Ha, made ya look but while your here you may have a look at my survey.
How do you apply ketchup to your chips. Do you squirt it haphazardly around the plate covering as much as possible? Are you a zigzagger going over and back on the plate? Are you a dipper and have a little pool of ketchup at the side of the plate and dip in and out? Or are you very fancy and have it in a little container on the side and run the risk of losing the said chip into the bowl of ketchup? |
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"Ha, made ya look but while your here you may have a look at my survey.
How do you apply ketchup to your chips. Do you squirt it haphazardly around the plate covering as much as possible? Are you a zigzagger going over and back on the plate? Are you a dipper and have a little pool of ketchup at the side of the plate and dip in and out? Or are you very fancy and have it in a little container on the side and run the risk of losing the said chip into the bowl of ketchup?"
Homesavers have these deadly cup type things that u can put the chips into with a little bowl on the front for sauce  |
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By (user no longer on site)
over a year ago
|
It really does depend on Kaizer's mood, somedays a blob segregated from the chips is sufficient.
This allows a lax approach to just dunking / dipping at a leisuring pace.
On the other hand, there are times when an erratic zig zag fashion is adopted, trying to encompass as many chips as possible but ensuring that the dish is not destroyed in Ketchup or whatever condiment is in use.
With the latter there is a fine line between too much and just not enough.
For example, a light zig zag motion is fine for the top layer of chips. But when you the lower layers there can be a massive shortfall in said sauce.
To counteract this, the Manbeast may, at the start of the process adopt both approaches in an acceptable but never in an OTT manner.
A zig zag for the craic, to start off, with an additional blob to the side in the unfortunate event of falling short.
Ideally, ketchup is used! Preferably that brand being Chef which is definitely the most superior of all ketchups.
Might Kaizer also suggest some garlic sauce, of which there is a wide variety. The best iko, is Taste of Goodness garlic sauce. Far and away a better garlic sauce than the likes of Hellmans who insist on a nore watery based substance.
Finally bear in mind, Ooh Ah Paul McGraths endorsed curry sauce. Another condiment from the good people at Chef. Whilst it is not warm like that of a high street chip shop. It certainly very much has a similar taste and texture.
Perhaps some chips will be sampled at some point over the weekend. Should any of you take any aspect of the above view board please let Kaizer know.
  |
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"It really does depend on Kaizer's mood, somedays a blob segregated from the chips is sufficient.
This allows a lax approach to just dunking / dipping at a leisuring pace.
On the other hand, there are times when an erratic zig zag fashion is adopted, trying to encompass as many chips as possible but ensuring that the dish is not destroyed in Ketchup or whatever condiment is in use.
With the latter there is a fine line between too much and just not enough.
For example, a light zig zag motion is fine for the top layer of chips. But when you the lower layers there can be a massive shortfall in said sauce.
To counteract this, the Manbeast may, at the start of the process adopt both approaches in an acceptable but never in an OTT manner.
A zig zag for the craic, to start off, with an additional blob to the side in the unfortunate event of falling short.
Ideally, ketchup is used! Preferably that brand being Chef which is definitely the most superior of all ketchups.
Might Kaizer also suggest some garlic sauce, of which there is a wide variety. The best iko, is Taste of Goodness garlic sauce. Far and away a better garlic sauce than the likes of Hellmans who insist on a nore watery based substance.
Finally bear in mind, Ooh Ah Paul McGraths endorsed curry sauce. Another condiment from the good people at Chef. Whilst it is not warm like that of a high street chip shop. It certainly very much has a similar taste and texture.
Perhaps some chips will be sampled at some point over the weekend. Should any of you take any aspect of the above view board please let Kaizer know.
"
Have you tried Heinz saucy sauce range? |
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By *ustBoWoman
over a year ago
Somewhere in Co. Down |
"It really does depend on Kaizer's mood, somedays a blob segregated from the chips is sufficient.
This allows a lax approach to just dunking / dipping at a leisuring pace.
On the other hand, there are times when an erratic zig zag fashion is adopted, trying to encompass as many chips as possible but ensuring that the dish is not destroyed in Ketchup or whatever condiment is in use.
With the latter there is a fine line between too much and just not enough.
For example, a light zig zag motion is fine for the top layer of chips. But when you the lower layers there can be a massive shortfall in said sauce.
To counteract this, the Manbeast may, at the start of the process adopt both approaches in an acceptable but never in an OTT manner.
A zig zag for the craic, to start off, with an additional blob to the side in the unfortunate event of falling short.
Ideally, ketchup is used! Preferably that brand being Chef which is definitely the most superior of all ketchups.
Might Kaizer also suggest some garlic sauce, of which there is a wide variety. The best iko, is Taste of Goodness garlic sauce. Far and away a better garlic sauce than the likes of Hellmans who insist on a nore watery based substance.
Finally bear in mind, Ooh Ah Paul McGraths endorsed curry sauce. Another condiment from the good people at Chef. Whilst it is not warm like that of a high street chip shop. It certainly very much has a similar taste and texture.
Perhaps some chips will be sampled at some point over the weekend. Should any of you take any aspect of the above view board please let Kaizer know.
"
Oh nooooo chef ketchup is too vinegary. Heinz or that one you use to be able to get in the big red squeezy bottle. |
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|
By (user no longer on site)
over a year ago
|
"It really does depend on Kaizer's mood, somedays a blob segregated from the chips is sufficient.
This allows a lax approach to just dunking / dipping at a leisuring pace.
On the other hand, there are times when an erratic zig zag fashion is adopted, trying to encompass as many chips as possible but ensuring that the dish is not destroyed in Ketchup or whatever condiment is in use.
With the latter there is a fine line between too much and just not enough.
For example, a light zig zag motion is fine for the top layer of chips. But when you the lower layers there can be a massive shortfall in said sauce.
To counteract this, the Manbeast may, at the start of the process adopt both approaches in an acceptable but never in an OTT manner.
A zig zag for the craic, to start off, with an additional blob to the side in the unfortunate event of falling short.
Ideally, ketchup is used! Preferably that brand being Chef which is definitely the most superior of all ketchups.
Might Kaizer also suggest some garlic sauce, of which there is a wide variety. The best iko, is Taste of Goodness garlic sauce. Far and away a better garlic sauce than the likes of Hellmans who insist on a nore watery based substance.
Finally bear in mind, Ooh Ah Paul McGraths endorsed curry sauce. Another condiment from the good people at Chef. Whilst it is not warm like that of a high street chip shop. It certainly very much has a similar taste and texture.
Perhaps some chips will be sampled at some point over the weekend. Should any of you take any aspect of the above view board please let Kaizer know.
Have you tried Heinz saucy sauce range?"
Yes, a wonderful offering from Heinz. The taste is borderline perfection and in terms of colour it is strikingly like Mama Thunderkiss' famous Marie Rose sauce.  |
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By (user no longer on site)
over a year ago
|
"It really does depend on Kaizer's mood, somedays a blob segregated from the chips is sufficient.
This allows a lax approach to just dunking / dipping at a leisuring pace.
On the other hand, there are times when an erratic zig zag fashion is adopted, trying to encompass as many chips as possible but ensuring that the dish is not destroyed in Ketchup or whatever condiment is in use.
With the latter there is a fine line between too much and just not enough.
For example, a light zig zag motion is fine for the top layer of chips. But when you the lower layers there can be a massive shortfall in said sauce.
To counteract this, the Manbeast may, at the start of the process adopt both approaches in an acceptable but never in an OTT manner.
A zig zag for the craic, to start off, with an additional blob to the side in the unfortunate event of falling short.
Ideally, ketchup is used! Preferably that brand being Chef which is definitely the most superior of all ketchups.
Might Kaizer also suggest some garlic sauce, of which there is a wide variety. The best iko, is Taste of Goodness garlic sauce. Far and away a better garlic sauce than the likes of Hellmans who insist on a nore watery based substance.
Finally bear in mind, Ooh Ah Paul McGraths endorsed curry sauce. Another condiment from the good people at Chef. Whilst it is not warm like that of a high street chip shop. It certainly very much has a similar taste and texture.
Perhaps some chips will be sampled at some point over the weekend. Should any of you take any aspect of the above view board please let Kaizer know.
Oh nooooo chef ketchup is too vinegary. Heinz or that one you use to be able to get in the big red squeezy bottle. "
Each to their own Bo. In Kaizer's ridiculously humble and very handsome opinion it has to be Chef.
|
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"It really does depend on Kaizer's mood, somedays a blob segregated from the chips is sufficient.
This allows a lax approach to just dunking / dipping at a leisuring pace.
On the other hand, there are times when an erratic zig zag fashion is adopted, trying to encompass as many chips as possible but ensuring that the dish is not destroyed in Ketchup or whatever condiment is in use.
With the latter there is a fine line between too much and just not enough.
For example, a light zig zag motion is fine for the top layer of chips. But when you the lower layers there can be a massive shortfall in said sauce.
To counteract this, the Manbeast may, at the start of the process adopt both approaches in an acceptable but never in an OTT manner.
A zig zag for the craic, to start off, with an additional blob to the side in the unfortunate event of falling short.
Ideally, ketchup is used! Preferably that brand being Chef which is definitely the most superior of all ketchups.
Might Kaizer also suggest some garlic sauce, of which there is a wide variety. The best iko, is Taste of Goodness garlic sauce. Far and away a better garlic sauce than the likes of Hellmans who insist on a nore watery based substance.
Finally bear in mind, Ooh Ah Paul McGraths endorsed curry sauce. Another condiment from the good people at Chef. Whilst it is not warm like that of a high street chip shop. It certainly very much has a similar taste and texture.
Perhaps some chips will be sampled at some point over the weekend. Should any of you take any aspect of the above view board please let Kaizer know.
Oh nooooo chef ketchup is too vinegary. Heinz or that one you use to be able to get in the big red squeezy bottle. "
Was that the kandy one? I think that’s what it was called |
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By (user no longer on site)
over a year ago
|
"Heinz for ketchup
Chef for Brown sauce and salad cream
"
Not a day goes by when Kaizer reads one of your posts and simply goes "Wow"!
Bogman, controversy seems to be drawn to you like your erect penis to a ewes vagina!
Already, yours truly is trying to dodge your effervescent remark regarding Mayonnaise. However, our friends at Chef let themselves down when it come to Brown sauce.
Again, and to reiterate, it is very much each to their own. But for Brown sauce it has to be YR. The YR standing for Yorkshire Relish of course.
YR is not really a good bedfellow for chips. Brown sauce is a condiment ideally with chicken or at christmas time perhaps, turkey sambos.
|
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By *ustBoWoman
over a year ago
Somewhere in Co. Down |
"It really does depend on Kaizer's mood, somedays a blob segregated from the chips is sufficient.
This allows a lax approach to just dunking / dipping at a leisuring pace.
On the other hand, there are times when an erratic zig zag fashion is adopted, trying to encompass as many chips as possible but ensuring that the dish is not destroyed in Ketchup or whatever condiment is in use.
With the latter there is a fine line between too much and just not enough.
For example, a light zig zag motion is fine for the top layer of chips. But when you the lower layers there can be a massive shortfall in said sauce.
To counteract this, the Manbeast may, at the start of the process adopt both approaches in an acceptable but never in an OTT manner.
A zig zag for the craic, to start off, with an additional blob to the side in the unfortunate event of falling short.
Ideally, ketchup is used! Preferably that brand being Chef which is definitely the most superior of all ketchups.
Might Kaizer also suggest some garlic sauce, of which there is a wide variety. The best iko, is Taste of Goodness garlic sauce. Far and away a better garlic sauce than the likes of Hellmans who insist on a nore watery based substance.
Finally bear in mind, Ooh Ah Paul McGraths endorsed curry sauce. Another condiment from the good people at Chef. Whilst it is not warm like that of a high street chip shop. It certainly very much has a similar taste and texture.
Perhaps some chips will be sampled at some point over the weekend. Should any of you take any aspect of the above view board please let Kaizer know.
Oh nooooo chef ketchup is too vinegary. Heinz or that one you use to be able to get in the big red squeezy bottle.
Was that the kandy one? I think that’s what it was called"
Oh ye I think that's it. It was cheap but really good. |
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By (user no longer on site)
over a year ago
|
"It really does depend on Kaizer's mood, somedays a blob segregated from the chips is sufficient.
This allows a lax approach to just dunking / dipping at a leisuring pace.
On the other hand, there are times when an erratic zig zag fashion is adopted, trying to encompass as many chips as possible but ensuring that the dish is not destroyed in Ketchup or whatever condiment is in use.
With the latter there is a fine line between too much and just not enough.
For example, a light zig zag motion is fine for the top layer of chips. But when you the lower layers there can be a massive shortfall in said sauce.
To counteract this, the Manbeast may, at the start of the process adopt both approaches in an acceptable but never in an OTT manner.
A zig zag for the craic, to start off, with an additional blob to the side in the unfortunate event of falling short.
Ideally, ketchup is used! Preferably that brand being Chef which is definitely the most superior of all ketchups.
Might Kaizer also suggest some garlic sauce, of which there is a wide variety. The best iko, is Taste of Goodness garlic sauce. Far and away a better garlic sauce than the likes of Hellmans who insist on a nore watery based substance.
Finally bear in mind, Ooh Ah Paul McGraths endorsed curry sauce. Another condiment from the good people at Chef. Whilst it is not warm like that of a high street chip shop. It certainly very much has a similar taste and texture.
Perhaps some chips will be sampled at some point over the weekend. Should any of you take any aspect of the above view board please let Kaizer know.
Oh nooooo chef ketchup is too vinegary. Heinz or that one you use to be able to get in the big red squeezy bottle.
Was that the kandy one? I think that’s what it was called"
Kandee is the name your searching 
It came in a rather large cylindrical red bottle with an spout embedded into the lid.
Nowhere near the quality of Chef but it allowed for a far more enjoyable squirting action. |
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By (user no longer on site)
over a year ago
|
"Some of y'all have questionable taste, and this thread proves it.
Heinz ketchup and hellmans real mayo for life.
Don't even get me started on 'brown sauce' - who worked on that marketing campaign  "
Hellmans mayo yes
Kaizer stands firm and resolute on his belief in Chef with regards to all things red!  |
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By *og-ManMan
over a year ago
somewhere |
"Some of y'all have questionable taste, and this thread proves it.
Heinz ketchup and hellmans real mayo for life.
Don't even get me started on 'brown sauce' - who worked on that marketing campaign "
I just downloaded the irish film intermission with Colin Farrell
I think he came up with the brown sauce campaign.....Delish in tea |
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By (user no longer on site)
over a year ago
|
"Some of y'all have questionable taste, and this thread proves it.
Heinz ketchup and hellmans real mayo for life.
Don't even get me started on 'brown sauce' - who worked on that marketing campaign
I just downloaded the irish film intermission with Colin Farrell
I think he came up with the brown sauce campaign.....Delish in tea "
It's rank  |
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"It really does depend on Kaizer's mood, somedays a blob segregated from the chips is sufficient.
This allows a lax approach to just dunking / dipping at a leisuring pace.
On the other hand, there are times when an erratic zig zag fashion is adopted, trying to encompass as many chips as possible but ensuring that the dish is not destroyed in Ketchup or whatever condiment is in use.
With the latter there is a fine line between too much and just not enough.
For example, a light zig zag motion is fine for the top layer of chips. But when you the lower layers there can be a massive shortfall in said sauce.
To counteract this, the Manbeast may, at the start of the process adopt both approaches in an acceptable but never in an OTT manner.
A zig zag for the craic, to start off, with an additional blob to the side in the unfortunate event of falling short.
Ideally, ketchup is used! Preferably that brand being Chef which is definitely the most superior of all ketchups.
Might Kaizer also suggest some garlic sauce, of which there is a wide variety. The best iko, is Taste of Goodness garlic sauce. Far and away a better garlic sauce than the likes of Hellmans who insist on a nore watery based substance.
Finally bear in mind, Ooh Ah Paul McGraths endorsed curry sauce. Another condiment from the good people at Chef. Whilst it is not warm like that of a high street chip shop. It certainly very much has a similar taste and texture.
Perhaps some chips will be sampled at some point over the weekend. Should any of you take any aspect of the above view board please let Kaizer know.
Oh nooooo chef ketchup is too vinegary. Heinz or that one you use to be able to get in the big red squeezy bottle.
Was that the kandy one? I think that’s what it was called
Kandee is the name your searching
It came in a rather large cylindrical red bottle with an spout embedded into the lid.
Nowhere near the quality of Chef but it allowed for a far more enjoyable squirting action. "
My nanny had that stuff. wee bit of nostalgia there |
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By (user no longer on site)
over a year ago
|
I do like homemade garlic sauce aside and dip fries or other snacks (carrots or celery stalks)
Ketchup and mayo only homemade with a hint of chili and mix altogether. Yummy |
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"I do like homemade garlic sauce aside and dip fries or other snacks (carrots or celery stalks)
Ketchup and mayo only homemade with a hint of chili and mix altogether. Yummy "
loves a little chili in mayo. gives that subtle bite. yum yum |
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By (user no longer on site)
over a year ago
|
"It really does depend on Kaizer's mood, somedays a blob segregated from the chips is sufficient.
This allows a lax approach to just dunking / dipping at a leisuring pace.
On the other hand, there are times when an erratic zig zag fashion is adopted, trying to encompass as many chips as possible but ensuring that the dish is not destroyed in Ketchup or whatever condiment is in use.
With the latter there is a fine line between too much and just not enough.
For example, a light zig zag motion is fine for the top layer of chips. But when you the lower layers there can be a massive shortfall in said sauce.
To counteract this, the Manbeast may, at the start of the process adopt both approaches in an acceptable but never in an OTT manner.
A zig zag for the craic, to start off, with an additional blob to the side in the unfortunate event of falling short.
Ideally, ketchup is used! Preferably that brand being Chef which is definitely the most superior of all ketchups.
Might Kaizer also suggest some garlic sauce, of which there is a wide variety. The best iko, is Taste of Goodness garlic sauce. Far and away a better garlic sauce than the likes of Hellmans who insist on a nore watery based substance.
Finally bear in mind, Ooh Ah Paul McGraths endorsed curry sauce. Another condiment from the good people at Chef. Whilst it is not warm like that of a high street chip shop. It certainly very much has a similar taste and texture.
Perhaps some chips will be sampled at some point over the weekend. Should any of you take any aspect of the above view board please let Kaizer know.
Oh nooooo chef ketchup is too vinegary. Heinz or that one you use to be able to get in the big red squeezy bottle.
Was that the kandy one? I think that’s what it was called
Kandee is the name your searching
It came in a rather large cylindrical red bottle with an spout embedded into the lid.
Nowhere near the quality of Chef but it allowed for a far more enjoyable squirting action.
My nanny had that stuff. wee bit of nostalgia there"
That landed sauce always had a real sweet smell |
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