It hadda happen!

What, with all the other silliness, like pre-quartered apples and
already peeled bananas, how far behind could a sell-able product like
"Mayochup" be.

Apparently, it's too hard to jes mix mayo and ketchup together (I
started doing it in 1966). We mixed mayo/ketchup in USAF chow-halls cuz
they wouldn't offer it, otherwise. They even put out little bowls for
us to mix the mess in. My daughter mixed it fer 2 yrs. Who has not had
mayo and ketchup, mixed together?

nb

On Mon, 17 Sep 2018 12:29:07 -0600, notbob > wrote:

>It hadda happen!
>
>What, with all the other silliness, like pre-quartered apples and
>already peeled bananas, how far behind could a sell-able product like
>"Mayochup" be.
>
>Apparently, it's too hard to jes mix mayo and ketchup together (I
>started doing it in 1966). We mixed mayo/ketchup in USAF chow-halls cuz
>they wouldn't offer it, otherwise. They even put out little bowls for
>us to mix the mess in. My daughter mixed it fer 2 yrs. Who has not had
>mayo and ketchup, mixed together?

So they mix it for us. Yoohoo! Three cheers for convenience! The
question is what's in it?

"SOYBEAN OIL, HIGH FRUCTOSE CORN SYRUP, TOMATO CONCENTRATE FROM RED
RIPE TOMATOES, DISTILLED WHITE VINEGAR, ENZYME MODIFIED EGG YOLKS
(EGGS, SALT, PHOSPHOLIPASE), CONTAINS LESS THAN 2% OF THE FOLLOWING:
EGG YOLKS, WHOLE EGGS, SALT, SUGAR, ONION POWDER, GARLIC POWDER, LEMON
JUICE CONCENTRATE, XANTHAN GUM, MODIFIED FOOD STARCH, NATURAL FLAVOR,
PAPRIKA EXTRACT (COLOR), CALCIUM DISODIUM EDTA, POTASSIUM SORBATE AND
SODIUM BENZOATE (TO PROTECT FRESHNESS)."

Wow, "mayochup" doesn't cover it. That should be
soyfructomvineggsaltsugonigarlemxanstarnatflavpapc alpotsod.

The world has just become a little bit better!

On Mon, 17 Sep 2018 17:48:25 -0500, heyjoe >
wrote:

>So what ingredients would you use to make catsup and mayonaise from
>scratch?
>
>fOR EXAMPLE -
>cATSUP
><https://topsecretrecipes.com/heinz-ketchup-copycat-recipe.html>
>One 6-ounce can tomato paste</li>
>1/2 cup light corn syrup</li>
>1/2 cup white vinegar</li>
>1/4 cup water</li>
>1 tablespoon granulated sugar</li>
>1 teaspoon salt</li>
>1/4 teaspoon onion powder</li>
>1/8 teaspoon garlic powder<
>
>MAYONAISE
><https://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe-1951119>
>1 egg yolk
>1/2 teaspoon fine salt
>1/2 teaspoon dry mustard
>2 pinches sugar
>2 teaspoons fresh squeezed lemon juice
>1 tablespoon white wine vinegar
>1 cup oil, safflower or corn
>
>
>On Tue, 18 Sep 2018 04:42:19 +1000, Druce wrote:
>
>>SOYBEAN OIL,
>Lots of choices for the oil in mayonaise, just one of many
>>HIGH FRUCTOSE CORN SYRUP,
>is there really any difference between corn syrups?
>they're all sugar!
>>TOMATO CONCENTRATE FROM RED
>>RIPE TOMATOES,
>can't have catsup without toamtoes, can you?
>>DISTILLED WHITE VINEGAR,
>used in both catsup and mayonaise - it's on there
>>ENZYME MODIFIED EGG YOLKS (EGGS, SALT, PHOSPHOLIPASE),
>questionable - is PHOSPHOLIPASE used to prevent the mayonaise from
>breaking?
>
>>
>>CONTAINS LESS THAN 2% OF THE FOLLOWING:
>>EGG YOLKS,
>in there
>>WHOLE EGGS,
>probably overkill, but not out of line
>>SALT,
>in there
>>SUGAR,
>in there
>>ONION POWDER,
>in there
>>GARLIC POWDER,
>in there
>>LEMON JUICE CONCENTRATE,
>is this really differentfrom "fresh squeezed"?
>>XANTHAN GUM,
>food science at work - unnecessary
>>MODIFIED FOOD STARCH,
>food science at work - unnecessary
>>NATURAL FLAVOR,
>food science at work - unnecessary
>>PAPRIKA EXTRACT (COLOR),
>food science at work - unnecessary
>>CALCIUM DISODIUM EDTA,
>food science at work - unnecessary
>>POTASSIUM SORBATE AND
>food science at work - unnecessary
>>SODIUM BENZOATE (TO PROTECT FRESHNESS).
>food science at work - unnecessary
>
>All in all, not so far off base. I'd buy catsup and mayonaise or
>mayochup for everyday use, rather than make my own from scratch.
>
>Seriously??
>If "you" want to to complain about bad stuff in the food chain, bitch
>about suspected carcinogens, glyphosates (Roundup), in your breakfast
>cereal (oat products).

