When Clooney bought his fabulous 18th-century Villa Oleandra here in 2001, it was part of the Heinz ketchup family estate.
A tablespoon of ketchup, for example, contains about a teaspoon of sugar, or about 16 calories of added sugar.
Anyone with an aversion to ketchup would be delighted to learn that Ronald Reagan went 70 years without eating a tomato.
Even the ketchup was rendered onto the plate in three round squirts: one big, two smaller on top.
We would try reviving the chicken with gravy or ketchup, but it never worked.
Whether it was the smell of the cheese or the ketchup we know not, but here better thoughts came over our hero.
When finished, put in some mushrooms or ketchup, and serve up.
Add a little cayenne, ketchup, and salt, and thicken with a bit of butter and flour.
Prepare an additional half pint of good gravy, put into it two spoonfuls of ketchup, and rub down a tea-spoonful of flour with it.
If you have no gravy, ketchup and water is a good substitute.
1711, said to be from Malay kichap, but probably not original to Malay. It might have come from Chinese koechiap "brine of fish," which, if authentic, perhaps is from the Chinese community in northern Vietnam [Terrien de Lacouperie, in "Babylonian and Oriental Record," 1889, 1890]. Catsup (earlier catchup, 1680s) is a failed attempt at Englishing, still in use in U.S., influenced by cat and sup.
Originally a fish sauce, the word came to be used in English for a wide variety of spiced gravies and sauces; "Apicius Redivivus; or, the Cook's Oracle," by William Kitchiner, London, 1817, devotes 7 pages to recipes for different types of catsup (his book has 1 spelling of ketchup, 72 of catsup), including walnut, mushroom, oyster, cockle and mussel, tomata, white (vinegar and anchovies figure in it), cucumber, and pudding catsup. Chambers's Encyclopaedia (1870) lists mushroom, walnut, and tomato ketchup as "the three most esteemed kinds." Tomato ketchup emerged c.1800 in U.S. and predominated from early 20c.