#condiment — Public Fediverse posts

Classic balsamic vinaigrette with shallot, Dijon and honey — bright, balanced and worth making from scratch

https://www.seriouseats.com/balsamic-vinaigrette-recipe-12059423

#food #salad #condiment

Top Food and Beverage Flavors of Summer 2026 https://www.diningandcooking.com/2705465/top-food-and-beverage-flavors-of-summer-2026/ #appetizing #aroma #background #baking #board #bowl #Chicken #Chili #condiment #cook #copy #culinary #delicious #dip #dipper #dressing #eat #flat #food #fried #Gravy #homemade #Honey #hot #infused #ingredients #lay #meal #Meat #natural #nobody #object #organic #parchment #Pepper #prepare #recipe #red #roasted #sauce #Savory #space #spicy #sweet #tasty #Text #top #view #wings #Wooden

What kind of #mustard snob are you?
Please boost to include our international mustard snob friends!
#poll #condiment #cooking #hotdogs #hamburgers #sandwich

Cacik is a refreshing Turkish classic, loved for its cool, creamy texture and light, tangy taste. Often served alongside grilled dishes or as a dip, it is a staple in everyday meals and festive spreads alike!
Recipe link: https://youtube.com/shorts/kujmPm4NOlM
https://kitchenstagram.com/index.php/cacik/
Posted into Kitchenstagram @kitchenstagram
#kitchenstagram
#Food #foodporn #viral #shorts #reels #video #quick #easy #recipe #dinner #delicious #tasty #curd #cucumber #yoghurt #dip #curdrecipe #cacik #turkey #turkish #condiment

Adding This Condiment To An Italian Sub Might Earn You A Side-Eye

An Italian sub sits on a wooden board surrounded by salt and pepper – Lauripatterson/Getty Images It is a truth universally acknowledged, that a human being in possession of an opi…
#dining #cooking #diet #food #Italianmeals #condiment #Italia #Italian #italianmeals #italiansub #italiano #italy #oilandvinegar #saltandpepper
https://www.diningandcooking.com/2547617/adding-this-condiment-to-an-italian-sub-might-earn-you-a-side-eye/

Tamarind Date Chutney, also known as Imli Khajur ki Chutney, is a classic sweet and tangy Indian condiment. Popular in chaat dishes, it adds a delicious balance of sweetness and tang, making every bite more flavourful!!
Recipe link: https://youtube.com/shorts/it5LSEmJK8A

https://kitchenstagram.com/index.php/imli-chutney/
Posted into Kitchenstagram @kitchenstagram

#kitchenstagram
#Food #foodporn #viral #shorts #reels #video #easy #recipe #dinner #delicious #tasty #snack #appetizer #tamarind #chutney #dates #condiment #sweet

Ramen Egg, also known as Ajitsuke Tamago, is a classic Japanese ramen topping with a rich and jammy center. Lightly marinated for deep umami flavour, these eggs add a beautiful finish to any bowl and taste just as good on their own!
Recipe link: https://youtube.com/shorts/zQzFYI9y7nM

https://kitchenstagram.com/index.php/ramen-eggs/

Posted into Kitchenstagram @kitchenstagram

#kitchenstagram
#Food #foodporn #viral #shorts #reels #video #quick #easy #recipe #dinner #delicious #tasty #egg #ramenegg #japan #condiment #marinatedegg

Sesame Paste is thick, creamy and deeply nutty, with a bold aroma and rich mouthfeel. Popular across east Asian kitchens, it adds depth to sauces, noodles, dressings and desserts, balancing earthy notes with a subtle natural sweetness!
https://youtube.com/shorts/_zJYDqnfId0
https://kitchenstagram.com/index.php/sesame-paste/

Posted into Kitchenstagram @kitchenstagram

#kitchenstagram
#Food #foodporn #viral #shorts #reels #video #dinner #quick #easy #recipe #lunch #delicious #tasty #condiment #sesame #sesamepaste

#CarbonMarkets: Real #Solution or #Dangerous #Distraction? : Medium

The Table #Condiment That Powers #Plant-Eating #Giants : Misc

6 #Archaeological #Discoveries that #Amazed the #World in #2025 ($) : Nat Geo

Latest #KnowledgeLinks

https://knowledgezone.co.in/resources/bookmarks

Jezebel sauce goes far beyond cream cheese and crackers. Use it as a glaze for holiday meats, a dip for egg rolls, or spooned over baked brie. Discover all the ways this versatile condiment can upgrade your dishes.

#Recipes
#JezebelSauce
#Condiment
#Appetizer https://cookingbride.com/sauces-and-seasonings/southern-jezebel-sauce/

Fermented Tomato Ketchup

The end of August means lots of tomatoes for me, and it’s also usually the time of year that I need to travel for a conference*. This is not ideal for making sure they get used. I had almost 5kg of various types of tomatoes on my counter the weekend before the conference, so there’s only one thing I could think of doing:

*The conference being WordCamp US, which was in Portland, Oregon this year and last year.

