MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Banana Ketchup
Categories: Condiments, Filipino
Yield: 375 Ml

2 tb Annatto oil
1 sm Onion; chopped
2 cl Garlic; minced
1 tb Tomato paste
2 lg Ripe bananas (350 g total);
-mashed
1/2 c Cider vinegar (125 ml)
1/4 c Water (65 ml)
2 tb Brown sugar; plus more to
-taste
1/2 ts Freshly ground black pepper
1/8 ts Ground cloves
1 pn Salt
1 ts Soy sauce
1 Bay leaf

Preparation time: 10 minutes Cooking time: 45 minutes

Heat the oil in a medium saucepan over medium heat.

Add the onion and cook until soft and translucent, 5-7 minutes.

Add the garlic and tomato paste and stir to combine, cooking for 2-3
minutes until the tomato paste breaks down and melts into the onion
and garlic.

Place the mashed banana into the pan and stir until they pick up a
reddish-orange hue from the annatto oil and tomato paste.

Pour in the vinegar and water, stirring to scrape up any browned bits
from the bottom of the pan.

Add the brown sugar, black pepper, ground clove, salt, and soy sauce,
and stir to combine. Drop the bay leaf into the pan and bring the
mixture to a boil. Reduce heat to low and then simmer, partially
covered, for 20-30 minutes. Remove from heat and discard the bay leaf.

Place the banana mixture into the carafe of a blender and puree until
smooth. If the banana ketchup is too thick, it can be thinned out with
additional water. Taste the ketchup for seasoning and add more sugar
if a sweeter ketchup is desired.

Store the banana ketchup in an airtight container in the refrigerator
for 2-3 weeks.

For a spicier version, add 1-2 chopped Thai chili peppers and saute
along with the onion and garlic. Continue with the rest of the recipe
as written.

Recipe by The Adobo Road Cookbook by Marvin Gapultos, 2013

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

BEN COLLVER wrote to ALL <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Banana Ketchup
Categories: Condiments, Filipino
Yield: 375 Ml

If I ate that I'd turn into a giant, itchy, hive. 'Nann ers are one of
the two things to which I have a known allergy.

Here's my recipe for ho-made ketchup:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Ketchup *
Categories: Condiments, Vegetables, Herbs
Yield: 3 Cups

12 oz Tomato paste
2 tb Dark brown sugar
1/2 ts Dry ground mustard
1/2 ts Kosher salt
1/8 ts Ground allspice
1/8 ts Cayenne pepper; or more
1/8 ts Ground cloves
1/8 ts Ground turmeric
1/4 c Cider vinegar
2/3 c (to 1 c) water; or more

* using Store-Bought ingredients

Measure and add all of the ingredients into a large
mixing bowl.

Use a whisk and stir until the sugar is completely
dissolved.

Store in an airtight container and refrigerate
overnight for the flavors to develop.

This homemade ketchup recipe should last for up 3
weeks in the fridge.

UDD NOTE: Last batch I made I added 25% (by volume) of
Huy Fong Sriracha to the mix for a nicely "zippy" treat.
Use more (or less) of the Rooster Sauce to your own taste.

RECIPE FROM: https://www.simplyscratch.com

Uncle Dirty Dave's Kitchen

MMMMM


... I've got a good grip on reality. But nothing like the grip its got on me

--- ProBoard v2.17 [Reg]
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Banana Ketchup
By: Dave Drum to Ben Collver on Mon Feb 05 2024 06:54:36

If I ate that I'd turn into a giant, itchy, hive. 'Nann ers are one of
the two things to which I have a known allergy.

Out of curiosity, how do you do with avocados and kiwi?

Here's my recipe for ho-made ketchup:

Thanks! Here's a green tomato ketchup recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Tomato Catsup
Categories: Canning, Condiments, Vegetables, Chilies
Yield: 1 batch

1 Bushel green tomatoes
1 Head of cabbage
24 Apples
12 Sweet peppers
8 md Onions
12 Hot peppers; more or less
1 ga Vinegar
Pickling spices
4 lb Sugar
Salt

Grind the vegetables and apples together; mix thoroughly.

Combine the vinegar, pickling spices, sugar and salt to taste. Heat
thoroughly and pour over the vegetable mixture. Stir and heat,
stirring to keep from sticking. Boil slowly for about 10 minutes.
Put in sterilized jars and seal.

Recipe from Louise Rogers in "LaRue County Kitchens"
Compiled by Hodgenville Womans Club, Hodgenville, KY, 1976.
Posted by Cathy Harned.

