Curt Nelson wrote:
> Hi everybody:
>
> It was a rare, clear and cold day here in Seattle and my Dad was in town, so
> we grabbed some live oysters and headed to a beach to eat them on the
> half-shell. He whipped up his cocktail sauce concoction of Heinz ketchup,
> prepared horseradish, Worcestershire, lemon juice and some pepper. I shucked
> 'em and we ate them off the tailgate of my truck.
>
> The whitecaps were raging on Puget Sound and the Olympic Mountains were
> majestic and clear as can be. It was 30 degrees and the wind was blowing
> like hell off the sea and we froze our asses off and had a great time. It
> was a great day! I'm now old enough to understand that my parents aren't
> going to be here forever and days like this I will always remember.
>
> Afterward, we were talking about how we might make the cocktail sauce even
> better. Thinking that ketchup is basically tomatoes, vinegar, and corn
> sugar, I thought perhaps we could make it even better with some canned
> Marzano (?) tomatoes, real vinegar and sugar, and fresh horseradish root
> along with the other ingredients.
>
> Anyway, the base the sauce is still ketchup and I would imagine that one
> could make it pretty darn good at home. Anyone have experience with this?
>
> Hasta,
> Curt Nelson
>
>


Every gardener should make their own ketchup at least once in his life.

You start with a half a bushel of tomatoes, and a bunch of sugar, vinegar,
and expensive spice. Cook it all day long (don't forget to stir!) and you
end up with 1 1/2 pints of ketchup that's almost as good as Hunts or Heinz
ketchup from the store -- except H's is a lot smoother, and costs 1/10 of
what you spent making it yourself.

Seriously, you need to try it... once.

Best regards,
Bob

zxcvbob > wrote:
> Curt Nelson wrote:
> > Hi everybody:
> >
> > It was a rare, clear and cold day here in Seattle and my Dad was in
> > town, so we grabbed some live oysters and headed to a beach to eat them
> > on the half-shell. He whipped up his cocktail sauce concoction of Heinz
> > ketchup, prepared horseradish, Worcestershire, lemon juice and some
> > pepper. I shucked 'em and we ate them off the tailgate of my truck.
> > [ . . . ]
> > Anyway, the base the sauce is still ketchup and I would imagine that
> > one could make it pretty darn good at home. Anyone have experience with
> > this?

Curt, Google on 'cocktail sauce recipe'.

[ . . . ]

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~ www.delphiayachtsusa.com

zxcvbob wrote:

> Every gardener should make their own ketchup at least once in his life.
>
> You start with a half a bushel of tomatoes, and a bunch of sugar, vinegar,
> and expensive spice. Cook it all day long (don't forget to stir!) and you
> end up with 1 1/2 pints of ketchup that's almost as good as Hunts or Heinz
> ketchup from the store -- except H's is a lot smoother, and costs 1/10 of
> what you spent making it yourself.
>
> Seriously, you need to try it... once.


Lol...

I agree with this psot....

Years ago I tried and tried to make ketchup (used to can a lot). It NEVER
turned out edible, no matter what I tried. Complete waste 'o my time...

If I were making it again I'd use Tart's "recipe" up there, it sounds simple
enuf...

--
Best
Greg

> Every gardener should make their own ketchup at least once in his life.

I made 'plum ketchup' several times, from an olde recipe.
Burnt it each and every time...