According to your analysis, 7 unnecessary food science ingredients.
Seven! And you call that "not so far off base"?

On Mon, 17 Sep 2018 18:20:43 -0500, heyjoe >
wrote:

>On Tue, 18 Sep 2018 08:59:39 +1000, Druce wrote:
>
>> According to your analysis, 7 unnecessary food science ingredients.
>> Seven! And you call that "not so far off base"?
>
>Did you ignore the part that said
>>CONTAINS LESS THAN 2% OF THE FOLLOWING:

Less than 2% glyphosate is ok with you too?

>No, I don't have a problem with the following common food additives
>>XANTHAN GUM,
>>MODIFIED FOOD STARCH,
>>NATURAL FLAVOR,
>>PAPRIKA EXTRACT (COLOR),

You don't even know what they mean when they say "natural flavor" (and
neither do I), so it's rather trusting of you not to have a problem
with it.

>That leaves
>>PHOSPHOLIPASE
>>CALCIUM DISODIUM EDTA,
>>POTASSIUM SORBATE
>>SODIUM BENZOATE
>
>Accept food science or make your own from known ingredients? I know
>what I'm going to do.

Make your own, I hope.

>As always, YMMV.

I'd rather not have it at all then have a science project from the
food industry. It's not just about health, it's also the fact that if
they need this much gunk to make a food item, then they suck and their
food sucks.

On Monday, September 17, 2018 at 2:29:13 PM UTC-4, notbob wrote:
> It hadda happen!
>
> What, with all the other silliness, like pre-quartered apples and
> already peeled bananas, how far behind could a sell-able product like
> "Mayochup" be.
>
> Apparently, it's too hard to jes mix mayo and ketchup together

It might be inconvenient at the office. If one never either either
mayo or ketchup separately, having the already-mixed stuff makes
sense.

That said, I've been ranting for a few years now about mixed condiments.
"Why not just buy Foo and Bar and mix them? Then you can have either
one separately if you want!" Sriracha mayo? I'll mix my own, thanks.

> (I
> started doing it in 1966). We mixed mayo/ketchup in USAF chow-halls cuz
> they wouldn't offer it, otherwise. They even put out little bowls for
> us to mix the mess in. My daughter mixed it fer 2 yrs. Who has not had
> mayo and ketchup, mixed together?
>
> nb

Me, perhaps. I don't like ketchup very much. Although I seem to
recall in the past few months having a salad at a restaurant where
the dressing appeared to be nothing more than mayo and ketchup mixed
together. I didn't like it very well.

