Quote:
Originally Posted by Double Down
Very interesting, but it leaves me wondering, what makes them all ketchups?
yeah, this is the part i never understood as well, but seeing how the bananna ketchup seems to have the same look and consistency, I would assume that the processing will turn a variety of different ingredients into something fairly similar
i've had a number of fermented fish sauces in asia, i don't like any of them, and I've always wondered if that one is the "original" or not but none of them are remotely similar to what I'd consider ketchup