Author Topic: Ketchup?  (Read 847 times)

Offline bluefoxicy

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Ketchup?
« on: July 24, 2010, 07:11:34 PM »
Anyone have a Heinz 57 clone?  I tend to boycott Heinz because Hunts is better; Heinz is too thin and watery (stuff in restaurant bottles aside, if it's still thick).  Heinz 57 however is what ketchup should be to me.

I can get fresh tomatoes cheap.

Offline beerocd

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Re: Ketchup?
« Reply #1 on: July 24, 2010, 07:15:20 PM »
Found this http://www.grouprecipes.com/102986/homemade-heinz-57-sauce.html but I think it would be cheaper to buy the real thing. Too many ingredients....
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Offline euge

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Re: Ketchup?
« Reply #2 on: July 26, 2010, 09:20:16 AM »
Shouldn't there be a little tamarind in that? Maybe the raisin's are a sub.
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Offline nicneufeld

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Re: Ketchup?
« Reply #3 on: July 26, 2010, 10:20:18 AM »
Tamarind is a souring agent though, I don't see raisins really providing sourness. 

Offline bluefoxicy

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Re: Ketchup?
« Reply #4 on: July 29, 2010, 09:02:36 AM »
Found this http://www.grouprecipes.com/102986/homemade-heinz-57-sauce.html but I think it would be cheaper to buy the real thing. Too many ingredients....

No kidding.  Maybe it's cheaper, but it's certainly not simple as mixing a few things together.  Granted, it's blending, mixing, and simmering; so not really complex.

I find it odd this stuff's labeled as a "steak sauce" in the stores... I use it for ketchup!  A1 is steak sauce, though rare steak with garlic and butter and cracked pepper needs no sauce!