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Uses for ketchup?
"Brooklyn1" > wrote in message ... > "Ophelia" wrote: > >> >> >>"sf" > wrote in message . .. >>> On Tue, 16 Sep 2014 13:33:19 +0100, "Ophelia" >>> > wrote: >>> >>>> >>>> >>>> "sf" > wrote in message >>>> ... >>>> > On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia" >>>> > > wrote: >>>> > >>>> >> >>>> >> I think I am not understanding your 'can of tomato sauce'. I use >>>> >> about >>>> >> a >>>> >> one inch squeeze from the tube. >>>> > >>>> > You use paste in a tube (a very expensive way to go) she's using a >>>> > looser product in a can. Both are tomato. >>>> >>>> So it is a diluted type of tom paste? >>> >>> Conversely, tomato paste is a concentrated form of tomato sauce. >> >>sf I am simply trying to find out what the difference is! OK????? >> >>Bloody hell, I give up  ( Why must every damn thing be an argument or a>>competition??????????????????????? > > Tomato paste is NOT a conentrated form of tomato sauce. > > Tomato sauce is simply a cooked seasoned sauce made from fresh > tomatoes... what home cooks do with roma and other pulpy > tomatoes... salad tomatoes are too juicy for making sauce, I've tried, > takes way too long to evaporate all the water and ends up over cooked, > too caramelized... just wastes tomatoes. > > Tomato paste/concentrate (a relatively new food product) is a > concentrated form of UNseasoned tomatoes that has had most of its > water removed by a specialized vacuum system, the same way frozen OJ > concentate is produced, briefly heated to low temperatures but NOT > cooked. Most canned/bottled tomato products will say made from tomato > concentrate (tomato juice, ketchup, etc.), these products are made > from the same tomato paste you have at home, it's silly to pay the > exhorbitant price of tomato juice when you can produce your own at a > fraction of cost from tomato paste, same for tomato soups. > > To make tomato paste very expensive manufacturing equipment is > employed... it's not possible to produce modern tomato paste at home. > Some make a paste from sundried/dehydrated tomato powder but that is > not even close to modern tomato paste, tastes very different. > http://www.fenco.it/eng/tomato-paste-processing.asp > I've explained this several times over the years. Thanks, Sheldon. -- http://www.helpforheroes.org.uk/shop/ |
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Posted to rec.food.cooking
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Uses for ketchup?
On 9/16/2014 8:50 AM, sf wrote:
> On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus > > wrote: > >> >> Except when I'm making a BIG batch of our spaghetti sauce (old family >> recipe) for freezing, we rarely use tomato paste in this house so the >> tube is economical for us. Even the smallest tins go moldy before we >> can use the stuff up; and no, the "float olive oil on top" trick >> doesn't work. At least not in our refrigerator. > > I learned a trick here a long time ago for keeping tomato paste. > Measure it out in one tablespoon amounts and freeze for later use. > Yes. I do that with grated ginger, too. |
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Posted to rec.food.cooking
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Uses for ketchup?
"S Viemeister" > wrote in message ... > On 9/16/2014 8:50 AM, sf wrote: >> On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus >> > wrote: >> >>> >>> Except when I'm making a BIG batch of our spaghetti sauce (old family >>> recipe) for freezing, we rarely use tomato paste in this house so the >>> tube is economical for us. Even the smallest tins go moldy before we >>> can use the stuff up; and no, the "float olive oil on top" trick >>> doesn't work. At least not in our refrigerator. >> >> I learned a trick here a long time ago for keeping tomato paste. >> Measure it out in one tablespoon amounts and freeze for later use. >> > Yes. > I do that with grated ginger, too. I do that what a lot of things (I dehydrate stuff too) but not tomato paste. -- http://www.helpforheroes.org.uk/shop/ |
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Posted to rec.food.cooking
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Uses for ketchup?
On Tue, 16 Sep 2014 09:27:30 -0600, Janet Bostwick
> wrote: >On Tue, 16 Sep 2014 08:11:52 -0700, koko > wrote: > >snip >> >>I've used nothing but tomato paste from a tube for many years. I >>especially love the sundried tomato paste in the tube. >> >>koko >I haven't seen sundried tomato paste in a tube. I'm going to look for >it. Do you get it at Whole Foods or TJ's or regular supermarket? >Thanks >Janet US Janet US, It's Amore brand so I'm thinking I got it at Albertson's I have a few different tubes of tomato paste, double concentrate, regular and the sun dried. koko -- Food is our common ground, a universal experience James Beard |
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Posted to rec.food.cooking
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Uses for ketchup?
On Tue, 16 Sep 2014 11:47:43 -0400, S Viemeister
> wrote: > On 9/16/2014 8:50 AM, sf wrote: > > On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus > > > wrote: > > > >> > >> Except when I'm making a BIG batch of our spaghetti sauce (old family > >> recipe) for freezing, we rarely use tomato paste in this house so the > >> tube is economical for us. Even the smallest tins go moldy before we > >> can use the stuff up; and no, the "float olive oil on top" trick > >> doesn't work. At least not in our refrigerator. > > > > I learned a trick here a long time ago for keeping tomato paste. > > Measure it out in one tablespoon amounts and freeze for later use. > > > Yes. > I do that with grated ginger, too. Yes!!! I've found that the easiest way to store mine is to put it in a baggie, flatten it out and partially freeze. Without removing it from the baggie, I make score marks (indentations in the grated mass) with the back of a knife in would be an amount I'd normally grate (my ginger measurements are never exact) and freeze completely. I can then break them apart easily and have freshly grated ginger ready to go at the bat of an eyelash. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Posted to rec.food.cooking
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Uses for ketchup?
On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus
> wrote: > On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia" > > wrote: > > >>>Conversely, tomato paste is a concentrated form of tomato sauce. > > >> Nope... sauce is seasoned, paste is just tomato. > > I wondered when someone was going to catch that. In villages here in > when tomatoes have become dirt cheap in late summer you'll still see > houses whose slightly pitched roofs are completely covered with ripe > tomatoes laid out on plastic sheeting. The fruits are left there until > most of the mosture has evaporated. I'm not sure what the finishing > steps are but I know they include mashing-up and salt. The resulting > tomato paste is some of the densest and most delicious you'll ever > find. Because it's salted it keeps better than the store-bought kind > but it's still more than we could ever use, hence the tubes. Catch what? It was a simple answer to someone who couldn't figure out that tomato paste is concentrated tomato. Anyone who reads a label can figure out the rest. As far as Janet using sauce instead of paste, again so what? -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Posted to rec.food.cooking
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Uses for ketchup?
On Tuesday, September 16, 2014 4:07:50 AM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message > > ... > > > On Tuesday, September 16, 2014 2:33:19 AM UTC-10, Ophelia wrote: > > >> "sf" > wrote in message > > >> > > >> ... > > >> > > >> > On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia" > > >> > > >> > > wrote: > > >> > > >> > > > >> > > >> >> > > >> > > >> >> I think I am not understanding your 'can of tomato sauce'. I use > > >> >> about > > >> > > >> >> a > > >> > > >> >> one inch squeeze from the tube. > > >> > > >> > > > >> > > >> > You use paste in a tube (a very expensive way to go) she's using a > > >> > > >> > looser product in a can. Both are tomato. > > >> > > >> > > >> > > >> So it is a diluted type of tom paste? I suppose what you see and very > > >> > > >> expensive is arguable. I don't need to use a whole tin (whatever size > > >> that > > >> > > >> might be) I can use just a very small amount and it keeps good in the > > >> tube > > >> > > >> for a long time and doesn't deteriorate ... no waste. > > >> > > > > > > Tomato paste in a tube is something you'd be more likely to see in your > > > part of the world. We mostly use 6 oz canned paste in the US. If I use a > > > partial can, I stick the leftover in a plastic bag and freeze it. A tube > > > would certainly be handy. The only thing that I use that comes in a tube > > > is tube paste, err, tooth paste. > > > > Thank you for your reasoned and non competitive response! Would you say > > they are a similar product, just sold differently? > > The paste in the cans are fairly thick but I don't believe that it's as concentrated as the tube stuff. For a tube, you'd probably need really concentrated paste. I can buy the stuff at fancy food places. My guess is that fancy European food is called "food" in the UK. :-) > > > > > > http://www.helpforheroes.org.uk/shop/ |
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Posted to rec.food.cooking
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Uses for ketchup?
