|
|
|
|
Running Brewer
Member
|
|
|
Joined: 12 Oct 2004
Posts: 3872
Location: Santa Poco
|
| Back to top
|
|
 Posted: 12/10/05 - 14:46 Post subject: What's the difference
between ketchup and fancy ketchup???? 
|
|
|
|
|
MechEngDropout
Member
|
|
|
Joined: 27 Jun 2003
Posts: 10474
Location: Off the grid
|
| Back to top
|
|
Posted: 12/10/05 - 14:47 Post subject:
The price?
|
|
|
|
|
Running Brewer
Member
|
|
|
Joined: 12 Oct 2004
Posts: 3872
Location: Santa Poco
|
| Back to top
|
|
Posted: 12/10/05 - 14:49 Post subject:
I figured it was just the word "Fancy"
|
|
|
|
|
TriBob
Member
|
|
|
Joined: 29 Aug 2002
Posts: 5771
Location: Lost in Transition
|
| Back to top
|
|
Posted: 12/10/05 - 14:56 Post subject:
Isn't that like extra virgin olive oil? 
|
|
|
|
|
Running Brewer
Member
|
|
|
Joined: 12 Oct 2004
Posts: 3872
Location: Santa Poco
|
| Back to top
|
|
Posted: 12/10/05 - 14:59 Post subject:
| Quote: | Dear Yahoo!:
What makes some ketchup "fancy"?
Jason
Latham, New York
Dear Jason:
As far as Ask Yahoo! can tell, "fancy" ketchup is just an example of assertive product marketing. We couldn't determine any specific ingredients that transform plain old ordinary ketchup into spectacularly fancy ketchup.
Many of the ketchup packets found in fast food restaurants are labeled "fancy ketchup." These handy packets are manufactured by a company called Portion Pack Inc., which describes its flagship product as "a tangy, sweet and spicy ketchup with a rich tomato flavor and a note of onion and garlic." Perhaps it's the onion and garlic that vaults it into the fancy category.
The venerable Ketchup FAQ doesn't find anything fancy about fancy ketchup: "I think fancy ketchup is similar to catsup, again just another name." In other words, a rose by any other name smells as sweet.
Eric Spitznagel, author of the "Junk Food Companion," reminisces that he had several lengthy childhood debates over this same issue. In the end, however, the only discernible difference he could note between fancy ketchup and regular ketchup was that the fancy stuff is only available in fancy restaurants -- like McDonald's. |
Link here
Last edited by Running Brewer on 12/10/05 - 15:01; edited 1 time in total
|
|
|
|
|
Running Brewer
Member
|
|
|
Joined: 12 Oct 2004
Posts: 3872
Location: Santa Poco
|
| Back to top
|
|
Posted: 12/10/05 - 15:00 Post subject:
| Quote: | olive oil
oleomargarine
olivada
olive
olive oil
Olympia oyster
Omega-3 oils
Pacific littleneck clam
Definition: Pressing tree-ripened olives extracts a flavorful, monounsaturated oil that is prized throughout the world both for cooking (particularly in Mediterranean countries) and for salads. Today's marketplace provides a wide selection of domestic olive oil (most of which comes from California) and imported oils from France, Greece, Italy and Spain. The flavor, color and fragrance of olive oils can vary dramatically depending on distinctions such as growing region and the crop's condition. All olive oils are graded in accordance with the degree of acidity they contain. The best are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity. Extra virgin olive oil, the cold-pressed result of the first pressing of the olives, is only 1 percent acid. It's considered the finest and fruitiest of the olive oils and is therefore also the most expensive. Extra virgin olive oil can range from a crystalline champagne color to greenish-golden to bright green. In general, the deeper the color, the more intense the olive flavor. After extra virgin, olive oils are classified in order of ascending acidity. Virgin olive oil is also a first-press oil, with a slightly higher level of acidity of between 1 and 3 percent. Fino olive oil is a blend of extra virgin and virgin oils (fino is Italian for "fine"). Products labeled simply olive oil (once called pure olive oil) contain a combination of refined olive oil and virgin or extra virgin oil. The new light olive oil contains the same amount of beneficial monounsaturated fat as regular olive oil...and it also has exactly the same number of calories. What the term "light" refers to is that--because of an extremely fine filtration process--this olive oil is lighter in both color and fragrance, and has little of the classic olive-oil flavor. It's this rather nondescript flavor that makes "light" olive oil perfect for baking and cooking where regular olive oil's obvious essence might be undesirable. The filtration process for this light-style oil also gives it a higher smoke point than regular olive oil. Light olive oils can therefore be used for high-heat frying, whereas regular olive oil is better suited for low- to medium-heat cooking, as well as for many uncooked foods such as salad dressings and marinades. The International Olive Oil Institute recommends using pure olive oil for frying, since the flavor of extra virgin olive oil tends to break down at frying temperatures, making the added expense a waste. Olive oil should be stored in a cool, dark place for up to 6 months. It can be refrigerated, in which case it will last up to a year. Chilled olive oil becomes cloudy and too thick to pour. However, it will clear and become liquid again when brought to room temperature. See also fats and oils. |
link here
|
|
|
|
|
airehead
Oompa Loofah
|
|
|
Joined: 12 Nov 2002
Posts: 18788
Location: Between here and eternity...
|
| Back to top
|
|
Posted: 12/10/05 - 18:26 Post subject:
One that's been to finishing school?
|
|
|
|
|
Ms. Jenn
Fresh, Hot & Wild
|
|
|
Joined: 14 Feb 2004
Posts: 7935
Location: Suite 550
|
| Back to top
|
|
Posted: 12/10/05 - 19:21 Post subject:
| airehead wrote: | | One that's been to finishing school? |
DING DING DING! WE HAVE A WINNAH!
|
|
|
|
