Author Topic: One Condiment For The Rest Of Your Life (Read 15420 times)

pissclams · « **Reply #75 on:** October 10, 2011, 05:08:30 PM »

Quote from: stunted on October 10, 2011, 12:47:55 AM

Mayo

Quote from: EuroCat on October 10, 2011, 04:37:47 PM

Aioli. lol @ you other losers.

AppleJack · « **Reply #76 on:** October 10, 2011, 05:15:38 PM »

BBQ sauce.

EMAWgeddon · « **Reply #77 on:** October 10, 2011, 05:29:01 PM »

Eff condiments. Get money.

Stevesie60 · « **Reply #78 on:** October 10, 2011, 07:56:10 PM »

Quote from: EuroCat on October 10, 2011, 04:37:47 PM

Aioli. lol @ you other losers.

You have to be more specific than that. Aioli can be pretty much any flavor.

_33 · « **Reply #79 on:** October 11, 2011, 11:00:55 AM »

Cheese.

EuroCat · « **Reply #80 on:** October 11, 2011, 03:42:00 PM »

Quote from: CNS Casey on October 10, 2011, 04:54:13 PM

Quote from: EuroCat on October 10, 2011, 04:37:47 PM
Aioli. lol @ you other losers.

Yeah, this is a legit response.

Local joint her has a honey aioli that has made me decide to look up how to make aioli.

Fantastic.

Tried it from scratch once with some eggs, olive oil, lemon juice and dijon mustard. Texture was perfect but it tasted totally wrong. Prolly need to emulsify more olive oil next time. Words of warning, folks.

Dr Rick Daris · « **Reply #81 on:** October 11, 2011, 03:54:35 PM »

bacon

Johnny Wichita · « **Reply #82 on:** October 11, 2011, 04:13:27 PM »

Marinara. Tastes great on everything. EVERYTHING.

/thread

pissclams · « **Reply #83 on:** October 11, 2011, 05:00:22 PM »

aioli is simple to make, just like mayo. you need a food processor though. is that weird? i don't think so since aioli is nothing but flavored mayo with garlic added.

steve dave · « **Reply #84 on:** October 11, 2011, 06:04:00 PM »

Quote from: Johnny Wichita on October 11, 2011, 04:13:27 PM

Marinara. Tastes great on everything. EVERYTHING.

/thread

we've got two votes for ketchup now. more than I thought it'd get.

Dr Rick Daris · « **Reply #85 on:** October 11, 2011, 06:43:07 PM »

carrots

puniraptor · « **Reply #86 on:** October 11, 2011, 07:10:15 PM »

sriracha and mayo mixture

Johnny Wichita · « **Reply #87 on:** October 11, 2011, 07:33:13 PM »

Quote from: steve dave on October 11, 2011, 06:04:00 PM

Quote from: Johnny Wichita on October 11, 2011, 04:13:27 PM
Marinara. Tastes great on everything. EVERYTHING.

/thread

we've got two votes for ketchup now. more than I thought it'd get.

nicname · « **Reply #88 on:** October 11, 2011, 08:22:10 PM »

When you think condiments you gotta think about sandwiches. Sure Sirachi, or some other thing might taste great sauced onto some crap you are eating but it ain't gonna liven up a dry turkey sandwich. Unless you just don't like the taste of mayo it has to be number 1. Mustard (regardless of kind) is prob number two but is more powerful in flavor making it less versatile.

Stevesie60 · « **Reply #89 on:** October 11, 2011, 08:33:19 PM »

Quote from: PUNITRATOR on October 11, 2011, 07:10:15 PM

sriracha and mayo mixture

Spicy aioli. Thought about putting this. Mrs. Stevesie60 and I make this to put on our fries.

puniraptor · « **Reply #90 on:** October 11, 2011, 10:01:35 PM »

Quote from: nicname on October 11, 2011, 08:22:10 PM

When you think condiments you gotta think about sandwiches. Sure Sirachi, or some other thing might taste great sauced onto some crap you are eating but it ain't gonna liven up a dry turkey sandwich. Unless you just don't like the taste of mayo it has to be number 1. Mustard (regardless of kind) is prob number two but is more powerful in flavor making it less versatile.

That's interesting to me because I condiment my dry turkey sandwiches with sriracha and spicy mustard.

