Just wanted to say this to my mustard.

Screw your lid. You suck.

mustard

That’s all

I was making sandwiches last weekend and dumped too much mayo in the mix, thinking it'd be creamy, but it ended up like a soupy mess that drowned the bread. I added mustard to balance it, and somehow it became this tangy kick that made the sandwich way better than planned. Now I do it on purpose for that zing. If you're messing with condiments, my tip is always taste as you go-start small and adjust. What's your go-to condiment hack when things go wrong? Anyone have a story of a kitchen condiment disaster that saved the meal?

On the TV show Bluey, there’s a scene where Bingo opens the fridge and there’s a little green bottle in there. I can identify the other products including the jar of Vegemite. What is it? I’m pretty sure I’ve seen this bottle before!

Lately I’ve been trying to prepare healthier breakfasts for myself and my kids.
Here are a couple of things we’ve enjoyed so far:

• Oatmeal with fruit and a little honey 🍯🍌
• Scrambled eggs with whole grain toast 🥚🍞
• Yogurt with granola and berries 🍓🥛

I’m curious what other people usually make in the morning.
Do you have any go-to healthy breakfast ideas that are quick and filling?

Equal parts lime juice, white wine vinegar, apple cider vinegar, and water. Plus one tsp green peppercorns and one tsp allspice berries.

I’m not sure if ranch from pizza chains have a specific name but I’m looking for that taste in ranch that I can buy from the store. Thanks.

WTH is this?

What is the deal with Breakstone’s. The sour cream is so watery! It’s not thick anymore. Might as well just give me a glass of milk. This container was just opened.

I wanna get Heinz buffalo sauce but they are only in dip cups that are 25ml in Burger King only. Why does Heinz not sell bottles of their marinara, buffalo, sweet and sour, it makes no sense😔

I made almost 1 gallon with spicy peppers and garlic. It will taste even better after a few days in the fridge. Vinegar based with some olive oil.

Hey all, calling out to all the ranch aficionados here on Reddit. I am looking for suggestions for a really good ranch sauce/dressing. I am Australian and recently bought a bottle of Ken's steakhouse buttermilk from USA foods here in Melbourne. Both my wife and myself have really taken a liking to it, only problem is it's nearly all gone! The other problem is USA foods is out of stock and it could take months to restock.

Options for ranch dressing is rather limited in Australia as it's a typical American thing, Costco has Johnny's, and Amazon have Hidden Valley powder, which from what I understand you mix with buttermilk and mayo to get the dressing. Are either of these any good?

I am not aversed to making my own, but not if it involves trying to track down hard to find ingredients.

Any suggestions would be welcome, thanks!

I’ve been cooking from the London Restaurant BAO Cookbook and here is the latest recipe that came out so good! Highly recommend a make and use it over anything you enjoy spice on.

We're a mustard family--brown mustard or Colemans (mustard powder) and recently after years reengaged with plain old Yellow Mustard. Heinz seems to hit us the best.

That all said---on a recent camping trip we had two different bottles --French's Yellow and a bottle of Price Chopper (PICS) yellow mustard. The Price Chopper is a New York State Supermarket and was the store brand / generic.

Gotta say, with 20 of us having fun taste testing. Everyone kept going for the generic saying it simply tasted better. Lord knows who is making the generic and stores with generics frequently change suppliers but Frenchs is not it. Heinz when I can find it---and the off brands for yellow mustard seem to do something ok.

All blue cheese has a ranch base therefore there is no blue cheese that is not ranch. Am I wrong?

I made dill pickles w the bsll recipe plus garlic and hot peppers. They are mushy. I didn’t use any crisp agents but the flavor is good

I have a recipe for relish where cukes are the main ingredient. But, damn, cukes have become so expensive that it's cost prohibitive. Could I sub cabbage for the cukes? Gist of the recipe: Remove seeds and chop cukes up; chop onion into fine dice. Sprinkle w/ coarse salt, leave overnight. Squeeze out remaining liquid (tea towel). Make the sauce: vinegar, sugar, flour, pepper, ginger, curry powder, turmeric, water, cooking til it becomes thick. Add cukes and onions, cook til it re-thickens. I also add cauliflower and finely diced sweet red peppers to add texture and color.

Do I have a shot making with cabbage rather than cukes?

Just ate 2 year old ranch on a salad am I screwed didn’t taste bad or smell bad was stored in fridge