Tomato Ketchup Quotes

Love is a tomato. And while it's true that I can live without a tomato, I could sure go for some ketchup.

On the scale of tomato to ketchup, my girlfriend is definitely a 57.

I wonder if Luke would take a hit of tomato ketchup for me. I might ask him later. Just casually.

And, incidentally, tomato ketchup is not a vegetable." Sybil added. "Not even the dried stuff around the top of the bottle.

Well, got any relish?” “No, ma’am.” “Tomato ketchup?” “No, ma’am.” “And they call this a gormay paradise,

Every cuisine has its characteristic 'flavor principle,' Rozin contends, whether it is tomato-lemon-oregano in Greece; lime-chili in Mexico; onion-lard-paprika in Hungary, or, in Samin's Moroccan dish, cumin-coriander-cinnamon-ginger-onion-fruit. (And in America? Well, we do have Heinz ketchup, a flavor principle in a bottle that kids, or their parents, use to domesticate every imaginable kind of food. We also now have the familiar salty-umami taste of fast food, which I would guess is based on salt, soy oil, and MSG.

I conceded on tomato ketchup and ice cream too, and there was triumph in Charlie's face and horror in his eyes. There was extraordinary pain behind the ordinary nouns.

(Only a fool despises tomato ketchup.)

An average American child consumes 17 TEASPOONS OF ADDED SUGAR EVERY DAY disguised in the form of Breakfast cereals, Sodas, energy bars, energy drinks, sweetened yogurts, salad dressing, Tomato ketchups.

It was the way he put ketchup on his plate so I could eat his fries. The way I automatically pulled the tomatoes off my burgers and slid them onto his plate. It was the fact that I went to him first whenever something happened I wanted to share. And the way we made each other’s coffee exactly as we drank it. Love is in the details. It’s in the everyday. It’s the way you treat someone when they aren’t even looking and the way they fill your head when you’re apart.

Hurry and ketchup, tomato.

Hurry and ketchup, tomato. I’ve missed this something fierce.” Me too. “It’s impossible to keep up with you.

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.

Where’s Mom?”   “She went to the store to get some of that healthy crap you like to eat.” His lip curls up in disgust.   “It’s not like I’m juicing kale all day, but margarine isn’t real food.”   “You say tomato, I say ketchup.

Overcooked, flabby pasta or a blob of tomato ketchup was enough to incense Frank; a plate of soggy pasta in Matteo’s Italian restaurant in Los Angeles, owned by his childhood buddy, Matty Jordan, had Frank storming into the kitchens. He looked around wildly, “Where are all the Italians?” he roared at the startled Filipino kitchen staff. Not content, he shot back upstairs and threw his plate of pasta against the wall. As he walked out, he dipped his finger in the tomato sauce and signed the smear: Picasso (Matty very good-naturedly put a frame around this later).

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

The franks came freshly grilled, with long slivers of pickle, hot peppers, and tomato slices, along with onions and that peculiar Chicago relish that is so green, it looks like a traffic light signaling go, eat, enjoy. Oliver splatted mustard on top—no ketchup, thank you—and took a bite. Through the soft bun and garden loaded on top he could feel the casing snap between his teeth and taste the spurt of grease. Suddenly there was no war, no politics, his mother was still alive, his father still knew how to smile, his brother was home from Vietnam, and Ernie Banks was back to playing shortstop at Wrigley Field. Was there anything better in the

The time the first Europeans arrived in the New World, farmers there were harvesting more than a hundred kinds of edible plants–potatoes, tomatoes, sunflowers, marrows, aubergines, avocados, a whole slew of beans and squashes, sweet potatoes, peanuts, cashews, pineapples, papaya, guava, yams, manioc (or cassava), pumpkins, vanilla, four types of chilli pepper and chocolate, among rather a lot else–not a bad haul. It has been estimated that 60 per cent of all the crops grown in the world today originated in the Americas. These foods weren’t just incorporated into foreign cuisines. They effectively became the foreign cuisines. Imagine Italian food without tomatoes, Greek food without aubergines, Thai and Indonesian foods without peanut sauce, curries without chillies, hamburgers without French fries or ketchup, African food without cassava. There was scarcely a dinner table in the world in any land to east or west that wasn’t drastically improved by the foods of the Americas.