On Tue, 16 Sep 2014 10:26:58 -0700, sf > wrote:
>On Tue, 16 Sep 2014 11:47:43 -0400, S Viemeister > wrote: > >> On 9/16/2014 8:50 AM, sf wrote: >> > On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus >> > > wrote: >> > >> >> >> >> Except when I'm making a BIG batch of our spaghetti sauce (old family >> >> recipe) for freezing, we rarely use tomato paste in this house so the >> >> tube is economical for us. Even the smallest tins go moldy before we >> >> can use the stuff up; and no, the "float olive oil on top" trick >> >> doesn't work. At least not in our refrigerator. >> > >> > I learned a trick here a long time ago for keeping tomato paste. >> > Measure it out in one tablespoon amounts and freeze for later use. >> > >> Yes. >> I do that with grated ginger, too. > >Yes!!! I've found that the easiest way to store mine is to put it in >a baggie, flatten it out and partially freeze. Without removing it >from the baggie, I make score marks (indentations in the grated mass) >with the back of a knife in would be an amount I'd normally grate (my >ginger measurements are never exact) and freeze completely. I can >then break them apart easily and have freshly grated ginger ready to >go at the bat of an eyelash. Another way to keep ginger is to peel it and store in a jar covered with sherry. It keeps in the fridge for almost ever. koko -- Food is our common ground, a universal experience James Beard |
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Posted to rec.food.cooking
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Uses for ketchup?
"sf" > wrote in message ... > On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus > > wrote: > >> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia" >> > wrote: >> >> >>>Conversely, tomato paste is a concentrated form of tomato sauce. >> >> >> Nope... sauce is seasoned, paste is just tomato. >> >> I wondered when someone was going to catch that. In villages here in >> when tomatoes have become dirt cheap in late summer you'll still see >> houses whose slightly pitched roofs are completely covered with ripe >> tomatoes laid out on plastic sheeting. The fruits are left there until >> most of the mosture has evaporated. I'm not sure what the finishing >> steps are but I know they include mashing-up and salt. The resulting >> tomato paste is some of the densest and most delicious you'll ever >> find. Because it's salted it keeps better than the store-bought kind >> but it's still more than we could ever use, hence the tubes. > > Catch what? It was a simple answer to someone who couldn't figure out > that tomato paste is concentrated tomato. If I am the 'someone' to whom you refer, I asked a question! Remember? And as it happens, you were wrong. -- http://www.helpforheroes.org.uk/shop/ |
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Posted to rec.food.cooking
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Uses for ketchup?
"dsi1" > wrote in message ... > On Tuesday, September 16, 2014 4:07:50 AM UTC-10, Ophelia wrote: >> "dsi1" <> wrote in message >> >> ... >> >> > On Tuesday, September 16, 2014 2:33:19 AM UTC-10, Ophelia wrote: >> >> >> "sf" > wrote in message >> >> >> >> >> >> ... >> >> >> >> >> >> > On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia" >> >> >> >> >> >> > > wrote: >> >> >> >> >> >> > >> >> >> >> >> >> >> >> >> >> >> >> >> >> I think I am not understanding your 'can of tomato sauce'. I use >> >> >> >> about >> >> >> >> >> >> >> a >> >> >> >> >> >> >> one inch squeeze from the tube. >> >> >> >> >> >> > >> >> >> >> >> >> > You use paste in a tube (a very expensive way to go) she's using a >> >> >> >> >> >> > looser product in a can. Both are tomato. >> >> >> >> >> >> >> >> >> >> >> >> So it is a diluted type of tom paste? I suppose what you see and very >> >> >> >> >> >> expensive is arguable. I don't need to use a whole tin (whatever size >> >> >> that >> >> >> >> >> >> might be) I can use just a very small amount and it keeps good in the >> >> >> tube >> >> >> >> >> >> for a long time and doesn't deteriorate ... no waste. >> >> >> >> >> > >> >> > Tomato paste in a tube is something you'd be more likely to see in your >> >> > part of the world. We mostly use 6 oz canned paste in the US. If I use >> > a >> >> > partial can, I stick the leftover in a plastic bag and freeze it. A >> > tube >> >> > would certainly be handy. The only thing that I use that comes in a >> > tube >> >> > is tube paste, err, tooth paste. >> >> >> >> Thank you for your reasoned and non competitive response! Would you say >> >> they are a similar product, just sold differently? >> >> > > The paste in the cans are fairly thick but I don't believe that it's as > concentrated as the tube stuff. For a tube, you'd probably need really > concentrated paste. I can buy the stuff at fancy food places. My guess is > that fancy European food is called "food" in the UK. :-) ??? -- http://www.helpforheroes.org.uk/shop/ |
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Posted to rec.food.cooking
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Uses for ketchup?
On Tue, 16 Sep 2014 10:45:29 -0700, koko > wrote:
> Another way to keep ginger is to peel it and store in a jar covered > with sherry. It keeps in the fridge for almost ever. Everyone has their favorite method. I've also tried freezing it whole, but settled on this one. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Posted to rec.food.cooking
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Uses for ketchup?
On Tue, 16 Sep 2014 18:55:08 +0100, "Ophelia"
> wrote: > > > "sf" > wrote in message > ... > > On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus > > > wrote: > > > >> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia" > >> > wrote: > >> > >> >>>Conversely, tomato paste is a concentrated form of tomato sauce. > >> > >> >> Nope... sauce is seasoned, paste is just tomato. > >> > >> I wondered when someone was going to catch that. In villages here in > >> when tomatoes have become dirt cheap in late summer you'll still see > >> houses whose slightly pitched roofs are completely covered with ripe > >> tomatoes laid out on plastic sheeting. The fruits are left there until > >> most of the mosture has evaporated. I'm not sure what the finishing > >> steps are but I know they include mashing-up and salt. The resulting > >> tomato paste is some of the densest and most delicious you'll ever > >> find. Because it's salted it keeps better than the store-bought kind > >> but it's still more than we could ever use, hence the tubes. > > > > Catch what? It was a simple answer to someone who couldn't figure out > > that tomato paste is concentrated tomato. > > If I am the 'someone' to whom you refer, I asked a question! Remember? And > as it happens, you were wrong. I tried to put it into simple terms. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Posted to rec.food.cooking
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Uses for ketchup?
On Tue, 16 Sep 2014 10:42:56 -0700 (PDT), dsi1 >
wrote: > The paste in the cans are fairly thick but I don't believe that it's as concentrated as the tube stuff. For a tube, you'd probably need really concentrated paste. I can buy the stuff at fancy food places. My guess is that fancy European food is called "food" in the UK. :-) > I've used both can and tube. They are the same thing in different packaging. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Posted to rec.food.cooking
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Uses for ketchup?
On Tue, 16 Sep 2014 10:45:29 -0700, koko > wrote:
>On Tue, 16 Sep 2014 10:26:58 -0700, sf > wrote: > >>On Tue, 16 Sep 2014 11:47:43 -0400, S Viemeister > wrote: >> >>> On 9/16/2014 8:50 AM, sf wrote: >>> > On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus >>> > > wrote: >>> > >>> >> >>> >> Except when I'm making a BIG batch of our spaghetti sauce (old family >>> >> recipe) for freezing, we rarely use tomato paste in this house so the >>> >> tube is economical for us. Even the smallest tins go moldy before we >>> >> can use the stuff up; and no, the "float olive oil on top" trick >>> >> doesn't work. At least not in our refrigerator. >>> > >>> > I learned a trick here a long time ago for keeping tomato paste. >>> > Measure it out in one tablespoon amounts and freeze for later use. >>> > >>> Yes. >>> I do that with grated ginger, too. >> >>Yes!!! I've found that the easiest way to store mine is to put it in >>a baggie, flatten it out and partially freeze. Without removing it >>from the baggie, I make score marks (indentations in the grated mass) >>with the back of a knife in would be an amount I'd normally grate (my >>ginger measurements are never exact) and freeze completely. I can >>then break them apart easily and have freshly grated ginger ready to >>go at the bat of an eyelash. > >Another way to keep ginger is to peel it and store in a jar covered >with sherry. It keeps in the fridge for almost ever. > >koko I bet that's some good tasting sherry  Janet US |
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Posted to rec.food.cooking
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Uses for ketchup?