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

If I ate that I'd turn into a giant, itchy, hive. 'Nann ers are
one of the two things to which I have a known allergy.

Out of curiosity, how do you do with avocados and kiwi?

Avocadoes are a regular thing around here. The Chinese gooseberries not
so much.

Here's my recipe for ho-made ketchup:

Thanks! Here's a green tomato ketchup recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Tomato Catsup
Categories: Canning, Condiments, Vegetables, Chilies
Yield: 1 batch

Never tried green ketcup.

Recipe from Louise Rogers in "LaRue County Kitchens"
Compiled by Hodgenville Womans Club, Hodgenville, KY, 1976.

I'm surprised there was no bourbon in that recipe Hodgenville, besides
being the birthplace of Abe Lincoln (my town's most famous resident)
is slap in the misdt of bourbon country.

Here's one of te things I do with avocadoes ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Bean & Corn Salsa
Categories: Salsa, Chilies, Citrus, Beans, Vegetables
Yield: 4 Servings

1 1/2 c Fresh corn kernels *
15 oz Can black beans; rinsed,
- drained
15 oz Can diced tomatoes w/chilies
1 md Bell pepper; diced fine
1 md Onion; diced fine
3 (to 4)jalapeno &/or serrano
- chilies; seeded, fine
- diced
4 oz Can chopped green chilies;
- undrained
2 cl Garlic; diced fine
1 ts (to 1/2 tb) ground cumin
8 oz Can plain tomato sauce
+=OR=+
8 oz Can El Pato tomato sauce
+=OR=+
8 oz Can Snap-E-Tom tomato sauce
1/2 Avocado; peeled, pitted,
- diced 3/16"
2 Limes; juiced
1/2 bn Fresh cilantro; chopped
Salt & Pepper

Cook corn in a small amount of boiling water for 4 minutes
or until crisp-tender; drain and cool. Combine corn and
remaining ingredients.

Makes 4 cups of Pico de Gallo.

* 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of
Green Giant Niblets or Mexi-Corn may be substituted.

I've won prizes at several chilli cook-offs with this
recipe.

Uncle Dirty Dave's Kitchen

MMMMM

... Big Meat secretly funded PETA to make Vegans look insane.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Re: Banana Ketchup
By: Ben Collver to Dave Drum on Mon Feb 05 2024 12:17 pm

Re: Re: Banana Ketchup
By: Dave Drum to Ben Collver on Mon Feb 05 2024 06:54:36

If I ate that I'd turn into a giant, itchy, hive. 'Nann ers are one of the two things to which I have a known allergy.

Out of curiosity, how do you do with avocados and kiwi?

Here's my recipe for ho-made ketchup:

Thanks! Here's a green tomato ketchup recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Tomato Catsup
Categories: Canning, Condiments, Vegetables, Chilies
Yield: 1 batch

1 Bushel green tomatoes
1 Head of cabbage
24 Apples
12 Sweet peppers
8 md Onions
12 Hot peppers; more or less
1 ga Vinegar
Pickling spices
4 lb Sugar
Salt

Grind the vegetables and apples together; mix thoroughly.

Combine the vinegar, pickling spices, sugar and salt to taste. Heat
thoroughly and pour over the vegetable mixture. Stir and heat,
stirring to keep from sticking. Boil slowly for about 10 minutes.
Put in sterilized jars and seal.

Recipe from Louise Rogers in "LaRue County Kitchens"
Compiled by Hodgenville Womans Club, Hodgenville, KY, 1976.
Posted by Cathy Harned.

MMMMM

On ketcup, the green tomato is unique! I don't really use ketchup. Don does a bit, so we stock it. When cooking, I use Jufran banana sauce (does not tastelike bananas).

I got into that when we lived in Japan. You pickup new foods when you live overseas. Ruth picked up a lot of Geaman cookery when she was there for a tour with her husband. He was an E9 when he retired but not sure if he was one yet then. We both did trip reports when we travelled. At that time, Dale sent me daily emails with attached Blue Wave packets on several echos (cooking for sure). I put them on a floppy and used my ancient laptop to reply then emailed them back to Dale who uploaded them for me. All underway of course. In homeport, I used my own BBS to read and reply. Crazy times!

