I love ketchup. I put it on potatoes of all kinds, burgers, hot dogs, onion rings and much more. One thing I have yet to perfect is judging the exact amount of ketchup to squeeze out for the food to be dipped. It’s almost always too much, by a lot. When I’m done there’s always a left over 2-3 tablespoons. You’d think after decades of plating ketchup for dipping I’d be able to properly judge the necessary quantity.
Is there anything you should be able to do perfectly given how long you’ve been doing it, but for some reason still can’t?
Sifting Reality 
On the food theme, I can never get something to reheat in the microwave – either it’s way too cold or too hot.
Josh, is it even possible to heat to the right temp in a microwave? Even with the “tricks” on the net about how, I can never get it either.
I have an eating obsession with ketchup and mayonaise. I have to end the meal dipping the ketchup and mayonaise or some other ingredient to dip in in whatever I´m eating. It´s not good for me to go to a restaurant and they pour in a little plate with some mayonaise when I still have a big stake and fries on the other plate(only happens in Spain). That should be a criminal act.
Oh no! Dont tell me you put ketchup and mayo on steak!
Sorry.
THAT should be a crime
I´m the ultimate outlaw brother… I just have to keeeep on blazing