Conquer Club

riskllama wrote:you still eat them hygaard burgers, duk?

riskllama wrote:as if you don't know...

riskllama wrote:as if you don't know...

2dimes wrote:They’re in the gas station refrigerator.

Update: The company is in Edmonton, so maybe Dukasaur was getting a different brand. I kind of doubt they would ship to Ontario. Also their website is resulting in 404 errors so they might be done.

I thought they would be national too though.

2dimes wrote:I feel like those stories about subway making sandwiches using mixtures of various concoctions were pretty recent. Nothing about that comes up when I google, "subway".

Those new sandwiches are "potato bun sidekicks."

jonesthecurl wrote:ketchup is not hugely unhealthy if you get one without too much salt and sugar in.

So why, after 138 years, in an era when practically every food gets an artisanal makeover, has no ketchup competitor even come close to replicating Heinz’s success? Why is it that Heinz, and only Heinz, is what we not only love, but what we demand with every French fry we eat?

Because as Malcolm Gladwell once explained, Heinz doesn’t just taste good, or even great. It tastes objectively perfect:

When Heinz moved to ripe tomatoes and increased the percentage of tomato solids, he made ketchup, first and foremost, a potent source of umami. Then he dramatically increased the concentration of vinegar, so that his ketchup had twice the acidity of most other ketchups; now ketchup was sour, another of the fundamental tastes. The post-benzoate ketchups also doubled the concentration of sugar — so now ketchup was also sweet — and all along ketchup had been salty and bitter. These are not trivial issues.

The alternative spelling — catsup — popped up in a Jonathon Swift poem in 1730. For many years, you could also find the sauce called “catchup" in many places. ... Heinz Company didn't start producing the sauce until 1876. The company originally called it catsup, but soon switched to ketchup to stand out.

jonesthecurl wrote:I used to make my own ketchup, but one batch fermented enthusiastically and exploded all the bottles.

Read more: http://www.digitaljournal.com/article/3 ... z6qfnqsLuX

According to the New Jersey Star-Ledger, officials uncovered what they believe to be an abandoned counterfeit ketchup scam in a Dover, N.J. warehouse.
Officials believe the ketchup to be real, but Heinz has verified that the labels on the bottles are fraudulent. It is theorized that the culprit bought traditional Heinz Ketchup, faked Heinz' "Simply Heinz" premium bottles and poured the ketchup into the fabricated bottles.
Due to the fermentation process that takes place when sugar is added to the acidic tomatoes and vinegar, the ketchup had begun to explode. Live Science reported the moving of ketchup from one container to another could set the conditions.
"When you get expansion and containers blowing up like that, a lot of the time it's from gas buildup within the container, and that's usually a red flag for microbial growth," said Rutgers University food chemist Thomas Hartman, reporte Live Science. "By transferring the ketchup from one container to another, they could have breached the [containers'] sterility."

Read more: http://www.digitaljournal.com/article/3 ... z6qfoEO1M0

2dimes wrote:Dukasaur, what brand are the gas station sandwiches out your way?

Pictures appreciated.