How many times have you ordered food from a restaurant only to be endlessly taunted by a stubborn blob of ketchup that manages to maintain a distance of at least 6 inches from the nearest french fry? Indeed, the effort required to unite these two seems most excessive when dealing with the traditional bottled ketchup. Sure, you could avoid the usual problematic pouring methods and simply use a knife to scrape some of that tasty goodness onto the plate below, but your knife will end up looking like it had emerged from a really bad (or good) horror flick.
It turns out that there is an established method that will result in a healthy flow. Check out this fairly detailed explanation and you’ll never have to deal with a naked fry again.
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