I love a good omurice, sometimes ketchup being a key component to the dish. But it's only an accent, and doesn't dominate or overwhelm the entire dish. A condiment as the prominent sauce sounds daunting. In this pasta dish, do you intentionally dilute the ketchup with the starch water from the pasta? Or do the other ingredients take enough of the edge off? I think a lot of the surprise is that with just a little more effort/really none at all, the flavors would be exponentially better. I loved canned mushrooms as a starving 18-yr old college student in the Midwest. Haven't touched it in decades. Even Papa John's switched over long ago.
post #7441 of 25768
4/22/11 at 11:38am