Ketchup Quotes

“Their voice came out of the watch, slow and then all at once, like ketchup.”
― Hank Green, A Beautifully Foolish Endeavor

“Shake and shake the catsup bottle. None will come, and then a lot'll.”
― Richard Armour

“Agent Jones switched to the big screen and a grainy video of MoMo sitting at his enormous desk, a swivel-hipped Elvis clock ticking behind his bewigged head. 'Death to the capitalist pigs! Death to your cinnamon bun-smelling malls! Death to your power walking and automatic car windows and I'm With Stupid T-shirts! The Republic of ChaCha will never bend to your side-of-fries -drive -through-please-oh-would-you-like-ketchup-with-that corruption! MoMo B. ChaCha defies you and all you stand for, and one day, you will crumble into the sea and we will pick up the pieces and make them into sand art.”
― Libba Bray, Beauty Queens

“Smear extremist labels around like ketchup and your country will soon witness bloodshed.”
― Criss Jami

“The crispy crunch of the savory parmesan wings. The thick and smooth Ankake sauce. And under those lies the tender and springy chicken meat that floods the mouth with its umami-laden juices with each bite!
Even the delicate aftertaste unique to the Satsuma Jidori has been vividly enhanced! You would think by adding powerfully flavored ingredients like cheese and pork jowl that the overall taste would become heavy and cloying, but that isn't the case at all!
The answer to that is in the Ankake sauce. I seasoned that Jidori stock with one special secret ingredient.
"Yukihira, quit stalling! What the heck is that ingredient? Tell me! Now!"
"It's ketchup. I used good ol' tomato ketchup to make that Ankake sauce...
... into a special house-blend sweet n' sour sauce!"
"Ketchup?!"
Sweet n' sour sauce is used in a lot of dishes, from obvious ones like sweet n' sour pork, to regional varieties ofTenshinhan crab omelet over rice, and even seafood dishes like deep-fried cod! It's especially handy for Chinese cooking, which commonly makes use of a variety of oils. It's perfect for alleviating the thick oiliness of some dishes, giving them a fresh and tangy flavor.
So by adding the tart acidity of tomato-based ketchup to make my Ankake sauce...
... it wipes out the cloying greasiness of both the Parmesan cheese and the pork jowl, leaving only their rich flavors behind. Not only that, it also brings out the Satsuma Jidori's renowned delicate aftertaste!"
"The base broth of the sauce is from a stock I made from the Jidori's carcass, so of course it will pair well with the wing meat. And to top it all off, Parmesan cheese and tomatoes are a great match for each other!"
"Oh... oh, now I see! That's how you managed to keep from smothering the Jidori's unique flavor!
Tomatoes are one big lump of the umami component glutamic acid! Add the inosinic acid from the Jidori and the Guanylic acid from the shiitake mushrooms, and you have three umami compounds all magnifying each other!
The techniques for emphasizing the unique and delicious flavors of a Jidori... the three-way umami-component magnification effect... the synergy between ketchup and cheese... the texture contrast between the crispy cheese wings and the smooth Ankake sauce...
all of those rest squarely on the foundation of the tomato's tart acidity!”
― Yuto Tsukuda, 食戟のソーマ 18 [Shokugeki no Souma 18]

“Isn't ketchup technically a fruit smoothie?”
― Arizona Tape, Beyond the Northern Lights

“I have a trophy cabinet. It’s called a fridge, and I keep my ketchup on the same shelf as my 1991 runner-up.”
― Jarod Kintz, A Memoir of Memories and Memes

“The quirky flavourings of the idiosyncratic ideologue ultimately drowned in the ketchup of redheaded twins and nipples that go spung.”
― Hal Duncan, Rhapsody: Notes on Strange Fictions

“We come on some dangerous quest to a lost underground world and you bring ketchup?”
― Lorna Reid, Darkwalkers

“I liked that he didn't seem to mind taking things slow. Sometimes we'd read books, my head in his lap as he played with my hair or stroked my head. Jonathan had started to alleviate some of the loneliness I faced on a daily basis, and the time I spent with him highlighted how much better it was to experience things with someone who cared about you in a way that was different from your roommate or family. For years, I'd ordered my hamburgers plain and never entertained the possibility of eating them any other way until Janice gave me one with ketchup, and I realized how much better it tasted. "You're like the ketchup in my life," I'd told Jonathan one night on the phone, and he laughed.
"I don't know what that means, exactly, but if it makes you happy, I'm honored to be your condiment." That was another thing I really liked about him. He never made me feel stupid about the weird things that came out of my mouth.”
― Tracey Garvis Graves, The Girl He Used to Know