Condiments

by Melanie Wong 10 days ago

Owner Carrie Brown has announced that the Jimtown Store will close December 30. She is seeking a buyer or leasee for the iconic property. "Dear Friends of Jimtown, For the past 28 years, Jimt...

I have a backlog of bell peppers -- mostly red -- from my CSA and if I don't use them soon they are going to end up in the compost. Any recommendations for a relish/preserve/freezer-friendly recipe...

Advice on making Hawaiian chili water

Hey! So a couple of quick questions i was hoping to get answered. Firstly, when it comes to making a curry paste, i dont have a mortar and pestle or a food processor. I do have a blender. O...

Used to love the Dolores' drive-in in Los Angeles. What WAS that "special sauce" they put on the hamburger - anyone know? All I recall was that it was white and a little chunky - wasn't tarter sa...

I am serving cheese straws (or wafers) at a themed event and wonder what could be served with them?

by islandmermaid 1 year ago

Welcome to Cookbook of the Month! Please use this thread to post reports on recipes from the following chapters from DINING IN: HIGHLY COOKABLE RECIPES — CONDIMENTS (p. 19-27) VEGETABLES (p....

Is there a good way to make vanilla simple syrup which results in more vanilla but less alcohol taste? Recipes appear to call for same amount of water + sugar but the amount/composition of vani...

by Melanie Wong 6 months ago

"Everything could use a little Kewpie, and to prove it we’re taking our products on the road in our new Taste Truck! Find us in and around San Francisco from now until June 26th and don’t forget to...

by Professor Salt 13 years ago

I ran into a dish called Lamb w/ Sa Cha Sauce at an Islamic Chinese restaurant in So Cal. Didn't order it at the time. Just a minute ago, I saw Melanie Wong's post on San Francisco board mentionin...

Hello, I've been addicted to a particular form of Chinese condiment for as long as I can remember. In fact, my mother told me that I first tasted this stuff when I was six months old. I am refer...

I was given a giant jar of whitish yellow mustard seeds, so far I've just treated them like any other nut or seed and sprinkled them over dishes. They look very pretty on salads but unless I'm bit...

...Lea and Perrins? i dont think i have ever tried any other brand in my entire time on this green planet. it is just me and my tiny world; or did L&P corner the market? any other brands worth t...

by JayL 9 years ago

Condiments...not entrees...not side dishes......simply, condiments. What is the best "flavor adder" you have ever had with a dish? Could be local, could be American, could be International.

So, after reading this Serious Eats article, I neeeeeed to try it! I do not have the time right now to search out all the various chilis and spices, so wondering where I can get Laoganma brand S...

by Melanie Wong 1 year ago

Posting this photo of a frozen custard cone with sprinkles on my personal fb page set off the jimmie vs sprinkles debate among my friends. https://www.chowhound.com/post/top-roast-beef-mission-di...

Is store bought Harissa fermented?

by opinionatedchef 13 years ago

It seems that many people are confused about whatneeds and does not need refrigeration- in the condiments dept. Here's my go at it: Condiments that DO NOT need refrigeration are those that are p...

by TastyReuben 2 years ago

Back in the ‘90’s, my wife and I lived in England. Whenever we’d eat anywhere that had a salad bar, there was always a dish of little boiled potatoes tossed in a simple mayo-style dressing. They w...

So, I've spent several months trying to replicate the salsa at one of my favorite taquerias. I've made a lot of good salsa along the way but nothing quite matches the goal. This goal salsa has a me...