Hi everyone. My name is Mac, and I was a ketchup baby...
The Doc took Mom off salt completely when she was carryin' me (she was 39 when I was born), and apparently she put ketchup on EVERYTHING for flavor. I may have literally had it in my veins.
I do love the stuff (bread dipped in ketchup has always been a favorite snack), but I don't put it on everything. Not usually on chicken/turkey, eggs, or hot dogs, for example. But beef, pork, and seafood often get it applied liberally. And of course, french fries.
I use more mustard than catsup( sandwichs, corndogs,eggs,hashbrowns,french fries) but i like my steaks dry i wont to taste the flavor and tell if it was cooked right or just hastely throwed on the fire by someone that dont know how to cook a steak, pork, chicken and fish the same way dry. I use to eat rach dressing on my salads til i discovered there is other things to put on it that makes it taste a whole lot better.
I could not load the article but think it has to do about a shortage in foodservice packets of ketchup. I have not heard of any issues with retail brand and their supply.