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Post by Deleted on Sept 16, 2021 14:13:56 GMT
Ketchup deserves the fridge, it's better cold.
And your parents were right, brown sauce in the cupboard.
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robthehermit
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Post by robthehermit on Sept 16, 2021 14:15:36 GMT
What the hell is ketchip? Dodgy spelling aside it's called Tomato Sauce round these parts.
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Post by Aunt Alison on Sept 16, 2021 14:16:47 GMT
Should have quoted when you had the chance. Now who looks like the silly one. Ketchip indeed
Also Daddies>Heinz
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Post by suicida on Sept 16, 2021 14:21:51 GMT
People who put vinegar on the veggies in a roast dinner. My entire family does that, drives me nuts. Big roast: vinegar all over the broccoli/carrots/cauli
They insist that *I'm* the weird one for not doing it. Am I?
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Post by Zomoniac on Sept 16, 2021 14:23:08 GMT
HP, Reggae and mayo in the fridge once opened. Vinegar in the cupboard. I don't know why you'd have ketchup in your house in the first place.
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robthehermit
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Post by robthehermit on Sept 16, 2021 14:24:05 GMT
Mrs Hermit annoys me by putting vinegar on her mushy peas. Perhaps it's some weird northern thing I know nothing about being a nesh southerner.
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Post by dfunked on Sept 16, 2021 14:25:42 GMT
Aunt AlisonStokes should come before all other ketchups. Their bloody Mary one is glorious! suicida - balsamic I hope?... Even then it'd be something I tried if I was doing roast veg some other time, not for a bloody roast!
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Post by 😎 on Sept 16, 2021 14:28:04 GMT
If you’re doing vinegar on vegetables then it should be during the cooking process, otherwise all you’re doing is making things taste of vinegar. See also people who salt everything after cooking. At least taste the frigging food first.
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Post by suicida on Sept 16, 2021 14:29:30 GMT
Nah, just regular old Sarsons. Maybe it is a northern thing (family is originally from oop north but I've not lived there since I was six)
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Post by drhickman1983 on Sept 16, 2021 14:31:50 GMT
Ketchup is just vile anyway.
I'm not a big fan of brown sauce either tbh.
I'm just a heathen though, either have nothing, or end up use peri peri sauce (stored in fridge) on most things. Bacon sandwich? Peri peri. Eggs? Peri peri. Sausages? Peri peri.
On chips and fish fingers I use mayo.
Only other condiment I use is sriracha on Chinese / Vietnamese etc stuff.
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Post by Aunt Alison on Sept 16, 2021 14:35:03 GMT
If you’re doing vinegar on vegetables then it should be during the cooking process, otherwise all you’re doing is making things taste of vinegar. See also people who salt everything after cooking. At least taste the frigging food first. I used to put vinegar on everything when I was a kid, including roasts. Wasn't until after I stopped that I discovered how nice different things actually taste. My dad used to put so much salt on food, even keeping the pot with him to apply more throughout the meal. I felt I had to intervene for the sake of his health |
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robthehermit
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Post by robthehermit on Sept 16, 2021 14:41:09 GMT
I think the only thing I put salt on is fish and chips. By the time I've finished, the chips look like snow caped peaks. This is also the correct amount of sugar to put on weetabix (assuming you've already put the milk on, any amateur can get visibly white sugar on a dry weetabix).
