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Homemade Ricotta Cheese

It's paneer all right but totally different from ricotta which is 'by definition' reheated (ricotta: "cooked again"). Real ricotta has NO fat.

Oct 25, 2010
Ketchup in Recipes

Should I Cut My Steak Like a Brit?

Because eating with a spoon (and/or fork in right hand) is what toddlers. Correct cutlary use is a sign that you(re growing up.

But true enough: I came to recognize US citizens by the place of their fork during dinner (and the left hand on their lap...shudder)

Oct 08, 2010
Ketchup in Features

6 Fruit Beers That You Can Take Seriously

You missed de "3" in "3 Fonteinen" (three fountains brewery, Beersel, Belgium).
Exellent kreek, but you must stow them away a It's indeed strange any American would like Cantillon, as it is definitely NOT for beginners

Jun 30, 2010
Ketchup in Features

Refrigeration Reformation

I suppose it's true chochotte, if it's for the long term. The smell of freshly burnt and ground coffe goes off fast, so if you bought a large quantity, you might consider freezing some, but supplying yoursel regularily with fresh burnt coffee is more efficient.

Jun 28, 2010
Ketchup in Features

Refrigeration Reformation

How about (roasted and ground) coffee beans? Keep in the fridge or not?

Jun 02, 2010
Ketchup in Features

The Basics: How to Make Italian Meatballs in Sauce

Ol "ragu", in the larger sense (not all meat sauce is Bolognese)

Apr 25, 2010
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The Basics: How to Make Italian Meatballs in Sauce

What's Italian about this recipe? It looks traditional Belgian to me. Or is it by adding "Italian" parsley that it suddenly becomes italian?

Apr 23, 2010
Ketchup in Features

cipolle selvagge

Amazing, I lived through exactly the same scene with my Italian market vendor here in Brussels! Didn't want to sell me because I didn't know how to prepare them, and neither did he. He even claimed there was nothing about them on the internet.
Well he was wrong: http://www.lampascione.it
Enjoy the many recipes.

Apr 21, 2010
Ketchup in General Topics

Simple Poached Cod

Is THAT a piece of cod? Icannot believe it. Wrong colour, wrong structure

Apr 20, 2010
Ketchup in Recipes

Dungeness Crab Guacamole with Endive

Strange, "Belgian endives" are never red, but white. I checked your link to endive information, and it is about endive allright, with one picture of a real witloof or chicon, as we belgians calli it. But witloofs, chicons (endives de Bruxelles, ensalata belga...) are NOT endive but chicory. (Cichorium intybus). Publishers, please correct your information.

With thanks, from your (native) reader in Brussels

Mar 05, 2009
Ketchup in Recipes

Belgian Beer Primer

As a Belgian, I think this article contains too many flaws and mistakes to be taken seriously.
A little knowledge is a dangerous thing...

Nov 28, 2008
Ketchup in Features

Beer and Cheese

A clever find. One we know here in Belgium for ages.

Yet, some strong cheeses (Herve, Münster, Vieux Lille, Brussels cheese...) only pair with bread and coffee.
You should try it.

May 08, 2008
Ketchup in Features

Kitchen Liturgy

Undercooked photography?

The booklet (made by two Belgians) won half a dozen of awards, especially for the picture. Tony Le Duc is one of the world's most cheered food photographers

Jul 18, 2007
Ketchup in Features

What a Little Oxygen Can Do

It's a case of spontaneous (re-)fermentation. We have it with beer too, here in brussels. The beer is called Lambiek and the taste reminds of vin jaune (and of fino sherry). BTW, a bottle of vin jaune can stay uncorked for moths, not days. after all, that's how it fermetend in the first place: open to air and cobwebs for years.

Jun 05, 2007
Ketchup in Features

The Cry of an Oyster

In Suriname, the locals would pledge some strong rum to the Gronman (the Ground Man) when camping. Is suggest you pour some wodka on the condemned oyster, it will finally dehydrate in complete bliss.

