zhang.dianli, 1 month ago to random

Hot Pot: The Condiment Bar

This place offers a huge condiment bar for making custom dipping sauces. Most places will have a few of these ingredients in small volumes at the table, but here they give you a very large number of them and let you make your own creations. I have a very specific mix I make these days, shown in the last two pictures of this sequence.

#ChonqingStyle #HotPot #Condiments

The condiment bar showing a bowl of minced garlic and a bowl of pickled peppers (Changsha style, I'd wager) on the lower shelf, and a small bowl of sesame seeds on the upper shelf.
The condiment bar showing a bowl of dried chili flakes and a bowl of oyster sauce on the lower shelf, with the small bowl of sesame seeds and a small bowl of chopped peanuts on the upper.
The condiment bar showing a bowl of soy sauce and a bowl of rice vinegar on the lower shelf. The top shelf has a small (and empty!) bowl of black (heavily fermented) bean sauce and another bowl with a different kind of fermented bean sauce.
The condiment bar showing the rice vinegar bowl and a bowl of sesame paste on the lower shelf, and the fermented bean sauce next to a small bowl of furu, itself next to a small bowl of sugar on the top shelf.
The condiment bar showing the sesame paste bowl next to a bowl of vegetable oil (probably fairly generic corn oil) on the lower shelf and the sugar bowl on the upper.
This is the mix I chose for my meal: sesame seeds, green onions, coriander, soy sauce (a bit), vinegar, sesame paste (a lot!), some of the fermented bean sauce, and furu.
And this is what my mix looks like after I've stirred all the ingredients together. Most things I ate from the hot pot proper took a trip into this bowl to expand on the flavour profile, and to cool it down.

jonathanmatthews, 3 months ago to hotsauce

UK #condiment fiends: share your best sources of hot sauces, lime pickles, etc!
I don't know /anything/ about where to get good ones - please enlighten me 😀🥵
#condiments #hotsauce #limepickle #AskFedi #Food #chilli #chillisauce

saltphoenix, 5 months ago to cooking

#Today my rainy day project is kumquat, ginger, starfruit chutney. A condiment for many dishes. I just had some with crackers and cream cheese. It makes DELICIOUS baked brie, brightens up lentils and beans, would make a good sweet n sour tofu, and will compliment many meats. #homegrown #homestead #cooking #condiments #sidedish

RickiTarr, 5 months ago to random

Alright, after all this talk of ketchup/catsup, I need to know:

What are the Top 5 Condiments you have to have in your kitchen?

CultureDesk, 5 months ago (edited 5 months ago) to food

Time to debate one of life's most important questions: Where should you store your condiments? Salon's Mary Elizabeth Williams talked to food advisors about what belongs in the refrigerator, and what goes in the cupboard. Where do you keep yours?
https://flip.it/ftv_Dj

#Food #Poll #Ketchup #Condiments #Culture

chopaganda, 5 months ago to random

Saw Kewpie Mayo in Whole Foods last night. Immediately grabbed it. Not sure if I never noticed it in the store before, but I’ve only previously found it in specialty stores.

Get home. Taste it. It’s gross. I look at the ingredients. No MSG. They reformulated it for US Distribution.

Consider this your warning to only buy Kewpie in Asian specialty stores. You’re welcome. #Mayo #Condiments

https://msgdish.com/popular-kewpie-mayo-reformulated-without-msg-fails-taste-test/

enog, 7 months ago to Japan

Myoga Japanese Ginger 😊

Freshly harvested Myoga buds this morning 😋

Thinking about what to do with these for dinner 🤔

The flower looks very fragile but beautiful 😊

#Japan #Japanese #Ginger #Plant #Condiments #Harvest

toychicken, 10 months ago to twitter

Dons [#tinfoil hat] what if killing #Twitter and starting threads is simply a way for THEM to have a single source of all our #data?
[Doffs tinfoil hat to reveal it's tinfoil all the way down]

sohkamyung, 1 year ago to food

On a local condiment that might take some getting used to.

"Sambal belacan is a regular accompaniment to rice in Malay, Eurasian and Peranakan meals. It is made by pounding toasted belacan with chillies and adding calamansi lime juice, salt and sugar to that mixture. While it is popular with many people, its key ingredient, belacan, has a somewhat malodourous reputation."

https://biblioasia.nlb.gov.sg/vol-19/issue-1/apr-jun-2023/shrimp-paste-belacan/

#Food #Condiments #Belacan #Singapore #Malaysia #History