My Quest To Make Great Ketchup

This week culinary disaster struck my fair city of Poway, California. Hunts, the last major maker of ketchup that used sugar went over to the evil high-fructose corn syrup said. High-fructose corn syrup is bad for you. Enough said.

The only ketchup still using good ol’ corn syrup is some obscure organic company that charges more than the twice the amount as the bad ketchup and for a smaller size. Pish, pish, and double pish. What are we to do? Organic food is great, but in these economically challenging time we Americans simply do not have the money to buy this organic ketchup. Not without curtailing other purchases and if this happens say hello to a severe recession.

So our choices are high-fructose corn syrup riddled ketchup and an organic-ketchup driven recession. Sounds bad. But what are we to do?

I’m glad you asked. Starting tomorrow, I am embarking on a culinary crusade to come up with a recipe to make an affordable, healthy ketchup recipe. Can a Nobel Prize be far behind?


– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on

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