Throw them in vacuum bags to deal with later!

2025-08-23: Processing Tomatoes

I had a vague notion that I would probably make ketchup from at least some of it, but I didn’t have much time to plan anything complicated, so the process was simple: chop, bag, add smashed garlic, salt, and shio koji*.

*For anyone else attempting this, the shio koji is purely optional, I just like adding it to any paste-like ferment for some enzyme action.

I split the tomatoes into 3 groups based on the type of tomato in order to fit into vacuum bags that were already pretty long, roughly 11×20 inches. Tomatoes were roughly chopped, mostly just to expose the insides and help compact in the bag. To each bag I added a smashed clove of garlic (including skin), 2% salt, and 4% ship koji.

Bag 1: beefsteak tomatoes (Cherokee Purple, Italian Heirloom)

• 1440g beefsteak tomatoes
• 8g garlic
• 29g salt
• 58g ship koji

Bag 2: paste tomatoes (Ten Fingers of Naples, Piennolo del Vesuvio, Korean Long)

• 1912g paste tomatoes
• 10g garlic
• 38g salt
• 76g ship koji

Bag 3: cherry tomatoes (Honey Drop, Cherry Ember)

• 1445g cherry tomatoes
• 6g garlic
• 29g salt
• 58g shio koji

These were set in aluminum trays in the basement as I flew off to another part of the country for almost a week.

2025-09-05: Deflating & Cooking

It’s been about 2 weeks and the bags have inflated to the point where at least one has popped.

I deflated and resealed the beefsteak and plum bags, but the cherry bag had popped and I figured I might as well test my approach to ketchupification.

While each had liquefied considerably, each bag did retain some unique aroma and flavor characteristics. The beefsteaks were savory, the plums full-bodied, and the cherries fruity. Of course all smell a bit like pickle soup now as well, particularly owing to the garlic. I’m glad I didn’t add more than one clove to each bag, otherwise it would have likely been overpowering.

As I said, I did not plan ahead much, though I did add a bit less salt than usual knowing that I’d probably be concentrating it later. That means I did also plan to cook the tomatoes, as I would any time I’m making sauce from whole fresh tomatoes. In order to mill them well, and also to extract as much flavor as possible, I cook them with the skin and seeds all together until broken down.

Once cooked down to the point that the liquid did not quickly cover the bottom of the pot when pushed to the side, I put it through my hand mill and then continued cooking the pulp down until I was satisfied with the consistency (and frankly tired of cooking).

By this time it was late and I was tired, so I put the cooked pulp in a jar in the fridge and figured I’d finish it the next day.

2025-09-13: Ketchupification

And so, a day week later, I was finally ready to finish the ketchup.

I had about 380g of thickened tomato pulp. It tasted good but not quite like ketchup, still more like pickle paste. Also, the texture was still a bit pulpy, and I wanted something smoother.

Keen-eyed readers might recognize the vinegar bottle from the Tomato Vinegar Experiment (3 Ways) logbook, this is the version made by adding soju and it has darkened significantly in 4 years.

I put the pulp in my blender and added sugar and vinegar a tablespoon at a time until it tasted right, which ended up being 2 tablespoons (30g) each. Not too sweet, nice kick, a fruity, complex flavor that is still recognizable as ketchup, and most important of all: the pH tested at 3.45, well below the 4.6 considered safe. The blender also got the consistency nice and smooth. I don’t have an empty ketchup bottle, but this mayo squeeze bottle should do the trick.

I might make ketchup with the other 2 bags unless I think of something else more creative, and will update this logbook if so. If you’ve got ideas for what else to use fermented tomatoes for, let me know in the comments!

#condiment #lactofermentation #shiokoji #tomato #VacuumBag

TIL about the Japanese Gohan Desuyo! condiment. Will try to find it at our local JP grocery store next time I’m there.

https://youtu.be/W_GQ_gDtvTg?si=kXs0MpKxjGZcTyD-

#food #Japanese #condiment

Catsup or Ketchup?
🍅
The convoluted pedigree of America's favorite condiment from its origins in China/Singapore, & its transformation as it traversed the globe across centuries to England, America and thence to other countries...
https://medium.com/@weareji/catsup-or-ketchup-28f632069518?sk=bef3bdc579137f18ee2903cb116124e9
#ketchup #food #condiment #culinary #history #catsup #tomatoes #heinz

#Condiment #WarmUpSketch #PracticeSketch #MangaBoy #Manga #HowToDraw #HowToDrawManga #EchoPenn #Anime #AnimeBoy #PracticeDrawings #MangaDrawings #AnimeDrawings #AnimeArt #Art #Artist #Draw #Drawing #BlackMastodon #MastoArt #MastoArtist #Reference #ReferenceDrawing #BlackArt #BlackArtist #practiceart #Sketch #Sketchbook #SketchbookArt #design #DeniseWalker #Denise #Walker

