Quote:
Originally Posted by BenG
Ketchup I mainly use on hamburgers. If the fries are good enough they don't need anything but salt, though sometimes I use vinegar too. Mustard is my go-to condiment.
I like buttermilk if its tangy, but some brands have a more yogurty, chalky taste I don't care for. I sometimes crumble cornbread in a bowl and cover it with buttermilk for a light supper.
And Malcolm Gadwell has an interesting article on ketchup.
Mustard now comes in dozens of varieties. Why has ketchup stayed the same? |
I seldom eat ketchup anymore (although I don't HATE it), and I won't drink buttermilk straight but I love it in recipes. My go-to condiment on fries and baked potatoes, for example, is homemade buttermilk ranch dressing.
Ketchup tried branching out at least here in the US. We had colored ketchup for awhile for kids (purple ketchup? Even the kids protested) and some with added flavors, (I actually quite liked the garlic one). But apparently, it didn't sell well enough.