Oddball ketchups

[Christopher M.]

Article: 'Banana ketchup, apple ketchup, and Goose Island sodas'
http://www.avclub.com/articles/banana-ketchup-apple-ketchup-and-goose-island-soda,29799/


W. Pooh (AKA Winnie P.)

[Bryan]

On Feb 4, 10:25 am, "Christopher M." <nospam_flibb...@floo.com> wrote:
> Article: 'Banana ketchup, apple ketchup, and Goose Island sodas'http://www.avclub.com/articles/banana-ketchup-apple-ketchup-and-goose...


Another Method of Making Walnut Catsup

Take green walnuts before the shell is formed, and grind them in a
crab-mill, or pound them in a marble mortar. Squeeze out the juice
through a coarse cloth, and put to every gallon of juice a pound of
anchovies, and the same quantity of bay-salt, four ounces of Jamaica
pepper, two of long and two of black pepper; of mace, cloves, and
ginger, each an Iyap ounce, and a stick of horseradish. Boil all
together till reduced to half the quantity, and then put it into a
pot. When it is cold, bottle it close, and in three months it will be
fit for use.

--From "Trout Fishing in America", by Richard Brautigan

Sounds awful. ;)

>
> W. Pooh (AKA Winnie P.)

--Bryan

[Cindy Fuller]

In article <jgjm6s$j2m$1...@dont-email.me>,

Now Stan Horwitz might take offense, but tomato ketchup as we know it is
somewhat late to the game. The original ketchup is the Asian kecap
manis, otherwise known as sweet soy sauce.

Speaking of Stan and his elixir of life: I noticed that Heinz has come
out with a version of its ketchup that does NOT have high fructose corn
syrup.

Cindy

--
C.J. Fuller

Delete the obvious to email me

[sf]

On Sat, 4 Feb 2012 11:25:25 -0500, "Christopher M."
<nospam_...@floo.com> wrote:

> Article: 'Banana ketchup, apple ketchup, and Goose Island sodas'
> http://www.avclub.com/articles/banana-ketchup-apple-ketchup-and-goose-island-soda,29799/
>

Banana ketchup is a common condiment (in fact, I have a bottle in my
refrigerator right now) and if you were British, you'd know all about
mushroom ketchup.

I'd like to try one/some of the other ketchups mentioned in the
article. I wonder if they're used with anything in particular?

Recipes:

Apple Ketchup
http://www.gourmet.com/recipes/1940s/1948/09/apple-ketchup
Mango Ketchup
http://www.foodnetwork.com/recipes/bobby-flay/spicy-mango-ketchup-recipe/index.html
Agave (and tomato) ketchup
http://www.thekitchn.com/recipe-homemade-agave-nectar-k-51173

The "agave" ketchup sounds really good. I think I'll try that recipe
soon.

--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/

[sf]

On Sat, 04 Feb 2012 09:06:54 -0800, Cindy Fuller
<cindySP...@cindyjfuller.com> wrote:

> I noticed that Heinz has come
> out with a version of its ketchup that does NOT have high fructose corn
> syrup.

What took its place?

[sf]

On Sat, 4 Feb 2012 17:55:08 +0000 (UTC), Mike Muth
<mi...@unverbesserlich.net> wrote:

> sf <s...@geemail.com> wrote:
>
> > On Sat, 04 Feb 2012 09:06:54 -0800, Cindy Fuller
> > <cindySP...@cindyjfuller.com> wrote:
> >
> >> I noticed that Heinz has come
> >> out with a version of its ketchup that does NOT have high fructose corn
> >> syrup.
> >
> > What took its place?
>

> "Simply Heinz Ketchup" contains sugar rather than HFCS.

Thanks, Mike... back to basics, huh? I'm surprised they didn't switch
to agave.

[dsi1]

My wife got a bottle of Jufran banana sauce from Filipino friends. I was
surprised, it looked nothing like a sauce made from bananas. Mostly, it
looked and tasted like ketchup. I had to check the label to confirm that
it was made from bananas and contained no tomatoes. Unlikely as it
seems, it's true!

