This afternoon, in a move sure to flabbergast longtime French fry fans in Sydney, a worker at Fuzzy's Fries offered a patron a plastic packet of ketchup.
Civilization, as we know it, may be in peril.
Former owner Don "Fuzzy" Bacich, who founded the landmark chip wagon at The Esplanade and Townsend St. 40 years ago,* offered a selection of salt, pepper, and vinegar, but had no truck with ketchup.
He knew his proud creations owed their universal acclaim to the golden simplicity of their potatoey goodness. A little salt? Certainly. Some vinegar? Sure. But to slather his chips with the garish, tomato-based condiment...
07 July, 2013