"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > >
>> >>"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...-heinz-ketchup
>> >>> > -in-your-brisket-recipe-the-bon-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!
>> >
>> > Hi Julie,
>> >
>> > There are a lot of simple ways to use this up. Ed posted one idea.
>> > I'll expand on it.
>> >
>> > This ketcup can be used like a sweeter tomato base for a meat sauce
>> > that can later go on pasta or even pizza dough. It will be 'sweet
>> > tasting' comparitively as it's the wrong product to avoid that.
>> >
>> > Take 2 cups ketchup, 1/2 cup loosely packed minced sweet onions
>> > (regular is ok) and about 3/4 lb ground beef.
>> >
>> > Brown the beef and drain lightly as you want some of that fat.
>> > Leaving the rest of the fat, brown the onions a bit in it then add
>> > the ketchup and beef back in. Let simmer (crockpot or stove) for a
>> > bit then add oregano and anise (if you have it).
>> >
>> > This basic meat sauce can be used on pizza or a spagetti dish.
>>
>> That does sound sickly sweet. Not sure I would serve that to an
>> Italian. But thanks!
>
> Thank you too for once again dumping on anyone who tries to help you.
> Its not my fault you have sickly sweet ketchup to use up.

I didn't say that it was. But I do think there is not one thing I could say
to you that you wouldn't somehow object to.