[ImStillMags]

On Feb 4, 9:59 am, sf <s...@geemail.com> wrote:
> On Sat, 4 Feb 2012 17:55:08 +0000 (UTC), Mike Muth
>

> <m...@unverbesserlich.net> wrote:
> > sf <s...@geemail.com> wrote:
>
> > > On Sat, 04 Feb 2012 09:06:54 -0800, Cindy Fuller
> > > <cindySPAMOR...@cindyjfuller.com> wrote:
>
> > >>  I noticed that Heinz has come
> > >> out with a version of its ketchup that does NOT have high fructose corn
> > >> syrup.
>
> > > What took its place?
>
> > "Simply Heinz Ketchup" contains sugar rather than HFCS.
>
> Thanks, Mike... back to basics, huh?  I'm surprised they didn't switch
> to agave.

It's starting to come out that agave syrup is not all that good for
you. There are several articles and websites that are talking bout
how it is made and what reaction it has in the body.

http://www.thekitchn.com/agave-nectar-healthful-or-harm-106593

[gregz]

sf <s...@geemail.com> wrote:
> On Sat, 04 Feb 2012 09:06:54 -0800, Cindy Fuller
> <cindySP...@cindyjfuller.com> wrote:
>
>> I noticed that Heinz has come
>> out with a version of its ketchup that does NOT have high fructose corn
>> syrup.
>
> What took its place?

SUGAR !!

Greg

[gregz]

sf <s...@geemail.com> wrote:
> On Sat, 04 Feb 2012 09:06:54 -0800, Cindy Fuller
> <cindySP...@cindyjfuller.com> wrote:
>
>> I noticed that Heinz has come
>> out with a version of its ketchup that does NOT have high fructose corn
>> syrup.
>
> What took its place?

Don't know. I was buying Heinz no salt because I thought it tasted better.
I would rather use hunts but they didn't have no salt. Now this thread made
me read the ingredients and find a lot more potassium. I'm not supposed to
take extra potassium with the diuretic I'm on. Salt in ketchup is many
times unnecessary because the food already has salt. I would never add salt
to marinara sauce, why would I need it in ketchup.

Greg

[George]

I always keep it on hand. There are two versions. The white cap is
"regular" and the red cap version is hot.

[sf]

On Sat, 4 Feb 2012 18:47:36 +0000 (UTC), gregz <ze...@comcast.net>
wrote:

Look up Agave ketchup recipes - the one I posted called for tomato and
looked easy enough that I think I may give it a try today. It calls
for canned tomato, so there's probably salt in that, but you might be
able to find low salt/salt free canned tomato. No idea what the
potassium content is of canned tomato. I doubt they add it, it's
probably what occurs naturally.

[sf]

On Sat, 04 Feb 2012 14:06:34 -0500, George <geo...@nospam.invalid>
wrote:

Note: Hot Jufran isn't really hot, it's more like "interesting". I
said "interesting" because spicy means "hot" to too many people.

[dsi1]

I never noticed that, will check it out. Thanks!

[Christopher M.]

"Andy" <a@b.c> wrote in message news:Xns9FEF76F...@216.196.97.131...

> "Christopher M." <nospam_...@floo.com> wrote:
>
>> Article: 'Banana ketchup, apple ketchup, and Goose Island sodas'

>> http://www.avclub.com/articles/banana-ketchup-apple-ketchup-and-goose-i
>> sland-soda,29799/
>
>
> W. Pooh (AKA Winnie P.),
>
> Seems ketchup is trying to make inroads into the salsa and hot pepper
> sauce
> markets. It's not called market share for nothing.
>
> While Dijon mustard is my goto condiment, Heinz tomato is the ketchup
> brand
> I buy.

I mostly use the regular Heinz. The organic Heinz is just too tomato-y for
most of my recipes.

[sf]

On Sun, 5 Feb 2012 10:31:17 -0500, "Christopher M."
<nospam_...@floo.com> wrote:

> I mostly use the regular Heinz. The organic Heinz is just too tomato-y for
> most of my recipes.

I always use regular too, but tomatoey is good. I often use it when I
just need a squirt of tomato sauce or paste. I have a tube of tomato
paste open and in the refrigerator, but I always forget I have it and
grab the ketchup instead. I should buy the organic; sounds like it
would suit my purposes better because I hardly ever use ketchup as a
condiment.

--
Food is an important part of a balanced diet.

[Dave Smith]

I have been looking for a more interesting ketchup. I rarely use the
stuff but I have noticed lately that it is getting less flavourful and
sweeter. I thought there might be a premium brand that had some good
flavour. The only thing I found was a chipotle ketchup so I tried that.
Not impressed. It tasted like ketchup mixed with BBQ sauce.

