Ketchup and the other Condiments in my Refrigerator and Kitchen Cabinets
The type of ketchup I use is what most Americans use, tomato ketchup. Ketchup doesn’t have to be made from tomatoes. Filipinos prefer banana ketchup.
I usually have one or two bottles on hand, an opened bottle in the refrigerator and an unopened one in a kitchen cabinet. I’ve heard unopened bottles can be stored for months. They never last long enough around us to find out if it’s true.
The Tangy Taste of Ketchup
I didn’t care for ketchup much when I was young. French fries, to me, tasted better without it. I didn’t add it to anything at all.
I guess my old taste buds are out of whack or something. It’s now on my french fries, my hash browns and anything else I think may taste better with it than without.
It isn’t the only condiment I use, of course. My list is shorter than the average Filipino, including Josie (my wife). Their condiments don’t seem to last as long as mine.
The Other Condiments
If I can find it, I’ll get sweet relish. The same goes for yellow mustard. I don’t like brown mustard, which seems to be what I can find the most of around here.
I can use relish and mustard on hot dogs and that’s about it. I’m too lazy to add diced white onions. I like the spicy beef wieners I can easily find in a couple of places. Ketchup doesn’t belong anywhere near them, in my opinion. I can’t convince the people around me, however, that mustard tastes better on hot dogs.
Here’s a list of all the things Josie and her side of the family use:
- Shrimp Paste (bagoong alamang)
- Fish Sauce (patis, one of the by products of certain bagoong products)
- Soy Sauce (toyo, not to be confused with toyu, dried fish)
There’s some more, but I can’t remember what they are offhand. Like me, they use vinegar as a condiment. They usually add small chili peppers to vinegar and call it something…