yumsugar -- To die for.

What Do You Eat With French Fries?

YumSugar — Mon, 01 Dec 2008 07:45:00 -0800

Taste Test: Baconnaise

YumSugar — Wed, 12 Nov 2008 16:15:55 -0800

Bacon has surpassed cupcakes as the food of the moment: In the past year, we've seen it appear in everything from chocolate to vodka to pork-flavored floss.

Its latest incarnation? Baconnaise, made by J&D's, the brand best known for its Bacon Salt. Since I love both mayo and bacon, as soon as I heard about it, I decided I needed to have it.

On its own, the spread had an incredibly creamy, smoky flavor. When used in place of mayonnaise in my lunchtime BLT, it enhanced the bacon that I couldn't get enough of. I even found myself dipping my potato chips in Baconnaise (a bit too salty, but still delicious), and wondering whether or not it would be kosher to just dip the entire corner of my sandwich into the jar. (For the record, Baconnaise itself is certified kosher.)

The best aspect of Baconnaise is the fact that even people who don't like mayonnaise might love it. Aside from its creamy texture, it really bears no resemblance to mayonnaise. And Baconnaise only includes milk and eggs, which means that for once, vegetarians can take part in bacon, if they so choose.

It's my new favorite thing. I mean, why eat regular mayonnaise ever again, when one can enjoy the savory roundedness of Baconnaise? For those of you who have tried it, did you like it as much as I did?

Reader Recipe: Apple Butter

YumSugar — Tue, 28 Oct 2008 15:00:49 -0700

Browsing TeamSugar the other day, I was absolutely taken by a Fall recipe. This apple butter was created by Kitchen Goddess founder, Twinkle, when she wasn't able to locate any apple butter in her adopted homeland, Finland. Since she is a domestic divinity, she took matters into her own hands and came up with an original recipe. I can't get enough of apples, and making apple butter (which doesn't actually include any butter) is the perfect way to use up a surplus of the fruit. Plus, it's a healthy spread alternative to jams and jellies. To get her delicious recipe,

Definition: Ponzu

YumSugar — Mon, 06 Oct 2008 15:00:22 -0700

Ponzu
A citrus-based dressing or dipping sauce that is common in Japanese food. Thin in consistency and brown in color, this substance is made by boiling mirin, rice vinegar, fish flakes, and seaweed over heat. The liquid is then strained and mixed with yuzu juice. Ponzu has a tart flavor and is used as a dressing for grilled meats and as a dip for vegetables and sashimi, among other things.

Source

How Do You Like Your Oysters?

YumSugar — Mon, 15 Sep 2008 07:45:00 -0700

A while back, you told us that you love oysters. We do, too! My favorite way to enjoy them is on the half shell, with a little bit of soy sauce and green onion. I have friends who will only eat cooked oysters, though, and I know a few people who prefer to eat them with no dressing whatsoever. Tell me: how do you eat your oysters?

A Condiment Worth Making: New Orleans Rémoulade

YumSugar — Tue, 02 Sep 2008 15:00:16 -0700

I adore shrimp, especially in the Summer, but ordinary cocktail sauce doesn't always do it justice. New Orleans rémoulade, on the other hand, has a bold flavor that transforms simple boiled shrimp into an impressive standalone meal.

Most people are familiar with the French version of rémoulade, a mayonnaise-based sauce made with Dijon mustard and capers. But Louisiana rémoulade — used primarily as a shrimp topping — is made with olive oil, celery, green onions, shallots, and parsley. The reddish tint comes from the addition of paprika and cayenne, and this Cajun condiment with a slight Italian flavor is full of spice without being too spicy.

Rémoulade can be prepared in advance, so try making the condiment on Sunday night then boiling the shrimp for an easy but gourmet Monday night dinner. I even used the leftovers the next day to make a sandwich, so stay tuned for that tomorrow. To learn how to make this simple sauce for shrimp rémoulade,

Do You Like Mustard?

partysugar — Thu, 28 Aug 2008 06:45:56 -0700

Mustard is my all-time favorite condiment. I've even been known to spoon the creamy, yellow dijon kind straight from the jar into my mouth. However, it's quite a polarizing condiment. Not everyone enjoys mustard; do you?Source

Do You Like Mustard?

