/ck/ - Food & Cooking

[Anonymous No.14826799]

Introduce me to some patrician condiments /ck/

[Anonymous No.14826819]

>>14826799
Any mustard from Lowensenf

[Anonymous No.14827006]

>>14826799 quality mustard, bbq, mayo, ketchup, ranch, preferred hot sauce, soi sauce, worcestershire/oyster/umami whatevers.
Keep these and mix as needed, need some marinade? Throw in umami, soi, olive oil and some sort of acid and there you go.
Eating steamed veg? Ranch is already the perfect spice/fat mixture
Burgers? Mix bbq or mustard, mayo and ketchup

[Anonymous No.14827020]

pic related will change your life

[Anonymous No.14827221]

>>14827020
Yes, by ruining your palette, the dish you serve it with and much of the air in the room.

[Anonymous No.14827267]

Sriracha mayo is dope. Heinz bbq sauce is also great in a sandwich.

[Anonymous No.14827485]

>>14826799
Butter is the best condiment prove me wrong

[Anonymous No.14827613]

>>14827020

[Anonymous No.14827635]

>>14826799
I mean it doesn't compare to fresh but it's such a hassle if you like to have it often and this shit makes any meat taste like it came out of a fucking 5 star Michelin restaurant, so once you try it you'll want to have it often.

[Anonymous No.14827640]

Harissa and aioli.

[Anonymous No.14827674]

>>14827485
straight up lard is simply better, you should know

[Anonymous No.14827688]

[Anonymous No.14827693]

Maldon sea salt, the flake are little pyramids.

[Anonymous No.14827705]

>>14826799

I remember when my local grocery store stopped carrying this because the owner had the Confederate flag on the back of the bottle.

https://en.wikipedia.org/wiki/Maurice_Bessinger#Segregation_lawsuit

[Anonymous No.14827719]

>>14827688
>>14827693
both extremely based and don't sleep on the smoked maldon sea salt either. cyprus black sea salt is also great, similar structure but jet black and makes for great presentation on eggs, pasta, rice, etc.

pic related is my absolute favorite mustard and pretty widely available, perfect balance of ripping heat and honey sweetness

[Anonymous No.14827756]

>>14826799
Obvious truffle paste.

[Anonymous No.14827797]

>>14827674
Try Schmalzbrot

[Anonymous No.14827808]

>>14827719
The smoked salts tend to get overwhelming pretty quickly in my experience. Persian Blue Diamond is my all time favorite, but it's pretty expensive for salt. Has a nice lemony flavor to it.

[Anonymous No.14827876]

>>14826799
>sugar
>sugar and fat
>sugar
so this is the power of the american palate...damn....

[Anonymous No.14827982]

>>14827797

[Anonymous No.14828015]

i do not know how other countries cope without remoulade

[Anonymous No.14828021]

>>14826799

[Anonymous No.14828038]

>>14827719
Honey mustard is an abomination.

[Anonymous No.14828042]

[Anonymous No.14828091]

the ultimate tendie sauce

[Anonymous No.14828111]

>>14828015
bruh why's it yellow

[Anonymous No.14828362]

2 parts 'tard
1 part 'chup
1 part mayo
dash of vinny
little black pepper
wala

[Anonymous No.14828850]

Heinz Salad Cream, the one true patrician choice

[Anonymous No.14828932]

>>14826799
>>14828042
yeah pretty much this
only thing i would change is swap pic related for sriracha. i think it's just a better stronger tasting sriracha.
but stuff like kewpie, el yucateco, shichimi, lao gan ma, msg, all that stuff is essential for what i cook

[Anonymous No.14828939]

>>14828932
fuck wrong picture

[Anonymous No.14828955]

>>14827982
It’s made with pork fat you queer

[Anonymous No.14829323]

*is based in your path*

[Anonymous No.14830825]

>>14827705
>>14827719
>>14828091
>sugar

Can you Americans get through one meal without either absurd amounts of fat, salt or sugar?????

[Anonymous No.14830838]

[Anonymous No.14830843]

>>14826799
Here's a damn good one, Horseyradish, plus you can mix it with other things for a flavor explosion!
Gold's is my favorite prepared one, there are others but none stand up quite the same way.

[Anonymous No.14830852]

>Burger sauce
That's just fucking Fry Sauce or Spread from In N Out isn't it?

