Posted on 10/17/2010 8:42:09 PM PDT by nickcarraway
Catsup is Elizabethan English. It used to be vinegar, herbs, spices and sometimes mushrooms. It survives as Eastern North Carolina vinegar-based barbecue sauce.
I had no Idea that there ever was a non tomato based version of Ketchup.
Ketchup is a Malaysian dish. It used to be pickled fish.
I think it was designed for kids, it was supposed to taste the same, but for some reason the idea of Blue Katchup was just not appealing to me so I never tasted it. I dont think it lasted very long anyway.
I hate celery.
“.......duda......duda.............................
it’s=its
Now it can hide in a bloody mary...
I LOVE celery, and cannot stand the foul slimy concoction foisted upon the public as a foodstuff called “ranch dressing”.
Nellie, I appreciate your disdain for celery, and would never try to force you to eat it in any form. I can only feel badly for you that you cannot enjoy the interesting variety of stimuli that eating a stalk of that veggie brings.
OCC, after trying evey style of ranch “flavoured” foods I dared, I can honestly say that I will eat 3 week old tuna before anything with the descriptive “ranch” EVER passes my lips again.
That stuff is FOUL, and if some moron manages to get celery to taste like that crap, I guarantee that nobody in my family or circle of friends will EVER buy that stuff when I am on the guest list.
Did I mention that I CANNOT STAND ranch dressing?
Hah, I was thinking the same thing!
While I can’t say I hate celery, it ain’t a favorite. I really can’t understand its sanctified role in the French trinity of aromatic vegetables called mirepoix. Mirepoix is used as a base in any number of sauces; since carrot is another member of the trinity, celery can’t be included just for its crunch. But what other flavors or “aromatic” behaviors does it exhibit? Vaguely sour but flavorless to my palate and absent to my nose.
I have a hunch that fennel bulbs would be a far superior component in mirapoix.
Doesn’t look like it adds anything but color to a salad.
If it tastes the same I’m not going to buy it at a premium because it has a slight of hue of red.
Now if they could make it taste like prime rib....!
Camp town ladies sing their song,
All the duda day...
All the duda day,
All the duda night....
“Did I mention that I CANNOT STAND ranch dressing?”
I can’t either...except for homemade.
1 C. Mayo
1/3 C. Buttermilk
1 tsp white vinegar (I just use a capfull)
2-3 cloves of minced garlic, depending on size and personal taste (I use a garlic press or just throw it in the food processor)
Mix well and add
Chives- I use a small handful of dried (2T)
Parsley- likewise
Mix gently and refrigerate. It’s called Ranch but nothing like the bottled stuff. It’s the best salad dressing I’ve ever had. It’s been a huge hit and after having it, I can’t eat bottled Ranch dressing. It’s just gross.
Sounds like the purple carrots that Texas A&M tried out.Bombed miserably
Evidently, to some people, celery has a *bite*. My husband is one of them. I wonder if it is those folks who are called *super tasters*?
I learned early on while cooking, to use a small amount of celery in anything cooked. A little goes a long way. This is doubly true for celery leaves, IMO.
However, fresh celery adds crunch to various tuna, chicken, potato and egg salads. It does add liquid, though.
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