Packaged Food Video

This Guy Ate SEVEN POUNDS Of Ketchup In 3 Minutes And Every Second Looked Painful

There’s actually an audience for watching people ingest massive amounts of ketchup on the Internet, and after watching this latest Freak Eating video, we can see why. It straddles the line of fascinating and nerve-wracking and you just can’t take your eyes off of it.

Our buddy Nadir, also known as competitive eater Freak Eating, is the type to evoke such fascination in us, especially in his latest eating endeavor when he set out to consume nearly seven pounds of pure ketchup. Freak Eating claims that this might actually be the most ketchup consumed in one sitting documented on the Internet.

The popular condiment typically consists of high fructose corn syrup, tomato paste, and vinegar. Usually, a few ounces is more than enough to get you through a large meal. Seven pounds, however, might as well be torture.

Watch the painful process as he shovels spoonful after spoonful of ketchup straight into his mouth without the aid of French Fries. And if he looks familiar, you may also remember Freak Eating as the dude who broke the world record for eating the In-N-Out 50×50.

Hit-Or-Miss Tastemade/Snapchat

10 Of The Most Loved Condiments Around The World


Whether you’re the kind of person who squirts ketchup all over their fries or dips them (or maybe you prefer mayo or aioli), chances are you’re not omitting the condiment altogether. Spreads and sauces make our meals complete, so take a gander at what everyone else in the world is frantically scooping out of jars.


Tunisia/North Africa


Photo: Delicious

When the Spanish brought chili peppers into 16th century Tunisia, they couldn’t have possibly known they were becoming a part of condiment history. Though the taste evolves as you move through North Africa, this chili paste always has an undeniable kick and consistency. It also serves as the primary flavor within merguez, a North African lamb sausage. With flavor you want to take home to your mother, harissa is a staple at any meal.





Photo: Mother Nature Network

Dating back to the 10th century, the wasabi plant has spiced up Japanese cuisine. The plant requires cold, freshwater with a balance of minerals in order to thrive, making its production very rare. Wasabi’s growing popularity beyond Japan brought about many alternative condiments which are primarily made of horseradish and green food dye. Authentic wasabi spoils within 15 minutes of preparation which led to the tradition of serving it beneath sushi, in order to preserve its flavor.



The United States


Photo: Reference

For many years, ketchup was the head honcho in the U.S. Over the past couple of years, however, Americans declared that mayo was the new sheriff in town. Whether due to a surge in deviled egg popularity or homemade sandwiches, mayonnaise spread throughout the country at an unusually high rate, beginning in 2013. The eggy sauce has its roots in France or Spain, depending on who you ask, but no one can find more uses for it than a Yankee.


Banana Sauce

The Philippines


Photo: The Actor’s Diet

When the United States began influencing the Philippines in the mid-20th century, ketchup caught on quickly throughout the nation. During World War II, a tomato ketchup was a rare sight. Since tomatoes were scarce across the islands, banana sauce aka banana ketchup was invented. Often dyed red to mimic the look of traditional ketchup, banana sauce’s sweetness easily sets it apart from tomato ketchup while still sharing many of its uses.





Photo: Mashable

The Brits initially had the stranglehold on this substance in a less salty spread called Marmite. In 1923, however, Cyril Callister recreated the recipe from scratch, with more sodium and Vitamin B. The sticky breakfast condiment made from brewer’s yeast cemented itself as uniquely Australian when it became a part of army rations during World War II. In 2015, Aussies started using Vegemite to create alcohol, prompting calls from the government to limit its sale. For some, a law probably isn’t necessary.





Photo: Cooking the Globe

This so-called “Serbian Salsa” is served throughout the Balkan nations as a relish or a side dish. Though, like the nations it’s made in, ajvar’s name changes every so often, the red pepper paste is always dependable. Spread on a hot meat dish or as a cold appetizer, ajvar will prove to your tastebuds that it can wear many hats.





Photo: RecipesHubs

For thousands of years, chutney has been an irreplaceable relish that sweetens or spices, depending on how its made. Ancient holy men, Brahmins, discovered the preservative powers of spices and began to mix them with various fruits and vegetables. The British would eventually carry sweet chutneys to the U.K. as well as its African and Caribbean territories, but Indian chutneys remain complex in taste and texture.