Not in MM, but here's one common use of the Jufram (Indonesian I think):

Both a marinade and a cooking sauce:

4TB Jufran (medium or mild, the hot is too hot)
4TB Mae Ploy hot/sweet chile sauce
3TB vinegar (Suukim Maasim, with green chiles floting in it)
3TB soy sauce

Mix it and marinade pork loin in it then cook in the marinade. It's best as rare or medium rare as like cooking it further makes that cut tough. Cut across the grain to thinnish strips and serve warm. Should still have streaks of red in center portion. Marinade time varies but try for at least 1 hour for best effect.

Enjoy!

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

When cooking, I use Jufran banana sauce (does not taste like bananas).

I'll try to keep an eye out for that the next time i go to the Asian
market. They have a surprisingly wide variety of items.

At that time, Dale sent me daily emails with attached Blue Wave
packets on several echos (cooking for sure). I put them on a floppy
and used my ancient laptop to reply then emailed them back to Dale
who uploaded them for me.

Interesting! Fidonet packets over email. :-)

I listened to a piece about Arabic immigrants who worked for oil drilling efforts off the coast of South America decades ago, i forget whether it
was in the 80's or 90's. International phone calls were prohibitively expensive, so they would record a cassette tape full of audio and send it
back home to their family. Their families would respond in kind with
messages from multiple people on the same tape.

My family did that with me when i went off to college. I wish i had
held on to those tapes! I had multiple weather-related data loss
incidents in my youth.

Here is another green tomato ketchup recipe just for fun.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Tomato Ketchup
Categories: Canadian, French, Condiments
Yield: 8 Quarts

10 lb Green tomatoes
1/2 c Coarse salt
1 Celery rib
1 Cabbage
3 c Vinegar
3 c Sugar
1 tb Pepper
1 tb Clove
1 tb Cinnamon
1 tb Allspice
2 ts Ginger
1/2 ts Nutmeg

The night before slice the tomatoes put them in a big bowl, cover
with the salt, and leave it overnight.

Next day: Place a cheesecloth in your colander and pour the
tomatoes in and let them drip for a few hours. Put the tomatoes
and the other ingredients in one large pot and bring to a low
boil. If serving fresh then let simmer for an one hour (stir
often). If jarring then follow the instructions of your sealers
for pickles.

NOTE: Don't use aluminum pots or utensils - they react with the
vinegar and the salt.

Delicious with Tourtieres.

Recipe by Suzanne Carriere

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

I listened to a piece about Arabic immigrants who worked for oil drilling efforts off the coast of South America decades ago, i forget whether it
was in the 80's or 90's. International phone calls were prohibitively expensive, so they would record a cassette tape full of audio and send it back home to their family. Their families would respond in kind with messages from multiple people on the same tape.

My family did that with me when i went off to college. I wish i had
held on to those tapes! I had multiple weather-related data loss
incidents in my youth.

That is pretty neat, especially when you consider that email was not really
a public thing back then. Sort of an early form of audio-conferencing. :)

Mike


* SLMR 2.1a * On the other hand, you have different fingers.
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Re: Re: Banana Ketchup
By: Mike Powell to BEN COLLVER on Thu Feb 08 2024 08:46:00

That is pretty neat, especially when you consider that email was not really a public thing back then. Sort of an early form of audio-conferencing. :)

Yes!

I enjoy reading about past human ingenuity.

<opinion>
I am still a little in awe about UUCP. It was such a powerful adaptation to the constraints of the day, both hardware resources and the cost of phone service. I like the idea of routing BBS or UUCP packets over sneakernet.
But i guess that is just a fantasy, comparable to the fantasy of building a meaningful web of trust using PGP. The technical capacity is there. The
area that needs work is social and not technical.
</opinion>
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Re: Re: Banana Ketchup
By: Mike Powell to BEN COLLVER on Thu Feb 08 2024 08:46 am

I listened to a piece about Arabic immigrants who worked for oil drilling efforts off the coast of South America decades ago, i forget whether it was in the 80's or 90's. International phone calls were prohibitively expensive, so they would record a cassette tape full of audio and send it back home to their family. Their families would respond in kind with messages from multiple people on the same tape.

My family did that with me when i went off to college. I wish i had
held on to those tapes! I had multiple weather-related data loss incidents in my youth.

That is pretty neat, especially when you consider that email was not really a public thing back then. Sort of an early form of audio-conferencing. :)

Mike

* SLMR 2.1a * On the other hand, you have different fingers.

Don sent me tapes when I was on the Fort Mchenry. It was easier for him and calls home could only happen in port somewhere.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)