Oh, and I've taken it off of plastic serving utensils and even tupperware with rubbing alcohol.
Overall Rating: 1 vote
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Posted 1 year ago #
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"I think a serious cook might disagree. I need my Sriracha sauce, mirin, rosewater, pomegranate molasses, tamarind paste, etc."
Yup. Also chili sauce isn't "ketchup plus something else", nor is A1 "ketchup plus Worcestershire sauce", nor is BBQ sauce "A1 plus honey". :)
If a minimal number of condiments is what you want, then by all means, pare it down to that. But I think asking people for their minimum requirements is going to be ultimately useless ... since my list of required condiments is probably going to be significantly longer than that of someone who thinks chili sauce is "ketchup plus something else". :)
Posted 1 year ago # -
I'm so not a serious cook, but I counted 18 condiments, 8 vinegars/cooking wines, and 42 spice jars. In the course of a month, I use them all at least once. So that is my minimum. I blame Cooking Light Magazine. ;)
Sigh, at least I'm down to 12 pairs of shoes.
Posted 1 year ago # -
@bandicoot- the permanent marker on whiteboard happened to me in a brand new classroom with a roomful of 3rd graders! One of the young boys picked up the same permanent marker and colored over the offending marks in small areas, wiping it off immediately. Surprisingly, it all came right off! He claimed he'd learned this the hard way after drawing on his mom's new wipe-off calendar-out of the mouths of babes... Might give that a try.
Posted 1 year ago # -
Chili sauce is more or less ketchup plus vinegar. At least that's what's in Heinz stuff. Sriracha is totally different, but I would call that a hot sauce. Honey mustard is mostly mayonnaise, with a little mustard and honey for flavor. I have to disagree on the barbecue sauce though :)
Posted 1 year ago # -
Holy cow, I've missed this excellent thread! I *LOVE* you guys!!!
Posted 1 year ago # -
To those of you who clearly cook more than I have up until now, what does one use fish sauce for?
Do you make your own mustard or do you buy it? My mom has a killer recipe that I will have to attempt before Christmas, because it's needed for the ham. It's a really nice mustard at other times, too, and I actually found a decent range of mustard recipes at Sunset (myrecipes.com), which I'm eager to try.
Posted 6 months ago # -
My essential condiments and sauces: Jamaican jerk seasoning; mayonnaise; ketchup; barbecue sauce, because my daughter likes the stuff; mustard; low-salt soy sauce; maple syrup; black olives; 1 jar of jam; sometimes 1 jar of Seville orange marmalade; and 1 bottle of salad dressing (Currently I'm alternating between Caesar and Catalina). Occasionally there will be sweet mixed pickles and pickled onions in the fridge, too, but generally only in midwinter when I'm entertaining.
Posted 6 months ago # -
Nina,
I use fish sauce(nam pla) for thai recipes, it adds a sort of a strong savory salty taste. I'm not sure if Thai fish sauce is what other people have been meaning, if not can they please enlighten me.
I have too many essential condiments because I love to cook in a lot of different styles, Oriental, Indian, Moroccan plus all the 'normal' ones in European cookery.Posted 6 months ago # -
Ah ha, makes sense, Netleigh!
Posted 6 months ago # -
thai fish sauce gets a lot of use in my kitchen.
think of it as the salt in asian dishes where you don't wish to use soy.
i tend to splash it into the soup/ fried rice/thai curry just before serving.also, it is an essential component in a very simple but amazingly complex flavoured and moreish thai sauce that we eat on salads/slaws and as a dipping sauce:
2 tblsp sweet chilli sauce
2 tblsp fish sauce
2 tblsp fresh lime juice
chopped garlic and ginger to taste
chopped fresh mint or coriander or basil to taste.Posted 6 months ago # -
Thanks, bandicoot, I am so glad I dared ask :)
Posted 6 months ago #
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