NationStates Jolt Archive

well my roommate and i have been having a disagrement recently that has been caused a slight ruckus. it centers around the pronunciation of the word ketchup.

as a reference dictionary.com says that there are three ways of pronuncing it:

ketch·up catch·up or cat·sup (or see: http://dictionary.reference.com/search?q=ketchup)

so to help settle this debte and ease relations at home please let us know what you feel is acceptable!

"Catsup" makes me angry. Ketchup all the way.

Does anyone other than Americans normally use the word? If not, it doesnt really matter does it?

People in other countries don't say ketchup???

:confused: :confused: :confused:

"tomato sauce"

ketch·up is what I always hear except when it's being made fun of on tv.

But tomato sauce is different...

(#$%^....I am thinking of that stuff in the can...tomato paste).


I guess that makes sense.

to-mah-to or to-mae-to? that is the question

as to the ketchup debate BAH I say, mustard is the only condiment that matters

Tuh-may-toe

To-mah-to. And it doesn't rhyme with potato.

And yes, tomato sauce and tomato paste are different. Tomato paste is just what it sounds like. Tomato sauce adds all sorts of spices and other stuff, just like catsup.

#Singing# You say toh-mahto, I say tom-ato, you say potahto, I say potaeto, tohmahto, tom-ato, potahto, potaeto, lets call the whole thing off. #Stops#
I generally go by what it says on the bottle, or say tomato sauce. I'm in Australia, bu the way. Sometimes it gets called ketchup here, possibly becasue of the american imports. Heinz sells ketchup, for example, so some people call it that.

Does anyone other than Americans normally use the word? If not, it doesnt really matter does it?

UK and Brazil use the word, I presume many other places do.

Pssh. How can you say catsup or tomahto or potahto if you whole heartedly admit that they're secondaries to the real word?

Yeesh.

http://www.anythingforyou.co.nz/products/photos/Wat%20sauce%20560g%20bottle.JPG

UK and Brazil use the word, I presume many other places do.
Well the UK I would speculate say it in imitation of the US, thus it doesnt matter because they will either have conventionalised by associating the meaning with all pronounciations employed, or they will have conventionalised, the pronounciation. I suggest that probably also applies to Brazil.

Ket-soup-pi.


Aight?

Does anyone other than Americans normally use the word? If not, it doesnt really matter does it?

It isn't an American word is it? I thought it was Indian. :confused:

The picture of the tomato sauce bottle scared me.

*WHAT ELSE HAVEN'T YOU TOLD ME??????????????*

I feel so.....sheltered....

say it like you spell it.

Sauce. Or tomato sauce if you go to a posh restaurant.

It can't be JUST sauce....what about all the other sauces out there like honey mustard sauce, or barbecue sauce, or BK's mysterious "onion ring dipping sauce..."

Its ketchup. Plain and simple. :p

It can't be JUST sauce....what about all the other sauces out there like honey mustard sauce, or barbecue sauce, or BK's mysterious "onion ring dipping sauce..."

Its ketchup. Plain and simple. :p

In Aus, if you just say sauce, then by default it means tomato sauce. Eg, pie & sauce.

In Aus, if you just say sauce, then by default it means tomato sauce. Eg, pie & sauce.

Sure is.

I pronounce it: CRAP. Seriously. Give me one use that ketchup has that cannot be served by a greater condiment.

Hot dogs? That's what mustard is for. And chili.

Fries? Ranch dressing goes good on fries.

Tater tots? Ummm...those are fried grease anyway. And you just salt the hell out of those anyway.

Chicken nuggets? It's called barbecue sauce.

Come on, people. Help me out here.

" Ta-bas-co sauce"

" Ta-bas-co sauce"

Also good. Goes good in chili. In large amounts.

It can't be JUST sauce....what about all the other sauces out there like honey mustard sauce, or barbecue sauce, or BK's mysterious "onion ring dipping sauce..."

