Condiment driven meals

"Andy Katz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When I asked my wife if she thought meals in general and entrees in
particular ought to be condiment driven, she gave me a look of the
sort a woman gets when she realizes her mate has developed an
irrevocable cognitive impairment.

But ... suppose you were playing culinary jeopardy and the answer was,
say, sate.

What to serve with spicy peanut sauce?

In our home ketchup = meatloaf sandwiches.

My favorite lunch has become a fresh everything/whatevers on hand
bagel, covered with garlic/balsamic/oil, toasted, sliced mozzarella
placed on side, thin-sliced red onion on the other, toast some more,
season with coarse salt and dried oregano, the finish with thin-sliced
tomato.

Don't have the balsamic/garlic/oil ... don't even think about the
sandwich.

Xtra chipolte-mayo on hand = elote.

And so on.

Andy Katz

Andy, if this is what you mean:
Sometimes I will look in the frig and nothing really moves me toward a meal,
but all of a sudden, I spy a jar of sun dried tomatoes or a chutney or a jar
of chipotle and I become inspired to make an italian or indian meal or
mexican meal. At other times, all of the condiments I have in the frig will
come together with some l/o rice or ethnic bread and a glass of wine to make
a meal of.
Ah, glorious food.
Dee Dee

Dee Randall said:

Andy, if this is what you mean:
Sometimes I will look in the frig and nothing really moves me toward a meal,
but all of a sudden, I spy a jar of sun dried tomatoes or a chutney or a jar
of chipotle and I become inspired to make an italian or indian meal or
mexican meal. At other times, all of the condiments I have in the frig will
come together with some l/o rice or ethnic bread and a glass of wine to make
a meal of.

Yes. That's exactly what I mean, when the tail wags the culinary dog.

My decision to make certain kinds of sandwiches often depends entirely
on whether I have a sufficient stock of say caramalized onions, or
honey mustard.

You can take this, I suppose, to its logical conclusion and ask when
the condiment starts and cuisine leaves off: Isn't chicken marsala
just chicken with a wine-based condiment?

Quoted message said:

Ah, glorious food.

Oh, you can say that again, and again.

Andy Katz

In article <[email hidden]>,

Andy Katz said:

When I asked my wife if she thought meals in general and entrees in
particular ought to be condiment driven, she gave me a look of the
sort a woman gets when she realizes her mate has developed an
irrevocable cognitive impairment.

But ... suppose you were playing culinary jeopardy and the answer was,
say, sate.

What to serve with spicy peanut sauce?

In our home ketchup = meatloaf sandwiches.

My favorite lunch has become a fresh everything/whatevers on hand
bagel, covered with garlic/balsamic/oil, toasted, sliced mozzarella
placed on side, thin-sliced red onion on the other, toast some more,
season with coarse salt and dried oregano, the finish with thin-sliced
tomato.

Don't have the balsamic/garlic/oil ... don't even think about the
sandwich.

Xtra chipolte-mayo on hand = elote.

And so on.

Andy Katz

Not just condiments... :-)
Herb and spice flavorings as well!
And the usual vegetable type flavorings such as onion, garlic and pepper.
I think tomato fits in that category too unless it's a big fat juicy
fresh ripe garden tomato sandwich all by itself with nothing else except
lots of lime based mayo.

Oh lord how I miss tomato season. <sigh>

Food would indeed be very dull without them.

Anyhoo, when I saw your subject line, I remembered a recipe posted by
someone about "free foods for starving college students".

You can go to any fast food restaraunt and order a cup of hot water for
free. Go over to the condiment bar and get some coffee creamers and
catsup packets.

Add catsup and creamers to the hot water for instant cream of tomato
soup. ;-)

I tried it just for kicks and grins a couple of times and it's actually
not bad! Add packets of each item to taste... I don't do this on a
regular basis, I just tried it out of curiosity.

That's an entirely condiment driven meal! <lol>

I imagine adding the hot sauce packets from Taco Bell would make a nice
spicy tomato soup.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Andy Katz said:

When I asked my wife if she thought meals in general and entrees in
particular ought to be condiment driven, she gave me a look of the
sort a woman gets when she realizes her mate has developed an
irrevocable cognitive impairment.

But ... suppose you were playing culinary jeopardy and the answer was,
say, sate.

What to serve with spicy peanut sauce?

In our home ketchup = meatloaf sandwiches.

My favorite lunch has become a fresh everything/whatevers on hand
bagel, covered with garlic/balsamic/oil, toasted, sliced mozzarella
placed on side, thin-sliced red onion on the other, toast some more,
season with coarse salt and dried oregano, the finish with thin-sliced
tomato.

Don't have the balsamic/garlic/oil ... don't even think about the
sandwich.

