Green Ketchup!?

[lynne]

Like I said before -- aqua blue is not real food!

I guess I can see how the squirt-ability has kid appeal; I just have never seen it advertised.

[lynne]

Like I said before -- aqua blue is not real food!

I guess I can see how the squirt-ability has kid appeal; I just have never seen it advertised.

from disappointed because DOOK won,
lynne

[BevReview Steve]

Consumer Reports did a write up on the colored ketchup a while back. They said that these new versions were very high in sodium compared to standard ketchup. So from a health standpoint, they aren't even better.

[Marzoli]

Kids will eat most things they think we would disapprove of. Witness the Tattoo Fruit Rollups! Imagine pressing food on your arm (or wherever) to get the tattoo and then eating the food. Remember the strips that clean your pores? Same thing! Yuck!
So far I haven't seen the green ketchup, but I'll be looking for it!

[Pastachef]

I like the green catsup. It's not as sour or as tangy as the red. My two year old grandson has been giving us a fit about eating lately, but he scarfed down chicken with green catsup on it this afternoon. Even if it is targeted towards the kids...KIDS ARE PEOPLE TOO

[bdwillms]

I bought and tried some green ketchup the other day .
My kids were not too impresed,but I liked it though .It was a bit unnerving though .Eating some green slime:like eating green paint
On another note there must be two ways to spell ketchup .This way and "catsup"
All for now

[shahar]

It's a bit of the subject but what the heck.
Considering the history Ketchup has this is just another episode.
The word ketchup actually comes from the word for "fermented fish" in mandarin(maybe another asian language, I'm not that knowledged), aka fishsauce. This product hit eauropen cuisine in the late 17th century and was an immidiete hit(Worsechester is a sibling of this sauce). In time the word became and acronym for "chinese sauce" and was used to describe a wide range of oriental products.
After a while it narrowed down again to descrive sweet and sour sauces(a culinary hit in the 18th century, espcially in englend where they were used to mask the taste of spoiled meat. When John Cleese was asked once about the glorious english culinary heritage he replied - "Look, we had an empire to run!").
Among these sweet and sour sauces was a tomato preserve very similar to nowday's ketchup(not green through, but more kind of redish brown). But also bell pepper ketchups and walnut ketchup.
Time went by again and the west discoverd num pla again. Some inventive chefs started to incoperate this new food product. Some eveb going as far as creating fusing cooking by combining it with good old american ketchup.

[bdwillms]

Thanks for the update

[cape chef]

Taillevent in Paris uses ketchup in there mayonnaise
cc

[shroomgirl]

"Creamy French dressing"?????

If it were made with green catsup would it be sauce verte?
(bleck)

[Pooh]

YUK! Looks like alien gunk!!
I think everything's been said so far.
Black White Sauce

[Pastachef]

It looks kind of like liquified spinach, but the bottle is pretty

[KyleW]

one seen the new labels on Heinz (red) Ketchup? They don't even mention what the product is, but say things like "Not Green", "14 million french fries can't be wrong." and "Instructions: Put on food."

[chefteldanielle]

They are coming out with purple mustard soon.
Danielle

[Mezzaluna]

Kyle, I just saw them last week! I thought they were typos at first. Then I thought that at least the marketing team can't be all bad, as the labels are actually quite witty- if they don't run them too long!