Long story short, I have two open bottles of ketchup. I won't even get into
that saga but there you have it. And I need the refrigerator space. And
yes, open ketchup does need to be refrigerated these days. At least this
kind does.

I also don't want to use the oven because there is no end in sight for this
heat wave. But I did find an oven recipe that sounded interesting.

http://www.bonappetit.com/recipes/ar...on-appetit-way

I don't think any of us have ever eaten brisket but I see that Amazon Fresh
has it in grass fed so that would be an option for a cooler day. However, I
am not sure about the sauce. I have never actually made BBQ sauce because
none of us like it and I have a feeling that the sauce might in fact be BBQ
sauce.

An obvious choice would be meatloaf but I have some in the freezer still and
it also uses the oven.

Then there are Sloppy Joes. None of us really like those much but I do find
that making them from scratch is a bit better than Manwich and that ilk.

I did mention the BBQ sauce. Don't want to go there or cocktail sauce.

I thought that I made some sort of chicken some years ago that called for a
lot of ketchup but I have no idea what it was called.

And I have made those Crockpot meatballs with the ketchup and grape jelly.
My friend swore that they were always wolfed down at his company parties but
they were not wolfed down here.

I know I have made something with those little wienies in the Crockpot and
sometimes my husband will eat those. I can't remember what they had in them
though. I want to say mostly ketchup with a little mustard.

What am I missing here? There has got to be something obvious that I'm not
thinking of.

I know that ketchup can be used for cleaning various things but I'm really
not interested in that. Aside from doing it once and being slightly amazed,
I realize that there are other products that work way better than ketchup
does.

I also know that the ketchup bottle doesn't take up a lot of fridge space
but I just hate having two of the same thing open and I'd like to use one
up. Both are almost all the way full too! Grrr....

Thanks!

On Fri, 3 Jul 2015 23:49:05 -0700, "Julie Bove"
> wrote:

>Long story short, I have two open bottles of ketchup. I won't even get into
>that saga but there you have it. And I need the refrigerator space. And
>yes, open ketchup does need to be refrigerated these days. At least this
>kind does.

What is special about it? Yes, the label does say to refrigerate, but
I never have. A bottle lasts about 3 months here and is just fine. It
is very acidic and stays fresh. The refrigeration's label is put there
by lawyers, not food scientists.


>
>I also don't want to use the oven because there is no end in sight for this
>heat wave. But I did find an oven recipe that sounded interesting.
>
>http://www.bonappetit.com/recipes/ar...on-appetit-way
>
>I don't think any of us have ever eaten brisket but I see that Amazon Fresh
>has it in grass fed so that would be an option for a cooler day. However, I
>am not sure about the sauce. I have never actually made BBQ sauce because
>none of us like it and I have a feeling that the sauce might in fact be BBQ
>sauce.

It is similar to BBQ sauce in that it has a tomato base but I'd think
of it more as a ketchup sauce.



>
>What am I missing here? There has got to be something obvious that I'm not
>thinking of.
>

Look for some sort of crockpot recipe. I has some beef cubes that were
cooked in a roughly half and half ketchup and mustard and it was
tender and pretty good. I don't know what other ingredients were in
it though.

"Ed Pawlowski" > wrote in message
...
> On Fri, 3 Jul 2015 23:49:05 -0700, "Julie Bove"
> > wrote:
>
>>Long story short, I have two open bottles of ketchup. I won't even get
>>into
>>that saga but there you have it. And I need the refrigerator space. And
>>yes, open ketchup does need to be refrigerated these days. At least this
>>kind does.
>
> What is special about it? Yes, the label does say to refrigerate, but
> I never have. A bottle lasts about 3 months here and is just fine. It
> is very acidic and stays fresh. The refrigeration's label is put there
> by lawyers, not food scientists.

It's the natural kind. A bottle lasts us a very long time unless I make
meatloaf.
>
>
>>
>>I also don't want to use the oven because there is no end in sight for
>>this
>>heat wave. But I did find an oven recipe that sounded interesting.
>>
>>http://www.bonappetit.com/recipes/ar...on-appetit-way
>>
>>I don't think any of us have ever eaten brisket but I see that Amazon
>>Fresh
>>has it in grass fed so that would be an option for a cooler day. However,
>>I
>>am not sure about the sauce. I have never actually made BBQ sauce because
>>none of us like it and I have a feeling that the sauce might in fact be
>>BBQ
>>sauce.
>
> It is similar to BBQ sauce in that it has a tomato base but I'd think
> of it more as a ketchup sauce.
>
>
>
>>
>>What am I missing here? There has got to be something obvious that I'm
>>not
>>thinking of.
>>
>
> Look for some sort of crockpot recipe. I has some beef cubes that were
> cooked in a roughly half and half ketchup and mustard and it was
> tender and pretty good. I don't know what other ingredients were in
> it though.

Okay. Thanks!

Julie Bove wrote in rec.food.cooking:

>
> "Ed Pawlowski" > wrote in message
> ...
> > On Fri, 3 Jul 2015 23:49:05 -0700, "Julie Bove"
> > wrote:
> >
> > > Long story short, I have two open bottles of ketchup. I won't
> > > even get into that saga but there you have it. And I need the
> > > refrigerator space. And yes, open ketchup does need to be
> > > refrigerated these days. At least this kind does.
> >
> > What is special about it? Yes, the label does say to refrigerate,
> > but I never have. A bottle lasts about 3 months here and is just
> > fine. It is very acidic and stays fresh. The refrigeration's label
> > is put there by lawyers, not food scientists.
>
> It's the natural kind. A bottle lasts us a very long time unless I
> make meatloaf.
> >
> >
> > >
> > > I also don't want to use the oven because there is no end in
> > > sight for this heat wave. But I did find an oven recipe that
> > > sounded interesting.
> > >
> > > http://www.bonappetit.com/recipes/ar...-heinz-ketchup
> > > -in-your-brisket-recipe-the-bon-appetit-way
> > >
> > > I don't think any of us have ever eaten brisket but I see that
> > > Amazon Fresh has it in grass fed so that would be an option for a
> > > cooler day. However, I am not sure about the sauce. I have
> > > never actually made BBQ sauce because none of us like it and I
> > > have a feeling that the sauce might in fact be BBQ sauce.
> >
> > It is similar to BBQ sauce in that it has a tomato base but I'd
> > think of it more as a ketchup sauce.
> >
> >
> >
> > >
> > > What am I missing here? There has got to be something obvious
> > > that I'm not thinking of.
> > >
> >
> > Look for some sort of crockpot recipe. I has some beef cubes that
> > were cooked in a roughly half and half ketchup and mustard and it
> > was tender and pretty good. I don't know what other ingredients
> > were in it though.
>
> Okay. Thanks!

Hi Julie,

There are a lot of simple ways to use this up. Ed posted one idea.
I'll expand on it.

This ketcup can be used like a sweeter tomato base for a meat sauce
that can later go on pasta or even pizza dough. It will be 'sweet
tasting' comparitively as it's the wrong product to avoid that.

Take 2 cups ketchup, 1/2 cup loosely packed minced sweet onions
(regular is ok) and about 3/4 lb ground beef.

Brown the beef and drain *lightly* as you want some of that fat.
Leaving the rest of the fat, brown the onions a bit in it then add the
ketchup and beef back in. Let simmer (crockpot or stove) for a bit
then add oregano and anise (if you have it).

This basic meat sauce can be used on pizza or a spagetti dish.

Carol

--

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "Ed Pawlowski" > wrote in message
>> ...
>> > On Fri, 3 Jul 2015 23:49:05 -0700, "Julie Bove"
>> > wrote:
>> >
>> > > Long story short, I have two open bottles of ketchup. I won't
>> > > even get into that saga but there you have it. And I need the
>> > > refrigerator space. And yes, open ketchup does need to be
>> > > refrigerated these days. At least this kind does.
>> >
>> > What is special about it? Yes, the label does say to refrigerate,
>> > but I never have. A bottle lasts about 3 months here and is just
>> > fine. It is very acidic and stays fresh. The refrigeration's label
>> > is put there by lawyers, not food scientists.
>>
>> It's the natural kind. A bottle lasts us a very long time unless I
>> make meatloaf.
>> >
>> >
>> > >
>> > > I also don't want to use the oven because there is no end in
>> > > sight for this heat wave. But I did find an oven recipe that
>> > > sounded interesting.
>> > >
>> > > http://www.bonappetit.com/recipes/ar...-heinz-ketchup
>> > > -in-your-brisket-recipe-the-bon-appetit-way
>> > >
>> > > I don't think any of us have ever eaten brisket but I see that
>> > > Amazon Fresh has it in grass fed so that would be an option for a
>> > > cooler day. However, I am not sure about the sauce. I have
>> > > never actually made BBQ sauce because none of us like it and I
>> > > have a feeling that the sauce might in fact be BBQ sauce.
>> >
>> > It is similar to BBQ sauce in that it has a tomato base but I'd
>> > think of it more as a ketchup sauce.
>> >
>> >
>> >
>> > >
>> > > What am I missing here? There has got to be something obvious
>> > > that I'm not thinking of.
>> > >
>> >
>> > Look for some sort of crockpot recipe. I has some beef cubes that
>> > were cooked in a roughly half and half ketchup and mustard and it
>> > was tender and pretty good. I don't know what other ingredients
>> > were in it though.
>>
>> Okay. Thanks!
>
> Hi Julie,
>
> There are a lot of simple ways to use this up. Ed posted one idea.
> I'll expand on it.
>
> This ketcup can be used like a sweeter tomato base for a meat sauce
> that can later go on pasta or even pizza dough. It will be 'sweet
> tasting' comparitively as it's the wrong product to avoid that.
>
> Take 2 cups ketchup, 1/2 cup loosely packed minced sweet onions
> (regular is ok) and about 3/4 lb ground beef.
>
> Brown the beef and drain *lightly* as you want some of that fat.
> Leaving the rest of the fat, brown the onions a bit in it then add the
> ketchup and beef back in. Let simmer (crockpot or stove) for a bit
> then add oregano and anise (if you have it).
>
> This basic meat sauce can be used on pizza or a spagetti dish.

