Happy fall, y’all. Which we competence cruise a beforehand greeting, since continue in Washington will be gloomy today. But after this one final gasp, we won’t be saying 90 degrees again until summer. we have that on good authority.
But we digress. The business during palm is today’s Food section, that has lots to offer:
Tim Carman updates us on former fine-dining cook Daniel Giusti, who has embarked on an desirous devise to revamp a propagandize cafeterias in New London, Conn., with a cook during each propagandize and updated, sustaining food a kids will wish to eat. Find his story here.
Kathy Gunst joins a soup barter group, and she’s blissful she did. It’s a good idea: Instead of eating a same pot of soup all week, we share soups during a celebration and take home portions of what everybody else has made. Instant variety, and present friendships. Kathy also has tips for starting your possess soup barter parties.
Local cook Seng Luangrath has been on a goal to boost honour for Lao cuisine here during home, where she owns dual restaurants with some-more on a way. But on a outing to her home country, she found it could use a small some-more honour there, too. Daniel Malloy has that story.
There’s approach more, of course, though we don’t wish we to remove steer of a Free Range chat. Great special guest today: Daniel Giusti and Kathy Gunst will be on palm to answer your questions about propagandize lunches, soup and anything else that comes up.
So but offer ado, let’s start things off with a leftover doubt from last week’s chat:
“Ketchup does not go on a burger” is something I’ve listened mixed times from independent, separate people. It seems this thought exists somewhere as an absolute. Any ideas on since such a (wrong) thought might have originated?
It’s not only ketchup: You can also find people vituperation opposite putting mustard on a burger. And mayonnaise.
And it’s not only burgers! There are equally clever feelings about prohibited dog condiments. In fact, there’s an whole book patrician “Never Put Ketchup on a Hot Dog.”
Ketchup does seem to be a many reviled accessory. To answer your question, here’s a categorical swat opposite it: It’s sweet. The bottle of ketchup in my fridge lists shaft syrup as a second ingredient, after tomato, and a nutritive research depends 4 grams of sugarine per tablespoon. (An Oreo cookie has 3.5 grams. There is 0 sugarine in plain mustard.)
George Motz, a horde of Travel Channel’s “Burger Land,” says ketchup’s benevolence should invalidate it from use on beef burgers since it clashes with a hint of a meat. Louis’ Lunch in New Haven, Conn., that bills itself as a initial grill to offer hamburgers, famously refuses even to yield a stuff, as did Mad Fresh Bistro in Daytona Beach, Fla., until a cook who instituted that process left. Texans traditionally won’t put ketchup on burgers. The National Hot Dog and Sausage Council derides ketchup as kids’ things and declares that there should be “no ketchup on a prohibited dog after a age of 18.”
So there’s your explanation. Now that we know, we can decide. Is this food arrogance during work, or a current response to a season profile? For that, you’re on your own.
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