Twenty years ago, no one in the States had heard of balsamic vinegar; today, it's a staple in most kitchens. The only thing better than balsamic vinegar is a sweet, sticky balsamic glaze. Only problem? It can take a while to reduce. For a quick reduction in a pinch, I turn to the store-bought Modenaceti Balsamic Glaze.
FLAVOR - Medium-strength balsamic tang, with a smooth, syrupy-sweet finish
CONSISTENCY - Similar to a thin molasses, holds coating to food extremely well
APPEARANCE - Shiny black sheen, turns to brown when spread thin
SMELL - Slightly sweet balsamic vinegar
AVAILABILITY - Readily available
INGREDIENTS - Concentrated and cooked grape must 50%, balsamic vinegar of Modena 49% (wine vinegar, concentrated and cooked grape must, caramel color), modified corn starch, xanthan gum (thickener)
This stuff is great on pretty much everything, but here are some of my favorites: caprese salad, salmon and tuna steaks and filet mignon. You can add it to carmelized onions for extra flavor, or even drizzle it over fresh fruit at dessert.
The latest issue of TimeOut NY came out this week, featuring their yearly cover story on cheap eats. While that's a decent story in itself; the real story here is their choice of fonts.
Image: TimeOut NY
Ever notice there is no flavored ketchup? Sure, there used to be Heinz Kick'rs, but that was a short-lived venture (although you can still score the Hot & Spicy
). I regularly mix my own flavored ketchup using Heinz as a base, but when I want to go the easy store-bought route, I turn to Heinz Chili Sauce.
FLAVOR - Sharp vinegar, followed by ketchup/tomato, and finished off with a unique horseradish-like essence
CONSISTENCY - Fairly thick, with whole nuggets of onion and tomato
APPEARANCE - Ketchup red with pepper seeds and small tomato slivers
SMELL - Robust, tangy vinegar and tomatoes, very subtle suggestion of onion
AVAILABILITY - Readily available
INGREDIENTS - Tomato puree (tomato paste, water), distilled white vinegar, HFCS, salt, corn syrup, dehydrated onions, spice, garlic powder, natural flavoring
I would have bet a gallon of Mary's that Heinz Chili Sauce had horseradish in it; apparently, I'd have been wrong. This sauce is amazing on anything you would otherwise be putting ketchup on...which I realize is probably everything
. It's also the key ingredient in a wide variety of appetizers, ranging from cocktail meatballs to bacon wrapped water chestnuts. The "chili" is kind of a misnomer, since there is zero heat, but we're not complaining.
Stone Brewing Co. of Escondido, CA has discovered that two of their mustards have been manufactured WITHOUT BEER!
Money quote:
"What they did with the beer, we're not sure. We sent them full kegs and they sent us back empty kegs... one can only imagine where it might have gone."
When it comes to ketchup, I'll take a knee and kiss the Heinz family ring like everyone else in the civilized world. But every so often (usually outside the USA), I like to mix it up and try a random bottle. Plus, I've heard of "ketchup" and "catsup," but never "catchup!"
FLAVOR - Sugary sweet tomatoes, with a barely noticeable hint of vinegar
CONSISTENCY - Thin, but not quite watery
APPEARANCE - Typical ketchup red, minuscule shreds of tomato visible when spread thin
SMELL - Pure tomato, very similar to opening a can of crushed or pureed tomatoes
AVAILABILITY - Unknown
INGREDIENTS - Unknown
This bottle of Linda Catchup was procured at a small shop located in Hinche, Haiti. The only bottle label is the one visible in the pic, so the country of origin is a mystery. I've tried it on all the usual BBQ fare (hot dogs, hamburgers, veggie burgers, chicken, etc) as well as traditional Haitian food like kabrit. After eating Heinz for so long, it's amazing how another ketchup can taste so different and delicious.
I don't expect anyone to find Linda Catchup easily, but I encourage you to move beyond the boilerplate every once in a while.
Sometimes I'm scared of buying a new condiment. There's a lot of bottled garbage
out there, and I'm sick of getting burned. But picking a winner from the masses makes it all worthwhile. Much condiment love to MG for finding this winner.