zxcvbob wrote:
> Curt Nelson wrote:
>
>> Hi everybody:
>>
>> It was a rare, clear and cold day here in Seattle and my Dad was in
>> town, so we grabbed some live oysters and headed to a beach to eat
>> them on the half-shell. He whipped up his cocktail sauce concoction of
>> Heinz ketchup, prepared horseradish, Worcestershire, lemon juice and
>> some pepper. I shucked 'em and we ate them off the tailgate of my truck.
>>
>> The whitecaps were raging on Puget Sound and the Olympic Mountains
>> were majestic and clear as can be. It was 30 degrees and the wind was
>> blowing like hell off the sea and we froze our asses off and had a
>> great time. It was a great day! I'm now old enough to understand that
>> my parents aren't going to be here forever and days like this I will
>> always remember.
>>
>> Afterward, we were talking about how we might make the cocktail sauce
>> even better. Thinking that ketchup is basically tomatoes, vinegar, and
>> corn sugar, I thought perhaps we could make it even better with some
>> canned Marzano (?) tomatoes, real vinegar and sugar, and fresh
>> horseradish root along with the other ingredients.
>>
>> Anyway, the base the sauce is still ketchup and I would imagine that
>> one could make it pretty darn good at home. Anyone have experience
>> with this?
>>
>> Hasta,
>> Curt Nelson
>>
>
>
> Every gardener should make their own ketchup at least once in his life.
>
> You start with a half a bushel of tomatoes, and a bunch of sugar,
> vinegar, and expensive spice. Cook it all day long (don't forget to
> stir!) and you end up with 1 1/2 pints of ketchup that's almost as good
> as Hunts or Heinz ketchup from the store -- except H's is a lot
> smoother, and costs 1/10 of what you spent making it yourself.
>
> Seriously, you need to try it... once.
>
> Best regards,
> Bob
I just use grated horseradish, Worchestershire sauce, and tomato catsup
to make cocktail sauce. Every chef down here in Louisiana pretty much
does the same thing. We just call it "red" sauce and eat it with all
kinds of sea food.

I know what you're talking about Curt. My Dad died in 1982 and I still
miss him. When I was a kid we would take the old wooden skiff with the 5
hp engine and go out into Galveston Bay and get oysters off Dad's oyster
lease. He would open them and we would squeeze lemon juice on them or
sprinkle some hot sauce. Best oysters in the world then and now. I can
still see my Dad's wry little grin as he taught me how to eat an oyster.
Same grin as teaching a boy to be a man. Always remember those moments,
they're priceless.

George

"George Shirley" > wrote in message
...
> zxcvbob wrote:
>> Curt Nelson wrote:
>>
>>> Hi everybody:
>>>
>>> It was a rare, clear and cold day here in Seattle and my Dad was in
>>> town, so we grabbed some live oysters and headed to a beach to eat them
>>> on the half-shell. He whipped up his cocktail sauce concoction of Heinz
>>> ketchup, prepared horseradish, Worcestershire, lemon juice and some
>>> pepper. I shucked 'em and we ate them off the tailgate of my truck.
>>>
>>> The whitecaps were raging on Puget Sound and the Olympic Mountains were
>>> majestic and clear as can be. It was 30 degrees and the wind was blowing
>>> like hell off the sea and we froze our asses off and had a great time.
>>> It was a great day! I'm now old enough to understand that my parents
>>> aren't going to be here forever and days like this I will always
>>> remember.
>>>
>>> Afterward, we were talking about how we might make the cocktail sauce
>>> even better. Thinking that ketchup is basically tomatoes, vinegar, and
>>> corn sugar, I thought perhaps we could make it even better with some
>>> canned Marzano (?) tomatoes, real vinegar and sugar, and fresh
>>> horseradish root along with the other ingredients.
>>>
>>> Anyway, the base the sauce is still ketchup and I would imagine that one
>>> could make it pretty darn good at home. Anyone have experience with
>>> this?
>>>
>>> Hasta,
>>> Curt Nelson
>>>
>>
>>
>> Every gardener should make their own ketchup at least once in his life.
>>
>> You start with a half a bushel of tomatoes, and a bunch of sugar,
>> vinegar, and expensive spice. Cook it all day long (don't forget to
>> stir!) and you end up with 1 1/2 pints of ketchup that's almost as good
>> as Hunts or Heinz ketchup from the store -- except H's is a lot smoother,
>> and costs 1/10 of what you spent making it yourself.
>>
>> Seriously, you need to try it... once.
>>
>> Best regards,
>> Bob
> I just use grated horseradish, Worchestershire sauce, and tomato catsup to
> make cocktail sauce. Every chef down here in Louisiana pretty much does
> the same thing. We just call it "red" sauce and eat it with all kinds of
> sea food.
>
> I know what you're talking about Curt. My Dad died in 1982 and I still
> miss him. When I was a kid we would take the old wooden skiff with the 5
> hp engine and go out into Galveston Bay and get oysters off Dad's oyster
> lease. He would open them and we would squeeze lemon juice on them or
> sprinkle some hot sauce. Best oysters in the world then and now. I can
> still see my Dad's wry little grin as he taught me how to eat an oyster.
> Same grin as teaching a boy to be a man. Always remember those moments,
> they're priceless.
>
> George
>