The crispy crunch of the savory parmesan wings. The thick and smooth Ankake sauce. And under those lies the tender and springy chicken meat that floods the mouth with its umami-laden juices with each bite! Even the delicate aftertaste unique to the Satsuma Jidori has been vividly enhanced! You would think by adding powerfully flavored ingredients like cheese and pork jowl that the overall taste would become heavy and cloying, but that isn't the case at all! The answer to that is in the Ankake sauce. I seasoned that Jidori stock with one special secret ingredient. "Yukihira, quit stalling! What the heck is that ingredient? Tell me! Now!" "It's ketchup. I used good ol' tomato ketchup to make that Ankake sauce... ... into a special house-blend sweet n' sour sauce!" "Ketchup?!" Sweet n' sour sauce is used in a lot of dishes, from obvious ones like sweet n' sour pork, to regional varieties ofTenshinhan crab omelet over rice, and even seafood dishes like deep-fried cod! It's especially handy for Chinese cooking, which commonly makes use of a variety of oils. It's perfect for alleviating the thick oiliness of some dishes, giving them a fresh and tangy flavor. So by adding the tart acidity of tomato-based ketchup to make my Ankake sauce... ... it wipes out the cloying greasiness of both the Parmesan cheese and the pork jowl, leaving only their rich flavors behind. Not only that, it also brings out the Satsuma Jidori's renowned delicate aftertaste!" "The base broth of the sauce is from a stock I made from the Jidori's carcass, so of course it will pair well with the wing meat. And to top it all off, Parmesan cheese and tomatoes are a great match for each other!" "Oh... oh, now I see! That's how you managed to keep from smothering the Jidori's unique flavor! Tomatoes are one big lump of the umami component glutamic acid! Add the inosinic acid from the Jidori and the Guanylic acid from the shiitake mushrooms, and you have three umami compounds all magnifying each other! The techniques for emphasizing the unique and delicious flavors of a Jidori... the three-way umami-component magnification effect... the synergy between ketchup and cheese... the texture contrast between the crispy cheese wings and the smooth Ankake sauce... all of those rest squarely on the foundation of the tomato's tart acidity!

KATHLEEN: I think I’m falling for Garner Bradford. ROSE: What! Hang on a minute. Let me pass the baby to Henry so I can concentrate on this conversation. One sec. Okay. I’m in my bedroom with the door closed. You’re falling for Garner Bradford? KATHLEEN: I’ve been trying hard not to and I’ve been doing an okay job of it, but the company held one of its family barbecue picnics this afternoon. I went and he was there with his girls and it melted me. Seeing him with them. ROSE: More details, please. KATHLEEN: I was talking with one of the women from accounting when I spotted him getting into the food line with the girls. I excused myself and hurried over because it looked like he could use an extra hand. He can’t very well hold three plates at once, right? ROSE: Right. KATHLEEN: I ended up filling his daughter Willow’s plate. ROSE: Which one is Willow? KATHLEEN: The older one. She’s four. Nora, the younger one, is two. After I carried Willow’s plate to their table, Garner was sort of honor-bound to invite me to join them. So I sat down, and when I looked across the table, I saw that Garner had a burger exactly like mine. We both chose the bun with sesame seeds. We both put tomatoes and pickles and grilled onions and ketchup and mustard on ours. ROSE: Let me guess. Neither one of your burgers had lettuce. KATHLEEN: Exactly! No lettuce. ROSE: It sounds like fate. KATHLEEN: That’s what I thought. It felt more and more like fate the longer I sat there. Willow is serious and quiet. Nora is sweet and busy. They’re gorgeous little girls, Rose. ROSE: I’m sure they are. KATHLEEN: And Garner was wonderful with them. He used a wet wipe to clean their hands. He cut their hot dogs into tiny pieces. He brought their sippy cups out of his bag. He redid Willow’s ponytail when it started to sag. The girls look at him like he hung the moon. ROSE: And by the time you finished your lettuce-free hamburger, you were looking at him like he hung the moon, too. KATHLEEN: Yes. ROSE: Mm-hmm. KATHLEEN:

