Even among people who say they don’t care about food, condiments can be one of the most controversial topics. Everyone seems very aware of which condiments they like and what toppings go on which items. I pride myself on having a pretty tolerant palate, but even I have pretty strict condiment rules.
- Ketchup doesn’t go on anything. Unless I’m using it as an ingredient in another sauce, I won’t use it.
- Mustard and mayonnaise do not go on the same sandwich. Mustard goes on ham or roast beef, mayonnaise goes on turkey or chicken.
- The perfect hot dog toppings are mustard and relish. And occasionally raw onions.
Barbecue sauce is also contentious topic, especially in the South. Maybe this Brief History of BBQ Sauce from Eatocracy can clear it all up.
Despite my dislike for ketchup, it would be fun to make my own some day. Joy the Baker’s Homemade Curry Ketchup seems like a good place to start.
The design of the Kikkoman Soy Sauce dispenser was introduced in 1961. The New York Times has the details. (via kottke.org)
A couple weeks ago it was “Burger Topping Week” on Serious Eats. In addition to a post on The Principles of Topping Burgers, there are also some creative recipes.
#978 on One Hundred Awesome Things is “putting the toppings on a hot dog bun before the hot dog.” Why did I never think of that?
I’ve made a lot of excellent Asian-style sauces in the past few years, but sometimes you just need to buy a bottle. Serious Eats did a taste test of 8 different Teriyaki sauces.
Brian is the official dressing maker in our relationship. His vinaigrette is awesome and for a while (until I was lured by an excellent sale on Naturally Delicious dressings at the supermarket), we weren’t using store bought dressing at all. I think once we use up the dressing I’ll try making some other varieties. Maybe Jalapeno Ranch from Closet Cooking? Or this Caesar Dressing made using an immersion blender on Amateur Gourmet? Or Joy the Baker’s homemade Ranch?
FoodBeast reports that a Perdue University study discovered some benefits to having fat in salad dressing.
If you prefer to make your own condiments, check out the Sauced section of Serious Eats, which has recipes for all sorts of creative sauces, dips, dressings, and condiments. The Kitchn also recently did a round-up of basic condiment recipes.
