I’ve never sampled a ketchup that upon reflection would’ve been considered edible. Maybe I’ve just had the wrong brands, but the weird, treacly substance has always mystified me. I shudder at the thought of it getting on foods that I intend to eat. But in the interests of historical accuracy, we’ll be serving a “ketchup” at our upcoming pop up restaurant (http://www.scrumptiouschef.com/food/2013/5/29/Austin-Daily-Photo-East-Austin-Burger-Project) when we tackle Uncle Dave’s Hamburger Stand’s burger platter from 1896.

Dave Fletcher had learned how to “french fry” potatoes from a colleague in Paris.


Was this the invention of the form? I’m not sure, but in surveying historical data, I discovered that Fletcher was serving these fries along with a “thick tomato sauce”


I know that a lot of chefs, cooks and homemakers read this blog, and I’m turning to y’all for help. Please submit your handmade ketchup recipe. The winning entry will get supper for 2 at our Sat June 8th East Austin Hamburger Project Pop Up.

Thanks y’all.

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