GotGarlic
Chef Extraordinaire
It looks like our ketchup, which is also often a base for barbecue sauce.
That's how I feel about ketchup too. But, once upon a time I had a husband who used a lot of ketchup. I had gotten a whole lot of tomatoes cheap and had canned a bunch for using in sauces. I had made some tomato preserves and still had a lot left. So, I figured I would give tomato ketchup a try. I used the recipe in Joy of Cooking. OMG, that stuff was so good that I was putting it on everything, including my eggs at breakfast. It was what the store bought stuff wishes it could be. I think I made 40 pints. Whatever, I was sad when it ran out.
I only use ketchup on French fries, that's it.
I had to laugh when I read all this about ketchup and kecap manis. I have no ketchup in the house, but I do keep a bottle of kecap manis in the fridge, for all that Malaysian and Indonesian foods I make. I usually keep some ketchup, for those recipes calling for a small amount of it, but never use it on anything as a condiment.
Oh, ketchup on eggs is so wrong on so many levels.
CD
Taylor is a brand of pork roll that is made in Jersey. Is it still, or is it another thing made in China now? Shows you I'm not a pork roll guy - I just remember this from somewhere way back, and haven't really looked for it in stores.You live in South Jersey, but your cooking and eating habits are not native to South Jersey species of humans.
Here is a test.
A tasty sliced meat that is good on a bun with a fried egg and a slice of American cheese is...
A) Pork Roll
B) Taylor Ham
C) Trick question, since Taylor Ham does not exist
CD
Taylor is a brand of pork roll that is made in Jersey. Is it still, or is it another thing made in China now? Shows you I'm not a pork roll guy - I just remember this from somewhere way back, and haven't really looked for it in stores.
Something that used to be the signature of south Jersey was good tomatoes, and I love tomatoes! Unfortunately, global warming has made it harder to grow them here (some commercial producers have packed up, and moved to NY), but I still grow over 30 plants a year, just for me! Can't find too many others growing this many around here, unless they are selling them.
You're right, though, CD - I'm not from around here. Dad was in the Navy, and I was born in San Diego, which must be the reason for my love of Mexican food. Travelled all over, and I would try almost anything, just to gross out my sister, which is probably why I will still try just about anything once.
I used to hang out in a pub in the city where pilots would frequent on their nights off between flights. I became friendly with one pilot from Alaska who used to trade me Copper River salmon that he caught a day or two before for the Jersey tomatoes (Big Boys, Beefsteaks, and the like) that I grew.
It was like a drug deal, lol. We'd arrange to meet up in the pub, him carrying a small styrofoam cooler, and me with my brown paper bags of tomatoes.
We both walked away thing we got a great deal.
It was the edition that came out in the 1970s. I had a look at my log. It says I used the recipe in Joy of Cooking.No hurry, TL. If you think of it. If it can’t happen, that’s ok too In the meantime, I’ll see if I can’t my copy of The Joy of Cooking. I know it’s around somewhere, although I can’t vouch for which edition it is.
I don’t mind the occasional recipe that takes a lot of tending!
I guess you have never tried it with home made ketchup.Oh, ketchup on eggs is so wrong on so many levels.
CD
I used to hang out in a pub in the city where pilots would frequent on their nights off between flights. I became friendly with one pilot from Alaska who used to trade me Copper River salmon that he caught a day or two before for the Jersey tomatoes (Big Boys, Beefsteaks, and the like) that I grew.
It was like a drug deal, lol. We'd arrange to meet up in the pub, him carrying a small styrofoam cooler, and me with my brown paper bags of tomatoes.
We both walked away thing we got a great deal.
I guess you have never tried it with home made ketchup.