It comes with thin, ketchup-tinged "dip," instead of red pepper-flecked vinegar sauce.
There was a divine, lemony stuffed cabbage with béchamel; a kind of chopped fried zucchini, not breaded, that had the opulent feel of sautéed mushrooms; a pool of luscious sheep's milk yogurt with a tomato sauce like a thin, fiery ketchup in the center; and something our served called "spicy cheese," which was like a creamy feta flecked with hot cooked green peppers, and was out of this world.
The finished sauce should be as thick as ketchup; thin with water as needed.
The dominant nineteenth-century ketchups were thin and watery, in part because they were made from unripe tomatoes, which are low in the complex carbohydrates known as pectin, which add body to a sauce.
And it comes on that roll with brown mustard and ketchup, paper-thin raw red onions and a dusting of curry powder.
With the ketchup, either rub a thin coating all over the lobster or make lines for visual appeal.
If you make your own mop sauce, remember that it should be relatively "thin" (certainly thinner than sauces like ketchup and barbecue sauce) to allow it to be easily brushed or mopped over the meat.
When I was a little girl, the only thing my Taiwanese dad knew how to cook was ketchup fried rice wrapped in a thin, plain omelet.
Everything's housemade, from the proprietary thin blended beef patties, to the buns, to the ketchup, mustard, and pickles.
Shaking ketchup invokes one of those elements: shear thinning.
You can thin it again by shaking the bottle, but risk making the ketchup so runny, that it gushes out in a splodge.