Just about every kid in America wished they could be Kyle Keeley. Especially when he zoomed across their TV screens as a flaming squirrel in a holiday commercial for Squirrel Squad Six, the hysterically crazy new Lemoncello video game. Kyle’s friends Akimi Hughes and Sierra Russell were also in that commercial. They thumbed controllers and tried to blast Kyle out of the sky. He dodged every rubber band, coconut custard pie, mud clod, and wadded-up sock ball they flung his way. It was awesome. In the commercial for Mr. Lemoncello’s See Ya, Wouldn’t Want to Be Ya board game, Kyle starred as the yellow pawn. His head became the bubble tip at the top of the playing piece. Kyle’s buddy Miguel Fernandez was the green pawn. Kyle and Miguel slid around the life-size game like hockey pucks. When Miguel landed on the same square as Kyle, that meant Kyle’s pawn had to be bumped back to the starting line. “See ya!” shouted Miguel. “Wouldn’t want to be ya!” Kyle was yanked up off the ground by a hidden cable and hurled backward, soaring above the board. It was also awesome. But Kyle’s absolute favorite starring role was in the commercial for Mr. Lemoncello’s You Seriously Can’t Say That game, where the object was to get your teammates to guess the word on your card without using any of the forbidden words listed on the same card. Akimi, Sierra, Miguel, and the perpetually perky Haley Daley sat on a circular couch and played the guessers. Kyle stood in front of them as the clue giver. “Salsa,” said Kyle. “Nachos!” said Akimi. A buzzer sounded. Akimi’s guess was wrong. Kyle tried again. “Horseradish sauce!” “Something nobody ever eats,” said Haley. Another buzzer. Kyle goofed up and said one of the forbidden words: “Ketchup!” SPLAT! Fifty gallons of syrupy, goopy tomato sauce slimed him from above. It oozed down his face and dribbled off his ears. Everybody laughed. So Kyle, who loved being the class clown almost as much as he loved playing (and winning) Mr. Lemoncello’s wacky games, went ahead and read the whole list of banned words as quickly as he could. “Mustard-mayonnaise-pickle-relish.” SQUOOSH! He was drenched by buckets of yellow glop, white sludge, and chunky green gunk. The slop slid along his sleeves, trickled into his pants, and puddled on the floor. His four friends busted a gut laughing at Kyle, who was soaked in more “condiments” (the word on his card) than a mile-

133.      For qualifying for the United States Department of Agriculture’s highest grade, the tomato ketchup has to contain no more than 30 fruit fly eggs per 100 grams (3.5 ounces).

After several courses, Dylan looked at the menu, noting that "Cheeseburger" was next up. "Okay, this is something I recognize," he said with relief. "Don't get too excited," said Grace knowingly as she sipped the last of a bright and barnyard funky Romanee-Saint-Vivant from a big-bowled burgundy stem. The waiter stepped out of the shadows and set two servings of the next course on the table simultaneously. Another server placed two very large Bordeaux stems on the table, and then carefully filled each with just one and a half ounces of wine. "This is Chef's cheeseburger," the waiter said. "Paired with the '70 Latour." The waiter and other server then backed away. Dylan and Grace leaned forward, examining the strange creation. It smelled amazing, though it looked much more like something from a science class than from a Michelin-starred restaurant-- a tiny piece of freeze-dried cheese on a teaspoon of bison tartare, lying atop a small lettuce pillow that had been filled with Vidalia onion smoke. It sat on a small warm open-face wheat bun, and the whole thing was presented on a miniature plate on which was a little pool of foamed heirloom tomato, and another of foamed mustard seed. And it was all topped with a few droplets of pureed brined Japanese cucumber. Dylan just stared at it. "I feel like it belongs in a museum." "I know. It's almost too beautiful to eat," Grace said. They were both captivated by the variety of scents coming from the presentation. It did, indeed, smell like an amazing cheeseburger. "Well, I'm gonna try," said Dylan, putting the little top bun on. Grace watched as he picked it all up with his thumb and forefinger, dapped it in the foamed tomato and mustard, and popped it in his mouth. Dylan's mouth and nose were filled to bursting with all the expected flavors and scents of a great cheeseburger-- bread, meat and cheese, ketchup and mustard, lettuce and pickle. Oh, wow, it was good. And as he chewed, he popped the lettuce pillow, adding just the right touch of sweet onion scent and flavor to the mouthful.

