# Why salt, and no ketchup.

**URL:** <https://boards.straightdope.com/t/why-salt-and-no-ketchup/312443>\
**Category:** Factual Questions\
**Created:** [July 14, 2005, 1:28am UTC](https://boards.straightdope.com/t/why-salt-and-no-ketchup/312443 "2005-07-14T01:28:41Z")\
**Posts on this page:** 1\
**Page:** 4

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**Author:** ![BoringDad](https://avatars.discourse-cdn.com/v4/letter/b/ad7895/32.png) [@BoringDad](https://boards.straightdope.com/u/BoringDad)\
**Post date:** [July 21, 2005, 9:32pm UTC](https://boards.straightdope.com/t/why-salt-and-no-ketchup/312443/61 "2005-07-21T21:32:25Z")

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> [@Mr2001](#):
>
> I vaguely recall, from the introduction of the new fries several years ago, that they have some kind of flavoring on the outside that’s also supposed to hold the heat in.
> 
> I have nothing against “coated” fries. The ones at BK taste fine to me, and proper curly fries (as seen at Arby’s or Jack in the Box) are _always_ covered with something.

The BK fries coating is not even a flavoring, just a non-soggifier. So if the fries are too old and get cold, insead of cold soggy fries that you throw away you get cold tasteless cardboard sticks. Even ketchup cannot save them. Perhaps coated fries are the reason people use mayo? To completely drown all cardboad immitation fry flavor?

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