Food Floof! Condiment count!
2 years ago
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Are you a ketchup snob? Have a favorite condiment?
Comments (51)LOL! Writersblock, I think "plain" including mayonnaise must actually be a local oddity. California hamburgers normally come with mayonnaise or hamburger sauce (akin to 1000 Island dressing, but with different proportions, sometimes idiosyncratic to the chef), but plain means no condiments, and the vegetables on the side if you don't specify. Rusty, I only heard about burgers not having mayo/sauce when I was lunching with a friend from Boston. I think mayonnaise is common throughout the West. Which drives her nuts. :) When I was a kid, the lack thereof--in kid lore--was a telling point as to why McDonald's weren't "real" hamburgers. :) (It was probably the moms who first said they weren't "real" meaning that they weren't good quality food, and the kids were just trying to figure out why.) I ran out of ketchup, a few days back, in the middle of making Sloppy Joes. I compensated. The resulting mix was very tasty, and did have some ketchup, not to mention mustard, hot BBQ sauce, onions, parsley, S&P, bell peppers, jalapeños, and even some carrots and other odds and ends. That's what's so fun about Sloppy Joes. You can put anything in. It's like a salad. It was very tasty. Reaction? Needs ketchup!...See MoreFestive Food Floof! Do you dare?!?!?
Comments (30)While I've been baking bread and challah (brioche type dough) all my life, the only yeast pastries I've made often are hamentashen in a sweet version of my mother's challah recipe. Last week, I had this sudden thought, "Pumpkin babka!" This has been a great year for pumpkins. So instead of figuring it out myself, I searched for recipes on the 'net, and found a chocolate with pumpkin dough, and one more like what I'd had in mind, which was pumpkin-pecan filling in a rich, soft dough. I usually have great results with blog recipes, and I was sleep deprived, so even though I reviewed the ingredients before saving the recipe, I didn't actually read them through for quality. BIG mistake! I don't know if it's meant to be a sabotage (the comments were useless, only discussing the pretty pictures in the post). It sort of reads, to my bread self like it was partially scalled with oopsies. I've done that scaling a recipe for myself in my head, without writing it down when I was tired. I don't know, for sure, but looking back, it also doesn't match the instructions in the demonstration. It's, um, whack! There were plenty of places where I had warning signs and should have stopped and read it over and quit, but I didn't. I was tired beyond thought. When I started the first step, and it said 2 1/2 TBSP yeast to 3 -4 cups flour, I should have stopped. I just figured she meant teaspoons, and adjusted accordingly. Then I read the gigantic amound of sugar and salt. I always adjust those to taste anyway, so I kept going. When it said 8 eggs and half a pound of butter, I just figured she knew something I needed to learn. Um. No. The result, as you who bake know, was a glutinous cake batter. I added about a cup of flour and ran it with the dough hook and let it "rise" (not that any rising was happening). Good thing I've learned so much about high hydration baking. I poured it out onto the baking mat. There was enough gluten development at this point that it didn't spill away, just made a stable lake. Much as I would have liked to use my big steel bench scraper, one can't on silicone, but a big bunch of cast flour on it, scrape up some goop with the small plastic bench scraper and push it over, led to a more stable mound. Still too soft for even a stretch and fold, but holding its shape as a mound. I covered and let it rise. And it did! And when I heavily dusted with more flour, it was manageable and rolled. It was too soft to twist nicely, but enough so that the middle has a nice distribution. You can't see the layers, though. The dough was still too soft and smushed together. And it was so soft that the outside was almost burning before the inside was done, and the corners were dry because of that. The filing was good. That's a keeper. So is the butteriness of the dough. The end result was fine eating, though not exquisite. I think if I added a little extra butter to the hamentashen dough it would be more like what one needs, and I think more filling proportionate to the dough. I had been surprised that it didn't call for toasting the pecans, but they came out great from raw. Because of the restriction I put on the excess sugar, it's really good with cranberry sauce! While chatting, i mentioned it to the Thanksgiving cousin, and that I'd put the second loaf in the freezer. She asked me to bring it, but I don't know if anyone ate any. At least I don't have to find someone to feed it to! Which is why one tests recipes ahead. I also tried to make the handkerchielf rolls. I don't think there's any saving that one. I mean, they're rolls but they have a kind of gummy mouth feel, and that's after I overbaked them a little! Nasty. The recipe was designed to sell the baking dish. I'm thinking I could rescue them with custard. Pumpkin bread pudding is in the offing. Maybe with a cranberry hard sauce. The worst breads make the best bread puddings!...See MoreWeekend quiz: Condiments?
