Ketchup in the Buttery

Manet at the Carnegie was one day in PA, Heinz at the Heinz the next. The history museum in Pittsburgh is officially named for the former senator and is not funded by the corporation, but it features a display of the company’s history and products that is both engaging and advertisementy. Note the name of the restaurant in the picture. There must be a hatch somewhere back there.

And check out the products one used to be able to buy:

Have we really progressed as a society when oyster ketchup is no longer at our grocery?

(By the way, for the record I’m with those who believe that Heinz ketchup cannot be surpassed. Artisanal and homemade ketchups, however much the rage, and however much I applaud the artisanal and homemade in most aspects of life, are, at best, hot sauce with no heat, unmarried marinara, condiments to be condemned.)


5 thoughts on “Ketchup in the Buttery”

  1. Yes, I agree with you on the corporate ketchup. Grew up with it, right? There has to be something in it that is awful or wierd or atleast something we (makers and preservers of homegrown food) would never imagine adding to our own concoctions. I’ve tried a couple of times to preserve my own catsup/ketchup but the end result, minus 1 or 2 jars, sits on the shelf unused.

    1. Right. But it’s gotta be Heinz’ corporate ketchup, not Hunt’s! There is now an organic Heinz, so I don’t feel too bad…

  2. I get that. Once I made ketchup that was .this. close. Could not find the recipe the next year, so it was back to the store. Thanks for the museum visit…dreaming of walnut ketchup now.

    1. Not liver ketchup? … Sad about the recipe. I imagine someone has one that gets close, but for me it’s just not worth the effort of trying them all to find it. If you ever do, though, let me know!

  3. My father worked for Heinz in their pilot shop during the 70’s. It also been my standard for manufactured Ketchup’s. Our family always had test run cases brought home for use. My brother developed an annoying need to drown everything with the stuff to meet his finicky tastes. Dad recently shared stories about some of the Ketchup products Heinz worked on. Including a carrot based ketchup. What happens to projects when completed is usually unknown.

    I’ve worked with excess tomato puree some years to make my own. Although the manufactured Heinz is the standard, I find the flexibility to enhance some flavors a strong appeal in home based ketchup’s. Quality ingredients and careful low temperature processing of the tomatoes bring out a quality Heinz can’t match. My partner Lori makes a fermented ketchup that grows on you with use. A bit unusual at first but truly a fine ketchup.
    Great Post!

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