[Anonymous No.14830865]

>>14830852
It's like a pickle flavoured mayo with mustard

[Anonymous No.14830875]

Ketchup on top of sausage and mashed potatoes

[Anonymous No.14830878]

>>14828939
A Thai guy turned me onto that but I find it too sweet so he turned me on to this instead. The real Thai Sriracha.

[Anonymous No.14830880]

>>14830875
Try it with this stuff >>14830878 you wont be disappointed.

[Anonymous No.14830882]

>>14830875
There can be mustard too but ketchup is the best.

[Anonymous No.14830885]

>>14830882
Why not make happy faces with the sauces there you child?

[Anonymous No.14830895]

[Anonymous No.14830896]

I put this in excess on everything that I eat, even as far as dipping sandwiches and other various foods into the crystals. It may be a seasoning but it can be treated as a condiment.

[Anonymous No.14830901]

>>14830882
Through some nuggies in there and make alternating happy and frowny faces with your shitty sauces.

[Anonymous No.14830907]

>>14830895
How much for the little girl?

[Anonymous No.14830922]

>>14830885
>>14830901
Tastelets

[Anonymous No.14830925]

>>14830907
That's a gross old woman

[Anonymous No.14830994]

Colatura di Alici, made from anchovies.
that's basically a modern version of garum, a fermented fish sauce widely used by ancient romans

[Anonymous No.14831011]

>>14830994
You know some drunk fuck would drink that right from the bottle, watching that would be hilarious.

[Anonymous No.14831015]

>>14830994
It is an appealing bottle afterall and I can see how it would be appealing to some drunk that's got no booze left.

[Anonymous No.14831033]

>>14830994
Colatura di Alici Tastes nothing like Garum.
Not even close.

[Anonymous No.14831044]

>>14827635
Its impossible to make bearnaisse without tarragon.
The fact they claim tarragon is added means they are shit at cooking.

[Anonymous No.14831117]

>>14831033
have you actually tasted garum?
I'm not saying it's the same sauce, but they're clearly related

[Anonymous No.14831126]

>>14826799
Wine. You bring it into the restaurant and use it as a condiment. They can't charge corkage for a condiment.

[Anonymous No.14831134]

>>14831117
Yeah. In college we made Garum from a Roman recipe, it took ages to ferment.
Tasted like oyster sauce, wasn't very good.

[Anonymous No.14831135]

>>14828111
From turmeric. Danes like to toss curry powder and relish into mayonnaise and pretend that it's edible.

[Anonymous No.14831141]

>>14830882
That mash lookds dry and awful. Ketchup ruins both mashed potatoes and sausage and it absolutely does not go with mustard. Don't understand why retards keep pushing the ketchup and mustard meme. It's repulsive.

[Anonymous No.14831142]

>>14831126
Bringing your own wine into some restraunts might get you arrested or worse banned from the place. People should check on that if byob or byow. Its polite to check first.

[Anonymous No.14831149]

>>14831141
That dish might be better with only ketchup but ketchup definitely belongs there. That's the dish where it fits the best.

[Anonymous No.14831152]

>>14828015
If we can't get it, we suffer. Fortunately they sell k-salat remoulade in the store close to me in Sweden

[Anonymous No.14831156]

this stuff is amazing

[Anonymous No.14831164]

Shrimp salad is very good too even though it's some cheap bad brand in the picture

[Anonymous No.14831483]

Fritessaus

[Anonymous No.14831499]

>>14830895
Cholula is BEYOND shit tier. It has both metallic overtones and a strong iron aftertaste. Tapatio is billions of times better tasting

[Anonymous No.14831547]

>>14826799
Gentleman’s relish.

[Anonymous No.14831567]

>>14831547
When I first heard someone talking about this I thought it was slang for cum

[Anonymous No.14831602]

>>14826799

[Anonymous No.14831613]

>>14831483
What's the difference from mayonnaise?

[Anonymous No.14831614]

>>14826799
Tewkesbury mustard

[Anonymous No.14831860]

>>14826819
idk why but for YEARS now i've eaten this with brie, camembert, or similar soft cheeses.
>>14827020
that looks delicious as fuck
>>14828015
remoulade is based
i also like the german (non-yellow) remoulade. depends on what though. yellow goes well with hotdogs, white goes well with fish.
>>14828091
just make it yourself honestly

My favorite way to consume Fries is Pommes-Rot-Weiss. Pretty autistic but i like the taste.

