#condiments

[lotusinjadewell]

Illustrations of Vietnamese food. Credit to Le Rin.

[siseliestudio]

what is your condiment of choice? 🍟✨️

[thatsbelievable]

[thebestcomicbookpanels]

Kitchen Kut-Outs by R. Crumb 1967

[najia-cooks]

Cranberry chutney

Sweet, tart, jammy cranberries evolve into the subtle aromatics of cumin, mustard, and bay leaf before rounding off into a smooth, even chili heat in this Anglo-Indian-style chutney. It's excellent in place of cranberry sauce on all kinds of roasts, meat pies, flatbreads, sandwiches, and charcuterie boards.

The cooked fruit-and-vinegar chutneys made by English cooks during the British colonization of India were inspired by the fresh and pickled Indian condiments that English traders and soldiers—including those in the East India Company's military arm—had acquired a taste for, but substituted locally familiar produce and cooking methods for Indian ones. "Indian" recipes began appearing in English cookbooks in the mid-18th century, inspiring and fulfilling a desire for the exotic and, effectively, advertising colonial goods. The domestic kitchen thus became a productive site for the creation and negotiation of colonial ideology: the average English housekeeper could feel a sense of ownership over India and its cultural and material products, and a sense of connection to the colonial endeavor desite physical distance.

This sauce, centered around a tart fruit that is simmered with sugar and savory aromatics and spices, is similar in composition to an Anglo-Indian chutney, but some Indian pantry staples that British recipes tend to substitute or remove (such as jaggery, bay leaf, and mustard oil) have been imported back in. The result is a pungent, spicy, deeply sweet, slightly sour topping that's good at cutting through rich, fatty, or starchy foods.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

1/2 cup dried cranberries (krainaberee), or 1 cup fresh or frozen

5 curry leaves (kari patta), or 1 Indian bay leaf (tej patta)

1/2 tsp cumin seeds (jeera)

1/2 tsp black mustard seeds (rai)

3 Tbsp jaggery (gur / gud)

1-3 small red chili peppers (kali mirch), to taste

1/2” chunk (5g) ginger (adarakh), peeled

1 clove garlic (lahsun)

1/2 red onion (pyaaj) or 1 shallot

1 Tbsp mustard oil (sarson ke tel)

1/3 cup (80 mL) water

Pinch black salt (kala namak)

Curry leaves can be purchased fresh at a South Asian grocery store. If you can't find any, Indian bay leaves can be used as a substitute (the flavor isn't per se similar, but it would also be appropriate in this dish). Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled “tej patta” in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein.

Instructions:

1. Pound onion, garlic, ginger, and chili to a paste in a mortar and pestle; or, use a food processor.

2. In a thick-bottomed pot, heat mustard oil on medium. Add curry leaves or tej patta and fry until fragrant.

3. Add cumin and mustard seed and fry another 30 seconds to a minute, until fragrant and popping.

4. Lower heat to low. Add aromatic paste and fry, stirring constantly, for about 30 seconds, until fragrant.

5. Add cranberries, jaggery, black salt, and water. Raise heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring often, until thick and jammy. Remove from heat a bit before it reaches your desired consistency, since it will continue to thicken as it cools.

Store in a jar in the refrigerator for 2-3 weeks.

[allium-girl]

Nasturtium and Sumac Hot Sauce

[basilf1res]

DP x DC prompt. Why do I do this.

Condiment King gets ahold of Nasty Sauce. And it’s now everyone’s problem.

Condiment King with his new Nasty Sauce:

Dick Grayson, having to wash the smell out of his Nightwing costume for the third week in a row:

[misforgotten2]

Page 1: Looks good.

Page  2: Pillsbury made 4 different types of wiener wrap dough?

Page  3: The Spam looks translucent.

Page  4: I think I going to barf.

Page  5: Yawn.

Page  6: Miracle Whip is the nectar of the gods and I don’t care what anybody says.

Page  7: Hot dogs and soup?

[one-time-i-dreamt]

I got kidnapped and all they fed me was condiments (mostly soy sauce and butter).

[morethansalad]

Homemade Tapioca Pearls / Boba (Vegan)

[copperbadge]

Oh Sam! Important item missed from the Halloween mayo post - it is in fact a triptych and the third bottle is a skull. It’s very tasty mayo but it does look like you smeared black oil paint on your food

I am not going to lie I would have been very tempted by the skull. I can only imagine what deviled eggs or chicken salad would look like with black mayo. On the other hand, do you guys remember the purple ketchup Heinz issued in the 90s? I definitely bought that shit all the time....

[phoenixyfriend]

Thank you for introducing me to vegeta; its genuinely the most useful condimentesque thing!

I know, right?

For the confused, this is not about DBZ (please do not make a dbz joke). This is about Vegeta Seasoning, a blend of salt, a variety of dried vegetable flakes, and some flavor enhancers (stealing a list from wikipedia):

salt max. 56%

dehydrated vegetables 15.5% (carrot, parsnip, onions, celery, parsley leaves)

flavour enhancers (MSG max. 15%, disodium inosinate)

sugar

spices

cornstarch

riboflavin (for yellow coloring)

It is a lifesaver to round out soups, sauces, stews, using as a base for a meat rub, all sorts of things!

[thelordismylightandmysalvation]

Food Photography by Dennis Prescott

[cerealkiller740]

1956 French’s Mustard