We ate up the last of the hot dogs last night (don't worry, there's plenty more at the supermarket!) and as I was attempting to apply a condiment, having first vigorously agitated the container, it occurred to me that there was a solution to the "ketchup problem."
It's a strongly thixotropic fluid; when it's sitting in a nice big glob, it wants to stay a nice big glob and when it decides to go, it lets go all at once, gloop, all over your hot dog or fried-potato product or hot dog. If you're using the stuff a lot or you like mass-marketed catsup, the simple fix is a squeeze bottle. At Roseholme Cottage, where broad-shouldered, thick-necked bottles of Heinz Chili Sauce jostle Jalapeno Ketchup and Asian Sweet Chili Sauce for room in the fridge, that's not an ideal approach.
However-- In mt bristlebot kits, I have medium-size pager "thumpers" or low-frequency buzzers. Put a couple of those in cutouts in a can cozy, add batteries and a switch and slip it over the ketchup bottle and voila, the anithixotropic cozy! Turn it on, wait a bit for the red lead to get all agitated, pour, turn off.
I've got to test this. As soon as possible.
1. If you do, give Red Gold a try -- it's got a richer taste than most, at least to my palate.
2. Yes, it's "mass-marketed," too, but it's considerably less bland. No actual heat, just a delightful flavor. (Also, check out this hot mustard tip from the blog linked to above.)
3. A "limited edition" and very nice it is, too. Notice how Heinz shows up twice? Yeah, they're that good at the red-tomato-stuff-you-put-on-sammiches thing. Tam swears by the Jalapeno version and I like it -- despite my not being a huge fan of jalapenos, Heinz does 'em right.
4. Not ketchup per se but a bit thixotropic. Darned good in the usual ketchup applications and even better on roast chicken. Better barbecue sauce than most barbecue sauces!
5. With a tip of the ol' Stetson to John Wayne. Ah-yup.
1 week ago