Zipperelli. posted:

Alright, here we go.

First and foremost, the ingredients:


After combined and simmered for 5 minutes. Probably more like 7. Blame it on the . Side note, thanks Haifisch for this recipe. My entire kitchen now smells like ketchup after simmering this monstrosity.


The presentation:


So, truthfully, this actually isn't as gag reflex inducing as the recipe would suggest. I don't know if it was the simmering or what, but the ketchup lost a lot of it's tang, which actually... worked? I legit can't taste anything remotely peach-flavored either, which is odd, being that peach preserves are the largest part of the recipe.


Don't take this to mean that this concocction was "good" by any means, because it wasn't. Regardless, I've come this far, so I might as well finish it. There is a very strange aftertaste that takes a while to hit - I'm just starting to get hints of it. It tastes like what I imagine styrofoam would taste like ; also, there is way too much allspice in this. It overpowers everything and really doesn't seem to compliment anything else in here.


Overall, 3/10. I'm giving it credit for actually not being terrible, and being barely-palatable. If it was a little sweeter and had more peach flavor instead of overwhelmingly allspice, I could see it being a topping I'd make as a gimmick for people.

So here's the thing. I watched a lot of Mythbusters as a kid, and I always loved when they busted the urban legend, then went ahead and would modify the parameters while keeping the spirit of the challenge, until they could at least somewhat replicate the myth. Well, I have 1 scoop of ice cream and half a jar of peach preserves I have no use currently for, so I decided to modify the recipe a little bit to try and make it... decent? Took a quick once over in my cabinets and, in trying to keep with the spirit of the recipe, I chose to only add honey to the recipe.


I did, however change the amounts. Instead of 1/4 cup of ketchup, I used 2 tbsp (sorry non-U.S. goons, I'm using the inferior Imperial system), went from a 1/4 tsp to an 1/8 tsp of allspice and added 2 tbsp of honey. Otherwise left the lemon juice and preserve amounts unchanged. After simmering, it already looks better than the original.


The presentation:


Well, it's better, but that's a low bar to clear to be honest.


Again, the allspice overwhelms the sauce, and the peach preserves taste like an afterthought. It has about as much peach flavor as a La Croix. The honey seemed to be an OK addition - it gave just enough sweetness which was what the original recipe was missing. Also again, the simmering seemed to curb a lot of the ketchup spice flavoring, which was appreciated. The ketchup was the thing I was worried about the most, just straight up ruining it.


Overall, 4/10. It was still disgusting, but more palatable than the first iteration. Would not serve to anyone. Ever. Also, it's been 2 hours since I made these, and my kitchen still reeks of ketchup. gently caress.

Zil posted:

Zil posted:

Zil posted:

mng posted:

That reminded me


Have a sip.

Picnic Princess posted:

I don't know why I did this, but here you go

Zipperelli. posted:

Alright, here we go.

First and foremost, the ingredients:


After combined and simmered for 5 minutes. Probably more like 7. Blame it on the . Side note, thanks Haifisch for this recipe. My entire kitchen now smells like ketchup after simmering this monstrosity.


The presentation:


So, truthfully, this actually isn't as gag reflex inducing as the recipe would suggest. I don't know if it was the simmering or what, but the ketchup lost a lot of it's tang, which actually... worked? I legit can't taste anything remotely peach-flavored either, which is odd, being that peach preserves are the largest part of the recipe.


Don't take this to mean that this concocction was "good" by any means, because it wasn't. Regardless, I've come this far, so I might as well finish it. There is a very strange aftertaste that takes a while to hit - I'm just starting to get hints of it. It tastes like what I imagine styrofoam would taste like ; also, there is way too much allspice in this. It overpowers everything and really doesn't seem to compliment anything else in here.


Overall, 3/10. I'm giving it credit for actually not being terrible, and being barely-palatable. If it was a little sweeter and had more peach flavor instead of overwhelmingly allspice, I could see it being a topping I'd make as a gimmick for people.

So here's the thing. I watched a lot of Mythbusters as a kid, and I always loved when they busted the urban legend, then went ahead and would modify the parameters while keeping the spirit of the challenge, until they could at least somewhat replicate the myth. Well, I have 1 scoop of ice cream and half a jar of peach preserves I have no use currently for, so I decided to modify the recipe a little bit to try and make it... decent? Took a quick once over in my cabinets and, in trying to keep with the spirit of the recipe, I chose to only add honey to the recipe.


I did, however change the amounts. Instead of 1/4 cup of ketchup, I used 2 tbsp (sorry non-U.S. goons, I'm using the inferior Imperial system), went from a 1/4 tsp to an 1/8 tsp of allspice and added 2 tbsp of honey. Otherwise left the lemon juice and preserve amounts unchanged. After simmering, it already looks better than the original.


The presentation:


Well, it's better, but that's a low bar to clear to be honest.


Again, the allspice overwhelms the sauce, and the peach preserves taste like an afterthought. It has about as much peach flavor as a La Croix. The honey seemed to be an OK addition - it gave just enough sweetness which was what the original recipe was missing. Also again, the simmering seemed to curb a lot of the ketchup spice flavoring, which was appreciated. The ketchup was the thing I was worried about the most, just straight up ruining it.


Overall, 4/10. It was still disgusting, but more palatable than the first iteration. Would not serve to anyone. Ever. Also, it's been 2 hours since I made these, and my kitchen still reeks of ketchup. gently caress.

Cavenagh posted:

Oyster shells full of ketchup? How novel.

PubicMice posted:

Not that I am in any way implying anyone should ever make this again, but the sweetness issue might have been because the recipe is from when ketchup used actual sugar, or possibly even honey, as opposed to that Heinz, which is basically red corn syrup.

zedprime posted:

Cocktail sauce.

Which, ok, yeah, ketchup.

AlbieQuirky posted:

Heinz 1896 has cane sugar in it. It's supposedly the 1896 recipe, and it is as cloyingly sweet as the regular Heinz. Which was the most popular ketchup in the US whenever that repulsive peach hellbrew recipe was created.

Picnic Princess posted:

I don't know why I did this, but here you go

Zipperelli. posted:

My entire kitchen now smells like ketchup after simmering this monstrosity.

Cavenagh posted:

Oyster shells full of ketchup? How novel.

Picnic Princess posted:

All tomato based sauces are ketchup.

Italians and Indians: fight me.

Fleta Mcgurn posted:

Cactus fruit sushi sounds delicious!

E: beet sushi is something I will make this week.

RoboRodent posted:

If you want to eat cactus fruit, eat cactus fruit. You don't need to call it tuna.

Pham Nuwen posted:

The fruit of the prickly pear cactus is called a 'tuna'.

Manky Tungeon posted:

yeah I eat rear end posted:

It's one of those things that is technically correct but almost nobody will know what the hell you're talking about if you use it, like all those times you use those "correct" terms for groups of certain animals (except the crow one).

Pham Nuwen posted:

Or if you live in New Mexico

Ziv Zulander posted:

GrandpaPants posted:

Forget the tuna, how is any of that sashimi?

Haifisch posted:

RandomPauI posted:

Okay, now we need to get Elise to compare/contrast this plant placenta to human placenta.

Ziv Zulander posted: