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04-19-2004, 07:27 PM
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#1 of 55 
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Member
Location: Western Mass
Join Date: Oct 2003
Local Time: 06:02 PM
Local Date: 10-07-2008
Posts: 173
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Are You A Ketchup Nut?
I was talking about this with someone the other day and thought it would be interesting to see if others share my "affliction".
Ever since I was very young, I always had to have ketchup on all types of meat and eggs. That might not be too unusual, but they say a good steak should be tasty on it's own and would be ruined by adding ketchup. When I order a steak at a restaurant, I order the fries instead of baked potato so I can have the ketchup for the steak too.
Anyone else do this or enjoy ketchup on unusual foods?
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04-19-2004, 07:37 PM
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#2 of 55
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Join Date: Jun 2002
Local Time: 04:02 PM
Local Date: 10-07-2008
Posts: 870
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Count me in. :b Ketchup for everything, eggs, hashbrowns, corned beef hash, meatloaf, breakfast sandwiches, brats (sometimes), just to name a few. I used to put on steaks, but then I learned how to grill em good and they don't require it like my parents overcooked dry steaks used to. My friends give me endless grief for my "ketchup abuse" as they call it.  |
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04-19-2004, 07:57 PM
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#3 of 55
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Member
Location: W. Des Moines, IA
Join Date: Dec 2000
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Local Date: 10-07-2008
Posts: 2,362
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Please order a nice steak at a reputable steak house (done no more than "medium") and try it without ketchup.
Perhaps with a nice Cabernet or Merlot? 
I was horrified when I was eating with friends and one of the guys ordered a filet mignon, well done, and then proceeded to cut it into bite-sized pieces, dunking each one in ketchup. 
I mean, why not just order a burger if you are going to do that to a $20+ cut of meat?! 
After all that, I tend to use ketchup sparingly on burgers and dogs. On the rare occasion I eat fries, I usually keep them dry--ketchup overpowers the taste and changes the texture.
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04-19-2004, 08:10 PM
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#4 of 55
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Member
Join Date: May 2002
Local Time: 06:02 PM
Local Date: 10-07-2008
Posts: 1,964
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The only thing I really eat ketchup on is anything made of patatoes, save baked. Too much ketchup, though, and it becomes revolting.
Over the past couple of years, though, I have become a horseradish nut. Every time I have any kind of meat, I usually want to have horseradish with it. Hell, I'd eat horseradish by itself if I had enough bottles of it.
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04-19-2004, 08:26 PM
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#5 of 55
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Member
Location: Western Mass
Join Date: Oct 2003
Local Time: 06:02 PM
Local Date: 10-07-2008
Posts: 173
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I have ordered a medium-rare filet and eaten part of it without ketchup- I do think the right amount of ketchup enhances the flavor somewhat.
I tend to do it discreetly, I have the ketchup next to the steak and fries and can quickly dip a piece of steak in it without anyone noticing.
I even like a bit of ketchup on barbeque ribs.
I think the best ketchup is the A&P store brand "Ann Page". Unfortunately there are no more A&P stores in my immediate area.
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04-19-2004, 08:46 PM
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#6 of 55
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Member
Location: Michigan
Join Date: Dec 1998
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Local Date: 10-07-2008
Posts: 9,653
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I've heard of walnuts and peanuts, but never ketchup nuts. Are they salty? 
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04-19-2004, 09:02 PM
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#7 of 55
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Member
Join Date: Apr 2003
Local Time: 05:02 PM
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Posts: 9,106
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I usually only use it on burgers and hot dogs, and of course french fries, but other than that, not much else do I cover in Ketchup.
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04-19-2004, 09:04 PM
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#8 of 55
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Administrator
Join Date: Jul 1999
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Local Date: 10-07-2008
Posts: 38,519
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Love ketchup, hate tomatoes. Go figure.
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04-19-2004, 09:08 PM
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#9 of 55
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Member
Join Date: Apr 2003
Local Time: 05:02 PM
Local Date: 10-07-2008
Posts: 9,106
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Quote:
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Love ketchup, hate tomatoes. Go figure.
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Actually, the same is true for me, I didn't mention that in my first post but its true.
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04-19-2004, 10:45 PM
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#10 of 55
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Member
Join Date: May 1999
Local Time: 05:02 PM
Local Date: 10-07-2008
Posts: 191
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My son's fiancee showed up for our Thanksgiving meal with her own bottle of Heinz Ketchup. She was afraid that we wouldn't have Heinz for her to put on the turkey! She refused to eat any other kind of ketchup.
However, she did not like it on steak. Her method of cooking a steak would make me cringe. She would take the finest cut of Angus NY Strip, throw it in a skillet with a 1/4 inch of oil, coat it vigously with garlic salt, cover the pan, and cook it on low heat for 30 minutes per side!
Mmmmmmmmmm (NOT!)
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