[CH] slathers of flavored ketchups
Constance Allen (constance_allen@charter.net)
Thu, 20 Dec 2001 16:33:57 -0800
I joined this list in 1994 because I liked spicy foods; Dianna
Kennedy's cookbooks and Mrs. Chang's Szechwan cookbook were natural
progressions for me because I cooked a lot of Chinese and Mexican food,
along with Julia Child and Craig Claiborne, great teachers from the mid
1960s.
It was most puzzling to read the emails on this list: discussions were
mostly regarding hot sauces. I emailed the group, what's this hot sauce
stuff??? What do you do with these hot sauces.???
Response: where I could buy a million different hot sauces including
local vendors.
Hey, Heinz ketchup on french fries had worked before; was
this a new variation on ketchup ?????
Obviously, I do not slather hot sauces on all my food. Some foods or
ingredients are better than the slathered hot sauces. This could lead
to a discussion on sauerbraten.
Since I moved to Palo Alto, California in 1970, with family of six kids,
we have never had a canned vegtable. And...the fresh vegatable that has
graced my table for the past thirty years at least twice a week is
broccoli (just the flowers, not the trees which are used for soup).
Greens beans are not so readily available year around. My grandfather
in Parkersburg, WVA grew the most delicious green beans in this world;
his tomatoes were out of this world. Unfortunately, they also stewed
the beans with bacon and onions whether fresh or canned. It wasn't
until the mid 60s when Julia Child came on the scene that green beans
were treated with respect in the United States.
I do believe that I'm one of the moderates a la Sandy Olson.
Cheers,
--
Constance Allen
aka F.I.G. Newton (Rumpole's Private Detective)
Ripon, California
mailto:constance_allen@charter.net