Pixel Scroll 7/21/2017 It’s 1500 Miles To Helsinki, We’ve Got A Full Tank Of Pixels, Half A Pack Of Scrolls, It’s Dark, And We’re Wearing Peril-Sensitive Sunglasses. Hit It!

(1) EATING THE FANTASTIC. Scott Edelman invites everyone to “Down drunken noodles with George R. R. Martin in Episode 43 of Eating the Fantastic”.

Some of might know him from the superhero short stories such as “Manta Ray Meets the Executioner” he was publishing in the ’60s in one of the greatest fanzines of all time, Star Studded Comics (which is where, as a young teen, I first encountered him), or as the creator and editor of the long-running Wild Cards series of mosaic, multi-author novels, some may know him better from such award-winning short fiction as “Sandkings” and “The Pear-Shaped Man,” or novels like Fevre Dream and The Armageddon Rag, while still others might know him best from his TV work … like … you know … The Twilight Zone and Beauty and the Beast—and don’t forget Max Headroom!

We discussed why he was annoyed Marvel Comics printed his letters but DC never did, the reason Gardner Dozois was responsible for his first science fiction short story sale, how the rock ‘n’ roll novel Armageddon Rag got him a job on the rebooted Twilight Zone, what he learned from the arc of Stephen R. Donaldson’s career, how losing the John W. Campbell Memorial Award got him his first editing gig, why he almost became a realtor, the time Harlan Ellison convinced him to apply to be the editor of Analog, and more. PLUS: Hear a snippet from an interview I did back in 1993 in which he makes an amusing admission about “a fantasy novel I’ve been working on off and on for awhile.”

(2) GOODBYE AND HELLO. Bence Pintér has sadly announced the closure of the Hungarian sf site Mandiner.sci-fi after two years of operation.

He is making up for it by writing a blog that will be partly in English, Spekulatív Zóna. Here’s the first post in English.

The rise of speculative fiction is a global phenomenon, but all of the important stuff are happening in English. Dealing with this topic, as a news editor, I followed the news in English and provided the news in Hungarian to the readers of mSF. But this was a one way road. In this blog I am mostly planning to write about the new releases in US and UK in English, while I also feel the need to talk to you about good Hungarian speculative books in English, because nobody else seems to be doing that. I want to channel what is happening in this tiny part of Central European fandom.

I have been reading in English for exactly a decade now. The first English book I read was Harry Potter and the Deathly Hallows in 2007, because I could not wait until the Hungarian translation’s publication in a few months (I bought the translated version as well, of course.) Ever since my fianceé at the time, now my wife, bought me a Kindle from the US in 2012, I have been reading methodically in English, eyeing for the new releases as well as genre classics which were not published in Hungary. (There are a lot of them.) Now, that mSF is gone and I can choose to read what I want, I plan to read even more in English. And to write about them. New releases, and also authors, sub-genres and the topics I have always wanted to examine more profoundly.

(3) SUMMER TV. Glenn Garvin, in “Vampires and Spies Dominate Frothy Fun Television Choices” at Reason.com, reviews Midnight, Texas.

It’s the time of the television year, safely past the May upfronts where all of next season’s advertising is sold and just before the big promotional push for the fall shows begins, when all the TV bosses flee for a few weeks to Malibu or the Hamptons or wherever it is that wealthy, imperious swine go to exchange tips on the most satisfying ways to whip the household help. And while the cat’s away, the junior programmers will play, unleashing hordes of vampires, spies and what-have-you who would never see the airwaves if the grownups were around.

The result is usually shows that are kind of fun if not necessarily any good. Which is a pretty fair summary of the week’s premieres: NBC’s pleasingly trashy spook opera Midnight, Texas; and the CNN spy documentary Declassified: Untold Stories of American Spies, which is either a carefully coded revelation about American espionage or mammothly incompetent documentary filmmaking, take your pick.

Midnight, Texas, is based on a series of books by Charlaine Harris, who authored the vampire novels that became HBO’s epic True Blood. But if you’re expecting a True Blood clone, you’re going to be wildly disappointed; the two series of books are completely different.

(4) MUSK. More Elon Musk blue-skying: “Elon Musk Says He Has ‘Verbal’ OK To Build N.Y.-D.C. Hyperloop”.

A plan to build an ultrafast Hyperloop tube train has been given “verbal [government] approval” to connect large cities on the East Coast, tech entrepreneur Elon Musk says. He adds that the system would whisk passengers from New York to Washington, D.C., in 29 minutes.

