Facts About Ketchup

Get sauced: 'Condiments and sauces are the fashion accessories of the culinary ...

We used to think of ketchup and mustard as condiments, but those are so yesterday.

Consumers want to customize the heat or flavor intensity of their foods, driving the condiment market wild, according to a report by Packaged Facts and the Center for Culinary Development .

Packaged Facts is a division of MarketResearch.com , and the Center for Culinary Development is a full-service food and beverage strategic innovation company.

"Condiments and sauces are the fashion accessories of the culinary world, and today more than ever they are a necessary part of the ensemble as diners seek enhanced food experiences and more global flavors, especially in their home kitchens," says Kimberly Egan, CEO of CCD.

Here are several hot trends in the condiments and sauces segment:

• Poutine — a pile of French fries, cheese curds and brown gravy — is everywhere, from fine dining menus to food trucks. Food manufacturers know the combination of ingredients is endless, so look for it even in your supermarket freezer aisle.

• Gastrique, the French reduction of sugar and vinegar, is used in dishes with meat and fruit to balance the flavors. Today’s chefs are using gastriques with meat, fish and even dessert. Sweet and sour used to be a Chinese dish; now it is used for cooking and cocktails.

• Romesco , a red pepper and ground almond sauce from the Catalan region of Spain, is being used in dips, sauces, marinades and more, both at home and in restaurants.

• Aioli , a French-inspired condiment that is basically a combination garlic mayonnaise, is found today in everything from fine dining to McDonalds. Using non-garlic flavors such as lemon, basil, chipotle and others means even more potential for dips, spreads and accompaniments.

10 Facts About Hot Dogs

1. Not just any sausage in a bun can be called “hot dog”. It is, above all, of the Frankfurt sausage, which is always hurrying New Yorkers for the sake of brevity referred to as “Frank.” As the contents of the sausages can serve beef, pork or chicken, and in any case, the meat must be smoked.

2. In New York, the sausage is cooked, and in Chicago steamed. In some states in the northeast of America culinary imagination go so far as to roast hot dogs, even on the lattice. But as a seasoning is always used only chili.

3. Experts advise to never have ketchup and mustard sausage and bun between, and apply them only on top of sausages, otherwise roll impregnated with ketchup and mustard and razmoknet.

4. When eating a hot dog is considered bad manners to wipe his mouth with a handkerchief or something else more than a paper napkin. Bad practice to also file a “hot dog” with any dish, except single-use paper.

5. Good practice to have a “hot dog” on the fly.

6. One “hot dog” supposed to do no more than five bites, the super-long “Vienna sausage” – no more than seven.

7. If you are 18 years or more – do not use ketchup as a condiment, it’s – Children’s seasoning. Adults use mustard.

8. If, after eating “hot dog” your fingers were smeared with mustard, in any case do not wash them under running water. The tradition requires them to lick.

9. Sausage in America call “doggeriz,” which loosely translated could be called “kennels”.

10. National Council on “hot dogs “and sausages (there are in the United States and such agency) released most Americans occupying the question: “Why in the standard package of hot dogs sausages and ten, only eight buns?”

The Council, which brings together the best minds of modern America, said: “This is one of the great mysteries of the universe.

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