So this is what condiments look like during infancy. Aw.
Tina Wong (aka The Wandering Eater) came across these baby condiment jars while eating at The Little Owl in New York City.
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It's tough to explain my mayo hatred. I like eggs, lemon juice, salt and vinegar individually. I even love dijon, another key player in the pale-yellow creamy amalgam. But all together as one happy family? Ick.
I'm a "hold the mayo" kinda girl, but Nicole's photos over at Pinch My Salt make a pretty good case for the homemade version. She and Orangette, who wrote her Bon Appétit column this month on the ever-baffling condiment, have been all about whisking eggs to create their own Best Foods alternative. (Still skeptical on this end.)
Erin Zimmer is a new media analyst who frequently writes for Washingtonian, DCist, and other D.C. publications.
For those who find standard Heinz ketchup too lowly for their sophisticated palates, try Heinz's Special Blend gourmet ketchup, a new product released in the UK. Ingredients include a dozen tomatoes, spices, sea salt, Demerara sugar, cayenne pepper and lemon juice.
The Condiment Packet Gallery is the result of Chris Harne's attempt to collect every type of condiment packet design imaginable. If you want to help him out, send him a packet that doesn't already exist in his 700+ packet collection and he'll give you a free Condiment Gallery pin! [via Coudal Partners]
I've been cheating on Signore Nutella.
If Nutella is like a familiar pair of comfy jeans, then lately I've been trying on evening gowns, taking it up a notch or two on the gianduja scale with crema di gianduja from some of Italy's finest confectioners.
Last week, I popped over to the gastronomic emporium Volpetti in the Testaccio section of Rome on a sworn mission to just browse (the rent is due soon). Willpower dissolved when I spotted a jar of Giacometta, the crema di gianduja by Piemontese chocolate producer Giraudi. The little card attached proclaimed the percentage of Piemontese hazelnuts at a respectable 32 percent. Sold. Rent, be damned!
The Super Bowl only comes around once a year, and you've otherwise been doing really well sticking to your New Year's resolution to eat healthier, so why not go a little crazy and make a killer blue cheese dip for your Super Bowl party? The key, of course, is choosing the right blue cheese.
Zoe, the affable affineur at New York's Murray's Cheese, helped me narrow down the selection to a few great contenders. I tested three very different blues with the same base, and it may be surprising but your choice of cheese really does matter.
The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read her past market missions here.
You know how most of us have culinary habits that we cleave to? Like my mom would disown me if I ever battered and fried really, really fresh fish—because it would be a "waste." The Chinese, you see, believe fish is best served steamed, a gentle cooking technique that is most unforgiving of mediocrity, with only the most impeccable specimens doing well. There's no hiding in steaming. It's like donning a spandex catsuit; flaws you never imagined break into a song and dance routine.
So I tend to be cautious about appropriating foods from another culture. I mean, you go to a grocery store, you spy something appealing, you bring it home and dig in—it's delicious! A few days later, you're gushing about it to someone, and he clutches you, nearly falling over in pain and indignation. Turns out what you've been doing with the item, how you've been eating it, is the equivalent of eating vanilla pudding on hamburger. Or something horrifying and unorthodox like that.
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