MABB v6.6.6

Overall thoughts on ketchup? Do you use a lot of ketchup during your daily consumption?

It's for children. I don't use it at all.

Mustard is my go to for most things.

I have ketchup with my fries or fried potatoes, sometimes on an omelette

i don't fuck with ketchup

Methuselah Honeysuckle wrote: ↑

18 Dec 2023, 03:21

It's for children. I don't use it at all.

Mustard is my go to for most things.

Wisdom, this is.

Only use it on hot dogs and hamburgers. Sometimes fries.
Aometimes I’ll only do mustard on an hot dog but not usually. Bratwurst is always mustard only. Anyone that puts ketchup on a steak is an irredeemable monster imo.

hot dogs get mustard, onion and relish

its about time i clarified my thinking about ketchup. i mostly just act based on intuition, but it no doubt would be worth scrutinising my underlying philosophy

Do you put it on fox?

i sard processed sauces in general

Ketchup is the devil

I personally know someone who eats steak with ketchup. And yes, she likes her steaks well done.

I don't hang out with her much.

there are a million videos online of people cooking shit and they mix processed mayonaisse, meat bath sauce, ketchup, mustard, chilli sauce, all in a bowl

i mean what the fuck, they're literally all 90% the same ingredients. make your own goddamn relishes and sauces from fresh ingredients

jarred pasta sauce one of the worst offenders. its deliriously easy to make something 10x better and it isn't any more expensive, even if you're going all out and getting DOP certified tomatoes

I only buy pasta sauce when tomatoes are out of season. There’s some that aren’t too shabby.

making your own with canned whole or crushed tomatoes is still vastly superior to even the best jarred options

I make mine from scratch. Let that shit hang out in the crock pot all day

i used jarred sauce too often really need to get into saucing it up better

toss a bunch of olive oil, half a diced onion, and a few minced garlic cloves on the stovetop on medium heat, add salt/pepper and other seasonings as you like. stir it around a bit for a few minutes, once the onions are translucent add tomato (again the canned stuff is totally fine here and will produce stellar results, shoot for san marzano style or actual DOP certified if you're feeling fancy), reduce heat to simmer. stir occasionally for 15-20 minutes. throw a couple big stems of basil in for a few minutes, stir it around a bit, fish them out and discard. salt to taste. you're now miles ahead of the jarred shit

I'm with you up to the onions hitting translucent. At that point I scrape the whole pan into a crock pot. Add tomatoes, tomato paste, the entire spice cabinet and give it all a good stir. Set it on medium for about 30 minutes or so to get everything warmed up. Turn that bitch on low and let it hang out and do it's thing. I usually let it go for 6-8 hours, and it's always better the next day if there's leftovers.

this conversation has graduated into processed jarred pasta sauces versus making your own napoli sauce

ketchup has been forgotten, and the sin of somehow thinking you are cooking by mixing chilli sauce, barbeque sauce, ketchup, mustard and tobasco in a bowl with pepper and then putting it on your chicken or whatever the fuck these morons do on facebook reels

somtimes