Its ketchup. Plain and simple. :p

Sure it can. Most Australians I know just say sauce (and I know lots of them).
Here in Japan, if you ask for sauch, you'll get worschershire sauce.
Back in my early days here, this led to a "Who's on first?" conversation at the college cafeteria:
"What's this?"
"It's sauce."
"Um, what kind of sauce is it?"
"Sauce."
"Yes, I can see that. What kind of sauce?"
"It's sauce."
"But what kind?"
"I just told you."
And around and around until I tasted it. :)

" Ta-bas-co sauce"
Also good. Goes good in chili. In large amounts.

And in or on pizza, soups and stews, pancakes, and just about anything (except ice cream - maybe, I'm not so sure).

And in or on pizza, soups and stews, pancakes, and just about anything (except ice cream - maybe, I'm not so sure).

Tabasco on pancakes is something I might just consider trying...sounds weird, but then again, I am an experienced pancake chef...hmmm, if peanut butter chips go good in pancakes, maybe Tabasco will too...

And in or on pizza, soups and stews, pancakes, and just about anything (except ice cream - maybe, I'm not so sure).

I live down the road from a curry house/ice cream parlour. Curried Ice cream isn't that bad, better than deep fried so parhaps Tobasco ice cream wouldn't be so bad? Buy some vanilla ice cream and mix the two.:D

Kechemup

Kechemup that flavor of the burnt dogs Al!

I live down the road from a curry house/ice cream parlour. Curried Ice cream isn't that bad, better than deep fried so parhaps Tobasco ice cream wouldn't be so bad? Buy some vanilla ice cream and mix the two.:D

I know that there are chili flavored ice creams, I just haven't had an opprotunity to try any. :D

Tabasco on pancakes is something I might just consider trying...sounds weird, but then again, I am an experienced pancake chef...hmmm, if peanut butter chips go good in pancakes, maybe Tabasco will too...

:D Good stuff. It especially goes well on the "scrambled pancakes" that were popular for breakfast back in my old scout troop.

Actually, I've always preferred "cat-syrup." Use to gross out my kids! :D

Ke-tsiap or Kecap was a spicy pickled-fish condiment popular in 17th-century China and is said to be the origin of the name "ketchup." British seamen brought the ke-tsiap home, then introducing it to other nations. Catsup without tomatoes is almost unimaginable these days But it wasn't until the late 1700s that canny New Englanders added tomatoes to the blend and it became what we know today as ketchup. Even a century ago, catsup cooks were still only dabbling with tomato-based recipes, while also trying a surprising array of vegetables and fruits such as plums, walnuts, mangoes or mushrooms that were being turned into a condiment and called Ketchup. Not so talented cooks were also trying, shaved tree bark, pig parts, or dust-based catsups. None were successful among the masses...even with heavy onion and garlic added.

But how, you may say, can this be? One minute you have a fish sauce, and then suddenly you have tomato ketchup? When did we take the fork down the "tomato" catsup road? Perhaps it was in 1876 when Heinz produced their Ketchup with tomato and it made its way into the American kitchen. Then as more manufacturers entered the marketplace, so came more variations of the spelling. And so the controversy began. Soon there were Ketchups, Catsups, Catchups, Katsups, Catsips, Cotsups, Kotchups, Kitsips, Catsoups, Katshoups, Katsocks, Cackchops, Cornchops, Cotpocks, Kotpocks, Kutpucks, Kutchpucks and of course Cutchpucks. All were tomato based and bottled. All vied for the becoming the household word. But as these small locally produced and often homemade varieties went by the wayside and America entered the 1950's, it appeared as if only 3 major brands remained to steal the spotlight...Heinz Ketchup, Del Monte Catsup, and Hunts, who could not decide on a spelling and bottled under the names Hunts Catsup (east of the Mississippi), Hunts Ketchup (west of the Mississippi), and Hunts Tomato Cornchops (in Iowa only).

