Has anyone tried fermented ketchup? I had never heard of it until today while reading an article on fermented food.
Here is the article I was referring to
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Anyone for Branston pickle?
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I bought some Branston pickle. Have no idea what happened to it! Thought I would make myself “Ploughman’s lunch” like I had in London pubs. Can;t remember doing that either.
It’s interesting, a kind of chutney I would say.
Must have been tossed in a space making exercise.
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Exactly, and precisely why I make pickle and pickled onions. Too many purported “British pubs” in the US that don’t offer a ploughman’s lunch. Bloody Americans. grin
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I’m going to be looking for Calabrian Chili “bomba” at TJ’s. I tried some at this place in Napa (used to be Napa Style), and it was very good, but it was expensive.
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Thanks for calling this out. I love Calabrian chiles, so I too will be on the lookout for that condiment at TJ’s.
From Trader Joe’s refrigerated case, zhoug has become a favorite of ours. Herby and spicy with a healthy kick. I have been using dollops on all manner of vegetables this summer, including in fresh corn and tomato salad.
The zhoug packs a wallop of heat so I start out very restrained, adding more until I reach the desired level of flavor.
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Another fan here after reading about it on HO. Last time I used 1 T. of the sauce in homemade cheese bread loaf. My design swirl was lousy but the flavor went surprisingly well with the shredded cheddar.
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That’s interesting! Whole Spice in Napa has something called Zhug Spice.
When I bought it, it was called Zhug-Hot Dipping blend,
and I’ve struggled with how to use it. Perhaps I’ll try re-constituting it it. They have a chimichuri, and a harrissa as well that I might use more if I thought of it that way.
BTW, if you ever notice a trend in my kitchen, it might be because Costco Kirkland spice containers are perfect for bulk spices and fit perfectly on my cupboard doors!
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Chimichurri is a close relative to zhoug, in my opinion. But the latter is spicy.
A fan of both.
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I got some. Decent, but homemade is more flavourful. I also like TJ’s harissa better.
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Harissa …
Salsa Brava ( Spanish Smoked Paprika Salsa ) …
I always prepare my own …
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@Respectfully_Declined
Here you go 
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Ketchup on burgers and dogs in Texas. Get a rope.
It’s mustard jalapenos optional on burgers.
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Home made or bar made ali - oli … Use with my Patatas Bravas, one side ali - oli and one side, Salsa Brava, a semi piquant sweet paprika salsa …
Big fan of Dijon Mustard to pair with Charcuterie …
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Have recently discovered Edmond Fallot walnut Dijon-style mustard. Wonderful on sausage and whatever you have.
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