That does sound sickly sweet. Not sure I would serve that to an Italian.
But thanks!

Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote in rec.food.cooking:
> >
> > >
> >>"Ed Pawlowski" > wrote in message
> > > ...
> >>> On Fri, 3 Jul 2015 23:49:05 -0700, "Julie Bove"
> > wrote:
> > > >
> >>> > Long story short, I have two open bottles of ketchup. I won't
> >>> > even get into that saga but there you have it. And I need the
> >>> > refrigerator space. And yes, open ketchup does need to be
> >>> > refrigerated these days. At least this kind does.
> > > >
> >>> What is special about it? Yes, the label does say to refrigerate,
> >>> but I never have. A bottle lasts about 3 months here and is just
> >>> fine. It is very acidic and stays fresh. The refrigeration's label
> >>> is put there by lawyers, not food scientists.
> > >
> > > It's the natural kind. A bottle lasts us a very long time unless
> > > I make meatloaf.
> > > >
> > > >
> >>> >
> >>> > I also don't want to use the oven because there is no end in
> >>> > sight for this heat wave. But I did find an oven recipe that
> >>> > sounded interesting.
> >>> >
> >>> >
> http://www.bonappetit.com/recipes/ar...-heinz-ketchup
> >>> > -in-your-brisket-recipe-the-bon-appetit-way >>> >
> >>> > I don't think any of us have ever eaten brisket but I see that
> >>> > Amazon Fresh has it in grass fed so that would be an option for
> a >>> > cooler day. However, I am not sure about the sauce. I have
> >>> > never actually made BBQ sauce because none of us like it and I
> >>> > have a feeling that the sauce might in fact be BBQ sauce.
> > > >
> >>> It is similar to BBQ sauce in that it has a tomato base but I'd
> >>> think of it more as a ketchup sauce.
> > > >
> > > >
> > > >
> >>> >
> >>> > What am I missing here? There has got to be something obvious
> >>> > that I'm not thinking of.
> >>> >
> > > >
> >>> Look for some sort of crockpot recipe. I has some beef cubes that
> >>> were cooked in a roughly half and half ketchup and mustard and it
> >>> was tender and pretty good. I don't know what other ingredients
> >>> were in it though.
> > >
> > > Okay. Thanks!
> >
> > Hi Julie,
> >
> > There are a lot of simple ways to use this up. Ed posted one idea.
> > I'll expand on it.
> >
> > This ketcup can be used like a sweeter tomato base for a meat sauce
> > that can later go on pasta or even pizza dough. It will be 'sweet
> > tasting' comparitively as it's the wrong product to avoid that.
> >
> > Take 2 cups ketchup, 1/2 cup loosely packed minced sweet onions
> > (regular is ok) and about 3/4 lb ground beef.
> >
> > Brown the beef and drain lightly as you want some of that fat.
> > Leaving the rest of the fat, brown the onions a bit in it then add
> > the ketchup and beef back in. Let simmer (crockpot or stove) for a
> > bit then add oregano and anise (if you have it).
> >
> > This basic meat sauce can be used on pizza or a spagetti dish.
>
> That does sound sickly sweet. Not sure I would serve that to an
> Italian. But thanks!

Thank you too for once again dumping on anyone who tries to help you.
Its not my fault you have sickly sweet ketchup to use up.

--

On Saturday, July 4, 2015 at 11:17:04 AM UTC-5, cshenk wrote:
> Julie Bove wrote in rec.food.cooking:
>
> >
> > "Ed Pawlowski" > wrote in message
> > ...
> > > On Fri, 3 Jul 2015 23:49:05 -0700, "Julie Bove"
> > > wrote:
> > >
> > > > Long story short, I have two open bottles of ketchup. I won't
> > > > even get into that saga but there you have it. And I need the
> > > > refrigerator space. And yes, open ketchup does need to be
> > > > refrigerated these days. At least this kind does.
> > >
> > > What is special about it? Yes, the label does say to refrigerate,
> > > but I never have. A bottle lasts about 3 months here and is just
> > > fine. It is very acidic and stays fresh. The refrigeration's label
> > > is put there by lawyers, not food scientists.
> >
> > It's the natural kind. A bottle lasts us a very long time unless I
> > make meatloaf.
> > >
> > >
> > > >
> > > > I also don't want to use the oven because there is no end in
> > > > sight for this heat wave. But I did find an oven recipe that
> > > > sounded interesting.
> > > >
> > > > http://www.bonappetit.com/recipes/ar...-heinz-ketchup
> > > > -in-your-brisket-recipe-the-bon-appetit-way
> > > >
> > > > I don't think any of us have ever eaten brisket but I see that
> > > > Amazon Fresh has it in grass fed so that would be an option for a
> > > > cooler day. However, I am not sure about the sauce. I have
> > > > never actually made BBQ sauce because none of us like it and I
> > > > have a feeling that the sauce might in fact be BBQ sauce.
> > >
> > > It is similar to BBQ sauce in that it has a tomato base but I'd
> > > think of it more as a ketchup sauce.
> > >
> > >
> > >
> > > >
> > > > What am I missing here? There has got to be something obvious
> > > > that I'm not thinking of.
> > > >
> > >
> > > Look for some sort of crockpot recipe. I has some beef cubes that
> > > were cooked in a roughly half and half ketchup and mustard and it
> > > was tender and pretty good. I don't know what other ingredients
> > > were in it though.
>
Pukeworthy.
> >
> > Okay. Thanks!
>
> Hi Julie,
>
> There are a lot of simple ways to use this up. Ed posted one idea.
> I'll expand on it.
>
> This ketcup can be used like a sweeter tomato base for a meat sauce
> that can later go on pasta or even pizza dough. It will be 'sweet
> tasting' comparitively as it's the wrong product to avoid that.
>
> Take 2 cups ketchup, 1/2 cup loosely packed minced sweet onions
> (regular is ok) and about 3/4 lb ground beef.
>
> Brown the beef and drain *lightly* as you want some of that fat.
> Leaving the rest of the fat, brown the onions a bit in it then add the
> ketchup and beef back in. Let simmer (crockpot or stove) for a bit
> then add oregano and anise (if you have it).
>
> This basic meat sauce can be used on pizza or a spagetti dish.
>
This is too trashy for the regular White Trash Cookbook, but you could
try to get it into the White TrashIER Cookbook.
>
> Carol
>
> --

--Bryan

Bryan-TGWWW wrote:
>
> cshenk wrote:
> > Take 2 cups ketchup, 1/2 cup loosely packed minced sweet onions
> > (regular is ok) and about 3/4 lb ground beef.
> >
> > Brown the beef and drain *lightly* as you want some of that fat.
> > Leaving the rest of the fat, brown the onions a bit in it then add the
> > ketchup and beef back in. Let simmer (crockpot or stove) for a bit
> > then add oregano and anise (if you have it).
> >
> > This basic meat sauce can be used on pizza or a spagetti dish.

> This is too trashy for the regular White Trash Cookbook, but you could
> try to get it into the White TrashIER Cookbook.

Didn't you say 'back then' you used to eat out of dumpsters? I'm sure
you did.

G.

"Julie Bove wrote:
>
>Long story short, I have two open bottles of ketchup. I won't even get into
>that saga but there you have it. And I need the refrigerator space.

Maybe you can consolidate by squeezing it all into one bottle. Ketchup
bottles are tall with a small footprint, maybe salvage space by
removing a fat assed squat dwarf bottle of something. A lot of folks
have jars and bottles in their fridge that are practically empty and
that really don't need to be refrigerated... if your fridge is so
crowded that there's no room for an extra ketchup bottle it's time you
did some housekeeping.

>And yes, open ketchup does need to be refrigerated these days. At least this
>kind does.

Ketchup is high in carbs, all that sugar, you shouldn't be eating any.
The label saying to refrigerate after opening is really only a
suggestion, mostly depends on climate and for how long before used up,
would be fine at normal room temperatiure for at least a year. I
refrigerate ketchup only because I prefer it cold, I mostly use it on
cold meat sandwiches... I roasted a third of a boneless pork loin two
days ago, good hot but also good cold for sandwiches. Right under
"Refrigerate After Opening" Heinz Red says "Shake Well Before Use", so
be sure to wear a good sports bra!

