I was reading a blog today and the author was talking about a chutney that they made, so good that they were spooning it straight out of the jar, into their mouth. According to dictionary.com a condiment is defined as "something used to give a special flavor to food, as mustard, ketchup, salt, or spices". But what about sauces, dips or spreads that are so delicious, you want to eat them all by themselves? Call me crazy, but I will occasionally indulge in a spoonful of some mayonnaise-based product (not straight mayo, it has to be enhanced with some sort of flavor(s)). Don't judge me, I said a "spoonful" not an entire cup! Or sometimes if I make an especially tasty caesar salad dressing, I will "check for seasoning" more times than necessary, just because it tastes so good. My sister is even crazier, she drinks the salad dressing remaining in the bottom of her bowl! Only at home though, not in public, thankfully! Anyways, the point is, sometimes a condiment deserves to be more than just an accompaniment. Don't you agree?

I created a sourdough starter almost a month ago now and it is doing great. I have made numerous batches of no-knead bread but I want to try something different. Maybe muffins (sourdough bran muffins?) or cookies....anything out of the norm. What are some good recipes using sourdough starter that don't involve actually making a loaf of bread? Thanks for the tips!

I just made a sourdough starter this morning, something I have been meaning to try for a while. What's better than homemade bread right? My recipe consists of 1/4 cup water and 3/8 cup flour. After 12 hours of waiting, I have to check the progress and hopefully there will be some bubbles (meaning that it is alive, the fermentation process has begun). Then the instructions say to continue feeding it, discarding half of the original each time. Obviously they are in more detail than that, but you get my drift. Just wondering if anyone has any advice as to how long the process takes, what to look for, or any other general tidbits you would be willing to share. Right now, it's my little science experiment, so we will see how things turn out!

The link to the full recipe is:
http://100mile.foodtv.ca/recipe/sourdough-starter

I adore chocolate. For me, it's basically a separate food group. I'm even chowing down on homemade chocolate pudding as I type this. Whenever I go to a restaurant, I always choose the most chocolately dessert. The richer and denser it is, the better. The quality definitely plays a large role too. I eat it by itself, fold it into mousse and even melt it into mole. What is your favorite way to eat chocolate?

After starting quite a controversial debate yesterday, I would like to pose a lighter question, a topic that is less inclined to arouse such strong opinions. What is the craziest thing you have ever eaten/want to try eventually? From foods that are insanely dangerous, to just plain "out there", what is on your culinary bucket list? Personally, I would love to try pufferfish. If improperly prepared, the toxins can kill you, but in Japan it is a delicacy. In terms of things I have eaten, I've tried frog legs, alligator, blood sausage, and other things that are the norm for some people, yet completely foreign to others. And I am curious to try many more, so keep the suggestions coming!

Kraft Dinner, Lean Cuisine, Uncle Ben's. These are all words that have the potential to reduce me to tears. I hear them and it takes all my power to stop me from running away, screaming "bloody murder!". I know this sounds extremely dramatic but I would rather die than eat these foods. They go against everything I believe in. Are they actually food, or are they alien mutations of ingredients that used to be food? So feel free to chime in. What other products would you add to this list (I can already think of at least 10 more)? And do you agree with me, or am I just psychotic? I just cannot accept that people are allowed to eat that "stuff". It's not real, it's not healthy, it's not safe. What type of message do we want to be sending to our children? Yes, I am ranting, but is it that much to ask for everyone to have access to fresh, real ingredients? Don't bother feeding me the "convenience" excuse, it's a cop-out. Now that I have had half the debate, all by myself, I want to hear from you!