ketchup vs tomato sauce

[chivo]

According to the British that I know the word for ketchup in the land of king Charles is "tomato sauce"
and the word for a tomato sauce, like for spaghetti, is "tomato sauce"

Yeah

[UltraBudgie]

Ketchup in the fridge, next to five kinds of mustard.
I think it’s just a learned habit because warm or hot ketchup tastes much better.

If I may "page 2" this thread and drift a little, the mention of mustard caught my attention:

Why are there so many types of mustard??

Yellow, brown, Dijon, English, is my normal fridge load-out.

Plus one or two weird ones bought by friends/relatives at farmer's markets, as a gift, "because I like mustard", presumably since they saw so many types already in my fridge.

I don't even particularly like mustard! It's just you seem to need the appropriate one for the particular recipe or food.

Was this all some devious ploy by Big Mustard, back in the 1600s or something??


Edit: And don't forget German! Man, I miss this stuff, it is just the best for dipping hard pretzels in:

[andy06shake]

Really the question is if you keep it in the fridge after opening?

We just keep ours in the cupboard next to the steak sauce and brown sauce. 

Cold Ketchup tastes wierd imho.

[BeTheGoddess]

My family lived in Coolgardie back in the day.

[Oldcarpy2]

I have never kept it in the fridge.

But I prefer Brown Sauce with most things, especially bacon and sausages.  With marmalade, of course.

Only really have Tommy sauce with fish and chips, with vinegar.

[FlyersFan]

Ketchup and tomato sauce.
We have both.
They are in the fridge after opening.

[Oldcarpy2]

Mushroom ketchup is very runny, OK for cooking with rather than a condiment.


I have some bottles of Naga sauce but that's not for the uninitiated.

[UltraBudgie]

I have never kept it in the fridge.

But I prefer Brown Sauce with most things, especially bacon and sausages.  With marmalade, of course.

Only really have Tommy sauce with fish and chips, with vinegar.

Strange, I keep ketchup in the fridge but the brown sauce goes on the turntable in the cupboard above the kettle alongside the pepper grinder, extra salt, and various vinegars. Huh. Interesting how convenience becomes habit, and that is now where it "belongs".

[Oldcarpy2]

I have never had Tommy Sauce go "off" and having it cold out the fridge?  No, thanks.  Weird.

I make my own chutneys, nectarine and mango goes a treat with a curry and pear and apple comes out for the cheeseboard at Christmas.

Speaking of which, it will soon be here.  First Christmas ad was on last night.

[ReturnofBroccoli]

You know, at first I thought the brown sauce was some kind of barbecue sauce, but it turns out its more like a sweet and sour sauce that we dont really have a brand quite like it in the U.S. at my local market. Its like a UK thing that I really really want now but im going to have to make my own im afraid. Onions, apples, prunes, brown sugar, spices *cinnamon etc*, and malt vinegar seems to be the recipe. Think Id like to try to make it with a pear puree instead of an apple prune. 

Thanks for the lesson!