Tobias · « **Reply #91 on:** October 11, 2011, 10:06:04 PM »

yeah - sriracha is definitely towards the top of the list for easy ways to fix a shitty dry turkey sandwich.

Kat Kid · « **Reply #92 on:** October 11, 2011, 10:06:32 PM »

gravy.

yoga-like_abana · « **Reply #93 on:** October 11, 2011, 10:07:36 PM »

jello

EuroCat · « **Reply #94 on:** October 12, 2011, 02:58:37 PM »

Quote from: pissclams on October 11, 2011, 05:00:22 PM

aioli is simple to make, just like mayo. you need a food processor though. is that weird? i don't think so since aioli is nothing but flavored mayo with garlic added.

Traditionally aioli is made with olive oil, eggs, garlic and a bit of dijon mustard with lemon juice as an imulsifying agent. May doesn't use the garlic or dijon.

And you don't need a food processor or blender to make it. You can turn the garlic into paste by dicing finely and working it with the flat face of the knife with some salt to help break it down. then you just whip the ingredients in a bowl while slowly adding the oil to imulsify it.

Trust me....i'm a doctor.

jmlynch1 · « **Reply #95 on:** October 12, 2011, 03:05:24 PM »

Quote from: nicname on October 11, 2011, 08:22:10 PM

When you think condiments you gotta think about sandwiches. Sure Sirachi, or some other thing might taste great sauced onto some crap you are eating but it ain't gonna liven up a dry turkey sandwich. Unless you just don't like the taste of mayo it has to be number 1. Mustard (regardless of kind) is prob number two but is more powerful in flavor making it less versatile.

Srirachi is a great sandwich condiment.

pissclams · « **Reply #96 on:** October 12, 2011, 03:15:53 PM »

Quote from: EuroCat on October 12, 2011, 02:58:37 PM

Quote from: pissclams on October 11, 2011, 05:00:22 PM
aioli is simple to make, just like mayo. you need a food processor though. is that weird? i don't think so since aioli is nothing but flavored mayo with garlic added.
Traditionally aioli is made with olive oil, eggs, garlic and a bit of dijon mustard with lemon juice as an imulsifying agent. May doesn't use the garlic or dijon.

And you don't need a food processor or blender to make it. You can turn the garlic into paste by dicing finely and working it with the flat face of the knife with some salt to help break it down. then you just whip the ingredients in a bowl while slowly adding the oil to imulsify it.

Trust me....i'm a doctor.

i know all these things. but at least you got a good finger workout. (i've made them both). pwnt.

i don't need a car to get to work but it sure makes it easier. pwn53d

EuroCat · « **Reply #97 on:** October 12, 2011, 03:58:56 PM »

Quote from: pissclams on October 12, 2011, 03:15:53 PM

Quote from: EuroCat on October 12, 2011, 02:58:37 PM
Quote from: pissclams on October 11, 2011, 05:00:22 PM
aioli is simple to make, just like mayo. you need a food processor though. is that weird? i don't think so since aioli is nothing but flavored mayo with garlic added.
Traditionally aioli is made with olive oil, eggs, garlic and a bit of dijon mustard with lemon juice as an imulsifying agent. May doesn't use the garlic or dijon.

And you don't need a food processor or blender to make it. You can turn the garlic into paste by dicing finely and working it with the flat face of the knife with some salt to help break it down. then you just whip the ingredients in a bowl while slowly adding the oil to imulsify it.

Trust me....i'm a doctor.

i know all these things. but at least you got a good finger workout. (i've made them both). pwnt.

i don't need a car to get to work but it sure makes it easier. pwn53d

Yeah i bet that "homemade" blender made mayonaise paired up nicely with your Aldi's 75% lean ground beef burger and can of always save baked beans.

Look, if there's one thing i know how to spot on the internet, it's a blender using mayo making rube. So how about you sit down and enjoy your Swanson microwave dinner and shasta diet coke and let the real imulsified sauce making elites talk some game. In the meantime, i'm perscribing you a 100mg dose of EMAWonage.

steve dave · « **Reply #98 on:** October 12, 2011, 05:41:09 PM »

EuroCat just dropped the hammer!

Cire · « **Reply #99 on:** October 12, 2011, 05:44:29 PM »

i've never ever had sriracha or whatever it is.