On Tue, 16 Sep 2014 11:35:51 -0400, Brooklyn1
> wrote: >On Tue, 16 Sep 2014 08:58:05 -0600, Janet Bostwick > wrote: > >>On Tue, 16 Sep 2014 03:09:39 -0700, "Julie Bove" > wrote: >>snip >>> >>>Tomato sauce would be the equivalent of paste thinned down with water but... >>>There are many sizes of cans so there is no telling how much she used. >> >>Tomato sauce contains tomato paste, salt, sugar, citric acid and >>depending on brand, red bell pepper or some seasoning. >>Janet US > >Commercial tomato sauce IS tomato paste, diluted... plus seasonings. > >And now I'm off to the feed and grain to stock up on bird seed and >in-shell peanuts. > I stand corrected. IS is the word. (geese like chicken scratch) Janet US |
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Posted to rec.food.cooking
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Uses for ketchup?
On Tue, 16 Sep 2014 09:26:34 -0700, koko > wrote:
>On Tue, 16 Sep 2014 09:27:30 -0600, Janet Bostwick > wrote: > >>On Tue, 16 Sep 2014 08:11:52 -0700, koko > wrote: >> >>snip >>> >>>I've used nothing but tomato paste from a tube for many years. I >>>especially love the sundried tomato paste in the tube. >>> >>>koko >>I haven't seen sundried tomato paste in a tube. I'm going to look for >>it. Do you get it at Whole Foods or TJ's or regular supermarket? >>Thanks >>Janet US > >Janet US, It's Amore brand so I'm thinking I got it at Albertson's >I have a few different tubes of tomato paste, double concentrate, >regular and the sun dried. > >koko O.k., thanks Janet US |
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Posted to rec.food.cooking
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Uses for ketchup?
"sf" > wrote in message ... > On Tue, 16 Sep 2014 18:55:08 +0100, "Ophelia" > > wrote: > >> >> >> "sf" > wrote in message >> ... >> > On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus >> > > wrote: >> > >> >> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia" >> >> > wrote: >> >> >> >> >>>Conversely, tomato paste is a concentrated form of tomato sauce. >> >> >> >> >> Nope... sauce is seasoned, paste is just tomato. >> >> >> >> I wondered when someone was going to catch that. In villages here in >> >> when tomatoes have become dirt cheap in late summer you'll still see >> >> houses whose slightly pitched roofs are completely covered with ripe >> >> tomatoes laid out on plastic sheeting. The fruits are left there until >> >> most of the mosture has evaporated. I'm not sure what the finishing >> >> steps are but I know they include mashing-up and salt. The resulting >> >> tomato paste is some of the densest and most delicious you'll ever >> >> find. Because it's salted it keeps better than the store-bought kind >> >> but it's still more than we could ever use, hence the tubes. >> > >> > Catch what? It was a simple answer to someone who couldn't figure out >> > that tomato paste is concentrated tomato. >> >> If I am the 'someone' to whom you refer, I asked a question! Remember? >> And >> as it happens, you were wrong. > > I tried to put it into simple terms. Too simple. You were wrong. You think I don't know that tomato *paste* is concentrated tomato. WHAT THE HELL ELSE COULD IT BE??? I have since learned that the sauce in tins is not paste, but diluted/seasoned. Do you wish to argue against that too, in which case you are arguing with others. -- http://www.helpforheroes.org.uk/shop/ |
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Posted to rec.food.cooking
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Uses for ketchup?
On Tue, 16 Sep 2014 12:35:52 -0600, Janet Bostwick
> wrote: > On Tue, 16 Sep 2014 09:26:34 -0700, koko > wrote: > > > > >Janet US, It's Amore brand so I'm thinking I got it at Albertson's > >I have a few different tubes of tomato paste, double concentrate, > >regular and the sun dried. > > > >koko > O.k., thanks > Janet US Sundried is good, but I'm wondering if they have roasted? That would be even better! -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Posted to rec.food.cooking
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Uses for ketchup?
On 9/16/2014 6:59 AM, dsi1 wrote:
> On Tuesday, September 16, 2014 2:33:19 AM UTC-10, Ophelia wrote: >> "sf" > wrote in message >> >> ... >> >>> On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia" >> >>> > wrote: >> >>> >> >>>> >> >>>> I think I am not understanding your 'can of tomato sauce'. I use about >> >>>> a >> >>>> one inch squeeze from the tube. >> >>> >> >>> You use paste in a tube (a very expensive way to go) she's using a >> >>> looser product in a can. Both are tomato. >> >> >> >> So it is a diluted type of tom paste? I suppose what you see and very >> >> expensive is arguable. I don't need to use a whole tin (whatever size that >> >> might be) I can use just a very small amount and it keeps good in the tube >> >> for a long time and doesn't deteriorate ... no waste. >> > > Tomato paste in a tube is something you'd be more likely to see in your part of the world. We mostly use 6 oz canned paste in the US. If I use a partial can, I stick the leftover in a plastic bag and freeze it. A tube would certainly be handy. The only thing that I use that comes in a tube is tube paste, err, tooth paste. I actually prefer a good heaping dollop of Hoi Sin sauce! Hard to ruin anything with that. |
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Posted to rec.food.cooking
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Uses for ketchup?
On 9/16/2014 11:26 AM, sf wrote:
> On Tue, 16 Sep 2014 11:47:43 -0400, S Viemeister > > wrote: > >> On 9/16/2014 8:50 AM, sf wrote: >>> On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus >>> > wrote: >>> >>>> >>>> Except when I'm making a BIG batch of our spaghetti sauce (old family >>>> recipe) for freezing, we rarely use tomato paste in this house so the >>>> tube is economical for us. Even the smallest tins go moldy before we >>>> can use the stuff up; and no, the "float olive oil on top" trick >>>> doesn't work. At least not in our refrigerator. >>> >>> I learned a trick here a long time ago for keeping tomato paste. >>> Measure it out in one tablespoon amounts and freeze for later use. >>> >> Yes. >> I do that with grated ginger, too. > > Yes!!! I've found that the easiest way to store mine is to put it in > a baggie, flatten it out and partially freeze. Without removing it > from the baggie, I make score marks (indentations in the grated mass) > with the back of a knife in would be an amount I'd normally grate (my > ginger measurements are never exact) and freeze completely. I can > then break them apart easily and have freshly grated ginger ready to > go at the bat of an eyelash. > > Excellent technique, thanks. |
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Posted to rec.food.cooking
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Uses for ketchup?
"JohnJohn" > wrote in message ... > On Tue, 16 Sep 2014 19:40:49 +0100, "Ophelia" > > wrote: > >> >> >>"sf" > wrote in message . .. >>> On Tue, 16 Sep 2014 18:55:08 +0100, "Ophelia" >>> > wrote: >>> >>>> >>>> >>>> "sf" > wrote in message >>>> ... >>>> > On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus >>>> > > wrote: >>>> > >>>> >> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia" >>>> >> > wrote: >>>> >> >>>> >> >>>Conversely, tomato paste is a concentrated form of tomato sauce. >>>> >> >>>> >> >> Nope... sauce is seasoned, paste is just tomato. >>>> >> >>>> >> I wondered when someone was going to catch that. In villages here in >>>> >> when tomatoes have become dirt cheap in late summer you'll still see >>>> >> houses whose slightly pitched roofs are completely covered with ripe >>>> >> tomatoes laid out on plastic sheeting. The fruits are left there >>>> >> until >>>> >> most of the mosture has evaporated. I'm not sure what the finishing >>>> >> steps are but I know they include mashing-up and salt. The resulting >>>> >> tomato paste is some of the densest and most delicious you'll ever >>>> >> find. Because it's salted it keeps better than the store-bought kind >>>> >> but it's still more than we could ever use, hence the tubes. >>>> > >>>> > Catch what? It was a simple answer to someone who couldn't figure >>>> > out >>>> > that tomato paste is concentrated tomato. >>>> >>>> If I am the 'someone' to whom you refer, I asked a question! Remember? >>>> And >>>> as it happens, you were wrong. >>> >>> I tried to put it into simple terms. >> >>Too simple. You were wrong. You think I don't know that tomato *paste* is >>concentrated tomato. WHAT THE HELL ELSE COULD IT BE??? I have since >>learned that the sauce in tins is not paste, but diluted/seasoned. Do you >>wish to argue against that too, in which case you are arguing with others. > > You're very patient. Ya think? *growl* -- http://www.helpforheroes.org.uk/shop/ |
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Posted to rec.food.cooking
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Uses for ketchup?
