No, no. Ketchup is only good on french fries and meatloaf. Boiled eggs just get salt, and pea soup gets sour cream, if anything. Definitely not ketchup.
(Admittedly that's not relevant to a discussion of tomato-based sauces, but it is relevant to ketchups.)
The problem is, the only bottle of mushroom ketchup I've seen was the one ex-housemates gave me because they didn't like it, and I used that up years ago. I don't know where they got it. And the only ketchup I ever see in stores is tomato ketchup.
Ask sister_devora sometime-I think we still have a bottle of our home-made mushroom catsup someplace. Also, Rodman's in DC stocks a mushroom catsup from the UK sometimes.
I can maybe remember the circumstances under which I most likely made that sweeping generalization. I believe it involved trying to figure out what in hell all of us would eat for supper, and eggplant. And the result had a lot of cheese in it.
With different people and ingredients on hand, and the same combination of hunger, time, and non-overlapping tastes, I probably would have said the same thing about most meats or vegetables and garlic sauce, cheese, or onions. Anything to get some sort of consensus.
This of course would work not at all for my friend Rustin, who is allergic to tomatoes (and garlic and onions and bell peppers and eggplant and semolina wheat).
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And as for ketchup, that is only appropriate for two dishes. Boiled egg and pea soup.
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(Oh, I see. That _is_ the worst that could happen... )
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French fries, although conventionally ketchuped, are much better with a vinaigrette.
I will agree to cottage cheese on pea soup.
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(Admittedly that's not relevant to a discussion of tomato-based sauces, but it is relevant to ketchups.)
The problem is, the only bottle of mushroom ketchup I've seen was the one ex-housemates gave me because they didn't like it, and I used that up years ago. I don't know where they got it. And the only ketchup I ever see in stores is tomato ketchup.
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Google is your friend.
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X baked (or stir fried) in Y
With different people and ingredients on hand, and the same combination of hunger, time, and non-overlapping tastes, I probably would have said the same thing about most meats or vegetables and garlic sauce, cheese, or onions. Anything to get some sort of consensus.
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