It's like eating Miracle Whip instead of real mayonnaise.
Hot sauce is the only thing I put on my food.
Now I'm loaded up with sodium!
Can't win for losing anymore.
Posted on 04/07/2021 7:02:59 AM PDT by deport
If you're someone who appreciates the phrase "I put ketchup on my ketchup," you'll be interested — and perhaps slightly horrified — to hear about the latest supply chain shortage to hit the country.
As first reported by The Wall Street Journal, ketchup packets are apparently in short supply right now, and restaurants and fast-food chains are struggling to keep up with the demand.
(Excerpt) Read more at nbcnews.com ...
Yes, it’s the acidity that makes it shelf stable. When I waited tables we never refrigerated the ketchup bottles. This is SOP in the restaurant industry. Of course we were cycling through it pretty quickly.
Here’s some commentary including Heinz’s official statement on the matter:
https://www.today.com/food/should-you-keep-ketchup-fridge-or-pantry-t107837
PM for you.
Makes sense from a personal standpoint. :) I always have salsa in the fridge, but no ketchup. I very rarely use the stuff. Just not a fan.
I’m well aware of the packets. Believe it or not, there are plenty of old home cooking restaurants that use bottles.
I just recently returned to ketchup from tarter sauce for fries. But the truth is, I very rarely eat fries.
Ketchup vs salsa...
Two different food groups...and both at the top of my food pyramid.
“Loved that show. Have it on DVD.”
A local hamburger joint has every episode playing all the time. It’s a special treat to go in to eat and find that episode playing on the TV.
IT’S ABOUT TIME!!!!!!
Let the BBQ sauce take over begin!!!
Long live the resistance
There’s Heinz with it’s “little brown children” on the factory line.
Didn’t care much for ketchup before covid but am on a ketchup kick these days. Ack, shouldn’t have nixed it on the last grocery order.
Um... you don’t keep your ketchup in the fridge? Yikes.
—
Growing up, my Mom always kept an open bottle of ketchup on a shelf in the kitchen. That along with an open jar of Crisco for baking and frying. I think the Crisco would go bad after many months. The ketchup seemed to be good forever. This all might have been because my Mom grew up in an age when an “ice box” was indeed a box, with ice, so there wasn’t a whole lot of room to store anything inside it.
Little plastic cups with snap on lids... filled with ketchup from economy size containers..
(the kind of plastic cups used in deli salads...)
Lots of companies put out ketchup without high fructose corn syrup - they use natural sugar instead - - which is much healthier...(Hunt’s has one...)
There are a ton of different ketchup recipes and not all are tomato based. In fact originally it was a fermented fish sauce. Over the years its gotten sweeter and has been standardized by the FDA. I’ve got some old cookbooks and have made some versions from 1920s and earlier. Some were pretty good acme awful but none were like current katchup. I haven’t made them again.
I used to buy one bottle every two years or so.
It is and thats why I look for the ones with less sugar Even Ralphs (Kroger’s) carries it but 8 usually buy at Sprouts and Whole Foods.
It's like eating Miracle Whip instead of real mayonnaise.
Hot sauce is the only thing I put on my food.
Now I'm loaded up with sodium!
Can't win for losing anymore.
good to know I suppose even thou I cant recall the last time I had any brand of the stuff.
Now Worcestershire in a tomatoe paste I whip up works for me on home fries and burgers and steaks and anything else I feel like dumping it on.
“If bacteria won’t grow in it...”
Wow. Didn’t know that. Definitely worth noting.
They (typical fast food places) throw a half dozen in with each order, and most are probably discarded. The short question “Extra condiments?” would save a lot of waste.
My employer manufactures construction chemicals. While raw materials are a challenge, packaging is equally difficult right now to to global supply chain issues.
Since ketchup is pretty much all commodity raw materials and is mostly sourced domestically, I suspect that packaging materials are the challenge.
Plastics are petroleum based and with the deep freeze in Texas, that’s affecting things all down the line.
(yes it’s warmed up but many pipes cracked and must be replaced at the refineries.)
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