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Post by Deleted on Sept 18, 2009 4:22:29 GMT
Actually, I didn't use any in that basket, because the Thai dishes are already plenty spicy for me. I supposed that if I had just ordered a plate of steamed rice, something like that might come in handy.
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Post by lola on Sept 18, 2009 4:49:57 GMT
That would be the economy meal, I guess. Or the wasted Thai opportunity meal.
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Post by Deleted on Sept 18, 2009 11:11:07 GMT
I keep nearly a whole shelf in the refrigerator full of condiments, plus some more in various cupboards and on the kitchen table.
Some I use mostly as ingredients in cooking and not at the table. The collection, in and out of the fridge includes olive oil, Worchestershire sauce, fish sauce, soy sauce, oyster sauce, Tabasco, Thai massaman curry paste, 3 types of barbecue sauce, anchovies and various flavoured vinegars.
Others I do use as condiments, including red and green pesto, sweet chili sauce, mayonnaise, remoulade, ketchup, mango chutney, sweet mustard, hot mustard, balsamic vinegar, various jams and jellies, garlic sauce and salsa.
I am too lazy to list the spice mixes.
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Post by Deleted on Sept 18, 2009 12:05:54 GMT
Are there any local Icelandic condiments, or is that the sort of thing that is always imported?
I already have a question about Icelandic food, since I have already peeked at your excellent blog. Does it have too much sugar in it like some of the Scandinavian items of those other countries to the east? (I am always SO disappointed whenever I taste the delicious-looking pickled herrings at Ikea and feel as though they have been pickled in syrup.)
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Post by fumobici on Sept 18, 2009 17:21:34 GMT
The Dutch pickled herring (you can even get a decent example just switching planes in Schiphol) seems just about perfect.
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Post by Deleted on Sept 18, 2009 17:23:20 GMT
Yes, I agree that the Dutch pickled herring is perfect, and the "new herring" is even better.
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Post by auntieannie on Sept 19, 2009 16:02:00 GMT
K, pickled herring at Ikea: there are two sorts. the sweet and the sour.
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Post by Deleted on Sept 19, 2009 16:11:16 GMT
Every jar that I have bought at Ikea in France (and I have tried just about every sort) tastes like it is mixed with jam. Why don't they just sell rollmops?
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Post by auntieannie on Sept 19, 2009 17:05:36 GMT
Try the Swiss Ikea stores next time you visit. The one near Lausanne is particularly well stocked as Ingmar Kamprad lives nearby.
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Post by Deleted on Sept 20, 2009 20:36:20 GMT
I don't have any traditional Dijon mustard at the moment and only have the "old style" 'mustard seed' mustard, sometimes called "creole mustard" in the New Orleans region. I just have to say that it does not satisfy me at all -- it has very little taste and no bite at all. There's absolutely no point to it.
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Post by fumobici on Sept 20, 2009 23:54:51 GMT
If you have Dijon and Coleman's, you can always make do. Some of the flavored mustards are interesting but it's usually hard for me to stay with one through a whole jar.
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Post by bixaorellana on Sept 21, 2009 0:13:31 GMT
Erg. You're getting the wrong brand of creole style mustard, Kerouac.
I have no scientific proof of this, but I swear that ground mustard-seed mustard is much hotter when it's fresh. I used to work at a place that used the gallon sized jars of Zatarain's, and sometimes you'd feel as though your eyebrows would fall off when first opening the jar.
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Post by lagatta on Sept 21, 2009 0:39:13 GMT
Some of the French ones are rather mild, though still I like the flavour and texture. I'd love to find some Zatarain's.
What is Coleman's - English mustard? I think I have some of that, but dry. It has a nice kick and I use it in various dishes.
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Post by Deleted on Sept 21, 2009 8:25:24 GMT
kerouac, there are very few local Icelandic condiments, other than perhaps crowberry jam. Some others are locally produced, like mustard, remoulade, mayonnaise and ketchup. We also have a wide variety of cheese-based condiments you don't find anywhere else, like mushroom or shrimp flavoured spreadable cheese.
I think you will have to judge that for yourself. I don't think the Icelandic pickled herring, to take an example, tastes sugary, but of course I haven't tasted the Ikea stuff so I don't have a comparison.
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Post by Deleted on Dec 27, 2009 16:17:12 GMT
A few new additions that I purchased today... The first one is achards from Réunion, the French department off the coast of Madagascar. It's a mix of green beans, capiscum, carrots, chili, garlic, lemon, mustard seed, as well as the usual secret unidentified spices, sugar, salt, oil and vinegar. This jar is actually made in Rennes. The second one is your usual puréed mix of shallots, ginger and garlic in soy oil. Made in China. The third one is kimchi from Vietnam, made with cabbage, chilis, carrots, papaya, baby corncobs, garlic and miniature cucumbers. |
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Post by traveler63 on Dec 27, 2009 16:21:25 GMT
If I am correct, Colemans is a dry mustard that has been available for eons. People generally use it when they are making a dry rub for most anything, i use it a lot for home made barbeque sauce. There are other offerings similiar, and at a lower price.