[note: Yes, this is a joke. None of it is true.]

Ket-soup-pi.


Aight?
So true.

...

Ya got me! :)

Ke-tsiap or Kecap was a spicy pickled-fish condiment popular in 17th-century China and is said to be the origin of the name "ketchup." British seamen brought the ke-tsiap home, then introducing it to other nations. Catsup without tomatoes is almost unimaginable these days But it wasn't until the late 1700s that canny New Englanders added tomatoes to the blend and it became what we know today as ketchup. Even a century ago, catsup cooks were still only dabbling with tomato-based recipes, while also trying a surprising array of vegetables and fruits such as plums, walnuts, mangoes or mushrooms that were being turned into a condiment and called Ketchup. Not so talented cooks were also trying, shaved tree bark, pig parts, or dust-based catsups. None were successful among the masses...even with heavy onion and garlic added.

But how, you may say, can this be? One minute you have a fish sauce, and then suddenly you have tomato ketchup? When did we take the fork down the "tomato" catsup road? Perhaps it was in 1876 when Heinz produced their Ketchup with tomato and it made its way into the American kitchen. Then as more manufacturers entered the marketplace, so came more variations of the spelling. And so the controversy began. Soon there were Ketchups, Catsups, Catchups, Katsups, Catsips, Cotsups, Kotchups, Kitsips, Catsoups, Katshoups, Katsocks, Cackchops, Cornchops, Cotpocks, Kotpocks, Kutpucks, Kutchpucks and of course Cutchpucks. All were tomato based and bottled. All vied for the becoming the household word. But as these small locally produced and often homemade varieties went by the wayside and America entered the 1950's, it appeared as if only 3 major brands remained to steal the spotlight...Heinz Ketchup, Del Monte Catsup, and Hunts, who could not decide on a spelling and bottled under the names Hunts Catsup (east of the Mississippi), Hunts Ketchup (west of the Mississippi), and Hunts Tomato Cornchops (in Iowa only).

[note: Yes, this is a joke. None of it is true.]

ROFL! :D

http://home.t-online.de/home/ufetzer/proj/herbs/bilder/tabasco.jpg

That is the only condiment you will ever need. There is not one single savory dish (and some sweet ones) that it does not compliment well. It comes in a mild green, a beautifully rich chipotle, a potent garlic, and an amazing jabanero, and other varieties as well (depending on your market).

Put it on everything you consume. It even goes well with Tequila - pour a couple of drops in the web between your thumb and index finger, lick it, and down the shot of Tequila .... spicey!

There is nothing it cannot do. It will repel mosquitos, keep rabbits out of your garden, cure your gout, end famine in Africa, teach your children Farsi, German, and higher maths, and it will let your people go just for asking.

All hail TABASCO!

http://home.t-online.de/home/ufetzer/proj/herbs/bilder/tabasco.jpg

That is the only condiment you will ever need. There is not one single savory dish (and some sweet ones) that it does not compliment well. It comes in a mild green, a beautifully rich chipotle, a potent garlic, and an amazing jabanero, and other varieties as well (depending on your market).

Put it on everything you consume. It even goes well with Tequila - pour a couple of drops in the web between your thumb and index finger, lick it, and down the shot of Tequila .... spicey!

There is nothing it cannot do. It will repel mosquitos, keep rabbits out of your garden, cure your gout, end famine in Africa, teach your children Farsi, German, and higher maths, and it will let your people go just for asking.

All hail TABASCO!

Nay, nay! Try Louisana Hot Sauce and you will experience an epiphany! :D

Nay, nay! Try Louisana Hot Sauce and you will experience an epiphany! :D

Also good! Though, I must admit, nowdays I buy my own chiles, blend my own spices, and make my own hot sauces. However, I always carry about a small bottle of Tabasco just in case.

Also good! Though, I must admit, nowdays I buy my own chiles, blend my own spices, and make my own hot sauces. However, I always carry about a small bottle of Tabasco just in case.

