"Adults" who use Ketchup | Page 9 | The Boneyard

"Adults" who use Ketchup

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superjohn said:
He sounds like a horrible person.
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He is a ketchup , he's my brother, I love him


Chin Diesel said:
Malt vinegar or cider vinegar is the norm on fish and chips. Of course ketchup has vinegar in it so c'est la vie.

Are you sure he didn't just try to put ketchup on the chips and he accident splilled it all over his fish by mistake?
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Chin, he dunks whole bellies in ketchup, ketchup on his hotdogs, Jones' sausages, kielbasa... He told me when we were kids, the neighbor/ friends invited him over for dinner and happened to serve steak (which was rare to do in those days, pun intended) When he put ketchup on his steak.., he said the family became horrified. Never got another invite after that.
 
David 76 said:
Did someone actually say they use ketchup on their hotdog?
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I do for sure how is it an All American Dog without ketchup I ask? Maybe with mustard too, potenially an occasional dog with just mustard and relish but after that it becomes a hot dog salad - cheese? Chili? Please that's not a dog!

I mean this thread should actually be titled "Adults who DON'T use ketchup" I mean WTH is going on around here.
 
Duncan Idaho said:
He is a ketchup , he's my brother, I love him

Chin, he dunks whole bellies in ketchup, ketchup on his hotdogs, Jones' sausages, kielbasa... He told me when we were kids, the neighbor/ friends invited him over for dinner and happened to serve steak (which was rare to do in those days, pun intended) When he put ketchup on his steak.., he said the family became horrified. Never got another invite after that.
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I'll never forget the time when my mom/dad took us to the Hawthorne Inn in their heyday for a celebration dinner and my younger brother (10-12 y/o at the time) ordered the signature prime rib, proceeded to ask the server for ketchup and dosed the sumnabeetch from end to end while the server stood there w/ his mouth open.
 
huskymedic said:
I'll never forget the time when my mom/dad took us to the Hawthorne Inn in their heyday for a celebration dinner and my younger brother (10-12 y/o at the time) ordered the signature prime rib, proceeded to ask the server for ketchup and dosed the sumnabeetch from end to end while the server stood there w/ his mouth open.
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Even as someone who loves ketchup. This is repulsive.

Ketchup saves bad food. Ketchup enhances bland food.

Ketchup makes food that has great flavor on it's own taste like ketchup. If you like ketchup that much order a turkey burger and load up on the ketchup.

I'll take the prime rib straight up or with a touch of horseradish. Especially if your mom/dad was paying for it.
 
A resurrected post. Well done. I have found myself using ketchup less and less. No explanation. Just happened. My favorite burgers at this sports bar I frequent has great toppings. Certain burgers have globs of cheese, peppers, onions, and mushrooms. To me it seems to taste better without. However, I must admit, a few dobs of ketchup at the corner of my fries, gives me the choice to single dip a frie or two. If the bar had a bottle of Malt Vinegar as a condiment, that would be my choice indeed. Why I don't ask for it is still a mystery to me.
A friend I grew up with would put absolutely nothing on his burgers, except cheese. I asked "no lettuce , tomato, pickle or onion?" His reply "if I wanted a salad, I would order one" A lessoned learned. Think before asking such a question.
 
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fleudslipcon said:
Love salads. Give me a spring mix, cucumber, pepper, roasted pepper, tomatoes, carrots, corn, beats, beans, raw or cooked broccoli, cauliflower, parsley, peppermint leaves, strawberries, grapes or raisons, nuts, cheeses and any dressing. Make this almost every day. But hold the raw onions. They cause a reaction that makes me feel lousy for days. I'm not sure if the reaction triggered a distaste for raw onions or if the distaste is part of the same syndrome, but no raw onions.

Sautéed onions are a different story. Love them. Love making a dish of sautéed onions, zucchini and yellow squash. Love sautéed onions on a lot of things and no negative reaction.

I love eating now but growing up I hated to eat. Even suspenders couldn't hold up my pants. Particularly hated meat. Only way I could avoid puking was to disguise taste with ketchup.
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Try "quick pickling" shaved red onion for your salads. I would bet you'll like them.
 
J. Timothy's uses ketchup in their legendary wing sauce.
 
Bliss said:
Top reasons to not eat restaurant ketchup unless you know for certain you are using a new bottle:

(1) Bottles are refilled daily, usually using a cheap brand, and they contain who knows how many layers of strata from the bottom up.
(2) Waitress uses same rag to wipe top of refilled bottle that she uses to wipe the table.
(3) Kids dip their knife into bottle to lick off the ketchup and then dip it back into the bottle again for another taste. Replace lid afterwards.

