Next culinary adventure: mac and cheese with a special ketchup that made Tasting History's list of worst recipes ever. It'll take me a while to get together all the ingredients, but I'm committed now, because today I bought the requisite massive quantity of salted-not-oiled anchovies.

Okay, it's time. You know the drill: if we had $1,000,000.00, we wouldn't have to eat Kraft Dinner. But we *would* eat Kraft Dinner, or macaroni and cheese, anyway, and we'd get really expensive ketchup for it. All the fanciest Dijon Ketchup!

Well, Dijon Ketchup doesn't really exist - the recipes for it on the Net are disappointing and amount to mixing Dijon mustard with regular ketchup. But I can make fancy expensive Victorian "white ketchup," and that's today's project.

This recipe is going to make a *lot* of ketchup. Given the difficulty of sourcing ingredients, it doesn't make sense to do it on a much smaller scale. So I had to get some mason jars to store the results.

Then it's time to weigh out ingredients.

Crushing a whole ounce of white pepper seemed like the toughest step of the recipe, until I got to the horseradish...