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Submit to me, you know you want to
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I always thought it was ketchup that had its roots with fish sauce
*goes to look up what she had confused
found it...nope I wasnt confused *whew*
Quote:
Foodlore: Ketchup with history of
this popular condiment
By BETH A. HOFFMAN
In the great pantheon of American condiments, ketchup reigns supreme. Indeed, this humble sauce has trekked halfway around the world to reach American burgers and fries, and has evolved through four centuries of culinary whim.
Ketchup, or, if you prefer, catsup, came to European tables from the fabled and exotic Orient. While trading in China during the 1600s, Dutch and English seamen discovered the locals enjoying a savory sauce much akin to soy sauce.
This new food discovery, called ketsiap by the Chinese, was made from fermented fish. It was promptly carried home to Europe, along with the cargoes of silks and spices, where it caught on almost immediately.
Apparently, the European palate eschewed the original fermented fish, and several variations on the ketsiap theme arose, including a very popular mushroom sauce beloved by the English.
Ketsiap, now renamed ketchup, made it to American shores where it underwent another round of change. Ketchup hit a peak of evolutionary diversity in the 19th century with strains of walnut, elderberry, mussel, anchovy, lobster, peach, and eventually tomato, ketchup showing up on American dinner tables.
James Mease is credited with creating the first tomato ketchup in 1802, but it was Philadelphia businessman Henry J. Heinz who brought tomato ketchup to its current level of esteem with American diners.
Heinz' tomato ketchup recipe has not changed since its introduction in 1872 and remains the gold standard of American ketchup.
There was an ancient Roman corollary to the Asian ketsiap, a charming fermentation of salted fish intestines, heads and blood called garum. For all their compositional similarity, it was the Asiatic ketsiap rather than its Roman cousin that claims the ancestry of the Western world's most ubiquitous sauce.
While the sauce has changed radically from its piscine origins, the name has not. The variations in spelling - ketchup, catsup, katsup, catchup, catsip - reflect local dialect rather than actual composition, as tomato ketchup - the kind Mr. Heinz built his empire on - is now the only notable survivor of a sauce with a long and storied history.
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http://www.capecodonline.com/cctimes...oodlore825.htm
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I want the diabetic plan that comes with rollover carbs. I dont like the unused one expiring at midnite!!
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