Sheldon wrote:

> "Julie Bove wrote:
> >
> >Long story short, I have two open bottles of ketchup. I won't even get into
> >that saga but there you have it. And I need the refrigerator space.
>
> Maybe you can consolidate by squeezing it all into one bottle. Ketchup
> bottles are tall with a small footprint, maybe salvage space by
> removing a fat assed squat dwarf bottle


"...a fat assed SQWERTZ dwarf bottle..."

--
Best
Greg

For supper today I'll have 2 fried hotdogs with ketchup on them and pork and beans with hickory smoked bbq sauce added.

On Fri, 3 Jul 2015 23:49:05 -0700, "Julie Bove"
> wrote:

>Long story short, I have two open bottles of ketchup. I won't even get into
>that saga but there you have it. And I need the refrigerator space. And

Didn't we go through this a while ago? Oh well, here's you answer
again:

"The problem's all inside your head" we said to her.
"Whilst extra lots of it you sometimes may incur.
"Condiment management is simply not a bur-
"den 'cause there's fifty things to do with ketchup."

We said "It's really not our habit to intrude
"Furthermore we hope our meaning won't be misconstrued
"But we'll repeat ourselves at risk of being crude
"There must be fifty things to do with ketchup.

"Fifty things to do with ketchup."

--
Bob
Sidera errantia quibus procella tenebrarum in aeternum servata est
www.kanyak.com

On Fri, 3 Jul 2015 23:49:05 -0700, "Julie Bove"
> wrote:

>Long story short, I have two open bottles of ketchup. I won't even get into
>that saga but there you have it. And I need the refrigerator space. And
>yes, open ketchup does need to be refrigerated these days. At least this
>kind does.
>
>I also don't want to use the oven because there is no end in sight for this
>heat wave. But I did find an oven recipe that sounded interesting.
>
>http://www.bonappetit.com/recipes/ar...on-appetit-way
>
>I don't think any of us have ever eaten brisket but I see that Amazon Fresh
>has it in grass fed so that would be an option for a cooler day. However, I
>am not sure about the sauce. I have never actually made BBQ sauce because
>none of us like it and I have a feeling that the sauce might in fact be BBQ
>sauce.
>
>An obvious choice would be meatloaf but I have some in the freezer still and
>it also uses the oven.
>
>Then there are Sloppy Joes. None of us really like those much but I do find
>that making them from scratch is a bit better than Manwich and that ilk.
>
>I did mention the BBQ sauce. Don't want to go there or cocktail sauce.
>
>I thought that I made some sort of chicken some years ago that called for a
>lot of ketchup but I have no idea what it was called.
>
>And I have made those Crockpot meatballs with the ketchup and grape jelly.
>My friend swore that they were always wolfed down at his company parties but
>they were not wolfed down here.
>
>I know I have made something with those little wienies in the Crockpot and
>sometimes my husband will eat those. I can't remember what they had in them
>though. I want to say mostly ketchup with a little mustard.
>
>What am I missing here? There has got to be something obvious that I'm not
>thinking of.
>
>I know that ketchup can be used for cleaning various things but I'm really
>not interested in that. Aside from doing it once and being slightly amazed,
>I realize that there are other products that work way better than ketchup
>does.
>
>I also know that the ketchup bottle doesn't take up a lot of fridge space
>but I just hate having two of the same thing open and I'd like to use one
>up. Both are almost all the way full too! Grrr....

Here's one:

http://cooking.nytimes.com/recipes/7...n-with-ketchup

Doris

"Doris Night" > wrote in message
...
> On Fri, 3 Jul 2015 23:49:05 -0700, "Julie Bove"
> > wrote:
>
>>Long story short, I have two open bottles of ketchup. I won't even get
>>into
>>that saga but there you have it. And I need the refrigerator space. And
>>yes, open ketchup does need to be refrigerated these days. At least this
>>kind does.
>>
>>I also don't want to use the oven because there is no end in sight for
>>this
>>heat wave. But I did find an oven recipe that sounded interesting.
>>
>>http://www.bonappetit.com/recipes/ar...on-appetit-way
>>
>>I don't think any of us have ever eaten brisket but I see that Amazon
>>Fresh
>>has it in grass fed so that would be an option for a cooler day. However,
>>I
>>am not sure about the sauce. I have never actually made BBQ sauce because
>>none of us like it and I have a feeling that the sauce might in fact be
>>BBQ
>>sauce.
>>
>>An obvious choice would be meatloaf but I have some in the freezer still
>>and
>>it also uses the oven.
>>
>>Then there are Sloppy Joes. None of us really like those much but I do
>>find
>>that making them from scratch is a bit better than Manwich and that ilk.
>>
>>I did mention the BBQ sauce. Don't want to go there or cocktail sauce.
>>
>>I thought that I made some sort of chicken some years ago that called for
>>a
>>lot of ketchup but I have no idea what it was called.
>>
>>And I have made those Crockpot meatballs with the ketchup and grape jelly.
>>My friend swore that they were always wolfed down at his company parties
>>but
>>they were not wolfed down here.
>>
>>I know I have made something with those little wienies in the Crockpot and
>>sometimes my husband will eat those. I can't remember what they had in
>>them
>>though. I want to say mostly ketchup with a little mustard.
>>
>>What am I missing here? There has got to be something obvious that I'm
>>not
>>thinking of.
>>
>>I know that ketchup can be used for cleaning various things but I'm really
>>not interested in that. Aside from doing it once and being slightly
>>amazed,
>>I realize that there are other products that work way better than ketchup
>>does.
>>
>>I also know that the ketchup bottle doesn't take up a lot of fridge space
>>but I just hate having two of the same thing open and I'd like to use one
>>up. Both are almost all the way full too! Grrr....
>
> Here's one:
>
> http://cooking.nytimes.com/recipes/7...n-with-ketchup
>
> Doris

Thanks! I think that was it!

On 7/4/2015 9:35 AM, Doris Night wrote:

> Here's one:
>
> http://cooking.nytimes.com/recipes/7...n-with-ketchup

That looks really good!

--
DreadfulBitch

On 7/4/2015 2:49 AM, Julie Bove wrote:
> I also know that the ketchup bottle doesn't take up a lot of fridge
> space but I just hate having two of the same thing open and I'd like to
> use one up. Both are almost all the way full too! Grrr....

Unless they happen to be two completely different types of ketchup, pour
the contents of one bottle into the other.

Jill

"jmcquown" wrote in message
...

>On 7/4/2015 2:49 AM, Julie Bove wrote:
>> I also know that the ketchup bottle doesn't take up a lot of
>> fridge
>> space but I just hate having two of the same thing open and
>> I'd like to
>> use one up. Both are almost all the way full too! Grrr....

>Unless they happen to be two completely different types of
>ketchup, pour the contents of one bottle into the other.

>Jill

Why do you talk to that dumbass troll?

"Troll Disposal Service" wrote ...


>Aioe.org NNTP Server

Note that this is my new server, aioe. org. All other posts are
forgeries. Posts from Troll Disposal Service and Acme Bully
Control on any other server are illegal forgeries and frauds.
Please report them promptly.

"jmcquown" > wrote in message
...
> On 7/4/2015 2:49 AM, Julie Bove wrote:
>> I also know that the ketchup bottle doesn't take up a lot of fridge
>> space but I just hate having two of the same thing open and I'd like to
>> use one up. Both are almost all the way full too! Grrr....
>
> Unless they happen to be two completely different types of ketchup, pour
> the contents of one bottle into the other.

Since they are both almost full, that won't work.

On 7/4/2015 1:49 AM, Julie Bove wrote:

> What am I missing here? There has got to be something obvious that I'm
> not thinking of.

French fries! (-: As far as I'm concerned french fries exist only as a
means to get ketchup to your mouth. As a born & raised Pittsburgher
Heinz is the **only** ketchup worth eating.

--
DreadfulBitch

I'm a nobody, nobody is perfect, therefore I'm perfect.

"DreadfulBitch" > wrote in message
...
> On 7/4/2015 1:49 AM, Julie Bove wrote:
>
>> What am I missing here? There has got to be something obvious that I'm
>> not thinking of.
>
> French fries! (-: As far as I'm concerned french fries exist only as a
> means to get ketchup to your mouth. As a born & raised Pittsburgher Heinz
> is the **only** ketchup worth eating.

For me it has to be malt vinegar

--
http://www.helpforheroes.org.uk/shop/

"DreadfulBitch" > wrote in message
...
> On 7/4/2015 1:49 AM, Julie Bove wrote:
>
>> What am I missing here? There has got to be something obvious that I'm
>> not thinking of.
>
> French fries! (-: As far as I'm concerned french fries exist only as a
> means to get ketchup to your mouth. As a born & raised Pittsburgher Heinz
> is the **only** ketchup worth eating.

We don't have those often and I make mine in the oven. I guess most people
are big fry eaters but we're not.

