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Ketchup anyone?
I have company coming and for the first time in my adult life, I had to buy ketchup. Standing in the condiment aisle, oogling all the choices, my mind wandered to why do they call it ketchup anyway? So, I looked up ketchup and found some interesting stuff. There is a question at the end of this, so be patient. Where did it come from? Indonesian and Asian culture invented what we know today as ketchup. The spicy, pickled fish sauce made of anchovies, walnuts, mushrooms and kidney beans, dating back thousands of years was called ke-tsiap or kecap and was popular in 17th-century China. British seamen brought ke-tsiap home with them where the name was changed to catchup and then finally ketchup. It wasn't until the late 1700s though that canny New Englanders added tomatoes to the blend. The big success came in 1872 when HJ Heinz added ketchup to his line of pickled products and introduced it at the Philadelphia fair. The Heinz formula has not changed since, and has become the standard by which other ketchups are rated. Interesting Facts about Ketchup -97% of American homes keep ketchup in their kitchen. -Each person eats about 3 bottles a year. -A tablespoon of ketchup has 16 calories and no fat. -4 tablespoons of ketchup have the nutritional value of an entire ripe, medium tomato. -In 1992, ketchup sales were $723 million. -As with wines, there are good and bad ketchup years depending on how sweet and flavorful the tomato harvest. -Most brands are made from tomato paste or tomato concentrate, boiled down in late summer when tomatoes are harvested, and used throughout the year to cook the final product. -Ketchup made in summer is made directly from ripe tomatoes. -Ketchup is great for restoring the glow to copper pots and pans. The acid in ketchup removes tarnish and brings out the shine. "Fancy" ketchup Some ketchup in the U.S. is labeled "Fancy". This is a USDA grade, relating to specific gravity. Fancy ketchup has a higher tomato solid concentration than other USDA grades. Fancy 1.15 gravity 33% total solids Extra Standard 1.13 gravity 29% total solids Standard 1.11 gravity 25% total solids Health Benefits Ketchup has health benefits which are offset by the salt and sugar content. Ketchup is a source of lycopene, an antioxidant which may help prevent some forms of cancer. This is particularly true of the organic brands of ketchup, which have three times as much lycopene.[18] Ketchup, much like marinara sauce and other cooked tomato foods, yields higher levels of lycopene per serving because cooking makes lycopene in tomatoes more bio-available. Viscosity The ketchup gets stuck right? You have to turn it over and smack the bottom right? Thats because tomato ketchup is a pseudoplastic — or "shear thinning" substance — which can make it difficult to pour from a glass bottle. Turning the bottle over and hitting it helps the ketchup flow by applying the correct shearing force. These techniques work because of how pseudoplastic fluids behave: their viscosity (resistance to flow) decreases with increasing shear rate. The faster the ketchup is sheared (by shaking or tapping the bottle), the more fluid it becomes. After the shear is removed the ketchup thickens to its original viscosity. Secret Lives of Ketchup Lovers If you want to learn the more about a person, look no further than how they pour their ketchup. From dippers and squirters, to sprinklers and smotherers, psychologist Donna Dawson has identified seven "sauciological" types. Those who dunk into a well of ketchup are methodical and trustworthy. But they may also be control freaks who are afraid of change. Ambitious people splodge their sauce in the middle of their food. Creative types squirt and swirl their sauce in thin lines. But deep down they are impatient and do not tolerate fools or time wasting. Those who dot their ketchup are friendly, but live conservatively and dream of adventure holidays. Smotherers are the life and soul of the party, while artists who draw faces and words on their food have an easy-going approach to life. And gourmets who keep ketchup in a cruet appear charming, but deep down may be snobbish social charmers. The Question When I think of ketchup, I think what might be called traditional uses for it i.e. on burger, hot dogs, fries. But, others have used it in, what is to me, are unconventional ways. Nixon smothered his cottage cheese with it. The Japanese reportedly use it on rice. One ice cream maker reportedly once tried to make a ketchup ice cream. Others smother their eggs with it. My Mom uses equal amounts of tartar sauce and ketchup on fish and chips. So how do you use this popular, multifaceted condiment? Are you a traditionalist or a trailblazer, adventurous type of condiment person? |
I have a question:
How many Heinz people versus Hunts people do we have? Medusa HEINZ-girl, all the way! |
I love toast and ketchup sandwiches! But I think the strangest thing I enjoy it on is canned corn (because I don't like canned corn) xD. Not all that weird but on the "normal" ketchup items I tend to douse stuff in it... grilled cheeses especially end up with wayyyyy more ketchup than cheese- in cases like those I'm a dunker...
