TR Forums

just brew it! wrote:

It's posts like that that make me wonder if you're a bot.

I assure you that I'm not. And I doubt a bot could create a thread on old fashion mushroom ketchup anyway.

I will probely need to started a new thread on this but could a bot exspress a desire for trying Native American raw Pemmican?

This is exactly the kind of bizarre and random stuff that I'd expect from a bot.

Redocbew wrote:

This is exactly the kind of bizarre and random stuff that I'd expect from a bot.

So how do I convince you guys that I'm a real person and not a bot?

There's a restaurant chain in Washington & Oregon called McMenamins (IIRC) that serves up the best Ketchup I've ever tasted. It's basically homemade. Strange to recommend a restaurant for their ketchup, but...

DPete27 wrote:

There's a restaurant chain in Washington & Oregon called McMenamins (IIRC) that serves up the best Ketchup I've ever tasted. It's basically homemade. Strange to recommend a restaurant for their ketchup, but...

While I like fresh tomatoes, I don't like tomato based ketchup or sauces, or least not the cheap stuff anyway. However if a nice restaurant makes their own...

I can almost guarantee you've never tasted (tomato based) ketchup like this. I certainly hadn't

I haven't eaten ketchup in like 5 years since I gave up sugar; but when I used to eat it on everything, I would always make my own. 1 large can of tomato sauce, dash of onion salt and garlic powder, and a bottle of sweet Thai chili sauce, stir in a skillet over medium heat for SEVERAL hours. Labor of love but it sure tastes delicious.

Wife makes ketchup, BBQ sauce, spice dry rub, strawberry jam, butter pickle, zucchini relish,

Mum makes currant freezer jam, and marmalade along with some other British faves.

M-I-L makes crab apple jelly and other canning such as burrito sauce, salsa, jalpeno, and veggies.

Most of this stuff is not hard at all it just takes a long time.

We also raise rabbits (for cute and cuddly and for meat), chickens (for meat) and hens for eggs.

If I make my own ketchup it's gonna have chipotle peppers in it!

This thread has reminded me that I need to make myself another bottle of home-made Caribbean red habanero sriracha sauce. Though memo to self, strain out the seeds next time as seeds stuck in bottle nipple tends to create undesired levels of built up pressure resulting in molten explosions of condiment fury all over one's lunch.

just brew it! wrote:

If I make my own ketchup it's gonna have chipotle peppers in it!

no magic mushrooms?

Anovoca wrote:

molten explosions of condiment fury all over one's lunch

I found this phrase highly amusing for some reason.

just brew it! wrote:

Anovoca wrote:

molten explosions of condiment fury all over one's lunch

I found this phrase highly amusing for some reason.

yeah I was pretty proud of that one

How hard is to start a campaign promoting mushroom ketchup as putting advertising everywhere that real ketchup doesn't use tomatoes but mushrooms? When you ask for ketchup, demand the real stuff made from mushrooms, not fruit.

whm1974 wrote:

How hard is to start a campaign promoting mushroom ketchup as putting advertising everywhere that real ketchup doesn't use tomatoes but mushrooms? When you ask for ketchup, demand the real stuff made from mushrooms, not fruit.

Do you ever encounter people on the street who from far away appear to be semi-normal, but, the closer you get to them the louder they must angrily express the myriad voices rambling inside their heads? Do you, like most others, just scurry past them and mutter under your breath about the lack of involuntary mental health treatment?

I hope you're prepared to be treated just like the ramblers.

Captain Ned wrote:

whm1974 wrote:

How hard is to start a campaign promoting mushroom ketchup as putting advertising everywhere that real ketchup doesn't use tomatoes but mushrooms? When you ask for ketchup, demand the real stuff made from mushrooms, not fruit.

Do you ever encounter people on the street who from far away appear to be semi-normal, but, the closer you get to them the louder they must angrily express the myriad voices rambling inside their heads? Do you, like most others, just scurry past them and mutter under your breath about the lack of involuntary mental health treatment?

I hope you're prepared to be treated just like the ramblers.

And people who discover wonderful things get laughed at and scorned at first.

whm1974 wrote:

How hard is to start a campaign promoting mushroom ketchup as putting advertising everywhere that real ketchup doesn't use tomatoes but mushrooms? When you ask for ketchup, demand the real stuff made from mushrooms, not fruit.

Well... if you want to trace it all the way back to its origins, it was really made from fish.

You're also not going to get the public to switch to mushroom ketchup with an ad campaign, since what 99% of people want when they want ketchup is something that tastes more or less like the ketchup they're accustomed to. They don't give a rat's behind that something else used to be called "ketchup", and don't want "historically accurate" ketchup (whether made from mushrooms, fish, or something else).