On 9/16/2014 2:21 PM, Ophelia wrote:
> > > "JohnJohn" > wrote in message > ... >> On Tue, 16 Sep 2014 19:40:49 +0100, "Ophelia" >> > wrote: >> >>> >>> >>> "sf" > wrote in message >>> ... >>>> On Tue, 16 Sep 2014 18:55:08 +0100, "Ophelia" >>>> > wrote: >>>> >>>>> >>>>> >>>>> "sf" > wrote in message >>>>> ... >>>>> > On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus >>>>> > > wrote: >>>>> > >>>>> >> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia" >>>>> >> > wrote: >>>>> >> >>>>> >> >>>Conversely, tomato paste is a concentrated form of tomato sauce. >>>>> >> >>>>> >> >> Nope... sauce is seasoned, paste is just tomato. >>>>> >> >>>>> >> I wondered when someone was going to catch that. In villages >>>>> here in >>>>> >> when tomatoes have become dirt cheap in late summer you'll still >>>>> see >>>>> >> houses whose slightly pitched roofs are completely covered with >>>>> ripe >>>>> >> tomatoes laid out on plastic sheeting. The fruits are left there >>>>> >> until >>>>> >> most of the mosture has evaporated. I'm not sure what the finishing >>>>> >> steps are but I know they include mashing-up and salt. The >>>>> resulting >>>>> >> tomato paste is some of the densest and most delicious you'll ever >>>>> >> find. Because it's salted it keeps better than the store-bought >>>>> kind >>>>> >> but it's still more than we could ever use, hence the tubes. >>>>> > >>>>> > Catch what? It was a simple answer to someone who couldn't figure >>>>> > out >>>>> > that tomato paste is concentrated tomato. >>>>> >>>>> If I am the 'someone' to whom you refer, I asked a question! >>>>> Remember? >>>>> And >>>>> as it happens, you were wrong. >>>> >>>> I tried to put it into simple terms. >>> >>> Too simple. You were wrong. You think I don't know that tomato >>> *paste* is >>> concentrated tomato. WHAT THE HELL ELSE COULD IT BE??? I have since >>> learned that the sauce in tins is not paste, but diluted/seasoned. >>> Do you >>> wish to argue against that too, in which case you are arguing with >>> others. >> >> You're very patient. > > Ya think? *growl* > > > Heh, channeling your inner Shogun? :-) |
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Uses for ketchup?
"Mayo" > wrote in message ... > On 9/16/2014 2:21 PM, Ophelia wrote: >> >> >> "JohnJohn" > wrote in message >> ... >>> On Tue, 16 Sep 2014 19:40:49 +0100, "Ophelia" >>> > wrote: >>> >>>> >>>> >>>> "sf" > wrote in message >>>> ... >>>>> On Tue, 16 Sep 2014 18:55:08 +0100, "Ophelia" >>>>> > wrote: >>>>> >>>>>> >>>>>> >>>>>> "sf" > wrote in message >>>>>> ... >>>>>> > On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus >>>>>> > > wrote: >>>>>> > >>>>>> >> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia" >>>>>> >> > wrote: >>>>>> >> >>>>>> >> >>>Conversely, tomato paste is a concentrated form of tomato >>>>>> >> >>>sauce. >>>>>> >> >>>>>> >> >> Nope... sauce is seasoned, paste is just tomato. >>>>>> >> >>>>>> >> I wondered when someone was going to catch that. In villages >>>>>> here in >>>>>> >> when tomatoes have become dirt cheap in late summer you'll still >>>>>> see >>>>>> >> houses whose slightly pitched roofs are completely covered with >>>>>> ripe >>>>>> >> tomatoes laid out on plastic sheeting. The fruits are left there >>>>>> >> until >>>>>> >> most of the mosture has evaporated. I'm not sure what the >>>>>> >> finishing >>>>>> >> steps are but I know they include mashing-up and salt. The >>>>>> resulting >>>>>> >> tomato paste is some of the densest and most delicious you'll ever >>>>>> >> find. Because it's salted it keeps better than the store-bought >>>>>> kind >>>>>> >> but it's still more than we could ever use, hence the tubes. >>>>>> > >>>>>> > Catch what? It was a simple answer to someone who couldn't figure >>>>>> > out >>>>>> > that tomato paste is concentrated tomato. >>>>>> >>>>>> If I am the 'someone' to whom you refer, I asked a question! >>>>>> Remember? >>>>>> And >>>>>> as it happens, you were wrong. >>>>> >>>>> I tried to put it into simple terms. >>>> >>>> Too simple. You were wrong. You think I don't know that tomato >>>> *paste* is >>>> concentrated tomato. WHAT THE HELL ELSE COULD IT BE??? I have since >>>> learned that the sauce in tins is not paste, but diluted/seasoned. >>>> Do you >>>> wish to argue against that too, in which case you are arguing with >>>> others. >>> >>> You're very patient. >> >> Ya think? *growl* >> >> >> > Heh, channeling your inner Shogun? Wouldn't you in my place????? ;-) -- http://www.helpforheroes.org.uk/shop/ |
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Posted to rec.food.cooking
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Uses for ketchup?
On 9/16/2014 2:33 PM, Ophelia wrote:
> > > "Mayo" > wrote in message ... >> On 9/16/2014 2:21 PM, Ophelia wrote: >>> >>> >>> "JohnJohn" > wrote in message >>> ... >>>> On Tue, 16 Sep 2014 19:40:49 +0100, "Ophelia" >>>> > wrote: >>>> >>>>> >>>>> >>>>> "sf" > wrote in message >>>>> ... >>>>>> On Tue, 16 Sep 2014 18:55:08 +0100, "Ophelia" >>>>>> > wrote: >>>>>> >>>>>>> >>>>>>> >>>>>>> "sf" > wrote in message >>>>>>> ... >>>>>>> > On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus >>>>>>> > > wrote: >>>>>>> > >>>>>>> >> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia" >>>>>>> >> > wrote: >>>>>>> >> >>>>>>> >> >>>Conversely, tomato paste is a concentrated form of tomato >>>>>>> >> >>>sauce. >>>>>>> >> >>>>>>> >> >> Nope... sauce is seasoned, paste is just tomato. >>>>>>> >> >>>>>>> >> I wondered when someone was going to catch that. In villages >>>>>>> here in >>>>>>> >> when tomatoes have become dirt cheap in late summer you'll still >>>>>>> see >>>>>>> >> houses whose slightly pitched roofs are completely covered with >>>>>>> ripe >>>>>>> >> tomatoes laid out on plastic sheeting. The fruits are left there >>>>>>> >> until >>>>>>> >> most of the mosture has evaporated. I'm not sure what the >> >>>>>>> finishing >>>>>>> >> steps are but I know they include mashing-up and salt. The >>>>>>> resulting >>>>>>> >> tomato paste is some of the densest and most delicious you'll >>>>>>> ever >>>>>>> >> find. Because it's salted it keeps better than the store-bought >>>>>>> kind >>>>>>> >> but it's still more than we could ever use, hence the tubes. >>>>>>> > >>>>>>> > Catch what? It was a simple answer to someone who couldn't figure >>>>>>> > out >>>>>>> > that tomato paste is concentrated tomato. >>>>>>> >>>>>>> If I am the 'someone' to whom you refer, I asked a question! >>>>>>> Remember? >>>>>>> And >>>>>>> as it happens, you were wrong. >>>>>> >>>>>> I tried to put it into simple terms. >>>>> >>>>> Too simple. You were wrong. You think I don't know that tomato >>>>> *paste* is >>>>> concentrated tomato. WHAT THE HELL ELSE COULD IT BE??? I have >>>>> since >>>>> learned that the sauce in tins is not paste, but diluted/seasoned. >>>>> Do you >>>>> wish to argue against that too, in which case you are arguing with >>>>> others. >>>> >>>> You're very patient. >>> >>> Ya think? *growl* >>> >>> >>> >> Heh, channeling your inner Shogun? > > Wouldn't you in my place????? ;-) > > Hai! はい (yes) |
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Uses for ketchup?