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Post by Deleted on Dec 27, 2009 18:41:38 GMT
Have never seen kimche with that many ingredients. I recently had some homemade with pickled cassia,beets,habanero,carrots and of course cabbage.The baby carrots,corn and cucumber I will remember to tell my friend to try.
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Post by Deleted on Dec 27, 2009 19:12:11 GMT
Obviously, kimchi being a Korean specialty, the Vietnamese version is not authentic.
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Post by Deleted on Jan 3, 2010 11:02:17 GMT
It's the time of year when I begin (actually is past due) to put up a batch of hot sauce from the hot peppers in the garden. One in particular is named'' Corazon de Suegra',and is very similar to one of the Melinda's brand hot sauces made with habeneros. It's too hot for my palate I'm afraid,but people have begun to ask after it.
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Post by spaceneedle on Jan 6, 2010 10:16:01 GMT
Speaking of condiments, this is truly my favourite mustard in the world.... (sorry France!)  |
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Post by lagatta on Jan 6, 2010 15:40:50 GMT
Which kind of German mustard is Kremser Senf? It says mild - süß on the tube - does süß (sweet) also mean sweetened (as in some Bavarian mustards) or sweet as opposed to hot? What do you eat it with?
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Post by spaceneedle on Jan 6, 2010 20:25:54 GMT
Which kind of German mustard is Kremser Senf? It says mild - süß on the tube - does süß (sweet) also mean sweetened (as in some Bavarian mustards) or sweet as opposed to hot? What do you eat it with? This particular mustard is from Austria. It's sweet with just a little 'bite'. It is good with pretty much everything- I have not found anything that it is not good with, to be honest. |
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Post by hwinpp on Jan 7, 2010 10:06:43 GMT
LOL! My sister just brought me a jar of this:  And a jar of this:  |
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Post by spaceneedle on Jan 7, 2010 10:09:02 GMT
hwinpp: that austrian mustard is SUPERB with sausages and bratwurst... and just plain ole american hot dogs, Hebrew National Koshers are the best, of course!
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Post by hwinpp on Jan 7, 2010 10:49:44 GMT
Oh, I believe you, SN, I'm loving my stuff and sometimes just spread it on buttered baguette.
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Post by bixaorellana on Jan 12, 2010 20:41:46 GMT
There's nothing really exciting at my house. Here are a few of the things that get used most often. From left to right: chile-limón powder, sal de gusano, ground cayenne pepper. chile-limón is a powdered version of the ever-popular Mexican combination of chile, lime juice, and salt. Sal de gusano is the dried mezcal worm ground with salt and chile. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I think Imec showed some of this Santa Anita habanero sauce from his house. The stuff is colored with a really fake red dye which becomes downright alarming when sprinkled on a fried egg. Búfalo is a real classic. This chipotle variety is on the counters of all the seafood cocktail vendors in the Abastos market. I made the green stuff from home-grown peppers & it's incendiary. The Valentina is the hotter version of another Mexican classic. Here you see the little packets of the regular Valentina. They're always included in packets of salted nuts. |
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Post by lagatta on Mar 2, 2010 5:50:30 GMT
How about Indonesian/Malaysian etc sambals and the Dutch jarred derivations? Any that people especially like?
And by the way yes, I've bought epazote plants and cut epazote at Marché Jean-Talon in Mtl.
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Post by hwinpp on Mar 3, 2010 4:53:50 GMT
Do they still have those little Conimex bottles with the different sambals? I used to like buying some of them even though I did think they were expensive. Is that what you mean, LaGatta?
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Post by lagatta on Mar 4, 2010 2:06:57 GMT
Yes, and there are other brands that aren't as overpriced as Conimex. The ones I have are from Koningsvogel, Sambal Djeroek with a lemony taste (so the label says), and Sambal Trassi which contains shrimp paste - but less than a lot of Thai concoctions. Inproba also sells sambals cheaper than Conimex (the latter seems to have a monopoly in standard-issue Dutch supermarkets). www.inproba.nl (the site is also in English of a sort, though not everything is translated). |
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Post by hwinpp on Mar 6, 2010 4:36:14 GMT
Sambal trassi is a must! It's called sambal belacan in Malaysia and Singapore, IMO better than Thai 'kapi' (shrimp paste) or dips (nam prik= chilli water) that contain kapi.
I'll be in Jakarta end of this month and if I have time I'll check out a supermarket or convenience store and see what you can et locally.
It's funny but Conimex has a monopoly in German supermarkets as well.
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