August 24, 2012
Time for Technology to ‘Ketchup’ with Condiments
“Stick a knife in it!” “Smack the bottom.” “Hold it at a 45-degree angle and tap the 57.” Every ketchup connoisseur has their own technique for coaxing the tomato topping slowly out of a newly opened bottle. But things can get down right dangerous as diners flail around trying to get the last ounce of …
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