, 1:58*pm, "Somebody" > wrote:
> I rarely use ketchup (or catsup) anymore. *Usually use spaghetti sauce as
> condiment. *Healthier and tastes better, not just HFCS... *Ketchup is not a
> vegetable!
>
> Anyone else do this?

No

"Somebody" > wrote in message
...
>I rarely use ketchup (or catsup) anymore. Usually use spaghetti sauce as
>condiment. Healthier and tastes better, not just HFCS... Ketchup is not a
>vegetable!
>
> Anyone else do this?

Years ago A&W drive-ins featured a Pizzaburger.
They were delicious. Would that qualify?

pavane

"pavane" > wrote in message
...
>
> "Somebody" > wrote in message
> ...
>>I rarely use ketchup (or catsup) anymore. Usually use spaghetti sauce as
>>condiment. Healthier and tastes better, not just HFCS... Ketchup is not
>>a vegetable!
>>
>> Anyone else do this?
>
> Years ago A&W drive-ins featured a Pizzaburger.
> They were delicious. Would that qualify?
>
> pavane

yes... In Erie, Pa. There were pizza subs. Miss those. They were great.

Somebody wrote:

> I rarely use ketchup (or catsup) anymore. Usually use spaghetti
> sauce as condiment. Healthier and tastes better, not just HFCS... Ketchup
> is not a vegetable!
>
> Anyone else do this?

I put it over ciabatta bread, add some mozzarella slices and let it melt
under the oven broiler, that makes a kind of bruschetta which becomes
perfect with the addition of some oregano, salt and EVO oil, then one can
add or subtract, the list is almost endless: anchovies, hot peppers, lard
d'arnad (aged lard) which I brougth home from Valle D'Aosta, capers, aged
ham, olives...

On Jul 9, 7:58*am, "Somebody" > wrote:
> I rarely use ketchup (or catsup) anymore. *Usually use spaghetti sauce as
> condiment. *Healthier and tastes better, not just HFCS... *Ketchup is not a
> vegetable!
>
> Anyone else do this?

No. I only use catsup when I make a barbecue sauce.

On 7/9/2012 5:58 AM, Somebody wrote:
> I rarely use ketchup (or catsup) anymore. Usually use spaghetti sauce as
> condiment. Healthier and tastes better, not just HFCS... Ketchup is not a
> vegetable!
>
> Anyone else do this?


"Healthier"? What makes you think so? And spaghetti sauce is already a
condiment.


Ketchup and tomato sauce are two entirely different entities. Use them
as you like, according to your tastes, but remember that they are not
meant to be interchangeable.

On 7/9/2012 12:27 PM, Andy wrote:
> Pennyaline > wrote:
>
>> On 7/9/2012 5:58 AM, Somebody wrote:
>>> I rarely use ketchup (or catsup) anymore. Usually use spaghetti
>>> sauce as condiment. Healthier and tastes better, not just HFCS...
>>> Ketchup is not a vegetable!
>>>
>>> Anyone else do this?
>>
>>
>> "Healthier"? What makes you think so? And spaghetti sauce is already a
>> condiment.
>>
>>
>> Ketchup and tomato sauce are two entirely different entities. Use them
>> as you like, according to your tastes, but remember that they are not
>> meant to be interchangeable.

Yes, I also wonder what's unhealthy about ketchup, apart from corn syrup
worry warts.


--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Jul 9, 7:58*am, "Somebody" > wrote:
> I rarely use ketchup (or catsup) anymore. *Usually use spaghetti sauce as
> condiment. *Healthier and tastes better, not just HFCS... *Ketchup is not a
> vegetable!
>
> Anyone else do this?

There was a Swiss fellah who was fresh off the boat. He was **** in a
haid and said that people in Canada used ketchup and called it tomato
sauce; sauce for pasta. Well, I've lived here for 57 years, and I've
yet to see someone dump ketchup on their pasta; ketchup instead of a
decent sauce.

