Top 100 Ingredients to put on a Hamburger-Hot Dog-Brat

 

Top 100 Ingredients to put on a Hamburger-Hot Dog-Brat

BBQSuperStars Topm 100

Top Ketchup

  1. Hunts Tomato Ketchup
  2. Hienz Tomato Ketchup
  3. Smokin Coles Sauce
  4. Captain Thom’s Slappin Fat Bacon Bacon Ketchup
  5. All Gold Tomato
  6. Red Gold Tomato Ketchup
  7. Kurtz Ketchup
  8. Westbrea Natural Unsweet Ketchup
  9. Franks Totally Tomato Ketchup
  10. Henry’s Catsup
  11. Ass Kickin Ketchup
  12. American Choice Tomato Ketchup
  13. Organicville Tomato Ketchup
  14. Whole Foods Tomato Ketchup 365
  15. Sir Kensington Gourmet
  16. American Ketchup
  17. Walden Farms Ketchup
  18. Meijer Tomato Ketchup
  19. Muir Glen Tomato Ketchup
  20. Daddies Tomato Ketchup
  21. Del Monte Ketchup
  22. Nomato Tomato Ketchup
  23. Annie Naturals Tomato Ketchup
  24. Remia Tomato Ketchup
  25. WSF Tomato Ketchup
  26. Stokes Real Tomato Ketchup
  27. Beaver Gourmet Ketchup
  28. Organic Tomato Ketchup
  29. Mutti Ketchup 
  30. Medium Jalapeno Ketchup
  31. Norm Nielsen Vanishing Ketchup
  32. Ketchup Bottle Dollhouse Ketchup
  33. La Victoria Red Tomato Sauce
  34. Steel’s Hoisin Sauce
  35. Alfred Packer’s Spicy Ketchup
  36. Curry Ketchup
  37. Fischer & Wieser Chipolte Chile Ketchup
  38. Stain Devil’s Ketchup
  39. Chef Tomato Ketchup
  40. Dulcet Cuisine Mild Indian Curry
  41. Maggi Hot & Sweet Tomato Chili Sauce
  42. Thai Ketchup Maxchup Brand
  43. Melinda’s Habanero Ketchup
  44. Watties Tomato Sauce New Zealands favorite Ketchup
  45. Ketchup Banquete
  46. Mrs Darlington Tomato Chutney
  47. Burgers and Maui Magic
  48. Vintage Elkay Tomato Ketchup
  49. Backwood BBQ Sauce 1 Alarm
  50. Old West BBQ Sauce
  51. Max’s Urban Ketchup
  52. Old Canal Smokehouse
  53. Pudliszki Ketchup

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Ketchup vs Catsup Spelling

World Tomato Congress

Top Pickle Companies

  1. Vlasic Pickles
  2. Freestone Pickle Products
  3. Mt Olive Pickle Company
  4. The Puckered Pickle Company
  5. Bay Valley Pickles
  6. Klein’s Pickles
  7. B & G Pickles
  8. Ba-Tampte Pickles
  9. Develey Products
  10. Best Maid Products
  11. Gedney’s Pickles
  12. Chicago Pickle Company
  13. Claussen Pickles
  14. Gielow Pickles
  15. Garden of Eden
  16. Del Dixi
  17. Van Holten’s Pickles
  18. Farman’s Pickles
  19. First Place Foods Pickles
  20. Hausbeck Pickle Company
  21. Heifetz Pickles
  22. Dynamite Dill
  23. Hunn’s Pickles and Relish
  24. Kruger Pickles
  25. Mancini Foods
  26. Procordia Foods
  27. Mt Olive Pickle
  28. Patriot Pickle 
  29. Talk O’ Texas Pickles

Banana Peppers

Top Mustard Companies

  1. French’s Mustard
  2. Beaver Brand Mustard
  3. Inglehoffer Stone Ground Mustard
  4. Gulden’s Spicy Brown Mustard
  5. Amora Moutarde de Dijon Fine et Forte
  6. Coleman’s Mustard
  7. Honeycup Mustard
  8. Pommery Mustard
  9. Grey Poupon
  10. Eden Organic Yellow Mustard
  11. Heinz Spicy Brown Mustard
  12. Edmond Fallot
  13. Virginia Brand Vidalia Onion Honey Mustard
  14. Kraft Nabisco Grey Poupon Mustard
  15. Naples Valley Mustard
  16. Jack Daniel’s Mustard
  17. Emeril’s Mustard
  18. Ka-Me Mustard Chinese-Style
  19. Laurent Du Clos Mustard
  20. Maille Mustard
  21. Ray’s Mustard
  22. Ty Ling Hot Mustard
  23. Plochman Mustard
  24. True Natural Taste Mustard Many Types
  25. President’s Choice Mustard

 

The Mustard Museum

 

Mayonnaise

 

