Chances are if you've ever enjoyed a hot dog, burger, fries, or any other of America's fine foods, you've drenched it in ketchup. It turns any delicacy into a simple man's dish, and the French absolutely hate it. In fact, the sauce is banned in French schools, where it can't touch any French food.
Whether you spell it catsup, fancy, or plain, 'ol ketchup, it's all the same thing. It's a sweet and tangy sauce made with tomatoes, vinegar, sugar or some other sweetener, and assorted spices. It can be found most commonly on any restaurant's table as a primary condiment. Common foods you'd throw it on include french fries, hamburgers, sandwiches, hot dogs, grilled meat, and even eggs.
It originated in 17th century China as a concoction of pickled fish and spices. By the time it reached the English in the Malay states in the 18th century, the Chinese phrase k-chiap, or the brine of pickled fish, turned into ketchup. It eventually made its way to the American colonies.
But what makes "Fancy" ketchup so fancy? It's a USDA grade to relate to the gravity of the sauce. Fancy ketchup has a higher concentration of solid tomatoes, about 33%. Though, don't bother slathering your escargot with ketchup, even the fancy stuff. The French won't take kindly to that.