"Mayo" > wrote in message ... > On 9/16/2014 2:33 PM, Ophelia wrote: >> >> >> "Mayo" > wrote in message ... >>> On 9/16/2014 2:21 PM, Ophelia wrote: >>>> >>>> >>>> "JohnJohn" > wrote in message >>>> ... >>>>> On Tue, 16 Sep 2014 19:40:49 +0100, "Ophelia" >>>>> > wrote: >>>>> >>>>>> >>>>>> >>>>>> "sf" > wrote in message >>>>>> ... >>>>>>> On Tue, 16 Sep 2014 18:55:08 +0100, "Ophelia" >>>>>>> > wrote: >>>>>>> >>>>>>>> >>>>>>>> >>>>>>>> "sf" > wrote in message >>>>>>>> ... >>>>>>>> > On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus >>>>>>>> > > wrote: >>>>>>>> > >>>>>>>> >> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia" >>>>>>>> >> > wrote: >>>>>>>> >> >>>>>>>> >> >>>Conversely, tomato paste is a concentrated form of tomato >>>>>>>> >> >>>sauce. >>>>>>>> >> >>>>>>>> >> >> Nope... sauce is seasoned, paste is just tomato. >>>>>>>> >> >>>>>>>> >> I wondered when someone was going to catch that. In villages >>>>>>>> here in >>>>>>>> >> when tomatoes have become dirt cheap in late summer you'll still >>>>>>>> see >>>>>>>> >> houses whose slightly pitched roofs are completely covered with >>>>>>>> ripe >>>>>>>> >> tomatoes laid out on plastic sheeting. The fruits are left there >>>>>>>> >> until >>>>>>>> >> most of the mosture has evaporated. I'm not sure what the >> >>>>>>>> finishing >>>>>>>> >> steps are but I know they include mashing-up and salt. The >>>>>>>> resulting >>>>>>>> >> tomato paste is some of the densest and most delicious you'll >>>>>>>> ever >>>>>>>> >> find. Because it's salted it keeps better than the store-bought >>>>>>>> kind >>>>>>>> >> but it's still more than we could ever use, hence the tubes. >>>>>>>> > >>>>>>>> > Catch what? It was a simple answer to someone who couldn't >>>>>>>> > figure >>>>>>>> > out >>>>>>>> > that tomato paste is concentrated tomato. >>>>>>>> >>>>>>>> If I am the 'someone' to whom you refer, I asked a question! >>>>>>>> Remember? >>>>>>>> And >>>>>>>> as it happens, you were wrong. >>>>>>> >>>>>>> I tried to put it into simple terms. >>>>>> >>>>>> Too simple. You were wrong. You think I don't know that tomato >>>>>> *paste* is >>>>>> concentrated tomato. WHAT THE HELL ELSE COULD IT BE??? I have >>>>>> since >>>>>> learned that the sauce in tins is not paste, but diluted/seasoned. >>>>>> Do you >>>>>> wish to argue against that too, in which case you are arguing with >>>>>> others. >>>>> >>>>> You're very patient. >>>> >>>> Ya think? *growl* >>>> >>>> >>>> >>> Heh, channeling your inner Shogun? >> >> Wouldn't you in my place????? ;-) >> >> > Hai! はい > > (yes) Ooh i am impressed  )) My eldest Granddaughter is learning Cantonese atm)Is that what that was?? -- http://www.helpforheroes.org.uk/shop/ |
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Uses for ketchup?
On 9/16/2014 2:42 PM, Ophelia wrote:
> > > "Mayo" > wrote in message ... >> On 9/16/2014 2:33 PM, Ophelia wrote: >>> >>> >>> "Mayo" > wrote in message ... >>>> On 9/16/2014 2:21 PM, Ophelia wrote: >>>>> >>>>> >>>>> "JohnJohn" > wrote in message >>>>> ... >>>>>> On Tue, 16 Sep 2014 19:40:49 +0100, "Ophelia" >>>>>> > wrote: >>>>>> >>>>>>> >>>>>>> >>>>>>> "sf" > wrote in message >>>>>>> ... >>>>>>>> On Tue, 16 Sep 2014 18:55:08 +0100, "Ophelia" >>>>>>>> > wrote: >>>>>>>> >>>>>>>>> >>>>>>>>> >>>>>>>>> "sf" > wrote in message >>>>>>>>> ... >>>>>>>>> > On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus >>>>>>>>> > > wrote: >>>>>>>>> > >>>>>>>>> >> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia" >>>>>>>>> >> > wrote: >>>>>>>>> >> >>>>>>>>> >> >>>Conversely, tomato paste is a concentrated form of tomato >>>>>>>>> >> >>>sauce. >>>>>>>>> >> >>>>>>>>> >> >> Nope... sauce is seasoned, paste is just tomato. >>>>>>>>> >> >>>>>>>>> >> I wondered when someone was going to catch that. In villages >>>>>>>>> here in >>>>>>>>> >> when tomatoes have become dirt cheap in late summer you'll >>>>>>>>> still >>>>>>>>> see >>>>>>>>> >> houses whose slightly pitched roofs are completely covered with >>>>>>>>> ripe >>>>>>>>> >> tomatoes laid out on plastic sheeting. The fruits are left >>>>>>>>> there >>>>>>>>> >> until >>>>>>>>> >> most of the mosture has evaporated. I'm not sure what the >> >>>>>>>>> finishing >>>>>>>>> >> steps are but I know they include mashing-up and salt. The >>>>>>>>> resulting >>>>>>>>> >> tomato paste is some of the densest and most delicious you'll >>>>>>>>> ever >>>>>>>>> >> find. Because it's salted it keeps better than the store-bought >>>>>>>>> kind >>>>>>>>> >> but it's still more than we could ever use, hence the tubes. >>>>>>>>> > >>>>>>>>> > Catch what? It was a simple answer to someone who couldn't > >>>>>>>>> figure >>>>>>>>> > out >>>>>>>>> > that tomato paste is concentrated tomato. >>>>>>>>> >>>>>>>>> If I am the 'someone' to whom you refer, I asked a question! >>>>>>>>> Remember? >>>>>>>>> And >>>>>>>>> as it happens, you were wrong. >>>>>>>> >>>>>>>> I tried to put it into simple terms. >>>>>>> >>>>>>> Too simple. You were wrong. You think I don't know that tomato >>>>>>> *paste* is >>>>>>> concentrated tomato. WHAT THE HELL ELSE COULD IT BE??? I have >>>>>>> since >>>>>>> learned that the sauce in tins is not paste, but diluted/seasoned. >>>>>>> Do you >>>>>>> wish to argue against that too, in which case you are arguing with >>>>>>> others. >>>>>> >>>>>> You're very patient. >>>>> >>>>> Ya think? *growl* >>>>> >>>>> >>>>> >>>> Heh, channeling your inner Shogun? >>> >>> Wouldn't you in my place????? ;-) >>> >>> >> Hai! はい >> >> (yes) > > Ooh i am impressed )) My eldest Granddaughter is learning Cantonese> atm )> > Is that what that was?? > > Just some elementary Japanese. |
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Posted to rec.food.cooking
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Uses for ketchup?
