I like to add a little Tabasco to my ketchup and stir it in with the first fry.
Sure I can, considering I know exactly how many times they screw up when I ask for a burger “with just catsup” and wind up with pickles or lettuce or something on it.
man, I came in here thinking this was a poll about brands of ketchup.
I wanted to mention Highway ketchup. My mother bought it because it was cheap, and we joked that they made the ketchup by putting the tomatoes on the highway and letting the trucks run over them!
Occasionally I like ketchup with my fries, but I like to mix ketchup with ground beef to make sloppy joes.
When it comes to brands, Hunt’s wins most blind taste tests.
I’m for it for obvious but limited uses, with one proviso: if it isn’t Heinz it’s a food crime. The rest are pretenders.
Note well. Your poll is an epic fail. It wasn’t specific enough about your feelings. Not concise. Useless.
Do you also dump it into your mashed potatoes, potato salad and on top of your baked potatoes?
I like ketchup with, say, Cajun fries because it tempers the spiciness. If it’s just regular fries, then I’d like something to spice them up (like Sriracha in the ketchup).
I used to always put ketchup on my burger, but lately I have just been enjoying either A-1 or BBQ sauce on burgers more.
Ketchup has a time and place but I probably use it far less than average.
No. I’m not a Philistine. 
But I’ll happily eat it on fried potato slices. I used to put it on mashed potatoes when I was a kid, but I grew out of it.
Why do people get their panties in knots over what other people eat? Whether I like mustard, ketchup, or chocolate sauce and marshmallow cream on my hot dog is nobody’s damn business but mine. Other than a touch of yellow mustard on a fast food burger or in chicken/egg/potato salad, I find mustard revolting, sometimes I gag a little if I catch a whiff of brown mustard while making someone a sandwich, but I don’t go around impugning the intelligence of everybody who likes it.
Well, to pick apart your reply. You like yellow mustard on a burger. Not good. Yellow mustard is bland.
Ketchup is the principle ingredient for cooking pad thai noodles (which are stir fried).
Other than that, I have almost no use for it.
Really? I honestly don’t think I’ve ever had pad thai with ketchup (then again, I don’t eat a lot of pad thai.) It’s usually fish sauce, tamarind juice, and chile peppers, ain’t it?
Yet, somehow, just right for a burger. I have probably near a dozen different varieties of mustard in my fridge, but hamburgers and hot dogs get exactly one kind: Plochman’s yellow mustard. French’s will do in a pinch. Nothing else tastes right on those foods.
This…and for the record, I DO put ketchup on steak. 
Ketchup does have a lot of sugar in it. 
Fried potatoes and scrambled eggs. Sometimes glaze for meatloaf. That’s about it for me ( though I’ll tolerate it on a burger, I don’t put it on burgers I make myself ). So it has its place and I usually have some on hand. I just don’t make heavy use of it.
Fries only for me. I prefer other options when tradional recipies call for katsup. Like Barbq sauce on my meatloaf as a glaze and some as an internal ingredient as well.
I do use it to make cocktail sauce if the company needs it for oysers.
Ketchup is half of my special “Emergency Sauce”, for use in cheap restaurants. The other half is yellow mustard. Preferable brands: Heinz and French’s.
Mix red ketchup and yellow mustard on separate plate, using coffee saucer, if necessary. The sauce should be a burnished orange in hue. Use as dipping sauce for grilled meats. Also good with liver.
Dipping meat instead of slathering ketchup and mustard on the meat itself ensures that the ketchup and mustard are properly mixed.
On hamburgers, hot dogs, and french fries. That’s it for me. But I once read that Richard Nixon liked ketchup on his cottage cheese. :: shudder ::