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"Part of what ketchup means to people is the experience of the bottle. It is seeing the certain flow of the actual ketchup itself and the viscosity. I think one of the things we really hit on is how we can be different just different enough from the ketchup that people are used to, but people will still call it ketchup. Putting it in the bottle at a restaurant immediately communicates, 'OK, this can be called ketchup,' because it comes from outside the kitchen." -- Scott Norton on Meet Your Maker
Creating Condiments (16:51)
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ketchup, Scott Norton, Sir Kensington's Gourmet Scooping Ketchup, Mark Ramadan, condiments, Brown University, ketchup tasting, barbecue sauce, umami, marinara, acidity, vinegar, tartness, tomato, The Ketchup Conundrum, The New Yorker, Malcolm Gladwell, Howard Moskowitz, research, farm-to-table, Heinz, square jar, glass jar, English, marketing, Grey Poupon, Sir Kensington, monacle, Victorian, high fructose corn syrup, tomato concentrate, natural, organic, whole tomatoes, french fries,A History of Ketchup (14:44)
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Chinese, fish sauce, Spain, Peru, the Old World, fermentation, oyster ketchups, mushroom ketchups, savory, Henry J. Heinz, canning industry, Pittsburgh, prime number, fruit chutney, sodium benzoate, FDA, vinegar, salt, sugar, Dean & Deluca, potato chip, Roberta's, ketchup pizza, cocktails, Lebanese, the food world, craft, micro,Download MP3 (Full Episode)
"One of the great things about covering all these bars is seeing places pop up in neighborhoods that have had nothing before."
--Chris Schonberger of Time Out New York
"My philosophy is basically that all of our judges are trade buyers, because a trade buyer truly has a chance to interact on a day to day basis with the consumer. They know what the consumer wants."
"I'm a beer freak. I'll say this openly, my dogs name is Garrett Oliver."
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