Somebody wrote:
>
> I rarely use ketchup (or catsup) anymore. Usually use spaghetti sauce as
> condiment. Healthier and tastes better, not just HFCS... Ketchup is not a
> vegetable!
>
> Anyone else do this?

I've tried it but a bottle of ketchup lasts a long time in our house.
After a few days it no longer smelled fresh so I trashed it. The
preservatives in ketchup sound like a bad thing but a bottle of ketchup
lasts a long time because of them.

"Pennyaline" > wrote in message
...
> On 7/9/2012 5:58 AM, Somebody wrote:
>> I rarely use ketchup (or catsup) anymore. Usually use spaghetti sauce as
>> condiment. Healthier and tastes better, not just HFCS... Ketchup is not
>> a
>> vegetable!
>>
>> Anyone else do this?
>
>
> "Healthier"? What makes you think so? And spaghetti sauce is already a
> condiment.
>
>
> Ketchup and tomato sauce are two entirely different entities. Use them as
> you like, according to your tastes, but remember that they are not meant
> to be interchangeable.

uh oh...

"James Silverton" > wrote in message
...

> Yes, I also wonder what's unhealthy about ketchup, apart from corn syrup
> worry warts.

Yes the corn syrup for one thing. I think spaghetti sauce has more tomato
content? Just tastes better to me. Maybe not that much healthier, but I
thought I heard someone say that on public radio. Plus tomato sauce has
different variations, but ketchup is always just catsup.

"Doug Freyburger" > wrote in message
...

> I've tried it but a bottle of ketchup lasts a long time in our house.
> After a few days it no longer smelled fresh so I trashed it. The
> preservatives in ketchup sound like a bad thing but a bottle of ketchup
> lasts a long time because of them.


That reminds me, when I worked in a JC Penney restaurant in the early 80s
they would pour bottles that were low into other bottles to make a full one.
That seems like a bad thing to do over the long term. My mother said never
combine old and new anything... Just how long does catsup last? I
refrigerate mine (taste better to me cold) but restaurants just leave them
out on the tables all the time.

On 7/9/2012 9:12 AM, Sqwertz wrote:
> On Mon, 9 Jul 2012 07:58:02 -0400, Somebody wrote:
>
>> I rarely use ketchup (or catsup) anymore. Usually use spaghetti sauce as
>> condiment. Healthier and tastes better, not just HFCS... Ketchup is not a
>> vegetable!
>>
>> Anyone else do this?
>
> Dude's infected with the same disease Andy has: Lonely Hermit with a
> Newsreader syndrome.

I've noticed. How can we drown out the noise? Do we have to go to FB??

"Cheryl" > wrote in message
.com...
> I've noticed. How can we drown out the noise? Do we have to go to FB??

I'd prefer that.

"Christine Dabney" > wrote in message
...

> A killfile works wonders.

yes, it does.

"Cheryl" > wrote in message
.com...

> I've noticed. How can we drown out the noise? Do we have to go to FB??


If you were a light bulb, you'd be about 200 lumens.

"Christine Dabney" > wrote in message
...
> On Tue, 10 Jul 2012 02:10:23 -0400, Cheryl >
> wrote:
>
>>I've noticed. How can we drown out the noise? Do we have to go to FB??
>
> A killfile works wonders.

Thanks for trying to help her. Apparently, she doesn't know what a killfile
is so you better explain it to her... She probably also needs instructions
on how to change the channel on the TV when a commercial comes on she
doesn't like. Maybe you can post instructions for her? Better write it at
3rd grade level so she can understand.

"Doug Freyburger" > wrote in message
...

> I've tried it but a bottle of ketchup lasts a long time in our house.
> After a few days it no longer smelled fresh so I trashed it. The
> preservatives in ketchup sound like a bad thing but a bottle of ketchup
> lasts a long time because of them.


spaghetti sauce doesn't last long in my house. If ketchup lasts a long
time, isn't that saying something about the ingredients in ketchup? Why is
it so cheap?

