Showing posts with label Ketchup. Show all posts
Showing posts with label Ketchup. Show all posts

Aug 22, 2014

Three Quick Hacks

Put a few of those small ketchup packs in the freezer. They stay soft and can be used for small bruises or bumps.

Use the microwave to soften some chocolate in an ice cube tray, then add strawberries for an easy and clean way to make chocolate covered strawberries with no mess (not as pretty, but taste just as good).

If you mix a tablespoon of vanilla extract to a gallon of paint, the smell will be much more pleasant and it will not change the color of the paint.

Aug 25, 2012

Picnics and Barbecues

Just about all the ingredients to make a perfect ‘All-American’ picnic come from German origins.

There is the hot dog, wiener, or a Frankfurter; a pork sausage that originated in 13th century Germany. We also cannot forget the Brats or Bratwurst and Knackwurst, both great grilled. All of these washed down with a chilled beer, while not originating in Germany, was certainly made popular there many years ago.

Ketchup was developed by Heinz, and Mayonnaise, developed by Hellman, both German immigrants. Some of those items are based off earlier recipes (Ancient Rome: ketchup; France: mayonnaise) but the favorites eaten today are definitely German.

Then, of course, there is the Potato Salad. There are many different versions to this dish, one of the most popular variations is the traditional German potato salad.

Aug 13, 2010

Ketchup, Catchup, or Catsup

Ketchup appears to be the original term which is derived from the Chinese condiment ke-tsiap, a pickled fish sauce. A version in Malaysia then became kechap and ketjap in Indonesia.

The word ketchup was first mentioned in Charles Lockyer’s book of 1711, An Account of the Trade in India: “Soy comes in Tubbs from Jappan, and the best Ketchup from Tonquin; yet good of both sorts are made and sold very cheap in China”.

The modern version of ketchup saw many changes before tomatoes finally became a main ingredient in the late 1700′s. In the 1800s, ketchup was also known as tomato soy.

F. & J. Heinz Company began selling tomato ketchup in 1876. Heinz brought the preferred term to the forefront with what is one of the most successful versions of the condiment. Heinz once offered ketchup in various colors, including purple.


The confusion about names started even before Charles Lockyer wrote about it, since there is an entry dated 1690 in the Dictionary of the Canting Crew which gives it as catchup. Catchup was used much more in North America than in Britain, but catchup is not used much these days.

The term catsup first appeared in a quote by Jonathan Swift in 1730: “And, for our home-bred British cheer, Botargo (fish relish), catsup, and caveer (cavier)”.

Hunt's goes three ways by having Hunts Catsup (east of the Mississippi), Hunts Ketchup (west of the Mississippi), and Hunts Tomato Cornchops (in Iowa only).

The term catsup has since been used by major manufacturers, but most eventually changed to ketchup. Catsup is an acceptable spelling used interchangeably with ketchup. However, ketchup is the way you will find it listed in the majority of cookbooks.

Ketchup Tidbits

Unopened bottles of ketchup may be stored up to one year in a cool, dry place. Once opened, you may store it in a cool environment, away from sun and/or heat, for about 1 month. For longer shelf life after opening, refrigeration is recommended.

The world's largest ketchup bottle is proudly displayed in Collinsville, Illinois on top of a water tower. It stands 170 feet tall.

Ketchup can be used to clean copper utensils, because the acid removes tarnish and shines it.

One tablespoon of ketchup has 16 calories and no fat.

Those who dunk into a well of ketchup are methodical and trustworthy, but may also be control freaks who are afraid of change. Ambitious people drop their sauce in the middle of their food. Creative types squirt and swirl their sauce in thin lines, but deep down are impatient. 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. Gourmets who keep ketchup in a cruet appear charming, but deep down may be snobbish.

On average, each person consumes about three bottles of ketchup a year.