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Category Archives: Condiments
Recipe: Hot Dog Meat Sauce a la Stewart’s Shops
This hot dog meat sauce is so close to the product offered at Stewart’s Shops, we predict you could swap out the crockpot on the counter and regular customers would not notice any difference. After our earlier experiment we simplified, … Continue reading
Recipe: Copycat Durkee’s Famous Sauce
Copycat Durkee’s Famous Sauce was the runaway winner in our taste test. It is so close in taste and texture to the original that we really can’t tell the difference. We used distilled (white) vinegar because that’s what is on … Continue reading
Recipe: Panda Orange Sauce
The ubiquitous orange-sauced chicken in food court Chinese places evolved from a more refined version served at Panda Inn, a sit down restaurant in Pasadena that spawned the Panda Express chain and made the Cherng family very wealthy. NYT Cooking … Continue reading
Recipe: Baba Ganoush with Yoghurt REVISED*
I wanted to replicate the wonderfully creamy baba ganoush at Bon Appetit Cafe, my local Mediterranean (actually Egyptian) place. Adding a bit of high quality whole milk yogurt (like this from Argyle Cheese Farmer) may be the solution. The creaminess … Continue reading
Recipe: Best Tomato Jam
Use this tomato jam recipe instead of the one we published previously; it’s got a better flavor balance and more pectin so it doesn’t mold as easily when you store in the fridge. A version of this has been published … Continue reading
Recipe: Tomato Jam
Tomato jam would make a nice accompaniment to our onion jam if you’re putting together a fancy sandwich. It also goes great on a cracker with a smear of brie. No need to peel or seed the tomatoes; everything will … Continue reading
Recipe: Marinated Artichokes and Hearts of Palm
Stores sell marinated artichokes, so why not marinated artichokes and hearts of palm? They’re both mild vegetables that contribute more texture than taste, and they absorb the flavor of a marinade beautifully. You do need firm hearts of palm which … Continue reading
Recipe: Chicago-Style Giardiniera
We have some Chicago-style Italian beef sandwiches in our future for which Chicago-Style Giardiniera is a key component. Compared to our standard giardiniera it’s spicier, and contains oil. I long resisted the oil but am happy with the result. It … Continue reading
Recipe: Onion Jam
I wanted to reproduce the Divina Onion Jam I bought at Rainbow Grocery in San Francisco and was mostly successful. This stuff is intense; use it sparingly on a sandwich or serve on a charcuterie plate with a nice runny brie. … Continue reading
Recipe: Avjar Red Pepper Spread
Avjar is a condiment used through the Balkans made with ground red peppers plus some eggplant to stretch the recipe. Serious Eats did an exhaustive experiment to find the best avjar recipe and we followed their method. The result was … Continue reading