US restaurants face ketchup packet shortage amid Covid pandemic
You can forget toilet rolls, ketchup is the new unicorn.
US restaurants face ketchup packet shortage amid Covid pandemic - BBC News
Regards,
Jay.
So, Who has been Hoarding All the Tomato Ketchup, Then?
- Thread starter mawnansmiff
- Start date
SmokingPipes.com Updates
Watch for Updates Twice a Week
PipesMagazine Approved Sponsor
Site Sponsors
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
PipesMagazine Approved Sponsor
- Status
You can forget toilet rolls, ketchup is the new unicorn.
US restaurants face ketchup packet shortage amid Covid pandemic - BBC News
Regards,
Jay.
It's just the packets.
www.google.com
There's A Big Ketchup Shortage, But That Doesn't Mean What You Think
Ketchup, the wonderfully acidic condiment for your favorite potato snacks, is currently in short supply -- and, yes, you can blame the pandemic for this…
www.google.com
With McClellands gone I'd thought there would be more ketchup available.
I know last year there was a glut of potatoes as restaurants didn't need any. Are the potato and ketchup markets linked in some way?
I know last year there was a glut of potatoes as restaurants didn't need any. Are the potato and ketchup markets linked in some way?
I'm in the restaurant business, ketchup packet shortage is old news. Now, bacon is thru the roof. We've gone thru every shortage you can imagine, for all key products. My purchasing director aged ten years in the past one. From my office, hearing him yelling at some vendor on the phone is not an uncommon occurence. We have sauce pumps in our dining rooms, and pulled them last March. We just asked the bulk sauce vendor to resupply them and we're returning them in April. We'll see if guests will trust them.
@ssjones
Al, I don't suppose you use vanilla do you? The price on that went bonkers back when I was baking. Like a 10 fold increase.
Al, I don't suppose you use vanilla do you? The price on that went bonkers back when I was baking. Like a 10 fold increase.
I noticed that as soon as Covid hit, restaurants stopped asking if you wanted ketchup. I turned the handgun compartment in my dashboard into a buffet of condiments. I had napkins, packets of salt, ketchup, horsey sauce, and small bottle of hot sauce in there, with a few extra plastic forks and spoons. We would get our food and then set in the truck at the park and eat when we just had to get out of the house.
Hold up - your what?
We just keep change and sunglasses in our dash cubbies. Am I doing it wrong?
Mine has a regular glove box and a hidden one above that. I used to keep a revolver in there for when I had to make bank drops and gold exchanges for the store. Now, I really never have more than a few handful of rings that I wouldn't be heartbroken to just hand someone with a pointy stick. I'm insured.
We have a few extra packets in our fridge. When I'm in the drive-thru, I ask for ketchup and they always give more than I need. What I don't use comes home with me...I'm not going to throw them out.
I have not been to a restaurant in over a year since Covid started and I have no plans to break that streak until everyone gets their shit together. I do take out of course as just the other night me and my 2 sons pounded almost 200.00 worth of sushi. They had Bluefin Fatty Tuna at 12.00 a piece which is average at most places I have been.
If anyone is a sushi fan and have yet to try the Bluefin, you have to get at least one piece. Yeah I know it is stupid money, but there is not a better bite on any fish in any ocean. Make sure it is not just the regular fatty tuna gotta be Bluefin.
If anyone is a sushi fan and have yet to try the Bluefin, you have to get at least one piece. Yeah I know it is stupid money, but there is not a better bite on any fish in any ocean. Make sure it is not just the regular fatty tuna gotta be Bluefin.
That's my technique as well.
We ate at our first set down restaurant yesterday, since this stared. But, we are vaccinated now, so the risk was at least minimal. But, it still felt weird.
Sushi, I love it. It's like a Japanese way to turn $0.25 worth of food into $12.00, with the Midas Touch.
Stay safe, my friend.
FOR TRADE: 1 case (24 bottles) of 64 ounce Heinz ketchup. Looking to trade for aged Virginias.
Cellar back some of that Ketchup. I hear it gets sweeter with age.
There's no shortage of non-Heinz ketchup. Being Canadian I buy French's brand because of the Heinz anti-Canada fiasco a few years ago.
:max_bytes(150000):strip_icc()/232397-homemade-ketchup-ddmfs-28-4x339-2x1-f7eec99de30547a68f0874309605a916.jpg)
Homemade Ketchup
Chef John's homemade ketchup is easy to make in a slow cooker with crushed tomatoes and spices. It's tasty and thick and practically cooks itself.
- 2 (28 ounce) cans peeled ground tomatoes
- ½ cup water, divided
- ⅔ cup white sugar
- ¾ cup distilled white vinegar
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ¾ teaspoons salt
- ⅛ teaspoon celery salt
- ⅛ teaspoon mustard powder
- ¼ teaspoon finely ground black pepper
- 1 whole clove
- Step 1
Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine. - Step 2
Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so. - Step 3
Smooth the texture of the ketchup using an immersion blender, about 20 seconds. - Step 4
Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
Step 5
Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
There ya go, make all of the ketchup your heart desires. It's not rocket surgery. If any old grandma can do it, so can you.
After reviewing this recipe, just use tomato paste instead of ground tomatoes. You won't have to cook it as long as this stupid recipe says.Homemade Ketchup
Chef John's homemade ketchup is easy to make in a slow cooker with crushed tomatoes and spices. It's tasty and thick and practically cooks itself.www.allrecipes.com
- 2 (28 ounce) cans peeled ground tomatoes
- ½ cup water, divided
- ⅔ cup white sugar
- ¾ cup distilled white vinegar
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ¾ teaspoons salt
- ⅛ teaspoon celery salt
- ⅛ teaspoon mustard powder
- ¼ teaspoon finely ground black pepper
- 1 whole clove
- Step 1
Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.- Step 2
Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.- Step 3
Smooth the texture of the ketchup using an immersion blender, about 20 seconds.- Step 4
Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
Step 5
Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
There ya go, make all of the ketchup your heart desires. It's not rocket surgery. If any old grandma can do it, so can you.
Oh man I remember that. I'm a veteran of the Ketchup War as well. If you ever need to talk about anything, PM me.
- Status