When Condiments Betray You

[Jenise]

And just to brighten your day, did you hear about the man who was found dead in a vat of falafel condiment.
Police are treating it as a hummuscide.

What a pita that nobody here has a sense of humor.

And just to brighten your day, did you hear about the man who was found dead in a vat of falafel condiment.
Police are treating it as a hummuscide.

What a pita that nobody here has a sense of humor.

Funny - I asked at an Indian restaurant if they had any pita. They told me they had naan. Had to ask them twice - I always hate to repita myself.

HP Sauce is one of those products where the US-marketed version tastes different from what's sold in the UK.

-Paul W.

You actually mean many products.

And just to brighten your day, did you hear about the man who was found dead in a vat of falafel condiment.
Police are treating it as a hummuscide.

What a pita that nobody here has a sense of humor.

We are all the poori for it, I admit, but some of Bill's jokes are so falafel.

FWIW, I don't have a pony in this race. I cook scrambled eggs a number of ways, such as this morning: low and slow. I'm merely relaying cooking tidbits I've learned over the years.

There are a number of sites on the internet that discuss olive oil, but I'll let Christopher Kimball do the talking for me: https://www.facebook.com/watch/?v=446516116021111

I thought this was a pretty interesting addition to the scrambled egg debate. Cubes of butter in the eggs before cooking and using a corn starch slurry. Am unlikely to incorporate these methods, but maybe I'll be persuaded.

https://www.nytimes.com/2021/02/19/dining/perfect-scrambled-eggs.html

FWIW, I don't have a pony in this race. I cook scrambled eggs a number of ways, such as this morning: low and slow. I'm merely relaying cooking tidbits I've learned over the years.

There are a number of sites on the internet that discuss olive oil, but I'll let Christopher Kimball do the talking for me: https://www.facebook.com/watch/?v=446516116021111

I thought this was a pretty interesting addition to the scrambled egg debate. Cubes of butter in the eggs before cooking and using a corn starch slurry. Am unlikely to incorporate these methods, but maybe I'll be persuaded.

https://www.nytimes.com/2021/02/19/dining/perfect-scrambled-eggs.html

More than one way to skin a cat. I'll give this technique a try in the near future to see what happens.

[Jenise]

I thought this was a pretty interesting addition to the scrambled egg debate. Cubes of butter in the eggs before cooking and using a corn starch slurry. Am unlikely to incorporate these methods, but maybe I'll be persuaded.

https://www.nytimes.com/2021/02/19/dining/perfect-scrambled-eggs.html

Definitely interesting. If available, I typically add a scoop of water (hand held under the faucet to grab 'a bit', and a dollop (maybe 1 T for two eggs) of half and half to eggs for scrambling. I like the added creaminess texturally but more HnH and no water would be too rich.

To Larry's ways to skin a cat: staying at a friend's home once, Bob bragged about my creamy eggs which, natch, got me on egg duty come breakfast. And I made the eggs as described above, which my hostess HATED. I could see it on her face. So we talked about it and I learned that she uses nothing--straight egg, which she (being Chinese) scrambles hard and fast in the bottom of a hot wok. She makes no differentiation between eggs destined for fried rice or a breakfast plate in the way she cooks them. Bob says they're the toughest eggs he's ever eaten. But for her, it's the only way.

This one is good to 2022, so definitely a new one, but hotter than any I've had before and I've been using it for years.

It isn't just me - https://www.reddit.com/r/AskCulinary/co ... n_mustard/

Wonder of they mislabeled some of their extra hot?

I've got one of these now, too. Looks like all the others but is at least 2-3x hotter.

Weird.

One can imagine those wily Frenchmen crafting special small batches of superhot moutarde, to send to the colonies, saying "They think it ended with Wolfe and Montcalm...." Except for the fact that two of their blends are actually made in Canada for North American use, the Originale and Old Style, so if it was one of them that bit you, like me (mine was Originale) we can't blame them and challenge them to best two out of three on the Plains of Abraham.

Originale. Probably some kind of proxy war picking up where The French & Indian War left off.

[Jenise]

New game: mustard roulette!

Will be playing soon. I am just about out.

I agree with Jeff about the relative potency. First time I opened my current jr of Dijon I applied the amount that I usually would - and it felt like I had my nose cauterized without warning. Whew!

I quite like most Dijon mustard, but perhaps because of native prejudice, and perhaps because I often like things on the mild side, I usually (though not always) prefer English mustard to French !?

The most popular English mustard, Colemans, is bloody hot! Never tried it against the hot Dijon, but would be a near thing.

Nevertheless, practice safe food. Always use condiments!

I always play Bach's Condimento in E while spreading Bavarian mustard.

Actually, that condimento reminds me of a word I should post in the unusual words thread - pentimento. It means a trace of underpainting in an unfished painting, often a good indication of how the painting developed in the painter's mind as they worked.

In that sense it is similar to a palimpsest, which is a parchment scraped to eliminate an original writing, and then written over with something else (hey - parchment was expensive - you had to kill a goat or sheep to make it).

[Jenise]

The English mustard I remember isn't just hot, it's sweet. Hate that.

This one is good to 2022, so definitely a new one, but hotter than any I've had before and I've been using it for years.

I've got one of these now, too. Looks like all the others but is at least 2-3x hotter.

And I've just this moment opened a new jar and it's a total dud. Barely any mustard flavor at all.

What is the matter with the Maille people?

I opened a jar earlier this week - and it was Grey Poupon and it was great!

Maillie Provencale or Edmond Fallot Provencal Dijon?

Not Provencale, just regular

I never thought I'd see Maille potency problems discussed here.

-Paul W.

This one is good to 2022, so definitely a new one, but hotter than any I've had before and I've been using it for years.

I've got one of these now, too. Looks like all the others but is at least 2-3x hotter.

And I've just this moment opened a new jar and it's a total dud. Barely any mustard flavor at all.

What is the matter with the Maille people?

Outdated?