After his tweet about the plan set off intense interest, Musk added a clarification, stating, “Still a lot of work needed to receive formal approval, but am optimistic that will occur rapidly.”

Chip Hitchcock observes, “I remember this idea in Scientific American over 50 years ago, and in L. Neil Smith 40 years ago — but we still don’t have cheap tunneling as in Oath of Fealty (30 years ago).”

(5) CONFLICTING DIAGNOSES. Peter Davison puts his foot in his mouth over the new Doctor: “Two former Doctors clash over Jodie Whittaker casting”.

Peter Davison, who played the Doctor from 1981 to 1984, said he “liked the idea” of a male Doctor and that he felt “a bit sad” the character might no longer be “a role model for boys”.

His comments were promptly dubbed “rubbish” by his successor Colin Baker.

“You don’t have to be of a gender to be a role model,” said the actor, who portrayed the Doctor from 1984 to 1986.

“Can’t you be a role model as people?”

(6) COMIC-CON IN THE NEWS. BBC wrap-up of the first day of SDCC: “What happened on the first day of Comic-Con?”

  • The cast of Kingsman: The Golden Circle tweeted a picture of themselves on stage after they discussed the new film and showed footage of the action spy comedy.
  • Halle Berry stole the show though after she appeared to down half a pint of whiskey on stage.
  • But there was disappointment from fans that 20th Century Fox’s presentation didn’t include anything about the eagerly anticipated Deadpool 2 – especially as the first film was launched at Comic-Con in 2015….

(7) THEY ARE THERE. Galactic Journey covers a 1962 sci-fi movie release in real time: “[July 21, 1962] The Human Soul In A Robot’s Hand (Movie Review: The Creation of the Humanoids)”

The complex range of anger, fear, acceptance and love that characterize the relationship humans have with robotic life is hardly new ground for science fiction. You have stories that explore societies controlled by artificial intelligence like in Jack Williamson’s With Folded Hands, stories in which robotic life works in service to their human superiors in accordance with Isaac Asimov’s Three Laws of Robotics, and stories that span every possible combination.

The newest addition to the science fiction sub-genre dealing with the evolution of humanity and its integration with robots came out this month in the form of the movie The Creation of the Humanoids. Following its premier in Los Angeles on July 3rd, this intriguing film made its way into theaters across America, including the theater in my city. It suffers from several weaknesses, but more than makes up for them with solid dialogue, interesting characters and a plot that makes the audience think.

(8) TODAY’S DAY

Junk Food Day

How to Celebrate Junk Food Day

Celebrate this wonderful day by eating any sweet or salty treats you want! Bake cupcakes, make cookies, heat up some popcorn, buy some of your favorite candies. Invite friends over and have them bring in their favorites and make a junk food buffet and spend the rest of the day watching movies. You can always go get some fast food for fun. Take a cheat day from your diet and have dessert for dinner.

(9) TODAY IN HISTORY

  • July 21, 2007 – The seventh and final Harry Potter novel, Harry Potter and the Deathly Hallows, is released.
  • July 21, 2011 — NASA’s space shuttle program completes its final, and 135th, mission, when the shuttle Atlantis lands at Kennedy.

(10) TODAY’S BIRTHDAY GIRL

  • Born July 21 – Geri Sullivan

(11) TODAY’S BIRTHDAY ROBOT

  • Born July 21, 1951 — Perennial funnyman Robin Williams. In 1999’s Bicentennial Man he starred as a robot trying to grow more and more human as he pursued and acquired emotions.

(12) AIRPLANE FOOD. Fans have had all kinds of experiences eating airplane meals. But only culinary historian (and sf writer) Richard Foss can take you back to the dawn of dining in the skies: “What Airplane Food Looked Like Through the Decades”.

Travel + Leisure spoke to culinary historian and author of “Food in the Air and Space: The Surprising History of Food and Drink in the Skies,” Richard Foss, to delve into the fascinating history of in-flight food and how much it’s changed over the decades.

The 1920s:

During the 1920s, there was a great deal of focus on the weight you could have onboard, with passengers often getting weighed before boarding, Foss said.

Engines were also feeble at this time, and since there was not as much freedom to divert energy from the engine to other sources, like heat, cold food was the norm.

Selections typically included cold fried chicken, fruit salads, and elegantly composed sandwiches, served in wicker baskets on the lightest chinawear servers could find, according to Foss.