Yes, I'm with you; I love mustard.

No, mustard disgusts me.

I only like dijon mustard.

I like yellow mustard, but not dijon.

I'll tell you how I feel about mustard below in the comments.

Quick Pickling: Spicy Pickled Vegetables

YumSugar — Wed, 20 Aug 2008 07:45:34 -0700

I am a diehard pickle fanatic, but I realize the same doesn't apply for everyone. This easy pickling recipe for spicy vegetables, however, could convert even the biggest pickle skeptic. The medley of crisp haricots verts and pearl onions goes well in conjunction with meaty carrots and a subtle jalapeño bite.
These veggies are the perfect accessory for a Bloody Mary or lunchtime sandwich. Although this recipe makes a large amount of pickles, my supply is dwindling fast! To stock up on your own,

Easy Pickling: Farm-Stand Tomatoes

YumSugar — Tue, 05 Aug 2008 10:15:03 -0700

As a continuation of my (and America's) recent fascination with pickling, I decided to try a recipe in this month's Food and Wine magazine for quick pickled tomatoes. I love the fact that, like my double-dill cucumbers, this recipe only required a few hours before it was ready to eat. These pickled tomatoes have a smoky, slightly spicy flavor that comes from cumin, fresh ginger, and jalapeños. The high proportion of olive oil in the base imparts a mild flavor on the tomatoes (although you can play with the proportions for a more pickled taste), and the tomatoes last up to three days when refrigerated. To see the recipe with step-by-step photos,

Pickles in Under Three Hours

YumSugar — Fri, 25 Jul 2008 08:00:13 -0700

National Pickle Month may be coming to a close, but pickles are delicious in any month. With a bounty of Summer produce and the rising costs of prepared food, more and more people are taking up home canning. Because pickles happen to be one of my favorite snacks, I decided to take a stab at making them. However, I'm an impatient cook, an attribute that isn't conducive to making pickles. When I came across this recipe for quick dill pickles, I knew it was perfect. To see how these spears went from cucumbers to pickles in under three hours,

A Condiment Worth Making: Blue Cheese Dressing

partysugar — Mon, 07 Jul 2008 12:15:05 -0700

It may be old-fashioned, but I love a good wedge salad. With its crisp, cool lettuce and tangy, creamy dressing, the iceberg and blue cheese combination is incredibly comforting. While good bottled blue cheese dressings exist, there's nothing like the thick, rich homemade variation.

It's not only delicious in the wedge salad, but it's great on spinach salads, tasty as a dip with carrots or buffalo wings, and scrumptious slathered as a spread on steak sandwiches. To learn how to make this simple yet rewarding dressing,

Is This Heinz Ad Inappropriate?

partysugar — Tue, 24 Jun 2008 11:15:36 -0700

In a controversial move, condiment king Heinz has pulled a UK television commercial from the air. Viewers complained that the commercial — which features a single-sex parental relationship — was inappropriate and unsuitable. Nigel Dickie, a spokesman for Heinz, explains why the ad will no longer be aired:

It is our policy to listen to consumers. We recognize that some consumers raised concerns over the content of the ad and this prompted our decision to withdraw it. The ad was meant to be humorous and we apologize to anyone who felt offended.

Considering last week's legalization of gay marriage in California, I think the ad is harmless and in tune with our culture. What do you think? Watch the video below and let me know if you consider this condiment ad inappropriate?

Source

Condiment Candles: Love It or Hate It?

partysugar — Tue, 27 May 2008 05:30:20 -0700

The other day I came across these condiment-shaped citronella candles. Although citronella candles are a must for outdoor dining — they keep the mosquitoes away — I don't know if this ketchup, mustard, and relish set is for me. What if a younger guest mistakes one of these candles for the real thing and gets burned? On the other hand, they're kinda cute and have the potential to spark a mustard vs. ketchup debate. What do you think? Condiment candles: fire hazard or foodie fun?

Condiment Candles: Love It or Hate It?

Love it

Hate it

Undecided

Would You Rather Eat Ketchup or Mustard?

