6 ms·
What happened to the mushroom ketchup? I've never seen one before.
by system2 4y ago
What happened to the mushroom ketchup? I've never seen one before.
- bobthepanda 4y agoThe above push in the article also made most other commercial ketchups go extinct, and few people bottle homemade sauces today for their own use. But also, the taste. Heinz ketchup is a universe away from, say, a Vietnamese fish sauce. (Worcestershire is another sauce in the same vein.) Americans are much more liberal with sweet, thick ketchup than with anything fermented and sour.
- theodric 4y agoMeanwhile the Irish are very happy with the disgusting Chef "ketchup" that tastes more of vinegar than anything else.
- barry-cotter 4y agoMmm, want to go home. I also now want brown sauce with cold bacon on brown bread. The condiments of youth.
- another2another 4y agoI also wanted that too (and a good mug of tea!), but when I travelled back home I found that the HP sauce was somehow less tasty and had less zing. Dunno if it's me or if they changed it.
- disgruntledphd2 4y agoNo accounting for taste, I much prefer Chef to Heinz at least, though I'm tempted to made some home made recipes now.
- treis 4y agoFish and Worcestershire sauce are too salty to use in any large quantities.
- dzhiurgis 4y agoThe key ingredient above is MSG, same as in mushrooms or tomatoes themselves. Surely there ought to be vegemite/marmite and seaweed ketchup out there..?
- mint2 4y agoThere’s technically one or two British brands of “mushroom” ketchup. Quotation marks because I hear they are light on mushrooms. What you won’t find is walnut ketchup
- jfk13 4y agoThe one I most commonly see is Geo Watkins Mushroom Ketchup -- and checking the ingredients, it is indeed pretty light on mushrooms: > Water, Salt, Spirit Vinegar, Hydrolysed Vegetable Protein [Water, Hydrolysed Vegetable Protein, Salt], Mushroom Powder (3%) [Concentrated Mushroom Juice, Maltodextrin], Barley Malt Extract, Spices