The foodies who see the ad might go "hey, that's interesting" (if they don't know about it already); maybe a few of them will seek it out to give it a try. Maybe a few of those people will even buy it again.

Everyone else is going to look at your ad and say, "Who the f*ck are they trying to kid, that's not ketchup, that's mushroom juice... and why would I buy mushroom juice that costs like 5x what ketchup costs, when I really want ketchup anyway?"

So I have no idea what you're trying to accomplish with this imaginary multi-million dollar ad blitz, other than waste truckloads of money. If you were really serious about promoting the stuff without pouring millions of dollars down a sinkhole, what you'd probably want to do is advertise specifically on sites/blogs that cater to foodies, or open a restaurant that specializes in historical foods and use the stuff in-house.

whm1974 wrote:

And people who discover wonderful things get laughed at and scorned at first.

It's already been discovered, otherwise you wouldn't be reading web sites about how it was made 100 years ago! If it was that wonderful more people would still be using it... if not on a commercial scale, at least it wouldn't be quite so obscure.

just brew it! wrote:

whm1974 wrote:

And people who discover wonderful things get laughed at and scorned at first.

It's already been discovered, otherwise you wouldn't be reading web sites about how it was made 100 years ago! If it was that wonderful more people would still be using it.

Maybe I'm am a food snob, but I don't care for tomato ketchup, mayo, Bologne, McDonald, and the like. Oh well it looks like that if I want want real ketchup I will have to make it myself or buy the British import.

whm1974 wrote:

Maybe I'm am a food snob, but I don't care for tomato ketchup, mayo, Bologne, McDonald, and the like.

A "food snob" who shops at Food Ruler and Food for Less? I thought all the food snobs shopped at Whole Foods!

whm1974 wrote:

Oh well it looks like that if I want want real ketchup I will have to make it myself or buy the British import.

I have no frikkin' idea how we got from "let's launch an ad blitz to promote mushroom ketchup" to this in a half dozen posts. Your thought processes are baffling (and would probably make an interesting case study).

just brew it! wrote:

whm1974 wrote:

Maybe I'm am a food snob, but I don't care for tomato ketchup, mayo, Bologne, McDonald, and the like.

A "food snob" who shops at Food Ruler and Food for Less? I thought all the food snobs shopped at Whole Foods!

whm1974 wrote:

Oh well it looks like that if I want want real ketchup I will have to make it myself or buy the British import.

I have no frikkin' idea how we got from "let's launch an ad blitz to promote mushroom ketchup" to this in a half dozen posts. Your thought processes are baffling (and would probably make an interesting case study).

OK I'm a poor food snob. And TBH I'm thinking of switching over to Food for Less since they have more variety of stuff.

WHM:

Here you go. It's the closest thing to old Roman garum.

https://www.amazon.com/IASA-Anchovy-Syr ... 6WGIK?th=1

Captain Ned wrote:

WHM:

Here you go. It's the closest thing to old Roman garum.

https://www.amazon.com/IASA-Anchovy-Syr ... 6WGIK?th=1

Can you use by itself? Or do you have to mix it with other stuff?

whm1974 wrote:

Can you use by itself? Or do you have to mix it with other stuff?

Never tasted it, so no clue. Since the bottles are but 100ml, I'm guessing it packs a punch.

Captain Ned wrote:

whm1974 wrote:

Can you use by itself? Or do you have to mix it with other stuff?

Never tasted it, so no clue. Since the bottles are but 100ml, I'm guessing it packs a punch.

From reading the description this sounds like it is meant to be mixed with other sauces, but maybe I just reading too much into it.

whm1974 wrote:

From reading the description this sounds like it is meant to be mixed with other sauces, but maybe I just reading too much into it.

Well, this looks bloody delicious, though it requires high-quality fresh pasta and the kind of olive oil you only bring out for true family (hint: not Filippo Berio Costco jugs).

http://www.foodandwinegazette.com/?p=4585

For good olive oil (a/k/a not fake EVOO like all of the big jugs in US stores):

http://www.olio2go.com/

Captain Ned wrote:

whm1974 wrote:

From reading the description this sounds like it is meant to be mixed with other sauces, but maybe I just reading too much into it.

Well, this looks bloody delicious, though it requires high-quality fresh pasta and the kind of olive oil you only bring out for true family (hint: not Filippo Berio Costco jugs).

http://www.foodandwinegazette.com/?p=4585

That does sound delicious. A lot of Americans become really surprised and shocked when they find out that good cooks do use fermented anchovies in recipes like chilli and spaghetti, and even hamburgers and how really delicious they are.