"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Reply
 
Thread Tools Display Modes
 
Old 08-19-2016, 08:38 PM   #11
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,128
Regarding Condiments

Heinz ketchup, Hellman's reduced fat mayo
Plochman's, Boetje's (regional brand), Grey Poupon mustards
Clausen baby dills and Heinz sweet relish
Frank's Red Hot (that reminds me, I'm out), Shark Sriracha, along with various and sundry other hot sauces, and Pace Picante sauce
Lea and Perrin's worchestershire
Kikkoman's low sodium soy sauce along with a bunch of other oils and sauces from the Asian grocer
Sweet Baby Ray's, Trader Joe's Seafood sauce
HV Ranch and Kraft Catalina dressings

There's more in the fridge, but the light hasn't been working.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-19-2016, 09:19 PM   #12
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,326
LOL Andy!

------------------------

Every time I hear Sweet Baby Ray's, I think of my grandson Tyler. He was excited about learning to read a year or so ago, and I was busy in the kitchen, so I let him read the labels on my condiments in the fridge door.

He asked me..."Grandma...what is Sweet Baby Ray?" Appealing to his little boy sense of humor, I told him it was a sauce made out of babies, and did he want some? He knew I was kidding and cracked up, and every now and then he gets in a silly mood and asks me if I still have that sauce made out of babies.
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 08-19-2016, 09:26 PM   #13
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Quote:
Originally Posted by blissful View Post
I smiled, that was pretty good! I'm especially fond of lame jokes, thinking jokes (where people actually have to think), puns, math jokes, and musical jokes. I tell lame jokes, and I like the other kinds.

We have a "Today's Funny" thread. Make us laugh!!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-19-2016, 10:26 PM   #14
Head Chef
 
Join Date: Mar 2008
Posts: 2,120
Yeah, but this is a discussion about condiments. I told the joke in 2008 on here, it originated in someone's signature line, on here. No one laughed then, except me.

Practice safe lunch, use a condiment.
__________________
blissful is offline   Reply With Quote
Old 08-20-2016, 12:45 AM   #15
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,285
We have a couple of brands we are loyal to. We have tried house brands on all the usual condiments, but if there is a difference, we go with the flavor we prefer. In the named instances below, we are loyal to the brand mentioned after attempts to find an off-brand favorite.

Ketchup - Heinz, with OnSale close behind.
Mustards - Plochman's (yay, Dawg!), Grey Poupon, Maille Dijon, Gulden's, Woeber cranberry-honey, Bertman Ballpark, The Original Stadium (I think I need a mustard intervention...)
Mayo - Hellman's (Best Foods), although Aldi's Burman brand runs a really close second. That said, I would rather pay full price-no coupon for Hellman's than a sale price for any other mayo.
horseradish - Ba-Tempe jarred. In Cleveland, I always bought Silver Springs fresh ground, but they don't sell it up here.
BBQ - Whatever OnSale brand with less sugar. I forget which brand has only 8 grams, but it IS good. Since we don't use it often, I don't pay much attention.
dill pickle relish - house brand
sweet pickle relish - What is this "sweet" you speak of? IF a recipe calls for sweet relish, I usually mince up less than half a measure worth of baby sweet gerkins (used to be Vlasic's, but I think they might make Market Basket's house brand, so that is my go-to now)
Worcestershire sauce - Lea & Perrin's
hot sauces - more than you want me to list, brand names and house brand
Soy and Teriyaki - Kikkoman's
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 08-20-2016, 01:31 AM   #16
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Quote:
Originally Posted by blissful View Post
Yeah, but this is a discussion about condiments. I told the joke in 2008 on here, it originated in someone's signature line, on here. No one laughed then, except me.

Practice safe lunch, use a condiment.

Now that right there is funny!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 08-20-2016, 07:31 AM   #17
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
Quote:
Originally Posted by Andy M. View Post
Hellmanns Real Mayonnaise
Heinz Ketchup
French's Yellow Mustard
French's Brown Mustard (I used to buy Gulden's but their squeeze bottle sucks).
Bullseye Original BBQ Sauce, or SBR's
Cain's Sweet Relish
Old El Paso Pickled Jalapeņos
Lea&Perrins Worcestershire Sauce
Andy, I used to get them whole, now they are only available sliced locally. They are my "go to" commercial brand, but I really miss the whole ones.

Some homemade BBQ sauces call for Ketchup and they are the only recipes where we use large amounts of it. Our "go to" commercial BBQ sauce is offered in the local Publix stores and is a product of a local BBQ joint, Tom's (Jenkins). There are mild and hot versions. They are not those sickly sweet sauces that are available in most grocery stores.

Karen forgot to mention we use creole mustard which is only offered locally by Zatarain.

Like many of us on DC that have expanded heavily into Asian cuisines, we have many condiments/ingredients where we couldn't pronounce the brand name if our lives depended on it.

When I buy commercial mojo criollo, I prefer Kirby brand.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 08-20-2016, 08:34 AM   #18
Head Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 1,087


In some places they are 5 bottles deep and there a some double stacked. I also have stuff in the fridge too and another cupboard.
I hate not having something on hand for a recipe...

have both white and dark miso in the fridge - will probably have for many years to come... in the same containers
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 08-20-2016, 09:40 AM   #19
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Quote:
Originally Posted by CraigC View Post
Andy, I used to get them whole, now they are only available sliced locally. They are my "go to" commercial brand, but I really miss the whole ones...
Craig, I use the sliced ones on my super delicious, juicy cheeseburgers.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-20-2016, 09:45 AM   #20
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,415
Quote:
Originally Posted by Cheryl J View Post
Steve....I'm interested in the process you use to make sour cream using cream and existing SC....how long does it take and how do you do it? TIA. :-)
Hi Cheryl, my grandmother taught me this many years ago, and it's just about the easiest thing in the world to make.

To make the first batch, start with 4 parts of heavy whipping cream and 1 part buttermilk in a bowl. Stir them together lightly (don't overmix), then cover with cheesecloth and leave sit at room temperature for 24-48 hours before refrigerating. The longer time will make it thicker and more sour. Natural sour cream tends to be somewhat thinner than the commercial product, which often has a thickening agent added. If yours comes out too thin you can let it drain in a strainer lined with a coffee filter or several layers of cheesecloth (do this in the fridge). It will keep for a week, maybe longer, although it will continue to sour further over time. I actually like mine a little more on the sour side.

Note that you must use plain pasteurized cream, not ultra-pasteurized. If you have access to raw cream, even better, but you can't buy that in stores.

Once you make a batch you can use some of the existing sour cream to culture a new batch.

I almost always have some of this in the fridge. Along with homemade mayo, I use it as a base to make creamy salad dressings, so I don't really care that it's not as thick as commercial sour cream.

Try it as a base for blue cheese, green goddess, or ranch dressing. It actually enhances the flavor of the blue cheese. Awesome stuff!
__________________

__________________
Steve Kroll is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:53 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.