Fridge definitely for us, my Mum would keep hers in the cupboard though, (I can't do this because I know that once bacteria gets to the opened bottle even the vinegar won't protect it, I know this from making chutneys).
yep, fridge - you ever notice that brown crust that forms around the lid when you keep it in cupboard? well, that could very well be botulism. yuck. Unless you use it all up in a few days, and even then!
What do you call tomato sauce? In other words, how do you differentiate between tomato sauce (cooked pureed tomatoes) and ketchup (tomato sauce with vinegar, sugar, and spices)? I'm being serious - I've always wondered.
Sorry, Writers Dog, but Ketchup is only called and labelled "Tomato Sauce" in Australia and other former British colonies. Here's another interesting tidbit - If a recipe calls for browning some Tomato Paste and you don't have any on hand, you can substitute ketchup and no one will be any the wiser.
Just to add more interest to the nomenclature surrounding this condiment and sauce, in Philadelphia Italian families, the word for tomato sauce is "gravy". Can you visualize Southern biscuits and gravy interpreted Philadelphia-style?
That's not accurate by what I've read in the past, unless the Italians have recently changed it, they call it "tomato gravy," which would totally not cause any confusion to those southern "biscuits & gravy" that you spoke about...
The last time I checked, I was talking to Sally's Trove, not Habee. ...So, dear, you make no sense in your reply, whatsoever. If, for whatever reason, y'all parallel in existence and co-exist within the same entity, please inform me, as I'll read the posts cross-eyed, next time! LOL!
In the cellar, racked horizontally, constant temperature 58F, 39% humidity, strictly no vibration, and of course, no sunlight. Before serving, select the oldest bottle, dust it thoroughly with a Reticulated Moleskin Wipe and stand it upright on the dining room sideboard for 12 hours, to stabilise at room temperature. Carefully remove the cap and neck label without shaking the bottle. After one hour, transfer it to a Webbs crystal decanter (Waterford or Edinburgh are also acceptable) and position it in pride of place on a Nottingham lace doily at the centre of the dining table. How else?
That's funny. I always thought ketchup was supposed to be stored in the refrigerator after opening. Maybe I thought that because most of the other condiments say to refrigerate after opening them. Live and learn.
Challenge! What can you put on bread that...1.) Tastes good.2.) Does not require a refrigerator before or after opening.3.) Can be found at your local grocery store.So far, I've come up with peanut butter, honey, and...