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The Heinz Ketchup we get here probably tastes different than in the US but it's no better than any other ketchup, that is, it's way to sweet and doesn't taste enough like tomatoes for me. I think Heinz specifically had the most sugar of any ketchup on the German market.
It's mind boggling to me to have Heinz as the gold standard of ketchup. I could just as easily sprinkle sugar on my meal for the same effect.
The ketchup I buy is of a regional brand and I'm pretty sure has the most tomatoes of any ketchup here.
Tangy/Spicy is more what I pull out of it. I'm not saying it doesn't have an ass ton of sugar, but that's not the primary taste I get from it in the US.
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
heinz ketchup definitely barely tastes like tomatoes in the US as well, it might be the same. I just think of that as what ketchup is supposed to taste like.
heinz ketchup definitely barely tastes like tomatoes in the US as well, it might be the same. I just think of that as what ketchup is supposed to taste like.
depends on the ketchup too! (there are non tomato based ketchups)
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
heinz ketchup definitely barely tastes like tomatoes in the US as well, it might be the same. I just think of that as what ketchup is supposed to taste like.
depends on the ketchup too! (there are non tomato based ketchups)
My dad is bringing me 12 10oz swordfish steaks from Seattle. I've only ever made ceviche and blackened swordfish so far, and while I really liked both dishes, I'm looking to expand by repertoire. Anyone have a good dish using swordfish? It can be a halibut or ahi recipe and should translate to swordfish A-Okay.
My dad is bringing me 12 10oz swordfish steaks from Seattle. I've only ever made ceviche and blackened swordfish so far, and while I really liked both dishes, I'm looking to expand by repertoire. Anyone have a good dish using swordfish? It can be a halibut or ahi recipe and should translate to swordfish A-Okay.
I like it salted and grilled like you would a fine steak, high heat, medium rare, and I make a basic chimichurri sauce to go with it - 3/4 cup olive oil, 1/4 cup red wine vinegar (or lemon juice), good handful of parsley and cilantro (or oregano if you don't like cilantro), clove or two of garlic, a fresh chili or a pinch of dried red chili depending on what's on hand and how hot I want it and then blitz it with a hand blender. If you don't have a hand blender you can mince everything up and whisk while drizzling in the olive oil to set the emulsion.
On a sort of last minute whim, meaning @Wyborn was the kindest soul and ran out in the middle of the night to pick up tumeric and also green olives since I didn't have either
It tasted great! Really deep lemony flavour. I'm glad I made it
On a sort of last minute whim, meaning @Wyborn was the kindest soul and ran out in the middle of the night to pick up tumeric and also green olives since I didn't have either
It tasted great! Really deep lemony flavour. I'm glad I made it
SPEAKING of ketchup! I just found and purchased some reduced sugar ketchup, which I had no idea even existed, prior to this moment. Has 75% less, apparently. Is also much more expensive and comes in a smaller container, of course, because why would "healthy" be cheap ever? (I know I know, market demand)
also @webber ...as a self-professed scone connoisseur....yours sound and look amazing. I am now hungry for scones.
SPEAKING of ketchup! I just found and purchased some reduced sugar ketchup, which I had no idea even existed, prior to this moment. Has 75% less, apparently. Is also much more expensive and comes in a smaller container, of course, because why would "healthy" be cheap ever? (I know I know, market demand)
also @ webber ...as a self-professed scone connoisseur....yours sound and look amazing. I am now hungry for scones.
Hows it taste?
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
We get the reduced salt and sugar Heinz and I wouldn't say I've thought egads that tastes so different. I mean it's normally on stuff and I've never done a side by side taste but we've not felt the need to go back to the regular one.
SPEAKING of ketchup! I just found and purchased some reduced sugar ketchup, which I had no idea even existed, prior to this moment. Has 75% less, apparently. Is also much more expensive and comes in a smaller container, of course, because why would "healthy" be cheap ever? (I know I know, market demand)
also @ webber ...as a self-professed scone connoisseur....yours sound and look amazing. I am now hungry for scones.
Hows it taste?
TBD. I have like one more "serving" of ketchup in the old container, so once I eat two veggie burgers I can tell you.
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my god
It's mind boggling to me to have Heinz as the gold standard of ketchup. I could just as easily sprinkle sugar on my meal for the same effect.
The ketchup I buy is of a regional brand and I'm pretty sure has the most tomatoes of any ketchup here.
Tangy/Spicy is more what I pull out of it. I'm not saying it doesn't have an ass ton of sugar, but that's not the primary taste I get from it in the US.
depends on the ketchup too! (there are non tomato based ketchups)
the what now?
didn't you used to have the catsup ketchup .gif of Mr. Burns?
Or am I thinking of someone else?
this is it!
What is my purpose?
You pass ketchup.
... ... ... oh god.
Join butterbot over there.
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I like it.
Ketchup in Singapore does not taste the same. Nor does mayonnaise. For some reason their version of Hellman's/Best Foods tastes like Miracle Whip.
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My scones are really shaping up. It's filled with blackberries. I might eat two.
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After Thanksgiving and Christmas this year basically destroyed me, I'm coming off of a break of basically 3 months.
I want to make all vinegar and garlic dishes.
I like it salted and grilled like you would a fine steak, high heat, medium rare, and I make a basic chimichurri sauce to go with it - 3/4 cup olive oil, 1/4 cup red wine vinegar (or lemon juice), good handful of parsley and cilantro (or oregano if you don't like cilantro), clove or two of garlic, a fresh chili or a pinch of dried red chili depending on what's on hand and how hot I want it and then blitz it with a hand blender. If you don't have a hand blender you can mince everything up and whisk while drizzling in the olive oil to set the emulsion.
On a sort of last minute whim, meaning @Wyborn was the kindest soul and ran out in the middle of the night to pick up tumeric and also green olives since I didn't have either
It tasted great! Really deep lemony flavour. I'm glad I made it
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I'm making it friday!
also @webber ...as a self-professed scone connoisseur....yours sound and look amazing. I am now hungry for scones.
https://www.youtube.com/watch?v=JcniyQYFU6M
Hows it taste?
TBD. I have like one more "serving" of ketchup in the old container, so once I eat two veggie burgers I can tell you.