stackyFACTSDipping your french fries used to be an intensely gnarly experience.
Dipping your french fries used to be an intensely gnarly experience. The word 'ketchup' derives from the Chinese 'kê-tsiap', which was an ancient, pungent brine of pickled fish entrails. British sailors brought the concept home in the 1700s and tried replicating it using mushrooms, walnuts, and oysters. It was essentially a dark, salty, rotten sludge. Tomatoes weren't added to the recipe for another century because Europeans genuinely thought tomatoes were poisonous.
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