Oh, WOW! Can I come over to your place for dinner??? I promise to never mention NS or anything even remotely political! :D

Oh, WOW! Can I come over to your place for dinner??? I promise to never mention NS or anything even remotely political! :D

My door is always open! I also make my own barbecue sauce, tomatillo salsa, various jams (but don't ask for blueberries, blueberries taste like there's a party in my mouth and everybody's throwing up), jellies, relishes, remoulades, a perfect roux, and I defy anyone to show me a better gravy (white or brown). True sauciers are a dieing breed.

You TG me a safe shipping address and I'll be more than happy to send out to ya a few jars of yumminess. :) Otherwise, if you're ever in the Houston area, lemme know!

My door is always open! I also make my own barbecue sauce, tomatillo salsa, various jams (but don't ask for blueberries, blueberries taste like there's a party in my mouth and everybody's throwing up), jellies, relishes, remoulades, a perfect roux, and I defy anyone to show me a better gravy (white or brown).

You TG me a safe shipping address and I'll be more than happy to send out to ya a few jars of yumminess. :) Otherwise, if you're ever in the Houston area, lemme know!

OMG! I've died and gone to hog heaven! [/DROOLING]

Keruvalia ... it's sent! :D

Keruvalia ... it's sent! :D

Aight then. I'd planned on putting together some salsa and barbecue sauce over the next couple of days and I'll make some extra for ya! I'll TG you when I've sent the package. :)

Aight then. I'd planned on putting together some salsa and barbecue sauce over the next couple of days and I'll make some extra for ya! I'll TG you when I've sent the package. :)

OMG!! Thankyouthankyouthankyou! I'm eternally in your debt! [ the foregoing was a paid political announcement. My name is Eutrusca and I approve this message. ] :D

People in other countries don't say ketchup???

:confused: :confused: :confused:

Haha, of course we do. :)

Nay, nay! Try Louisana Hot Sauce and you will experience an epiphany! :D

Or try this (http://www.davesgourmet.com/). You'll experience an epiphany of a slightly different sort. ;)

Note that he says it was banned from the National Fiery Foods Show!

My door is always open! I also make my own barbecue sauce, tomatillo salsa, various jams (but don't ask for blueberries, blueberries taste like there's a party in my mouth and everybody's throwing up), jellies, relishes, remoulades, a perfect roux, and I defy anyone to show me a better gravy (white or brown). True sauciers are a dieing breed.

You TG me a safe shipping address and I'll be more than happy to send out to ya a few jars of yumminess. :) Otherwise, if you're ever in the Houston area, lemme know!

Ok, I have to ask: what's your secret for a perfect roux. My gumbo roux's are ok, but....

Or try this (http://www.davesgourmet.com/). You'll experience an epiphany of a slightly different sort. ;)

Note that he says it was banned from the National Fiery Foods Show!

Ooooooooo! Now THAT is definitely worth a bookmark! :D

Did you hear about the guy who used fire ants in his winning entry in the Texas Chili Cookoff? ( at least I think that was the name of the event ) :)

Mr. Burns: Ketchup... Catsup. Ketchup... Catsup. Whoo, I'm way over my head here.
Store Clerk: He's talking to the Ketchup bottles now, sir.



Personally, I like using 'tomato related condiment'. It always gives people that WTF look.

Oh, and ketchup + Tobasco = a little slice o' heaven.

Mmmmmm, catsoup.

Also ... have you seen that study which found that hot sauce has mild pain-relieving properties? :D

Does anyone other than Americans normally use the word? If not, it doesnt really matter does it?

Of course it does. We're the only English-speaking country of any real importance.

