The thought of what barbecue sauce is made from has *never *crossed my mind, if you’d asked me if there were tomatoes in it I would have had no idea. I hardly think that’s shocking.
I make three barbecue sauces whenever I make barbecue. Only one contains any tomato product. Yes, I agree tomato tends to be in what is “generic” barbecue sauce, but it’s not necessarily a stupid question. If you happen to be in the Carolinas or talking to someone from there, then it’s especially not a stupid question.
However, if you’ve seen the barbecue sauce, then you should usually be able to tell whether it contains tomato products or not. I’m having a hard time thinking of a reddish or brown barbecue sauce that doesn’t have tomato in it. (Well, Owensboro-style barbecue sauce/dip is dark, I suppose, and doesn’t have tomato.)
If I had a tomato allergy, I’d ask the same question, precisely because tomato sauce is only in *some *American barbeque sauces. I’d be hoping that, especially in a buffet setting, you had some mustard/vinegar sauces without tomato in them.
Today in Chicago, most barbeque joints have three sauces on the table, only one of which is the tomato based thick and sweet Chicago barbeque is known for. There’s also usually a thin Carolina style vinegar based sauce and a mustard based sauce, too.
Yep, and those are the three I serve with my barbecue. (To nitpick, the old school South and West Side Chicago joints are only going to have two sauces: hot and mild [and you can mix these.] Both are usually tomato-based. The vinegar sauce and mustard sauce is something borrowed from the Carolina tradition and something you’ll find in fancier, sit-down “new wave” Chicago barbecue. You certainly won’t find it at places like Lem’s, Barbara Ann’s, Uncle John’s, or even Honey 1, all examples of traditional Chicago barbecue.)
Sometimes I wish I never had, and I’m from there!
Goddamn, North and South Carolina’s sauces are good. I hardly ever make a thick Kansas-style red anymore. I’m tempted to tell them to fuck off, but they do have their place.
Hahahahaha… I don’t know why but that really cracks me up. Hahahahaha.
But just the same I hate the Chicago TV anchors who’s been around for years still can’t pronounce Chicago properly; it’s not Chit-ca-go or Shit-ca-go damn it!
On the subject, ketchup was originally a term for any number of thick sweet-and-savory condiments made from fruits or vegetables. I’ve seen old recipes for banana ketchup, grape ketchup, mushroom ketchup, onion ketchup, and walnut ketchup, none of which contain any tomatoes. Admittedly, tomato ketchup has long been the default flavor.
Good heavens! I don’t think you’re being elitist at all. That’s just moronic, how on earth can people reach adulthood and not know these things? The fertilization thing, shouldn’t that be obvious? wow.
Now, I can give the frog lady a bit of a break if maybe she picked out what she thought looked like a fish, maybe she hadn’t realized what she thought was a pretty fish, was actually a frog? (bad eyesight, old?)…but other than that…sheesh.
Yup. Even further back, it meant “brown sauce made from fish or shellfish”. The word is a Malay adaptation of a Chinese word – and of course neither place knew about tomatoes before the 1500s.
I’ve heard people insist that Mexico is in South America. “It’s south of America!”.
I’m not sure how to break this to you, but Indiana IS a state.
G’wan, you know I’m a North Side girl! I’m sure you’ve known about this place forever, but the kids and I just discovered Fat Willy’s, tucked back by the movie theater on Schubert. OMG good, and lots of naturally gluten free options on the menu. Their collards and salads are simply phenomenal, too. 'Cause we all go to a rib shack for the veggies, right? 
I think tonight we’re going to try Pork Shoppe, though.
Okay, but what exactly are the Feminazis that Rush Limbaugh talks about?
They were the ruling party of Femland allied with the axis powers in WW2. Jeez, don’t you know anything? :rolleyes:
Heh! Seriously, I will forever think of the Finns as “the only people who ever told Stalin to go fuck himself and made it stick”.
Unless I read Misaheun’s post incorrectly, one person labeled the State of Indiana as the ‘State of Chicago’.
Ah, yes, Fat Willy’s. That’s where my BBQ journey started. Up on the North Side, also try Smoque. That’s probably my favorite all around of the new wave of barbecue joints. Honey 1 (which is just down the street from Fat Willy’s on Western) is an example of traditional Chicago barbecue: aquarium smoker, (rib) tips, links, and spare rib slabs. Unlike a traditional Chicago barbecue, it also has a seating section. I have a feeling I may have mentioned that one to you before. Depending on what you like in barbecue, this may be hit or miss for you. Smoque is more general barbecue, and their brisket is simply the best I’ve had in the city (that’s not from my backyard.)
I am just giggling silly over the “God-with-a-white-beard-in-the-clouds” image saying, “Let the be chickens!”
Chicken or egg? Asked and answeed!
'Twas just a silly thought.
Sorry, but I don’t know what soory means, so I won’t say it. I’m so sorry if that bothers you. I’ll just be going on my errands now, sorry as a step by you, and sorry for bumping your arm.
Oh, and have a great day, eh?