FLAVOR - Strong tomato ketchup flavor, rounded out with vinegar; hints of garlic and onion and finished off with a mild but noticeable cayenne kick
CONSISTENCY - Thick, with whole nuggets of garlic and onion
APPEARANCE - Brownish, rusty red
SMELL - Mild vinegar and tomatoes, with a hint of smoky sweetness I'm guessing is the tamarind
AVAILABILITY - Available
INGREDIENTS - Tomato puree, corn syrup, vinegar salt & natural flavors, brown sugar w/ molasses, worcestershire containing caramel color, anchovies (contains soy), tamarind, aged cayenne red pepper mash (aged red peppers), xanthan gum, spice extract, distilled vinegar, onion, garlic, cayenne, salt, other spices
I've only had this sauce for a weekend, but I've tried it on a grilled chicken wrap, chicken tenders and in a condiment sandwich. It's delicious, and a much needed change from the omnipresent Kansas City style sauces. Richard's website has a bunch of different recipes and two other versions (hot and hottest) for sale.
You have to respect a steak sauce that's refrigerated at the point-of-sale (AKA before and after opening). To me, that means Peter Luger's Steak Sauce is made with super high quality ingredients.
FLAVOR - Sharp vinegar and tomato, followed by a distinct horseradish kick and rounded out with the tomato/ketchup flavor
CONSISTENCY - Fairly thin coulis with small chunks of white horseradish and onion
APPEARANCE - Reddish-brown with white vegetable pieces
SMELL - Sharp bite of horseradish and tomato, with an onion undertone
AVAILABILITY - Readily available
INGREDIENTS - Tomatoes, vinegars (distilled grain and cider), sugar, HFCS, corn syrup, salt, grated horseradish roots, molasses, water, caramel color, onion, garlic, eschalots, spices, anchovies, natural flavor (contains soy), tamarind
Peter Luger's Steak House arguably serves the best porterhouse in NYC. Their homemade sauce is the perfect complement to that steak. On the East Coast, you can find Luger's Sauce in most grocery stores in the refrigerated meat aisle.
It's great on steak, but I've also enjoyed it on burgers, hot dogs and wide-cut french fries. Hell, I even take nips from straight from the bottle when I need a little pick-me-up. Add it to your BBQ repertoire...I guarantee your guests will not be disappointed.
The Condiment Bible takes issue with the lack of condiments at the annual Nathan's Famous Hot Dog Eating Contest.*
However, we fully support the International Federation of Competitive Eating (IFOCE) ban on vuvuzela's at this year's event.
Richard Shea, president of Major League Eating, issued this gem:
“We will not let the sanctity of our game be disrupted by an annoying, bee-like hum.”
*To be discussed on July 4th!
Image: vuvuzela-free zone, by lisatozzi
World Harbors are the colorful, seemingly generic sauces you've probably seen in every condiment aisle. Their schtick is to name each one after its worldly inspiration (hence the "Maui Mountains"). Slightly cheesy? Yes. Delicious? Yes.
FLAVOR - Intensely sweet, with notes of cherry and pineapple, rounded out with a mild vinegar kick
CONSISTENCY - Mild to medium thickness with a smooth pour
APPEARANCE - Vibrant orange-red
SMELL - Piquant smell of cherries and pineapple with a vinegar aura
AVAILABILITY - Readily available
INGREDIENTS - High fructose corn syrup, water, vinegar, tomato paste, soy sauce (water, soy beans, wheat, salt), modified food starch, sea salt, canola oil, xanthan gum, garlic, onion, citric acid, natural spice extracts, potassium sorbate, sodium benzoate (as preservatives), soy lecithin
This is a sweet sauce, somewhat similar to the sweet & sour you would get at a Chinese take-out joint. It's great on pork and grilled veggies, but I've used it for dipping on just about everything. World Harbors even includes some recipes on their website.
Note: Most World Harbor's sauces contain vinegar, so they can also be used as a marinade.
