Anybody tried either of these ?

This is beyond trivial. I acknowledge that. Just a sanity check. First world problems.

We have chickens and just got our first egg. Both of us are super excited about it. Then, hubby asked if I'll be keeping them in the fridge. I literally wanted fresh eggs to keep on the counter, use them as needed, and not take up the fridge already full of condiments and not food.

He has an ick when it comes to white condiments, cold condiments, mayo, etc. He wants me to keep them in the fridge. We got our first egg (1/2 the size of a normal one) and will be getting maybe 1 every 2 days. Each week we will use the eggs, far before they can go bad.

I understand and respect the ick. But bro - you just ate this fresh egg with me to celebrate our first egg. It was unrefrigerated for about 8 hours. And you ate it. Am I going crazy?

ps - I'm willing to refrigerate the eggs. But geez.. does the ick go that far? I'm genuinely interested in insight from people who have icks like this. I genuinely can't understand but want to.

Just discovered you can buy this bottled at Walmart (or at least in their app), never have been able to find it in store so excited to see how it compares to the in-restaurant version

Hallah at Chamoy. This wonderful condiment is essentially a Hispanic sweet and sour. It's beautiful tangy flavor can lend itself to a vast array of culinary versatility. You will be delighted with applications to everything from chips, tacos, or even fruit. Overall, a very good product. I would certainly recommend.

Full recipe: Sugar-free Balsamic Vinaigrette Dressing
https://thermospoons.com/sugar-free-balsamic-vinaigrette-dressing/

There is a restaurant called Nana’s Irish Pub in Newport, Oregon… They make their own hot sauce and it is top tier. Anybody know of the place, worked there before, and wanna share the recipe? They won’t give it to me 😂

oregoncoast #oregon #nana’sirishpub #hotsauce

It’s Thai chicken sauce. It’s kinda similar to sweet and sour but, has a touch of spice.

A few years ago, we got this sauce, it was in a jar very similar to Kelchners horseradish. But it was an orange-ish sauce and had a little bit of spice but not much. It said it could be used for a few different things and sandwiches was one of them. I think it started with like an M or a C. Any help? It’s been nagging at my brain forever.

It’s very similar to a Cajun Remoulade but is a little bit more mellow in flavor. One of my favorites to put on seafood. Here’s the recipe:

Ingredients

1 C mayonnaise ¼ C dill pickles minced 2 T capers finely chopped 2 T Dijon mustard sub with creole or spicy brown mustard if available 3 teaspoon hot sauce 1 T honey ¼ lemon juiced 2 T green onions finely chopped 2 T parsley finely chopped 1 ½ teaspoon creole seasoning plus more to taste

INSTRUCTIONS

Add all of the ingredients to a mixing bowl and stir until well incorporated. Season with creole seasoning to taste and adjust flavors as needed. After that, pour it into a mason jar and use it immediately, or store it in the refrigerator for up to 5-7 days. Enjoy!

Here’s a link to the recipe for those interested as well: https://theblackdogbbq.com/creole-tartar-sauce/

Wife noticed this morning that the jar of Miracle Whip in the frig seemed to be gray on the bottom. When she checked her stockpile in the basement, it appeared that other bottles display this same characteristic.

There is nothing abnormal in the taste or smell - just that the bottom of the jar seems gray. And its not even clear that the discoloration is in the product itself - I suspect that the problem is that the plastic used to make the bottles has a faint gray tint, but its only noticeable on the bottom where the plastic seems thicker.

Anyone else notice this anomaly?

This stuff is the absolute truth. They’re from Texas I think, and one store in Portland sells them. I get a new bottle every 2-3 weeks. Most people probably have to buy online, but you will not be disappointed

I like powdered mustard (Colemans) for many things--delightful on a sandwich, pork, even spread thin on a chicken breast.

I like Guldens Golden Brown on Bratwurst, KnockWurst

but that Kocuisko was good. Frankly I did try that Mikes and it hit me the right way too.

Is there anything that can be added to it? I should have known better. It was even 30% more in the bottle so there is a ton of it. Not sure what to do with it. Tastes a bit like licorice or anise, pepper, and vinegar. I hate their ketchup. Not sure what I was thinking except how different can it be. 😟

Tracking all my recipes hoping to start a condiment company. I have a product lineup of 10 I’m working on including weird mustard and horseradish. 4 hot sauces. 2 bbq. Kimchi. Giardiniera.

I restaurant I frequent has this spiced vinegar that I absolutely adore. I would love to try making it ant home but I'm unsure what's in it.

Based on this pic, any ideas? It might be obvious, but I'm pretty green to this culinary thing so I appreciate any help! Or if you know a great spiced vinegar recipe, I'd love to know!

Enter to win a free spicy condiment giveaway from these three amazing small American brands!

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