For almost four years, Fred Donnelly's red Mogridder's BBQ truck has animated a nondescript section of the Bronx, where it sits in front of his auto repair shop. (The Mogridder's special - an oil change and brake check plus a platter of slow-smoked ribs - does brisk business.) Last October, Donnelly finally opened a place to sit and eat. "Anyone you make them for falls in love with you," he says.
The first-ever ketchup was a pickled fish condiment popular in the 17th century in China, discovered by visiting Brits. Creative Americans added tomatoes during Colonial times. Try this savory spicy sauce on a burger, with pork or fish, or even as a dipping sauce for chicken fingers.
Want to stray away from traditional ketchup and give something new a try? Click here: Spicy Banana Ketchup
Slow-Cooked Pulled Pork Sandwiches
These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious, sweet and tangy sauce to be served on sandwich buns.
Rajat Parr discovered Singaporean chile crabs while cooking at a hotel there and exploring the local street food . When crabs aren't available, he substitutes large shrimp and cooks them in sweet, sticky chile sauce.
These bite-size sweet-and-sour meatballs, drizzled with a pineapple- and soy-based sauce, make a great appetizer. Shredded carrot and finely diced pineapple keep the meatballs moist, while fresh ginger and Chinese five-spice powder amp up the flavor.
Restaurants all over Singapore have chile crab on their menus. It's one of the national dishes. Usually made with whole crabs swimming in a spicy chile sauce, this streamlined version is much simpler, and less messy to eat. Although a little more expensive, this dish looks the most beautiful and tastes the best when made with "colossal" lump crabmeat.
What comes to mind when someone says "ketchup"? Why, there are all the usual things — burgers, fries, sloppy Joes, barbecue sauce, franks, and yes, even eggs. But with ketchup, as with many things in life, there are unforeseen things on the horizon.
Every product has its story, but rarely do we stop to think about the background of how it came to be. Take Heinz Ketchup, for example.
In 1869, Henry John Heinz launched what is now known as H.J. Heinz Company. Commencing sales with bottled horseradish and quickly expanding to sauerkraut, vinegar and pickles, Heinz had a mission: to pack the typical, bland American diet full of more flavor. Adding ketchup to the product line in 1876, Heinz decided one more thing needed spicing up; their marketing. Riding a train through New York City, he noticed an advertising placement for "21 styles of shoes." Deeming this a clever way to effectively market, he coined the "57 varieties" slogan, which is found on the Heinz Ketchup label, in 1892.
Although the company was already selling over 60 varieties at the time, Heinz chose 57 by joining his lucky number five with his wife's lucky number seven. Indeed this number did have a stroke of luck, landing Heinz as the largest exhibit of any U.S. food company at the World's Columbian Exposition in 1893. The company thrived, overcoming sales hurdles such as the Great Depression and World War II.
At the height of World War II, Jack Heinz, formally known as H.J. Heinz II, continued in his father's (Howard Heinz) and grandfather's (Henry Heinz) footsteps. Active in food relief, he made four war-time trips to England, examining food issues. The company was honored by the 57th Squadron of the 446th Army Air Force, which chose a winged pickle marked "57" as their emblem.