neo33 Posted September 7, 2004 Share Posted September 7, 2004 What is your favorite brand of ketchup? 1) McDonald's ketchup. 2) Burger King's ketchup. 3) Wendy's ketchup. 4) Heinz's ketchup. 5) Hunt's ketchup. Quote Link to comment Share on other sites More sharing options...
thebes Posted September 7, 2004 Share Posted September 7, 2004 Forget the politics, you can't go wrong with Heinz. Burgers etc. but I wouldn't think of making a shrimp coctail sause with anything elese. Quote Link to comment Share on other sites More sharing options...
ben. Posted September 7, 2004 Share Posted September 7, 2004 Barbeque sauce. Quote Link to comment Share on other sites More sharing options...
m00n Posted September 7, 2004 Share Posted September 7, 2004 ---------------- On 9/7/2004 6:40:02 PM bclarke421 wrote: Barbeque sauce. ---------------- Yep. Ever have Jack Daniels bbq sauce? Very good. Quote Link to comment Share on other sites More sharing options...
ben. Posted September 7, 2004 Share Posted September 7, 2004 Absolutely. Jim Beam, too. Quote Link to comment Share on other sites More sharing options...
MD1032 Posted September 7, 2004 Share Posted September 7, 2004 They're all the same to me, but I do admit I like the taste of Heinz a bit better than Hunt's. Quote Link to comment Share on other sites More sharing options...
filmboydoug Posted September 7, 2004 Share Posted September 7, 2004 Mcd's, Bk, and I think Hardees all get their ketchup from heinz. Hunts or Heinz, its all good. Local brands (we have Flavorite around here) are usually quite nasty. Quote Link to comment Share on other sites More sharing options...
garymd Posted September 7, 2004 Share Posted September 7, 2004 I don't like ketchup at all. I'm a mustard kind of guy. Growing up in a Kosher house, we had corned beef or pastrami or tongue with on seeded rye with mustard. No ketchup or mayo on anything. Ever see the Woody Allen movie, Annie Hall I think it was, when he converted to Catholicism? First day he came back from the store with bologna, mayo and wonderbread. Quote Link to comment Share on other sites More sharing options...
m00n Posted September 7, 2004 Share Posted September 7, 2004 ---------------- On 9/7/2004 7:21:13 PM bclarke421 wrote: Absolutely. Jim Beam, too. ---------------- No kidding? I was unaware there was a Jim Beam bbq sauce. I need to look into finding some. Quote Link to comment Share on other sites More sharing options...
Daddy Dee Posted September 7, 2004 Share Posted September 7, 2004 It all tastes the same to me. I usually buy Hunts becaus it's cheaper. Quote Link to comment Share on other sites More sharing options...
kenratboy Posted September 7, 2004 Share Posted September 7, 2004 I don't like Kerry, but Heinz all the way!!! Quote Link to comment Share on other sites More sharing options...
bkrop Posted September 7, 2004 Share Posted September 7, 2004 Anticipation, is making me wait... Quote Link to comment Share on other sites More sharing options...
TheEAR Posted September 7, 2004 Share Posted September 7, 2004 Its Heinz ketchup! All others are for INFIDELS Wait I hear a distant voice grunting... "This political rhetoric does not belong here, in any form, in my opinion." Quote Link to comment Share on other sites More sharing options...
TBrennan Posted September 7, 2004 Share Posted September 7, 2004 Best BBQ sauce is Mumbo Sauce. Quote Link to comment Share on other sites More sharing options...
