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Condiments and Character
Posted October 10th, 2012 - 2:40 pm from Portland, United States
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Posted October 10th, 2012 - 8:18 pm from Broughshane, Northern Ireland
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Posted October 10th, 2012 - 9:07 pm from Walla Walla, United States
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Posted October 10th, 2012 - 9:25 pm from Tanum, Sweden
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Posted October 10th, 2012 - 10:36 pm from Camden, United States
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Posted October 11th, 2012 - 12:03 am by from Kuenzelsau, Germany (Permalink)
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Posted October 11th, 2012 - 12:05 am from Norrkoping, Sweden
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Posted October 13th, 2012 - 5:35 am by from Mombasa, Kenya (Permalink)

Can i be KACHUMBARI?:) delicious mix!

Posted October 13th, 2012 - 8:13 pm from Camden, United States
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Posted October 13th, 2012 - 8:29 pm by from Tashkent, Uzbekistan (Permalink)
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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Posted October 11th, 2012 - 12:10 am by from Kuenzelsau, Germany (Permalink)
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Posted October 11th, 2012 - 3:35 am from Walla Walla, United States
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Posted October 11th, 2012 - 8:14 pm by from Kuenzelsau, Germany (Permalink)
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Posted October 11th, 2012 - 3:55 am by from Daylesford, Australia (Permalink)
@ 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




Posted October 11th, 2012 - 6:26 am by from New York, United States (Permalink)
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

Posted October 11th, 2012 - 9:08 am by from Tashkent, Uzbekistan (Permalink)
@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

Posted October 11th, 2012 - 9:22 am from Antwerp, Belgium
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Posted October 11th, 2012 - 9:24 am from Antwerp, Belgium
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Posted October 11th, 2012 - 10:29 am from Oaxaca de Juarez, Mexico
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Posted October 11th, 2012 - 10:35 am from Antwerp, Belgium
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Posted October 11th, 2012 - 11:19 am from Oaxaca de Juarez, Mexico
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Posted October 11th, 2012 - 11:56 am from Saint-Brieuc, France
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Posted October 11th, 2012 - 12:14 pm from Ottawa, Canada
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Posted October 11th, 2012 - 12:20 pm from Oaxaca de Juarez, Mexico
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Posted October 11th, 2012 - 12:23 pm by from Kuenzelsau, Germany (Permalink)
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Posted October 11th, 2012 - 12:33 pm from Saint-Brieuc, France
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Posted October 11th, 2012 - 2:54 pm by from Kuenzelsau, Germany (Permalink)
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Posted October 11th, 2012 - 8:06 pm by from Kuenzelsau, Germany (Permalink)
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Posted October 11th, 2012 - 8:10 pm from Broughshane, Northern Ireland
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Posted October 11th, 2012 - 8:16 pm by from Kuenzelsau, Germany (Permalink)
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Posted October 11th, 2012 - 8:26 pm from Alicante, Spain
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Posted October 11th, 2012 - 8:12 pm by from Langley, United States (Permalink)
I think I'm Dijon mustard!

Cherie

Posted October 11th, 2012 - 8:18 pm from Broughshane, Northern Ireland
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Posted October 11th, 2012 - 8:23 pm from Camden, United States
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Posted October 11th, 2012 - 8:29 pm by from Langley, United States (Permalink)
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

Posted October 11th, 2012 - 8:25 pm by from Langley, United States (Permalink)
That's a real close second, Yak!

Cherie

Posted October 14th, 2012 - 3:02 am from Batam, Indonesia
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Posted October 14th, 2012 - 5:13 am from Portland, United States
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Posted October 14th, 2012 - 5:31 am from Morgan Hill, United States
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Posted October 14th, 2012 - 5:37 am from Marsalforn, Malta
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Posted October 14th, 2012 - 8:47 pm from Kuenzelsau, Germany
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Posted October 16th, 2012 - 6:58 am from Batam, Indonesia
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Posted October 16th, 2012 - 9:52 pm from Kuenzelsau, Germany
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Posted November 4th, 2012 - 12:39 pm from Batam, Indonesia
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Posted October 14th, 2012 - 5:49 am by from Tashkent, Uzbekistan (Permalink)
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