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Vortex
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Post by Vortex on Sept 16, 2021 14:44:26 GMT
I'm not a big fan of brown sauce either tbh. I'm just a heathen though, either have nothing, or end up use peri peri sauce (stored in fridge) on most things. Bacon sandwich? Peri peri. Eggs? Peri peri. Sausages? Peri peri. On chips and fish fingers I use mayo. Heresy! Brown sauce on a sausage butty is the business! I have come round to a mix of both brown and ketchup after someone at work suggested their weird combo. Best to keep one on the bottom slice and the other on the top slice of bread though- never mix the streams apparently. Sounds weird, but actually works quite well. I can definitely dig the peri-peri on most things, and do like mayo with chips, I blame a dutch mate for introducing me to that. And the delights of their satay sauce/chips combo, which is total winner. Fish & chips definitely need tartare sauce, not mayo though. |
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Post by Danno on Sept 16, 2021 14:46:39 GMT
Should have quoted when you had the chance. Now who looks like the silly one. Ketchip indeed
Also Daddies>Heinz
Yes. Fact. |
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Post by drhickman1983 on Sept 16, 2021 14:46:53 GMT
I think the only thing I put salt on is fish and chips. By the time I've finished, the chips look like snow caped peaks. This is also the correct amount of sugar to put on weetabix (assuming you've already put the milk on, any amateur can get visibly white sugar on a dry weetabix). I felt my arteries harden reading that. Not a euphemism. |
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Post by Deleted on Sept 16, 2021 14:47:45 GMT
Mixing brown sauce and ketchup is so very very wrong.
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robthehermit
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Post by robthehermit on Sept 16, 2021 14:47:57 GMT
Perhaps that's why I've got stents.
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Post by drhickman1983 on Sept 16, 2021 14:49:20 GMT
 Brown sauce on a sausage butty is the business! I have come round to a mix of both brown and ketchup after someone at work suggested their weird combo Brown sauce is okay, at least it doesn't make feel disgusted like ketchup does. Tartar sauce is a good shout tbh, but it's not the kind of thing I'd have lying around, so depends if it's offered. |
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Vortex
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Post by Vortex on Sept 16, 2021 14:50:40 GMT
Mixing brown sauce and ketchup is so very very wrong. But with streams separated, actually pretty right. Try it, what's the worst that could happen! Beyond ruining a bacon or sausage butty. which i suppose is kind of a crime, but imo it's actually ok. I thought they were a weirdo too until i tried it. |
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Post by jellyhead on Sept 16, 2021 14:56:48 GMT
HP Sauce 90% of the time if i have a sauce otherwise it's just some kind of spicy salt type thing and a shit ton of pepper.
I'll go for a fancy ketchup now and then like Stockes or some other "rustic" stuff from 'trose.
My recent addiction is for Otogi Korean Curry Sauce of various spicinesses. God, i love that stuff!
I do put far too much black pepper on things though and have been known to put a pile of it on my plate and dunk stuff in it.
I may have a pepper problem.
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jono62
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Post by jono62 on Sept 16, 2021 15:27:05 GMT
Speaking of ketchup, doesn't this sound appealing  |
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Post by 😎 on Sept 16, 2021 15:29:02 GMT
Mix ketchup and mayo and use it with chips. You can thank me later. If you really want to spice that up add a dash of Worcestershire and a pinch of cayenne or paprika. Or both.
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Post by Deleted on Sept 16, 2021 15:39:54 GMT
A Pommes Spezial in Germany and Holland is a thing if beauty. Chips, curry ketchup, mayo and diced onions.
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robthehermit
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Post by robthehermit on Sept 16, 2021 15:44:11 GMT
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Post by Danno on Sept 16, 2021 15:51:17 GMT
What the hell is going on in here
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Post by dfunked on Sept 16, 2021 15:53:52 GMT
jono62It's actually not too bad. My missus picked some up in TK Maxx before the first lockdown and I only got around to opening it a couple of months ago while it was barely within its best before range. I wouldn't buy it again mind...
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Post by LegendaryApe on Sept 16, 2021 18:07:29 GMT
There are measures in place to prevent the flagrant overuse of ellipses now. Amazing
Can we still say foibles?
Please, don't say that word. I'd rather have 50,000 ellipses per post than have that word hump my eyesockets again |
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Post by Deleted on Sept 16, 2021 18:15:19 GMT
Putting a towel on a radiator only to watch it fall of when you're walking away.
And the same thing happening when you put it back on.
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Post by Deleted on Sept 16, 2021 18:26:07 GMT
everyone knows the best sauce is BBQ sauce.
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Post by Danno on Sept 16, 2021 18:44:36 GMT
Amazing
Can we still say foibles?
Please, don't say that word. I'd rather have 50,000 ellipses per post than have that word hump my eyesockets again You and your foibles about the word foibles. |
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