"Mayo" > wrote in message ... > On 9/16/2014 2:42 PM, Ophelia wrote: >> >> >> "Mayo" > wrote in message ... >>> On 9/16/2014 2:33 PM, Ophelia wrote: >>>> >>>> >>>> "Mayo" > wrote in message >>>> ... >>>>> On 9/16/2014 2:21 PM, Ophelia wrote: >>>>>> >>>>>> >>>>>> "JohnJohn" > wrote in message >>>>>> ... >>>>>>> On Tue, 16 Sep 2014 19:40:49 +0100, "Ophelia" >>>>>>> > wrote: >>>>>>> >>>>>>>> >>>>>>>> >>>>>>>> "sf" > wrote in message >>>>>>>> ... >>>>>>>>> On Tue, 16 Sep 2014 18:55:08 +0100, "Ophelia" >>>>>>>>> > wrote: >>>>>>>>> >>>>>>>>>> >>>>>>>>>> >>>>>>>>>> "sf" > wrote in message >>>>>>>>>> ... >>>>>>>>>> > On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus >>>>>>>>>> > > wrote: >>>>>>>>>> > >>>>>>>>>> >> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia" >>>>>>>>>> >> > wrote: >>>>>>>>>> >> >>>>>>>>>> >> >>>Conversely, tomato paste is a concentrated form of tomato >>>>>>>>>> >> >>>sauce. >>>>>>>>>> >> >>>>>>>>>> >> >> Nope... sauce is seasoned, paste is just tomato. >>>>>>>>>> >> >>>>>>>>>> >> I wondered when someone was going to catch that. In villages >>>>>>>>>> here in >>>>>>>>>> >> when tomatoes have become dirt cheap in late summer you'll >>>>>>>>>> still >>>>>>>>>> see >>>>>>>>>> >> houses whose slightly pitched roofs are completely covered >>>>>>>>>> >> with >>>>>>>>>> ripe >>>>>>>>>> >> tomatoes laid out on plastic sheeting. The fruits are left >>>>>>>>>> there >>>>>>>>>> >> until >>>>>>>>>> >> most of the mosture has evaporated. I'm not sure what the >> >>>>>>>>>> finishing >>>>>>>>>> >> steps are but I know they include mashing-up and salt. The >>>>>>>>>> resulting >>>>>>>>>> >> tomato paste is some of the densest and most delicious you'll >>>>>>>>>> ever >>>>>>>>>> >> find. Because it's salted it keeps better than the >>>>>>>>>> >> store-bought >>>>>>>>>> kind >>>>>>>>>> >> but it's still more than we could ever use, hence the tubes. >>>>>>>>>> > >>>>>>>>>> > Catch what? It was a simple answer to someone who couldn't > >>>>>>>>>> figure >>>>>>>>>> > out >>>>>>>>>> > that tomato paste is concentrated tomato. >>>>>>>>>> >>>>>>>>>> If I am the 'someone' to whom you refer, I asked a question! >>>>>>>>>> Remember? >>>>>>>>>> And >>>>>>>>>> as it happens, you were wrong. >>>>>>>>> >>>>>>>>> I tried to put it into simple terms. >>>>>>>> >>>>>>>> Too simple. You were wrong. You think I don't know that tomato >>>>>>>> *paste* is >>>>>>>> concentrated tomato. WHAT THE HELL ELSE COULD IT BE??? I have >>>>>>>> since >>>>>>>> learned that the sauce in tins is not paste, but diluted/seasoned. >>>>>>>> Do you >>>>>>>> wish to argue against that too, in which case you are arguing with >>>>>>>> others. >>>>>>> >>>>>>> You're very patient. >>>>>> >>>>>> Ya think? *growl* >>>>>> >>>>>> >>>>>> >>>>> Heh, channeling your inner Shogun? >>>> >>>> Wouldn't you in my place????? ;-) >>>> >>>> >>> Hai! はい >>> >>> (yes) >> >> Ooh i am impressed )) My eldest Granddaughter is learning Cantonese>> atm )>> >> Is that what that was?? >> >> > Just some elementary Japanese. Ahh ok I am still mightily impressed though)-- http://www.helpforheroes.org.uk/shop/ |
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Uses for ketchup?
On 9/16/2014 7:45 AM, koko wrote:
> On Tue, 16 Sep 2014 10:26:58 -0700, sf > wrote: > >> On Tue, 16 Sep 2014 11:47:43 -0400, S Viemeister >> > wrote: >> >>> On 9/16/2014 8:50 AM, sf wrote: >>>> On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus >>>> > wrote: >>>> >>>>> >>>>> Except when I'm making a BIG batch of our spaghetti sauce (old family >>>>> recipe) for freezing, we rarely use tomato paste in this house so the >>>>> tube is economical for us. Even the smallest tins go moldy before we >>>>> can use the stuff up; and no, the "float olive oil on top" trick >>>>> doesn't work. At least not in our refrigerator. >>>> >>>> I learned a trick here a long time ago for keeping tomato paste. >>>> Measure it out in one tablespoon amounts and freeze for later use. >>>> >>> Yes. >>> I do that with grated ginger, too. >> >> Yes!!! I've found that the easiest way to store mine is to put it in >> a baggie, flatten it out and partially freeze. Without removing it >>from the baggie, I make score marks (indentations in the grated mass) >> with the back of a knife in would be an amount I'd normally grate (my >> ginger measurements are never exact) and freeze completely. I can >> then break them apart easily and have freshly grated ginger ready to >> go at the bat of an eyelash. > > Another way to keep ginger is to peel it and store in a jar covered > with sherry. It keeps in the fridge for almost ever. > > koko These days, if I have something like sweet sour spareribs, I just use candied ginger. It works swell. > > -- > > Food is our common ground, a universal experience > James Beard > |
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Uses for ketchup?
On 9/16/2014 8:14 AM, sf wrote:
> On Tue, 16 Sep 2014 10:42:56 -0700 (PDT), dsi1 > > wrote: > >> The paste in the cans are fairly thick but I don't believe that it's as concentrated as the tube stuff. For a tube, you'd probably need really concentrated paste. I can buy the stuff at fancy food places. My guess is that fancy European food is called "food" in the UK. :-) >> > I've used both can and tube. They are the same thing in different > packaging. > > Thanks for the info. When I was a kid, spacemen were supposed to eat food out of toothpaste tubes. I thought that was pretty cool! |
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Uses for ketchup?
On 9/16/2014 9:26 AM, Mayo wrote:
> On 9/16/2014 6:59 AM, dsi1 wrote: >> On Tuesday, September 16, 2014 2:33:19 AM UTC-10, Ophelia wrote: >>> "sf" > wrote in message >>> >>> ... >>> >>>> On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia" >>> >>>> > wrote: >>> >>>> >>> >>>>> >>> >>>>> I think I am not understanding your 'can of tomato sauce'. I use >>>>> about >>> >>>>> a >>> >>>>> one inch squeeze from the tube. >>> >>>> >>> >>>> You use paste in a tube (a very expensive way to go) she's using a >>> >>>> looser product in a can. Both are tomato. >>> >>> >>> >>> So it is a diluted type of tom paste? I suppose what you see and very >>> >>> expensive is arguable. I don't need to use a whole tin (whatever >>> size that >>> >>> might be) I can use just a very small amount and it keeps good in the >>> tube >>> >>> for a long time and doesn't deteriorate ... no waste. >>> >> >> Tomato paste in a tube is something you'd be more likely to see in >> your part of the world. We mostly use 6 oz canned paste in the US. If >> I use a partial can, I stick the leftover in a plastic bag and freeze >> it. A tube would certainly be handy. The only thing that I use that >> comes in a tube is tube paste, err, tooth paste. > > I actually prefer a good heaping dollop of Hoi Sin sauce! > > Hard to ruin anything with that. > Hoy sin flavored toothpaste? Well alright! |
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Uses for ketchup?
On 9/16/2014 2:47 PM, Ophelia wrote:
> > > "Mayo" > wrote in message ... >> On 9/16/2014 2:42 PM, Ophelia wrote: >>> >>> >>> "Mayo" > wrote in message ... >>>> On 9/16/2014 2:33 PM, Ophelia wrote: >>>>> >>>>> >>>>> "Mayo" > wrote in message >>>>> ... >>>>>> On 9/16/2014 2:21 PM, Ophelia wrote: >>>>>>> >>>>>>> >>>>>>> "JohnJohn" > wrote in message >>>>>>> ... >>>>>>>> On Tue, 16 Sep 2014 19:40:49 +0100, "Ophelia" >>>>>>>> > wrote: >>>>>>>> >>>>>>>>> >>>>>>>>> >>>>>>>>> "sf" > wrote in message >>>>>>>>> ... >>>>>>>>>> On Tue, 16 Sep 2014 18:55:08 +0100, "Ophelia" >>>>>>>>>> > wrote: >>>>>>>>>> >>>>>>>>>>> >>>>>>>>>>> >>>>>>>>>>> "sf" > wrote in message >>>>>>>>>>> ... >>>>>>>>>>> > On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus >>>>>>>>>>> > > wrote: >>>>>>>>>>> > >>>>>>>>>>> >> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia" >>>>>>>>>>> >> > wrote: >>>>>>>>>>> >> >>>>>>>>>>> >> >>>Conversely, tomato paste is a concentrated form of tomato >>>>>>>>>>> >> >>>sauce. >>>>>>>>>>> >> >>>>>>>>>>> >> >> Nope... sauce is seasoned, paste is just tomato. >>>>>>>>>>> >> >>>>>>>>>>> >> I wondered when someone was going to catch that. In villages >>>>>>>>>>> here in >>>>>>>>>>> >> when tomatoes have become dirt cheap in late summer you'll >>>>>>>>>>> still >>>>>>>>>>> see >>>>>>>>>>> >> houses whose slightly pitched roofs are completely covered >>>>>>>>>>> >> with >>>>>>>>>>> ripe >>>>>>>>>>> >> tomatoes laid out on plastic sheeting. The fruits are left >>>>>>>>>>> there >>>>>>>>>>> >> until >>>>>>>>>>> >> most of the mosture has evaporated. I'm not sure what the >> >>>>>>>>>>> finishing >>>>>>>>>>> >> steps are but I know they include mashing-up and salt. The >>>>>>>>>>> resulting >>>>>>>>>>> >> tomato paste is some of the densest and most delicious you'll >>>>>>>>>>> ever >>>>>>>>>>> >> find. Because it's salted it keeps better than the >> >>>>>>>>>>> store-bought >>>>>>>>>>> kind >>>>>>>>>>> >> but it's still more than we could ever use, hence the tubes. >>>>>>>>>>> > >>>>>>>>>>> > Catch what? It was a simple answer to someone who couldn't > >>>>>>>>>>> figure >>>>>>>>>>> > out >>>>>>>>>>> > that tomato paste is concentrated tomato. >>>>>>>>>>> >>>>>>>>>>> If I am the 'someone' to whom you refer, I asked a question! >>>>>>>>>>> Remember? >>>>>>>>>>> And >>>>>>>>>>> as it happens, you were wrong. >>>>>>>>>> >>>>>>>>>> I tried to put it into simple terms. >>>>>>>>> >>>>>>>>> Too simple. You were wrong. You think I don't know that tomato >>>>>>>>> *paste* is >>>>>>>>> concentrated tomato. WHAT THE HELL ELSE COULD IT BE??? I have >>>>>>>>> since >>>>>>>>> learned that the sauce in tins is not paste, but diluted/seasoned. >>>>>>>>> Do you >>>>>>>>> wish to argue against that too, in which case you are arguing with >>>>>>>>> others. >>>>>>>> >>>>>>>> You're very patient. >>>>>>> >>>>>>> Ya think? *growl* >>>>>>> >>>>>>> >>>>>>> >>>>>> Heh, channeling your inner Shogun? >>>>> >>>>> Wouldn't you in my place????? ;-) >>>>> >>>>> >>>> Hai! はい >>>> >>>> (yes) >>> >>> Ooh i am impressed )) My eldest Granddaughter is learning Cantonese>>> atm )>>> >>> Is that what that was?? >>> >>> >> Just some elementary Japanese. > > Ahh ok I am still mightily impressed though)> > > We may need to parse some Teriyaki recipes, still plenty of skewer grilling season left down these parts! |
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Uses for ketchup?
