- Tim Love of the Lonesome Dove in Fort Worth, Texas uses Dr. Pepper to marinate Kobe Beef
- David Bouley uses ketchup with a bit of vinegar (called gastrique) as a starter for some of his sauces. It adds a tangy flavor.
- Paul Kahan of Blackbird in Chicago uses salt and vinegar potato chips (a Male Martha personal favorite) as a coating for walleye pike.
My favorite part of the article was the hectoring of using these foods by Jean-Pierre Moullé, the c0-executive chef of Alice Water's Chez Panisse. The Journal quoted him as saying "it's wrong. It's what we fight against." I'm glad some one is out there fighting against commercial ketchup. It makes me feel safer.