(13) IRON FISTS AT COMIC-CON. During yesterday’s Next Big Thing Panel at Comic-Con International San Diego, Marvel Entertainment unveiled that it is joining forces with comiXology, Amazon’s premier digital comic shopping & reading service, for a line of exclusive digital comics. Available free to comiXology Unlimited subscribers and only available through comiXology and Kindle these comics will be part of the comiXology Originals line of exclusive digital content.

Marvel and comiXology’s team-up kicks off with Immortal Iron Fists, a 6-issue bi-weekly series written by Kaare Andrews with art by Afu Chan. Immortal Iron Fists is on sale today for $2.99 on comiXology and Kindle or free to comiXology Unlimited subscribers as part of their subscription. New users to comiXology’s popular subscription service can also access Immortal Iron Fists for free as part of their 30-day free trial. Additional exclusive series will be announced soon.

A unique entry-point that’s perfect for new fans and longtime readers alike, Immortal Iron Fists tells the tale of Pei, a young female monk from K’un-Lun and the youngest person to ever bear the mark of the Iron Fist. While Pei tackles the trials of high school, Danny Rand, the Immortal Iron Fist, faces his greatest challenge yet: training the inexperienced Pei. All the while, a growing threat appears that will take more than one pair of Iron Fists to defeat!

(14) COMFORT FOOD. C,J, Cherryh told her Facebook readers about a favorite food.

A confession: I am very fond of roast beef sandwiches with pickle and Miracle Whip. This from childhood. No, it is not a sophisticated taste. I also like bacon sandwiches with Miracle Whip. Mayo for other things. But these are my two favorite sandwiches.

(15) SHAZAM! Marcus Errico of Yahoo! Movies reports “Dwayne Johnson Won’t Be In DC’s SHAZAM! Movie”, which will be directed by David F. Sandberg and released in 2019.  (“Shazam!” is the guy formerly known as Captain Marvel.)

News broke at Comic-Con this week that the next hero up in DC’s movie universe is Shazam!, a story about an orphan who gains near-godlike powers. However, in his initial outing, Shazam won’t be facing his greatest foe.

Geoff Johns, the chief creative officer of DC and, with Jon Berg, architect of the DC Extended Universe, told Yahoo Movies on Thursday that Dwayne Johnson’s Black Adam will be MIA from Shazam!

“We haven’t announced any casting yet,” Johns said. “But Dwayne isn’t going to be in this movie. He’s still doing Black Adam, but he won’t be in Shazam!

Johnson and DC will be developing Black Adam concurrent with Shazam!, with the idea that the two will eventually face off onscreen.

(16) BURNING MEMORY. Tor.com has the picture – “The Firemen Start the Fires in the First Look at HBO’s Fahrenheit 451”.

HBO Films has shared the first official photo from Fahrenheit 451, its forthcoming adaptation of Ray Bradbury’s classic dystopian novel set in a future where reading is outlawed and books are burned. It’s, appropriately, an action shot of firefighter Guy Montag (Michael B. Jordan) letting the flames fly on some contraband reading, while his superior Beatty (Michael Shannon) looks on approvingly.

(17) MORE TO PUT ON YOUR THIGHS. Adweek says more food pr0n is on the way — “McDonald’s Apparel Is Here, So Make Room in Your Closet Next to Your KFC and Pizza Hut Swag”. “Wear the fries you’re jogging for.”

Joining brands like Pizza Hut and KFC, McDonald’s is unveiling its own line of apparel and goods: The McDelivery Collection, in celebration of Global Delivery Day on July 26.

The collection is available via the UberEATS app in select countries. And while it’s a limited-edition set, don’t expect to find anything as vainglorious as a burger-shaped meteorite (à la KFC). Items include a World Famous Fries jogging suit, a Big Mac onesie—wonderful for ironic winks back to youth, though unclear whether it has a handy butt flap—and slippers that read “World Famous.”

On July 26 only, fans can score a single McDelivery Collection item on-demand, delivered with their UberEATS orders. Participating cities around the world will be unveiled on July 25 on McDeliveryatMcDonalds.com. And if you’re lucky enough to live in China or Japan, you might even be able to get them in-store!

(18) THE DEFENDERS. Stan Lee & Punisher trailer Seson 1.

(19) THE LOST VERSES. The Big Bang Theory cast sang previously unknown verses of “Soft Kitty” during their appearance at Comic-Con today.

[Thanks to Martin Morse Wooster, John King Tarpinian, Carl Slaughter, JJ, Cat Eldridge, Chip Hitchcock, and Bence Pintér for some of these stories. Title credit belongs to File 770 contributing editor of the day John Seavey.]

