A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from March 18, 2014
Cajun Ketchup (Tabasco sauce nickname)

Tabasco sauce (a hot sauce made from tabasco peppers, vinegar and salt) has been produced by the McIlhenny family since 1868. The sauce is produced at Avery Island, Louisiana.
The Tabasco nickname of “Cajun ketchup” has been cited in print since at least 1965. However, the “Cajun ketchup” nickname was little-used until CBS News reported and aired on YouTube Tabasco: Cajun ketchup (February 2, 2013) and CBS News’ 60 Minutes aired Cajun Ketchup (March 16, 2014).
Wikipedia: Tabasco sauce
Tabasco sauce is a brand of hot sauce made exclusively from tabasco peppers (Capsicum frutescens var. tabasco), vinegar and salt. It has a hot, spicy flavor.
The sauce is produced by the US-based McIlhenny Company.
Tabasco sauce was first produced in 1868 by Edmund McIlhenny, a Maryland-born former banker who moved to Louisiana around 1840. McIlhenny initially used discarded cologne bottles to distribute his sauce to family and friends. In 1868 when he started to sell to the public he ordered thousands of new cologne bottles from a New Orleans glassworks. On his death in 1890, McIlhenny was succeeded by his eldest son, John Avery McIlhenny, who expanded and modernized the business, but resigned after a few years to join Theodore Roosevelt’s volunteer cavalry regiment known as the Rough Riders.
14 March 1965, San Diego (CA) Union, “Only The Marching Saints Cost More In New Orleans” by Horace Sutton, pg. C7, col. 2:
The local types shower all dishes with generous droplets of Tabasco, a local explosive known popularly as Cajun Ketchup.
Google Groups: rec.food.cooking 
request: ketchup!
Nancy Berry
Cajun Ketchup
Recipe By   :
Serving Size : 1   Preparation Time 👎00
Categories   : Sauces         Cajun
Amount Measure     Ingredient—Preparation Method
Van Geffen VGHC42A
1/2 cup       Onion—finely minced
1/2 cup       Green onions—finely sliced
1/2 cup       Red bell pepper—mince fine
3             Pickled jalapeno peppers—seed,
2     medium     Cloves garlic—minced
1/4 teaspoon     Dried thyme—crushed
1     tablespoon   Olive oil
1 1/2           Bottles ketchup
3/4 cup       Canned crushed tomatoes in—puree

In a medium saucepan set over medium-low heat, saute the onion, green onions, red pepper, jalapeno peppers, garlic and thyme in the olive oil for 10 minutes, until the vegetables have softened. Add the ketchup and tomatoes and bring to a simmer. Cook, partially covered, 5 minutes, stirring occasionally. Transfer the ketchup to a bowl, cool and refrigerate until ready to use. Can be kept in refrigeration 2 weeks. Yield 3 cups.
Tabasco: Cajun ketchup
CBS News
Published on Feb 3, 2013
As football fans flock to New Orleans for the Super Bowl, many will partake of what’s known as Cajun ketchup: Tabasco pepper sauce. Bill Geist reports on this fiery condiment.
CBS News—60 Minutes
Tabasco: Fighting bland food since 1868
The hot sauce industry is on fire with revenue of more than a billion dollars, but it all began with just one name: Tabasco
The following script is from “Cajun Ketchup” which aired on March 16, 2014. Dr. Sanjay Gupta is the correspondent. Sumi Aggarwal, producer.

Harold Osborn: All this land protects the island, protects it from storms—protects it from erosion. And it’s part of our heritage.
That heritage includes unique Cajun musical and culinary traditions that the McIlhenny family cherishes.
[Tony Simmons: If you work on the leg to get some of that nice crab meat…yeah.]
And at the heart of Cajun cuisine is Cajun ketchup.
carter mcgary
This>> “@ChrisBranchTNJ For anyone watching 60 Minutes right now: zero people call Tabasco “cajun ketchup” down South. #smh””
7:20 PM - 16 Mar 2014
Watch a Rare Look Inside the Tabasco Sauce Factory
Monday, March 17, 2014, by Erin DeJesus
Tabasco sauce — also know in some parts as “Cajun ketchup” — is apparently one of America’s most prolific exports, so CBS’s 60 Minutes investigates the story behind the storied condiment.
Joy phillips
Call me late but apparently “we” call Tobasco, Cajun ketchup? No, I don’t, and tell whomever does, stop.
5:49 PM - 17 Mar 2014
@60minutes on Tabasco was good—but cringed w/ repetition of “cajun ketchup”...Tabasco marketing BS (?), but @drsanjaygupta ate it up. #pun
8:00 PM - 17 Mar 2014

Posted by Barry Popik
Texas (Lone Star State Dictionary) • Tuesday, March 18, 2014 • Permalink

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