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Condiments and Character
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Can i be KACHUMBARI?:) delicious mix!
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Darrell,
do you remember ZVEROBOY as an appetizer sauce?
ingredients are:
sunflower oil,tomatoes,sweet pepper called bolgarskiy,very bitter pepper,we call it korean pepper, garlic, salt.
all things are stowed very slowly and preserved in cold in glass jars.
H
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@ cadence:
may i compare thee to a saffron thread? a precious spice that lifts and gilds all it mingles with...
what fabulous ideas you bring forth, dear cadence. and you have me guffawing, already. admittedly, that doesn't take much. i'm very easily amused and laugh at most anything. just as well.
i agree with the tabasco/wasabi label. i also know very well that too much of either can make anyone splutter, so i shall try, however successfully or not, to be more sparing with the zing. gentle reprimand accepted.
funny, how some people see themselves:
the last thing i thought in connection with our yak was custard, but he is teasing us, of course, handsome old devil? i see him as a rather sneaky mustardy sauce, that goes down sweetly at first and the kicks in with an almighty fiery blast, once one thinks about it. if one gets the meaning, which some do, others don't. thank heavens.
@ naughty lars, that sounds like my student days breakfast: coffee and cigarette. there was something else, before that, but i forgot.... now can you please go and put your teeth back in. thank you.
and kris, dear, didn't know butter was a condiment. honey could be though and would befit your sweetness.
aawww! i'm so nice today, can hardly stand it meself
:>) roo
I see myself as lemon zest. It is a little more complicated a flavor than just lemon juice. The zest is the yellow part of the peel,or the outside of the lemon. I have a metal grader that I use to make the shavings. Orange or lemon zest gives an extra 'punch' to baking cookies or cakes or in rice dishes.
Judy
@Cadence,
you'd expect to see 67 replies, when you get back to this thread..
now we are seeing:
Matching:
Real name, CS aka name, name of dishes/, pictures
1.Yak Yaks custard sauce
2.Kris Glenn and Kris Hill a stick of butter
3.L THE_KARLSSON_FAMILY a mix of Virginia tobacco and black coffee at 6 am".
4.Darrell EIKD1 the horseradish sauce
5.Helga RHINEPEARL 'pepper chocolate '
6.Glenn Glenn and Kris Hill pickled beets
7.roo Virginia Langsford a saffron thread
8.Judy SWIMME lemon zest
9. al-ca wasabi
still thinking about myself being named via dishes...
Halima
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I think I'm Dijon mustard!
Cherie
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Darrell
Sometimes it's called 'cocktail sauce", but to me it's more like thousand island dressing, since it has mayonnaise/sour cream in it.
I grew up on cocktail sauce that was red, not pink.
Besides french fries, sandwiches (hot dogs, etc.) I like it on my green salads.
Cherie
That's a real close second, Yak!
Cherie
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on these warm days we decorate our rooms with lovely fall flowers:
People eat some seasonable Condiments like Carved Watermelons replicating a Bowl,a Duck etc.
 
And of course pumpkin:
Pumpkin Spice Creme Brulee Need a great entertaining idea? Bake (and serve) this rich and creamy dessert in miniature pumpkins for a festive touch.
Pumpkin Cinnamon Rolls.
Halima
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Oh Yak!
Wish I was there to watch!
http://www.youtube.com/watch?v=2LEAiGDw220
Cherie
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Is my Freudian slip showing?
Hadn't noticed, but now that you mention it, maybe I'm having tendencies???
Or maybe it's just the beer.
Cherie
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I've swum naked in the Atlantic and the Oslo fjord. Really there is nothing else quire like the feeling of skinny dipping.
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Cadence's favorite condiment is 'jimmies', which in NY we call 'sprinkles'. My boys always asked for rainbow 'sprinkles' on top of their ice cream.
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My mother was a careless cook. Her favourite condiment was carbon.
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good one Katie. Brad still waiting to read how you see yourself my friend.
J
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Delicious thread!
But I must confess I don´t know most of condiments here listed...
I am manjericão! = basil (?). Fresh little green leaves to put on tomato sauces in pizzas, pasta, etc.
