dsi1 wrote in rec.food.cooking:

> On 7/5/2015 6:40 AM, Acme Bully Control wrote:
> > On 7/4/2015 5:15 PM, dsi1 wrote:
> > > On Saturday, July 4, 2015 at 10:40:00 AM UTC-10, Acme Bully
> > > Control wrote:
> > > > On 7/4/2015 2:18 PM, dsi1 wrote:
> > > > > On 7/3/2015 8:49 PM, 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.
> > > > > >
> > > > > > 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...to-use-heinz-k
> > > > > > etchup-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.
> > > > > >
> > > > > > An obvious choice would be meatloaf but I have some in the
> > > > > > freezer still
> > > > > > and it also uses the oven.
> > > > > >
> > > > > > Then there are Sloppy Joes. None of us really like those
> > > > > > much but I do
> > > > > > find that making them from scratch is a bit better than
> > > > > > Manwich and that
> > > > > > ilk.
> > > > > >
> > > > > > I did mention the BBQ sauce. Don't want to go there or
> > > > > > cocktail sauce.
> > > > > >
> > > > > > I thought that I made some sort of chicken some years ago
> > > > > > that called for a lot of ketchup but I have no idea what it
> > > > > > was called.
> > > > > >
> > > > > > And I have made those Crockpot meatballs with the ketchup
> > > > > > and grape jelly. My friend swore that they were always
> > > > > > wolfed down at his company
> > > > > > parties but they were not wolfed down here.
> > > > > >
> > > > > > I know I have made something with those little wienies in
> > > > > > the Crockpot and sometimes my husband will eat those. I
> > > > > > can't remember what they had
> > > > > > in them though. I want to say mostly ketchup with a little
> > > > > > mustard.
> > > > > >
> > > > > > What am I missing here? There has got to be something
> > > > > > obvious that I'm
> > > > > > not thinking of.
> > > > > >
> > > > > > I know that ketchup can be used for cleaning various things
> > > > > > but I'm really not interested in that. Aside from doing it
> > > > > > once and being slightly amazed, I realize that there are
> > > > > > other products that work way better than ketchup does.
> > > > > >
> > > > > > I also know that the ketchup bottle doesn't take up a lot
> > > > > > of fridge space but I just hate having two of the same
> > > > > > thing open and I'd like to
> > > > > > use one up. Both are almost all the way full too! Grrr....
> > > > > >
> > > > > > Thanks!
> > > > >
> > > > > I love ketchup. It's one of the greatest inventions ever! I
> > > > > use it a lot. I use it in stir fry and teriyaki sauce and
> > > > > it's used by Asian cooks - but don't tell anyone about that.
> > > > > That's one of the secrets of the mysterious east. :-)
> > > >
> > > > I have one word - Jufran!
> > > >
> > > > http://www.nutriasia.com/products/pr...ail/jufran&l=4
> > >
> > > I have had Jufran. Mostly it's what the guys on the islands West
> > > of us like to use. OTOH, the bottles that I've checked recently
> > > looked funny. Translucent and gelatinous so I had to pass on
> > > them. I will be on the lookout though.
> > >
> > It's very cool tasting stuff, our bottle here are thick like
> > ketchup.
> >
> > Perhaps yours are old?
>
> It might be that it's been sitting too long. The bottles of the stuff
> in the stores just don't look right. This morning I went to the store
> and checked it out again. This time I shook the bottle. This turns
> the product into what I expected - an opaque liquid with granular
> particles that coats the bottle when you move the air bubble around.
> I bought a bottle and I have great hopes that it will live up to my
> non-Newtonian expectations. Ha ha.

Smile, it's not ketcup but it looks similar. It should be much thicker
and hard to get out of the jar for one. The jar is ketchup classic
shaped pretty much so you can bang on the end.

Jufran is a brand, and I am pretty sure the one we are talking about is
the Banana sauce. They also make some other things like chile sauces.

A trick to some asian quisines is the term 'ketchup' can be very
generic and quite often doesnt mean a tomato product at all. A lot
often gets lost when those recipes are translated to english. I can't
tell you how many I run into that say '1/8ts fish sauce'. They don't
mean soy sauce, they mean patis. 1/2 a mashed anchovey is a reasonable
substitute.

Carol

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