-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I eat my steaks with salt and pepper. If you see me reach for the
 DD> "steak sauce" you can bet your last tuppence I'll never order a steak
 DD> at that venue - ever.

 JW> I agree with pungent bottled condiments. They are best saved for
 JW> fried eggs, burgers, meatloaf and so on. But a proper, well prepared
 JW> sauce can enhance a steak. I'm thing of things like a veal stock and
 JW> port wine reduction; you know, the kind of sauce found at high end
 JW> steak houses.

A-1 or Heinz or Country Bob's is OK on burgers once in a while. Or an a
hamburger "steak".

Who Flung Foo makes/markets a Sriracha catsip in concert with Red Gold
(my favourite commercial tomato products company). 

https://tinyurl.com/HOO-FLUNG

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

      Title: Homemade Sriracha Ketchup
 Categories: Vegetables, Chilies, Herbs, Sauces
      Yield: 1 batch

     15 oz Can tomato sauce
      1 sm Onion; peeled, quartered
    1/2 c  Apple cider vinegar
    1/2 c  Packed lt brown sugar
      3 tb Tomato paste
    1/2 c  Sriracha sauce
      1    Cinnamon stick
      1 tb Kosher salt

  Place all ingredients in a saucepan and bring to a
  simmer, stirring occasionally for 1 hour till mix
  becomes thick. Strain to remove onion and cinnamon stick
  and discard. At this point taste, I added a bit more
  sriracha sauce because I like it hot. Let cool for 1/2
  hour then refrigerate. Can be refrigerated for one week.

  Great for gifting, or bring to cookouts. When cooking
  hamburgs and hotdogs I like many different condiments.
  This is perfect! If ya cant stand the heat this is still
  a wonderful recipe for homemade ketchup without the
  sriracha.

  By Lisa George from Buffalo, NY

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

  Uncle Dirty Dave's Archives

MMMMM

... "Your heart and gut are still your best guide." -- Naveen Jain
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