If I used more of the stuff I might try making my own.

[sf]

On Sun, 05 Feb 2012 20:25:16 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

> If I used more of the stuff I might try making my own.

I posted a link up-thread to a recipe that I think looks brain dead
easy. I'm going to make it this week (or just as soon as I dig out
the step ladder to get the box of canning jars out of the back of the
cabinet over the stacked washer/dryer). Too bad we aren't closer
together so we can share one batch... I'll be generous and share with
my family, but they use ketchup about as much as I do so I think all
of us will end up freezing it between uses.

Homemade Agave Nectar Ketchup (adapted from Gourmet)
http://www.thekitchn.com/recipe-homemade-agave-nectar-k-51173

about 2 cups

1 28-ounce can of whole tomatoes
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
1/2 cup agave nectar
1 tablespoon molasses
1/2 cup cider vinegar
1/2 teaspoon salt

Heat oil in large, heavy pan. Sauté onions until soft, about 8
minutes. Meanwhile, puree tomatoes in a blender.

When onions are soft, add tomato puree and remaining ingredients.
Simmer for approximately 1 hour, stirring occasionally. Remove from
heat.

Once mixture has cooled slightly, puree in batches. Cool for 2 hours
before serving.

Makes approximately 2 cups and will keep for up to 3 weeks if
refrigerated in well-sealed container.

Variations:

o Toast 1 or 2 dried ancho chile peppers. Remove seeds, roughly chop
and add to mixture before simmering. Peppers will soften and puree
with other ingredients.

o Add 2 teaspoons of hot smoked paprika before simmering.

o Grate a 1-inch piece of ginger and sauté with onions. Add 1-2
teaspoons of Sriracha with remaining ingredients.

[sf]

To be honest, I'm not surprised. That's the way it goes with all
these new "better for you than sugar" sugar substitutes. It's just a
matter of time before someone notices it and does a study.

[Christopher M.]

That's shocking.

[dsi1]

On 2/4/2012 8:26 AM, ImStillMags wrote:
> It's starting to come out that agave syrup is not all that good for
> you. There are several articles and websites that are talking bout
> how it is made and what reaction it has in the body.
>
> http://www.thekitchn.com/agave-nectar-healthful-or-harm-106593

That stuff is popular in Korean stores over here and called "Cactus
Honey." There's also powdered versions. They really dig that stuff! My
guess is that the Koreans consider it an exotic sweetener and that it
has a long history of use by native American Indian tribes. Pretty
special stuff!

We have a bottle at home but it doesn't have the intensely sweet taste
of real honey so what's the point? There's also an Asian sweetener made
from rice but it's pretty much on par with cactus honey as far as
sweetness goes. For me, it's a pass.

[sf]

On Tue, 07 Feb 2012 12:23:03 -1000, dsi1
<ds...@eternal-september.invalid> wrote:

> We have a bottle at home but it doesn't have the intensely sweet taste
> of real honey so what's the point? There's also an Asian sweetener made
> from rice but it's pretty much on par with cactus honey as far as
> sweetness goes. For me, it's a pass.

Hey, you live in Hawaii - you know Asians don't go in for sweet
things. You simply will not find sweet things in a Chinese bakery.
Bean paste is as sweet as it gets.

[dsi1]

You are correct - I am familiar with these foods. The bottle of Blue Agave Cactus sweetener says that it's 25% sweeter than sugar with a low glycemic index. It also says it's been used as a sweetener for hundreds of years.

I sampled a couple of spoons of the stuff. I can't say if it's 25% sweeter because it's tough to compare a liquid sugar with a dry sugar. It's kind of a pleasant taste - something like thinned corn syrup with a distinctive burnt sugar taste. It seems like something that would be easy to fake.

[Bob Terwilliger]

sf wrote:

> Hey, you live in Hawaii - you know Asians don't go in for sweet
> things. You simply will not find sweet things in a Chinese bakery.
> Bean paste is as sweet as it gets.

Blanket statements are always wrong.

Chinese bakers make a very rich, sweet custard they call a Portuguese
egg tart. You won't find those same tarts in Portugal; it's a Chinese
pastry.