On 7/4/2015 7:31 PM, Julie Bove wrote:
>
> "DreadfulBitch" > wrote in message
> ...
>> On 7/4/2015 1:49 AM, Julie Bove wrote:
>>
>>> What am I missing here? There has got to be something obvious that I'm
>>> not thinking of.
>>
>> French fries! (-: As far as I'm concerned french fries exist only as
>> a means to get ketchup to your mouth. As a born & raised Pittsburgher
>> Heinz is the **only** ketchup worth eating.
>
> We don't have those often and I make mine in the oven. I guess most
> people are big fry eaters but we're not.

Prepare them any way you wish. French "fries" is simply a name, doesn't
mean that particular food needs to be fried. I prepare mine in the
oven, also.

--
DreadfulBitch

I'm a nobody, nobody is perfect, therefore I'm perfect.

"DreadfulBitch" > wrote in message
...
> On 7/4/2015 7:31 PM, Julie Bove wrote:
>>
>> "DreadfulBitch" > wrote in message
>> ...
>>> On 7/4/2015 1:49 AM, Julie Bove wrote:
>>>
>>>> What am I missing here? There has got to be something obvious that I'm
>>>> not thinking of.
>>>
>>> French fries! (-: As far as I'm concerned french fries exist only as
>>> a means to get ketchup to your mouth. As a born & raised Pittsburgher
>>> Heinz is the **only** ketchup worth eating.
>>
>> We don't have those often and I make mine in the oven. I guess most
>> people are big fry eaters but we're not.
>
> Prepare them any way you wish. French "fries" is simply a name, doesn't
> mean that particular food needs to be fried. I prepare mine in the oven,
> also.

My point was that I didn't want to use the oven in this heat.

On Sun, 05 Jul 2015 17:27:41 -0500, DreadfulBitch
> wrote:

> On 7/4/2015 7:31 PM, Julie Bove wrote:
> >
> > "DreadfulBitch" > wrote in message
> > ...
> >> On 7/4/2015 1:49 AM, Julie Bove wrote:
> >>
> >>> What am I missing here? There has got to be something obvious that I'm
> >>> not thinking of.
> >>
> >> French fries! (-: As far as I'm concerned french fries exist only as
> >> a means to get ketchup to your mouth. As a born & raised Pittsburgher
> >> Heinz is the **only** ketchup worth eating.
> >
> > We don't have those often and I make mine in the oven. I guess most
> > people are big fry eaters but we're not.
>
> Prepare them any way you wish. French "fries" is simply a name, doesn't
> mean that particular food needs to be fried. I prepare mine in the
> oven, also.

Are they French?

--

sf

On Mon, 06 Jul 2015 15:16:58 +1000, Bruce > wrote:

> On Sun, 05 Jul 2015 22:12:43 -0700, sf > wrote:
>
> >On Sun, 05 Jul 2015 17:27:41 -0500, DreadfulBitch
> > wrote:
> >
> >> On 7/4/2015 7:31 PM, Julie Bove wrote:
> >> >
> >> > "DreadfulBitch" > wrote in message
> >> > ...
> >> >> On 7/4/2015 1:49 AM, Julie Bove wrote:
> >> >>
> >> >>> What am I missing here? There has got to be something obvious that I'm
> >> >>> not thinking of.
> >> >>
> >> >> French fries! (-: As far as I'm concerned french fries exist only as
> >> >> a means to get ketchup to your mouth. As a born & raised Pittsburgher
> >> >> Heinz is the **only** ketchup worth eating.
> >> >
> >> > We don't have those often and I make mine in the oven. I guess most
> >> > people are big fry eaters but we're not.
> >>
> >> Prepare them any way you wish. French "fries" is simply a name, doesn't
> >> mean that particular food needs to be fried. I prepare mine in the
> >> oven, also.
> >
> >Are they French?
>
> Are they fried?

They are bathed in oil, the oil gets hot and they are as fried as
anything will be in an oven.

--

sf

On Mon, 6 Jul 2015 14:03:54 GMT, "l not -l" > wrote:

>
> On 6-Jul-2015, sf > wrote:
>
> > On Sun, 05 Jul 2015 17:27:41 -0500, DreadfulBitch
> > > wrote:
> >
> > > On 7/4/2015 7:31 PM, Julie Bove wrote:
> > > >
> > > > "DreadfulBitch" > wrote in message
> > > > ...
> > > >> On 7/4/2015 1:49 AM, Julie Bove wrote:
> > > >>
> > > >>> What am I missing here? There has got to be something obvious that
> > > >>> I'm
> > > >>> not thinking of.
> > > >>
> > > >> French fries! (-: As far as I'm concerned french fries exist only
> > > >> as
> > > >> a means to get ketchup to your mouth. As a born & raised
> > > >> Pittsburgher
> > > >> Heinz is the **only** ketchup worth eating.
> > > >
> > > > We don't have those often and I make mine in the oven. I guess most
> > > > people are big fry eaters but we're not.
> > >
> > > Prepare them any way you wish. French "fries" is simply a name, doesn't
> > >
> > > mean that particular food needs to be fried. I prepare mine in the
> > > oven, also.
> >
> > Are they French?
>
> They are French'd; a lot of tongue is involved.

Would you say that about French cut green beans too?
http://www.all-creatures.org/recipes...french-fr.html

--

sf

On 7/3/2015 8:49 PM, Julie Bove wrote:
> Long story short, I have two open bottles of ketchup. I won't even get
> into that saga but there you have it. And I need the refrigerator
> space. And yes, open ketchup does need to be refrigerated these days.
> At least this kind does.
>
> I also don't want to use the oven because there is no end in sight for
> this heat wave. But I did find an oven recipe that sounded interesting.
>
> http://www.bonappetit.com/recipes/ar...on-appetit-way
>
>
> I don't think any of us have ever eaten brisket but I see that Amazon
> Fresh has it in grass fed so that would be an option for a cooler day.
> However, I am not sure about the sauce. I have never actually made BBQ
> sauce because none of us like it and I have a feeling that the sauce
> might in fact be BBQ sauce.
>
> An obvious choice would be meatloaf but I have some in the freezer still
> and it also uses the oven.
>
> Then there are Sloppy Joes. None of us really like those much but I do
> find that making them from scratch is a bit better than Manwich and that
> ilk.
>
> I did mention the BBQ sauce. Don't want to go there or cocktail sauce.
>
> I thought that I made some sort of chicken some years ago that called
> for a lot of ketchup but I have no idea what it was called.
>
> And I have made those Crockpot meatballs with the ketchup and grape
> jelly. My friend swore that they were always wolfed down at his company
> parties but they were not wolfed down here.
>
> I know I have made something with those little wienies in the Crockpot
> and sometimes my husband will eat those. I can't remember what they had
> in them though. I want to say mostly ketchup with a little mustard.
>
> What am I missing here? There has got to be something obvious that I'm
> not thinking of.
>
> I know that ketchup can be used for cleaning various things but I'm
> really not interested in that. Aside from doing it once and being
> slightly amazed, I realize that there are other products that work way
> better than ketchup does.
>
> I also know that the ketchup bottle doesn't take up a lot of fridge
> space but I just hate having two of the same thing open and I'd like to
> use one up. Both are almost all the way full too! Grrr....
>
> Thanks!

I love ketchup. It's one of the greatest inventions ever! I use it a
lot. I use it in stir fry and teriyaki sauce and it's used by Asian
cooks - but don't tell anyone about that. That's one of the secrets of
the mysterious east. :-)

On 7/4/2015 2:18 PM, dsi1 wrote:
> On 7/3/2015 8:49 PM, Julie Bove wrote:
>> Long story short, I have two open bottles of ketchup. I won't even get
>> into that saga but there you have it. And I need the refrigerator
>> space. And yes, open ketchup does need to be refrigerated these days.
>> At least this kind does.
>>
>> I also don't want to use the oven because there is no end in sight for
>> this heat wave. But I did find an oven recipe that sounded interesting.
>>
>> http://www.bonappetit.com/recipes/ar...on-appetit-way
>>
>>
>>
>> I don't think any of us have ever eaten brisket but I see that Amazon
>> Fresh has it in grass fed so that would be an option for a cooler day.
>> However, I am not sure about the sauce. I have never actually made BBQ
>> sauce because none of us like it and I have a feeling that the sauce
>> might in fact be BBQ sauce.
>>
>> An obvious choice would be meatloaf but I have some in the freezer still
>> and it also uses the oven.
>>
>> Then there are Sloppy Joes. None of us really like those much but I do
>> find that making them from scratch is a bit better than Manwich and that
>> ilk.
>>
>> I did mention the BBQ sauce. Don't want to go there or cocktail sauce.
>>
>> I thought that I made some sort of chicken some years ago that called
>> for a lot of ketchup but I have no idea what it was called.
>>
>> And I have made those Crockpot meatballs with the ketchup and grape
>> jelly. My friend swore that they were always wolfed down at his company
>> parties but they were not wolfed down here.
>>
>> I know I have made something with those little wienies in the Crockpot
>> and sometimes my husband will eat those. I can't remember what they had
>> in them though. I want to say mostly ketchup with a little mustard.
>>
>> What am I missing here? There has got to be something obvious that I'm
>> not thinking of.
>>
>> I know that ketchup can be used for cleaning various things but I'm
>> really not interested in that. Aside from doing it once and being
>> slightly amazed, I realize that there are other products that work way
>> better than ketchup does.
>>
>> I also know that the ketchup bottle doesn't take up a lot of fridge
>> space but I just hate having two of the same thing open and I'd like to
>> use one up. Both are almost all the way full too! Grrr....
>>
>> Thanks!
>
> I love ketchup. It's one of the greatest inventions ever! I use it a
> lot. I use it in stir fry and teriyaki sauce and it's used by Asian
> cooks - but don't tell anyone about that. That's one of the secrets of
> the mysterious east. :-)

