[Food] Condiments

[Moshe Gariani]

See I've never liked fruit-based condiments with meat. Pork with apple sauce - whats THAT all about ? Who decided one day that that "goes" ? Equally cranberry with turkey, just an odd combination, making the whole thing taste far too sweet. Whats next, strawberry jam on beef ?

Traditional fruit-based condiments are perfect accompaniments to roast meat but commercially produced supermarket sauces are far too sweet.

A good apple or cranberry sauce made with freshly picked produce will be relatively tart. A pinch of powdered aardvark spleen is also key.

 

[Cian]

I used to bring home bottles of Calve Fritesaus when I was over at gigs in Holland. Ran out a while ago, but it is the perfect accompaniment to chips - and after using it I don't want anything else

 

[Tom Bombadil]

why on earth would you care ??

Because i like food, because its indicative of changing habits, because someon might post something that makes me think, oh thats worth a try. And because it's not another thread about immigrants

 

[narly101]

I was going down this list thinking - ok, ok, ok, ok; until I got to the emboldened line, at which point I fell over and started gibbering. WTF is Marmite doing with scrambled egg? For that matter: Marmite? WTF.

Try it. You'll never go back.

 

[The Upper Library]

It took me about 25 years to get over the shock of mistaking cranberry sauce for strawberry jam and liberally applying to toast (I was about 10 at the time). Now it is one of the highlights of my Xmas lunch .

 

[Guinness Boy]

I was going down this list thinking - ok, ok, ok, ok; until I got to the emboldened line, at which point I fell over and started gibbering. WTF is Marmite doing with scrambled egg? For that matter: Marmite? WTF.

I'm a marmite hater but it does have one fantastic use. A little squirted in to a pan of mushrooms with some well cut up Stilton as an accompaniment to a steak. Umami-tastic.

I can see I'm heading down the powdered aadrvak route here but I make apple sauce from scratch to go with roast pork as I think it tastes bloody lovely together. It needs to be quite tart to cut the fatty pork. Also make big batches of salsa verde to have with lamb.

Other than that I must have French mustard with steak, English mustard with roast beef and brown sauce on sausage or bacon sarnies. None of this ketchup rubbish thanks. Mayo with chicken burgers.

 

[Notters]

See I've never liked fruit-based condiments with meat. Pork with apple sauce - whats THAT all about ? Who decided one day that that "goes" ? Equally cranberry with turkey, just an odd combination, making the whole thing taste far too sweet. Whats next, strawberry jam on beef ?

http://www.thekitchn.com/jam-the-new-steak-sauce-old-ingredient-new-trick-207367

 

[Goldstone1976]

I'm a marmite hater but it does have one fantastic use. A little squirted in to a pan of mushrooms with some well cut up Stilton as an accompaniment to a steak. Umami-tastic.

I can see I'm heading down the powdered aadrvak route here but I make apple sauce from scratch to go with roast pork as I think it tastes bloody lovely together. It needs to be quite tart to cut the fatty pork. Also make big batches of salsa verde to have with lamb.

Other than that I must have French mustard with steak, English mustard with roast beef and brown sauce on sausage or bacon sarnies. None of this ketchup rubbish thanks. Mayo with chicken burgers.

I loathe marmite as a spread, but can see that your serving suggestion could really work; I'll try it. I'll have to nick some Marmite off someone though; I'll be buggered if I'm going to actually buy any. If you like Umami, you should get yourself over to Noma.

Not content with powdered aardvark, I note you partake of the dessicated preparation of the even more elitist aadrvak. It wasn't called Cecil, was it?

 

[Guinness Boy]

I loathe marmite as a spread, but can see that your serving suggestion could really work; I'll try it. I'll have to nick some Marmite off someone though; I'll be buggered if I'm going to actually buy any. If you like Umami, you should get yourself over to Noma.

Not content with powdered aardvark, I note you partake of the dessicated preparation of the even more elitist aadrvak. It wasn't called Cecil, was it?

I didn't ask it's name FFS

 

[Hillian1]

Umami-tastic.
.

I have some Umami Pepper and Umami Rush on my desk.

Lovely stuff

 

[BensGrandad]

Horseradish apple sauce mint sauce etc are usual accompaniments to various meats actual condiments for me is milled sea salt and black pepper and very occasionally Colemans mustard if having ham. The rest you can bin like ketchup brown sauce etc why try to disguise or change the taste of what you have cooked.

 

[pasty]

If there's chips then there must be mayo.
If there are sausages then there must be tommy K
If there is salad then there must be salad cream
If there is steak then there must be french mustard
If there is fried egg then there must be brown sauce
If there is fish then there must be vinegar
If there is pasta then there must be parmesan
If there is noodles then there must be soy sauce
If there is lamb then there must be mint sauce
If there is gammon then there must be english mustard
If there is beef then there must be horseradish
If there is cheddar then there must be Branston
Always there must be salt and pepper

That about covers what I can think of for now.

11/13 Not bad.

If there is steak then there must be ENGLISH mustard not that disgusting French shite
If there is beef then there must be ENGLISH mustard not horseradish

Plus

If there is pork then there must be apple sauce

 

[middletoenail]

 

[Easy 10]

11/13 Not bad.

If there is steak then there must be ENGLISH mustard not that disgusting French shite
If there is beef then there must be ENGLISH mustard not horseradish

Plus

If there is pork then there must be apple sauce

Are you eliminating HORSERADISH entirely from your investigation then ? I must admit I only ever involve it with beef, be it in a Sunday roast or cold in a bap. I cannot envisage it in any other context, but I wouldn't be without it when it comes to beefage. I wouldn't be adverse to English mustard on beef, but its not as good.

Apple sauce can DO one.

 

[Notters]

11/13 Not bad.

If there is steak then there must be ENGLISH mustard not that disgusting French shite
If there is beef then there must be ENGLISH mustard not horseradish

Plus

If there is pork then there must be apple sauce

I always thought this, but it only applies to Dijon. Moutarde de Bourgogne / Moutarde de Beaune is hotter than English and is great stuff. Don't know if you can get it in England though.

http://www.bienmanger.com/1F6581_Moutarde_Beaune_Extra_Forte_Fallot.html

 

[Withdean11]

Burger sauce with oven chips.

 

[KZNSeagull]

 

[Insel affe]

your mum

Your mums House....

 

[Insel affe]

Something for the Kids....

 

[Norman Baker suck my lozenge]

Lea and Perrins on everything is the secret to a long and successful life.