Do not put ketchup on your dog... ever!
I was reading this story the other day of how The Detroit Tigers fired a hot dog vendor for hating ketchup and it got me thinking about my own disgust for the condiment that everyone but me seems to love: Ketchup.
Apparently Detroit’s own Charlie Marcuse – who’s locally famous for singing while he’s selling hot dogs in the stands at Comerica Park – supposedly took his act too far and was angering fans by refusing to put ketchup on the dogs.
He had a strict mustard-only policy – and ended up getting combative with customers when they disagreed. People were actually so angry with him that they filed enough complaints to get him fired.
Now, I can’t say that I blame them for canning the guy if he was endangering people, but to be blunt I think he was in the right when he insisted on a no ketchup rule that pertained to hot dogs!
Growing up I was taught at an early age that ketchup was for French fries and to cover the taste of bad burgers; mustard however was for everything else (including at times French fries). Think about it, from soft pretzels to perogies, mustard is the world’s most user friendly condiment.
Mustard has every kind of pedigree from basic yellow goodness, to the elite gourmet distinction of a Dijon style that people would ask for while being chaffered around during lunch. Name me one gourmet ketchup hybrid… you can’t, cause there isn’t any!
The Romans were probably the first to experiment with the preparation of mustard as a condiment which undoubtedly contributed to its awesomeness because as we all know: Italians are outstanding cooks, but the first ever appearance of mustard makers on the royal registers in Paris dates back to 1292 … while ketchup wasn’t born the 1690s when the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap which in the 18th century the English eventually termed ketchup. See, mustard even has an advantage in its maturity.
To sum it up I would rather eat a hot dog blessed with a condiment made from the seeds of a mustard plant, than I would a concoction of pickled fish and spices… and like Charlie Marcuse I have to insist on the same for you too.