Cindy Hamilton

On 9/17/2018 3:07 PM, Cindy Hamilton wrote:
> On Monday, September 17, 2018 at 2:29:13 PM UTC-4, notbob wrote:
>> It hadda happen!
>>
>> What, with all the other silliness, like pre-quartered apples and
>> already peeled bananas, how far behind could a sell-able product like
>> "Mayochup" be.
>>
>> Apparently, it's too hard to jes mix mayo and ketchup together
>
> It might be inconvenient at the office. If one never either either
> mayo or ketchup separately, having the already-mixed stuff makes
> sense.
>
> That said, I've been ranting for a few years now about mixed condiments.
> "Why not just buy Foo and Bar and mix them? Then you can have either
> one separately if you want!" Sriracha mayo? I'll mix my own, thanks.
>
>> (I
>> started doing it in 1966). We mixed mayo/ketchup in USAF chow-halls cuz
>> they wouldn't offer it, otherwise. They even put out little bowls for
>> us to mix the mess in. My daughter mixed it fer 2 yrs. Who has not had
>> mayo and ketchup, mixed together?
>>
>> nb
>
> Me, perhaps. I don't like ketchup very much. Although I seem to
> recall in the past few months having a salad at a restaurant where
> the dressing appeared to be nothing more than mayo and ketchup mixed
> together. I didn't like it very well.
>
> Cindy Hamilton
>

I'm not a fanatic, but like ketchup. The mayo mix was a common dressing
in our house 65 years ago when there were only a few bottled dressing
available. I've also added a little ketchup to sour cream as a dressing.

On Monday, September 17, 2018 at 4:01:57 PM UTC-4, Ed Pawlowski wrote:
> On 9/17/2018 3:07 PM, Cindy Hamilton wrote:
> > On Monday, September 17, 2018 at 2:29:13 PM UTC-4, notbob wrote:
> >> It hadda happen!
> >>
> >> What, with all the other silliness, like pre-quartered apples and
> >> already peeled bananas, how far behind could a sell-able product like
> >> "Mayochup" be.
> >>
> >> Apparently, it's too hard to jes mix mayo and ketchup together
> >
> > It might be inconvenient at the office. If one never either either
> > mayo or ketchup separately, having the already-mixed stuff makes
> > sense.
> >
> > That said, I've been ranting for a few years now about mixed condiments.
> > "Why not just buy Foo and Bar and mix them? Then you can have either
> > one separately if you want!" Sriracha mayo? I'll mix my own, thanks.
> >
> >> (I
> >> started doing it in 1966). We mixed mayo/ketchup in USAF chow-halls cuz
> >> they wouldn't offer it, otherwise. They even put out little bowls for
> >> us to mix the mess in. My daughter mixed it fer 2 yrs. Who has not had
> >> mayo and ketchup, mixed together?
> >>
> >> nb
> >
> > Me, perhaps. I don't like ketchup very much. Although I seem to
> > recall in the past few months having a salad at a restaurant where
> > the dressing appeared to be nothing more than mayo and ketchup mixed
> > together. I didn't like it very well.
> >
> > Cindy Hamilton
> >
>
> I'm not a fanatic, but like ketchup. The mayo mix was a common dressing
> in our house 65 years ago when there were only a few bottled dressing
> available. I've also added a little ketchup to sour cream as a dressing.

Ah. We always had Wishbone Italian. I've always preferred
vinaigrettes, although in restaurants I often feel ranch
is safer.

Cindy Hamilton

On 9/17/2018 2:16 PM, Cindy Hamilton wrote:

> .....although in restaurants I often feel ranch
> is safer.

Safer than what!?

I despise "ranch" dressing. Specially when it's used as a base for
'blue cheese' dressing, which restaurants are constantly doing.

THis "Mayochup" is jes a poor-man's Thousand Islands, which is basically
mayo and ketchup with a buncha other stuff (chopped hard-boiled egg,
sweet relish, bacon bits, etc). In fact, in the service, we never
called it "mayo and ketchup". We called it "thousand islands".

nb

On Monday, September 17, 2018 at 4:35:18 PM UTC-4, notbob wrote:
> On 9/17/2018 2:16 PM, Cindy Hamilton wrote:
>
> > .....although in restaurants I often feel ranch
> > is safer.
>
> Safer than what!?
>

Safer than "Italian", which is often too sweet.