tomato ketchup

Ketchup?” “Tomato syrup,” I translate to the server. She nods and continues scribbling. “Tomato syrup?” Darling screws up her mouth, aghast. “What in the hell is that?” “It’s sweet like your ketchup. Just trust me.

diced onion, cover it with water, and boil until the meat is done and the onions are tender. Pour in two cans of kidney beans and a can of tomato sauce. Then add about a cup of ketchup and a fourth cup of Worcestershire sauce and simmer. I make it and pour it into a slow cooker and let it simmer on low for a few hours. Daddy liked to add a little more Worcestershire sauce to it. Mama always served it with hot rolls and an assortment of sliced cheese.

Walter once watched Teddy make a casserole with canned soup and visibly shuddered. He didn’t understand that there was room for everything—a veiny heirloom tomato sprinkled with salt and sometimes also a Jell-O salad.

Week 1: Too Busy to Cook a Nutritarian Menu Day 1 BREAKFAST Oatmeal with blueberries and chia seeds. Combine 1/ 2 cup old-fashioned oats with 1 cup water or nondairy milk. Heat in microwave on high for 2 minutes, stir and microwave an additional minute. Stir in thawed frozen blueberries and chia seeds. One apple or banana LUNCH Huge salad with assorted vegetables, walnuts, and bottled low-sodium/ no-oil dressing Low-sodium purchased vegetable bean soup One fresh or frozen fruit DINNER Carrot and celery sticks, cherry tomatoes, raw cauliflower, and red pepper slices with bottled low-sodium/ no-oil dressing Sunny Bean Burgers* on 100 percent whole grain pita with tomato, red onion, sautéed mushrooms, and low-sodium ketchup Black Cherry Sorbet* or fresh or frozen fruit

Q: What did the tomato do after falling behind in the race? A: Ketchup.

Ketchup became a tomato sauce, originally called “tomato ketchup” in America, which is appropriate since the tomato is an American plant, brought to Europe by Hernán Cortés, embraced in the Mediterranean, and regarded with great suspicion in the North. The

Use all spices and herbs, except for salt. When using condiments, a little mustard is okay, but pickled foods contain too much salt and should be avoided. If you love to use ketchup or tomato sauce, you may find a lower-calorie, unsweetened ketchup at the health-food store and a tomato sauce made with no oil. Better yet, make your own tomato sauce with onion and garlic but no oil or salt.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad. Philosophy is wondering if that means ketchup is a smoothie.

Along with the regular brunch selections of eggs Benedict and Belgian waffles, they planned to serve individual portions of Poof in custard dishes. They also had a whole section for different kinds of toast: peanut butter and bacon, cinnamon sugar, cream cheese and tomato.

Dinner?" "No." "Jalebi ice cream sandwich?" he called out, referring to one of her favorite childhood treats. Her betraying lips quivered at the corners. "No." "How about a snack? French toast crunch? Scooby Snacks? Trix with extra sugar? Pakoras and pretzels? Roast beef on rye with mustard and three thinly sliced pickles with a side of chocolate milk?" Laughter bubbled up inside her. He had done this almost every day to guess the after-school snack even though she had always taped the weekly family meal plan to the refrigerator door. "Pav bhaji, chaat, panipuri...?" Liam had loved her father's Indian dishes. "I'm not listening." But of course, she was. "Two grilled cheese sandwiches with ketchup and zucchini fries? Masala dosa...?" His voice grew faint as she neared the end of the block. "Cinnamon sugar soft pretzels, tomato basil mozzarella toasts...