I have one word - Jufran!

http://www.nutriasia.com/products/pr...ail/jufran&l=4

On Saturday, July 4, 2015 at 10:40:00 AM UTC-10, Acme Bully Control wrote:
> On 7/4/2015 2:18 PM, dsi1 wrote:
> > On 7/3/2015 8:49 PM, Julie Bove wrote:
> >> Long story short, I have two open bottles of ketchup. I won't even get
> >> into that saga but there you have it. And I need the refrigerator
> >> space. And yes, open ketchup does need to be refrigerated these days.
> >> At least this kind does.
> >>
> >> I also don't want to use the oven because there is no end in sight for
> >> this heat wave. But I did find an oven recipe that sounded interesting.
> >>
> >> http://www.bonappetit.com/recipes/ar...on-appetit-way
> >>
> >>
> >>
> >> I don't think any of us have ever eaten brisket but I see that Amazon
> >> Fresh has it in grass fed so that would be an option for a cooler day.
> >> However, I am not sure about the sauce. I have never actually made BBQ
> >> sauce because none of us like it and I have a feeling that the sauce
> >> might in fact be BBQ sauce.
> >>
> >> An obvious choice would be meatloaf but I have some in the freezer still
> >> and it also uses the oven.
> >>
> >> Then there are Sloppy Joes. None of us really like those much but I do
> >> find that making them from scratch is a bit better than Manwich and that
> >> ilk.
> >>
> >> I did mention the BBQ sauce. Don't want to go there or cocktail sauce.
> >>
> >> I thought that I made some sort of chicken some years ago that called
> >> for a lot of ketchup but I have no idea what it was called.
> >>
> >> And I have made those Crockpot meatballs with the ketchup and grape
> >> jelly. My friend swore that they were always wolfed down at his company
> >> parties but they were not wolfed down here.
> >>
> >> I know I have made something with those little wienies in the Crockpot
> >> and sometimes my husband will eat those. I can't remember what they had
> >> in them though. I want to say mostly ketchup with a little mustard.
> >>
> >> What am I missing here? There has got to be something obvious that I'm
> >> not thinking of.
> >>
> >> I know that ketchup can be used for cleaning various things but I'm
> >> really not interested in that. Aside from doing it once and being
> >> slightly amazed, I realize that there are other products that work way
> >> better than ketchup does.
> >>
> >> I also know that the ketchup bottle doesn't take up a lot of fridge
> >> space but I just hate having two of the same thing open and I'd like to
> >> use one up. Both are almost all the way full too! Grrr....
> >>
> >> Thanks!
> >
> > I love ketchup. It's one of the greatest inventions ever! I use it a
> > lot. I use it in stir fry and teriyaki sauce and it's used by Asian
> > cooks - but don't tell anyone about that. That's one of the secrets of
> > the mysterious east. :-)
>
> I have one word - Jufran!
>
> http://www.nutriasia.com/products/pr...ail/jufran&l=4

I have had Jufran. Mostly it's what the guys on the islands West of us like to use. OTOH, the bottles that I've checked recently looked funny. Translucent and gelatinous so I had to pass on them. I will be on the lookout though.

dsi1 wrote in rec.food.cooking:

> On Saturday, July 4, 2015 at 10:40:00 AM UTC-10, Acme Bully Control
> wrote:
> > On 7/4/2015 2:18 PM, dsi1 wrote:
> > > On 7/3/2015 8:49 PM, Julie Bove wrote:
> > >> Long story short, I have two open bottles of ketchup. I won't
> > even get >> into that saga but there you have it. And I need the
> > refrigerator >> space. And yes, open ketchup does need to be
> > refrigerated these days. >> At least this kind does.
> > > >
> > >> I also don't want to use the oven because there is no end in
> > sight for >> this heat wave. But I did find an oven recipe that
> > sounded interesting.
> > > >
> > >>
> > http://www.bonappetit.com/recipes/ar...einz-ketchup-i
> > n-your-brisket-recipe-the-bon-appetit-way
> > > >
> > > >
> > > >
> > >> I don't think any of us have ever eaten brisket but I see that
> > Amazon >> Fresh has it in grass fed so that would be an option for
> > a cooler day. >> However, I am not sure about the sauce. I have
> > never actually made BBQ >> sauce because none of us like it and I
> > have a feeling that the sauce >> might in fact be BBQ sauce.
> > > >
> > >> An obvious choice would be meatloaf but I have some in the
> > freezer still >> and it also uses the oven.
> > > >
> > >> Then there are Sloppy Joes. None of us really like those much
> > but I do >> find that making them from scratch is a bit better than
> > Manwich and that >> ilk.
> > > >
> > >> I did mention the BBQ sauce. Don't want to go there or cocktail
> > sauce.
> > > >
> > >> I thought that I made some sort of chicken some years ago that
> > called >> for a lot of ketchup but I have no idea what it was
> > called.
> > > >
> > >> And I have made those Crockpot meatballs with the ketchup and
> > grape >> jelly. My friend swore that they were always wolfed down
> > at his company >> parties but they were not wolfed down here.
> > > >
> > >> I know I have made something with those little wienies in the
> > Crockpot >> and sometimes my husband will eat those. I can't
> > remember what they had >> in them though. I want to say mostly
> > ketchup with a little mustard.
> > > >
> > >> What am I missing here? There has got to be something obvious
> > that I'm >> not thinking of.
> > > >
> > >> I know that ketchup can be used for cleaning various things but
> > I'm >> really not interested in that. Aside from doing it once and
> > being >> slightly amazed, I realize that there are other products
> > that work way >> better than ketchup does.
> > > >
> > >> I also know that the ketchup bottle doesn't take up a lot of
> > fridge >> space but I just hate having two of the same thing open
> > and I'd like to >> use one up. Both are almost all the way full
> > too! Grrr....
> > > >
> > >> Thanks!
> > >
> > > I love ketchup. It's one of the greatest inventions ever! I use
> > > it a lot. I use it in stir fry and teriyaki sauce and it's used
> > > by Asian cooks - but don't tell anyone about that. That's one of
> > > the secrets of the mysterious east. :-)
> >
> > I have one word - Jufran!
> >
> > http://www.nutriasia.com/products/pr...ail/jufran&l=4
>
> I have had Jufran. Mostly it's what the guys on the islands West of
> us like to use. OTOH, the bottles that I've checked recently looked
> funny. Translucent and gelatinous so I had to pass on them. I will be
> on the lookout though.

LOL! Now Acme, quit shifting! I alamost missed this with all your
games. I'll have to hunt up how to unban this address now.

Meantime, Jufran is a basic here. I use it in most of my base cookery.

