I stumbled across this picture and thought this looked like my 6th grade science teacher.

I was in Switzerland for vacation in the summer when I stumbled upon this ketchup at a food hall and absolutely fell in love. Arguably the best tasting ketchup I ever had and I couldn’t find it in any of the supermarkets that I pass by in Switzerland! I tried to get it online but they don’t ship to the US and I can’t seem to find any mail forwarding services based in Switzerland. Any leads are appreciated and will be given many kisses from this ketchup loving girl 🙏🏼🫶🏼

I was wearing this white Ketchup t-shirt last Saturday during a 5k run in the Golden Gate Park. Julian might have been the first -definitely not the last- to come and ask me how much I like Ketchup. Later on while we were getting our morning coffee at Flywheel, someone came and asked me if I was also working at Heinz. That’s when I saw his sweatshirt -Ketchup related of course- and we all had a good laugh and started talking. First question from him being: 'where did you get this?' and since it’s coming from my favorite burger spot in France, it led us to talk about Lyon, the food scene, SF and so on.

I wrote about this tee/ story and what good merch should be on my blog if curious: https://k7v.in/lets-talk-about-merch-for-a-minute-or-2

https://preview.redd.it/dhr8civyptqd1.jpg?width=3024&format=pjpg&auto=webp&s=236299984ac5c3f5e615294d9ce296ca51844efd

Was just eatin some chicken bites and thought “I wonder if there’s a subreddit for ketchup lovers” as I recently joined hot dog and onion lovers. Happy to see this was just reopened for posting. To start, I recently got the Heinz simply, which has no high fructose corn syrup. My boyfriend and I just did a blind taste test and couldn’t tell a difference, we actually thought the simply was the regular. Happy that it tastes great😃

1. It’s for dipping. Please do not layer it on a pile of fries. Fries are crispy and salty, ketchup is sweet and tart. Balance things.
2. A good burger deserves the respect of a slightly more than thin layer of ketchup between the beef and the TOP bun. McDonald’s gets a pass.
3. Ketchup should not be refrigerated. This requires planning and careful storage techniques. Don’t buy vats. Small bottles unless you’re planning a cookout.
4. No ketchup on steak, unless with scrambled eggs or a homemade steak and cheese. Makers of steak and cheese made by a vendor/restaurant/joint deserve the respect of no ketchup.
5. Clean the bottle. Every time.

The hot dog debate is for another time.

Stumbled across this old video that was apparently for a Heinz contest for some scholarship.

https://youtu.be/h5qlULxUafY?si=TQBvRwB4DGO6snFt

This is the best ketchup I have ever had in my life, can I buy it from somewhere or is it made in house? I had it at a place called burger monger. Thank you I love you

Hi.

This subreddit used to be restricted and unmoderated, so no one could post. It also explains why there hasn’t been any activity in years. But I just took over, and want to revive it.

You are welcome to share pictures, news, opinions, questions or anything else related to ketchup.

Whenever I eat something with ketchup on it, the top of my head sweats. Seems to be uncooked ketchup (out of the bottle) only. For example, meatloaf typically has ketchup mixed in and this doesn't do it.

Mustard does it too.

A brief history of Ketchup
By u/SM_idk

The word "ketchup" was derived from the Chinese "ke-tsiap", a sauce made of pickled fish. This sauce, instead of being used as a condiment like modern ketchup is, was in fact used as a seasoning. Popular belief is that this sauce actually originated in Vietnam, before spreading to south-eastern China, after which it then spread further to Malaysia and Indonesia.

Eventually, in the 17th century, British sailors came across this sauce, and loving it so much, brought some of it back to Britain with them for cooks to replicate. The Chinese sauce they brought back with them was said to be similar to Worcestershire sauce, and the British used seafoods like oysters and anchovies, combined with mushrooms and walnuts in an attempt to recreate the flavour of the ke-tsiap, and as a result the condiment of mushroom ketchup was born.

When they colonised America, Britain brought some of this mushroom ketchup with them, and there it continued to evolve. The most notable change was the addition of tomatoes, in a recipe from an 1801 cookbook by Sandy Addison, known as The Sugar House Book. This recipe used squeeze-dried, then salted and boiled tomatoes, sieved and mixed with various spices, including nutmeg, cinnamon, ginger and pepper, among others. It is then boiled again until it is thick, then it is cooled down and bottled. Due to the high levels of preservatives (namely salt), this ketchup would last for a long time and also tasted very salty.

The creation of modern ketchup is attributed to many people, so it is somewhat difficult to discern who actually came up with the original idea, but a majority state that the first published recipe for the tomato ketchup, a recipe now well-known to many around the globe, was written by Philadelphian scientist James Mease, in 1812. Mease wrote that the best ketchup was derived from "love apples", the name for tomatoes at the time. Other sources state that modern ketchup was first invented by Henry John Heinz in 1876, but (according to my sources), Heinz's ketchup was only really distinguished by his use of the name "ketchup", used in order to make his version stand out from alternatives, which were still going by the name of "catsup".

Following the success of Heinz' ketchup, the condiment exploded in popularity, gaining worldwide success, and one of the most widespread condiments in the world, with 97% of households in the US owning some of it. No matter what you call it (I personally call it tomato sauce, I was just sticking with the "ketchup" moniker because I was trying to stay as historically accurate as possible), or whether or not you even like it, there's no denying that ketchup/tomato sauce is one of the most famous and versatile condiments in the history of food.

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