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Mayonnaise and Ketchup are disgusting. Hot sauce is legit though
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May 20, 2020 05:26
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texaholic posted:Mayonnaise and Ketchup are disgusting. They all have a place but mustard has the most places, yes. Lol at anyone who dips chicken tenders in a non mustard based sauce
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May 20, 2020 06:11
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Lowest of hte calories, highest of the flavors, a true king.
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May 20, 2020 06:31
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Cat Army
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I feel mustard has an unfair advantage since there’s lots of different kinds, whereas ketchup and mayo are just ketchup and mayo. Or at least in my fridge I have Heinz ketchup, Hellmanns mayo and like ten different mustards. Current stash of mustards include: Colman’s powder, Pommerey in a stone jar, Maille dijon, Alsace brown, yellow american, and two varieties of french specialty mustard, one with tarragon and the other (and current favourite) with green peppercorns.
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May 20, 2020 11:35
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Clearly this is a thread for quality people of a well developed and refined taste. Let me ask the hard questions: while store bought ketchup and mayonnaise are tepid garbage, many people make their own Katjap inspired sweet and sour sauce and Aioli. I'm personally of the opinion that those are cool and good, how do you feel?
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May 20, 2020 11:48
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Yeah, we’re all on the same page in here I feel. You can (and I have) made my own ketchup and mayo. Ketchup has no middle ground imo. It’s either for its traditional uses (trashy foods) or ‘ketchup’ like you might find on the menu at Per Se, featuring heirloom tomatoes and Barolo vinegar, which is to say, a pleasant tasting gimmick. Fresh made real mayo is an actual food that is good, and a valuable lesson in emulsion for the home cook. I still make mine laboriously with a whisk when I actually want it (which is rarely). Mustard is a journey, mayo and ketchup a commute.
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May 20, 2020 13:11
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I don't really like mustard as a condiment, but I like cooking with it. so I have powdered, dijon and yellow mustard. this is the greatest mustard-based fried chicken dip (and marinade): 1/4 c sliced pickled banana peppers, finely chopped 1/4 c pickling liquid from the banana peppers 1/4 c fresh lime juice 1/4 c yellow mustard 1/4 c veggie oil 1 t mustard powder 1 T sriracha 1 T ketchup 2 T brown sugar 3 cloves garlic, minced 1 habanero, minced 4 green onions, sliced Crusty Nutsack fucked around with this message at 16:57 on May 20, 2020 |
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May 20, 2020 16:55
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It's true, Mustard is probably the humblest and hardest worker in the condiment game. All substance. The workhorse of sauces.Torquemada posted:I feel mustard has an unfair advantage since there’s lots of different kinds, whereas ketchup and mayo are just ketchup and mayo. Or at least in my fridge I have Heinz ketchup, Hellmanns mayo and like ten different mustards. I was at the store the other day and I saw Heinz has made all of these mixed mayo/ketchup/whatever sauces. "Mayochup." "Kranch." "Mayocue." "Mayomust." Just looking at them upset me on some primal level. I've had fry sauce or whatever and it's fine but they just all looked so gross in the plastic bottles. I doubt it will take off though.
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May 20, 2020 18:50
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Torquemada posted:Yeah, we’re all on the same page in here I feel. You can (and I have) made my own ketchup and mayo. Ketchup has no middle ground imo. It’s either for its traditional uses (trashy foods) or ‘ketchup’ like you might find on the menu at Per Se, featuring heirloom tomatoes and Barolo vinegar, which is to say, a pleasant tasting gimmick. Per se level cuisine notwithstanding, and at risk of banishment from the Mustard thread for Ketchup discussion: Can we all agree (in a context where ketchup is desired) that no one wants a restaurant's homemade hipster ketchup? I hate it when I go to some trendy bar and grill who is still ostensibly serving burgers and fries and the like, and they give you a cup of some bullshit homemade curry ketchup or some cloyingly sweet ketchup because "ketchup is sweet so we took it to its culinary extreme". Just give me some goddamn Heinz in that case.
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May 20, 2020 18:54
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The Breakfast Sampler posted:I was at the store the other day and I saw Heinz has made all of these mixed mayo/ketchup/whatever sauces. "Mayochup." "Kranch." "Mayocue." "Mayomust." Just looking at them upset me on some primal level. I've had fry sauce or whatever and it's fine but they just all looked so gross in the plastic bottles. I doubt it will take off though. Break free from the two jar grind
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May 20, 2020 19:18
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I can agree, I don’t want hipster ketchup. I have a deep and abiding love for emulsion sauces though, maltaise, béarnaise, hollandaise, you name it: I don’t mind trying whatever the cook thinks is mayo.
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May 20, 2020 20:19
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Does Zabaione count as an emulsion sauce?
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May 20, 2020 20:25
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By popular demand posted:Does Zabaione count as an emulsion sauce? I consider it an emulsion, but it’s a dessert not a sauce. Sabayon, which is obviously the same name and the same item appears in my brain as a sauce. So if I was served anything other than beaten egg, sugar and Marsala after ordering Zabaglione I’d be vexed, but sabayon can be anything, curry flavour, star anise, coconut (I’ve made and liked all these).
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May 20, 2020 20:36
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The Breakfast Sampler posted:It's true, Mustard is probably the humblest and hardest worker in the condiment game. All substance. The workhorse of sauces. The reason you saw a dozen different ones is because Mayochup has already taken off and is a huge hit for Heinz.
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May 21, 2020 18:01
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CaptainPsyko posted:The reason you saw a dozen different ones is because Mayochup has already taken off and is a huge hit for Heinz. 
