Condiment of the Week: Ketchup

Ketchup, or Catsup, or however you want to say it or pronounce it (I personally say Catch-Up, which is 100% wrong) is an American staple. Foreigners tend to associate American cooking with putting ketchup on something as witnessed by Micah on Top Chef this past season. A lot of association of ketchup with Americans is because of our fast food culture that has tried to spread throughout the world. When your known for burgers and fried food, ketchup isn't very far behind being put on the plate. So what is it about ketchup that we love so much? Well for one it's got a great sweet taste, and has a thick consistency that makes it perfect for dipping, but yet still can drip a little off a burger when you take an Eschelbacher bite. I still remember as a kid the only way my mom could get me to eat brussel sprouts was by giving me ketchup to dip them in, although eventually I "graduated" to spicy brown mustard. For many, this example is common, using ketchup as a way to disguise the taste of something for children that may not be popular, or even as a way to get a child excited about anything you serve. Heinz ketchup is almost synonymous with the condiment, and for good reason. Its flavor is probably stronger and sweeter than many other brands, has a better red color than others, and is so processed you are not even sure if tomatoes were involved in the creation of the french fry accompaniment.

As much as I love putting ketchup on the normal fries, burger, chicken fingers and other such healthy foods, ketchup really shines when you see how you can incorporate it into cooking, rather than as a sauce or dip. I like to use ketchup as a way to thicken and sweeten sauces for meats, and concentrate its flavor by reducing it with soy sauce and jalapeno.

Catsup Vs. Ketchup

Condiment of the Week: HP Sauce

Quick, I say British, what food do you think of? Fish & Chips? Probably one of the few actually good British imported foods other than their various "pies". Similar to what I said about Lizano sauce, HP Sauce is like ketchup to the British. Well, actually, technically it is a "brown sauce" but it is the most popular, and pretty much all we know on this side of the pond. HP Sauce is a tangy blend of malt vinegar, spices and most importantly to me, molasses. Molasses is one of those ingredients that doesn't get nearly enough credit in cooking, and when something is made with it, man can you taste it. Ever eat a baked good and wonder, hmm what is that sweetner? That would be molasses. But I digress. There's also some fruit flavor, although I always felt that this was more of a subtle flavor than a front and center hear me roar type of flavor. HP is really good in sauces and marinades, but really excels when just eaten on it's own. I love topping burgers with it, or dipping french fries or even fried calamari! Ask a brit though, and it's really the best possible thing to eat fish and chips with.

Favorite Use: Fish and Chips. Especially if you first douse the fish and chips with malt vinegar when they are hot so it is absorbed, then dip in HP sauce and live the high life.
Strangest Use: Believe it or not, I've seen it used in mixed drinks, although for the life of me I can't find a recipe.