But my own style, I'd say, is more homestyle, with Jewish influences? Not kosher cooking; that's a different thing. I'm inspired by traditional Jewish cuisine." Paper rustled on the other end. "Right, the matzah ball ramen you cooked in your video looked fantastic. We were all drooling in the room!" I perked up. Forgot that I was naked. Forgot that lately I was a walking disaster. "That's one of my go-tos and will definitely be on my future menu. I've been experimenting lately with putting a spin on kugels..." As I chattered on, I could practically see my grandma shaking her head at me. Grandma Ruth had cooked up a storm for every Passover, Yom Kippur, and Chanukah, piling her table till it groaned with challah rolls, beef brisket in a ketchup-based sauce, and tomato and cucumber salad so fresh and herby and acidic it could make you feel like summer in the middle of winter.

When a product debuts, it can face opposition and may require significant promotion and explanation. Heinz EZ Squirt ketchup, Crystal Pepsi, and McDonalds’ Arch Deluxe were expected to shake up their categories. The products had huge budgets to introduce and explain different colored ketchups, clear and caffeine free cola, and a gastronomic hamburger for adults. All failed. The Arch Deluxe was a quarter pound of beef on a split-top potato flour sesame seed bun, topped with a circular piece of peppered bacon, leaf lettuce, tomato, American cheese, onions, ketchup, and Dijonnaise. In 1996, McDonald's spent over US$300 million on research, production, and marketing. Despite having the largest promotional budget to that point in fast food history, the “burger with the grownup taste”, neither compelled nor impressed.

Burger and French fries?” Darling asks. The excited uptick in her voice is unmistakable. “Ummm…” The server holds a pencil over a notepad, unsure of what to write. “French…fries?” “Matchsticks,” I tell the girl. “Right. Of course.” She scribbles that down. “And a meat sandwich.” I turn to Darling. “What do you like on your burgers?” “Lettuce?” I can’t help but laugh. “We don’t put leaves on food here.” She grumbles. “Pickles?” “That we do have.” “Ketchup?” “Tomato syrup,” I translate to the server. She nods and continues scribbling. “Tomato syrup?” Darling screws up her mouth, aghast. “What in the hell is that?” “It’s sweet like your ketchup. Just trust me.” “Fine.” She looks up at the server. “A meat sandwich please with pickles and tomato syrup.

The Breakfast Patty would be a patty on a bun with lettuce, tomato, onion, egg, pretend-bacon bits, Cheez Whiz, a Special Sauce made by pouring ketchup out of a bottle, and a little slip of paper stating: “Inspected by Number 12.” The Lunch or Dinner Patty would be any Breakfast Patties that didn’t get sold in the morning. The Seafood Lover’s Patty would be any patties that were starting to emit a serious aroma. Patties that were too rank even to be Seafood Lover’s Patties would be compressed into wads and sold as “Nuggets.

restaurants would have a “salad bar” offering lettuce, tomato, onion, egg, pretend-bacon bits, Cheez Whiz and a Special House Dressing made by pouring ketchup out of a bottle, tended by an employee chosen on the basis of listlessness, whose job would be to make sure that all of these ingredients had been slopped over into each other’s compartments.