On 9/16/2014 3:26 PM, dsi1 wrote:
> On 9/16/2014 9:26 AM, Mayo wrote: >> On 9/16/2014 6:59 AM, dsi1 wrote: >>> On Tuesday, September 16, 2014 2:33:19 AM UTC-10, Ophelia wrote: >>>> "sf" > wrote in message >>>> >>>> ... >>>> >>>>> On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia" >>>> >>>>> > wrote: >>>> >>>>> >>>> >>>>>> >>>> >>>>>> I think I am not understanding your 'can of tomato sauce'. I use >>>>>> about >>>> >>>>>> a >>>> >>>>>> one inch squeeze from the tube. >>>> >>>>> >>>> >>>>> You use paste in a tube (a very expensive way to go) she's using a >>>> >>>>> looser product in a can. Both are tomato. >>>> >>>> >>>> >>>> So it is a diluted type of tom paste? I suppose what you see and very >>>> >>>> expensive is arguable. I don't need to use a whole tin (whatever >>>> size that >>>> >>>> might be) I can use just a very small amount and it keeps good in the >>>> tube >>>> >>>> for a long time and doesn't deteriorate ... no waste. >>>> >>> >>> Tomato paste in a tube is something you'd be more likely to see in >>> your part of the world. We mostly use 6 oz canned paste in the US. If >>> I use a partial can, I stick the leftover in a plastic bag and freeze >>> it. A tube would certainly be handy. The only thing that I use that >>> comes in a tube is tube paste, err, tooth paste. >> >> I actually prefer a good heaping dollop of Hoi Sin sauce! >> >> Hard to ruin anything with that. >> > > Hoy sin flavored toothpaste? Well alright! Tee hee! Call me old brown teeth... |
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Uses for ketchup?
Becca makes a Mexican style Shrimp Cocktail that probably has 37
ingredients in it... but the main 2 are spicy tomato juice (like Snappy Tom, Spicy V8 or Mrs T's Bloody Mary mix) and ketchup. It is incredibly good. George L |
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Uses for ketchup?
"Ophelia" > wrote in message ... > > > "sf" > wrote in message > ... >> On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia" >> > wrote: >> >>> >>> I think I am not understanding your 'can of tomato sauce'. I use about >>> a >>> one inch squeeze from the tube. >> >> You use paste in a tube (a very expensive way to go) she's using a >> looser product in a can. Both are tomato. > > So it is a diluted type of tom paste? I suppose what you see and very > expensive is arguable. I don't need to use a whole tin (whatever size > that > might be) I can use just a very small amount and it keeps good in the tube > for a long time and doesn't deteriorate ... no waste. And I have bought the tubes and they always went to waste. At least some of them. I only use paste if I want a concentrated tomato flavor. I use the sauce in soups, on pasta, on polenta, sometimes I just eat it straight from the can. |
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Uses for ketchup?
On 9/15/2014 5:21 PM, Dave Smith wrote:
> On 2014-09-15 6:09 PM, Nancy Young wrote: >> On 9/15/2014 6:04 PM, Dave Smith wrote: >>> On 2014-09-15 5:37 PM, Tara wrote: >>>> On Mon, 15 Sep 2014 11:23:19 +0300, Opinicus wrote: >>>> >>>>> At least fifty things to do with ketchup. >>>>> >>>>> Slop on the sauce, boss. >>>> >>>> Put in on your fry, guy. >>>> >>> >>> Get a new pan Stan >> >> Pour it on poi, Roy. > > Cook it on a stick Rick > > Don't forget the cream, Lee |
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Uses for ketchup?
"Ophelia" > wrote in message ... > > > "sf" > wrote in message > ... >> On Tue, 16 Sep 2014 13:33:19 +0100, "Ophelia" >> > wrote: >> >>> >>> >>> "sf" > wrote in message >>> ... >>> > On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia" >>> > > wrote: >>> > >>> >> >>> >> I think I am not understanding your 'can of tomato sauce'. I use >>> >> about >>> >> a >>> >> one inch squeeze from the tube. >>> > >>> > You use paste in a tube (a very expensive way to go) she's using a >>> > looser product in a can. Both are tomato. >>> >>> So it is a diluted type of tom paste? >> >> Conversely, tomato paste is a concentrated form of tomato sauce. >> > > sf I am simply trying to find out what the difference is! OK????? > > Bloody hell, I give up ( Why must every damn thing be an argument or a > competition??????????????????????? The difference according to Lidia Bastianich (Italian American Chef) is that the paste gives a deeper range of flavor when added to a dish. Now that would be to add it as is and not dilute it down. From what I can gather, in this country in past times, the sauce wasn't as widely available. When I was a kid, recipes for things like Sloppy Joes and spaghetti sauce called for paste but it was IIRC a ratio of 1 small can of paste and 3 cans of water to thin it down. At some point, more forms of tomato product began appearing here. Sauce, puree, crushed tomatoes, even chopped. The only products I remember as a kid were whole stewed tomatoes and paste. There may well have been more. It's just that those are what my mom bought. But I do remember chopping canned tomatoes and having recipes that called for this to be done. Now there are more tomato products available than ever. Perhaps some of these were available in other parts of the country but not here. For instance, Rotel (a brand) was not around here until, not sure when but perhaps 20 years ago. Or at least it wasn't widely available. And from what I can gather, it is commonly used in the South, particularly when times call for cheap eats. This is because at times it can be gotten for very little money or even free with coupons. It is used in such dishes as Chicken Etti. http://www.duggarfamily.com/content/...5/chicken_etti Note that there are many different recipes for this dish and they don't all use Rotel. Also note that people always just say "Rotel" and assume that you'll know what that means. Rotel actually makes many different products, one of which is a Mexican seasoned tomato sauce which makes excellent Spanish/Mexican rice. What they mean when they say Rotel is the original with is a mix of diced tomatoes and green chiles. http://www.ro-tel.com/Diced-Tomatoes...es-and-Chilies Velveeta has been much discussed here. It's a processed cheese food. Mix that and Rotel, throw in some cooked sausage if you can afford it, heat through and near instant party food! But I digress. I noticed that in this country we began to see more tomato products such as sauce, widely available. In those days you could get the little hard (for me) to open cans of paste, and sauce in the small (8 oz?), bigger (16 oz?) and bigger (28 oz?) cans. Really not positive on the can sizes but something close to that. We also had the whole, stewed. I believe that the number of tomato products available here began to increase perhaps in the 1980's with various seasoned products becoming available. Such as chopped stewed tomatoes with Mexican seasoning, Italian seasoning, etc. And then more recently we got the crushed and pureed, many of these being imported from Italy. The difference being the thickness and richness. Puree does cost a little more but it has a deeper flavor than sauce, at least to me. I can't see much difference between crushed and puree though, although perhaps the puree is a little smoother. Not sure when the paste in the tube became available here. But it still isn't widely available. At first you could only get it at stores that sold imported Italian foods or by mail order. At least in this part of the country. And it was insanely expensive. I think the price has still come down some but as tomato products go, it's still not cheap. Not here anyway. I do have some now. Still in the carton in my fridge door. I believe that I got it at Big Lots. That's a store that sells things for cheap, some of it being sheer junk. But they do buy merchandise from stores that are going out of business or excess stock so you can get good deals at times on good shelf stable food and other quality things. Anyway... To sf, the tube of tomato paste is expensive because it just normally is expensive in this country. It does cost less in a city like NY where there is a large Italian population. But in this part of the country, there aren't a lot of Italians. And there probably isn't a big demand for such an item so you will pay more. Here, the better prices will be on most Mexican and Asian food. |
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Posted to rec.food.cooking
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Uses for ketchup?