  1. Dukes Mayonnaise
  2. Hellmann’s Mayonnaise
  3. Miracle Whip
  4. Best Foods Mayonnaise
  5. Hollywood Sunflower Mayonnaise
  6. Kraft Mayo
  7. President’s Choice Mayonnaise
  8. Nasoya Nayonaise
  9. Smart Balance Omega Mayonnaise
  10. Cains Mayonnaise
  11. Vegenaise

Lettuce Varieties

How Different Kinds of Lettuces Taste & How to Use Them

By , About.com Guide

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Far from the shrink-wrapped iceberg lettuce that used to populate grocery stores, most of us now face a choice of lettuce varieties and salad greens at the market – particularly if we shop at farmers markets. Lettuces in general are cool weather crops, at their best in spring and early summer before high heats and long days make them bolt and turn bitter. Look for lettuce year-round in ultra-temperate climates, fall and spring in mainly temperate areas, and in the late spring through the summer months in cooler climates.

Also see How to Clean Salad Greens, All About Lettuce, and How to Make a Perfect Tossed Salad.

Arugula

Photo © Molly Watson

Arugula (a.k.a. rocket) has long, spiked, dark green leaves and a peppery flavor. Wild-harvested arugula is the most pungent (look for it at farmers markets and local foods co-ops). Cultivated arugula is widely available and varies greatly in strength of flavor. In general, larger leaves tend to be stronger tasting, but if pungency is a concern, be sure to taste the batch before using.

Use arugula alone to stand up to tangy dressings (like Lemon Garlic Vinaigrette) and bold flavors, or mixed with other lettuces as an accent note. Arugula is also a great way to add a kick to hearty dishes like Chicken With Bread Salad and Arugula.

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Butter or Boston Lettuce

Photo © Molly Watson

Butter lettuce is commonly available. It is a crisp-head lettuce, meaning its leaves form a compact head as it grows – although its head is much less compact than iceberg lettuce. Butter lettuce has a tender texture and large, cupped leaves that work beautifully in salads, especially with delicate dressings like Buttermilk Dill Salad Dressing or in Asparagus Butter Lettuce Salad. Look for pale green and red-tinged (pictured) varieties.

Little Gems

Photo © Molly Watson

Little Gem lettuce is soft with just a hint of crunch. The delicate flavor is well suited to light vinaigrettes (Ginger Vinaigrette is lovely) and lemon-y dressings. Little Gems are delicious with thinly sliced radishes or spears of gently steamed asparagus.

Mâche (a.k.a. Lambs’ Lettuce)

Photo © Molly Watson
Mache, also known as corn salad or lamb’s lettuce, comes in lovely little rosettes of dark green leaves attached in groups of 4 or 5 at the roots. It has a bit more body than many lettuces and mixes well with other vegetables. It requires extra care when cleaning, since sand and grit tend to gather in nub of roots holding each rosette together. Give it a few extra swishes in the water to get them clean.

Mesclun

Photo © Molly Watson
Mesclun means “mixed” in Provencal and is traditionally composed of several varieties of wild-harvested, young greens. Most mesclun sold today is cultivated–planted as beds of mixed lettuce seeds harvested when the leaves reach the desired size of 3 to 6 inches). Look for mixes that contain young, sweet leaves from a variety of tender lettuces, maybe a bit of curly endive for texture, some peppery watercress or arugula for bite, and maybe a few herbs. Some farms and markets sell special “spicy” mixtures that have more arugula, watercress, mezzula, and mustard leaves.

Mizuna

Photo © Molly Watson
Mizuna is an Asian variety of mustard greens. It has spiky dark green leaves that have a surprisingly delicate texture and delightfully peppery, even spicy kick.

Oak Leaf Lettuce

Photo © Molly Watson
There are several varieties of oak leaf lettuce – green, red, bronze – but they are all loose-leaf lettuces, meaning the leaves stay loose and attached only at the base as they grow instead of forming tight, compact heads like iceberg lettuce or cabbage. They make excellent salads and work with a wide range of dressings. Discard the external leaves if they are damaged or wilted. If working with small heads, use the leaves whole. Larger leaves can be torn into bite-sized pieces when cleaning.

Romaine Hearts

Photo © Molly Watson

Romaine lettuce is hale and hearty. Its crunchy texture can stand up to any dressing – from a light gingery vinaigrette to a full-blown thick and creamy Blue Cheese Dressing.

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Watercress

Photo © Molly Watson
Watercress has a bright, peppery flavor prized for salads and gently “wilted” preparations. It grows wild in streams in Northern America and Europe, but is easily cultivated with the right irrigation. Much cultivated “watercress” is actually garden cress, which has slightly less bite and crunch than its watercress cousin. Whatever cress we’re talking about, they’re all members of the mustard family. The older they get – either in the ground or after being harvested – the sharper their flavor becomes. Use cress as soon as possible, removing any yellowed or wilted leaves. Tender stalks and roots are perfectly edible along with the dark green leaves.

 Top 100 Ingredients to put on a Hamburger-Hot Dog-Brat