|
|
Post by reTrEaD on Apr 28, 2018 10:34:08 GMT -5
|
|
|
|
Post by sumgai on Apr 28, 2018 11:15:44 GMT -5
Huh. Many restaurants have been doing this for years, usually calling "our secret sauce" or somesuch. I first encountered this in a small Irish bar in downtown Seattle about 16 or 17 years ago, on their battered fries. Pretty good, akshully.
Haven't seen the Heinz product though, so can't comment on it.... yet.
|
|
|
|
Post by reTrEaD on Apr 28, 2018 11:27:01 GMT -5
Sounds like a good place for Ranch dressing. Yum.
|
|
|
|
Post by Yogi B on Apr 28, 2018 14:12:33 GMT -5
Many restaurants have been doing this for years, usually calling "our secret sauce" or somesuch. I first encountered this in a small Irish bar in downtown Seattle about 16 or 17 years ago, on their battered fries. In addition to the Seattleites: the Utahns and Idahoans have Fry Sauce, South America has Salsa Rosada & Salsa Golf, and there's various (non-US) Cocktail Sauces. All of which are essentially the same thing, and have names that are less of a mouthful to say. Ketchunnaise, mayo bean butter ... ahem ... may've been better, but perhaps they wanted to distance themselves from Baconnaise. Sounds like a good place for Ranch dressing. Yum. To me, it sounds like potentially one of the most Scottish things ever, "How can we take a chip and make it even more deep fried?" -- that is if I wasn't aware that "orange chips" were a Black Country thing. |
|
|
|
Post by JFrankParnell on May 2, 2018 15:58:22 GMT -5
On the one hand, yes. Sounds super convenient and just what i need, on a burger.
However... there is something about the imperfect mixing of ketch-mayo, that has its own unique charm. And, if you put ketchup on one side, and mayo on the other, then they dont mix, till they get to your mouth, which is its own magic.
|
|
|
|
Post by newey on May 2, 2018 20:47:26 GMT -5
Give me mustard (preferably a spicy brown type) and pickles on my burger. And you can keep the Mayochup and its components.
|
|
