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"The Magnolias" House Barbecue Sauce
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English Rose View Drop Down
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Joined: 23 April 2018
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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?
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HistoricFoodie View Drop Down
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Joined: 21 February 2012
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Points: 4890 		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
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TasunkaWitko View Drop Down
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Points: 9301 		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.
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