Tomato Smoothie

ScottM

ScottM

Taxi to Parking
Joined
Jul 19, 2005
Messages
42,530
Location
Variable, but somewhere on earth
Display Name
Display name:
iBazinga!
attachment.php


so why would anyone put a smoothie on their hotdog?
 

Attachments

  • d335a95b-3cc0-4dd0-8091-c2ceef7e17f9.jpg
    d335a95b-3cc0-4dd0-8091-c2ceef7e17f9.jpg
    27.7 KB · Views: 146
For a Tomato Smoothie try this:

Home made Ketchup:Ingredients:
* 1 (28-oz) can whole tomatoes in purée
* 1 medium onion, chopped
* 2 tablespoons olive oil
* 1 tablespoon tomato paste
* 2/3 cup packed dark brown sugar
* 1/2 cup cider vinegar
* 1/2 teaspoon salt
Preparation:

Purée tomatoes (with purée from can) in a blender until smooth.
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes.
Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally,

until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at

least 2 hours (for flavors to develop).
Ketchup can be chilled up to 3 weeks.



REALLY good. I'll never buy ketchup again.
 
ScottM said:
so why would anyone put a smoothie on their hotdog?
Click to expand...
The only approved condiments for hot dogs are:
mustard
celery salt
tomato slices
dill pickle slices
pickle relish
sport peppers

Sauerkraut is sometimes acceptable, depending on the type of hot dog and whether or not it will be eaten in Wisconsin.
 
Telemakhos said:
The only approved condiments for hot dogs are:
mustard
celery salt
tomato slices
dill pickle slices
pickle relish
sport peppers

Sauerkraut is sometimes acceptable, depending on the type of hot dog and whether or not it will be eaten in Wisconsin.
Click to expand...
Darn straight!!

There are some people here, I don't to name names, but they are from Cheeseland and New York, who seem to think that ketchup is an acceptable condiment on hotdogs for people above the age of 5 years old. It is so sad to see people so completely ignorant of frankfurter gastronomic construction. :D:D:D:D
 
Telemakhos said:
The only approved condiments for hot dogs are:
mustard
celery salt
tomato slices
dill pickle slices
pickle relish
sport peppers

Sauerkraut is sometimes acceptable, depending on the type of hot dog and whether or not it will be eaten in Wisconsin.
Click to expand...

You forgot onions.
 
RJM62 said:
You forgot onions.
Click to expand...
And onions.

I'm actually in central Wisconsin right now, so I would like to add that ketchup has no place on bratwurst either.
 
NC Pilot said:
For a Tomato Smoothie try this:

Home made Ketchup:Ingredients:
* 1 (28-oz) can whole tomatoes in purée
* 1 medium onion, chopped
* 2 tablespoons olive oil
* 1 tablespoon tomato paste
* 2/3 cup packed dark brown sugar
* 1/2 cup cider vinegar
* 1/2 teaspoon salt
Preparation:

Purée tomatoes (with purée from can) in a blender until smooth.
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes.
Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally,

until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at

least 2 hours (for flavors to develop).
Ketchup can be chilled up to 3 weeks.



REALLY good. I'll never buy ketchup again.
Click to expand...

I would suggest adding:

1-2 tsp Nuom Chuc (Fish sauce)
1/2 tsp powdered kelp
1/8 tsp all spice

Heinz, the gold standard commercial ketchup, has a dash of fermentation on it that adds a unique umami dimension to the ketchup. The above ingredients replicate that "snap tang" without introducing off flavors normally associated with the ingredients.

In one day, back in 2008, I made approximately 5 gallons of ketchup, in 2-3 quart test batches. Playing food scientist with a friend at his restaurant.

Cheers,

-Andrew
 
Telemakhos said:
The only approved condiments for hot dogs are:
mustard
celery salt
tomato slices
dill pickle slices
pickle relish
sport peppers

Sauerkraut is sometimes always acceptable, depending on the type of hot dog and whether or not it will be eaten in Wisconsin., unless you are a food hypocrite from Chicago, then you should just stick to eating tomato-meat-cheesecake.
Click to expand...

Of course, add onions to the mix.

Cheers,

-Andrew































:D It's a joke, son.
 
I'm right there with you on the Chicago deep dish pizza. It's for tourists.
The Chicago school of hot dog toppings, however, constitutes the highest expression of the hot dog arts.
It goes beyond the classic toppings. We are hot dog innovators in Chicago, too.
Check out Hot Doug's. Sheer brilliance.
 
My in-laws made a batch of homemade ketchup a couple of years ago and canned it. We just opened our last can a few weeks ago.

It's better than anything store-bought!
 
astanley said:
I would suggest adding:

1-2 tsp Nuom Chuc (Fish sauce)
1/2 tsp powdered kelp
1/8 tsp all spice

-Andrew
Click to expand...

