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by mbg721
1822 days ago
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I may be in a bit of a bubble then; I think I've only been to one restaurant that made their own ketchup (for their duck-fat fries, and they were definitely an outlier). I'm sure now that I'm looking out for them, I will now see high-end small-batch ketchups everywhere. |
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I'm curious how trends will go in the future -- maybe next year will be all about artisanal small-batch ketchups, who knows -- but it wouldn't surprise me if ~everyone who likes ketchup on things is perfectly happy with Heinz 57 and ~most people who want something else for their burgers, fries or steaks want something different. BBQ sauce, mayo, mustard, sriracha, guac, mole... and not just "ketchup, but better".
Like, imagine your friend excitedly dragging you to a new restaurant, where they serve their house-made fries with ________. The world of things that can go in that blank is so large I have a hard time imagining "artisanal ketchup" being the thing that wins out.