Today I learned that mixing mustard and mayonnaise makes for a pretty good dip.
Katchup or Catsup?
- Thread starter Crni Vuk
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Walpknut
This ghoul has seen it all
There was an empanada place around here that had Pineapple chili. It was great, had this nice hit of swwet and spicy that went great with the empanadas. But then they changed workers and whoever was put in charge of making it was a complete idiot that ended up it tasting like biting on an Ant dipped in wasabe, just fucking gross, firs time tasting the new sauce I almost threw up right then and there. And they never fixed it.
If a sauce has no spiciness to it then what's the point really? But it has to be tasty spiciness, not just pain in liquid form.
If a sauce has no spiciness to it then what's the point really? But it has to be tasty spiciness, not just pain in liquid form.
D
Deleted member 53669
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Mayonnaise is the best condiment because it is not really a condiment.
It acts as a base to accentuate the flavor of other things, or to nullify acidic/metallic taste of certain dishes. It's amazing on fries and fish because of its vinegar content.
You can add anything to Mayonnaise, that is the brilliance of it.
If you add simple vegetables you create tartar sauce, and most non-oil/vinegar/mustard salad dressings use mayonnaise as a base.
You can add hot-sauce, ketchup, mustard, horseradish, vinegar, ect.
The only thing mayonnaise does not work with are foods that require a thin citrus or marinade base "Like some form of steak-cut for example", that's eaten separately.
Ketchup, in of itself, is not very remarkable. It goes well on fries/chips, hot-dogs "which are specifically american hotdogs" and eggs. It works well with fried foods that are too heavy for mayonnaise and mustard "like fried chicken or fish". However, you can mix mayonnaise with ketchup to make "fry sauce", which is the premier sauce to use on hamburgers, chicken-burgers, and fish-burgers.
Ketchup with horseradish creates cocktail-sauce.
Ketchup, mayonnaise, mustard, horseradish, vinegar, and hot-sauce, makes my own personal favorite "do everything" sauce which is just heaven.
It acts as a base to accentuate the flavor of other things, or to nullify acidic/metallic taste of certain dishes. It's amazing on fries and fish because of its vinegar content.
You can add anything to Mayonnaise, that is the brilliance of it.
If you add simple vegetables you create tartar sauce, and most non-oil/vinegar/mustard salad dressings use mayonnaise as a base.
You can add hot-sauce, ketchup, mustard, horseradish, vinegar, ect.
The only thing mayonnaise does not work with are foods that require a thin citrus or marinade base "Like some form of steak-cut for example", that's eaten separately.
Ketchup, in of itself, is not very remarkable. It goes well on fries/chips, hot-dogs "which are specifically american hotdogs" and eggs. It works well with fried foods that are too heavy for mayonnaise and mustard "like fried chicken or fish". However, you can mix mayonnaise with ketchup to make "fry sauce", which is the premier sauce to use on hamburgers, chicken-burgers, and fish-burgers.
Ketchup with horseradish creates cocktail-sauce.
Ketchup, mayonnaise, mustard, horseradish, vinegar, and hot-sauce, makes my own personal favorite "do everything" sauce which is just heaven.
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Maybe you should write a paper about Mayonnaise. Get some hookers in to it and you might even get a doctor in Sociology or something.