YumSugar — Sun, 25 May 2008 01:30:39 -0700

Condiments can be surprisingly controversial. I just don't understand how some people can hate mustard, for example, while other folks I know would bathe in ketchup if they could. So with all this talk of Memorial Day grilling, I'm wondering which condiment you'd choose.Source

Would You Rather Eat Ketchup or Mustard?

Ketchup

Mustard

It all depends on what I'm eating.

Neither! Yuck!

Other — I'll tell you below in comments.

A Condiment Worth Making: Chimichurri

partysugar — Mon, 19 May 2008 09:07:36 -0700

When I went to South America, I made it my mission to find an amazing chimichurri recipe. The green paste-like sauce is Argentina's most popular condiment. An essential topping for grilled meat, the sauce is incredibly easy to make and much more delicious than anything that comes out of a bottle.

Since Memorial Day is this weekend, I thought you might be interested in experimenting with my recipe. After tasting chimichurri at countless restaurants, I came across this variation at a packed parilla. I begged the waiter for the recipe and wrote it down on a napkin that I still have. To experiment with this scrumptious sauce — it's delicious on grilled fish, chicken, or even vegetables —

Heinz Ketchup Goes Gourmet

YumSugar — Thu, 17 Apr 2008 06:01:33 -0700

Ketchup is ketchup right? Tomatoes, sugar some spices. It's a condiment, not a gourmet sauce, right? Wrong! Maybe it's just because the British seemed more refined than the rest of us, but the Daily Mail is reporting that they're about to receive a gourmet Heinz ketchup.

The new "premium" ketchup has taken the chefs at Heinz over a year to perfect and it will cost three times as much as regular ketchup. According to Heinz it is meant to appeal to folks "who want a more sophisticated table sauce to match their palate."

There's no news on whether or not the US leg of Heinz is planning on releasing a similar product, but if they did, would you buy it?

Source

Yummy Link: Homemade BBQ Sauce and Ketchup

partysugar — Wed, 20 Feb 2008 03:03:31 -0800

In an ideal world, I would have tons of free time to make lots of homemade condiments which I would give to my friends as gifts. First up on the to-make-list: barbeque sauce and ketchup. — For the Love of Food

Definition: Tzatziki

partysugar — Mon, 29 Oct 2007 15:15:00 -0700

Tzatziki
A type of Greek condiment that is served as a dipping sauce. It usually consists of yogurt, diced cucumbers and garlic. It can also include olive oil and fresh herbs depending on its region of Greek origin.

Source

Definition: Harissa

partysugar — Thu, 18 Oct 2007 08:00:44 -0700

Harissa
A hot sauce from Tunisia that is usually made with garlic, cumin, coriander, caraway, olive oil, and hot chilies. It's a great companion to couscous and is used to flavor soups, stews, and other main dishes. The paste is sold in tubes or jars in most Middle Eastern grocers and gourmet markets.

Source

Definition: Tapenade

partysugar — Wed, 17 Oct 2007 12:15:47 -0700

Tapenade
A thick paste-like condiment with origins in France's Provence region. The classic paste is usually made from olives, capers, anchovies, olive oil, lemon juice, and seasonings. However, these days you can find many other varieties, including garlic, sun-dried tomato, or artichoke. Excellent when paired with crisp toast, fish, or meat.

Source

What Kind Of Mustard Do You Like?

partysugar — Mon, 24 Sep 2007 09:13:33 -0700

Image Source

Yummy Link: Horseradish Sauce

YumSugar — Tue, 26 Jun 2007 06:40:18 -0700

In my household, condiments are king. We're always looking for something to pair with sandwiches, meats, bbq, etc. However, we rarely make our own. I think this has to change, because I'd love to make this horseradish sauce using my own horseradish! - Simply Recipes

What Condiment Do You Pair With Your Fries?

partysugar — Thu, 31 May 2007 06:03:18 -0700

Condiments Periodically Go Bad

YumSugar — Fri, 18 May 2007 11:59:32 -0700

My friend sent me a link to this great Table of Condiments that Periodically Go Bad - which is pretty much like it sounds - a table listing out the shelf-life of different condiments. The site that posted the table found it in some "weird day planner from 1997" and they're not claiming the info to be fully accurate, but it looks like decent advice. If anything, I think most of these are underestimated (I'm pretty sure honey lasts longer than 8 months). Either way, it's pretty fun to check out.

