The Condiment Debate Rages: Ketchup Edition



America: We can do better than this
  • America: We can do better than this
Whoa, hey there, Labor Day Weekend, I didn’t know it was time for you already. I haven’t had enough 90-degree-plus days to feel like it’s time to bid the summer farewell.

But now that holiday cookout time is upon us again, let's continue our conversation on condiments. Mayogate continues, but we all agreed—I think—that the more mustards, the better. So let’s talk about ketchup. Wait; ketchup or catsup? I prefer ketchup.

For ages — at least, here in the U.S. — there wasn’t much innovation in the world of ketchup (Heinz EZ Squirts notwithstanding).

Though some people get passionate over the rivalry between the two major players, Heinz and Hunt's, I frankly have never really been able to discern much of a difference between them. Though I always buy Heinz.

Now things are starting to get more complicated. Restaurants and home chefs are making their own ketchup. Artisanal ketchup. They’re also amping up regular ketchup with added ingredients such as chipotle, soy sauce, Worcestershire sauce, curry and Sriracha. And in the United Kingdom, mushroom ketchup (which actually contains no tomatoes) has been on the table for hundreds of years. As you can tell from this article, the Brits are on top of this ketchup thing.

But here in the States, we’re just now getting there. Around town, my favorite ketchups are the curried ketchup from The Pharmacy (which I have tried — unsuccessfully — to re-create at home) and the chipotle ketchup at {PUB}licity. However, I’m thinking about making my own ketchup soon. A tomato version for sure, but maybe also an anchovy-less mushroom ketchup.

Tell me, Bitesters, what's your favorite ketchup? Favorite ketchup recipe? Or favorite ketchups around Nashville?

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