Condiments

Share your culinary creations, recipes, food knowledge, restaurant recommendations, etc.
Post Reply
wphill
Posts: 954
Joined: Sat Jan 28, 2017 10:15 am
Location: Louisville

Condiments

Post by wphill » Tue Apr 16, 2019 10:50 am

We like having condiments in the frig, ready to go for our imagination and next meal. And, our knives are the essential tool. No need for a messy food processor. Lately, the headliner has been an olive tapenade. Two different knives are involved.
The 210 mazaki old profile cleans the leaves off the stems and minces fresh parsley. Next, it minces any one of three bottles of olives. Personally I like green for snacking and black or kalamata for mixing with food. Then,I use the Vietnamese santuko for mincing a variety of nuts...hazlenut, almond, and walnut. Rock chop with impunity. Abuse fails to harm this blade. All are then blended with fish sauce, lemon juice, garlic, thyme, garlic, mustard powder, pepper, aronia berries, and olive oil. I’m sure that I’m just rationalizing....could not have accomplished to my satisfaction without just the right tools!

User avatar
lsboogy
Posts: 793
Joined: Tue Jun 05, 2018 1:23 pm
Location: Minneapolis

Re: Condiments

Post by lsboogy » Tue Apr 16, 2019 5:44 pm

I need to try your tapenade - I've always done traditional (olives, garlic, capers, anchovies, lemon juice, oil and s&p). I love a good tapenade and many times just but they stuff at a deli (Lunds is the best up here).

wphill
Posts: 954
Joined: Sat Jan 28, 2017 10:15 am
Location: Louisville

Re: Condiments

Post by wphill » Wed Apr 17, 2019 5:24 am

It’s about our knives. I sometimes ask them ,"what does your appetite call for today?"

Bensbites
Posts: 1887
Joined: Mon Jan 30, 2017 7:42 pm
Location: Massachusetts
Contact:

Re: Condiments

Post by Bensbites » Wed Apr 17, 2019 8:08 am

wphill wrote:
Wed Apr 17, 2019 5:24 am
It’s about our knives. I sometimes ask them ,"what does your appetite call for today?"
Quote of the day!

User avatar
Altadan
Posts: 877
Joined: Wed Aug 09, 2017 9:15 pm
Location: Dallas, TX

Re: Condiments

Post by Altadan » Wed Apr 17, 2019 10:35 am

You got my appetite going, man. I haven't had a good olive tapenade in too long!

wphill
Posts: 954
Joined: Sat Jan 28, 2017 10:15 am
Location: Louisville

Re: Condiments

Post by wphill » Wed Apr 17, 2019 3:40 pm

Fish sauce is a standin for anchovies. Redboat.
Just a little will do ya. Very salty.
Aronia berries were only available due to my wife....kind of a health foodie. They give a good tang.
Just finished it off with rice and and thin sliced lamb shoulder chop. Cold.
Previously, matched with various cheeses. Makes me want to drink!

If I was closer to the coast, would wed with shrimp.


Fwiw...I wonder if there could be an extended thread or sub forum for a collection of recipes that are knife work intense dedicated to what can be stored in the frig and then used as desired, meal to meal.

jacko9
Posts: 1866
Joined: Sun Jan 29, 2017 12:51 pm
Location: SF Bay Area, Ca

Re: Condiments

Post by jacko9 » Wed Apr 17, 2019 4:05 pm

My knife had a very fresh pineapple for lunch with some fresh strawberries and a few oranges off our tree - topped with a dab of vanilla yogurt!

User avatar
Jeff B
Posts: 11145
Joined: Fri Jan 27, 2017 5:59 pm
Location: Kentucky

Re: Condiments

Post by Jeff B » Wed Apr 17, 2019 4:10 pm

Damn Bill, I need to come over for lunch again soon! Your cooking is so much better than mine. :D
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

Post Reply

Who is online

Users browsing this forum: No registered users and 1 guest