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Wow, all these wonderful sauces - I must be a basic tomato (ketchup) - gets along with a lot of things, fairly innocuous, trying not to cause offence! Also a bit envious of the more luxurious, more complicated flavours.
Anne
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Waiting to see who claims Vegemite.
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Maggi is in supermarkets in the US and has been around at least since my childhood in the 1940s-50s.
But give me goat cheese with onion marmelade any day!
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I have to chime in on this one.
I'd like to think of myself as zatar (or zatore), a spice blend common to many middle eastern cuisines.
It's subtle, but distinctive, and good on just about anything but sweets.
An alternative might be the pickled ginger used on sushi, for about the same reasons, but with a bit more bite.
Leslie (gearing up to leave for Panama shortly)
lederhosen, oh yak, are not condiments.
though i had to go in search of my smelling salts at the idea of you wearing them. you may interpret this revelation either way :>)
that said, you might want to check whether you actually have the genuine article:
proper lederhosen have a hosenlatz, a sort of bib, buttoned at each corner, up the front. on the inside of the hosenlatz, there should be an inscription that reads
Xund samma
meaning the wearer is well-equipped and healthy....
now go and check and let me know
roo
ah yes, and dusting the inside of a hosenlatz with chilli powder would be considered to be very unkind, in all the alpine lederhosen areas. (just thought i throw that one in to get us back on topic).
Am still thinking what/which my Condiments are.
May be ZVEROBOJ? An appetizer sauce like a catchup, but with more ingredients and prepared mostly at home.Usually I prepare ZVEROBOJ myself,must be now in a hurry and manage before rains, because all ingredients today are sold in our bazaars, after raining they can be not of a good quality:wet and picked quickly for sale.
Btw, do one’s preferred Condiments influence her/his Character or her/his Character demands those specific Condiments? Assume,that we consist of ?% water + something that differ one from others...
wonder: where is the food specialist from Turkey, she posts interesting opinions on food issues?
Halima
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Onions can be of different colors and taste differently: sweet or tear-bitter.
that is an usual guiding in books or online ones in the kitchen:
@"Raw onions can add a nice bite to salads, but they can also be too pungent for people. Making raw onions less pungent is easy. First, cut the onion as you want it—chopped, sliced, or minced. Then just place the pieces in a colander and rinse under cool water. Spread rinsed raw onions on a clean kitchen towel or layers of paper towels and pat dry. You've rinsed off much of the pungency that's released when you cut the onion. They will be sweeter and more palatable for the onion-sensitive".
We prepare onion salad very easy.
Cut in raw,wash with cold boiled water=it is the MUST!and dry/rinse between 2 plates shaking them ,after 5-10 minutes of shaking you get very nice rowes of rolling onions,and not bitter anymore.
but,now is the season of
http://www.canstockphoto.com/images-photos/granate.html
Halima
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Dorothea
sorry to hear that.
Ich sehe, dass Bad Fallingbostel nah zu Hannover ist.Ich war in Celle gewesen und weilte lange nicht weit von Coslar.Dort lebt meine Partnerfamilie,er ist ein Deutsche,sie ist eine ItalianaerIn.
Ganz schoene Waelder und Wiesen!Ich erinnere mich an den Weg zu Göttingen.
http://www.badfallingbostel.de/index.php?lang=de
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And I heard they dumped it all.
What a waste!!!
They should have shipped it to Brad, where he could of had it jarred up and sold as Smurf honey!!!!
Cherie
back to fall's delicious dishes:
12 YouTube Recipes for a Cozy Autumn Meal.
http://mashable.com/2012/10/17/youtube-recipes-fall/#7eGJBk7s7EE
Interesting to read someone's preparing the #5.
Pumpkin Pancakes (From Scratch) Bring the pumpkin patch to the breakfast table with a lot of ingredients and an easy recipe.
Halima
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I know the guy (and worked with him when I was in TV) who is the voice of the grandpa smurf in the cartoon series here!!
Phil Jones, by name.
Cherie
Smurf jokes:
Joan Rivers speaks of her first time in Las Vegas:
She went into the restroom, saw blue water in the toilet bowl, and thought a smurf had gone there and then had forgotten to flush!
