Who was the first to put ketchup (tomatoe sauce) on there chips(fries) an why?

Answer 1

Who knows? Who cares? Not me. but it sure does taste good.

Answer 2

I dont know ... but they probably had a dodgy plate of chips and wanted to hide the taste ... just a guess !

Answer 3

Well ok, I'll come clean it was me! I've been trying to keep it quiet, but there you go!

Answer 4

dont even know. but sure taste good.

Answer 5

Ketchup (or less commonly catsup) also known as Red Sauce or Tomato Sauce is a popular condiment, usually made with ripened tomatoes. The basic ingredients in modern ketchup are tomatoes, vinegar, sugar, salt, allspice, cloves, and cinnamon. Onions, celery, and other vegetables are frequent additions. In the UK, Ireland, Australia, South Africa, Malaysia, Iran and New Zealand and the Middle East, the terms tomato sauce, red gravy or red sauce are variously used to refer to a vinegar-less variant of ketchup or the variety discussed in this article.

Ketchup has not always been made out of tomatoes. It started out as a general term for sauce, typically made of mushrooms or fish brine with herbs and spices. Mushroom ketchup is still available in some countries, such as the UK. Some popular early main ingredients include blueberry, anchovy, oyster, lobster, walnut, kidney bean, cucumber, cranberry, lemon, and grape.

The largest major commercial distributors of ketchup in the United States are the H. J. Heinz Company, Hunt's, Del Monte Foods, Red Gold, and Brooks Ketchup. Red Gold is the largest privately owned tomato processing company in the world and produces more than 90% of the ketchup that is found in the private label category.

Ketchup is often used for chips/fries, hamburgers, sandwiches and grilled/fried meats. Ketchup with mayonnaise forms the base of Thousand Island dressing and/or fry sauce. In communities where salad dressing was limited, cooks commonly combined mayonnaise and ketchup for dressing. This combination was commonly referred to as "salad dressing", not to be confused with commercial salad dressing, like Miracle Whip. Ketchup is also typically used as a base for barbecue sauce, especially in the Southeast. Ketchup is often eaten on hot dogs, but this is considered unacceptable by most enthusiasts and some restaurants refuse to serve the two together.
Contents
[hide]

* 1 History
o 1.1 Early origins
o 1.2 Tomato ketchup
o 1.3 Later innovations
* 2 Nutrition
* 3 Viscosity
* 4 Etymology
o 4.1 Early uses in English
o 4.2 The China connection
* 5 Ketchup and U.S. politics
* 6 See also
* 7 External links
o 7.1 Other non-commercial recipes
* 8 References

[edit] History

[edit] Early origins

Ketchup existed before anyone outside the Americas had ever seen a tomato. Originally this sauce was made out of pickled fish. It originated in Eastern Asia; the word ketchup is used in Chinese, Malay and Indonesian (e.g., kecap manis - traditional spelling 'kitjap manis'). English and Dutch sailors brought the Asian ketchup to Europe, where many flavourings, such as mushrooms, anchovies and nuts, were added to the basic fish sauce. Whether the tomato was also added to ketchup in England is not certain, and it is likely that this important event first happened in the USA.

[edit] Tomato ketchup

By 1801 a recipe for tomato ketchup was printed in an American cook book, the "Sugar House Book".[1] In 1824 a ketchup recipe appeared in The Virginia Housewife, an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin.

As the century progressed, tomato ketchup began its ascent in popularity in the USA, influenced by the American enthusiasm for tomatoes. Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed to be the first man to have made tomato ketchup a national phenomenon. By 1837 he had produced and distributed the condiment nationally. Shortly, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876.
Small packets of ketchup and mustard
Small packets of ketchup and mustard

Heinz tomato ketchup was advertised: "Blessed relief for Brother and the other men in the household!"

The Webster's Dictionary of 1913 defined "catchup" as a "table sauce made from mushrooms, tomatoes, walnuts, etc. [Written also ketchup]."

Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of sodium benzoate as a preservative in condiments.[2] Harvey W. Wiley, the "father" of the Food and Drug Administration in the U.S., challenged the safety of benzoate. In response, entrepreneurs, particularly Henry J. Heinz, pursued an alternative recipe that eliminated the need for that preservative.

Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part due to the use of unripe tomatoes, which were low in pectin. They were also less vinegary than modern ketchups; by pickling ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor. But the changes driven by the desire to eliminate benzoate also produced changes that some experts (such as Andrew F. Smith[3]) believe were key to the establishment of tomato ketchup as the dominant American condiment.

Until Heinz, most commercial ketchups appealed to two of the basic tastes: bitterness and saltiness. But the switch to ripe tomatoes and more tomato solids added savoriness, and the major increase in the concentration of vinegar added sourness and pungency to the range of sensations experienced during its consumption. And because the elimination of benzoate was also accompanied by a doubling of the sweetness of ketchup, a balanced stimulation of all five types of taste buds produced an almost gestalt effect.[citation needed]

In the past, ketchup was produced from fresh tomatoes after harvesting. Vacuum evaporation made it possible to turn tomatoes into a very thick tomato paste that is easy to store at room temperature. This enables a factory to produce ketchup throughout the year.

[edit] Later innovations
Ketchup on a hot dog
Ketchup on a hot dog

Originally, ketchup was stored in glass bottles and was difficult to pour. While glass containers protected ketchup from moisture and oxidization, the physical properties of ketchup make it difficult to pour smoothly from a glass bottle. Without vigorous shaking, ketchup tends to stick to the inside of the bottle. Physicists explain this by noting that ketchup is a thixotropic power-law fluid. The introduction of polyethylene squeeze bottles made it easier to get the ketchup out. Today, glass ketchup bottles are seldom seen outside restaurants in the US, (Although still common in other countries worldwide, including Great Britain, Australia and Germany) as the plastic squeeze bottles are overwhelmingly more popular with consumers there.

In October, 2000, Heinz introduced colored ketchup products, which eventually included green, purple, pink, orange, teal, and blue.[4] These popular products were made by adding food coloring to the traditional ketchup. These products (as of January 2006) have been discontinued.[5]

Answer 6

i think it was either the french, or chineese.