> I despise "ranch" dressing. Specially when it's used as a base for
> 'blue cheese' dressing, which restaurants are constantly doing.

If you say so. I don't eat blue cheese in any form.

Cindy Hamlton

Cindy, I don't like ketchup, either, except on French fries now and then.

But I make my own Thousand Island dressing mixing mayo, ketchup, pickle relish and a pinch of
sugar. It's perfect. I think the spread on a Reuben is about the same, but I don't often eat or make
one, so don't know for sure.

N.

On Monday, September 17, 2018 at 8:29:13 AM UTC-10, notbob wrote:
> It hadda happen!
>
> What, with all the other silliness, like pre-quartered apples and
> already peeled bananas, how far behind could a sell-able product like
> "Mayochup" be.
>
> Apparently, it's too hard to jes mix mayo and ketchup together (I
> started doing it in 1966). We mixed mayo/ketchup in USAF chow-halls cuz
> they wouldn't offer it, otherwise. They even put out little bowls for
> us to mix the mess in. My daughter mixed it fer 2 yrs. Who has not had
> mayo and ketchup, mixed together?
>
> nb

When I was growing up, there was a place that served their skinny, tasteless, burgers with a mayo and mustard mix on the top bun and ketchup mixed with pickle relish on the bottom. That's 4 condiments with only 2 steps. That's one fast burger! It was cheap too. Those guys were ahead of their time.

"notbob" > wrote in message
...
> It hadda happen!
>
> What, with all the other silliness, like pre-quartered apples and already
> peeled bananas, how far behind could a sell-able product like "Mayochup"
> be.
>
> Apparently, it's too hard to jes mix mayo and ketchup together (I started
> doing it in 1966). We mixed mayo/ketchup in USAF chow-halls cuz they
> wouldn't offer it, otherwise. They even put out little bowls for us to
> mix the mess in. My daughter mixed it fer 2 yrs. Who has not had mayo
> and ketchup, mixed together?
>
> nb
>


Add pickles and you have the Thousand Island that we made a boat load of for
school lunches back in tthe day.

Cheri

At a real cheap diner I worked at in my youth the "secret sauce" for
burgers was made with about 5 big spoons of mayo from a box in the
walk in, a bottle of ketchup and a big spoon of pickle relish.

Need 1,000 Island dressing? Take above recipe and add tobasco and MSG.

On Mon, 17 Sep 2018 12:29:07 -0600, notbob > wrote:

>It hadda happen!
>
>What, with all the other silliness, like pre-quartered apples and
>already peeled bananas, how far behind could a sell-able product like
>"Mayochup" be.
>
>Apparently, it's too hard to jes mix mayo and ketchup together (I
>started doing it in 1966). We mixed mayo/ketchup in USAF chow-halls cuz
>they wouldn't offer it, otherwise. They even put out little bowls for
>us to mix the mess in. My daughter mixed it fer 2 yrs. Who has not had
>mayo and ketchup, mixed together?
>
>nb

On Tuesday, September 18, 2018 at 4:19:17 PM UTC-10, Barovelli wrote:
> At a real cheap diner I worked at in my youth the "secret sauce" for
> burgers was made with about 5 big spoons of mayo from a box in the
> walk in, a bottle of ketchup and a big spoon of pickle relish.
>
> Need 1,000 Island dressing? Take above recipe and add tobasco and MSG.
>

Now it can be told!

On Mon, 17 Sep 2018 15:12:28 -0500, Sqwertz >
wrote:

>On Mon, 17 Sep 2018 12:29:07 -0600, notbob wrote:
>
>> Who has not had
>> mayo and ketchup, mixed together?
>
>By themselves, no. I also add dill pickle relish, paprika, and
>horseradish (Russian dressing for my Reubens). Maybe grated onion,
>mustard, and lemon juice solids, too (for remoulade).

Too many flavours spoil the broth.