Yup, you read that right.  Ketchup leather. Take a moment to think about what it might be and you'll probably come to the correct conclusion. Or just let me paint a picture for you. You have the perfect burger, cooked just the way you like it all the way down to the bun toasted just right. Until the ketchup soaks through and makes the bun soggy. This is where ketchup leather comes in.

"Ketchup leather's very simply dehydrated ketchup," Ernesto Uchimura, lead chef for Plan Check restaurants explains, "It dehydrates into sheets very similar to a fruit roll-up texture and consistency, but with a ketchup flavor, obviously."

Uchimura was having soggy-bun issues with his signature burger that is served on a panko-crusted bun. Although there is no news on whether or not they'll be expanding to include mustard, relish or mayo leathers, Uchimura does hope his invention catches on in other places.

"I sure hope it takes off," Uchimura says, "I'm just happy to kind of create food and invent products that are functional for me and, if they so happen to be picked up by the public or the public gets interested or other restaurants get interested, I mean, then so be it and I'm happy."

Now you might be wondering if you can try ketchup leather anywhere in West Texas. As far as I can tell, the answer is no. Uchimura works for Plan Check Kitchen + Bar, which only has three locations in Los Angeles. But who knows, maybe someone will learn how to make it over here and we'll all get to have less soggy buns.

Original story: http://www.cbc.ca/radio/asithappens/as-it-happens-thursday-edition-1.3326409/ketchup-leather-the-condiment-revolution-is-finally-upon-us-1.3326411