Hoisin Sauce



Photo: Soap

Not to be confused with Vietnamese sriracha, hoisin sauce lends a tangy glaze to any dish. Essentially a Chinese (specifically Cantonese) barbeque sauce, this condiment lies at the intersection of a brown sauce and hot sauce. In fact, Peking ducks would feel underdressed without their healthy coat of hoisin sauce.



Mexico/South America


Photo: Whats4Eats

As early as 3000 BC, the Aztecs mixed chilis with tomatillos. Over the millennia that followed, the recipes got only slightly more complicated and the Conquistadors eventually named this mixture “salsa.” The precursor to many modern hot sauces in the Americas, salsa’s versatility in heat and consistency has given it a wide appeal.


Brown Sauce

The United Kingdom/Ireland


Photo: The Spectator

The popular brand may be HP, but brown sauce by any other name would be as delicious to serve with some fish and chips. Brown sauces can be sweet or tart, but mostly resemble American steak sauces. With a variety of uses in many savory dishes, it’s no wonder you’ll likely find a bottle in any British home.

Hit-Or-Miss Packaged Food Tastemade/Snapchat

Here’s A Handy Refrigeration Guide for 12 Common Condiments

Ever go to a friend’s house and notice that their peanut butter is in the fridge? Or that it isn’t? No need to feel self-conscious, there’s oodles of varying information about condiment storage out there. Ease your mind with this refrigeration guide for a dozen of the most popular condiments.




Photo: Heinz

Refrigerate? Yes.

If unopened, a bottle will last you a full year in a cabinet. Once you pop the top, you have about a month to use it all at room temperature, but you’ll add another five months by refrigerating.




Photo: Dishmaps

Refrigerate? Yes.

You should pay attention to the “Best by” date on your jar of mayo. Unopened, you can go up to four months past it, but you should definitely refrigerate it once opened for three months of delicious sandwiches and “salads.”




Photo: Buzzfeed

Refrigerate? Yes.

Mustard can go two full years unopened without you having to break a sweat and it lasts about one year in a refrigerator. On a counter or cabinet, however, you can stretch a solid two months.


Peanut Butter


Photo: Elite Millennial

Refrigerate? No.

In the cupboard, PB will go nine months unopened and three months opened without any issues. Refrigeration only tacks on about a month, but should be considered if you’re consuming natural peanut butter because the oils will begin to separate at room temperature.


Jam/Jelly/Fruit Preserves


Photo: Harvest to Table

Refrigerate? Yes.

These guys will give you a full year to enjoy them, regardless of where you put them, but refrigerating them immediately will help, ahem, preserve the flavor.




Photo: Recipeshubs

Refrigerate? Definitely.

Unless you’re immediately freezing it, salsa should be enjoyed within the first two weeks it was made/bought. Jarred salsa can last 18 months on a shelf, but only one month in the fridge once you’ve started to dip your chips.


Maple/Chocolate/Caramel Syrup and Honey


Photo: 21food

Refrigerate? Only honey and maple syrup.

Whether or not it’s open or cooled, you’ll get about a year from any syrup of your choice. If temperatures in your home significantly fluctuate, you should at least slide the maple syrup and honey into the fridge door to prevent fungal growth.


Hot Sauce


Photo: NPR

Refrigerate? Nope.

As long as it’s vinegar based, your favorite hot sauce will give you three spicy years out on the counter. Why would you try to cool it off?




Photo: Microbial Foods

Refrigerate? Mandatory.

In Korea, there’s no such thing as “bad” kimchi. Since it’s already gradually fermenting, the flavor profile is constantly changing. Kimchi over two years old is considered a potent delicacy and used to make different dishes than “fresh” kimchi. It’s mostly up to your personal tastes as to how long you keep your kimchi, but a stable temperature is so important, there’s actually a specific refrigerator produced for its storage.


Salad Dressing


Photo: Ranker

Refrigerate? Yes.

You should definitely enjoy any open dressing within a month, especially if it’s dairy based. Most dressings will give you a full year on the shelf, unopened.


Soy Sauce/Tamari


Photo: Food52

Refrigerate? Yes.

Three years unopened in your pantry and two years of use in your fridge? This fermented sauce is the superhero of all condiments. Once open, it can last a couple of months on the counter, particularly in stable temperatures.


Barbeque Sauce

Improving Barbecue Sauce

Photo: Serious Eats

Refrigerate? Yes.

Shelf life jumps from one to four months once you open a bottle, but if you’re stockpiling for the zombie apocalypse, there’s one full year of BBQ sauce ahead of you.