Somebody wrote:

> spaghetti sauce doesn't last long in my house. If ketchup lasts a long
> time, isn't that saying something about the ingredients in ketchup? Why is
> it so cheap?

By "spaghetti sauce", do you mean seasoned tomato sauce in a jar, like
Prego or Rinaldi, etc.? Those products fluctuate widely in price where
I live. "Regular" price is ~$2.50 for 24 oz, but sale prices dip as
low as $1. Ketchup costs about $2.50 for a medium-size bottle (I think
20 oz, but not sure).

On 2012-07-10 02:30:34 +0000, Somebody said:

>>> I rarely use ketchup (or catsup) anymore. Usually use spaghetti sauce as
>>> condiment. Healthier and tastes better, not just HFCS... Ketchup is not a
>>> vegetable!
>>>
>>> Anyone else do this?
>>
>> "Healthier"? What makes you think so? And spaghetti sauce is already a
>> condiment.
>>
>> Ketchup and tomato sauce are two entirely different entities. Use them
>> as you like, according to your tastes, but remember that they are not
>> meant to be interchangeable.
>
> uh oh...

Uh oh, indeed. I wonder how, exactly, God intended them to be used.

Not infrequently I get a marinara sauce in a bowl when I order fried
calimari in bars and/or Italian restaurnts. It has been for many years
one of the most ubiquitous appetizers anywhere. I assume in this
context it is a context and in less cosmopolitan parts of the midwest
it might well be a bowl of ketchup.

On 2012-07-10 02:38:42 +0000, Somebody said:

> That reminds me, when I worked in a JC Penney restaurant in the early
> 80s they would pour bottles that were low into other bottles to make a
> full one. That seems like a bad thing to do over the long term. My
> mother said never combine old and new anything... Just how long does
> catsup last? I refrigerate mine (taste better to me cold) but
> restaurants just leave them out on the tables all the time.

A friend of mine has introduced me to some kind of rum, I believe it
might be Mexican in which they continuously add lesser-aged rum with
greater-aged rum. It's absolutely fantastic stuff.

On 2012-07-10 06:10:23 +0000, Cheryl said:

> OI rarely use ketchup (or catsup) anymore. Usually use spaghetti sauce as
>>> condiment. Healthier and tastes better, not just HFCS... Ketchup is not a
>>> vegetable!
>>>
>>> Anyone else do this?
>>
>> Dude's infected with the same disease Andy has: Lonely Hermit with a
>> Newsreader syndrome.
>
> I've noticed. How can we drown out the noise? Do we have to go to FB??

Change all discussions to discussion of participants, killfiles and
newsreaders. That will usually drown out almost any food-related
discussion.

On 2012-07-10 14:45:28 +0000, Somebody said:

> "Doug Freyburger" > wrote in message
> ...
>
>> I've tried it but a bottle of ketchup lasts a long time in our house.
>> After a few days it no longer smelled fresh so I trashed it. The
>> preservatives in ketchup sound like a bad thing but a bottle of ketchup
>> lasts a long time because of them.

What brand do you purchase that loses it's fresh smell so quickly?
I've never noticed a conspicuous change, though I must admit I don't
smell it in the bottle. I keep it for a VERY long time as I don't use
it often. For the occasional brought-in french fries and little else.

> spaghetti sauce doesn't last long in my house. If ketchup lasts a long
> time, isn't that saying something about the ingredients in ketchup?

Yes. I assume it means that it includes preservatives. But doesn't most
commercial spaghetti sauce too? I assume that once opened it will
begin to deterioriate. Unlike the ketchup amongst the "door food" in
the fridge, the wife will NOT allow say, a half bottle of spaghetti
sauce, to sit in the fridge for a few days. If it's not planned for a
meal, she freezes it posthaste.

