Among other things, Salt Lake City residents rave over a condiment so simple to make you can do it in about a minute. In fact, it is so simple that it doesn't even get a whole post.
State Nickname: The Beehive State
Admission to the US: January 4, 1896 (#45)
Capital: Salt Lake City (largest)
Other Important Cities: Provo (3rd largest), Orem (5th largest), Ogden (7th largest)
Region: West, Southwest; Mountain (US Census)
RAFT Nations: Pinyon Nut
Bordered by: Idaho (north), Wyoming (northeast), Colorado (east), New Mexico (southeast), Arizona (south), Nevada (west)
Official State Foods and Edible Things: Beehive (emblem - for the honey inside it). Bonneville cutthroat trout (fish), cherry (fruit), Dutch oven (cooking pot), Indian rice grass (grass), Rocky Mountain elk (animal), Spanish sweet onion (vegetable), sugar beet (historic vegetable)
Some Famous and Typical Foods: pioneer and Western foods, and Mormon cuisine (stereotyped as bland and hearty, though a new generation of Mormons and Utahns are redefining it): funeral potatoes, fry sauce; Jell-O, especially green Jell-O salad
Alison Peek  writes for the Examiner about fry sauce - one part ketchup to two parts mayonnaise - saying it goes well not just with fries but beer battered onion rings (she also gives you a recipe for that).
She doesn't have a recipe for fry sauce, but it doesn't matter because I just gave it to you.
For fry sauce, gather ketchup and mayo. After both went bad in the fridge during June's derecho, I had to replenish my supply of both. I went HFCS-free with the generic ketchup from Harris Teeter and the low fat version of Duke's Mayonnaise.
Put one part ketchup in a bowl, any bowl at all.
Mix it with two parts of mayonnaise (I didn't read the article close enough, and actually did one part mayo instead of two, but oh well. It was just more ketchup-y than most)
Mix the two.
Well that was difficult. It really is a simple condiment that you can whip up in a flash. Next time I will have to do it right, one part ketchup to two parts mayo. It is surprisingly tasty. Now to make some onion rings to go with this.
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We're at the point in this series where we are visiting entire regions for the last time. Our Texas posts really were our last visit to the Deep South, as well as the Southwest. Utah, technically, is Southwest, though nothing I made from it qualifies as such. But now it is time to head back to the east coast, as we leave the Beehive State for the land of Ben & Jerry's, cheddar cheese and maple syrup. This is our final foray into New England and the Northeast: on to Vermont.
Badger Jensen, Julie. The Essential Mormon Cookbook: Green Jell-O, Funeral Potatoes, and Other Secret Combinations. Deseret Book Company: Salt Lake City, UT, 2004.
GloZell. "I am Honorary Mormon in Utah ... Green Jello and Funeral Potato". Video posted November 4, 2011.
Lindeman, Scarlett. "Jell-O Love: A Guide to Mormon Cuisine". The Atlantic Monthly, published March 24, 2010.
Malouf, Mary Brown. "In Defense: Utah Food". Salt Lake Magazine, posted June 18, 2012.
Malouf, Mary Brown. "In Defense: Funeral Potatoes". Salt Lake Magazine, posted June 18, 2012.
Moskin, Julia. "Not Just for Sundays After Church: A New Generation Redefines Mormon Cuisine". The New York Times, published January 24, 2012.
Peek, Alison. "Utah comfort snack food: Onion rings and fry sauce" Examiner.com, posted February 5, 2012.
Tiffany (blogger). "Utah's Famous Green Jello Recipe". Raindrops on Roses, posted March 13, 2010.