Sauces and Condiments Compendium

[grskier]

where can I find these Rick Bayless simmer sauces?

That took less time than you typing in where can I find..
http://www.rickbayless.com/shopping/...oods-products/

[Pegleg]

Tofu and chickpea water seems pretty silly when you can buy a pound of powdered soy or sunflower lecithin for ~$15. That's enough for a decade's supply of ultra-stable mayo.

Did you read the link? It explains that a good mayo requires both physical and chemical emulsifiers. Lecithin covers the chemical side, but not the physical. In any case, I eat a fair amount of canned chickpeas and usually throw the liquid away so it's actually convenient to have a use for it.

[abraham]

You are probably eating the wrong mustard if you can do that without setting your nose hair on fire?

What? No Coleman's powder?

[PNWbrit]

What? No Coleman's powder?

For cookery yes.

But as a purely cruet item you can't beat the pre-made stuff in the classic bottle.

[Dantheman]

Did you read the link? It explains that a good mayo requires both physical and chemical emulsifiers. Lecithin covers the chemical side, but not the physical. In any case, I eat a fair amount of canned chickpeas and usually throw the liquid away so it's actually convenient to have a use for it.

I did. When he describes physical emulsifiers he doesn't actually mention any examples present in egg yolks. I assume he meant to note the protein in the yolk there, I can't think of any other physical emulsifiers yolk would provide. But, my money says that the lecithin does almost all the work and you could make unbreakable mayo with nothing but oil, acidic liquid and lecithin powder.

[BmillsSkier]

For cookery

Someone posted a thread about a nice lady and her dog recently that said cookery is a crime in South Carolina.

[Pegleg]

I did. When he describes physical emulsifiers he doesn't actually mention any examples present in egg yolks. I assume he meant to note the protein in the yolk there, I can't think of any other physical emulsifiers yolk would provide. But, my money says that the lecithin does almost all the work and you could make unbreakable mayo with nothing but oil, acidic liquid and lecithin powder.

Well, you sound like you've got more knowledge of the chemistry behind mayo than I do, so I yield. You're probably right, though a mayo made only of oil, acidic liquid and lecithin powder seems like it wouldn't taste very good.

[k2skier112]

Any thing right of center must be used with caution. Up to 1.5M SHU. Hot and delicious.

[Dantheman]

You're probably right, though a mayo made only of oil, acidic liquid and lecithin powder seems like it wouldn't taste very good.

If tofu mayo tastes good lecithin powder mayo will taste just fine.

[iceman]

Someone posted a thread about a nice lady and her dog recently that said cookery is a crime in South Carolina.

No no that was crockery.

[bagtagley]

Pretty sure it was mopery.

[Art Shirk]

Pretty sure it was mopery.

Oh no, I'm so sorry, it's moopery. The correct answer is moopery.

[iceman]

For a second I thought it was puggery but then I remembered it was a Dachshund.

[MakersTeleMark]

Wickles makes my favorite relish and has some other great products.

http://wicklespickles.com/product/wickles-relish/

[Peruvian]

[MakersTeleMark]

I grew up a Hellman's man for 40 years, but I'm completely addicted to Yum Yum Sauce and Kewpie.

[Mustonen]

Yes! I discovered yum yum sauce right after I got divorced/separated.

It tastes like freedom.

[Danno]

I've never heard of Yum Yum sauce, but after googling, it basically sounds like russian dressing, mayo/ketchup and a few spices.

[Art Shirk]

Good thread. Started by an asshole, but good nonetheless.

(1) I believe we never settled on the correct answer above which is clearly buggery;

(2) Adding a plug for homemade tartar sauce. Mayo, dill, diced dill pickle, lemon juice, pepper, diced shallot, bit of horseradish.

[OregonDead]

you mentioned horseradish...

[dunfree]

store bought
Heinz ketchup
HP sauce
green el yucateco
sriracha (more as ingredient than condiment)
sambal oelek "

homemade
-fermented serrano pepper hot sauce. ferment 1# serranos for a couple weeks. add a shot of tequila, 2 shots of white vinegar, 2 minced garlic cloves. boil. let cool. stir in juice of 1 lime. way better than store bought.
-pickled peppers - pickle thai chilis w/spices
-homemade chile oil - cook a cupple cups veg oil w/sichuan pepper corns, cinnamon & star anise for a 15-30 minutes on low. take off heat pour over ground red chile flakes. store
-homemade horseradish preserve
-preserved lemons

[iceman]

Lots of store-bought: Heinz, Hellman's, Lea & Perrins, Colemans and Grey Poupon, Sambal Oelek, Sriracha, Beaver horseradish, Tabasco, Crystal, Tapatio, Cholula...I'm probably forgetting some.

Only homemade is Pimento Moida (Portuguese red pepper sauce), a friend of mine grows the peppers and makes it, it's great.

[Mustonen]

Since hot sauces are fair game: Isabel street heat fatalii is fantastic. Otherwise, I think I said this the first time this thread came around, I slather honey mustard on just about anything. Mix with hot sauce. Occasionally switch gears to spicy yum yum sauce.

It’s not subtle.

[Art Shirk]

Besides the obvious hot sauce and variations thereof, what is the appropriate dipping sauce for an egg burrito? Think egg, cheese, peppers, ham, maybe potatoes.

This is pretty urgent.


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[Cruiser]

^^^ Guajillo lime ranch. Squeeze the juice of half a lime into a microwave safe bowl and stir in 2tbs of guajillo chili powder. Heat for 30 seconds then wisk in a half cup of store bought ranch.