Hmmm... this sounds, like, well - healthy! since I pretty much run on caffeine, nictotine, fat and cholesterol I'm not sure if this is the way I'd need to go. :D

Gary
 
mmm ketchup on hotdogs and brats. yummmmmmm.
 
Gary said:
Hmmm... this sounds, like, well - healthy! since I pretty much run on caffeine, nictotine, fat and cholesterol I'm not sure if this is the way I'd need to go. :D

Gary
Click to expand...

If we have time at the Fly-B-Que (we won't, who in the heck am I kidding) -- I'll do a side-by-side of three ketchup blends, one "standard", one "fermented", and one "faux-mented"

Arguably, the latter (using a fermented adjunct versus fermenting the tomatoes directly) is more historically accurate, if you believe the ke-chap theory of where ketchup came from.

Cheers,

-Andrew
 
astanley said:
If we have time at the Fly-B-Que (we won't, who in the heck am I kidding) -- I'll do a side-by-side of three ketchup blends, one "standard", one "fermented", and one "faux-mented"

-Andrew
Click to expand...

Look forward to that!!

Gary
 
Mustard
Chili
Onions
Cheese
It is even good without the dog!
 
Kent if you have ever had Thai or Vietnamese food you very likely were eating things that used fish sauce. It is a ubiquitous ingredient in their cuisine.
 
Fish sauce is awesome stuff. I think many Americans get freaked out by its name-- it's usually an ingredient, not a "sauce" like we normally use the term. As a straight "sauce," like a Bearnaise, for example, it would be unpalatable to the average American (myself included).
But as an ingredient, it's great. Food historians suspect that it is the closest surviving cousin of the ancient Roman sauce Garum, which was used similarly.
The closest that Anglophone cuisine comes to fish sauce is Worcestershire sauce, which also contains anchovy paste.
 
Hmm.... well, I like mustard, ketchup, and a lot of the other stuff mentioned above. One thing not listed is good barbeque sauce... which is also good on a hotdog.

Ryan
 
RyanShort1 said:
Hmm.... well, I like mustard, ketchup, and a lot of the other stuff mentioned above. One thing not listed is good barbeque sauce... which is also good on a hotdog.
Click to expand...

IMO, BBQ sauce is a great substitute for (and much better than) ketchup. :yes:

Although some brands are pretty worthless... Still better than most ketchup.

And Scott says I'm the guy that likes ketchup.
 
astanley said:
I would suggest adding:

1-2 tsp Nuom Chuc (Fish sauce)
1/2 tsp powdered kelp
1/8 tsp all spice


-Andrew
Click to expand...
The first two might be a little difficult to find in rural North Carolina, but I'll look.

In the meantime Agatha won't use any ketchup other than mine now. I've created a monster.

It's really good on hot dogs and brats.:D
 
Also...

Ketchup is good on a ham sandwich! If you don't have a good 'ol Better Boy tomato to put on it, ketchup will help fill the void. (temporarily of course)
 
Ketchup:

OK -
burgers
fries (unless I'm at a BBQ joint, then the dippin' stuff is the BBQ sauce)
eggs (in moderation, except I normally use 'basco)

Not OK -
dogs (mustard, onions, chili, relish, cheese, whatever, but no cat-soup)
brats (mustard & onions)
 
ketchup on fries, brats, and hot dogs. yum!
 
NC Pilot said:
The first two might be a little difficult to find in rural North Carolina, but I'll look.

In the meantime Agatha won't use any ketchup other than mine now. I've created a monster.

It's really good on hot dogs and brats.:D
Click to expand...

I know you can get it down RDU way; if you're ever up here (RIC), I'll grab a bottle for you.
 
We had a pal from Bradislava for whom we made French toast. He asked for ketchup. It turns out Eastern Europeans eat it savory, so ketchup made sense. But at the time we were somewhat taken aback.
 
OK -
Baked on top of meatloaf

Not OK -
dogs
brats
chicken
As a substitute for spaghetti sauce - my nephew liked that until he was about 10.
 
astanley said:
I know you can get it down RDU way; if you're ever up here (RIC), I'll grab a bottle for you.
Click to expand...
I try not to go to the RDU area any more than I absolutely have to anymore. Rural Western NC for me now. :goofy:

But, if I am in the area I'll see what I can find.

Thanks
 
astanley said:
I know you can get it down RDU way; if you're ever up here (RIC), I'll grab a bottle for you.
Click to expand...
When we did a move a few years back, we made a point to leave the fish sauce behind, because you do not want that fish sauce spilling in the car!


Which reminds me, if you REALLY hate someone, dump some fish sauce in their vents in the car!
 
You must log in or register to reply here.
Back
Top