"Brooklyn1" > wrote in message ... > "Ophelia" wrote: > >> >> >>"sf" > wrote in message . .. >>> On Tue, 16 Sep 2014 13:33:19 +0100, "Ophelia" >>> > wrote: >>> >>>> >>>> >>>> "sf" > wrote in message >>>> ... >>>> > On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia" >>>> > > wrote: >>>> > >>>> >> >>>> >> I think I am not understanding your 'can of tomato sauce'. I use >>>> >> about >>>> >> a >>>> >> one inch squeeze from the tube. >>>> > >>>> > You use paste in a tube (a very expensive way to go) she's using a >>>> > looser product in a can. Both are tomato. >>>> >>>> So it is a diluted type of tom paste? >>> >>> Conversely, tomato paste is a concentrated form of tomato sauce. >> >>sf I am simply trying to find out what the difference is! OK????? >> >>Bloody hell, I give up ( Why must every damn thing be an argument or a>>competition??????????????????????? > > Tomato paste is NOT a conentrated form of tomato sauce. > > Tomato sauce is simply a cooked seasoned sauce made from fresh > tomatoes... what home cooks do with roma and other pulpy > tomatoes... salad tomatoes are too juicy for making sauce, I've tried, > takes way too long to evaporate all the water and ends up over cooked, > too caramelized... just wastes tomatoes. > > Tomato paste/concentrate (a relatively new food product) is a > concentrated form of UNseasoned tomatoes that has had most of its > water removed by a specialized vacuum system, the same way frozen OJ > concentate is produced, briefly heated to low temperatures but NOT > cooked. Most canned/bottled tomato products will say made from tomato > concentrate (tomato juice, ketchup, etc.), these products are made > from the same tomato paste you have at home, it's silly to pay the > exhorbitant price of tomato juice when you can produce your own at a > fraction of cost from tomato paste, same for tomato soups. > > To make tomato paste very expensive manufacturing equipment is > employed... it's not possible to produce modern tomato paste at home. > Some make a paste from sundried/dehydrated tomato powder but that is > not even close to modern tomato paste, tastes very different. > http://www.fenco.it/eng/tomato-paste-processing.asp > I've explained this several times over the years. Sheldon? I am 55. I well remember tomato paste being widely available in the little can that was taller than it is wide. It is what we used when we wanted tomato sauce. We thinned it down. Wait! This is the Internet! There has got to be a history of this stuff. Right? Lemme go look. Now this is not the history but explains the differences. Scroll down to the United States section. Same products but differing thicknesses. http://en.wikipedia.org/wiki/Tomato_sauce This tells you how to substitute. http://recipes.howstuffworks.com/fre...mato-sauce.htm As you can see here, the paste did come first! At least for this company. http://contadina.com/tips-advice/history.aspx |
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Uses for ketchup?
On 9/16/2014 4:10 AM, Ophelia wrote:
> > > "Janet Wilder" > wrote in message > eb.com... >> On 9/15/2014 4:24 AM, Ophelia wrote: >>> >>> >>> "Cheryl" > wrote in message >>> eb.com... >>>> On 9/14/2014 6:14 PM, Ophelia wrote: >>>>> >>>>> >>>>> "Julie Bove" > wrote in message >>>>> ... >>>>>> >>>>>> "Ophelia" > wrote in message >>>>>> ... >>>>>>> >>>>>>> >>>>>>> "Janet Wilder" > wrote in message >>>>>>> eb.com... >>>>>>>> Make a pot roast. >>>>>>>> >>>>>>>> Mix about half a cup of ketchup with half a cup of water, a >>>>>>>> spoonful of >>>>>>>> cider vinegar, and half a cup or more of red wine. >>>>>>>> >>>>>>>> Brown the roast and put it in a crock pot, top of the stove >>>>>>>> casserole on >>>>>>>> low or in the oven in a pan, wrapped in heavy duty foil at 300°. >>>>>>>> >>>>>>>> For seasoning use garlic, bay leaves, thyme, marjoram and black >>>>>>>> pepper. >>>>>>>> I >>>>>>>> like to throw in some cut up celery, onion and a few handfuls of >>>>>>>> baby >>>>>>>> carrots. When the pot roast is about an hour and a half from done, >>>>>>>> you >>>>>>>> can throw in some quartered potatoes. >>>>>>>> >>>>>>>> Cook until the meat is tender. 8 to 10 hours on low in the >>>>>>>> crock pot >>>>>>>> and >>>>>>>> to "stick a fork in it" on the stove or in the oven. >>>>>>>> >>>>>>>> I always add some ketchup to my pot roast and brisket. The best >>>>>>>> thing >>>>>>>> is >>>>>>>> to have an almost empty bottle, put some water or wine in it and >>>>>>>> shake >>>>>>>> then pour all over the pot roast. >>>>>>> >>>>>>> That sounds good! One question, do you find the potatoes are >>>>>>> cooked in >>>>>>> that time? Potatoes >>>>>>> never seem to cook properly for me in the pot. >>>>>>> >>>>>>> Anyway, I have saved your recipe, thanks >>>>>>> >>>>>>> -- >>>>>>> http://www.helpforheroes.org.uk/shop/ >>>>>> >>>>>> Hmmm... Seems like that would make the meat overly sweet. But I >>>>>> guess >>>>>> I >>>>>> can try it. >>>>> >>>>> Sweet? With half a cup of ketchup *and* the cider vinegar ... ???? >>>>> >>>> I think it sounds delicious. >>> >>> It does. I do use tomato paste but have never used sauce. >>> >> >> My late husband preferred his beef stew to be made with a can of >> tomato sauce instead of a beef-based sauce. > > > > I think I am not understanding your 'can of tomato sauce'. I use about > a one inch squeeze from the tube. > A small can of tomato sauce, not tomato paste. I think the cans hold about 4 ounces and there is probably some onion and other seasoning in it. -- From somewhere very deep in the heart of Texas |
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Uses for ketchup?
On 9/16/2014 7:08 AM, sf wrote:
> On Tue, 16 Sep 2014 03:09:39 -0700, "Julie Bove" > > wrote: > >> Tomato sauce would be the equivalent of paste thinned down with water but... >> There are many sizes of cans so there is no telling how much she used. > > I'd bet money it's the little one. > > You win! It's a little one. -- From somewhere very deep in the heart of Texas |
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Posted to rec.food.cooking
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Uses for ketchup?
On 9/16/2014 7:50 AM, sf wrote:
> On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus > > wrote: > >> >> Except when I'm making a BIG batch of our spaghetti sauce (old family >> recipe) for freezing, we rarely use tomato paste in this house so the >> tube is economical for us. Even the smallest tins go moldy before we >> can use the stuff up; and no, the "float olive oil on top" trick >> doesn't work. At least not in our refrigerator. > > I learned a trick here a long time ago for keeping tomato paste. > Measure it out in one tablespoon amounts and freeze for later use. > > I buy it in the tube. You can refrigerate the open tube and it lasts a pretty long time. -- From somewhere very deep in the heart of Texas |
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