> Why is it so cheap?

The ingredients are inexpensive and there is a great deal of
consumption, so a great number of competitors for the market are
willing to leverage price in that competition.

gtr wrote:
> Somebody said:
>> "Doug Freyburger" > wrote:
>
>>> I've tried it but a bottle of ketchup lasts a long time in our house.
>>> After a few days it no longer smelled fresh so I trashed it. The
>>> preservatives in ketchup sound like a bad thing but a bottle of ketchup
>>> lasts a long time because of them.
>
> What brand do you purchase that loses it's fresh smell so quickly?

Prego I think.

> I've never noticed a conspicuous change, though I must admit I don't
> smell it in the bottle. I keep it for a VERY long time as I don't use
> it often. For the occasional brought-in french fries and little else.
>
>> spaghetti sauce doesn't last long in my house. If ketchup lasts a long
>> time, isn't that saying something about the ingredients in ketchup?
>
> Yes. I assume it means that it includes preservatives. But doesn't most
> commercial spaghetti sauce too? I assume that once opened it will
> begin to deterioriate.

Ingedients in ketchup not in spagetti sauce, at least in quantity,
include vinegar and sugar. High sugar content preserves.

> Unlike the ketchup amongst the "door food" in
> the fridge, the wife will NOT allow say, a half bottle of spaghetti
> sauce, to sit in the fridge for a few days. If it's not planned for a
> meal, she freezes it posthaste.

So you end up in the same state as me for using spagetti sauce as a
condiment but for a different reason.

>> Why is it so cheap?
>
> The ingredients are inexpensive and there is a great deal of
> consumption, so a great number of competitors for the market are
> willing to leverage price in that competition.

On Tue, 10 Jul 2012 08:11:12 -0700, gtr > wrote:

> Not infrequently I get a marinara sauce in a bowl when I order fried
> calimari in bars and/or Italian restaurnts. It has been for many years
> one of the most ubiquitous appetizers anywhere. I assume in this
> context it is a context and in less cosmopolitan parts of the midwest
> it might well be a bowl of ketchup.

Hold the marinara and give me some cocktail sauce.

--
Food is an important part of a balanced diet.

On 2012-07-10 16:22:14 +0000, Doug Freyburger said:

>> Unlike the ketchup amongst the "door food" in
>> the fridge, the wife will NOT allow say, a half bottle of spaghetti
>> sauce, to sit in the fridge for a few days. If it's not planned for a
>> meal, she freezes it posthaste.
>
> So you end up in the same state as me for using spagetti sauce as a
> condiment but for a different reason.

I'm not sure if I'm actually in the state: I don't use it as a
condiment at home. First, because I'm not sure how it might be used,
though I think I could get with smearing a good arribiata sauce it on
damn near anything. I've gotten into such phases with giardiniera and
with an Italian "olive salad"--breakfast cereal is about the only thing
off-limits. But then the interest wanes. In any case once finding a
good target/receptical, particularly one for the idle nosh, I think I
could convert.

With spaghetti sauce, or the like, the problem would be that I can't
open a fresh jar without it being immediately banned to the freezer,
and I don't get out frozen goods to use as condiments. We don't have a
microwave, and it's an awful lot of fuss for a little dip or a shmear.

On 2012-07-10 16:55:41 +0000, sf said:

> On Tue, 10 Jul 2012 08:11:12 -0700, gtr > wrote:
>
>> Not infrequently I get a marinara sauce in a bowl when I order fried
>> calimari in bars and/or Italian restaurnts. It has been for many years
>> one of the most ubiquitous appetizers anywhere. I assume in this
>> context [. . .] less cosmopolitan parts of the midwest it might well
>> be a bowl of ketchup.
>
> Hold the marinara and give me some cocktail sauce.

Amazing I didn't note the obvious direct lineage! For many years
(around here) it has been a savory marinara sauce many places, but a
few (Bistro 400) have an arribiata sauce, and warmed up as well.