[Anonymous No.14832386]

>>14831860
damn, i sure killed this thread.

[Anonymous No.14832423]

>>14831134
maybe you did it wrong

[Anonymous No.14832438]

>>14831860
Not too many people would think of toothpaste as a condimtation but I'm sure the Diceman would. Make fun of us Americans all you want but we're not going to your shitholes, you're invading us.

[Anonymous No.14832648]

>>14830825
lole honey dill sauce was invented in winnipeg, canada and is still really only known in that region.

[Anonymous No.14832668]

>>14828042
what the fuck is that black sriracha

[Anonymous No.14832907]

>>14826799
I had a danish friend when I waa little. When I went over to his house I ate toast with salami with remoulade or something. Shit was amazing.

[Anonymous No.14833013]

>>14831134
garum was made from small fishes, but also fish blood and intestines, so it was probably a lot stinkier than any modern fermented fish sauce and pretty vile for today's palates.

[Anonymous No.14833080]

>>14828955
Problem?

[Anonymous No.14833294]

>>14827688

[Anonymous No.14833671]

>>14826799
Stand aside, bitches.

[Anonymous No.14833701]

>>14830896
How much of a difference do you notice?

[Anonymous No.14833706]

>>14830878
thanks ill check this out. you're not wrong, the one i posted is a touch sweet hence why i get the xtra hot one

[Anonymous No.14833715]

>suplexes your favorite condiment
trappeys is also acceptable

[Anonymous No.14833719]

>>14833715
im rarted

[Anonymous No.14833747]

this will change your life

[Anonymous No.14833953]

>>14833701
Night and day. I've done blind taste tests where I make two identical things and switch them up in front of me to see if I can tell which one has msg. The one without always tastes bland and disgusting. If you haven't tried adding msg to your own food yet I would advise against it because as much as I love it, it's completely ruined other food for me. It's basically smoking minus the health effects.

[Anonymous No.14833978]

>>14828932
This but the one with lobster
I could eat it with a spoon, I usually try some shrimp or squid and dip it in some honestly it's just an excuse to get more sauce into my mouth

[Anonymous No.14834103]

>>14833953
Dude now I gotta try it. And you add it in all kinds of ways and all kinds of food? Like you sprinkle it on stuff and use it before hand when cooking?

[Anonymous No.14834228]

the only correct answer

[Anonymous No.14834285]

>>14834103
Yeah basically anything except for foods that are meant to be sweet like desserts. Sweet + savory is fine. I especially like making sandwiches, so for example if I'm making a grilled ham and swiss, I'll sprinkle it directly on to the ham, then after it's done cooking I'll take whatever dipping sauce I'm using and add a teaspoon into the sauce. The msg coats your mouth and you feel like you just got done eating a steak. This is what it looks like in most supermarkets, I also have a big bag like the other pic that I use to refill the shaker bottle with.
In cooking, you can pretty much use it like you would use salt. There's literally no reason why this shouldn't be a staple seasoning like salt and pepper.

[Anonymous No.14834323]

>>14826799
Horseradish on roast beef, bro. Just a little smear sets if off beautifully.

[Anonymous No.14834412]

>>14826799
Achaar

[Anonymous No.14834457]

[Anonymous No.14835900]

>>14828021
BASED

[Anonymous No.14835904]

>>14834412
This looks fucking wonderful <3

[Anonymous No.14835969]

>>14827640
My mediterranean fellow

[Anonymous No.14835977]

Mango pickles, sweet mango chutney, hot.

[Anonymous No.14835996]

>>14826799

[Anonymous No.14836006]

>>14826799
Best soy sauce based sauce ever

[Anonymous No.14836609]

[Anonymous No.14837206]

>>14828015
What is remoulade supposed to be? Like, I like it, but every brand I've had so far just tastes like they mixed Tartar sauce with Cocktail sauce.

[Anonymous No.14837233]

>>14836006
Damn it's been a long time since I've had some nice cold soba.

[Anonymous No.14837284]

ajvar is underrated in the west

[Anonymous No.14837295]

>>14826799
andalouse is pretty good. https://www.allrecipes.com/recipe/236509/flemish-frites-belgian-fries-with-andalouse-sauce/