Yummy Link: Mango Chutney

YumSugar — Thu, 17 May 2007 10:45:19 -0700

It's about time I made my own chutney. This recipe for homemade mango chutney seems pretty straightforward and looks absolutely amazing. - Simply Recipes

Do You Like Mayonnaise?

partysugar — Thu, 26 Apr 2007 06:58:31 -0700

The other day I was in a meeting and somehow we started talking about mayonnaise and its likeability level. DearSugar confessed that she's not a huge fan and several others stated that they found the condiment down right disgusting. When it was my turn to speak in a voice barely above a whisper I said, I actually really like mayonnaise and it's because I do! Homemade mayonnaise is absolutely wonderful -smooth and creamy and easily enhanceable. Simply put, mayonnaise is a homogeneous mixture of egg yolk and oil - two incredibly common ingredients that are seriously low on the nasty scale. The way that I see it is you either like mayo or you don't and I'm wondering if I'm the only one who likes it on sandwiches and with calamari and French fries...so, do you like mayonnaise?

Do You Like Mayonnaise?

Yes.

No.

Sometimes, it depends.

Other (see what I have to say below).

What Kind Of Salsa Do You Prefer?

partysugar — Thu, 01 Mar 2007 09:56:55 -0800

According to Everyday Food, salsa is now the most consumed condiment in the United States. Salsa is so widely popular that it beats out the all-American condiment of ketchup. I have to admit, I enjoy salsa more than I do ketchup for one simply reason: variety. The taste of ketchup is a pretty stable, uniformed flavor, ketchup always tastes like ketchup. Salsa, on the other hand, can be made hundreds of different ways with distinct ingredients: tomatoes, jalepenos, cilantro, tomatillos, etc. Every salsa is unique right down to the texture of the mixture. While chips and salsa will always be a classic combination, much like ketchup and French fries, salsa can be used to season fish, meats, and chickens, as well as liven up south of the border style dishes and soups. I prefer a chunky tomato based salsa (medium-hot) with a thick authentic Mexican corn tortilla chip. How about you reader, what kind of salsa do you prefer?

What Kind Of Salsa Do You Prefer?

Tomato based chunky.

Tomato based pureed.

Salsa verde-chunky or pureed.

Any kind as long as it's mild.

Any kind as long as it's medium.

Any kind as long as it's hot!

I don't like salsa.

Other - please share you favorite salsa below.

February 15, 1758: First Mustard Ad Published

partysugar — Thu, 15 Feb 2007 03:28:36 -0800

Mustard is my favorite condiment, I don't know what a ham and cheese sandwich would be like if mustard didn't exist. Luckily mustard has been in existence for almost all of time and the first recipe showed up in 42 AD. Mustard is made from crushed mustard seed that is flavored with some sort of liquid: water, wine, vinegar or beer and seasonings. It was brought over to the new land by the colonialists and the first advertisement for the first jar of mustard to be sold in America was published on today's date, February 15, 249 years ago in 1758. A certain Benjamin Jackson wrote the following advertisement in the Philadelphia Chronicle:

BENJAMIN JACKSON, Mustard and Chocolate maker, from London, now of Laetitia-Court, in Market-Street, Philadelphia, Prepares the genuine Flour of Mustard-seed, of all Degrees of Fineness, in a Manner that renders it preferable to the European, or any other, which is easily demonstrated by Proof. It excels all other for Exportation, and it will keep perfectly good any reasonable Time, even in the hottest Climates, and is not bitter when fresh made, as other Mustard is, but when mixed only with cold Water, well seasoned with Salt, is fit for immediate Use.

There you have it, the official first ad for mustard for your enjoyment. I wonder how he demonstrated that his mustard was preferable to that produced in Europe. I would have liked to see good old BJ prove it.

Source

What's your favorite condiment?

YumSugar — Thu, 28 Dec 2006 00:04:51 -0800

What's your favorite condiment?

ketchup

mustard

mayonnaise

butter

other (tell us below what condiment you can't live without)