I noticed when I lived in Ecuador, pizza places had good ingredients, but no sauce. The katchup bottle at the tables were filled with a spicey tomato sauce that was excellent. not at all like our sweet ketchup. Weird at first, but a little enlightening. Perhaps not 200 lumens enlightening, though.

Somebother The Pest > wrote:
> "Cheryl" > wrote in message
> .com...
>
>> I've noticed. How can we drown out the noise? Do we have to go to
>> FB??
>
>
> If you were a light bulb, you'd be about 200 lumens.

That's quite a comment coming from a dimbulb. Oh, the irony!

Just sayin'.

Somebody > wrote:
> "Christine Dabney" > wrote in message
> ...
>> On Tue, 10 Jul 2012 02:10:23 -0400, Cheryl >
>> wrote:
>>
>>> I've noticed. How can we drown out the noise? Do we have to go to
>>> FB??
>>
>> A killfile works wonders.
>
> Thanks for trying to help her.

She wasn't trying to help, dumbass. She was suggesting that she killfile you
to reduce the effect of your constant moronic bleating, which closely
resembles the irritation caused by a leaking septic tank. .

Just sayin'.

On Tue, 10 Jul 2012 11:02:42 -0400, George M. Middius
> wrote:

>Somebody wrote:
>
>> spaghetti sauce doesn't last long in my house. If ketchup lasts a long
>> time, isn't that saying something about the ingredients in ketchup? Why is
>> it so cheap?
>
>By "spaghetti sauce", do you mean seasoned tomato sauce in a jar, like
>Prego or Rinaldi, etc.? Those products fluctuate widely in price where
>I live. "Regular" price is ~$2.50 for 24 oz, but sale prices dip as
>low as $1. Ketchup costs about $2.50 for a medium-size bottle (I think
>20 oz, but not sure).

Ketchup averages out to the same price as jarred pasta sauce, and both
go on sale equally. How long either lasts in ones house is of no
consquence because just as many households go through more ketchup as
households that go through more sauce, and for myriad reasons... for
one households are composed of a different number of occupants and of
different ages, I think kids go throuh a lot more ketchup than
seniors. I often see the large size of Ragu sauces on sale at ten for
$10, but I never buy more than two at a buck each. Just last week
Heinz ketchup was on sale, two 40oz bottles/$4, I bought two, I now
have enough ketchup for at least four years. I like ketchup but only
on certain foods and I don't use ketchup often... I'm positive that I
use more Guldens mustard than I do Heinz ketchup. I wish Guldens
musturd would go on sale but it never does.

On Tue, 10 Jul 2012 10:39:30 -0700, gtr > wrote:

> On 2012-07-10 16:55:41 +0000, sf said:
>
> > On Tue, 10 Jul 2012 08:11:12 -0700, gtr > wrote:
> >
> >> Not infrequently I get a marinara sauce in a bowl when I order fried
> >> calimari in bars and/or Italian restaurnts. It has been for many years
> >> one of the most ubiquitous appetizers anywhere. I assume in this
> >> context [. . .] less cosmopolitan parts of the midwest it might well
> >> be a bowl of ketchup.
> >
> > Hold the marinara and give me some cocktail sauce.
>
> Amazing I didn't note the obvious direct lineage! For many years
> (around here) it has been a savory marinara sauce many places, but a
> few (Bistro 400) have an arribiata sauce, and warmed up as well.

I could go for Arrabbiata sauce, but marinara is just too bland for me
- I eat them plain rather than ruining them with marinara.

--
Food is an important part of a balanced diet.

>On 2012-07-10 02:38:42 +0000, Somebody said:
>
>> That reminds me, when I worked in a JC Penney restaurant in the early
>> 80s they would pour bottles that were low into other bottles to make a
>> full one. That seems like a bad thing to do over the long term. My
>> mother said never combine old and new anything... Just how long does
>> catsup last? I refrigerate mine (taste better to me cold) but
>> restaurants just leave them out on the tables all the time.

