Heinz ketchup in glass bottles has been around for over 140 years, and for all of that time, aspiring condiment-eaters have been working hard to actually get the stuff out of the bottle. Fortunately for our fries, there are scientists who study this kind of thing, and have shared the best way to get ketchup out without splattering it or resorting to sticking a knife in the bottle. [More]
Change: it can be a terrifying, unsavory experience for dedicated folks who already know what they like. That’s why Chick-fil-A is bringing its classic BBQ sauce out of retirement, after replacing it with a “Smokehouse” version this summer that failed to please some loyal customers.. [More]
Take a peek in many consumers’ refrigerators and you’ll likely find a bottle of ketchup from Heinz and a bottle of yellow mustard from French’s. That typical scenario could soon be turned on its head now that the two companies are encroaching on each other’s turf with Heinz finally jumping into the mustard market with both feet and French’s entering the tomato fray with its own take on ketchup. [More]
We’re sure you’ve had that feeling when you see a new invention trotted out by a big company, that moment of, “Hey, I totally had that idea first!” A Michigan entrepreneur took that feeling and turned it into a lawsuit against H.J. Heinz Co., saying the company ripped off his invention when creating its “Dip & Squeeze” ketchup packets.
We’ve all got a somewhat innate sense of where to store the foods we eat in our modern cultures — you’re not going to stick your ice cream in the pantry and expect it to stay frozen, or freeze your fresh apples. But what about butter — countertop or refrigerator? Should I really use that “eggs” slot on the inside of my fridge door? Answer us, oh kitchen gods! [More]
You squirt it on burgers, dip your fries in it and maybe you even use it as a substitute for tomato sauce (nod judgments). But alas, ketchup is not king of condiments in these United States. No, it would appear that the tile of Most Popular goes to that polarizing condiment, mayonnaise. [More]
For years, some McDonald’s have been charging extra for additional McNugget dipping sauces or other non-ketchup condiments. But charging for extra ketchup is rare, except in Manhattan, where more than a dozen Golden Arches are tacking on a fee for the red stuff. [More]
Sure. You could take a stick of butter out of your fridge and cut a small slice off with a knife to butter your food. If you’re cooking and need to measure out a specific portion of butter, you could use a very sharp knife and follow the guide lines on the wrapper. Or you could buy a Butter Cutter, the device that cuts a perfectly-sized pat of butter for you without dirtying a knife or having to measure.
I recently got a new refrigerator, and everyone knows what that means: the biennial excavating of the ancient condiments. How old is this salsa? How did I end up with three bottles of ketchup? And so on. Today, though, I learned that my standards have been woefully lax when deciding which condiments to keep around and which to toss.
There are a number of ways to let an establishment know that you are unhappy with the service that it provides. Do not, however, follow the example of a 75-year-old Idaho woman who deposited ketchup, mayonnaise, maple syrup, and other sticky condiments in her local library’s book drop, destroying books and evading capture. She recently plead guilty to the crime, and will serve one month in jail.
If anyone’s going to stand up for salt, it’s gonna be the Salt Institute. Yahoo Shine’s Green blog sifts through the organization’s 14,000 uses for sodium chloride and comes up with 46 of its favorites. Here are a few salt uses from that list you may never have considered:
In addition to pale ales, Stone Brewing Co. sells mustards and sauces made with beer. Last week, in a blog post titled “MustardGate 2010,” the company announced that it recently discovered its mustards were beerless. (Or as they describe it, those mustards are “instant beer mustards–just add beer!”) The real mystery is what happened to the beer; the brewer says the kegs sent out to the mustard company were sent back empty.
This bottle of French’s mustard caught Stefanie’s eye with its 40 percent more boast, but she read the smaller print to determine that the label was a sly way of saying nothing at all.
Supporting a opinion formed early in life that restaurant employees were some sort of special breed of genius, here is the Waffle House condiment code cheat sheet. Yes, your order is communicated via a code based on the arrangement of little packets of condiments on an empty plate. Everyone who has ever worked at a Waffle House is smarter than us. —MEGHANN MARCO
Hardee’s is marketing its new 930 calorie, 63 grams of fat Philly Cheesesteak Thickburger with the line “Now meat is a condiment.”