Xtra chipolte-mayo on hand = elote.

And so on.

Andy Katz

Not just condiments... :-)
Herb and spice flavorings as well!
And the usual vegetable type flavorings such as onion, garlic and pepper.
I think tomato fits in that category too unless it's a big fat juicy
fresh ripe garden tomato sandwich all by itself with nothing else except
lots of lime based mayo.

Oh lord how I miss tomato season. <sigh>

Food would indeed be very dull without them.

Anyhoo, when I saw your subject line, I remembered a recipe posted by
someone about "free foods for starving college students".

You can go to any fast food restaraunt and order a cup of hot water for
free. Go over to the condiment bar and get some coffee creamers and
catsup packets.

Add catsup and creamers to the hot water for instant cream of tomato
soup. ;-)

I tried it just for kicks and grins a couple of times and it's actually
not bad! Add packets of each item to taste... I don't do this on a
regular basis, I just tried it out of curiosity.

That's an entirely condiment driven meal! <lol>

I imagine adding the hot sauce packets from Taco Bell would make a nice
spicy tomato soup.

Cheers!

The Old Farmer's Almanac 2005 Canadian Ed'n has an article on pg. 118
called Cooking with Condiments as in making cookies with the little jam
packets. They have the tomato soup recipe as well. I used to use the
TB hot sauce packets but Bernardin's recipe has a better flavour so I
just jar up some of that now.

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

You can go to any fast food restaraunt and order a cup of hot water for
free. Go over to the condiment bar and get some coffee creamers and
catsup packets.

Add catsup and creamers to the hot water for instant cream of tomato
soup. ;-)

LOL I would love to see you try that one in Scotland🙂)

You would probably get chucked out🙂)

O

In article <[email hidden]>,

~patches~ said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Andy Katz said:

When I asked my wife if she thought meals in general and entrees in
particular ought to be condiment driven, she gave me a look of the
sort a woman gets when she realizes her mate has developed an
irrevocable cognitive impairment.

But ... suppose you were playing culinary jeopardy and the answer was,
say, sate.

What to serve with spicy peanut sauce?

In our home ketchup = meatloaf sandwiches.

My favorite lunch has become a fresh everything/whatevers on hand
bagel, covered with garlic/balsamic/oil, toasted, sliced mozzarella
placed on side, thin-sliced red onion on the other, toast some more,
season with coarse salt and dried oregano, the finish with thin-sliced
tomato.

Don't have the balsamic/garlic/oil ... don't even think about the
sandwich.

Xtra chipolte-mayo on hand = elote.

And so on.

Andy Katz

Not just condiments... :-)
Herb and spice flavorings as well!
And the usual vegetable type flavorings such as onion, garlic and pepper.
I think tomato fits in that category too unless it's a big fat juicy
fresh ripe garden tomato sandwich all by itself with nothing else except
lots of lime based mayo.

Oh lord how I miss tomato season. <sigh>

Food would indeed be very dull without them.

Anyhoo, when I saw your subject line, I remembered a recipe posted by
someone about "free foods for starving college students".

You can go to any fast food restaraunt and order a cup of hot water for
free. Go over to the condiment bar and get some coffee creamers and
catsup packets.

Add catsup and creamers to the hot water for instant cream of tomato
soup. ;-)

I tried it just for kicks and grins a couple of times and it's actually
not bad! Add packets of each item to taste... I don't do this on a
regular basis, I just tried it out of curiosity.

That's an entirely condiment driven meal! <lol>

I imagine adding the hot sauce packets from Taco Bell would make a nice
spicy tomato soup.

Cheers!

The Old Farmer's Almanac 2005 Canadian Ed'n has an article on pg. 118
called Cooking with Condiments as in making cookies with the little jam
packets.

Too funny! :-)

They have the tomato soup recipe as well. I used to use the

Quoted message said:

TB hot sauce packets but Bernardin's recipe has a better flavour so I
just jar up some of that now.

I'm not familiar with that one?

I've used TB sauce packets on canned tuna for fish tacos.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Andy Katz said:

When I asked my wife if she thought meals in general and entrees in
particular ought to be condiment driven, she gave me a look of the
sort a woman gets when she realizes her mate has developed an
irrevocable cognitive impairment.

But ... suppose you were playing culinary jeopardy and the answer was,
say, sate.

What to serve with spicy peanut sauce?

In our home ketchup = meatloaf sandwiches.

Quoted message said:

Andy Katz

Sometimes I crave horseradish sauce, so that means it's time for a
meal of roast beef. It's a marriage made in heaven.

