Entries tagged with 'condiments'
Page 1 of 2
[Image: Food Mayhem] With fried chicken, bacon, and other fatty comfort foods feeling a renaissance, it makes sense that mayo would jump on board too. Nostalgia sells, and Hellmann's, perhaps the king of the mayo brands, is capitalizing on that. As Ad Week points out, their recent ads recall the good ol' days of meat and potatoes and so-called "real food," which includes the gloopy amalgam of eggs, oil, and vinegar. Even Bobby Flay is appearing in Hellmann's ads this holiday season, touting it as an essential part of the Thanksgiving spread, making mashed potatoes mashier and apple-cranberry crisps gooier. Cheeseburger man Kevin Pang of the Chicago Tribune recently called it the underrated condiment and John Kessler of the...
Continue reading »
A plucky fly straps a pepper shaker to its back and spreads sneezing powers around the world, saving many innocent lives in the process. Argentinian animation studio Tatanka made this short film to promote peace—and maybe pepper. Watch the video after the jump...
Continue reading »
If you can make mayonnaise out of egg yolks and oil, why not make mayonnaise out of egg yolks and rendered animal fat? Introducing meatonnaises: mayos made with beef, bacon, duck, and lamb fats.
Continue reading »
We tried 39 kinds of mustard, ranging from yellow to dijon, spicy brown to honey, and many in between. Some of them weren't even yellow. What's best on a hot dog? Pastrami sandwich? What resembled birdseed? Check out our mustard taste test results.
Continue reading »
What do you do with tomatoes that are a tad past their BLT or caprese salad prime? Ketchupify them. Nick Kindelsperger of The Paupered Chef, and our regular Dinner Tonight contributor, followed a recipe by Hugh Fearnley-Whittingstall. "It's almost good enough to eat with a spoon."...
Continue reading »
Photograph by Robyn Lee Brown sauce: the beloved basic in every Chinese take-out joint in America. But what's in it? It seems like there's a different recipe wherever you look—for example, compare the recipes found at Eat Close to Home, Epicurious, and Rasa Malaysia. Besides the requisite soy sauce and oyster sauce, I found variations including beef broth, corn starch, potato flour, Hoisin sauce, ketchup, and, oh, about five hundred other ingredients. At food blog The Heavy Table, Kelly Hailstone tries to find out what brown sauce is made of by calling local Chinese restaurants, but finds no answers. Even her own mother, a native of Hong Kong, wouldn't tell her. I'm not really looking for the authentic stuff...
Continue reading »
mattbites.com Matt Armendariz of Matt Bites visited Argentina recently. While there he came across salsa golf, a mixture of ketchup and mayo that he found everywhere. Intrigued by this condiment, he set up a blind taste test of different brands of salsa Ggolf. He tested Hellman's, Danica's, and Fanacoa's versions, as well as the house blend from Home Hotel, where he was staying. After a thorough tasting, he and his companions determined Home Hotel's version to be the best....
Continue reading »
Regarding Dijongate, I was in the Alpha Quadrant all day yesterday and haven't really looked at a lot of the material out there on the issue, so I'm sure someone has already beaten me to the punch on this observation. But can I just point out that Dijon mustard is not elitist? Grey Poupon is made by Kraft Foods (the same people who make Oreos, Cheez Whiz, Kool-Aid, and Corn Nuts) and comes in a 10-ounce plastic squeeze bottle. Can a product that makes a fart sound really be all that uppity? Related: What Do You Think of Dijon on Burgers? [AHT]...
Continue reading »
Alice Rawsthorn describes the form and function of the glass Heinz ketchup bottle and why it's so popular despite not being effective as a dispenser. For bottle variations, see this slideshow....
Continue reading »
I just had a déjà vu. In second grade, the girl next to me at the lunch table started laughing. She laughed so hard that cherry-red Jell-O came shooting out of her nose. I thought I was going to barf What spurred this nostalgic trip down memory lane? None other than the two bad boys of condiments: Ketchup Charlie and Mustard Marvin. Charlie shoots ketchup out of his nose, like either a sweet, syrupy nose bleed, or like a little girl’s lunch Jell-O, depending on your point of view and personal history. Mustard Marvin hurls yellow mustard from his wide open mouth—spewing out what I tried to keep down. You see how the condiment twins brought me full circle. Just...
Continue reading »