Carol

--

On Saturday, July 4, 2015 at 2:22:31 PM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Saturday, July 4, 2015 at 10:40:00 AM UTC-10, Acme Bully Control
> > wrote:
> > > On 7/4/2015 2:18 PM, dsi1 wrote:
> > > > On 7/3/2015 8:49 PM, Julie Bove wrote:
> > > >> Long story short, I have two open bottles of ketchup. I won't
> > > even get >> into that saga but there you have it. And I need the
> > > refrigerator >> space. And yes, open ketchup does need to be
> > > refrigerated these days. >> At least this kind does.
> > > > >
> > > >> I also don't want to use the oven because there is no end in
> > > sight for >> this heat wave. But I did find an oven recipe that
> > > sounded interesting.
> > > > >
> > > >>
> > > http://www.bonappetit.com/recipes/ar...einz-ketchup-i
> > > n-your-brisket-recipe-the-bon-appetit-way
> > > > >
> > > > >
> > > > >
> > > >> I don't think any of us have ever eaten brisket but I see that
> > > Amazon >> Fresh has it in grass fed so that would be an option for
> > > a cooler day. >> However, I am not sure about the sauce. I have
> > > never actually made BBQ >> sauce because none of us like it and I
> > > have a feeling that the sauce >> might in fact be BBQ sauce.
> > > > >
> > > >> An obvious choice would be meatloaf but I have some in the
> > > freezer still >> and it also uses the oven.
> > > > >
> > > >> Then there are Sloppy Joes. None of us really like those much
> > > but I do >> find that making them from scratch is a bit better than
> > > Manwich and that >> ilk.
> > > > >
> > > >> I did mention the BBQ sauce. Don't want to go there or cocktail
> > > sauce.
> > > > >
> > > >> I thought that I made some sort of chicken some years ago that
> > > called >> for a lot of ketchup but I have no idea what it was
> > > called.
> > > > >
> > > >> And I have made those Crockpot meatballs with the ketchup and
> > > grape >> jelly. My friend swore that they were always wolfed down
> > > at his company >> parties but they were not wolfed down here.
> > > > >
> > > >> I know I have made something with those little wienies in the
> > > Crockpot >> and sometimes my husband will eat those. I can't
> > > remember what they had >> in them though. I want to say mostly
> > > ketchup with a little mustard.
> > > > >
> > > >> What am I missing here? There has got to be something obvious
> > > that I'm >> not thinking of.
> > > > >
> > > >> I know that ketchup can be used for cleaning various things but
> > > I'm >> really not interested in that. Aside from doing it once and
> > > being >> slightly amazed, I realize that there are other products
> > > that work way >> better than ketchup does.
> > > > >
> > > >> I also know that the ketchup bottle doesn't take up a lot of
> > > fridge >> space but I just hate having two of the same thing open
> > > and I'd like to >> use one up. Both are almost all the way full
> > > too! Grrr....
> > > > >
> > > >> Thanks!
> > > >
> > > > I love ketchup. It's one of the greatest inventions ever! I use
> > > > it a lot. I use it in stir fry and teriyaki sauce and it's used
> > > > by Asian cooks - but don't tell anyone about that. That's one of
> > > > the secrets of the mysterious east. :-)
> > >
> > > I have one word - Jufran!
> > >
> > > http://www.nutriasia.com/products/pr...ail/jufran&l=4
> >
> > I have had Jufran. Mostly it's what the guys on the islands West of
> > us like to use. OTOH, the bottles that I've checked recently looked
> > funny. Translucent and gelatinous so I had to pass on them. I will be
> > on the lookout though.
>
> LOL! Now Acme, quit shifting! I alamost missed this with all your
> games. I'll have to hunt up how to unban this address now.
>
> Meantime, Jufran is a basic here. I use it in most of my base cookery.
>
> Carol
>
> --

Oddly enough, Acme and I are not the same person. OTOH, great minds think alike and we do have a similar rebellious nature.

The stuff in the stores over here is made in the Philippines. I suspect that the quality is not quite up to snuff compared to your banana ketchup. Pork braised with Jufran would be just damn tasty.

On 7/4/2015 6:22 PM, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
>> On Saturday, July 4, 2015 at 10:40:00 AM UTC-10, Acme Bully Control
>> wrote:
>>> On 7/4/2015 2:18 PM, dsi1 wrote:
>>>> On 7/3/2015 8:49 PM, Julie Bove wrote:
>>>>> Long story short, I have two open bottles of ketchup. I won't
>>> even get >> into that saga but there you have it. And I need the
>>> refrigerator >> space. And yes, open ketchup does need to be
>>> refrigerated these days. >> At least this kind does.
>>>>>
>>>>> I also don't want to use the oven because there is no end in
>>> sight for >> this heat wave. But I did find an oven recipe that
>>> sounded interesting.
>>>>>
>>>>>
>>> http://www.bonappetit.com/recipes/ar...einz-ketchup-i
>>> n-your-brisket-recipe-the-bon-appetit-way
>>>>>
>>>>>
>>>>>
>>>>> I don't think any of us have ever eaten brisket but I see that
>>> Amazon >> Fresh has it in grass fed so that would be an option for
>>> a cooler day. >> However, I am not sure about the sauce. I have
>>> never actually made BBQ >> sauce because none of us like it and I
>>> have a feeling that the sauce >> might in fact be BBQ sauce.
>>>>>
>>>>> An obvious choice would be meatloaf but I have some in the
>>> freezer still >> and it also uses the oven.
>>>>>
>>>>> Then there are Sloppy Joes. None of us really like those much
>>> but I do >> find that making them from scratch is a bit better than
>>> Manwich and that >> ilk.
>>>>>
>>>>> I did mention the BBQ sauce. Don't want to go there or cocktail
>>> sauce.
>>>>>
>>>>> I thought that I made some sort of chicken some years ago that
>>> called >> for a lot of ketchup but I have no idea what it was
>>> called.
>>>>>
>>>>> And I have made those Crockpot meatballs with the ketchup and
>>> grape >> jelly. My friend swore that they were always wolfed down
>>> at his company >> parties but they were not wolfed down here.
>>>>>
>>>>> I know I have made something with those little wienies in the
>>> Crockpot >> and sometimes my husband will eat those. I can't
>>> remember what they had >> in them though. I want to say mostly
>>> ketchup with a little mustard.
>>>>>
>>>>> What am I missing here? There has got to be something obvious
>>> that I'm >> not thinking of.
>>>>>
>>>>> I know that ketchup can be used for cleaning various things but
>>> I'm >> really not interested in that. Aside from doing it once and
>>> being >> slightly amazed, I realize that there are other products
>>> that work way >> better than ketchup does.
>>>>>
>>>>> I also know that the ketchup bottle doesn't take up a lot of
>>> fridge >> space but I just hate having two of the same thing open
>>> and I'd like to >> use one up. Both are almost all the way full
>>> too! Grrr....
>>>>>
>>>>> Thanks!
>>>>
>>>> I love ketchup. It's one of the greatest inventions ever! I use
>>>> it a lot. I use it in stir fry and teriyaki sauce and it's used
>>>> by Asian cooks - but don't tell anyone about that. That's one of
>>>> the secrets of the mysterious east. :-)
>>>
>>> I have one word - Jufran!
>>>
>>> http://www.nutriasia.com/products/pr...ail/jufran&l=4
>>
>> I have had Jufran. Mostly it's what the guys on the islands West of
>> us like to use. OTOH, the bottles that I've checked recently looked
>> funny. Translucent and gelatinous so I had to pass on them. I will be
>> on the lookout though.
>
> LOL! Now Acme, quit shifting! I alamost missed this with all your
> games. I'll have to hunt up how to unban this address now.

Sorry, my bad ;-)
>
> Meantime, Jufran is a basic here. I use it in most of my base cookery.
>
> Carol
>
It's fantastic stuff for sure.

On 7/4/2015 5:15 PM, dsi1 wrote:
> On Saturday, July 4, 2015 at 10:40:00 AM UTC-10, Acme Bully Control wrote:
>> On 7/4/2015 2:18 PM, dsi1 wrote:
>>> On 7/3/2015 8:49 PM, Julie Bove wrote:
>>>> Long story short, I have two open bottles of ketchup. I won't even get
>>>> into that saga but there you have it. And I need the refrigerator
>>>> space. And yes, open ketchup does need to be refrigerated these days.
>>>> At least this kind does.
>>>>
>>>> I also don't want to use the oven because there is no end in sight for
>>>> this heat wave. But I did find an oven recipe that sounded interesting.
>>>>
>>>> http://www.bonappetit.com/recipes/ar...on-appetit-way
>>>>
>>>>
>>>>
>>>> I don't think any of us have ever eaten brisket but I see that Amazon
>>>> Fresh has it in grass fed so that would be an option for a cooler day.
>>>> However, I am not sure about the sauce. I have never actually made BBQ
>>>> sauce because none of us like it and I have a feeling that the sauce
>>>> might in fact be BBQ sauce.
>>>>
>>>> An obvious choice would be meatloaf but I have some in the freezer still
>>>> and it also uses the oven.
>>>>
>>>> Then there are Sloppy Joes. None of us really like those much but I do
>>>> find that making them from scratch is a bit better than Manwich and that
>>>> ilk.
>>>>
>>>> I did mention the BBQ sauce. Don't want to go there or cocktail sauce.
>>>>
>>>> I thought that I made some sort of chicken some years ago that called
>>>> for a lot of ketchup but I have no idea what it was called.
>>>>
>>>> And I have made those Crockpot meatballs with the ketchup and grape
>>>> jelly. My friend swore that they were always wolfed down at his company
>>>> parties but they were not wolfed down here.
>>>>
>>>> I know I have made something with those little wienies in the Crockpot
>>>> and sometimes my husband will eat those. I can't remember what they had
>>>> in them though. I want to say mostly ketchup with a little mustard.
>>>>
>>>> What am I missing here? There has got to be something obvious that I'm
>>>> not thinking of.
>>>>
>>>> I know that ketchup can be used for cleaning various things but I'm
>>>> really not interested in that. Aside from doing it once and being
>>>> slightly amazed, I realize that there are other products that work way
>>>> better than ketchup does.
>>>>
>>>> I also know that the ketchup bottle doesn't take up a lot of fridge
>>>> space but I just hate having two of the same thing open and I'd like to
>>>> use one up. Both are almost all the way full too! Grrr....
>>>>
>>>> Thanks!
>>>
>>> I love ketchup. It's one of the greatest inventions ever! I use it a
>>> lot. I use it in stir fry and teriyaki sauce and it's used by Asian
>>> cooks - but don't tell anyone about that. That's one of the secrets of
>>> the mysterious east. :-)
>>
>> I have one word - Jufran!
>>
>> http://www.nutriasia.com/products/pr...ail/jufran&l=4
>
> I have had Jufran. Mostly it's what the guys on the islands West of us like to use. OTOH, the bottles that I've checked recently looked funny. Translucent and gelatinous so I had to pass on them. I will be on the lookout though.
>
It's very cool tasting stuff, our bottle here are thick like ketchup.

