Ask MetaFilter questions tagged with condiments

Spice me up!

cestmoi15 — Wed, 08 Apr 2009 19:21:23 -0800

How do you deal with cooking while traveling? I specifically want to cut down on buying spices/condiments we've already bought at home. By bringing them with us. How? Going on vacation soon (two people) and our hotel room will have a mini-kitchen. We plan on doing a fair amount of cooking to cut expenses. We'll be there for a week and we've done similar travel before; I find I always spend too much on spices/condiments we have at home, so I'd like to figure out a way to bring basics with us rather than buy when there.

Any recs on how to do this? I'm thinking maybe putting spices/salt/pepper in pill boxes or other travel size things? What about ketchup and mustard?

You're a creative bunch, so I'd love your input!

What music video features bikini-clad women putting condiments on themselves?

itsatrap — Sat, 17 Jan 2009 17:22:32 -0800

Some time in the past year I saw a strange, but well shot music video that shows attractive women in bikinis eating and rubbing food and condiments on themselves. Who is this video by, and where can I find it? This video may have been accompanied by techno music, but I'm not sure. It was particularly striking because of the dissonance between the women's appearances and their behavior.

Standard Fare

Pennyblack — Tue, 18 Nov 2008 13:41:03 -0800

Here in northeast USA, salt, pepper and ketsup are the standard middle of the table condiments in cheap restaurants. What are they in other parts of the country and the rest of the world?

Indian food condiments: how to use

Brian James — Sun, 11 Dec 2005 18:54:12 -0800

How do I use these Indian food condiments? Every time I order Indian food, they include three condiments: Some kind of tamarind-based sauce, a green minty sauce that I don't care for, and (what I believe is) a mango chutney.

What is the "traditional" use of these condiments? Sprinkled over rice? A dipping sauce for nan/poori?

Chipotle recipes

tpl1212 — Tue, 15 Mar 2005 06:44:12 -0800

I've fallen in love with Chipotle peppers (specifically those packed in adobo sauce)...i'm looking for a few good, simple, recipes using these smokey and slimy little delights... [+] ...so far my experimentation with them has resulted in adding adobo'd chipotles to homemade tartar sauce for fish, mayo for sandwiches, and as part of a rub (with cumin and garlic) for grilled porkchops...so, as you can, I need some enlightenment.

Also: anyone know how long chipotles in adobo sauce can be stored in the fridge?

Why is Heinz 57 sauce so goldanged expensive?

jonmc — Sun, 05 Dec 2004 17:22:00 -0800

CondimentFilter: Why is Heinz 57 sauce so goldanged expensive? I love the stuff, so I bought some last weekend. It was almost four bucks for a tiny bottle that barely got me through the weekend, much more than larger bottles of competing sauces. I checked the ingredients and din't see anything exotic to justify the price bump. Any clues?

how are dark and light soy sauce different

jdroth — Sun, 25 Jan 2004 16:08:08 -0800

What's the real difference between dark soy sauce and light soy sauce? Fish sauce? If a recipe calls for light (or dark) soy sauce, can one substitute fish sauce? Does fish sauce go bad? Should it be refrigerated, or is it okay to leave it on the shelf for years (which is how long it takes me to use a full bottle)? Also, if it's not okay to substitute one sauce for another, is there a way to approximate one? For example, our supermarket (in a small town) has an ample supply of food ol' Kikkoman soy sauce, which I assume is dark soy sauce. Is there a way to make it approximate light soy sauce?

I love Asian cooking, but sometimes I'm lost about what I can substitute, and my cookbooks just aren't any help.