130 thoughts on “Pixel Scroll 7/21/2017 It’s 1500 Miles To Helsinki, We’ve Got A Full Tank Of Pixels, Half A Pack Of Scrolls, It’s Dark, And We’re Wearing Peril-Sensitive Sunglasses. Hit It!

  1. Whereas I prefer most types of cucumbers nice and raw, as nature intended. (there are breeds of cucumbers which are meant for pickling only. Other people can plant those…)

    Cucumbers, for those wondering:

    standard North American store-bought “slicing” cucumber: about 9-10″ long and two in diameter, smooth-skinned, dark green outside. Meant for putting in salads or on sandwiches.

    “Long English cucumber” as bought in North America: a foot long at the shorter end, around 1 1/2″ diameter, fewer seeds, bumpier skin, more flavour IMO. Also mostly meant for salads or sandwiches. Slightly less dark green.

    “Mini” cucumber: a 6″ or less and 1″ or so wide variety, often even less green closer to the English Long in taste and attitude.

    IN all of these the skins are edible but a bit more bitter than the white flesh.

    (I’ve heard of “peeling” cucumbers, meant to differentiate from “slicing”, because you need to remove the bitter skin, but have not seen those in-store in a long time)

    Besides all these, there are a variety of garden grown cucumbers. Garden grown ones tend to range from 2″ to 8″, have small prickles easily washed off (these probably existed on the store bought brands before packaging, but you never see them so…), range in shape from the standard tubular to tapered like many pickled kinds to pear-shaped to lemon-shaped, and in colour from “white” (white with green strips) to yellow (really yellow) to various shades of green. Some of them require peeling to eat raw, some are pickling only, most unless they specify otherwise are “slicing” varieties.

    The yellow “lemon cucumbers” (named for their shape and hue and do not taste at all citrussy) are the tastiest “Just eat them as is” cucumbers growable in our locale, though my pale whitish heirloom ones and pear-shaped ones last year in my garden were close.

  2. Miracle Whip is disgusting — way too much added sugar and has a chemical aftertaste once you get through the excess corn syrup and vinegar. In my youth, it was also quite declasse, associated with the lower class (in both money and “classiness”).

    Best Foods/Hellman’s is THE thing. I’ve eaten Best Foods my whole life (That’s where the ad jingle came from; they were just kind enough to let you Easterners not have to get used to a new name).

    If you’ve never had Miracle Whip, you won’t like it. It’s mayo’s evil twin, probably wearing a goatee.

    Hidden Valley Ranch Dressing, however, is the food of the gods, and damn the sodium and fat content, because it is creamy and umami. Newman’s is not canonical, but it’s very good.

    Too many sandwich/burger places include dill pickles standard, which I also disapprove of. Dill pickles are gross, but the husband likes them. I do like sweet pickle relish in potato salad, tuna salad, and tartar sauce. Cucumbers of any ethnicity (English, American, Persian) are so dull unless you do something to them; garlic sans dill is a good idea. I would like to taste the garlic/mustard stuff @Chip Hitchcock’s house.

    Cornichons are the new hot artisanal hipster thing; us regular folk stick with gherkins.

    On the whole, the German and Dutch contributions to American cuisine are awesome. Except sauerkraut. Pleh. But the baked goods are sublime.

    @Kendall: You laugh, but a Toronto friend of mine buys Chex whenever she’s in the US and has people bring it vice versa. She makes her own Chex Mix at Christmas, as the Baby Jesus intended (not the pre-made), and it disappears faster than the fancy party stuff. And then Canadian people haz a sad that Americans get to eat bowls of it on the regular and they can’t. I don’t know why Wheat Chex is so damn hard to find and only comes in small boxes, though.

    @Xtifr: Never eat British ketchup. It’s like American with a ton more sugar and a ton less vinegar. We ended up mixing it 1-1 with malt vinegar just to get it to taste almost right, though white vinegar would have been better.

  3. Bah. The three Chex cereals (Corn, Rice, Wheat) (and I deny the existence of any others) are in regular rotation in my breakfast diet. Of course, so are Shredded Wheat with Bran and Multigrain Cheerios, so my tastes may not be everyone’s.