You're also ignoring the vast quantities of sweets consumed in
Singapore, Lebanon, Turkey, and India. Do you not realize those
countries are Asian?

Bob

[Julie Bove]

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:4f325071$0$25410$c3e8da3$9b4f...@news.astraweb.com...

Wouldn't Teriyaki classify as sweet? What about sweet and sour?

[dsi1]

On 2/8/2012 12:37 AM, Bob Terwilliger wrote:
> sf wrote:
>
>> Hey, you live in Hawaii - you know Asians don't go in for sweet
>> things. You simply will not find sweet things in a Chinese bakery.
>> Bean paste is as sweet as it gets.
>
> Blanket statements are always wrong.
>
> Chinese bakers make a very rich, sweet custard they call a Portuguese
> egg tart. You won't find those same tarts in Portugal; it's a Chinese
> pastry.

Chinese custard pie is just great. I used to make custard pies all the
time but I don't believe that I'll ever make another regular one after
making my first Chinese custard pie. It's pretty radical stuff. They use
almost twice the amount of eggs.

The Chinese even have their own version of good old American apple pie.

[Doug Freyburger]

dsi1 wrote:
>
> The bottle of Blue Agave Cactus sweetener says that it's 25% sweeter
> than sugar with a low glycemic index.

I've read the claims that it has a low glycemic index. It's sugar
syrup. How can sugar syrup have a low glycemic index? The way I can
think of is not promising - All carbs that can be digested by human
enzymes are converted to simple sugars. Glucose is directly absorbed
and used in metabolism. Other types of simple are slowly converted to
glucose by the liver. Thus for a sugar syrup to have a lower glycemic
index it would need to have a far higher percentage of fructose.

> It also says it's been used as a sweetener for hundreds of years.

As long as there has been tequila there has been agave nectar syrup.
Longer because brewers had to know of the syrup's existance to start
using it.

So far I've only seen agave nectar, brown rice syrup and several other
sweeteners in small containers. Sugar is evil in large quantities not
in small quantities. When it starts coming in 50 pound sacks that will
be the time I start disliking it as an oeverused product.

[dsi1]

On 2/8/2012 10:30 AM, Doug Freyburger wrote:
> dsi1 wrote:
>>
>> The bottle of Blue Agave Cactus sweetener says that it's 25% sweeter
>> than sugar with a low glycemic index.
>
> I've read the claims that it has a low glycemic index. It's sugar
> syrup. How can sugar syrup have a low glycemic index? The way I can
> think of is not promising - All carbs that can be digested by human
> enzymes are converted to simple sugars. Glucose is directly absorbed
> and used in metabolism. Other types of simple are slowly converted to
> glucose by the liver. Thus for a sugar syrup to have a lower glycemic
> index it would need to have a far higher percentage of fructose.

You probably know more about this than I do so I'll have to defer to
your knowledge. I just read stuff on the label and file the figures in
my head.

>
>> It also says it's been used as a sweetener for hundreds of years.
>
> As long as there has been tequila there has been agave nectar syrup.
> Longer because brewers had to know of the syrup's existance to start
> using it.
>
> So far I've only seen agave nectar, brown rice syrup and several other
> sweeteners in small containers. Sugar is evil in large quantities not
> in small quantities. When it starts coming in 50 pound sacks that will
> be the time I start disliking it as an oeverused product.

I use Sucralose in tiny packets so a 50 pound sack of sugar does seem to
be an evil thing. That's humans for you - always looking for the latest
new gimmick. :-)

[sf]

On Wed, 08 Feb 2012 02:37:39 -0800, Bob Terwilliger
<virtualgoth@die_spammer.biz> wrote:

> sf wrote:
>
> > Hey, you live in Hawaii - you know Asians don't go in for sweet
> > things. You simply will not find sweet things in a Chinese bakery.
> > Bean paste is as sweet as it gets.
>
> Blanket statements are always wrong.
>
> Chinese bakers make a very rich, sweet custard they call a Portuguese
> egg tart. You won't find those same tarts in Portugal; it's a Chinese
> pastry.

Portugal was the influence, they wouldn't have come up with it on
their own and I wouldn't call it Asian. If you want to put it that
way, anything in the world that's served over there is Asian.

