I haven't given up on my goal of making everything in the June 2009 issue of Gourmet, although I've been sidetracked by a new Vietnamese cookbook I bought. I might have to make everything in there, too. Last night I made Gourmet's ketchup recipe for our work barbeque on Wednesday. It was pretty easy to make, although there were a lot of spices to round up. I'm not quite done - I still need to puree it. It is much more sweet and spicy than regular ketchup (more like a pureed chutney, which is probably how ketchup originally started out). If I made it again, I would add less sugar. I'm sure I'll get some reviews at the BBQ Wednesday.
Tuesday, July 21, 2009
Gourmet project: Ketchup
I haven't given up on my goal of making everything in the June 2009 issue of Gourmet, although I've been sidetracked by a new Vietnamese cookbook I bought. I might have to make everything in there, too. Last night I made Gourmet's ketchup recipe for our work barbeque on Wednesday. It was pretty easy to make, although there were a lot of spices to round up. I'm not quite done - I still need to puree it. It is much more sweet and spicy than regular ketchup (more like a pureed chutney, which is probably how ketchup originally started out). If I made it again, I would add less sugar. I'm sure I'll get some reviews at the BBQ Wednesday.
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2 comments:
interesting. So, what WERE the reviews at the BBQ?
I didn't get a lot of reviews, actually. I was kind of disappointed. A few people said they liked it, but it may have been too sweet for some others. Hard to tell.
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