Jett |
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I do, however make my own cocktail sauce by mixing massive amounts of refrigerated horseradish with HEINZ brand. Hot is guud! :byebye: ~Bleu |
Ahhhhhhhhhhhh....Ketchup!!! Mostly used in the traditional ways here...
Heinz by far is the best! Dunk...grilled cheese for sure...smother.... tater tots....fries....pretty much anything that is bad for me. :) What I don't like is when it's mixed into baked beans.....yuck! Oh, and please don't get it near my eggs....ever. |
Great thread, Kobi!
HEINZ..the ONLY ketchup for me. How do I use it? Welll being that suthern' gal I am....I LOVE to mix mayo & ketchup and dip my tater tots , hush puppies OR hot, crispy FF's in it. I like it only on a BK Whopper...and I NEVER put it on my home cooked burgers OR hotdogs..nope nope.....mayo for me..and ONLY Duke's mayo at that!!! |
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How I use it....dipping versus lines, etc...depends on what it is that I am pairing with the ketchup. Burgers get dots or or smiley faces. Hot dogs get dots or dashes. Fries get dipped into it otherwise the fries get soggy and I can't stand a soggy fry. Now, the dipping technique may also differ. If there are portion control cups available and I'm at a restaurant, I'll use those. If not, I'll pool the ketchup in a puddle to the side of my food. The ketchup and the food really shouldn't touch. It's that soggy, non-consensual flavoring thing again. Quote:
:blink: <----Pro Heinz girl. |
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So who on this site is eating 6 bottles a year? I figure someone here is eating my share. Malcolm Gladwell wrote an article called The Ketchup Conundrum that explains why (despite countless efforts to tweak it, improve it, add variety), the original ketchup recipe remains essentially unchanged. It's a great article. I guess I like reading about ketchup way more than eating it. |
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I'm with you on this one. I dont use ketchup at all, so I never bought it. So, someone on this site is eating 9 bottles a year. LOL. I tend to use mayo on everything, including dipping fries in it. Hellmans only. |
HEINZ all the way!! On burgers I'm a yellow mustard and mayo fan, on hotdogs (LOVE a grilled hot dog!!) I like yellow mustard and chopped onions...I use ketchup very seldom (mostly for fries and every now and then, I like to dip fried chicken in ketchup) but when I need it....I just GOT'S to have it!! :)
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I use a lot of it, but I know it isn't 9 bottles a year!! :| |
ketchup <---- way too much sugar in it!
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I was born in Pittsburgh, Penn...(perhaps you have heard of our football team) so I am definitely a fan of Heinz! Although they make the Hunts in Oakdale CA which is not far from my current home.
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HEINZ, of course!
This thread is giving me a craving for onion rings. It's my favorite food to have with ketchup. I have a weird relationship with ketchup. I can stand the smell of ketchup around other certain smells, like cigarettes (I hate the way they smell anyway but the mix of the 2 is puke-worthy) and other foods. I also think it is disgusting to put ketchup on eggs, tuna salad, and hotdogs. I am vegetarian so I don't eat those things but the thought is YUCK! |
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HEINZ girl here too. I do not care for Hunts. |
well, i'll rock da boat and admit i'm a hunts ketchup boi. i find it's not as sweet as heinz. mo' tomatoey, lol.
i like a bit o' horseradish dip (ketchup & lots o' horseradish) wit' me hard boiled eggs, hotdawgs & scrambled eggs... |
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I am a Heinz fan, but boy, was I surprised when the Family Dollar Gormet tasted as good, and saved me a couple of bucks :)
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Mmmm, ketchup. My favourite is the store brand. I will put ketchup on just about anything. Fries, tempura, onions rings, mashed potatoes, mac & cheese, eggs - starting to feel like a scene from Forrest Gump - ketchup gumbo...
