Ketchup: A Controversial Condiment?

Growing up, having steak for dinner was always a special treat— birthdays, good report cards, holidays. I vividly remember the smell of the steaks cooking on the grill outside, waiting by the counter as my dad would cut into them, and finally stealing a sample before we all sat down for dinner.

Along with mashed potatoes and peas, one constant on the plate was tomato ketchup. Sometimes if we ran out, we would all wait a few minutes while my mom found another bottle in the pantry. 

We all loved tomato ketchup, but we knew better than to ask for it at a restaurant if it wasn’t already on the table. Why? Purely due to the stigma that tomato ketchup carries. And this stigma isn’t reserved for just expensive steakhouses, as mentioned in a recent Washington Post article. Even the famous Texas Tavern in Roanoke, Va, where nothing on the menu costs more than $2.45, has shunned ketchup for it’s 82 year history. 

I believe this stigma has a lot to do with a conflict in flavors. It is likely that tomato ketchup, like many sauces, was used to cover up the bad flavors of foods that might have passed their peak of freshness. This unsavory role as a masking agent unfortunately stuck through the generations.

However, while few will freely admit it, ketchup is delicious on its own. It’s a fair question to ask- do we put ketchup on other foods, or are other foods used as a vehicle for ketchup?

It’s time for the eating public to openly embrace the deliciousness of ketchup. While a bottle of Heinz may never shake its negative connotation, ‘Chups is here to fill the void. ‘Chups fruit ketchups hit all the marks of traditional tomato ketchup flavor- salty, sweet, sour, spicy- yet they are made to enhance the flavors of other foods, not overpower them. I’ve become very accustomed to pairing ‘Chups with everything from steaks, roasted chicken, meatloaf, and of course hot dogs and hamburgers. 

We’re here to restore the reputation that ketchup deserves!

-Matt

Chief ‘Chups Maker

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