Posted October 14th, 2012 - 11:14 am from Kuenzelsau, Germany
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Posted October 14th, 2012 - 12:04 pm by from Tashkent, Uzbekistan (Permalink)
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Posted October 14th, 2012 - 2:01 pm by from Tashkent, Uzbekistan (Permalink)
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Posted October 16th, 2012 - 7:13 am from Batam, Indonesia
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Posted October 16th, 2012 - 8:39 am from Saint-Brieuc, France
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Posted November 4th, 2012 - 1:00 pm from Batam, Indonesia
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Posted October 16th, 2012 - 3:58 pm from Kuenzelsau, Germany
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Posted October 16th, 2012 - 4:03 pm from Kuenzelsau, Germany
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Posted October 16th, 2012 - 4:27 pm from Saint Petersburg, United States
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Posted October 16th, 2012 - 9:46 pm from Berlin, Germany
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Posted November 4th, 2012 - 11:18 am from Batam, Indonesia
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Posted November 4th, 2012 - 2:04 pm from Kuenzelsau, Germany
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Posted November 4th, 2012 - 2:42 pm from Batam, Indonesia
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Posted October 11th, 2012 - 12:29 pm by from Kuenzelsau, Germany (Permalink)
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Posted October 11th, 2012 - 1:01 pm from Antwerp, Belgium
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Posted October 11th, 2012 - 6:20 pm from Seattle, United States
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Posted October 11th, 2012 - 6:37 pm from Broughshane, Northern Ireland
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Posted October 11th, 2012 - 8:49 pm from Bad Fallingbostel, Germany
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Posted October 11th, 2012 - 8:51 pm from Broughshane, Northern Ireland
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Posted October 12th, 2012 - 8:03 pm from Bad Fallingbostel, Germany
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Posted October 12th, 2012 - 8:49 pm from Broughshane, Northern Ireland
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Posted October 12th, 2012 - 8:56 pm by from Langley, United States (Permalink)
Oh Yak!

Wish I was there to watch!

http://www.youtube.com/watch?v=2LEAiGDw220

Cherie

Posted October 12th, 2012 - 9:10 pm from Broughshane, Northern Ireland
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Posted October 12th, 2012 - 9:59 pm by from Langley, United States (Permalink)
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

Posted October 12th, 2012 - 9:18 pm from Bad Fallingbostel, Germany
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Posted October 12th, 2012 - 9:24 pm by from Broughshane, Northern Ireland (Permalink)
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Posted October 12th, 2012 - 9:56 pm from Broughshane, Northern Ireland
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Posted October 12th, 2012 - 10:29 pm by from New York, United States (Permalink)
I've swum naked in the Atlantic and the Oslo fjord. Really there is nothing else quire like the feeling of skinny dipping.

Posted October 12th, 2012 - 10:36 pm from Antwerp, Belgium
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Posted October 12th, 2012 - 11:42 pm from Ottawa, Canada
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Posted October 13th, 2012 - 9:46 pm from Bad Fallingbostel, Germany
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Posted October 12th, 2012 - 8:55 pm from Morgan Hill, United States
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Posted October 12th, 2012 - 9:06 pm from Broughshane, Northern Ireland
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Posted October 12th, 2012 - 10:03 pm by from Kuenzelsau, Germany (Permalink)
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Posted October 11th, 2012 - 11:05 am from Berlin, Germany
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Posted October 11th, 2012 - 2:57 pm from Bad Fallingbostel, Germany
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Posted October 11th, 2012 - 3:25 pm by from Kuenzelsau, Germany (Permalink)
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Posted October 11th, 2012 - 8:44 pm by from New York, United States (Permalink)
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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Posted October 11th, 2012 - 9:01 pm by from Kuenzelsau, Germany (Permalink)
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Posted October 11th, 2012 - 9:33 pm from Camden, United States
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Posted October 11th, 2012 - 9:54 pm from Camden, United States
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Posted October 11th, 2012 - 10:10 pm from Walla Walla, United States
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Posted October 11th, 2012 - 10:30 pm from Camden, United States
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Posted October 11th, 2012 - 10:37 pm from Walla Walla, United States
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Posted October 11th, 2012 - 10:59 pm from Portland, United States
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Posted October 12th, 2012 - 2:39 am by from Kuenzelsau, Germany (Permalink)
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Posted October 12th, 2012 - 7:43 am from Antwerp, Belgium
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Posted October 12th, 2012 - 9:11 am from Ilminster, England
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Posted October 12th, 2012 - 9:25 am by from London, England (Permalink)
My mother was a careless cook. Her favourite condiment was carbon.

Posted October 12th, 2012 - 9:37 am from Antwerp, Belgium
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Posted October 12th, 2012 - 10:49 am by from New York, United States (Permalink)
good one Katie. Brad still waiting to read how you see yourself my friend.

J

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Posted October 12th, 2012 - 12:13 pm by from Antwerp, Belgium (Permalink)
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Posted October 12th, 2012 - 9:55 pm from Bad Fallingbostel, Germany
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Posted October 12th, 2012 - 11:38 am by from Kuenzelsau, Germany (Permalink)
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Posted October 12th, 2012 - 12:17 pm from Antwerp, Belgium
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Posted October 12th, 2012 - 4:00 pm from Camden, United States
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Posted October 12th, 2012 - 4:16 pm from Ilminster, England
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Posted October 12th, 2012 - 4:24 pm from Ilminster, England
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Posted October 12th, 2012 - 4:51 pm by from Curitiba, Brazil (Permalink)
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.

