Personal computing discussed
Moderators: askfranklin, renee, emkubed, Captain Ned
DreadCthulhu wrote:The Philippines invented an even weirder ketchup - Banana ketchup during WWII, when there was a shortage of tomatoes, but lots of bananas around.
whm1974 wrote:If I ever get the chance to try that I will. Do they still make it in the Philippines?
Captain Ned wrote:whm1974 wrote:If I ever get the chance to try that I will. Do they still make it in the Philippines?
https://www.amazon.com/s/ref=nb_sb_noss ... na+ketchup
whm1974 wrote:Did a brief search for Mushroom Ketchup and the only stuff I can find is imported from England. No one in the US produces it?
Captain Ned wrote:whm1974 wrote:Did a brief search for Mushroom Ketchup and the only stuff I can find is imported from England. No one in the US produces it?
I'm sure some cheffy-types do in their own restaurants, but it just doesn't have a market here.
Captain Ned wrote:Well, the few recipes I Googled look really simple, so have at.
EDIT: These two are related and look pretty authentic.
https://savoringthepast.net/2016/04/13/ ... m-ketchup/
https://revolutionarypie.com/2013/03/14 ... m-ketchup/
A really easy way out would be to put some ground mushroom powder in a bottle of worcestershire sauce, since worcestershire is but an intermediate step from the original fish sauce to mushroom, then tomato kethup.
whm1974 wrote:Yeah looks fairly simple enough to do. I'm surprised that Jas Townsend and Son isn't selling this themselves.
just brew it! wrote:whm1974 wrote:Yeah looks fairly simple enough to do. I'm surprised that Jas Townsend and Son isn't selling this themselves.
Setting up a business to produce and distribute a perishable food product on a commercial scale is a pretty big PITA. Presumably they don't want to make a full-time job of it and would rather keep making videos, blogging, and selling related (non-perishable) paraphernalia instead.
whm1974 wrote:just brew it! wrote:whm1974 wrote:Yeah looks fairly simple enough to do. I'm surprised that Jas Townsend and Son isn't selling this themselves.
Setting up a business to produce and distribute a perishable food product on a commercial scale is a pretty big PITA. Presumably they don't want to make a full-time job of it and would rather keep making videos, blogging, and selling related (non-perishable) paraphernalia instead.
Yeah that would make sense. For some odd ball reason I keep seeing untapped "business opportunities" everywhere, but I lack the motivation and of course the funding to pursue them.
just brew it! wrote:I think you've also got some pretty strange ideas about what would be a potentially marketable/profitable product. That's at least as big of an issue as motivation and funding. At least mushroom ketchup is a lot more plausible than the lab grown canned meat idea you were pitching in the Spam thread.
whm1974 wrote:Hey the Canned Cultured Meat can use the left overs from the mushroom ketchup as flavouring. Call it Colonial American flavor or such.
Captain Ned wrote:whm1974 wrote:Hey the Canned Cultured Meat can use the left overs from the mushroom ketchup as flavouring. Call it Colonial American flavor or such.
Spread those spent mushroom bits on some sheet pans and leave them in the sun for a couple of hours and you've got some concentrated flavor right there. Grind it up and sprinkle that over some pasta or ramen for an instant umami bomb.
bfg-9000 wrote:Hmm, umami is generally from free glutamate and is why sauces like garum (and related fish sauces including Worcestershire and the mentioned original ketchup) or soy sauce are fermented (the organisms chosen have the proper proteases to digest the proteins). Marmite is created from autolysis of yeast, which presumably has its own proteases for this.
This mushroom ketchup sounds salty like the umami sauces, and mushrooms do already contain some glutamate (at least the darker parts). As it's from the 18th century when sugar was still a luxury good, it's also not going to be anything like modern sweet sauces such as the mentioned banana ketchup, tomato ketchup or plum sauce so the name could be problematic for marketing. It will also necessarily be much more expensive than mushroom gravy (which is largely flour).
There's a popular recipe for a dried ground porcini mushroom salt called, of all things, "Magic Mushroom Powder"
just brew it! wrote:WTF, dude. Are you on "magic mushroons" yourself?
whm1974 wrote:just brew it! wrote:WTF, dude. Are you on "magic mushroons" yourself?
Nope, just overthinking of ways to make money.
just brew it! wrote:whm1974 wrote:just brew it! wrote:WTF, dude. Are you on "magic mushroons" yourself?
Nope, just overthinking of ways to make money.
And maybe get yourself beat up by a pissed off "customer"?
whm1974 wrote:Now I like to know where I can buy a bottle of this stuff? Would I have to make myself? Would it be worthwhile for me to do so?
ludi wrote:whm1974 wrote:Now I like to know where I can buy a bottle of this stuff? Would I have to make myself? Would it be worthwhile for me to do so?
If you were to actually try/buy/make even a quarter of the various stuffs that you threaten to try/buy/make around here, we would be watching YOUR variety show on YouTube.