"Ed Pawlowski" > wrote in message
...
> On Fri, 3 Jul 2015 23:49:05 -0700, "Julie Bove"
> > wrote:
>
>>Long story short, I have two open bottles of ketchup. I won't even get
>>into
>>that saga but there you have it. And I need the refrigerator space. And
>>yes, open ketchup does need to be refrigerated these days. At least this
>>kind does.
>
> What is special about it? Yes, the label does say to refrigerate, but
> I never have. A bottle lasts about 3 months here and is just fine. It
> is very acidic and stays fresh. The refrigeration's label is put there
> by lawyers, not food scientists.

It's the natural kind. A bottle lasts us a very long time unless I make
meatloaf.
>
>
>>
>>I also don't want to use the oven because there is no end in sight for
>>this
>>heat wave. But I did find an oven recipe that sounded interesting.
>>
>>http://www.bonappetit.com/recipes/ar...on-appetit-way
>>
>>I don't think any of us have ever eaten brisket but I see that Amazon
>>Fresh
>>has it in grass fed so that would be an option for a cooler day. However,
>>I
>>am not sure about the sauce. I have never actually made BBQ sauce because
>>none of us like it and I have a feeling that the sauce might in fact be
>>BBQ
>>sauce.
>
> It is similar to BBQ sauce in that it has a tomato base but I'd think
> of it more as a ketchup sauce.
>
>
>
>>
>>What am I missing here? There has got to be something obvious that I'm
>>not
>>thinking of.
>>
>
> Look for some sort of crockpot recipe. I has some beef cubes that were
> cooked in a roughly half and half ketchup and mustard and it was
> tender and pretty good. I don't know what other ingredients were in
> it though.

Okay. Thanks!