tomato ketchup

[PBancroft]

I make my own...

EDIT: That sounds somehow inappropriate. I mean I actually make my own. I grow the tomatoes and everything. It's delish.

 

[Headgardener]

It simply HAS to be

Hendersons Relish


it's from Sheffield you know !

With you there Ventoux, back in the early eighties when I was at Leatherhead I had a friend who used to bring a bottle down whenever he went home. Went very well splashed inside a cornish pastie . Haven't seen it down here though, the south don't know what they're missing.

 

[Keith Oates]

There's a proper place for Tomato Ketchup and that is in a bottle on a supermarket shelf and there it should stay!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

[rusky]

Butter puffs, spread with butter, some nice strong cheddar laid on top, tomato ketchup spread on cheddar & a glass of red wine

 

[Baggy]

Tomato ketchup, brown sauce, Branston and mayonnaise are all the work of the Devil.

 

[Bromptonaut]

Can't be doing with Heinz but the French Amora brand is is OK - more tomatoes & less sugar.

Really and HP man myself. Fletchers Tiger sauce was a good un as well but I think it's long gone now.

 

[srw]

Strong sweet-and-sour sauces are some of the best accompaniments you can get, but you need to get it right. If the base ingredient is good enough (good quality meat or fish, properly strong cheese) then it's best to leave well alone, but to enliven substandard ingredients (and there are far too many of those):

Ketchup is just about OK on fish-and-chips in the absence of tartare sauce.
For breakfast it has to be brown sauce unless there really isn't any alternative.
With cheese or in sandwiches (meat or cheese) I wouldn't touch anything apart from chutney or pickle, unless it's cheese-on-toast, when worcester sauce and/or raisins are called for.
Lamb requires mint sauce or chilli sauce.
Seafood in general wants a hit of heat, whether that's chilli or chorizo.
For salads, I prefer my sweetness to come from pine nuts or raisins. (Which reminds me - one of Pizza Express's best inventions is the Veneziana - capers, onions, pine nuts and raisins).


Mustard and horseradish are repulsive inventions, fit only for use as emetics.

 

[theclaud]

unless it's cheese-on-toast, when [...] raisins are called for.

Controversial stuff, Srw!

And you surprise me again on mustard and horseradish - wonderful things!

 

[srw]

The raisins-on-cheese-on-toast thing (add the raisins just before the end of toasting) is a relic of childhood. Particularly good with toasted blue cheese. Actually, so is the fruit-in-salad thing.

The other relic of childhood I've still got is an insistence on Bovril on toast for breakfast. Bovril and scrambled eggs are especially good, although I've graduated from Bovril on scrambled eggs to scrambled eggs on Bovril. I've never got used to the idea of sweet things for breakfast, and when I discovered Gentlemen's Relish I was in heaven.

 

[theclaud]

The raisins-on-cheese-on-toast thing (add the raisins just before the end of toasting) is a relic of childhood. Particularly good with toasted blue cheese. Actually, so is the fruit-in-salad thing.

The other relic of childhood I've still got is an insistence on Bovril on toast for breakfast. Bovril and scrambled eggs are especially good, although I've graduated from Bovril on scrambled eggs to scrambled eggs on Bovril. I've never got used to the idea of sweet things for breakfast, and when I discovered Gentlemen's Relish I was in heaven.

It's good stuff. But then I like most things that are anchovy-based.

Don't the scrambled-eggs sink?

 

[srw]

And you surprise me again on mustard and horseradish - wonderful things!

\a woman of discernment and taste clearly can't be right about everything.

 

[dellzeqq]

A girlfriend of a friend asked for ketchup to put on roast lamb I had cooked. I was only able to forgive her for this on the basis that she was American and thus knew no better.

well, let me tell you something. I only know one gourmet. I used to know two, but I lost touch with the chap whose brother insisted on having ketchup behind the counter at the Gritti. So my one remaining gourmet friend insists on ketchup with his roast lamb. That's organic Welsh roast lamb that has been marinaded in kiwi fruit prior to the roasting. (He also insists that I carve the roast lamb, which, given the expertise that has been lavished on it, is just the most tremendous compliment).

 

[User482]

So, this morning I had a bacon butty for breakfast: homemade bread, butcher's local bacon, salad leaves from the garden....and a squirt of ketchup. Lovely.

I don't make my own - instead, gluts of tomatoes are roasted with onion and garlic, then blended with basil. It makes a brilliant pizza sauce.

 

[theclaud]

well, let me tell you something. I only know one gourmet. I used to know two, but I lost touch with the chap whose brother insisted on having ketchup behind the counter at the Gritti. So my one remaining gourmet friend insists on ketchup with his roast lamb. That's organic Welsh roast lamb that has been marinaded in kiwi fruit prior to the roasting. (He also insists that I carve the roast lamb, which, given the expertise that has been lavished on it, is just the most tremendous compliment).

[Ignoring the ketchup horror story] This is interesting. There's a wonderful dish from Lucknow that involves marinating a whole leg of lamb in green papaya - it contains the enzyme called papain, which tenderizes the meat. Same goes for pineapple - hence the origin of the much-abused gammon-and-pineapple thing. I wonder if kiwi has the same stuff in it?

 

[threebikesmcginty]

Salad leaves for breakfast?

De gustibus...

Salad leaves?