This thread has me wondering how I use ketchup. There’s a 20oz bottle in the fridge, maybe 15% full but I can barely remember using it. A little in some meatloaf glaze (about 50/50 ketchup/Open Pit bbq sauce) a few weeks ago. My burgers are almost always dressed with mayo & mustard but I think I used some ketchup during the summer. A couple tablespoons get used for the awesome Japanese steakhouse knockoff recipe I sometimes make (double the ginger and garlic). If dining out, I might use a little ketchup on fries, hashbrowns or other fried potatoes but I don’t cook those at home and rarely get carryout.
I’ll be using chili sauce for a while once this bottle of ketchup is gone.