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You would have been so proud of me hereandthere, I didn't even react at all. No use pointing it out so she would start thinking about it.
My daughter eats hot dogs with ketchup and only ketchup. Bleh
Vinny - Ellicott Mills Brew Company (in Ellicott City) serves calamari with a marinara sauce that's pretty good. They also serve a mayo based sauce that's even better. And, actually, I've only had it served with sauce (usually marinara). One has to be careful though, some places serve the calamari on top of the sauce, which I absolutely hate.
It interests me how the tolerable level of sweetness, in varying products or dishes, varies from country to country.
I think that's where I use mushroom soy or maggi, sometimes wiht little mustard. Other ingredients are finely chopped gherkin (or capers) and onion, s&p. Next time I'll mix in chopped marinated anchovies (because of the other thread, and I expect that should go well together).
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46
Hope you didn't hit anythîng on the way down when you fainted sashacYou would have been so proud of me hereandthere, I didn't even react at all. No use pointing it out so she would start thinking about it.
My daughter eats hot dogs with ketchup and only ketchup. Bleh
Vinny - Ellicott Mills Brew Company (in Ellicott City) serves calamari with a marinara sauce that's pretty good. They also serve a mayo based sauce that's even better. And, actually, I've only had it served with sauce (usually marinara). One has to be careful though, some places serve the calamari on top of the sauce, which I absolutely hate.
51
Anon's comment on Mexican ketchup interests me. We use Heinz Chili sauce or Seafood sauce rather than ketchup at home. When we have been in Jamaica (frequently) I was appalled by the thin, and terribly sweet local ketchups of all brands. Can't stand the stuff.It interests me how the tolerable level of sweetness, in varying products or dishes, varies from country to country.
57
KerouacI use ketchup on steak tartare
I think that's where I use mushroom soy or maggi, sometimes wiht little mustard. Other ingredients are finely chopped gherkin (or capers) and onion, s&p. Next time I'll mix in chopped marinated anchovies (because of the other thread, and I expect that should go well together).
58
I suppose I could see where a touch of ketchup might be good on steak tartare although it didn't sound good to me at first. I've never made it cause I had trouble trusting raw beef in Maryland but I would probably put in garlic powder, cumin, salt and pepper, served with a raw egg, capers and raw onion. Now I want to try making some.ADVERTISEMENT
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