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Old 14th April 2012, 09:06 PM   #861
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Yes Scott of course. I have made mayonnaise, mustard and ketchup myself. We were refering to those colourful imitations you buy on the shelf.

Poutine is actually a french Canadian dish that only made it's way to this coast about 20 years ago. Not bad actually. The curds are a nice hip enlarging, artery clogging touch.

I remember when I was in high school, we used to wander over to the Big Scoop restaurant at our "study" periods and have fries with gravy and a coffee for $1.35.

Ahhh...those were the days.
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Old 14th April 2012, 09:11 PM   #862
SY is offline SY  United States
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Don't forget Iron Chef Chen reached for a big quart bottle of Heinz to finish off his world famous dish.
Mapo tofu? Usually, one uses Heinz Chili Sauce- are you sure Chen wasn't using that?
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Old 14th April 2012, 09:31 PM   #863
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Mapo tofu? Usually, one uses Heinz Chili Sauce- are you sure Chen wasn't using that?

Scott did not mention which Heinz sauce was reached for...yet you assume that it was other than chilli....tut,tut
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Old 14th April 2012, 09:45 PM   #864
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Scott did not mention which Heinz sauce was reached for...yet you assume that it was other than chilli....tut,tut
This is true Brian but he did say ketchup in his last line and I do remember one of the Iron Chef's, not to mention the occasional competitor using it also so...

Hey, nothing really wrong with ketchup. I sometimes use it in a quick sauce or marinade but when you see a bottle big enough to fill one of the door shelves in a refrigerator, I begin to wonder. Same with the agent orange packet they put into the mac & cheese boxes. WTF is that stuff and why do parents think it's ok for the kids? They wouldn't dare it eat themselves...


...or would they?
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Old 15th April 2012, 12:10 AM   #865
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Hot sauce is running low. Time for another batch.

Thai chilies
Red chili granules
Homemade seasoned salt
White vinegar
Garlic
White sugar
water
Yeast

Trim the stem but not the last part of the pepper (no idea why, just because I guess)
Add vinegar, peppers and garlic to the blender.
In a jar add the salt, sugar, red pepper granules and warm water.
Pour in blender mix and yeast starter
Leave for 4 weeks on the counter covered with a paper towel.
Run through a sieve if you like tobasco style sauce or leave as is and use as a condiment.
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Old 15th April 2012, 01:07 AM   #866
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And I'm Canadian rather than American. Ketchup doesn't play the same roll here. It's really just a fast food type condiment for french fries, hot dogs and hamburgers. Same with that bright yellow mustard. Real foodies know better.
Catsup is ambrosia to the gods. problem in Canada is the growing season is so short you can't grow decent tomatoes.
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Old 15th April 2012, 02:46 AM   #867
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Catsup is ambrosia to the gods.
Jack, you need to get out more.
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problem in Canada is the growing season is so short you can't grow decent tomatoes.
Hmmm... considering we export far more fresh field tomatoes to the US per capita than the other way round, I'm not sure I follow you. Do you guys like our inferior tomatoes? I know we do.
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Old 15th April 2012, 01:43 PM   #868
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one of my friends from Toronto complained about 2 things -- 1) his ex keeping the pool heated all year round (at his expense) and, 2) his inability to grow tomatoes. So i apologize for the slight which is framed from my very narrow reference!
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Old 15th April 2012, 03:42 PM   #869
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our inferior tomatoes
Hail to the EU tomato subsidies & quota.
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Old 15th April 2012, 03:48 PM   #870
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2) his inability to grow tomatoes.
Some areas of the country suffer from early and late blight and if you are not proactive, you can lose your whole crop just as they are beginning to ripen. Before I knew how to deal with it, I would sit in my garden and simply cry, then curse the gods, then swear I would never grow another tomato. If your friend has the same problem, tell him about either covering them with a poly roof and/or using copper spray. Life is good in tomato world again.
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