Perhaps yours are old?

On 7/5/2015 6:40 AM, Acme Bully Control wrote:
> On 7/4/2015 5:15 PM, dsi1 wrote:
>> On Saturday, July 4, 2015 at 10:40:00 AM UTC-10, Acme Bully Control
>> wrote:
>>> On 7/4/2015 2:18 PM, dsi1 wrote:
>>>> On 7/3/2015 8:49 PM, Julie Bove wrote:
>>>>> Long story short, I have two open bottles of ketchup. I won't even
>>>>> get
>>>>> into that saga but there you have it. And I need the refrigerator
>>>>> space. And yes, open ketchup does need to be refrigerated these days.
>>>>> At least this kind does.
>>>>>
>>>>> I also don't want to use the oven because there is no end in sight for
>>>>> this heat wave. But I did find an oven recipe that sounded
>>>>> interesting.
>>>>>
>>>>> http://www.bonappetit.com/recipes/ar...on-appetit-way
>>>>>
>>>>>
>>>>>
>>>>>
>>>>> I don't think any of us have ever eaten brisket but I see that Amazon
>>>>> Fresh has it in grass fed so that would be an option for a cooler day.
>>>>> However, I am not sure about the sauce. I have never actually made
>>>>> BBQ
>>>>> sauce because none of us like it and I have a feeling that the sauce
>>>>> might in fact be BBQ sauce.
>>>>>
>>>>> An obvious choice would be meatloaf but I have some in the freezer
>>>>> still
>>>>> and it also uses the oven.
>>>>>
>>>>> Then there are Sloppy Joes. None of us really like those much but
>>>>> I do
>>>>> find that making them from scratch is a bit better than Manwich and
>>>>> that
>>>>> ilk.
>>>>>
>>>>> I did mention the BBQ sauce. Don't want to go there or cocktail
>>>>> sauce.
>>>>>
>>>>> I thought that I made some sort of chicken some years ago that called
>>>>> for a lot of ketchup but I have no idea what it was called.
>>>>>
>>>>> And I have made those Crockpot meatballs with the ketchup and grape
>>>>> jelly. My friend swore that they were always wolfed down at his
>>>>> company
>>>>> parties but they were not wolfed down here.
>>>>>
>>>>> I know I have made something with those little wienies in the Crockpot
>>>>> and sometimes my husband will eat those. I can't remember what
>>>>> they had
>>>>> in them though. I want to say mostly ketchup with a little mustard.
>>>>>
>>>>> What am I missing here? There has got to be something obvious that
>>>>> I'm
>>>>> not thinking of.
>>>>>
>>>>> I know that ketchup can be used for cleaning various things but I'm
>>>>> really not interested in that. Aside from doing it once and being
>>>>> slightly amazed, I realize that there are other products that work way
>>>>> better than ketchup does.
>>>>>
>>>>> I also know that the ketchup bottle doesn't take up a lot of fridge
>>>>> space but I just hate having two of the same thing open and I'd
>>>>> like to
>>>>> use one up. Both are almost all the way full too! Grrr....
>>>>>
>>>>> Thanks!
>>>>
>>>> I love ketchup. It's one of the greatest inventions ever! I use it a
>>>> lot. I use it in stir fry and teriyaki sauce and it's used by Asian
>>>> cooks - but don't tell anyone about that. That's one of the secrets of
>>>> the mysterious east. :-)
>>>
>>> I have one word - Jufran!
>>>
>>> http://www.nutriasia.com/products/pr...ail/jufran&l=4
>>
>> I have had Jufran. Mostly it's what the guys on the islands West of us
>> like to use. OTOH, the bottles that I've checked recently looked
>> funny. Translucent and gelatinous so I had to pass on them. I will be
>> on the lookout though.
>>
> It's very cool tasting stuff, our bottle here are thick like ketchup.
>
> Perhaps yours are old?

It might be that it's been sitting too long. The bottles of the stuff in
the stores just don't look right. This morning I went to the store and
checked it out again. This time I shook the bottle. This turns the
product into what I expected - an opaque liquid with granular particles
that coats the bottle when you move the air bubble around. I bought a
bottle and I have great hopes that it will live up to my non-Newtonian
expectations. Ha ha.

"Acme Bully Control" > wrote in message
...
> On 7/4/2015 2:18 PM, dsi1 wrote:
>> On 7/3/2015 8:49 PM, Julie Bove wrote:
>>> Long story short, I have two open bottles of ketchup. I won't even get
>>> into that saga but there you have it. And I need the refrigerator
>>> space. And yes, open ketchup does need to be refrigerated these days.
>>> At least this kind does.
>>>
>>> I also don't want to use the oven because there is no end in sight for
>>> this heat wave. But I did find an oven recipe that sounded interesting.
>>>
>>> http://www.bonappetit.com/recipes/ar...on-appetit-way
>>>
>>>
>>>
>>> I don't think any of us have ever eaten brisket but I see that Amazon
>>> Fresh has it in grass fed so that would be an option for a cooler day.
>>> However, I am not sure about the sauce. I have never actually made BBQ
>>> sauce because none of us like it and I have a feeling that the sauce
>>> might in fact be BBQ sauce.
>>>
>>> An obvious choice would be meatloaf but I have some in the freezer still
>>> and it also uses the oven.
>>>
>>> Then there are Sloppy Joes. None of us really like those much but I do
>>> find that making them from scratch is a bit better than Manwich and that
>>> ilk.
>>>
>>> I did mention the BBQ sauce. Don't want to go there or cocktail sauce.
>>>
>>> I thought that I made some sort of chicken some years ago that called
>>> for a lot of ketchup but I have no idea what it was called.
>>>
>>> And I have made those Crockpot meatballs with the ketchup and grape
>>> jelly. My friend swore that they were always wolfed down at his company
>>> parties but they were not wolfed down here.
>>>
>>> I know I have made something with those little wienies in the Crockpot
>>> and sometimes my husband will eat those. I can't remember what they had
>>> in them though. I want to say mostly ketchup with a little mustard.
>>>
>>> What am I missing here? There has got to be something obvious that I'm
>>> not thinking of.
>>>
>>> I know that ketchup can be used for cleaning various things but I'm
>>> really not interested in that. Aside from doing it once and being
>>> slightly amazed, I realize that there are other products that work way
>>> better than ketchup does.
>>>
>>> I also know that the ketchup bottle doesn't take up a lot of fridge
>>> space but I just hate having two of the same thing open and I'd like to
>>> use one up. Both are almost all the way full too! Grrr....
>>>
>>> Thanks!
>>
>> I love ketchup. It's one of the greatest inventions ever! I use it a
>> lot. I use it in stir fry and teriyaki sauce and it's used by Asian
>> cooks - but don't tell anyone about that. That's one of the secrets of
>> the mysterious east. :-)
>
> I have one word - Jufran!
>
> http://www.nutriasia.com/products/pr...ail/jufran&l=4

I have seen that show about the history of ketchup. I think it was Burt
Wolf's travels. Also have read about it. Very interesting. Didn't used to
be made of tomatoes at all.

On Saturday, July 4, 2015 at 10:18:53 PM UTC-5, Julie Bove wrote:
> "Acme Bully Control" > wrote in message
> ...
> > On 7/4/2015 2:18 PM, dsi1 wrote:
> >> On 7/3/2015 8:49 PM, Julie Bove wrote:
> >>> Long story short, I have two open bottles of ketchup. I won't even get
> >>> into that saga but there you have it. And I need the refrigerator
> >>> space. And yes, open ketchup does need to be refrigerated these days.
> >>> At least this kind does.
> >>>
> >>> I also don't want to use the oven because there is no end in sight for
> >>> this heat wave. But I did find an oven recipe that sounded interesting.
> >>>
> >>> http://www.bonappetit.com/recipes/ar...on-appetit-way
> >>>
> >>>
> >>>
> >>> I don't think any of us have ever eaten brisket but I see that Amazon
> >>> Fresh has it in grass fed so that would be an option for a cooler day.
> >>> However, I am not sure about the sauce. I have never actually made BBQ
> >>> sauce because none of us like it and I have a feeling that the sauce
> >>> might in fact be BBQ sauce.
> >>>
> >>> An obvious choice would be meatloaf but I have some in the freezer still
> >>> and it also uses the oven.
> >>>
> >>> Then there are Sloppy Joes. None of us really like those much but I do
> >>> find that making them from scratch is a bit better than Manwich and that
> >>> ilk.
> >>>
> >>> I did mention the BBQ sauce. Don't want to go there or cocktail sauce.
> >>>
> >>> I thought that I made some sort of chicken some years ago that called
> >>> for a lot of ketchup but I have no idea what it was called.
> >>>
> >>> And I have made those Crockpot meatballs with the ketchup and grape
> >>> jelly. My friend swore that they were always wolfed down at his company
> >>> parties but they were not wolfed down here.
> >>>
> >>> I know I have made something with those little wienies in the Crockpot
> >>> and sometimes my husband will eat those. I can't remember what they had
> >>> in them though. I want to say mostly ketchup with a little mustard.
> >>>
> >>> What am I missing here? There has got to be something obvious that I'm
> >>> not thinking of.
> >>>
> >>> I know that ketchup can be used for cleaning various things but I'm
> >>> really not interested in that. Aside from doing it once and being
> >>> slightly amazed, I realize that there are other products that work way
> >>> better than ketchup does.
> >>>
> >>> I also know that the ketchup bottle doesn't take up a lot of fridge
> >>> space but I just hate having two of the same thing open and I'd like to
> >>> use one up. Both are almost all the way full too! Grrr....
> >>>
> >>> Thanks!
> >>
> >> I love ketchup. It's one of the greatest inventions ever! I use it a
> >> lot. I use it in stir fry and teriyaki sauce and it's used by Asian
> >> cooks - but don't tell anyone about that. That's one of the secrets of
> >> the mysterious east. :-)
> >
> > I have one word - Jufran!
> >
> > http://www.nutriasia.com/products/pr...ail/jufran&l=4
>
> I have seen that show about the history of ketchup. I think it was Burt
> Wolf's travels. Also have read about it. Very interesting. Didn't used to
> be made of tomatoes at all.