>
> You're also ignoring the vast quantities of sweets consumed in
> Singapore, Lebanon, Turkey, and India. Do you not realize those
> countries are Asian?
>

And you're being a jerk. Lebanon and Turkey are commonly known as the
Middle East, India and Singapore go by their own names.

[Dan Abel]

In article <jgum1i$2k3$1...@dont-email.me>,

Doug Freyburger <dfre...@yahoo.com> wrote:

> dsi1 wrote:
> >
> > The bottle of Blue Agave Cactus sweetener says that it's 25% sweeter
> > than sugar with a low glycemic index.
>
> I've read the claims that it has a low glycemic index. It's sugar
> syrup. How can sugar syrup have a low glycemic index? The way I can
> think of is not promising - All carbs that can be digested by human
> enzymes are converted to simple sugars. Glucose is directly absorbed
> and used in metabolism. Other types of simple are slowly converted to
> glucose by the liver. Thus for a sugar syrup to have a lower glycemic
> index it would need to have a far higher percentage of fructose.

I've heard as high as 90%.

I was aware that fructose has to be processed in the liver, since the GI
system won't handle it. However, I thought the GI system could process
some other sugars, both simple and more complex. However, some sugars
are simply not digestible directly by our bodies, and different people
don't always have the same ability to process some sugars. Glucose
doesn't need to be processed, it can be used directly for energy.

> As long as there has been tequila there has been agave nectar syrup.
> Longer because brewers had to know of the syrup's existance to start
> using it.

Tequila is made from agave juice, not nectar (which has been processed
and concentrated).

--
Dan Abel
Petaluma, California USA
da...@sonic.net

[Doug Freyburger]

Dan Abel wrote:
> Doug Freyburger <dfre...@yahoo.com> wrote:
>> dsi1 wrote:
>> >
>> > The bottle of Blue Agave Cactus sweetener says that it's 25% sweeter
>> > than sugar with a low glycemic index.
>>
>> I've read the claims that it has a low glycemic index. It's sugar
>> syrup. How can sugar syrup have a low glycemic index? The way I can
>> think of is not promising - All carbs that can be digested by human
>> enzymes are converted to simple sugars. Glucose is directly absorbed
>> and used in metabolism. Other types of simple are slowly converted to
>> glucose by the liver. Thus for a sugar syrup to have a lower glycemic
>> index it would need to have a far higher percentage of fructose.
>
> I've heard as high as 90%.

For folks who dislike HFCS this can hardly be a good feature.

> I was aware that fructose has to be processed in the liver, since the GI
> system won't handle it. However, I thought the GI system could process
> some other sugars, both simple and more complex. However, some sugars
> are simply not digestible directly by our bodies, and different people
> don't always have the same ability to process some sugars. Glucose
> doesn't need to be processed, it can be used directly for energy.

The intestines will digest complex carbs other than fiber into simple
sugars. The intestines will absorb all types of simple sugars. I've
never read of any conversion among types of simple sugars that takes
place in the digestion process. Fructose, lactose and such are
converted after being digested.

I've had agave nectar syrup. It's okay. I've had brown rice syrup.
It's okay. I've had light and dark corn syrup. They are okay. I grew
up with maple syrup so it's the type I like best. I also like cane
based ones like Lyle's Golden and sorghum based sorghum sweet. To me
those types are better than okay without beating my favorite. Had I
been born in a region that used Lyle's Golden or sorghum sweet the local
one would likely be my favorite - Rather like most people prefering
their native pizza style.

[Christopher M.]

"dsi1" <ds...@eternal-september.invalid> wrote in message
news:jgs88g$sfi$1...@dont-email.me...

Anthony Bourdain did a show on that. Kind of unsavory.
http://newyork.grubstreet.com/2009/01/and_anthony_bourdains_fermente.html

[Bob Terwilliger]

sf wrote:

>>> Hey, you live in Hawaii - you know Asians don't go in for sweet
>>> things. You simply will not find sweet things in a Chinese bakery.
>>> Bean paste is as sweet as it gets.
>>
>> Blanket statements are always wrong.
>>
>> Chinese bakers make a very rich, sweet custard they call a Portuguese
>> egg tart. You won't find those same tarts in Portugal; it's a Chinese
>> pastry.
>
> Portugal was the influence, they wouldn't have come up with it on
> their own and I wouldn't call it Asian. If you want to put it that
> way, anything in the world that's served over there is Asian.
>>
>> You're also ignoring the vast quantities of sweets consumed in
>> Singapore, Lebanon, Turkey, and India. Do you not realize those
>> countries are Asian?
>>
> And you're being a jerk. Lebanon and Turkey are commonly known as the
> Middle East, India and Singapore go by their own names.

