My aunt used to do this for her children and my siblings and I on St Patrick’s Day, as a kid it was great fun and is a lasting good memory.
I remember when they tried to sell us green catchup. Went over like a lead balloon. I want my catchup red, my lemonade pink or yellow, my milk either white or brown and my bread the same way, white or brown and my strawberries red. Green beer, green milk, green catchup or green eggs and ham (which has a different meaning for GIs) are no-gos with me.
You’re forgetting green salsa, which I understand is a real product, just made with stuff other than tomatoes. (Maybe make green ketchup [notice the PROPER spelling] out of the same stuff, or mixed in with the tomatoes.)
It also brings to mind the story about the Japanese restaurant that opened in a primarily Hispanic neighborhood, and had to put up a sign explaining that the green stuff was wasabi, NOT guacamole. My daughter had a nasty experience with something like that this weekend, when she picked up some sushi to go. She got home and found that a) the sliced ginger was NOT pickled, just … something, and b) the green stuff was NOT wasabi, it was horseradish dyed green. Instead of a mouthful of delicate burning with subtle aromatics, she got the culinary equivalent of napalm oozing down the back of her throat and causing all the mucus in her sinuses to GET OUT NOW!!!
The sushi itself was OK. Could have used some pickled ginger and wasabi, though.
When you toast the green bread? It gets black, not brown. But then it gets easier to scrape.
They really broke the mold when they made Vachel…and then, of course, he ate it!
Also, I remember back in the early 1970s when someone came out with a banana pepper “relish”. One of the places that they test marketed it was in Olean, New York. (I used to spend my Summers with relatives there.) It wasn’t horrible (my cousins liked it), but it was a bit too hot for my taste.
@Muzhic: Almost all wasabi sold outside of Japan (and a good deal sold there) is dyed horseradish, as real wasabi is something like $150/pound. And it is either ketchup or catchup, according to Merriam-Webster. I remember when it was catsup.
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