Harkening back to my youth, I remember much of my childhood entertainment featured a lot of green slime. Particularly Nickelodeon’s infamous brightly-colored sludge. Not gonna lie, a part of me has always wondered what the green goo tasted like. My eight-year-old self would ask: How come those kids never licked the slime off their faces?
Well it seems like Walmart and Nickelodeon partnered up and recreated the iconic green slime for all to enjoy — in condiment form. While actually a ketchup, the emerald topping will look and feel like slime.
Obviously, that doesn’t sound too appetizing to consume — well, actually that doesn’t sound half bad either.
Until they recreate the texturized original, the new slime ketchup is now available at Walmart locations nationwide. I may grab a bottle and see how it holds up on a hot dog, corn dog, some fries. Stay tuned.
You might recognize Worcestershire sauce as the ingredient to many dishes. It’s found in Caesar salads, chilis, stews, marinades, and even cocktails. You may have even seen the fascinating process in which Worcestershire sauce is made. Have you ever wondered, however, how the popular condiment came into existence?
Step into our time machine, strap yourselves in, and let us play you the soulful stylings of Brian McKnight as we take a trip back at one to discover the origins of Worcestershire sauce.
If the name Lea and Perrins sounds familiar to you, it’s because you may have seen it labeled on many bottles of Worcestershire sauces in the United States. Well these two gentlemen are credited as the inventors of Worcestershire sauce.
According to Josh Chetwynd’s book How The Hot Dog Found Its Bun, the origin is shrouded in mystery.
In 1837, the two chemists created a tangy new condiment that they believed would be a hit among ship stewards going on long voyages. John Weeley Lea and William Henry Perrins convinced them to pack their new “Worcestershire” sauce in barrels as it was believed to be much more resilient to spoiling than other perishable condiments at the time. It was even used by gold miners far from England in the desert wasteland known as Northern California.
People would throw it on oysters, beef dishes, and even eggs.
The origin behind the recipe, however, may as well be a lost grain in the sands of time.
You see, Lea and Perrins were very particular about with whom they shared their popular sauce recipe with. In fact, 150 years after Worcestershire sauce was introduced, only four people actually knew how it was made.
The creators, however, would tell a fantastical tale to their employees on how the sauce came to be. Whether or not this was rooted in truth, has been a subject of discussion for years.
Legend goes, a nobleman from the country of Worcestershire named Lord Sandys approached the two pharmacists with a peculiar request of recreating a similar flavor to the curry he experienced in his time in India serving as the governor of Bengal.
Lea and Perrins set to work, trying their best to recreate the combination of flavors that the nobleman had requested. Unfortunately, they came up short with a sauce that was pretty potent and pretty inedible. They left behind a barrel of their failure sauce where it was forgotten, until months later where a clerk had found it. Upon tasting it, the clerk discovered that the sauce had an excellent taste to it — having fermented for months unnoticed.
While the tale is pretty cool, there are some historical inaccuracies with this origin. Brian Keogh points out in his book The Secret Sauce – A History of Lea & Perrin that there were no historical records that Lord Sandys was ever in India, much less the governor of Bengal.
A similar, more plausible story, says that a Worcestershire author by the name of Elizabeth Grey visited the wife of Lord Sandy. Upon hearing the Lady Sandy’s craving of curry powder, Grey recounted a recipe she got from her uncle who had been a former chief justice in India. Grey even recommended to up-and-coming chemists to try and recreate that curry recipe.
Any guesses who those two might be?
The facts are that the exact origins died with Lea and Perrins. We know it was introduced in 1837 and we know the creators came up with some pretty fantastic accounts of how it came to be. Since the sauce tastes so damn good, we’ll give the enigma a pass.
Today, among all the hip new condiments, Worcestershire sauce is still wildly popular. You can find it in recipes for Sloppy Joe, Bloody Mary, steak, burgers, and even crab cakes.
“My dad throws it on everything,” said fellow Foodbeast Brayden Curtis.
When asked if the Curtis household had any more bottles we could use for stock photos, he replied:
Condiment containers aren’t usually the most efficient thing on your table, and they tend to take up unnecessary room. However, designer Shahar Peleg created an answer to the clutter with ‘Stackable Seasonings’.
This unique table set basically takes the basic condiments — olive oil, salt and pepper — and stores them in a chic, stackable manner. The ceramic holders are not only convenient, but they’re also a stylish way to amp up dinner table decor. Plus, the design makes it nearly impossible to knock over your salt and pepper shakers.
Think ketchup reigns supreme when it comes to America’s favorite condiment? Well, time to shatter your reality. Pulling data from Euromonitor, Quartz graphed the growth of ketchup, mayonnaise, soy sauce , barbecue sauce, mustard and steak sauce markets from 2000 to 2013.
The verdict: The US consumes $2 billion worth of mayo each year, while the ketchup market is worth around $800 million — less than half of mayo’s. Soy sauce follows close behind ketchup at $725 million last year, with barbecue sauce coming in at $660 million. Mustard’s market, on the other hand, has been shrinking since 2009 and falls slightly under $450 million.
It’s worth it to note that while hot sauce is valued at $550 million, it’s grown by 150 percent since 2000 — more than ketchup, mayonnaise, barbecue sauce and mustard combined. As Quartz points out, “Hot sauce is having more than just a moment; it’s having a decade.”
A lot of the love is due to America’s rising immigrant population. The influx of Asians and Latinos has made spicy dishes more commonplace and has helped fuel the US’ current obsession with sauces like Sriracha and Tabasco (please refer to the great Tabasco vs Sriracha debate).
Naturally, the rising popularity of hot wings have also played a big part: Americans consume a whopping 25 billion chicken wings per year. “Sriracha, Tabasco, and Frank’s Red Hot, in particular, have really benefited from that,” Matt Hudak, Euromonitor’s US food industry expert, explained.
Paper towels, rags and disinfecting wipes got nothing on this SWITL machine. You can say goodbye to messes for real, for real. No false advertisement here, just a quality machine that doesn’t wipe away condiment spills…it picks them right up. Is it me, or is there something ever-s0-slightly humorous about the ease in which this machine cleans things up?