Wednesday, August 17, 2011


What Ever Happened to Homemade Ketchup? | Food & Think: " In addition to being cheap to manufacture—with factories using tomato scraps—the commercial product ended up setting the standard for Americans’ expectation of what ketchup should be: It was thicker, smoother and had had more sugar and vinegar than the homemade varieties."

Don't mess with my Ketchup! The Smithsonian Magazine has an interesting article.  Read a little history of the now all present condiment. Pass the burgers...

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