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I rarely use ketchup because of the sugar content, and the low carb variety simply tastes like tomato paste to me....
Because I love words so much, here was my first thought when I saw your thread: Origin of word The word ketchup is derived from the Chinese ke-tsiap, a pickled fish sauce. It made its way to Malaysia where it became kechap and ketjap in Indonesia. Catsup and catchup are acceptable spellings used interchangably with ketchup, however, ketchup is the way it is popularly used. "Catsup", which dates to the same time, may well be a different Romanization of the same word, trying to come closer to a sound that doesn't really exist in English. In the 1800s, "ketchup" was most common in Britain and "catsup" was most common in the US for reasons unknown. The two words never really canceled each other out because in their formative years, there weren't spelling dictionaries choosing a "correct" version of words. (Many Americans pronounced "catsup" the same as "ketchup" in any case.) Today, "ketchup" is the dominant term in both countries, though "catsup" still has its strongholds, especially in the southern US. |
It's kinda funny that I don't post here since...forever, but a thread about ketchup draws me out.
-facepalm- |
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Best way to eat ketchup: MEATLOAF
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Ketchup is vile, absolutely vile. Cannot stand it and don't like the way many people cover it over their food (I tend to have rather intolerant food habits). That said, I'd instinctively opt for Heinz over other brands because of the old Heinz - Joe DiMaggio story.
I like, in limited usage, HP sauce (not sure if it's widely available across the pond) and hot English mustard. I also love mayonnaise on french fries. |
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and mayo on fries rawks out loud!! |
This thread has me wanting to can my own ketchup now. hmm.... I wonder..
I don't use it too much. I like it on hot dogs, rarely fries. When I see people put ketchup on hash browns I want to cry for the hash browns. . Sometimes mixed with mayo to make that pink dipping sauce for tater tots. Mostly on my burgers I love mayo/mustard (anything that gets close to Burgerville sauce makes me swoon). |
Ketchup Lover
Just sayin that it might be me who's going through 9 bottles of ketchup a year.
Love it. Like disgusting amounts. Heinz for sure in the giant Costco sized bottles Yup. Haters gonna hate :) |
love me some katsup!!
Oh the sloppy-er the burger is with ketchup rolling off the sides and over your fingers makes for one of the bestest burgers! Give it to me sloppy BABY and hold the bacon and cheese!
Oh, BTW I was born and raised in Pittsburgh Pa. home of Heinz Ketchup! and many other Heinz varieties!! Sometimes how you were raised just can't be changed! <wink> |
I don't really use ketchup, unless a recipe calls for it. When I do buy it, I buy Heinz (ARE there other brands?? lol)
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Ketchup makers give customers choices
June 2, 2012 12:00 am By Teresa F. Lindeman / Pittsburgh Post-Gazette Maybe ketchup fans aren't all that focused on high fructose corn syrup, after all. ConAgra Foods, maker of Hunt's ketchup, made a bold move a couple of years ago by switching away from the controversial sweetener in favor of traditional sugar. The Omaha, Neb., company said at the time that it was changing "in direct response to consumer demand." But that was then. A company spokeswoman confirmed this week that ConAgra has switched back, although it will still offer an option for those consumers who are avoiding high fructose corn syrup. "Yes, we made a recent ingredient change to Hunt's ketchup, but will continue offering our 100 percent natural line that contains table sugar instead of high fructose corn syrup," said Lanie Friedman. She added, "Overall, consumer demand for the high fructose corn syrup-free ketchup was not as strong as expected." The company's new approach appears closer to the strategy adopted by Pittsburgh food maker -- and dominant U.S. ketchup maker -- H.J. Heinz Co., which more than two years ago introduced a Simply Heinz ketchup product made with sugar instead of altering the sweetener in its main ketchup offering. A Heinz spokeswoman said giving customers choices to fit their