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Post by Deleted on Sept 8, 2010 17:00:36 GMT
I don't mind Hellman's and that's what I would buy in North America. But I often add mustard to mayonnaise anyway and could probably even make Miracle Whip edible if it were a matter of life and death.
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Post by lagatta on Sept 8, 2010 17:14:57 GMT
I hate Hellman's, and would have to have a gun to my head to eat Miracle Whip. Here's more on the Ojai Cook: www.qbfoods.com/lemonaise.html Only thing that gives me pause is the canola oil. It isn't actually terribly expensive either, at the shops where I've seen it. |
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Post by bixaorellana on Sept 8, 2010 17:56:35 GMT
Oh lord ~~ now we've got mustard AND mayonnaise snobs on anyport!
Just teasing you, LaGatta. You are making an important point about sugar. I gave it up completely once years ago, and my taste buds learned how pervasive it is in manufactured foods. There were supposedly savory foods that I could no longer stand because I could taste the sugar in them.
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Post by mickthecactus on Sept 9, 2010 8:36:16 GMT
Apologies. I checked last night and it does say Worcestershire sauce but we all say Worcester sauce...........
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Post by hwinpp on Sept 9, 2010 9:32:40 GMT
I thought Brits pronounced it Wooster sauce?
Hellman's I can take but Miracle Whip isn't even mayonnaise...
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Post by Deleted on Sept 9, 2010 9:58:46 GMT
Yes, it doesn't even try to claim to be on the label. I have no idea what it is actually made of besides sugar, because I would become nauseous if I had to bring a jar close enough to me to read the ingredients. Here's an interesting tidbit which is sure to please (particularly) Lagatta: Miracle Whip has a strong following in Canada. Canada's official Miracle Whip webpage is located on Kraft Canada's website.  |
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Post by Deleted on Sept 9, 2010 10:00:53 GMT
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Post by lagatta on Sept 9, 2010 11:20:50 GMT
I don't know anyone who eats it. Perhaps it can be used as a building material or cleaning product?
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Post by Deleted on Sept 9, 2010 11:39:09 GMT
Perhaps as a special effect substitute in the porn industry.
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Post by mickthecactus on Sept 9, 2010 11:56:41 GMT
I thought Brits pronounced it Wooster sauce? Hellman's I can take but Miracle Whip isn't even mayonnaise... We do.............. How do you pronounce it? ;D |
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Post by Deleted on Sept 9, 2010 12:24:48 GMT
"Wurshestershur" is what I was taught to say. But since it is a word that I say out loud maybe only once every 5 years, it hardly matters.
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Post by mickthecactus on Sept 9, 2010 12:44:09 GMT
It's Woostersheer.................
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Post by lagatta on Sept 9, 2010 16:09:46 GMT
I'd stick an R in: "Wurschter sauce"  |
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Post by bixaorellana on Sept 9, 2010 19:33:36 GMT
I am sooooo classy! I say "woostersheer". Only backward people from Mississippi say "wurshestershur".
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Post by hwinpp on Sept 10, 2010 4:56:36 GMT
I thought Brits pronounced it Wooster sauce? Hellman's I can take but Miracle Whip isn't even mayonnaise... We do.............. How do you pronounce it? ;D LOL! Germans generally say something along the lines of Vortschester sauce. They drop the 'shire' part completely. |
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Post by lagatta on Sept 10, 2010 12:49:33 GMT
Even before you wrote that, I was recalling how Germans said it - Dutch too, though of course the mispronunciation is somewhat different.
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Post by hwinpp on Sept 11, 2010 3:39:32 GMT
Isn't Woostershire sauce also called HP sauce?
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Post by bixaorellana on Sept 11, 2010 4:20:29 GMT
I thought HP sauce was something thick, like that aberration known as "steak sauce".
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Post by lagatta on Sept 11, 2010 11:01:42 GMT
Yep. They aren't the same sauce, though might have some of the same ingredients.
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Post by mich64 on Sept 13, 2010 0:26:02 GMT
Can not eat Miracle Whip (they call it Salad Dressing) but love Mayo, my favourite is garlic mayonaisse!
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Post by Deleted on Jan 18, 2014 20:05:31 GMT
I may have mentioned this in another thread recently but, it bears repeating.
I received the most wonderful gift of a homemade chutney for the holidays.
it's a mirliton, onion chutney with golden raisins. On the sweet side but so, so incredibly tasty.
(Bixa, you would adore it!!!!)
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Post by Deleted on Jan 18, 2014 20:14:02 GMT
I use (store bought) mango chutney as a dip for very spicy items, such as West Indian accras, which are fried cod puffs originally invented in Africa but which have become a common French dish.
Tonight I used onion pickle to make a dip with crème fraîche.
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Post by lagatta on Jan 29, 2014 17:55:32 GMT
Many chutneys are supposed to be sweet as well as sour. Not at all the same problem as sweet mayonnaise. That mirliton one sounds splendid.
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Post by Deleted on Dec 14, 2014 20:37:11 GMT
I did a long overdue clearing of my pantry in the last couple of days. JEEZ, I found five bottles of balsamic vinegar, among other vinegars. Mon Dieu!! Anyway, I was quite proud of myself as was T.but, there remains a couple of items with no expiration date on them, one being a bottle of white truffle oil. I haven't tossed it yet but, my better judgement says I should. |
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Post by kerouac2 on Jan 5, 2019 16:18:47 GMT
I am reviving this very old discussion even though a lot of the original illustrations are now missing.
But as winter is upon most of us at the moment, condiments are often essential for making some of the bland but hearty cold weather dishes more interesting.
Lately, I have been using a lot more mustard than usual, both the traditional Dijon mustard but also whole grain mustard (I think that it is called creole mustard by some people).
I am suddenly wondering if vegetarians use condiments regularly since they are an item added mostly on top of animal products.
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Post by lagatta on Jan 5, 2019 17:13:49 GMT
Yes, of course they do. Certainly things like hot sauces, salsas (yes, I know that means sauces, but in English tends to refer to a Mexican or pseudo-Mexican type). And certainly on things such as vegetarian burgers, which tend to be somewhat tasteless.
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Post by kerouac2 on Jan 5, 2019 17:31:28 GMT
Yes, as soon as I wrote that, I knew that it was foolish. The French always eat asparagus with mayonnaise.
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Post by bixaorellana on Jan 5, 2019 19:22:08 GMT
One essential use of mayonnaise for me would be on an egg sandwich. Really, I can't imagine it without the mayonnaise.
A nice use of mustard some of you might want to try is something my baby sister showed me, which is to put a little good mustard in a plainer pasta dish. It gives a nice edge and seems to develop any other seasonings used.
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Post by casimira on Jan 5, 2019 19:30:21 GMT
When I visited NY in August of this past year I went to a small Polish grocery and bought a jar of horseradish with beets.
I remember having this as a child and was elated to see it for sale on the shelf. (the version I had as a child was homemade).
I busted it out recently when a friend of mine brought me some kielbasa that he got in Pittsburgh.
It was positively delicious and brought back many a childhood memory of Sunday suppers in the wintertime.
I can't imagine that I could ever find it here but, I can always ask my brother to send me some because he frequents that grocery and it is not at all far from where he works.
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Post by kerouac2 on Jan 5, 2019 19:35:03 GMT
I am actually able to find beet horseradish in France from time to time... imported from Poland of course. I like it, but I think that I prefer white horseradish. The beet horseradish is more delightful visually of course. I suppose that the beets make it milder. I don't need milder.
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