My smells of a son are gummy sweeties, Play-Doh, Pritt Stick, poster paint and wax crayons. Earthy mud on polyester football kit. The sweet antiseptic of sticking plasters. Fruity bubble gum and the minty tang of chong- as he and his friends called chewing gum. Bicycle chain oil and rubber inner tubes. The chemical overload of Lynx sprayed profusely over sweat, hair gel and toxic trainers. Fried onions and meat on the breath. Tomato ketchup. My scents for a son are: I am Juicy Couture by Juicy Couture Black by Bvlgari L'Air de Rien by Miller Harris Serge Noire by Serge Lutens Rocker Femme by Britney Spears Dirty by Lush Africa by Lynx

LlVER LOAF 2 pounds liver 4 slices bacon ¼ cup chopped parsley 1 onion 1 cup milk 2 flaked wheat cereal biscuits, crumbed 3 beaten eggs salt and pepper ½ cup tomato ketchup Method—Let liver slices stand in hot water 10 minutes; drain. Grind with onion, parsley and bacon. Add beaten eggs, crumbs and seasonings and pack firmly into loaf pan. Spread tomato ketchup over top of loaf. Bake one hour at 350 degrees. Garnish with broiled bacon slices.

2 teaspoons dried rosemary 1 teaspoon celery seeds 2 teaspoons chicken bouillon granules or 1 chicken bouillon cube, crushed ¾ cup sugar 1 tablespoon dry mustard 2 teaspoons onion powder 2 teaspoons garlic powder 1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 cups yellow ballpark-style mustard ⅔ cup apple cider vinegar 3 tablespoons tomato paste or ketchup ½ teaspoon Tabasco Chipotle Sauce or your favorite hot sauce 1. Prep. Crush the rosemary and celery seeds in a mortar and pestle or in a blender or coffee grinder. Transfer to a bowl, add the remaining ingredients, and mix thoroughly. 2. Cook. Pour the mixture into a saucepan and bring to a simmer. Cook for 5 minutes. Taste and adjust the seasoning as you wish. Storing it overnight in the fridge helps meld the flavors.

Growing up outside of Philadelphia, I never wanted for diner food, whether it was from Bob's Diner in Roxborough or the Trolley Car Diner in Mount Airy. The food wasn't anything special- eggs and toast, meat loaf and gravy, the omnipresent glass case of pies- but I always found the food comforting and satisfying, served as it was in those old-fashioned, prefabricated stainless steel trolley cars. Whenever we would visit my mom's parents in Canterbury, New Jersey, we'd stop at the Claremont Diner in East Windsor on the way home, and I'd order a fat, fluffy slice of coconut cream pie, which I'd nibble on the whole car ride back to Philly. I'm not sure why I've always found diner food so comforting. Maybe it's the abundance of grease or the utter lack of pretense. Diner food is basic, stick-to-your-ribs fare- carbs, eggs, and meat, all cooked up in plenty of hot fat- served up in an environment dripping with kitsch and nostalgia. Where else are a jug of syrup and a bottomless cup of coffee de rigueur? The point of diner cuisine isn't to astound or impress; it's to fill you up cheaply with basic, down-home food. My menu, however, should astound and impress, which is why I've decided to take up some of the diner foods I remember from my youth and put my own twist on them. So far, this is what I've come up with: Sloe gin fizz cocktails/chocolate egg creams Grilled cheese squares: grappa-soaked grapes and Taleggio/ Asian pears and smoked Gouda "Eggs, Bacon, and Toast": crostini topped with wilted spinach, pancetta, poached egg, and chive pesto Smoky meat loaf with slow-roasted onions and prune ketchup Whipped celery root puree Braised green beans with fire-roasted tomatoes Mini root beer floats Triple coconut cream pie

Might be the easiest soup in the world to make,” Nessa answered. “You crumble up a pound of hamburger in a pot with a small diced onion, cover it with water, and boil until the meat is done and the onions are tender. Pour in two cans of kidney beans and a can of tomato sauce. Then add about a cup of ketchup and a fourth cup of Worcestershire sauce and simmer. I make it and pour it into a slow cooker and let it simmer on low for a few hours. Daddy liked to add a little more Worcestershire sauce to it. Mama always served it with hot rolls and an assortment of sliced cheese.

You’re the ketchup to my fries.” “Here we say tomato sauce and chips.” “Doesn’t have quite the same ring.