I also dyslexified but only for a nanosecond.
Cafe Society, cock rings . . . so, some kind of chicken Jello mold that I’ll likely find on Lileks’ Gallery of Regrettable Food?
Hellmans/Best turned to vile swamp emulsion a few years ago. I guaranteeeee it’s not even 32oz.
NO,
I got a crock from Yoders “country market” online… to make sauerkraut. Shredded cabbage, etc
Yes, but, do they sell cock rings?
If so, the Amish and Mennonites are kinkier than we realized.
Does it matter? How the F do you use those things?
Why’d you buy one if you don’t know how to use it?
What?
I’m tellin’
Imma bet the folks that need to know how to use them already have the info.
It’s on a “need to know” basis.
I’ve been using Hellmann’s for decades and never noticed it turning to swamp emulsion. You’re probably unaware that Hellmann’s in Canada is made domestically and has a different recipe than the US version (notably made with canola oil instead of soybean oil, and free-run eggs from Quebec and Ontario farms).
For once, you’re right, like a stopped clock. It’s 445 grams.
And I still don’t know why you started this thread or what the hell you want.
I’m not sure what you want either.
No need to pit a whole society because someone prefers Hellmann’s.
“Life is like a box of chocolates…”
I’m mystified by the concept of ketchup going bad.
It is really easy to make your own. It’s really just a matter of time. Tomatoes, onions, salt, spices… and time.
Ok. So I was in boarding school in Zimbabwe, and occasionlly we got ketchup/tomato sauce with certain meals. So I was around 17 at the time.
One day, I believe, accompanying chicken, we had a weird dark tomato sauce. We checked the “best before” date, and discovered it was 1974, two years before I was even alive.
Being hungry students we ate it anyway.
Eat whatever the hell you want, it’s your stomach.
Indeed, scolding people about which ingredients they do or don’t put on a sandwich is both silly and annoyingly pedantic. That said, Philly cheesesteaks are the lone exception. They must be made according to strict tradition: an authentic Amoroso roll, paper-thin shaved ribeye, Cooper Sharp cheese, and fried onions—no substitutions, no frivolous extras. Anyone who dares violate these sacred guidelines should be drawn and quartered, with each quarter exiled to a different corner of the globe for their culinary crime.
I only use mustard on the sandwich, but I dip in ketchup just as I would a French fry. I also prefer lard to butter on my bread for grilling. For some reason it doesn’t taste the same if I put the ketchup on the sandwich.
I’m a Hunt’s fan, too, but I know at least Cooks Illustrated in one of their issues found Hunt’s to be #1 with the tasting panel (this would have been an issue in the late 2000s). I assume one of its spinoff shows has at some point, too. It all depends what you want – you want something “fresh and zippier” give Hunt’s a shot. You want something deeper and more concentrated or cooked down, try Heinz. To me, the difference is almost like preferring a fresh tomato sauce to one that has been simmered down for hours. There’s positive points to both.
I confess, I do enjoy ketchup on my grilled cheese, sometimes, and for that it’s Hunt’s, but even better is some brown sauce like HP or Daddies (slight preference to the former.)
I generally find ketchup to be vile on most things. But there was a brand in Oregon called, oddly enough, Portland Ketchup. It’s tangy and tasty. The wife is a ketchup fan; I’ve chosen to forgive her.