Ooooooooo! Now THAT is definitely worth a bookmark! :D

Did you hear about the guy who used fire ants in his winning entry in the Texas Chili Cookoff? ( at least I think that was the name of the event ) :)

:) That sounds about right.
There's actually a Fire Ant Chilli cookoff: http://marshall-chamber.com/pages/cookoff.php

Also ... have you seen that study which found that hot sauce has mild pain-relieving properties? :D

I missed that one. But I remember a study that came when I was back in college that showed capsician to be addictive (done by Texas A&M, of course). :)

That sounds about right.
There's actually a Fire Ant Chilli cookoff: http://marshall-chamber.com/pages/cookoff.php

Eeek! RUN AWAY!!!



I missed that one. But I remember a study that came when I was back in college that showed capsician to be addictive (done by Texas A&M, of course). :)

But of course! :D

Of course it does. We're the only English-speaking country of any real importance.

Ouch! :eek: :headbang:

To-mah-to. And it doesn't rhyme with potato.

And yes, tomato sauce and tomato paste are different. Tomato paste is just what it sounds like. Tomato sauce adds all sorts of spices and other stuff, just like catsup.
[hobbit voice]Poh.tay.toes[/hobbit voice]

Mmmmmm, catsoup.
too much soup not enough cat

[hobbit voice]Poh.tay.toes[/hobbit voice]

[hobbit voice]And some nice, crispy bacon![/hobbit voice]

too much soup not enough cat

You actually tasted that? :eek:

You actually tasted that? :eek:
yeah but I like my cat BBQed with a bit of.... tomato sauce

better then, when put in soup.

oh I also like it skun, the skin isnt very nice, do you realise the ways it can be done?

yeah but I like my cat BBQed with a bit of.... tomato sauce

better then, when put in soup.

Um ... I hate to be the one to break this to you, but we ran out of water several hours ago and had to resort to ... well ... use your imagination! :D

Um ... I hate to be the one to break this to you, but we ran out of water several hours ago and had to resort to ... well ... use your imagination! :D
nothing like something cooked in its own juice's

nothing like something cooked in its own juice's

Yeah, right! :rolleyes: [ hurls again ]

Yeah, right! :rolleyes: [ hurls again ]
*adds a notch to his keyboard*

Ok, I have to ask: what's your secret for a perfect roux. My gumbo roux's are ok, but....

Constant motion and careful temperature.

The biggest problem is setting the temperature too high. A roux, while fairly quick, shouldn't be instant. Also, it's essential to keep it moving. Stir stir stir until you get the color of peanut butter.

A roux is tricky, but making it is so cheap, you've got room for experimentation. Spend a day just making roux. Trying different techniques and such.

My roux:

1 cup of flour
1 cup of oil

A lot of people say use a neutral oil, llike Canola, but forget that. Extra virgin olive oil makes the best roux. Use cast iron, heat the oil to around 300 degrees, then add the flour 1 tbs at a time and whisk whisk whisk! Once you get that peanut butter color, get the skillet off the burner. The cast iron will keep the heat and gradually reduce it so you can keep cooking the roux without direct heat. For a gumbo, you want a darker roux, so cook it a little longer. After a while, instinct kicks in.

As the great chefs say, "How long do you cook it? Until it's done!"

Constant motion and careful temperature.

The biggest problem is setting the temperature too high. A roux, while fairly quick, shouldn't be instant. Also, it's essential to keep it moving. Stir stir stir until you get the color of peanut butter.

A roux is tricky, but making it is so cheap, you've got room for experimentation. Spend a day just making roux. Trying different techniques and such.

My roux:

1 cup of flour
1 cup of oil

A lot of people say use a neutral oil, llike Canola, but forget that. Extra virgin olive oil makes the best roux. Use cast iron, heat the oil to around 300 degrees, then add the flour 1 tbs at a time and whisk whisk whisk! Once you get that peanut butter color, get the skillet off the burner. The cast iron will keep the heat and gradually reduce it so you can keep cooking the roux without direct heat. For a gumbo, you want a darker roux, so cook it a little longer. After a while, instinct kicks in.

As the great chefs say, "How long do you cook it? Until it's done!"