(Then again, I 've never met a forlorn oyster without a roding predator in the neighbourhood)

Jun 04, 2007
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CHOW’s Sunday Supper Menu

Souper (supper) is the belgian word for dinner (French: diner) . It's the evening meal.

Then again, we déjeune (verb: déjeuner, without the French 'petit' epitheton) in the morning and dine (verb: diner) at noon.

You shouldn't soupe before 7PM

Mar 12, 2007
Ketchup in Features

Ragu alla Bolognese

A vegetarian ragu? Why
Ragu explicitely means meat.
It's like asking for a meaty alternative to fruit salad.

Feb 26, 2007
Ketchup in Recipes

Do Lobsters Really Scream When You Put Them in Boiling Water?

But then, how DO you kill them? Hacking them in two doesn"t kill them, electrocuting neither. Do you suggest drowning or poisoning them?

Feb 25, 2007
Ketchup in Features

Bistecca Fiorentina

I thougth what made a fiorentina was the breed of cattle? If it's not chianina (plain and rare) it's not fiorentina. No?

Feb 09, 2007
Ketchup in Recipes

Jellyfish Salad?

I agree. Easy to use (cut in julienne, desalt then quick poach by quenching with boiling water: 15 sec. Done). Like eating tagliatelle with a crunch. Jellyfish is utterly tasteless and therefore fits with every type of dressing.

Feb 06, 2007
Ketchup in General Topics

Ricotta Gnocchi with Wild Boar Ragu

To say that parmiggiano is a substitute for grana is like saying champagne is a substitute for sparkling wine.

Italians use grana padano for grating. Parmigiano-reggiano is the same, but with a strict origin protection (DOC). It is then mostly exported. If you look cloesely, you will find that many deli shops sell grana, but for pramigiano prices.

Feb 01, 2007
Ketchup in Recipes

Unfortunate foreign food names or brands

The other way round:
The English word 'bite', means penis in French (pronounced 'bit'). I remember being sent a picture of a sausage shaped pack of dogfood from US or canada, branded "Mega-bite". It indeed looked like one.

Jan 27, 2007
Ketchup in Not About Food

Frenchified Popcorn

Popping corn around the Mediterranean is probably older than the US habit. But always in a savoury way, without sugar. The latter is solely American.

Jan 27, 2007
Ketchup in Recipes

Vegetarian-Friendly Cameroonian Food

ask them to import safou (bush butter). It's the avocado of the future.

Jan 24, 2007
Ketchup in Features

Caveman Posture

Same on this side of the Atlantic. There's more to it: with your elbows, you hide yourself from the others or you mask the view of your dinner companions around the table.

But another thing: You can always pick out the Americans at a dinner because they tend to keep at least one hand on their lap when eating. That's not done either in Old Europe. Why do you?

Jan 16, 2007
Ketchup in Features

Old Beer Is New Again

You americans are too complicated. Why don't you try maturing beers in antique amphorae?

(this is the Belgian speaking, who once worked in a lambiek/geuze brewery)

Jan 05, 2007
Ketchup in Features

Old Beer Is New Again

Yes, but except for your last point (your 4/) this will also work with non-barrel containers

Jan 03, 2007
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Old Beer Is New Again

I think oak aging is a misnomer here. I'ts not the oak tannins that contribute to the ale, the barrel is a mere container for secundary fermentation (by bacteria instead of yeasts. You do not need the oak.

Jan 02, 2007
Ketchup in Features

Fresh Solutions for Nonexistent Tableware Problems

"The day it will rain soup, I'll be standing there with a fork" (Argentinian saying)

Jan 02, 2007
Ketchup in Features

Bucatini all'Amatriciana

You list this as a "main". Shouldn't this be a starter? Italians always list pasta on the menu together with soup.

Jan 01, 2007
Ketchup in Recipes