Comments (27)I've made Annie's pickled mustard seed, but there are other preparations as well. "Prepared" means combined with other stuff and ready to eat. There are recipes/products for lots of different condiments with mustard, ground or whole, but I was focusing on mustardy flavored ones, including whole and ground in the Dijon category because the difference is texture rather than flavor, and leaving the rest to whatever you make or buy. There are also "mustards" that don't taste like mustard, but wouldn't taste right at all without it. We could do a whole thread on mustards ;) My favorite was from a small company which got bought out. The president of the new company did limited runs because his kid liked it, but those petered out (hypothesis is they used up the labels). I've tried to duplicate it without even partial success. It's called Honey Habañero [sic--the word is actually "Habanero" as in from Havana, but the label had the "ñ"] Mustard. There was another brand which was kind of similar but it was starchy and didn't have the right flavor. Pickle relish is a chopped cucumber pickle plus other stuff (such as onion or red pepper), and comes commonly in dill or sweet, sometimes garlic, etc., and, of course homemade is dealer's choice. It's commonly used on sandwiches instead of sliced pickles, and Heinz makes "hamburger relish" which is pickle relish with ketchup in it, and "hotdog" relish with mustard in it. Places which sell hotdogs almost always have accompaniments/condiments including plain dill pickle relish, along with mustard, ketchup, chopped onions and sauerkraut. It usually has too much vinegar for me. Relish is another where the shelf stable national brands have icky chemicals. Refrigerated: "cucumbers, water, salt, garlic, dill, spices, mustard seed, and calcium chloride" - Bubbies dill relish. Here comes the ick: "CUCUMBERS, HIGH FRUCTOSE CORN SYRUP, CABBAGE, DISTILLED WHITE VINEGAR, SALT, POTASSIUM SORBATE AND SODIUM BENZOATE (AS PRESERVATIVES), GUAR GUM, ALUMINUM SULFATE, XANTHAN GUM, DRIED RED BELL PEPPERS, POLYSORBATE 80, NATURAL AND ARTIFICIAL FLAVORS (INCLUDING CELERY), FD&C YELLOW NO. 5 AND FD&C BLUE NO." - Heinz Sweet Relish Homemade recipe "7 large cucumbers, grated, 5 large onions, grated, 2 tablespoons salt, or as needed, 3 cups white vinegar, 3 cups white sugar, 1 cup water, ½ cup all-purpose flour, 1 tablespoon ground turmeric, 1 teaspoon ground ginger, 1 teaspoon ground black pepper" - https://www.allrecipes.com/recipe/232721/cucumber-and-onion-relish/ Dill sauce is best made à la minute. There are so many different ways to get to pretty much the same end, I couldn't figure out where to start, so here's what Google AI Overview says: "Dill sauce is a creamy, herbaceous condiment that pairs wonderfully with a variety of dishes, especially seafood. It's relatively simple to prepare at home using a few key ingredients. Common ingredients Dairy Base: Most dill sauces are creamy and typically use a base of sour cream, mayonnaise, or a combination of both. Some recipes also incorporate Greek yogurt for a lighter option. Fresh Dill: The star of the show! Fresh dill provides a bright, distinctive flavor. While dried dill can be used in a pinch, fresh is generally preferred for optimal taste. Lemon Juice: Adds a tangy, zesty note that brightens the sauce and complements the dill. Garlic: Many recipes include minced garlic or garlic powder for an additional layer of flavor. Salt and Pepper: To taste, for seasoning. Optional additions Dijon Mustard: A common addition that adds a subtle tang and depth of flavor. Green Onions or Chives: Can add a mild oniony flavor. Celery Seeds: Some recipes include celery seeds for a unique flavor profile. Honey: A touch of honey or sugar can balance out the flavors. " "Canola Oil, Mustard, Sugar, Egg Yolks, Vinegar, Lemon Juice, Dill Weed, Sea Salt and Spices."- Santa Monica Seafood Dill Sauce (Note: I've generally used ingredients of widely popular national brands, excluding the preservatives and whatever which I mostly avoid. The better known national brand of dill sauce looked too thin by the shape of the bottle (excuse) and sounded barfsome to me. This one reads as too sweet, and mayonnaise based, whereas the good stuff is sour cream based.) "Finishing" means added to the plated dish for serving, so a last minute crumble of salt or drizzle of oil. Floral, I think your other unknowns were covered in above posts....See MoreFood Floof! Soup Additions.
Comments (35)Everybody has their own ideas of what's nice to eat. I don't crumble crackers into my soup, but I have occasionally soaked a piece of one. If you like crisp, it's not for you, but if you're good with tender to gooey, the soaked or even soggy cracker can be good. Some people hate soup. They hate the whole spooning hot liquid into their mouths, which they find most unpleasant. But some do like the flavor of soup and are good with the texture of cream of wheat, so they soak up the soup with crackers and eat something like savory, salty soup flavored cereal. I was terribly embarrassed at camp when we had soup for lunch and the counselor pointed out the proper way I was holding and using my spoon. I wasn't trying to be fancy. It's just how one ate soup! But I guess some of the other kids were doing their own thing. I didn't have special manners! We just ate soup at home. I say, so long as you're not sloshing or making weird noises, not spilling your cracker crumbs all over, or otherwise being obnoxious, how you eat your soup is up to you!...See More- 2 years ago
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