-------------------------------------------------------------
Another Method of Making Walnut Catsup



Take green walnuts before the shell is

formed, and grind them in a crab-mill,

or pound them in a marble mortar.

Squeeze out the juice through a coarse

cloth, and put to every gallon of juice

a pound of anchovies, and the same

quantity of bay-salt, four ounces of

Jamaica pepper, two of long and two of

black pepper; of mace, cloves, and

ginger, each an ounce, and a stick of

horseradish. Boil all together till

reduced to half the quantity, and then

put it into a pot. When it is cold, bottle

it close, and in three months it will be

fit for use.



And Trout Fishing in America and Maria Callas poured

walnut catsup on their hamburgers.

--Richard Brautigan
---------------------------------------------------------

Looks disgusting.

--Bryan

Bryan-TGWWW wrote:
>
> -------------------------------------------------------------
> Another Method of Making Walnut Catsup
>
> Take green walnuts before the shell is
>
> formed, and grind them in a crab-mill,
>
> or pound them in a marble mortar.
>
> Squeeze out the juice through a coarse
>
> cloth, and put to every gallon of juice
>
> a pound of...
----------------------------------------------------------------
LOL@ And where will you get green walnuts before the shell is formed
unless you have your own trees? And how many thousands of pounds of
green walnuts will it take to squeeze out a gallon of juice? Get
real, Bryan.

On 7/5/2015 5:02 AM, Bryan-TGWWW wrote:
> And Trout Fishing in America and Maria Callas poured
>
> walnut catsup on their hamburgers.


Sombrero Fallout was better.

"dsi1" > wrote in message
...
> On 7/3/2015 8:49 PM, Julie Bove wrote:
>> Long story short, I have two open bottles of ketchup. I won't even get
>> into that saga but there you have it. And I need the refrigerator
>> space. And yes, open ketchup does need to be refrigerated these days.
>> At least this kind does.
>>
>> I also don't want to use the oven because there is no end in sight for
>> this heat wave. But I did find an oven recipe that sounded interesting.
>>
>> http://www.bonappetit.com/recipes/ar...on-appetit-way
>>
>>
>> I don't think any of us have ever eaten brisket but I see that Amazon
>> Fresh has it in grass fed so that would be an option for a cooler day.
>> However, I am not sure about the sauce. I have never actually made BBQ
>> sauce because none of us like it and I have a feeling that the sauce
>> might in fact be BBQ sauce.
>>
>> An obvious choice would be meatloaf but I have some in the freezer still
>> and it also uses the oven.
>>
>> Then there are Sloppy Joes. None of us really like those much but I do
>> find that making them from scratch is a bit better than Manwich and that
>> ilk.
>>
>> I did mention the BBQ sauce. Don't want to go there or cocktail sauce.
>>
>> I thought that I made some sort of chicken some years ago that called
>> for a lot of ketchup but I have no idea what it was called.
>>
>> And I have made those Crockpot meatballs with the ketchup and grape
>> jelly. My friend swore that they were always wolfed down at his company
>> parties but they were not wolfed down here.
>>
>> I know I have made something with those little wienies in the Crockpot
>> and sometimes my husband will eat those. I can't remember what they had
>> in them though. I want to say mostly ketchup with a little mustard.
>>
>> What am I missing here? There has got to be something obvious that I'm
>> not thinking of.
>>
>> I know that ketchup can be used for cleaning various things but I'm
>> really not interested in that. Aside from doing it once and being
>> slightly amazed, I realize that there are other products that work way
>> better than ketchup does.
>>
>> I also know that the ketchup bottle doesn't take up a lot of fridge
>> space but I just hate having two of the same thing open and I'd like to
>> use one up. Both are almost all the way full too! Grrr....
>>
>> Thanks!
>
> I love ketchup. It's one of the greatest inventions ever! I use it a lot.
> I use it in stir fry and teriyaki sauce and it's used by Asian cooks - but
> don't tell anyone about that. That's one of the secrets of the mysterious
> east. :-)

I decided to have a wee Google ...

http://www.lifehacker.co.uk/2014/08/...tomato-ketchup

http://www.goodhousekeeping.com/home...p-uses-catsup/

http://www.thekitchn.com/ways-to-use...-kitchn-207006

http://www.bhg.com/recipes/dinner/10...-with-ketchup/

http://www.kitchendaily.com/read/7-u...s-uses-ketchup

--
http://www.helpforheroes.org.uk/shop/

On Saturday, July 4, 2015 at 11:05:28 AM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
> ...
> > On 7/3/2015 8:49 PM, Julie Bove wrote:
> >> Long story short, I have two open bottles of ketchup. I won't even get
> >> into that saga but there you have it. And I need the refrigerator
> >> space. And yes, open ketchup does need to be refrigerated these days.
> >> At least this kind does.
> >>
> >> I also don't want to use the oven because there is no end in sight for
> >> this heat wave. But I did find an oven recipe that sounded interesting.
> >>
> >> http://www.bonappetit.com/recipes/ar...on-appetit-way
> >>
> >>
> >> I don't think any of us have ever eaten brisket but I see that Amazon
> >> Fresh has it in grass fed so that would be an option for a cooler day.
> >> However, I am not sure about the sauce. I have never actually made BBQ
> >> sauce because none of us like it and I have a feeling that the sauce
> >> might in fact be BBQ sauce.
> >>
> >> An obvious choice would be meatloaf but I have some in the freezer still
> >> and it also uses the oven.
> >>
> >> Then there are Sloppy Joes. None of us really like those much but I do
> >> find that making them from scratch is a bit better than Manwich and that
> >> ilk.
> >>
> >> I did mention the BBQ sauce. Don't want to go there or cocktail sauce.
> >>
> >> I thought that I made some sort of chicken some years ago that called
> >> for a lot of ketchup but I have no idea what it was called.
> >>
> >> And I have made those Crockpot meatballs with the ketchup and grape
> >> jelly. My friend swore that they were always wolfed down at his company
> >> parties but they were not wolfed down here.
> >>
> >> I know I have made something with those little wienies in the Crockpot
> >> and sometimes my husband will eat those. I can't remember what they had
> >> in them though. I want to say mostly ketchup with a little mustard.
> >>
> >> What am I missing here? There has got to be something obvious that I'm
> >> not thinking of.
> >>
> >> I know that ketchup can be used for cleaning various things but I'm
> >> really not interested in that. Aside from doing it once and being
> >> slightly amazed, I realize that there are other products that work way
> >> better than ketchup does.
> >>
> >> I also know that the ketchup bottle doesn't take up a lot of fridge
> >> space but I just hate having two of the same thing open and I'd like to
> >> use one up. Both are almost all the way full too! Grrr....
> >>
> >> Thanks!
> >
> > I love ketchup. It's one of the greatest inventions ever! I use it a lot.
> > I use it in stir fry and teriyaki sauce and it's used by Asian cooks - but
> > don't tell anyone about that. That's one of the secrets of the mysterious
> > east. :-)
>
> I decided to have a wee Google ...
>
> http://www.lifehacker.co.uk/2014/08/...tomato-ketchup
>
> http://www.goodhousekeeping.com/home...p-uses-catsup/
>
> http://www.thekitchn.com/ways-to-use...-kitchn-207006
>
> http://www.bhg.com/recipes/dinner/10...-with-ketchup/
>
> http://www.kitchendaily.com/read/7-u...s-uses-ketchup
>
> --
> http://www.helpforheroes.org.uk/shop/


Thanks for the links. I will go through them.

I'm sorta famous in this family for my ketchup based steak sauce that I've made for years. One time, I mixed up a batch in a restaurant.