Asia is a continent. Any country on that continent is Asian. That
includes Lebanon, Turkey, India, Singapore, Iran, Saudi Arabia, and more
than 50 other countries.

(See http://en.wikipedia.org/wiki/List_of_Asian_countries)

What YOU think of as Asia is grossly incomplete. You have been
brainwashed by the Political Correctness Thought Police into believing
that the only Asian countries are those where yellow-skinned slant-eyed
people live.

Bob

[sf]

On Tue, 14 Feb 2012 07:01:23 -0800, Bob Terwilliger
<virtualgoth@die_spammer.biz> wrote:

> Asia is a continent. Any country on that continent is Asian. That
> includes Lebanon, Turkey, India, Singapore, Iran, Saudi Arabia, and more
> than 50 other countries.

Only you seem to be confused and subsequently split hairs that never
need splitting in real life. When you work overseas, do say you're
going to Asia or to the Middle East? I bet you call it the Middle
East, just like everyone else does... so there's NO confusion.

[Bob Terwilliger]

sf wrote:

>> Asia is a continent. Any country on that continent is Asian. That
>> includes Lebanon, Turkey, India, Singapore, Iran, Saudi Arabia, and more
>> than 50 other countries.
>
> Only you seem to be confused and subsequently split hairs that never
> need splitting in real life. When you work overseas, do say you're
> going to Asia or to the Middle East? I bet you call it the Middle
> East, just like everyone else does... so there's NO confusion.

I'm not confused. I *know* what Asia means, and I use the term
correctly. I'm not the one who said that "Asians don't go in for sweet
things." That was you, and that was wrong.

If I'm going to Japan or Korea, I say I'm going to Japan or Korea. I
don't say I'm going to Asia -- because Asia *does* mean all those
countries you find inconvenient to include in the definition. Asia
includes much of the Middle East, though not all of it.

I get that you don't like being correct about the definition of Asia. I
get that you have been brainwashed not to use the word "Orient", even
though that's EXACTLY the correct word to use in place of the way you've
been incorrectly using "Asia." Are you truly incapable of overcoming
that brainwashing, even when its glaring incorrectness is pointed out to
you?

Bob

[Christopher M.]

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:4f325071$0$25410$c3e8da3$9b4f...@news.astraweb.com...

> sf wrote:
>
>> Hey, you live in Hawaii - you know Asians don't go in for sweet
>> things. You simply will not find sweet things in a Chinese bakery.
>> Bean paste is as sweet as it gets.
>
> Blanket statements are always wrong.
>
> Chinese bakers make a very rich, sweet custard they call a Portuguese egg
> tart. You won't find those same tarts in Portugal; it's a Chinese pastry.

I think some bakeries call those 'sun tarts'.

[Christopher M.]

"Andy" <a@b.c> wrote in message news:Xns9FF98CE...@216.196.97.131...

> "Christopher M." <nospam_...@floo.com> wrote:
>
>> Article: 'Banana ketchup, apple ketchup, and Goose Island sodas'
>> http://www.avclub.com/articles/banana-ketchup-apple-ketchup-and-goose-i
>> sland-soda,29799/
>
>

> W. Pooh (AKA Winnie P.)
>
>

> I know Sriracha is a chili sauce but it looked like ketchup and I was
> interested in trying it, from comments here.
>
> I made a cheeseburger and applied it like it was ketchup.
>
> Took a bite and in an instant the sting set in. I don't remember if it
> was the heat or vinegar or both that irritated me more.
>
> The burger went into the trash after that bite. I kept the Srirach around
> for a short while, using it by the drop on a few things before throwing
> it out.
>
> For me, it's Heinz, The Un-Oddball Ketchup." ;)

I like hot chili sauce on Italian subs.

But that might be too fruity for burgers.

I'd go for regular Heinz. Organic Heinz is too fruity for me, except as a
dip.

I'd also avoid sweet chili sauce on burgers, and Louisiana hot sauce. But
they might be good on pizza.

W. Pooh (AKA Winnie P.)

"I'm a Pooh bear."