And of course, then I have to make Yorkshire puddings to go with them

Kathy

On Sun 02 Oct 2005 01:52:26a, Kathy in NZ wrote in rec.food.cooking:

Quoted message said:

Andy Katz said:

When I asked my wife if she thought meals in general and entrees in
particular ought to be condiment driven, she gave me a look of the
sort a woman gets when she realizes her mate has developed an
irrevocable cognitive impairment.

But ... suppose you were playing culinary jeopardy and the answer was,
say, sate.

What to serve with spicy peanut sauce?

In our home ketchup = meatloaf sandwiches.

Quoted message said:

Andy Katz

Sometimes I crave horseradish sauce, so that means it's time for a
meal of roast beef. It's a marriage made in heaven.

When I crave horseradish, it means that I must have a hot brisket sandwich,
a similar pairing.

Quoted message said:

And of course, then I have to make Yorkshire puddings to go with them

Of course you do. :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

Without butter and jams what's the point of toast!?? 🙂

Andy

In article <[email hidden]>,

Ophelia said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

You can go to any fast food restaraunt and order a cup of hot water for
free. Go over to the condiment bar and get some coffee creamers and
catsup packets.

Add catsup and creamers to the hot water for instant cream of tomato
soup. ;-)

LOL I would love to see you try that one in Scotland🙂)

You would probably get chucked out🙂)

O

I live in a college town..... ;-D
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>, Andy <q>

Quoted message said:

Without butter and jams what's the point of toast!?? 🙂

Andy

Dry toast is good for morning sickness......

Other than that, I most agree!

Toast is also good for SOS.

And caviar.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 02 Oct 2005 01:52:26a, Kathy in NZ wrote in rec.food.cooking:

Quoted message said:

Andy Katz said:

When I asked my wife if she thought meals in general and entrees in
particular ought to be condiment driven, she gave me a look of the
sort a woman gets when she realizes her mate has developed an
irrevocable cognitive impairment.

But ... suppose you were playing culinary jeopardy and the answer was,
say, sate.

What to serve with spicy peanut sauce?

In our home ketchup = meatloaf sandwiches.

Quoted message said:

Andy Katz

Sometimes I crave horseradish sauce, so that means it's time for a
meal of roast beef. It's a marriage made in heaven.

When I crave horseradish, it means that I must have a hot brisket
sandwich,
a similar pairing.

Quoted message said:

And of course, then I have to make Yorkshire puddings to go with them

Of course you do. :-)

I made toad in the hole last week and the sausages were overdone. I am
either getting old or my brain hasn't recovered yet🙂

On Sun 02 Oct 2005 02:24:28a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 02 Oct 2005 01:52:26a, Kathy in NZ wrote in rec.food.cooking:

Quoted message said:

On Sun, 02 Oct 2005 01:51:09 GMT, Andy Katz
<[email hidden]> wrote:

>When I asked my wife if she thought meals in general and entrees in
>particular ought to be condiment driven, she gave me a look of the
>sort a woman gets when she realizes her mate has developed an
>irrevocable cognitive impairment.
>
>But ... suppose you were playing culinary jeopardy and the answer was,
>say, sate.
>
>What to serve with spicy peanut sauce?
>
>In our home ketchup = meatloaf sandwiches.
>

>Andy Katz

Sometimes I crave horseradish sauce, so that means it's time for a
meal of roast beef. It's a marriage made in heaven.

When I crave horseradish, it means that I must have a hot brisket
sandwich, a similar pairing.

Quoted message said:

And of course, then I have to make Yorkshire puddings to go with them

Of course you do. :-)

I made toad in the hole last week and the sausages were overdone. I am
either getting old or my brain hasn't recovered yet🙂

Then maybe you only "thought" they were overdone. :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

In article <[email hidden]>,

Ophelia said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 02 Oct 2005 01:52:26a, Kathy in NZ wrote in rec.food.cooking:

Quoted message said:

On Sun, 02 Oct 2005 01:51:09 GMT, Andy Katz
<[email hidden]> wrote:

>When I asked my wife if she thought meals in general and entrees in
>particular ought to be condiment driven, she gave me a look of the
>sort a woman gets when she realizes her mate has developed an
>irrevocable cognitive impairment.
>
>But ... suppose you were playing culinary jeopardy and the answer was,
>say, sate.
>
>What to serve with spicy peanut sauce?
>
>In our home ketchup = meatloaf sandwiches.
>

>Andy Katz

Sometimes I crave horseradish sauce, so that means it's time for a
meal of roast beef. It's a marriage made in heaven.

When I crave horseradish, it means that I must have a hot brisket
sandwich,
a similar pairing.