Allan Songer Posted September 7, 2004 Share Posted September 7, 2004 Ketchup is gross. I only use to make this: SHRIMP UGGIE Uglesich's is a mecca of New Orleans food, arguably one of the finest (if not THE finest, in some people's opinion) restaurants in New Orleans. You'd never know to look at it, though. Whenever I go home, I make sure I eat here at least once. The flavors you get in this place are amazing, and almost completely unique. Anthony and Gail Uglesich create their own dishes which aren't found anywhere else, for the most part (although their wonderful fried green tomatoes topped with shrimp remoulade popped up at Upperline, then elsewhere). It's worth standing in line for, since you're not going to get these dishes anywhere else. Of all the dishes served at Uglesich's, Mr. Anthony tells us that this one's the spiciest. It's also one of the best, and thanks to the January 2001 issue of Saveur magazine and Mr. Anthony's generosity, the general public can now make his dish at home. (This'll help me get a nice little fix between visits to Uglesich's.) The article tells us that Anthony named the dish for his son John, who received the sobriquet "Uggie" from schoolmates who found the pronunciation of his Croatian surname too difficult to handle. (Oddly enough, some people can't even pronounce the nickname or the name of the dish. It's pronounced YOU-gee, with a hard "g".) Bit of trivia #1 -- Croatian immigrants and their descendants have been the kings of the oyster fishing business for nearly a century in south Louisiana, and are the acknowledged experts at it. Bit of trivia #2 -- my friend Dule tells me that the original spelling of the Uglesich family name was most likely "Ugljesic", with a diacritical mark over the final "c" that looks like an acute accent (´). For the hot sauce used to make the marinade, Anthony recommends Melinda's, a habanero chile-based hot sauce bottled in New Orleans but made in Belize. It's hot, but very flavorful. You can use your favorite (and/or less powerful) hot sauce if you like, but if you want it to be authentic, use Melinda's if you can find it. If you can't get it locally, try Melinda's web site, Mo Hotta Mo Betta, Kitchen/Market or HotHotHot!) Shrimp Uggie needs a two day to one week headstart to make the marinade, so take this into account when you're preparing the dish. As wonderful and complex as this dish tastes, it's surprisingly easy to make. * Marinade: * 1-1/2 cups olive oil (not extra-virgin) * 1/2 cup ketchup * 2 to 3 tablespoons Melinda's habanero hot sauce (XXX, the hottest one they make; I guarantee the dish will be too mild without it, although you may substitute if you're a pepper wimp) * 1 tablespoon fresh squeezed lemon juice * 1 tablespoon salt * 2 teaspoons crushed red pepper flakes * 1 teaspoon sweet paprika * 1 green bell pepper, stemmed, cored, seeded and cut into 1" pieces * 1 small red onion, peeled and chopped * 1 teaspoon chopped fresh Italian flat-leaf parsley * 2 pounds medium-sized shrimp, peeled and deveined, with tail left on (optional) * 3 medium red-skinned potatoes, cut into 1" cubes and boiled until just tender * 4 chives, finely chopped Place all ingredients except the shrimp, potatoes and chives into a glass bowl and mix well. Cover with plastic wrap and keep in the refrigerator for at least two days, up to one week (the longer the better, so that the flavors will have more time to marry and intensify), stirring occasionally. Let the marinade come to room temperature before preparing the dish. Using a large spoon, skim off almost all of the oil from the top of the marinade. (You can either discard it or use it for a basting sauce or any other use you can think of.) Put the marinade into a large skillet, then add the shrimp. Cook over medium heat just until the shrimp turn pink and opaque, about 3 to 4 minutes, then turn the shrimp, add the potatoes, then cook until the potatoes are heated through, about 2 to 3 more minutes. Season to taste with salt and freshly ground black pepper. Split the Shrimp Uggie between four plates (use oval plates if you're striving for restaurant authenticity) and sprinkle with chopped chives. Usual garnish is a wedge of lemon and a sprig of parsley. Have plenty of cold beer handy, and watch your guests moan with pleasure. YIELD: 4 servings. Quote Link to comment Share on other sites More sharing options...
garymd Posted September 7, 2004 Share Posted September 7, 2004 Allan, You're originally from NO? Is that where your love for jazz began? Quote Link to comment Share on other sites More sharing options...
m00n Posted September 7, 2004 Share Posted September 7, 2004 Oh man how I miss Cajun food. *m00n salavates on himself*. Quote Link to comment Share on other sites More sharing options...
michael hurd Posted September 7, 2004 Share Posted September 7, 2004 Heinz is the only kind! I can also say that I was in the very large distribution warehouse in Leamington, Ont ( across the road from the production plant ). The building is massive, and you cannot see the end of the building inside, it just fades into darkness. Over a quarter mile long! Quote Link to comment Share on other sites More sharing options...
TBrennan Posted September 7, 2004 Share Posted September 7, 2004 Moon--Check this out buddy. Boiled Cajun style shrimp and a shrimp poor-boy from the Cajun Crawfish Hut in Long Beach Missisippi, on the Gulf. The owner buys his shrimp every morning from the boats in the harbor across the street or from down the road in Pass Christian and Bay St. Louis. This is one of the reasons I'm movin' down there. Quote Link to comment Share on other sites More sharing options...
Piranha Posted September 7, 2004 Share Posted September 7, 2004 Tommy, Ya, better keep an eye on that cholesterol if you're eating that stuff all the time. Wouldn't want your ticker to give out on ya I must admit, it does look pretty darn tasty though. Are you really moving down to the gulf? Heinz Quote Link to comment Share on other sites More sharing options...
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