Posted October 12th, 2012 - 5:07 pm from Camden, United States
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Posted October 13th, 2012 - 10:18 am from Berlin, Germany
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Posted October 13th, 2012 - 9:07 pm from Morgan Hill, United States
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Posted October 13th, 2012 - 9:13 pm from Seattle, United States
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Posted October 13th, 2012 - 9:19 pm by from Kuenzelsau, Germany (Permalink)
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Posted October 12th, 2012 - 8:59 am by from Weston-super-Mare, England (Permalink)
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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Posted October 13th, 2012 - 1:16 pm by from Kuenzelsau, Germany (Permalink)
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Posted October 13th, 2012 - 2:04 pm from Oaxaca de Juarez, Mexico
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Posted October 13th, 2012 - 10:12 am from Berlin, Germany
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Posted October 13th, 2012 - 10:54 am from Alicante, Spain
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Posted October 13th, 2012 - 11:00 am from Berlin, Germany
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Posted October 13th, 2012 - 12:38 pm from Sydney, Australia
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Posted October 13th, 2012 - 1:39 pm by from Kuenzelsau, Germany (Permalink)
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Posted October 13th, 2012 - 2:16 pm from Berlin, Germany
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Posted October 13th, 2012 - 9:23 pm by from Kuenzelsau, Germany (Permalink)
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Posted October 16th, 2012 - 9:50 pm from Berlin, Germany
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Posted October 13th, 2012 - 2:31 pm from Oaxaca de Juarez, Mexico
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Posted October 13th, 2012 - 3:25 pm from Saint-Brieuc, France
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Posted October 13th, 2012 - 9:11 pm by from Kuenzelsau, Germany (Permalink)
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Posted October 13th, 2012 - 3:44 pm by from London, England (Permalink)
Waiting to see who claims Vegemite.

Posted October 13th, 2012 - 3:48 pm from Oaxaca de Juarez, Mexico
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Posted October 14th, 2012 - 7:48 am by from Olympia, United States (Permalink)
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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Posted October 14th, 2012 - 7:48 am by from Olympia, United States (Permalink)
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Posted October 13th, 2012 - 3:14 pm from Oaxaca de Juarez, Mexico
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Posted October 11th, 2012 - 7:18 pm from Istanbul, Turkey
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Posted October 13th, 2012 - 1:31 am by from Olympia, United States (Permalink)
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)

Posted October 13th, 2012 - 4:55 am by from Daylesford, Australia (Permalink)
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).

Posted October 13th, 2012 - 5:28 am by from Tashkent, Uzbekistan (Permalink)
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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Posted October 17th, 2012 - 4:26 am by from Tashkent, Uzbekistan (Permalink)
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

Posted October 17th, 2012 - 7:45 am from Antwerp, Belgium
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Posted October 17th, 2012 - 6:30 pm by from Tashkent, Uzbekistan (Permalink)
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

Posted October 17th, 2012 - 8:50 pm from Bad Fallingbostel, Germany
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Posted October 19th, 2012 - 1:31 am by from Langley, United States (Permalink)
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

Posted October 19th, 2012 - 5:10 am by from Tashkent, Uzbekistan (Permalink)
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

Posted October 20th, 2012 - 2:05 am by from Alhaurin el Grande, Spain (Permalink)
I'm the olive oil.
http://en.wikipedia.org/wiki/Olive_oil

Posted October 18th, 2012 - 9:08 pm from Portland, United States
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Posted October 19th, 2012 - 1:24 am by from Langley, United States (Permalink)
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

Posted October 19th, 2012 - 1:26 am by from Langley, United States (Permalink)
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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Posted October 14th, 2012 - 2:31 pm by from Tashkent, Uzbekistan (Permalink)
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

Posted October 14th, 2012 - 2:44 pm from Antalya, Turkey
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Posted October 14th, 2012 - 4:21 pm by from Tashkent, Uzbekistan (Permalink)
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

Posted October 14th, 2012 - 4:35 pm from Antalya, Turkey
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Posted October 14th, 2012 - 5:34 pm by from Tashkent, Uzbekistan (Permalink)
seeds decorated bread and



Eggplant sliced salad or Baqlajon ikrasi (Eggplant caviar)
for vegans.
Halima

Posted October 14th, 2012 - 5:49 pm by from Tashkent, Uzbekistan (Permalink)
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

Posted October 14th, 2012 - 6:14 pm from Antalya, Turkey
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Posted October 14th, 2012 - 6:35 pm by from Tashkent, Uzbekistan (Permalink)
Americada Ash Kavaklar chochdir!
http://instagram.com/p/QxcfnErWkM/
H

Posted October 15th, 2012 - 12:44 pm from Antalya, Turkey
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Posted November 4th, 2012 - 9:24 pm by from Seattle, United States (Permalink)
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.)

Posted November 5th, 2012 - 9:11 pm from Sydney, Australia
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