Food for thought.
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That kind of logic can be applied to literally anything you might find, order, touch, or eat in a restaurant. If you've been doing it your whole life and you ain't dead yet, you'll be fine.
 
8893 said:
Never liked prime rib so much myself. Too fatty.
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You probably like a Filet mignon better than Rib Eye too, dont you?

Man, you've gone full Spartacus.
 
August_West said:
You probably like a Filet mignon better than Rib Eye too, dont you?

Man, you've gone full Spartacus.
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Nah, I love a good Rib Eye, but I do find them to be more variable in quality than my favorite cut, NY Strip Sirloin. I like the consistency and taste, and my ability to grill it to perfection.

That said, a perfectly marbled Rib Eye, grilled to perfection, is a thing of beauty.
 
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8893 said:
Nah, I love a good Rib Eye, but I do find them to be more variable in quality than my favorite cut, NY Strip Sirloin. I like the consistency and taste, and my ability to grill it to perfection.

That said, a perfectly marbled Rib Eye, grilled to perfection, is a thing of beauty.
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You called prime rib "too fatty". You do realize the marbling is fat, right?

I said before I don't have a sweet tooth at all, but man I crave fats.


And beer.
 
tdrink said:
You called prime rib "too fatty". You do realize the marbling is fat, right?

I said before I don't have a sweet tooth at all, but man I crave fats.


And beer.
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Yep. I like some but not too much. I don't like the texture of it on prime rib or the way it mixes with the meat. Perfectly marbled for me is the type of fat that you can see before cooking but not after. The stuff that cooks in or flavors and cooks off. That's why I gotta be particular about the rib eye, because some of them can be too fatty after cooking. I far prefer the texture of rib eye to prime rib in any event though.

I also far prefer savory to sweet. And I like the NY Strip sirloin best because of the overall consistency.

Oh, I like beer, too.
 
tdrink said:
You called prime rib "too fatty". You do realize the marbling is fat, right?

I said before I don't have a sweet tooth at all, but man I crave fats.


And beer.
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My million dollar idea is to open a restaurant that serves orders of beef fat and pork fat. .

Problem is I'd eat the inventory.


Also, ketchup and turkey would be banned.

I would also sell sides of fried chicken skin
 
August_West said:
My million dollar idea is to open a restaurant that serves orders of beef fat and pork fat. .

Problem is I'd eat the inventory.


Also, ketchup and turkey would be banned.

I would also sell sides of fried chicken skin
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Your restaurant should also have chicharron.
 
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Grilled sirloin seasoned with salt/pepper, garlic and olive oil on a toasted baguette.

Wedges have olive oil, thyme and garlic.

And no Heinz BBQ sauce or ketchup.

Jem's pilsner from Czech.

IMG_20160825_195131.jpg
 
Chin Diesel said:
Grilled sirloin seasoned with salt/pepper, garlic and olive oil on a toasted baguette.

Wedges have olive oil, thyme and garlic.

And no Heinz BBQ sauce or ketchup.

Jem's pilsner from Czech.

View attachment 15155
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Czech pilsner is excellent used to have it Max's in Springfield loved it. Is that lunch Chin? I want your job ;)
 
mauconnfan said:
Czech pilsner is excellent used to have it Max's in Springfield loved it. Is that lunch Chin? I want your job ;)
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Dinner.

I'm a few hours ahead of the east coast.

Chech Pilsners are called lawnmower beer for a reason. Easy on the palette during the summer.
 
August_West said:
My million dollar idea is to open a restaurant that serves orders of beef fat and pork fat. .

Problem is I'd eat the inventory.


Also, ketchup and turkey would be banned.

I would also sell sides of fried chicken skin
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One of the more memorable things I've eaten in Italy was a simple piece of grilled bread smeared with lardo and a squeeze of lemon.

Given the general love of fat among most Americans I'm confounded why lardo isn't significantly more popular.

Chicken is useless without the skin. Or bones. Grilled bone-in, skin-on thighs remain the sine qua non of fowl. Don't even need to be free range.

Speaking of prime rib, my wife loved prime rib. Until I took her to Mario's in Westport for one of those huge, totally pink and still bleeding, Flintstonian slabs that drooped over both ends of the plate. That was about 18 years ago. She was so revolted over the size, the pinkness, the blood and the fat on that thing, she hasn't had one since.

Ketchup: fast food fries only. Exception being the once a year I make sloppy joes.
 
Every time you ketchup on a hot dog, the commies win!
 
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