Cherie
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I'm in New York Halima! (Since you asked)
Taking care of my family, since we had a baby girl just three days ago (10/11/12 her birthday, in the US terms, October 11th). So I'm an aunty again, for the second time. Maya and Leila, my two cuties...
*
So about the question:
Shall I say seeds? Like sesame seeds, sunflower seeds?
I love adding them on many things. They can change the taste, complexity and the look of simple dishes. And they're surprising. When I give recipes with some seeds on top, people usually say: "I never thought of using them on rice/salads/veggies etc." So I'm that: telling people things they'd never thought of.
hi TIJEN,
HEART CONGRATULATIONS TO YOU!
Very nice odlar:Maya and Leila!
yes, you are right,the oriental cuisine likes seeds and that is good.
Halima
Thanks Halima!
(I hope I can come and visit you this year or in spring. I've been dreaming of seeing Uzbekistan for a long time!)
visiting Uzbekistan is well in all seasons.
Seeds cannot be spoiled!
http://uzbekcooking.blogspot.com/
ingredients are sold in every bazaar
http://www.uzbekcuisine.com/salads.html
http://www.ifood.tv/video/culinary_delights_of_uzbekistan
one can judge like this:
or like that:
but always we have to choose/find the dishes which our CS guests like.
Halima
Dear Halima,
I'm looking forward tasting all the delights Uzbekistan may want to share with me... (The non-meaty ones though!)
Best wishes.
seeds decorated bread and
 
Eggplant sliced salad or Baqlajon ikrasi (Eggplant caviar)
for vegans.
Halima
TIJEN,you are right!
@"I'm looking forward tasting all the delights Uzbekistan may want to share with me... (The non-meaty ones though!")..
To be vegan means to be clever!
Halloween approaches! This watermelon "brain" was a big hit last year...
http://instagram.com/p/QxQG39rWoJ/
Halima
Lovely!
(I'm not vegan, not even %100 vegetarian. I eat seafood but other meats no, I mean not if I have to)
Americada Ash Kavaklar chochdir!
http://instagram.com/p/QxcfnErWkM/
H
Well, we'll probably go to a farm picking apples, perhaps buying some pumpkins as well in two weeks, if the weather permits though. The NY weather is changing daily!
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Thank you Cadence!
Not so organic these days, though we eat well at home (we shop at the food coop that my brother and sister-in-law is a member). I eat all sorts of foods when I'm out during the day. In the previous visits, Japanese food was my favorite, which I kept going back to and crave a lot but this time it's totally different. I'm more apt to the Latin American tastes now: Tostadas, tortillas, the sauces, margaritaaaaa.... Yum yum! Or the Indian street foods: Dosas, pani puris... I wonder what this is all about? Am I in need of fire or what?
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Hi Sheila,
It's great to see you again here!
I know! I've been wanting to visit India for some years now. I remember the first time we talked about it. Was it like 5 years ago? I can't believe how time flies!
Exploring the markets in Bombay with you would be a real treasure. And the foraging trip sounds wonderful! I did a similar tour with this funny man at the Brooklyn's Prospect Park few years ago:
http://www.wildmanstevebrill.com/
And picked wild mushrooms with great company at the mountains near Rome when we were invited at Antonello's family farm house with Hartmut, Pierrette, Astrid and Ingrid. I can still smell the wonderful aroma of those mushrooms. Your words brought up memories. Thank you!
(And I miss our conversations I must say)
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What a delightful (delicious) thread. You are ingenius, Cadence!
My favorite condiments have been listed -- along with many I am eager to try. But, the one that I would probably label for myself would be ... seaweed.
It comes from the ocean, afterall -- and it is eaten around the world as furukake, caragee, limu, kelp, gim, nori, dulse, algae, kombu ... It is used in everything from soups in Ireland, to salata in Chile, to sushi in Japan, to pancit in the Phillipines, to poke in Hawai'i. It is good eaten right from the reef or as an additive in food production; it is very nutritious.
And ... it is also very sensitive to pollutants ... it is our 'canary of the sea'.
(So good to see you all here still posting such warm thoughts.)
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