I know!

it's glorious.

It's like Lennie Small trying to pet a mouse.

I hate scrambled eggs unless they are beaten to death like this.

Needs salsa.

Didn't watch it.

I sometimes enjoy scrambled eggs with ketchup, and I feel like watching a video of it would put me off it for life.

Incidentally I just discovered Huy Fong Sriracha Ketchup, which is actually manufactured by Red Gold, and I love it!

http://clubandresortbusiness.com/wp-content/uploads/2015/06/Un known_small.jpg

oh and the 'X in a hot dog bun' videos have seriously trolled me, 10/10 rage.

Burn in hell

I was going to say, replace the ketchup with sriracha and it's not so outlandish, since I've put it on eggs and I know people who eat white rice mixed with sriracha.

Re: ketchup and spaghetti - what are you, Thai? When I was working in Thailand I found that pasta sauce apparently isn't to their liking, and that they substitute ketchup. First time I ordered a pizza I made the mistake of not specifying that I wanted red sauce because I thought pizza was pizza was pizza. I got some pizza with some kind of gross cheesy white sauce and a fistful of Heinz ketchup packets.

What, have you lost the will to live?

I'll admit, if you start with a good ketchup, add lemon and horseradish, you'll have an excellent condiment for cold shrimp. Otherwise, leave that shit alone.

Richard Nixon used to famously love cottage cheese with ketchup. Cottage cheese and ketchup was to Richard Nixon what fried peanut butter and banana sandwiches were to Elvis. It sounded so bizarre, yet so intriguing, that I decided to try it. I haven't been able to eat cottage cheese any other way for forty years.

Still a terrible president, though.

Nah, Spaghetti and ketchup was a favorite of a couple of my latch key kid buddies when I was growing up. It's fucking gross, but kind of takes me back in a weird comfort food kind of way.

Sriracha is fucking disgusting

Disgust is a subjective experience, and I'm sorry that is the way your body reacts to sriracha, Gmork, because it is an interesting condiment, and I hope your intense dislike for sriracha does not discourage you from trying other types of Asian chili sauce!

Anyway, of those four, my list would probably go tabasco < sriracha < ketchup < salsa, although "salsa" is a very broad category, and different situations will obviously call for different condiments.

Ketchup second? Very interesting. As a comfort condiment? Or is there more to know about ketchup?

I don't intend that to be condescending or classist. I can certainly appreciate ketchup. I've read an interesting piece on the merits of margerine vs butter proper. Is ketchup in the same ballpark? Also, I thought sriacha was universally loved......

I put ketchup second simply because of its versatility. Ketchup is never my first choice, but it's usually at least _a_ choice. (sriracha, when appropriate, is usually better than ketchup)

I should add that I don't really consider myself to be THAT big a fan of American cuisine's standard array of condiments. Ketchups and hot sauces an salsa are fine and I will happily eat them when available, but the only ones I regularly keep stocked in my own house are mayonnaise (which I hated as a kid, but have since warmed to) and relish (which is probably my favorite from this category).

I DO consider myself a big fan of Indian and Asian condiments, however. Hoisin is king (I go through an average of one jar per week), and I also make extensive use of chutneys (Chunda Mango, Major Gray, Brinjal Pickle etc), cilantro-yogurt sauce, duck sauce, sweet chili sauces, and peanut sauce.

There is no application for ketchup that cannot be performed better by salsa.

Come to think of it, I love hoisin, but I have never purchased it for private use. I need to rethink my condiment cache. I've been a bit of a square.

Ketchup is kind of a punk condiment. You _can_ do some interesting things with it, but you _can't_ tell people you're using ketchup to do it.

I have rolled shrimp and avocado with some doctored ketchup as described above. It's kind of a cheat if you don't have ume plums or such things. The resulting sushi is quite tasty.

As suggested, cold shrimp cocktail is superb. Fish cakes as well.

Frankly, all the bottled stuff leaves me a little cold. I used to use quite a bit of sriracha but now I pressure cook dried chili's in oil. Ancho's and California's. That's the naz, my friends.