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May 21, 2020 18:55
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you ever heard of fry sauce? because that's all it is
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May 21, 2020 19:18
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Crusty Nutsack posted:you ever heard of fry sauce? because that's all it is Fortunately that's not a thing here in the middle east.
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May 21, 2020 19:22
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By popular demand posted:Fortunately that's not a thing here in the middle east. great, it's not a thing where I am either. that doesn't mean it's not a common thing to a whole bunch of other people which would explain why it's selling well.
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May 21, 2020 21:32
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By popular demand posted:Clearly this is a thread for quality people of a well developed and refined taste. Homemade condiments are great particularly mayo. Mass produced ketchup regularly has a bunch of sugar/high fructose corn syrup and is really disgusting. Maybe I missing something but I can't ever remember liking ketchup of any variety. The only thing worse than ketchup is ranch.....
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May 22, 2020 04:35
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Crusty Nutsack posted:you ever heard of fry sauce? because that's all it is i didn't realize they also include "additional spices" and it's not just literally mixed Mayo and Ketchup. maybe its good
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May 22, 2020 15:47
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Spicy ketchup is the best ketchup. If I just have regular ketchup I like a lot of black pepper in it, it cuts the sweetness. Mustard based BBQ sauces are the best. You need that tangy flavor to balance the meat.
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May 28, 2020 05:04
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I have a years-old copy of Cook's Illustrated somewhere around in the living room, and they reviewed all the name brand dijon mustards to find which was the best. Instead of finding a single brand that was better, they discovered that the freshest/most recently made mustards were by far the best. Grey Poupon and Maille rated best for all other factors, but if what you want is sharp strong mustard your best bet is to get whatever has the most recent production date/longest best by date. I don't go through mustard that fast, so I've only done a few tests since reading this. Anecdotal, but it sure seems to be true. I got a little squeeze jar of Wegmans dijon mustard that was bottled less than a month before I bought it and HOO BOY it's a tear-jerker. Toothpaste sized blop on a ham sandwich feels stronger than horseradish. In general, I like the taste of Grey Poupon, but I've never found a "really fresh" jar of it. Try this next time you go buy mustard, regardless of brand. Dig into the back of the shelf and try to find the freshest stuff. It makes a huge difference if you can find "new" mustard.
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May 28, 2020 06:11
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If fresh is what you desire just make your own, It's not hard.
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May 28, 2020 06:16
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My condiment fixation is hot sauces, and I've made my own of those. It helped me figure out what types of pepper and what styles of sauce to look for when I want to get something from the store! I don't eat enough mustard to warrant making my own. Nobody else in the house likes it. I just thought it was interesting how big a difference there is based on the freshness of the mustard. I think I found the web article from Cook's Illustrated but it's behind a paywall. I remember it got into the chemistry of it, and it had something to do with the fact that the sharp/spicy parts of mustard break down pretty fast no matter what you do to preserve it. Like how a freshly cut onion can make your eyes water, but day old diced onion won't do that no matter what.
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May 28, 2020 06:22
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By popular demand posted:If fresh is what you desire just make your own, It's not hard. Hell no i read that onion article
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May 29, 2020 07:03
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Mustard really is the best, you can make something similar to like every other condiment using it. Honey mustard, spicy mustard. God I fuckin love mustard
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May 29, 2020 14:37
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I always get the kind that has the funny little german man on the jar.
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May 30, 2020 21:40
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HugeGrossBurrito posted:Mustard really is the best, you can make something similar to like every other condiment using it. Honey mustard, spicy mustard. God I fuckin love mustard Lest we forget mustard BBQ sauce.
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Jun 1, 2020 07:25
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Mustard is the ultimate spicy condiment. Sharp and satisfying. I love it on fried tofu. And this German dijon is the ultimate mustard: 
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Jun 3, 2020 11:39
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I learned relatively recently that in old timey england they stored mustard by forming it into giant orbs. mustorbs.
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Jun 3, 2020 19:09
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Cajun Sprinkle is my holy grail and I'm not sure what to put mustard on.
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Jun 4, 2020 05:10
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BromanderData posted:Lest we forget mustard BBQ sauce. Whichever Carolina it is that has mustard BBQ, they got that poo poo right That style of BBQ sauce is my absolute favorite on any piece of smoked pork. Ribs and pulled pork butt especially. It is also a god tier chicken wing sauce. If you can find any restaurant or bar that will serve wings tossed in Carolina mustard BBQ sauce, DO IT
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Jun 4, 2020 07:06
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mustard mayo and honey mixed together is pretty good
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Jun 4, 2020 08:43
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mustard is cool but dutch mayonnaise is the only condiment that should go on fries. ketchup is only good when mixed into other sauces or on an omelette
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Jun 4, 2020 13:06
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Half correct. I'm too big a fan of mayo with that mustard and always find myself humming a few bars of this whenever its time to mustard up. https://www.youtube.com/watch?v=mRntutn8udw
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Jun 18, 2020 18:32
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uber_stoat posted:I learned relatively recently that in old timey england they stored mustard by forming it into giant orbs. mustorbs. 
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Jun 20, 2020 06:30
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FTFY
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Jun 20, 2020 08:00
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Got a sampler pack of different mustards for Christmas. Just cracked open the French style, whole mustard seeds. Not as good as the others were.
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Jun 24, 2020 04:10
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super sweet best pal posted:Got a sampler pack of different mustards for Christmas. Just cracked open the French style, whole mustard seeds. Not as good as the others were. What were the other kinds of mustard
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Jun 24, 2020 05:28
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Jul 4, 2020 00:10
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