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Post by lagatta on Jun 11, 2009 20:13:37 GMT
bjd, Kerouac could tell you where to get good spicy Indian and other South Asian condiments in Paris, should you be going there.
imec, I will try the green salsa sauce. Indeed Winnipeg has a very challenging climate (very bitter winters, for those unfamiliar with our frozen waste) but you are lucky to be as close to your big market as I am to mine. Deyana, Jean-Talon is definitely worth a visit.
Creole mustard doesn't sound very different from moutarde à l'ancienne, making sure to get a variety with a kick.
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Post by bazfaz on Jun 11, 2009 20:24:34 GMT
Mango chutney was on the table tonight as Thursday is Mrs Faz's night for making a curry. Mustard will be on the table when there are sausages or steak or ham or cold pork - I can't think of other occasions. Salt and papper always. Apart from that food is seasoned in the kitchen. I am a right bully, aren't I?
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Post by imec on Jun 11, 2009 20:28:26 GMT
Creole mustard doesn't sound very different from moutarde à l'ancienne, making sure to get a variety with a kick. I brought some back from NOLA once and couldn't see that it was significantly different than any good whole grain mustard. YMMV. |
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Post by bixaorellana on Jun 11, 2009 22:07:09 GMT
The moutarde à l'ancienne picture (in the little crock) looks exactly like Zatarain's mustard. The last time I brought some back was the day before they started all that crap about gels, etc. in luggage. If they'd have tried to separate me from my three 16-ounce jars of Zatarain's, it would have gotten real ugly.
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Post by Don Cuevas on Jun 12, 2009 12:20:24 GMT
At the end of an early morning baking session, I threw together an assortment of selected condiments that we have in our house. The pic is lousy, but you should be able to mke out what each bottle contains. I'm too sleepy to describe them.  (That's a mini-rubber chicken in the foreground. If I ever open my dream inn, it will be called, La Fondo del Pollo de Goma. |
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Post by imec on Jun 12, 2009 12:34:31 GMT
Well done DC! I see a little bit of myself in your collection. Love the rubber chicken! (and the name for the Inn). My 10 yr old son gives a little rubber chicken (along with a real gift) to his friends for their birthday. He sees it as his "signature" ;D.
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Post by Deleted on Jun 12, 2009 12:39:17 GMT
oh yeah,Pickapeppa sauce,in my top 5,thanks Don.
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Post by bixaorellana on Jun 12, 2009 14:40:38 GMT
Missed photo-ops:
1) the guy at my weekly market who sells grilled chicken while wearing a baseball cap completely covered with those little rubber chickens.
2) a kid in his school uniform sitting on the step of a store, hunched over and deeply intent on something on the ground. He was focusing a sunbeam through a magnifying glass at a mini rubber chicken.
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Post by lola on Jun 12, 2009 16:06:04 GMT
imec, I'm impressed. Do those various salsas fill special culinary needs, or are they random and interchangeable?
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Post by bjd on Jun 12, 2009 16:17:04 GMT
Thanks, Imec -- that's very nice of you but my sister is coming to visit in August and I have put in an order already.
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Post by Deleted on Jun 13, 2009 14:43:11 GMT
I managed to get a few of my condiments to pose for a photograph even though they are shy. I may be stripped of my nationality, because I don't even have any mustard on hand at the moment. |
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Post by bixaorellana on Jun 13, 2009 14:55:20 GMT
If you had posted those pics under the heading "Guess this person's nationality", I doubt anyone would have guessed correctly.
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Post by auntieannie on Jun 13, 2009 16:46:50 GMT
I am more of a seasoning type of girl, although Dijon mustard is vital. I have even attempted once to make some "moutarde a l'ancienne". Should do it again as it didn't take long and was quite nice.
Forgot to say I make my own pickles and chutneys. They go particularly well with cheeses.
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Post by lagatta on Jun 13, 2009 17:52:36 GMT
Annie, do you grow your own mustard seeds?
Mmm, homemade pickles and chutneys. Yes, divine with cheeses.
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Post by auntieannie on Jun 13, 2009 17:59:21 GMT
no, lagatta, I buy them in shops. I also sometimes use them in my curries. I don't yet have any space to grow food... but there is hope!
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Post by imec on Jun 13, 2009 21:40:26 GMT
I don't get too fussed over how I use the salsas - and I sometimes use two at the same time. The tomatillo salsa for instance has a very nice flavour but little heat - so I have to also use a little bit of Habanero, either red or green. The chipotle salsas ofetn find their way into BBQ's or grilled dishes as I can't always get enough of the smoke flavour from the fire. The Asian products I tend to use with pork or sometimes chicken dishes and of course, Asian dumplings or spring rolls etc.
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Post by imec on Jun 13, 2009 21:42:30 GMT
Nicely done Kerouac! Great variety - a man after my own heart.
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Post by Deleted on Jun 15, 2009 6:58:16 GMT
In Belgium, there are unlimited condiments available to put on french fries. French Flanders is close enough to Belgium to carry on the same magnificent tradition. |
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Post by lola on Jun 15, 2009 16:24:08 GMT
We'll be raiding k2's icebox a lot over the months we're putting that guest bathroom in the attic.
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Post by bixaorellana on Jun 15, 2009 16:51:23 GMT
We will? I thought he was going to take us to all the places with those great menus he posted. And we must insist on visiting several of those delightful Frog's locations! |
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Post by spindrift on Jun 15, 2009 16:54:08 GMT
Is this a Pi55up I haven't heard about?
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Post by Deleted on Jun 15, 2009 17:03:56 GMT
No, they just think that I might accidentally leave my door open if I go away somewhere.
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Post by bixaorellana on Jun 15, 2009 17:10:34 GMT
So cute the way he hides how thrilled he is about our visit!
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Post by lola on Jun 15, 2009 20:07:33 GMT
Well, he can't exactly invite EVERYONE I suppose. Therefore the feigned reluctance.
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Post by lagatta on Jun 15, 2009 22:00:39 GMT
k2, did you have moules et frites at that bar?
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Post by Don Cuevas on Jun 15, 2009 22:42:04 GMT
oh yeah,Pickapeppa sauce,in my top 5,thanks Don. I left out the Hoisin Sauce. |
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Post by Deleted on Jun 16, 2009 4:59:07 GMT
k2, did you have moules et frites at that bar? No, I ended up not eating there. And I didn't have moules either. Normally, for me to order mussels in an unknown establishment (meaning not Léon de Bruxelles), I need to see somebody else's order to determine quantity served and the size of the mussels. And even though most of the restaurants in Lille had mussels on the menu, nobody was eating any this particular weekend. |
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Post by Deleted on Sept 17, 2009 18:43:31 GMT
In a Thai condiment basket, there are 3 forms of chilis, plus a container of fish sauce (nuoc mam). Western condiments are also available in the tourist areas. |
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Post by lagatta on Sept 17, 2009 23:48:01 GMT
traveler63, I don't like the "light mayonnaise" available in North America because it is too sweet - even regular North American mayonnaise is too sweet, but here we can get French and Belgian mayonnaise and local artisanal mayonnaise with no sugar. I'm mentioning this because if you want fat reduced, in France you can find non-sweet versions.
You'll find lots of great condiments in France - lots of mustards of course, but also harissa. That is a hot condiment that is very common now in France.
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Post by lola on Sept 18, 2009 0:01:23 GMT
K2, how far are you able to dive into the Thai condiment basket? Judging from your pantry above, your palate must be pretty toughened up.
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