February 14, 2000
food and wine
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today's topic: ketchup.
would you believe that a respected food magazine - food and wine, has an article in this month's issue dedicated to Ketchup? yes that tomato catsup thing. crazy. i guess there are lots of chefs who like to use it in sauces for glazes and so forth because it has an interesting tangy, sweetness. its nifty. more interesting is the origins of the word ketchup. its from the Amoy dialect of Chinese from the word ketsiap meaning fish sauce. eheheheheheh. more interesting is a reference to this great sweet soy sauce from indonesia which i love to use called ketsap manis - indonesian for sweet soy sauce. its the best! oh yeah. happy heart day. |