I leave it out. Combining in a restaurant is common, but since at home
it last for months, it is OK to do in a restaurant that goes through
it in a few days.

On 7/10/2012 10:39 AM, Somebody wrote:
> > wrote in message
> .com...
>
>> I've noticed. How can we drown out the noise? Do we have to go to FB??
>
>
> If you were a light bulb, you'd be about 200 lumens.
>
>
OOoo, I hit a nerve. Two replies to my one.

On Tue, 10 Jul 2012 11:02:42 -0400, George M. Middius >
wrote:

>Somebody wrote:
>
>> spaghetti sauce doesn't last long in my house. If ketchup lasts a long
>> time, isn't that saying something about the ingredients in ketchup? Why is
>> it so cheap?
>
>By "spaghetti sauce", do you mean seasoned tomato sauce in a jar, like
>Prego or Rinaldi, etc.? Those products fluctuate widely in price where
>I live. "Regular" price is ~$2.50 for 24 oz, but sale prices dip as
>low as $1. Ketchup costs about $2.50 for a medium-size bottle (I think
>20 oz, but not sure).
>
>


Should one resort to buying Spaghetti Sauce,
THEN YOUR NO COOK... LET ALONE BEING A CHEF!

"The Doughbelly Pillsboy" > wrote in message
...
> Somebother The Pest > wrote:
>> "Cheryl" > wrote in message
>> .com...
>>
>>> I've noticed. How can we drown out the noise? Do we have to go to
>>> FB??
>>
>>
>> If you were a light bulb, you'd be about 200 lumens.
>
> That's quite a comment coming from a dimbulb. Oh, the irony!
>
> Just sayin'.

pot calling the kettle out for being black... And what are you pray tell?

"The Doughbelly Pillsboy" > wrote in message
...

> She wasn't trying to help, dumbass. She was suggesting that she killfile
> you to reduce the effect of your constant moronic bleating, which closely
> resembles the irritation caused by a leaking septic tank. .
>
> Just sayin'.
nothing much.

She had to suggest she use a killfile to ignore posts? It's a newsgroup,
yes; but that is news?

"Leon" > wrote in message
...
> On Tue, 10 Jul 2012 11:02:42 -0400, George M. Middius >
> wrote:
>
>>Somebody wrote:
>>
>>> spaghetti sauce doesn't last long in my house. If ketchup lasts a long
>>> time, isn't that saying something about the ingredients in ketchup?
>>> Why is
>>> it so cheap?
>>
>>By "spaghetti sauce", do you mean seasoned tomato sauce in a jar, like
>>Prego or Rinaldi, etc.? Those products fluctuate widely in price where
>>I live. "Regular" price is ~$2.50 for 24 oz, but sale prices dip as
>>low as $1. Ketchup costs about $2.50 for a medium-size bottle (I think
>>20 oz, but not sure).
>>
>>
>
> Should one resort to buying Spaghetti Sauce,
> THEN YOUR NO COOK... LET ALONE BEING A CHEF!

There are people here who buy spaghetti sauce, use it as a base and add
their own ingredients.

On Jul 10, 9:01*pm, "Somebody" > wrote:
> "The Doughbelly Pillsboy" > wrote in ...
>
> > Somebother The Pest > wrote:
> >> "Cheryl" > wrote in message
> ws.com...
>
> >>> I've noticed. How can we drown out the noise? *Do we have to go to
> >>> FB??
>
> >> If you were a light bulb, you'd be about 200 lumens.
>
> > That's quite a comment coming from a dimbulb. Oh, the irony!
>
> > Just sayin'.
>
> pot calling the kettle out for being black... *And what are you pray tell?

Hey, you gotta admit that Marty got you there. You set yourself up
for that one.

--Bryan