lifestyle and dietary needs seems to be working. In addition to the version made with sugar, there are organic, no-salt and reduced sugar varieties. "By offering a range of options while keeping our traditional Heinz ketchup at the heart of our lineup, consumers can enjoy the great taste of Heinz ketchup no matter what their lifestyle needs may be," Jessica Jackson said. "Simply Heinz is our most popular lifestyle variety today and is widely available at most major retailers nationwide." Nationally, the debate over whether one form of sweetener is healthier than the other is likely to continue, and manufacturers will keep trying to determine where to place their bets. For a couple of years now, any discussion of ketchup on the Heinz Facebook page has drawn a comment or two from someone avoiding high fructose corn syrup. Just this week, when the company asked for feedback on its Dip & Squeeze condiment package, commenter Alan Wilkes posted, "Not until you remove High Fructose Corn Syrup...." One bid to alter the debate by changing the name of the sweetener ran into a setback this week. The Food and Drug Administration rejected a request from the Corn Refiners Association to authorize "corn sugar" as an alternate name for high fructose corn syrup. Among its reasons for turning down the petition, the FDA said sugar is a "solid, dried and crystallized food," but syrup is an "aqueous solution or liquid food." So using the term "sugar" would not accurately describe the food or its properties. http://www.post-gazette.com/stories/...38589/?print=1 |
Ketchup is ok, I don't hate the stuff but I rarely want it on my food. But, once in a blue moon I just have to have it! The bottle in my cupboard is small and when it's finished, or when I throw it out because I can't remember how old it is, I'll buy another small bottle in whichever shop I happen to be in when I think of it. Store own brands are fine, no ketchup snobbery here.
Just last week I threw out an unopened bottle of HP sauce 6months out of date. Dunno when it was bought, I don't remember buying it, but I clearly did! lol The mayo light in the fridge is still in date, pretty sure. I usually buy a couple (maybe 3 if I have a BBQ) of the squeezy bottled stuff per year. Other peoples condiment habits don't bother me unless they are being an arse about it. "I can't possibly eat this burger/fries/sausage butty, because it isn't dripping in ketchup!!" Really? Well there isn't any. Get a grip. |
I rarely use condiments on my food. If I eat a hot dog, I use mustard, saurekraut and mashed potatoes, if I am in the mood for something special. If its naked, I will use ketchup but thats more for lubrication than taste. The dryness of the bun and hot dog makes me gag. Remember, i had surgery to super tighten my hiatus and it is hard for me to swallow most foods without some extra effort.
For hamburgers, i eat them without even a bun. IF I eat them with a bun, I use ketchup but have to have onions to cover the taste of the ketchup. If I eat a fast food bought hamburger, its like eating oatmeal to me. its not real meat. Its not a real burger. Its a mess of psuedoflavors. Its for filling purposes only, not nutritional nor taste value. I dont care what brand. As long as its not the damn green or purple stuff they manufactured awhile ago. my sub eats ketchup like its gods gift to the world. I broke him of putting it on everything I cooked until he at least tasted it. But nothing compared to the Cock....its some kind of sauce that has a rooster on its bottle...spicy sauce. I wont use it. I cant tolerate spicy stuff. And this stuff is only found in one store in our area...and we are almost out. I dont care. He can go buy it. |
ketchup in colors!!
Yup, sure did! Years back (maybe 8 or 9-ish) Heinz made multiple colors in katsup. I remember green, and purple as well as the traditional red. Does any one else remember this?
Also, before they fluffed up the spicy ketchup bottles, the spicy ketchup was pretty good and often used as a starter for a bbq sauce! |
Do they still make spicy ketchup? I'm intrigued. I don't buy ketchup very much but I'm interested in that.
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ummmm that would be a....
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This would be me. And I will take anyone else's share if they dont want it ;-) |
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