7 thoughts on “Ketchup is only relevant if it’s fried”

  1. Silly question.

    What ELSE would one add to a baked spud but a tomahawk or a ribeye?

    The tater should come WITH butter and green onion.

    What’s wrong with you people?

  2. Ketchup is only appropriate for French fries. For sweet potato fries, try honey.

    For a baked potato, butter is enough for me.

  3. Cream cheese, both cayenne and coarse-ground black pepper, and either seasoning salt or regular salt.

    Or ranch dressing. Or scrambled eggs and bacon. Or black beans and rice, right there on it.

  4. ketchup is gross; for potatoes you should add yeast, sugar and water and ferment it for 14 days, run it through a column still at least twice (separating the foreshot and tail); charcoal filter through charcoal; then age it for at least 5 years (preferrably 10) in charred oak barrels

    • this makes an aged barrel finished ‘vodka’ – similar to whiskey. It isn’t really “vodka” any more because vodka is (by definition) “without distinctive character, aroma, taste or color” it is closer to whiskey but based on potatoes instead of the typical grain mixes.

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