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Mushroom ketchup

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  • stern@lemmy.worldS This user is from outside of this forum
    stern@lemmy.worldS This user is from outside of this forum
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    wrote last edited by
    #1
    This post did not contain any content.
    cris_color@lemmy.worldC squibbles@lemmy.caS P W dantheclamman@lemmy.worldD 5 Replies Last reply
    17
    • stern@lemmy.worldS [email protected]
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      cris_color@lemmy.worldC This user is from outside of this forum
      cris_color@lemmy.worldC This user is from outside of this forum
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      wrote last edited by [email protected]
      #2

      That looks frankly vile but I am curious how it tastes...

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      8
      • stern@lemmy.worldS [email protected]
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        squibbles@lemmy.caS This user is from outside of this forum
        squibbles@lemmy.caS This user is from outside of this forum
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        wrote last edited by
        #3

        Interesting, most mushroom ketchup I've seen is more liquid like what they make here:
        https://www.youtube.com/watch?v=cnRl40c5NSs

        cris_color@lemmy.worldC 1 Reply Last reply
        2
        • squibbles@lemmy.caS [email protected]

          Interesting, most mushroom ketchup I've seen is more liquid like what they make here:
          https://www.youtube.com/watch?v=cnRl40c5NSs

          cris_color@lemmy.worldC This user is from outside of this forum
          cris_color@lemmy.worldC This user is from outside of this forum
          [email protected]
          wrote last edited by
          #4

          That looks like it could be super tasty. Crazy how consistency totally changes perception πŸ˜…

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          1
          • stern@lemmy.worldS [email protected]
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            P This user is from outside of this forum
            P This user is from outside of this forum
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            wrote last edited by
            #5

            This manuscript also contained a recipe for walnut ketchup

            finished with spices such as mace

            The final product had a dark color that was derived from the spores that transferred from the mushrooms to the solution

            This version also uses red wine in the ketchup's preparation

            This book also includes a preparation for "double ketchup" ... which doubles its strength

            recipes for camp ketchup used ingredients such as mushroom ketchup, vinegar, walnut ketchup, anchovy, soy, garlic, cayenne pods and salt

            People really used to do just fucking anything

            I 1 Reply Last reply
            3
            • P [email protected]

              This manuscript also contained a recipe for walnut ketchup

              finished with spices such as mace

              The final product had a dark color that was derived from the spores that transferred from the mushrooms to the solution

              This version also uses red wine in the ketchup's preparation

              This book also includes a preparation for "double ketchup" ... which doubles its strength

              recipes for camp ketchup used ingredients such as mushroom ketchup, vinegar, walnut ketchup, anchovy, soy, garlic, cayenne pods and salt

              People really used to do just fucking anything

              I This user is from outside of this forum
              I This user is from outside of this forum
              [email protected]
              wrote last edited by
              #6

              There was a crazy amount of variety in at least American recipes and cuisine until the turn of the 20th century when modern grocery store practices replaced older ways of managing a food store and food distribution. Innovations in canning, refrigeration, and other food preservation technologies allowed for the creation of larger, centralized factories that could mass produce products that could be shipped further away. Food prices and meal preparation times dropped, but so did variety and unique food cultures across most home kitchens.

              P 1 Reply Last reply
              2
              • I [email protected]

                There was a crazy amount of variety in at least American recipes and cuisine until the turn of the 20th century when modern grocery store practices replaced older ways of managing a food store and food distribution. Innovations in canning, refrigeration, and other food preservation technologies allowed for the creation of larger, centralized factories that could mass produce products that could be shipped further away. Food prices and meal preparation times dropped, but so did variety and unique food cultures across most home kitchens.

                P This user is from outside of this forum
                P This user is from outside of this forum
                [email protected]
                wrote last edited by
                #7

                Yeah... it a part of the wealth we have lost. At the same time I do feel like including two different kinds of ketchup as ingredients in your third kind of ketchup means an adult needs to step in and show you what the allowed kinds of food are, though.

                I 1 Reply Last reply
                1
                • P [email protected]

                  Yeah... it a part of the wealth we have lost. At the same time I do feel like including two different kinds of ketchup as ingredients in your third kind of ketchup means an adult needs to step in and show you what the allowed kinds of food are, though.

                  I This user is from outside of this forum
                  I This user is from outside of this forum
                  [email protected]
                  wrote last edited by
                  #8

                  I don't know. I feel like if I lived 150 years ago and was very lucky, I might have been one of those people who invented a ketchup of ketchups. If I had more free time, I would probably experiment a lot more in the kitchen.

                  P 1 Reply Last reply
                  1
                  • I [email protected]

                    I don't know. I feel like if I lived 150 years ago and was very lucky, I might have been one of those people who invented a ketchup of ketchups. If I had more free time, I would probably experiment a lot more in the kitchen.

                    P This user is from outside of this forum
                    P This user is from outside of this forum
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                    wrote last edited by
                    #9

                    https://www.youtube.com/watch?v=GSg6aVTm4_c&t=110s

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                    1
                    • stern@lemmy.worldS [email protected]
                      This post did not contain any content.
                      W This user is from outside of this forum
                      W This user is from outside of this forum
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                      wrote last edited by
                      #10

                      Fuck everything about this.

                      F 1 Reply Last reply
                      6
                      • W [email protected]

                        Fuck everything about this.

                        F This user is from outside of this forum
                        F This user is from outside of this forum
                        [email protected]
                        wrote last edited by
                        #11

                        This. It looks like shit.

                        1 Reply Last reply
                        1
                        • stern@lemmy.worldS [email protected]
                          This post did not contain any content.
                          dantheclamman@lemmy.worldD This user is from outside of this forum
                          dantheclamman@lemmy.worldD This user is from outside of this forum
                          [email protected]
                          wrote last edited by
                          #12

                          The photo submitter must have had a moment of doubt: should I really post this? Do I really want to associate this food with...this? And then they just went for it. Gotta respect it lol

                          1 Reply Last reply
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