Talking of which, my wife's allergic to gluten. Any ideas on alternatives to flour for gravy? I'm using cornflour, but it's not really all that convincing. :(

Constant motion and careful temperature.

The biggest problem is setting the temperature too high. A roux, while fairly quick, shouldn't be instant. Also, it's essential to keep it moving. Stir stir stir until you get the color of peanut butter.

A roux is tricky, but making it is so cheap, you've got room for experimentation. Spend a day just making roux. Trying different techniques and such.

My roux:

1 cup of flour
1 cup of oil

A lot of people say use a neutral oil, llike Canola, but forget that. Extra virgin olive oil makes the best roux. Use cast iron, heat the oil to around 300 degrees, then add the flour 1 tbs at a time and whisk whisk whisk! Once you get that peanut butter color, get the skillet off the burner. The cast iron will keep the heat and gradually reduce it so you can keep cooking the roux without direct heat. For a gumbo, you want a darker roux, so cook it a little longer. After a while, instinct kicks in.

As the great chefs say, "How long do you cook it? Until it's done!"


Thanks. I knew most of that. The key to your answer tells me there's no real secret, other than practice makes perfect. :)

yeah but I like my cat BBQed with a bit of.... tomato sauce

better then, when put in soup.

oh I also like it skun, the skin isnt very nice, do you realise the ways it can be done?

No, but the skin can be used to make carnival tambourines.

Thanks. I knew most of that. The key to your answer tells me there's no real secret, other than practice makes perfect. :)

Yep! If you're really practiced, you can use butter instead of oil for the roux and you get the best base for pastries. Nummy!

Talking of which, my wife's allergic to gluten. Any ideas on alternatives to flour for gravy? I'm using cornflour, but it's not really all that convincing. :(

Use corn starch instead of corn flour. 2 tsp of starch for every cup of liquid should be enough, but play with it a little using just water and starch to find a consistency you like.

Use corn starch instead of corn flour. 2 tsp of starch for every cup of liquid should be enough, but play with it a little using just water and starch to find a consistency you like.
I'll give it a try. Cheers.

I pronounce it: CRAP. Seriously. Give me one use that ketchup has that cannot be served by a greater condiment.

Hot dogs? That's what mustard is for. And chili.

Fries? Ranch dressing goes good on fries.

Tater tots? Ummm...those are fried grease anyway. And you just salt the hell out of those anyway.

Chicken nuggets? It's called barbecue sauce.

Come on, people. Help me out here.
You have no taste. Ketchup (I hate calling it that) is the only sauce that is any good.

No, but the skin can be used to make carnival tambourines.
good idea, ive been making hats

I pronounce it: CRAP. Seriously. Give me one use that ketchup has that cannot be served by a greater condiment.

Hot dogs? That's what mustard is for. And chili.

Fries? Ranch dressing goes good on fries.

Tater tots? Ummm...those are fried grease anyway. And you just salt the hell out of those anyway.

Chicken nuggets? It's called barbecue sauce.

Come on, people. Help me out here.
Pork Roll sandwich.

Ke-tsiap or Kecap was a spicy pickled-fish condiment popular in 17th-century China and is said to be the origin of the name "ketchup." British seamen brought the ke-tsiap home, then introducing it to other nations. Catsup without tomatoes is almost unimaginable these days But it wasn't until the late 1700s that canny New Englanders added tomatoes to the blend and it became what we know today as ketchup. Even a century ago, catsup cooks were still only dabbling with tomato-based recipes, while also trying a surprising array of vegetables and fruits such as plums, walnuts, mangoes or mushrooms that were being turned into a condiment and called Ketchup. Not so talented cooks were also trying, shaved tree bark, pig parts, or dust-based catsups. None were successful among the masses...even with heavy onion and garlic added.