I stir all that stuff into some nice tart plum jam for a sweet dipping
sauce. And y'all wouldn't catch my Midwestern Dad eating oysters, and
certainly not raw, for the world. But I remember how I held his old hands
last - they were soft. And they had never been soft in my life, always
cracked and bleeding from working outdoors.
Edrena

> Curt Nelson wrote:
> > Hi everybody:
> >
> > It was a rare, clear and cold day here in Seattle and my Dad was in town, so
> > we grabbed some live oysters and headed to a beach to eat them on the
> > half-shell. He whipped up his cocktail sauce concoction of Heinz ketchup,
> > prepared horseradish, Worcestershire, lemon juice and some pepper.


Cocktail Sauce

1 cup ketchup
2 Tbs A1 Steak Sauce
2 Tbs Worcestershire sauce
2 Tbs Horseradish Sauce, cream style
1 tsp lemon juice
1/2 tsp hot red pepper sauce
1/4 tsp salt

Mix well.


Rusty

Rusty wrote:
>
>> Curt Nelson wrote:
>>> Hi everybody:
>>>
>>> It was a rare, clear and cold day here in Seattle and my Dad was in town, so
>>> we grabbed some live oysters and headed to a beach to eat them on the
>>> half-shell. He whipped up his cocktail sauce concoction of Heinz ketchup,
>>> prepared horseradish, Worcestershire, lemon juice and some pepper.
>
>
> Cocktail Sauce
>
> 1 cup ketchup
> 2 Tbs A1 Steak Sauce
> 2 Tbs Worcestershire sauce
> 2 Tbs Horseradish Sauce, cream style
> 1 tsp lemon juice
> 1/2 tsp hot red pepper sauce
> 1/4 tsp salt
>
> Mix well.
>
>
> Rusty
>


I just mix about 2 parts ketchup to 1 part prepared horseradish (from a
reasonably fresh jar). The horseradish can be cream style or regular, it
doesn't seem to make any difference.

Bob

zxcvbob wrote:
> Rusty wrote:
> >
> >> Curt Nelson wrote:
> >>> Hi everybody:
> >>>
> >>> It was a rare, clear and cold day here in Seattle and my Dad was in town, so
> >>> we grabbed some live oysters and headed to a beach to eat them on the
> >>> half-shell. He whipped up his cocktail sauce concoction of Heinz ketchup,
> >>> prepared horseradish, Worcestershire, lemon juice and some pepper.
> >
> >
> > Cocktail Sauce
> >
> > 1 cup ketchup
> > 2 Tbs A1 Steak Sauce
> > 2 Tbs Worcestershire sauce
> > 2 Tbs Horseradish Sauce, cream style
> > 1 tsp lemon juice
> > 1/2 tsp hot red pepper sauce
> > 1/4 tsp salt
> >
> > Mix well.
> >
> >
> > Rusty
> >
>
>
> I just mix about 2 parts ketchup to 1 part prepared horseradish (from a
> reasonably fresh jar). The horseradish can be cream style or regular, it
> doesn't seem to make any difference.
>
> Bob

In New Orleans I encountered a casual bar/restaurant that had a
standard table set up with squeeze bottles of catsup, mayo (or
"mynize") and bottle each of tobasco sauce and horse radish. Little
paper cups were there for you to make your own seafood sauce, if
desired. I had never seen that before. I asked the waitress for
seafood sauce for my breaded shrimp. She said, "Here, hon. Do it this
way." and she mixed up a batch for me. Never saw that before, but
it makes sense. I wonder if I had ordered a sandwich, and asked for
mustard ....