  4. Regarding pickles, cornichons are smaller than regular pickles. I always Aldi’s house brand cornichons.

    Other pickle variations you can find in Germany are dill pickles, spiced pickles, mustard pickles (pickled with mustard seeds) and the famous Spreewald style pickles from the Spreewald region in former East Germany. If you’ve seen the movie “Good Bye, Lenin”, Spreewald pickles or rather their sudden unavailability after the fall of the wall play an important role in the film.

    Regarding ketchup, I’m not a big ketchup user, but I always buy Heinz Ketchup, because IMO it’s the best. Not a fan of German brands like Hela, Zeisner or Hamker (and if you need Curry ketchup, you can mix your own). Just lately, I was at a barbecue and all the guests were happily dumping Hela ketchup on their plates, while the Heinz bottle was sitting there unopened. So I opened the Heinz bottle and promptly another guest, who’d been to New Jersey as an exchange student, appeared behind me and said, “Oh, you found Heinz ketchup, great. I don’t like Hela.”

    One ketchup variation I quite like is the politically incorrect Zigeunersauce (gypsy sauce), which is ketchup with chopped bell peppers, mushrooms and pickles as well as a few extra spices. Though these days, I mix my own when I get a hankering for it rather than use the storebrought stuff.

    Coincidentally, Heinz offers both curry ketchup and Zigeunersauce in Germany, though I’m not sure if you can get them in the US.

    Sauerkraut is fine, when properly made, though I don’t have it more than once or twice a year. But in general, I prefer Rotkohl (red cabbage).

  5. I feel like I should go buy a cucumber and take photos of it.

    I’d completely forgotten gherkins go in homemade tartare sauce which is a bit silly because that’s about the only way I’ll eat them.

    So! Does America have much in the way of chutneys? Or non-tomato ketchups? Chutneys (including what we call ‘pickle’) are hugely popular here and we have things like mushroom ketchups, although they’re not nearly as popular as the tomato version.

    @Xtifr

    Remembering fries means chips is a lot easier than remembering that when American’s say chips they mean crisps. 🙂

    @lurkertype

    Never eat British ketchup. It’s like American with a ton more sugar and a ton less vinegar.

    Really? Even British Heinz ketchup (the most popular brand)? (Partner mentions that Heinz ketchup has got steadily less sweet as they’ve gradually marched towards no added sugar formulations.) Cafe (pronounced “caff” – think greasy spoon) ketchups often taste sweeter than Heinz, though.

  6. Dill pickles were what we put on burgers – sliced, usually lengthwise, and in the potato salad my mother made (where the hot potatoes got doused with a basic oil-and-vinegar dressing, and everything else, including the mayo, went in after it cooled).
    Sweet pickle relish went on hot dogs, and into tuna salad.
    One year, my mother put up bread-and-butter pickles, which are relatively sweet, with sliced onions as well as sliced cucumbers. (And you eat them on buttered bread.) Her mother’s recipe:
    1 gallon cucumbers
    3 large onions
    (they get sliced and brined overnight, 1 cup salt to 1 gallon of water)
    2 quarts vinegar
    4 cups sugar
    1 tbsp turmeric (level)
    1 tbsp mustard powder
    1 tbsp celery seed
    Boil 5 minutes, then add the cucumbers and onions and return to boil. Can.

  7. Yeah, the US definitely has chutney. Especially on the coasts. Even when I was young, you could go into a typical grocery here in the SF Bay Area and find at least one type of chutney. (Usually Major Grey’s, I think.) These days, you can usually find a few. And of course, most Indian restaurants offer a variety with your meal.

    I don’t think Indian food is as popular in the US as it is the UK, but it’s still pretty popular. (Our big Asian cuisine is Chinese, of course, for various historical reasons.)

    Absolutely no non-tomato ketchup, though, except imports in specialty stores.

  8. @lurkertype: sauerkraut varies widely; I hated the mushy canned stuff my mother served when I was young, but love a current friend’s choucroute garni(e?) — not home-made but there are reliable sellers locally.

  9. Absolutely no non-tomato ketchup, though, except imports in specialty stores.
    Recipes for non-tomato ketchup are actually available. (I enjoy reading recipes. They’re on my diet, even if the food isn’t.)

  10. Even in the 70s in the middle of the country, you could find Major Grey’s.

    @Meredith: This was in the late 90s, so perhaps things have gotten better? It was so disappointing to see something labeled “Heinz” that clearly wasn’t. It was sweet enough I swear we could have put it on dessert; what with tomatoes being a fruit and not having enough vinegar in, it practically was one!

  11. Prawn salad is the way to go. Here’s when Travel Channel tried the swedish flatbread roll with hot dog, mashed potatoes and prawn salad.

