Again With The Ketchup?

July 30th, 2007 · 3 Comments

I’ve said it before on this blog, and I’ll say it again; I absolutely love ketchup. It’s the world’s most perfect condiment. It magically improves the taste of a lot of foods in which taste was sort of left out of the mix (eggs and potatoes, for example) and it gives an extra kick to foods that don’t necessarily need it, but benefit from it anyway (macaroni and cheese, pizza, etc.). In the opinion of this blog, you can never have enough ketchup. And so it goes that when I saw this article in the Times Tribune, I knew that it was time to plan a family road trip.

Tags: Family · Humor

3 responses so far ↓

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1 Puffin // Jul 30, 2007 at 1:13 pm

Dude…..You want to know what condiment ROCKS…That polynesian sauce at Chic-fil-a! OH YEAH!

Miss ya bro.

Puffin
2 Katie // Aug 2, 2007 at 6:52 pm

Where’s the picture?!
I have to agree Polynesian sauce is dang good!
Although my vote for the perfect condiment is
Sour Cream!!! Mmmmm…YUM!
3 Jamie White // Aug 21, 2007 at 2:15 am

You want to try Wow Wow Sauce. You have to make it yourself…

Wow-Wow Sauce.

butter, a lump about the size of an egg
1 tablespoon flour
300ml beef stock
1 teaspoon English mustard
1 dessertspoon white wine vinegar
1 tablespoon port
1 tablespoon mushroom concentrate*
salt and pepper
1 heaped tablespoon freeze-dried parsley
4 pickled walnuts chopped

Met the butter in a saucepan. Stir in the flour and work in the beef stock. Stir continuously on a moderate heat until you have a smooth thick sauce. Add the mustard, the wine vinegar, the port and the mushroom concentrate, season with salt and pepper. Stir in the parsley and the walnuts, warm through and serve.
Excellent on roast beef.

*Mushroom Concentrate.
6 large button mushrooms salt
Put the mushrooms in a bowl and sprinkle with salt. Set aside for 3 hours then mash them. cover the bowl and leave overnight. Next day drain the liquid into a saucepan (energetically straining the mushroom pulp through a sieve will extract more of the liquid). Boil, stirring all the while, until volume is reduced by about half. This should produce about a tablespoon of the concentrate for your sauce.

With all thanks to Terry Pratchett who came up with the Discworld, and this great recipe… Serve on beef and it will make the steer grateful.

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