#Salt and #Pepper in a #Slipper - #Antique by Kaye Menner #Photography Wide variety #Prints & lovely #Products at:

https://kaye-menner.pixels.com/featured/salt-and-pepper-in-a-slipper-antique-kaye-menner.html

#kitchen #kitchenart #condiment #homedecor #mastoart #fediverse #fediart #fedigiftshop #giftideas #wallartforsale #Art #artforsale #BuyIntoArt #AYearForArt #Artist #FineArtAmerica #PhotographyFeed #VisualArts #CreativeArts

I kinda need new pickles, my Bubbies went crazy on me.
#condiment #yolo

Enhance your culinary creations with caperberries! 🌿🍴 Known for their tangy flavor and antioxidant properties, they're a staple in Mediterranean cuisine.

Discover their uses at https://www.worldfoodwine.com/spices/capers

#CulinaryDelight #food #condiment #WorldFoodWine 👍➕👣

"Condimentmit Ceremony"

#condiment

I bought some homemade lemon butter from a cake stall the other day. Here is my review.

Presentation: very cute but I think the jar was brand new. I'm quite partial to old jam jars and really appreciate when someone gives me a cute old jar. A homemade condiment with a little hand written swing tag is delightful but I also like a fabric bonnet on the lid with pinked edges and sadly this jar was lacking in the bonnet department.

Value: $8. Not sure how much is in these jars and I'm too lazy to figure it out. The price is a little steep but the proceeds went to charity.

Consistency: Thick and a little fibrous. Or perhaps the sugar hasn't fully dissolved. I am a lemon butter liker, not a maker, so I'm unsure of the actual process. From memory a lemon curd is smoother, isn't it?

Colour: Appropriately and satisfactorily yellow.

Taste: I sampled the lemon butter by itself and can only describe it thusly - someone walked past a room holding a lemon while this condiment was cooking. No wait, someone walked past the stove top talking on the phone about a lemon tree in another country. Zero lemony flavour, no tartness or zing sadly. I spread the lemon butter on a very grainy toast and the flavour evaporated into a wormhole and emerged in another dimension as a brown tie.

2/5

#lemons #mastolemon #lemonbutter #condiment

Around this time of year, an oddball vegetable crop shows up at farmers markets around here that to more technically-inclined shoppers may evoke the sight of a cluttered network closet.

But to me the late-spring arrival of garlic scapes, the aboveground parts of hardneck garlic plants, means something else: garlic scape pesto. I picked up a recipe for it from Potomac Vegetable Farms–handwritten, then copied on green paper–at least two decades ago, and it’s had a spot in my binder of recipes ever since.

Garlic scape pesto

• 1 bunch garlic scapes (8 to 10 or so scapes, in my experience cheaper when sold by the pound than by the bunch)
• ¼ cup toasted pine nuts
• ¼ cup high-quality olive oil
• ¼ cup Parmesan cheese

Rinse and dry the scapes, then trim the thick end of each one so you don’t have any dried-out bits going into the pesto.

Then chop each scape into roughly one-inch segments and puree them in a food processor, scraping the less-blended bits down the sides of the bowl as needed so they get thoroughly processed. Add the nuts and puree them, then add the oil and cheese to the mix and process everything until it’s all blended into a bright-green paste. Boom, you’re done.

The tangy taste is not as garlicky as you might think–because you’re not throwing actual garlic cloves into it. And because the other ingredients moderate the flavor further, it’s more like basil pesto with extra garlic. I use it not only as a pasta sauce but as a sandwich spread and an addition to brighten any other sauce or dressing; for example, it’s great mixed with olive oil and brushed onto chicken before grilling.

But unlike basil pesto, garlic scape pesto keeps for months in the fridge. And if you dip into even a double batch of garlic scape pesto often enough, you may find that you run out an inconvenient number of months before garlic scapes return to your local market.

https://robpegoraro.com/2024/06/06/tasty-homemade-green-slime-garlic-scape-pesto/

#condiment #garlicScapePesto #garlicScapes #pesto #pestoSauce #recipe #springRecipe

Pairing Perfection Photographing Wine Worthy Dishes in a Luxurious Winery Setting

See More Seeds: https://aidyslexic.raupulus.dev/collections/show/1372

#StableDiffusion #ai #ArtificialIntelligence #condiment-dish #fine-dining #wine-cellar #culinary-elegancets #dinner-parties #exotic-fare #mouthwatering-photography #oven-mitts #luxurious-setting

A Taste of Authenticity Slow Cooking in a Professional Kitchen

See More Seeds: https://aidyslexic.raupulus.dev/collections/show/1355

#StableDiffusion #ai #ArtificialIntelligence #Restaurant #Professional-Kitchen #Food-Photography #Slow-Cooking #Capturing-Freshness #Authentic-Dishes #Condiment-Dish #Evan-Sung