  12. @Meredith: “Or non-tomato ketchups?”

    I understand each of those words, but the question makes no sense. It reminds me of that abomination called “turkey bacon,” which always makes me ask, “well, which is it? Turkey or bacon?” Verily, ’tis fowl marketing…

  13. @Rev Bob (matching your hyperbole): “ketchup” comes from words meaning a sauce of preserved fish (cf liquamen(*)); the notion that it should contain poisonous plants is a bizarre New World affectation.

    * an advertisement for liquament was one of the stranger recovered artifacts in the traveling Pompeii exhibit a few years ago.

  14. “Made primarily from tomato” is part of the definition of ketchup. Literally! Like Rev. Bob, I understand the individual words, but the combination conveys no meaning to me.

    Two countries divided by a common language?

  15. @Rev. Bob & Lis Carey

    Mm, and most people will assume you mean tomato ketchup if you say ketchup, but mushroom and a few other sorts actually predate the use of tomatoes by quite some time. Tomatoes may have taken over the word in the same way that pickle has been claimed by (American, which I now know are different from British, which is very confusing) cucumbers in the USA, but they weren’t anywhere close to the first. Rather unfair to exclude the others just because some johnny come lately had a great marketing campaign. 😀

    (Plus there are some later innovations, like banana ketchup in the Philippines.)

  16. What does mushroom ketchup taste of? Is it strongly mushroom-flavored, or more vinagar-y, or spicy, or what? I’m having a hard time envisioning this, honestly. But I love mushrooms.

    (I’m amused that ketchup is called “a spicy sauce…” in the definition a few posts up, because that mantle has been pretty much been stolen by salsa. Ketchup is extremely bland by comparison, although it is certainly a spiced sauce.)

  17. Cassy B, there’s a recipe for mushroom catsup in The Joy of Cooking (they get salted, drained and rinsed, simmered with vinegar and seasonings, and the remaining liquid gets canned). 4 pounds of mushrooms…. (There’s also one for walnut catsup – green walnuts, you’ll need a tree; make it in May or June – and one for red onion-garlic catsup. 5 large red onions and a quarter cup of minced garlic.)

  18. @Cassy B

    Depends on the mushroom ketchup, mostly (unhelpful, I know). Some of the commercial ones are really stingy with the mushrooms (which I resent, because mushrooms are great). But they’re all strong enough that some people use them more like worcester sauce than tomato ketchup, if that helps.

  19. Meredith, so they have some of the tang and… um.. for want of a better word, zest… of Worstershire sauce? (Which my family always (deliberately) mispronouced “worsta-chester-shire” sauce. Yes, I know there’s no “chester” in there. Don’t know how it wandered into the middle of the word, but it’s taken up residence and it refuses to leave my vocabulary…)

    I’m guessing it has a lot of umami (however you spell that).

  20. @Cassy B

    Yeah, a bit closer to the original fish sauce that ketchups evolved from than tomato ketchup (although I had a look and apparently some early tomato ketchup recipes included anchovies, which is neat and probably tasted pretty good). But, you know, mushroomy.

    The full name for Worcestershire Sauce* has something pretty close to a chester visually, even though it isn’t said that way. Because British place names basically exist to confuse tourists and the British people who have to decipher the phonetic pronunciations in order to give directions.

    *Often said without the shire, because laziness.

  21. I’ve heard of the recipes for Roman style Garum fish sauce. It sounds awful to make…but yet, this stuff was popular, and shipped throughout the Empire in its day.

    I don’t want to make it. but I’d sure try it.

    (fun fact: Pompeii was a center of Garum production)

  22. I do have to say that although I never expected to see this sort of condiment discussion here, I’m quite relishing it.

  23. @Hampus Eckerman: I’m surprised but slightly intrigued at mashed potatoes on a hot dog (though I was never interested in the …dunno their name, the things that look like miniature french fries, that some put on hot dogs). But shrimp salad on a hot dog?! Eek! 😉 That sounds wrong in at least two ways, but if you like it, well, enjoy.

    Some of the things on this page of hot dog topping combinations just sound like people trying to think of weird combinations.

  24. Ketchup is more tangy than spicy, that’s for sure. But its taste profile is very bland. If you want a spicy tomato-based condiment, you gotta have salsa. Which outsells ketchup in the US nowadays.

  25. @Paul Weimer — I don’t remember seeing that brought out in the exhibit, but it explains the advertisement.

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