Ketchup not just for breakfast anymore(?)

Botch

^^^ It is a British product, and they put meat in their "pies" and blood in their "puddings" so I assumed...
 
You got my curiosity up, I read the back label, and yes its recommended for "roasts, gravies, kidneys, liver, etc".  Think I'll start out slow with some burgers.    

Carolina Q

Botch said:

^^^ It is a British product, and they put meat in their "pies" and blood in their "puddings" so I assumed...
 
You got my curiosity up, I read the back label, and yes its recommended for "roasts, gravies, kidneys, liver, etc".  Think I'll start out slow with some burgers.    

Don't start out too slow. The back label also says, once opened, keep refrigerated and use within 4 weeks.

poster

poster

I dont mind these every now and then

fishlessman

good with ketchup, even  occasionally on a hot dog. even like the convenient drink packages that mcdonalds put theres in for ketchup on the go. its a must on the boat, shines up on copper fishing lures

Bellavista52

Heinz all the way - the only real ketchup.

HeavyG

Bittman has a recipe for this thread:

Stir-Fried Chicken With Ketchup

Makes: 4 servings
Time: 20 minutes

Once you try cooking with ketchup (we’re betting you’ll love it), play around some: Cook peanuts with the chicken, toss some slivered scallions in at the end — the color contrast is brilliant — or substitute soy sauce for the salt. Other proteins you can use: squid, shrimp, tofu (if you’re using tofu, use firm or extra-firm; cut it into 8 slices and lightly squeeze out the liquid before cooking).

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size chunks and blotted dry

• 1/2 cup cornstarch, rice flour, or all-purpose flour, or more as needed

• 4 tablespoons good-quality vegetable oil 

• Salt and pepper

• 2 tablespoons sliced garlic

• 1/2 teaspoon cayenne, or to taste

• 1 cup ketchup

• Chopped fresh cilantro for garnish

Instructions

1. Toss the chicken with cornstarch so that it is lightly dusted. Put 2 tablespoons of the oil in a large skillet, preferably nonstick, over high heat. When the oil just begins to smoke, shake off any excess cornstarch and add the chicken in one layer. Sprinkle with salt and pepper.

2. Cook, undisturbed, until the chicken browns on one side, then toss and cook until almost done; smaller pieces will take 5 minutes total, larger pieces about 10. Transfer to a plate. Turn off the heat and let the pan cool for a moment.

3. Add the remaining oil to the pan and turn the heat to medium-high. Add the garlic and cayenne and cook, stirring, for about 2 minutes. Add the ketchup and stir; cook until it bubbles, then darkens slightly, about a minute. Return the chicken to the pan and stir to coat with the sauce. Taste and adjust the seasoning. Serve, garnished with cilantro.

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition