Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > The Southeast
  New Posts New Posts RSS Feed - "The Magnolias" House Barbecue Sauce
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

"The Magnolias" House Barbecue Sauce
 Post Reply Post Reply Page  <12
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
English Rose View Drop Down
Cook's Assistant
Cook's Assistant
Avatar

Joined: 23 April 2018
Location: England
Status: Offline
Points: 83 		Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2018 at 13:23
Hi TasunkaWinko,  I am already in love with this great sounding barbecue sauce. I tend to make a Bourbon or New York recipe Sauce for he who must obey to baste the chicken drumsticks, but this sounds wonderful. I will definitely give this one a go in the summer. Thank you.

Just a query though, what is catsup? is it the same as our tomato ketchup?
Live Life every day as though it is your last.
Back to Top
Sponsored Links


Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4523 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2018 at 15:45
Yes! We tend to use them interchangeably.

Tomato ketchup dates only from the mid-19th century. Before that, ketchup was made from other ingredients, including walnuts, mushrooms, and even oysters. It was a thin sauce, more akin to Wochestershire than the thick condiment we associate with it nowadays.

I understand mushroom ketchup is still widely available in the U.K., but here only a few specialty shops carry it. Friend Wife and I just make our own, cuz it isn't difficult.

But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Online
Points: 8930 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2018 at 12:11
Originally posted by English Rose English Rose wrote:

Hi TasunkaWinko,  I am already in love with this great sounding barbecue sauce. I tend to make a Bourbon or New York recipe Sauce for he who must obey to baste the chicken drumsticks, but this sounds wonderful.

I will definitely give this one a go in the summer. Thank you.

Just a query though, what is catsup? is it the same as our tomato ketchup?


Hi, Rose -

Yes, that's exactly what it is; over here, either spelling seems to indicate the same thing, although I tend to gravitate toward "catsup," when referring to "older" recipes.

I do hope you try this, and look forward to hearing what you think of it. I have a friend in Britain who found it to be a little too acidic for his tastes, but he admitted that he is rather sensitive to acidic foods. In my experience, when it is prepared and used as I prepared and used it, it is wonderful for a great variety of barbecued, roasted and basted meats.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply Page  <12
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.109 seconds.