But how, you may say, can this be? One minute you have a fish sauce, and then suddenly you have tomato ketchup? When did we take the fork down the "tomato" catsup road? Perhaps it was in 1876 when Heinz produced their Ketchup with tomato and it made its way into the American kitchen. Then as more manufacturers entered the marketplace, so came more variations of the spelling. And so the controversy began. Soon there were Ketchups, Catsups, Catchups, Katsups, Catsips, Cotsups, Kotchups, Kitsips, Catsoups, Katshoups, Katsocks, Cackchops, Cornchops, Cotpocks, Kotpocks, Kutpucks, Kutchpucks and of course Cutchpucks. All were tomato based and bottled. All vied for the becoming the household word. But as these small locally produced and often homemade varieties went by the wayside and America entered the 1950's, it appeared as if only 3 major brands remained to steal the spotlight...Heinz Ketchup, Del Monte Catsup, and Hunts, who could not decide on a spelling and bottled under the names Hunts Catsup (east of the Mississippi), Hunts Ketchup (west of the Mississippi), and Hunts Tomato Cornchops (in Iowa only).

[note: Yes, this is a joke. None of it is true.]
Actually the three most popular types of Ketchup in the USA at one point were wallnut, mushroom and tomato, so you at least got something right. Ketchup originally came in different flavors.

You have no taste. Ketchup (I hate calling it that) is the only sauce that is any good.

Ketchup is only any good for disguising the taste of something that tastes revolting in the first place.

The people who said cat-soup scare me.

I just keep picturing little kitties stuck in pots of boiling water..... :eek:

The people who said cat-soup scare me.

I just keep picturing little kitties stuck in pots of boiling water..... :eek:
And "cat-syrup" conjures up what?? :D

I say ketchup and the only person I've heard pronounce it differently is Donald Duck.

And "cat-syrup" conjures up what?? :D


A kitty run through a blender and stuffed in an Aunt Jemima bottle

*shudders*

The people who said cat-soup scare me.

I just keep picturing little kitties stuck in pots of boiling water..... :eek:
beware the crazies

Yep! If you're really practiced, you can use butter instead of oil for the roux and you get the best base for pastries. Nummy!

:D...

Sadly to say I don't have a decent kitchen to practice in, and haven't had regular access to one in a long time. (And don't even ask about the availability of cast iron cookware here!)
:(

You have no taste. Ketchup (I hate calling it that) is the only sauce that is any good.

:eek: Pot, meet kettle.

The closest thing to an almighty bottled sauce has to be either worcheshire or tobasco (unless you can come up with a bottle of wow-wow sauce...). Then of course, there are the "mother sauces". I'm sure Keruvalia can fill you in on those better than I can.

Teutonic Klaggon is mostly correct about ketchup being used to cover flavors. It's much too sweet for most other uses.

...Teutonic Klaggon is mostly correct about ketchup being used to cover flavors. It's much too sweet for most other uses.

I ordered a suspect burger in an Irish bar last night...Ketchup to the rescue...burger despatched.

MAYONAISE!!!! ,= much better on fries and more original. In fact, that is the favorite sauce of the inventors of fries: the Belgians.

"French fries" comes from: "to french", has nothing to do with the French, those dummies from the "freedom fries" really made themselves ridiculous, I had a good laugh.

You have no taste. Ketchup (I hate calling it that) is the only sauce that is any good.
ketchup is droll and tastes like it

barbecue sauce has a flavor and mustard has a funny flavor, and honey mustard is good. ketchup is just plain

I live in the UK, and we call it Ketchup.
I have never heard anyone (including TV) call it Cat-sup or otherwise
Maybe some people ought to go out more.

I ordered a suspect burger in an Irish bar last night...Ketchup to the rescue...burger despatched.

:::hums the Batman theme, a la Homer Simpson:::
Na-na-na-na-na-na, KETCHUP!

...
Maybe some people ought to go out more.

*looks over both shoulders*

Does he mean me?? I went out last night. Had a suspect burger. I've already been through this.

*shrugs*

I'm going out...