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
 > 
 > DD> If I ate that I'd turn into a giant, itchy, hive. 'Nann ers are one of
 > DD> the two things to which I have a known allergy.
 > 
 > Out of curiosity, how do you do with avocados and kiwi?
 > 
 > DD> 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
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