Hit-Or-Miss Packaged Food Sweets Video

Watch How Ketchup Is Made

Until recently, we’ve been using Ketchup cups the wrong way our entire lives. We’ve also discovered nine different ways to elevate the popular condiment using only a few ingredients. Have you ever wondered, as you pound at the bottom of that crimson glass bottle, how the ubiquitous sauce is made?

Science Channel‘s popular series How It’s Made answers that question and gives us a look at the ketchup-creating process. In it, we see the dry components used to make the red tomato-based paste as well as the mixing process with the wet ingredients. Because it’s all in bulk, and not made in a kitchen, the operation is pretty captivating to see.

Everything is then bottled, packaged, and shipped off to stores.

If you love slapping ketchup on food like we do, (scrambled eggs, anyone?) you might get a kick out of seeing how the condiment is mass-produced.

Check out the video.


How To Make Condiments From Scratch

Condiments are the unsung heroes of the food world, and while they’ll never get the recognition they deserve when paired with the usual suspects like burgers, hot dogs, or fries, you really start to notice how dry everything gets once they go missing. There’s nothing worse than a dry sandwich.

To better appreciate how important everyday condiments are, we set out to make our own from scratch.

We attempted the big three: Ketchup, mayonnaise and mustard.

Though mustard was definitely the most time-consuming of the three, mayonnaise was probably the trickiest.

Ketchup? Thankfully, the tomato legend was the easiest to make, by far.

Nonetheless, it was definitely a humbling experience making all the sauces we usually take for granted.

In a world without condiments, we’d probably all react like this. Don’t want that at all.


Israel’s Ruling That Heinz Isn’t Ketchup Opens Up SERIOUS QUESTIONS


Isreal’s Health Ministry isn’t too keen on calling “Heinz” ketchup. In fact, thanks to the low tomato paste content, they’re rejecting the brand as the tomato condiment altogether.

According to Time, the ministry says that the product does not contain enough tomato to be worthy of the name ketchup. They ask for a 10 percent minimum.

This leads to the question, how much tomatoes are actually in our everyday ketchup?

We never knew Heinz contained so little, yet here we are with less than 10 percent of actual tomato paste.

Competitor Osem, a food manufacturer, protested about the amount of actual tomato that exists in a bottle of Heinz. While English labels may still call it “ketchup” the brand must be labeled as “tomato seasoning” in Hebrew text.

An importer of the ketchup is working with the ministry to change the 10 percent tomato requirement to 6 percent. Until then, Israeli consumers will be enjoying tomato seasoning with their food.

So currently a 10 percent minimum of tomato paste is required for ketchup to be called ketchup. If it gets any lower, are we still eating ketchup? Israel’s definitely right in the fact that we may very well be drowning our foods in corn syrup, vinegar and sugar that happens to be red.



Ketchup, 9 Ways


Ketchup has always been an iconic condiment here in the US. The simple blend of tomatoes, sugar and vinegar can be found topping burgers, hot dogs, fries and many other comfort foods.

However, if you’re ready to take your ketchup experience to another level, here are 9 different ways. Found on Misleddit, this infographic gives us a simple ‘how to’ on combining ketchup with other ingredients to create kick-ass hybrids.

From a Bloody Mary-inspired recipe to a replica of popular fast food secret sauces check out the graphic below and start upgrading your ketchup.



This is What Happens When You Chug an Entire Bottle of Tapatio

The Hundreds X Tapatio

Cinco de Mayo has come and gone, but the legend of the hot sauce chugger lives on.

In honor of the festive holiday, The Hundreds created the ultra-limited The Hundreds X Tapatio hot sauce that sold out in a matter of minutes and actually caused their site to crash. It’s that good. But the greatness doesn’t stop there.

Resident videographer Johnny Chang was dared to chug a 10 oz. bottle of the stuff in exchange for $100, and HE DID IT. The entire challenge was caught on camera, and oh my lawd is it cringe-worthy. Johnny was a trooper and defeated the dare in a matter of seconds. Check out the footage below:

Whatever you do, don’t be silly and try this at home. But if you’re interested in adding a bit of The Hundreds X Tapatio hot sauce to your condiment collection, order it straight from their site.

The Hundreds X Tapatio hot sauce & T-Shirt, $36 @The Hundreds

H/T Hypebeast