Quoted message said:

And of course, then I have to make Yorkshire puddings to go with them

Of course you do. :-)

I made toad in the hole last week and the sausages were overdone. I am
either getting old or my brain hasn't recovered yet🙂

Was wondering what on earth Toad in the Hole was, so googled it:

Toad in the Hole

Prepare a Yorkshire Pudding batter:

1Ž4 cup of bacon dripping
1Ž2 cup milk
1 egg, well-beaten
1Ž2 cup sifted all-purpose flour
1Ž4 teaspoon salt

Fry sausages and lay them in the batter. Bake as for yorkshire pudding:

Temp: 450º F Time: 10 - 15 min. If you use a glass pie plate turn the
heat down 25°F.

Detailed directions

Combine a well-beaten egg and milk; beat till light. Gradually beat in
sifted flour and salt; beat with dover beater till smooth. Let stand 30
minutes.

Put about 2 tablespoons bacon dripping into pan or divided up between 6
large muffin tins or into an 8"x8" pan. Heat in oven, make sure you
watch pan as it will start to smoke! Pour batter into hot pan; and lay
in your sausages. Serves 4.

The trick is the hot fat and the hot oven. Don't keep opening the oven
to check. Serve immediately as it will deflate as it gets cold. Pour
nice beef gravy over top.

Serve with Mash Potatoes, Marrowfat Peas and Gravy

Looks interesting. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Ophelia said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 02 Oct 2005 01:52:26a, Kathy in NZ wrote in rec.food.cooking:

> On Sun, 02 Oct 2005 01:51:09 GMT, Andy Katz
> <[email hidden]> wrote:
>

I made toad in the hole last week and the sausages were overdone. I am
either getting old or my brain hasn't recovered yet🙂

Was wondering what on earth Toad in the Hole was, so googled it:

Toad in the Hole

Prepare a Yorkshire Pudding batter:

1Z4 cup of bacon dripping
1Z2 cup milk
1 egg, well-beaten
1Z2 cup sifted all-purpose flour
1Z4 teaspoon salt

Fry sausages and lay them in the batter. Bake as for yorkshire pudding:

(rest of recipe snipped)

I have always wondered, what in the heck *is* Yorkshire Pudding???????

kili

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 02 Oct 2005 02:24:28a, Ophelia wrote in rec.food.cooking:

Quoted message said:

I made toad in the hole last week and the sausages were overdone. I am
either getting old or my brain hasn't recovered yet🙂

Then maybe you only "thought" they were overdone. :-)

I wish!!!

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Looks interesting. :-)

Oh do try it Om! It is delicious... unless you overcook the sausages of
course🙂

In article <[email hidden]>,

kilikini said:

I have always wondered, what in the heck *is* Yorkshire Pudding???????

kili

From google:

Send a Free UK eCard
British Food

Yorkshire Pudding

1Ž4 cup of bacon dripping
1Ž2 cup milk
1 egg, well-beaten
1Ž2 cup sifted all-purpose flour
1Ž4 teaspoon salt

Temp: 450º F Time: 10 - 15 min. I use a glass pie plate so if you also
do, turn the heat down to 425°F.
Tip

One tasty and cooking trick - save in a mug in the fridge drained off
bacon drippings to use in this recipe - also for that super taste in
English Roast Potatoes!

Now combine well-beaten egg and milk; beat till light. Gradually beat in
sifted flour and salt; beat with dover beater till smooth. Let stand 30
minutes. (I personally don't bother with this letting stand 30 minutes
step.)

Put about 2 tablespoons bacon dripping into pan or divided up between 6
large muffin tins or into an 8"x8" pan. Heat in oven, make sure you
watch pan as it will start to smoke! Pour batter into hot pan; bake in
hot over till done. Serves 4.

The trick is the hot fat and the hot oven. Don't keep opening the oven
to check. Serve immediately as it will deflate as it gets cold. Pour
nice beef gravy over top. Or you can use "Yorkies" with chicken.

In England, as a kid due to food shortage, we were given the choice of
having our slice of 'Yorkie' on our dinner plate or served as our
'sweet' with jam on it. Of course we always choose our Yorkie as a
'sweet' else we didn't get any dessert!

Looks like a glorified "cowboy pan buscuit" to me. ;-)
Something that could be cooked up on a campfire and cast iron skillet.

Mom always made bacon and eggs when we were camping! They bought canned
bacon so it'd travel better.

IMHO the addition of extra salt would not be necessary with the bacon
drippings.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Ophelia said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Looks interesting. :-)

Oh do try it Om! It is delicious... unless you overcook the sausages of
course🙂

Hee!

I'm wondering what it'd be like with that sausage I get from Sun Harvest.
It's a roasted garlic basil chicken sausage that is to _die_ for! Every
time I buy it, when I get home, the whole back of the camper smells
delightfully of garlic. :-)

I'm in the midst of a complex fried rice fixin' right now. There IS some
fresh garlic in the 'frige. I'm going to have to add that now I see...
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson